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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Widya Rahmawaty Saman
State University of Gorontalo
Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Karakteristik Yoghurt Berdasarkan Variasi Penambahan Konsentrasi Pati Jagung Widya Rahmawaty Saman; Lisna Ahmad; Fahri Rahmawati Harun
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i02.p06

Abstract

Corn yoghurt is one of the yoghurt innovations made from corn starch, processed by a method similar to yoghurt making in general. This study used a completely randomised design (CRD) with one variable, namely the concentration of corn starch added. Each treatment was repeated three times and there were three treatments and one control. Yoghurt with 15% corn starch added showed the highest pH value and sweetness level. Total Dissolved Solids (TPT) was also highest in symbiotic yoghurt with 15% corn starch added. Organoleptic assessment which included taste, colour, texture, and aroma showed that yoghurt with the addition of 10% corn starch had the highest values for taste and texture. The colour of yoghurt from each treatment was almost uniform, while for aroma, panelists preferred yoghurt without added corn starch.
Karakteristik Organoleptik Selai Coklat Dengan Penambahan Corn Oil Oktaningsi Lapamona; Widya Rahmawaty Saman; Lisna Ahmad; Marleni Limonu; Hatija Daingo; Vidya Putri Haebun; Arwin Huruji
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i03.p14

Abstract

Indonesia is one of the most extensive cocoa cultivating countries in the world and the third largest cocoa producing country after Pantai Gading and Ghana, whose production value reached 777,500 tons/year. Cocoa (Theobroma cacao L.) is one of the leading commodities in the Indonesian plantation sub-sector which has great potential, with plantation area and production tending to increase every year. Chocolate spread has characteristics that are almost similar to chocolate spread but in manufacture, spread chocolate does not use the addition of pectin and water. The purpose of this study was to find out how the effect of the addition of coer oil on the characteristics of moisture content, organoleptic and spreadability of chocolate jam. This study was arranged using a completely randomized design with 1 factor, namely the concentration of corn oil. The study was conducted with 1 control and 3 treatments. The test parameters carried out included testing the water content, organoleptic and oiling power. Based on the results, the highest water content was 52.07%. The organoleptic taste was 3.07, the organoleptic color was 3.87, the organoleptic aroma was 3.27 and the highest rubability was 3.67.
Co-Authors Arwin Huruji Fahri Rahmawati Harun Hatija Daingo Lisna Ahmad Lisna Ahmad Marleni Limonu Oktaningsi Lapamona Vidya Putri Haebun