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All Journal AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan JMM (Jurnal Masyarakat Mandiri) Jurnal Agrotek UMMat Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agritechnology and Food Processing Agrikan: Jurnal Agribisnis Perikanan
Saputrayadi, Adi
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Public Health Other

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Journal : Journal of Agritechnology and Food Processing

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A study of the characteristics of a mango jelly candy formulated with gelatin and honey Ramdani, Sigit; Saputrayadi, Adi; Marianah, Marianah; Nazaruddin, Nazaruddin
Journal of Agritechnology and Food Processing Vol 4, No 1 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i1.26350

Abstract

Jelly confectionery is a soft textured confectionery processed with the addition of hydrocolloid components such as agar, gum pectin, starch, carrageenan, gelatin and others, which are used to modify the texture in order to obtain a chewy product and need to be moulded. The aim of this study was to determine the effect of the formulation of the addition of gelatin and honey on the chemical and organoleptic properties of mango jelly candy and to determine the correct formulation of gelatin and honey in the manufacture of mango jelly candy based on the panelists' preference. The method used in this research is an experimental method using a completely randomised design (CRD) with two factors, namely the formulation of gelatin and honey in the production of jelly candy, consisting of 5 treatments: P1 = 10% gelatin + 20% honey, P2 = 9% gelatin + 25% honey, P3 = 8% gelatin + 30% honey, P4 = 7% gelatin + 35% honey, P5 = 6% gelatin + 40% honey. The research data were analysed using ANOVA analysis of variance at the 5% real level and further tests were carried out using the BNJ test at the 5% level. Based on the statistical results, it is known that the formulation of gelatine and honey has a significant effect on the vitamin C and reducing sugar levels and on the organoleptic properties of all parameters, but does not have a significant effect on the moisture content and ash content of the mango jelly candies tested. In conclusion, the best treatment was P5 (6% gelatin + 40% honey) with respect to water content, ash, vitamin C and reducing sugars.
Influence of adding earl flower extract (Clitoria Ternatea L.) on the fruit leather quality of kersen fruit (Muntingia Calabura L.) Hardianingsih, Lusi; Saputrayadi, Adi; Ihromi, Syirril
Journal of Agritechnology and Food Processing Vol 4, No 1 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i1.24265

Abstract

Fruit leather is a thin sheet-shaped processed product with a distinctive consistency and flavor according to the type of fruit used as its main raw material. This study aims to determine the effect of the addition of telang flower extract on the quality of fruit leather of kersen fruit and to determine the right addition of telang flower extract in making fruit leather of kersen fruit. This study used a Completely Randomized Design (CRD) which analyzed the results with the Honest Real Difference Test (BNJ) at the 5% level with one factor treatment, namely the addition of telang flower extract consisting of 5 treatments: P0 (0%: 200 gr of kersen fruit pulp as control), P1 (25%: 200 gr), P2 (30%: 200 gr), P3 (35%: 200 gr) P4 (40%: 200 gr). Based on the results of data analysis, it is known that the treatment of adding telang flower extract has a significant effect on chemical properties (water content, antioxidant activity and vitamin C) as well as organoleptic properties of color and texture, but has no significant effect on organoleptic aroma and taste). Where, the higher the addition of telang flower extract, the moisture content, antioxidant activity and vitamin C content of fruit leather will increase. The best treatment based on the organoleptic test results is treatment P4 (addition of 40% telang flower extract) with very purple color criteria, preferred aroma and taste, very chewy texture, 19.69% moisture content, IC50 94.84 ppm, and with vitamin C content of 1856.13 mg/100g.
KAJIAN SUHU DAN LAMA PEMASAKAN TERHADAP MUTU PERMEN SUSU KERBAU Saputrayadi, Adi; Marianah, Marianah; Alia, Jannatun
Journal of Agritechnology and Food Processing Vol 1, No 1 (2021)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (536.969 KB) | DOI: 10.31764/jafp.v1i1.5821

Abstract

The purpose of this study is to determine what temperature and cooking time is right to produce good quality milk candy and has a longer shelf life. The method used in this research is experimental method and the design used is a completely randomized design (CRD) with 2 factors. The first factor is the cooking temperature which consists of 3 levels (1100C, 1150C and 1200C). The second factor was the cooking time which consisted of 2 levels (60 minutes and 90 minutes). The stages of this research consisted of: (1) The process of making buffalo milk candy, (2) testing the chemical properties (moisture content and reducing sugar), (3) analyzing the organoleptic properties of buffalo milk candy. Based on the analysis, the temperature and cooking time had a significant effect on the chemical properties (moisture content and reducing sugar) and organoleptic properties (color and texture) of buffalo milk candy, but did not significantly affect the organoleptic properties (aroma and taste) of buffalo milk candy. The best treatment for the analysis of chemical and organoleptic properties was obtained in the S3L2 treatment (temperature 1200C, cooking time 90 minutes) with a water content of 2.969%, a reduced sugar content of 12.08%, a taste score of 4.00 (sweet criteria), a texture score of 3.20. (hard criteria), flavour score 4.25 (like criteria) and 2.35 color score (dark brown criteria).
Co-Authors AHMADI Alia, Jannatun Asmawati Asmawati Asmawati Asmawati Hardianingsih, Lusi Jumisayati, Jumisayati Marianah, Marianah N. Nazaruddin Nurhayati, Nurhayati Putri, Dina Soes Ramdani, Sigit Sari, Desy Ambar Syirril Ihromi, Syirril