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All Journal E-Dimas: Jurnal Pengabdian kepada Masyarakat at-tamkin: Jurnal Pengabdian kepada Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian JURNAL PERTANIAN JPMI (Jurnal Pembelajaran Matematika Inovatif) JUSTER: Jurnal Sains dan Terapan
Verawati, Nenengsih
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Energy Immunology & microbiology Mathematics Physics Social Sciences Veterinary Other

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Journal : AGRITEKNO, Jurnal Teknologi Pertanian

 1 
Pengaruh Konsentrasi Agar-Agar Terhadap Karakteristik Kimia dan Sensori Permen Jelly Buah Mangga Kweni (Mangifera odorata Griff) Verawati, Nenengsih; Aida, Nur; Assrorudin, Assrorudin; Wijayanto, Andre
AGRITEKNO: Jurnal Teknologi Pertanian Vol 9 No 2 (2020): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2020.9.2.81

Abstract

Kweni mango is one type of mangoes with natural vitamin A, vitamin B6, vitamin C, and high fiber. This study aimed to determine agar's effect on the chemical and sensory properties of kweni mango jelly candies. A completely randomized experimental design was applied in this research with three treatment levels, i.e., 2, 3, and 4% of agar. The results showed that agar addition did not significantly affect the moisture and vitamin C content of jelly candies. The moisture and vitamin content of the candies were 1.40-1.50% and 48.37-72.28 mg/100 g, respectively. Panelists, in general, liked (7.28) the taste and texture of the candies with 3% agar. Keywords: agar, kweni fruit, jelly candies ABSTRAK Mangga kweni adalah salah satu buah manga yang memiliki sumber vitamin A, vitamin B6, vitamin C dan serat yang tinggi. Tujuan Penelitian adalah untuk mengetahui pengaruh konsentrasi agar-agar terhadap karakteristik kimia dan sensori permen jelly buah mangga kweni. Penelitian ini menggunakan metode eksperimen rancangan acak lengkap satu faktor yaitu konsentrasi agar-agar 2%, 3% dan 4%. Hasil penelitian menunjukkan bahwa penambahan agar-agar tidak memberikan pengaruh terhadap kadar air dan vitamin C pada permen jelly. Mutu kimia kadar air diperoleh 1,40-1,50% dan vitamin C 48,37-72,28 mg/100 g. Rata-rata panelis menyatakan suka terhadap rasa dan tektur dengan rata rata skor 7,28 pada agar-agar 3%. Kata kunci: agar, mangga kweni, permen jelly
Biskuit Bebas Gluten menggunakan Bahan Baku Tepung Mocaf dan Blondo Verawati, Nenengsih; Aida, Nur; Hartoni, Nanang
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.112

Abstract

This study evaluated the effects of substituting modified cassava flour (mocaf) with blondo coconut oil on the moisture, fat, protein, carbohydrate, and ash content of gluten-free cookies. A completely randomized design with a one-factor arrangement was applied, consisting of five substitution levels of macaf to blondo (300:0 g; 250:50 g; 200:100 g; 150:150 g; 100:200 g). The highest moisture content (4.84%) was obtained at 100 g of mocaf and 200 g of blondo, while the lowest (4.64%) occurred with 300 g of mocaf and 0 g of blondo. The highest ash content (1.29%) was recorded at 200 g blondo, and the lowest (0.99%) was with no blondo. Protein content peaked at 4.59% (200 g of mocaf, 100 g of blondo) and was lowest at 3.88% (300 g of mocaf, 0 g of blondo). Fat content ranged from 7.83 (300 g mocaf, 0 g blondo) to 9.51% (200g mocaf, 100 g blondo), while carbohydrate content was highest at 69.24% (300 g mocaf, 0 g blondo) and lowest at 67.11% (100 g mocaf, 200 g blondo). This result demonstrates that partial substitution of mocaf with blondo significantly alters the nutritional profile of gluten-free cookies.
Co-Authors Anafsih, Kholifatul Arahman, Emy Assrorudin, Assrorudin Encik Eko Rifkowaty, Encik Eko Hartoni, Nanang Indra Pratiwi, Indra Jumiar, Alfath Desita Nopriyanti, Marisa Nur Aida Nur Aida, Nur Selvianti, Isye Siti Helmyati Wijayanto, Andre