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All Journal Indonesian Food Science and TechnologyJournal AGRITEKNO, Jurnal Teknologi Pertanian
Souripet, Agustina
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Agriculture, Biological Sciences & Forestry

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Karakteristik Mufffin dengan Penambahan Puree Pisang Tongka Langit (Musa troglodytarum) Tuhumury, Helen C D; Souripet, Agustina; Warlauw, Michael
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.2020.9.2.48

Abstract

This research was aimed to determine the effect of different tongka langit banana puree concentration on the physical, chemical, and sensory characteristics of muffin and determine the exact concentration of muffin with the best quality. A complete randomized experimental design with four levels of concentrations, i.e. 0% (control), 70%, 80%, and 90% was applied in this research. Results showed that the best physical, chemical, and sensory properties of muffins were obtained with the addition of 80% tongka langit banana puree. A muffin with this respective concentration had an expansion volume of 118%, moisture, ash, vitamin, and total sugar contents of 26.09%, 1.56%, 0.60%, and 15.10%, subsequently. Based on its sensory characteristics, muffin with 80% banana puree was mostly preferred by panelists on aroma and overall likeness. The sensory characteristics of tongka langit banana were also maintained in the muffin. Keywords: muffin, physicochemical, sensory, tongka langit banana puree ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh konsentrasi puree pisang tongka langit terhadap karakteristik fisik, kimia dan organoleptik muffin dan menentukan konsentrasi puree yang tepat yang menghasilkan muffin dengan karakteristik terbaik. Rancangan Acak Lengkap dengan faktor tunggal konsentrasi puree pisang tongka langit dengan level 0% (kontrol), 70%, 80%, dan 90% digunakan dalam penelitian ini. Hasil penelitian menunjukkan bahwa puree dengan konsentrasi 80% merupakan perlakuan yang tepat untuk menghasilkan muffin dengan karakteristik terbaik secara fisik, kimia dan organoleptik. Muffin dengan puree pisang tongka langit 80% memiliki volume pengembangan 118%, kadar air 26,09%, kadar abu 1,56%, kadar vitamin C 0,60%, total gula 15,10% dan lebih disukai panelis pada kategori aroma dan overall serta lebih mempertahankan karakteristik pisang tongka langit pada muffin. Kata Kunci: fisikokimia, muffin, organoleptik, puree pisang tongka langit
Effects of Sago Starch Types on Crackers from Edible Larvae of Sago Palm Weevils Tuhumury, Helen; Souripet, Agustina; Nendissa, Sandriana
Indonesian Food Science and Technology Journal Vol. 4 No. 1 (2020): Volume 4. Number 1, December 2020 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v4i1.10305

Abstract

Sago starch and palm weevil larvae can be utilized as ingredients in crackers making to replace tapioca and prawn or fish. This research aimed to study the physicochemical and sensory properties of crackers made from three different sago starch, i.e., Molat, Ihur, and Tuni mixed with sago palm weevil larvae and to determine the best sago starch in making palm weevil larvae crackers. Results showed that Molat sago starch was the best option in making palm weevil larvae crackers. It resulted in crackers with better physicochemical and sensory properties than other sago starch. This cracker had the moisture, ash, protein, fat, fiber, and carbohydrate contents of 9.74, 1.17, 6.94, 0.45, 1.22, and 80.50%, respectively. The hardness of the un-fried crackers (17.19 N) was higher than that of others, while the fried crackers were lower (5.00 N). The crackers from Molat sago starch were liked by panelists in their taste and perceived to have a standard aroma. Whereas panelists extremely desired color, crispiness, and overall likeness. Crackers developed from Molat sago starch, and palm weevil larvae can fulfill the demands of nutritional security.
Co-Authors Nendissa, Sandriana Tuhumury, Helen C.D. Warlauw, Michael