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Ali, Akhyar '
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Agriculture, Biological Sciences & Forestry

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PENERIMAAN PANELIS DAN ANALISIS USAHA ES KRIM DENGAN PEWARNA KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) Putra, Suyudi '; Johan, Vonny Setiaries; Ali, Akhyar '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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ABSTRACT This research aimed was to find out  the acceptance of panelists on the ice cream with red dragon fruit peel as food additive and to analyzed the business feasibility of the ice cream. Acceptance analysis showed that there significantly no difference between ice cream with red dragon fruit peel and commercial  ice cream, that means panelist can accept the ice cream with red dragon fruit as food additive. Business analysis showed that  ice cream business with capacity 10 kg will be efficient , with total cost  Rp.311,201.48. break even point value were 88.91 cups and can give adding value Rp 70.300,00.   Keywords:ice cream, red dragon fruit, business analisist.  
PENGARUH PENAMBAHAN KARAGINAN TERHADAP MUTU PERMEN JELLY DARI BUAH PEDADA (Sonneratia caseolaris) ', Afriyanto '; Ali, Akhyar '; ', Rahmayuni '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of the study was to obtain the effect of the addition of carrageenanon the quality of jelly candy pedada fruit (Sonneratia caseolaris). The experiment research used a completely randomized design (CRD), which consists of four treatments and four replications. The treatments were KP1 (5%Addition of carrageenan:45% pedadajuice), KP2 (10%Addition of carrageenan:40% pedadajuice), KP3 (15%Addition of carrageenan:35% pedada juice), and KP4 (20%Addition of carrageenan:30% pedadajuice). Data were obtain using ANOVA and DNMRT at 5%. The result showed that the treatments has significantlyaffected on water content, reducing sugar content, color, flavor, and overall assessment. Meanwhile  on ash content, flavour, and texture the treatments did not significantly affected. The best treatment is KP4(20%Addition of carrageenan:30% pedadajuice) with a water content (18.71%), ash content (1.46%), levels of reducing sugars (12.32%). Moreover the sensory assesment showed that panelists  prefered the jelly candy.   Keywords: Jelly  Candy, pedada fruit juice, carrageenan
Co-Authors ', Afriyanto ' ', Rahmayuni ' Putra, Suyudi ' Vonny Setiaries Johan