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PENGARUH KONSENTRASI PENAMBAHAN GUM ARAB TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN KIMIA FRUIT LEATHER PISANG RAJA (Musa paradisiaca Var. raja) Dimyati, Khusnul Khotimah Hamim; Muzakkar, Muhammad Zakir; hermanto, hermanto
Jurnal Sains dan Teknologi Pangan Vol 5, No 1 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The purpose of this study was to determine the effect of the Arabic gum addition on the organoleptic and chemical characteristics of banana (Musa paradisiaca Var. Raja) fruit leather. This study consisted of five treatments namely without the addition of Arabic gum (A0), 0.3% Arabic gum addition (A1), 0.6% Arabic gum addition (A2), 0.9% Arabic gum addition (A3), and 1.2% Arabic gum addition (A4). The samples then analyzed for organoleptic values and the best treatment was analyzed for its chemical content. This research used a completely randomized design (CRD). Data were analyzed using Analysis of Variance (ANOVA) and followed by Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the Arabic gum addition had a very significant effect on organoleptic levels of color and texture with a value of 3.90 (like) and 3.82 (like), respectively. Meanwhile, it had a significant effect on organoleptic levels of aroma and taste with a value of 3.40 (slightly like) and 3.84 (like), respectively. Analysis of chemical content in the best treatment (A2) shows that it had 10.00% water, 1.44% ash, 8.43% crude fiber, 5.27% protein, and 11.18% glucose. The fruit leather was accepted and preferred by panelists and its water content meet the national standard. Keywords: Banana, Fruit Leather, Arabic GumABSTRAKTujuan penelitian ini untuk mengetahui pengaruh penambahan gum arab terhadap kualitas fruit leather pisang raja, terhadap nilai organoleptik dan analisis kimia fruit leather pisang raja. Penelitian ini terdiri dari lima perlakuan yaitu tanpa penambahan gum arab (A0), penambahan gum arab 0,3% (A1), penambahan gum arab 0,6% (A2), penambahan gum arab 0,9% (A3), dan penambahan gum arab 1,2% (A4) lalu dianalisis terhadap nilai organoleptik dan perlakuan terbaik dianalisis kandungan kimianya. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Data di analisis menggunakan Analysis of Varian (ANOVA) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa pengaruh penambahan gum arab berpengaruh sangat nyata terhadap kadar organoleptik warna dengan nilai 3,90 (suka) dan tekstur dengan nilai 3,82 (suka). Serta berpengaruh nyata terhadap kadar organoleptik aroma dengan nilai 3,40 (agak suka) dan rasa dengan nilai 3,84 (suka). Analisis kandungan kimia pada perlakuan terbaik (A2) diperoleh nilai kadar air 10,00%, kadar abu 1,44%, kadar serat kasar 8,43%, kadar protein 5,27%, dan kadar glukosa 11,18%. Hasil penelitian fruit leather dapat diterima dan disukai panelis serta sesuai dengan SNI pada kadar air.Kata kunci: Pisang Raja, Fruit Leather, Gum Arab

PENGARUH PENAMBAHAN HIDROKOLOID CARBOXYL METHYL CELLULOSE (CMC) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN KIMIA SELAI DARI BUAH PISANG MAS (Musa acuminata colla) Riwal, Riwal; Muzakkar, Muhammad Zakir; hermanto, hermanto
Jurnal Sains dan Teknologi Pangan Vol 4, No 6 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v4i6.10903

ABSTRACT This study aimed to analyze the organoleptic and chemical characteristics of ladyfinger banana jam with theaddition of carboxyl methylcellulose (CMC). This research was conducted using a Completely Randomized Design(CRD), with the addition of CMC treatments in CO = 100% banana pulp: 0% CMC (control), C1 = 100% banana pulp:0.1% CMC, C2 = 100% banana pulp: 0.2% CMC, C3 = 100% banana pulp: 0.3% CMC, and C4 = 100% banana pulp:0.4% CMC. The data were analyzed using analysis of variance (ANOVA). The results show that the best treatment ofladyfinger banana jam product was C2 (100% banana pulp: 0.2% CMC) with an average preference scores for color,aroma, taste, and texture reached 3.98 (like), 3.44 (slightly like), 3.73 (slightly like), and 4.0 (like), respectively. Thechemical characteristic of selected C2 jam product shows that water content of 32.529%), the pH level of 4.25), VitaminC content of 0.100%, protein content of 2.123%, and glucose content of 4.726%. The results show that the addition ofCMC in the manufacture of ladyfinger banana jam has a significant effect on color and texture but no significant effect onaroma and taste. It also influenced the water content, acidity (pH), vitamin C, protein content and glucose levels in jamproducts that panelists mostly preferred. Keywords: Jam, Lady Finger Banana Fruit, and CMC (Carboxyl Methyl Cellulose)ABSTRAK Penelitian ini bertujuan untuk mempelajari karakteristik organoleptik dan kimia dengan penambahan carboxylmethyl cellulose (CMC). Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL), denganperlakuan penambahan CMC yaitu CO = bubur buah pisang 100% : CMC 0% (kontrol), C1 = bubur buah pisang 100%: CMC 0,1%, C2 = bubur buah pisang 100% : CMC 0,2%, C3 = bubur buah pisang 100% : CMC 0,3%, dan C4 = buburbuah pisang 100% : CMC 0,4%. Analisis data menggunakan sidik ragam atau Analysis of Varian (ANOVA). Hasilpenelitian yang diperoleh menunjukkan bahwa perlakuan terbaik produk selai pisang mas yaitu C2 (bubur buah pisang100% : CMC 0,2%) dengan rata-rata kesukaan terhadap warna sebesar 3,98 (suka), aroma sebesar 3,44 (agak suka),rasa sebesar 3,73 (agak suka) dan tekstur sebesar 4,0 (suka). Nilai karakteristik kimia produk selai terpilih C2 (buburbuah pisang 100% : CMC 0,2%) yang meliputi meliputi kadar air (32,529%), kadar pH (4,25), Kadar Vitamin C (0,100%),kadar protein (2,123%) dan kadar glukosa (4,726%). Berdasarkan hasil tersebut dapat disimpulkan bahwa penambahanCMC pada pembuatan selai buah pisang mas berpengaruh nyata terhadap warna dan tekstur dan berpengaruh tidaknyata terhadap aroma dan rasa, dan terdapat pengaruh terhadap kadar air, keasaman (pH), vitamin C, kadar proteindan kadar glukosa pada produk selai yang disukai panelis. Kata kunci : Selai, Buah Pisang Mas dan CMC (Carboxyl Methyl Cellulose)

RESIDU PESTISIDA DIAZINON DALAM SAYURAN KUBIS (Brassica olarecea) Azis, Thamrin; Wahyuni, Sri; Muzakkar, Muhammad Zakir
Jurnal Sains dan Teknologi Pangan Vol 5, No 3 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThe presence of pesticide residues in vegetables is a food safety problem. This research aimed to analyze the performance of biosensor made of platinum (Pt) coated with active ingredient butyrylcholinesterase enzymes in detecting diazinon residues in cabbages. This research used supporting materials of cellulose acetate (SA) and glutaraldehyde (GA) in various compositions. This study evaluated the absorption (potential) of each electrode composition to the time of the last spraying of the diazinon residue in cabbages. Diazinon residual levels were measured in cabbages at the last spraying time interval (0 days, 5 days, 10 days, 15 days) of each electrode composition.The results of absorption measurements (potential) of each electrode against time intervals (0 days, 5 days, 10 days, 15 days) show that the lowest levels of diazinon residue were found in samples on electrodes SA 5.0% GA (10%, 15%, and 20% ) with the last spraying interval of 0 days before harvest of 0.390 ppm, 1,620 ppm, and 0.026 ppm, respectively. Meanwhile, the highest residue was found in cabbage samples with the last spraying interval of 5 days before harvest, which were 28.80 ppm, 27.0 ppm, and 17.0 ppm. The results show that the designed biosensors can detect diazinon residues in cabbages.Keywords: Pesticide, Biosensor, potentiometric, enzyme buirilcholinesteraseABSTRAKKeberadaan residu pestisida dalam sayuran merupakan masalah keamanan pangan. Penelitian ini bertujuan menganalisis hasil aplikasi desain biosensor terbuat dari kawat platina (Pt) terlapis bahan aktif enzim butirilkolinesterase dalam mendeteksi residu diazinon pada sayuran kubis. Penelitian ini menggunakan bahan pendukung membran selulosa asetat (SA) dan glutaldehid (GA) berbagai komposisi. Penelitian ini mengevaluasi serapan (potensial) dari masing-masing komposisi elektroda biosensor terhadap waktu penyeprotan terakhir residu diazinon pada sayuran kubis. Kadar residu diazinon diukur dalam sayuran kubis dengan interval waktu penyemprotan terakhir (0 hari, 5 hari,10 hari, 15 hari) dari masing-masing komposisi elektroda.Hasil pengukuran serapan (potensial) setiap elektroda biosensor terhadap interval waktu (0 hari, 5 hari, 10 hari, 15 hari) adalah kadar residu diazinon terendah terdapat sampel sayuran kubis pada elektroda SA 5,0 % GA (10 % , 15 % dan 20 %) dengan interval waktu penyemprotan terakhir 0 hari sebelum panen sebesar 0,390 ppm, 1,620 ppm, dan 0,026 ppm. Sementara nilai kadar residu tertinggi terdapat pada sampel kubis dengan interval waktu penyemprotan terakhir 5 hari sebelum panen yaitu sebesar 28,80 ppm, 27,0 ppm dan 17,0 ppm. Hasil penelitian membuktikan biosensor yang didesain mampu mendeteksi residu diazinon pada sayuran kubis.Kata Kunci: Pestisida, Biosensor, Potensiometri, enzim Butirilklonesterase.

KAJIAN PENGGUNAAN EKSTRAK SARANG LEBAH APIS DORSATA SEBAGAI PENGAWET ALAMI UNTUK MEMPERPANJANG MASA SIMPAN SANTAN KELAPA Merlin, Merlin; Muzakkar, Muhammad Zakir; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 6, No 5 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the effect of adding apis dorsata honeycomb extract to extend the shelf life of coconut milk. This study used a two-factorial completely randomized design (CRD). The first factor was the concentration of honeycomb extract (P) addition which consisted of four levels namely 0%, (P0), 1% (P1), 2% (P2), 3% (P3) w/v. Meanwhile, the second factor was the shelf life (W) consisting of three levels, namely 1 day (W1), 3 days (W2), and 6 days (W3). Variables observed in this study were free fatty acid analysis, pH, total mold, viscosity, and organoleptic (color, aroma, texture, and overall). Data were analyzed using analysis of variance and continued with Duncan's multiple range test (DMRT) at a 95% confidence level (α=0.05). Based on hedonic organoleptic scoring test results, the addition of honeycomb extract had a very significant effect on improving the organoleptic assessment of color, aroma, texture, and overall acceptance and the interaction of the two factors was not significant on color and overall acceptance. Sample P3 was the selected treatment with total mold and viscosity during storage 1 (day), 3 (day) and 6 (day) reached 1.00x104 CFU/ml, 1.02x105 CFU/ml, 1.05x106 CFU/ml and 342.67 cP, 337.87 cP, 327, 37cP, respectively. The P3 sample had a pH value of 6.63 and 4.66% free fatty acids. The results of the organoleptic assessment of color, aroma, texture, and overall reached 4.78 (white), 4.81 (not rancid), 5.00 (not slimy), and 4.78 (like), respectively. The results show that coconut milk storage for 1 day met the national standard SNI: 01-3816-1995.Keywords: coconut milk, honeycomb extract, shelf life.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan ekstrak sarang lebah apisdorsata untuk memperpanjang masa simpan santan kelapa. Penelitian ini menggunakan rancangan acak lengkap (RAL) dua faktorial. Faktor pertama yaitu konsentrasi penambahan eksrak sarang lebah (P)yang terdiri atas empat taraf dan kedua adalah masa simpan (W) terdiri atas tiga taraf yaitu 0%, (P0), 1%(P1), 2% (P2), 3%(P3) b/v dari satuan percobaan dan kedua yaitu 1 hari (W1), 3 hari(W2) dan 6 hari (W3). Variabel pengamatan pada penelitian ini yaitu analisis asam lemat bebas, pH, total kapang, viskositas, dan organoleptik (warna, aroma, tekstur dan keseluruhan). Data dianalisis menggunakan analisis ragam (Analysis of Varian) dan dilanjutkan dengan uji duncan’s multiple range test (DMRT) pada taraf kepercayaan 95% (α=0,05). Penambahan ekstrak sarang lebah pada uji skoring organoleptik hedonik berpengaruh sangat nyata terhadap peningkatan penilaian organoleptik warna, aroma, tekstur dan penerimaan keseluruhan dan interksi kedua-nya tidak nyata pada warna dan penerimaan keseluruhan. Sampel P3 merupakan perlakuan terpilih dengan Total kapang dan viskositas selama penyimpanan 1 (hari), 3 (hari) dan 6 (hari) yaitu 1,00x104 CFU/ml, 1,02x105 CFU/ml, 1,05x106 CFU/ml dan Viskositas 342,67cP, 337,87 cP, 327, 37cP, Nilai pH 6,63; dan asam lemak bebas 4,66%. Hasil penilaian organoleptik yaitu warna 4,78 (putih), aroma 4,81 (tidak tengik), tekstur 5,00 (tidak berlendir), dan keseluruhan 4,78 (suka). Berdasarkan hasil penelitian santan kelapa penyimpanan selama 1 hari memenuhi standar SNI 01-3816-1995.Kata kunci:santan kelapa, ekstrak sarang lebah, masa simpan.

PENGARUH PENAMBAHAN HIDROKOLOID Carboxyl Methylcellulose (CMC) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN FISIKO KIMIA SELAI NANGKA SALAK (Artocarpus heterophyllus Lamk) Masna, Masna; Muzakkar, Muhammad Zakir; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThe purpose of this study was to determine the effect of the addition of carboxyl methylcellulose (CMC) on physicochemical characteristics, organoleptic values, and chemical analysis of salak jackfruit jam. This study used a completely randomized design (CRD) with various treatment concentrations of the addition of carboxyl methyl cellulose (CMC), namely T0 (250 g: 0%), T1 (250 g: 0.2%), T2 (250 g: 0.3%), T3 (250 g: 0.4%), and T4 (250 g: 0.5%). Data were analyzed using analysis of variance (ANOVA) and continued with Duncan's multiple range test (DMRT) at a 95% confidence level. The T1 treatment was the most preferred by the panelists with hedonic scores of color, taste, aroma, and texture reached 4.30 (like), 4.40 (like), 4.40 (like), and 4.40 (like), respectively. Analysis of chemical content in the best treatment (T1) shows that it contained 58.45% water, 4.46% crude fiber, 3.18% protein, and 3.58% glucose. When the T1 jam was compared with T0, the water content increased by 58.45% but the glucose decreased by 3.58%. The results show that the product did not meet the national standard. Keywords: Jam, Salak Jackruit, Carboxyl Methylcellulose (CMC)ABSTRAKTujuan penelitian ini untuk mengetahui pengaruh penambahan Carboxyl Methyl Cellulose (CMC) terhadap karakteristik fisikokimia, nilai organoleptik, dan analisis kimia selai nangka salak. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan berbagai konsentrasi perlakuan, penambahan Carboxyl Methyl Cellulose (CMC) yaitu T0 (250g : 0%), T1 (250g : 0,2%), T2 (250g : 0,3%), T3 (250g : 0,4%), T4 (250g : 0,5%). Data dianalisis menggunakan analysis of varian (ANOVA) dan dilanjutkan dengan uji duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Perlakuan T1 merupakan perlakuan yang paling disukai oleh panelis dengan skor hedonik warna 4,30 (suka), rasa 4,40 (suka), aroma 4,40 (suka), dan tekstur 4,40 (suka). Analisis kandungan kimia pada perlakuan terbaik (T1) diperoleh nilai kadar air 58,45%, serat kasar 4.46%, protein 3.18%, dan glukosa 3,58%. Hasil analisis selai T1 yang dibandingkan dengan T0 kadar air mengalami peningkatan sebesar 58,45% dan pada glukosa mengalami penurunan pada T1 sebesar 3,58% . Hasil penelitian selai nangka salak belum sesuai dengan Standar Nasional Indonesia (SNI).Kata kunci: Selai, Nangka Salak, Carboxyl Methyl Cellulose (CMC)

Kajian Produk Sirup Buah Naga (Hylocereus polyrhizus) Dengan Penambahan Tepung Rumput Laut (Eucheuma cottonii) Terhadap Kualitas Oganoleptik Dan Sifat Fisikokimia Jusniati, Jusniati; Muzakkar, Muhammad Zakir; Hermanto, Hermanto; Wahyuni, Sri; Rejeki, Sri
Jurnal Sains dan Teknologi Pangan Vol 7, No 3 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v7i3.26472

ABSTRACT The purpose of this study was to determine the effect of seaweed flour addition on the physicochemical characteristics, organoleptic assessments, and chemical analysis of dragon fruit syrup. This study used a completely randomized design (CRD) with various concentrations of seaweed flour (Eucheuma cottonii) addition, namely T0 (100 g: 0%), T1 (100 g: 0.1%), T2 (100 g: 0, 2%), T3 (100 g: 0.3%), and T4 (100 g: 0.4%). Data were analyzed using analysis of variance (ANOVA) and continued with Duncan's multiple range test (DMRT) at a 95% confidence level. The results of this study indicate that the addition of seaweed flour had a very significant effect on the increase in color and taste as well as a significant effect on the aroma. The most preferred sample was T3 with average preference scores of color, aroma, and taste reaching 4.22 (like), 3.31 (slightly like), and 4.21 (like), respectively. The physicochemical analysis of the selected treatment (T3) shows that it had a viscosity test value of 48.09 cP, total dissolved solids of 22.26 mg/L, and 4.23 pH as well as the antioxidant activity of 91.62% and an IC50 value of 223.33 ppm.Keywords: Dragon fruit, seaweed flour, syrup.ABSTRAKTujuan penelitian ini untuk menentukan pengaruh penambahan tepung rumput laut terhadap karakteristik fisikokimia, nilai organoleptik, dan analisis kimia sirup buah naga. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan berbagai konsentrasi perlakuan, penambahan tepung rumput laut (Eucheuma cottonii) yaitu T0 (100 g : 0%), T1 (100 g : 0,1%), T2 (100 g : 0,2%), T3 (100 g : 0,3%), T4 (100 g : 0,4%). Data dianalisis menggunakan analysis of varian (ANOVA) dan dilanjutkan dengan uji duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian ini menunjukkan bahwa perlakuan penambahan tepung rumput laut berpengaruh sangat nyata terhadap peningkatan uji organoleptik warna, rasa dan berpengaruh nyata terhadap uji organoleptik aroma. Ditingkat kesukaan panelisis tertinggi di peroleh perlakuan T3 dan diperoleh nilai untuk, warna 4,22 (suka), aroma (3,31), (agak suka) dan rasa 4,21 (suka). Analisis kandungan fisikokimia pada perlakuan terbaik (T3) diperoleh nilai uji viskositas 48.09 cP, total padatan terlarut 22.26 mg/L, pH 4.23, dan aktivitas antioksidan sebesar 91,62% dan nilai IC50 223,33 ppm.Kata kunci: Buah naga, tepung rumput laut, sirup.

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