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All Journal Jurnal Kimia Riset JMM (Jurnal Masyarakat Mandiri) Jurnal Agrotek UMMat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Food Technology and Halal Science Journal Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agritechnology and Food Processing Food and Agro-industry (FAGI) Journal Engagement: Jurnal Pengabdian Kepada Masyarakat Food and Agro-industry (FAGI) Journal
Sari, Desy Ambar
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Muhammadiyah Mataram, Mataram, Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Journal of Agritechnology and Food Processing

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Formulation of dragon fruit (Hylocereus polirhizus) and rambutan fruit (Nephleum lappaceum) in jelly candy Baihaqi, Muhammad Imam; Sari, Desy Ambar; Ihromi, Syirril
Journal of Agritechnology and Food Processing Vol 3, No 1 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i1.16315

Abstract

Jelly candy is a soft-textured confectionary processed with the addition of hydrocolloid components such as agar, gum, pectin, starch, carrageenan, gelatin, or others used to produce a chewy product. This study aims to determine the formulation of dragon fruit pulp and rambutan fruit on the chemical and organoleptic properties of jelly candy that the panelists like. The method used in this study was an experimental method using a completely randomized design (CRD) with two factors, namely the formulation of dragon fruit pulp and rambutan fruit in the manufacture of jelly candy which consisted of 5 treatments: T1 = 80% dragon fruit pulp + 20% fruit pulp rambutan, T2 = 70% dragon fruit pulp + 30% rambutan fruit pulp, T3 = 50% dragon fruit pulp + 50% rambutan fruit pulp, T4 = 30% dragon fruit pulp + 70% rambutan fruit pulp, T5 = 20% fruit pulp dragon + 80% rambutan pulp. The research data were analyzed using the Analysis of Variance of Diversity Analysis at the 5% significance level. Further tests were carried out with the Honest Significant Difference test at the 5% level. In conclusion, the best treatment was T2 (70% dragon fruit pulp + 30% rambutan pulp) with a moisture content of 44.515%, ash content of 0.385%, antioxidant content of 3.61%, reducing sugar content of 3.24%, aroma value score of 4, 13 with liking criteria, a color score of 4.13 with liking criteria, a very purplish red score, a texture score of 4.20 with supple criteria, and a taste score of 3.27 with rather like criteria.
Effect of additional seaweed on the chemical properties of dodol pisang mas bali (Musa paradisiaca L.) Syahlan, Irfan; Sari, Desy Ambar; Marianah, Marianah
Journal of Agritechnology and Food Processing Vol 3, No 1 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i1.16305

Abstract

Dodol is a processed food belonging to the type of semi-wet food, consisting of a mixture of flour, coconut milk and sugar that is dried by cooking. Based on the main ingredients, dodol is divided into two groups, namely dodol made from glutinous rice and dodol made from fruits. One type of fruit that can be used to make dodol is banana. The aim of this study was to determine the effect of seaweed addition on the chemical and organoleptic properties of Mas Bali Banana Dodol. This study was designed using a completely randomised design (CRD) with a single factor, namely the addition of seaweed in the production of banana dodol, consisting of 5 treatments as follows 5% (P1), 10% (P2), 15% (P3), 20% (P4) and 25% (P5) seaweed addition. The parameters measured included chemical properties (moisture content, ash content and fibre content) and organoleptic tests (aroma, taste, colour and texture). The test results were then analysed using ANOVA at a 5% real level and, if there were significant differences between treatments, further tested using BNJ at the same real level. Based on the results of the analysis, it is known that the addition of seaweed has a significant effect on all the chemical and organoleptic properties of the grapefruit-banana dodol studied. The higher the addition of seaweed, the higher the water content, ash content and fibre content of the grapefruit-banana dodol, while the colour of the dodol becomes darker. In terms of texture, the higher the amount of seaweed used, the more chewy the texture of the resulting grapefruit banana dodol. In conclusion, P5 is the best treatment, most preferred by the panelists, with a seaweed addition of 25%, giving a moisture content of 47.33%, ash content of 2.28%, fibre content of 13.76%, with a preferred flavour and taste, a very brown dodol colour and a chewy texture.
Co-Authors . Harijono Adi Saputrayadi Asmawati Asmawati Asmawati Asmawati Baihaqi, Muhammad Imam Budy Wiryono Chi-I Chang Desy Syafitri Earlyna Sinthia Dewi Fitri Ramdani Hana Nita Isnaini Handika Purnama Huda, Ahmad Akromul Karyanik, Karyanik Lutfiah, Tasya Danela Marianah Marianah Marianah, Marianah Marianah, Marianah Muanah, Muanah Muliatiningsih Muliatiningsih Mursal Ghazali Nur Annisa Istiqamah Nurhayati Nurhayati Nurhayati, Nurhayati Nusgia, Abi Hadit Pacitra, Silda Putri, Dina Soes rizal, Hairul Saputra, Irwan Saputrayadi, Adi Suhairin, Suhairin Suwati Ummat Syahlan, Irfan Syirril Ihromi, Syirril Wiharyani Werdiningsih Zainuri Zainuri Ziana Datul Rizka Zohriah, Roviatul Zuhdia, Lulu Diani