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Domonita, Heni
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Agriculture, Biological Sciences & Forestry

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PENGARUH BAHAN PELAPIS (Edible Coating) DAN KETEBALAN KEMASAN TERHADAP UMUR SIMPAN PEMPEK IKAN PARANG-PARANG DALAM KEMASAN VACUM Elfaini, Yessi; Domonita, Heni
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 5, No 1 (2016): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v5i1.641

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh bahan pelapis (edible coating) dan ketebalan kemasan terhadap umur simpan pempek ikan parang-parang dalam kemasan vacuum. Penelitian ini dilaksanakan dilaboratorium Fakultas Pertanian Universitas Muhammadiyah Palembang dan Balai Riset dan Standarisasi Industri Palembang pada bulan Desember 2014 sampai dengan bulan Mei 2015. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang disusun secara fakorial dengan faktor perlakuan bahan pelapis (edible coating) dan ketebalan kemasan yang terdiri dari enam kombinasi perlakuan dan diulang sebanyak tiga kali. Parameter yang diamati dalam penelitian ini adalah analisis kimia meliputi analisis kadar protein, kadar air dan uji visual. Sedangkan uji organoleptik meliputi warna, bau dan kerenyahan dengan mengunakan uji pembanding jamak. Perlakuan jenis bahan pelapis (edible coating) berpengaruh sangat nyata terhadap kadar air dan kadar protein pempek ikan parang-parang setelah penyimpanan 12 hari. Perlakuan ketebalan kemasan berpengaruh sangat nyata terhadap kadar air dan kadar protein pempek ikan parang-parang setelah penyimpanan 12 hari. Interaksi perlakuan bahan pelapis (edible coating) dan ketebalan kemasan berpengaruh tidak nyata terhadap kadar air dan kadar protein pempek ikan parang-parang setelah penyimpanan 12 hari. Interaksi perlakuan bahan pelapis (edible coating) dan ketebalan kemasan berpengaruh nyata terhadap sifat organoleptik warna, bau dan kerenyahan pempek ikan parang-parang setelah penyimpanan 12 hari.
KARAKTERISTIK SENSORIS PERMEN “PANDANUS HARD CANDY” DENGAN BERBAGAI KONSENTRASI EKSTRAK DAUN PANDAN Iswandi, Donni; Murtado, AD; Domonita, Heni
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 2, No 1 (2013): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v2i1.519

Abstract

This study aims to determine the range of concentrations of pandan leaf extract against candy "pandanus hard candy". This research has been carried out in the Laboratory of the Faculty of Agriculture, University of Muhammadiyah Palembang October 2012 to April 2013. This research method using a randomized block design arranged in a non-factorial consisted of five treatments extraction repeated five times with each treatment is D1 (pandan extract 5 ml, glucose syrup 350g, 190 g sugar, and margarine 5 g), D2 (pandan extract 10 ml, glucose syrup 350g, 190 g sugar, and margarine 5 g), D3 (15 ml pandan extract, glucose syrup 350g, 190 g sugar, and margarine 5 g), D4 (pandan extract 20 ml , glucose syrup 350g, 190 g sugar, and margarine 5 g), and D5 treatment (25 ml pandan extract, glucose syrup 350g, 190 g sugar, and margarine 5 g). Parameters observed in the study consisted of chemical analysis covering the water content and vitamin C, while sensory consists of color and flavor. The results showed that the formulation very significant effect on the moisture content, vitamin C. Organoleptic assessment showed that the formulation significantly affect the flavor, color, "Pandanus Hard Candy". From the results of the study concluded that D5 treatment produces candy "Pandanus Hard Candy" with the best water content (2,169%), vitamin C (4,359 mg/100g), color (4,00), aroma (3,66) and the sense of (3,76) with the criteria somewhat favored until as well as preferred by the panelists.
Co-Authors Elfaini, Yessi Iswandi, Donni Murtado, AD