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All Journal Cannarium (Jurnal Ilmu-ilmu Pertanian) AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Jurnal Pengabdian Khairun
Masuku, Mustamin A.
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Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Transportation

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Journal : AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan

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The Differencies Addition of Cristal Sugar Ratio on Red Peanut Jam in Local North Maluku Nursafa, Nursafa; Muhamad Saleh, Erna Rusliana; Masuku, Mustamin A.
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.479-485

Abstract

Red peanut butter tends to be easy to make and doesn't require a lot of additional ingredients. Besides jam is a processed product that is very popular with many people, especially the mobility, because it is practical and preferred as a spread of bread for the breakfast menu. This study aims to determine the chemical and organoleptic properties of red peanut butter with the addition of different sugars. This research method uses a simple Randomized Complete Design (CRD) one factor consisting of 5 treatments and three replications so as to obtain 5x3 = 15 experimental units. The treatments consisted of 5 treatments namely adding 15% sugar (K1), adding 20% sugar (K2), adding 25% sugar (K3), adding 30% sugar (K4) and adding 35% sugar (K5) with peanut porridge 1 kg The parameters observed include chemical properties, namely water content, ash content, fat content, protein content, carbohydrate content, crude fiber and dissolved solids while for organoleptic properties include color, aroma, texture and taste. The addition of different sugars gives significantly different effects on water content, carbohydrate content, protein content, color, aroma, texture and taste. Red peanut butter is the best treatment, which is the addition of 35% sugar (K5).
Study of Organoleptic Nutmeg Fruit Dodol Quality Masuku, Mustamin A.; Lawani, Misran; Umasugi, Erna
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.486-492

Abstract

Dodol is a semi-wet food that has a plastic texture. The typical organoleptic properties of dodol are brown and have a sweet, savory and legit taste with a plastic texture. Nutmeg meat has the potential to be processed into various food products such as candied nutmeg, nutmeg syrup, jam, nutmeg juice, instant nutmeg drink, nutmeg jelly, nutmeg wine, vinegar acid, gelatin hard candy and dodol. Processing nutmeg meat into nutmeg dodol can add value to nutmeg products and increase farmers' income. The purpose of this study was to produce nutmeg dodol with the best organoleptic properties. Dodol from nutmeg meat and banana flour mulu bebe produces a colour value of 3.64-3.70 (dislike), flavour 3.25-3.59 (rather dislike), and aroma of 3.75-4.15 (dislike). The ratio of the addition of nutmeg meat 65% and banana flour mulu bebe 35% meets the quality of SNI dodol, the ratio of addition of nutmeg meat 45% and banana flour mulu bebe 55% produces nutmeg dodol favoured by consumers.
Co-Authors Erna Rusliana Muhamad Saleh Lawani, Misran Nursafa, Nursafa Saleh, Erna Rusliana M. Salim, Asri Samsul Bahri Syamsul Bahri Taher, Dharmawaty M. Umasugi, Erna