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All Journal Jurnal Teknologi Industri Pertanian Jurnal AGROTEKNOLOGI Agrointek agriTECH Jurnal Sains dan Teknologi Pangan Pro Food Tadarus: Jurnal Pendidikan Islam Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Agritechnology : Jurnal Teknologi Pertanian Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Yumary: Jurnal Pengabdian kepada Masyarakat Jurnal Pengabdian Masyarakat Bhinneka Jurnal Masyarakat Madani Indonesia

- Murtiningrum

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Author-ID : 206665

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Nursing Public Health Social Sciences Other

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Sifat Organoleptik, Sifat Fisik, serta Kadar Β-Karoten dan Α-Tokoferol Emulsi Buah Merah (Pandanus conoideus) Zita Letviany Sarungallo; Murtiningrum Murtiningrum; Harry Triely Uhi; Mathelda Kurniaty Roreng; Aprida Pongsibidang
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this study was to determine the organoleptic and physical properties, and the level of β-carotene and α-tocopherol of red fruit (Pandanus conoideus) emulsion. The emulsion was made by mixing red fruit oil and water in ratio of 7:3, with addition of some emulsifiers as treatments, namely 0.20% of CMC (carboxyl methyl cellulose) (F0), 0.5% of Tween 80 and 0.2% of CMC (F1), and 0.5% of Tween 20 and 0.2% of CMC (F2). Based on the organoleptic evaluation, the most preferred formulation of red fruit emulsion was F1, which have complementary ingredients, namely 0.50% of Tween 80, 0.20% of CMC, 0.06% of sodium benzoate, 0.02% of ethylene diamine tetra acetic acid (EDTA), 1.5% of orange citrus essence, and 15% of sugar. The acceptance scores of the formulation for color, taste, aroma, and texture were 4.5 (like-extremely like), 3.8 (neutral-like), 3.8 (neutral-like), and 4.1 (like), respectively, and the level of viscosity was thick with organoleptic score of 6.1 (thick). Physically, red fruit emulsion has red orange in color, citrus in aroma, sweet in taste, viscous in texture, viscosity 20.5 dPa.s, pH 6.4, and stability 100% in strorage for 30 days at room temperature. The content of β-carotene and α-tocopherol were 14 mg/kg and 229.4 mg/kg respectively.ABSTRAKPenelitian ini bertujuan untuk mengevaluasi sifat organoleptik dan sifat fisik, serta kandungan β-karoten dan α-tokoferol dari emulsi buah merah (Pandanus conoideus). Emulsi buah merah dibuat dengan menggunakan rasio minyak dan air 7:3 dengan perlakuan jenis pengemulsi yaitu F0 (CMC (carboxyl methyl cellulose) 0,20%), F1 (Tween 80 0,5% dan CMC 0,2%), dan F2 (Tween 20 0,5% dan CMC 0,2%). Berdasarkan hasil pengujian organoleptik, formulasi emulsi buah merah yang paling disukai panelis adalah F1 dengan komposisi tween 80 0,50%, CMC 0,20%, sodium benzoat 0,06%, ethylene diamine tetra acetic acid (EDTA) 0,02%, esens orange citrus 1,5%, dan gula 15%, dengan tingkat kesukaan terhadap warna dengan nilai 4,5 (suka sampai sangat suka), rasa 3,8 (netral sampai suka), aroma 3,8 (netral sampai suka), tekstur 4,1 (suka), dan daya alir 6,1 (kental). Emulsi minyak buah merah secara fisik berwarna merah oranye, beraroma orange citrus, berasa manis, bertekstur kental, viskositas 20,5 dPa.s, pH 6,4 dan kestabilan 100% pada penyimpanan 30 hari suhu kamar. Kandungan β-karoten dan α-tokoferol masing-masing sebesar 14 mg/kg dan 229,4 mg/kg.

Penggunaan Bahan Pengisi dalam Perbaikan Sifat Fisikokimia dan Organoleptik Dodol Buah Merah (Pandanus conoideus L) Sebagai Sumber β-Karoten Murtiningrum Murtiningrum; Gino N. Cepeda
agriTECH Vol 31, No 1 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The main problem in preparation of redfruit dodol is the soft texture of dodol. In the research, preparation of red fruit dodol was done by adding different flours (wheat, rice and tapioca) to the total weight of glutinous flour and redfruit paste, as much as 15 % by weight. The preferences of panelists and physicochemical properties tests were done on the redfruit dodol product. The result indicated that the best formulation was the red fruit dodol with tapioca. The panelist preference scores of colour, flavor, odor and texture of the best dodol formulation were fairly like (5.40), fairly like (5.05), like (6.05) and fairly like (5.70) respectively. The physical properties of dodol including hardness, sticky and elasticity level were 951.43 gf, 216.68 gf and 0.35 % respectively. The dodol contained moisture 37.86 %, total solid62.14 with water availibility (a ) 0.83 and β-carotene 1.02 ppm.ABSTRAKPermasalahan utama dalam pembuatan dodol buah merah, yaitu teksturnya lembek dan lunak. Pada penelitian ini dilakukan penambahan jenis tepung yang berbeda, yaitu tepung terigu, beras dan tapioka sebanyak 15 % (b/b) dari berat tepung ketan dan pasta buah merah. Dodol yang dihasilkan dilakukan pengamatan sifat fisikokimia dan ting- kat penerimaan panelis. Hasil penelitian menunjukkan bahwa dodol formula terbaik berdasarkan sifat organoleptik dan fisikokimia adalah dodol dengan penambahan tapioka. Dodol tersebut memiliki sifat organoleptik dengan skor kesukaan warna agak suka (5,40), rasa agak suka (5,05), aroma suka (6,05) dan tekstur agak suka (5,70), sifat fisik kekerasan dan kelengketan masing-masing 951,43 dan 216,68 gf, serta kekenyalan 0,35 %, juga memiliki sifat kimiadengan mengandung air dan total padatan masing-masing 37,86 % dan 62,14 % dengan tingkat ketersediaan air (a )0,83 dan kandungan β-karoten 1,02 ppm.

Co-Authors Abu, Nur Alfa Firdaus Antoh, Maikel Aprida Pongsibidang Awariti, Mohammad Haris Bertha Mangallo Budi Santoso Darma, Darma Durand, Anugerah Reindra Lamma Farida, Anif Gino Nemesio Cepeda Harry Triely Uhi Isak Silamba Latief, Nur Alya Mariska Leba, Herlyn Winda Wie M Meilan Lisangan Maftukhah, Rizki Mangallo, Bherta Mathelda K. Roreng Mathelda Kurniaty Roreng Ngadisih Ngadisih Orisoe, Dressy Leonora Pitaloka, Novita Dyah Ponisri, Ponisri Rosalina, Febrianti Rossa MM Latumahina Rumkowas, Saleh Rumwokas, M Saleh Santoso, Budi Sukmawati Sukmawati SULFIANA, SULFIANA Suruan, Yermias Tajuddin Bantacut Venny Murni Yonince Edoway Yuliana Waromi Zita L. Sarungallo

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