Article Per Year (5 Year)
p-Index From 2020 - 2025
0.408
P-Index
This Author published in this journals
All Journal Teknotan: Jurnal Industri Teknologi Pertanian Fruitset Sains : Jurnal Pertanian Agroteknologi
Lobo, Anita T. Dimu
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Pengaruh Penambahan Minyak Kenari (Canarium Vulgare Sp) terhadap Kualitas Kimia Dodol Kulit Pisang Djasibani, Hemy Ratmas; Lobo, Anita T. Dimu; Botahala, Loth; Duka, Febby S.
Teknotan: Jurnal Industri Teknologi Pertanian Vol 18, No 3 (2024): TEKNOTAN, Desember 2024
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol18n3.8

Abstract

Minyak kenari merupakan salah satu minyak nabati yang memiliki kandungan lemak sebesar 65,15% sehingga dapat digunakan pada industri pangan. Penelitian ini bertujuan untuk mengetahui pengaruh dan proporsi minyak kenari (Canarium vulgare sp) dalam meningkatkan kualitas kimia dodol kulit pisang. Metode yang digunakan dalam penelitian adalah metode Rancangan Acak Lengkap (RAL) dengan 4 (Empat) perlakuan dan 3 (tiga) ulangan sehingga memperoleh 12 (dua belas) unit percobaan. Parameter yang diamati adalah kadar air (metode oven vakum), Protein (metode mikro Kjeldahl), kadar abu (metode Tanur), kadar karbohidrat (metode Luff Schoorl), kadar lemak (metode Soxhlet), kadar serat (metode Gravimetri) Hasil penelitian menunjukkan penambahan minyak kenari dalam pembuatan dodol kulit pisang berkontribusi terhadap kadar air, protein, lemak, karbohidrat, serat dan abu. Sedangkan proporsi minyak kenari yang terbaik adalah kadar air 13,67% (perlakuan D), protein 3,65% (perlakuan D), Karbohidrat 71,53% (perlakuan D), lemak 9,50% (perlakuan D), abu 1,11% (perlakuan A), serat 1,10% (perlakuan A).
PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG BEKATUL BERAS (RICE POLISH) PADA PEMBUATAN MIE BASAH TERHADAP KADAR AIR DAN TINGKAT KESUKAAN KONSUMEN Duka, Febby; Djasibani, Hemy R.; Lobo, Anita T. Dimu; Nahak, Maria H.
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 12 No. 2 (2024): June: Ilmu Pertanian dan Bidang Terkait
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/fruitset.v12i2.5254

Abstract

Rice bran flour is flour made from rice bran which is divided into three types based on color, namely white, red and black rice bran flour. This study aims to determine the effect of substituting wheat flour with rice bran flour in making wet noodles on moisture content and consumer liking. This study used a factorial group randomized design in which the grouping was based on the use of different rice bran flours (white, red and black) with 5 treatments, namely 10 g, 20 g, 30 g, 40 g and 60 g rice bran flour. The observed variables were moisture content, color, texture, aroma and taste. The data obtained were analyzed using Analysis of Variance (Anova) and continued with Duncan's Multiple Range Test. The results of the analysis showed that each group gave a significant effect (fhit> 5%, < 1%) and each treatment of rice bran flour substitution gave a very significant effect (fhit> 1%) on the moisture content, color, texture, aroma and taste of wet noodles. Treatment A is a treatment that is highly preferred by consumers, with an average value of color 2.63, texture 2.87, aroma 2.97 and taste 2.90 with the lowest water content of 55.66%.
Co-Authors Botahala, Loth Djasibani, Hemy R. Djasibani, Hemy Ratmas Duka, Febby Duka, Febby S. Nahak, Maria H.