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Pengaruh Perbandingan Konsentrasi Tepung Agar-Agar dan Biji Chia (Salvia Hispanica L.) terhadap Sifat Fisikokimia dan Sensori Fruit Leather Terong Belanda (Solanum Betaceum Cav.) Anggraini, Fitri Dwi; Puspawati, Gusti Ayu Kadek Diah; Nocianitri, Komang Ayu
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 2 (2024): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2024.v13.i02.p05

Abstract

Fruit leather is a processed dried fruit in the form of thin sheets that can be rolled up. One of the fruits that can be processed into fruit leather is dutch eggplant. The elasticity of fruit leather is influenced by the binder used. The use of seaweed pulp binder in dutch eggplant fruit leather requires a long preparation time. One of the natural ingredients that has the potential to be used as a binder and is easy to prepare is chia seeds and agar-agar. The research was aimed to determine the effect of the concentration ratio of agar-agar powder and chia seeds on the physicochemical and sensory characteristics of dutch eggplant fruit leather and to determine the appropriate concentrations of agar-agar powder and chia seeds to produce dutch eggplant fruit leather with the best physicochemical and sensory characteristics. This study used a completely randomized design with a comparison of the concentrations of agar powder and chia seeds consisting of 6 levels: 100%:0%, 80%:20%, 60%:40%, 40%:60%, 20% :80%, and 0%:100% treatment was repeated 3 times. The data was analyzed with analysis of variance, and if the treatment had a significant effect, then followed by the Duncan's Multiple Range Test. The results showed that the concentration of agar-agar and chia seeds had a significant effect on tensile strength, L,a*,b* values, water content, crude fiber, flavonoids content, antioxidant activity, and sensory including hedonic tests (color, texture, overall acceptance). and scoring (texture). The best dutch eggplant fruit leather was treated with a ratio of agar- agar powder and chia seeds concentration of 40%:60% with a tensile strength value 2.18 MPa, L value 19.6, a* 15.36, b* 13.16, water content 13.55%, crude fiber 7.47%, flavonoids content 3.41mgQE/g, antioxidant activity 53.93%, color, taste, plastic texture and overall acceptance liked.
Pengembangan Tepung Ubi Jalar Ungu Pregelatinisasi serta Aplikasinya pada Pembuatan Flakes Bryan Bryan; Gusti Ayu Kadek Diah Puspawati; I Nengah Kencana Putra
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 9 No 2 (2024)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2024.v09.i02.p01

Abstract

Purple sweet potato has good prospects as a raw material in the food industry, especially in the form of flour. However, purple sweet potato flour has several weaknesses such as low solubility in water, low water absorption capacity and the gel form is less uniform. The modification of purple cassava flour with pregelanitisation has been developed, but there is a decrease in the level of active components of anthocyanin and its antioxidants. The aim of this research is to find out the right pregelatinization temperature and time to produce the best modified purple sweet potato flour and to find out the ratio of modified purple sweet potato flour and moringa leaf flour to produce flakes with the best characteristics. This research was divided into two stages. The first stage was that the purple sweet potato was pregelatinized with a steaming temperature of 70oC, 80oC and 90oC and steaming time of 5 minutes, 10 minutes and 15 minutes. The best results from the first stage of research were then applied to the second stage of research, namely the effect of adding Moringa leaf flour to purple sweet potato flakes with several levels, namely 0%, 3%, 6%, 9% and 12%. The results of the first stage of research showed that steaming treatment with a temperature of 70oC and a duration of 5 minutes produced the best modified purple sweet potato flour with yield characteristics of 24.90%, anthocyanin content of 25,65 mg/L, starch content of 63.10%, amylose content of 28.73%, amylopectin content of 34.37%, anthocyanin content 25.62 mg/L, viscosity 2597 cP, water absorption capacity 113.27% and oil absorption capacity 110.68%. Modified purple sweet potato flour with the best treatment is used in making purple sweet potato flakes which is added with flour Moringa leaves. The treatment with the addition of 12% moringa leaf flour produced the best purple sweet potato flakes with yield characteristics of 59.41%, anthocyanin content of 8,02 mg/L, antioxidant activity of 19.31%, and organoleptic tests with characteristics of aroma is liked, slightly bitter and like taste, slightly crunchy and liked texture and the panelists overall acceptance is liked.
Co-Authors AAGN Anom Jambe Agnes Monika Gandhes Sekarjati Agnes Monika Gandhes Sekarjati Anak Agung Istri Sri Wiadnyani Anak Agung Istri Sri Wiadnyani Anggraini, Fitri Dwi Anisa Intan Hartanti Bambang Admadi Harsojuwono Bryan Bryan Debora Prisceilla Isabella Dinda Tessa Lonika Simbolon Eazy Natasya Putri Endang Prangdimurti Enrica Balanzi, Dhenabe Felicia Chessa Pramudita Fransiska R. Zakaria Fransiska R. Zakaria Fransiska Zakaria Rungkat G.P. Ganda Putra Gusti Ayu Ita Purnami Hasbi Rohiqi Hidayanti Sukmaningrum I Dewa Gde Mayun Permana I Gusti Ayu Ekawati I Gusti Ngurah Agung I Gusti Ngurah Bagus Pranantha Bistara K I Kadek Dwi Andi Krishna Putra I Ketut Suter I Komang Sedana Widyagana Jaya I Made Arya Bhaskara Swara I Made Askara Diputra I Made Sugitha I Nengah Kencana Putra I Putu Suparthana I Wayan Rai Widarta Jevon Misael Gerald Masengi Joice Pratiwi Purnamasari Nababan KOMANG AYU NOCIANITRI Lewi Rensia Roulina Hutasoit Luh Putu Trisna Darmayanti Luh Putu Wrasiati Luh Yuli Tirtayani Made Yuni Cahya Ningrum Maria Reynadia Binvenianinda Harsitaning Adi Michelle Olivia Isabella Muhammad Eriansyah Al-Hakim Nengah Sri Surianti Ni Komang Ayu Nila Ratna Ni Komang Trisna Rahayu Ni Luh Ari Yusasrini Ni Luh Ari Yusasrini Ni Luh Chandra Pratiwi Ni Luh Gde Amritasya Mutiara Ni Luh Ketut Ayu Gayatri Pradnya Andini Ni Made Indri Hapsari Arihantana Ni Made Indri Hapsari Arihantana Ni Made Yusa Ni Putu Dewi Kusuma Wardani Ni Putu Intariani Ni Putu Kharismawati Ni Wayan Wisaniyasa Putu Ari Sandhi Wipradnyadewi Putu Ayu Gaudiya Waisnawi Putu Ayu Nadyasari Putri Hidayat Putu Timur Ina Qoriatul Hafifa Ria Armunanto Ridwan Thahir Ridwan Thahir Royulinar Eksanty Khayrany Sinaga Sang Made Adi Mahendra Sri Mulyani Suismono Suismono Suismono, Suismono Supriyadi Supriyadi Yustika Ayu Tri Wahyuni Yustika Ayu Tri Wahyuni Yustina Andini Yustinus Marsono