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All Journal Jurnal Pengkajian dan Pengembangan Teknologi Pertanian AGRITEKNO, Jurnal Teknologi Pertanian
Titiek F Djaafar
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Agriculture, Biological Sciences & Forestry Engineering

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PENGEMBANGAN TEKNOLOGI PENGOLAHAN YOGHURT KERANDANG (Canavalia virosa) DAN ANALISA USAHANYA Wanita, Yeyen Prestyaning; Djaafar, Titiek F; ., Purwaningsih
Jurnal Pengkajian dan Pengembangan Teknologi Pertanian Vol 14, No 3 (2011): November 2011
Publisher : Jurnal Pengkajian dan Pengembangan Teknologi Pertanian

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Abstract

Processing Technology Development of Kerandang (Canavalia virosa) Yoghurt and Its Effort Analysis. Kerandang (Canalia virosa) is one of the agricultural commodities grown in the land of sand beach inYogyakarta, but the utilization is not optimal because it only fed to livestock when the protein content of the seeds reached 37%. This study aims to: 1) produce a form of refined products kerandang yoghurt; 2) know thephysicochemical characteristics; and 3) acceptance of kerandang yoghurt panellists as well as economic analysis processing. The experiment was conducted in the laboratory postharvest, BPTP Yogyakarta in March-July 2009.Experimental design used was randomized complete design with two factors and four replications. The first factor is the dilution of kerandang cider (eight and ten times the kerandang weight) and the second factor is thepercentage of sugars added (5% and 10% of the volume of kerandang juice after dilution). The results showed that the kerandang yoghurt preferred was yoghurt made with dilutions of 1:10 and sugars added 10% (P2Y). Thisyoghurt had a pH of 4, the levels of lactic acid 2.16% and 34.09 ppm HCN levels that are safe for human consumption. Kerandang processing into yoghurt is quite profitable with RC ratio value of 1.59.
PENGEMBANGAN TEKNOLOGI PENGOLAHAN YOGHURT KERANDANG (Canavalia virosa) DAN ANALISA USAHANYA Yeyen Prestyaning Wanita; Titiek F Djaafar; Purwaningsih .
Jurnal Pengkajian dan Pengembangan Teknologi Pertanian Vol 14, No 3 (2011): November 2011
Publisher : Balai Besar Pengkajian dan Pengembangan Teknologi Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpptp.v14n3.2011.p%p

Abstract

Processing Technology Development of Kerandang (Canavalia virosa) Yoghurt and Its Effort Analysis. Kerandang (Canalia virosa) is one of the agricultural commodities grown in the land of sand beach inYogyakarta, but the utilization is not optimal because it only fed to livestock when the protein content of the seeds reached 37%. This study aims to: 1) produce a form of refined products kerandang yoghurt; 2) know thephysicochemical characteristics; and 3) acceptance of kerandang yoghurt panellists as well as economic analysis processing. The experiment was conducted in the laboratory postharvest, BPTP Yogyakarta in March-July 2009.Experimental design used was randomized complete design with two factors and four replications. The first factor is the dilution of kerandang cider (eight and ten times the kerandang weight) and the second factor is thepercentage of sugars added (5% and 10% of the volume of kerandang juice after dilution). The results showed that the kerandang yoghurt preferred was yoghurt made with dilutions of 1:10 and sugars added 10% (P2Y). Thisyoghurt had a pH of 4, the levels of lactic acid 2.16% and 34.09 ppm HCN levels that are safe for human consumption. Kerandang processing into yoghurt is quite profitable with RC ratio value of 1.59.
Pengaruh Precooling Dan Coating Terhadap Chilling Injury Buah Nanas ‘Queen’ (Ananas comosus L.) Prabasari, Indira; Utama, Nafi A; Lestari, Mutiara I; Djaafar, Titiek F
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 2 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.117

Abstract

Pineapple (Ananas comosus L.) ‘Queen’ is very sensitive to chilling injury when stored at low temperatures. Symptoms of chilling injury are characterized by the appearance of a brown color on the fruit's flesh (blackheart, black spot, internal browning). Post-harvest treatments such as coating and precooling can prevent chilling injury. The research aimed to determine the effect of coating using 2% chitosan and precooling at 18°C before coating on the chilling injury of pineapple ‘Queen'. The research was carried out using experimental methods and arranged in a completely randomized design with six treatment levels, namely (P1) control, (P2) 1 day precooling without coating, (P3) 2 days precooling without coating, (P4) coating without precooling, (P5) coating preceded by one day of precooling, and (P6) coating preceded by two days of precooling. Parameter analysis includes firmness, total soluble solids, reducing sugars, total phenolic compounds, and percentage of chilling injury during 24 days of storage. Organoleptic tests were also carried out to see the effect of treatment on the taste and texture of 'Queen' pineapple. The results showed that pineapple fruit treated with precooling for one day without coating (P2) was the best treatment for preventing chilling injury during 24 days of storage.
Co-Authors Indira Prabasari, Indira Lestari, Mutiara I Purwaningsih . Utama, Nafi A Yeyen Prestyaning Wanita