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All Journal Agrointek Journal of Tropical AgriFood
Hudaida Syahrumsyah
Mulawarman University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Karakteristik sifat sensoris dan kimia pada kue kering hasil dari formulasi tepung beras merah (Oryza nivara L.) dan mocaf (modified cassava flour) Maulida Rachmawati; Hudaida Syahrumsyah; Yulian Andriyani; Meggy Dewantara; Ronita Pane
Journal of Tropical AgriFood Volume 2, Nomor 2, Tahun 2020
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.2.2.2020.4734.59-65

Abstract

Konsumsi protein dan karbohidrat dalam bentuk kue kering diharapkan mampu menambah asupan gizi masyarakat. Mocaf (Modified Cassava Flour) menjadi salah satu komoditas lokal yang dapat menggantikan tepung trigu dalam pembuatan kue kering. Walaupun demikian, mocaf mengandung protein yang rendah yaitu 1,2%, sehingga penambahan tepung beras merah (TBM) dapat menghasilkan kue kering dengan mutu yang lebih baik sekaligus mendukung diversifikasi pangan. Penelitian ini bertujuan untuk mengetahui pengaruh formulasi TBM dan mocaf terhadap sifat kimia dan karakteristik sensoris kue kering. Rancangan Acak Lengkap dengan 5 perlakuan untuk perbandingan TBM (g) dan mocaf (g), yaitu 0:100, 25:75, 50:50, 75:25, dan 100:0, dengan 4 ulangan digunakan pada penelitian ini. Parameter yang diamati adalah sifat sensoris dan kimia. Data sifat kimia dianalisis mengunakan sidik ragam, sedangkan data sensoris diolah mengunakan uji Kruskal-Wallis. Hasil penelitian menunjukkan bahwa formulasi TBM dan mocaf berpengaruh tidak nyata terhadap kadar air, abu dan lemak, namun berpengaruh nyata terhadap kadar protein, karbohidrat, serta sifat sensoris hedonik dan mutu hedonik. Perlakuan terbaik diperlihatkan pada formulasi TBM 75 g dan mocaf 25 g yang menghasilkan cookies dengan kadar air 2,16%, kadar abu 1,99%, kadar lemak 14,97%, kadar protein 9,66%, dan kadar karbohidrat 70,27%, sedangkan sifat sensoris hedoniknya untuk warna, aroma, tekstur, dan rasa berada pada kisaran suka. Sifat sensoris mutu hedonik cookies yang dihasilkan adalah berwarna agak coklat, agak beraroma TBM, tekstur renyah dan agak berasa TBM.
Rendemen dan kualitas minyak nilam (Pogostemon cablin Benth.) dari Kalimantan Timur serta analisis tekno-ekonominya Nur Amaliah; Krishna Purnawan Candra; Viky Bayu Parytha; Arif Kurniawan; Tazri Amrullah; Bernatal Saragih; Hudaida Syahrumsyah; Yuliani Yuliani
AGROINTEK Vol 16, No 2 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i2.12421

Abstract

This study aimed to determine the patchouli oil (PO) business in the province of East Kalimantan based on data on the yield and quality of PO produced from several PO production centers in East Kalimantan. Bangun Rejo Village in Kutai Kartanegara Regency, Sepaku I Village and Argo Mulyo Village in Penajam Paser Utara Regency were selected as samples in this study. PO extraction from plant samples from each village was carried out using a laboratory-scale wet distillation method (3 kg leaves, branches) per batch. Each batch was carried out with six replications using different samples. The sample of PO produced by farmers was used as a control. The results showed that the yield of PO from the three villages reached 1.25-1.76%, while the quality of the oil showed an acid number of 2.407-4.747%, ester number 11.843-16.768%, PO content 33.670-43.693%, iron content 1.096-8.538 mg/kg, density 0.614-0.822 g/cm3, refractive index 1.509 nD20 and light-yellow to yellow. PO produced by farmers has an acid number of 6.311-11.920%, ester number 16.269-19.822%, ethanol solubility 1:5-1:9, patchouli alcohol content 31.96-40.89%, iron content 0.460-1.105 mg/kg, density 0.946-1,509 g/cm3, refractive index 1.508-1.510 nD20 and yellow to dark yellow in colour. Techno-economic analysis (using laboratory-scale extraction yield data) shows that PO refining business in the two villages is feasible to be carried out with B/C values of 3.62 and 6.37 for Sepaku I Village and Bangun Rejo Village. Still, it is not feasible for Argo Mulyo (B/C value of 0.842)
Co-Authors Arif Kurniawan Bernatal Saragih Krishna Purnawan Candra Maulida Rachmawati Meggy Dewantara Nur Amaliah Ronita Pane Tazri Amrullah Viky Bayu Parytha Yulian Andriyani Yuliani, Yuliani