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All Journal Jurnal AGROTEKNOLOGI Rekayasa Mesin Pembangunan Pedesaan agriTECH Berdikari: Jurnal Pengabdian Masyarakat Indonesia Performance Jurnal Litbang Provinsi Jawa Tengah Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Media Ekonomi Indonesian Journal of Food Technology Eko-Regional: Jurnal Pembangunan Ekonomi Wilayah Eko-Regional: Jurnal Pembangunan Ekonomi Wilayah
Mustaufik
Jurusan Teknologi Pertanian Universitas Jenderal Soedinnan, Purwokerto
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Journal : Pembangunan Pedesaan

 1 
PEMANFAATAN PENGGUMPAL ALAMI EKSTRAK BUAH NENAS PADA PEMBUATAN TAHU DARI KEDELAI VARIETAS SLAMET UTILITY OF NATURAL COAGULANT EXTRACTED FROM PINEAPPLE IN TOFU PROCESSED FROM SLAMET VARIETY SOYBEAN , Mustaufik; Sitoresmi, Ike
Pembangunan Pedesaan Vol 5, No 1 (2005)
Publisher : Pembangunan Pedesaan

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Abstract

The study aimed at obtaining the appropriate concentration of natural coagulant from pineapple extract, extraction ratio for the best quality tofu, and comparison of tofu quality. Split-Split Plot Design was used with main plot were soybean variety (V1=Slamet and V2= import soybeans). The subplot was concentration of pineapple extract (K1= 1%, K2=1.5%, K3=2% v/v) and extraction ratio of soybeans and water (R1 = 1:6, R2 = 1:7, and R3 = 1:8 w/v). Results of the research showed that the optimum extract concentration in soybeans tofu processing was 1% (v/v) and the optimum ratio was 1:6 (w/v). Based on yield and texture, tofu from Slamet variety soybeans was better than the imported soybean but based on chemical composition, tofu from Slamet variety was relatively similar to tofu from import soybean. The best quality of soybeans tofu was produced from Slamet soybean with 1% (v/v) concentration of the extract and 1:6 (w/v) extraction ratio, with physicochemical and organoleptic characteristic as followed: 26.664% (db) protein, 5.797% (db) lipid, 0.9% (db) ash, 74.501% (wb) water, 9.696% (wb) or 96.96 g/1000 ml yield, 21.75 mm/g/dt texture, and 6.55 pH.
PENGGUNAAN CAMPURAN BAKTERI ASAM LAKTAT DAN KHAMIR SEBAGAI FLAVOURING AGENT PADA SARI BUAH MENGKUDU TERFERMENTASI THE USE OF LACTIC ACID BACTERIA AND YEASTS COMBINATION AS FLAVOURING AGENT IN FERMENTED NONI JUICE Handayan, Isti; , Mustaufik
Pembangunan Pedesaan Vol 6, No 3 (2006)
Publisher : Pembangunan Pedesaan

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Fermentation in this research was aimed to reduce, remove or recover unpleasant smell and taste of noni juice. The treatment factors were combination of lactic acid bacteria and yeasts, consisting of Lactobacillus acidophillus: Saccharomyces cerevisiae (K1), L. acidophillus: Kluyveromyces marxianus (K2), L. casei: S. cerevisiae (K3) and L. casei: K. marxianus (K4), with fermentation times of 0, 3, 5, and 7 days. The result of this research were: different combination of lactic acid bacteria and yeasts caused significantly decreased of pH and increased of alcohol content, but not significant on the vitamin C content. The biggest decreased on the pH resulted from L. casei: K. marxianus (K4), on the other hand the biggest increased on the alcohol content resulted from L. acidophilus: K marxianus (K2). During fermentation, decrease of pH, vitamin C content and increase on the alcohol content were significant, resulted in the 0 and 3 days of fermentation. The counts of lactic acid bacteria and yeasts increased during 3 days fermentation but after this reduction. Sensory test showed that combination of lactic acid bacteria and yeasts and fermentation times were significant to the odor, flavour, taste and preference. Combination of L. acidophilus: K marxianus (K2) with 5 days fermentation resulted in the best of the noni juice preference.
Co-Authors A.A. Ketut Agung Cahyawan W Aisyah Tri Septiana Aisyah Tri Septiana Andrian Andrian Budi S Budi Sustriawan Deddy Muchtadi Eka Safitri Elza, Livianinda Erminawati Erminawati Fitri Amalinda Harahap Fransiska Zakaria Hidayah Dwiyanti Hitapriya , Adeka Sangtraga Ike Sitoresmi Isti Handayan Isti Handayani Khasanah, Jannata Utswatun Laeli Budiarti Maria Menu Ola Masrukhi Mela, Ervina Mohammad Samsi Nur Aini Pepita Haryanti Prasetyo, Kunandar Ramadani, Nurista Riski Ritonga, Abdul Mukhlis Rumpoko Wicaksono S, Budi Suliyanto . Ulfah Nurdiani Wahyu Adhi Saputro Weni Novandari