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Strategi Perancangan Mutu Ripe Banana Chip (RBC) Berbasis Harapan Konsumen Bambang Herry P; Nurhayati Nurhayati; Diana Iftitah Susilowati
AGROINTEK Vol 9, No 2 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i2.2137

Ripe Banana Chip (RBC), merupakan salah satu jenis kripik yang dibuat dari pisang masak. RBC dapat dilakukan dengan menggunakan teknologi penggorengan vakum (vacum frying) ataupun pembekuan (freezing). RBC pisang mas cukup banyak memiliki keunggulan dari nilai gizinya. Produk ini masih belum diketahui tingkat kesesuain mutunya dengan keinginan konsumen dilihat dari aspek fisik ataupun organoleptik. Tujuan penelitian ini agar dapat mengetahui rancangan mutu yang tepat untuk produk RBC pisang mas. Penelitian ini menggunakan tiga metode, diantaranya metode skoring, Customer Satisfaction Index (CSI), dan metode diagram tulang ikan. Hasil dari penelitian, yaitu : warna RBC dengan intensitas 5,56 (kuning) dan skor 3,862 (suka) ; informasi kemasan dengan intensitas 4,5 (setuju) dan skor 3,534 (suka) ; kenyamanan kemasan dengan intensitas 8,58 (nyaman) dan skor 4,155 (suka) ; keamanan kemasan dengan intensitas 8,15 (sangat aman) dan skor 4,086 (suka) ; ketebalan dengan intensitas 8,31(sangat tebal) dan skor 1,604 (sangat tidak suka) ; Oil dengan intensitas 4,86 (banyak) dan skor 2,483 (tidak suka) ; kerenyahan dengan intensitas 7,32 (keras) dan skor 2,843 (cukup suka) ; Easy of breaking dengan intensitas 5,17 (mudah dipatahkan) dan skor 3,158 (cukup suka) ; rasa manis dengan intensitas 7,89 (manis) dan skor 3,208 (cukup suka) ; rasa asam dengan intensitas 4,84 (agak asam) dan skor 3,309 (cukup suka). Nilai CSI yang dihasilkan, yaitu sebesar 64% (puas). Strategi untuk meningkatkan mutu RBC diantaranya: mengurangi ukuran ketebalan bahan baku sebelum diproses; lebih dipertimbangkan lagi tingkat kematangan pisang; memberi pengarahan dan motivasi kepada pekerja; melakukan pengawasan saat produksi berlangsung; lebih memperhatikan keseragaman ukuran pisang, dan menggunakan alternatif lain dalam penirisan minyak, misalnya sentrifuse agar keberadaan minyak berkurang.

SIFAT-SIFAT PREBIOTIK RIPE BANANA CHIP (RBC) Musa sinensis Nurhayati Nurhayati; Tamtarini Tamtarini; Jayus Jayus; Eka Ruriani; Leni Nurul Hidayati
JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (92.712 KB)

Ripe banana chip (RBC) Musa sinensis is one type of ripe banana chip that can be processed by using the vacuum frying technology combined with freezing process. This technology could affect the prebiotic properties of the RBC product. Therefore, this research aims to evaluate the prebiotic properties of ripe banana chip (RBC). Insoluble indigestible fraction (IIF) was isolated from RBC by enzymatic method. using. The prebiotic properties of IIF were based on their ability to increase probiotic population and decrease enterobactericeae (Eschericia coli and Salmonella sp.) population in the volunteers fecal, profile of short chain fatty acids (SCFA) and the value of prebiotic index (IP). The results showed that Frozen vacuum-RBC and vacuum-RBC were able to increase the probiotic growth about 1-2 log of the bacterial population, but unable to decrease enterobactericeae population. Vacuum-RBC was higher to produce butyric acid (3.46 mM) than frozen vacum-RBC and higher of IP (0.39) than RBC frozen vacuum (0.04). It can be concluded that vacuum-RBC have better prebiotic properties than frozen vacuum-RBC.Keywords: ripe banana chip (RBC), vacuum frying, freezing, short chain fattry acid, prebiotic index

DETERMINASI DIVERSIFIKASI VERTIKAL PRODUK OLAHAN JAMBU MERAH Marina Ekawati; Yuli Wibowo; Kiky Chily Arum Dalu; Nurhayati Nurhayati
JURNAL AGROTEKNOLOGI Vol 13 No 02 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Red guava as tropical fruit is widely cultivated in Indonesia. The abundant production of red guava is not accompanied by the processing of this fruit with 30-40% post harvest damage. This study aimed to determine the vertical diversification of red guava products. The study used a descriptive and analytical approach. Vertical diversification of red guava products were juice, puree, jam, “dodol”, and crakers. The lowest cost of production was guava juice i.e Rp 5,398.-per unit. Evaluation of sensory showed that guava juice was the most preferred for taste and aroma with score 4.30 (like) and 3.73 (like). The most preferred product for color was “dodol” with score 4.30 (like). Based on production cost and preferred value, guava juice was the most potential as a vertical diversification of guava product than the other products (puree, jam, “dodol”, and crakers). Keywords: vertical diversification, jam, juice, production cost, red guava

KARAKTERISTIK FISIKOKIMIA TEPUNG KULIT PISANG JENIS BANANA Imelda Yolanda Nayoan; Nurhayati Nurhayati; Puspita Sari
JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (160.335 KB)

Banana is cultivated in Indonesia, classified in two types are plantain and banana. Utilization of the banana peel is still very limited, as animal feed, beside as waste. The purpose of this study were to determine the physicochemical characteristics of banana peels flour (mas, cavendish, barlin and susu variety). This research was condused in two stage, the first stage was banana peel flour production. The second was extraction of banana peel pectin by using water solvent as water soluble pectin (WSP), ammonium oxalate 0,5% solvent as chelating soluble pectin (CSP) and 0,05 M HCl solvent as acid soluble pectin (ASP). The data of the research were analysis by descriptive method presented in table or histogram with error bars or stdev. Physicochemical characteristic of banana peel flour the result showed that physicochemical characteristics were i.e : barlin banana peel flour had moisture content 10,81%, whiteness 67,16%, pectin fraction 0,72% (WSP), 0,78% (CSP), 1,44% (ASP); cavendish banana peel flour had moisture content 12,75%, whiteness 64,37%, pectin fraction 0,78% (WSP), 1% (CSP), 1,72% (ASP); banana peel flour milk had moisture content of 12,73%, whiteness 65,87%, pectin fraction 0,61% (WSP), 0,89% (CSP), 1,50% (ASP); mas banana peel flour had moisture content of 12,38%, whiteness: 66,01 %, pectin fraction 0,56% (WSP), 0,67% (CSP), 1,22% (ASP).Keywords: banana peel flour, physicochemical

FORMULASI FOOD BAR BERBASIS TEPUNG UBI JALAR UNGU DAN PISANG AGUNG (Musa paradisiaca Formatypica) MASAK Nurhayati Nurhayati; Nurud Diniyah; Putri Gita Kurniasari
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (300.943 KB)

Advance in food technology can produce practical food products which are easy to consume. Food Bar is practically product, contain a high-calorie and usually made from a mixture of rich nutrient food using binder to form it into solid and compact. This research aims to determined the quality (sensory and physicochemical) of food bar made from purple sweet potato flour and ripe agung plantain and the best formula of food bar. This study used a completely randomized design with one factor, i.e. composition of purple sweet potato flour and ripe agung plantain. The combination of treatments were consist of P1 (20% purple sweet potato flour and 80% ripe agung plantain cultivar), P2 (30% purple sweet potato flour and 70% ripe agung plantain cultivar), P3 (40% purple sweet potato flour and 60% ripe agung plantain cultivar), P4 ( 50% purple sweet potato flour and 50% ripe agung plantain cultivar) and P5 (60% purple sweet potato purple and 40% ripe agung plantain cultivar). The parameters observed were moisture content, ash content, fat content, protein content, and carbohydrate content as well as the organoleptic properties. The result showed that the interaction of the best food bar by effectiveness testing of the formula was P2. The interaction of food bar with formula of purple sweet potato flour and ripe agung plantain cultivar significantly affected the texture, brightness (L), the value of a* and b*, moisture content, ash content, fat content, protein content, and carbohydrate content. The best food bar formulation (P2) had the characteristics such as 75.22 g/mm of texture value, 43.47 of lightness value (L), 7.67 of a* value, 18.24 of b* value, 12.80% of moisture content, 2.16% of ash content, 25.14% of fat content, 4.33% of protein content, 45.24% of carbohydrate content, while the preferences score of food bar was 3.08 of color, 3.52 of aroma, 3.2 flavor, 3.6 texture, and 3.56 score for and overall preference of the food bar. Keywords: agung var. plantain, physicochemical, purple sweet potato flour, sensory evaluation

KARAKTERISTIK BUBUK TANDAN PISANG DARI EMPAT VARIETAS DAN POTENSI PEKTINNYA SEBAGAI MEDIA PERTUMBUHAN Lactobacillus acidophilus Nurhayati Nurhayati; Prasetyo Dwi Laksona; Sukatiningsih Sukatiningsih
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

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Banana bunches is a waste of banana plants that are less utilized optimally. The banana bunches can be extracted the pectin that are a soluble polar polysaccharide that is soluble in polar solvents. The purpose of this study was to determine the characteristics of the powder bunches of bananas from four varieties (bananas kepok, regal, cavendish and mas), the yield of pectin extracted and its potential as a medium for the growth of Lactobacillus acidophillus. Parameters observed whiteness, water content, content of pectin powder banana bunches and bunches of banana powder content of polyphenols, as well as test the potential of pectin as a growing medium for probiotics (L. acidophilus). The results showed that the different varieties of bananas that produce whiteness, water content, levels of pectin, polyphenols levels and population growth of L. acidophilus diverse. The highest water content contained in the powder bunches cavendish. Whiteness (whiteness) is highest in bunches kepok powder. The yield of pectin powder is highest in bunches mas is 9.35%, while the yield of pectin powder glorious bunches of bananas, cavendish kepok and consecutively is 7.65%; 7.14%; and 4.89%. Different varieties of banana produce percentage growth of L. acidophilus bacteria that baragam anyway. Percentage of the population of probiotic L. acidophillus powder kepok bunches of 16.79% (higher) than the powder bunches mas (14.32%), Cavendish (12.49%) and the sublime (4.76%). It is concluded that pectin from banana bunches kepok showed better potential for use as a growing medium of L. acidophilus.Keywords: banana bunches, L. acidophilus, pectin,probiotic population

KARAKTERISTIK FLAKE UBI JALAR ORANGE DAN UNGU DENGAN PENAMBAHAN MINYAK NABATI (MINYAK SAWIT, MINYAK KELAPA, DAN MARGARIN) Avinda Nur Rahmawati; Maryanto Maryanto; Nurhayati Nurhayati
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Sweet potato flake is ready-to-eat foods comsumed by the adding a milk. Lipid or oil in the flake can change the crunchy and texture. Oil was added to fungtions as the stabilisator, lubricant and to improved crispness of flake. The aims of this study was to evaluate of physical and sensory characteristic of flake made from orange and purple sweet potatoes with addition the vegetable oils. This study used Complete Random Design (CRD) with two factors and two replications. The A factor was type of sweet potatoes, i.e. orange sweet potato (A1) and purple sweet potato (A2). The B factors (B) were type of oils; palm oil (B1), coconut oil (B2) and margarine (B3). The results showed that the rehydrations flake of orange and purple sweet potatoes with additions of variation oil type ranged from (58,13 - 85,61%,); hygroscopicity ranged (6,93 - 8,86%); water content ranged from (3,57 - 6,47%). The highest favorite value of color on orange sweet potato flake with addition margarine (5,42), while purple sweet potato flake with addition palm oil has the lowest favorite value (3,46). The aroma value of orange and purple sweet potatoes flake with the addition coconut oil has the highest (5,15) and (5,35) than palm oil and margarine. Preference taste of orange and purple sweet potatoes flakes was the highest if additions of coconut oil, i.e. very like (score 5,12). Crispness preference was preferred from orange sweet potato flake with coconut oil additions (4,96). Favorite taste was preferred on purple sweet potato flake with coconut oil addition (5,38). Keywords: coconut oil, flake, preference test, sweet potato, vegetable oil

KARAKTERISASI TEPUNG BERAS TERFERMENTASI SECARA SPONTAN DAN TERKENDALI OLEH Lactobacillus casei Nurhayati Nurhayati; Giyarto Giyarto; Dian Putri Ariyanti
JURNAL AGROTEKNOLOGI Vol 8 No 02 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (298.863 KB)

Rice flour contain starch more than 80% db. The digestibility of rice flour can increase by fermentation i.e fermentation of the lactic acid bacteria. The objective of this research was to characterize of the fermented rice flour using by Lactobacillus casei. The research was conducted with the fermentation of IR 64 rice variety using L. casei also by spontaneous fermentation during 24 and 48 hours. The result showed that the fermented rice flour using L. casei for 48 hours had the good characteristic were viscosity 27oC 1,38 Cp, viscosity 70oC 1,55 Cp, viscosity 90oC 5,63 Cp. The other characteristic of the best fermented flour were bacteria population 7,93 log CFU/ml, pH value 2,86, titrated lactic acid 1,20%, degree of whiteness 83,57, water content 8,69%, amylose content 27,95%db, amylopectin content 40,89%db, rate of digestable starch 37,09%db for rapid digestable starch (RDS), 24,97%db for slowly digestable starch (SDS), and 6,78% db resistant starch (RS), starch content 68,84%db, and digestibility value 90,07%db.Keywords: rice, flour, controlled and spontaneous fermentation, Lactobacillus casei

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