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All Journal Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Sains dan Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) AGRITEKNO, Jurnal Teknologi Pertanian J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Journal of Tropical AgriFood Canrea Journal: Food Technology, Nutritions, and Culinary Journal Food ScienTech Journal Unri Conference Series: Community Engagement Sagu Jurnal Teknologi Pangan JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia
Shanti Fitriani
Universitas Riau
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences Other

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Journal : AGRITEKNO, Jurnal Teknologi Pertanian

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Karakteristik Kimia dan Sensori Fruit Leather Buah Kuini dan Umbi Bit Tamba, Frika W; Ayu, Dewi F; Fitriani, Shanti
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.1

Abstract

Chemical and sensory properties of kuini fruit and beetroot was studied by using Completely Randomized Design with five treatments and three replications. The treatments were kuini fruit and beetroot pulp combination, namely KB1 (90:10), KB2 (80:20), KB3 (70:30), KB4 (60:40), and KB5 (50:50). Moisture content, ash content, pH, crude fiber content, total sugar content, antioxidant activity, and sensory assessment (descriptive and hedonic) were observed on the fruit leather. The data obtained were analyzed statistically by using Anova and DNMRT at a α 0.05 level. The results showed that the combination of kuini fruit and beetroot in the fruit leather had a significant effect on moisture content, ash content, pH, crude fiber content, total sugar content, and sensory assessment of the fruit leather. The best treatment in this research was KB2 with characteristics of 9.75% moisture content, 0.84% ash content, 3.46 pH, 4.16% crude fiber content, 63.73% total sugar content, and 181.32 ppm IC50. The best treatment of fruit leather was dark red color, very flavorful kuini fruit, very sweet, and chewy texture that was preferred by panelists for an overall assessment.
Karakteristik Kimia dan Sensori Brownies Ubi Jalar Putih dengan Penambahan Tepung Kacang Hijau Rahmah, Annisa L; Ayu, Dewi F; Fitriani, Shanti
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.24

Abstract

Brownies are a kind of cake that is dark brown in color, has a smooth texture and special taste, and does not require baking powder. White sweet potatoes and mung beans can be used as raw material for brownies, where white sweet potatoes have a fairly high carbohydrate content while mung beans have a high protein content. The purpose of this study was to obtain the effect of white sweet potato and mung bean flour on the chemical and sensory characteristics of brownies and to obtain the best ratio. The treatment in the study consisted of five treatments and three replications and used a CDR (Completely Randomized Design). The ratios of white sweet potato and mung bean flour, namely 100:0, 90:10, 80:20, 70:30 and 60:40. The results of the research on the selected treatment were 80% white sweet potato flour : 20% mung bean flour, which had moisture content of 30.44%, ash content of 0.96%, fat content of 20.31%, protein content of 12.42%, carbohydrate content of 35.88%, and fiber content of 6.62%. The descriptive test showed that the brownies had a brown color, mung beans and sweet potato flavor, mung beans and sweet potato taste, and soft texture.
Co-Authors ', Rahmayuni ', Widiastuti .,, Desiliani .,, Rahmayuni .,, Yusmarini Ahmad Ibrahim Akhyar Ali Alhadi, Muhamad Ayu, Dewi F Ayu, Nur Lidya Chairani, Shauma Fithra Danang Apriyan Idi Nuegroho Dewi Fortuna Ayu Dewi, Yossie Kharisma Edo Saputra Erika Meiliana Sari Ernilawati Ernilawati Erpiani Siregar Evi Sribudiani Fadhilah, Tiyah Faizah Hamzah Fina Fitrina Ganang Romadhon George Hutapea Habsari, Narulita Adistia Hamzah, Farida Hanum Hapsoh Hapsoh Hayatul Ismi Ihda Hasbiyati Indra Eka Putra Indra Eka Putra Islamy, Muhammad Agung Isna Rahma Jumiati Jumiati Khairiyah, Nurul Khairun Isma Lestari, Ririn Puji Listya Eka Wati Maimunah, Maimunah Mamot Said Mohamad, Nizaha Juhaida Nahdatul Ikhlas NETTI HERAWATI Nisbah Nisbah Nopiani, Yanti Novia Agustina Noviar Harun Noviar Harun Novita Yanti Olo Marasi Siagian Putri Nada Sirait Putri, Dea Aulia Putri, Rindika Agustalisma Rahmah, Annisa L Rahmayuni Rahmayuni ' Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Raswen Efendi Reni Andriani RENNI NURPITA SARI Riftyan, Emma Rismadefi - Woferst Rossi, Evy SARI, RENNI NURPITA Sarifah Nur’aini Suryani Suryani Tamba, Frika W TUSI WANTI Tutik Apriyanti Ulfia Hasanah USMAN PATO Vita F. Artanti Vonny Setiares Johan Vonny Setiaries Johan Wawan Wawan Widiastuti ' Widuri, Thrisna Arsy Yelmira Zalfiatri Yeni Kusumawaty Yusmarini Yusmarini Zelviani, Puja Febri