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All Journal Jurnal Online Mahasiswa (JOM) Bidang Pertanian 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 Jurnal Abdi Insani Food ScienTech Journal Budimas : Jurnal Pengabdian Masyarakat Unri Conference Series: Community Engagement Sagu Jurnal Teknologi Pangan JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia
Shanti Fitriani
Universitas Riau
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Journal : JURNAL AGROINDUSTRI HALAL

 1 
Pemanfaatan Pasta Labu Kuning dan Pasta Kacang Hijau dalam Pembuatan Kukis Tutik Apriyanti; Shanti Fitriani; Rahmayuni
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 1 (2022): Jurnal Agroindustri Halal 8(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (259.086 KB) | DOI: 10.30997/jah.v8i1.4508

Abstract

Cookies are a type of snack that tastes sweet, has a crunchy texture, made from flour with other additives such as eggs, margarine, powdered sugar, and powdered milk. The purposes of this study was to obtain the best ratio of pumpkin and green beans paste in making cookies that meet the quality of SNI 01-2973-2011. The study was conducted using a completely randomized design (CRD) with four treatments and four replications. The treatment in this research was the diference of the ratio between yellow pumpkin paste and green beans paste, namely LK1 (65:5), LK2 (60:10), LK3 (55:15), and LK4 (50:20). The parameters to be observed are moisture, ash, protein, fat, carbohydrate, β-karoten, crude fiber, as well as descriptive and hedonic sensory tests. Data were analyzed using analysis of variance (ANOVA) and then continued with Duncan’s multiple range test (DMRT) at 5% level. The result showed that the ratio of yellow pumpkin paste and green beans paste significantly affected moisture, ash, protein, fat, carbohydrate, crude fiber, β-karoten, as well descriptive and hedonic sensory tests. The ratio of yellow pumpkin paste amd green beans paste (65:5) was chosen as the best treatment which had 3.26% protein, 5.79% moisture, 2.15% ash, 17.84% fat, 71.97% carbohydrate, 2.19% crude fiber, and 17.53 µg/g β-karoten with a description of yellow, pumpkin yellow flavored, slightly crunchy texture, and yellow pumpkin taste. Hedonic assessment of color, aroma, cruncy texture, taste, and overall assessment were liked by panelists.
Penggunaan Sari Kacang Tanah dan Pure Buah Kelubi dalam Pembuatan Es Krim Habsari, Narulita Adistia; Fitriani, Shanti; Rossi, Evy
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.6043

Abstract

Ice cream is a frozen food product containing a minimum of 5% fat and 2.5% milk protein, which is obtained by heat-treating and subsequently freezing an emulsion of fat, milk solids and sugar, with or without other substances. This study aimed to obtain the best ratio of peanut juice and kelubi puree in making ice cream that meet the quality of SNI 01‒3713‒1995. The study was conducted using a completely randomized design (CRD) with four treatments and four replications. Data were analyzed using analysis of variance (ANOVA) and then continued with Duncan’s Multiple Range Test (DMRT) at 5% level. The result showed that the ratio of peanut juice and kelubi puree significantly affected fat, protein, total solids, overrun, viscosity, melting time, and descriptive and hedonic sensory tests. The ratio of peanut juice and kelubi puree (92.5:7.5) was chosen as the best treatment, which had 5.62% fat, 5.83% protein, 144.03 ppm antioxidant activity, 35.44% total solids, 2950.85 cP viscosity, 43.16% overrun, and 13.26 minutes melting time with a description of ivory white color, peanut’s flavor, soft, and a little peanut taste. Panelists liked the hedonic assessment of color, aroma, softness, taste, and overall assessment. Keywords: ice cream, kelubi puree, peanut juice
Co-Authors ', Rahmayuni ', Widiastuti .,, Desiliani .,, Rahmayuni .,, Yusmarini Ahmad Ibrahim Akhyar Ali Alhadi, Muhamad AR, Nur Hasnah Ayu, Dewi 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 Fadel Muhammad, Fadel Fadhilah, Tiyah Faizah Hamzah Fina Fitrina Ganang Romadhon George Hutapea Gunawan, Chandra 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 Panjaitan, Bintang Sipartogi 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 Ristia, Jeany Rossi, Evy Salman, Annisa Nazifa 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 Yusni Maulida Zelviani, Puja Febri