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All Journal Biologi Edukasi : Jurnal Ilmiah Pendidikan Biologi Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Mahasiswa Pertanian Rona Teknik Pertanian
Fahrizal Fahrizal
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Journal : Teknologi dan Industri Pertanian Indonesia

 1 
Formulasi Biskuit Kelapa Parut Kering dengan Perlakuan Penyangraian dan Tanpa Penyangraian Yanti Meldasari Lubis; Satriana Satriana; Fahrizal Fahrizal; Eni Darlia
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 6, No 2 (2014): Vol.(6) No.2, June 2014
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (686.333 KB) | DOI: 10.17969/jtipi.v6i2.2065

Abstract

The study of the formulation of desiccated coconut biscuits by roasting and without roasting was investigated. This research was conducted using randomized block design consisted of two factors and three replications. The first factor is the percentage of the desiccated coconut addition to wheat flour with three levels (25%, 50% and 75%). The second factor is the variation treatment of the desiccated coconut; roasting and without roasting. The result showed that the percentage of desiccated coconut addition to wheat flour has a significant effect on protein content. The treatment of roasting and without roasting has very significant effect on the peroxide number and significant effect on the moisture content, sensory test (aroma and taste). The interaction factor between the percentage of desiccated coconut addition to wheat flour and the treatment of roasting and without roasting has a very significant effect on the fat content and has a significant effect on the sensory test (aroma and taste). The best formulation of the desiccated coconut biscuits based on the sensory test was obtained from the addition of75% of desiccated coconut without roasting.
Kajian Fisiko Kimia dan Daya Terima Organoleptik Selai Nenas yang Menggunakan Pektin dari Limbah Kulit Kakao Fahrizal Fahrizal; Rahmad Fadhil
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 6, No 3 (2014): Vol.(6) No.3, October 2014
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (551.298 KB) | DOI: 10.17969/jtipi.v6i3.2314

Abstract

Cacao (Theobroma cacao) is one of the product commodities in Aceh and its production continues to increase every year. Parts of cocoa that have economic value are the seed, while the skin that is a waste of processing cocoa beans is often not utilized. Cocoa skin can cause environmental pollution problems. One way of handling waste is to extract cocoa skin becomes pectin. Known in the food industry pectin compounds is very important adjuvant because it is able to increase the viscosity of the fluid and form a gel with sugar and acid. The aim of this research was to determine the effect of pectin addition from cacoa skin waste on the quality of pineapple jam. There are four levels of the pectin addition in this study; 0, 0.5, 1.0 and 1.5%. Then the resulted pineapple jam was analysed; moisture content, total of dissolved solids, acidity, a smear of jam and hedonic sensory evaluation for appearance, aroma, flavor, texture and all vallue. The addition of pectin from cocoa waste have effects on moisture content, total of dissolved solids, pH value and a smear of jam of pineapple jam. In general, panelists like pineapple jam with the addition of 1% pectin from cocoa skin waste 
Co-Authors Al Iqbal Al Iqbal Anshar Patria Eni Darlia Eti Indarti Hafira Haura Iprah Pratiwi Batubara Ismaturrahmi Ismaturrahmi Martunis - Maulidita Agustina Muhammad Ikhsan Sulaiman Murna Muzaifa Normalina Arpi Novi Safriani Novia Mehra Erfiza Rahmad Fadhil Resaldy Novrianto Sarah Fitria Satriana Satriana Sifa' Fauziyani susi lestari Teuku Zaldiansyah Yanti Meldasari Lubis Yusya Abubakar Zalniati Fonna Razali Zarwa Ulfa