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Journal : JURNAL AGROINDUSTRI HALAL

Karakteristik Selai Lembaran Kolang-Kaling dengan Penambahan Buah Naga Merah Ranita Sari; Vonny Setiaries Johan; Noviar Harun
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 1 (2020): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (940.59 KB) | DOI: 10.30997/jah.v6i1.2218

Abstract

The purpose of this research was to obtain the best formulation of slice jam from kolang-kaling and red dragon fruit based on the characteristics. This research used experimental method by using a complete randomized design (RAL) with four treatments and four replications. The treatments were KN1 = kolang-kaling puree 90% and red dragon fruit puree 10%, KN2 = kolang-kaling puree 80% and red dragon fruit 20%, KN3 = kolang-kaling puree 70% and red dragon fruit puree 30%, KN4 = kolang-kaling puree 60% and red dragon fruit puree 40%. Data were statistically analyzed using ANOVA and DNMRT at 5% level. Based on this research the best treatment was slice jam KN3= kolang-kaling puree 70% and red dragon fruit puree 30% which had 19,55% moisture content, 0,55% ash content, 1,52% crude fiber content, 41,45% level of reducty sugar. Result of the sensory test were descriptive red colorur, kolang-kaling and red dragon fruit taste, red dragon fruit flavor, and rather chewy in texture. Result of the hedonic test on color, taste, flavor, texture and overall assessment were liked by panelists.
Peningkatan Kualitas Alpokat Selama Masa Penyimpanan Menggunakan Edible Coating dari Pati Kulit Singkong Putri, Mutiara Riyanto; Harun, Noviar; Zalfiatri, Yelmira
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.13679

Abstract

The purpose of this research was to get the best starch concentration of cassava peel in the manufacture and the effect of edible coating on the quality of avocado. This research was conducted experimentally by using a completely randomized design with four treatments and four replications. The treatments in this research were P1 (concentration of starch cassava peel 1%), P2 (concentration of starch cassava peel 2%), P3 (concentration of starch cassava peel 3%), and P4 (concentration of starch cassava peel 4%) in edible coating of starch cassava peel formulation which applied to the avocado and stored for 15 days. Data obtained were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan’s new multiple range test (DNMRT) at a 5% level. The parameters observed in avocado were weight loss, total dissolved solid, hardness and hedonic test of color and aroma. The best treatment in this research was P4 (concentration of starch cassava peel 4%). This treatment can maintain fruit quality for 15 days of storage so that avocados have a weight loss of 29.13%, total dissolved solids 1.43°Brix, hardness 8.10 kg/f, and hedonic tests for color 3.15 (somewhat favored) and aroma 3.12 (somewhat favored).