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All Journal Tekno - Pedagogi : Jurnal Teknologi Pendidikan Jurnal Natur Indonesia SAINSMAT Chemica: Jurnal Ilmiah Kimia dan Pendidikan Kimia Indonesia Chimica Acta JMM (Jurnal Masyarakat Mandiri) Dalton : Jurnal Pendidikan Kimia dan Ilmu Kimia Jambura Journal of Educational Chemistry Abdimas Toddopuli: Jurnal Pengabdian Pada Masyarakat Jurnal Dedikasi Jurnal Ilmiah Kajian Keimigrasian (JIKK) Jurnal Pendidikan dan Profesi Keguruan Sagu Chemistry Education Review Seminar Nasional Pengabdian Kepada Masyarakat JURNAL AGROINDUSTRI HALAL SAINSMAT: Jurnal Ilmiah Ilmu Pengetahuan Alam Indonesian Journal of Fundamental Sciences UNESA Journal of Chemical Education Vokatek : Jurnal Pengabdian Masyarakat PPSDP International Journal of Education Chemedu: Jurnal Ilmiah Pendidikan Kimia JIPI (Jurnal IPA dan Pembelajaran IPA) Abdi Kimia : Jurnal Pengabdian Masyarakat Journal of Social Work and Science Education Mammiri: Jurnal Pengabdian Masyarakat
Netti Herawati
Jurusan Kimia FMIPA Universitas Negeri Makassar
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KARAKTERISTIK MUTU VELVA PEPAYA DAN PISANG AMBON Herawati, Netti; Mutiara, Syawatul; Riftyan, Emma
Jurnal Sagu Vol 23, No 1 (2024)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.23.1.p.1-8

Abstract

Velva merupakan salah satu jenis makanan pencci mulut (frozen dessert) yang umumnya terbuat dari campuran pure buah, gula, dan bahan penstabil yang dibekukan sehingga memiliki tekstur halus dan menyerupai es krim. Buah pepaya memiliki aroma yang khas, sehingga jika diolah menjadi produk olahan velva akan menghasilkan aroma yang kurang disukai. Aroma velva pepaya dapat diperbaiki dengan mengombinasikan buah lainnya seperti pisang ambon.  Pisang ambon memiliki aroma yang khas, karena daging pisang ambon mengandung komponen-komponen volatil yang dapat menimbulkan aroma khas dari pisang ambon. Tujuan penelitian ini adalah untuk memperoleh rasio terbaik dari bubur pepaya dan bubur pisang ambon terhadap karakteristik kimia dan sensori velva. Penelitian ini dilakukan secara eksperimen dengan menggunakan rancangan acak lengkap (RAL) dengan lima perlakuan dan tiga kali ulangan sehingga diperoleh 15 unit percobaan.  Perlakuan velva dalam penelitian ini yaitu perbandingan bubur buah pepaya dan pisang ambon meliputi PP1 (70:30), PP2 (60:40), PP3 (50:50), PP4  (40:60), PP5 (30:70).  Data yang diperoleh dianalisis secara statistik dengan menggunakan ANOVA. Jika F hitung lebih besar atau sama dengan F tabel maka analisis akan dilanjutkan dengan uji lanjut duncan multiple range test (DMRT) pada taraf 5%. Parameter yang diamati adalah total padatan, overrun, waktu leleh, kadar serat kasar, vitamin C, dan penilaian sensori. Hasil sidik ragam menunjukkan bahwa jumlah bubur buah pepaya dan bubur pisang ambon yang berbeda berpengaruh nyata terhadap overrun, waktu leleh, kadar serat kasar, total padatan, dan penilaian sensori.  Perlakuan terpilih berdasarkan parameter uji adalah jumlah bubur buah pepaya dan pisang ambon PP3 (50:50) menghasilkan total padatan 27,75%, overrun 7,69%, waktu leleh 14,15 menit, kadar serat kasar 2,40%, vitamin C 23,47 mg, berwarna oranye, berasa pisang, beraroma pisang, dan lembut serta secara hedonik disukai oleh panelis. 
KARAKTERISTIK MUTU VELVA PEPAYA DAN PISANG AMBON Herawati, Netti; Mutiara, Syawatul; Riftyan, Emma
SAGU Vol. 23 No. 1 (2024): SAGU Journal – Agri. Sci. Tech., Maret, 2024, Vol. 23 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Frozen combination of fruit puree, sugar, and stabilizers is commonly used to produce velva, a frozen food product with a smooth texture similar to ice cream. Papaya fruit has a distinctive aroma, so if it is processed into processed velva products it will produce an aroma that is less favorable. The aroma of velva papaya can be improved by combining other fruits such as ambon banana which has a distinctive aroma. This research aimed to obtain the best ratio of papaya puree and ambon banana puree based on the quality characteristics of velva. This research used a completely randomized design (CRD) to produce 15 experimental units, with five treatments and three replications. The treatment in this study was PP1 (70:30), PP2 (60:40), PP3 (50:50), PP4 (40:60), and PP5 (30:70). Parameters observed include total solids, overrun, melting time, crude fiber content, vitamin C, and sensory evaluation. The variance results showed that overrun, melting time, crude fiber content, total solids, and sensory evaluation were significantly influenced by variations in the amount of papaya puree and ambon banana puree. Based on analysis parameters, the selected treatment was a ratio of papaya puree and ambon banana puree PP3 (50:50), producing a total solids of 27.75%, an overrun of 7.69%, a melting time of 14.15 minutes. The crude fiber content of 2.40%. vitamin C 23,47 mg. Orange in color, banana flavor, and soft and hedonically liked by the panelists.
Co-Authors . Alimin . Alimin, . ., faradillah A. Zulfikar Effendi A. Zulfikar Effendi, A. Zulfikar Abd Rahman Abda Abda Ahmad Fudhai Ahsan, Sitti Faika Alam, Muhammad Nur Alfi Syahar Arrozani Alimin Alimin Anandita, Nihla Andi Zulfikar Efendy Aqrim, Muh. Arham, Husnayaini Army Auliah Asriani Asriani Astriani, Sulis Aulia, Nurul Army Bulqiah, Andi Darma Andayani, Dyah Darnitasari, Devy Deviyanti Deviyanti Dewanri Fattah Dewi Angraini, Dewi Dewi Fortuna Ayu Dian Ekawati Djangi, Muhammad Jasri Erviani Rahmawati Kurnia Eva Anawinta Buangmanalu Firdaus Zenta Firlia Ayu Arini Fitri Indriani, R.A Rodia Fitri Kurnianingsih Gultom, Priscila Manuella GUSTIAWAN, SANDY Haryanti, Wa Ode Novi Hasan, Sri Wahyuni Hasri Hasri Hasri Hasri Ida Ratna Dilla Ikshar Ikshar Ilmiah, Ide Indahsari, Fitriani Indriansyah, Agung Irfandi, Rizal Irzaleny, Meli Iwan Dini Iwan Dini Jasdar Agus Jusniar Jusniar, Jusniar Khairil Afdal La Daha Laily Hanifah Lethe, Maryella Oktafrilly Makmur Makmur Makmur Makmur Maryono Maryono Mazaya, Maulida Mohammad WIJAYA Mohammad Wijaya M Mufidha, Chusnul Muhaedah Rasyid Muhammad Anwar Muhammad Anwar Muhammad Danail Muhammad Danial Muhammad Jasri Djangi Muhammad Nur Alam Muhammad Rakib Muhammad Rivai Muhammad Syahrir Muhammad Yunus Muharram Muharram Muharram Mutiara, Syawatul Negara, Satria Putra Jaya Neta Dian Lestari Niluh Asriniasih Niluh Devi Yulyantari Nisai, Khaerun Nita Maghfirah Ilyas Noor Jalaluddin Nur Afni Nurlaila Nurlaila Nurlita pertiwi, Nurlita Nurwijayanti Oktarina, Mona Palajukan, Yulianti Pangastuti, Dyah Ayunda Pratama Pertiwi, Rina Pince Salempa Prastika, Ike Priyatmo, Yudhi Rahmi Rahmi Ramdani Ramdani . Ramdani Ramdani Rano, Felisitas Yanti Raswen Efendi Ravika Mutiara Ridwansyah Riftyan, Emma Rini Perdana Risdawati, Risdawati Rita Ismail Rudi Subiyakto, Rudi Ruslan, Zuhra Adminira Ruslan, Zuhrah Adminira Salnus, Subakir SARI, SELVI MUSTIKA Selvianti H, Fifi Sitti Faika Sonyinga, Desma Sonyinga, Desma Sudding, Sudding Sugiarti Sugiarti Sugiarti Sugiarti Sumiati Side Suriati Eka Putri Suryani, Uci Susanti Susanti Syaputra, Wahyudi Syarifuddin, Ulben Sylvianica, Devi Taty Sulastry Taupik Hidayat, Taupik Thumo, Selyndion Ayundi Titi, Titi Ulben Syarifuddin UTAMI, MAULIDA Wardani H. Abidin Wulan, Dwi Yeni Susanti Yuliono Yuliono Yunus, Irda Sani