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Peneliti di Balai Pengkajian Teknologi Pertanian Jawa Barat Jl. Kayuambon No. 80, Lembang Bandung 40391
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Journal : Jurnal Hortikultura

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Teknik Pembuatan Keripik Simulasi Labu Jepang Kusbiantoro, Bram; Histifarina, Dian; Ahza, A B
Jurnal Hortikultura Vol 15, No 1 (2005): Maret 2005
Publisher : Indonesian Center for Horticultural Research and Development

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Abstract

Tujuan penelitian untuk mempelajari optimasi proses pembuatan keripik simulasi labu jepang. Penelitiandilakukan di Laboratorium Teknologi Pangan dan Gizi, Fakultas Teknologi Pertanian, IPB dan Laboratorium Pi lotPlan, PAU Pangan dan Gizi, IPB Bogor dari bulan Maret sampai Juli 2003. Rancangan percobaan menggunakan acaklengkap dengan tiga ulangan. Perlakuan yang dicoba adalah perbandingan persentase labu kukus dan campurantepung (perbandingan tapioka:tepung terigu) yaitu 35:55 (1:1); 35:55 (1:2); 35:55 (2:1); 30:60 (1:1); 30:60 (1:2);30:60 (2:1); 25:65 (1:1); 25:65 (1:2), dan 25:65 (2:1). Hasil penelitian menunjukkan bahwa perlakuan penambahan30% labu kukus dan 60% campuran tepung tapioka : tepung terigu (2:1) memberikan hasil terbaik dilihat darikerenyahan dan rasa yang pal ing disukai oleh panelis (5,80 dan 5,60); rasio pengembangan dan rendemen tertinggi(163 dan 70,09%), kadar air 5,27% b.b dan kadar lemak 28,09 % b.b.The study of pro cess ing on squash sim u la -tion chips. The aim of this re search was to study the op ti mum pro cess ing of squash sim u la tion chips. The re search wascon ducted at Food Tech nol ogy Lab o ra tory, Fac ulty of Ag ri cul ture Tech nol ogy, IPB and Pi lot Plan Laboratorium,PAU, IPB, Bogor from March un til July 2003. A com pletely ran dom ized de signs was used with three rep li ca tions.The treat ments were per cent age ra tio of steam squash and mixed flour (tap i oca: wheat), i.e.: 35:55 (1:1); 35:55 (1:2);35:55 (2:1); 30:60 (1:1); 30:60 (1:2); 30:60 (2:1); 25:65 (1:1); 25:65 (1:2) dan 25:65 (2:1). The re sults showed that30% steamed squash and 60% mixed flour (tap i oca-wheat 2:1) gave the best re sult based on the crisp i ness and thetaste, high est ra tio of ad vance ment and rendement (163 and 70.09%); wa ter con tent 5.27% w.b and fat con tent 28,09% w.b.
Teknik Pengeringan dalam Oven untuk Irisan Wortel Kering Bermutu Histifarina, Dian; Musaddad, Darkam; Murtiningsih, E.
Jurnal Hortikultura Vol 14, No 2 (2004): Juni 2004
Publisher : Indonesian Center for Horticultural Research and Development

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Abstract

Tujuan penelitian untuk mengkaji pengaruh suhu dan lama pengeringan terhadap karakteristik mutu sayuran wortelkering. Penelitian dilakukan di Laboratorium Fisiologi Hasil Balai Penelitian Tanaman Sayuran di Lembang daribulan Juli sampai Oktober 2000. Rancangan percobaan yang digunakan adalah acak kelompok pola faktorial dengantiga ulangan dan dua faktor. Faktor pertama adalah suhu pengeringan (40, 50, dan 60°C) dan faktor kedua adalah lamapengeringan (17, 22, 27, dan 32 jam). Hasil penelitian menunjukkan bahwa perlakuan lama pengeringan 32 jam yangdikombinasikan dengan suhu pengeringan 50°C menghasilkan wortel kering terbaik berdasarkan nilai kadar air(9,15% bb), kadar beta karoten (0,019%), persentase rehidrasi tinggi (520,44%), dan penilaian sensori terhadap warnaserta tekstur yang baik.AB STRACT. Histifarina, D., D. Musaddad, and E. Murtiningsih. 2004. De hy dra tion tech nique us ing an ovenfor qual ity dried sliced car rot. The aim of this re search was to study the ef fect of tem per a ture and dry ing du ra tion onthe dried car rot qual ity char ac ter is tics. The re search was con ducted at Postharvest Phys i ol ogy Lab o ra tory of In do ne -sian Veg e ta bles Re search In sti tute, Lembang from July to Oc to ber 2000. The ex per i ment was laid in a fac to rial ran -dom ized block de sign with three rep li ca tions and two fac tors. The first fac tor was the tem per a ture (40, 50, and 60°C)and the sec ond fac tor was dry ing du ra tion (17, 22, 27, and 32 hours).The re sult showed that the dry ing du ra tion 32hours com bined with dry ing tem per a ture of 50°C gave the best dried car rot char ac ter is tics based on wa ter con tent(9.15% bb), beta car o tene con tent (0.019%), high est rehydration ca pac ity (520.44%), and sensoriccally best color andtex ture.
Pendugaan Umur Simpan Kentang Tumbuk Instan Berdasarkan Kurva Isotermi Sorpsi Air dan Stabilitasnya Selama Penyimpanan Histifarina, Dian
Jurnal Hortikultura Vol 14, No 2 (2004): Juni 2004
Publisher : Indonesian Center for Horticultural Research and Development

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Abstract

Penelitian ini bertujuan untuk mengetahui kadar air kritis berdasarkan kurva sorpsi isotermi dan mengkaji stabilitasproduk kentang tumbuk instan selama penyimpanan, serta menduga umur simpannya. Penelitian dilaksanakan diLaboratorium Rekayasa Proses Pangan dan Pi lot Plan Pusat Studi Pangan dan Gizi, Institut Pertanian Bogor dariFebruari – Sep tem ber 2002. Bahan yang digunakan adalah kentang varietas atlantik. Penelitian terdiri dari dua tahap,yaitu kadar air kesetimbangan dan pendugaan umur simpan kentang tumbuk instan. Penelitian tahap pertama adalahpenentuan kadar air kesetimbangan kentang tumbuk instan secara absorbsi menggunakan 21 jenis larutan garamjenuh. Penelitian tahap kedua meliputi perlakuan kemasan PET 12/Aluvo 7/LLDPE 40, PET 12/LLDPE 25, danHDPE. Hasil penelitian menunjukkan bahwa kemasan PET 12/Aluvo 7/LLDPE 40 memberikan umur simpan pal -ing lama (209 hari) berdasarkan perubahan kadar air maupun nilai asam barbiturat, dengan nilai kadar air 10,43% bkdan nilai asam thiobarbiturat 1,072 mg/kg untuk sampel pada 8 minggu penyimpanan.AB STRACT. Histifarina, D. 2004. Pre dict ing the self life of mashed po tato in stant based on sorp tion iso thermscurve and its sta bil ity dur ing stor age. The ob jec tive of this re search was to know the crit i cal mois ture con tent basedon sorp tion iso therms curve and to study of mashed po tato in stant sta bil ity dur ing stor age and its selflife pre dic tion.The ex per i ment was con ducted at Lab o ra tory Rekayasa Food Pro cess and Pi lot Plan PSPG IPB from Feb ru ary un tilSep tem ber 2002. At lan tic va ri ety was used on these ex per i ment. The ex per i ment con sists of two steps i.e mois turecon tent equi lib rium of mashed po tato in stant and pre dict ing the selflife of pack aged mashed po tato in stant. The firststage was found out mois ture equi lib rium by ab sorp tion method us ing 21 kinds of salt sat u rated so lu tion. The sec ondex per i ment was com par ing of three type of pack ages those were PET 12/Aluvo 7/LLDPE 40, PET 12/LLDPE 25, andHDPE. The re sult showed that the pack age of PET 12/Aluvo 7/LLDPE 40 gives the lon ger selflife (209 days) based onchange of mois ture con tent and thiobarbiturat acid value with mois ture con tent value was 10.435% db andthiobarbiturat acid value was 1.072 mg/kg sam ple dur ing 8 weeks of stor age.
Pendugaan Umur Simpan Kentang Tumbuk Instan Berdasarkan Kurva Isotermi Sorpsi Air dan Stabilitasnya Selama Penyimpanan Histifarina, Dian
Jurnal Hortikultura Vol 14, No 2 (2004): Juni 2004
Publisher : Indonesian Center for Horticulture Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jhort.v14n2.2004.p113-120

Abstract

Penelitian ini bertujuan untuk mengetahui kadar air kritis berdasarkan kurva sorpsi isotermi dan mengkaji stabilitasproduk kentang tumbuk instan selama penyimpanan, serta menduga umur simpannya. Penelitian dilaksanakan diLaboratorium Rekayasa Proses Pangan dan Pi lot Plan Pusat Studi Pangan dan Gizi, Institut Pertanian Bogor dariFebruari – Sep tem ber 2002. Bahan yang digunakan adalah kentang varietas atlantik. Penelitian terdiri dari dua tahap,yaitu kadar air kesetimbangan dan pendugaan umur simpan kentang tumbuk instan. Penelitian tahap pertama adalahpenentuan kadar air kesetimbangan kentang tumbuk instan secara absorbsi menggunakan 21 jenis larutan garamjenuh. Penelitian tahap kedua meliputi perlakuan kemasan PET 12/Aluvo 7/LLDPE 40, PET 12/LLDPE 25, danHDPE. Hasil penelitian menunjukkan bahwa kemasan PET 12/Aluvo 7/LLDPE 40 memberikan umur simpan pal -ing lama (209 hari) berdasarkan perubahan kadar air maupun nilai asam barbiturat, dengan nilai kadar air 10,43% bkdan nilai asam thiobarbiturat 1,072 mg/kg untuk sampel pada 8 minggu penyimpanan.AB STRACT. Histifarina, D. 2004. Pre dict ing the self life of mashed po tato in stant based on sorp tion iso thermscurve and its sta bil ity dur ing stor age. The ob jec tive of this re search was to know the crit i cal mois ture con tent basedon sorp tion iso therms curve and to study of mashed po tato in stant sta bil ity dur ing stor age and its selflife pre dic tion.The ex per i ment was con ducted at Lab o ra tory Rekayasa Food Pro cess and Pi lot Plan PSPG IPB from Feb ru ary un tilSep tem ber 2002. At lan tic va ri ety was used on these ex per i ment. The ex per i ment con sists of two steps i.e mois turecon tent equi lib rium of mashed po tato in stant and pre dict ing the selflife of pack aged mashed po tato in stant. The firststage was found out mois ture equi lib rium by ab sorp tion method us ing 21 kinds of salt sat u rated so lu tion. The sec ondex per i ment was com par ing of three type of pack ages those were PET 12/Aluvo 7/LLDPE 40, PET 12/LLDPE 25, andHDPE. The re sult showed that the pack age of PET 12/Aluvo 7/LLDPE 40 gives the lon ger selflife (209 days) based onchange of mois ture con tent and thiobarbiturat acid value with mois ture con tent value was 10.435% db andthiobarbiturat acid value was 1.072 mg/kg sam ple dur ing 8 weeks of stor age.
Co-Authors A B Ahza Bram Kusbiantoro Darkam Musaddad E. Murtiningsih