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All Journal Jurnal Dinamika Penelitian Industri Journal of Global Sustainable Agriculture
Asep Dodo Murtado
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Environmental Science Industrial & Manufacturing Engineering

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APLIKASI LABU KUNING SEBAGAI SUBSTITUSI ZAT WARNA KUNING PADA PEMBUATAN KEMPLANG Alhanannasir Alhanannasir; Asep Dodo Murtado; Mukhtarudin Muchsiri; Fajar Rudi; Sri Agustini
Jurnal Dinamika Penelitian Industri Vol 32, No 1 (2021): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28959/jdpi.v32i1.6896

Abstract

Penelitian bertujuan untuk mempelajari pengaruh penambahan labu kuning sebagai substitusi pewarna kuning terhadap sifat fisika kemplang. Penelitian ini menggunakan Rancangan Acak Kelompok non Faktorial dengan Formulasi labu kuning dan tepung tapioka sebagai perlakuan dan diulang sebanyak empat kali. Sifat fisika yang diamati meliputi diameter pori, kadar air, aktivitas air dan warna (lightness, redness, yellowness, hue, dan chroma). Hasil penelitian menunjukkan formulasi labu kuning dan tepung tapioka berpengaruh nyata terhadap  diameter pori, kadar air, aktivitas air, dan warna (lightness, redness, yellowness, hue, dan chroma) kemplang. Penambahan labu kuning pada pembuatan kemplang menyebabkan penurunan diameter pori, kadar air dan, aktivitas air, namun meningkatkan warna (derajat kemerahan, derajat kekuningan, chroma dan hue) kemplang. Diameter pori, kadar air dan aktivitas air tertinggi didapat pada perlakukan kontrol (F0) dan terendah terdapat pada perlakuan formulasi 20% labu kuning (F4). Sifat fisika kemplang formulasi labu kuning berbeda nyata dengan perlakuan kontrol (F0). Sifat fisika kemplang formulasi F3 berbeda tidak nyata dengan formulasi F4, namun demikian formulasi labu kuning 15 % (F3) memberikan sifat fisika terbaik. Formulasi labu kuning dan tapioka berhasil memberikan warna kuning pada kemplang dengan rerata nilai chroma berkisar 46,64-50,31 dan nilai hue 93,36-94,05. Kata kunci : Kemplang, formulasi, labu kuning, tepung tapioka.
Sensory Properties of Yellow Pumpkin Dodol with the Addition of Soy Protein Isolate Asep Dodo Murtado; Ade Vera Yani; Idealistuti Idealistuti; Putri Regina Prayoga
Journal of Global Sustainable Agriculture Vol 4, No 2 (2024)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v4i2.8259

Abstract

One of the traditional foods that is popular among several Indonesian communities is dodol. Processed food is made from a mixture of white glutinous rice flour, sugar, and coconut milk, which is boiled until it becomes thick and non-sticky with a dense and chewy texture.The aim of this research was to determine the best yellow pumpkin dodol based on sensory properties with the addition of soy protein isolate.The method used was a Randomized Block Design (RAK) method arranged in a non-factorial manner with five treatments, namely T0 (pumpkin dodol without the addition of soy protein isolate), T1 (addition of 2% soy protein isolate), T2 (addition of 4% soy protein isolate), T3 (addition of 6% soy protein isolate), and T4 (addition of 8% soy protein isolate). The research results showed that the addition of soy protein isolate had a significant effect on color,taste, and texturebut had no significant effect on aroma. The most preferred treatment was T0 (pumpkin dodol without the addition of soy protein isolate) with an average characteristic value of color (3.60) and aroma (3.48), the most preferred treatment was T1 (yellow pumpkin dodol with the addition of 2% soy protein isolate)with an average value of taste characteristics (4.16); and the most preferred treatment was T4 (pumpkin dodol with the addition of 8% soy protein isolate) with an average value of texture characteristics (4.24
Co-Authors Ade Vera Yani Alhanannasir, A. Fajar Rudi Idealistuti Idealistuti Mukhtarudin Muchsiri Putri Regina Prayoga Sri Agustini