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Sri Agustini
Researcher at Baristand Industri Palembang Jl. Perindustrian 2 No. 12 palembang
Industrial & Manufacturing Engineering

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PENGEMBANGAN PRODUK BUBUK BUAH MANGGA (MANGIFERA INDICA L) INSTAN Sri Agustini; Patoni A Gafar
Jurnal Dinamika Penelitian Industri Vol 29, No 1 (2018): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (663.119 KB) | DOI: 10.28959/jdpi.v29i1.3617

Abstract

This research was part of research  on manufacturing of fruit flavored instant coffee. The research was  intended to obtain mangoes powder which can be applied to small industries. Research using randomized complete design with concentration of fillers as the treatment with 3 replication. Mangoes used in this research were mangga harum manis and fillers used were sugar at a concentration of 20%, 25% and 30%. The physicochemical  all treatment have water content below 4%, and total plate count below 100 cfu. While the highest ascorbic acid content was obtained from 20% sugar namely 2,250±160 ppm . The level of consumer preferences were analyzed following the procedure organoleptic test by 12 panelists including color, aroma and taste. The highest score preference level of color was produced by 20% sugar that was equal to 3.5 ± 0.67; while the higest score for aroma and  taste by 25% sugar that was  equal to 3.4 ± 0.51; 3.9± 0.67 respectively.
PERUBAHAN SIFAT FISIKA KIMIA KOPI ROBUSTA ASAL SEMENDO PADA BERBAGAI LEVEL PENYANGRAIAN Sri Agustini
Jurnal Dinamika Penelitian Industri Vol 31, No 1 (2020): 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.v31i1.6144

Abstract

Penelitian ini bertujuan untuk mempelajari perubahan sifat fisika kimia kopi robusta asal Semendo pada berbagai level penyangraian (roasting), dan untuk mengetahui karakter sifat fisika kimia kopi roasted. Penelitian dilakukan menggunakan rancangan acak lengkap dengan level roasting sebagai perlakuan.  Sifat fisika kimia yang diamati adalah kadar air, volume, densitas, kehilangan berat, dan pH diukur menggunakan metode gravimetri. Warna diukur menggunakan Konica Minolta Color Reader yang dinyatakan dalam parameter L*, (Comission Internationale de Eclairage), kadar kafein diuji menggunakan GC_MS, serta pengamatan perubahan karakter spektra kopi menggunakan FTIR. Hasil penelitian menunjukkan bahwa nilai parameter L kopi roasted antara 42,10 ±0,7 – 38,14±2,9, kadar air antara 4,3 ±0,7 % -1,8±0,3 %, kehilangan berat 17,76 ±1,3 % - 19,02 ±0,9%, Volume 40,7±2,1 - 57,67±2,3ml, kadar kafein 2,39±0,1 % - 2,38±0,2 %, pH 6.6±0.7 – 6.2±0.2. Level roasting berpengaruh terhadap karakter, sifat fisika kimia dan spektra kopi roasted.
COLOR DEVELOPMENT IN COMPLEX MODEL SYSTEM ON VARIOUS TIME AND TEMPERATURE Sri Agustini
Jurnal Dinamika Penelitian Industri Vol 28, No 1 (2017): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (962.554 KB) | DOI: 10.28959/jdpi.v28i1.1638

Abstract

The research was intended to study the development of color during heat treatment in a model real system consisted of sucrose, sweetened condensed milk, egg and margarine. Research applied was factorialcompletely randomized design with steaming time consist of 1,2,3 and 4 hours and temperatures consist of 100oC, and 110oC as treatment with 3 replication. The changes of color was investigated by using Munsell color system consist of value/lightness, hue angle, and chroma. Browning index was measured by using the absorbance of ethanol extracts at 420 nm in 40.0 mm silica. Amino acid content was observed by using HPLC. Research showed that there were negative correlation between steaming time and temperature with lightness, hue angle, chroma, and amino acid. While for TCD, and browning index indicated positive correlation.
Co-Authors Patoni A Gafar