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Wuri Marsigit
University of Bengkulu
Agriculture, Biological Sciences & Forestry Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering

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EFFECT OF ADDITION SUGAR AND CARRAGENAN ON PHYSICS, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF SOFT CANDY CYTRUS CALAMANSI (Citrofortunella microcarpa) Wuri Marsigit; Tuti Tutuarima; Ronny Hutapea
Jurnal Agroindustri Vol 8, No 2 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.2.113-123

Abstract

The purpose of this study was to determine the effect of adding sugar and carrageenan on the physical, chemical an organoleptic characteristic of soft candy cytrus calamansi, and to get the best soft candy cytrus calamansi from the combination of treatment. This study used the RAK (Group Random Block Design) with two factors, the first factors were of adding 40g, 50g, and 60g sugar, and the second factors was the addition of 10g, 13g, and 16g carrageenan. Analysis of data used anova test and further test DMRT (Duncan Multiple Range Test). The results showed that the addition of sugar and carrageenan had significant effect on water content, and organoleptic soft candy of citrus calamansi, but ithere were not significant effect on ash, vitamin C, total acid content and pH.  The best treatment was found in the addition of sugar 60g and carrageenan 13g , with water content of 11.08%, ash content of 2.44%, pH 2.86, vitamin C 1.06 mg, total acid 0.65%.  The overall prference of  panelists liked the soft candy wtih the soft canddy by adding 65 g sugar and 13 g carragenan with  average score of 4.03 (level of likes ). 
EFFECT OF RED GINGER EXTRACT (Zingiber officinale Var Rubrum) ON CHEMICAL AND ORGANOLEPTICS QUALITY OF AMBON CURUP BANANA WET “SALE” Wuri Marsigit; Laili Susanti; Lia Marzalena
Jurnal Agroindustri Vol 9, No 1 (2019)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.9.1.28-36

Abstract

ABSTRACTQuality improvement  of sale banana ambon curup was necessary to increase chemical and organoleptics quality and consumer preference. The  purpose  of  this  study  was  to  determine  the  effect  of  variations  in  theconcentration   of   red   ginger   juice   and   the   length   of   immersion   on  chemical   quality, microbiology and organoleptic wet sale of banana ambon curup. By using (RAL) 2 factorial randomized design, the concentration of red ginger juice was 5%, 10% and 15% with a time of immersion for 20 and 10 minutes. The analytical method used was ANOVA. The results of the study found that sucrose levels were 37.56% to 57.54 %, the water content was 36.66% and 38.33%, ash content was 1.47 % to 1.87 %.  The  panelists  preferred  the  average  value  of  the  whole (texture, aroma, and tate)  was  found  in  the  P1T1 sample  with  a  treatment  of  red  ginger  concentration  of  0.05%  and  immersion  time  for  10 minut  
AVAILABILITY OF RAW MATERIAL, NUTRIENTS CONTENT, PROBIOTIC POTENCIAL AND SHELF LIFE OF REJANG LEBONG’S SALTED MUSTARD AS AN AGROINDUSTRY PRODUCT Wuri Marsigit; Helmiyetti Helmiyetti
Jurnal Agroindustri Vol 8, No 1 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.1.34-43

Abstract

The Purpose of this study was to reveal the availability as the a raw material, its nutrient content, its probiotic, shelf life of salted mustard in Rejang Lebong Regency to be developed into agroindustry product.   Primary data were collected by using   structured questionair to the farmer, the group of farmer, the group farmer association, BPP, the stackholders,  fields observation and laboratory analysis.  Secondary data were gahthered from  literature, government public service, institution,  and other stackholders.  Data collected were tabulated and  analysed descriptively.  Data of laboratory measurement were analysed by one-way Anova (?, 005). The result of study found that the existing raw material was available in qualitively, quantitively and continously.  The price of bit mustard as a raw material was  Rp. 1000 to Rp.7000 per kg.  Salted mustard was rich of carbohydrate, protein, fiber, vitamin C, calcium, kalium, phosphorus, iron and magnesium.  Nutrients content were not decrease, except vitaminc during storaging 0, 3, and 6 months, however Total Plate Count (TPC) tend to decrease.  The price of salted mustard were Rp. 130.000 per kg or  Rp. 13.000 per 100 g. 
Co-Authors Helmiyetti Helmiyetti Laili Susanti Lia Marzalena Ronny Hutapea Tuti Tutuarima