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Abstrak Jurnal Litbang Industri Vol. 11 No. 1 Juni Tahun 2021 Firdausni Firdausni
Jurnal Litbang Industri Vol 11, No 1 (2021)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v11i1.7089.iii-xii

Abstract

Abstrak Jurnal Litbang Industri Vol. 11 No. 1 Juni Tahun 2021
Abstrak Jurnal Litbang Industri Vol. 11 No. 2 Desember Tahun 2021 Firdausni Firdausni
Jurnal Litbang Industri Vol 11, No 2 (2021)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v11i2.7570.iii-xii

Abstract

Abstrak Jurnal Litbang Industri Vol. 11 No. 2 Desember Tahun 2021
Pengaruh penambahan Carboxyl Methyl Cellulose (CMC) dan asam sitrat terhadap mutu dan ketahanan simpan susu jagung Citra Setiawati; Kamsina Kamsina; Inda Three Anova; Firdausni Firdausni; Yulia Helmi Diza
Jurnal Litbang Industri Vol 11, No 2 (2021)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v11i2.7399.131-137

Abstract

Jagung merupakan tanaman pangan pengganti gandum dan padi yang mengandung karbohidrat, kalori dan protein. Dalam rangka meningkatkan nilai tambah jagung dapat dilakukan pengolahan menjadi susu jagung. Pengolahan jagung menjadi susu jagung sudah dilakukan oleh Kelompok Wanita Tani (KWT) The Ampale Star Taratak Kecamatan Sutera Kabupaten Pesisir Selatan, akan tetapi susu jagung yang diproduksi tidak memiliki ketahanan simpan yang lama. Guna meningkatkan ketahanan simpan dan mutu susu jagung dilakukan penelitian dengan tujuan untuk mengetahui formulasi susu jagung terbaik dengan melihat pengaruh penambahan Carboxyl Methyl Cellulose (CMC) dan asam sitrat. Penelitian dilakukan dengan metoda Rancangan Acak Lengkap secara faktorial dengan beberapa perlakuan penambahan CMC dan asam sitrat. Peningkatan penambahan CMC dan asam sitrat menyebabkan semakin meningkat hasil analisa dari  kadar abu, protein dan gula total namun berbanding terbalik dengan hasil analisa kadar lemak. Perlakuan optimal diperoleh pada perlakuan penambahan 0,3 % CMC dan 0,01 % asam sitrat dengan hasil analisa kadar abu 0,13%, kadar protein 0,54%, kadar lemak 0,18%, dan gula total 19,23%. Ketahanan simpan susu jagung yang disimpan pada refrigerator sampai hari ke-25 masih bagus dengan cemaran mikroba (angka lempeng total) yaitu 8,1x103 koloni/ml.
Pengaruh Penambahan Susu Bubuk Fullcream Terhadap Mutu Produk Minuman Fermentasi dari Ekstrak Ubi Jalar Merah (Ipomoea batatas L) Novelina Novelina; Rifma Eliyasmi; Siska Ariani; Firdausni Firdausni
Jurnal Litbang Industri Vol 2, No 2 (2012)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v2i2.605.93-102

Abstract

This study was aimed to find exact volume of fullcream milk powder which added in the fermented beverage of red sweet potatoes extract (Ipomoea batatas L), as well as to investigate physical and chemical characteristics, and organoleptic. So it was obtained the fermented beverages which fulfilled the quality requirements of yogurt according to SNI 01- 2981-1992. Analysis was conducted on total Lactobacillus, total plates count, total lactic acid, pH, total solids, viscosity, and fat content. Organoleptic test of the color, texture, flavor, consistency, and taste was also carried out. The best product was analyzed for the chemical properties such as protein content, ash and crude fiber. The design used in this study was completely randomized design (CRD) with four treatments of fullcream milk powder addition 5%, 10%, 15% and 20% respectively with 3 replications. The organoleptic test of the most preferred by the panelists was a fermented beverage with the addition of 10% fullcream milk powder. This product contained Lactobacillus total; 7.3 x 108 CFU/ml, total plate count; 1.4 x 107 CFU/ml, total lactic acid; 1.56%, pH; 4.42, total solids; 25.62%, viscosity; 25.5 dPa.s, fat content; 3.4%, protein content; 6.34%, ash content; 0.11%, and crude fiber content; 0.17%.ABSTRAKPenelitian ini bertujuan untuk mengetahui jumlah penambahan susu bubuk fullcream yang tepat pada minuman fermentasi ekstrak ubi jalar merah (Ipomoea batatas L), sertakarakteristik fisik, kimia dan organoleptik, sehingga diperoleh minuman fermentasi dariekstrak ubi jalar merah yang memenuhi persyaratan mutu yogurt menurut SNI 01 - 2.981- 1.992. Analisis dilakukan pada total Lactobacillus, angka lempeng total, asam laktat total, pH, total padatan, viskositas, kadar lemak dan organoleptik warna ,tekstur, rasa, konsistensi, rasa. Produk terbaik yang didapatkan dianalis sifat kimia seperti kadar protein, abu dan serat kasar. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) dengan 4 perlakuan penambahan susu bubuk fullcream 5%, 10%, 15% dan 20% dan 3 kali ulangan. Uji organoleptik yang paling disukai oleh panelis adalah perlakuan penambahan susu bubuk fullcream 10%. Produk ini mengandung Lactobacillus total dari 7,3 x 108 CFU / ml, angka lempeng total 1,4 x 107 CFU / ml, asam laktat sebesar 1,56%, pH 4,42, total padatan 25,62%, 25,5 dPa.s viskositas, kandungan lemak 3,4%, kadar protein 6,34%, kadar abu 0,11%, kadar serat kasar 0,17%.
Pengaruh Perbandingan Sari Buah dan Gula Terhadap Mutu Minuman Fungsional Labu Kuning Kamsina Kamsina; Inda Three Anova; Firdausni Firdausni
Jurnal Litbang Industri Vol 5, No 2 (2015)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (400.156 KB) | DOI: 10.24960/jli.v5i2.666.113-122

Abstract

Functional beverage is a kind of beverage obtained from the edible part of fruit through process of washing, crushing, and purifying (if required), pasteurizing, fermenting, and packaging to be consumed immediately. Functional drinks of pumpkin can be used as a satisfying taste and have special function to increase the certain vitamins and minerals intake, inceasing stamina, and reducing the risk of certain diseases (such as antioxidants to reduce the risk of cancer). The purpose of this study was to determine the optimum concentration of pumpkin juice and sugar concentration in making functional drinks of pumpkin. The results showed that the treatment variation of pumpkin juice and water ratio 1:1 and the addition of sugar 20% (A1B3) provided the best results for pH, sugar content, total acid, total dissolved solid, metal contamination, and the amount of lactic acid bacteria. For all treatments, the results of microbial contamination were good, both coliforms <2 APM/100 ml (negative) and salmonella (negative), and had storage resistance at a temperature of 4oC (refrigerator) for three (3) weeks.ABSTRAKMinuman fungsional dihasilkan dari pengolahan buah untuk dikonsumsi secara langsung. Minuman ini diperoleh melalui  proses pencucian, penghancuran, penjernihan (jika dibutuhkan), pasteurisasi, fermentasi, dan pengemasan. Minuman fungsional labu kuning bisa digunakan sebagai pemuas rasa dan berfungsi khusus untuk menambah asupan vitamin dan mineral tertentu, meningkatkan stamina tubuh, dan mengurangi resiko penyakit tertentu (seperti antioksidan untuk mengurangi resiko kanker). Tujuan penelitian ini adalah menentukan konsentrasi juice labu kuning dan konsentrasi gula yang optimal dalam pembuatan minuman fungsional labu kuning. Hasil penelitian menunjukkan bahwa perlakuan rasio sari labu kuning dengan air 1:1 dan penambahan gula pasir 20%  (A1B3)  memberikan hasil terbaik terhadap nilai pH, kadar gula, total asam,   total padatan terlarut, cemaran logam dan  jumlah bakteri asam laktat. Untuk semua perlakuan, cemaran mikroba hasilnya bagus, baik bakteri koliform <2 APM/100 ml (negatif) maupun salmonella (negatif) serta memiliki ketahanan simpan pada suhu 40C (refrigerator) selama 3 (tiga) minggu.
Abstrak Jurnal Litbang Industri Vol. 11 No. 1 Juni Tahun 2021 Firdausni Firdausni
Jurnal Litbang Industri Vol 11, No 1 (2021)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (690.039 KB) | DOI: 10.24960/jli.v11i1.7089.iii-xii

Abstract

Abstrak Jurnal Litbang Industri Vol. 11 No. 1 Juni Tahun 2021
Abstrak Jurnal Litbang Industri Vol. 11 No. 2 Desember Tahun 2021 Firdausni Firdausni
Jurnal Litbang Industri Vol 11, No 2 (2021)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (547.129 KB) | DOI: 10.24960/jli.v11i2.7570.iii-xii

Abstract

Abstrak Jurnal Litbang Industri Vol. 11 No. 2 Desember Tahun 2021
Pengaruh penambahan Carboxyl Methyl Cellulose (CMC) dan asam sitrat terhadap mutu dan ketahanan simpan susu jagung Citra Setiawati; Kamsina Kamsina; Inda Three Anova; Firdausni Firdausni; Yulia Helmi Diza
Jurnal Litbang Industri Vol 11, No 2 (2021)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (380.172 KB) | DOI: 10.24960/jli.v11i2.7399.131-137

Abstract

Jagung merupakan tanaman pangan pengganti gandum dan padi yang mengandung karbohidrat, kalori dan protein. Dalam rangka meningkatkan nilai tambah jagung dapat dilakukan pengolahan menjadi susu jagung. Pengolahan jagung menjadi susu jagung sudah dilakukan oleh Kelompok Wanita Tani (KWT) The Ampale Star Taratak Kecamatan Sutera Kabupaten Pesisir Selatan, akan tetapi susu jagung yang diproduksi tidak memiliki ketahanan simpan yang lama. Guna meningkatkan ketahanan simpan dan mutu susu jagung dilakukan penelitian dengan tujuan untuk mengetahui formulasi susu jagung terbaik dengan melihat pengaruh penambahan Carboxyl Methyl Cellulose (CMC) dan asam sitrat. Penelitian dilakukan dengan metoda Rancangan Acak Lengkap secara faktorial dengan beberapa perlakuan penambahan CMC dan asam sitrat. Peningkatan penambahan CMC dan asam sitrat menyebabkan semakin meningkat hasil analisa dari  kadar abu, protein dan gula total namun berbanding terbalik dengan hasil analisa kadar lemak. Perlakuan optimal diperoleh pada perlakuan penambahan 0,3 % CMC dan 0,01 % asam sitrat dengan hasil analisa kadar abu 0,13%, kadar protein 0,54%, kadar lemak 0,18%, dan gula total 19,23%. Ketahanan simpan susu jagung yang disimpan pada refrigerator sampai hari ke-25 masih bagus dengan cemaran mikroba (angka lempeng total) yaitu 8,1x103 koloni/ml.
Pengaruh Penambahan Susu Bubuk Fullcream Terhadap Mutu Produk Minuman Fermentasi dari Ekstrak Ubi Jalar Merah (Ipomoea batatas L) Novelina Novelina; Rifma Eliyasmi; Siska Ariani; Firdausni Firdausni
Jurnal Litbang Industri Vol 2, No 2 (2012)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (94.761 KB) | DOI: 10.24960/jli.v2i2.605.93-102

Abstract

This study was aimed to find exact volume of fullcream milk powder which added in the fermented beverage of red sweet potatoes extract (Ipomoea batatas L), as well as to investigate physical and chemical characteristics, and organoleptic. So it was obtained the fermented beverages which fulfilled the quality requirements of yogurt according to SNI 01- 2981-1992. Analysis was conducted on total Lactobacillus, total plates count, total lactic acid, pH, total solids, viscosity, and fat content. Organoleptic test of the color, texture, flavor, consistency, and taste was also carried out. The best product was analyzed for the chemical properties such as protein content, ash and crude fiber. The design used in this study was completely randomized design (CRD) with four treatments of fullcream milk powder addition 5%, 10%, 15% and 20% respectively with 3 replications. The organoleptic test of the most preferred by the panelists was a fermented beverage with the addition of 10% fullcream milk powder. This product contained Lactobacillus total; 7.3 x 108 CFU/ml, total plate count; 1.4 x 107 CFU/ml, total lactic acid; 1.56%, pH; 4.42, total solids; 25.62%, viscosity; 25.5 dPa.s, fat content; 3.4%, protein content; 6.34%, ash content; 0.11%, and crude fiber content; 0.17%.ABSTRAKPenelitian ini bertujuan untuk mengetahui jumlah penambahan susu bubuk fullcream yang tepat pada minuman fermentasi ekstrak ubi jalar merah (Ipomoea batatas L), sertakarakteristik fisik, kimia dan organoleptik, sehingga diperoleh minuman fermentasi dariekstrak ubi jalar merah yang memenuhi persyaratan mutu yogurt menurut SNI 01 - 2.981- 1.992. Analisis dilakukan pada total Lactobacillus, angka lempeng total, asam laktat total, pH, total padatan, viskositas, kadar lemak dan organoleptik warna ,tekstur, rasa, konsistensi, rasa. Produk terbaik yang didapatkan dianalis sifat kimia seperti kadar protein, abu dan serat kasar. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) dengan 4 perlakuan penambahan susu bubuk fullcream 5%, 10%, 15% dan 20% dan 3 kali ulangan. Uji organoleptik yang paling disukai oleh panelis adalah perlakuan penambahan susu bubuk fullcream 10%. Produk ini mengandung Lactobacillus total dari 7,3 x 108 CFU / ml, angka lempeng total 1,4 x 107 CFU / ml, asam laktat sebesar 1,56%, pH 4,42, total padatan 25,62%, 25,5 dPa.s viskositas, kandungan lemak 3,4%, kadar protein 6,34%, kadar abu 0,11%, kadar serat kasar 0,17%.
Pengaruh Perbandingan Sari Buah dan Gula Terhadap Mutu Minuman Fungsional Labu Kuning Kamsina Kamsina; Inda Three Anova; Firdausni Firdausni
Jurnal Litbang Industri Vol 5, No 2 (2015)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (400.156 KB) | DOI: 10.24960/jli.v5i2.666.113-122

Abstract

Functional beverage is a kind of beverage obtained from the edible part of fruit through process of washing, crushing, and purifying (if required), pasteurizing, fermenting, and packaging to be consumed immediately. Functional drinks of pumpkin can be used as a satisfying taste and have special function to increase the certain vitamins and minerals intake, inceasing stamina, and reducing the risk of certain diseases (such as antioxidants to reduce the risk of cancer). The purpose of this study was to determine the optimum concentration of pumpkin juice and sugar concentration in making functional drinks of pumpkin. The results showed that the treatment variation of pumpkin juice and water ratio 1:1 and the addition of sugar 20% (A1B3) provided the best results for pH, sugar content, total acid, total dissolved solid, metal contamination, and the amount of lactic acid bacteria. For all treatments, the results of microbial contamination were good, both coliforms <2 APM/100 ml (negative) and salmonella (negative), and had storage resistance at a temperature of 4oC (refrigerator) for three (3) weeks.ABSTRAKMinuman fungsional dihasilkan dari pengolahan buah untuk dikonsumsi secara langsung. Minuman ini diperoleh melalui  proses pencucian, penghancuran, penjernihan (jika dibutuhkan), pasteurisasi, fermentasi, dan pengemasan. Minuman fungsional labu kuning bisa digunakan sebagai pemuas rasa dan berfungsi khusus untuk menambah asupan vitamin dan mineral tertentu, meningkatkan stamina tubuh, dan mengurangi resiko penyakit tertentu (seperti antioksidan untuk mengurangi resiko kanker). Tujuan penelitian ini adalah menentukan konsentrasi juice labu kuning dan konsentrasi gula yang optimal dalam pembuatan minuman fungsional labu kuning. Hasil penelitian menunjukkan bahwa perlakuan rasio sari labu kuning dengan air 1:1 dan penambahan gula pasir 20%  (A1B3)  memberikan hasil terbaik terhadap nilai pH, kadar gula, total asam,   total padatan terlarut, cemaran logam dan  jumlah bakteri asam laktat. Untuk semua perlakuan, cemaran mikroba hasilnya bagus, baik bakteri koliform <2 APM/100 ml (negatif) maupun salmonella (negatif) serta memiliki ketahanan simpan pada suhu 40C (refrigerator) selama 3 (tiga) minggu.
Co-Authors Citra Setiawati Heni Pujiastuti Inda Three Anova Inda Three Anova Kamsina Kamsina Novelina Rifma Eliyasmi Siska Ariani Yulia Helmi Diza