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All Journal IAES International Journal of Artificial Intelligence (IJ-AI) Jurnal Teknologi Dan Industri Pangan COPING (Community of Publishing in Nursing) BERKALA FISIKA Jurnal AGROTEKNOLOGI Berkala Ilmiah Pertanian Jurnal Manajemen Keperawatan Jurnal Elektronik Pendidikan Matematika Tadulako Jurnal Neutrino : jurnal fisika dan aplikasinya PIKSEL : Penelitian Ilmu Komputer Sistem Embedded and Logic Jurnal Al-Iqtishad Alchemy Jurnal Penelitian Kimia agriTECH Warta IHP (Warta Industri Hasil Pertanian) E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Manajemen Pendidikan (JMP) Majalah Lontar Civis: Jurnal Ilmiah Ilmu Sosial dan Pendidikan Jurnal Hasil Penelitian Industri Jurnal Obsesi: Jurnal Pendidikan Anak Usia Dini MODELING: Jurnal Program Studi PGMI Cetta: Jurnal Ilmu Pendidikan Pelataran Seni : Jurnal Pendidikan dan Kajian Seni Jurnal Meta-Yuridis PeTeKa Jurnal PROTEKSI (Proyeksi Teknik Sipil) NISBAH: JURNAL PERBANKAN SYARIAH Jurnal Keperawatan Komprehensif (Comprehensive Nursing Journal) JAE (Jurnal Akuntansi dan Ekonomi) Jurnal Review Pendidikan dan Pengajaran (JRPP) Media Manajemen Pendidikan SCAFFOLDING: Jurnal Pendidikan Islam dan Multikulturalisme Jurnal Dinamika Manajemen Pendidikan (JDMP) Indonesian Journal of Community Health Nursing Jurnal Cahaya Mandalika Jurnal Teknika : Jurnal Teoritis dan Terapan Bidang Keteknikan SOCIAL : Jurnal Inovasi Pendidikan IPS Jurnal Inovasi Pembelajaran di Sekolah NUSRA: Jurnal Penelitian dan Ilmu Pendidikan IBTIDA : Jurnal Kajian Pendidikan Dasar Educenter: Jurnal Ilmiah Pendidikan Jurnal Manajemen, Bisnis dan Kewirausahaan Al-MIKRAJ: Jurnal studi Islam dan Humaniora Education and Counseling Journal Ar-Rosikhun: Jurnal Manajemen Pendidikan Islam Journal of Educational Sciences Begawan Abioso Asian Journal of Applied Education TOFEDU: The Future of Education Journal International Journal of Enterprise Modelling Jurnal Riset Manajemen Akuntansi Indonesia Journal of Contemporary Law Studies EDUCENTER JURNAL PENDIDIKAN Tarbi: Jurnal Ilmiah Mahasiswa International Journal of Economics, Business and Innovation Research Tasyri' : Jurnal Muamalah dan Ekonomi Syariah Proceeding Of International Conference On Education, Society And Humanity Jurnal Paradigma Pengabdian Yuriska : Jurnal Ilmiah Hukum Jurnal Konstatering
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1Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember, Jl. Kalimantan 37, Kampus Tegal Boto, Jember 68121
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Journal : Berkala Ilmiah Pertanian

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KARAKTERISTIK CAKE YANG DIBUAT DENGAN SUBTITUSI CAMPURAN TEPUNG PISANG BATU (Musa balbisiana colla) DAN UBI JALAR KUNING (Ipomea batatus L.) Nugroho Setya Budi; Yhulia Praptiningsih; Maryanto Maryanto
Berkala Ilmiah Pertanian Vol 2 No 2 (2019): MEI
Publisher : Jember University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/bip.v2i2.16170

Abstract

ABSTRACT Cake is made from wheat flour, sugar, and eggs. The supply of wheat flour depends on wheat import. The wheat imports predicted to continue to increase, so it is necessary to find an alternative to reduce the use of wheat flour as a primary ingredient of cake sourced from local raw materials which low utilized. Balbisiana banana was a low class of banana which had a low optimal utilization because it was disliked by the people. Balbisiana banana had a dark lightness so it was needed to add the yellow sweet potato flour to increase the brightness of the cake. Balbisiana banana and yellow sweet potato flour could be used as wheat to substitution because had high starch content, good nutritional value and low IG value. The purpose of this research was to know the influence of the proportion of balbisiana banana and yellow sweet potato flour on the physical and organoleptic characteristics of cake, to know the proportion of balbisiana banana and yellow sweet potato flour on cake with good properties and high preference, and chemical properties of cake high preference. The results showed that the proportion of balbisiana banana and yellow sweet potato flour significantly affected on color (lightness), loaf volume, and staleness, and there were difference on preference of color, flavor and overall but not difference taste and staleness (p <0.05). Cakes with good properties and high preference were P5 (10% balbisiana banana flour: 40% yellow sweet potato flour) and P6 (50% yellow sweet potato flour). This cake had moisture content 26,21% - 27,58%, ash content 1,19% - 1,26%, fat content 20,42% - 21,23%, protein content 11,45% - 11,74%, and carbohydrate content 38,26% - 40,65%. Keywords: balbisiana banana flour, yellow sweet potato, cake ABSTRAK Cake adalah kue berbahan dasar terigu, gula, dan telur. Ketersediaan terigu tergantung pada hasil impor gandum. Impor terigu diprediksi akan terus mengalami peningkatan, sehingga perlu dicari alternatif untuk mengurangi penggunaan terigu sebagai bahan dasar cake yang bersumber dari bahan baku lokal yang belum termanfaatkan secara optimal. Pisang batu termasuk pisang kelas rendah yang pemanfaatannya kurang optimal karena kurang disukai. Tepung pisang batu memiliki warna cenderung gelap sehingga perlu penambahan tepung ubi jalar kuning untuk meningkatkan kecerahan warna cake. Tepung pisang batu dan ubi jalar kuning dapat digunakan sebagai bahan substitusi terigu karena adanya kandungan pati yang tinggi, memiliki nilai nutrisi yang baik dan juga memiliki nilai IG yang rendah. Tujuan dari penelitian ini adalah mengetahui pengaruh proporsi tepung pisang batu dan tepung ubi jalar kuning terhadap karakteristik fisik dan organoleptik cake, mengetahui proporsi dengan tepung pisang batu dan tepung ubi jalar kuning pada cake dengan sifat-sifat yang masih baik dan disukai, serta kandungan kimia cake perlakuan yang masih baik. Hasil penelitian menunjukkan bahwa proporsi tepung pisang batu dan tepung ubi jalar kuning berpengaruh nyata terhadap warna (lightness), daya kembang, dan staleness, serta terdapat perbedaan tingkat penerimaan panelis terhadap parameter warna, aroma dan keseluruhan namun tidak terdapat perbedaan tingkat penerimaan panelis terhadap parameter rasa dan tekstur (p<0,05). Cake dengan sifat-sifat yang masih baik dan disukai terdapat pada proporsi P5 (10% tepung pisang batu: 40% tepung ubi jalar kuning) dan P6 (50% tepung ubi jalar kuning). Karakteristik kimia cake yang masih baik mengandung kadar air 26,21% - 27,58%, kadar abu 1,19% - 1,26%, kadar lemak 20,42% - 21,23%, kadar protein 11,45% - 11,74%, dan kadar karbohidrat 38,26% - 40,65%. Kata kunci: pisang batu; ubi jalar kuning; cake
KARAKTERISTIK MINUMAN ISOTONIK BERBAHAN BAKU AIR KELAPA DAN MADU PADA PENYIMPANAN DINGIN Nur Izzah Az-zahra; Giyarto Giyarto; Maryanto Maryanto
Berkala Ilmiah Pertanian Vol 2 No 1 (2019): FEBRUARI
Publisher : Jember University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/bip.v2i1.15773

Abstract

The coconut water has been declared a natural isotonic drink because it a fairly complete minerals. However, coconut water is easily damaged and polluted by the activity of microorganisms, so effort to improve the stability of coconut water is needed. Honey is a natural food source that has a function as a taste, contains rich minerals, and as an antimicrobials is expected to inhibit the growth of microorganisms as a solution in extending the shelf life of coconut water. With this ability, honey can be added (fortified) to the isotonic drink of coconut water. This research aims to measure the quality characteristics of isotonic drinks made from coconut water with variations of honey concentration during cold storage. The stages of this research was carried out with the preparation of the ingredients, the preparation of isotonic beverages according to the treatment, and the testing of quality characteristics during cold storage. Isotonic drinking stage made of coconut water and honey (100 ml Hydro coco as control (P0); 95 mL coconut water: 5 mL of honey (P1); 92.5 mL coconut water: 7 mL honey (P2), 90 mL coconut water: 10 mL honey (P3), 87.5 mL coconut water: 12.5 mL honey (P4), and 85 mL coconut water: 15 mL of honey (P5)). Measurement of quality characteristics (content of Na, K, ash, and degree of acidity) isotonic drinks of honey coconut water every 10 days once a month periodically. The results data are presented in tables and graphs, and analyzed descriptively. The results showed that the value of Na and K content in each sample was between 85.79-102.44 ppm and 1860.1-2020,8 ppm, the value of ash content in the lowest sample was 1.9681% and the highest was 4.7448 %, and the lowest degree of acidity (pH) was 3.4 and the highest was 5.7.Keywords: isotonic drinks, coconut water, honey Air kelapa telah dinyatakan sebagai minuman isotonik alami karena mengandung mineral yang cukup lengkap. Namun, air kelapa mudah rusak dan mudah tercemar oleh aktivitas mikroorganisme, sehingga upaya untuk meningkatkan stabilitas air kelapa sangat dibutuhkan. Madu merupakan sumber makanan alami yang memiliki fungsi sebagai rasa, mengandung mineral yang kaya, dan antimikroba diharapkan dapat menghambat pertumbuhan mikroorganisme sebagai solusi dalam memperpanjang stabilitas air kelapa. Dengan kemampuan ini, madu dapat ditambahkan (fortifikasi) ke minuman isotonik air kelapa. Penelitian ini bertujuan untuk mengukur kualitas karakteristik minuman isotonik yang dibuat dari air kelapa dengan variasi konsentrasi madu selama penyimpanan dingin. Tahapan penelitian ini dilakukan dengan persiapan bahan, pembuatan minuman isotonik sesuai perlakuan, dan pengujian karakteristik kualitas selama penyimpanan dingin. Tahapan pembuatan minuman isotonik yang terbuat dari air kelapa dan madu (100 ml Hydro coco sebagai kontrol (P0); 95 mL air kelapa: 5 mL madu (P1); 92,5 mL air kelapa: 7 mL madu (P2 ), 90 mL air kelapa: 10 mL madu (P3), 87,5 mL air kelapa: 12,5 mL madu (P4), dan 85 mL air kelapa: 15 mL madu (P5)). Pengujian karakteristik kualitas (kandungan Na, K, abu, dan derajat keasaman) minuman isotonik madu air kelapa setiap 10 hari sekali selama sebulan secara berkala. Data hasil disajikan dalam bentuk tabel dan grafik, dan dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa nilai kadar Na dan K pada masing-masing sampel adalah antara 85,79-102,44 ppm dan 1860,1-2020,8 ppm, nilai kadar abu pada sampel terendah adalah 1,9681% dan tertinggi 4,7448%, dan nilai derajat keasaman (pH) terendah adalah 3,4 dan tertinggi 5,7. Kata Kunci : Minuman isotonic, Air Kelapa, Madu
Co-Authors -, Giyarto . NURHAYATI A.Y. Soegeng Ysh AA Sudharmawan, AA Abdallah, Zachari Achmad Sjaifullah Achmad Subagio Adi Susilo Afif, Moh. Noor Agus R, Abu Hasan Akhmad Jufriadi Alamsyah - Ana, Nova Ari Ananta, Jonny Ari Ani, Emi Dwi Apriliyani, Ita Aris Susanto Ariyanta, Dafid Arni Nur Rahmawati Arni Nur, Rahmawati Atmajaningati, Atmajaningati Avinda Nur Rahmawati Ayu Esteka Sari Azziyah, Azimatun Nor B. Heri Purwanto Baharuddin Paloloang Bambang Piluharto Benny Kurniawan, Benny Bunyamin Bunyamin Cahyaningati, Kinanti Carolina, Cyntia Chandrasari, Wahyu Dwi Budi Santoso DWI SUPRIYANTO, DWI Eksi Utari Fadilah, Memik Nor Faisal Amri Fauziah, Muna Fidianingsih, Yeni Fitriyani, Hajrul Frieda, Frieda Frieda, Frieda Gama Kusuma Ghufron Abdullah Gustika Umiyati Hamdani, Deky Heri Sutanto Hermansyah, Agung Herry Purnomo, Bambang I. Istadi Iis Nurhasanah Irnawati, Diyah Istiqomah, Lina Nuril Iwan Taruna Juliejantiningsih, Yovitha Jumanah Jumanah Karniman, Tegoeh S. Karyanti Karyanti, Karyanti Khafidin, Mukhamad Khotimah, Widia Khusnul Kinanti Cahyaningati Kristiani, Bibiana Kristianto, Tito Bobby Kurniatin, Yuni Laksmana, Gustav Tifa Listyaning Sumardiyani Maryanti Maryanti Maryati Maryati Masahid, Ardiyan Dwi Masahid, Ardiyan Dwi Ma’mun, Saepul Muda Setia Hamid, Muda Setia Muhammad Hendrasto Muhdi Muhdi Mulyadi Mulyadi Mundrikah, Siti Murtadlo, Khusnull Murtopo, Bahrun Ali Muzakar, Kahar Ngasbun Egar Nofi Marlini Nor Khoiriyah Nugraha Yuwana Nugroho Setya Budi Nur Izzah Az-zahra Nurhayati Nurhayati Nurhayati Nurhayati Nuriyawati, Nuriyawati Nurkolis Nurkolis, Nurkolis Nurrohman, Moh. Nurud Diniyah Okta Meilawaty Philips, Philips Prasetyo, Agung Slamet Purwanti, Yuli Purwosautro, Supriyono Puspita Sari Putri, Nurapni Jami Qodriyah, Khodijatul Rahayu Lestari Rahmatillah, Alda Novita Rika Tafrikhah Rinawati, Atim Rizki Fatimah, Ana Rusdiah, Nadira Safitri, Wahyuni Saifudin Saifudin Salsabela, Ica Sapto Budoyo Sari, Denni Puspita Sari, Wahyu Titi Septianingrum, Wahyu Dwi Singgih Setyono Siti Fatimah Sofiana, Nur Mei Laidatul Solihin, Dadin Sri Suneki Suara, Mahyar Suganda Girsang, Abba Sukma, Ating Sulistyorini, Emmelia Maria Sumasno Hadi Sumiati Sumiati Supardi Supardi Supriyono Purwosaputro Surya, Tiara Lilis Tegar, Tomy Thelma, Chanda Chansa Tri Ismu Pujiyanto Triadi, Irwan Trisnowati, Indi Depi Wahyu Ambikawati Wardhani, Sayekti Putri Waryanto, Waryanto Wibawani, Esti Wibisana, Muh. Isna Nurdin Widya Kusumaningsih Windiasari, Kikik Wiwik Siti Windrati Wiwik Siti Windrati Yayat Suharyat Yhulia Praptiningsih Yovitha Yuliejantiningsih, Yovitha Ysh, AY Soegeng Yuli Witono