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Ir Moeljaningsih
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Agriculture, Biological Sciences & Forestry Computer Science & IT

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PENGARUH PENAMBAHAN LESITIN TERHADAP KUALITAS PERMEN COKLAT SELAMA PENYIMPANAN PADA SUHU KAMAR Moeljaningsih, Ir
REKAPANGAN Vol 4, No 1 (2010): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

Tujuan  dari penelitian  ini  adalah  untuk  mengetahui  pengaruh  penambahan  lesitin terhadap kualitas permen coklat / soft candy coklat selama penyimpanan pada suhu kamar. Penelitian  ini  menggunakan  Rancangan  Acak  Langkap  (RAL)  faktor  tunggal. Perlakuan  yang  digunakan  adalah  penambahan  lesitin  0%  ,  0,3%  ,  0,5%  ,  0,7%    dan  0,9% dengan variabel tetap penambahan susu skim 1%.  Hasil  penelitian  menunjukkan  bahwa  perlakuan  terbaik  adalah  penambahan  lesitin 0,7%  ,  dimana  setelah  penyimpanan  8  minggu  pada  suhu  kamar  terdapat  kenaikan  sebagai berikut  : kadar  air  1,27%,  kadar  protein  3,42%,  kadar  lemak  37,78%,  kadar  sakarosa  52,85% dan total kapang 20 koloni/g. Uji organoleptik pada minggu ke 0,  menghasilkan nilai rasa 4,72 (suka) ; tekstur 3,50 (suka) ; aroma 3,90 (suka) dan kenampakan warna 3,00 (biasa).Kata kunci : lesitin, permen coklat / soft candy coklat.
KAJIAN PENGGUNAAN BAHAN PEMUCAT TERHADAP KUALITAS MINYAK GORENG BEKAS KERIPIK BUAH Moeljaningsih, Ir
REKAPANGAN Vol 4, No 2 (2010): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

Cooking  oil  is  one  of  nine  basic  commodities  needed  by  society.  Disruption  of continuity of supply of products will greatly affect the prices and caused upheavals that are not desired. Various means of oil production, from how to do simple home industry through the use of technology and high costs that can only be done by big industry. On the  use  of cooking  oil or  multiple  times, for  example in fruit frying chips, potato chips,  etc., which will cause  deterioration  in quality caused by the  heating  process with high temperature  which  would  result  in  physical  or  chemical  changes  such  as  blackish  color, embossed froth , the  smell  of burning, longer frying  time and rancid odor that would restrict the use of cooking oil. Bleaching using a 7% weight mixture of active carbon and bleaching earth / bleaching earth (1: 3) gives the results of fruit chips used frying oil with color appearance closer to a new cooking oil.Keywords: bleaching, used frying oil
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