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All Journal JURNAL SAINS PERTANIAN EQUATOR JITEK (Jurnal Ilmiah Teknosains) International Journal of Advance Tropical Food (IJATF)
Eva Mayasari
Tanjungpura University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Mechanical Engineering Medicine & Pharmacology Veterinary

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KARAKTERISTIK SENSORIS DAN KIMIA BUMBU INSTAN DARI FORMULASI BUMBU HERBAL MENGGUNAKAN MALTODEKSTRIN DAN TWEEN 80 PADA PROSES PENGERINGAN Eva Mayasari; Jessi Manalu
Jurnal Ilmiah Teknosains Vol 5, No 1 (2019): JiTek
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (52.944 KB) | DOI: 10.26877/jitek.v5i1.3659

Abstract

The study was aimed determining the best sensory characteristic on herb seasoning extract with the concentration  vary salt added and determined of maltodextrin and tween 80 added on  leaf of  instant herbs seasoning using foam mat drying method. This study used a Completely Randomized Design (CRD) which is (1) salt concentration; 0,4%, 0,6% and 0,8%, (2) concentration of maltodextrin and tween 80; 5:0,5% ; 10:0,5% ; 15:0,5% ; 5:1% ; 10:1% ; 15:1%. The observed parameters in this study were sensory characteristics statistically using ANOVA (α=5%) and Duncan (α=5%). The results showed that the higher of concentration salt on formulation seasoning herb extract the higher panelists' preference. The treatment of 5% maltodextrin and 1% tween 80  was the best treatment of instant herbs seasoning based on panelists preference. The sensory value were aroma of 4,4 (neutral) and taste of 4.8 (slightly like).
Detection of Formalin Content And Quality Properties of Snakehead (Channa striata) Dried Salted Fish From The Traditional Markets In Pontianak City In Indonesia Eva Mayasari; Muhammad Azlan; Tri Rahayuni
International Journal of Advance Tropical Food Vol 1, No 1 (2019)
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v1i1.4930

Abstract

The snakehead fish (Channa striata) dried salted fish is one of the freshwater salted fish favored by local people in Pontianak city, West Kalimantan, Indonesia. The aim of this research was to identify the formalin content and status of the quality properties of the Snakehead dried salted fish in the traditional markets in Pontianak city. Sampling is carried out in five traditional market selected i.e. Mawar, Dahlia, Puring, Kenanga dan Flamboyan. The determination of formalin was carried out by qualitative and quantitative methods using the Schiff reagent. All the samples are appropriate with SNI standard in salt content ranged from 7,08-8,49% and water content ranged from 36,66 – 39,04%. The level of panelists acceptance for appearance score ranged from 6,70–7,06 (whole, clean, slight dullness), the odor score ranged from 6,26 – 6,93 (neutral, slight odor additive - slight natural odor, slight odor additive), and the texture score ranged from 6,48 – 7,36 (solid, some loss of elasticity-very firm, some loss of elasticity). All the samples are contained formalin ranged from 0,64-0,83 ppm. The total plate count (TPC) of the samples was found ranged from 2,1 x 107 - 7,0 x 107 Cfu/g.  
KARAKTERISTIK FISIKOKIMIA DAN SENSORI SARI BUAH TAPUS (Curculigo latifolia Dryand) SIAP MINUM DENGAN PENAMBAHAN BAHAN PENSTABIL CMC DAN GUM ARAB Teyen Teyen; Suko Priyono; Eva Mayasari
Jurnal Sains Pertanian Equator Vol 8, No 1 (2019): Januari 2019
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v8i1.28380

Abstract

Buah Tapus (Curculigo latifolia Dryand) adalah buah khas dari Kalimantan Barat yang memiliki citra rasa manis bahkan mampu memodifikasi rasa manis. Tujuan dari penelitian adalah untuk menentukan konsentrasi CMC dan Gum Arab terhadap karakteristik sari buah tapus dengan kualitas fisik, kimia dan sensori yang terbaik. Rancangan penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor: 1. Bahan penstabil, terdiri dari dua taraf perlakuan antara lain CMC dan Gum Arab. 2. Konsentrasi bahan penstabil, terdiri dari tiga taraf perlakuan antara lain 0,5%, 1,0%, 1,5%. Setiap kombinasi perlakuan diulang sebanyak 4 kali, sehingga jumlah perlakuan sebanyak 24 sampel. Parameter yang diamati pada penelitian ini adalah vitamin C, pH, total padatan terlarut (TPT), viskositas produk, dan stabilitas produk. Hasil uji terbaik menyatakan bahwa perlakuan terbaik adalah perlakuan Gum Arab dengan konsentrasi 1,5% yaitu 1.06, Vitamin C sebesar 17,60 mg/100g, pH sebesar 4,53, total padatan terlarut sebesar 13,27 0brix, viskositas sebesar 0,40 cp, stabilitas sebesar 47,50%. Hasil uji sensori yaitu rasa sebesar 5.48 (suka), aroma sebesar 4.48 ( agak suka), kenampakan sebesar 5.44 (suka).
THE CHARACTERISTIC OF VEGETABLE ICE CREAM FROM SOY MILK BY THE ADDITION OF SWEET POTATOES PURPLE (Ipomoea batatas Poir) Mega Meme; Suko Priyono; Eva Mayasari
Jurnal Sains Pertanian Equator Vol 8, No 1 (2019)
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v8i3.33874

Abstract

This research was aimed to determine the best characteristic of vegetable ice cream from soy milk by purple sweet potatoes juice. The experiment was designed using Randomized Block Design (RBD). The combination between soy milk and the sweet potatoes purple (0:85% 12:85% ; 23:85% ; 34:85% ; 46:85%) was composed as facor each combination was replicated four times. The data analyzed statistically using Anova (5%) and Tukey Test (5%). The best treatment determined using effectiveness index. The combination of soy milk and purple sweet potatoes 12:74%. is the best result were produced of fat content 3,14%, total dissolved solids 16.90brix, protein content 2.59%. high-speed melting (728 second) overrun 47.4%, and hedonic value of aroma 4.64 (like), taste 4.32 (slightly like), color 4.6 (like), texture 4.48 (slightly like).
Co-Authors Jessi Manalu Mega Meme Muhammad Azlan Suko Priyono Teyen Teyen Tri Rahayuni