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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian Composite
Hari Hariadi
Universitas Garut
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Engineering Public Health Veterinary Other

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Pengaruh Penambahan Ekstrak Bunga Telang terhadap Sifat Kimia dan Organoleptik pada Produk Minuman Cendol Atia Fizriani; Ati Atul Quddus; Hari Hariadi
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7516

Abstract

Cendol is a typical beverage product which is much popular among children and adults. A usual colour of cendol is green. Concern for some consumers of the colours found in cendol is a produced by artificial colorant that may have a negative impact for consumen. The butterfly pea (Clitoria ternatea L.). pigmetns, antocyanin, can be used as alternative for natural food coloring. This research aims to determine the influence addition of the butterfly pea extracts to proximate value, antocyanin total, antioxidant activity, and organoleptic test such as the color, flavor, aroma, and texture. The product of cendol was made from various the addition of 0.25 g, 0.50 g, and 0.75 grams flowers extract. The result showed that cendol with addition of 0,75 g flower extract was the higest total antocyanin content (235,24 mg/L) which had moisture content 82,34%, ash content 1,10%, protein 2,16%, fat 4,18%, carbohydrate 11,95%, and the result of organoleptic test were score of color 2,02; taste 1,94; aroma 1,80 and texture 1,94.
Aplikasi ekstrak serbuk ubi jalar ungu (Ipomea batatas L.) terhadap karakteristik kimia, uji organoleptik dan aktivitas antioksidan pada mie basah Hari Hariadi; Evi Silvia; Widiawati Widiawati
Composite : Jurnal Ilmu Pertanian Vol 1 No 2 (2019): Juli
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v1i2.148

Abstract

Tujuan didakannya penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak ubi ungu terhadap karakteristik kimia dan sifat organoleptik mie basah yang disukai panelis. Metode penelitian yang digunakan adalah metode Experimental (Experimental Method) dengan menggunakan Rancangan Acak Lengkap (RAL). Percobaan terdiri dari Tiga perlakuan dan masing masing diulangi sebanyak empat kali. Tahap selanjutnya adalah menentukan formulasi terbaik terhadap mie basah dengan penambahan serbuk ekstrak ubi jalar ungu (0.5 g, 0.75 g, dan 1.0 g). Mie basah dengan penambahan serbuk ekstrak ubi ungu dengan berbagai perlakuan formulasi menunjukan bahwa memberikan pengaruh berbeda nyata terhadap uji organoleptik warna, rasa, aroma dan tekstur. Perlakuan formulasi 0.5 g merupakan formulasi terbaik dengan kandungan karbohidrat sebanyak 18.51 g, protein 0.86 g, lemak 4.08 g, dan antosianin sebanyak 19.72 g. Selanjutnya dilakukan pengujian aktivitas antioksidan pada formulasi terbaik dengan menggunakan metode DPPH menghasilkan nilai 769.57 ppm.
Co-Authors Ati Atul Quddus Evi Silvia Widiawati Widiawati