Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal AGROTEKNOLOGI
Wiwik Siti Windrati
Jurusan Teknologi Hasil Pertanian - Fakultas Teknologi Pertanian, Universitas Jember
Agriculture, Biological Sciences & Forestry

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
KARAKTERISASI ES KRIM EDAMAME DENGAN VARIASI JENIS DAN JUMLAH PENSTABIL Kamalia Istiqomah; Yhulia Praptiningsih; Wiwik Siti Windrati
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (347.038 KB) | DOI: 10.19184/j-agt.v11i02.6522

Abstract

Ice cream is a frozen dessert usually made from dairy products such as milk and often combined with other ingredients which made by freezing and agitation. Edamame can be make to vegetable milk as raw material of ice cream. The production of ice cream need stabilizer to get the good properties of ice cream. The purpose of this research were determine the type and amout of stabilizer to produce the good properties and preference of ice cream. This research conducted by Completely randomized design (CRD) with two factor. The first factor were types of stabilizer ( karagenan and CMC) and the second factor were amount of stabilizer (0,2%; 0,4%;0,6%). The parameter observation were overrun, brightness, melting rate, textur, and preference colour, taste, flavor, texture and overall of ice cream. The best tratment was determined by effectiveness test. The best result was obtained on ice cream with stabililizer CMC 0,4%. The ice cream had overrun 24,51%, brightness 80,30, melting rate 38,01 %/15 minute and texture 11,7 mm/10 seconds and the preference value of colour 4,08 (rather like to like) ; flavour 4,60(netral up to rather like); taste 6,05 (like to very like); texture 6,12 (like to very like); overall 5,84 (rather like to like). Keywords: carrageenan ice cream, edamame, stabilizer, CMC
TINGKAT KERUSAKAN MINYAK KELAPA SELAMA PENGGORENGAN VAKUM BERULANG PADA PEMBUATAN RIPE BANANA CHIPS (RBC) Herlina Herlina; Ely Astryaningsih; Wiwik Siti Windrati; Nurhayati Nurhayati
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (245.142 KB) | DOI: 10.19184/j-agt.v11i02.6527

Abstract

Coconut oil is an oil produced from the old coconut that is obtained from the pulp of a coconut in the extract through the manufacture of coconut milk and finally becomes oil. The damage on oils such as oxidation reaction, hydrolysis reaction and polymerization reaction. This study aims to know the extent of coconut oil damage during repeated vacuum frying on the manufacture of Ripe Banana Chips (RBC) by testing the free fatty acids, Iodine Numbers, Peroxide Numbers, Viscosity, Specific Weight and Clarity. Fat Free Acid Content, Iodine Numbers and Peroxide Numbers are determined by iodometric method, viscosity by oswald viscometer method, specific gravity by pycnometer and clarity by spectrophotometer. The sample is coconut oil in each fryer by using a vacuum fryer. Measurement is repeated with three times for each oil. The results showed that average oil free fatty acid analysis was 0,1944% - 0,2414%. Iodine ranges from 41,783mg/g-45,7141mg/g. Peroxide numbers range from 2,5909mekO2/kg-3,067mekO2/kg. The average yield of viscosity analysis ranged from 0,0205Poise-0,0333Poise. Specific gravity ranged from 0,9144g/ml-0,9193g/ml. The average results of clarity analysis ranged from 0,0788-0,0928. The conclusion of this study is the more frequent oil that’s used with vacuum frying on the manufacture of Ripe Banana Chips (RBC) can caused the quality of oil is decreased. This is indicated by the increase of free fatty acid content, peroxide number, specific gravity, viscosity and decrease of iodine number and clarity. Keywords: oil rancidity, coconut oil, vacuum frying, ripe banana chips (RBC)
Co-Authors Ely Astryaningsih Herlina Herlina Kamalia Istiqomah Nurhayati Nurhayati Yhulia Praptiningsih