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Ir Murtiningsih
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PERAN PEKTIN DAN SUKROSA PADA SELAI UBI JALAR UNGU (The Role of Pectin And Sucrose On Purple Sweet Potato Jam) Yulistyani, Ratna; Murtiningsih, Ir; Mahmud, Munifa
REKAPANGAN Vol 5, No 2 (2011): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

Purple  sweet  potato  (Ipomoea  Batatas  L.  Poir)  is  vines  that  contain  lots  of anthocyanins  (11,  051  mg/100  gr)  and   fiber  (3%) is highly  beneficial  to human health (Suprapta,  2006). Jam  is  a  made  form  count,  rest  of  sieve  or  mill  fruit  cooked  with  sugar  to mixed  thick  (Susanto,1993).The  process  of  jams  faced  purple  sweet  potato  is  not  formation gels. This study aims to determine the effect of the addition of pectin and sucrose on the quality of purple sweet  potato jam. This  research    using  a  Complete  Randomized  Design    factorial patterns with two factors and three replications. The first factor : addition of pectin   (0,5%, 1% , 1,5%) and the second factor : sucrose (55%, 60%,65%).The best results was pectin (1%) and sucrose (65%) resulting purple sweet potato jam with content of anthocyanins (9.935%), water 54.85%, water activity 0.86, crude fiber 51.62%, total of dissolved solids  60.94%, pH 3.4  and a  smear of  jam 12.2 %.  The  color  of  favorite  values  (111.5),  taste  (142),  flavor  (129)  and texture (122.5).Key words : purple sweet potato, jam, pectin, sucrose
KAJIAN DAMPAK SUBSTITUSI KACANG TUNGGAK PADA KUALITAS FISIK DAN KIMIA TAHU Rosida, Dedin F; Hardiyanti, Qomariyah; Murtiningsih, Ir
REKAPANGAN Vol 5, No 2 (2011): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

Tofu is a soy protein product with a protein coagulation process at its soelektric point. Soy protein precipitation was  range between pH 4.5 which is the point isoelektris soybean globulin. In  efforts  to  reduce  the  use  of  soy  in  the  making  tofu, cowpea  is  one  source  of  vegetable protein  had  a  good  nutritional  composition  of  one  protein,  vitamain  B,  vitamin  C  and  fiber. Cowpea  can be used as raw material of tofu. The use of citric acid as a coagulant will give a high yield in tofu. This study aims to know the effect of the proportion of cowpea and citric acid concentration  on the  quality  of  physical,  chemical  and  organoleptic while  they knew  the  best treatment  combination.This  research  used  Completely  Randomized  Design  (CRD)  which  are arranged  in  factorial  which  consist  of  two  factors  and  repeated  3  times.  Factor  I  is  the proportion of cowpea 20%, 30%, 40% and the second factor is the concentration of citric acid solution  is  10.5%,  11.5%,  12.5%.The  best  results  are  obtained  on  the  proportion  of  20% cowpea  treatment  with    citric acid  concentration  of  12.5%.The resulting was in  a  yield  of 158.767%,  moisture  content of  80.131%,  protein  content  of  9.191%, texture  of 0.088  mm  / gr.dtk  and  organoleptic  value  by  the  number  of  149  flavor rank,  color of  125.5.and  texture of 147.5Key words : Tofu, Cowpea, citric acid
Co-Authors Dedin F Rosida Munifa Mahmud Qomariyah Hardiyanti Ratna Yulistyani