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All Journal Agritrop : Jurnal Ilmu-Ilmu Pertanian (Journal of Agricultural Science) Journal of Farming and Agriculture
Damat damat
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Environmental Science

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PENGARUH PENAMBAHAN PENSTABIL CMC DAN GUM ARAB TERHADAP KARAKTERISTIK COOKIES FUNGSIONAL DARI PATI GARUT TERMODIFIKASI Tias Dwi Hartatik; Damat Damat
AGRITROP Vol 15, No 1 (2017): Agritrop : Jurnal Ilmu-Ilmu Pertanian
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/agr.v15i1.790

Abstract

Penelitian ini ini dilakukan dengan tujuan untuk mengetahui pengaruh penambahan stabilizer CMC dan Gum Arab terhadap cookies fungsional dari pati garut termodifikasi yang diperkaya tepung wortel. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Kelompok (RAK), yang terdiri dari dua faktor, yaitu faktor I perbandingan antara pati garut termodifikasi dan tepung terigu: (20%:80%), (40%:60%), (60%:40%), (80%:20%), (100%:0%) dan factor II jenis penstabil: tanpa penstabil, CMC dan Gum Arab.  Parameter analisis meliputi analisis proksimat, analisis total karoten, tekstur, ras, kenampakan dan kerenyaan. Hasil penelitian menunjukkan bahwa perlakuan terbaik diperoleh pada cookies dari proporsi pati garut termodifikasi100% dengan tepung terigu 0% dengan penstabil CMC dengan kadar air 1,34%, kadar abu 1,54%, kadar lemak 7,82%, kadar protein 7,52%, kadar karbohidrat 77,53%, total karoten 217,96 μg/g, tekstur 19,80N, rasa 3,40, kenampakan 3,10 dan kerenyahan 3,65. Berdasarkan hasil penelitian ini dapat disimpulkan bahwa cookies dari 100 pati garut termoodifikasi dan dengan penstabilCMS dapat menghasilkan cookies yang terbaik dan memenuhi standar mutu SNI 2973-2011. Kata kunci: cookies, pati garut termodifikasi, penstabil.
The The Effects of Additioning Purple Sweet Potato Flour (Ipomoea batatas L.) on The Characteristics of White Dragon Fruit Pudding (Selenicereus undatus) Mujianto, Mujianto; Lili Zalizar; Damat Damat; Rahayu Relawati; Muhammad Dusturuddin Robbany; Nico Syahputra Sebayang; Effendi Andoko
Demeter: Journal of Farming and Agriculture Vol. 2 No. 1 (2024): March 2024
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v2i1.227

Abstract

Pudding is one of the processed foods made by mixing agar powder into water, milk, fruit pulp, to vegetable pulp which can produce a gel and has a soft texture. White dragon fruit is a type of fruit that is rarely used as pudding, because it has a less attractive color after being processed. In  this research, white dragon fruit pudding by adding purple sweet potato flour to increase the attractiveness of color, enrich the antioxidant activity, and increase the fiber content contained in the pudding to obtain a pudding of functional value. This study used a simple randomized design group (RAK), with a focus factor concentration of purple sweet potato flour consisting of 6 levels, including P0 (0% purple sweet potato flour), P1 (5% purple sweet potato flour), P2 (10% purple sweet potato flour), P3 (15% purple sweet potato flour), P4 (20% purple sweet potato flour), and P5 (25% purple sweet potato flour) with  4 times repetitions. The raw material analysis of purple sweet potato flour includes water content, ash content, fat content, fiber content, and antioxidant activity. Analysis of white dragon fruit pudding products includes analysis of water content, ash content, fat content, fiber content, antioxidant activity, color intensity, texture, and organoleptic test (texture, taste, aroma, color, and preference). The addition of purple sweet potato flour significantly affected the water content, ash content, antioxidant activity, color intensity, texture, and organoleptic test of white dragon fruit pudding. P1 formulation (5% purple sweet potato flour) was the best formulation with the water content of 76.41%, ash content of 0.28%, fat content of 3.56%, fiber content of 0.89%, antioxidant activity of 14.33%, brightness level of 39.35, redness level of 8.02, yellowish level of 3.92, and texture of 0.34 N. Organoleptic test results texture 5 (somewhat chewy), taste 3 (somewhat tasteless purple yam), aroma 2 (not scented purple yam), color 6 (attractive), and preference 6 (like).
Co-Authors Effendi Andoko Lili Zalizar Muhammad Dusturuddin Robbany Rahayu Relawati Sebayang, Nico Tias Dwi Hartatik