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All Journal Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Indonesian Food Science and TechnologyJournal
Hafids, Sahrial
TIP FTP UNJA
Agriculture, Biological Sciences & Forestry

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Journal : Indonesian Food Science and TechnologyJournal

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Optimization of Drying Temperature in the Production Process of Tea Seed Oil Hafids, Sahrial
Indonesian Food Science and Technology Journal Vol. 2 No. 1 (2018): Volume 2 Number 1, December 2018 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (226.609 KB) | DOI: 10.22437/ifstj.v2i1.6296

Abstract

This study aims to determine the optimal temperature for drying kernel flour from tea seeds which will be used as raw material in the production of tea seed oil (TSO) by maceration method using n-hexane solvent. The study used a completely randomized design with 6 treatments for drying temperatures, namely: 60, 70, 80, 90, 100, and 110oC. The results showed that the optimal temperature for drying kernel flour from tea seeds was 80oC with a drying time of 3.5 hours. At the optimum temperature obtained TSO yield of 16.12% with free fatty acid content of 0.40%, iodine number 30.16 g I2/100 g of material, peroxide number 0.16 meq KOH /100 g, saponification number 144.55 mg KOH/g TSO, specific gravity 0.94 g/ml, refractive index 1.67, and melting point 2.0oC.
Study of Low-Fat Ice Cream with The Substitution of Super Red Dragon (Hylocereus costaricensis) Fruit Peel Hafids, Sahrial; Rahmi, Silvi Leila; Chairunisah, Annida Rani
Indonesian Food Science and Technology Journal Vol. 3 No. 1 (2019): Volume 3. Number 1, December 2019 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v3i1.10186

Abstract

Abstract— This research aimed to identify the effect of the substitution of super red dragon fruit peel (Hylocereus costaricensis) towards the physical and organoleptic characteristic of low-fat ice cream, todeterminethe best formulationof the Substitution of super red dragon fruit peel (Hylocereus costaricensis)intolow-fat ice creamand to determine whether the best formulation of low-fat ice cream with the substitution of super red dragon fruit peel (Hylocereus costaricensis)is as acceptable as commercial ice cream. This research was designed using a completely randomized design (CRD) with the substitutionof super red dragon fruit peel (0, 6, 8, 10, and 12% w/w) as the treatments. The parameters of overrun, melting time, viscosity, colour (L*, a* and b* values), and organoleptic evaluation including hedonic quality of colour and texture and overall acceptance were analyzed. The best treatment of organoleptic evaluation then was analyzed by paired comparison evaluation method with commercial ice cream. The result showed that the substitutionof super red dragon fruit peel was significantly different (P<0,01) on overrun, melting time, viscosity, colour (L*, a* and b* values), hedonic quality of colour and texture, and overall acceptance. The substitutionof 8% super red dragon fruit peel was found to be the best treatment based on organoleptic evaluation with overrun of 38,40%, melting time of 16,11 minutes, viscosity of 551,03 cP, colour; L* 63,80, a* 12,78, b* 19,25, hedonic quality of colour 3,10 (pink), texture 4,15 (smooth, non-snowy) and overall acceptance 4,45 (like moderately). The best formulation of low-fat ice cream with the substitution of 8% super red dragon fruit peel was not significantly different on the paired comparison evaluation with the score of 0,20 (Similar). Keywords— Ice cream; Low-fat; Peel; Super Red Dragon Fruit.
Co-Authors Ade Rizka Wahyuni Chairunisah, Annida Rani Dewi Fortuna Silvi Leila Rahmi