Garuda - Garba Rujukan Digital

SWEETENER FORMULATION for MAKING JAM SHEETS COMBINATION of PINEAPPLE (Ananas Comosus L. Merr) and GREEN MUSTARD (Brassica Juncea L.) Stephanie, Akuilla; Lestari, Oke Anandika; Priyono, Suko
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol 7 No. 1 (2024)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.2112

Pineapple and green mustard are fruits and vegetables that have the potential to be processed into jam sheets. Sweetener is one of the components used in jam making. This study aims to obtain the best sweetener formulation on the physicochemical characteristics and organoleptic properties of pineapple-cabbage jam. The research was conducted using the Randomized Group Design (RAK) method with 1 (one) research factor, namely the concentration of sucrose, honey, and stevia sweeteners. The variables observed were water content, total acid, color, reducing sugar and organoleptic test. The resulting data were analyzed by ANOVA test and if the data had a significant effect, the BNJ further test was carried out at the 5% level. The best treatment in the research of pineapple-cabbage sheet jam was found in the sweetener treatment 120 g sucrose, 45 g honey, and 0,015 g stevia. Pineapple mustard sheet jam with various formulations of sucrose, honey, and stevia sweeteners influenced the moisture content, total acid, reducing sugar, color, and sensory properties in the form of color, texture, and sweetness.

SWEETENER FORMULATION for MAKING JAM SHEETS COMBINATION of PINEAPPLE (Ananas Comosus L. Merr) and GREEN MUSTARD (Brassica Juncea L.) Stephanie, Akuilla; Lestari, Oke Anandika; Priyono, Suko
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol 7 No. 1 (2024)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.2112

Pineapple and green mustard are fruits and vegetables that have the potential to be processed into jam sheets. Sweetener is one of the components used in jam making. This study aims to obtain the best sweetener formulation on the physicochemical characteristics and organoleptic properties of pineapple-cabbage jam. The research was conducted using the Randomized Group Design (RAK) method with 1 (one) research factor, namely the concentration of sucrose, honey, and stevia sweeteners. The variables observed were water content, total acid, color, reducing sugar and organoleptic test. The resulting data were analyzed by ANOVA test and if the data had a significant effect, the BNJ further test was carried out at the 5% level. The best treatment in the research of pineapple-cabbage sheet jam was found in the sweetener treatment 120 g sucrose, 45 g honey, and 0,015 g stevia. Pineapple mustard sheet jam with various formulations of sucrose, honey, and stevia sweeteners influenced the moisture content, total acid, reducing sugar, color, and sensory properties in the form of color, texture, and sweetness.

Study on the effect of carboxymethyl cellulose (CMC) concentration on the quality of lacum fruit syrup (Cayratia trifolia (L.) Domin) Ramadan, Qhori; Priyono, Suko; Saputri, Nur Endah
Jurnal Inovasi Pangan dan Gizi Vol. 2 No. 1: (February) 2025
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/jipagi.v2i1.1503

Background : Syrup made from lacum fruit is one of the efforts to diversify processed products. The use of lacum fruit as a processed product has great potential in society, because the vitamin C content in lacum fruit has properties and benefits for the human body. Method: This study used a Randomized Block Design (RAK) with one factor, namely variations in CMC concentration with 5 levels, consisting of CMC 0%, CMC 0.5%, CMC 1%, CMC 1.5% and CMC 2%. Findings: CMC administration had a very strong tendency towards the characteristics of total dissolved solids, pH, the L* values obtained tended to increase but the a* (reddish) and b* (yellowish) values tended to decrease. Conclusion: The best lacum fruit syrup is syrup with a CMC concentration of 1% which produces an average chemical test in the form of a Total Dissolved Solids test of 45.80o Brix, a pH test of 3.93, an L color of 12.58, a* 2.52 and b* 0.26. The best sensory test results were color 3.81 (like), aroma 3.42 (like), taste 3.77 (like) and viscosity 3.77 (like). Novelty/Originality of This Study:This study explores the effect of varying carboxymethyl cellulose (CMC) concentrations on the physicochemical and sensory qualities of lacum fruit syrup. It provides new insights into the optimization of CMC for enhancing the quality of local fruit-based beverages.

SWEETENER FORMULATION FOR MAKING JAM SHEETS COMBINATION OF PINEAPPLE (Ananas comosus L. Merr) AND GREEN MUSTARD (Brassica juncea L.) Stephanie, Akuilla; Lestari, Oke Anandika; Priyono, Suko
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Volume 7 Nomor 1 `
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.2136

Pineapple and green mustard are fruits and vegetables that have the potential to be processed into jam sheets. Sweetener is one of the components used in jam making. This study aims to obtain the best sweetener formulation on the physicochemical characteristics and organoleptic properties of pineapple-cabbage jam. The research was conducted using the Randomized Group Design (RAK) method with 1 (one) research factor, namely the concentration of sucrose, honey, and stevia sweeteners. The variables observed were water content, total acid, color, reducing sugar and organoleptic test. The resulting data were analyzed by ANOVA test and if the data had a significant effect, the BNJ further test was carried out at the 5% level. The best treatment in the research of pineapple-cabbage sheet jam was found in the sweetener treatment with a ratio of 50% sucrose, 37.5% honey, and 12.5% stevia. Pineapple mustard sheet jam with various formulations of sucrose, honey, and stevia sweeteners influenced the moisture content, total acid, reducing sugar, color, and sensory properties in the form of color, texture, and sweetness.

SWEETENER FORMULATION FOR MAKING JAM SHEETS COMBINATION OF PINEAPPLE (Ananas comosus L. Merr) AND GREEN MUSTARD (Brassica juncea L.) Stephanie, Akuilla; Lestari, Oke Anandika; Priyono, Suko
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Volume 7 Nomor 1 `
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.2136

Pineapple and green mustard are fruits and vegetables that have the potential to be processed into jam sheets. Sweetener is one of the components used in jam making. This study aims to obtain the best sweetener formulation on the physicochemical characteristics and organoleptic properties of pineapple-cabbage jam. The research was conducted using the Randomized Group Design (RAK) method with 1 (one) research factor, namely the concentration of sucrose, honey, and stevia sweeteners. The variables observed were water content, total acid, color, reducing sugar and organoleptic test. The resulting data were analyzed by ANOVA test and if the data had a significant effect, the BNJ further test was carried out at the 5% level. The best treatment in the research of pineapple-cabbage sheet jam was found in the sweetener treatment with a ratio of 50% sucrose, 37.5% honey, and 12.5% stevia. Pineapple mustard sheet jam with various formulations of sucrose, honey, and stevia sweeteners influenced the moisture content, total acid, reducing sugar, color, and sensory properties in the form of color, texture, and sweetness.

Study of The Temperature and Timing Roasting of Black Glutinous Rice and Robusta Beans on The Quality of Coffee Powder Supermanto, Supermanto; Priyono, Suko; Purwayantie, Sulvi; Saputri, Nur Endah; Fadly, Dzul; Ayuni, Dwi
Journal of Health and Nutrition Research Vol. 1 No. 2 (2022)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v1i2.14

Coffee is a kind of drink that comes from the processing and extraction of coffee beans. In the production of coffee powder, the flavor is the essential quality because flavor affects consumer preferences. To produce a coffee drink that has a distinctive flavour, that is by combining robusta coffee beans and black glutinous rice. The purpose of this study was to determine the best treatment combination of temperature and roasting time of robusta coffee beans and black glutinous rice on the quality of the coffee powder. The research design used RAK which was arranged in a factorial manner of two factors, namely roasting temperatures of 190°C, 200°C, 210°C, and roasting times of 10, 15, and 20 minutes, to obtain 9 treatment combinations, 3 replicates. The research data were analyzed statistically by the ANOVA test, followed by the BNJ test. While the hedonic quality test is analyzed using the Friedman method. The Effectiveness Index test does determination of the best treatment. The best quality of coffee powder is produced at a temperature and roasting time of 200°C 20 minutes, namely the yield of 8.40%, the water content of 1.39%, ash content of 3.80%, the caffeine content of 1.33%, total antioxidants 71.87%, organoleptic characteristics, namely flavor 3.73 (strong), acidity 3.40 (quite sour), body/mouthfeel 3.67 (thick) and color 3.53 (black).

Effect of Honey Type on Chemical and Sensory Quality of Kratom Herbal Tea (Mitragyna speciosa) Juwitaningsih, Dayang Dwi; Priyono, Suko; Saputri, Nur Endah
Journal of Health and Nutrition Research Vol. 3 No. 1 (2024)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v3i1.249

Indonesia has a lot of large forests with a diversity of plant species. That diversity of plants can potentially be used as medicinal plants. Indonesians have long identified many plants with medicinal benefits as an effort to overcome various health problems, one of the plant is the kratom (Mitragyna speciosa). Kratom leaves are consumed as tea by brewing it with hot water. Some Kapuas Hulu people use sweeteners such as honey, to reduce the bitterness of kratom. The mixture of kratom herbal tea added with sweet honey is expected to produce sensory and functional attribute which will affect consumers in choosing products. This experiment used a Randomized Block Design (RBD). Statistical analysis of research data using ANOVA (Analysis of Variance) test with a rate of 5%. The results of the sensory research of kratom herbal tea showed a significant effect on taste, but no significant effect on aroma and color, namely the color value of 2.08, aroma 2.28 and taste 2.25. The addition of honey variations to kratom herbal tea included vitamin C, flavonoids, alkaloids, and antioxidants, which was vitamin C content ranges from 8.9-13.5 mg/100 g, flavonoids 15.2-27.56 mg QE/ml, alkaloids 53.1-55.4% and antioxidant activity 39.1-80.1%.

Substitution of Desiccated Coconut on The Physicochemical and Organoleptics of Crispy Cookies Sari, Maria Mega; Priyono, Suko; Saputri, Nur Endah; Rahmadian, Yudi
Journal of Health and Nutrition Research Vol. 3 No. 2 (2024)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v3i2.267

Research on coconut flour and desiccated coconut substitution cookies has been conducted by several researchers, but variations of desiccated coconut crispy cookies have not been widely developed. The nutritional content of desiccated coconut can be used as a source of fiber when substituted in crispy cookies products. The purpose of this study was to determine the effect of desiccated coconut substitution in making crispy cookies on physicochemical and organoleptic characteristics, and obtain the best desiccated coconut substitution. This study used a Complete Randomized Design (RAL) with one factor, namely the ratio of the percentage of desiccated coconut and wheat flour with 6 treatment levels (0:100), (25:75), (50:50), (75:25), (85:15), and (100:0) with 3 repeats. The data obtained were analyzed using the ANOVA test (α=5%). If the effect is significant (Sig < 0.05), then proceed with the Honest Real Difference Test (BNJ) with a test level of 5%. Analysis of sensory characteristics data using the Kruskal Wallis test. The best treatment is tested using an effectiveness index test. This study obtained the best sensory and physicochemical characteristics of desiccated coconut crispy cookies in treatment (25%: 75%). The physicochemical characteristics produced are crude fiber content of 2.73%, fat content of 30.43%, ash content of 1.52%, water content of 16.86%, carbohydrate content of 51.11%, and protein content of 0.08%. The resulting sensory characteristics are taste 4.36 (prefer), aroma 4.13 (prefer), color 3.97 (like), and texture 4.26 (prefer).

Title

Found 18 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 18 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 18 Documents
Search