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NETTI HERAWATI

Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian Fakultas Pertanian, Universitas Riau, Kode Pos 28293, Pekanbaru

Author-ID : 3519272

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering

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PEMANFAATAN WORTEL (Daucus Carota L.) DALAM PEMBUATAN ES KRIM DENGAN PENAMBAHAN JERUK KASTURI (Citrus Microcarpa B.) CHODIJAH CHODIJAH; NETTI HERAWATI; AKHYAR ALI
Jurnal Sagu Vol 18, No 1 (2019)
Publisher : Universitas Riau

Ice cream is a type of semi-solid food made by freezing ice cream flour from sugar, a mixture of milk, animal orvegetable fat, with or without other food additives permitted. The purpose of this study was to determine theeffect of the addition of carrot (Daucus carota L.) and kasturi orange (Citrus microcarpa B.) in making icecream on the quality and sensory properties of ice cream in accordance with the Indonesian National Standard(01-3713-1995). The experiment was conducted experimentally using a completely randomized design (RAL)with 4 treatments and 4 replications to obtain 16 experimental units. The treatment used in the study was W1(ratio of carrot extract : kasturi orange 80:20), W2 (ratio of carrot extract : kasturi orange 70:30), W3 (ratio of carrotextract : kasturi orange 60: 40) and W4 (ratio of carrot extract : kasturi orange juice 50:50). The data obtained wereanalyzed statistically using analysis of variance (ANOVA). If F calculation was equal with or more than F table,the further testing is done by duncan’s new multiple range test (DNMRT) at 5% level. The best formulation ofice cream was using W2 treatment (ratio of carrot extract 70% and kasturi orange 30%). The resulting ice creamtotal sugar of 60,16%, total solids of 66.11%, fat of 5.01%, protein of 3.08, overrun of 20.41%, melting time of8.07%, and sensory assessment. Over all sensory assessment was favored by panelist with descriptions ofyellow, scented with citrus oranges and carrots, sour taste to unctuous and soft in texture.

PEMANFAATAN TEPUNG BIJI NANGKA DAN TEPUNG AMPAS TAHU DALAM PEMBUATAN MI BASAH SANDY GUSTIAWAN; NETTI HERAWATI; DEWI FORTUNA AYU
Jurnal Sagu Vol 17, No 1 (2018)
Publisher : Universitas Riau

This study aimed to get the best formulation and treatment of wet noodles from wheat flour with addition ofa combination of jackfruit seed and okara flour. The research was conducted with an experiment methodusing a completely randomized design with five treatments and three replications. Study on the treatment i.e.M1 (80% wheat flour : 20% jackfruit seed : 0% okara flour), M2 (80% wheat flour : 15% jackfruit seed : 5%okara flour), M3 (80% wheat flour :10% jackfruit seed : 10% okara flour), M4 (80% wheat flour : 5% jackfruitseed : 15% okara flour), and M5 (80% wheat flour : 0% jackfruit seed : 20% okara flour). Data werestatistically analized using Analysis of Variance and continued with Duncan’s New Multiple Range Test atlevel 5%. Results of the analysis showed that ratio of wheat flour with the addition of a combination ofjackfruit seed flour and okara flour significantly affected on ash content, crude fiber content, fat content,protein content, and carbohydrate content as well as descriptive and hedonic sensory test of the wet noodles.Based on this research, the best treatment was ratio of wheat flour, jackfruit seed, and okara flour80%:10%:10% which had moisture content 32.61%, ash content 0.67%, crude fiber content 5.30%, fatcontent 2.47%, protein content 3.94%, and carbohydrate content 60.29%. Characteristics of best treatmentof wet noodles based on descriptive test was less yelow, rather flavorful jackfruit seed, rather flavorful beany,and chewy texture.

PEMANFAATAN PURE UBI JALAR KUNING DAN AMPAS KELAPA KERING DALAM PEMBUATAN KUKIS TUSI WANTI; NETTI HERAWATI; SHANTI FITRIANI
Jurnal Sagu Vol 18, No 2 (2019)
Publisher : Universitas Riau

The objective of this study was to obtain exact formulation of combination of yellow sweet potato puree anddry coconut dregs based on quality standards for making cookies. This study used a completely randomizeddesign (RAL) with five treatments and three replications. The treatments of yellow sweet potato puree anddried coconut dregs on wheat flour consists of UK1 (70% yellow sweet potato puree and 0% dried coconutdregs), UK2 (65% pure yellow sweet potato and 5% dried coconut dregs), UK3 (60% yellow sweet potatopuree and 10% dried coconut dregs), UK4 (55% yellow sweet potato puree and 15% dried coconut dregs),and UK5 (50% yellow sweet potato puree and 20% dried coconut dregs). Data were statistically analyzedusing ANOVA and DNMRT at 5% level. The result of analysis of variance showed that the formulation ofcombination of yellow sweet potato puree, dry coconut dregs, and wheat flour had significantly affectedwater, ash, fat, protein, crude, and carbohydrate content as well sensory assessment. The results showed thatthe selected treatment was UK3 with which got a moisture content of 3,80%, ash content of 1,87%, fat contentof 24,90%, protein content of 7,49%, crude fiber of 4,00%, and carbohydrate content of 61,93% with thesensory description yellow in color, yellow sweet potato and coconut pulp flavour, yellow sweet potato andcoconut pulp taste, and crispy in texture and be liked overall by panelists.

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