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AKHYAR ALI
Universitas Riau
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (162.229 KB) | DOI: 10.31258/sagu.v18i1.7865

Abstract

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.
VARIASI LAMA FERMENTASI TERHADAP MUTU MIKROBIOLOGIS DAN VISKOSITAS SOYGHURT MENGGUNAKAN Lactobacillus plantarum IDY L-20 FAHMI SEPTIAN SEMBIRING; AKHYAR ALI; EVY ROSSI
Jurnal Sagu Vol 18, No 2 (2019)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (43.572 KB) | DOI: 10.31258/sagu.v18i2.7871

Abstract

Soyghurt was a probiotic drink made by adding a lactic acid food (LAB) into the soy milk. In general,cultures used was Lactobacillus bulgaricus and Streptococcus thermophilus. This study used L. plantarumcultivated from soybean solid waste so it was assumed to have good growth so as to produce good qualitysoyghurt. The aim of this research was to get the best fermentation time for microbiological quality ofsoyghurt using L. plantarum IDY L-20. This research was conducted experimentally using Randomized CompleteDesign with four treatments and four replications. The treatments in this study were P1, P2, P3, and P4; eachtreatment was fermentation time 8 hours, 16 hours, 24 hours, and 32 hours. The results showed thatfermentation time had significant effect (P <0,05) on pH, viscosity, total acid, total BAL, and total sugar. Thebest treatment for making soyghurt using L. plantarum IDY L-20 was P3 (24-hour fermentation length) withpH (4,14), viscosity (996 cP), total acid (0,88%), total LAB (11,00 log cfu/ml), and total sugar (4,37%). Thelonger time fermentation used will decrease the pH and total sugar while the viscosity, total acid, and totalLAB value will increase. This was because of LAB continues to perform metabolic processes.
Co-Authors CHODIJAH CHODIJAH FAHMI SEPTIAN SEMBIRING NETTI HERAWATI Rossi, Evy