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AKHYAR ALI
Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian Fakultas Pertanian, Universitas Riau, Kode Pos 28293, Pekanbaru
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering

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EVALUASI MUTU SOSIS ANALOG JANTUNG PISANG DAN TEMPE ANISA MUSTIKA; AKHYAR ALI; DEWI FORTUNA AYU
Jurnal Sagu Vol 17, No 1 (2018)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (90.57 KB) | DOI: 10.31258/sagu.v17i1.7133

Abstract

The purpose of this study was to obtain the best formulation of analoq sausage made from banana’s blossomand tempeh that meet the standard quality of sausage. The research used Completely Randomized Designwith five treatments and four replications. The treatments were ratio of banana’s blossom and tempeh 50:50,40:60, 30:70, 20:80, and 10:90. Data obtained were analyzed using Analysis of Variance and followed byDuncan’s New Multiple Range Test at 5% level. The results showed that ratio of banana’s blossom andtempeh in each treatment significantly affected moisture, protein, fat, and crude fiber contents. The treatmentsalso significantly affected colour and flavor, but didn’t significantly effected texture sausage. The besttreatment was a sausage which made from ratio of banana’s blossom and tempeh 10:90. The sausage hadmoisture content 48.50%, ash content 2.41%, protein content 17.11%, fat content 9.81%, carbohydratecontent 24.90%, and crude fiber content 2.20%. Panelist like the sausage in hedonic test, while in descriptivetest the sausage had yellow colour, tempeh flavor, tempeh taste, and slightly chewy texture.
MINUMAN FUNGSIONAL SERBUK INSTAN JAHE (Zingiber officinale R.) DENGAN PENAMBAHAN SARI UMBI BIT (Beta vulgaris L.) SEBAGAI PEWARNA ALAMI ADITYA ADITYA; AKHYAR ALI; DEWI FORTUNA AYU
Jurnal Sagu Vol 17, No 2 (2018)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (89.269 KB) | DOI: 10.31258/sagu.v17i2.7139

Abstract

Ginger and beet root can be used as ingredients in functional drink. This research aimed to know the bestformulations of ginger and beet root for the quality of functional drink. Research method used CompletelyRandomized Designed which consisted of five treatments and each treatment was repeated four times.Treatments of ginger extract and beet root extract were 100%:0%, 90%: 10%, 80%:20%, 70%:30%, and60%:40%. Data were statistically analyzed by using Analysis of Variance and continued with Duncan’s NewMultiple Range Test at 5% level. Results of analyzed showed that the ratio of ginger and beet root extractsignificantly affected water content, ash content, reducing sugar content, antioxidant activity, color, aroma,and flavour. Based on this research, the best treatment was the powder with ginger and beet root extract70%:30% which had average of water content 2.54%, ash content 1.41%, and reducing sugar content13.36%. Sensory assessment of functional drink by panelist showed that the drink had a red brick color, alittle ginger and beet root scented, and rather smooth.
Co-Authors ADITYA ADITYA ANISA MUSTIKA Dewi Fortuna Ayu