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

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KAJIAN PEMANFAATAN BUAH NAGA MERAH (Hylocereus polyrhizus) DAN MANGGA (Mangifera indica Linn) DALAM PEMBUATAN FRUITLEATHER M. RICKY RAMADHAN RAMADHAN '; NOVIAR HARUN HARUN '; FAIZAH HAMZAH HAMZAH '
Jurnal Sagu Vol 14, No 1 (2015)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (112.268 KB) | DOI: 10.31258/sagu.v14i1.3002

Abstract

ABSTRACTFruit leather is kind of processed food products derived from the dried pulp slurry until the water had 10-15%. The criteria for manufactured of fruit leather was determined by the sugar, fiber and acid. The fruit hadused was red dragon fruit, which had a high fiber. The study was aimed to get the best combination of reddragon fruit (Hylocereus polyrhizus) and mango (Mangifera indica Linn). The research used a CompleteRandomized Design (CRD) with 5 treatments and 3 replications. The treatments were N4M0 (Red dragon fruit100% : mango 0%), N3M1 (Red dragon fruit 75% : mango 25%), N2M2 (Red dragon fruit 50% : mango 50%),N1M3 (Red dragon fruit 25% : mango 75%) and N0M4 (Red dragon fruit 0% : mango 100%). The dataobtained were analyzed statistically using Anova and DNMRT at 5%. The results show that ratio of reddragon fruit and mango by affected the degree of acidity (pH), water, ash, crude fiber and total sugar contentsas well as organoleptic test. The best treatment of fruit leather from this research was N1M3 which had water11,00%, ash 0,63%, degree of acidity (pH) 5,36, crude fiber 7,34%, total sugar 59,57%, reddish yellow color,a little bit red dragon fruit flavour and mango flavour, sweetness taste, springy texture and overall assesmentof fruit leather was preferred by the panelist’.Key words: Fruit leather, red dragon fruit and mango.
EVALUASI MUTU SELAI JAHE OLES DENGAN PENAMBAHAN GULA KELAPA PADA KONSENTRASI YANG BERBEDA HERDI HARI SISWANTO HARI SISWANTO SISWANTO; YUSMARINI '; FAIZAH HAMZAH HAMZAH '
Jurnal Sagu Vol 14, No 1 (2015)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (169.501 KB) | DOI: 10.31258/sagu.v14i1.3003

Abstract

ABSTRACTThe purpose of this study was to obtain the best concentration of palm sugar is added in the spreadableginger jam and meet the quality standards of fruit jam (SNI 3746-2008). The experiment design used CompletelyRandomized Design (CRD) with 6 treatments and 3 replications. The treatment is palm sugar with concentration(45%; 50%; 55%; 60%; 65% and 70%, respectively). Data optained were analyzed statistically using Anovaand further tested with DNMRT at the level of 5%. The treatment gave significant effect on water content, ashcontent, total dissolved solids, hedonic test, descriptive test (color, brightness, aroma of ginger, ginger flavor,richness and subtlety) and had not significant effect on degree of acidity (pH), fiber content and descriptivetest (caramel aroma and taste of sugar). The best treatment on this research was ginger jam S1, with pH 4,33,moisture content of 22,98%, ash content 2,86%, total dissolved solids 69,93%, fiber content 0,19% and interms of acceptable sensory by panelist’s.Key words: Jam, ginger, palm sugar.
Co-Authors HERDI HARI SISWANTO HARI SISWANTO SISWANTO M. RICKY RAMADHAN RAMADHAN ' NOVIAR HARUN HARUN ' Yusmarini Yusmarini