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Sinung Pranata
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SUBSTITUSI TEPUNG BIJI NANGKA (Artocarpus heterophyllus Lamk.) DALAM PEMBUATAN KWETIAU BASAH DENGAN PENAMBAHAN EKSTRAK SECANG (Caesalpinia sappan L.) Sinung Pranata
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 1 (2019): MAY
Publisher : Universitas Pelita Harapan

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Kwetiau basah (wet flat noodles) merupakan salah satu jenis mie berbahan dasar tepung beras, berwarna putih, berbentuk pipih dan lebar, dan dikonsumsi sebagai pengganti nasi. Kwetiau basah merupakan produk pangan yang cukup digemari masyarakat namun memiliki kadar protein dan serat yang rendah serta senyawa antioksidan yang sangat rendah sehingga penggunaan tepung biji nangka bertujuan untuk meningkatkan kandungan protein dan serat sedangkan penambahan ekstrak secang bertujuan untuk memberi warna dan senyawa antioksidan. Tujuan dari penelitian ini untuk mengetahui kualitas kwetiau basah berbahan baku tepung beras dengan substitusi tepung biji nangka dan penambahan ekstrak secang pada parameter fisik, kimia, organoleptik, dan mikrobiologi. Selain itu, penelitian ini untuk mengetahui formulasi substitusi terbaik tepung biji nangka pada tepung beras dalam pembuatan kwetiau basah. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan4 perlakuan substitusi tepung beras dan tepung biji nangka sebesar 100:0 sebagai kontrol, 85:15, 70:30, dan 55:45. Hasil penelitian yang diperoleh, kwetiau basah memiliki kadar air 69,02-72,00%, kadar abu 0,0657-0,4947%, kadar protein 1,31-2,70%, kadar lemak 2,747 -3,883%, kadar karbohidrat 20,893-26,847%, kadar serat kasar 3,427-6,857%, kadar serat larut 2,473-6,213%, kandungan total fenolik 127,463-148,780 mg GAE/100 gram, aktivitas antioksidan 75,723-83,220%, tekstur 55,333-76,333 N/mm2 danangka lempeng total 440,000-1293,333 CFU/gram. Substitusi tepung biji nangka pada tepung beras dalam pembuatan kwetiau basah dengan penambahan ekstrak secang yang berkualitas baik adalah 85:15.
KUALITAS ES KRIM DENGAN PENAMBAHAN TEPUNG BIJI SALAK PONDOH (Salacca edulis Reinw.) SEBAGAI STABILIZER Sinung Pranata
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 4, No 1 (2020): MAY
Publisher : Universitas Pelita Harapan

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Ice cream is a frozen food that in process of its making requires a stabilizer to get a soft texture and can hold on at room temperature. Salak pondoh seed flour has glucomannan content which can be used as a stabilizer. This study was conducted to determine the quality of ice cream using variations in salak pondoh seed flour’s concentration from chemical, physical and micorbiological quality and to determine optimum concentration of salak pondoh seed flour as stabilizer to replace CMC. Complete Random Design (CRD) with 4 variation concentrations of salak pondoh seed flour, i.e 0 % (CMC as control); 0,15 %; 0,30 % and 0,45 %. The results shows that salak pondoh (Salacca edulis Reinw.) seed flour not contribute to protein content and total solids, overrun and colors, total plate count and Salmonella of  ice cream, but contributing to the fat content and melting quality of ice cream so the best quality from chemical, physical dan microbiological quality is ice cream with the addition of salak pondoh seed flour 0,45 % and can be concluded that salak pondoh seed flour can be used as CMC.
KUALITAS SELAI LEMBARAN LABU KUNING (Cucurbita moschata Duch. ex Poir.) DENGAN PENAMBAHAN EKSTRAK ASAM JAWA (Tamarindus indica) Sinung Pranata
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 2 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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Tamarind is fruit that has an acid pH that support the gel formation process. Processed products that require acid to make the structure of the gel are sheet fruit leather. Tamarind extract will produce a product that is less attractive in terms of taste or color, so it needs to be combined with pumpkin which has a yellow color. Tamarind and pumpkin are foods that have high antioxidant content which is very beneficial for the body. This aims to find out the effect of adding tamarind extract (Tamarindus indica) to the manufacture of pumpkin fruit leather (Cucurbita moschata Duch. Ex Poir.) so that it can produce the best and most preferred physical, chemical, microbiological and organoleptic fruit leather. The design of the study is completely randomized design (RAL) with 4 factor that is  (100 % pumpkin : 0 % extract of tamarind), A (87,5 % pumpkin : 12,5% extract of tamarind), B (75 % pumpkin  : 25 % extract of tamarind) and C ( 68,5 % pumpkin : 32,5 % extract of tamarind). The parameters tested were water content, ash content, crude fiber content, soluble fiber content, total dissolved solids, titrated acid total, total phenolic, antioxidant activity, product hardness, product color, total plate number, yeast mold, and organoleptic test. The results showed that there were significantly different effects on the quality of fruit leather which included water content testing, ash content, total dissolved solids, crude fiber test, soluble fiber test, total titrated acid, total phenolic test, antioxidant test, texture and color, but did not give a significantly different effect in terms of microbiological tests in the form of total plate numbers (ALT) and yeast molds. The quality of  pumpkin fruit leather with the addition of the best tamarind extract is the treatment C ratio of 62.5% pumpkin: 37.5% extract of tamarind, both in terms of the best quality in terms of chemical, physical, microbiological and organoleptic.
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