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All Journal JURNAL PANGAN Jurnal Sains Boga
Ai Mahmudatussa’adah
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Komposisi Kimia Ubi Jalar (Ipomoea batatas L) Cilembu pada Berbagai Waktu Simpan sebagai Bahan Baku Gula Cair Chemical Composition of Cilembu Sweet Potato (Ipomoea batatas L) at Various Storage Time as Raw Material of Liquid Sugar Ai Mahmudatussa’adah
JURNAL PANGAN Vol. 23 No. 1 (2014): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v23i1.51

Abstract

Ubi jalar (Ipomoea batatas L) Cilembu memiliki karakteristik yang khas yaitu rasanya sangat manis. Ubi jalar Cilembu yang memenuhi kualitas ekspor hanya 50 persen dari hasil panen, dan sisanya masih belum banyak dimanfaatkan. Ubi jalar biasanya disimpan terlebih dahulu sebelum diolah. Ubi jalar dapat digunakan sebagai bahan baku pembuatan gula cair. Ubi jalar Cilembu sebagai bahan baku gula cair dapat berupa pati atau bubur. Tujuan dari penelitian ini adalah untuk menentukan waktu penyimpanan ubi jalar Cilembu yang paling tepat, sehingga memiliki komposisi kimia yang tepat sebagai bahan baku gula cair. Metode yang digunakan adalah metode eksperimen. Masa penyimpanan ubi jalar Cilembu 0, 2, 4 dan 6 minggu. Penyimpanan dilakukan pada suhu ruang di dalam ruangan dengan sirkulasi udara, kelembaban 80-88 persen. Hasil penelitian menunjukkan waktu penyimpanan mempengaruhi kadar air, pati dan gula ubi jalar. Kesimpulan penelitian ini adalah waktu penyimpanan ubi jalar Cilembu yang paling tepat sebagai bahan baku gula cair berupa pati dan berupa bubur dengan masa simpan ubi jalar 0 minggu. Tindak lanjut dari penelitian ini adalah optimasi produksi gula cair dari pati dan bubur yang berasal dari ubi jalar Cilembu dengan masa simpan 0 minggu.Cilembu Sweet potatoes (Ipomoea batatas L), which taste very sweet, have distinctivecharacteristics. Only 50 percents of Cilembu sweet potatoes that meet export quality, while the rest are rarely used. Sweet potatoes as the raw material of liquid sugar are usually stored before being processed. Cilembu sweet potatoes as raw material of liquid sugar can be either formed in starch or slurry. The purpose of this study is to determine the most appropriate storage time of Cilembu sweet potato tuber. The method used is an experimental method. The storage time is varied from zero to six weeks. The storage is conducted at a room with air circulation and humidity of 80-88 percent. The results indicate the storage time affects the water content, starch compotition and total of sweet potato. The conclusion of this study is that the most appropriate storage time for Cilembu sweet potato as a raw material of liquid sugar in the form of slurry and starch is in the 0-week storage period. The follow-up of this study is the optimization of the liquid sugar production from starch and slurry derived from Cilembu sweet potato with 0-week storage period.
Daya Terima Korean Fish Cake Berbahan Dasar Ikan Patin Hajar, Yolanda Siti; Ai Mahmudatussa’adah; Rita Patriasih
Jurnal Sains Boga Vol 6 No 2 (2023): Jurnal Sains Boga Volume 6 Nomor 2, November 2023
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.006.2.01

Abstract

Catfish is one of the many fish species cultivated in Indonesia so that the number increases rapidly every year, but this is not in line with the diversity of processed catfish products. One way to increase the diversity of processed catfish is by diversifying the product into Korean fish cake. This study aims to develop a formula and determine the acceptability of Korean fish cake made from catfish. This research was conducted by experimental method. Based on the results of the recipe analysis, the starting recipe was produced which was then tested 3 times. From the QDA test conducted by 3 expert panelists, the best sample was chosen, namely KFCIP 3 with a composition of catfish 29.9%, squid 29.9%, shrimp 14.9%, wheat flour 3.7%, potato starch 5, 3%, garlic 3.2%, onion 4.3%, egg white, 4.3%, salt 1.9%, sugar 2.2% and white pepper 0.4%. Furthermore, organoleptic tests were carried out to determine the acceptability of 30 untrained panelists. From the results of the research and analysis carried out, it shows that the composition of taste, aroma, color, texture has acceptance with the "very favorable" category. Overall, Korean catfish fish cake has an acceptance category of "very liked". This research also produced a Korean fish cake formulation made from catfish which was positively received by consumers.
Co-Authors Hajar, Yolanda Siti Rita Patriasih