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All Journal JURNAL SAINS PERTANIAN EQUATOR International Journal of Advance Tropical Food (IJATF) Teknologi dan Industri Pertanian Indonesia
Suko Priyono
Tanjungpura University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology

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Study of Formulation of Soybean (Glycine max L.) Milk and Purple Sweet Potato (Ipomoea batatas Poir) Crude Extract in The Making of Non-Dairy Ice Cream Eva Mayasari; Megawati Meme; Suko Priyono
International Journal of Advance Tropical Food Vol 3, No 1 (2021): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v3i1.9246

Abstract

Soybean milk and purple sweet potato are used as the main ingredients in the making of non-dairy ice cream. This study aims to determine the best characteristics of non-dairy ice cream from the formulation of soybean milk and purple sweet potato crude extract. The research design used a completely randomized design with one-factor treatment and four replications and was analyzed statistically with the F test Analysis of Variance at 5% level. The treatment in this study was the formulation of soybean milk and purple sweet potato extract consisting of 60%:0%; 52%:8%; 44%:16%; 36%:24%; 28%:32% of the total ice cream dough. The parameters observed were fat content, protein content, total solids, overrun, melting time, and hedonic sensory evaluation (appearance, texture, taste, and odor). Based on the Indonesian National Standard for ice cream 01-3713-1995 qualified showed that the formulation of soybean milk and purple sweet potato extract crude extract 52%:8% was the best treatment with 9.83% fat content, 2.89% protein content, 34.15% total solids, 49.26% overrun, 13.12 minutes melting time, and hedonic scale for appearance 6.76 (like extremely), texture 5.32 (like), taste 5.58 (like very much), odor 5.56 (like very much). The formulation soybean milk and purple sweet potato crude extract are effects of physicochemical properties and sensory evaluation of non-dairy ice cream.
KARAKTERISTIK FISIKOKIMIA DAN SENSORI SARI BUAH TAPUS (Curculigo latifolia Dryand) SIAP MINUM DENGAN PENAMBAHAN BAHAN PENSTABIL CMC DAN GUM ARAB Teyen Teyen; Suko Priyono; Eva Mayasari
Jurnal Sains Pertanian Equator Vol 8, No 1 (2019): Januari 2019
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v8i1.28380

Abstract

Buah Tapus (Curculigo latifolia Dryand) adalah buah khas dari Kalimantan Barat yang memiliki citra rasa manis bahkan mampu memodifikasi rasa manis. Tujuan dari penelitian adalah untuk menentukan konsentrasi CMC dan Gum Arab terhadap karakteristik sari buah tapus dengan kualitas fisik, kimia dan sensori yang terbaik. Rancangan penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor: 1. Bahan penstabil, terdiri dari dua taraf perlakuan antara lain CMC dan Gum Arab. 2. Konsentrasi bahan penstabil, terdiri dari tiga taraf perlakuan antara lain 0,5%, 1,0%, 1,5%. Setiap kombinasi perlakuan diulang sebanyak 4 kali, sehingga jumlah perlakuan sebanyak 24 sampel. Parameter yang diamati pada penelitian ini adalah vitamin C, pH, total padatan terlarut (TPT), viskositas produk, dan stabilitas produk. Hasil uji terbaik menyatakan bahwa perlakuan terbaik adalah perlakuan Gum Arab dengan konsentrasi 1,5% yaitu 1.06, Vitamin C sebesar 17,60 mg/100g, pH sebesar 4,53, total padatan terlarut sebesar 13,27 0brix, viskositas sebesar 0,40 cp, stabilitas sebesar 47,50%. Hasil uji sensori yaitu rasa sebesar 5.48 (suka), aroma sebesar 4.48 ( agak suka), kenampakan sebesar 5.44 (suka).
THE PURIFICATION OF USED PALM OIL USING BAGASSE AND BANANA “KEPOK” PEELS AS AN ADSORBENT AKIEN MULIANI; SUKO PRIYONO; LUCKY HARTANTI
Jurnal Sains Pertanian Equator Vol 8, No 3 (2019)
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v8i3.33788

Abstract

The purpose of this research is to know the best ratio based on the combination of the bagasse and banana “kepok” peels to the used palm oil purification. This research used Randomized Block Design one factor, the ratio formula of the combination bagasse and banana “kepok” peels (7 times treatment that is control, 0:100, 20:80, 40:60, 60:40, 80:20, and 100:0, 4 times replication). The data analyzed by ANOVA 5%, if there is significant treatment, then it continued by Turkey’s (HSD Test). Data from hedonic analyzed by Friedman test. The result showed the combination of bagasse and banana “kepok” peels at ratio 100:0 is the best treatment. The quality of used oil are moisture content 0.35%, FFA 0.96%, relative density 0.956 g/mL, saponification 167.85 mg KOH/g and viscosity 0.56 cps. Organoleptic evaluation best result is colour 1.24 (yellow clear to bit yellow) and smell 1.4 (no rancid to bit rancid).
THE CHARACTERISTIC OF VEGETABLE ICE CREAM FROM SOY MILK BY THE ADDITION OF SWEET POTATOES PURPLE (Ipomoea batatas Poir) Mega Meme; Suko Priyono; Eva Mayasari
Jurnal Sains Pertanian Equator Vol 8, No 1 (2019)
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v8i3.33874

Abstract

This research was aimed to determine the best characteristic of vegetable ice cream from soy milk by purple sweet potatoes juice. The experiment was designed using Randomized Block Design (RBD). The combination between soy milk and the sweet potatoes purple (0:85% 12:85% ; 23:85% ; 34:85% ; 46:85%) was composed as facor each combination was replicated four times. The data analyzed statistically using Anova (5%) and Tukey Test (5%). The best treatment determined using effectiveness index. The combination of soy milk and purple sweet potatoes 12:74%. is the best result were produced of fat content 3,14%, total dissolved solids 16.90brix, protein content 2.59%. high-speed melting (728 second) overrun 47.4%, and hedonic value of aroma 4.64 (like), taste 4.32 (slightly like), color 4.6 (like), texture 4.48 (slightly like).
Karakteristik Fisik dan Kimia Edible Film Maizena dengan Penambahan Ekstrak Kayu Secang (Caesalpinia Sappan L.) Laras Ayudianty; Yohana Sutiknyawati Kusuma Dewi; Suko Priyono
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 2 (2024): Vol. (16) No. 2, Oktober 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i2.32699

Abstract

The purpose of this research was to obtain the concentration of secang wood extract that produces the best physcochemical characteristics of maizena edible fim. This study used randomized block design (RBN) with one factor and five replications. The factor of this study was the addition of secang wood extract into maizena edible film which consisted of five levels, namely s0 (0%); s1 (1%); s2 (3%); s3 (5%); and s4 (7%). Analysis of physical and chemical characteristics include thickness, solubility, water holding capacity, antioxidant activity, and total flavonoid compound. The best edible film was selected by De Garmo test. The result showed that 7% of secang wood concentration made the best physcochemical characteristics of maizena edible film with 0,154 mm of thickness, 43,253% of solubility, 4,111 (g/g) of Water Holding Capacity (WHC), 96,485% of antioxidant activity, 252,727 mg QE/g extract of total flavonoid compound.
Co-Authors AKIEN MULIANI Eva Mayasari Eva Mayasari Laras Ayudianty Lucky Hartanti Mega Meme Megawati Meme Teyen Teyen Yohana Sutiknyawati Kusuma Dewi