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All Journal Jurnal Teknologi Industri Pertanian Agrointek Jurnal Ilmu-Ilmu Pertanian Indonesia agriTECH Elkawnie Warta IHP (Warta Industri Hasil Pertanian) MAJALAH BIAM Jurnal Hasil Penelitian Industri JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Aplikasi Teknologi Pangan Martabe : Jurnal Pengabdian Kepada Masyarakat Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Marine Kreatif Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Mahasiswa Pertanian Rona Teknik Pertanian Jurnal Perikanan Terpadu Jurnal Pengabdian Mahakarya Masyarakat Indonesia
Ismail Sulaiman
Agricultural Product Technology Department, Universitas Syiah Kuala, Banda Aceh Center Of Organic Farming Development, Universitas Syiah Kuala, Banda Aceh
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences

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Journal : Elkawnie

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Analysis of The Physicochemical and Sensory Quality of Adee Cake During Storage Ismail Sulaiman; Syarifah Rohaya; Muhammad Ichsan
Elkawnie: Journal of Islamic Science and Technology Vol 8, No 1 (2022)
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/ekw.v8i1.10239

Abstract

Abstract: Cake is a wet food product made by baking dough from flour, sugar, eggs, milk, fat, and other additives. Adee cake is one of the typical foods marketed in the Pidie area, which is very famous and becomes one of the foods as souvenirs. The problem faced with this cake is the shelf life and quality of the cake. Therefore, this research was carried out about the physicochemical properties of Adee cake during the storage process and to observe the sensory properties. This study used a completely randomized design (CRD) with a non-factorial pattern, namely storage time consisting of (0, 1, 2, 3, and 4 days) with three repetitions. Further tests of DMRT will follow the analysis of variance ANOVA in this study. The results of the hardness analysis obtained an average of 51.43 gf. The color analysis showed that the average coefficient value was 111 on the top and 252 on the inside showing a very significant difference. Chemical analysis obtained the average, namely, water content 39.30%, ash content 0.79%, fat content 7.94%, protein content 1.82%, crude fiber content 0.70%, and carbohydrates 49.76%, showed a very significant difference (P≤0.01). The organoleptic test analysis (hedonic) obtained the average, namely, color 3.63, texture 3.29, flavor 3.64, taste 3.30, and overall 3.46 showed a very significant difference (P≤0.01).Abstrak: Cake merupakan salah satu produk makanan semi-basah yang dibuat dengan pemanggangan adonan dari tepung, gula, telur, susu, lemak dan bahan tambahan lainnya. Cake adee ini merupakan salah satu makanan khas yang dipasarkan di daearah Pidie, yang sangat terkenal dan menjadi salah satu makanan sebagai oleh-oleh, problem yang dihadapi pada cake ini adalah masa simpan dan kualitas dari kue tersebut, oleh karena itu dilakukan penelitian tentang  sifat fisikokimia kue Adee selama proses penyimpanan dan mengamati sifat sensorisnya. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan pola non faktorial yaitu lama penyimpanan yang terdiri dari (0, 1, 2, 3, dan 4 hari) dengan tiga kali pengulangan. Selanjutnya uji DMRT akan mengikuti analisis varians ANOVA pada penelitian ini. Hasil analisis kekerasan diperoleh rata-rata 51,43 gf, hasil analisis warna menunjukkan nilai koefisien rata-rata 111 pada bagian atas dan 252 pada bagian dalam menunjukkan perbedaan yang sangat signifikan. Analisis kimia diperoleh rata-rata kadar air 39,30%, kadar abu 0,79%, kadar lemak 7,94%, kadar protein 1,82%, kadar serat kasar 0,70%, dan karbohidrat 49,76%, menunjukkan perbedaan yang sangat nyata (P≤0,01). Uji organoleptik (hedonik) diperoleh rata-rata yaitu warna 3,63, tekstur 3,29, rasa 3,64, rasa 3,30, dan keseluruhan 3,46 menunjukkan perbedaan yang sangat nyata (P≤0,01).
Functional Characteristic of Analog Rice Made From Taro Kimpul Flour (Xhantosoma sagitifolium) Santi Noviasari; Permata Salsa Assyifa; Ismail Sulaiman
Elkawnie: Journal of Islamic Science and Technology Vol 8, No 1 (2022)
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/ekw.v8i1.12614

Abstract

Abstract: Analog rice is artificial rice made from carbohydrate sources to resemble rice. Taro kimpul is one of Indonesia's local foods rich in carbohydrates that have not been widely used and have functional properties to be used as a raw material for analog rice. In this study, the manufacture of analog rice also used functional ingredients (beets and dragon fruit peels) containing phytochemical beneficial compounds and binders (carboxymethyl cellulose/CMC and carrageenan). This research aimed to determine the functional characteristics of analog rice and was expected to produce analog rice with a low-calorie value. The research was conducted in two stages: analog rice was made with four formulations; and an analysis of the functional characteristics of analog rice was conducted. This research was done with descriptive analysis so that it could describe the effect of adding functional ingredients and binders to the characteristics of analog rice. Based on the decision-making method, the best treatment in this study was taro analog rice F1 with the use of 2% carrageenan and 32% beetroot. The functional characteristics of taro analog rice F1 are as follows: crude fiber 2.13%, calories 112.29 kcal/100g, total phenol 0.51 mg GAE/g, anthocyanin 56.77mg/100g, and antioxidant activity of 74.92%. The analog rice obtained had higher antioxidant activity, total phenol, anthocyanin, and lower calorific value compared to polished rice.Abstrak: Beras analog adalah beras tiruan yang dibuat dari sumber karbohidrat menyerupai beras. Talas kimpul merupakan salah satu pangan lokal Indonesia yang kaya akan karbohidrat yang belum banyak dimanfaatkan dan memiliki sifat fungsional yang berpotensi digunakan sebagai bahan baku beras analog. Dalam penelitian ini, pembuatan beras analog menggunakan bahan-bahan fungsional (bit dan kulit buah naga) yang mengandung senyawa fungsional dan bahan pengikat (CMC dan karagenan). Penelitian ini bertujuan untuk mengetahui karakteristik fungsional beras analog talas dan diharapkan dapat menghasilkan beras analog dengan nilai kalori yang rendah. Penelitian telah dilakukan dengan dua tahap: pembuatan beras analog empat formulasi; dan analisis karakteristik fungsional pada beras analog. Penelitian ini dianalisis secara deskriptif sehingga menjelaskan pengaruh penambahan bahan fungsional dan pengikat terhadap karakteristik beras analog. Berdasarkan metode pengambilan keputusan perlakuan terbaik dalam penelitian ini adalah beras analog talas F1 dengan penggunaan 2% karagenan dan bit 32% dengan karakteristik sebagai berikut: serat kasar 2,13%, kalori 112,29 kkal/100g, total fenol 0,51 mg GAE/g, antosianin 56,77mg/100g dan aktivitas antioksidan 74,92%. Beras analog yang dihasilkan memiliki aktivitas antioksidan, total fenol, antosianin yang lebih tinggi dan nilai kalori yang lebih rendah dibandingkan dengan beras sosoh.
Co-Authors A.A. Ketut Agung Cahyawan W Abdul Karim Achmad Dairobbi Afdhal Fuadi Al Misbah, Iyan Anshar Patria Anshar Patria Assyifa, Cut Fatima B Tou, Fathia Arami Bakhtiar Bakhtiar Cut Fanny Maudhy Dedi Fahrozi Dewi Ermaya Dewi Yunita Dewi Yunita Diebra Puja Pramestie Elva Suhendra Eti Indarti Eti Indarti Eva Herlina Eva Murlida Fadhil, M. Farid Mulana Fathur Rizky Maulana Fauzi Redha Franella, Intan Ade Hafinuddin Hafinuddin Halqiah, Fanny Hamdi Harmen Hamdi Harmen Hanif Muchdatul Ayunda Heru Prono Widayat Hesti Meilina Husna, Rika Ibrahim . Idram, Irwansyah Ikhsanul Khairi Iqbal Irfany, Mohammad Irawan, Risnadi Irfan Irfan Irfan Irfan Irfan Irfan Irfan Irfan Jirnawati, Jirnawati M Dani Supardan, M Dani M Rizki Arifandy Saragih M. Odit Werdana Martunis - Maya Maulida Zamda Melly Novita MMSI Irfan ,S. Kom Muhammad Ichsan Muhammad Ikhsan Sulaiman MUHAMMAD RIZAL Munandar Munandar Murna Muzaifa Murna Muzaifa Mursyidin Mursyidin Mustafa Kamal Muthohharoh, Marhamah Nanda Mayani Nelly Jessica Sihaloho Novi Safriani Novi Safriani Novia Mehra Erfiza Noviasari, Santi Permata Salsa Assyifa Putri Wulandari Rafiqah Rafiqah Rasdiansyah Rasdiansyah Rasdiansyah Rasdiansyah Rio Junaidy Rita Hayati Roza Yusfiandayani Ryan Moulana Saifullah Samin Samsul Bahri Santi Noviasari Sri Wahyuni Susi Chairani Syafruddin . Syafruddin Syafruddin Syarifah Rohaya Syarifah Rohaya Syarifah Rohaya Trisma Rezeki Ulul Azmi Uswatun Hasanah Virna Muhardina, Virna Wahyu Afdillah Wawan Muliawan Wenny Ratino Yanti Meldasari Lubis Yuliani Aisyah Yusriana Yusriana Zaidiyah Zaidiyah Zalniati Fonna Rozali