Article Per Year (5 Year)
p-Index From 2020 - 2025
0.408
P-Index
This Author published in this journals
All Journal Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal
Adi Saputrayadi
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Environmental Science Materials Science & Nanotechnology

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
MUTU TAPAI BERAS KETAN PUTIH DENGAN PENAMBAHAN BUAH NAGA SEBAGAI PEWARNA ALAMI Hana Nita Isnaini; Adi Saputrayadi; Desy Ambar Sari
The Journal of Teknologi Pangan Vol 3 No 2 (2022): Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering
Publisher : Faculty of Agricultural Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tapai merupakan makanan tradisional yang masih banyak dijumpai di tengah masyarakat yang dibuat melalui proses fermentasi dengan menggunakan bantuan ragi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak buah naga merah terhadap mutu tapai beras ketan putih yang disukai. Metode yang digunakan dalam penelitian ini adalah metode Eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan penambahan ekstrak buah naga merah  pada pembuatan tapai beras ketan putih  yang terdiri atas 5 (lima) perlakuan yaitu: P1=15%, P2=20%, P3=25, P4=30 dan P5=35%. Parameter yang signifikan diuji lanjut menggunakan Uji Beda Nyata Jujur (BNJ) pada taraf  nyata 5%. Hasil penelitian  menunjukkan bahwa penambahan ekstrak buah naga merah berpengaruh secara nyata terhadap sifat kimia parameter kadar alkohol, kadar gula reduksi, tingkat keceraan (L) dan sifat organoleptik skor nilai tekstur, rasa dan warna, tetapi tidak berpengaruh secara nyata terhadap Niai pH dan skor nilai aroma Tapai beras ketan putih yang diamati. Perlakuan terbaik dalam pembuatan tapai beras ketan putih dengan penambahan ekstrak buah naga merah didapatkan pada perlakuan P4 (penambahan ekstrak buah naga merah 30%) dengan kadar alkohol 8,79%, kadar gula reduksi 24,73%, Nilai pH 3,57 dan tingkat kecerahan (L) 47,16 dengan rasa suka, warna sangat merah, aroma agak beraroma tapai dan tekstur agak lembek
MUTU TAPAI BERAS KETAN PUTIH DENGAN PENAMBAHAN BUAH NAGA SEBAGAI PEWARNA ALAMI Hana Nita Isnaini; Adi Saputrayadi; Desy Ambar Sari
The Journal of Teknologi Pangan Vol 3 No 2 (2022): Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tapai is a traditional food that is still widely found in traditional markets made through the fermentation process using the help of yeast. The purpose of this study was to find out the effect of the addition of red dragon fruit extract on the quality of white glutinous rice tapai that panelists liked. The method used in this study is an Experimental method arranged with a Complete Random Design (RAL) with the treatment of adding red dragon fruit extract to the manufacture of white glutinous rice tapai consisting of 5 (five) treatments, namely: P1 (15% red dragon fruit extract), P2 (20% red dragon fruit extract), P3 (25% red dragon fruit extract), P4 (30% red dragon fruit extract) and P5 (35% red dragon fruit extract). Significant parameters are further tested using the Honest Real Difference (BNJ) advanced test at a real level of 5%. The results showed that the addition of red dragon fruit extract had a real effect on the chemical properties of alkohol content parameters, reduced sugar content, divorce level (L) and organoleptic properties of texture, taste and color value scores, but had no real effect on the pH levels and aroma scores of white glutinous rice tapai observed. The best treatment in making white glutinous rice tapai with the addition of red dragon fruit extract is obtained in the P4 treatment (addition of 30% red dragon fruit extract) which has an alcohol content of 8.79%, reduced sugar content of 24.73%, pH content of 3.57 and brightness level (L) 47.16 with a taste of likes, very red color, a slightly scented tapai aroma and a slightly mushy texture.
Co-Authors Hana Nita Isnaini Sari, Desy Ambar