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Journal : G-Tech : Jurnal Teknologi Terapan

Analisis Kualitas Minyak Kelapa Hasil Dari Berbagai Proses Pengolahan Tradisional Ngatirah; Ganda Siringo Ringo; Adi Ruswanto; Reza Widyasaputra
G-Tech: Jurnal Teknologi Terapan Vol 7 No 1 (2023): G-Tech, Vol. 7 No. 1 Januari 2023
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (260.209 KB) | DOI: 10.33379/gtech.v7i1.1830

Abstract

Penelitian ini bertujuan untuk mengkaji perbedaan pengolahan minyak kelapa tradisional dan kualitas minyak kelapa tradisional dari produsen minyak kelapa tradisional dibandingkan minyak kelapa komersial. Rancangan blok lengkap faktor tunggal digunakan untuk penelitian ini, terdiri atas enam level, yaitu produk minyak kelapa tradisional dari produsen Sumberrahayu Moyudan (A), Sumberarum Moyudan (B), Pucanganom Sleman (C), Caturharjo Sleman (D), Sidomulyo Godean (E) di Daerah Istimewa Yogyakarta, dan minyak kelapa komersial/Barco (F). Percobaan diulangi sebanyak tiga kali ulangan. Parameter yang diamati meliputi Asam lemak bebas, bilangan peroksida, kadar air, warna menggunakan calorimeter dan uji Organoleptik (warna dan aroma). Hasil penelitian menunjukkan bahwa terdapat perbedaan dalam pengolahan minyak kelapa tradisional. Produsen Moyudan melakukan tiga tahap proses filtrasi dan pemurnian menggunakan arang aktif, sementara produsen lain hanya melakukan satu filtrasi untuk memisahkan minyak dan “blondo” (coconut meal) tanpa pemurnian. Variasi produsen minyak kelapa tradisional berpengaruh terhadap kualitas minyak. Produk minyak kelapa tradisional terbaik yang kualitasnya mendekati kualitas minyak kelapa komersial adalah minyak kelapa tradisional dari Sumberrahayu Moyudan.
Development of Low-Fat Sambal Pecel Powder with Combination of Red Bean, Cowpea and Green Bean Substitutions Wardani, Lathifah Kusuma; Arma, Hevenia; Kurnia, Zeni; Widyasaputra, Reza
G-Tech: Jurnal Teknologi Terapan Vol 9 No 2 (2025): G-Tech, Vol. 9 No. 2 April 2025
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/gtech.v9i2.6559

Abstract

Sambal pecel powder is one of the food innovations of sambal pecel paste which is made into powder through drying process. The purpose of this study was to determine the type of substitute peanuts and its comparison with peanuts that can produce chili powder with the lowest fat content and the best organoleptic characteristics. The factors of the research were substitution of cowpea, red kidney bean, and mung bean and their ratios were 30:70, 40:60, and 50:50. From 9 samples with 3 different types of peanut and different comparisons, it was found that sambal pecel powder with a combination of mung bean substitution and the ratio (40:60) produced sambal pecel with the lowest fat content. Sambal pecel powder with a combination of mung bean substitution gave good results in terms of all the analysis performed, but for organoleptic results, sambal pecel powder with a combination of kidney bean substitution was most liked by panelists. Mung bean powder has another potential to be used as a substitute ingredient because it contains higher protein than kidney bean and cowpea.