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All Journal AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan)
Dida Riyada
Prodi Teknologi Pangan, Fakultas Pertanian, Universitas Ma'seom
Agriculture, Biological Sciences & Forestry

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PENGARUH PENAMBAHAN SUSU WHEY BUBUK TERHADAP TOTAL PADATAN TERLARUT DAN KARAKTERISTIK YOGHURT YANG DIHASILKAN Dida Riyada
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 2 No. 1 (2021)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (393.318 KB) | DOI: 10.32627/agritekh.v2i1.71

Abstract

Yoghurt is a product of milk diversification that utilizes milk preservation technology by means of fermentation. Yogurt is a fermented beverage with the addition of Streptococcus thermophillus and Lactobacillus bulgaricus inoculum.The purpose of the study was to determine the effect of increasing the concentration of milk whey powder on the characteristics of yogurt, while the aim was to determine the right concentration of milk whey powder to produce yogurt with good characteristics. The research will be carried out from January to Maret 2021 in Laboratory Food Technology at the Faculty of Agriculture Ma’soem University. The design used in this experiment was a Randomized Block Design consisting of 6 (six) treatments and carried out 4 (four) replications. Treatment A: Addition of Concentration of Milk Whey Powder 5.75%, Treatment B: Addition of Concentration of Milk Whey Powder 6.00% , Treatment Addition of Concentration of Milk Whey Powder 6.25%, Treatment D: Addition of Concentration of Milk Whey Powder 6.50%, Treatment E: Addition of Concentration of Milk Whey Powder 6.75 % , Treatment F: Addition of Concentration of Milk Whey Powder 7.00%.Observations of experimental results have included chemical analysis of total dissolved solids, microbiological analysis of coliforms, and organoleptic analysis of the level of preference for texture, aroma and taste of the resulting yogurt. The results showed that the addition of milk whey powder concentration of 6.50% (D) resulted in a good total dissolved solids of 14.50%. In organoleptic testing of 25 panelists, the level of preference for texture: 3.9 , aroma: 4.45 and taste: 4.73 to the characteristics of the resulting Yoghurt. The results of microbiological testing expressed in Coliform <10. The yogurt from this experiment has also met the quality requirements of SNI 01-2891-1992.
MEMPELAJARI JANGKA WAKTU BLANSING DENGAN UAP AIR TERHADAP BEBERAPA KARAKTERISTIK TEPUNG TELUR Dida Riyada
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 2 No. 2 (2022)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1180.999 KB)

Abstract

Egg flour is one form of egg preservation through the process of drying and curing. Besides being more durable, another advantage of egg flour is that the volume of the material becomes much smaller so that it saves storage and transportation space. chemical, quality degradation (Buckle, Edward, Fleet and Wotton, 1987). One of the obstacles in the manufacture of egg flour is the occurrence of the browning process in egg flour. This browning process occurs due to the presence of glucose in the liquid egg which reacts with the amino groups of the protein. The purpose of this study was to determine the appropriate period of blanching with water vapor, in order to obtain some characteristics of good egg flour. The research will be carried out from March to April 2020 in Laboratory Food Technology at  the Faculty of Agriculture Ma’soem University, Bandung City. The experimental method used in this study is an experimental method using a Randomized Block Design. Each treatment consisted of 5 treatments and each treatment was repeated 5 times. These factors: blanching period of 1 minute, 3 minutes, 5 minutes, 7 minutes and 9 minutes. The results showed that the blanching period with steam for 3 minutes produced good characteristics. This determination was based on chemical analysis of the water content of egg flour (2.75%), protein content (49.97%) and fat content (35.83%) and organoleptic assessment of color ( 3.40), Aroma (4.30) and Texture of egg flour (2.68)
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