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All Journal Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Sains dan Teknologi Pangan AGRITEKNO, Jurnal Teknologi Pertanian Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Unri Conference Series: Community Engagement Jurnal Syntax Fusion : Jurnal Nasional Indonesia Sagu Teknologi dan Industri Pertanian Indonesia JP2N: Jurnal Pengembangan Dan Pengabdian Nusantara
Rahmayuni Rahmayuni, Rahmayuni
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Nursing Social Sciences Other

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Journal : Sagu

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Penggunaan Santan Kelapa dan Whipping Cream dalam Pembuatan Es Krim Terong Belanda Junita, Putri; Rahmayuni, Rahmayuni; Riftyan, Emma
Jurnal Sagu Vol 22, No 2 (2023)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.22.2.p.42-50

Abstract

Es krim merupakan makanan beku berbahan dasar susu sapi yang sangat digemari masyarakat. Penelitian ini bertujuan untuk mendapatkan formulasi terbaik menggunakan santan dan whipping cream untuk kualitas es krim terung belanda yang mengacu pada SNI No. 01-3713-1995. Penelitian ini menggunakan rancangan acak lengkap dengan lima perlakuan dan empat ulangan sehingga menghasilkan 20 satuan percobaan. Perlakuan dalam penelitian ini adalah perbandingan santan dan whipping cream dalam pembuatan es krim yang dibuat dari terung belanda dan biji saga. Formulasi yang digunakan adalah SW1 (90:10), SW2 (80:20), SW3 (70:30), SW4 (60:40), SW5 (50:50). Parameter yang diamati adalah kadar lemak, kadar protein, overrun, total padatan, waktu  leleh, dan penilaian sensori (deskriptif dan hedonik). Hasil penelitian menunjukkan bahwa perbandingan santan dan whipping cream pada es krim terung belanda berpengaruh nyata terhadap kadar lemak, kadar protein, total padatan, waktu  leleh, dan penilaian sensori. Perlakuan SW3 (70:30) merupakan perlakuan yang terbaik dengan kadar lemak 4,09%, kadar protein 18,03%, total padatan 35,26%, overrun 19,55%, dan titik leleh 13,53 menit.
PEMANFAATAN KOLANG-KALING DAN BUAH NAGA MERAH DALAM PEMBUATAN VELVA Jalukhu, Ira Novrika; Johan, Vonny Setiaries; Rahmayuni, Rahmayuni
SAGU Vol. 20 No. 1 (2021): SAGU Journal – Agri. Sci. Tech., Maret, 2021, Vol. 20 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Velva is a frozen dessert made from fruits and vegetables which has low fat and high fiber. The purpose of this research was to obtain the best combination of sugar palm fruit and red dragon fruit puree on the quality of velva. This study used a completely randomized design with five treatments and three replications, resulting in 15 experimental units. The treatments in this research were the ratio of sugar palm fruit puree and red dragon fruit puree, included with level namely 90:10, 80:20, 70:30, 60:40, 50:50. Parameters observed in this study included were overrun, melting time, crude fiber content, total solids, pH, antioxidant and sensory assessment (descriptive and hedonic taste). Results of the research showed that addition of sugar palm fruit puree and red dragon fruit puree significantly affected to overrun, melting time, crude fiber, total solids, pH, antioxidant and sensory taste. The best treatment was a treatment with sugar palm fruit puree and red dragon fruit puree 50:50 with 5.46 % overrun, 7.35 minutes melting time, 1.30 % crude fiber, 23.92% total solids, 3.32 pH, and 80.13 IC50 (μg/ml) antioxidant. The result of the descriptive test of the velva from the best treatment was purple, scented with red dragon fruit flavor, red dragon fruit taste, soft textured, and for overall acceptance the panelists like the velva produced.
Co-Authors Akhyar Ali Alhadi, Muhamad Angga Pramana, Angga Aqira, Nazwa Ariska, Fitri Artina, Zahra J Ayu, Dewi F Cahyadi, Nourman Dwi Cahyani, Anita Tri Dewi Fortuna Ayu Dewi, Diah Ayu Purtala Dewi, Yossie K Dinata, Silfira Evy Maharani Faizah Hamzah Fajar Restuhadi Fauzi, Ariko FIRMANSYAH, YUKI Fitri Kumala Halim Halim, Halim Hamzah, Farida Hanum Handarbeni, Rifqi Gusti Hasnah AR, Nur Hasnah, Nur Imelda Yunita Jalukhu, Ira Novrika Jumansyah, Hadi Junita, Putri Khairunnisa Khairunnisa KOMALA, ANIS Lorenza, Diana Maharani, Yulia Mhd Andry Kurniawan Nopiani, Yanti Noviar Harun OKTANIYA, OKTANIYA Paldiari, Redo Pandiangan, Andreas Rahmadini Payla Juarsa Rahmah, Anania Raswen Efendi Raswen Effendi Riftyan, Emma Rossi, Evy Roza Yulida Selfianti, Dinda Septi Hidayati, Septi Septian, Lutfi Dila Dwi Shanti Fitriani Simanjorang, Tuah Hamonangan Simanjuntak, Elfrida Agustina Simanjuntak, Nurladitauli Siregar, Linda Nopita Sari Situmorang, Jeriando Jaya Prido Sri Dewi Lestari, Sri Dewi Susy Edwina Tengku Harunur Rasyid Turelanda, Syahli Putra USMAN PATO Vonny Setiaries Johan Wahyudi, Khoirul Ahmad Wahyuni, Eva Dian Wardani, Atika Yelmira Zalfiatri Yeni Kusumawaty YOSEFA, THERESIA Yusmarini Yusmarini