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Anita Dimu Lobo
Jurusan Teknologi Hasil Pertanian, Universitas Tribuana Kalabahi
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology Social Sciences Veterinary

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PENGARUH LAMA PROSES PENYIMPANAN TERHADAP KUALITAS DODOL KACANG MERAH Anita Dimu Lobo; Isak F Alelang; Indrayati Juma
Partner Vol 27, No 2 (2022): Edisi November 2022
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v27i2.961

Abstract

The long effects of the storage process on the quality of red beans dodol.  Peanut butter is a processed product made of peanut flour, glutianous flour and other additives such as brown sugar, sugar, salt, and coconut milk. The study was aimed at identifying the effects of the long storage process on the quality of the dans’dodol determine the best treatment of red-bean storage. The study employed a complete random (RAL) method of design based on the use of red bean flour in the manufacture of 1 day, 2 days, 4 days, 6 days with each treatment repeated over 3 times to make it 12 experimental units. Analysis using fingerprints (Anova) suggests that the effects of treatment are profound real ( fi>1%) the texture, color, scent and Tate of red bean paste. Treatment A is highly desirable to the consumer, which is average against texture 4,00, color 4,00, scent 3,67, and taste 4,0.Keywards : Mreah bean flour, lunkhead, organical muffler.  
PENGARUH PENAMBAHAN TEPUNG TAPIOKA TERHADAP KUALITAS KERUPUK DARI KULIT KAKAO (Theobroma L.) Anita Dimu Lobo; Jublina Bakoil; Crisenia Julia Do Carmo
Partner Vol 28, No 1 (2023): Edisi Juli 2023
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v28i1.6847

Abstract

Cocoa crackers are dry food made from tapioca flour with additional ingredients of cocoa porridge, coriander, salt, Masako, and garlic, which result are solid and white in color.  This study aims to determine the effect of adding tapioca flour on the quality of the crackers and the organoleptic quality of the cocoa crackers. This study used a completely randomized design ( CRD) method with 4 treatments repeated 3 times to obtain 12 experimental units. The variables observed were Texture, Color, and Taste. The data obtained were analyzed using variance (ANOVA) and continued with Duncan’s Multiple Range Test. The results of the analysis using variance (ANOVA) showed that treatments A, B, C, and D advertised the effect on Textur, Color, and Taste on cocoa crackers giving each treatment and effect ( A not real, B real, C nor real, D not real )Keyword: Cocoa froth, Cocoa meat, Cocoa crackers, Organoleptic.
Co-Authors Alelang, Isak Feridikson Crisenia Julia Do Carmo Indrayati Juma Jublina Bakoil