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Hermanto Hermanto
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya
Humanities Computer Science & IT Education Industrial & Manufacturing Engineering Social Sciences

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PENGARUH JENIS MINYAK NABATI TERHADAP KARAKTERISTIK MAYONES DENGAN BAHAN PENSTABIL GUM XANTHAN Hermanto Hermanto; Junanda Auditya Onasis; Gatot Priyanto
Journal of Scientech Research and Development Vol 4 No 2 (2022): JSRD, December 2022
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56670/jsrd.v4i2.68

Abstract

Penelitian ini bertujuan untuk mengetahui karakteristik mayones dengan perbedaan penggunaan jenis minyak nabati dan konsentrasi bahan penstabil gum xanthan. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan dua faktor perlakuan dan masing-masing perlakuan diulang sebanyak tiga kali. Faktor pertama (A) yaitu jenis minyak nabati (minyak kedelai dan minyak biji bunga matahari) dan faktor kedua (B) yaitu konsentrasi gum xanthan (0,5%, 1% dan 1,5%). Parameter yang diamati meliputi karakteristik fisik (stabilitas emulsi, viskositas, dan warna) dan karakteristik kimia (kadar air, kadar lemak dan pH). Hasil penelitian menunjukkan bahwa penggunaan jenis minyak nabati berpengaruh nyata terhadap viskositas, lightness (L*), chorma (C*), dan kadar lemak, sedangkan penambahan konsentrasi gum xanthan berpengaruh nyata terhadap stabilitas emulsi, viskositas, lightness (L*), chroma (C*), dan kadar air. Interaksi antara jenis minyak nabati dan konsentrasi gum xanthan beperngaruh nyata terhadap lightness (L*). Perlakuan A1B1 (minyak kedelai dan gum xanthan 0,5%) merupakan perlakuan optimum dengan rerata nilai stabilitas emulsi 97,89%, viskositas 9463 mPa.s, lightness (L*) 73,23%, chroma (C*) 35,50%, hue (h*) 99,77°, kadar air 14,98%, kadar lemak 79,89% dan pH 3,86.
PENGARUH PERLAKUAN PENDAHULUAN UBI KAYU DAN CARA FERMENTASI TERHADAP KARAKTERISTIK MOCAF Hermanto Hermanto; Nopiarsy; Gatot Priyanto; Dwi Wulan Sari
Journal of Scientech Research and Development Vol 5 No 1 (2023): JSRD, June 2023
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56670/jsrd.v5i1.125

Abstract

The objective of the research was to determine the effect of cassava preliminary treatment and fermentation process on characteristics of mocaf. The research used a factorial completely randomized design and consisting of two factors, namely cassava preliminary treatment (A factor with the following levels: scraped (A1) and non-scraped cassava (A2) tuber) and fermentation process (B factor with the following levels: spontaneous, use of tempe starter and use of Bacillus amyloliquefaciens). The experiment was conducted in triplicates. The following parameters were observed, including physical (gelatinization temperature, viscosity and color), chemical (moisture content, ash content, protein content, reducing sugar content, starch content and crude fiber content) and sensory (test using texture, flavor and color attributes) characteristics with control (brand mokap putri 21 Gunung Kidul Yogyakarta). The results showed that cassava preliminary treatment significantly affected viscosity and sugar reduction. Fermentation process significantly affected viscosity, redness, ash content, protein content, and sugar reduction. Sensory tests significantly affected color. Based on the results of research suggested to use the scrapped mucilage cassava dan B. amyloliquefaciens to good produce mocaf characteristics, they are gelatinization temperature 64.67℃, viscosity 68.00 dPa.s, lightness 92.80%, redness 6.23%, yellowness 9.20%, moisture content 8.23%, ash content 1.23%, protein content 2.23%, sugar reduction 0.33%, starch 21.33%, crude fiber 2.05%, texture 2.63 aroma 2.71, color 2.38.
Co-Authors Dwi Wulan Sari Gatot Priyanto Junanda Auditya Onasis Nopiarsy