Garuda - Garba Rujukan Digital

Yuli Perwita Sari

Universitas Mercu Buana Yogyakarta

Author-ID : 6029456

Agriculture, Biological Sciences & Forestry

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Karakteristik Fisik, Kimia dan Kesukaan Katte Tong Mocaf-Terigu dengan Penambahan Bubuk Kunir Putih (Curcuma mangga Val.) dan Baking Powder Nur Aisyah; Dwiyati Pujimulyani; Yuli Perwita Sari
Journal of Food and Agricultural Product Vol 3, No 1 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i1.3610

Mocaf flour is a local food source that can be substituted in katte tong as a functional food. The addition of white saffron powder (Curcuma mangga Val.) which has high antioxidant activity is believed to be able to ward off free radicals. This study aims to produce katte tong mocaf products that contain antioxidant activity with variations in the addition of white saffron powder and baking powder and determine the effect on the physical, chemical, and level of liking of katte tong. This study used a 2-factorial completely randomized design (CRD), namely variations in the addition of 5, 10, and 15% white saffron powder and 1, 1.5, and 2 g of baking powder. The data obtained were tested statistically with Univariate Analysis of Variance (ANOVA), if there was a significant difference, it was tested with Duncan Multiple Range Test (DMRT) ɑ=0.05. The results showed that variations in the addition of white saffron powder and baking powder had a significant effect on the characteristics of physical, chemical, and level of liking of the resulting mocaf katte tong. Katte tong mocaf with the addition of 10% white saffron powder and 2% baking powder is a katte tong that is favored by panelists. The results of the analysis of the selected mocaf katte tong had a moisture content of 2.70%bb, protein 8.35%bb, antioxidant activity of the DPPH method 35.12%RSA, antioxidant activity of the FRAP method 6.53% mg E Ferro/g, and total phenols 14.02 mg GAE/g. Keywords: white saffron, antioxidant activity, baking powder, katte tong

Kualitas kimia susu Kambing Sapera (Saanen Peranakan Etawah) di Wayang Dairy Farm, Kabupaten Bandung Ajat Sudrajat; Yuli Perwita Sari; Raden Febrianto Christi; Asep Rahmat Khaerudin
Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Vol. 11 No. 1 (2023): Juni
Publisher : Fakultas Pertanian Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/agrivet.v11i1.6152

Research on the chemical quality of Sapera goat milk at Wayang Dairy Farm Bandung Regency has been carried out. This study aimed to determine and examine the chemical quality of fresh milk in the dairy company Wayang Dairy Farm. This research was conducted in May-June 2023 at Wayang Dairy Farm, Pangalengan District, Bandung, Laboratory of Nutrition and Animal Product Technology, Faculty of Agroindustry, Universitas Mercu Buana Yogyakarta and Food Technology and Agricultural Products test laboratory, Faculty of Agricultural Technology, Universitas Gadjah Mada. The research method used a survey method and tested the chemical quality of fresh milk from the morning milking of 10 Sapera goats. The observed parameters of the chemical quality of fresh milk are protein content, fat and specific gravity of milk. The collected test result data is then tabulated and averaged using MS. Office Excel and analyzed descriptively. The results showed that the chemical quality of fresh milk on average had a protein content of 4.71%, fat of 6.70%, and specific gravity of 1.3139 g/ml. It was concluded that the chemical quality of fresh milk at Wayang Dairy Farm is very good and in accordance with the Indonesian national standard (SNI) 2011.

Karakteristik Fisik, Kimia dan Kesukaan Katte Tong Mocaf-Terigu dengan Penambahan Bubuk Kunir Putih (Curcuma mangga Val.) dan Baking Powder Nur Aisyah; Dwiyati Pujimulyani; Yuli Perwita Sari
Journal of Food and Agricultural Product Vol. 3 No. 1 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i1.3610

Mocaf flour is a local food source that can be substituted in katte tong as a functional food. The addition of white saffron powder (Curcuma mangga Val.) which has high antioxidant activity is believed to be able to ward off free radicals. This study aims to produce katte tong mocaf products that contain antioxidant activity with variations in the addition of white saffron powder and baking powder and determine the effect on the physical, chemical, and level of liking of katte tong. This study used a 2-factorial completely randomized design (CRD), namely variations in the addition of 5, 10, and 15% white saffron powder and 1, 1.5, and 2 g of baking powder. The data obtained were tested statistically with Univariate Analysis of Variance (ANOVA), if there was a significant difference, it was tested with Duncan Multiple Range Test (DMRT) ?=0.05. The results showed that variations in the addition of white saffron powder and baking powder had a significant effect on the characteristics of physical, chemical, and level of liking of the resulting mocaf katte tong. Katte tong mocaf with the addition of 10% white saffron powder and 2% baking powder is a katte tong that is favored by panelists. The results of the analysis of the selected mocaf katte tong had a moisture content of 2.70%bb, protein 8.35%bb, antioxidant activity of the DPPH method 35.12%RSA, antioxidant activity of the FRAP method 6.53% mg E Ferro/g, and total phenols 14.02 mg GAE/g. Keywords: white saffron, antioxidant activity, baking powder, katte tong

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