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Elfiana Elfiana, Elfiana
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Pemanfaatan Limbah Nanas (Ananas Comosus L. Merr) Sebagai Penggumpal Alami Pada Proses Pembuatan Tahu Kedelai Elfiana, Elfiana; Salmyah, Salmyah; Aulia, Rauzatul
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 1 (2025): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i1.8626

Abstract

Pineapples contain many useful ingredients, one of which is acid and the enzyme bromelain. This content is also found in pineapple waste which we can use as an alternative coagulating agent for tofu. This content is able to bind proteins into lumps in soybean juice to form curd (clumps of tofu). In this research we used pineapple waste to extract the acid content remaining in pineapple waste. This is also an effort and solution to reduce waste in the surrounding environment and add economic value to pineapple waste which is usually not utilized. This research aims to find out how the volume of pineapple waste juice and soaking time influence the tofu making process. The process method is that the soybeans are soaked for 6 soaking times each; 8; 10; and 12 hours. After soaking the soybeans, they are ground using a grinder, then the soybean juice is filtered from the dregs and boiled for about 15 minutes, then the coagulation process is carried out with variations in the volume of pineapple waste juice, namely 20; 40; 60; 80 and 100 ml. Put the soybean juice that has coagulated into the mold, wait until the tofu forms. The results of the research showed that the best water content, texture and protein content were obtained from making tofu by soaking for 6 hours with 60 ml of pineapple waste coagulating agent. The water content result was 60%, which was liked by many panelists, the texture test was 212.5 gf and the protein value was 15.63%. The results obtained in this research are in accordance with SNI 01-3142-1998.
Pendugaan Umur Simpan Kerupuk Opak Singkong Dengan Metode Accelerated Shelf Life Testing (ASLT) Model Arrhenius Ramadhan, Muhammad Alghifari; Elfiana, Elfiana; Irwan, Irwan
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 1 (2025): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i1.8628

Abstract

Shortening is a fat product used in the food industry to improve the texture and quality of the final product. The use of vegetable fats and olein as raw materials offers a healthier and environmentally friendly alternative to animal fats. This research aims to develop a shortening emulsifier formula made from stearin and olein using lecithin, to increase product stability and quality. In this research, white butter (shortening) was made using raw materials that had gone through neutralization, bleaching, deodorization and fractionation methods, and the final result of the white butter product used a mixing method, namely by mixing olein and stearin produced from the Teaching Factory laboratory, with raw materials 50 g olein and 100 g stearin, by varying the lecithin content, namely 2.5 g, 3.0 g, 3.5 g, 4.0 g, 4.5 g and with stirring time for 3.5 minutes, 4 .0 minutes, 4.5 minutes, 5.0 minutes, 5.5 minutes. The best results were obtained at a lecithin level of 3.0 grams and a stirring time of 5.0 minutes. With a melting point value of 49.5°C, water content of 0.19%, free fatty acids of 0.19%, these values meet SNI. and organoleptic with an average value of 4.3 (very bright) for color, 4.6 (very not rancid) for aroma, and 3.7 (very soft) for texture. From the results of the microbial contamination test, there were 7 colonies in the sample with a lecithin content of 3.0 g with a stirring time of 5.0 minutes, and 6 colonies in the 4.0 g sample with a stirring time of 5.5 minutes. This value still meets the SNI standard for shortening against microbial contamination, namely 10 Apm/gram.
Co-Authors Aidil Amar Akmal, Ajmir Amalia, Zuhra Amri Amri Anis Nugrahawati Anisah, Yuli Aulia, Rauzatul Dewa Gede Eka Setiawan E. Elwina EVA OKTAVIDIATI, EVA Fachraniah, Fachraniah Fakhrizal Fakhrizal, Fakhrizal Fatmala, Nanda Fridayati, Diah Furqan, Muhammad Haikal Hafizal, Muhammad Hakim, Syahirman Halim Zaini, Halim Hani Irhamdessetya Henni Febriawati, Henni Intan, Syarifah Keumala Irwan Irwan Irwansyah Irwansyah Irwansyah Irwansyah Izwar, Akmal Khazimi, Muhammad Kuntarti , Kuntarti Marlina Marlina Muliani Muliani, Muliani Nahar, Nahar Naya Desparita Nazariah, Nazariah Nigrum, Widya Nurdin, Irwan Nurraiyan, Nurraiyan Prihatin, Nanang Rahmahwati, Cut Aja Ramadhan, Muhammad Alghifari Ridwan, Ridwan Rosnani Rosnani Ruhana, Ruhana Rustam Efendi Saifuddin Saifuddin Salmawaty Tansa Salmyah, Salmyah Sami, Muhammad Setia Budi Widuri , Endang Wulandari , Dyah Fitri Yanuarti, Riska Yetti , Krisna