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All Journal Jurnal Sains dan Teknologi Pangan
Syane Palijama
Pattimura University
Agriculture, Biological Sciences & Forestry

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KARAKTERISTIK KIMIA DAN ORGANOLEPTIK TEH HERBAL KULIT PALA (Myristica fragrans Houtt) DENGAN VARIASI LAMA PENGERINGAN MATAHARI Siti Maryam Eka Putri Kaplale; Syane Palijama; Rachel Breemer
Jurnal Sains dan Teknologi Pangan Vol 8, No 5 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i5.43371

Abstract

This study aims to determine the appropriate sun drying time for the chemical and organoleptic characteristics of the herbal nutmeg peel. This study used a completely randomized design with 4 levels of sun drying treatment, including: M1 = 10 hours, M2 = 15 hours, M3 = 20 hours, M4 = 25 hours, and repeated 3 times. The results showed the best treatment was sun drying for 25 hours which had 16.74% phenol content, 6.82% moisture content, 32% yield, 10.84% ash content, 58.89% fiber content, and had an average organoleptic test value and organoleptic characteristics of both the hedonic test and the hedonic quality test respectively include: color with a scale value of 3.75 (very like) and 3.58 (very brownish yellow) and taste with a scale value of 3.08 (like) and 3.03 (taste of nutmeg)
Pengaruh Konsentrasi Tepung Daun Kelor Terhadap Karakteristik Kimia Dan Sensori Bubur Instan Tepung Jagung Putih Syane Palijama; Gilian Tetelepta; Teodora Emray; La Ega
Jurnal Sains dan Teknologi Pangan Vol 8, No 5 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i5.44022

Abstract

Tujuan penelitian ini yaitu menentukan konsentrasi tepung daun kelor yang tepat untuk pembuatan bubur instan tepung jagung putih. Penelitian ini menggunakan rancangan acak lengkap faktor tunggal yang terdiri dari 4 taraf perlakuan konsentrasi tepung daun kelor (2%, 4%, 6%, 8% dan 10%). Variabel yang diamati pada penelitian ini meliputi uji kimia kadar air, kadar abu, protein, lemak dan karbohidrat serta uji organoleptik meliputi hedonik warna, rasa, tekstur dan overall. Hasil penelitian menunjukkan bahwa bubur instan dengan perlakuan konsentrasi tepung daun kelor 2% menghasilkan kadar air 4,8%, kadar abu 1,6%, lemak 0,9%, protein 4,9% karbohidrat 84,6%, serta karakteristik hedonik warna 2,97 (suka), aroma 2,77 (suka), rasa 2,97 (suka), tekstur 3,1 (suka) dan overall 3,07 (suka).
Co-Authors Gilian Tetelepta La Ega Rachel Breemer Siti Maryam Eka Putri Kaplale Teodora Emray