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All Journal Warta IHP (Warta Industri Hasil Pertanian)
D. Sirait, Shinta
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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(The effect of repeated use of cooking oil on the quality of cassava crackers) D. Sirait, Shinta; Susilowati, Dwiningsih; K. Bunasor, Tatit
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3731.477 KB)

Abstract

This research was aimed at studying the effect of repeated use of coconut oil, palm oil or soybean oil for frying cassava slices on the quality of cassava crakers produced. The statistical analysis showed that the best quality cassava crakers was produced by using fresh coconut oil.The cassava crakers produced had a moisture content of 2.01%, an oil content of 20.97%,a performance score of 3.30, a flavour score of 3.05 and a crispyness score of 2.55. The performance of cassava crakers produced by using fresh soybean oil had a highest score of 4.10 in average, where as fresh palm oil produced the most acceptable aroma and crispyness having a score of 3.30 and 4.30 respectively.In terms of taste,the highest score i.e.3.30 was acievedby using coconut oil.   
(The Effect of pH, Mineral and Hydrocolloid addition on the Syneresis Index of Green Cincau (Premna Oblongifalia Merr.) Gel) -, Djumarman; Arie Wardayanie, Ning Ima; D. Sirait, Shinta
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7067.323 KB) | DOI: 10.32765/warta ihp.v22i01.2524

Abstract

 Research on the effect of pH,mineral and hydrolloid addition on the syneresis index of green cincau (Premna oblongifolia merr).Gel had been conducted.The objective of this research was to minimize get syneresis in order to prolong its stability so three will be a possibility of producing green cincau get in plastic cup.The result of this research indicated that get obtained by adding pectin could maintain its stability for one month an insignificant effect of syneresis and it had in natural taste.The more pectin added stronger was the gel texture but the taste turned to sour.Applying of 0.2% pectin produced green cincau gel having the best stability of one month strorage at room temperature without sour taste.
(The Effect of Hydrocolloids Addition on The Quality of Low Calorie Pineapple Jam) Nurlaelyah, Elly; D. Sirait, Shinta; Nuraini, Dhiah
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5595.689 KB) | DOI: 10.32765/warta ihp.v17i1-2.2478

Abstract

Most pineapple jam found in the market is high calorie food because it ussually contains about 55 percent of sugar. for certain reasons such as obesity prevention and keeping healty, jam can be diversified by reducing is sugar content. this research was aimed at finding out the effects of hydrocoloid addition on the quality of pineapple jam produced. Two kinds of hydrocolloid used i.e. low methoxyl pectin and carboxy methyl cellulose (CMC). as much as 0.9 percent of the pectin or CMC was added into pineapple slurry to produce jam A (CMC) or jam C (low methoxyl pectin). A preference test was carried out to investigate 3 (three) different jams i.e. jam A, pineapple jam purchased from local market (jam B), and jam C. the result showed that jam C had the biggest average score of 3,75 in threms of colour, taste, and flavor, whereas jam B was the least acceptable by 20 panelists with an average score of 3,24. however after 3 months storage the quality of jam A was batter tham jam C physico-chemically and microbiologically. The calorie content of every 100 g of jam A and jam C was 14,80 and 14,90 respectively.
Co-Authors -, Djumarman Arie Wardayanie, Ning Ima K. Bunasor, Tatit Nuraini, Dhiah Nurlaelyah, Elly Susilowati, Dwiningsih