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All Journal Pallangga: Journal of Agriculture Science and Research
Suriana Laga
Pogram Studi Teknologi Pangan, Fakultas Pertanian, Universitas Bosowa
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Kajian Lama Tempering Terhadap Karakteristik Sensori Dan Kadar Lemak Coklat Batang Dengan Metode Couverture Maxi Yosafat Oba; Suriana Laga; Saiman Sutanto
PALLANGGA: Journal of Agriculture Science and Research Vol. 1 No. 2 (2023): PALLANGGA: Journal of Agriculture Science and Research, Juli 2023
Publisher : Fakultas Pertanian Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56326/pallangga.v1i2.2451

Abstract

Chocolate bars are the result of the processing of cocoa beans which are the most popular. Chocolate is known to contain antioxidants and flavonoids which are very useful for preventing the entry of free radicals into the body which can cause cancer. Tempering is carried out with the aim of changing the shape of the crystals in the fat because if tempering is not carried out, the crystal form of the fat is unstable so that the resulting chocolate will melt easily. This study aims to determine: (1) The effect of variations in length of tempering chocolate on fat content and organoleptic (color, aroma, taste, and texture) and (2) The best time of variation in length of tempering of chocolate bars. The research treatment was the length of tempering consisting of 10, 20 and 30 minutes. Data analysis used a completely randomized design (CRD) with three replications. Observational data were analyzed using variance (ANOVA) and LSD follow-up test. Based on the results of the study, it was shown that the treatment of variations in length of tempering of chocolate bars was significantly different in terms of fat content, color, taste, texture, and was not significantly different in aroma. The best results were obtained from chocolate bar with 30 minutes of tempering time in terms of fat content 37.27%, color 4.07% (likes), aroma 4.23% (likes), taste 4.32% (likes) and texture 4.35% (likes) based on the Indonesian National Standard Cokelat batang adalah hasil pengolahan biji kakao yang paling banyak digemari. Cokelat terkenal mengandung antioksidan dan flavonoid yang sangat berguna untuk mencegah masuknya radikal bebas ke dalam tubuh yang dapat menyebabkan kanker. Tempering dilakukan dengan tujuan untuk memberikan perubahan bentuk kristal pada lemak karena jika tidak dilakukan tempering maka bentuk kristal lemak tidak stabil sehingga coklat yang dihasilkan akan mudah meleleh. Penelitian ini bertujuan untuk mengetahui pengaruh variasi lama tempering cokelat terhadap kadar lemak dan organoleptik (warna, aroma, cita rasa, dan tekstur) dan waktu terbaik dari variasi lama tempering coklat batang. Perlakuan penelitian yaitu lama tempering terdiri dari 10, 20 dan 30 menit. Analisis data menggunakan Rancangan Acak Lengkap (RAL) dengan tiga kali ulangan. Data hasil pengamatan dianalisis menggunakan keragaman (ANOVA) dan uji lanjutan BNT. Berdasarkan hasil penelitian menunjukkan bahwa perlakuan variasi lama tempering coklat batang berbeda nyata terhadap kadar lemak, warna, cita rasa, tekstur, dan tidak berbeda nyata terhadap aroma. Hasil terbaik dari coklat batang dengan perlakuan lama tempering 30 menit ditinjau dari kadar lemak 37,27%, warna 4,07% (suka), aroma 4,23% (suka), cita rasa 4,32% (suka) dan tekstur 4,35% (suka) berdasarkan Standar Nasional Indonesia
Perbandingan Tepung Labu Kuning Dan Rumput Laut Eucheuma cottonii Dalam Pembuatan Mi Instan Rifqa Wulandari; Suriana Laga; Fatmawati Fatmawati
PALLANGGA: Journal of Agriculture Science and Research Vol. 1 No. 2 (2023): PALLANGGA: Journal of Agriculture Science and Research, Juli 2023
Publisher : Fakultas Pertanian Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56326/pallangga.v1i2.2880

Abstract

Instant noodles are foods made from wheat flour with or without additional ingredients and are ready to serve in up to four minutes. In an effort to prevent the spread of degenerative diseases due to lack of consumption of dietary fiber, it is necessary to make optimal use of seaweed, one of which is that it can be applied as a substitute for wheat flour in the manufacture of seaweed instant noodles. This study aims to determine the effect of the ratio of wheat and seaweed with the addition of pumpkin flour. The research treatment was the ratio of wheat and seaweed to instant noodles (80%:20%; 70%:30%; 60%:40%). Data analysis used a completely randomized design (CRD), with three treatment levels and three replications. Observational data used analysis of variance (ANOVA) and follow-up test for BNT. Based on the results of the study, the ratio of flour and seaweed had a significant effect on water content but did not significantly affect protein content, color, aroma, texture, and taste of instant seaweed noodles. The best results were obtained at a ratio of 80% flour: 20% seaweed pulp in terms of water content 2,08%, protein content 9,82%, color 3,79 (like), aroma 3,71 (like), texture 3,75 (like), and taste 4,20 (like). Mi instan adalah makanan yang terbuat dari tepung terigu dengan atau tanpa tambahan bahan makanan dan siap disajikan hingga empat menit. Dalam upaya mencegah meluasnya penyakit degeneratif akibat kurangnya konsumsi serat pangan, maka perlu diupayakan pemanfaatan rumput laut secara optimal salah satunya adalah dapat diaplikasikan sebagai substitusi tepung terigu pada pembuatan mi instan rumput laut. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan terigu dan rumput laut dengan penambahan tepung labu kuning. Perlakuan penelitian yaitu perbandingan terigu dan rumput laut terhadap mi instan (80%:20%; 70%:30%; 60%:40%). Analisis data menggunakan metode Rancangan Acak Lengkap (RAL), dengan tiga taraf perlakuan dan tiga ulangan. Data hasil pengamatan menggunakan analisis keragaman (ANOVA) dan uji lanjutan BNT. Berdasarkan hasil penelitian bahwa pengaruh perbandingan terigu dan rumput laut berpengaruh nyata terhadap kadar air tetapi tidak berpengaruh nyata terhadap kadar protein, warna, aroma, tekstur dan cita rasa mi instan rumput laut. Hasil terbaik diperoleh pada perbandingan terigu 80%: bubur rumput laut 20% ditinjau dari kadar air 2,08%, kadar protein 9,82%, warna 3,79 (suka), aroma 3,71 (suka), tekstur 3,75 (suka), dan cita rasa 4,20 (suka).
Perbandingan Tepung Biji Dengan Pure Terhadap Velva Durian Durio zibethinus Asmiran M. Saleh; Suriana Laga; Fatmawati Fatmawati
PALLANGGA: Journal of Agriculture Science and Research Vol. 1 No. 2 (2023): PALLANGGA: Journal of Agriculture Science and Research, Juli 2023
Publisher : Fakultas Pertanian Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56326/pallangga.v1i2.2881

Abstract

Durian is a type exotic tropical fruit plant that has a unique taste and aroma and a lot of production. Durian seed waste can be used as durian seed flour. Durian seed flour can be used as a food ingredient such as velva (frozen dessert). This study aims to determine the ratio of durian seed flour to fat content, overrun and and melting power as well as organoleptic tests which include taste, aroma, color and texture produced. The research treatment was the comparison of durian seed flour and pure durian (70% : 30%), (75% : 25%), (80% : 20%), and (85% : 15%). Data analysis using Complete Randomized Design (RAL) with four treatment levels and three replications. Observational data were analyzed using analyzed using analysis of variance (ANOVA) and the smallest real difference follow-up test. Comparison of durian seed powder and durian puree had a very significant effect on fat content, overrun, taste, aroma, color, and texture but had no significant effect on melting time. The best treatment results from velva durian were the comparison of 85% durian seed flour and 15% puree durian in terms of fat content 0,13%, overrun 33,82%, melting time 44,45 minutes, taste 2,81% (didn’t like it), aroma 3,06 (rather like), color 3,44 (rather like), and texture 3,36 (rather like). Durian merupakan salah satu jenis tanaman buah tropis eksotik yang mempunyai rasa dan aroma yang unik serta produksinya yang banyak. Limbah biji durian dapat dijadikan tepung biji durian. Tepung biji durian dapat dimanfaatkan sebagai bahan makanan seperti velva (makanan beku). Penelitian ini bertujuan untuk mengetahui perbandingan tepung biji durian terhadap kadar lemak, overrun, dan daya leleh serta uji organoleptik yang meliputi rasa, aroma, warna dan tekstur yang dihasilkan. Perlakuan penelitian yaitu perbandingan tepung biji durian dan pure durian (70% : 30%), (75% : 25%), (80% : 20%), dan (85% : 20). Analisis data menggunakan metode Rancangan Acak Lengkap (RAL) dengan empat taraf perlakuan dan tiga kali ulangan. Data hasil pengamatan dianalisis menggunakan analisis keragaman (ANOVA) dan uji lanjutan Beda Nyata Terkecil. Perbandingan tepung biji durian dan pure durian berpengaruh sangat nyata terhadap kadar lemak, overrun, rasa, aroma, warna, dan tekstur tetapi tidak berpengaruh nyata terhadap daya leleh. Hasil perlakuan terbaik dari velva durian adalah perbandingan tepung biji durian 85% dan pure durian 15% ditinjau dari kadar lemak 0,13%, overrun 33,82%, waktu leleh 44,45 menit, rasa 2,81 (tidak suka), aroma 3,06 (agak suka), warna 3,44 (agak suka), dan tekstur 3,36 (agak suka).
Co-Authors Asmiran M. Saleh Fatmawati Fatmawati Maxi Yosafat Oba Rifqa Wulandari Saiman Sutanto