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Erwin Nofiyanto
Teknologi Hasil Pertanian, Universitas Semarang, Semarang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Perendaman dalam larutan asam askorbat untuk meningkatkan mutu edamame segar (Glycine max L.) Erwin Nofiyanto; Tri Sono Waluyo; Dewi Larasati
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.19368

Abstract

Edamame is a horticultural crop that is easily damaged. Edamame has limitations because of its characteristic that it easily changes color due to oxidation. Browning can affect the selling price because it reduces its appearance. The study aims to know the influence of gift sour ascorbic in various concentrations on fresh edamame quality (Glycine max (L.) Merrill). Design test study uses design Random complete (RAL). Pattern unidirectional, with one factor that is a difference in concentration sour ascorbic 6 treat and 3 replicates with concentration P1=0 %, P2=1 %, P3=2 %, P4=3 %, P4=4 %, P5=5 %  Observed variables _ is shrinking weight, moisture content vitamin c content, texture analyzer  TPT, and test organoleptic ( scent, color, texture ). Data obtained analyzed variety and if there is a difference between treatments then tested _ carry on with test Duncan Multiple Range Test (DMRT) at 5 % level. Results study show that treatment takes to effect real ( p0.05) against 9th-day water content and 12th-day TPT%Brix day 9 and day 12, texture analyzer day 9, vitamin C day 9 and 12th day, sensory color day 9 and day 12, sensory aroma day 9 and 12th day and sensory texture day 9 and 12th day  However no difference real to shrink weight day 9 and 12th day, difference color day 9 and 12th day and texture analyzer day 12. time edamame storage with addition sour the most optimum ascorbic At test organoleptic treatment P5 (4 %) to most preferred treatment panelists in the parameters of color aroma and texture.
Analisis pengaruh penambahan tepung okra dan tepung porang terhadap komposisi proksimat dan organoleptik foodbars Erwin Nofiyanto; Aldila Sagitaning Putri
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.22252

Abstract

Food not only provides a feeling of fullness, but is also beneficial for health and disease prevention. One type of food that has health benefits is functional food, one of which is food bars. Foodbars are made from a mixture of nutritionally enriched blended food such as grains, dried fruit and nuts which are then formed into a solid and compact food. One of the local food ingredients that is used as a substitute for making food bars is okra and porang. The aim of this research was to determine the effect of adding okra flour and porang flour on the proximate and organoleptic composition of Foodbars. The research method used an experimental design, namely a one-factor Completely Randomized Design (CRD), with treatment comparison between okra flour and porang flour (15:10, 12.5:12.5, 10:15). Each treatment was repeated 5 times. The variables observed were water content, ash, crude fiber, fat, protein, carbohydrates, and preference test. The data obtained were analyzed for variance and if there were differences between treatments, they were further tested using the Duncan Multiple Range Test (DMRT) at the 5% level. The research results of the addition of 12.5g okra flour and 12.5g porang flour are food bars with the best treatment in physicochemical testing and meet the requirements of commercial food bars according to SNI and are liked by consumers with a water content of 11.11%, ash 4.88%, crude fiber 27 .20, fat 26.38%, protein 12.42%, and carbohydrates 45.21%
Co-Authors Aldila Sagitaning Putri Dewi Larasati Tri Sono Waluyo