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All Journal Jurnal Sains dan Teknologi Pangan AGRITEKNO, Jurnal Teknologi Pertanian
Nahatue, Maimuna
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Agriculture, Biological Sciences & Forestry

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PENGARUH PENAMBAHAN SARI LEMON CINA TERHADAP SIFAT FISIKOKIMIA MARSHMALLOW Nahatue, Maimuna; Picauly, Priscillia; Ega, La
Jurnal Sains dan Teknologi Pangan Vol 9, No 1 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i1.45874

Abstract

Tujuan penelitian ini untuk mengetahui pengaruh penambahan sari buah lemon cina terhadap karakteristik fisikokimia marshmallow lemon cina (citrus microcarpa). Metode penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 5 jenis perlakuan dan 3 kali ulangan yaitu P1; (20%) P2 (40%); P3 (60%); P4 (80%); P5 (100%). Sehingga menghasilkan 15 unit perlakuan. Data di analisis menggunakan Analisys Of Varian (ANOVA) dan uji lanjut Beda Nyata Jujur (BNJ) pada taraf kepercayaan 95%. Penambahan sari buah lemon cina pada marshmallow berpengaruh sangat nyata terhadap kadar air yang berkisar (46,22 – 52,40%) dan vitamin C yang berkisar (13,20-23,47 mg/100g). Penambahan sari buah lemon cina pada masrhmallow yang menunjukkan berpengaruh nyata yaitu pada gula reduksi yang berkisar (2,06-3,65%) dan daya kembang (0,00-8,23%). Sedangkan sari buah lemon cina tidak berpengaruh nyata terhadap kadar abu marsmallow.
Pengaruh Substitusi Tepung Pisang Tongka Langit Pregelatinisasi Terhadap Sifat Fisikokimia Cookies Picauly, Priscilia; Lawalata, Vita N; Nahatue, Maimuna
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.127

Abstract

This study aimed to analyze the functional properties of pregelatinized tongka langit banana flour (TPTLP) at different maturity levels and to determine the effect of substituting TPTLP on the physicochemical properties of cookies at the optimal maturity level. This study was designed using a completely randomized design consisting of one factor, with substitution treatments of wheat flour (TT) and TPTLP, consisting of 0%: 100%, 25%: 75%, 50%: 50%, 75%: 25%, and 100%: 0% with two replications. The parameters analyzed included the water absorption capacity, vitamin A content, and antioxidant activity of TPTLP, as well as the moisture content, ash content, protein content, fat content, crude fiber, carbohydrates, breaking strength, and crispness of the cookies. The results showed that tongka langit bananas at maturity level II exhibited better functional properties than those at level I. Furthermore, substitution with TPTLP (100%, 75%, 50%, 25%, and 0%) from maturity level II significantly affected the physicochemical properties of cookies. Increasing levels of TPTLP substitution led to higher moisture, ash, and crude fiber contents, while protein content, breaking strength, and crispness decreased.
Co-Authors Ega, La Picauly, Priscilia Priscillia Picauly, Priscillia vita novalina lawalata