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All Journal Edible : Jedb Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan (Biotik)
Restyaningsih, Mega Bella
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Agriculture, Biological Sciences & Forestry Dentistry Earth & Planetary Sciences Education Energy Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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PENGOLAHAN PANGAN DENGAN PENAMBAHAN BAHAN KIMIA NATRIUM BENZOAT Sebayang, Nico Syahputra; Alhanannasir, Alhanannasir; Murtado, Asep Dodo; Restyaningsih, Mega Bella; Yuliana, Intan; Dini, Chantika; Adriansyah, Reza; Madinah, Birral Mahdiyal; Silvyana, Silvyana
Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan Vol 12, No 1 (2024): PROSIDING SEMINAR NASIONAL BIOTIK XII 2024
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh, Aceh, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/pbio.v12i1.28005

Abstract

The addition of food chemicals is an activity in food processing. The addition of food chemicals in the food industry aims to improve quality, extend shelf life, and maintain product safety and taste. One of the additives that is often used is sodium benzoate. sodium salts from benzoic acid. Sodium benzoate serves as a preservative that prevents the growth of microorganisms, especially fungi and some types of bacteria, which can cause damage to food products. The use of sodium benzoate as a preservative has been widely recognized, especially in products with high water content and susceptible to microbial contamination, such as soft drinks, sauces, jams, and other processed foods. The method used for the creation of this review article is a literature study 
PENGOLAHAN PANGAN DENGAN PENAMBAHAN BAHAN KIMIA NATRIUM BENZOAT Sebayang, Nico Syahputra; Alhanannasir, Alhanannasir; Murtado, Asep Dodo; Restyaningsih, Mega Bella; Yuliana, Intan; Dini, Chantika; Adriansyah, Reza; Madinah, Birral Mahdiyal; Silvyana, Silvyana
Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan Vol. 12 No. 1 (2024): PROSIDING SEMINAR NASIONAL BIOTIK XII 2024
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh, Aceh, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/pbio.v12i1.28005

Abstract

The addition of food chemicals is an activity in food processing. The addition of food chemicals in the food industry aims to improve quality, extend shelf life, and maintain product safety and taste. One of the additives that is often used is sodium benzoate. sodium salts from benzoic acid. Sodium benzoate serves as a preservative that prevents the growth of microorganisms, especially fungi and some types of bacteria, which can cause damage to food products. The use of sodium benzoate as a preservative has been widely recognized, especially in products with high water content and susceptible to microbial contamination, such as soft drinks, sauces, jams, and other processed foods. The method used for the creation of this review article is a literature study 
PENGARUH PERBANDINGAN TEPUNG UBI UNGU (Ipomoea batatas L.) DAN BEKATUL BERAS (Oryza sativa L.) TERHADAP KARAKTERISTIK ORGANOLEPTIK BRONIS KUKUS Suyatno, Suyatno; Restyaningsih, Mega Bella
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 14, No 2 (2025): Edible : Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v14i2.10900

Abstract

Bronis kukus merupakan salah satu jenis kue yang cukup populer di Indonesia. Upaya inovasi bronis menggunakan tepung ubi ungu dan bekatul beras untuk menghasilkan cita rasa yang unik. Perbandingan tepung ubi ungu dan bekatul beras berpengaruh nyata terhadap volume pengembangan, warna, aroma, rasa dan berpengaruh sangat nyata terhadap tekstur bronis kukus. Metode organoleptik yang digunakan adalah metode uji hedonik untuk parameter warna, aroma, rasa, sementara uji ranking untuk parameter tekstur. Hasil menunjukkan bahwa respon skor warna, aroma dan rasa tertinggi terdapat pada perbandingan tepung ubi ungu 50 % : bekatul beras 50 %, masing-masing dengan nilai rerata 3,88 (kriteria agak disukai), 4,20 (kriteria disukai), 3,32 (kriteria agak disukai). Respon tekstur dengan kriteria paling lembut  terdapat pada perbandingan tepung ubi ungu 20 % : bekatul beras 80 %dengan nilai rerata 1,44.  
PENGARUH PERBANDINGAN TEPUNG UBI UNGU (Ipomoea batatas L.) DAN BEKATUL BERAS (Oryza sativa L.) TERHADAP KARAKTERISTIK KIMIA BRONIS KUKUS Idealistuti, Idealistuti; Restyaningsih, Mega Bella
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 14, No 2 (2025): Edible : Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v14i2.10901

Abstract

Bronis kukus merupakan salah satu jenis kue yang cukup populer di Indonesia. Kue ini dikenal dengan teksturnya yang lembut dan rasa manis yang khas. Penelitian ini menggunakan metode RAK (Rancangan Acak Kelompok) non faktorial dengan perlakuan perbandingan tepung ubi ungu dan bekatul beras dan diulang sebanyak 3 kali ulangan. Hasil menunjukan bahwa perbandingan tepung ubi ungu dan bekatul beras merah berpengaruh sangat nyata terhadap kadar gula total dan kadar air bronis kukus. Kadar gula total tertinggi bronis kukus terdapat pada perbandingan tepung ubi ungu 80 %: bekatul beras 20 %dengan nilai rerata 32,76 %, dan Kadar air tertinggi bronis terdapat pada perbandingan tepung ubi ungu 80 %: bekatul beras 20 %dengan nilai rerata 28,62 %.
Co-Authors Adriansyah, Reza Alhanannasir, Alhanannasir Dini, Chantika Idealistuti, Idealistuti Madinah, Birral Mahdiyal Murtado, Asep Dodo Sebayang, Nico Silvyana, Silvyana Suyatno Suyatno Yuliana, Intan