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All Journal agriTECH Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian Prosiding Seminar Nasional Pengabdian Kepada Masyarakat
Dharia Renate
Universitas Jambi
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Energy Environmental Science Industrial & Manufacturing Engineering Public Health Other

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Journal : Indonesian Food Science and TechnologyJournal

 1 
Encapsulation Properties of Red Chili Powder (Capsicum Annum L.) Using Gelatin As a Coating Agent Renate, Dharia; Rahmi, Silvi Leila; Maryani, Anis Tatik; Amelia, Tri Lola; Renesteen, Editha
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.35630

Abstract

Gadung Tuber (Dioscoreae Hispida Dennst) As Potential Source Of Staple Food Supporting Food Diversification Renate, Dharia
Indonesian Food Science and Technology Journal Vol. 1 No. 1 (2017): Volume 1. Number 1, December 2017 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (6487.187 KB) | DOI: 10.22437/ifstj.v1i1.4267

Abstract

Gadung tuber (Dioscoreae hispida Dennt), Indonesian called “umbi gadung”, is one of the potential sources of staple foods in supporting food diversification. Gadung tuber contains carbohydrateof 29.7g in every 100 g of material. It also contains 3.2 g of protein, vitamin C, vitamin B and other minerals. The purpose of this paper is to present how to eliminate dioscorine and cyanide acid and to process some food diversification of gadung tubers. The innovation technology of post-harvest handling to eliminate dioscorine and cyanide acid content can be done by immersing and washing them in salt water or blanching. Gadung tubers of 2 mm slice immersed in salt water of 8% and 7.5% decrease cyanide acid content of 5.45 ppm; while shreded gadung tubers immerse in salt water of 7.5% for 72 hours can reduce cyanide acid content of 18.75 ppm. Gadung tubers can be processed to be stapple food such as flour, flake. Flour of gadung tubers combined with wheat flour or starch can be processed to become snack food such as cake, sponge cakes. Research conclude that gadung tubers is safety forconsumption by immersing in salt solution of 7.5% to 8% for 72 hours to eliminate dioscorine and cyanide acid content. Combination of 60% and 50% of gadung flour can be used to make good cake and sponge cake.
Fortification of Citric Acid to Enhance Sensory Properties of Papaya Jam during Storage Renate, Dharia
Indonesian Food Science and Technology Journal Vol. 1 No. 2 (2018): Volume 1. Number 2, July 2018 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (223.349 KB) | DOI: 10.22437/ifstj.v1i2.6005

Abstract

Abstract--The objectives of this research were to know the effect of citric acid on papaya jam to its sensory propertiesduring storage and to determine the concentration of citric acid and storage time to the quality of papaya jam. Material used was mature and ripe of fresh papaya, purchased from local market. This research was designed as a Factorial Completely Randomized Designed. The factors were the concentration of citric acids (0.3, 0.35, 0.4 percent w/w) and storage times (0, 1, 2, 3, 4 weeks). The number of 18 trained panelists evaluated the color, texture, spreadibility and flavor. Data was analyzed using analysis of variance. The significantly different treatment was further analyzed by using Multiple Comparison and TukeyTest. The results indicated that the concentration of citric acids and storage time had significant effects on the quality of papaya jam. Research concluded that the concentration of citric acids of 0.4 percent and storage time of 2 weeks were found to yield the best quality in papaya jam. The papaya jam was good in light yellow color, soft texture, good spreadibility, liked flavor, hence the consumeracceptance like this papaya jam.
Co-Authors Amelia, Tri Lola Anis Tatik Maryani Edison . Filli Pratama Gatot Priyanto Kiki Yuliati Renesteen, Editha Silvi Leila Rahmi