Article Per Year (5 Year)
p-Index From 2020 - 2025
0.408
P-Index
This Author published in this journals
All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Kejora Handarini
Program Studi Teknologi Pangan Fakultas Pertanian Universitas Dr. Soetomo Surabaya
Agriculture, Biological Sciences & Forestry

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Pengaruh proporsi umbi bit (Beta vulgaris L.) dan buah jambu biji (Psidium guajava L.) terhadap sifat kimia dan organoleptik slice jam Sinta Febriyanti Gultom; Kejora Handarini; Adhania Andika Prayudanti

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5916

Abstract

Slice jam is an innovative product that transforms jam into sheet form, emphasizing practicality. Beetroot is known for its high antioxidant content but is often less favored due to its earthy taste and aroma. To mask this flavor, it is combined with guava, which has a more appealing taste and aroma, as well as a higher vitamin C content compared to other fruits. The aim of this research is to determine the best combination ratio between beetroot puree and guava puree to produce slice jam with favorable chemical test and organoleptic properties. The research method is an experimental laboratory study, using a Completely Randomized Design with one factor consisting of four treatments. The treatments are different ratios of beetroot purée to guava puree: B1J1 (90% : 10%), B2J2 (70% : 30%), B3J3 (50% : 50%), and B4J4 (30% : 70%). Each treatment is repeated three times. The testing parameters include chemical tests for moisture content, fiber content, total soluble solids, and vitamin C content, as well as organoleptic tests assessing color, taste, aroma, and texture. The best research results were found in the jam slice with a proportion of beetroot and guava puree at 30%:70%. Increasing the proportion of guava puree and decreasing the beetroot puree resulted in higher levels of crude fiber, total dissolved solids, vitamin C content, taste, aroma, color, and texture, but decreased the water content.
Pengaruh proporsi sari kulit manggis (Garcinia mangostana L.) dan gula terhadap sifat kimia dan organoleptik minuman isotonik air kelapa Titus Tirtawan; Kejora Handarini; Bambang Sigit Sucahyo

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5922

Abstract

Isotonic drinks made from coconut water are products that are widely liked, but there are not many flavor variants, so it is necessary to look for alternative ingredients to add flavor variations, so we need mangosteen rind juice as one of the ingredients that can be used as a flavor enhancer. This research aims to determine the effect and best proportion of mangosteen peel juice on the chemical and organoleptic properties of coconut water. This research method is laboratory experimental which uses an experimental design: Completely Randomized Design (CRD) 1 Factor which consists of 4 levels, namely Sugar concentration: Mangosteen Peel P1 = 20% : 15%, P2 = 15% : 20%. P3 = 10%:25%, P4: = 5% : 30%, and this research was carried out in 3 repetitions. The parameters tested are chemical properties: pH test, Total Sugar test, Sodium test, and Potassium test as well as organoleptic properties consisting of: taste, aroma, color. The research results show that the use of 30% mangosteen peel extract has chemical characteristics. Meanwhile, the best in terms of physical characteristics and organoleptics is the use of 20% mangosteen peel juice. The use of mangosteen peel juice increases potassium and sodium levels and also increases the chemical properties. This shows that mangosteen peel juice has great potential as an additional ingredient in isotonic drinks.
Co-Authors Bambang Sigit Sucahyo Prayudanti, Adhania Andika Sinta Febriyanti Gultom Titus Tirtawan