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A. S., Suharyono
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Biochemistry, Genetics & Molecular Biology Chemistry Education Engineering Environmental Science Industrial & Manufacturing Engineering

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Journal : Jurnal Agroindustri Berkelanjutan

 1 
PENGARUH NILAI HLB CAMPURAN EMULGATOR DARI PRODUK ETANOLISIS PKO DAN TWEEN 80 SERTA KONSENTRASI CMC TERHADAP PROFIL STABILITAS EMULSI MENGGUNAKAN SANTAN KELAPA Prabowo, Hanifah Nur Indhiati; Murhadi, Murhadi; A. S., Suharyono; Subeki, Subeki
Jurnal Agroindustri Berkelanjutan Vol. 1 No. 1 (2022)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v1i1.5618

Abstract

Coconut milk is made using 1000 g of coconut and 500 mL of water that has been previously boiled. The purpose of this study was to determine the effect of the emulsifier mixture (different values of HLB) and CMC and the interaction between the two on the stability profile of coconut milk. In this study, the formulation of an emulsifier mixture from palm kernel oil (PKO) ethanollysis was used combined with Tween 80 (mixed emulsifier) with hydrophilic-lipophilic balance (HLB) values for PKO (3) and Tween 80 (15) in several compositions to produce emulsifier mixture with HLB values of 8, 9, 10, 11, 12, and 13 and CMC with concentration levels of 0%, 0.25%, 0.5%, 0.75%, 1%, 1.25%, 1, 5%, and 1.75% (w/v). The value of the best emulsifier mixture (HLB) and CMC concentration on the stability profile of coconut milk emulsion was obtained in the treatment using a mixture of emulsifier (HLB) 9 and CMC treatment with a concentration of 1.75%, which was 57.15%. The combination of emulsifier mixture treatment (HLB) with CMC, gave the best coconut milk stability value in the H5C8 combination (HLB 12+CMC 1.75%) with an average value of 100.00%.Keywords: Ethanolysis of PKO, Tween 80, HLB (Hydrophylic-Lipophilic Balance), CMC (Carboxymethyl cellulose), emulsion stability
SUBSTITUSI JAMUR TIRAM PUTIH (Pleurotus ostreatus) DALAM PEMBUATAN BAKSO IKAN BELOSO (Saurida tumbil): EVALUASI SIFAT KIMIA DAN SENSORI Apriani, Ria; Astuti, Sussi; A. S., Suharyono; Susilawati, Susilawati
Jurnal Agroindustri Berkelanjutan Vol. 1 No. 1 (2022)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v1i1.5637

Abstract

Tujuan penelitian untuk mendapatkan konsentrasi jamur tiram putih yang disubstitusi dalam pembuatan bakso ikan beloso dengan sifat kimia dan sensori sesuai SNI 7266:2014. Penelitian disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan enam perlakuan dan empat ulangan.  Perlakuan perbandingan daging ikan beloso dan jamur tiram putih terdiri dari enam taraf yaitu J1 (100% : 0%); J2 (90% : 10%); J3 (80% : 20%); J4 (70% : 30%); J5 (60% : 40%); dan J6 (50% : 50%). Kesamaan ragam data dianalisis dengan uji Bartlett dan kemenambahan data dengan uji Tuckey, selanjutnya dilakukan analisis sidik ragam untuk mengetahui pengaruh antar perlakuan. Data dianalisis lebih lanjut dengan Uji Beda Nyata Terkecil (BNT) pada taraf 5%.  Hasil penelitian menunjukkan bahwa bakso ikan beloso substitusi jamur tiram putih terbaik adalah perlakuan J3 (80% ikan beloso dan 20% jamur tiram putih). Bakso ikan beloso perlakuan terbaik (J3) menghasilkan kadar air sebesar 74,71%, kadar abu sebesar 1,96%, kadar protein sebesar 11,45%, daya mengikat air sebesar 58,43%, dan kadar serat sebesar 0,3%, warna dengan skor 3,78 (agak putih), aroma dengan skor 3,88 (khas ikan), rasa dengan skor 3,54 (khas ikan), tekstur dengan skor 3,68 (kenyal), dan penerimaan keseluruhan dengan skor 3,75 (suka). Kadar abu dan kadar protein bakso ikan substitusi jamur tiram putih terbaik telah memenuhi Standar Nasional Indonesia bakso ikan (SNI 7266 : 2014), namun kadar air bakso ikan substitusi jamur tiram putih terbaik belum memenuhi Standar Nasional Indonesia bakso ikan (SNI 7266 : 2014). 
Co-Authors Apriani, Ria Murhadi Murhadi Prabowo, Hanifah Nur Indhiati Subeki Subeki Susilawati, Susilawati Sussi Astuti