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Pro Food
Published by Universitas Mataram
ISSN : 24431095     EISSN : 24433446     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Pro Food adalah jurnal yang mempublikasikan hasil-hasil penelitian ilmiah di bidang ilmu dan teknologi pangan serta aplikasinya dalam industri pangan. Jurnal Pro Food terbit dua kali dalam setahun, yaitu bulan Mei dan November. The aims of this journal is to provide a venue for academicians, researchers and practitioners for publishing the original research articles.
Arjuna Subject : -
Articles 190 Documents
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Pengaruh Lama Fermentasi terhadap Rendemen dan Sifat Fisikokimia VCO (Virgin Coconut Oil).: Effect of Fermentation Time on Yield and Physicochemical Properties of VCO (Virgin Coconut Oil) agustina intan Niken tari; Agustina Cahyani; Novian Wely Asmoro
Pro Food Vol. 7 No. 1 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i1.188

Abstract

ABSTRACT Virgin Coconut Oil (VCO) is coconut oil that is processed by controlled heating or can be produced without heating (fermentation) so that it does not change the composition or aracteristics of the oil. The purpose of this study was to determine the effect of fermentation time on the physical and chemical properties of VCO. This research includes two stages. The first stage is producing VCO based on fermentation time with raw materials such as coconut and tempeh yeast. The second stage performs physical and chemical analysis which includes yield, water content, free fatty acid content and density. This study used a Simple Completely Randomized Design with 1 fermentation time factor (L). There are 4 fermentation times used, namely L1 = 24 hours, L2 = 36 hours, L3 = 48 hours, L4 = 60 hours with 4 replications to obtain 16 experimental units. Further test using DMRT. The results showed that all yields were above 16%. Fermentation time significantly affected the yield, water content, free fatty acid content but had no effect on density. The best results were shown in VCO with 48 hours of fermentation time, namely yield of 21,843%, water content of 0,238%, free fatty acid content of 0,149% and density of 0,892 g/ml. ABSTRAK Virgin Coconut Oil (VCO) adalah minyak kelapa yang diproses dengan pemanasan yang terkontrol atau dapat dihasilkan tanpa pemanasan (fermentasi) sehingga tidak mengubah komposisi atau karakteristik minyak. Tujuan penelitian ini adalah mengetahui pengaruh waktu fermentasi terhadap sifat fisik dan kimia pada pembuatan VCO. Penelitian ini meliputi dua tahapan. Tahap pertama memproduksi VCO berdasarkan waktu fermentasi dengan bahan baku berupa kelapa dan ragi tempe. Tahap kedua melakukan analisis fisik dan kimiawi yang meliputi rendemen, kadar air, kadar asam lemak bebas dan densitas. Penelitian ini menggunakan Rancangan penelitian Acak Lengkap sederhana dengan 1 faktor waktu fermentasi (L). Waktu fermentasi yang digunakan ada 4 yaitu L1 = 24 jam, L2 = 36 jam, L3 = 48 jam, L4 = 60 jam dengan 4 ulangan sehingga diperoleh 16 unit percobaan. Uji lanjut menggunakan DMRT. Hasil penelitian menunjukkan semua rendemen diatas 16%. Waktu fermentasi berpengaruh nyata terhadap rendemen, kadar air, kadar asam lemak bebas namun tidak berpengaruh terhadap densitas. Hasil terbaik ditunjukkan pada VCO dengan perlakuan waktu fermentasi 48 jam, yaitu rendemen 21,843%, kadar air 0,238%, kadar asam lemak bebas 0,149% dan densitas 0,892 g/ml.
KARAKTERISTI SIFAT FISIK DAN ORGANOLEPTIK FRUIT LEATHER DENGAN VARIASI PERBANDINGAN PEPAYA DAN DAUN KELOR: Physical and Organoleptic Characteristics of Fruit Leather with Comparative Variations of Papaya and Moringa Leaf Eghik Ardiyan; Agustina Intan Niken Tari; Novian Wely Asmoro
Pro Food Vol. 7 No. 1 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i1.160

Abstract

ABSTRACT Fruit leather is a snack made from puree that is dried in an oven or dehydrator. This study aims to determine the effect of an appropriate ratio of papaya and moringa leaves on the physical and sensory characters of papaya and moringa leaves. Completely Randomized Design (CRD) consisting of 1 control, 4 treatments and 2 replications to obtain 10 experimental units. Papaya fruit leather is made with 4 treatments of the composition of papaya and moringa leaves (100 g papaya, 99 g papaya: 1 g Moringa leaves, 98 g papaya: 2 g moringa leaves, 97 g papaya: 3 g moringa leaves, and 96 g papaya: 4 g moringa leaves). The results showed that the comparison of papaya and moringa leaves had a significant effect on yield, L * color, a * color, b * color, air content and organoleptic values (texture and color), and had no effect on the texture of the fruit skin. F3 treatment is the most recommended fruit leather for consumers. In the F3 treatment, with a yield value of 31.65%, with a service level (L *) of 26.06, color a *= 0.61, color b*= 5.99, and a texture of 0.75 and a moisture content of 22, 5% ABSTRAK Fruit leather merupakan salah satu makanan ringan dari bubur buah (puree) yang dikeringkan dalam oven atau dehidrator. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan pepaya dan daun kelor yang tepat terhadap karakter fisik dan sensori fruit leather pepaya dan daun kelor. Rancangan Acak Lengkap (RAL) yang terdiri dari 1 kontrol, 4 perlakuan dan 2 kali ulangan sehingga diperoleh 10 unit percobaan. Fruit leather pepaya dibuat dengan 4 perlakuan komposisi pepaya dan daun kelor (100 g pepaya, 99 g pepaya: 1 g daun kelor, 98 g pepaya: 2 g daun kelor, 97 g pepaya: 3 g daun kelor, 96 g pepaya: 4 g daun kelor). Parameter analisis meliputi rendemen, karakter fisik, kdar air dan sensori. Berdasarkan hasil penelitian menunjukkan bahwa perbedaan perbandingan pepaya dan daun kelor berpengaruh nyata terhadap rendemen, warna L*, warna a*, warna b*, kadar air dan nilai organoleptik (tekstur dan warna), dan tidak berpengaruh nyata terhadap tekstur fruit leather. perlakuan F3 merupakan fruit leather yang paling diekomendasikan untuk konsumen. Pada perlakuan F3, dengan nilai rendemen sebesar 31,65%, dengan tinggat kecerahan (L*) sebesar 26,06, warna a* 0,61 warna b* 5,99, dan memiliki tekstur 0,75 serta kadar air sebesar 22,5%.
STUDI PEMBUATAN PERMEN JELLY DARI KOMBINASI NANAS (Ananas comosus L.) DAN JERUK SAMBAL (Citrus microcarpa): Study of Jelly Candy Processing with Combination of Pineapple (Ananas comosus l.) and Calamansi (Citrus microcarpa) Eva Mayasari; Tri Rahayuni; Nurul Erfiana
Pro Food Vol. 6 No. 2 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v6i2.146

Abstract

ABSTRACT Jelly candy from combination of pineapple (Ananas comosus L.) and calamansi (Citrus microcarpa) is an alternative food product. The aim this study is to provide the best quality of jelly candy from the combination of pineapple and calamansi juices. This study used Randomized Block Design with one factor was combination of pineapple : calamansi consisting of 6 levels are 100:0%, 90:10%, 80:20%, 70:30%, 60:40%, 50:50%. Each treatment replicated 4 times therefore obtained 24 samples combination. The combination of 80% pineapple and 20% calamansi is the best treatment with a mean of moisture content 19,34%, ash content 0,30%, vitamin C 15,97mg/100G, total dissolved solids 24,500brix, pH 3,29, hardness level 0,05 kG force, the average score of the panelists preference the taste, appearance, and aroma has like (5,04), like (5,28), like (5,12), respectively. Moisture and ash content are in the levels of jelly candy qualify according to National Standard of Indonesia (SNI: 02-3547-2008), i.e., maximum moisture content of 20,0% and a maximum ash content of 3,0%. Keywords: pineapple, calamansi, combination, jelly candy, fruit juice. ABSTRAK Permen jelly dari penambahan kombinasi nanas (Ananas comosus L.) dan jeruk sambal (Citrus microcarpa) merupakan salah satu alternatif produk pangan. Penelitian ini bertujuan untuk mendapatkan karakteristik terbaik permen jelly dari kombinasi sari buah nanas dan jeruk sambal. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 1 faktor perlakuan terdiri dari 6 taraf yaitu kombinasi sari buah nanas dan jeruk sambal terdiri dari 100:0%, 90:10%, 80:20%, 70:30%, 60:40%, 50:50%. Setiap perlakuan diulang sebanyak 4 kali sehingga diperoleh 24 sampel kombinasi. Kombinasi 80% nanas dan 20% jeruk sambal merupakan perlakuan terbaik berdasakan kadar air sebesar 19,34%, kadar abu sebesar 0,30%, vitamin C sebesar 15,97 mG/100G, total padatan terlarut sebesar 24,500brix, pH sebesar 3,29, tingkat kekerasan sebesar 0,05 kG force. Rerata skor kesukaan panelis terhadap rasa, warna, dan aroma berturut-turut adalah menyukai (5,04), menyukai (5,28), menyukai (5,12). Kadar air dan kadar abu permen jelly yang dihasilkan memenuhi syarat mutu SNI 02-3547-2008, yaitu kadar air maksimal 20,0% dan kadar abu maksimal 3,0%. Kata Kunci : nanas, jeruk sambal, kombinasi, permen jelly, sari buah.
PENGARUH PROPORSI BERAS SEJAHTERA DAN SAWUT SINGKONG TERHADAP MUTU NASI SAWUT: The Effect of Prosperous Rice and Shredded Cassava Proportion on the Quality of Shredded Cassava Rice Wiwik Pratiwi; Baiq Rien Handayani; Nazaruddin Nazaruddin
Pro Food Vol. 6 No. 2 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v6i2.163

Abstract

ABSTRACT The purpose of this study was to determine the effect of proportion of “Rastra” (Prosperous Rice) and shredded cassava on the quality of shredded cassava rice. The method used was experimental method in laboratory and designed using Randomized Block Design (RBD) with a single factor i.e. proportion of prosperous rice and shredded cassava. The treatments of rice and shredded cassava proportions were consisted of 100%: 0%; 80%: 20%; 60%: 40%; 40%: 60% and 20%: 80%. Chemical and organoleptic data were analyzed using analysis of variance (ANOVA) at 5% significance level using Co-stat software. The significant difference data were tested by a real difference test with honestly significant difference test, while the microbiological data were analyzed with a descriptive method. The results showed that the proportion of prosperous rice and shredded cassava had a significantly different effect on chemical quality (moisture content and ash content) and organoleptic quality (color, taste and texture) but did not significantly affect on organoleptic quality (aroma) and total microbes. 60% of prosperous rice and 40% of shredded cassava was recommended as the best proportion to produce shredded cassava rice with characteristic yellowish white, odorless smell, fluffy texture and taste of rice and has a water content of 66.02%, a value of 0.13% ash and microbiological quality that has met the SNI standard 7388: 2009 with a total microbe of 3.3x105 CFU / g, total mushroom 7,2x102 CFU / g and total coliform 27 MPN / g. Keywords: Prosperous Rice, Quality, Proportion, Shredded Cassava ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh proporsi beras sejahtera dan sawut singkong terhadap komponen mutu nasi sawut. Metode yang digunakan dalam penelitian ini adalah metode eksperimental yang dilaksanakan di Laboratorium dan dirancang menggunakan Rancangan Acak Kelompok (RAK) dengan satu faktor yaitu proporsi beras sejahtera dan sawut (100%:0%; 80%:20%; 60%:40%; 40%:60% dan 20%:80%). Data hasil pengamatan kimia dan organoleptik dianalisis dengan analisis keragaman (ANOVA) pada taraf nyata 5% dengan menggunakan software Co-Stat dan diuji lanjut dengan BNJ, sedangkan data hasil pengamatan mikrobiologi dianalisis menggunakan metode deskriptif. Hasil penelitian menunjukkan bahwa proporsi beras sejahtera dan sawut singkong memberikan pengaruh yang berbeda nyata terhadap mutu kimia (kadar air dan kadar abu nasi) dan mutu organoleptik (warna, rasa dan tekstur) namun tidak berpengaruh nyata pada mutu organoleptik (aroma) dan mutu mikrobiologi (total mikroba). Perlakuan proporsi beras sejahtera dan sawut singkong (60%:40%) merupakan perlakuan terbaik karena menghasilkan nasi sawut dengan warna putih kekuningan, aroma tidak berbau apek, tekstur pule, berasa nasi serta memiliki kadar air 66,02%, nilai kadar abu 0,13% serta mutu mikrobiologi yang telah memenuhi standar SNI 7388:2009 dengan total mikroba 3,3x105 CFU/g, total jamur 7,2x102 CFU/g dan total koliform 27 MPN/g. Kata Kunci: Beras Sejahtera, Mutu, Proporsi, Sawut Singkong.
Sifat Fisik, Sifat Organoleptik, Kadar Serat Pangan Kue Cubit dengan Pencampuran Okra dan Garut: Physical Properties, Organoleptic Properties and Dietary Fiber Contents of Pinch Cake with the Mixing of Okra and Garut Noviati Dwi Pratiwi; Agus Wijanarka; Fery Lusviana Widiany
Pro Food Vol. 7 No. 1 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i1.192

Abstract

ABSTRACT This study aims to determine the effect of mixing okra flour and arrowroot flour in making pinch cake on physical properties, organoleptic properties and dietary fiber content. This was a pure experimental study with a simple randomized design. The independent variable was variation in mixing okra flour and arrowroot flour, while the dependent variables were physical properties, organoleptic properties and dietary fiber content. There were four variations of pinch cake studied, with the ratio of wheat flour: okra flour: arrowroot flour by 100%: 0%: 0%, 70%: 15%: 15%, 50%: 25%: 25%, and 30%: 35%:35%. Data were analyzed univariate and bivariate. The results showed that the physical properties of the cubit cake had a slightly soft texture and a brownish yellow color. Pinch cake with the most preferred treatment is B variation, with the proportion of wheat flour: okra flour: arrowroot flour mixing is 70%:15%:15%. The highest dietary fiber content is found in kue cubit B, which is 17.8%. Variation of mixing okra flour and arrowroot flour have a significant effect on the physical properties, organoleptic properties and dietary fiber content of pinch cake. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh pencampuran tepung okra dan tepung garut pada pembuatan kue cubit terhadap sifat fisik, sifat organoleptik dan kadar serat pangan. Penelitian berjenis eksperimental murni dengan rancangan acak sederhana. Variabel bebasnya variasi pencampuran tepung okra dan tepung garut, sedangkan variabel terikatnya uji sifat fisik, uji organoleptik dan kadar serat pangan. Terdapat empat variasi kue cubit yang diteliti yaitu dengan perbandingan tepung terigu: tepung okra: tepung garut sebesar 100%:0%:0%, 70%:15%:15%, 50%:25%:25%, dan 30%:35%:35%. Data dianalisis univariat dan bivariat. Hasil penelitian menunjukkan bahwa sifat fisik secara objektif kue cubit memiliki tekstur agak empuk dan warna kuning kecoklatan. Kue cubit dengan perlakuan yang paling disukai adalah kue cubit B, dengan proporsi pencampuran tepung terigu: tepung okra: tepung garut sebesar 70%:15%:15%. Kadar serat pangan tertinggi terdapat pada kue cubit B yaitu 17,8%. Variasi pencampuran tepung okra dan tepung garut berpengaruh signifikan terhadap sifat fisik, tingkat kesukaan dan kadar serat pangan kue cubit.
KOMPONEN SENYAWA DAN ANTIOKSIDAN BERBAGAI LOLOH PASCA PEREBUSAN DENGAN BERBAGAI BAHAN UTENSIL, PRODUK LOLOH: Compounds and Antioxidan Components of Various Post-Rushing Loloh With Various Utensil Ingredients, Product Loloh Of Ukm Pejeng Kelod Village, Tampak Siring Gianyar, Bali Ni Ketut Wiradnyani; P. Herry Sandayani
Pro Food Vol. 6 No. 2 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v6i2.138

Abstract

ABSTRACT The purpose of this study was to determine the antioxidant test of various utensils from pottery, aluminum and stainless steel against the antioxidants of loloh drinks produced by the village of Pejeng Kelod Tampak Siring, Gianyar, Bali. Loloh using water that is boiled first, then poured on the main ingredients and then packed. The tools used to cook loloh are inconsistent, while the public's ano if cooking loloh using pottery seems better. The research used the GC MS method, IC50 and antioxidant capacity after heating the loloh with various utensils. The results showed that there were 15 compound components, and there were significant differences in the use of pottery, aluminum and stainless steel cooking tools. Further tests of the Smallest Significant Difference (LSD) show that cooking turmeric loloh and using pottery shows the highest antioxidant capacity (623.91 μg GAEAC / g material), compared to the antioxidant capacity of aluminum (353.2 μg GAEAC / g material) , stainless steel (559.1 μg GAEAC / g material), and untreated (control) (631.1 μg GAEAC / g material). Inversely proportional to IC50 turmeric loloh control (2208.7 ppm), earthenware (3426.09 ppm), stainless steel (4792.46 ppm), aluminum (6122.40 ppm). The paiduh antioxidants were significantly different from heating with aluminum (7122.40 ppm), stainless steel (4426.09 ppm), and pottery (3208.7 ppm). The higher the antioxidant capacity of loloh paiduh, namely aluminum (423.2 GAEAC / g material), stainless steel (649.1 GAEAC / g material), pottery (723.91 GAEAC / g material) Keywords: antioksidant, loloh turmeric, pejeng kelod, pottery, utensil ABSTRAK Tujuan penelitian ini untuk mengetahui antioksidan uji berbagai utensil dari bahan gerabah, aluminium dan stainless steel terhadap antioksidan minuman loloh produksi desa Pejeng Kelod Tampak Siring Gianyar Bali. Loloh menggunakan air yang dimasak terlebih dahulu, kemudian dituangkan pada bahan utama dan selanjutnya dikemas. Alat yang dipergunakan memasak loloh tidak konsisten sedangkan anemo masyarakat jika memasak loloh dengan menggunakan gerabah terkesan lebih baik. Penelitian menggunakan metode GC MS, IC50 dan kapasitas antioksidan setelah pemanasan loloh dengan berbagai utensil. Hasil penelitian menunjukkan bahwa terdapat 15 komponen senyawa, da nada perbedaan yang signifikan dari penggunaan alat memasak gerabah, aluminium dan stainless steel. Uji lanjut Beda Nyata Terkecil (BNT) diketahui bahwa memasak loloh kunyit dan paiduh dengan menggunakan gerabah, menujukan angka kapasitas antioksidan tertinggi (623,91 μg GAEAC/g bahan), dibandingkan dengan kapasitas antioksidan aluminium (353,2 μg GAEAC/g bahan), stainless steel (559,1 μg GAEAC/g bahan ), dan tanpa perlakuan (kontrol) (631,1 μg GAEAC/g bahan). Berbanding terbalik dengan IC50 loloh kunyit kontrol (2208,7 ppm), gerabah (3426,09 ppm), stainless steel (4792,46 ppm), aluminium (6122,40 ppm). Antioksidan loloh paiduh berbeda nyata secara signifikan terhadap pemanasan dengan aluminium (7122,40 ppm), stainless steel (4426,09 ppm), gerabah (3208,7 ppm). Kapasitas antioksidan loloh paiduh semakin tinggi yaitu aluminium (423,2 GAEAC/g bahan), Stainless steel (649,1 GAEAC/g bahan), Gerabah (723,91 GAEAC/g bahan) Kata kunci: antioksidan, gerabah, loloh kunyit, pejeng kelod, utensil
ENKAPSULASI GULA SEMUT AREN MENGGUNAKAN KITOSAN DAN MALTODEKSTRIN: The Encapsulation of Arenga Sugar Powder Using Chitosan and Maltodextrine Yeni Sulastri; Satrijo Saloko
Pro Food Vol. 7 No. 1 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i1.164

Abstract

Abstract The Encapsulation process can protect the active compounds in palm sap by utilizing a coating material. Coating materials that can be used are chitosan and maltodextrin. The purpose of this research was to determine the effect of chitosan and maltodextrin concentrations on the encapsulation process on the quality of arenga sugar powder. The research design used a completely randomized design with 2 factors. The first factor was chitosan (0%, 1%, and 2%). The second factor was the concentration of maltodextrin (50% and 100%). The analysis included water content, antioxidant activity, reducing sugars, total phenols, ash content, yield, color, morphology and particle size, and organoleptics (taste and aroma). The best treatments obtained were 2% chitosan (C3) and maltodextrin 100% (M2) with 1.23% water content; antioxidant activity of 37.26%; reducing sugar of 6.57%; total phenol of 7.45%; ash content of0.69%; yield of 24.02%; ⁰Hue of80.04; particle size of331.23 µm with smooth surface morphology of irregular shapes; organoleptic aroma rather like and the typical aroma of arenga sugar powder is rather weak; organoleptic taste like and sweet. Abstrak Proses enkapsulasi dapat melindungi senyawa aktif yang terdapat pada nira aren dengan memanfaatkan bahan penyalut. Bahan penyalut yang dapat digunakan adalah kitosan dan maltodekstrin. Tujuan dari peneliatian ini adalah untuk mengetahui pengaruh konsentrasi ki- tosan dan maltodekstrin pada proses enkapsulasi terhadap mutu gula semut aren. Rancangan Penelitian menggunakan Rancangan Acak Lengkap dengan 2 faktor. Faktor pertama kitosan (0%, 1%, dan 2%). Faktor kedua yaitu konsentrasi maltodekstrin (50% dan 100%). Analisis yang dilakukan diantaranya kadar air, aktivitas antioksidan, gula reduksi, total fenol, kadar abu, rendemen, warna, morfologi dan ukuran partikel, dan organoleptik (rasa dan aroma). Perlakuan terbaik yang didapatkan adalah perlakuan kitosan 2% (C3) dan maltodekstrin 100% (M2) dengan kadar air 1,23%; aktivitas antioksidan 37,26%; gula reduksi 6,57%; fenol total 7,45%; kadar abu 0,69%; rendemen 24,02%; ⁰Hue 80,04; ukuran partikel 331,23 µm dengan morfologi permukaan halus ben- tuk tidak beraturan; organoleptik aroma agak suka dan aroma khas gula semut agak lemah; organoleptik rasa suka dan manis.
PEMANFAATAN PISANG TANDUK (Musa x paradisiaca L.) DAN SIRSAK (Annona muricate L.) DALAM PEMBUATAN SELAI LEMBARAN SUMBER SERAT: Utilization of Horn Plantain (Musa x paradisiaca L.) and Soursop (Annona muricate L.) in The of Making Fiber Source Sheeted Jam Eveline Eveline; Angelina Cornelia Hindarto
Pro Food Vol. 6 No. 2 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v6i2.153

Abstract

ABSTRACT Horn plantain and soursop are horticultural products of climacteric fruits that contain high nutrition and fiber, but have a relatively short shelf life after harvest. One solution so that both of them can still be consumed by maintaining their nutritional and fiber content is making sheeted jam. This study aims to determine the ratio of puree horn plantain and soursop, and to determine the ratio of carrageenan:konjac hydrocolloid and the concentration of hydrocolloid in the making of fiber source sheet jam. Initially, horn plantain and soursop were made into a puree (ratio of horn banana puree : soursop = 1:0, 3:1, 1:1, 1:3, and 0:1). The 1:3 ratio was chosen as the best ratio (fiber content of 5.82%) and was subsequently used in the determination of the hydrocolloid ratio of carrageenan: konjac (1:0, 1:1, and 1:2) and the concentration of hydrocolloid (1.0; 1.5; and 2%). A ratio of 1:1 with a concentration of 2% hydrocolloid produces the best sheeted jam based on dietary fiber content of 5.60%; syneresis 0.28%; pH 3.43-3.62; total dissolved solids (TDS) 33.73-34.87° Brix; hardness 671,74 g; water 45.79%; ash 0.08%; fat 0.05%; protein 0.35%; carbohydrates (by difference) 53.73%; and still accepted by consumers with the overall hedonic value (4.91 on a scale of 7.00 [neutral]). Keywords: fibre; hidrocoloid, jam; plantain; soursop ABSTRAK Pisang tanduk dan sirsak merupakan produk hortikultura buah-buahan klimakterik yang mengandung gizi dan serat tingi, namun memiliki waktu simpan relatif singkat setelah panen. Salah satu solusi agar keduanya tetap dapat dikonsumsi dengan mempertahankan kandungan gizi dan seratnya adalah pembuatan selai lembaran. Penelitian ini bertujuan untuk menentukan rasio puree pisang tanduk dan sirsak, serta menentukan rasio hidrokoloid karagenan:konjac dan konsentasi hidrokoloid dalam pembuatan selai lembaran sumber serat. Awalnya, pisang tanduk dan sirsak dijadikan puree (rasio puree pisang tanduk:sirsak = 1:0, 3:1, 1:1, 1:3, dan 0:1). Rasio 1:3 terpilih sebagai rasio terbaik (kandungan serat 5,82%) dan selanjunya digunakan dalam penentuan rasio hidrokoloid karagenan:konjac (1:0, 1:1, dan 1:2) serta konsentrasi hidrokoloid (1,0; 1,5; dan 2%). Rasio 1:1 dengan konsentrasi hidrokoloid 2% menghasilkan selai lembaran terbaik berdasarkan kandungan serat pangan sebesar 5,60%; sineresis 0,28%; pH 3,43-3,62; total padatan terlarut (TPT) 33,73-34,87°Brix; hardness 671,74 g; air 45,79%; abu 0,08%; lemak 0,05%; protein 0,35%; karbohidrat (by difference) 53,73%; dan masih diterima konsumen dengan nilai hedonik keseluruhan (4,91 dari skala 7,00 [netral]). Kata kunci: hidrokoloid, pisang, serat, selai, sirsak
PENGARUH PENGERINGAN DAN RASIO PENYEDUHAN TERHADAP SIFAT FISIK DAN KIMIA TEH CASCARA KOPI ARABIKA (Coffea arabika L.): The Drying and Brewing Ratio Effect on Physical and Chemical Properties Arabica Coffee Cascara Tea (Coffea arabica L.) Dylla Hanggaeni Dyah Puspaningrum; Ni Kadek Yunita Sari
Pro Food Vol. 6 No. 2 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v6i2.159

Abstract

ABSTRACT In 2018, the Arabica coffee commodity in Bangli, Bali reached 2,252 tons. The high yield of coffee plantations has an impact on the high yield of post-harvest coffee fruit skin waste. The waste of coffee husk reaches an average of 16.37% or each of coffee processing will produce 45% coffee skins, 10% lenders, 5% bran and 40% coffee beans. The coffee husk waste processed into cascara. This study aimed to determine the effect of the drying method and brewing ratio on the physical and chemical characteristic of the cascara arabica coffee (Coffea arabica L.). This study applied a factorial randomized block design (RBD); with 2 treatment factors. The first factor is the drying method (sunlight; oven). The second factor is the brewing ratio of dry tea. The brewing ratio are water (1: 200; 3: 200; 5: 200) with 4 repetition. Physical characteristic includes the degree of acidity (pH), total acid and color. Chemical characteristic includes caffeine, tannins, total phenols and antioxidant capacity. The results of the analysis showed that sun drying concurrently with an increase in the brewing ratio resulted the highest total acid was 0.64%; the lowest degree of acidity (pH) was 5.69; low brightness (L *) values ​​between 0.43-0.76%; redness value (a *) is high (39.49-49.12%); yellowish value (b *) is low between (-21.16- -27.74%); highest caffeine 54.42ppm; the highest total phenol 8.23 ​​mg GAE / 100ml; highest tannins 3.18TAE / 100ml; and the highest antioxidant capacity 697.33mg / L GAEAC. Keywords: cascara, coffea arabika L, drying, brewing cratio, physical properties, chemical properties ABSTRAK Komoditas kopi Arabika di Kabupaten Bangli provinsi Bali pada Tahun 2018 mencapai sebesar 2.252 Ton. Tingginya hasil perkebunan kopi ini berdampak dengan tingginya hasil limbah kulit buah kopi pasca panen yang dihasilkan. Limbah kulit kopi yang dihasilkan rata-rata mencapai 16,37% atau setiap pengolahan buah kopi akan dihasilkan 45% kulit kopi, 10% lender, 5% kulit ari dan 40% biji kopi. Pemanfaatan limbah kulit kopi dilakukan dengan pengolahan menjadi cascara. Penelitian bertujuan untuk mengetahui pengaruh metode pengeringan dan rasio penyeduhan terhadap sifat fisik dan kimia the cascara kopi arabika (Coffea arabika L.). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktorial. Faktor pertama adalah cara pengeringan (sinar matahari; oven) dan faktor kedua adalah rasio penyeduhan teh kering: air (1:200; 3:200; 5:200) dengan 4 kali ulangan. Sifat fisik meliputi derajat keasaman (pH), total asam, warna. Sifat kimia meliputi kandungan kafein, tanin, total fenol, kapasitas antioksidan. Hasil analisa menunjukkan pengeringan sinar matahari dan diiringi dengan peningkatan rasio penyeduhan menghasilkan total asam tertinggi 0,64%; derajat keasaman (pH) terendah 5,69; nilai kecerahan (L*) rendah antara 0,43-0,76%; nilai kemerahan (a*) tinggi antara (39,49-49,12%); nilai Kekuningan (b*) rendah antara (-21,16- -27,74%); kafein tertinggi 54,42ppm; total fenol tertinggi 8,23mg GAE/100ml; tanin tertinggi 3,18TAE/100ml; dan kapasitas antioksidan tertinggi 697,33mg/L GAEAC. Kata kunci: cascara, kopi arabika, pengeringan, rasio penyeduhan, sifat fisik, sifat kimia
PENGEMBANGAN YOGHURT JAGUNG BERBASIS JAGUNG PIPILAN PULUT PUTIH, PULUT UNGU DAN PROVIT A: Development of Corn Yoghurt Based on Pulut Putih, Pulut Ungu and Provit A Corn Flakes Mutia Devi Ariyana; Moegiratul Amaro; Baiq Rien Handayani; Nazaruddin Nazaruddin; Sri Widyastuti
Pro Food Vol. 7 No. 1 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i1.193

Abstract

ABSTRACT The aim of this study was to find out the characteristics of corn yogurt from several varieties of corn. This study was an experimental study using a Complete Randomized Design consisting of 1 factor, that was the type of corn variety (white pulut, purple pulut and provit A). The results showed that type of corn variety gave a real different effect on the pH, total lactic acid bacteria, taste, aroma and appearance of yogurt. Purple Pulut variety was the best treatment based on pH value of 3.88, the highest total Lactic Acid Bacteria was 8.7 CFU/ml logs, appearance that meets sni requirements that were viscous, taste and aroma that can be accepted by panelists. ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui karakteristik kimia, mikrobiologis dan sensoris yoghurt jagung dari beberapa varietas jagung. Penelitian ini adalah penelitian eksperimental menggunakan Rancangan Acak Lengkap yang terdiri dari 1 faktor yaitu jenis varietas jagung (pulut putih, pulut ungu dan provit A). Hasil penelitian menunjukkan bahwa jenis varietas jagung memberikan pengaruh yang berbeda nyata terhadap pH, total bakteri asam laktat, rasa, aroma dan kenampakan yogurt. Penggunaan varietas Jagung Pulut Ungu merupakan perlakuan terbaik berdasarkan nilai pH 3,88, total Bakteri Asam Laktat tertinggi yaitu 8,7 log CFU/ml, kenampakan yang memenuhi persyaratan SNI yaitu kental serta rasa dan aroma yang dapat diterima oleh panelis.

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