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INDONESIA
Edible : Jedb
Published by Universitas Muhammadiyah Palembang
ISSN : 23014199     EISSN : 24432113     DOI : https://doi.org/10.32502/jedb.v9i1
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Edible discusess the relust of agricultural research in the field of food science and technology. Jurnal ini membahas tentang hasil-hasil penelitian pertanian di bidang ilmu dan teknologi pangan, Seperti : Pasca Panen,Pengolahan Pangan, Rekayasa Pangan, Gizi Pangan , Mikrobiologi Pangan Serta Pangan lainnya yang belum disebutkan. Merupakan hasil dari penelitian dosen Fakultas Pertanian UM Palembang dan penulis dari luar Universitas Muhammadiyah Palembang.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 5 Documents
 1 
Search results for , issue "Vol 11, No 2 (2022): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan" : 5 Documents clear
ANALISA KIMIA SURIMI IKAN MUJAIR (Oreochromis mossambicus L.) yang DIPENGARUHI LAMA DAN JENIS PENYIMPANAN DINGIN
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 11, No 2 (2022): 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.v11i2.5674

Abstract

Surimi merupakan produk setengah basah (konsentrat protein ikan) yang dihasilkan dengan cara mencuci daging ikan secara berulang-ulang untuk mendapatkan protein larut garam dalam bentuk miofibril. Surimi dapat diproduksi dari ikan air laut maupun ikan air tawar, termasuk ikan berdaging putih maupun daging       merah. Ikan mujair (Oreochromis mossambicus) merupakan ikan konsumsi dan memiliki kandungan protein yang tinggi. Peningkatan produksi ikan mujair terus meningkat pada industri fillet dan olahan produk lainnya. Penelitian ini bertujuan untuk Mempelajari perubahan karakteristik kimia surimi ikan mujair (Oreochromis mossambicus L.) akibat pengaruh lama dan jenis penyimpanan dingin. Penelitian dilaksanakan di laboratorium Fakultas Pertanian Universitas Muhammadiyah Palembang dan Balai Riset dan Standarisasi Industri Palembang pada bulan bulan Mei 2017 - Juli 2017.Penelitian ini menggunakan Rancangan Petak Terbagi (Split Plot Design). Penelitiannya terdiri dari dua petak yaitu jenis penyimpanan dingin (petak utama) dengan dua perlakuan (penyimpanan freezer dan menggunakan es) dan lama penyimpanan (anak petak) dengan empat perlakuan (penyimpanan 0 hari, 3 hari, 6 hari dan 9 hari), sehingga membentuk delapan kombinasi perlakuan dan diulang sebanyak tiga kali. Parameter yang diamati dalam penelitian ini adalah analisis kimia meliputi kadar air, kadar protein dan pH. Jenis penyimpanan berpengaruh sangat nyata terhadap kadar air, kadar protein dan  pH pada surimi ikan mujair yang dihasilkan. Lama penyimpanan berpengaruh sangat nyata terhadap kadar air, kadar protein, pH pada surimi ikan mujair yang dihasilkan. Interaksi perlakuan jenis dan lama penyimpanan berpengaruh sangat nyata terhadap kadar air, kadar protein, pH pada surimi ikan mujair yang dihasilkan. Kadar air terendah, kadar protein dan pH tertinggi, terdapat pada interaksi perlakuan P1W0 (jenis penyimpanan freezer dan penyimpanan 0 hari) dengan nilai rata-rata 76,378%. 16,92%  dan 6,67.
PENGARUH JENIS KEMASAN PLASTIK DAN WAKTU PENYIMPANAN TERHADAP PENGAMATAN VISUAL KUE LAPIS TAPIOKA THE EFFECT OF TYPE OF PLASTIC PACKAGING AND STORAGE TIME ON VISUAL OBSERVATION OF TAPIOCA LAYER CAKE
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 11, No 2 (2022): 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.v11i2.5725

Abstract

Salah satu makanan yang digemari masyarakat Indonesia, terkhusus d pulau jawa adalah kue lapis.Pembuatannya tidak terlalu sulit, dan dapat dikerjakan pada industri rumah tangga. Riset kami untuk menganalisa jenis kemasan plastik terhadap mutu kue lapis tapioka. Penelitian ini dilaksanakan di Balai Riset dan Standarisasi Palembang dan di Laboratorium Universitas Sriwijaya Palembang pada bulan Mei 2019 hingga Desember 2019. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok Faktorial yang terdiri dari dua faktor yaitu faktor jenis kemasan plastik dan waktu penyimpanan yang membentuk enam kombinasi perlakuan dan diulang sebanyak tiga kali. Hasil penelitian menunjukkan bahwa interaksi jenis kemasan plastik dan waktu penyimpanan sebelum dan setelah penyimpanan hari ke 2 untuk semua perlakuan belum terjadi perubahan warna, belum ada jamur, tidak berlendir dan aroma khas kue lapis tapioka. Perubahan warna, mulai berjamur, mulai berlendir dan perubahan aroma sedikit terjadi pada penyimpanan hari ke 4 untuk perlakuan P1W2, sedangkan untuk perlakuan P2W2 tidak terjadi perubahan baik warna, tidak ada jamur, tidak berlendir dan warnanya. Interaksi perlakuan P1W3 (PolyEthylene/PE waktu simpan 6 hari) sudah banyak terjadi perubahan warna, adanya jamur, berlendir dan aroma. Interaksi perlakuan P2W3 (Polyprophylene/PP dan waktu simpan 6 hari) mengalami sedikit perubahan pada warna, jamur, lendir    dan aroma. One of the foods that are popular with the people of Indonesia, especially on the island of Java, is layer cake. It's not too difficult to make, and it can be done in a home industry. Our research is to analyze the type of plastic packaging on the quality of tapioca layer cakes. This research was conducted at the Palembang Research and Standardization Center and at the Sriwijaya University Laboratory Palembang from May 2019 to December 2019. The research method used was a Factorial Randomized Block Design which consisted of two factors, namely the type of plastic packaging and storage time which formed six treatment combinations and repeated three times. The results showed that the interaction between the type of plastic packaging and the storage time before and after the 2nd day of storage for all treatments did not change color, there was no mold, no slimy and the distinctive aroma of tapioca layer cakes.  Changes in color, starting to get moldy, starting to get slimy and a slight change in aroma occurred on day 4 of storage for the P1W2 treatment, whereas for the P2W2 treatment there was no change in either color, no fungus, no slimy and no color. The interaction of P1W3 treatment (PolyEthylene/PE storage time 6 days) had a lot of discoloration, the presence of mold, slimy and aroma. The P2W3 treatment interaction (Polyprophylene/PP and 6 days storage time) experienced slight changes in color, mold, slime and aroma.
CHEMICAL AND PHYSICAL ANALYSIS WITH A COMBINATION OF PURPLE SWEET FARM (Ipomea batatas L) AND WHEAT FLOUR IN BAKPAO PRODUCTION
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 11, No 2 (2022): 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.v11i2.5932

Abstract

The abundance of purple sweet potatoes can be used as an alternative food processing material, one of which is the manufacture of buns. Bakpao is a food made by fermentation and steaming. This study aims to determine the effect of formulations of wheat flour and purple sweet potato flour on the chemical and physical properties of purple sweet potato buns. This research was conducted at the Chemistry Laboratory of the Faculty of Agriculture, Muhammadiyah University of Palembang. This study was an experimental method using a randomized block design (RBD) which was arranged in a non-factorial manner with a comparison treatment factor between purple sweet potato flour and wheat flour which consisted of five treatment factors and was repeated three times. The parameters observed in this study were chemical analysis including fiber content and physical tests with swelling volume. The results showed that the highest level of fiber content in steamed buns was in treatment T1 (100% purple sweet potato flour and 0% wheat flour) with a value of 4.173% and the lowest in the T5 treatment (0% purple sweet potato flour and 100% wheat flour) with a value of 1.962%. The highest swelling volume was in the T5 treatment (0% purple sweet potato flour and 100% wheat flour) with a value of 317.71% and the lowest swelling volume was in the T1 treatment (100% purple sweet potato flour and 0% wheat flour) with a value of 214. 78%.
PHYSICAL CHANGES OF SURIMI MUJAIR FISH (Oreochromis mossambicus.L) LONG EFFECT AND COLD STORAGE TYPES
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 11, No 2 (2022): 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.v11i2.5933

Abstract

Surimi is one of the processed products from fisheries and is in great demand by some people in Asian countries. Our research analyzes changes in the physics of the surimi tilapia fish (Oreochromis mossambicus L.) caused by the effects of time and type of cold storage. Our research was carried out in the laboratory of the Palembang Industrial Research and Standardization Center for 2 months. This study used a Split Plot Design, namely two plots with cold storage as the main plot with two treatments (storage with freezer and using ice) and storage time as subplots with four treatments (0 day, 3 day, 6 day and 9 day storage). ), thus forming eight treatment combinations and repeated three times. Parameters observed are. Physical tests include elasticity tests and EMC (Expressible Moisture Content) tests. The type of storage has a very significant effect on the EMC power of tilapia surimi produced. The lowest EMC power was found in treatment P1 (freezer storage) with a value of 15.42%. Storage time has a very significant effect on the EMC power of tilapia surimi produced. The lowest EMC power was found in the W0 treatment (0 day storage) with a value of 13.82%. The interaction between species treatment and storage time had a very significant effect on the EMC power of tilapia surimi produced. Low EMC power was found in the P1W0 treatment interaction (type of freezer storage and 0 day storage) with a value of 13.84%.
ORGANOLEPTICAL TEST OF BAKPAO PRODUCTION WITH MIXTURE PURPLE SWEET POTATO FLOUR AND WHEAT FLOUR
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 11, No 2 (2022): 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.v11i2.5934

Abstract

Purple sweet potato is a functional food that has an energy content of 123 calories and 0.94 grams of fat per 100 grams of material. In addition, purple sweet potato contains Beta-carotene which functions as a controller of the hormone melatonin, which has a role in the formation of endocrine hormones. Our research has a target to analyze the effect of a mixture of wheat flour and purple sweet potato flour on the organoleptic test of purple sweet potato buns. Our research was conducted at the Chemistry Laboratory of the Faculty of Agriculture, Muhammadiyah University of Palembang. This research used a randomized block design (RBD) arranged in a non-factorial manner with a comparative treatment aspect between purple sweet potato flour and wheat flour which consisted of five treatment components and was repeated three times. The parameters observed in this study were organoleptic tests including color, taste and aroma. Results of the study Organoleptic test results had a significant effect on the color, aroma and taste of the purple sweet potato buns produced. The highest values for color, aroma and taste were found in the T3 treatment (50% purple sweet potato flour and 50% wheat flour) with an average value of 4.25; 4.25 and 4.15

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