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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 8 Documents
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Search results for , issue "Vol 3, No 1 (2014): EDIBLE" : 8 Documents clear
KARAKTERISTIK KIMIA, FISIKA DAN ORGANOLEPTIK CUKO PEMPEK BUBUK DARI BERBAGAI FORMULASI GULA SEMUT DAN SUKROSA CHEMICAL, PHYSICAL, AND ORGANOLEPTIC OF CUKO PEMPEK POWDER FROM SUGAR ANTS AND SUCROSE FORMULATION Syukri, Alhanannasir Syukri; Suyatno, Suyatno; Handi, M. Tri Handi
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 3, No 1 (2014): EDIBLE
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v3i1.145

Abstract

Sugar is an indispensable component in the manufacturing process cuko pempek, including in the manufacture of pempek cuko powder. This study aims to test the sugar ants and sucrose formulations against chemical properties, physical and organoleptic cuko pempek powder. This study used a randomized block design are arranged in a non fakorial formulation with treatment factors and sucrose sugar ants on making cuko pempek powder consisting of five factors and the treatment was repeated four times. Parameters observed in this study is the chemical analysis includes analysis of total sugar content and physical tests include viscosity and velocity soluble. As for organoleptic tests include flavor, color and scents cuko pempek powder by using multiple comparison test. Treatment formulation of sugar ants and sucrose on making cuko pempek powder very significant effect on the total sugar content and viscosity of soluble cuko pempek speed powder. Sugar content was highest in the treatment of C5 with an average value of 64.828%, the highest level of consistency found in the C1 treatment with an average value of 3.492 cPs and time is needed to dissolve the speed at which the C5 treatment 8.30 seconds. Multi-sensory test data flavor and scents, color cuko pempek powder obtained that treatment has treatment C1 sense of color, and aroma, no real different to the cuko pempek standard. Plural formulation test C1 has a flavor (37.50%), color (38.39%) and scents (46.43%), which is almost the same as the cuko pempek standard.
PENGARUH WAKTU BLANCHING DAN SUHU PENGERINGAN PADA PEMBUATAN TEPUNG BEKATUL satria perdana, Deni; Muchsiri, Mukhtarudin
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 3, No 1 (2014): EDIBLE
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v3i1.146

Abstract

This study aims to determine the moisture content, ash and carbohydrates bran flour blancing instant of time and the effect of drying temperature and determine the sensory characteristics of rice bran flour blancing instant of time and the effect of drying temperature. This study was conducted in laboratory of the Faculty of Agriculture, University of Muhammadiyah Palembang in July 2013 until December 2013. This study used a randomized block design (RBD) consisting of two factors, namely the treatment of blanching time and drying temperature and each made into a three-level treatment factor with nine treatment combinations were repeated three times. Parameters observed in this study is the chemical analysis includes analysis of carbohydrate content, ash content and moisture content. While the organoleptic tests include scents and colors using the friedman test (hendonik) . Effect of blanching time and temperature Drying On Making Wheat Bran Instant significant effect on levels of carbohydrates , moisture content and ash content of instant rice bran flour. Water content was highest in the treatment of B3 (blanching 15 minutes) with an average value of 7.436%, the highest ash content present in the B3 treatment (blanching 15 minutes) with an average value of 6.109% and carbohydrate content of instant rice bran flour was highest in treatment B3 (blanching 15 minutes) with an average value of 64.740%. Sensory test for color and aroma , the highest level of the color preferences of instant rice bran flour contained on B1S1 treatment interaction (5 min blanching time and drying temperature of 500C) with an average value of 4.25 (preferred criteria) and the highest level of joy to the aroma of rice bran flour instant contained on B1S1 treatment interaction (5 min blanching time and drying temperature 500C) with an average value of 3.83 (rather preferred criteria). 97.5 %). To get a good instant rice bran flour authors suggest you should use B1S1 treatment.
KARAKTERISTIK KIMIA DAN FISIK KENTANG SELAMA PENYIMPANAN DALAM KONDISI GELAP Murtado, A.D.
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 3, No 1 (2014): EDIBLE
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v3i1.147

Abstract

Bertujuan untuk: 1) menganalisis sifat kimia dan fisik kentang selama masa penyimpanan dalam kemasan pada kondisi gelap, 2) mengetahui jenis kemasan yang baik untuk masa penyimpanan, mengetahui umur simpan kentang dalam jenis kemasan pada kondisi gelap.Kentang yang digunakan adalah jenis kentang kuning dengan bobot 150 gr ± 5gr. Kentang setelah dilakukan pembersihan melalui pencucian dan di keringkan dengan di lap, kemudian kentang dimasukan dalam kemasan kantong polyetilen, kantong polybag dan karung goni.Selanjutnya disimpan dalam kondisi gelap. Pengamatan dilakukan pada awal penyimpanan (0 hari penyimpanan), umur 5 hari penyimpanan, 10 hari penyimpanan, 25 hari penyimpnan dan 20 hari penyimpanan. Pengamatan meliputi kadar air, kadar pati, kadar gula dan susut bobot kentang.Dilaksanakan di laboratorium kimia Fakultas Pertanian Universitas Muhammadiyah Palembang dan laboratorium Balai Penelitian dan Pengambangan Industri Palembang. Diperoleh bahwa selama masa penyimpanan 20 hari terjadi penurunan kadar air, kadar pati dan kadar gula. Kemasan polyetilen menunjukkan hasil yang lebih baik dibanding kemasan polybag dan kemasan karung goni.Akan tetapi kemasan polybag mampu mengurangi susut bobot terbaik disbanding kemasan polyetilen dan karung goni.
MEMPELAJARI PENGARUH KONSENTRASI DARI TEPUNG BUNGA KECOMBRANG (Nicolaia spesiosa Horan) SEBAGAI BAHAN PENGAWET ALAMI TERHADAP DAYA SIMPAN TAHU Hadiansyah, Firman; Suyatno, Suyatno
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 3, No 1 (2014): EDIBLE
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v3i1.152

Abstract

This study aims toStudy Effect ConcentrationOf Flour Flowers kecombrang (Nicolaiaspesiosa Horan) As Preservatives Natural to Power Save Know . This study was conducted in June 2014 to August 2014 in the laboratory of the Faculty of Agriculture, University of MuhammadiyahPalembang.The method used was a completely randomized design (RAL) are arranged in a non factorial with 5 (five) factor treatment concentration of flour kecombrang interest as a natural preservative know that repeated five (5) times. Each treatment with a concentration of as much as 0.00 % interest kecombrang0,00%,1%, 2%, 3%, 4%.The parameters observed in this study, for the analysis of the level of acidity (pH) and protein levels were tested before and after storage for 5 days and the visual observation of the odor, mold, slime and discoloration that occurs during the storage process. Organoleptic include,aroma, color and taste to know sebelumdan after 5 days of storage. of interest flour kecombrang significantly affect the color, aroma and flavor, to know before and after storage.Test storability visual observations to changes in smell , if there is mold , presence or absence of mucus and discoloration on out during 5 days of storage that has not changed is the T4 treatment (kecombrang interest flour concentration 4,00 %).
MEMPELAJARI CITARASA CUKO PEMPEK BUBUK DENGAN PENAMBAHAN ASAM SITRAT Farliansyah, Farliansyah; Suyatno, Suyatno; Alhanannasir, Alhanannasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 3, No 1 (2014): EDIBLE
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v3i1.148

Abstract

This research aims to study the effect of the addition of citric acid powder to taste cuko pempek and get the best treatment . This research was conducted in the laboratory of the Faculty of Agriculture, University of Muhammadiyah Palembang in July 2013 to December 2013. This study used a randomized block design (RBD ) are arranged in non- factor factorial with the addition of citric acid treatment consisting of five levels of treatment and repeated four times. Parameters observed in this study is the chemical analysis includes analysis of citric acid and pH levels , for the physical test is soluble viscosity and velocity , while for organoleptic test includes flavor, color and aroma cuko pempek powder by using multiple comparison test. Lowest levels of citric acid present in the A1 treatment (addition of citric acid 3g) with an average value of 0.469% , the highest pH found in the A1 treatment (addition of citric acid 3g) with an average value of 5.70. The rate was highest viscosity at A5 treatment (addition of citric acid 15g) with an average value of 2,271 cPs and speed pempek vinegar powder dissolves. Velocity is highest late in the A1 treatment (addition of citric acid 3 g) with an average value of 6.29 seconds. Test multiple comparison test sensory adding citric acid to the taste, color and aroma cuko pempek powder , found that treatment A1 has the taste, color and aroma of different unreal with cuko pempek comparator (cuko pempek standard) with the lowest average value of 28.45, 37.9%, 32.76%, which is almost the same as cuko pempek comparator (cuko pempek standard). cuko pempek To obtain powder authors suggest you should use the A1 treatment is the treatment of the addition of 3g of citric acid in powder 1000g pempek cuko materials.
PENAMBAHAN TEPUNG BUNGA KECOMBRANG (Nicolaia spesiosa Horan) SEBAGAI BAHAN PENGAWET ALAMI DALAM MEMPERPAJANG DAYA SIMPAN CUKO PEMPEK Eka Putra, Aan Novianus; Suyatno, Suyatno; Alhanannasir, Alhanannasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 3, No 1 (2014): EDIBLE
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v3i1.153

Abstract

The purpose of this research is to study the addition of flour kecombrang interest (Nicolaia spesiosa Horan) as a natural preservative in extending the shelf life cuko pempek. This research has been carried out in the Laboratory Alhamdulillah Faculty of Agriculture, University of Muhammadiyah Palembang April to August, 2014. This research method is experiment using a Rancangan Acak Kelompok (RAK). Factors adding flour research interest kecombrang (C) arranged in nonfaktorial which consists of four (4) treatment and repeated 4 (four) times. Each treatment with starch concentration kecombrang interest as much as 0%, 1%, 2% and 3%. The parameters observed in this study, for chemical analysis include total acid and pH levels before and after 12 days of storage, while the organoleptic tests include color, flavor and flavor in cuko pempek before and after storage for 12 days as well as physical observations done visually by looking signs of froth and viscosity changes during storage cuko pempek. Observations were made with a 3-day intervals until day 12. The results showed that the addition of flour kecombrang interest as a natural preservative very significant effect on the total acid before and after 12 days of storage, significantly affect the pH cuko pempek before storage of 12 days and a very significant effect on pH cuko pempek after 12 days of storage. Organoleptic test results showed that the addition of flour kecombrang not significant interest to the color before and after 12 days of storage, no real effect on the taste cuko pempek before storage of 12 days and significantly affect the taste cuko pempek after 12 days of storage and significantly affect the flavor cuko pempek before and after 12 days of storage. Test results storability by visual observation of the presence or absence of foam and viscosity changes during storage at cuko pempek 12 days on C3 treatment after 12 days of storage froth and yet there have been no changes in the viscosity of cuko pempek.
MEMPELAJARI PENGARUH PENAMBAHAN TEPUNG BUNGA KECOMBRANG (Nicolaia spesiosa Horan) SEBAGAI PENGAWET ALAMI TERHADAP DAYA SIMPAN BAKSO IKAN GABUS Yusuf, M.Handhi; Dasir, Dasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 3, No 1 (2014): EDIBLE
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v3i1.144

Abstract

This research aims to study the effect of adding flour to the shelf life of flowers kecombrang cork fish balls. This study was conducted in laboratory of the Faculty of Agriculture, University of Muhammadiyah Palembang in April 2014 through the month of December 2014. This study used a randomized block design (RAK) are arranged in a non fakorial with 5 (five) factors that repeated treatment as much as 5 (five) times. The level of treatment factor adding interest kecombrang flour used in this study are: T0 (Addition kecombrang flour 0,00%), T1 (addition of flour kecombrang 1.00%), T2 (addition of flour kecombrang 2.00%), T3 (The addition of flour kecombrang 3.00%) and, T4 (addition of flour kecombrang4.00%). Based on the results of measurements of water content and protein content meatballs before and after 5 days of storage showed that the concentration of flour kecombrang interest as a natural preservative very significant effect on the moisture content and protein content meatballs before and after 5 days of storage. The highest water levels before 5 days of storage are in treatment T4 (adding flour kecombrang interest 4.00%) with an average value of 68.054% and the lowest on the T0 (adding flour kecombrang interest 0,00%) with an average value of 66 , 269%. The highest water levels after 5 days of storage are on the T0 (adding flour kecombrang interest 0,00%) with an average value of 73.219% and the lowest in treatment T4 (adding flour kecombrang interest 4.00%) with an average value of 72.539 %. The highest protein content before 5 days of storage are in treatment T4 (adding flour kecombrang interest 4.00%) with an average value of 12.32% and the lowest on the T0 (adding interest flour kecombrang 0.00%) with a mean value average 12.02%. The highest protein content after 5 days of storage are in treatment T4 (adding flour kecombrang interest 4.00%) with an average value of 11.62% and the lowest on the T0 (adding interest flour kecombrang 0.00%) with a mean value average 9.19%. Organoleptic taste, flavor, color and elasticity retributions cork fish balls before and after storage on average preferably at T4 treatment (adding flour kecombrang interest 4.00%).
PEMBUATAN KOMPON KARET DENGAN MENGGUNAKAN PEWARNA ALAMI MANUFACTUREOF RUBBER COMPOUND WITH NATURAL DYES ADDITION Rahmaniar, Rahmaniar; Rejo, Amin; Priyanto, Gatot; Hamzah, Basuni
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 3, No 1 (2014): EDIBLE
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v3i1.149

Abstract

Pembuatan kompon karet agar dihasilkan barang jadi karet yang layak digunakan terlebih dulu karet mentah dicampur dengan bahan kimia lainnya seperti bahan pengisi, bahan pelunak dan bahan pewarna. Penelitian ini bertujuan untuk mendapatkan konsentrasi optimal variasi bahan pewarna alami dan mengkaji karakteristik kompon karet yang dihasilkan.Penelitian dan pengujian laboratorium dilaksanakan di Balai Riset dan Standardisasi Industri Palembangdan PT. Kobe Internasional Mandiri Bandung. Penelitian ini menggunakan konsentrasi pewarna 5 phr dan 4 (empat) variasi pewarna yaitu Formula A : Tepung kulit manggis, Formula B : Tepung kunyit, Formula C : Tepung kayu secang dan Formula D : Pewarna sintetis sebagai kontrol. Parameter yang diamati modulus (%), ketahanan usang dengan parameter Kekerasan, Shore A, tegangan putus, kg/cm2), modulus %, perpanjangan putus (%),parameter ketahanan retak lentur dan analisa warna. Hasil penelitian menunjukkan bahwa Perlakuan yang baik adalah formula C : Tepung kayu secang dengan hasil uji Modulus sebesar 29%, Ketahanan usang untuk parameter kekerasan 43 shore A, tegangangan putus :171kg/cm2 , modulus : 29%, perpanjangan putus : 943%, , ketahanan retak lentur menunjukkan kompon karet tidak retak dan hasil tingkat kecerahan warna ?L* : 15,0, ?a* : -15,4 dan ?b* : 26,74.

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