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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 9 Documents
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Search results for , issue "Vol 6, No 1 (2017): Edible" : 9 Documents clear
STUDI PEMBUATAN KUAH LAKSAN INSTAN DENGAN PERBANDINGAN BUBUK SANTAN DAN UDANG REBON SUNGAI Oktarini, Dwi; Suyatno, Suyatno; Yani, Ade Vera
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 6, No 1 (2017): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v6i1.631

Abstract

This Study of Making Instant Laksan Soup by Coconut Milk and the Powder of River Small Shrimp Comparison", using Completely Randomized Design (RAL) which were arranged in nonfactorial with coconut milk and the powder of river small shrimp comparison treatment factor with five levels factor treatment and repeated 4 (four) times. The parameters were observed in this study, includes chemical analysis of water content, fat content and protein content. Organoleptic tests include aroma, flavor, and color. The highest water content is in F0 treatment (coconut milk 60%: the powder of river small shrimp 0%) with an average value of 4.45%. The highest fat content contained in F0 treatment (60% coconut milk: the powder of river small shrimp 0%) with an average value of 2.74%. The highest protein content in F4 treatment (40% coconut milk: the powder of river small shrimp 20%). The value of the highest pleasure levels of instant laksan soup color was found in the F0 treatment (60% coconut milk: the powder of river small shrimp 0%) with an average value of 4.26 (preferred criteria). The value of the highest pleasure levels of instant laksan soup aroma was found in the F2 treatment (coconut milk 50%: the powder of river small shrimp 10%) with an average value of 4.13 (preferred criteria). The value of the highest pleasure levels of instant laksan soup flavor was found in F2 treatment (50% coconut milk: the powder of river small shrimp 10%) with an average value of 4.04 (preferred criteria).
KAJIAN MUTU DAN NILAI TAMBAH PERBANDINGAN KEONG SAWAH DAN JAMUR TIRAM PUTIH PADA PEMPEK LENJER Farado, Chairiel; Dasir, Dasir; Yani, Ade Vera
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 6, No 1 (2017): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v6i1.627

Abstract

Research on the topic "Quality Review and Analysis of the Added Value By Comparison Apple Snail (Pila ampullacea) and White Oyster Mushroom On Making Pempek Lenjer", using a randomized block design (RAK) which were arranged in a non factorial by comparison apple snail (Pila ampullacea) and white oyster mushroom factors which consists of five levels of treatment factor and repeated 4 (four) times. The parameters were observed in this study, chemical analysis includes the levels of protein and fiber content on pempek lenjer. Organoleptic test covering the aroma, taste and color with hedonic test and the level of elasticity with ranking test on pempek lenjer. While the analysis of the added value includes the added value on pempek lenjer from white oyster mushroom and apple snail. While organoleptic tests include aroma, taste and color with preference level test which conducted on pempek lenjer by comparison apple snail and white oyster mushroom. The highest protein content was found at S4 treatment (apple snail 100%: white oyster mushroom 0%) with an average value 14.02%. And the lowest protein content was found at S0 treatment (apple snail 0%: 100% white oyster mushroom) with an average value 5.98%. The highest fiber content was found at S0 treatment (apple snail 0%: 100% white oyster mushroom) with an average value 2.19% and lowest fiber content was found at S4 treatment (100% apple snail: white oyster mushroom 0%) with an average value 0.03%. The highest pleasure levels value of pempek lenjer aroma was found in S2 treatment (apple snail 50%: white oyster mushroom 50%) with an average value of 3.95 (rather preferred criteria). The highest pleasure levels value of pempek lenjer taste was found in S2 treatment (apple snail 50%: 50% of white oyster mushroom) with an average value 4.00 (preferred criteria). The highest pleasure levels value of the pempek lenjer colors was found in the treatment S1 (apple snail 0%: white oyster mushroom 100%) with an average value 4.30 (preferred criteria).
PENGARUH KONSENTRASI DAN BAGIAN TEPUNG BATANG, DAUN DAN BUNGA KECOMBRANG (Nicolaia spesiosa Horan) TERHADAP JUMLAH MIKROBA CUKO PEMPEK SELAMA PENYIMPANAN Andriansyah, Riki; Muchsiri, Mukhtarudin; Alhanannasir, Alhanannasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 6, No 1 (2017): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v6i1.632

Abstract

The aims of research to determined the total microbial of cuko pempek by preservatives such as flour stems, leaves and flowers kecombrang and to determine the organoleptic properties of the color, flavor and aroma cuko pempek before and after 12 days of storage. This research has been conducted in labaratorium Faculty of Agriculture, University of Muhammadiyah Palembang and the laboratory of Research and Industry Standards Palembang in July until August 2016. This study uses a randomized block design (RAK) arranged as factorial with the addition of flour treatment factor stems, leaves and flowers kecombrang on making cuko pempek which consists of three groups and consists of nine treatment factors were repeated three times. The parameters were observed in the study include chemical analysis (pH), microbiological (TPC and Gram Strain) and organoleptic (color, taste and aroma) cuko pempek based preference level using hedonic scale. Concentration flour stems, leaves and flowers kecombrang very significant effect on the number of microbes and organoleptic cuko pempek after storage. Treatment K3C3 (flour interest kecombrang 3%) had the lowest total microbes after 12 days of storage with the value of the average 1,10x 10² sel/g. best value preference level of the color, flavor and aroma cuko pempek after 12 days of storage are in treatment K3C3 (flour flower kecombrang 3%) with the average value color 3,55, flavor 4,00 dan aroma 3,75.
STUDI TENGGANG WAKTU PENGGUNAAN DAGING IKAN GABUS PADA PEMBUATAN PEMPEK LENJER Fajri, M.; Dasir, Dasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 6, No 1 (2017): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v6i1.628

Abstract

This study aims to know the effect of storage time limit catfish meat to protein content pempek lenjer gabus. Knowing fish meat storage time limit the influence of catfish to the organoleptic pempek lenjer Gabus fish. This study was conducted in laboratory Faculty of Agriculture, University of Muhammadiyah Palembang in May 2016 to the month of February 2017. This study uses a randomized block design (RAK) are arranged in a nonfactorial factors meat storage time limit of five catfish repeated treatments and four replications. The parameters observed in this study, for chemical analysis includes protein content pempek catfish. As for organoleptic observed variables including color, aroma, taste and level of resilience as well as physical test includes volume development. The grace period catfish meat storage very significant effect on the protein content pempek lenjer catfish. Treatment P0 (0 days of storage in the refrigerator / control) generates the highest protein content with an average value of 10.61%. The highest preference level value to the colors found in P4 treatment with an average value of 3.92 (criterion rather liked). A level of the highest value to the aroma, taste and level of resilience found in treatment P0 with average values of 4.12, 4.12 (criteria like) and 0.56 (a chewy criteria). The grace period catfish meat storage very significant effect on the volume of development pempek lenjer catfish. P4 treatment (8 days of storage in the refrigerator) produce the highest volume of development with an average value of 72.51%. Treatment P0 (0 days of storage in the refrigerator / control) produces good treatment and treatment P4 (8 days of storage in the refrigerator) produce treatment is still suitable for consumption. To obtain pempek lenjer catfish was good and rather preferred by the panelists are advised to use the treatment P3 (6 days of storage in the refrigerator).
KAJIAN PENGGUNAAN TEPUNG TAPIOKA DARI BERBAGAI VARIETAS UBI KAYU (Manihot esculenta Crantz.) DAN JENIS IKAN TERHADAP SIFAT SENSORIS PEMPEK Jayanti, Ulpa; Dasir, Dasir; Idealistuti, Idealistuti
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 6, No 1 (2017): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v6i1.633

Abstract

This study uses a Randomized Block Design (RAK) arranged as factorial consisting of two factors: the varieties of cassava and fish with six combinations treatment and repeated three times. The parameters observed in this study is the physical test includes elasticity and Expressible Moisture Content (EMC) test. While the organoleptic test includes the taste, flavour and color using hedonic test. The results of this study showed, the highest elasticity level of pempek found in interaction of V1J1 treatment (mango varieties and snakehead fish) with a value of 522.23 Newton and lowest in interaction of V3J2 treatment (mentik urang and varieties of Parangparang Fish) with a value of 339.91 Newton. The highest water holding capacity of pempek contained in interaction of V1J1 treatment (99.45%) and the lowest in interaction of V3J2treatment (96.80%). A sensory test of the highest level of pempek in treatment V1J1 (mango varieties and snakehead fish) with an average value of 4.00, which means preferred by 20 panelists.
SUBSTITUSI JAMUR TIRAM PUTIH (Pleurotus ostreatus Jacq.) SEBAGAI PENGGANTI IKAN PADA PEMBUATAN GETAS Irawan, Piter; Suyatno, Suyatno
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 6, No 1 (2017): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v6i1.629

Abstract

This study aims to determine the effect of substitution of white oyster mushroom (Pleurotus ostreatus Jacq.) As a substitute for fish in the manufacture of getas round. This research has been conducted in laboratory Faculty of Agriculture, University of Muhammadiyah Palembang in April 2016 until the month of February 2017. This study uses a randomized block design (RAK) are arranged in a nonfactorial with oyster mushroom substitution factor of five levels of treatment factors and repeated four times. The parameters observed in this study, for chemical analysis is the concentration of protein and moisture content. As for organoleptic tests include color, flavor, and aroma to test hedonic as well as the level of crispness with a ranking test on spherical brittle already fried. Substitution of white oyster mushroom (Pleurotus ostreatus Jacq.) Instead of fish highly significant effect on levels of protein and moisture content getas round. The protein content and the water content is highest at treatment P5 (oyster mushroom 90% and 10% starch) with an average value of 7.57% and 6.02%. While the protein content and low water levels in treatment P1 (oyster mushroom 10% and 90% starch) with an average value of 3.67% and 3.91%. The highest preference level value to the colors found in P1 treatment with an average value of 3.90 (criterion rather liked). Rated highest preference level of the flavor, aroma and crispiness level contained in P2 treatment with an average value of 4.10 (criteria like) and 3.95 (criterion rather liked) and 0.79 (crispy criteria once). To obtain a good getas round preferred by the panelists are advised to use the treatment P2 (white oyster mushroom 30% and 70% starch). For further research is recommended in the manufacture of ductile using other types of fungi that exist in Indonesia.
KARAKTERISTIK KIMIA, FISIKA DAN SENSORIS PEMPEK LENJER KERING DENGAN KONSENTRASI CaCl2 Saparudin, Arman; Murtado, A.D.
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 6, No 1 (2017): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v6i1.625

Abstract

This study aims to determine the effect of various concentrations of CaCl2 determine the characteristics of the chemical, physical and sensory pempek lenjer dry, knowing the role of CaCl2 treatment in the absorption of water and find out on how the use of CaCl2 concentration that produces pempek lenjer dry. This research was conducted in the laboratory of the Factulty of Agriculture, University of Muhammadiyah Palembang in April 2016 Until August 2016. This is study uses a randomized block design (RAK) are arranged in a fakorial with various concentrations of CaCl2 treatment factors in the manufacture of dry lenjer pempek consisting of six factors and the treatment was repeated four times. The parameters observed in this study is an analysis of the chemical include moisture and protein content, the analysis of physics include the degree of elasticity, water absorption pempek lenjer raw speed of water absorption pempek lenjer dry, long cooking time and volume development pempek lenjer dry and analysis of sensorilal attributes include aroma, color and flavor lenjer pempek dry. Treatment of various concentrations of CaCl2 very significant effect on the chemical charateristics (moisture and protein content), physics (the level of resilience, water absorption pempek lenjer raw speed of water absorption pempek lenjer dry, long cooking time and volume development pempek lenjer dry) and effect significant effect on sensory properties (aroma, colour and falvor) lenjer pempek dry. A level of the highest value to the aroma, colour and falvor pempek lenjer contained in C3 treatment with average values of 3.75, 3.90 and 3.95 are included criteria rather. Preffered Organoleptic test for aroma, colour and falvor Treatment C3 (CaCl2 concentration of 1.5% by weight of water immersion) have the highest preference level value than the treatment of C1, C2, C3, C4, C5 and C6 to get a good dry lenjer pempek authors suggest treatment should use C3 (CaCl2 concentration of 1.5% by weight of water immer.
STUDI BERBAGAI JENIS BAHAN PENGEMBANG TERHADAP REABSORPSI TEKWAN KERING IKAN GABUS H.K, Rio Danar; Dasir, Dasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 6, No 1 (2017): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v6i1.630

Abstract

This study aims to determine the use of various types of developer materials to snakehead fish dry tekwan reabsorption. This study was conducted in the laboratory of the Agriculture Faculty, University of Muhammadiyah and Industrial Research and Standards, Palembang in June 2016 to August 2016. Research on the topic "The Study of Various Types of Developer Materials to Snakehead Fish Dry Tekwan Reabsorption", using a randomized block design (RAK) which were arranged in a nonfactorial with 5 (five) levels of treatment factor which repeated 4 (four) times. The parameters were observed in this study, chemical analysis includes water content and protein content on a dry tekwan, physical tests include development volume and the level of elasticity using texture analyzer. While the organoleptic tests include aroma, taste and color with preference level test which conducted on dry tekwan which already reabsorbed and already cooked. The highest water content is in T2 treatment (CaCl2 addition of 1.0% by weight of snakehead fish and tapioca flour) has an average value of 5.73%. The highest protein content was found in treatment T2 (CaCl2 addition of 1.0% by weight of snakehead fish and tapioca flour) has an average value of 17.76%. The highest development volume percentage is in T1 treatment (NaHCO3 addition of 1.0% by weight of snakehead fish and tapioca flour) has an average value of 63.77. The highest level of elasticity was found in the T0 (without the addition of developer materials/control) have an average value of 576.73 newton. The value of the highest pleasure levels of snakehead fish tekwan aroma was found in the T4 treatment (addition of instant yeast 1.0% by weight of snakehead fish and tapioca flour) with an average value of 4.25 (preferred criteria). The value of the highest pleasure levels of snakehead fish tekwan taste was found in the T4 treatment (addition of instant yeast 1.0% by weight of snakehead fish and tapioca flour) with an average value of 4.15 (preferred criteria). The value of the highest pleasure levels of snakehead fish tekwan taste was found in the T2 treatment (CaCl2 addition of 1.0% of weight of snakehead fish and tapioca flour) with an average value of 4.20 (preferred criteria).
PENGARUH FORMULASI TEPUNG BATANG, DAUN DAN BUNGA KECOMBRANG (Nicolaia speciosa Horan) TERHADAP KARAKTERISTIK DAN DAYA SIMPAN CUKO PEMPEK Fitriansyah, Idil; Muchsiri, Mukhtarudin; Alhanannasir, Alhanannasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 6, No 1 (2017): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v6i1.626

Abstract

This research method is an experiment using a randomized block design (RAK) nonfactorial. Factors treatment which starch formulation stems, leaves and flowers kecombrang (F) and which consists of four (4) formulation of treatment and repeated 4 (four) times. Each treatment is F1 (Formulation Flour Trunk 1%: Leaves 2%: Interest 3%), F2 (Formulation Flour Trunk 2%: Leaves 3%: Interest 1%) F3 (Formulation Flour Trunk 3%: Leaves 1%: flowers 2%) F4 (Formulation Flour Trunk 2%: leaves 2%: 2% interest). The parameters observed in this study, for chemical analysis includes total acid and pH levels prior to storage on day 0 and after storage at day 12, while the organoleptic tests include color, flavor and aroma in cuko pempek prior to storage on day 0 and after storage at day 12 as well as physical observations done visually by looking at the signs of froth and viscosity changes during storage cuko pempek with intervals of 3 days until day 12. The results showed that the powder formulations influence stems, leaves and flowers kecombrang the characteristics and storability cuko pempek very significant effect on total acid before storage at day 0 and after storage on the 12th day, a very significant effect on the pH cuko pempek before storage at day 0 and after storage at day 12. The results of organoleptic test showed that the powder formulations influence stems, leaves and flowers kecombrang significantly affect aroma before storage at day 0 and after storage on the 12th day. No real effect on the taste cuko pempek prior to storage on day 0 and significantly affect flavor cuko pempek after storage on the 12th day and no real effect on the color cuko pempek before storage at day 0 and after storage at day 12. The test results storability by visual observation of the presence or absence of foaming and viscosity changes in cuko pempek during storage of 12 days all treatments showed no foam and no change of viscosity on cuko pempek generated during storage day 0 to day 12.

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