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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 106 Documents
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PENGARUH JENIS DAUN DAN PELARUT TERHADAP RENDEMEN EKSTRAK SAPONIN DAUN PEPAYA (CARICA PAPAYA LINN.) fithriyani, dina
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 10, No 1 (2021): 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.v10i1.3426

Abstract

Food safety issues can not be separated from the microbial pathogens that can cause health problems and food spoilage. Their presence in food product should be prevented and controlled. One of the efforts to improve food safety is the utilization of antimicrobial compounds, that can inhibit the growth of pathogenic microbes and food spoilage microorganism like Saponin. Saponins are triterpenic or steroidal glycosides which have many biological properties, and largely distributed in papaya leaves abundantly grown in Indonesia. This research aimed to compare the extraction procedure of saponin from papaya leaves by the difference of papaya leaves (young and old) and solvent (methanol, ethanol) that be used. The results showed that extraction by etanol provided higher yields (5.7 %) than by metanol (3.2 %). The yields of saponin-rich-extract from young and old leaves were not significantly different. Keywords: saponin, extract, ethanol, methanol, papaya leaves
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.
PERBANDINGAN SIRSAK DAN TEPUNG KETAN PADA DODOL SIRSAK YANG DIHASILKAN Tahufik, Ahmad Mada; Murtado, A.D.; Suyatno, Suyatno
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 2, No 1 (2013): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v2i1.517

Abstract

Penelitian ini bertujuan untuk memperoleh perbandingan sirsak dan tepung ketan dalam pembuatan dodol sirsak yang baik. Penelitian ini telah dilaksanakan di Laboratorium Fakultas Pertanian Universitas Muhammadiyah Palembang pada bulan Oktober 2012 sampai dengan Desember 2012. Metode penelitian ini menggunakan rancangan acak kelompok yang disusun secara non faktorial terdiri dari tiga tingkat faktor perlakuan dan diuji sebanyak lima kali. Dengan masing-masing perlakuan F1 (20% daging sirsak+40% tepung ketan+10% santan kelapa+30% gula merah), F2 (30% daging sirsak+30% tepung ketan+10% santan kelapa+30% gula merah) dan F3 (40% daging sirsak+20% tepung ketan+10% santan kelapa+30% gula merah). Parameter yang diamati dalam penelitian terdiri dari analisis kimia meliputi kadar air, kadar gula dan kadar vitamin C. Sedangkan uji organoleptik terdiri dari warna, rasa dan tekstur. Hasil penelitian menunjukkan bahwa perbandingan sirsak dan tepung ketan berpengaruh sangat nyata terhadap kadar air, kadar gula dan kadar vitamin C. Penilaian uji organoleptik menunjukkan bahwa perbandingan sirsak dan tepung ketan berpengaruh nyata terhadap warna, rasa dan tekstur dodol sirsak yang dihasilkan. Dari hasil penelitian disimpulkan bahwa perlakuan F3 menghasilkan dodol sirsak terbaik dengan kadar air (26,564 %), kadar gula (41,591 %) dan kadar vitamin C (10,933 mg/100g), warna (3,23), rasa (3,23), dan tekstur (3,58) dengan kriteria agak disukai oleh panelis.
EFEKTIFITAS ANTIMIKROBA TEPUNG BUNGA KECOMBRANG (Nicolaia spesiosa Horan) TERHADAP KARAKTERISTIK PERTUMBUHAN MIKROORGANISME CUKA PEMPEK SELAMA PENYIMPANAN Sari MZ, Rika Puspita; Suyatno, Suyatno; Anggareni, Mely
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 4, No 1 (2015): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v4i1.472

Abstract

Cuka pempek adalah saus pelengkap saat mengkonsumsi pempek, makanan kuliner khas palembang yang biasa disebut masyarakat palembang cuko pempek. salah satu upaya untuk memperpanjang umur simpan cuka pempek adalah dengan penambahan tepung bunga kecombrang. Penelitian ini bertujuan untuk mengetahui sejauhmana efektifitas antimikroba tepung bunga kecombrang terhadap karakteristik kurva pertumbuhan mikroorganisme cuka pempek ditinjau dari uji fisik, kimia dan mikrobiologi selama 12 hari masa penyimpanan. Metode yang digunakan yaitu rancangan deskriptif kualitatif dengan faktor perlakuan tanpa penambahan tepung bunga kecombrang (C0) dan perlakuan penambahan tepung bunga kecombrang dengan konsentrasi 3% (C3). Parameter yang diamati yaitu analisis mikrobiologi meliputi TPC dan uji strain, analisis kimia meliputi analisis kadar gula total dan nilai pH serta analisis fisik meliputi uji viskositas selama 12 hari masa penyimpanan. Dan untuk mengetahui korelasi antara total mikroba dengan gula total, pH dan viskositas maka dijelaskan dalam bentuk kurva perbandingan. Kurva jumlah total mikroorganisme didalam C0 terus meningkat secara cepat. Sedangkan kurva pertumbuhan mikrorganisme didalam C3 lebih stabil kemudian mulai meningkat dengan laju pertumbuhan yang lambat. Beberapa mikroorganisme yang terdapat di dalam cuka pempek adalah BAL, Pseudomonas,sp dan Sacharomycess cereviceae. Jumlah mikroorganisme pada cuka pempek berperan terhadap perubahan kadar gula total dan nilai pH selama penyimpanan. Meningkatnya jumlah mikroorganisme didalam cuka pempek akan menurunkan kadar gula total (C0 32,20 menjadi 29,93 0Brix dan C3 32,23 menjadi 29,97 0Brix) dan nilai pH (C0 4,47 menjadi 3,33 dan C3 4,46 menjadi 3,35). Dan hasil metabolit jenis mikroorganisme tertentu berperan terhadap perubahan viskositas seperti asam laktat oleh BAL, lendir oleh Pseudomonas. sp dan alkohol beserta air oleh Saccharomycess. Viskositas tertinggi C0 pada hari ke-7 yaitu 0,621 cP dan C3 pada hari ke-9 yaitu 0,556 cP.
PERBANDINGAN TEPUNG SUWEG DAN TEPUNG TAPIOKA DALAM PEMBUATAN MIE BASAH Nawawi, Ahmad; Muchsiri, Mukhtarudin; Suyatno, Suyatno
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 4, No 1 (2015): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v4i1.477

Abstract

Mie basah merupakan salah satu jenis makanan yang disukai masyarakat Asia dan telah menjadi pangan alternatif pengganti nasi. Pada umumnya mie basah dibuat dari bahan terigu dengan sedikit subtitusi tepung umbi-umbian, tetapi dalam penelitian ini mie basah seutuhnya dibuat dari bahan tepung umbi yaitu tepung suweg dan tapioka. Penelitian ini bertujuan untuk mengetahui perbandingan terbaik antara tepung suweg dan tepung tapioka dalam pembuatan mie basah. Hasil penelitian menunjukkan perbandingan tepung suweg dan tepung tapioka berpengaruh nyata terhadap kadar air, abu dan protein mie basah yang dihasilkan. Kadar air, abu dan protein tertinggi terdapat pada perlakuan M1 yaitu sebesar 67,929%, 1,29% dan 12,15%. Sedangkan yang terendah pada perlakuan M5 yaitu sebesar 59,163%, 0,52% dan 9,90%. Tingkat kesukaan panelis berdasarkan uji hedonik terhadap rasa, aroma dan warna yaitu diketahui perlakuan M5 memiliki nilai kesukaan rata-rata tertinggi terhadap aroma dan warna. Sedangkan untuk rasa, perlakuan M2 memiliki nilai rata-rata tertinggi. Untuk tekstur terbaik diperoleh pada perlakuan M3 dengan tekstur kenyal dan tidak lengket.
MEMPELAJARI KONDISI PENYIMPANAN DAN JENIS KEMASAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA UBI JALAR (Ipomea batatas Lamb) Dasir, Dasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 1, No 1 (2012): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v1i1.482

Abstract

Kerusukan pasca panen sangat berbeda dan banyak sekali dipengaruhi oleh faktor -faktor dalam bahan pangan seperti klon,umur panen,dan juga faktor luar seperti kelembaban,suhu ruang penyimpanan dan kecepatan aliran udara. Prosedur kerja penelitian ini dilaksanakan dalam dua tahap, yaitu sebagai berikut: 1) ubi jalar disortasi berdasarkan ukuran, kemudian dicuci bersih dan ditimbang dengan  berat tiap perlakuan adalah 1 kg. Kemudian ubi jalar dimasukkan dalam kemasan plastik polypropilen (K1), kantong polybag warna hitam (K2) dan karung goni (K3) kemudian dilakukan penyimpanan pada kondisi ruangan gelap (T1) dan ruangan terang (T2). Hasil penelitian menunjukkan rata-rata kadar air tertinggi  terdapat pada perlakuan T1K1 (89,520%), kadar air terendah pada T2K3 (74,450%), Rata-rata kadar gula  tertinggi  terdapat pada perlakuan T2K3 (8,804%), kadar gula terendah pada T1K1 (7,267 %). Rata-rata kerusakan tertinggi terdapat pada T2K3 (43,254%) dan terendah pada T1K1 (36,416 %).Hasil uji organoleptik tertinggi terhadap warna ubi jalar  terdapat pada T1K1 (3,196), terendah pada T2K3 (2,647). Hasil uji organoleptik terhadap rasa ubi jalar  terdapat pada T2K2 (3,380), terendah pada T1K1 (2,681)
ANALISIS PERBANDINGAN KUALITAS CUKO PEMPEK ASAM ASETAT DAN ASAM LAKTAT Gunawan, Edi; Murtado, A.D.; Muchsiri, Mukhtarudin
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 2, No 1 (2013): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v2i1.487

Abstract

This research used a completely randomized design (CRD) arranged Factorially which consists of six units experiment were repeated three times with each unit experiment A1 (200 ml acetic acid), A2 (250 ml acetic acid), A3 (300 ml acetic acid), A4 (200 ml lactic acid), A5 (lactic acid 250 ml), and A6 (300 ml lactic acid). The parameters which observed in this research consists of acid total, acidity, sugar total, and viscosity. The organoleptic consists of color, flavour and taste. The results showed that the acetic concentration and lactic acid was very  significant effect to the acid total, acidity, sugar total and viscosity. The organoleptic test showed that the acetic acid comparation and lactic acid have significantly effect for color, flavor and taste of cuko pempek. The conclution from this research showed that A2 unit experiment has the best result with acid total (2.38), acidity (4.54), sugar total (29.50), viscosity (1.01), color (3.24), flavour (3.08) and taste (3.36) which has grade three.
ANALISIS PERBANDINGAN CUKO PEMPEK DARI ASAM LAKTAT DAN YAKULT Wahyono, Lilik; Muchsiri, Mukhtarudin; Yani, Ade Vera
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 2, No 1 (2013): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v2i1.520

Abstract

The objective of this research to determine the optimally concentration of lactic acid and yakult to make cuko pempek. This research has done in the laboratory Agriculture Faculty of Muhammadiyah University Palembang it started from December 2012 to April 2013. This research used Completely Randomized Design (CRD) are arranged in Factorial which consists of six unit experiments were repeated three times for each treatment is A1 (lactic acid 200 ml concentration), A2 (lactic acid 250 ml concentration), A3 (lactic acid 300 ml concentration), A4 (yakult 200 ml concentration), A5 (yakult 250 ml concentration), and the treatment of A6 (yakult 300 ml concentration). The observed Parameters in this research was chemical analysis which consists of acid total, acidity (pH), sugars total, viscosity and lactid acid bacterium (BAL) viability. The organoleptic test of cuko pempek consists of color, flavor, and taste. The results showed that the coparation of of lactic acid concentration and yakult has very significant effect of acid total, acidity (pH), sugars total, viscosity and lactid acid bacterium (BAL) viability. The organoleptic test of the comparation from lactid acid and yakult of cuko pempek taste showed that A6 unit experiment for taste has very different significant effect with cuko pempek generally. The research conclusion showed that C6 unit experiment has the best cuko pempek with acid total (0.66%), acidity /pH (6.13), sugar total (28.97% brix), viscosity (1.31 cP), lactid acid bacterium (BAL) viability (5.6 E +04 CFU / ml of colony), color, flafor, and taste whit has grade three.
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.

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