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Food Technology and Halal Science Journal
Published by Universitas Muhammadiyah Malang
ISSN : 27462730     EISSN : 26216043     DOI : https://doi.org/10.22219/fths
Core Subject : Health, Science,
Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology
Food Technology and Halal Science Journal (FTHS) receiving and publishing articles in the form of research (scientific article) in the field of food science, technology, and food safety. Moreover, this journal bridges the gap between research and practice, providing information, ideas, and opinion, in addition to critical examinations of food science and technology. Research scope consisted of: Food Processing Food Chemistry Functional Food Food Biotechnology Food Microbiology Halal Food
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 118 Documents
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Formulation and Antioxidant Test of Baby Instant Porridge with Kepok Banana Flour and Tempe Sukardi Sukardi; Selvy Triskiana Wista; Vritta Amroini Wahyudi
Food Technology and Halal Science Journal Vol. 4 No. 2 (2021): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (267.666 KB) | DOI: 10.22219/fths.v4i2.16502

Abstract

Commercial instant porridge generally chooses to use rice flour as a carbohydrate source, including instant porridge specifically for babies. The high current consumption of rice is encouraging various food diversification efforts to avoid dependence on one commodity. Kepok banana flour can be used as a substitute for carbohydrates in instant baby porridge, mainly from rice flour and tempe as a source of protein. Banana leaves and teak leaves were chosen as a wrapper for tempe to affect the chemical and organoleptic properties of instant baby porridge. The purpose of this study was to obtain instant baby porridge products which have nutritional value according to the SNI 01-71111.1-2005 standards regarding complementary foods. This study used a completely randomized design (CRD), consist of tempe packaging, namely banana leaves and teak leaves, which were carried out three times using the pairwise difference test (t-test) as a statistical test. Instant baby porridge with tempe treatment packed with banana leaves is an instant baby porridge that is closest to SNI 01-7111.1-2005 concerning complementary feeding with a moisture content value of 18.89%, ash content 2.71%, protein content 6.66%, fat content 16.96%, carbohydrate content 54.77%, 76.70% antioxidant activity, and the highest preference level with a value of 4.87
Pengaruh Substitusi Ubi Jalar Putih, Kuning dan Ungu Terhadap Karakteristik Fisikokimia dan Organoleptik Donat Isi Silfi Ernayanti; Sukardi Sukardi; Damat Damat
Food Technology and Halal Science Journal Vol. 4 No. 2 (2021): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (208.536 KB) | DOI: 10.22219/fths.v4i2.16591

Abstract

Abstract. Sweet potato is a local food that is easily found in Indonesia. Sweet potatoes contain vitamins, fiber, antioxidants and are also low in calories. Processing of sweet potato-based food products is also still limited, it is necessary to make an effort to increase the selling value of sweet potato. Making donuts substituted with sweet potatoes is one way to achieve diversification of sweet potato-based local food, in addition to reducing the use of wheat flour. The purpose of this study was to determine the effect of white, yellow and purple sweet potatoes and the effect of sweet potato pasta and flour on the physicochemical and organoleptic characteristics of stuffed donuts. This study used statistical analysis with a factorial randomized block design. Some of the treatments given in this study were types of white, yellow and purple sweet potatoes as well as substitution of 25% sweet potato pasta and 7.5% sweet potato flour. Based on the results of the study, it was known that the treatment of various types of sweet potato pasta and flour had no effect on water content, fat content, protein content, flavonoid content, aroma, texture and taste of stuffed donuts, but the treatment of white, yellow and purple sweet potatoes had an effect on antioxidant activity. and the color of the filling donut. The best treatment based on the physicochemical characteristics of antioxidant activity 74.9% and color organoleptic test 4.36, texture 4.28 and taste 4.52 obtained from yellow sweet potato paste treatment of 25% on donut dough. Keywords: donuts, effect, flour, paste, sweet potatoes.   Abstrak. Ubi jalar merupakan pangan lokal yang mudah ditemukan di Indonesia. Ubi jalar mengandung vitamin, serat, antioksidan dan juga rendah kalori. Pengolahan produk pangan berbasis ubi jalar juga masih terbatas, maka perlu dilakukan suatu upaya untuk menambah nilai jual dari ubi jalar. Pembuatan donat yang disubstitusi dengan ubi jalar merupakan salah satu cara mewujudkan diversifikasi pangan lokal berbasis ubi jalar, selain itu juga untuk mengurangi penggunaan tepung terigu. Tujuan penelitian ini untuk mengetahui pengaruh ubi jalar putih, kuning dan ungu serta pengaruh ubi jalar pasta dan tepung terhadap karakteristik fisikokimia dan organoleptik donat isi. Penelitian ini menggunakan analisis statistik dengan metode rancangan acak kelompok (RAK) faktorial. Beberapa perlakuan yang diberikan pada penelitian ini adalah jenis ubi jalar putih, kuning dan ungu serta substitusi ubi jalar pasta 25% dan ubi jalar tepung 7,5%. Berdasarkan hasil penelitian diketahui bahwa perlakuan berbagai jenis ubi jalar pasta dan tepung tidak berpengaruh terhadap kadar air, kadar lemak, kadar protein, kadar flavonoid, aroma, tekstur serta rasa donat isi, namun perlakuan jenis ubi jalar putih, kuning dan ungu berpengaruh terhadap aktivitas antioksidan dan warna donat isi. Perlakuan terbaik berdasarkan karakteristik fisikokimia aktivitas antioksidan 74.9% dan uji organoleptik warna 4.36, tekstur 4.28 dan rasa 4.52 diperoleh dari perlakuan pasta ubi jalar kuning sebesar 25% pada adonan donat. Kata kunci: donat, pasta, pengaruh, tepung, ubi jalar
Pengaruh Waktu dan Suhu Pengeringan Menggunakan Pengering Kabinet dalam Pembuatan MOCAF (Modified Cassava Flour) dengan Fermentasi Ragi Tape Aisah Aisah; Noor Harini; Damat Damat
Food Technology and Halal Science Journal Vol. 4 No. 2 (2021): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (206.194 KB) | DOI: 10.22219/fths.v4i2.16595

Abstract

Abstract. The purpose of this study, to see the interaction of the effect of drying time and temperature of the carbohydrate content of carbohydrates, the interaction of the effect of coordinated time and temperature on mocaf, and the effect of time and optimal drying temperature of mocaf. The study used a factorial randomized block design with a factor of 1, namely the drying time (8 hours, 12 hours, 24 hours) and factor 2, namely the drying temperature (50°C, 70°C, 80°C). The preliminary stage of this research is soaking the cassava chips with 5% salt. The next step is making yeast fermentation mocaf with drying time and temperature treatment using a cabinet dryer. The parameters analyzed were moisture content, ash content, fat content, protein content, carbohydrate content, and color content. The results showed that the treatment of drying time of 8 hours and drying temperature of 70°C is the best treatment measured by the De Garmo test. The test results showed that the treatment had a water content of 10.08%, a protein content of 0.73%, a fat content of 0.06%, an ash content of 8.35%, carbohydrate content of 80.75%, a brightness level (L) is -11.6, the level of redness (a +) is 3.85, and the level of yellowness (b +) is 9.3. Keywords: Drying Temperature, Drying Time, Modified Cassava Flour, Yeast Tape     Fermentation   Abstrak. Tujuan penelitian ini, untuk mengetahui interaksi pengaruh perlakuan waktu dan suhu pengeringan terhadap kadar karbohidrat mocaf, mengetahui interaksi pengaruh perlakuan waktu dan suhu pengeringan terhadap kecerahan mocaf dan mengetahui interaksi pengaruh waktu dan suhu pengeringan mocaf yang optimal. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial (RAK Faktorial) dengan faktor 1 yaitu perlakuan waktu pengeringan (8 jam, 12 jam, 24 jam) serta faktor 2 yaitu suhu pengeringan (500C, 700C, 800C). Tahap pendahuluan penelitian ini adalah perendaman chips singkong dengan 5% garam. Tahap selanjutnya adalah pembuatan mocaf fermentasi ragi tape dengan perlakuan waktu dan suhu pengeringan menggunakan pengering kabinet. Parameter yang dianalisis yaitu kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat dan kadar warna. Hasil Penelitian menunjukkan perlakuan waktu pengeringan 8 jam dan suhu pengeringan 700C merupakan perlakuan terbaik yang diukur dengan uji De Garmo. Hasil uji menunjukkan bahwa perlakuan tersebut memiliki kadar air sebesar 10,08%, kadar protein sebesar 0,73%, kadar lemak sebesar 0,06%, kadar abu sebesar 8,35%, kadar karbohidrat sebesar 80,75%, tingkat keceraha (L) sebesar -11,6, tingkat kemerahan (a +) sebesar 3,85, serta tingkat kekuningan (b +) sebesar 9,3. Kata kunci: Fermentasi Ragi Tape, Modified Cassava Flour, Suhu Pengeringan, Waktu Pengeringan
Efek Penggunaan Tepung Daun Ubi Jalar Ungu Dan Tepung Daun Ubi Jalar Kuning Terhadap Karakteristik Fisikokimia, Organoleptik Dan Aktivitas Antioksidan Pada Cookies Olga Olivia Maretta; Sukardi Sukardi; Sri Winarsih
Food Technology and Halal Science Journal Vol. 4 No. 2 (2021): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (266.304 KB) | DOI: 10.22219/fths.v4i2.16603

Abstract

Abstract. Utilization of sweet potato as a food product has been commonly carried out and the nutrients in it have been known. This is what underlies the existence of food diversification using sweet potato leaves. Sweet potato leaves contain B vitamins, iron, calcium, zinc and protein, besides that sweet potato leaves are a source of natural antioxidants such as β-carotene, anthocyanins, phenolic acids, tannins, polyphenols, including lutein. Utilization of sweet potato leaves into processed products, one of which is by flouring sweet potato leaves as a substitute for cookies. The research design was carried out using a random nested block design, consisting of two factors. The first factor as a nest was purple sweet potato leaves and yellow sweet potato leaves. Second factor as a nesting factor is the formulation of cookies with the substitution of sweet potato leaf flour with different levels (3.3g, 6.6g, 9.9g, 13.2g). Observation parameters include moisture content, ash content, fat content, protein content, total carbohydrates, antioxidant activity, texture, organoleptics (taste, color, preferences, aroma, aftertaste). The results of this study indicate an effect on ash content and protein content in different varieties. In the treatment of different formulations, it is known that there is an effect on moisture, carbohydrate, and protein content. The effect of adding purple sweet potato leaf flour and yellow sweet potato leaf flour in this study affected organoleptics including taste, color, aroma, preferences, and aftertaste. The treatment of cookies with the addition of sweet potato leaf flour with the highest ash content was 2.83%, the lowest water content was 1.51%, the highest protein content was 31.07%, and the largest carbohydrate content was 41.04%. Keywords: antioxidant, processed, sweet potato leaves   Abstrak. Pemanfaatan ubi jalar sebagai produk pangan telah umum dilakukan dan telah diketahui zat gizi didalamnya. Hal inilah yang mendasari adanya diversifikasi pangan dengan menggunakan daun ubi jalar. Daun ubi jalar mengandung vitamin B, zat besi, kalsium, zinc dan protein, selain itu daun ubi jalar merupakan sumber antioksidan alami seperti ß-­carotene, antosianin, asam fenolik, tannin, polifenol, termasuk lutein. Pemanfaatan daun ubi jalar menjadi produk olahan, salah satunya dengan menepungkan daun ubi jalar untuk substitusi cookies. Penelitian ini menggunakan Rancangan Acak Kelompok Tersarang (Nested) terdiri atas dua faktor. Faktor 1 sebagai sarang yaitu jenis daun, faktor 2 sebagai faktor yang tersarang yaitu formulasi dengan level yang berbeda (3,3g, 6,6g, 9,9g, 13,2g). parameter pengamatan meliputi kadar air, kadar abu, kadar lemak, kadar protein, karbohidrat total, aktivitas antioksidan, daya patah, dan organoleptic (rasa, aroma, warna, aftertaste, dan skoring). Hasil dari penelitian ini diketahui bahwa adanya pengaruh dari penggunaan jneis daun ubi jalar yang berbeda meliputi kadar abu dan kadar protein sedangkan pengaruh dari formulasi terhadap karakter fisikokimia meliput kadar air, kadar karbohidrat dan protein. Pada organoleptiknya jenis maupun formulasi berpengaruh nyata terhadap rasa, warna, skoring, aftertaste, dan aroma. Kata kunci: antioksidan, cookies, daun ubi jalar ungu dan daun ubi jalar kuning
Kajian Pemberian Sari Kecambah Kacang Hijau (Vigna radiata L.) dan Sari Ubi Jalar Ungu (Ipomea batatas L.) Terhadap Mutu Nata De Coco Elfi Anis Saati; Rista Anggriani; Anggie Audya Arwinda Rudiawaty
Food Technology and Halal Science Journal Vol. 4 No. 2 (2021): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (243.661 KB) | DOI: 10.22219/fths.v4i2.16606

Abstract

Abstract. Nata de Coco is a fermented food product with coconut water as based ingredient which gives sugar as carbon source and ZA as nitrogen sources. ZA is known as a chemical ingredient and mug bean sprouts is natural ingredients which contain 20.5-21% of nitrogen that can replace ZA. Nata de Coco is a product with low antioxidants, so it needs other ingredients to increase the antioxidant that is purple sweet potatoes known contain high antioxidant. Randomized block design (RBD) with 2 factors and 2 repetitions. The best treatment is H1J2 (7.5% mung bean sprouts essence and 30% purple sweet potatoes essence) with yield values 40.22%, thickness 9.80 mm, brightness (L) 48.15, redness (a+) 3.75, blueness (b-) 4.25, antioxidant activity values 18.50%, crude fiber content 2.49%, taste 2.80 (less good), texture 4.48 (neutral), color 2.72 (less attractive), anthocyanin total 1,335 mg/L.Keywords: Mung Bean Sprouts, Nata de Coco, Purple Sweet Potatoes Abstrak. Nata de Coco merupakan produk pangan hasil fermentasi berbahan dasar air kelapa yang membutuhkan gula sebagai sumber karbon dan ZA sebagai sumber nitrogen. ZA dikenal sebagai bahan kimia dan kecambah kacang hijau mengandung 20,5-21% nitrogen yang dapat digunakan untuk menggantikan ZA. Nata de Coco merupakan produk dengan kandungan antioksidan yang rendah, sehingga membutuhkan bahan lain untuk meningkatkan antioksidan yaitu ubi jalar ungu yang diketahui memiliki antioksidan yang tinggi. Rancangan Acak Kelompok (RAK) dengan 2 dan 2 ulangan. Perlakuan terbaik adalah H1J2 (sari tauge 7,5% dan sari ubi ungu 30%) dengan nilai rendemen 40,22%, tebal 9,80 mm, kecerahan (L) 48,15, kemerahan (a +) 3, 75, kebiruan (b-) 4,25, nilai aktivitas antioksidan 18,50%, kadar serat kasar 2,49%, rasa 2,80 (kurang baik), tekstur 4,48 (netral), warna 2,72 (kurang baik) menarik), antosianin total 1.335 mg / L. Kata Kunci: Kecambah Kacang Hijau, Nata de Coco, Ubi Jalar Ungu
Efektivitas Ekstrak Daun Mangga Dengan Etanol 96% sebagai Pengawet Alami Terhadap Masa Simpan Ikan Lemuru Pada Suhu Rendah Bahtyar Hardyansyah Syihab; Damat Damat; Joko Susilo Utomo
Food Technology and Halal Science Journal Vol. 4 No. 2 (2021): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (197.887 KB) | DOI: 10.22219/fths.v4i2.16654

Abstract

Abstract. Indonesia is the highest fish producer in the world after China and Peru. Fish is a food that is easily damaged, one of which is lemuru fish, which is a fish with high production yields in Indonesia, therefore it is necessary to preserve lemuru. Preservation is a way to prevent damage to lemuru fish, one way is preservation using mango leaf extraction. Mango leaves contain substances that are antibacterial. This study aims to analyze the effectiveness of mango leaf extract as a natural preservative on the shelf life of lemuru fish at low temperatures. The research was carried out at the UPT Laboratory for Quality Testing and Development of Marine and Fisheries Products in Banyuwangi (PMP2KP). The research was conducted using factorial Completely Randomized Design (CRD) method. The mango leaf extract was treated with a dose of 0%, 10%, 20% and 30% soaking time for 30 minutes, then stored at low temperature (5 ^ ° C -10 ^ ° C). Observations were made on day 0, 2 and 4 for lemuru. The parameters observed included microbiology, namely TPC, chemistry, namely protein content, water content, pH and histamine and also organoleptic testing. The results showed that the use of mango leaf extract with a concentration of 20% in lemuru during low temperature storage had the longest shelf life of up to two days with a total bacterial value of 8.4 x10 ^ 3 cfu / g, the degree of acidity of 6.32 levels of protein. 17.28%, water content of 73.31% and histamine 30.11 ppm. Keywords: histamine, lemuru fish, mango leaf extract, moisture content, protein.   Abstrak. Indonesia merupakan penghasil ikan tertinggi di dunia setelah China dan Peru. Ikan merupakan salah satu bahan pangan yang mudah rusak salah satunya adalah ikan lemuru merupakan ikan dengan hasil produksi cukup tinggi di Indonesia maka dari itu perlu pengawetan ikan lemuru. Pengawetan merupakan cara untuk mencegah kerusakan pada ikan lemuru, salah satu cara adalah pengawetan dengan menggunakan ekstraksi daun mangga. Daun mangga memiliki kandungan zat yang bersifat antibakteri. Penelitian ini bertujuan untuk menganalisis efektivitas ekstrak daun mangga sebagai pengawet alami terhadap masa simpan ikan lemuru pada suhu rendah. Penelitian dilaksanakan di Laboratorium UPT Pengujian Mutu dan Pengembangan Produk Kelautan dan Perikanan Banyuwangi (PMP2KP). Penelitian dilakukan menggunakan metode Rancangan Acak Lengkap (RAL) faktorial. Perlakuan ekstrak daun mangga dengan dosis 0%, 10%, 20% dan 30% lama perendaman 30 menit, kemudian disimpan pada suhu rendah (  - ). Pengamatan dilakukan pada hari ke 0, 2 dan 4 untuk ikan lemuru. Parameter yang diamati meliputi mikrobiologi yaitu TPC, kimia yaitu kadar protein, kadar air, pH dan histamine dan juga pengujian organoleptik. Hasil penelitian menunjukkan bahwa penggunaan ekstrak daun mangga dengan konsentrasi 20% pada ikan lemuru selama penyimpanan suhu rendah memiliki masa simpan yang paling lama yaitu hingga dua hari dengan nilai total bakteri 8,4 x  cfu/g, derajat keasaman 6,32 kadar protein 17,28%, kadar air 73,31% dan histamine 30,11 ppm. Kata kunci: kadar air, ekstrak daun mangga, histamin, ikan lemuru, protein.
Pengaruh Konsentrasi dan Lama Perendaman Dalam Larutan Kapur Sirih Terhadap Kualitas Tepung Bonggol Pisang Kepok dan Pengaplikasian Pada Cookies Fawwaz Akbar Al Amin; Noor Harini; Sri Winarsih; Okta Pringga Pakpahan
Food Technology and Halal Science Journal Vol. 5 No. 1 (2022): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v5i1.18758

Abstract

Abstract. Kepok banana tuber flour is made from banana tuber and carried out various processes, namely separation from root fibers, chopping, soaking with a solution of whiting to prevent discoloration/browning, washing, draining, drying and sifting. Cookies are foods made from low protein flour, eggs, sugar, and butter. The purpose of this study was to determine the interaction and influence of differences in concentration and duration of soaking whiting solution on the quality of kepok banana tuber flour and to determine the best quality sensory cookies formulations.This research was conducted in 2 stages. The first stage was the manufacture of kepok banana tuber flour using a factorial Randomized Block Design with 2 replications. The first factor is the concentration of whiting solution (5, 10 and 15%) and the second factor is the soaking time (30, 60 and 120 minutes). Stage 2 is making cookies using a simple randomized block design , namely the comparison of the composition of low protein wheat flour and kepok banana tuber flour with 4 levels (100%: 0%, 85%: 15%, 70%: 30%, and 55%: 45%). The results showed that in step 1 the difference in the concentration of whiting solution had a significant effect on water content, ash content, fat content and protein content. While the immersion time significantly affects the level of brightness (L), water content, ash content, fat content. The best kepok banana tuber flour is F2T1 with a brightness level (L) of 71.4, water content 6.2%, ash content 6.7%, fat content 4.1%, protein content 3.2% and carbohydrates 79.9 %. In stage 2, the best formulation for cookies was P1 (15% banana kepok tuber flour: 85% wheat flour) with an organoleptic score of 8 (very attractive), aroma 7.3 (liked), taste 7.8 (very good) and texture 7.9 (very crunchy). Keywords: banana tuber, betel lime, brightness, browning, cookies. Abstrak.Tepung bonggol pisang kepok adalah tepung yang terbuat dari bonggol pisang dan dilakukan berbagai proses yaitu pemisahan dari serabut akar, perajangan, perendaman dengan larutan kapur sirih untuk mencegah perubahan warna/browning, pencucian, penirisan, pengeringan dan pengayakan. Cookies merupakan makanan yang terbuat dari tepung terigu protein rendah, telur, gula, dan mentega. Tujuan dari penelitian ini adalah mengetahui interaksi dan pengaruh dari perbedaan konsetrasi dan lama perendaman larutan kapur sirih terhadap kualitas tepung bonggol pisang kepok serta mengetahui formulasi kualitas terbaik sensoris cookies. Penelitian ini dilakukan dalam 2 tahapan. Tahapan pertama adalah pembuatan tepung bonggol pisang kepok menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan 2 kali ulangan. Faktor 1 adalah konsentrasi larutan kapur sirih (5, 10 dan 15%) dan faktor kedua adalah waktu lama perendaman (30, 60 dan 120 menit). Tahapan 2 adalah pembuatan cookies menggunakan Racangan Acak Kelompok (RAK) sederhana yaitu perbandingan komposisi tepung terigu protein rendah dan tepung bonggol pisang kepok dengan 4 level (100%:0%, 85%:15%, 70%:30%, dan 55%:45%). Hasil penelitian menunjukkan pada tahap 1 perbedaan konsentrasi larutan kapur sirih berpengaruh nyata terhadap kadar air, kadar abu, kadar lemak dan kadar protein. Sedangkan lama waktu perendaman berpengaruh nyata terhadap tingkat kecerahan (L), kadar air, kadar abu, kadar lemak. Tepung bonggol pisang kepok terbaik adalah F2T1 dengan nilai tingkat kecerahan (L) 71,4, kadar air 6,2%, kadar abu 6,7%, kadar lemak 4,1%, kadar protein 3,2% dan karbohidrat 79,9%.  Pada tahap 2 cookies formulasi terbaik adalah P1 (15% tepung bonggol pisang kepok : 85% tepung terigu) dengan skor organoleptik kenampakan 8 (sangat menarik), aroma 7,3 (suka), rasa 7,8 (sangat enak) dan tekstur 7,9 (sangat renyah). Kata kunci: bonggol pisang, browning, cookies, kapur sirih, tingkat kecerahan  
Karakteristik Fisikokimia Fruit Leather Apel Manalagi (Malus sylvestris) dengan Penambahan Ekstrak Bunga Telang (Clitoria ternatea) dan Gum Arab Siti Rima Pratiwi Putri; Elfi Anis Saati; Damat Damat
Food Technology and Halal Science Journal Vol. 5 No. 1 (2022): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v5i1.18759

Abstract

Abstract.  Manalagi apple is  Malanglocal apple that has high pectin content,so it has potential to be processed into fruit leather. However, manalagi apple fruit leather has unattractive color and weak plasticity. The solution that can be used are using natural dye from anthocyanin pigment of butterfly pea flower and gum arabic as hydrocolloid. This research was conducted to determine the interaction, effect and best treatment of differences in concentration of butterfly pea flower extract and gum arabic on the physicochemical characteristics of manalagi apple fruit leather. This study used factorial randomized block design. Factor I is the concentration of butterfly pea flower extract, namely T0 (0%), T1 (5%), T2 (10%), T3 (15%), while the factor II is the concentration of gum arabic, namely G1 (0.9%), G2 (1.2%), G3 (1.5%) with consistent concentration of manalagi apple slurry. The results showed there is interaction between concentration of butterfly pea flower extract and gum arabic on organoleptic scores of manalagi apple fruit leather. Concentration of butterfly pea flower extract significantly affects pH, tensile strength, color intensity, antioxidant activity and organoleptic scores of fruit leather. Concentration of gum arabic significantly affects water content, pH, tensile strength and organoleptic scores of fruit leather. The combination of T3G3 (butterfly pea flower extract 15% and arabic gum 1,5%) treatment produce the best fruit leather which has attractive appearance (3,92), apple-specific aroma (3,64) and delicious taste (3,68), water content 13.23%, pH value 3.91, tensile strength 26.35 N, brightness level (L) 41.4, redness level (a+) +6.7, bluish level (b-) -0.6, antioxidant activity 90.62% and total anthocyanin 1.06 mg/L. Abstrak. Apel manalagi merupakan apel lokal Malang dengan kandungan pektin tinggi, sehingga berpotensi diolah menjadi fruit leather. Namun fruit leather apel manalagi memiliki kekurangan pada warna dan tekstur. Solusi yang dapat digunakan adalah penggunaan pewarna alami dari pigmen antosianin bunga telang dan gum arab sebagai hidrokoloid. Penelitian ini bertujuan untuk mengetahui interaksi, pengaruh dan perlakuan terbaik dari perbedaan konsentrasi penambahan ekstrak bunga telang dan gum arab terhadap karakteristik fisiokimia fruit leather apel manalagi. Penelitian menggunakan Rancangan Acak Kelompok (RAK) faktorial. Faktor 1 ialah konsentrasi ekstrak bunga telang yaitu T0 (0%), T1 (5%), T2 (10%), T3 (15%), sedangkan faktor II ialah konsentrasi gum arab yaitu G1 (0,9%), G2 (1,2%), G3 (1,5%) dengan konsentrasi bubur apel manalagi yang konsisten. Hasil penelitian menunjukkan, bahwa terdapat interaksi konsentrasi ekstrak bunga telang dan gum arab terhadap skor organoleptik fruit leather. Perbedaan konsentrasi ekstrak bunga telang berpengaruh nyata terhadap pH, kuat tarik, intensitas warna, aktivitas antioksidan dan skor organoleptik fruit leather. Perbedaan konsentrasi gum arab berpengaruh nyata terhadap kadar air, pH, kuat tarik dan skor organoleptik fruit leather. Kombinasi perlakuan T3G3 (ekstrak bunga telang 15% dan gum arab 1,5%) menghasilkan fruit leather terbaik dengan kenampakan menarik (3,92), aroma khas apel (3,64) dan rasa enak (3,68), kadar air 13,23%, pH 3,91, kuat tarik 26,35 N, tingkat kecerahan (L) 41,4, tingkat kemerahan (a+) +6,7, tingkat kebiruan (b-) -0,6, aktivitas antioksidan 90,62% dan total antosianin 1,06 mg/L
Karakteristik Organoleptik Yoghurt Sinbiotik dengan Penambahan Inulin Pure Pisang Barangan (Musa acuminata Colla) Friska Yuana Amelia; Warkoyo Warkoyo; Hanif Alamudin Manshur; Afifa Husna
Food Technology and Halal Science Journal Vol. 5 No. 1 (2022): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v5i1.18760

Abstract

Abstract. Synbiotic was a combination of prebiotics and probiotics. One of the agricultural commodities that contains prebiotics was “barangan banana”. Barangan banana and inulin as prebiotics and Lactobacillus casei as a probiotics can produce synbiotic beverages, To obtain synbiotic beverages, it needs a drink formulation that utilizes Pisang Ambon and use inoculum L. casei as a stater and adding inulin to obtain preferred synbiotic beverages. The objective of this research determine the effect of the comparison of Barangan banana puree and skim milk on the organoleptic characteristics of synbiotic yogurt. This research was divided into two steps, the first stage was the optimization of the appropriate ratio of banana puree and skim milk through an organoleptic test. The second stage is the physicochemical and microbiological analysis of the formulation selected in the first stage. The first phase of the experimental design used a simple RAK (Randomized Block Design) with one factor. he results of the analysis of synbiotic yogurt containing pH 4.02%, total titrated acid (TAT) 1.05%, inulin content 2.88%, proximate analysis 0.87% ash content, fat content 4.10%, protein content 4.58 %. Analysis of the physical quality of synbiotic drinks with a viscosity of 11.05%. Analysis of microbiological quality, synbiotic yogurt has a total number of lactic acid bacteria, namely on the 7th day 1.29×109 cfu/ml and the 8th day of 2,42×109 cfu/ml. The overall results of the quality tests carried out are in accordance with the requirements of SNI 01.2981-2009 regarding yogurt. The levels of probiotics and prebiotics possessed by synbiotic yogurt have met the requirements so that the product can be said to be a synbiotic food product. Abstrak. Sinbiotik merupakan kombinasi antara prebiotik dan probiotik. Salah satu komoditas hasil pertanian yang mengandung prebiotik adalah pisang barangan. Penggunaan pisang barangan sebagai prebiotik dan L. casei sebagai probiotik dapat menghasilkan produk yoghurt sinbiotik, selain itu diperlukan suatu formulasi yoghurt sinbiotik yang memanfaatkan pure pisang barangan dan susu skim agar diperoleh yoghurt sinbiotik yang disukai oleh panelis. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan pure pisang barangan dan susu skim terhadap karakteristik organoleptik yoghurt sinbiotik. Penelitian ini dilakukan dalam dua tahap yaitu tahap pertama adalah optimasi perbandingan pure pisang dan susu skim yang sesuai melalui uji organoleptik. Tahap kedua adalah analisis fisikokimia dan mikrobiologi dari formulasi terpilih pada tahap pertama. Rancangan percobaan tahap pertama menggunakan RAK (Rancangan Acak Kelompok) sederhana dengan satu faktor. Hasil analisis yoghurt sinbiotik mengandung pH 4,02%, total asam tertitrasi (TAT) 1,05%, kadar inulin 2,88%, analisis proksimat kadar abu 0,87%, kadar lemak 4,10%, kadar protein 4,58%. Analisis kualitas fisik minuman sinbiotik dengan viskositas 11,05%. Analisis kualitas mikrobiologi, yoghurt sinbiotik memiliki jumlah total bakteri asam laktat yaitu pada hari ke-7 1,29×109 cfu/ml dan hari ke-8 sebesar 2,42×109 cfu/ml. Keseluruhan hasil uji mutu yang dilakukan telah sesuai dengan persyaratan SNI 01.2981-2009 tentang yoghurt. Kadar probiotik dan prebiotik yang dimiliki oleh yoghurt sinbiotik telah memenuhi syarat sehingga produk tersebut dapat dikatakan sebagai produk pangan sinbiotik.
The Effect of The Ratio of Beetroot Juice with Pineapple Core Juice and Carrageenan Concentration from Seaweed (Eucheuma cottonii) on Jelly Candy Quality Faradiba Hijriani Harahap; Noor Harini; Warkoyo Warkoyo; Rista Anggriani
Food Technology and Halal Science Journal Vol. 5 No. 1 (2022): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v5i1.18776

Abstract

Carrageenan is a gelling agent that can be extracted using coconut water solvent. The ability of carrageenan to form a gel can be applied in various products, such as jelly candy. Beetroot is one of the raw materials that can be used in making jelly candy. Beetroot is known to contain various vitamins and minerals as well as betalain pigments which are very beneficial for the body. The weakness of beetroot is its distinctive aroma and taste that is considered unpleasant. Therefore, the pineapple core was added to reduce it. This research aims to determine the interaction between the ratios of beetroot juice and pineapple core juice with carrageenan concentrations on the quality of jelly candy. This research consisted of two main stages consisted of carrageenan extraction, and followed by application into jelly candy made from the beetroot-pineapple core. This study used a factorial Randomized Block Design (RBD) with first factor (S) the ratio of beetroot juice and pineapple core juice (100%: 0%, 75%: 25%, 50%: 50 %) and second factor (K) concentration of carrageenan (3%, 3.5%, 4%). Parameters observed for the first stage included yield, water content, viscosity, gel strength. Meanwhile, the second stage included water content, ash content, reducing sugar, antioxidant activity, texture, color, and organoleptic (color, aroma, taste, texture). The results showed that there were interactions between treatments on water content, ash content, texture, organoleptic of color, aroma, taste, and texture of jelly candy. The ratio of 50% beetroot juice : 50% pineapple core and 4% carrageenan concentration was known as the best treatment with a water content of 14.79%, ash content 0.72%, reducing sugar 1.81%, antioxidant activity 71.23%, texture 59,6N, brightness (L) 34.53, redness (a+) 0.3, yellowness (b+) 0.83, color 4.2 (attractive), aroma 4 (pleasant) , taste 4.16 (good), texture 3.96 (slightly chewy).

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