Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Not a member yet
181 research outputs found
Sort by
Karakteristik Fisik, Kimia, dan Daya Terima Kerupuk Karak dengan Penambahan Tepung Beras dan Tepung Tapioka serta Perbedaan Metode Pemasakan
Full text linkThe innovation of making karak crackers can be done by using the one-time cooking method and adding flour as a thickener. This method is more efficient than the usual two-times cooking method. And replace the use of bleng because it can affect the health of the body. The flour used is rice flour and tapioca flour. The purpose of the study was to examine the effect of the ratio of rice flour and tapioca flour addition and the method of making karak crackers on chemical, physical, and sensory properties. A two-factor completely randomized design was used to study the effect of the ratio of rice flour to tapioca flour (0:1; 1:1; 1:2; and 1:0) and the cooking method factor (two-time and one-time cooking method). Karak crackers were tested for chemical characteristics (moisture content and amylose content), physical characteristics (texture hardness, development volume, and brightness), and panelist’s acceptability. The results showed that the ratio of rice flour and tapioca flour in Karak crackers significantly affected amylose content, moisture content, texture hardness, and development volume). Meanwhile, the cooking method significantly influenced moisture content, development volume, and brightness. Panelist acceptability also showed that samples with rice flour and tapioca flour in the ratio of 0:1 and 1:1 in the factor of two-time cooking and samples with a ratio of 1:0 in the factor of one-time cooking were the optimal samples. This was because these samples’ acceptability was not significantly different from the comparison sample.Inovasi pembuatan kerupuk karak dapat dilakukan dengan metode satu kali pemasakan dan penambahan tepung sebagai pengental. Metode ini lebih efisien dibanding metode dua kali pemasakan pada umumnya. Serta mengganti penggunaan bleng karena dapat berpengaruh bagi kesehatan tubuh. Tepung yang digunakan yaitu tepung beras dan tepung tapioka. Tujuan dari penelitian untuk mengkaji pengaruh perbandingan penambahan tepung beras dan tepung tapioka serta metode pembuatan kerupuk karak terhadap sifat kimia, fisik, dan sensoris. Rancangan acak lengkap dua faktor adalah rancangan yang digunakan untuk mengkaji pengaruh faktor perbandingan penambahan tepung beras dan tepung tapioka (0:1; 1:1; 1:2; dan 1:0) dan faktor metode pembuatan (metode dua kali pemasakan dan metode satu kali pemasakan). Kerupuk karak diuji karakteristik kimia (kadar air dan kadar amilosa), karakteristik fisik (tekstur kekerasan, volume pengembangan, dan tingkat kecerahan), dan daya terima panelis. Hasil penelitian menunjukkan bahwa faktor perbandingan penambahan tepung beras dan tepung tapioka kerupuk karak berpengaruh nyata terhadap kadar amilosa, kadar air, kekerasan dan volume pengembangan. Sementara itu, faktor metode pemasakan kerupuk karak berpengaruh nyata terhadap kadar air, volume pengembangan dan tingkat kecerahan. Daya terima panelis juga menunjukkan sampel dengan penambahan tepung beras dan tepung tapioka perbandingan 0:1 dan 1:1 pada faktor dua kali masak dan sampel dengan perbandingan 1:0 pada faktor satu kali masak merupakan sampel optimal. Hal ini karena daya terima sampel tersebut tidak berbeda nyata dengan sampel pembanding
PENDUGAAN UMUR SIMPAN BIJI KOPI ROBUSTA DENGAN PENDEKATAN KADAR AIR KRITIS
Full text linkPost-harvest handling techniques on coffee beans determine the quality of coffee beans in terms of physical, sensory, and microbiological quality. Drying and storage are two critical points that play an important role in determining the water content in green beans. This study aimed to predict the shelf life of green bean stored using critical moisture content approach. The green beans stored at various humidity (RH 32%, 56%, 68%, 75%, 84%). Furthermore, sample was determinated the critical moisture content, equilibrium moisture content, and estimation of shelf life. The Accelerated Shelf Life Test (ASLT) method with the critical moisture content approach was used to predict the shelf life of robusta green coffee beans. The results showed that the critical moisture content value of coffee beans was 0.147 g H2O/g solid and the equilibrium moisture content was reached on day 10. The Guggenheim-Anderson-de Boer (GAB) mathematical model is closest to the experimental conditions so it was chosen to be used in determining the Aw value when the critical moisture content is reached. Based on the calculation results, the shelf life of coffee with metallized plastic packaging is 11.3 months at 68% RH.Teknik penanganan pascapanen pada biji kopi sangat menentukan kualitas biji kopi baik mutu fisik, sensoris, maupun mikrobiologi. Tahapan pengeringan dan penyimpanan merupakan 2 titik kritis tahapan yang berperan penting dalam menentukan kandungan air dalam biji kopi. Penelitian ini bertujuan untuk memprediksi umur simpan biji kopi robusta dengan pendekatan kadar air kritis. Biji kopi disimpan pada tingkat kelembaban yang berbeda (RH 32%, 56%, 68%, 75%, 84%). Selanjutnya dilakukan penentuan kadar air kritis, penentuan kadar air kesetimbangan, dan pendugaan umur simpan terhadap sampel. Metode Accelerated Shelf Life Test (ASLT) dengan pendekatan kadar air kritis digunakan untuk memprediksi umur simpan biji kopi robusta. Hasil penelitian menunjukan bahwa nilai kadar air kritis biji kopi sebesar 0,147 g H2O/g padatan dan kadar air setimbang dicapai pada hari ke-10. Model matematika Guggenheim-Anderson-de Boer (GAB) yang paling mendekati kondisi percobaan terpilih untuk digunakan dalam menentukan nilai Aw pada saat kadar air kritis tercapai. Berdasarkan hasil perhitungan diperoleh umur simpan kopi dengan kemasan metallized plastic yaitu 11,3 bulan pada RH 68%
Pengaruh Rasio MOCAF dan Tepung Porang Terhadap Mutu Kimia dan Organoleptik Nugget Ikan Tenggiri
Full text linkSpanish mackerel (Scomberomorus commerson) nuggets are processed products from highly nutritious mackerel fish, with additional fillers, binders, and seasonings. The type and concentration of fillers and binders could influence the quality of spanish mackerel nuggets. The aim of this study was to determine the best ratio of MOCAF and porang flour that can produce spanish mackerel nuggets that meet SNI 7758:2013 requirements and are liked by panelists. The experimental design used in this study was a Completely Randomized Design consisting of 1 factor (ratio of MOCAF and porang flour) with five treatment levels, namely P1 (30%: 0%), P2 (29.5%: 0.5%), P3 (29%: 1%), P4 (28.5%: 1.5%) and P5 (28%: 2%), and replicated four times. The parameters observed were moisture content, ash content, protein content and organoleptic (hedonic color, aroma, taste, and texture). The data obtained were analyzed at a 5% significant level by analysis of variance (ANOVA) and further tested using the Duncan Test for significantly different effects. The results showed that MOCAF and porang flour ratio significantly affected the moisture content and texture hedonic, but did not affect the ash content, protein content, color hedonics, aroma hedonics, and taste hedonics of spanish mackerel nugget. Moisture content, ash content, and protein content of all treatments have met SNI 7758:2013 requirements. The treatment with MOCAF and porang flour ratio of 28.5%:1.5% with 52.91% (ww) moisture content, 1.26% (ww) ash content and 15.28% (ww) protein content produced spanish mackerel nuggets that were most favored by panelists, thus concluded as the best treatment.Nugget ikan tenggiri (Scomberomorus commerson) merupakan produk olahan dari ikan tenggiri yang bergizi tinggi, dengan tambahan bahan pengisi, bahan pengikat dan bumbu-bumbu. Jenis dan konsentrasi bahan pengisi dan pengikat dapat mempengaruhi mutu nugget ikan tenggiri. Penelitian ini bertujuan untuk mengetahui rasio MOCAF dan tepung porang terbaik yang dapat menghasilkan nugget ikan tenggiri yang memenuhi syarat SNI 7758:2013 dan disukai oleh panelis. Rancangan percobaan yang digunakan dalam penelitian ini yaitu Rancangan Acak Lengkap (RAL) yang terdiri atas 1 faktor (rasio MOCAF dan tepung porang) dengan 5 aras perlakuan, yaitu P1 (30%:0%), P2 (29,5%:0,5%), P3 (29%:1%), P4 (28,5%:1,5%) dan P5 (28%:2%), dan diulang sebanyak 4 kali. Parameter yang diamati yaitu kadar air, kadar abu, kadar protein dan organoleptik (hedonik warna, aroma, rasa, dan tekstur). Data yang diperoleh dianalisis pada taraf nyata 5% dengan analisis keragaman (ANOVA) dan diuji lanjut menggunakan uji Duncan untuk pengaruh yang berbeda nyata. Hasil penelitian menunjukkan bahwa rasio MOCAF dan tepung porang berpengaruh secara signifikan terhadap kadar air dan hedonik tekstur, tetapi tidak berpengaruh terhadap kadar abu, kadar protein, hedonik warna, hedonik aroma dan hedonik rasa nugget ikan tenggiri. Kadar air, kadar abu dan kadar protein semua perlakuan telah memenuhi syarat SNI 7758:2013. Perlakuan dengan rasio MOCAF dan tepung porang sebesar 28,5%:1,5% dengan kadar air 52,91% (bb), kadar abu 1,26% (bb) dan kadar protein 15,28% (bb) menghasilkan nugget ikan tenggiri yang paling disukai oleh panelis, sehingga disimpulkan sebagai perlakuan terbaik
Pengaruh Komposisi Tepung Komposit TESOTA (Terigu, Sorgum, Tapioka) dan Konsentrasi Karagenan Terhadap Mutu Roti Tawar Rendah Gluten
Full text linkThis study aimed to determine the effect of composite flour composition (wheat, sorghum, and tapioca) and carrageenan concentration on the quality of low-gluten white bread. This study used an experimental method with a two-factor completely randomized design (CRD), namely (1) composite flour composition (wheat:sorghum:tapioca) T1 = 50:25:25, T2 = 40:30:30, and T3 = 30:35:35, and (2) carrageenan concentration of 0.2 and 0.4%. Observation data were analyzed with SPSS software using ANOVA at the 5% significance level. Data that were significantly different were further tested with Honest Significant Difference test at the 5% significance level. The parameters observed included chemical quality (moisture content, ash content, and crude fiber content), physical quality (expandability, elasticity, bread pores, and staling), and organoleptic quality (aroma, taste, texture, crust color, and crumb color). The results showed that the treatment of different flour compositions and carrageenan concentrations had a significant effect on ash content, crude fiber content, expandability, elasticity, bread pores, and staling. However, there was no significant effect on its moisture content and organoleptic quality. To minimize the use of wheat flour, the composition of wheat:sorghum:tapioca flour 40:30:30 and carrageenan concentration 0.4% is the recommended treatment, with 24.35% moisture content (met the SNI requirements), 1.49% ash content, 4.08% crude fiber content, 68.69% expandability, 82.55% elasticity, pore size tends to be uniform between 12.08-19.11µm, staling time on the third day, and preferred by panelists because the texture is rather soft, the color of the crust is yellowish brown, and the color of the crumb is yellowish white.Penelitian ini bertujuan untuk mengetahui pengaruh komposisi tepung komposit (terigu, sorgum dan tapioka) dan konsentrasi karagenan terhadap kualitas mutu roti tawar rendah gluten. Metode yang digunakan dalam penelitian ini adalah metode eksperimental yang dilaksanakan di Laboratorium dan dirancang menggunakan Rancangan Acak Lengkap (RAL) dua faktor, yaitu (1) komposisi tepung komposit (terigu:sorgum:tapioka) T1=50:25:25, T2=40:30:30, dan T3=30:35:35 serta (2) konsentrasi karagenan 0,2 dan 0,4%. Data hasil pengamatan dianlisis dengan software SPSS menggunakan ANOVA pada taraf nyata 5%. Data yang berbeda nyata diuji lanjut dengan Beda Nyata Jujur (BNJ) pada taraf 5%. Parameter yang diamati meliputi mutu kimia (kadar air, kadar abu, dan kadar serat kasar), mutu fisik (daya kembang, elastisitas, pori-pori roti dan staling), dan mutu organoleptik (aroma, rasa, tekstur, warna crust, dan warna crumb). Hasil penelitian menunjukkan bahwa perlakuan komposisi tepung dan konsentrasi karagenan yang berbeda berpengaruh secara signifikan terhadap kadar abu, kadar serat kasar, daya kembang, elastisitas, pori-pori roti dan staling, namun tidak berpengaruh secara signifikan terhadap kadar air dan mutu organoleptik. Untuk meminimalisir penggunaan terigu, komposisi tepung terigu:sorgum:tapioka 40:30:30 dan konsentrasi karagenan 0,4% merupakan perlakuan yang disarankan, dengan kadar air 24,35% (sesuai syarat SNI), kadar abu 1,49%, kadar serat kasar 4,08%, daya kembang 68,69%, elastisitas 82,55%, ukuran pori-pori cenderung seragam antara 12,08–19,11µm, waktu staling pada hari ketiga, serta disukai oleh panelis karena tekstur agak lembut, warna crust coklat kekuningan, dan warna crumb putih kekuningan
Estimating The Shelf Life of Pakuan Village Robusta Ground Coffee Using The Arrhenius Model
Full text linkNusa Tenggara Barat adalah salah satu wilayah penghasil kopi, terutama kopi robusta. Salah satu sentra produksi kopi di NTB adalah Dusun Kumbi, Desa Pakuan, Kecamatan Narmada, Kabupaten Lombok Barat. Produk kopi bubuk dari Desa Pakuan telah dikemas menggunakan plastik PolyPropylene (PP), namun umur simpan kopi tersebut belum diketahui. Penelitian ini bertujuan untuk memperkirakan umur simpan kopi robusta dari Desa Pakuan serta menentukan suhu penyimpanan optimal agar kopi bubuk robusta memiliki umur simpan lebih panjang. Penentuan umur simpan dilakukan dengan metode Accelerated Shelf-Life Testing (ASLT) menggunakan model Arrhenius. Kopi disimpan pada suhu 20°C, 30°C, dan 40°C dalam kemasan plastik PP selama 5 minggu, dan pengujian kadar air dilakukan setiap minggu. Data kadar air yang diperoleh diolah menggunakan model Arrhenius. Penelitian ini merekomendasikan penyimpanan kopi bubuk pada suhu 20°C dengan kemasan plastik PP untuk masa simpan lebih lama. Berdasarkan estimasi, umur simpan produk kopi bubuk pada suhu 20°C dalam kemasan plastik PP adalah 89,88 minggu atau 1 Tahun 8 Bulan.West Nusa Tenggara is one of the coffee-producing regions in Indonesia, primarily known for robusta coffee. One of the main coffee production areas in NTB is Kumbi Hamlet, located in Pakuan Village, Narmada District, West Lombok Regency. The coffee powder produced in Pakuan Village is packaged in PolyPropylene (PP) plastic, though its shelf life remains unknown. This study aimed to estimate the shelf life of robusta coffee from Pakuan Village and determine the optimal storage temperature to prolong its shelf life. Shelf-life determination was conducted using the Accelerated Shelf-Life Testing (ASLT) method with the Arrhenius model. The coffee was stored at 20°C, 30°C, and 40°C in PP plastic packaging for 5 weeks, with moisture content tests conducted weekly. The weekly moisture data were then analyzed using the Arrhenius method. This study recommends storing coffee powder at 20°C in PP plastic packaging for longer storage. Based on the estimation, the shelf life of coffee powder stored at 20°C in PP plastic packaging is 89,88 weeks or 1 year 8 months
Chemical, Physical, and Organoleptic Characteristics of ‘Kue Kembang Goyang’ Substituted with Sorghum Flour and Mocaf
Full text linkKembang goyang merupakan kue kering berbentuk kembang khas Betawi yang terbuat dari tepung beras dan tepung terigu. Tepung terigu mengandung gluten yang dihindari oleh penyandang celiac disease. Makanan bebas gluten juga cenderung lebih dipilih karena lebih sehat dan bergizi. Penggunaan tepung terigu di kue kembang goyang diharapkan dapat diminimalisir dengan tepung sorgum dan mocaf. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung sorgum dan mocaf terhadap karakteristik kimia, fisik, dan organoleptik kue kembang goyang. Metode penelitian yang digunakan yaitu Rancangan Acak Lengkap satu faktor (rasio tepung sorgum dan mocaf), terdiri atas 5 taraf perlakuan (16:4, 12:8, 8:12, 4:16, 0:20) dengan 3 ulangan. Data dianalisis dengan software Co-Stat menggunakan uji ANOVA dan uji Beda Nyata Jujur pada taraf nyata 5%. Hasil penelitian menunjukkan bahwa substitusi tepung terigu dengan tepung sorgum dan dan mocaf secara signifikan mempengaruhi kadar air, kadar abu, kadar protein, nilai L*, nilai °Hue, tekstur dan organoleptik (kecuali aroma) kue kembang goyang. Seiring dengan berkurangnya konsentrasi tepung sorgum maka akan menurunkan kadar air, kadar protein, nilai °Hue, namun meningkatkan kadar abu, nilai L*, tekstur, dan organoleptik (kecuali skoring aroma dan skoring rasa). Untuk menghasilkan kue kembang goyang bebas gluten yang masih dapat diterima panelis, disarankan menggunakan tepung sorgum 8% dan mocaf 12%, dengan karakteristik kadar air 3,99%, kadar abu 0,33%; kadar protein 3,94%, nilai L* 52,22, nilai °Hue 140,51, tekstur 10,50 N, berwarna coklat kehijauan, renyah, serta agak beraroma dan agak berasa sorgum.Kembang goyang is a flower-shaped Betawi cookie made from rice flour and wheat flour. Wheat flour contains gluten which people with celiac disease avoid. Gluten-free foods also tend to be preferred because considered healthier and more nutritious. Wheat flour usage in kembang goyang is expected to be replaced with sorghum flour and mocaf. This study aimed to determine the effect of sorghum flour and mocaf substitution on the chemical, physical, and organoleptic characteristics of kembang goyang. The research method used was one-factor Completely Randomized Design (sorghum and mocaf flour formulation), consisting of 5 treatment levels (16:4, 12:8, 8:12, 4:16, 0:20) with 3 replications. Data were analyzed with Co-Stat software using ANOVA and Honest Significant Difference tests at 5% significance level. The results showed that the substitution of sorghum flour and mocaf in the making of kembang goyang significantly affected moisture content, ash content, protein content, L* value, °Hue value, texture, and organoleptic (except aroma) of kembang goyang. As the concentration of sorghum flour decreases, it will reduce water content, protein content, and °Hue value, but increase ash content, L* value, texture, and organoleptic (except aroma scoring and flavor scoring). To produce gluten-free kembang goyang that are still acceptable by the panelists, it is recommended to use 8% sorghum flour and 12% mocaf to produce kembang goyang, with characteristics of moisture content 3.99%, ash content 0.33%, protein content 3.94%, L* value 52.22, °Hue value 140.51, texture 0.50 N, greenish-brown color, crispy, and slightly sorghum-flavored
Physicochemical and Organoleptic Quality of Dried Corn Noodles with Variations of Carrageenan
Full text linkKonsumsi mi instan di Indonesia menempati peringkat kedua dunia. Secara umum, mi berbahan dasar tepung terigu yang berasal dari tanaman gandum. Di sisi lain, tanaman gandum tidak dapat tumbuh di Indonesia. Penggunaan tepung gandum dapat dikurangi dengan sumber karbohidrat lain dari pangan lokal, yaitu tepung jagung. Namun, komposisi mi perlu ditambahkan hidrokoloid yang berfungsi sebagai pengikat air dan pembentuk gel supaya hasil akhir produk menyerupai mi tepung terigu. Jenis hidrolokoid yang banyak terdapat di Nusa Tenggara Barat adalah karagenan yang berasal dari rumput laut merah. Penelitian ini bertujuan untuk mengetahui mutu fisik (daya rehidrasi dan warna), mutu kimia (kadar air dan kadar abu), dan mutu organoleptik (warna, aroma, rasa, dan tekstur) mi jagung kering dengan variasi penambahan karagenan. Metode yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan dua faktor, yaitu jenis karagenan (kappa dan iota) dan penambahan konsentrasi karagenan (0,50%; 0,75%; dan 1,00%). Mi jagung mengalami peningkatan daya rehidrasi (72-120%); penurunan nilai L (58,65-63,84%); peningkatan kadar air (4,86-6,43%); peningkatan kadar abu (1,09-2,08%); dan perbedaan tingkatan penilaian panelis terhadap warna (2,8-4,0); aroma (2,7-3,2); rasa (2,4-2,8); dan tekstur (1,9-2,9). Jenis karagenan berpengaruh nyata terhadap daya rehidrasi, kadar air, kadar abu, organoleptik warna, dan tekstur. Konsentrasi karagenan berpengaruh nyata terhadap daya rehidrasi, kadar abu, organoleptik warna, dan tekstur. Interaksi kedua faktor tersebut hanya berpengaruh terhadap kadar abu.The consumption of instant noodles in Indonesia is ranked as second highest in the world. Noodles are generally made from wheat that cannot be grown in Indonesia. Corn flour as one of carbohydrate source from local food is suitable for wheat substitution. However, hydrocolloid addition is required as water binding and gel forming, so that the final product resembles wheat noodles. The type of hydrocholoid that is mostly found in West Nusa Tenggara is carrageenan derived from red seaweed. This study aims to determine the physical quality (water absorption and color), chemical quality (water content and ash content), and organoleptic quality (color, aroma, taste, and texture) of dried corn noodles with variations in the addition of carrageenan. The method used was a Randomized Block Design (RBD) with two factors,the type of carrageenan (kappa and iota) and the addition of carrageenan concentration (0.50%; 0.75%; and 1.00%) respectively. Corn noodles have increased water absorption (72-120%); L value (58.65-63.84%); increased water content (4.86-6.43%); increased ash content (1.09-2.08%); and the different levels of panelists' assessments of color (2.8-4.0); aroma (2.7-3.2); taste (2,4-2,8); and texture (1.9-2.9). Carrageenan type significantly affected water absorption, moisture content, ash content, organoleptic color, and texture profile. In another hand, carrageenan concentration significantly affected water absorption, ash content, organoleptic color, and texture profile; whereas the interaction of these two factors only affected the ash content
Optimasi Proses Ekstraksi Propolis dari Limbah Perasan Madu Trigona dengan Penggunaan Pelarut Air
Full text linkPropolis is a natural resin produced by bees and has various health benefits that have been extensively studied. The extraction of propolis from Trigona honey pass residues generally uses organic solvent. Propolis can be extracted using water as a solvent with certain treatments. The study aims to obtain an optimal propolis extraction using a water solvent which is known to be safe and cheap. The optimization process of water extraction was combined with various extraction methods such as cold maceration, hot maceration (temperature 60°C), Ultrasound-Assisted Extraction (UAE), and Microwave-Assisted Extraction (MAE), compared to organic solvent controls and commercial propolis. The parameters observed from the obtained extracts are pH, phytochemical screening (alkaloids, phenolics, saponins, steroids, and flavonoids), color, antioxidant activity, and antibacterial activity. The data was analyzed using analysis of variance with the level of significance set at 5%. The results showed that the water extraction with MAE produced propolis extract with the highest antioxidant content and performed bacterial growth inhibition against Escherichia coli and Staphylococcus aureus.Propolis merupakan zat resin alami yang dihasilkan oleh lebah dan memiliki berbagai manfaat kesehatan yang telah banyak diteliti. Ekstraksi propolis dari limbah perasan madu Trigona umumnya masih menggunakan pelarut organik. Propolis dapat diekstraksi menggunakan pelarut air dengan beberapa perlakuan tertentu Penelitian ini bertujuan untuk mendapatkan ekstraksi propolis yang optimal dengan menggunakan pelarut air yang diketahui aman dan murah. Optimasi proses ekstraksi air dipadukan dengan berbagai metode ekstraksi seperti maserasi dingin, maserasi panas (suhu 60°C), Ultrasound-Assisted Extraction (UAE), dan Microwave-Assisted Extraction (MAE), dibandingkan dengan kontrol pelarut organik dan propolis komersial. Parameter yang diamati dari ekstrak yang diperoleh adalah pH, skrining fitokimia (alkaloid, fenolik, saponin, steroid, dan flavonoid), warna, aktivitas antioksidan, dan aktivitas antibakteri. Data dianalisis menggunakan analisis varians dengan taraf signifikansi 5%. Hasil pengujian menunjukkan bahwa ekstraksi air dengan MAE menghasilkan ekstrak propolis dengan kandungan antioksidan tertinggi dan mampu menghambat pertumbuhan bakteri Escherichia coli dan Staphylococcus aureus
FORTIFIKASI SARI DAUN KELOR UNTUK MENINGKATKAN MUTU JELLY DRINK DALUMAN : Fortification of Moringa Leaf Juice to Improve Quality of Daluman Jelly Drink
Full text linkJelly drink is a drink made of fruit juice. In general, jelly drink is only a source of vitamins, minerals, fiber and sodium, while the content of other nutrients such as protein is still relatively low. The aim of this study was to discover the effect of fortification of moringa leaf juice on the quality of daluman jelly drink. This study used Completely Randomized Design (CRD) with a single factor, namely the fortification of moringa leaf juice which consisted of 6 treatments including 0%, 10%, 20%, 30%, 40% and 50%. Each treatment was repeated 3 times to obtain 18 experimental units. The jelly drink parameters tested were chemical quality (protein and vitamin C content), physical quality (color and texture) and organoleptic quality (color, aroma, texture and taste). Data were analyzed by the Anova using Co-stat Software at the 5% level and further tested using the Honest Significant Difference (HSD) test. The treatments significantly affected the protein and vitamin C content, lightness, texture, aroma and taste of daluman jelly drink. The treatment of 20% moringa leaf juice was recommended as the best treatment to improve quality of daluman jelly drink with a protein content of 7.44%; vitamin C content 87.82 mg/100g; lightness 19.85; oHue value 188,42; texture 0.30 (N), and the organoleptic properties were rather preferred by the panelistsPenelitian ini bertujuan untuk mengetahui pengaruh fortifikasi sari daun kelor terhadap mutu jelly drink daluman. Penelitian ini dilakukan dengan metode RAL dengan satu faktor yaitu fortifikasi sari daun kelor yang terdiri atas 6 perlakuan antara lain 0%, 10%, 20%, 30%, 40% dan 50%. Setiap perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Parameter jelly drink yang diuji adalah mutu kimia (protein dan vitamin C), mutu fisik (warna dan tekstur) dan mutu organoleptik (warna, aroma, tekstur dan rasa). Data hasil penelitian dianalisis menggunakan Anova menggunakan Software Co-stat pada taraf 5% dan data yang berbeda nyata diuji lanjut menggunakan BNJ. Perlakuan fortifikasi sari daun kelor memberikan pengaruh yang signifikan terhadap protein, vitamin C, tingkat kecerahan, tekstur, aroma dan rasa jelly drink daluman. Perlakuan fortifikasi sari daun kelor 20% direkomendasikan sebagai perlakuan terbaik dengan kriteria jelly drink daluman seperti protein 7,44%; vitamin C 87,82 mg/100g; tingkat kecerahan 19,85; nilai oHue 188,42; tekstur 0,30 (N) serta karakteristik organoleptik yang agak disukai panelis.
Kata kunci : daluman, jelly drink, kelor, peningkatan mut
KUALITAS PRODUK CASCARA CELUP DENGAN PENAMBAHAN JAHE MERAH (Zingiber officinale var. Rubrum): Product Quality of Cascara Infusion with the Addition of Red Ginger (Zingiber officinale var. Rubrum)
Full text linkCascara is a herbal beverage product derived from processed coffee skin waste. However, the acidic odor of cascara is not favored by consumers. To improve the quality of cascara, is to combine them with red ginger (Zingiber officinale var. Rubrum). Red ginger contains volatile components such as zingiberene and zingiberol, which provide a distinctive fresh aroma that can mask the sour odor of cascara. The purpose of this study was to determine the effect of different ratios of cascara and red ginger on the physical, chemical, organoleptic, and microbiological quality of tea bags containing cascara with added red ginger, in order to obtain the best formulation. This research was conducted using a randomized complete block design (RCBD) with four treatment ratios: T0 (100% cascara: 0% red ginger), T1 (90% cascara: 10% red ginger), T2 (80% cascara: 20% red ginger), T3 (70% cascara: 30% red ginger), and T4 (60% cascara: 40% red ginger). The different ratios of cascara and red ginger significantly influenced the physical, chemical, organoleptic, and microbiological properties of the tea bags containing cascara with added red ginger. The best formulation was obtained from treatment T3 (70% cascara: 30% red ginger), which had a color preference rating of 4.15, an aroma preference rating of 4.34, a taste preference rating of 4.17, an L* value of 32.377, a pH value of 5.05, a moisture content of 13.461%, a total phenol content of 21.105 mg GAE/g, an antioxidant activity of 68.115%, and a total microbe count of 3.36 × 103 CFU/ml.Cascara merupakan produk minuman herbal yang berasal dari olahan limbah kulit kopi. Produk cascara ini memiliki kekurangan, dimana bau asam dari cascara kurang disukai konsumen. Salah satu upaya meningkatkan mutu produk cascara yaitu dengan mengkombinasikannya dengan jahe merah (Zingiber officinale var. Rubrum). Jahe merah mengandung komponen volatil berupa senyawa zingiberen dan zingiberol yang memberikan aroma khas yang segar yang dapat menutupi bau asam dari cascara. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan rasio cascara dan jahe merah terhadap mutu fisik, mutu kimia, organoleptik dan mikrobiologi produk cascara celup dengan penambahan jahe merah guna mendapat formulasi terbaik. Penelitian ini dilakukan dengan metode rancangan acak lengkap (RAL) dengan empat perbandingan perlakuan yaitu T0 (Cascara 100% : Jahe Merah 0%), T1 (Cascara 90% : Jahe Merah 10%), T2 (Cascara 80% : Jahe Merah 20%), T3 (Cascara 70% : Jahe Merah 30%), dan T4 (Cascara 60% : Jahe Merah 40%). Perbedaan rasio cascara dan jahe merah memberikan pengaruh nyata terhadap sifat fisik, kimia, organoleptik, dan mikrobiologi produk cascara celup dengan penambahan jahe merah. Adapun formulasi terbaik diperoleh dari perlakuan T3 (cascara 70% : jahe merah 30%) yang memiliki kesukaan warna sebesar 4,15; kesukaan aroma sebesar 4,34; kesukaan rasa sebesar 4,17; nilai L* sebesar 32,377; nilai pH sebesar 5,05; kadar air sebesar 13,461%, total fenol sebesasr 21,105 mg GAE/g, aktivitas antioksidan sebesar 68,115% dan total mikroba sebesar 3,36 × 103 CFU/ml