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UJI MUTU COOKIES DENGAN BAHAN TAMBAHAN TEPUNG KULIT PISANG RAJA (Musa Sapientum) MELIPUTI UJI ORGANOLEPTIK, PROTEIN, KARBOHIDRAT, KADAR AIR, KADAR ABU
No full textBackground:
Banana skin has nutrition value that is not yet know by the community, so we need a way to
innovate banana skin sp that it can be used in everyday life. One of the innovations in processing banana
skin is by processing it into flour which is used as an additional ingredient to make food products such as
cookies
.
Objectives
:
The formulation of th
e problem in this study is how to make cookies with additional
ingredients of plantain skin flour and whether cookies with additives of plantain skin flour meet the
quality requirements of SNI 01
-
2973
-
1992.
Methods:
Then this sample be tested for quality in
clude
organoleptic test, moisture content test with heating method (gravimetric), ash level using the furnace
method (furnace), Carbohydrate test using luff school method and Protein test using kjeldahl.
Results:
The result of quality analyst in this resea
rch is showing that the organoleptic result is light brown,
flavorful of banana, the shape is oval the taste is sweet and contain banana flavor. The moisture 1.25%,
ash level 1.13%, Carbohydrat contain 7.31% and protein contain 2.35%. It can be concluded t
hat the
sample cookies qualified to the SNI quality requirements that have been set
.
Conclusions and
suggestions:
All tests meet the requirements except for the Protein test, which is smaller than the
requirements. Further research is needed on quality test
s which include tests of calories, fat, crude metal,
dangerous metals and microbial contaminati
“Uji Cemaran Mikroba Air Minum Isi Ulang Dari Depot Air Minum Di Wilayah Kabupaten Ponorogo”.
No full textRefill drinking water is widely used by the people of Ponorogo district for household consumption and also for selling. Refill drinking water is not necessarily safe for consumption and there are bacteria, one of which is Eschericia coli. This bacterium can cause various diseases such as diarrhea and nausea. Microbiological research needs to be done to test the Total Plate Numbers and the Most Probable Numbers of Eschericia coli to determine refill drinking water that meets the requirements of SNI 01-3553-2006.
Refill drinking water is taken from 5 different drinking water depots in Ponorogo District, each depot is taken 1 gallon. This research was conducted by testing the Total Plate Numbers and the Most Probable Number Eschericia coli. This Total Plate Figures will be calculated with the calculation of 30-300 colonies with a requirement of 1.0 x 105. And the results of the Escheria coli Most Probable Number (MPN) test will be seen directly with the MPN table on condition that no more than 2.
From the results of the study, the results of the Total Plate Figures Test in refill drinking water in the Ponorogo District area Ponorogo Regency not meet the requirements of SNI 01-3553-2006 and the Most Probable Number Test (MPN) Eschericia coli do not meet the SNI 01-3553-2006 requirements.
Keywords: Refill Drinking Water, ALT, MP
“Uji Mutu Cookies Dengan Bahan Tambahan Tepung Kulit Pisang Raja (Musa sapientum) Meliputi Uji Organoleptik, Karbohidrat, Protein, Kadar Abu, dan Kadar Air”.
No full textBanana skin has nutrition value that is not yet know by the
community, so we need a way to innovate banana skin sp that it can be used
in everyday life. One of the innovations in processing banana skin is by
processing it into flour which is used as an additional ingredient to make
food products such as cookies. The formulation of the problem in this study
is how to make cookies with additional ingredients of plantain skin flour
and whether cookies with additives of plantain skin flour meet the quality
requirements of SNI 01-2973-1992.
The sample in this research is cookies with additional contain of
flour banana peel produced by themselves with sample taken randomly. The
population in this research is making cookies in one time productions. Then
this sample be tested for quality include organoleptic test, moisture content
test with heating method (gravimetric), ash level using the furnace method
(furnace), Carbohydrate test using luff school method and Protein test using
kjeldahl.
The result of quality analyst in this research is showing that the
organoleptic result is light brown, flavorful of banana, the shape is oval the
taste is sweet and contain banana flavor. The moisture 1.25%, ash level
1.13%, Carbohydrat contain 7.31% and protein contain 2.35%. It can be
concluded that the sample cookies qualified to the SNI quality requirements
that have been set.
Keywords : Cookies, Plantain skin flour, Quality tes
"Identifikasi dan Penetapan Kadar Formalin pada Tahu yang Diproduksi di Ponorogo dengan Metode Spektrofotometri UV-Vis"
No full textTofu is a food made from soybeans. Tofu is a food source of
protein that is consumed by many people. Besides being easy to know, it also has
a cheap price. Tofu has a large amount of water so it is easily overgrown with
microbes, so not infrequently the tofu is added to preservative such as formalin to
make it more durable. Based on social media, many tofu products contain
formalin as a preservative.
The research problem formulation is whether tofu produced from 6
producers in Ponorogo contains formalin, and what is the amount of formalin in
tofu produced in Ponorogo. The analytical method used includes qualitative
analysis followed by quantitative analysis using the UV-Vis Spectrophotometry
method.
The results of analysis, one of the six positive samples containing
Formalin with a content of 245.5 ppm.
Keywords: Formalin, Tahu, UV-Vis Spectrophotometr
Formulasi sediaan gel dan uji antimikroba ekstrak kulit batang turi (Sesbania grandiflora L)
Full text linkKulit batang turi dapat mengobati sariawan. Cara pemakaian kulit batang turi
untuk pengobatan sariawan kurang efektif dan efisien. Dengan demikian kulit batang
turi diformulasikan menjadi sediaan gel. Tujuan peneliti adalah membuat sediaan gel
bahan ekstrak kulit batang turi beserta uji mutu fisik dan uji aktivitas terhadap Candida
albicans ATCC 10231 dan Staphylococcus aureus ATCC 25923.
Pengambilan sampel dengan Simple random sampling terdiri dari tiga formula
gel ekstrak kulit batang turi 1, 3, dan 5%. Dilakukan Uji mutu sediaan gel terdiri dari uji
organoleptik, homogenitas, pH, dan uji daya sebar. Selanjutnya sediaan gel dilakukan
uji aktivitas secara difusi terhadap Candida albicans ATCC 10231 dan Staphylococcus
aureus ATCC 25923. Perhitungan zona hambat dianalisa dengan One Way ANOVA.
Hasil uji organoleptik memiliki warna yang berbeda pada setiap formulasi, bau
khas, dan mempunyai tekstur setengah padat. Uji homogenitas memperlihatkan ketiga
formulasi homogen. Uji pH dan daya sebar ketiga formula memenuhi syarat. Hasil
analisa uji aktivitas menggunakan One Way ANOVA menunjukkan hasil signifikansi (p)
sebesar 0,000. Uji aktivitas memperlihatkan konsentrasi 5% memberikan nilai zona
hambat yang paling baik
“Pembuatan dan Uji Mutu Selai Temulawak (Curcumae xanthorrhizae rhizoma) Sebagai Alternatif Penambah Nafsu Makan”
No full textFood processing is growing with the passage of time and technology.
Many innovations are made by the food processing industry so that food products
are accepted by the society. One of the innovations carried out by curcuma-based
jam is appetite enhancer. The curcuma jam tested by quality according to the
requirements of the Indonesia National Standard (SNI), as well as the test of
preference.
The population in this study was curcuma jam. Temulawak in this study
was taken from Materia Medica Batu, Malang. The sampling technique in this
study is exhaustive sampling which means the technique takes all members of the
population as samples. This research was do to find out how to make curcuma
jam, the composition of curcuma as much as 1350 grams, sugar as much as 1770
grams, water 2050 ml, 2 pieces of pandan leaves, cinnamon, 1 gram of vanilla, 1
gram of cmc, 1 gram of salt, juice of 92 ml of lime, and lemon juice of 70 ml can
produce 2042 grams of jam test the quality in 3 weeks of storage and preference
of curcuma jam to children.
The results of this study determine the quality requirements including
organoleptic tests including aroma: typical of ginger (normal), color: brownish
yellow (normal), taste: sweet rather vibrating (normal), total plate test maximum
of 1 x 10³ colonies/gram, with results first week: 2,6 x 10¹ colonies/gram, second
week: 4 x 10¹ colonies/gram, third week: 6 x 10² colonies/gram, maximum yeast
mold test 5 x 10¹ colonies/gram, with the results of the first week 3,6 x 10¹
colony/gram, second week 4,3 x 10¹ colony/gram, and the third week 4,6 x 10¹
colony/gram and test to love for children. In the test of preference for taste, the
results are very like 30%, like 44%, and don't like 26%. In conclusion, ginger can
be used as jam.
Keywords : curcuma, jam, quality tes
“Pembuatan Jelly Labu Kabocha (Cucurbita maxima. L.) dan Uji Mutu Jelly Sebagai Salah Satu Hasil Inovasi Pangan”.
No full textKabocha pumpkin is known to have high nutritional value and is good
for the human body that contains beta-carotene, protein, carbohydrates, fiber,
vitamins, minerals needed for the body's metabolic processes. Kabocha pumpkin
can be used as a food innovation that contains nutritional value and healthy one of
them is made in the form of jelly. The purpose of this study was to determine how
to make kabocha pumpkin jelly as one of the results of food innovation, to
determine the quality of kabocha pumpkin jelly based on SNI Number 01-3552-
1994 with organoleptic test parameters, yeast mold test numbers, total plate count
test, Coliform APM test , and to find out the results of market taste tests on
variations of kabocha pumpkin jelly that can be accepted by consumers.
Researchers conducted experiments making three types of jelly from the
main ingredients kabocha gourd with different main ingredients. Making jelly on
a household scale. The jelly kabocha pumpkin is tested for quality according to
the requirements of the Indonesian National Standard (SNI), and tests of market
taste are conducted.
The results of the study on pumpkin jelly kabocha 1, 2, and 3 meet the
quality requirements including organoleptic test, total plate count test, yeast mold
test, and most likely coliform test. In the market taste test kabocha 1 pumpkin
jelly (J1) has a 30% favorite level percentage, kabocha 2 pumpkin jelly (J2) has a
30.31% preference level, and kabocha 3 pumpkin jelly (J3) has a 39% preference
level, 68%. Kabocha pumpkin jelly most favored by the market is pumpkin jelly
kabocha 3 (J3) with a percentage of a favorite level of 39.68% and a greater
composition of kabocha pumpkin powder
“Uji Kelayakan dan Perbedaan Daya Hambat Variasi Konsentrasi Sabun Cair Ekstrak Daun Beluntas (Plucheae Folium) Terhadap Bakteri Staphylococcus aureus”.
No full textSoap is a skin cleansing preparation made from the basic ingredients of soap
with the addition of other permissible ingredients and without irritating the skin.
Beluntas leaves contain flavonoids which are useful as antibacterial. Thus beluntas
leaves can be formulated into liquid soap preparations. Based on this, the researchers
wanted to make liquid soap preparations with the active ingredient of the beluntas
leaf extract along with a test of the inhibitory power of Staphylococcus aureus and
the feasibility test (organoleptic and hedonic or preferred).
The product studied was the Beluntas leaf extract liquid soap preparation
which consisted of three formulas with concentrations of 10%, 30%, and 90%. And
feasibility test consisting of organoleptic test, and hedonic test. Accompanied by a
test of activity against Staphylococcus aureus by the diffusion method (Kirby-buer
test). Calculation of the inhibition zone around the cylinder in the activity test was
analyzed based on the classification of the inhibition response of the growth of
Staphylococcus aureus according to David and Stout (1971).
The results of the study of the inhibitory difference test showed differences
in concentration variations. The higher the concentration the higher the inhibition of
liquid soap of the beluntas leaf extract against Staphylococcus aureus. The feasibility
test (organoleptic and hedonic or preferred) of liquid Beluntas extract liquid soap is
only a 10% concentration received.
Keywords: liquid soap, beluntas leaves, activity test, feasibility test, Staphylococcus
aureus
FORMULASI DAN KARAKTERISASI HIDROGEL EKSTRAK DAUN DADAP SEREP (Erythrina folium) DALAM BENTUK PLESTER SEBAGAI PENURUN DEMAM
No full textever is a condition where body temperature is more than 37.5oC, fever can also be an early clinical
manifestation
of a certain infection. Efforts to overcome the fever begins with self
-
medication that is with
symptomatic treatment. Dadap plant is a plant that examines many properties as traditional medicine, but this plant
can only be found in certain regions.
Object
ive
: To determine whether the extract of Dadap's leaves (Erythrina
folium) can reduce fever temperature when formulated in the form of hydrogels.
Method
: The population in this
study was hydrogel leaf extract dadap spare. This research was carried out by m
aking three hydrogel formulas of
Dadap leaf extract spare with a composition of every 30 g of preparations containing F1 Dadap leaf extract for 2.5
g; F2 for 5 g, and F3 for 10 g. From the three formulas, the physical properties of the hydrogel were analyz
ed to see
the characterization of the hydrogel which included organoleptic test, pH test, viscosity test, homogeneity test and
temperature drop test in mice test animals.
Results
: The results of the research of the three hydrogel formula
extracts of Dadap
leaves, F1, F2 and F3 have the same characterization, namely semi
-
solid form, distinctive odor
and green color, pH of hydrogel which is 6.0
-
6.5, viscosity 170,000
-
236,000 cP and homogeneous. In the test of
temperature reduction with mice test animals effec
tive in formulas F2 and F3, namely the Dadap leaf extract
hydrogel with the composition of every 30 g of preparations containing leaf extracts with dadap 5 g and 10 g.
Conclusions and suggestions
: Extract hydrogel formulations have different characterizati
ons. From the three
hydrogel formulations, Dadap leaf extract which can reduce the effective temperature is F2 an
”Pembuatan dan Uji Mutu Sediaan Daun Seledri (Apii graveolentis folium) dalam Bentuk Celup”.
No full textHerbal medicine is increasingly popular because it has side effects that are taken
with a slow mechanism of action. Celery has active ingredient apigenin which
functions as betabloker which can slow the heart rate and reduce the strength of heart
contractions so that blood flow is less pumped and blood pressure becomes reduced.
The formulation of the problem raised in this study is how to make celery leaf
preparations in the form of dyes. Does celery leaf dyes meet SNI quality test
requirements 01-3573-2014.
This research was carried out the manufacturing process and quality test
consisting of organoleptic tests, water content tests, total ash content tests, water
soluble ash content tests against total ash, acid insoluble ash content tests, water
soluble ash alkalinity tests, contamination tests microbes (Total Plate Figures and
Yeast Fungi Numbers).
The results of research on celery leaf dyes preparation meet SNI quality
requirements 01-3573-2014. Includes water content test, total ash content test, water
soluble ash content test against total ash, acid insoluble ash content test, water soluble
ash alkalinity test, microbial contamination test (Total Plate Figures and Yeast Fung).
Keywords: celery, celery leaf preparation, quality tes