1,720,985 research outputs found
Pembuatan CMC (Carboximethyl Cellulose) dari Sellulosa Bakterial (Nata de Coco)
No full textProduction of CMC (Carboximethyl Cellulose) from Bacterial Cellulose (Nata de Coco)ABSTRACT. Bacterial cellulose (nata de coco) has been used as source of cellulose in CMC (Carboximethyl Cellulose) production. This research has been conducted to study the optimum formulation of CMC production from nata de coco. Factorial Randomized Completely Design was employed with two factors that were concentration of NaOH (10%, 15%, and 20%) and amount of NaMCA (10g, 3g and 16g). The result showed that concentration of NaOH and amount NaMCA significantly affected moisture content, degree of eterification (DE), yield, and viscosity. The combination of NaMCA at 16 g and NaOH at 15% produced the best treatment with characteristics: 10,12% of moisture content, 0,9 of degree of eterifiication, 40,40% of yield and 25,41 of viscosity
KUALITAS SENSORIS DAN AKTIVITAS ANTIOKSIDAN KUE BAWANG YANG DIPERKAYA PASTA UMBI BIT MERAH (Beta vulgaris L.)
Full text linkShallots crisp is one type of traditional Indonesian food that is favoured by the wider community. Currently, public awareness of healthy food is increasing, including in choosing snacks. Red beetroot is a tuber plant that has the advantage of being a natural coloring agent and a source of antioxidants. Aims of this study were to determine the antioxidant activity and sensory test of shallots crips with the addition of beetroot paste at various concentrations. This study used a non-factorial Completely Randomized Design. The treatment used was making shallots crips using 200 g of flour added with a concentration of beetroot paste with a concentration of F1=20%, F2=30%, F3=40%, F4=50%, and F5=60%. Repetition was carried out 3 times to obtain 15 trials. The analysis carried out was the hedonic test, the description test on organoleptic including color, aroma, taste and texture as well as testing the antioxidant activity and water content of the Shallots cripss added with red beetroot paste. The results showed that the addition of red beetroot paste had a significant effect (p<0.05) on antioxidant activity, water content, description test and hedonic test for color, aroma, taste and texture. This research recommends F3 treatment as the best treatment alternative considering its antioxidant activity (58.26%); moisture content (3.40%); color description 4.44 (purplish red), onion and beetroot cake aroma description 3.52 (normal/typical), savory taste description 3.27 (normal/typical), texture description 3.29 (normal/typical) and hedonic with a color score of 3.99 (likes), aroma 3.81 (likes), taste 4.27 (likes) and texture 4.10 (likes).Kue bawang merupakan makanan tradisional Indonesia yang disukai oleh masyarakat luas. Saat ini trend masyarakat terhadap makanan sehat semakin meningkat, termasuk dalam memilih makanan ringan. Penambahan umbi bit merah sebagai zat pewarna alami dan sumber antioksidan diduga dapat meningkatkan kualitas kue bawang. Tujuan penelitian ini untuk mengetahui kualitas sensoris dan aktivitas antioksidan kue bawang dengan penambahan pasta umbi bit merah pada berbagai konsentrasi. Penelitian ini disusun dalam Rancangan Acak Lengkap faktor tunggal, perlakuan yang digunakan adalah jumlah pasta umbi bit merah yaitu dengan konsentrasi F1 = 20%, F2 = 30% , F3 = 40%, F4 = 50%, dan F5 = 60%. Analisis yang dilakukan yaitu uji hedonik, uji deskripsi terhadap organoleptik meliputi warna, aroma, rasa dan tekstur serta menguji aktivitas antioksidan dan kadar air kue bawang yang ditambahkan pasta umbi bit merah. Penambahan pasta umbi bit merah memberikan pengaruh nyata (p<0,05) terhadap uji deskripsi dan uji hedonik (warna, aroma, rasa dan tekstur), aktivitas antioksidan dan kadar air. Perlakuan yang direkomendasikan adalah F3 dengan deskripsi warna merah keunguan (4,44), aroma kue bawang dan umbi bit merah normal/khas (3,53), rasa gurih normal/khas (3,27), tekstur normal/khas (3,29); serta hedonik dengan skor warna 3,99 (suka), aroma 3,81 (suka), rasa 4,27 (suka) dan tekstur 4,10 (suka); aktivitas antioksidan (58,26%); dan kadar air (3,40%)
KARAKTERISTIK SENSORI DAN KIMIA ASAM DRIEN (DURIAN OLAHAN KHAS ACEH) YANG DIFERMENTASI DENGAN WAKTU YANG BERBEDA
No full textFermentasi durian dapat mengatasi masalah melimpahnya buah durian pada masa panen puncak. Pengolahan durian dengan fermentasi menghasilkan produk yang disebut tempoyak (pasta durian fermentasi). Tempoyak di Aceh dikenal dengan sebutan asam drien. Penelitian ini bertujuan untuk menganalisis pengaruh lama fermentasi asam drien terhadap kualitas asam drien. Penelitian pembuatan asam drien dilakukan dalam skala rumah tangga. Daging buah durian dihancurkan diberi garam dan di fermentasi selama 7 hari. Sampling untuk analisis dilakukan pada lama fermentasi yang berbeda (3,5,7 dan 9 hari). Analisis yang dilakukan adalah uji kesukaan (hedonik) yang meliputi kesukaan terhadah warna, rasa, aroma dan tekstur serta dilakukan uji biokimia sebagai data pendukung. Hasil penelitian menunjukkan bahwa asam drien yang paling disukai adalah asam drien yang difermentasi selama 3 hari dengan karakteristik sensori dan biokimia yaitu warna 2,71 (suka), aroma suka (2,52), rasa 2,00 (biasa), tekstur 2,67 (suka), total bakteri asam laktat 57,67 x 107CFU/g, total asam 0,21 %, dan total padatan terlarut 4,3 %.Â
KUALITAS SENSORIS DAN AKTIVITAS ANTIOKSIDAN KUE BAWANG YANG DIPERKAYA PASTA UMBI BIT MERAH (Beta vulgaris L.)
Full text linkShallots crisp is one type of traditional Indonesian food that is favoured by the wider community. Currently, public awareness of healthy food is increasing, including in choosing snacks. Red beetroot is a tuber plant that has the advantage of being a natural coloring agent and a source of antioxidants. Aims of this study were to determine the antioxidant activity and sensory test of shallots crips with the addition of beetroot paste at various concentrations. This study used a non-factorial Completely Randomized Design. The treatment used was making shallots crips using 200 g of flour added with a concentration of beetroot paste with a concentration of F1=20%, F2=30%, F3=40%, F4=50%, and F5=60%. Repetition was carried out 3 times to obtain 15 trials. The analysis carried out was the hedonic test, the description test on organoleptic including color, aroma, taste and texture as well as testing the antioxidant activity and water content of the Shallots cripss added with red beetroot paste. The results showed that the addition of red beetroot paste had a significant effect (p<0.05) on antioxidant activity, water content, description test and hedonic test for color, aroma, taste and texture. This research recommends F3 treatment as the best treatment alternative considering its antioxidant activity (58.26%); moisture content (3.40%); color description 4.44 (purplish red), onion and beetroot cake aroma description 3.52 (normal/typical), savory taste description 3.27 (normal/typical), texture description 3.29 (normal/typical) and hedonic with a color score of 3.99 (likes), aroma 3.81 (likes), taste 4.27 (likes) and texture 4.10 (likes).Kue bawang merupakan makanan tradisional Indonesia yang disukai oleh masyarakat luas. Saat ini trend masyarakat terhadap makanan sehat semakin meningkat, termasuk dalam memilih makanan ringan. Penambahan umbi bit merah sebagai zat pewarna alami dan sumber antioksidan diduga dapat meningkatkan kualitas kue bawang. Tujuan penelitian ini untuk mengetahui kualitas sensoris dan aktivitas antioksidan kue bawang dengan penambahan pasta umbi bit merah pada berbagai konsentrasi. Penelitian ini disusun dalam Rancangan Acak Lengkap faktor tunggal, perlakuan yang digunakan adalah jumlah pasta umbi bit merah yaitu dengan konsentrasi F1 = 20%, F2 = 30% , F3 = 40%, F4 = 50%, dan F5 = 60%. Analisis yang dilakukan yaitu uji hedonik, uji deskripsi terhadap organoleptik meliputi warna, aroma, rasa dan tekstur serta menguji aktivitas antioksidan dan kadar air kue bawang yang ditambahkan pasta umbi bit merah. Penambahan pasta umbi bit merah memberikan pengaruh nyata (p<0,05) terhadap uji deskripsi dan uji hedonik (warna, aroma, rasa dan tekstur), aktivitas antioksidan dan kadar air. Perlakuan yang direkomendasikan adalah F3 dengan deskripsi warna merah keunguan (4,44), aroma kue bawang dan umbi bit merah normal/khas (3,53), rasa gurih normal/khas (3,27), tekstur normal/khas (3,29); serta hedonik dengan skor warna 3,99 (suka), aroma 3,81 (suka), rasa 4,27 (suka) dan tekstur 4,10 (suka); aktivitas antioksidan (58,26%); dan kadar air (3,40%)
PERUBAHAN KOMPONEN KIMIA BELIMBING WULUH (Averrhoa bilimbi L.) SELAMA PEMBUATAN ASAM SUNTI
Full text linkTelah dilakukan penelitian untuk menganalisis perubahan komponen kimia belimbing wuluh selama fermentasi asam sunti. Asam sunti dibuat dalam skala laboratorium dengan merujuk pada pembuatan asam sunti yang dilakukan oleh masyarakat Aceh. Sampling dilakukan pada 3 tahap yaitu sebelum fermentasi, setelah fermentasi awal dan setelah fermentasi lanjutan. Parameter yang dianalisis adalah kadar air, kadar gula reduksi, kadar garam, total asam tertitrasi dan kandungan asam organik. Analisis data dilakukan dengan ANOVA. Hasil penelitian menunjukkan bahwa karakteristik kimia belimbing wuluh mengalami perubahan yang signifikan selama pengolahan belimbing wuluh menjadi asam sunti: kadar air belimbing wuluh segar 95,62 %, mengalami penurunan setelah pengolahan dan pemeraman menjadi 47,73% dan 46,07%. Total asam tertitrasi belimbing wuluh segar 69,08% mengalami penurunan, setelah pengolahan menjadi 17,37% kemudian meningkat kembali setelah pemeraman selama menjadi 21,05%. Kadar gula reduksi belimbing wuluh segar 51,19%, mengalami penurunan setelah pengolahan dan pemeraman menjadi 26,69% dan 19,20%. Kadar garam belimbing wuluh segar 2,84 %, mengalami kenaikan setelah pengolahan dan pemeraman menjadi 36,89 % dan 48,00 %. Asam oksalat merupakan asam organik tertinggi yang terdapat pada belimbing wuluh maupun asam sunti. Seluruh asam organik yang terkandung dalam asam sunti menurun setelah pemeraman kecuali asam laktat
Perubahan Karakteristik Fisik Belimbing Wuluh selama Fermentasi Asam Sunti
Full text linkAsam sunti is a product of bilimbi (Averrhoa bilimbi L.) fermentation, traditional ingredient from Nanggroe Aceh Darussalam, used as flavor, particularly to provide sour taste and specific aroma in Acehnese cuisine. Scientific studies of asam sunti are relatively limited, while study of change on physical and chemical characteristics of asam sunti does not exist. The objective of this research was to study the change of physical characteristics of bilimbi during fermentation. This study used explorative laboratory design. Asam sunti was produced in laboratory scale with three times repetition and sample was taken three times in stages, i.e., before sun-drying and salting (stage 1), after repeated sun-drying and salting (stage 2), and fermentation for 1 month (stage 3). Parameters analyzed on physic characteristics included aw, texture and color. Significant change on physic characteristics were found during the processing of bilimbi to become asam sunti. The value of aw of the bilimbi was found to decrease after processing (sun-drying and salting) and fermentation for 1 month. Texture of the bilimbi increased at stage 2 and decreased at the last of fermentation. The colour of the bilimbi changed from green to brown after the whole processing (salting, drying and fermentation)
PHYSICOCHEMICAL PROPERTIES OF FISH PROTEIN HYDROLYSATES PREPARED FROM FISH BY-PRODUCT USING ALCALASE AND FLAVOURZYME ENZYME
Full text linkLimbah ikan banyak yang terbuang dengan percuma, padahal limbah ikan masih mengandung sejumlah protein. Protein tersebut dapat dimanfaatkan kembali dengan cara menghidrolisis limbah ikan menjadi hidrolisat protein ikan. Penelitian ini bertujuan untuk mempelajari sifat fisikokimia hidrolisat protein ikan yang diperoleh dengan hidrolisis menggunakan enzim. protease alcalase dan flavourzyme. Hasil penelitian menunjukkan bahwa hidrolisat protein ikan yang menggunakan enzim alcalase mempunyai kandungan protein yang lebih tinggi, kadar abu lebih rendah serta warna yang lebih gelap dibandingkan hidrolisat protein ikan yang menggunakan enzim flavourzyme
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Physicochemical and sensory profile of commercial wine coffee in the Gayo Highlands, Indonesia
Full text linkThe Gayo Highlands is one of the largest Arabica coffee producing areas in Indonesia. Wine coffee processing is currently very popular in the Gayo Highlands. This study aims to determine of physicochemical and sensory characteristics of commercial wine coffee in Gayo Highlands. Samples were obtained from active wine coffee producers in Central Aceh and Bener Meriah. Analysis was carried out on coffee beans and brewing, including analysis of bean size, moisture content, color, pH, total dissolved solids (TDS), total phenolic content (TPC), and cupping quality. The results found that Gayo arabica wine coffee has a medium size, moisture content of 8.53%-11.67%, and yellow to brown color. Physicochemical characteristics of brewed wine coffee also showed varying results. The pH of coffee wine brewing ranges from 4.68 to 4.95, TDS 3.93 to 4.5 oBrix, and TPC 12.82 to 30 GAE mg/g. Sensory analysis was conducted using the cupping test method. The cupping score of wine coffee on each attribute varied, except body and sweetness. The wine coffee aroma obtained was 6 (good) to 7.75 (very good), wine coffee flavor 6 (good) to 7.5 (very good), wine coffee aftertaste 6 (good) to 7.0 (very good), wine coffee acidity 6 (good) to 7.0 (very good), wine coffee balance 6 (good) to 6.75 (good), overall wine coffee 6 (good) to 7 (very good). Specific fruit aroma characteristics that dominated the coffee wine were pineapple, banana, passion fruit, lemon/lime, and berries. Aroma characteristics related to fermentation, namely winey, vinegar, overripe, and soury were detected in all wine coffee samples. Further research is needed to analyze the more complex chemicalcomponents of wine coffee (volatile and non-volatile) and their correlation with brewing quality to obtain more comprehensive scientific information on wine coffee quality.
Key words: Gayo wine coffee; Chemical characteristic; Cupping test; Sensory profile
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