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Perbaikan Kualitas Nira Aren Menggunakan Beberapa Pengawet Alami
No full textIndonesia is one of the sugar producing countries in the world, but the domestic sugar industry is still unable to meet the needs of its own country. The condition of sugar self-sufficiency is pursued through the development of sugar cane and also through other sources of raw materials, one of which is from palm sugar. Palm juice quickly changes to acid because of the fermentation process, which is usually caused by late processing after tapping, or because of the uncleanness of the juice container. This study aims to observe the effect of giving natural preservatives in the form of hiris leaf powder, mangosteen peel powder, and palm sugar in maintaining the quality of palm juice done in several concentrations (b / v). The research method used was an experimental method with a method. The first factor was 3 levels of natural preservative types (mangosteen peel powder, sliced leaves, and brown sugar), while factor II was 3 preservative concentration levels (3%, 4.5%, and 6%), and each treatment was repeated 3 times so that it was obtained 27 trial units. The test results showed that the lowest reducing sugar content in palm sugar using natural preservatives was found in the Hiris Leaf with an average of 31.192% and 4.5 treatment dose with an average of 34.683%. While for the lowest moisture content found in palm sugar that uses natural preservatives of mangosteen peel with an average of 1.5983% and the best treatment dose is at dose 3 with an average of 1.1267%
Keywords: hiris leaves, mangosteen peel, palm juice, natural preservative
Pengaruh Penambahan Ekstrak Bunga Telang terhadap Sifat Kimia dan Organoleptik pada Produk Minuman Cendol
No full textCendol is a typical beverage product which is much popular among children and adults. A usual colour of cendol is green. Concern for some consumers of the colours found in cendol is a produced by artificial colorant that may have a negative impact for consumen. The butterfly pea (Clitoria ternatea L.). pigmetns, antocyanin, can be used as alternative for natural food coloring. This research aims to determine the influence addition of the butterfly pea extracts to proximate value, antocyanin total, antioxidant activity, and organoleptic test such as the color, flavor, aroma, and texture. The product of cendol was made from various the addition of 0.25 g, 0.50 g, and 0.75 grams flowers extract. The result showed that cendol with addition of 0,75 g flower extract was the higest total antocyanin content (235,24 mg/L) which had moisture content 82,34%, ash content 1,10%, protein 2,16%, fat 4,18%, carbohydrate 11,95%, and the result of organoleptic test were score of color 2,02; taste 1,94; aroma 1,80 and texture 1,94
KARAKTERISTIK KIMIA DAN AKSEPTABILITAS KERUPUK BERAS MERAH DENGAN PENAMBAHANTEPUNG WORTEL SUBSTANDAR
Full text linkRed rice crackers are a type of snack made from red rice and tapioca, with additional nutrients derived from substandard carrots. Substandard carrots that can still be utilized include broken carrots, irregular sizes, post-harvest defects, and branched roots, which are processed into flour to facilitate their use. This research aims to determine the effect of the addition of carrot flour on the chemical properties, and acceptability of red rice crackers, and the best treatment based on chemical properties and acceptability. The method used is a Completely Randomized Design (CRD) single factor with treatments using red rice flour compared to carrot flour P1 (90%:10%), P2 (80%:20%), P3 (70%:30%), P4 (60%:40%). Based on the research results, the addition of carrot flour significantly affects the ash content, fat content, protein content, color, aroma, taste, texture, and total acceptance but does not significantly affect the water content and carbohydrate content. The best red rice crackers are obtained from treatment P1 (90% red rice flour: 10% carrot flour) with chemical values of water content 2.06% (db), ash content 3.16% (db), fat content 2.97% (db), protein content 9.65% (db), carbohydrate content 84.22% (db), and acceptability values of color 1.57 (very like), aroma 1.87 (very like), taste 1.53 (very like), texture 1.80 (very like), and total acceptance 1.47 (very like)
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK YOGURT SERBUK DENGAN PENAMBAHAN EKSTRAK UBI JALAR UNGU (Ipomoea batatas L.)
Full text linkYogurt memiliki umur simpan yang rendah jika disimpan pada suhu ruang. Oleh karena itu, dilakukan pengeringan pada yogurt menjadi serbuk untuk memperpanjang umur simpan yogurt. Penambahan ubi ungu pada yogurt untuk menambah nilai gizi dan cita rasanya. Tujuan dilakukan penelitian untuk mengetahui pengaruh dan menentukan formulasi terbaik berdasarkan penambahan ekstrak ubi jalar ungu terhadap karakteristik fisik, kimia dan organoleptik yogurt serbuk. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) non faktorial empat taraf dan tiga kali ulangan. Dengan perlakuan penambahan formulasi ekstrak ubi jalar ungu yaitu sebesar 0%, 10%, 20%, dan 30%. Hasil dari analisis menunjukan berpengaruh nyata (p<0,05) pada kadar abu, kadar air, asam laktat, lemak, kelarutan, total padatan bukan lemak dan organoleptik terhadap rasa, warna, tekstur dan keseluruhan. Namun tidak ada pengaruh nyata (p>0,05)terhadap atribut aroma. Perlakuan terbaik berdasarkan hasil skor tertinggi terdapat pada perlakuan P1 (10% ekstrak ubi ungu) dengan karakteristik kimia meliputi kadar air 6,30%, abu 2,79%, kadar lemak 5,00%, kadar asam laktat 0,47%, kelarutan 68,00%, padatan bukan lemak 88,71%, organoleptik meliputi rasa 3,80% (netral), warna 4,72% (agak suka), aroma 5,16% (agak suka), tekstur 3,80% (netral), dan total keseluruhan 4,36% (netral
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
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Karakteristik Kimia Dan Organoleptik Set Yogurt Dengan Penambahan Tepung Daun Kelor (Moringa Oleifera)
Full text linkMoringa leaf flour is rich in nutrients such as protein and calcium, which are beneficial for individuals with stunting and help enhance food product diversification. A study involving the addition of Moringa Oleifera leaf flour to yoghurt aims to assess its impact on chemical and organoleptic characteristics. The experiment utilized a Completely Randomized Design with three levels of Moringa leaf flour addition: 1% (P1), 2% (P2), and 3% (P3). The results indicate that the addition of Moringa leaf flour significantly affects ash content, lactic acid, protein, fat, and calcium levels in yoghurt. Furthermore, this addition also significantly influences taste but not aroma, texture, colour, or overall product perceptio
Karakteristik Fisikokimia dan Organoleptik Selai Lembar Buah Kesemek Dengan Perbedaan Konsentrasi Pektin
Full text linkPersimmon fruit is a source of nutrients that are beneficial for the body's health and energy. However, because its use is not optimal, this fruit is susceptible to damage and rot, causing prices to fall and lack of market appeal. However, the pectin content in persimmons is not sufficient for making sheet jam, so it is necessary to add pectin. This research aimed to evaluate the effect of different pectin concentrations on the chemical and organoleptic characteristics of persimmon jam, as well as determine the best pectin concentration. This research used a Completely Randomized Design (CRD) method with four single treatments, namely the addition of pectin with a concentration of T0 (0%), the concentration of T0 (0%), T1 (0.5%), T2 (1.0%), T3 (1.5%). The results showed that the addition of different concentrations of pectin significantly influenced the value of vitamin C, water content, antioxidants, total soluble solids, as well as organoleptic attributes of texture and overall persimmon sheet jam. However, there was no significant effect on the organoleptic attributes of taste, aroma and colour. The best pectin concentration for persimmon sheet jam is the T3 treatment (1.5% pectin), which has the following characteristics: water content 36.13%, Vitamin C 3.10 mg/100 grams, antioxidant activity (IC50) 93 .70 ppm, total dissolved solids 66.1˚Brix, and organoleptic assessments for taste, aroma, colour, texture and overall attributes were 2.52, 2.24, 2.60, 2.88 and respectively
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