1,720,964 research outputs found
Karakteristik fisikokimia dan umur simpan cendol sagu instan dengan variasi kemasan dan metode pengeringan: Physicochemical characteristics and shelf life of instant sago cendol with variations in packaging and drying methods
No full textCendol merupakan minuman tradisional yang banyak diminati, namun memiliki kandungan gizi rendah karena didominasi tepung beras dan kadar air yang tinggi. Kandungan gizi cendol yang rendah dapat ditingkatkan melalui fortifikasi 1,25% tepung ikan gabus, sementara kadar airnya dapat dikurangi dengan metode pengeringan oven dan cabinet dryer. Selain itu, diversifikasi sumber karbohidrat dengan substitusi tepung beras menggunakan tepung sagu juga dapat dilakukan. Penurunan kadar air ini berkontribusi pada peningkatan umur simpan cendol. Tujuan penelitian, yaitu menentukan jenis kemasan (HDPE, foil aluminium, dan kombinasi keduanya) dan metode pengeringan terbaik terhadap karakteristik fisikokimia, umur simpan, dan angka lempeng total cendol sagu instan dengan fortifikasi ikan gabus. Metode umur simpan menggunakan perlakuan metode Accelerated Shelf Life Test (ASLT) dengan model Arrhenius diterapkan pada suhu 25°C, 35°C, dan 45°C dengan penyimpanan selama 0, 5, 10, 15, dan 20 hari. Hasil menunjukkan bahwa cendol instan dengan pengeringan cabinet dyer menghasilkan karakteristik fisikokimia yang tinggi dengan kadar albumin 5,6%. Cendol instan yang dikemas dengan foil aluminium memiliki umur simpan lebih lama, yaitu mencapai 10 bulan dibandingkan dengan kemasan HDPE maupun kombinasi keduanya, baik dengan pengeringan cabinet dryer maupun oven dengan jumlah total mikrob <1,0×106.Cendol is a traditional drink that is highly popular but has low nutritional content due to its composition, which is predominantly rice flour and a high-water content. The low nutritional content of cendol can be increased through fortification with 1.25% snakehead fish meal, while the water content can be reduced by oven and cabinet dryer drying methods. Apart from that, diversifying carbohydrate sources by substituting rice flour for sago flour can also be done. This reduction in water content contributes to increasing the shelf life of cendol. This study aims to find the best type of packaging (HDPE, aluminum foil, or a mix of both) and the best drying method by looking at the physical and chemical properties, shelf life, and total plate count of instant sago cendol that includes snakehead fish. The shelf life method uses the Accelerated Shelf Life Test (ASLT) method with the Arrhenius model applied at temperatures of 25°C, 35°C, and 45°C with storage for 0, 5, 10, 15, and 20 days. The results indicated that instant cendol with cabinet dryer drying produced high physicochemical characteristics with an albumin content of 5.6%; instant cendol packaged in aluminum foil has a longer shelf life, reaching 10 months compared to HDPE packaging or a combination of both, either with cabinet dryer or oven drying, with the total number of microbes being <1.0x106
Nutritional Characteristics of Curry fish Sea Cucumber (Stichopus vastus) using Chemicals and Physical Treatment: Karakteristik Gizi Teripang (Stichopus vastus) yang Diberi Perlakuan Kimia dan Fisik
No full textIndonesia merupakan salah satu sumber utama teripang di dunia dengan total produksi yang tinggi untuk konsumsi domestik dan pasar ekspor. Teripang memiliki potensi sebagai sumber makanan tradisional, obat-obatan, dan pangan fungsional karena komponen gizi yang tinggi pada teripang. Tujuan penelitian ini adalah untuk mengetahui perbedaan karakteristik gizi teripang yang diperoleh secara kimiawi (ekstraksi etanol 20%, 25%, dan 30%) dan perlakuan fisik (perebusan dan pengukusan). Hasil penelitian menunjukkan bahwa perlakuan kimia (etanol 30%) memiliki komponen nutrisi terbaik yang terdiri dari protein 77,35%; kelembapan 9,14%; abu 6,67%; lemak 0,10%; dan karbohidrat 6,18%, sedangkan dalam perlakuan fisik, pengukusan memiliki komponen nutrisi terbaik yang terdiri dari kandungan protein 61,49%, kelembaban 11,53%, abu 10,76%, lemak 2,22%, dan karbohidrat 14,00%. Profil asam amino dalam perlakuan kimia (etanol 20%, 25%, dan 30%) masing-masing adalah 53,60%, 56,74%, dan 61,65%, sedangkan profil asam amino dalam perlakuan fisik (perebusan dan pengukusan) masing-masing adalah 50,31% dan 52,96%. Glisina dan asam glutamat, yang merupakan asam amino non-esensial, merupakan profil asam amino yang dominan.Indonesia is one of the main sources of sea cucumber in the world with high total production for domestic consumption and export market. Sea cucumber has potential as a source of traditional foods, medicine, and functional food due to the high nutritional component in sea cucumbers. The purpose of this research was to determine the different nutritional characteristics of sea cucumber obtained by chemical (ethanol extractions of 20%, 25%, and 30%) and physical treatment (boiling and steaming). The results showed that chemical treatment (30% ethanol) had the best nutritional components being composed of protein 77.35%; moisture 9.14%; ash 6.67%; fat 0.10%; and carbohydrate 6.18%, while in physical treatment, steaming had the best nutritional components in composed of 61.49% protein content, 11.53% moisture, 10.76% ash, 2.22% fat, and 14.00% carbohydrate. Amino acid profiles in chemical treatments (ethanol 20%, 25%, and 30%) were 53.60%, 56.74%, and 61.65% respectively, while the amino acid profiles in physical treatments (boiling and steaming) were 50.31% and 52.96%, respectively. Glycine and glutamate acid, non-essential amino acid, were dominated by both chemical and physical treatments
Fortifikasi aneka flavor pada makaroni ikan patin Pangasius hypophthalmus sebagai produk unggulan daerah
Get PDFAbstract. Diversification of patin fish macaroni has the weakness of fishs dominating flavor, so it requires a variety of flavor fortifications on patin fish macaroni to overcome these problems. This study was aimed to determine the effect of fortification flavors on macaroni catfish (Pangasius hyphophthalmus) on consumer acceptance. The method used is the experiment of making macaroni catfish with cheese, spinach, and barbeque. This study used a completely randomized design with 4 treatments and 3 replications. The treatments that M0 (control), M1 (cheese 50 grams), M2 (spinach 50 grams),M3 (barbeque 50 grams). The results of this study showed that the addition of three flavor had been varying levels of consumer acceptance, namely for panelists who liked the appearance of M0 63 people (78.75%), flavor 82.56%, odor86.25%, texture 75%; panelists who liked the appearance of M1 80%, flavor 88.75%, odor 88.75%, texture73.75%; panelists who liked the appearance of M2 85%, flavor 93.75%, odor 93.75%, texture 76.25%; and M3 that liked the macaroni appearance 80%, flavor 71.25%, odor 61.25%, and texture 75%. The most preferred macaroni by panelists based on the organoleptic test was macaroni with added flavor of spinach (M2), which is characterized by greenish yellow, the odor and flavor of slightly fishy, dominant spinach flavor, and hard texture. The proximate composition of M2 was a water content of 12.24%; protein of 14.67%; fat of 1.42%; crude fiber 0.34%.Keywords: Flavor; fortification; macaroni; patinAbstrak. Diversifikasi makaroni ikan patin memiliki kelemahan flavor ikan yang mendominasi, sehingga diperlukan fortifikasi aneka flavor pada makaroni ikan patin untuk mengatasi permasalahan tersebut. Penelitian ini bertujuan untuk menentukan pengaruh fortifikasi aneka flavor pada makaroni ikan patin (Pangasius hypophthalmus) terhadap penerimaan konsumen. Metode penelitian yang digunakan yaitu melakukan percobaan pembuatan makaroni ikan patin dengan fortifikasi tiga macam flavor yaitu keju, bayam dan barbeque. Rancangan percobaan pada penelitian ini adalah Rancangan Acak Lengkap dengan 4 perlakuan dan 3 kali ulangan yaitu M0 (kontrol), M1 (keju 50 g), M2 (bayam 50 g), M3 (barbeque 50 g). Hasil penelitian menunjukkan bahwa fortifikasi tiga macam flavor memiliki tingkat penerimaan konsumen bervariasi yaitu untuk panelis yang menyukai M0 terhadap rupa 78,75%, rasa82,56%, aroma 86,25%, tekstur 75%; panelis yang menyukai M1 terhadap rupa 80%, rasa 88,75%, aroma 88,75% dan tekstur 73,75%; panelis yang menyukai M2 terhadap rupa 85%, rasa 93,75%, aroma93,75% dan tekstur 76,25%; dan untuk perlakuan M3 yang menyukai rupa makaroni 80%, rasa 71,25%, aroma 61,25% dan tekstur 75%. Makaroni yang paling disukai oleh panelis berdasarkan penilaian organoleptik adalah makaroni dengan penambahan flavor bayam (M2) yaitu dengan karakteristik berwarna kuning kehijauan, sedikit aroma dan rasa ikan, dominan rasa bayam, dan tekstur yang keras. Komposisi proksimat M2 yaitu kadar air 12,24%; kadar protein 14,67%; kadar lemak 1,42%, serat kasar0,34%.Kata kunci: Flavor, fortifikasi, makaroni, pati
AKTIVITAS ANTIBAKTERI GRAM POSITIF Bacillus cereus DARI EKSTRAK DAUN MANGROVE (Sonneratia alba) MUDA
Get PDFSonneratia alba is one of the type of mangrove that has been used by people in coastal areas. S. alba leaves are known to have bioactive compounds that have potential as antibacterial. B. cereus is a pathogenic bacteria that can cause food spoilage, especially in fishery products, so its growth must to be inhibited using natural antibacterial such as S. alba leaves. This study aims to qualitatively determine the components of bioactive compounds in S. alba leaf extract and the antibacterial activitty of S. alba leaf extract. This study consisted of exctracting the leaves of S. alba using aquadest as a solvent with a\ration of 1:30, phytochemical test and analysis of antibacterial activity using the well difussion method and the dilution method at different concentration of extract 100%, 50%, 25% and 12,5%. The leaf extract of S. alba had a yield 11,33% and contains bioactive compounds such as alkaloids, flavonoids, triteroenoids, saponins and tannins. S. alba leaft extract can inhibit the growth of B. cereus bacteria. The diameter of the inhibition of S. alba leaf exctract against B. cereus bacteria with the highest concentration of 100% was 13,43±0.30 mm. S. alba leaf extract is bacteriostatic.
Keywords: antibacterial, bioactive, B. cereus, extraction, S. alba.Sonneratia alba is one of the type of mangrove that has been used by people in coastal areas. S. alba leaves are known to have bioactive compounds that have potential as antibacterial. B. cereus is a pathogenic bacteria that can cause food spoilage, especially in fishery products, so its growth must to be inhibited using natural antibacterial such as S. alba leaves. This study aims to qualitatively determine the components of bioactive compounds in S. alba leaf extract and the antibacterial activitty of S. alba leaf extract. This study consisted of exctracting the leaves of S. alba using aquadest as a solvent with a\ration of 1:30, phytochemical test and analysis of antibacterial activity using the well difussion method and the dilution method at different concentration of extract 100%, 50%, 25% and 12,5%. The leaf extract of S. alba had a yield 11,33% and contains bioactive compounds such as alkaloids, flavonoids, triteroenoids, saponins and tannins. S. alba leaft extract can inhibit the growth of B. cereus bacteria. The diameter of the inhibition of S. alba leaf exctract against B. cereus bacteria with the highest concentration of 100% was 13,43±0.30 mm. S. alba leaf extract is bacteriostatic
ANTIBACTERIAL ACTIVITY OF HYDROXYAPATITE FROM FRESHWATER MUSSEL SHELL (Pilsbryochoncha sp.) AGAINST Streptococcus mutants BACTERIA
Get PDFUnutilized mussel shells have the potential to become solid waste and potentially pollute the environment. In fact, the shell has a high calcium content of 61.39% which can be used as a precursor to hydroxyapatite. Hydroxyapatite is known to have antibacterial activity that causes dental caries, namely Streptococcus mutants. However, the antibacterial activity of HAp from mussel shells against S. mutans bacteria is not yet known. This study aims to determine the Minimum Inhibitory Concentration (MIC), Minimum Bactericidal Concentration (MBC) and determine the inhibition zone against S. mutants bacteria from hydroxyapatite of mussel shells. This research procedure started from hydroxyapatite synthesis, MIC test, MBC test, and inhibition zone analysis at several HAp concentrations, namely 12.5 mg/mL, 25 mg/mL, and 50 mg/mL, as well as positive control and negative control. The results showed that no KHM and KBM values were found at the HAp concentrations used. Furthermore, the diameter of the hydroxyapatite inhibition zone against S. mutants bacteria at concentrations of 12.5 mg/mL, 25 mg/mL, and 50 mg/mL, was 0 mm. Thus, the hydroxyapatite of mussel shells is neither bacteriostatic nor bacteriocidal
VALORISASI CANGKANG KIJING AIR TAWAR (Pilsbryoconcha sp.) SEBAGAI SUMBER HIDROKSIAPATIT
Get PDFThe mussel shell is a solid waste resulting from the processing of the mussel with a proportion of 51.93%, even though the shell has a high calcium content of 61.39% so there is a need for a innovation in the utilization of mussel shells into value-added products through the valorisation of freshwater mussel shells as hydroxyapatite source. This research aimed to determine the characterisation of hydroxyapatite from freshwater mussel shells. The synthesis of hydroxyapatite was carried out using the hydrothermal method at 8000C. The hydroxyapatite characteristic of freshwater mussel shell has a white color with a whiteness value of 56.89%; identified functional groups PO43-, OH-, CO32-, and CaO groups as constituents of hydroxyapatite; a high degree of crystallinity of 82.8%; 48.255% calcium; 1.474% Phosphor; and 0.009% kalium.he mussel shell is a solid waste resulting from the processing of the mussel with a proportion of 51.93%, even though the shell has a high calcium content of 61.39% so there is a need for a innovation in the utilization of mussel shells into value-added products through the valorisation of freshwater mussel shells as hydroxyapatite source. This research aimed to determine the characterisation of hydroxyapatite from freshwater mussel shells. The synthesis of hydroxyapatite was carried out using the hydrothermal method at 8000C. The hydroxyapatite characteristic of freshwater mussel shell has a white color with a whiteness value of 56.89%; identified functional groups PO43-, OH-, CO32-, and CaO groups as constituents of hydroxyapatite; a high degree of crystallinity of 82.8%; 48.255% calcium; 1.474% Phosphor; and 0.009% kalium
Karakteristik hedonik dan kimia cendol instan ikan gabus dengan formulasi sumber karbohidrat lokal berbeda : Hedonic and chemical characteristics of instant cendol fortified snakehead fish flour using different local carbohydrate sources
No full textCendol merupakan minuman tradisional Indonesia yang dapat dikonsumsi oleh semua kalangan. Cendol memiliki kekurangan, yaitu kandungan gizi rendah karena didominasi tepung beras dan kadar air yang tinggi. Peningkatan kandungan gizi dan pengurangan kadar air pada cendol dapat dilakukan melalui fortifikasi 1,25% tepung ikan gabus dan diversifikasi berbagai sumber karbohidrat lokal untuk mensubstitusi tepung beras menggunakan metode pengeringan oven. Tujuan penelitian yaitu menentukan komibinasi tepung lokal terbaik pada cendol instan yang difortifikasi tepung ikan gabus berdasarkan parameter hedonik dan kimia. Produksi tepung ikan menggunakan metode steaming dengan parameter uji rendemen dan proksimat. Produksi cendol instan ikan gabus menggunakan metode pengeringan oven dengan parameter uji hedonik dan kimia. Perlakuan rasio sumber karbohidrat lokal yang digunakan, yaitu tepung beras:tepung sagu:tepung porang C1 (3:1:0), C2 (3:0:1), C3 (2:1:1), C4 (0:2:2), C5 (0:1:3), dan C6 (0:3:1). Hasil penelitian menunjukkan bahwa tepung ikan gabus memiliki rendemen 15,23% dan kadar protein sebesar 84,42±0,53%. Secara keseluruhan, cendol instan dengan formulasi tepung beras dan tepung sagu (C1) merupakan cendol instan terbaik. Tingkat kesukaan panelis terhadap penilaian warna, aroma, tekstur, dan rasa cendol instan ikan gabus memilih lebih menyukai pada perlakuan C1 dengan karakteristik kimia terutama protein tertinggi sebesar 15.48±0.13%, diikuti kadar air yang rendah sebesar 11.45±0.16%.
Cendol is a traditional Indonesian beverage that can be consumed by people of all people. Cendol has a drawback, which is its low nutritional content due to its dominance of rice flour and high water content. Increasing the nutritional content and reducing the water content in cendol can be achieved through fortification with 1.25% snakehead fish flour and diversification of various local carbohydrate sources to replace rice flour using oven dryer. The research objective is to determine the best combination of local carbohydrate sources in instant cendol fortified with snakehead fish flour based on hedonic and chemical parameters. Fish flour production used a steaming method with yield and proximate analysis parameters. Instant snakehead fish cendol production used oven dryer with hedonic and chemical analysis parameters. The treatment ratio of local carbohydrate sources used was rice flour:sago flour:porang flour C1 (3:1:0), C2 (3:0:1), C3 (2:1:1), C4 (0:2:2), C5 (0:1:3), and C6 (0:3:1). The research results showed that snakehead fish flour had a yield of 15.23% and a protein content of 84.42±0.53%. Overall, instant cendol with a formulation of rice flour and sago flour (C1) was the best instant cendol. The panelists\u27 preference for color, aroma, texture, and taste assessments of instant snakehead fish cendol preferred the C1 treatment with the highest chemical characteristics, especially protein at 15.48±0.13%, followed by low moisture content at 11.45±0.16%
Sensory quality characteristics of catfish fermented sausage (Pangasius sp.) with the addition of biostarter from fermented sausages
Get PDFFermented sausages are processed meat products made through a fermentation process with or without the help of bacterial starter cultures. The source of microorganisms in making fermented sausages can be sourced from natural microorganisms in meat (spontaneous fermentation), or by adding a starter culture (controlled fermentation). The purpose of this study is to find out the level of consumer acceptance of catfish fermented sausages made with the addition of biostarters from fermented sausages. The method used in this study is an experiment, namely conducting experiments on making catfish fermented sausages with different biostarter concentrations (0%, 0.2%, 0.4% and 0.6%) which are fermented within 0 days, 3 days, 6 days and 9 days. The results of the study showed that the best catfish fermented sausage with the addition of biostarter was with 04% treatment. The appearance value is 7.52 (brilliant color, attractive reddish-brown color). Aroma value 7.73 (strong smoking, fermentation and spice aroma) Taste value 8.03 (good taste, typical acidity of fermented products, not fishy). Texture value 7.62 (compact, dense and elastic). Based on this value, catfish fermented sausage with the addition of biostarter is still accepted by consumers with a fairly good quality characteristic value.
Keywords: Biostarter; Catfish; Fermented Sausages; Sensory Qualit
STUDI KARAKTERISTIK KIMIAWI GARAM DARI DAUN TUA TANAMAN MANGROVE (Sonneratia alba)
Get PDFThe use of high sodium table salt (NaCl) in every daily food processing can lead to uncontrolled sodium consumption so that it can cause hypertension. One effort to maintain or control the amount of sodium consumed is to consume functional salt. Sonneratia alba is a type of mangrove leaf that will store excess salt in the leaf area, especially the older leaves. So that the old leaf age of the S. alba mangrove plant has the potential to be used as functional salt. The method used in this study is an experiment with 3 replications and through 4 stages, namely 1) raw material extraction and preparation, 2) manufacture of mangrove leaf flour, 3) extraction and manufacture of mangrove leaf salt, and 4) characterization of the resulting salt. The characterization includes analysis of yield, concentration and concentration of NaCl. The purpose of this study was to determine the potential of the old leaves of the S.alba mangrove plant as a functional salt preparation and to determine the chemical characteristics of the leaf salts produced. The results obtained from this study are the old leaves of the S. alba mangrove plant have the potential to be used as functional salt preparations with a yield value of 6.96%, and an average NaCl value of 24.43%.
The use of high sodium table salt (NaCl) in every daily food processing can lead to uncontrolled sodium consumption so that it can cause hypertension. One effort to maintain or control the amount of sodium consumed is to consume functional salt. Sonneratia alba is a type of mangrove leaf that will store excess salt in the leaf area, especially the older leaves. So that the old leaf age of the S. alba mangrove plant has the potential to be used as functional salt. The method used in this study is an experiment with 3 replications and through 4 stages, namely 1) raw material extraction and preparation, 2) manufacture of mangrove leaf flour, 3) extraction and manufacture of mangrove leaf salt, and 4) characterization of the resulting salt. The characterization includes analysis of yield, concentration and concentration of NaCl. The purpose of this study was to determine the potential of the old leaves of the S.alba mangrove plant as a functional salt preparation and to determine the chemical characteristics of the leaf salts produced. The results obtained from this study are the old leaves of the S. alba mangrove plant have the potential to be used as functional salt preparations with a yield value of 6.96%, and an average NaCl value of 24.43%.
 
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