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PENGARUH PENAMBAHAN TEPUNG MAIZENA DAN GULA TERHADAP SIFAT FISIK DAN ORGANOLEPTIK FRUIT LEATHER PEPAYA (Carica papaya L)
Full text linkBuah pepaya merupakan salah satu kekayaan alam hayati, akan tetapi pemanfaatannya
masih terkendala karena umur buah ini sangat pendek (dalam hitungan hari). Pemanfaatan yang
masih terbatas disertai dengan produksi yang tinggi sehingga perlu pengolahan yang tepat agar
pepaya memiliki nilai jual yang ekonomis dan banyak diminati oleh masyarakat, salah satunya
dengan diolah menjadi fruit leather. Fruit leather merupakan produk makanan berbasis buah
yang dikeringkan menjadi lembaran tipis dengan tekstur sedikit liat dan kompak dengan
ketebalan 2-3. Dalam pembuatan fruit leather agar memiliki plastisitas yang baik maka harus
memperkuat tekstur dan sifat gelnya diantaranya penambahan tepung maizena yang banyak
menggandung amilosa dan amilopektin. Adapun tujuan penelitian ini menentukan pengaruh
perbedaan penambahan tepung maizena dan gula fruit leather pepaya dan menentukan
komposisi terbaik terhadap fruit leather pepaya sehingga menghasilkan fruit leather
berdasarkan sifat fisik dan organoleptik.
Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dua faktor perlakuan
dengan 9 taraf perlakuan, sehingga diperoleh 27 unit percobaan yang akan dilakukan dan
dianalisis menggunakan ANOVA (Analysis of variance) dengan uji lanjut DMRT khusus
karakteristik organoleptik mengunakan analisis Friedman. Uji fisik meliputi kuat tarik,
elongasi, kekerasan, kadar air dan warna, sedangkan uji organoleptik warna, aroma, rasa,
tesktur dan overall. Proses pembuatan fruit leather pepaya terdiri dari persiapan bahan,
penghancuran serta pencampuran bahan, pemanasan, pencetak dalam loyang dan dioven 60ºC
selama 22 jam.
Hasil penelitian menunjukkan bahwa penambahan tepung maizena dan gula
memberikan pengaruh nyata terhadap kuat tarik, kekerasan, kadar air dan warna, tetapi tidak
berpengaruh nyata terhadap elongasi. Berdasarkan hasil uji organoleptik fruit leather pepaya
tidak berpengaruh nyata terhadap aroma. Perlakuan terbaik fruit leather pepaya yang memenuhi
mutu fisik dan paling disukai panelis diperoleh pada penambahan tepung maizena 1% dan gula
30% dengan nilai kuat tarik 706,065 N/m2
, elongasi 3,33 cm, kekerasan 21 mm/g/s, kadar air
12,24%, warna oranye dan rata-rata panelis menyukai perlakuan ini.
(Program Studi Teknologi Industri Pertanian, Jurusan Teknologi Pertanian, Fakultas
Pertanian, Universitas Bengkulu)
v
SUMMARY
THE EFFECT OF ADDITIONAL MAIZENE FLOUR AND SUGAR ON THE
PHYSICAL AND ORGANOLEPTIC PROPERTIES OF PAPAYA LEATHER FRUIT
(Carica Papaya L) (Metri Hani Utari, under the guidance of Ir. Wuri Marsigit, M.App.Sc and
Ir. Hasanuddin, M.Sc. 82 pages, 2022)
Papaya fruit is one of the biological natural resources, but its use is still constrained
because the age of this fruit is very short (in a matter of days). Utilization is still limited
accompanied by high production so that it needs proper processing so that papaya has an
economical selling value and is in great demand by the public, one of which is processed into
fruit leather. Fruit leather is a fruit-based food product that is dried into thin sheets with a
slightly tough and compact texture with a thickness of 2-3. In making fruit leather, in order to
have good plasticity, it must strengthen the texture and gel properties, including the addition of
cornstarch which contains a lot of amylose and amylopectin. The purpose of this study was to
determine the effect of different concentrations of cornstarch and sugar on papaya fruit leather
and determine the best composition for papaya fruit leather to produce fruit leather based on
physical and organoleptic properties.
This study used a two-factor randomized block design (RAK) with 9 treatment levels, in
order to obtain 27 experimental units to be carried out and analyzed using ANOVA (Analysis
of variance) with further test of DMRT specifically for organoleptic characteristics using
Friedman analysis. Physical tests include tensile strength, elongation, hardness, water content
and color, while organoleptic tests for color, aroma, taste, texture and overall. The process of
making papaya fruit leather consists of material preparation, crushing and mixing of
ingredients, heating, printing in a pan and in an oven at 60ºC for 22 hours.
The results showed that the concentration of cornstarch and sugar had a significant effect
on tensile strength, hardness, moisture content and color, but had no significant effect on
elongation. Based on the results of the organoleptic test, papaya fruit leather had no significant
effect on aroma. The best treatment of papaya fruit leather that met the physical quality and was
most preferred by panelists was obtained by adding 1% cornstarch and 30% sugar with a tensile
strength value of 706.065 N/m2, elongation 3.33 cm, hardness 21 mm/g/s, water content 12
.24%, the color is orange and the average panelist likes this treatmen
Pengembangan Diversifikasi Produk Pangan Olahan Lokal Bengkulu untuk Menunjang Ketahanan Pangan Berkelanjutan
No full textPenelitian ini bertujuan untuk menginventarisir dan mengidentifikasi jenis-jenis pangan olahan lokal Bengkulu, serta potensinya dalam menunjang ketahanan pangan berkelanjutan. Penelitian dilaksanakan selama lebih kurang8 bulan, yakni mulai Bulan Maret hingga Oktober 2009. Lokasi Penelitian meliputi 10 Kabupaten/Kota di Provinsi Bengkulu representasi wilayah pesisir, dataran rendah, dan dataran tinggi. Sebanyak 107 responden yang memenuhi kriteria yang ditentukan dijadikan sampel dalam penelitian ini. Data primer dikumpulkan dengan wawancara meng- gunakan kuesioner yang telah dipersiapkan, observasi dan dokumentasi produk. Pengolahan data dilakukan dengan tabulasi silang dan dianalisis secara deskriptif. Hasil Penelitian menunjukkan bahwa bahan baku utama produk di wilayah pesisir didominasi oleh produk perikanan (62,86 %), di wilayah dataran sedang oleh produk tanaman pangan (61,11 %), sedangkan di dataran tinggi oleh produk hortikultura (66,67 %). Kandungan gizinya sebagian besar produk adalah sumber karbohidrat (42,06 %). Rata-rata nilai tambah produk olahan pangan adalah 44,54 %. Sebagian besar responden belum memahami dan menerapkan cara produksi makanan yang baik (93,46 %). Berdasarkan potensi pro- mosinya, maka beberapa produk dapat dikembangkan sebagai untuk menunjang perbaikan gizi (39,25 %) dan industri rumah tangga produk makanan kemasan (34,76 %)
Pengembangan Diversifikasi Produk Pangan Olahan Lokal Bengkulu untuk Menun- jang Ketahanan Pangan Berkelanjutan Development of Bengkulu Local Food Processing Products Diversity to Support Sustainable Food Security
Full text linkThe purpose of this study was to inventory and identify Bengkulu Local Food Processing Products diversity and the prospect to support sustainable food security. The study was conducted for about 9 months, from March to November 2009 in 10 regencies in Bengkulu Province. Respondents included 107 and met the following criteria: the owners of food home industry, restaurant, catering, cafeteria, and housewives who produce and sell food processing products. The respondents were interviewed using a structure questionnaire and randomly selected as a representation of coastal, downhill and uphill area. Collected data were analyzed descriptively. The results indicated that the raw materials of the products in costal area were dominated by fish and seafood (62.86 %), in downhill area were cereals, tubers and beans (61.11 %), and in uphill area were horticulture. Nutrient contents were dominated by carbohydrates (42.06 %). Majority of food producers had lack of knowledge and application of good manufacturing practices (93.46 %). Some of the products could be recommended to support the improvement of nutritional status for the community (39.25 %) and the others were promoted as food packaging products (34.76 %).
ABSTRAK
Penelitian ini bertujuan untuk menginventarisir dan mengidentifikasi jenis-jenis pangan olahan lokal Bengkulu, serta potensinya dalam menunjang ketahanan pangan berkelanjutan. Penelitian dilaksanakan selama lebih kurang8 bulan, yakni mulai Bulan Maret hingga Oktober 2009. Lokasi Penelitian meliputi 10 Kabupaten/Kota di Provinsi Bengkulu representasi wilayah pesisir, dataran rendah, dan dataran tinggi. Sebanyak 107 responden yang memenuhi kriteria yang ditentukan dijadikan sampel dalam penelitian ini. Data primer dikumpulkan dengan wawancara meng- gunakan kuesioner yang telah dipersiapkan, observasi dan dokumentasi produk. Pengolahan data dilakukan dengan tabulasi silang dan dianalisis secara deskriptif. Hasil Penelitian menunjukkan bahwa bahan baku utama produk di wilayah pesisir didominasi oleh produk perikanan (62,86 %), di wilayah dataran sedang oleh produk tanaman pangan (61,11 %), sedangkan di dataran tinggi oleh produk hortikultura (66,67 %). Kandungan gizinya sebagian besar produk adalah sumber karbohidrat (42,06 %). Rata-rata nilai tambah produk olahan pangan adalah 44,54 %. Sebagian besar responden belum memahami dan menerapkan cara produksi makanan yang baik (93,46 %). Berdasarkan potensi pro- mosinya, maka beberapa produk dapat dikembangkan sebagai untuk menunjang perbaikan gizi (39,25 %) dan industri rumah tangga produk makanan kemasan (34,76 %)
MORPHOMETRIC CHARACTERISTICS, PROPORTITION, TOTAL FENOL CONTENT AND PROFIL PHENOLICS OF AVOCADO (Persea americana, Mill) PULP, SEED AND PEEL VARIETY OF IJO PANJANG AND IJO BUNDAR
Full text linkThe aims of the study were to compare morphometrics chararcteristic, porportion, total phenolics and profil phenoilic of pulp, seed and peel of avocado (Persea americana, Mill) variety of ijo panjang and ijo bundar. Morphometrics characteristics were measured by using ruler and calipers. Fruit proportions were determined by using digital balance, Total phenolics was analized by Folin-Ciocalteu methods and profil phenolics were analized by using HPLC. The result of the studies found that variety of ijo panjang had longer size, smaller seed diameter and thicker peel than ijo bundar. Seed proportion variety ijo panjang was lower than ijo bundar, but pulp and peel were higher. Total phenolics content of ijo panjang lower in pulp and seed, but higher in peel. Profil phenolics compound in avocado consist of cathechin, hydroxybenzoic acid, flavonol and procyanidin and hydroxycinnamic acid. Phenolics compounds in pulp were higher in ijo panjang variety, except hydroxycinnamic acid. Phenolics compounds in seed was higher in variety of ijo bundar. Phenolics Compounds in peel were hinger in ijo panjang, except hydroxybenzoic acid
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
Dispelling the Myths Behind First-author Citation Counts
Full text linkWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
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