Pub Date : 2023-01-30DOI: 10.30598/10.30598/jagritekno.2023.12.1.23
S. Pertiwi, Noli Novidahlia, Yasri Apriani, A. Aminullah
Glosor noodles were generally made from palm sago starch; in this study, glosor noodles were made from HMT (Heat-Moisture Treatment) modified canistel starch and arrowroot starch. This study aimed to investigate the effect of the ratio between canistel starch and arrowroot starch on the physical and textural qualities of glosor noodles and to determine the selected product of HMT-modified canistel starch and arrowroot starch. This study used the one-factor Completely Randomized Design method, consisting of five levels of canistel starch and arrowroot starch, i.e 100:0%, 90:10%, 80:20%, 70:30%, and 60:40%. The textural properties of hardness, gumminess, springiness, and elongation percentage, as well as the physical properties of cooking loss, water absorption, and swelling power, were analyzed. The results showed that the higher the addition of arrowroot starch, the lower the springiness, cooking loss, water absorption, and swelling index of glossy noodles; however, the higher the hardness, gumminess, and elongation percentage. The chosen glosor noodle was HMT-modified canistel and arrowroot starch with a ratio of 70:30%. It had a hardness of 3,600 N, a gumminess of 1.391 N, a springiness of 0.778 mm, and a percent elongation of 275.938%. In addition, it also had a cooking loss of 5.462%, a water absorption capacity of 130.095%, and a swelling index of 12.19%.
{"title":"Textural and Physical Qualities of Starch Noodles Made from Heat-Moisture Treatment Canistel Starch (Pouteria campechiana) and Arrowroot Starch (Maranta arundinacea L.)","authors":"S. Pertiwi, Noli Novidahlia, Yasri Apriani, A. Aminullah","doi":"10.30598/10.30598/jagritekno.2023.12.1.23","DOIUrl":"https://doi.org/10.30598/10.30598/jagritekno.2023.12.1.23","url":null,"abstract":"Glosor noodles were generally made from palm sago starch; in this study, glosor noodles were made from HMT (Heat-Moisture Treatment) modified canistel starch and arrowroot starch. This study aimed to investigate the effect of the ratio between canistel starch and arrowroot starch on the physical and textural qualities of glosor noodles and to determine the selected product of HMT-modified canistel starch and arrowroot starch. This study used the one-factor Completely Randomized Design method, consisting of five levels of canistel starch and arrowroot starch, i.e 100:0%, 90:10%, 80:20%, 70:30%, and 60:40%. The textural properties of hardness, gumminess, springiness, and elongation percentage, as well as the physical properties of cooking loss, water absorption, and swelling power, were analyzed. The results showed that the higher the addition of arrowroot starch, the lower the springiness, cooking loss, water absorption, and swelling index of glossy noodles; however, the higher the hardness, gumminess, and elongation percentage. The chosen glosor noodle was HMT-modified canistel and arrowroot starch with a ratio of 70:30%. It had a hardness of 3,600 N, a gumminess of 1.391 N, a springiness of 0.778 mm, and a percent elongation of 275.938%. In addition, it also had a cooking loss of 5.462%, a water absorption capacity of 130.095%, and a swelling index of 12.19%.","PeriodicalId":126879,"journal":{"name":"AGRITEKNO: Jurnal Teknologi Pertanian","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125000956","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-30DOI: 10.30598/jagritekno.2023.12.1.11
Nuri Arum Anugrahati, Luis F Wijaya
Bangkit cookie is a traditional Indonesian cookie that is particularly popular among the Malay people on Sumatra Island, particularly in Riau Province. Bangkit cookies are composed entirely of sago flour, which contains a high carbohydrate but low protein content. Tempeh flour's high protein content is expected to enhance the protein content of the cookies. In addition, the usage of emulsifier will also be expected to improve the texture of the bangkit cookies. This study aimed to determine the best type of tempeh flour for various kinds of beans, i.e., soybeans, green beans, and red beans, based on their highest protein content and to identify the best ratio of tempeh flour to sago flour and the type of emulsifier in the bangkit cookies formula based on their texture and sensory acceptance. This research was divided into two stages. The first research stage used a Completely Randomized Design with 1 factor (soybeans, green beans, and red beans). The second stage of research used a Completely Randomized Design 2 factors (ratio of soybean tempeh flour:sago flour 0:100, 80:20, 60:40, 40:60) and types of emulsifier (egg yolks, soy lecithin, monoglyceride). Research result shows that 80:20, 60:40, and 40:60 ratios of sago flour to soybean tempeh flour with egg yolk emulsifier, soy lecithin, and monoglyceride, increased the protein content by an average of 7.15-21.53% and increased the hardness value of bangkit cookies. The best bangkit cookies are made from the ratio of sago flour and soybean tempeh flour 80:20 with egg yolk emulsifier and meet the SNI of cookies, which have 4.14% of moisture content, 8.95% of protein content, 622.99 hardness, and 3.7 of taste scored which is closest to the control.
{"title":"Effect of Substitution Sago Flour with Tempeh Flour and Emulsifier Types on Characteristic of Bangkit Cookies","authors":"Nuri Arum Anugrahati, Luis F Wijaya","doi":"10.30598/jagritekno.2023.12.1.11","DOIUrl":"https://doi.org/10.30598/jagritekno.2023.12.1.11","url":null,"abstract":"Bangkit cookie is a traditional Indonesian cookie that is particularly popular among the Malay people on Sumatra Island, particularly in Riau Province. Bangkit cookies are composed entirely of sago flour, which contains a high carbohydrate but low protein content. Tempeh flour's high protein content is expected to enhance the protein content of the cookies. In addition, the usage of emulsifier will also be expected to improve the texture of the bangkit cookies. This study aimed to determine the best type of tempeh flour for various kinds of beans, i.e., soybeans, green beans, and red beans, based on their highest protein content and to identify the best ratio of tempeh flour to sago flour and the type of emulsifier in the bangkit cookies formula based on their texture and sensory acceptance. This research was divided into two stages. The first research stage used a Completely Randomized Design with 1 factor (soybeans, green beans, and red beans). The second stage of research used a Completely Randomized Design 2 factors (ratio of soybean tempeh flour:sago flour 0:100, 80:20, 60:40, 40:60) and types of emulsifier (egg yolks, soy lecithin, monoglyceride). Research result shows that 80:20, 60:40, and 40:60 ratios of sago flour to soybean tempeh flour with egg yolk emulsifier, soy lecithin, and monoglyceride, increased the protein content by an average of 7.15-21.53% and increased the hardness value of bangkit cookies. The best bangkit cookies are made from the ratio of sago flour and soybean tempeh flour 80:20 with egg yolk emulsifier and meet the SNI of cookies, which have 4.14% of moisture content, 8.95% of protein content, 622.99 hardness, and 3.7 of taste scored which is closest to the control.","PeriodicalId":126879,"journal":{"name":"AGRITEKNO: Jurnal Teknologi Pertanian","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124807492","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-12DOI: 10.30598/jagritekno.2023.12.1.1
Megawati Haloho, Y. A. Handoko
Pumpkins (Cucurbita moschata Durch) are a food commodity with very high nutritional content, abundant production, and affordable prices, but their utilization has not been maximized. The syrup is a processed product made from sugar and water, with a minimum sugar moisture content requirement of 65%. The syrup is made from yellow pumpkins with food additives such as sugar, carboxyl methyl cellulose, citric acid, and lime. Variations in concentrations of sugars between 65% and 70% and citric acid between 0%, 0.1%, 0.3%, and 0.5%, are expected to affect pH, total dissolved solids, reduction sugars, vitamin C, and beta-carotene. The research objective was to study and determine the effects of cane sugar and citric acid concentrations on pumpkin syrup's physical, chemical, and organoleptic properties. pH, total dissolved solids, reducing sugars, vitamin C, and beta-carotene content were measured using a pH meter, a hand refractometer, the Nelson-Somogyi method, the iodometric method, and the spectrophotometer method, respectively, and organoleptic properties were evaluated using the sensory test. Results showed that variations in the addition of sugar and citric acid had a pH of 3.46-6.00, total dissolved solids 10.33-11.4 (obrix); reduction sugars of 19.4%-30.21%, vitamin C of 20.53-38.13 (mg/100 g); and beta-carotene of 1.24-2.82 mg/100 g. Pumpkin syrup made by adding 65% sugar and 0.5% citric acid (A1B3) was found to have the best concentration and was liked by panelists for its aroma, color, and taste.
{"title":"The Effect of Sugar Concentration and Citric Acid on Physicochemical Characteristics of the Pumpkins Syrup (Cucurbita moschata Durch)","authors":"Megawati Haloho, Y. A. Handoko","doi":"10.30598/jagritekno.2023.12.1.1","DOIUrl":"https://doi.org/10.30598/jagritekno.2023.12.1.1","url":null,"abstract":"Pumpkins (Cucurbita moschata Durch) are a food commodity with very high nutritional content, abundant production, and affordable prices, but their utilization has not been maximized. The syrup is a processed product made from sugar and water, with a minimum sugar moisture content requirement of 65%. The syrup is made from yellow pumpkins with food additives such as sugar, carboxyl methyl cellulose, citric acid, and lime. Variations in concentrations of sugars between 65% and 70% and citric acid between 0%, 0.1%, 0.3%, and 0.5%, are expected to affect pH, total dissolved solids, reduction sugars, vitamin C, and beta-carotene. The research objective was to study and determine the effects of cane sugar and citric acid concentrations on pumpkin syrup's physical, chemical, and organoleptic properties. pH, total dissolved solids, reducing sugars, vitamin C, and beta-carotene content were measured using a pH meter, a hand refractometer, the Nelson-Somogyi method, the iodometric method, and the spectrophotometer method, respectively, and organoleptic properties were evaluated using the sensory test. Results showed that variations in the addition of sugar and citric acid had a pH of 3.46-6.00, total dissolved solids 10.33-11.4 (obrix); reduction sugars of 19.4%-30.21%, vitamin C of 20.53-38.13 (mg/100 g); and beta-carotene of 1.24-2.82 mg/100 g. Pumpkin syrup made by adding 65% sugar and 0.5% citric acid (A1B3) was found to have the best concentration and was liked by panelists for its aroma, color, and taste.","PeriodicalId":126879,"journal":{"name":"AGRITEKNO: Jurnal Teknologi Pertanian","volume":"406 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124252106","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-31DOI: 10.30598/jagritekno.2022.11.2.102
Maria Rumyaan, F. J. Polnaya, H. Tuhumury
The purpose of this study was to see how different glycerol concentrations affected the physical, mechanical, and barrier properties of an edible tapioca starch film. This study explored glycerol concentration using a completely randomized experimental design with four treatment levels, particularly regarding 10, 15, 20, and 25% (w/w). The tensile strength, elongation, solubility, and water vapor transmission rate of the films were all measured. Tensile strength has been 7.71 to 15.94 MPa, elongation was 13.33 to 20.00%, solubility was 15.81 to 24.81%, and water vapour transmission rate was 39.72 to 70.65 g/m2.h. Glycerol increased tensile strength whereas the decreasing elongation, solubility, and water vapour transmission rate.
{"title":"Characteristics of Edible Film Made from Bitter Cassava Starch with Glycerol","authors":"Maria Rumyaan, F. J. Polnaya, H. Tuhumury","doi":"10.30598/jagritekno.2022.11.2.102","DOIUrl":"https://doi.org/10.30598/jagritekno.2022.11.2.102","url":null,"abstract":"The purpose of this study was to see how different glycerol concentrations affected the physical, mechanical, and barrier properties of an edible tapioca starch film. This study explored glycerol concentration using a completely randomized experimental design with four treatment levels, particularly regarding 10, 15, 20, and 25% (w/w). The tensile strength, elongation, solubility, and water vapor transmission rate of the films were all measured. Tensile strength has been 7.71 to 15.94 MPa, elongation was 13.33 to 20.00%, solubility was 15.81 to 24.81%, and water vapour transmission rate was 39.72 to 70.65 g/m2.h. Glycerol increased tensile strength whereas the decreasing elongation, solubility, and water vapour transmission rate.","PeriodicalId":126879,"journal":{"name":"AGRITEKNO: Jurnal Teknologi Pertanian","volume":"82 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122590782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-19DOI: 10.30598/jagritekno.2022.11.2.89
Nur Islahah, P. R. Wikandari
This study aims to determine the effect of fermentation time on microbiological (total lactic acid bacteria), chemistry (pH, total titrated acid) and organoleptic (color, aroma, and flavor) qualities of the product of the starfruit (Averrhoa carambola L.) probiotic juice drink cultured by L. plantarum B1765. L. plantarum B1765 had been studied has potency as probiotics candidate. The fermentation time used is 0, 6, 18, and 24 hours. Total lactic acid bacteria (LAB) are tested by the total plate count (TPC) method, pH tested with a pH meter, total titrable acidity (TTA) tested with acid-base titration, and organoleptic tested by the hedonic scale method. The length time of fermentation affects the total lactic acid bacteria (LAB), pH, and TTA and shows a significant difference up to 18 hours of fermentation. Total BAL increased from 1.08 × 108 to 4.20 × 108 CFU/ml. pH dropped from 3.80 to 3.18. TTA increased from 0.44% to 0.81%. The organoleptic test shows the level of preference for the color, aroma, and flavor at the best fermentation time for 18 hours with a successive value of 3.20; 3.20; and 3.30 with the like category. The starfruit juice fermented by L. plantarum B1765 is potencial as a probiotic agent drink.
{"title":"The Effect of Fermentation Time on Product Quality of Starfruit Juice Probiotic Drinks with Starter Culture L. plantarum B1765","authors":"Nur Islahah, P. R. Wikandari","doi":"10.30598/jagritekno.2022.11.2.89","DOIUrl":"https://doi.org/10.30598/jagritekno.2022.11.2.89","url":null,"abstract":"This study aims to determine the effect of fermentation time on microbiological (total lactic acid bacteria), chemistry (pH, total titrated acid) and organoleptic (color, aroma, and flavor) qualities of the product of the starfruit (Averrhoa carambola L.) probiotic juice drink cultured by L. plantarum B1765. L. plantarum B1765 had been studied has potency as probiotics candidate. The fermentation time used is 0, 6, 18, and 24 hours. Total lactic acid bacteria (LAB) are tested by the total plate count (TPC) method, pH tested with a pH meter, total titrable acidity (TTA) tested with acid-base titration, and organoleptic tested by the hedonic scale method. The length time of fermentation affects the total lactic acid bacteria (LAB), pH, and TTA and shows a significant difference up to 18 hours of fermentation. Total BAL increased from 1.08 × 108 to 4.20 × 108 CFU/ml. pH dropped from 3.80 to 3.18. TTA increased from 0.44% to 0.81%. The organoleptic test shows the level of preference for the color, aroma, and flavor at the best fermentation time for 18 hours with a successive value of 3.20; 3.20; and 3.30 with the like category. The starfruit juice fermented by L. plantarum B1765 is potencial as a probiotic agent drink.","PeriodicalId":126879,"journal":{"name":"AGRITEKNO: Jurnal Teknologi Pertanian","volume":"72 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115958067","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-23DOI: 10.30598/jagritekno.2022.11.2.80
D. F. Ayu, Nadia Sapika, F. Hamzah
This research aimed to get the best formulation of striped snakehead fish and tofu dregs nuggets based on Indonesian National Standard SNI 7758-2013. A completely randomized design was conducted with five treatments, which were the ratios of striped snakehead fish and tofu dregs, such as 90:10, 85:15, 80:20, 75:25, and 70:30, and three replications. Data showed a significant effect of the ratio of striped snakehead fish and tofu dregs on moisture, ash, protein, crude fibre content, and descriptive analysis in sensory evaluation and overall hedonic test on nugget. The nugget from the ratio of striped snakehead fish and tofu dregs 90:10 was the best formulation with a moisture content of 64.66%, an ash content of 1.04%, protein content of 9.69%, a fat content of 0.65%, and crude fibre content of 0.61%. The descriptive sensory analysis showed that the nugget had a white color inside and a golden yellow outside, flavored with striped snakehead fish, a bit chewy, and had a striped snakehead fish taste.
{"title":"Utilization of Striped Snakehead Fish and Tofu Dregs in Making Nugget","authors":"D. F. Ayu, Nadia Sapika, F. Hamzah","doi":"10.30598/jagritekno.2022.11.2.80","DOIUrl":"https://doi.org/10.30598/jagritekno.2022.11.2.80","url":null,"abstract":"This research aimed to get the best formulation of striped snakehead fish and tofu dregs nuggets based on Indonesian National Standard SNI 7758-2013. A completely randomized design was conducted with five treatments, which were the ratios of striped snakehead fish and tofu dregs, such as 90:10, 85:15, 80:20, 75:25, and 70:30, and three replications. Data showed a significant effect of the ratio of striped snakehead fish and tofu dregs on moisture, ash, protein, crude fibre content, and descriptive analysis in sensory evaluation and overall hedonic test on nugget. The nugget from the ratio of striped snakehead fish and tofu dregs 90:10 was the best formulation with a moisture content of 64.66%, an ash content of 1.04%, protein content of 9.69%, a fat content of 0.65%, and crude fibre content of 0.61%. The descriptive sensory analysis showed that the nugget had a white color inside and a golden yellow outside, flavored with striped snakehead fish, a bit chewy, and had a striped snakehead fish taste.","PeriodicalId":126879,"journal":{"name":"AGRITEKNO: Jurnal Teknologi Pertanian","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129760695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-22DOI: 10.30598/jagritekno.2022.11.2.61
Sudiarto Sudiarto, Rosmiati Saleh, S. Sawab, I. Widowati
In all regions of the world, including Indonesia, there is a change in the patterns of disease from infectious diseases to degenerative diseases and non-communicable diseases. The COVID-19 pandemic has also raised awareness of the need to continually strengthen the immune system. Increasing the body's resistance can benefit from the use of traditional herbs with medicinal capabilities. Some biological plants such as red ginger, alang-alang root, galangal which are known to the public for their spices, can become herbal drinks when formulated with the addition of palm sugar. These three plants have been studied on a laboratory scale to identify nutrients and bioactive compounds that are beneficial for health. The purpose of this study was to determine the nutritional content of functional herbal drink products made from palm sugar and spice powder (red ginger, alang-alang root, and galangal). The research method was carried out using hedonic organoleptic tests on 3 prepared formulas, phytochemical screening, and proximate test (nutritional content) The results of the organoleptic test showed that respondents preferred a formula containing ginger (500 g), alang-alang root (200 g), galangal (100 g,) and palm sugar (200 g). Phytochemical screening showed each component (ginger, galangal, alang-alang, palm sugar, and the developed formula) was positive for flavonoids and alkaloids. Only ginger was positive for tannins, all negative components were steroids/triterpenoids and only galangal was positive for saponins. Carbohydrate, protein, fat, moisture, and ash contents were 4.49%, 4.38%, 3.95%, 47.68%, and 9.76%. The results showed that a functional herbal drink made from palm sugar and spices has health benefits and the potential to be a functional drink.
{"title":"Nutritional Content of Functional Herbal Drinks Made from Palm Sugar Powder and Spice Powder","authors":"Sudiarto Sudiarto, Rosmiati Saleh, S. Sawab, I. Widowati","doi":"10.30598/jagritekno.2022.11.2.61","DOIUrl":"https://doi.org/10.30598/jagritekno.2022.11.2.61","url":null,"abstract":"In all regions of the world, including Indonesia, there is a change in the patterns of disease from infectious diseases to degenerative diseases and non-communicable diseases. The COVID-19 pandemic has also raised awareness of the need to continually strengthen the immune system. Increasing the body's resistance can benefit from the use of traditional herbs with medicinal capabilities. Some biological plants such as red ginger, alang-alang root, galangal which are known to the public for their spices, can become herbal drinks when formulated with the addition of palm sugar. These three plants have been studied on a laboratory scale to identify nutrients and bioactive compounds that are beneficial for health. The purpose of this study was to determine the nutritional content of functional herbal drink products made from palm sugar and spice powder (red ginger, alang-alang root, and galangal). The research method was carried out using hedonic organoleptic tests on 3 prepared formulas, phytochemical screening, and proximate test (nutritional content) The results of the organoleptic test showed that respondents preferred a formula containing ginger (500 g), alang-alang root (200 g), galangal (100 g,) and palm sugar (200 g). Phytochemical screening showed each component (ginger, galangal, alang-alang, palm sugar, and the developed formula) was positive for flavonoids and alkaloids. Only ginger was positive for tannins, all negative components were steroids/triterpenoids and only galangal was positive for saponins. Carbohydrate, protein, fat, moisture, and ash contents were 4.49%, 4.38%, 3.95%, 47.68%, and 9.76%. The results showed that a functional herbal drink made from palm sugar and spices has health benefits and the potential to be a functional drink.","PeriodicalId":126879,"journal":{"name":"AGRITEKNO: Jurnal Teknologi Pertanian","volume":"43 4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129163926","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Tempeh is a type of soybean-based food made by a fermentation process. Processing soybeans into tempeh can involve adding natural additives to increase nutritional value and to make it more fulfilled. Cheese is a food derived from animal milk with high protein content. Adding cheese to soybean tempeh fermentation can increase tempeh protein so that the protein in tempeh consists of vegetable and animal protein. The study's objective was to measure protein content, moisture content, and organoleptic tests (taste, smell, color, and mycelial appearance) on tempeh when given cheese powder. The method used is firstly drying cheese into powder, then making tempeh with cheese powder added to various concentrations (0%, 0.5%, 1%, 1.5%, and 2%). The Lowry method tested the protein content, while the water content was tested using gravimetry. An organoleptic test was carried out based on several parameters: odor, taste, color, and mycelium density. Results from this study, the results of the increase in protein levels from each given concentration. The water content did not provide a significantly different effect from any given concentration of cheese. And based on the organoleptic test, the addition of cheese to tempeh did not affect the mycelium's color, taste, smell, and density. Adding cheese to soybean tempeh can be an alternative in increasing protein content; besides, adding cheese does not significantly affect the product's taste, smell, color, and Mycelium distribution density.
{"title":"The Addition Effect of Cheese to Tempeh Against Flavor, Function, and Product Attractiveness","authors":"Riska Novianti, Lusiawati Dewi, Risya Pramana Situmorang","doi":"10.30598/jagritekno.2022.11.2.72","DOIUrl":"https://doi.org/10.30598/jagritekno.2022.11.2.72","url":null,"abstract":"Tempeh is a type of soybean-based food made by a fermentation process. Processing soybeans into tempeh can involve adding natural additives to increase nutritional value and to make it more fulfilled. Cheese is a food derived from animal milk with high protein content. Adding cheese to soybean tempeh fermentation can increase tempeh protein so that the protein in tempeh consists of vegetable and animal protein. The study's objective was to measure protein content, moisture content, and organoleptic tests (taste, smell, color, and mycelial appearance) on tempeh when given cheese powder. The method used is firstly drying cheese into powder, then making tempeh with cheese powder added to various concentrations (0%, 0.5%, 1%, 1.5%, and 2%). The Lowry method tested the protein content, while the water content was tested using gravimetry. An organoleptic test was carried out based on several parameters: odor, taste, color, and mycelium density. Results from this study, the results of the increase in protein levels from each given concentration. The water content did not provide a significantly different effect from any given concentration of cheese. And based on the organoleptic test, the addition of cheese to tempeh did not affect the mycelium's color, taste, smell, and density. Adding cheese to soybean tempeh can be an alternative in increasing protein content; besides, adding cheese does not significantly affect the product's taste, smell, color, and Mycelium distribution density.","PeriodicalId":126879,"journal":{"name":"AGRITEKNO: Jurnal Teknologi Pertanian","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122010835","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-01DOI: 10.30598/jagritekno.2022.11.2.54
O. N. Sigiro, Elysapitri Elysapitri, N. Habibah
Kepok banana has been widely used as processed food by the community. The utilization of climacteric fruit is still limited to the use of fruit flesh. The banana peel, which still contains beneficial components like pectin, will therefore be wasted. In this study, pectin from banana peels is processed into an edible coating which will be used as a coating that will be applied to tomatoes. This objective of the study was to determine the best pectin extraction temperature which ranged from 70°, 80°, to 90℃ and the effect of edible coating of pectin extracted from kepok banana peel on the shelf life of tomatoes. Observation of the shelf life of tomatoes was carried out by observing weight loss and vitamin C content in tomatoes. The pectin extraction process and physiological characteristics of tomatoes were studied quantitatively for this study, and the physical characteristics of tomatoes were studied qualitatively throughout the course of 21 days. Based on the results of research on pectin extraction, a temperature of 90°C was discovered to be the best temperature for pectin extraction compared to temperatures of 70° and 80°. At 90℃, the amount of pectin produced was about 2.98%. Based on observations of fruit weight loss and vitamin C content in tomatoes, research on the shelf life of tomatoes revealed that edible coatings had no significant effect on fruit weight loss or vitamin C content. The results of observations of tomatoes at a temperature of 27℃ showed that vitamin C content of tomatoes coated with edible coating decreased by 6.1%, while at a temperature of 10℃, vitamin C content of tomatoes with edible coatings increased by 1.8%.
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Pub Date : 2022-04-12DOI: 10.30598/jagritekno.2022.11.1.41
Dwi W Rukua, Priscillia Picauly, M. Mailoa
Crackers is a high carbohydrate food product made from wheat flour. Crackers can also be made from tongka langit banana flour with the addition of canarinuts. The purpose of the study was to determine the exact formulation of canarium nut in the making of tongka langit banana crackers based on its chemical and sensory characteristics. This study used a completely randomized design with five levels of canarium nut addition, i.e., 0% (without canarium nut), 5%, 10%, 15%, and 20% was applied in this research. Chemical (moisture content, ash content, protein content, fat content, crude fiber content, and carbohydrate content) and sensory properties (taste, color, aroma, texture, and overall) were observed. Based on the results obtained that the tongka langit banana crackers with the addition of 20% canarium nut was found to be the best treatment, with a moisture content of 3.23%, an ash content of 4.72%, and a protein content of 7,38%, fat content of 23.13%, crude fiber content of 1.14%, carbohydrate content of 60,53%, and based on the sensory analysis, the tongka langit banana crackers had a taste (like), color (like), aroma (like), texture (like), and an overall acceptance (like). Keywords: Canarium nut; chemical & sensory characteristics; crackers; tongka langit bananas ABSTRAK Crackers adalah suatu produk pangan yang memiliki karbohidrat tinggi yang dibuat dari tepung terigu. Crackers juga dapat dibuat dari tepung pisang tongka langit dengan penambahan kenari. Tujuan penelitian ini untuk menentukan formulasi kenari yang tepat dalam pembuatan crackers pisang tongka langit berdasarkan karakteristik kimia dan organoleptik. Penelitian ini didesain menggunakan rancangan acak lengkap dengan lima perlakuan penambahan kenari yaitu 0% (tanpa kenari), 5%, 10%, 15%, dan 20%. Parameter yang dianalisis yaitu uji kimia (kadar air, kadar abu, kadar protein, kadar lemak, kadar serat kasar, dan kadar karbohidrat), dan data hasil pengamatan uji organoleptik (Rasa, warna, aroma, tekstur, dan overall) dianalisis secara deskriptif. Berdasarkan hasil yang diperoleh bahwa crackers pisang tongka langit dengan penambahan kenari 20% merupakan perlakuan terbaik dengan kadar air yaitu 3,23%, kadar abu 4,72%, kadar protein 7,38%, kadar lemak 23,13%, kadar serat kasar 1,14%, kadar karbohidrat 60,53%, dan berdasarkan uji organoleptik, crackers pisang tongka langit memiliki rasa (suka), warna (suka), aroma (suka), tekstur (suka), dan tingkat penerimaan secara keseluruhan (suka). Kata kunci: Crackers; karakteristik Kimia & organoleptik; kenari; pisang tongka langit
饼干是由小麦粉制成的高碳水化合物食品。饼干也可以用加了金丝雀的通卡兰吉特香蕉粉做成。本研究的目的是根据cancanard坚果的化学和感官特性，确定其在制作通卡兰吉特香蕉饼干中的确切配方。本研究采用完全随机设计，将cancanum坚果添加量设为0%(不添加cancanum坚果)、5%、10%、15%和20% 5个水平。化学性能(水分含量、灰分含量、蛋白质含量、脂肪含量、粗纤维含量和碳水化合物含量)和感官性能(口感、颜色、香气、质地和整体)的观察。基于获得的结果,即tongka langit香蕉饼干的20% canarium螺母被发现是最好的治疗,水分含量为3.23%,灰分为4.72%,和7,蛋白质含量38%,脂肪含量为23.13%,粗纤维含量为1.14%,碳水化合物含量的60岁53%,感官分析的基础上,对tongka langit香蕉饼干味道(像),颜色(像),香气(像),材质(像),和一个总体验收(像)。关键词:cancanum坚果;化学和感官特性;饼干;【摘要】红枣、红枣、红枣、红枣、红枣、红枣、红枣、红枣。饼干juga dapat dibuat dari tepung pisang tongka langit dengan penambahan kenari。Tujuan penelitian ini untuk menentukan formulasi kenari yang tepat dalam pembuatan crackers pisang tongka langit berdasarkan karakteristik kimia dan organoleptik。Penelitian ini didesain menggunakan rancangan acak lengkap dengan lima perlakuan penambahan kenari yaitu 0% (tanpa kenari 5%， 10%， 15%， dan 20%)参数阳分析yituji kimia (kadar air, kadar abu, kadar protein, kadar lemak, kadar serat kasar, danar karbohidrat)， dandata hasil pengamatan uji organoleptik (Rasa, warna, aroma, tekstur, danoverall)分析secara deskriptif。Berdasarkan hasil yang diperoleh bahwa饼干pisang tongka langit dengan penambahan kenari 20% merupakan perlakuan terbaik dengan kadar air yaitu 3,23%， kadar abu 4,72%， kadar protein 7,38%， kadar lemak 23,13%， kadar serat kasar 1,14%， kadar karbohidrat 6,053%， dan Berdasarkan uji organoleptik，饼干pisang tongka langit memiliki rasa (suka)， warna (suka)， aroma (suka)， tekstur (suka)， dantingkat penerimaan secara keseluruhan (suka)。Kata kunci:饼干;空手道与感官;kenari;Pisang tongka langit
{"title":"Formulasi Kenari untuk Pembuatan Crackers Pisang Tongka Langit","authors":"Dwi W Rukua, Priscillia Picauly, M. Mailoa","doi":"10.30598/jagritekno.2022.11.1.41","DOIUrl":"https://doi.org/10.30598/jagritekno.2022.11.1.41","url":null,"abstract":"Crackers is a high carbohydrate food product made from wheat flour. Crackers can also be made from tongka langit banana flour with the addition of canarinuts. The purpose of the study was to determine the exact formulation of canarium nut in the making of tongka langit banana crackers based on its chemical and sensory characteristics. This study used a completely randomized design with five levels of canarium nut addition, i.e., 0% (without canarium nut), 5%, 10%, 15%, and 20% was applied in this research. Chemical (moisture content, ash content, protein content, fat content, crude fiber content, and carbohydrate content) and sensory properties (taste, color, aroma, texture, and overall) were observed. Based on the results obtained that the tongka langit banana crackers with the addition of 20% canarium nut was found to be the best treatment, with a moisture content of 3.23%, an ash content of 4.72%, and a protein content of 7,38%, fat content of 23.13%, crude fiber content of 1.14%, carbohydrate content of 60,53%, and based on the sensory analysis, the tongka langit banana crackers had a taste (like), color (like), aroma (like), texture (like), and an overall acceptance (like). \u0000Keywords: Canarium nut; chemical & sensory characteristics; crackers; tongka langit bananas \u0000 \u0000ABSTRAK \u0000Crackers adalah suatu produk pangan yang memiliki karbohidrat tinggi yang dibuat dari tepung terigu. Crackers juga dapat dibuat dari tepung pisang tongka langit dengan penambahan kenari. Tujuan penelitian ini untuk menentukan formulasi kenari yang tepat dalam pembuatan crackers pisang tongka langit berdasarkan karakteristik kimia dan organoleptik. Penelitian ini didesain menggunakan rancangan acak lengkap dengan lima perlakuan penambahan kenari yaitu 0% (tanpa kenari), 5%, 10%, 15%, dan 20%. Parameter yang dianalisis yaitu uji kimia (kadar air, kadar abu, kadar protein, kadar lemak, kadar serat kasar, dan kadar karbohidrat), dan data hasil pengamatan uji organoleptik (Rasa, warna, aroma, tekstur, dan overall) dianalisis secara deskriptif. Berdasarkan hasil yang diperoleh bahwa crackers pisang tongka langit dengan penambahan kenari 20% merupakan perlakuan terbaik dengan kadar air yaitu 3,23%, kadar abu 4,72%, kadar protein 7,38%, kadar lemak 23,13%, kadar serat kasar 1,14%, kadar karbohidrat 60,53%, dan berdasarkan uji organoleptik, crackers pisang tongka langit memiliki rasa (suka), warna (suka), aroma (suka), tekstur (suka), dan tingkat penerimaan secara keseluruhan (suka). \u0000Kata kunci: Crackers; karakteristik Kimia & organoleptik; kenari; pisang tongka langit","PeriodicalId":126879,"journal":{"name":"AGRITEKNO: Jurnal Teknologi Pertanian","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125728863","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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