Pub Date : 2019-10-01DOI: 10.30598/jagritekno.2019.8.2.53
M. Yasir, Meittycorfrida Mailoa, Priscillia Picauly
This study was aimed to determine the right concentration of cinnamon addition in the binahong leaf tea based on its sensory characteristics along with its phytochemical compounds composition. A completely randomized experimental design with three levels of cinnamon concentration i.e.; 20%, 30%, and 40% was applied in this research. Results showed that right concentration of cinnamon addition in the binahong leaf tea was 40% and contained phytochemical compounds such as alkaloids, saponins, flavonoids, steroids, triterpenoids and phenolics. Keywords: binahong leaves, cinnamon, tea drink ABSTRAK Penelitian ini bertujuan untuk mendapatkan konsentrasi penambahan kayu manis yang tepat terhadap teh daun binahong berdasarkan sifat organoleptik dan komposisi senyawa fitokimianya. Penelitian ini menggunakan rancangan acak lengkap yang terdiri dari satu faktor yaitu konsentrasi kayu manis dengan tiga taraf perlakuan yaitu; 20%, 30%, dan 40%. Hasil penelitian menunjukkan bahwa teh daun binahong yang terbaik yaitu penambahan kayu manis dengan konsentrasi 40% yang mengandung senyawa fitokimia alkaloid, saponin, flavonoid, steroid, triterpenoid dan fenolik. Kata kunci: daun binahong, kayu manis, minuman teh
本研究的目的是根据肉桂的感官特征及其植物化学成分，确定在宾纳红叶茶中添加肉桂的适当浓度。研究采用了完全随机的实验设计，肉桂浓度分为三个等级，即 20%、30% 和 40%。结果表明，肉桂在宾那红叶茶中的适宜添加浓度为 40%，其中含有生物碱、皂苷、黄酮类、甾体、三萜类和酚类等植物化学物质。关键词：宾那红叶；肉桂；茶饮料 ABSTRACT This study aims to obtain the right concentration of cinnamon addition to binahong leaf tea based on organoleptic properties and composition of phytochemical compounds.本研究采用完全随机设计，包括一个因素，即肉桂浓度，以及三个处理水平，即 20%、30% 和 40%。结果表明，添加 40% 浓度肉桂的宾纳红叶茶最佳，其中含有生物碱、皂苷、类黄酮、甾体、三萜类和酚类植物化学化合物。关键词：宾纳红叶、肉桂、茶饮料
{"title":"Karakteristik Organoleptik Teh Daun Binahong dengan Penambahan Kayu Manis","authors":"M. Yasir, Meittycorfrida Mailoa, Priscillia Picauly","doi":"10.30598/jagritekno.2019.8.2.53","DOIUrl":"https://doi.org/10.30598/jagritekno.2019.8.2.53","url":null,"abstract":"This study was aimed to determine the right concentration of cinnamon addition in the binahong leaf tea based on its sensory characteristics along with its phytochemical compounds composition. A completely randomized experimental design with three levels of cinnamon concentration i.e.; 20%, 30%, and 40% was applied in this research. Results showed that right concentration of cinnamon addition in the binahong leaf tea was 40% and contained phytochemical compounds such as alkaloids, saponins, flavonoids, steroids, triterpenoids and phenolics. \u0000Keywords: binahong leaves, cinnamon, tea drink \u0000 \u0000ABSTRAK \u0000Penelitian ini bertujuan untuk mendapatkan konsentrasi penambahan kayu manis yang tepat terhadap teh daun binahong berdasarkan sifat organoleptik dan komposisi senyawa fitokimianya. Penelitian ini menggunakan rancangan acak lengkap yang terdiri dari satu faktor yaitu konsentrasi kayu manis dengan tiga taraf perlakuan yaitu; 20%, 30%, dan 40%. Hasil penelitian menunjukkan bahwa teh daun binahong yang terbaik yaitu penambahan kayu manis dengan konsentrasi 40% yang mengandung senyawa fitokimia alkaloid, saponin, flavonoid, steroid, triterpenoid dan fenolik. \u0000Kata kunci: daun binahong, kayu manis, minuman teh","PeriodicalId":126879,"journal":{"name":"AGRITEKNO: Jurnal Teknologi Pertanian","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134564760","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 : 2019-10-01DOI: 10.30598/jagritekno.2019.8.2.34
P. Layuk, J. Sondakh, M. Pesireron
The research was aimed to study the potential of sago starch as an edible film or edible wrapper, which is used as a barrier to mass transfer. The edible film was made from sago starch with the addition of nutmeg pectin at concentrations of 0%, 10%, 15%, 20% and 25% by adding glycerol as much as 20% w/w. The results showed that the addition of nutmeg pectin and glycerol was able both to improve film characteristics and to control mass transfer. Addition of nutmeg pectin caused an increase in the Water Vapor Permeability (WVP) value of the film. Edible sago starch films can be used as a dodol packaging material because it protects products from oxidation and fungi, and is a better barrier from oxygen when compared to synthetic films. The increase in nutmeg pectin concentration caused an increase in WVP and exponential oxygen permeability. Keywords: edible film, sago, wrapping
{"title":"Characteristics and Permeability Properties of Sago Starch Edible Film","authors":"P. Layuk, J. Sondakh, M. Pesireron","doi":"10.30598/jagritekno.2019.8.2.34","DOIUrl":"https://doi.org/10.30598/jagritekno.2019.8.2.34","url":null,"abstract":"The research was aimed to study the potential of sago starch as an edible film or edible wrapper, which is used as a barrier to mass transfer. The edible film was made from sago starch with the addition of nutmeg pectin at concentrations of 0%, 10%, 15%, 20% and 25% by adding glycerol as much as 20% w/w. The results showed that the addition of nutmeg pectin and glycerol was able both to improve film characteristics and to control mass transfer. Addition of nutmeg pectin caused an increase in the Water Vapor Permeability (WVP) value of the film. Edible sago starch films can be used as a dodol packaging material because it protects products from oxidation and fungi, and is a better barrier from oxygen when compared to synthetic films. The increase in nutmeg pectin concentration caused an increase in WVP and exponential oxygen permeability. \u0000Keywords: edible film, sago, wrapping","PeriodicalId":126879,"journal":{"name":"AGRITEKNO: Jurnal Teknologi Pertanian","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121308757","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 : 2019-10-01DOI: 10.30598/jagritekno.2019.8.2.42
I. J. Liur, M. Veerman, Arnolys Mahakena
Meat is all animal tissue and its processed products which are suitable and used as food. Meat consists of four primary tissues, namely muscle tissue, connective tissue, epithelial tissue, and nerve tissue. Beef is meat obtained from cows that are commonly used for food consumption. This study aims to determine the sensory and chemical quality of beef circulating in several sales points in Ambon City. Parametric used are sensory analysis (color, aroma, texture) and chemical analysis (water content, ash content, protein content, fat content). The research method used is using questionnaires as primary data and testing at the Chemistry Laboratory, Department of Mathematics and Natural Sciences, University of Pattimura. The data obtained will be tested using Non-Parametric Analysis namely Conformity Test. The research results show that the evaluation of panelists, it turns out that between panelists did not differ in providing an assessment because in this study, on average, panelists gave the best assessment in terms of color, aroma, and texture. Keywords: beef, chemical quality, sensory quality ABSTRAK Daging adalah semua jaringan hewan dan produk olahannya yang sesuai dan digunakan sebagai makanan. Daging terdiri dari empat jaringan utama, yaitu jaringan otot, jaringan ikat, jaringan epitel dan jaringan saraf. Daging sapi adalah daging yang diperoleh dari sapi yang biasa dan umum digunakan untuk keperluan konsumsi makanan. Penelitian ini bertujuan untuk mengetahui analisis kualitas sensoris dan kimia daging sapi yang beredar dibeberapa tempat penjualan di Kota Ambon. Parametrik yang digunakan yaitu analisis sensoris (warna, arona, tekstur) dan analisis kimia (kadar air, kadar abu, kadar protein, kadar lemak). Metode penelitian yang dipakai yaitu menggunakan kuisioner sebagai data primer dan pengujian pada Laboratorium Kimia Jurusan MIPA Universitas Pattimura. Data yang diperoleh akan diuji menggunakan analisis non parametrik yaitu uji kesesuaian. Hasil Penelitian menunjukkan Penilaian dari panelis, ternyata antar panelis tidak berbeda dalam memberikan penilaian sebab dalam penelitian ini secara rata-rata panelis memberikan penilaian yang terbaik dari segi warna, aroma dan tekstur. Kata Kunci: daging sapi, kualitas kimia, kualitas sensoris
肉类是所有适合和用作食品的动物组织及其加工产品。肉由四种主要组织组成，即肌肉组织、结缔组织、上皮组织和神经组织。牛肉是从牛身上获得的肉，通常用于食品消费。本研究旨在确定安汶市几个销售点流通的牛肉的感官和化学质量。使用的参数有感官分析(颜色、香气、质地)和化学分析(含水量、灰分含量、蛋白质含量、脂肪含量)。采用的研究方法是以问卷调查为主要数据，并在Pattimura大学数学与自然科学系化学实验室进行测试。获得的数据将使用非参数分析即符合性检验进行检验。研究结果表明，小组成员的评价，结果显示小组成员在提供评价方面没有差异，因为在这项研究中，平均而言，小组成员在颜色，香气和质地方面给出了最好的评价。关键词:牛肉;化学品质;感官品质;大兴terdii达尔达尔达尔的jaringan和utama, yitu jaringan和otot, jaringan和ikat, jaringan和epitel, jaringan和sarat。大龄sapi adalah大龄sapi yang diperoleh dari sapi yang biasa danumum digunakan untuk keperluan konsumsi makanan。Penelitian ini bertujuan untuk mengetahui分析kualitas传感器和kimia daaging sapi yang beredar dibeberapa tempat penjualan di Kota Ambon。参数化yang digunakan yaitu分析传感器(warna, arona, tekstur)和分析植物(kadar air, kadar abu, kadar protein, kadar lemak)。方法penelitian yang dipakai yitu menggunakan kuisioner sebagai数据primer dan penguin pada实验室Kimia Jurusan MIPA university Pattimura。数据yang diperoleh akan diuji mongunakan分析非参数yyitu uji kesesaian。这句话的意思是说:“我的意思是，我的意思是，我的意思是，我的意思是，我的意思是，我的意思是，我的意思是，我的意思是，我的意思是，我的意思是，我的意思是，我的意思是，我的意思是，我的意思是，我的意思是，我的意思是。”Kata Kunci: daging sapi, kualitas kimia, kualitas sensors
{"title":"Kualitas Sensoris dan Kimia Daging Sapi yang Beredar di Beberapa Tempat Penjualan di Kota Ambon","authors":"I. J. Liur, M. Veerman, Arnolys Mahakena","doi":"10.30598/jagritekno.2019.8.2.42","DOIUrl":"https://doi.org/10.30598/jagritekno.2019.8.2.42","url":null,"abstract":"Meat is all animal tissue and its processed products which are suitable and used as food. Meat consists of four primary tissues, namely muscle tissue, connective tissue, epithelial tissue, and nerve tissue. Beef is meat obtained from cows that are commonly used for food consumption. This study aims to determine the sensory and chemical quality of beef circulating in several sales points in Ambon City. Parametric used are sensory analysis (color, aroma, texture) and chemical analysis (water content, ash content, protein content, fat content). The research method used is using questionnaires as primary data and testing at the Chemistry Laboratory, Department of Mathematics and Natural Sciences, University of Pattimura. The data obtained will be tested using Non-Parametric Analysis namely Conformity Test. The research results show that the evaluation of panelists, it turns out that between panelists did not differ in providing an assessment because in this study, on average, panelists gave the best assessment in terms of color, aroma, and texture. \u0000Keywords: beef, chemical quality, sensory quality \u0000 \u0000ABSTRAK \u0000Daging adalah semua jaringan hewan dan produk olahannya yang sesuai dan digunakan sebagai makanan. Daging terdiri dari empat jaringan utama, yaitu jaringan otot, jaringan ikat, jaringan epitel dan jaringan saraf. Daging sapi adalah daging yang diperoleh dari sapi yang biasa dan umum digunakan untuk keperluan konsumsi makanan. Penelitian ini bertujuan untuk mengetahui analisis kualitas sensoris dan kimia daging sapi yang beredar dibeberapa tempat penjualan di Kota Ambon. Parametrik yang digunakan yaitu analisis sensoris (warna, arona, tekstur) dan analisis kimia (kadar air, kadar abu, kadar protein, kadar lemak). Metode penelitian yang dipakai yaitu menggunakan kuisioner sebagai data primer dan pengujian pada Laboratorium Kimia Jurusan MIPA Universitas Pattimura. Data yang diperoleh akan diuji menggunakan analisis non parametrik yaitu uji kesesuaian. Hasil Penelitian menunjukkan Penilaian dari panelis, ternyata antar panelis tidak berbeda dalam memberikan penilaian sebab dalam penelitian ini secara rata-rata panelis memberikan penilaian yang terbaik dari segi warna, aroma dan tekstur. \u0000Kata Kunci: daging sapi, kualitas kimia, kualitas sensoris","PeriodicalId":126879,"journal":{"name":"AGRITEKNO: Jurnal Teknologi Pertanian","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125076894","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 : 2019-10-01DOI: 10.30598/jagritekno.2019.8.2.58
G. H. Augustyn, Gilian Tetelepta, Ida Rina Abraham
Red, yellow and white corn are types of corn locally originate from Moa Island. These three types of corn are still consumed and processed traditionally, whereas these can be processed into flour as basic ingredients for food diversification. The aim of the research was to determine physicochemical properties of types of flour from several corn types of Moa Island, South west Moluccas Regency. Results showed that flour yield were in the ranger of 84.73-91.98%, bulk density of 0.83 g/cm3. moisture of 5.38-6.01%, ash content of 0.26-0.44%, fat content of 0.39-0.43%, protein content of 8.01-8.39%, carbohydrate of 84.92 -86.36%, and fiber content of 8.56-9.36%. Keywords: corn flour, local varieties, Moa Island, physicochemical characteristics ABSTRAK Jagung merah, jagung kuning, dan jagung putih merupakan jenis jagung lokal yang berasal dari Pulau Moa. Ketiga jenis jagung tersebut oleh masyarakat setempat masih diolah secara tradisional, padahal jagung-jagung tersebut dapat diolah menjadi tepung sebagai bahan dasar untuk diversifikasi pangan. Tujuan penelitian ini adalah mengkarakteristik sifat fisikokimia beberapa jenis tepung jagung asal Pulau Moa Kabupaten Maluku Barat Daya. Hasil penelitian menunjukkan bahwa nilai rendemen tepung jagung berkisar antara 84,73-91,98%, densita kamba memiliki nilai yang sama yaitu 0,83 g/cm3 kadar air berkisar antara 5,38-6,01%, kadar abu berkisar antara 0,26-0,44%, kadar lemak berkisar antara 0,39-0,43%, kadar protein berkisar antara 8,01-8,39%, kadar karbohidrat berkisar antara 84,92-86,36%, dan kadar serat berkisar antara 8,56-9,36%. Kata kunci: karakteristik fisikokimia, tepung jagung, Pulau Moa, varietas lokal
红玉米、黄玉米和白玉米是当地产自莫阿岛的玉米品种。这三种玉米仍然是传统的消费和加工方式，而这些玉米可以加工成面粉，作为食品多样化的基本成分。本研究的目的是确定摩鹿加群岛西南部莫阿岛几种玉米类型的面粉的理化性质。结果表明，产粉率在84.73 ~ 91.98%之间，容重为0.83 g/cm3。水分5.38 ~ 6.01%，灰分0.26 ~ 0.44%，脂肪0.39 ~ 0.43%，蛋白质8.01 ~ 8.39%，碳水化合物84.92 ~ 86.36%，纤维8.56 ~ 9.36%。【关键词】本地品种;莫阿岛;理化特性;Ketiga jenis jagung tersebut oleh masyarakat setempat masih diolah secara traditional, padahal jagung-jagung tersebut dapat diolah menjadi tepung sebagai bahan dasar untuk diversity kasi pangan。Tujuan penelitian ini adalah mengkarakteristik sifat fisikokimia beberapa jenis tepung jagung asal Pulau Moa Kabupaten Maluku Barat Daya。Hasil penelitian menunjukkan bahwa nilai rendemen tepung jagung berkisar antara 84,73-91,98%， densita kamba memiliki nilai yang sama yaitu 0,83 g/cm3 kadar air berkisar 5,38-6,01%， kadar abu berkisar 0,26-0,44%， kadar lemak berkisar antara 0,39-0,43%， kadar protein berkisar antara 8,01-8,39%， kadar karbohidrat berkisar antara 84,92-86,36%， dan kadar serat berkisar 8,56-9,36%。Kata kunci: karakteristik fisikokimia, tepung jagung, Pulau Moa，当地品种
{"title":"Analisis Fisikokimia Beberapa Jenis Tepung Jagung (Zea mays L.) Asal Pulau Moa Kabupaten Maluku Barat Daya","authors":"G. H. Augustyn, Gilian Tetelepta, Ida Rina Abraham","doi":"10.30598/jagritekno.2019.8.2.58","DOIUrl":"https://doi.org/10.30598/jagritekno.2019.8.2.58","url":null,"abstract":"Red, yellow and white corn are types of corn locally originate from Moa Island. These three types of corn are still consumed and processed traditionally, whereas these can be processed into flour as basic ingredients for food diversification. The aim of the research was to determine physicochemical properties of types of flour from several corn types of Moa Island, South west Moluccas Regency. Results showed that flour yield were in the ranger of 84.73-91.98%, bulk density of 0.83 g/cm3. moisture of 5.38-6.01%, ash content of 0.26-0.44%, fat content of 0.39-0.43%, protein content of 8.01-8.39%, carbohydrate of 84.92 -86.36%, and fiber content of 8.56-9.36%. \u0000Keywords: corn flour, local varieties, Moa Island, physicochemical characteristics \u0000 \u0000ABSTRAK \u0000Jagung merah, jagung kuning, dan jagung putih merupakan jenis jagung lokal yang berasal dari Pulau Moa. Ketiga jenis jagung tersebut oleh masyarakat setempat masih diolah secara tradisional, padahal jagung-jagung tersebut dapat diolah menjadi tepung sebagai bahan dasar untuk diversifikasi pangan. Tujuan penelitian ini adalah mengkarakteristik sifat fisikokimia beberapa jenis tepung jagung asal Pulau Moa Kabupaten Maluku Barat Daya. Hasil penelitian menunjukkan bahwa nilai rendemen tepung jagung berkisar antara 84,73-91,98%, densita kamba memiliki nilai yang sama yaitu 0,83 g/cm3 kadar air berkisar antara 5,38-6,01%, kadar abu berkisar antara 0,26-0,44%, kadar lemak berkisar antara 0,39-0,43%, kadar protein berkisar antara 8,01-8,39%, kadar karbohidrat berkisar antara 84,92-86,36%, dan kadar serat berkisar antara 8,56-9,36%. \u0000Kata kunci: karakteristik fisikokimia, tepung jagung, Pulau Moa, varietas lokal","PeriodicalId":126879,"journal":{"name":"AGRITEKNO: Jurnal Teknologi Pertanian","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127322968","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 : 2019-10-01DOI: 10.30598/jagritekno.2019.8.2.48
V. N. Lawalata, Illonkha Maatoke, Gilian Tetelepta
Food bar is high caloric food made from blended food, enriched with nutrients, then formed into a compact bar shape. It is usually consumed either as breakfast or as snack food and is better than cakes or chocolates. This study was aimed to characterize the effect of canarium nut addition on the making of banana puree food bar. A completely randomized experimental design with four levels of treatments, i.e. 0%, 5%, 10% and 15% was applied in this research. Result showed that banana puree food bar with canarium nut addition caused not only a decrease in moisture, ash, and carbohydrate contents of 3.96%, 0.1%, and 2.6% but also an increase in protein content and fat content of 1.99% and 4.68%, respectively. Keywords: canarium nut, food bar, Musa troglodytarum, puree, tongka langit banana ABSTRAK Food bar merupakan produk pangan berkalori tinggi yang dibuat dari campuran bahan pangan (blended food), diperkaya dengan nutrisi, kemudian dibentuk menjadi bentuk padat dan kompak (a food bar form). Food bar biasanya digunakan untuk sarapan atau sebagai makanan ringan (camilan), food bar merupakan makanan yang lebih baik dibandingkan dengan kue ataupun coklat. Penelitian ini bertujuan untuk mengkarakterisasi pengaruh penambahan kenari dalam pebuatan food bar puree pisang tongka langit. Penelitian ini menggunakan rancangan acak lengkap faktor tunggal dengan perlakuan penambahan kenari 0%, 5%, 10%, 15%. Hasil penelitian menunjukkan bahwa food bar puree pisang tongka langit dengan penambahan kenari menyebabkan terjadinya penuruanan kandungan air, abu, karbohidrat yaitu 3,96%, 0,1%, 2,6% dan peningkatan kadar protein sebesar 1,99% dan lemak 4,68%. Kata kunci: food bar, kenari, pisang tongka langit, puree, Musa troglodytarum
食物棒是一种高热量的食物，由混合食物制成，富含营养物质，然后形成紧凑的棒状。它通常作为早餐或零食食用，比蛋糕或巧克力更好。本研究旨在探讨添加番石榴对香蕉泥食品棒制作的影响。本研究采用完全随机试验设计，处理水平为0%、5%、10%和15%。结果表明，添加cancanar坚果后，香蕉泥食品棒的水分、灰分和碳水化合物含量分别降低了3.96%、0.1%和2.6%，蛋白质和脂肪含量分别提高了1.99%和4.68%。摘要食品棒merupakan prok pangan berkalori tinggi yang dibuat dari campuran bahan pangan(混合食品)，diperkaya dengan nutrisi, kemudian dibentuk menjadi bentuk padat dan kompak(一种食品棒形式)。美食吧biasanya digunakan untuk sarapan atau sebagai makanan ringan (camilan)，美食吧merupakan makanan yang lebih baik dibandingkan dengan kue ataupun coklat。Penelitian ini bertujuan untuk mengkarakterisasi pengaruh penambahan kenari dalam pebuatan food bar puree pisang tongka langit。Penelitian ini menggunakan ranchanan acak lengkap因素为tungal dengan perlakuan penambahan kenari 0%， 5%， 10%， 15%。Hasil penelitian menunjukkan bahwa food bar puree pisang tongka langit dengan penambahan kenari menyebabkan terjadinya penuruanan kandungan air, abu, karbohidrat yitu 3,96%， 0,1%， 2,6%， dan peningkatan kadar protein sebesar 1,99%， dan lemak 4,68%。卡塔昆奇:食物吧，凯纳里，皮桑童卡兰吉特，土豆泥，人猿
{"title":"Karakteristik Kimia Food Bar Puree Pisang Tongka Langit (Musa trogodytarum) dengan Penambahan Kenari (Canarium indicum L.)","authors":"V. N. Lawalata, Illonkha Maatoke, Gilian Tetelepta","doi":"10.30598/jagritekno.2019.8.2.48","DOIUrl":"https://doi.org/10.30598/jagritekno.2019.8.2.48","url":null,"abstract":"Food bar is high caloric food made from blended food, enriched with nutrients, then formed into a compact bar shape. It is usually consumed either as breakfast or as snack food and is better than cakes or chocolates. This study was aimed to characterize the effect of canarium nut addition on the making of banana puree food bar. A completely randomized experimental design with four levels of treatments, i.e. 0%, 5%, 10% and 15% was applied in this research. Result showed that banana puree food bar with canarium nut addition caused not only a decrease in moisture, ash, and carbohydrate contents of 3.96%, 0.1%, and 2.6% but also an increase in protein content and fat content of 1.99% and 4.68%, respectively. \u0000Keywords: canarium nut, food bar, Musa troglodytarum, puree, tongka langit banana \u0000 \u0000ABSTRAK \u0000Food bar merupakan produk pangan berkalori tinggi yang dibuat dari campuran bahan pangan (blended food), diperkaya dengan nutrisi, kemudian dibentuk menjadi bentuk padat dan kompak (a food bar form). Food bar biasanya digunakan untuk sarapan atau sebagai makanan ringan (camilan), food bar merupakan makanan yang lebih baik dibandingkan dengan kue ataupun coklat. Penelitian ini bertujuan untuk mengkarakterisasi pengaruh penambahan kenari dalam pebuatan food bar puree pisang tongka langit. Penelitian ini menggunakan rancangan acak lengkap faktor tunggal dengan perlakuan penambahan kenari 0%, 5%, 10%, 15%. Hasil penelitian menunjukkan bahwa food bar puree pisang tongka langit dengan penambahan kenari menyebabkan terjadinya penuruanan kandungan air, abu, karbohidrat yaitu 3,96%, 0,1%, 2,6% dan peningkatan kadar protein sebesar 1,99% dan lemak 4,68%. \u0000Kata kunci: food bar, kenari, pisang tongka langit, puree, Musa troglodytarum","PeriodicalId":126879,"journal":{"name":"AGRITEKNO: Jurnal Teknologi Pertanian","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129823452","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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