Pub Date : 2024-01-31DOI: 10.21776/ub.jpa.2024.012.02.6
Anik Suryanti, F. Nurdyansyah, R. M. D. Ujianti, Iffah Muflihati, Mochamad Nurcholis
Nata de carica is a product of the innovation of fermentation of carica fruit (Carica pubescens) with the use of Acetobacter xylinum as a culture. The objective of this study was to analyze the impact of Acetobacter xylinum starter concentrations and fermentation time on the physical characteristics (chewiness, color, thickness, yield), chemical (crude fiber content, water content) and organoleptic (descriptive test) of nata de carica. The experimental design was used factorial design with two factors, Acetobacter xylinum starter concentration (10%, 15% and 20%) and fermentation time (7 days and 14 days). The results showed that there was a relationship between thickness, yield, chewiness and crude fiber, the thicker the nata, the greater the yield, chewiness and crude fiber. The best results of nata de carica treatment was treatment with 20% Acetobacter xylinum concentration and 14 days of fermentation time with a thickness value of 6.29 mm, a yield value of 41.04%, a texture value (efficiency) of 521.27 g/mm, crude fiber value of 1.05%, a color value of L* 50.36, a value of a*-1.87, a b* -3.93 and water content of 98.86%. The results of the research can be concluded that the starter concentration and the fermentation time influence the physical and chemical properties of the nata de carica produced.
{"title":"CHARACTERISTICS OF NATA FROM CARICA (Carica Pubescens) EXTRACT WITH DIFFERENT CONCENTRATION OF ACETOBACTER XYLINUM AND FERMENTATION TIME","authors":"Anik Suryanti, F. Nurdyansyah, R. M. D. Ujianti, Iffah Muflihati, Mochamad Nurcholis","doi":"10.21776/ub.jpa.2024.012.02.6","DOIUrl":"https://doi.org/10.21776/ub.jpa.2024.012.02.6","url":null,"abstract":"Nata de carica is a product of the innovation of fermentation of carica fruit (Carica pubescens) with the use of Acetobacter xylinum as a culture. The objective of this study was to analyze the impact of Acetobacter xylinum starter concentrations and fermentation time on the physical characteristics (chewiness, color, thickness, yield), chemical (crude fiber content, water content) and organoleptic (descriptive test) of nata de carica. The experimental design was used factorial design with two factors, Acetobacter xylinum starter concentration (10%, 15% and 20%) and fermentation time (7 days and 14 days). The results showed that there was a relationship between thickness, yield, chewiness and crude fiber, the thicker the nata, the greater the yield, chewiness and crude fiber. The best results of nata de carica treatment was treatment with 20% Acetobacter xylinum concentration and 14 days of fermentation time with a thickness value of 6.29 mm, a yield value of 41.04%, a texture value (efficiency) of 521.27 g/mm, crude fiber value of 1.05%, a color value of L* 50.36, a value of a*-1.87, a b* -3.93 and water content of 98.86%. The results of the research can be concluded that the starter concentration and the fermentation time influence the physical and chemical properties of the nata de carica produced.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140472375","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 : 2024-01-31DOI: 10.21776/ub.jpa.2024.012.01.2
Nuriyya Saleh, S. Widjanarko
One of the uses of coconut milk scheme is for the production of Nata De Skim Santan using Acetobacter xylinum bacteria and the addition of tofu whey substrate. This study aims to determine the effect of whey concentration on the characteristics of nata de coconut milk and the right optimum whey concentration on making nata de coconut milk. The independent variable used X1= Whey concentration with a lower limit of 0% (-1) and an upper limit of 50% (+1). The responses observed were yield (Y1), nata thickness (Y2), and moisture content (Y3). The results showed that the use of whey concentration had an influence on the characteristics of nata de coconut milk with Fvalue for the yield model, thickness model, moisture content model, and whey was 17.94, 24.83, 14.72, and 14.72. The optimum concentration of whey that is right for making nata de coconut milk was 49.07% with a desirability value of 0.89, the optimum yield was 29.71%, the optimum thickness was 1.13 cm, and the optimum moisture content was 89.7%.
{"title":"OPTIMIZATION OF TOFU WHEY CONCENTRATION IN COCONUT MILK NATA DE SKIM","authors":"Nuriyya Saleh, S. Widjanarko","doi":"10.21776/ub.jpa.2024.012.01.2","DOIUrl":"https://doi.org/10.21776/ub.jpa.2024.012.01.2","url":null,"abstract":"One of the uses of coconut milk scheme is for the production of Nata De Skim Santan using Acetobacter xylinum bacteria and the addition of tofu whey substrate. This study aims to determine the effect of whey concentration on the characteristics of nata de coconut milk and the right optimum whey concentration on making nata de coconut milk. The independent variable used X1= Whey concentration with a lower limit of 0% (-1) and an upper limit of 50% (+1). The responses observed were yield (Y1), nata thickness (Y2), and moisture content (Y3). The results showed that the use of whey concentration had an influence on the characteristics of nata de coconut milk with Fvalue for the yield model, thickness model, moisture content model, and whey was 17.94, 24.83, 14.72, and 14.72. The optimum concentration of whey that is right for making nata de coconut milk was 49.07% with a desirability value of 0.89, the optimum yield was 29.71%, the optimum thickness was 1.13 cm, and the optimum moisture content was 89.7%.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140477730","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 : 2024-01-31DOI: 10.21776/ub.jpa.2024.012.01.4
J. M. Maligan, Swandayani Utami Kosasih, Mochamad Nurcholis, F. H. Sriherfyna
This study was conducted to identify the best fermentation period and roasting temperature for semeru arabica wine coffee. This study used the factorial RSBD research approach (three levels of roasting temperature and four levels of fermentation duration). Physicochemical and organoleptic data were analyzed using ANOVA 5%, LSD 5%, and HSD 5%. Then, the best treatment's ash alkalinity, coffee juice content, and caffeine level were assessed. According to the study, the fermentation period has impact on the moisture level of green beans, the moisture and ash content of roasted beans, acidity, body, and balance. The water and ash content of roasted beans, aroma, flavor, acidity, aftertaste, body, balance, and overall attribute, are influenced by the roasting temperature. Then the interaction between factors significantly affects the water content of roasted beans, flavor, acidity, and body. The best treatment achieved a total score of 81.83 (40 days, 200 °C).
{"title":"EFFECT OF FERMENTATION TIME AND ROASTING TEMPERATURE ON THE CHARACTERISTICS OF WINE COFFEE ARABICA SEMERU","authors":"J. M. Maligan, Swandayani Utami Kosasih, Mochamad Nurcholis, F. H. Sriherfyna","doi":"10.21776/ub.jpa.2024.012.01.4","DOIUrl":"https://doi.org/10.21776/ub.jpa.2024.012.01.4","url":null,"abstract":"This study was conducted to identify the best fermentation period and roasting temperature for semeru arabica wine coffee. This study used the factorial RSBD research approach (three levels of roasting temperature and four levels of fermentation duration). Physicochemical and organoleptic data were analyzed using ANOVA 5%, LSD 5%, and HSD 5%. Then, the best treatment's ash alkalinity, coffee juice content, and caffeine level were assessed. According to the study, the fermentation period has impact on the moisture level of green beans, the moisture and ash content of roasted beans, acidity, body, and balance. The water and ash content of roasted beans, aroma, flavor, acidity, aftertaste, body, balance, and overall attribute, are influenced by the roasting temperature. Then the interaction between factors significantly affects the water content of roasted beans, flavor, acidity, and body. The best treatment achieved a total score of 81.83 (40 days, 200 °C).","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140470803","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 : 2024-01-31DOI: 10.21776/ub.jpa.2024.012.01.3
Anisa Rachma Sari, Aldila Sagitaning Putri, D. A. Gunantar
Pumpkin flour produced through fermentation can increase its nutritional value. This study aims to analyze the chemical characteristics and antioxidants of fermented pumpkin flour with variations in microorganisms and fermentation time, as well as the correlation between the two factors, and determine the best formulation. This study used a factorial group randomized design method with two factors, namely, variation of microorganism and fermentation time. The data obtained were analyzed using factorial ANOVA, followed by the Duncan Multiple Range Test (DMRT) test with a confidence level of 95% using SPSS 23. The chemical characteristics of fermented pumpkin flour showed an interaction between fermentation microorganisms and the length of fermentation time on the antioxidant activity of fermented pumpkin flour, but there was no interaction between fermentation microorganisms and the length of fermentation time on the moisture content, ash, protein, fat, and carbohydrates of fermented pumpkin flour. Fermentation by S. cerevisiae for 3 days had the best chemical characteristics and antioxidant activity of fermented pumpkin flour. Researchers hope that the application of fermentation in processing pumpkin into flour can increase the nutritional value, the economic value, and the value of health.
{"title":"CHEMICAL AND ANTIOXIDANT CHARACTERISTICS OF FERMENTED YELLOW PUMPKIN FLOUR WITH VARIATION OF MICROORGANISMS AND FERMENTATION TIME","authors":"Anisa Rachma Sari, Aldila Sagitaning Putri, D. A. Gunantar","doi":"10.21776/ub.jpa.2024.012.01.3","DOIUrl":"https://doi.org/10.21776/ub.jpa.2024.012.01.3","url":null,"abstract":"Pumpkin flour produced through fermentation can increase its nutritional value. This study aims to analyze the chemical characteristics and antioxidants of fermented pumpkin flour with variations in microorganisms and fermentation time, as well as the correlation between the two factors, and determine the best formulation. This study used a factorial group randomized design method with two factors, namely, variation of microorganism and fermentation time. The data obtained were analyzed using factorial ANOVA, followed by the Duncan Multiple Range Test (DMRT) test with a confidence level of 95% using SPSS 23. The chemical characteristics of fermented pumpkin flour showed an interaction between fermentation microorganisms and the length of fermentation time on the antioxidant activity of fermented pumpkin flour, but there was no interaction between fermentation microorganisms and the length of fermentation time on the moisture content, ash, protein, fat, and carbohydrates of fermented pumpkin flour. Fermentation by S. cerevisiae for 3 days had the best chemical characteristics and antioxidant activity of fermented pumpkin flour. Researchers hope that the application of fermentation in processing pumpkin into flour can increase the nutritional value, the economic value, and the value of health.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140474257","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}
This research was conducted to determine the effect of physical properties on elephant cassava derivative products as a thickener for tamarind paste. This study used a non-factorial completely randomized design (CRD) with 2 treatments, namely types of thickener (modified starch and mocaf) at 5 different concentrations (0%, 1%, 3%, 5%, and 10%) with 3 repetitions. The addition of 10% elephant cassava mocaf flour had the highest value based on the viscosity test with a value of 5624 mPas, in the 10% solubility test the addition of modified starch has a value of 90.47%, the speed with heating at 80℃ ranges from 45-66 seconds and the organoleptic test for taste attributes is 2.04- 2.48.
{"title":"PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS OF TAMARIND PASTE (Tamarindus Indica L) WITH MODIFIED ELEPHANT CASSAVA (Manihot Esculenta) DERIVATIVE PRODUCT THICKENER","authors":"Putri Nanda Rahayu, Sulistyo Prabowo, Maulida Rachmawati","doi":"10.21776/ub.jpa.2024.012.01.1","DOIUrl":"https://doi.org/10.21776/ub.jpa.2024.012.01.1","url":null,"abstract":"This research was conducted to determine the effect of physical properties on elephant cassava derivative products as a thickener for tamarind paste. This study used a non-factorial completely randomized design (CRD) with 2 treatments, namely types of thickener (modified starch and mocaf) at 5 different concentrations (0%, 1%, 3%, 5%, and 10%) with 3 repetitions. The addition of 10% elephant cassava mocaf flour had the highest value based on the viscosity test with a value of 5624 mPas, in the 10% solubility test the addition of modified starch has a value of 90.47%, the speed with heating at 80℃ ranges from 45-66 seconds and the organoleptic test for taste attributes is 2.04- 2.48.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140477498","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 : 2024-01-31DOI: 10.21776/ub.jpa.2024.012.01.5
F. H. Sriherfyna, Neysa Nurjananah Khairanny, Mochamad Nurcholis, J. M. Maligan
The current trend in coffee product diversification is wine coffee, which has a wine-like flavor and aroma. Reviews of wine coffee are still limited, especially those related to microbial succession during the fermentation process. The objective of this research was analyzing the microbial population and the effect of microbial succession during fermentation process of Arabica Semeru coffee. The analysis was conducted by identifying microbes microscopically and macroscopically. The results of microbial identification during the 30-day fermentation showed populations of yeast, lactic acid bacteria, and acetic acid bacteria. Along with the length of fermentation time, the temperature decreased and the pH fluctuated and stabilized after 16 days of fermentation. There was an increase in sugar and protein content, from 0.61% to 2.87% and 2.13% to 2.23%, respectively. The ethanol content reached 0.047% at the end of fermentation. The microbial exploration was required for further investigation in understanding its role during fermentation process.
{"title":"MICROBIAL SUCCESSION DURING THE FERMENTATION OF SEMERU ARABICA COFFEE IN WINE COFFEE PRODUCTION","authors":"F. H. Sriherfyna, Neysa Nurjananah Khairanny, Mochamad Nurcholis, J. M. Maligan","doi":"10.21776/ub.jpa.2024.012.01.5","DOIUrl":"https://doi.org/10.21776/ub.jpa.2024.012.01.5","url":null,"abstract":"The current trend in coffee product diversification is wine coffee, which has a wine-like flavor and aroma. Reviews of wine coffee are still limited, especially those related to microbial succession during the fermentation process. The objective of this research was analyzing the microbial population and the effect of microbial succession during fermentation process of Arabica Semeru coffee. The analysis was conducted by identifying microbes microscopically and macroscopically. The results of microbial identification during the 30-day fermentation showed populations of yeast, lactic acid bacteria, and acetic acid bacteria. Along with the length of fermentation time, the temperature decreased and the pH fluctuated and stabilized after 16 days of fermentation. There was an increase in sugar and protein content, from 0.61% to 2.87% and 2.13% to 2.23%, respectively. The ethanol content reached 0.047% at the end of fermentation. The microbial exploration was required for further investigation in understanding its role during fermentation process.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140477187","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}
Tempe is one of the popular foods in Indonesia which comes from fermented soybeans with the help of Rhizopus oligosporus. The development of tempeh with non-soy ingredients is starting to be carried out frequently. Cowpea (Vigna unguiculata subsp. unguiculata) is one of the nuts that is often consumed by Indonesian people. Cowpeas can be an alternative substrate for tempeh fermentation, because of their nutritional content, including vitamins and minerals, which are quite good for the body. However, some of these minerals are still bound to the phytic acid compound so it needs to be explained by the fermentation process. This research aimed to determine the ash content, mineral content of iron, calcium, and total mold in cowpea tempeh at a fermentation time of 35, 45, and 54 hours using standard methods. The research design used was a Completely Randomized Design (CRD) with repetition 3 times for each treatment for fermentation duration P1 (35 hours), P2 (45 hours), and P3 (54 hours). The ash and calcium content of cowpea tempeh decreased with fermentation times of 45 and 54 hours compared to 35 hours. In terms of iron content, the amount was almost the same at all fermentation times. Meanwhile, the total number of molds increased with fermentation times of 45 and 54 hours. Based on the results of observations for further research, the fermentation time for making cowpea tempeh used in this optimization was determined to be 35 hours. A fermentation time of 35 hours produces good cowpea tempeh, high calcium content, and efficient time and energy.
{"title":"EFFECT OF FERMENTATION TIME ON MINERAL PROFILE AND TOTAL MOLD OF COWPEA (Vigna unguiculata) TEMPEH","authors":"Irma Sarita Rahmawati, Ghina Putri Dyanti, Muhammad Surya Madani, Rahma Micho Widyanto, Lola Ayu Istifani, Annisa Rizky Maulidiana, Ekkel Lintang Aisyiyah","doi":"10.21776/ub.jpa.2023.011.04.2","DOIUrl":"https://doi.org/10.21776/ub.jpa.2023.011.04.2","url":null,"abstract":"Tempe is one of the popular foods in Indonesia which comes from fermented soybeans with the help of Rhizopus oligosporus. The development of tempeh with non-soy ingredients is starting to be carried out frequently. Cowpea (Vigna unguiculata subsp. unguiculata) is one of the nuts that is often consumed by Indonesian people. Cowpeas can be an alternative substrate for tempeh fermentation, because of their nutritional content, including vitamins and minerals, which are quite good for the body. However, some of these minerals are still bound to the phytic acid compound so it needs to be explained by the fermentation process. This research aimed to determine the ash content, mineral content of iron, calcium, and total mold in cowpea tempeh at a fermentation time of 35, 45, and 54 hours using standard methods. The research design used was a Completely Randomized Design (CRD) with repetition 3 times for each treatment for fermentation duration P1 (35 hours), P2 (45 hours), and P3 (54 hours). The ash and calcium content of cowpea tempeh decreased with fermentation times of 45 and 54 hours compared to 35 hours. In terms of iron content, the amount was almost the same at all fermentation times. Meanwhile, the total number of molds increased with fermentation times of 45 and 54 hours. Based on the results of observations for further research, the fermentation time for making cowpea tempeh used in this optimization was determined to be 35 hours. A fermentation time of 35 hours produces good cowpea tempeh, high calcium content, and efficient time and energy.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135870588","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 : 2023-10-31DOI: 10.21776/ub.jpa.2023.011.04.4
Sudarminto Setyo Yuwono
Sweet soy sauce is a typical Indonesian soy sauce. One of soy sauce producers in Malang Regency is Jawa Sehati Mulia SMEs. This SMEs has not yet estimated the shelf life of sweet soy sauce product so that the current shelf life refers to other commercial products. The purposes of this study were to determine the characteristics quality and to estimate the shelf life of Tugu Jawa sweet soy sauce. The product was stored at 31, 34, and 37 °C and the organoleptic, microbiological, physical, and chemical characteristics were analysed every seven days. The result showed that the critical parameter was pH because it has the lowest activation energy value. Changes in pH parameter values follow first order with a linear regression equation y = -4.115,68x + 7,33 so that the estimated shelf life of sweet soy sauce was 127,92 days or 4,26 months at room temperature (25 °C).
{"title":"THE SHELF-LIFE PREDICTION OF SWEET SOY SAUCE USING ASLT METHOD WITH ARRHENIUS MODEL","authors":"Sudarminto Setyo Yuwono","doi":"10.21776/ub.jpa.2023.011.04.4","DOIUrl":"https://doi.org/10.21776/ub.jpa.2023.011.04.4","url":null,"abstract":"Sweet soy sauce is a typical Indonesian soy sauce. One of soy sauce producers in Malang Regency is Jawa Sehati Mulia SMEs. This SMEs has not yet estimated the shelf life of sweet soy sauce product so that the current shelf life refers to other commercial products. The purposes of this study were to determine the characteristics quality and to estimate the shelf life of Tugu Jawa sweet soy sauce. The product was stored at 31, 34, and 37 °C and the organoleptic, microbiological, physical, and chemical characteristics were analysed every seven days. The result showed that the critical parameter was pH because it has the lowest activation energy value. Changes in pH parameter values follow first order with a linear regression equation y = -4.115,68x + 7,33 so that the estimated shelf life of sweet soy sauce was 127,92 days or 4,26 months at room temperature (25 °C).","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135872399","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 : 2023-10-31DOI: 10.21776/ub.jpa.2023.011.04.6
Jaya Mahar Maligan, Nathania Zefanya Anggono
The purpose of this study was to determine the effect and results of the best treatment of the factors of fermentation time and roasting temperature, and to determine the physical and chemical quality characteristics of the resulting Robusta Tirtoyudo wine coffee. The experimental design used is Factorial Randomized Group Design and data will be analyzed with ANOVA. The results showed that fermentation time and roasting temperature had a significant effect on fragrance, flavor, acidity, body, and overall attributes. Fermentation time also affects the aftertaste, while the interaction between the two treatment factors significantly affects flavor, body, and overall. Roasted beans had a normal aroma, taste, and color, moisture content below 7%, and ash content below 5%. The best wine coffee was obtained from a 30 days fermentation - medium roast (150˚C), which had an ash alkalinity 62.16 ml NaOH/100g, coffee extract 12.61%, caffeine 4.23% and cupping score 83.30 (specialty).
本研究的目的是确定发酵时间和烘焙温度等因素的最佳处理效果和结果，并确定所得到的罗布斯塔蒂尔托尤多酒咖啡的理化品质特征。实验设计采用因子随机分组设计，数据采用方差分析。结果表明，发酵时间和焙烧温度对甜酒的香气、风味、酸度、酒体和综合性状均有显著影响。发酵时间对余味也有影响，而两种处理因素之间的交互作用对风味、体度和整体有显著影响。烘烤后的豆子香气、味道和颜色正常，水分含量低于7%，灰分含量低于5%。在150˚C发酵中焙30 d得到最佳酒咖啡，其灰分碱度为62.16 ml NaOH/100g，咖啡提取物为12.61%，咖啡因为4.23%，拔罐评分为83.30(专业)。
{"title":"EFFECT OF FERMENTATION TIME AND ROASTING TEMPERATURE ON THE SENSORY, CHEMICAL, AND PHYSICAL CHARACTERICTICS OF WINE COFFEE ROBUSTA TIRTOYUDO","authors":"Jaya Mahar Maligan, Nathania Zefanya Anggono","doi":"10.21776/ub.jpa.2023.011.04.6","DOIUrl":"https://doi.org/10.21776/ub.jpa.2023.011.04.6","url":null,"abstract":"The purpose of this study was to determine the effect and results of the best treatment of the factors of fermentation time and roasting temperature, and to determine the physical and chemical quality characteristics of the resulting Robusta Tirtoyudo wine coffee. The experimental design used is Factorial Randomized Group Design and data will be analyzed with ANOVA. The results showed that fermentation time and roasting temperature had a significant effect on fragrance, flavor, acidity, body, and overall attributes. Fermentation time also affects the aftertaste, while the interaction between the two treatment factors significantly affects flavor, body, and overall. Roasted beans had a normal aroma, taste, and color, moisture content below 7%, and ash content below 5%. The best wine coffee was obtained from a 30 days fermentation - medium roast (150˚C), which had an ash alkalinity 62.16 ml NaOH/100g, coffee extract 12.61%, caffeine 4.23% and cupping score 83.30 (specialty).","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135870651","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}
Squid has amino acids that are good for eating and are processed into rusip. Rusip is a Bangka Belitung chilli sauce made from anchovies. This study aims to determine the effect of different concentrations of liquid palm sugar on the quality and glutamic acid content. The research used experimental laboratories with Completely Randomized Design. Parametric tests were analyzed using ANOVA and BNJ, non-parametric tests using Kruskal Wallis and Mann Whitney with a test level of 5%. In the Rusip study, liquid palm sugar concentrations of 10%, 12.5% and 15% were used, with 3 replications. Glutamic acid, pH, protein and hedonic parameters showed significant differences (P<5%). The parameters of total LAB, total sugar and water content had no significant difference (P>5%). The values of protein content were 17.25%-19.66%, moisture content 33.94%-38.39%, total sugar 5.16%-7.71%, glutamic acid 2.25%-3.30%, pH 5.87-5.90 and total LAB 1.1x104-5.3 x 104 cfu/g. Hedonic parameters for appearance were 3.24-3.76, flavour 3.41-4.00, aroma 3.14-4.00, texture 3.31-4.10. The best treatment was 15% liquid palm sugar with characteristics of brown colour, chewiness, fermentation smell and savour.
{"title":"EFFECT OF DIFFERENT CONCENTRATIONS OF LIQUID PALM SUGAR ON THE QUALITY CHARACTERISTICS AND GLUTAMIC ACID CONTAINMENT OF SQUID RUSIP (Loligo chinensis)","authors":"Elistia Elistia, Sumardianto Sumardianto, Romadhon Romadhon","doi":"10.21776/ub.jpa.2023.011.04.3","DOIUrl":"https://doi.org/10.21776/ub.jpa.2023.011.04.3","url":null,"abstract":"Squid has amino acids that are good for eating and are processed into rusip. Rusip is a Bangka Belitung chilli sauce made from anchovies. This study aims to determine the effect of different concentrations of liquid palm sugar on the quality and glutamic acid content. The research used experimental laboratories with Completely Randomized Design. Parametric tests were analyzed using ANOVA and BNJ, non-parametric tests using Kruskal Wallis and Mann Whitney with a test level of 5%. In the Rusip study, liquid palm sugar concentrations of 10%, 12.5% and 15% were used, with 3 replications. Glutamic acid, pH, protein and hedonic parameters showed significant differences (P<5%). The parameters of total LAB, total sugar and water content had no significant difference (P>5%). The values of protein content were 17.25%-19.66%, moisture content 33.94%-38.39%, total sugar 5.16%-7.71%, glutamic acid 2.25%-3.30%, pH 5.87-5.90 and total LAB 1.1x104-5.3 x 104 cfu/g. Hedonic parameters for appearance were 3.24-3.76, flavour 3.41-4.00, aroma 3.14-4.00, texture 3.31-4.10. The best treatment was 15% liquid palm sugar with characteristics of brown colour, chewiness, fermentation smell and savour.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135813733","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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