Noli Novidahlia, Gusti Pratiwi Pangandian, A. Aminullah
Smoothies merupakan produk yang berbahan dasar buah dan atau sayuran yang menonjolkan parameter kelembutan pada produknya. Tujuan dari penelitian ini untuk mempelajari pengaruh dari perbandingan buah pisang ambon dan naga merah serta penambahan konsentrasi CMC (Carboxymethyl Cellulose) terhadap karakteristikred smoothies. Metode penelitian dilakukan dengan formulasi perbandingan dari buah pisang ambon dan buah naga dengan rasio perbandingan 75:25, 50:50, dan 25:75 serta dilakukan penambahan CMC dengan konsentrasi sebesar 0%, 0,05% dan 0,1%. Analisis produk yang dilakukan meliputi uji organoleptik, uji pH, uji viskositas dan uji TPT (Total Padatan Terlarut) dari red smoothies dengan dua kali ulangan. Selanjutnya, red smoothies yang terpilih berdasarkan analisis produk dilakukan uji proksimat/analisis kimia. Hasil analisis menunjukkan bahwa perbandingan buah berpengaruh terhadap rasa, warna, aroma, dan kelembutan red smoothies. Sedangkan, penambahan CMC berpengaruhterhadap viskositas dan TPT tetapi tidak berpengaruh terhadap pH, rasa dan aroma. Red smoothies yang terpilih adalah red smoothies dengan perbandingan buah pisang dan naga merah 75:25 dan penambahan CMC 0,05%. Hasil analisis proksimat menunjukkan red smoothies mengandung kadar air 85,49%, abu 0,33%, protein 2,06%, lemak 0,87%, kabohidrat 11,25%, dan nilai energi 61 Kkal/100g bahan.
{"title":"Karakteristik Red Smoothies dari Buah Pisang Ambon dan Naga Merah dengan Penambahan CMC (Carboxymethyl Cellulose)","authors":"Noli Novidahlia, Gusti Pratiwi Pangandian, A. Aminullah","doi":"10.30997/jah.v4i2.1329","DOIUrl":"https://doi.org/10.30997/jah.v4i2.1329","url":null,"abstract":"Smoothies merupakan produk yang berbahan dasar buah dan atau sayuran yang menonjolkan parameter kelembutan pada produknya. Tujuan dari penelitian ini untuk mempelajari pengaruh dari perbandingan buah pisang ambon dan naga merah serta penambahan konsentrasi CMC (Carboxymethyl Cellulose) terhadap karakteristikred smoothies. Metode penelitian dilakukan dengan formulasi perbandingan dari buah pisang ambon dan buah naga dengan rasio perbandingan 75:25, 50:50, dan 25:75 serta dilakukan penambahan CMC dengan konsentrasi sebesar 0%, 0,05% dan 0,1%. Analisis produk yang dilakukan meliputi uji organoleptik, uji pH, uji viskositas dan uji TPT (Total Padatan Terlarut) dari red smoothies dengan dua kali ulangan. Selanjutnya, red smoothies yang terpilih berdasarkan analisis produk dilakukan uji proksimat/analisis kimia. Hasil analisis menunjukkan bahwa perbandingan buah berpengaruh terhadap rasa, warna, aroma, dan kelembutan red smoothies. Sedangkan, penambahan CMC berpengaruhterhadap viskositas dan TPT tetapi tidak berpengaruh terhadap pH, rasa dan aroma. Red smoothies yang terpilih adalah red smoothies dengan perbandingan buah pisang dan naga merah 75:25 dan penambahan CMC 0,05%. Hasil analisis proksimat menunjukkan red smoothies mengandung kadar air 85,49%, abu 0,33%, protein 2,06%, lemak 0,87%, kabohidrat 11,25%, dan nilai energi 61 Kkal/100g bahan.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"30 2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132792259","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}
Kefir is one of probiotic product which contains yeast and lactic acid bacteria as the agent of fermentation and a good intestinal microflora. It makes kefir really good for health. But kefir usually made from animal milk, which make the kefir contains high fat. And to make it become low fat product, it should made from plant-based milk. Bogor was famous with its Bambara groundnut, the citizen always called kacang bogor. But they only use it just to be a snack, so to make them become more valuable, it can be made into kefir. The aim of this research was to find out the best formulation of Bambara groundnut kefir with a variety of fermentation time and concentration of starter. There were two kind of raw material that was used, such as 100% Bambara groundnut extract and Bambara groundnut extract with skim milk addition (50:50). The raw material were added with 10% sugar and kefir grains / starter with variety concentration about 2.5%, 5%, and 7.5%. The fermentation process was carried out for 24, 48, and 72 hours. The results showed that the best formulation of the kefir were made from 100% Bambara groundnut with 7.5% starter addition and 72 hours of fermentation. It showed that Bambara groundnut kefir has low fat about 2,43% and the amount of lactic acid bacteria and yeast about 1,5x109 CFU/gram and 4,3x107 CFU/gram respectively. The protein content of it still low, it was about 1,87%.
{"title":"Formulasi Kefir Rendah Lemak dari Kacang Bambara (Vigna subterranae) dengan Variasi Waktu Fermentasi dan Konsentrasi Starter","authors":"Dwi Utami, S. R. Pertiwi, N. Syarifah","doi":"10.30997/JAH.V4I2.1327","DOIUrl":"https://doi.org/10.30997/JAH.V4I2.1327","url":null,"abstract":"Kefir is one of probiotic product which contains yeast and lactic acid bacteria as the agent of fermentation and a good intestinal microflora. It makes kefir really good for health. But kefir usually made from animal milk, which make the kefir contains high fat. And to make it become low fat product, it should made from plant-based milk. Bogor was famous with its Bambara groundnut, the citizen always called kacang bogor. But they only use it just to be a snack, so to make them become more valuable, it can be made into kefir. The aim of this research was to find out the best formulation of Bambara groundnut kefir with a variety of fermentation time and concentration of starter. There were two kind of raw material that was used, such as 100% Bambara groundnut extract and Bambara groundnut extract with skim milk addition (50:50). The raw material were added with 10% sugar and kefir grains / starter with variety concentration about 2.5%, 5%, and 7.5%. The fermentation process was carried out for 24, 48, and 72 hours. The results showed that the best formulation of the kefir were made from 100% Bambara groundnut with 7.5% starter addition and 72 hours of fermentation. It showed that Bambara groundnut kefir has low fat about 2,43% and the amount of lactic acid bacteria and yeast about 1,5x109 CFU/gram and 4,3x107 CFU/gram respectively. The protein content of it still low, it was about 1,87%.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121815702","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}
Rosy Hutami, Hanifah Bisyri, Sukarno Sukarno, H. Nuraini, R. Ranasasmita
DNA extraction is needed in the analysis using the Loop-mediated isothermal amplification (LAMP) method because this method identifies nucleic acids. Some extraction methods that can be selected including commercial kits extraction method and phenol-chloroform extraction method. The purpose of this study was to obtain the best quality DNA extract between the two extraction methods. The DNA extraction process produced DNA concentrations between 31.06 - 410.18 ng / ml for the commercial kit DNA extract and 212.60 - 1502.30 ng / ml for the phenol-choroform DNA extract, while the purity of DNA were 1.82-2.02 for commercial kit DNA extract and 1.93-2.02 for phenol-chloroform DNA extract. The concentration and purity of extracts produced from both methods meet the requirements for molecular analysis. The purity and visualization results of commercial kit DNA extract are better than those produced from extraction from the phenol-chloroform method. DNA extract obtained from the commercial kit method was chosen to be used in the amplification stage of the method (LAMP).
使用环介导等温扩增(LAMP)方法进行分析时需要提取DNA，因为该方法鉴定核酸。可选择的提取方法包括商业试剂盒提取法和苯酚-氯仿提取法。本研究的目的是在两种提取方法中获得质量最好的DNA提取物。脱氧核糖核酸(DNA)的萃取浓度为31.06 ~ 410.18 ng / ml，苯酚-氯仿脱氧核糖核酸(DNA)的萃取浓度为212.60 ~ 1502.30 ng / ml，脱氧核糖核酸(DNA)的纯度为1.82 ~ 2.02，苯酚-氯仿脱氧核糖核酸(DNA)的纯度为1.93 ~ 2.02。两种方法提取的提取物浓度和纯度均满足分子分析的要求。商品试剂盒DNA提取液的纯度和可视化结果优于苯酚-氯仿法提取液。选择从商业试剂盒法获得的DNA提取物用于该方法(LAMP)的扩增阶段。
{"title":"Ekstraksi DNA dari Daging Segar untuk Analisis dengan Metode Loop-Mediated Isothermal Amplification (LAMP)","authors":"Rosy Hutami, Hanifah Bisyri, Sukarno Sukarno, H. Nuraini, R. Ranasasmita","doi":"10.30997/JAH.V4I2.1409","DOIUrl":"https://doi.org/10.30997/JAH.V4I2.1409","url":null,"abstract":"DNA extraction is needed in the analysis using the Loop-mediated isothermal amplification (LAMP) method because this method identifies nucleic acids. Some extraction methods that can be selected including commercial kits extraction method and phenol-chloroform extraction method. The purpose of this study was to obtain the best quality DNA extract between the two extraction methods. The DNA extraction process produced DNA concentrations between 31.06 - 410.18 ng / ml for the commercial kit DNA extract and 212.60 - 1502.30 ng / ml for the phenol-choroform DNA extract, while the purity of DNA were 1.82-2.02 for commercial kit DNA extract and 1.93-2.02 for phenol-chloroform DNA extract. The concentration and purity of extracts produced from both methods meet the requirements for molecular analysis. The purity and visualization results of commercial kit DNA extract are better than those produced from extraction from the phenol-chloroform method. DNA extract obtained from the commercial kit method was chosen to be used in the amplification stage of the method (LAMP).","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"72 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131625548","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}
ABSTRACTYoghurt can be made from leguminose. In this research yogurt made from mungbean with addingl extract kelor leaves. This research is aim to know characteristic of mungbean yoghurt with adding extracts kelor leaves. This research used Completely Randomized Design (CDR) factorial. First factor is starter consentratiton with three treatment level 5%, 10%, and 15%. The second factor is extracts kelor leaves consentration with two treatment 5% and 10%. Analysis was about total lactic acid, pH value, amount of Lactic Acid Bacteria, and viscosity. The best yoghurt will be analysis characteristic of sensory ( quality of sensory and hedonic), proksimat (ash, protein, and fat content) and calcium. The best yoghurt is yoghurt with starter 5% and extract kelor leaves 5% contains 1,03% total lactic acid, pH value 4,54, total lactic acid bacteria 1,5 × 108cfu/g, viscocity 2200 cP, ash content 1,25%, protein content 5,58%, fat content 0,94%, and calcium 52,28 mg/100g.
{"title":"Karakteristik Yoghurt Kacang Hijau dengan Penambahan Ekstrak Daun Kelor (Moringa oliefera)","authors":"Intan Kusumaningrum, S. R. Pertiwi, D. Nirmala","doi":"10.30997/jah.v4i2.1334","DOIUrl":"https://doi.org/10.30997/jah.v4i2.1334","url":null,"abstract":"ABSTRACTYoghurt can be made from leguminose. In this research yogurt made from mungbean with addingl extract kelor leaves. This research is aim to know characteristic of mungbean yoghurt with adding extracts kelor leaves. This research used Completely Randomized Design (CDR) factorial. First factor is starter consentratiton with three treatment level 5%, 10%, and 15%. The second factor is extracts kelor leaves consentration with two treatment 5% and 10%. Analysis was about total lactic acid, pH value, amount of Lactic Acid Bacteria, and viscosity. The best yoghurt will be analysis characteristic of sensory ( quality of sensory and hedonic), proksimat (ash, protein, and fat content) and calcium. The best yoghurt is yoghurt with starter 5% and extract kelor leaves 5% contains 1,03% total lactic acid, pH value 4,54, total lactic acid bacteria 1,5 × 108cfu/g, viscocity 2200 cP, ash content 1,25%, protein content 5,58%, fat content 0,94%, and calcium 52,28 mg/100g.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130764696","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}
Pika Yulia Putri, Yusmarini Yusmarini, Dewi Fortuna Ayu
This research aimed to study the influence of addition of carboxymethyl cellulose (CMC) and to get the best CMC concentration in making of beet syrup. The research was conducted with five treatments and three replications. The treatments in this study were CMC addition of 0.3%, 0.6%, 0.9%, 1.2%, and 1.5%. Data were statistically analyzed by using analysis of variance and followed by duncan new multiple range test at level 5%. The result of analysis of variance showed that the influence of CMC had significantly affected pH, total dissolved solid, sucrose level, and viscosity. The treatment also significantly effected aroma and hedonic test, but didn’t significantly affected colour and flavor of beet syrup. Based on this research, the best treatment was syrup with 0.9% CMC addition which had pH 5.75, total dissolved solids 71.16°brix, viscosity 351.56 cP, and sucrose level 69.68%. Characteristics of best treatment syrup based on descriptive test were red purple colour, beet root flavor, sweet taste, thick, and on hedonic test was favored by panelists.Keywords: Syrup, beet root, carboxymethyl cellulose (CMC)
{"title":"Karakteristik Mutu Sirup Bit dengan Penambahan Carboxymethyl Cellulose","authors":"Pika Yulia Putri, Yusmarini Yusmarini, Dewi Fortuna Ayu","doi":"10.30997/JAH.V4I2.1294","DOIUrl":"https://doi.org/10.30997/JAH.V4I2.1294","url":null,"abstract":"This research aimed to study the influence of addition of carboxymethyl cellulose (CMC) and to get the best CMC concentration in making of beet syrup. The research was conducted with five treatments and three replications. The treatments in this study were CMC addition of 0.3%, 0.6%, 0.9%, 1.2%, and 1.5%. Data were statistically analyzed by using analysis of variance and followed by duncan new multiple range test at level 5%. The result of analysis of variance showed that the influence of CMC had significantly affected pH, total dissolved solid, sucrose level, and viscosity. The treatment also significantly effected aroma and hedonic test, but didn’t significantly affected colour and flavor of beet syrup. Based on this research, the best treatment was syrup with 0.9% CMC addition which had pH 5.75, total dissolved solids 71.16°brix, viscosity 351.56 cP, and sucrose level 69.68%. Characteristics of best treatment syrup based on descriptive test were red purple colour, beet root flavor, sweet taste, thick, and on hedonic test was favored by panelists.Keywords: Syrup, beet root, carboxymethyl cellulose (CMC)","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134189314","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}
Adsorben dari kulit pisang kepok dapat memperbaiki sifat fisikokimia minyak jelantah. Tujuan dari penelitian ini untuk mempelajari pengaruh penambahan jumlah bubuk kulit pisang dan lama perendaman terhadap kecerahan, viskositas dan bilangan peroksida minyak jelantah. Penelitian ini terdiri dari 2 tahap yaitu pembuatan bubuk kulit pisang dan pengujian sifat fisikokimia minyak jelantah dengan menggunakan bubuk kulit pisang kepok sebanyak 5 g, 7,5 g dan 10 g, serta perendaman selama 24 jam, 36 jam dan 48 jam dengan 2 kali ulangan. Hasil menunjukkan bahwa rendemen bubuk kulit pisang sebesar 37,38% dengan kandungan IC50 sebesar 228,07 ppm. Minyak segar memiliki nilai kecerahan sebesar 0,591 Abs, viskositas sebesar 26,60 cpoise dan bilangan peroksida sebesar 0,75 mek O2/Kg. Sedangkan minyak jelantah memiliki nilai kecerahan 3,566 Abs, viskositas 63,30 cpoise dan bilangan peroksida 12,65 mek O2/Kg. Penelitian utama menunjukkan bahwa semakin tinggi konsentrasi bubuk kulit pisang dan semakin lama perendaman yang diterapkan mengakibatkan tingkat kecerahan semakin meningkat, viskositas yang semakin rendah dan bilangan peroksida yang semakin menurun.
{"title":"Penggunaan Bubuk Kulit Pisang Kepok (Musa paradisiaca) Sebagai Adsorben Terhadap Sifat Fisikokimia Minyak Jelantah","authors":"A. Aminullah, Rini Suhartani, Noli Novidahlia","doi":"10.30997/JAH.V4I2.1289","DOIUrl":"https://doi.org/10.30997/JAH.V4I2.1289","url":null,"abstract":"Adsorben dari kulit pisang kepok dapat memperbaiki sifat fisikokimia minyak jelantah. Tujuan dari penelitian ini untuk mempelajari pengaruh penambahan jumlah bubuk kulit pisang dan lama perendaman terhadap kecerahan, viskositas dan bilangan peroksida minyak jelantah. Penelitian ini terdiri dari 2 tahap yaitu pembuatan bubuk kulit pisang dan pengujian sifat fisikokimia minyak jelantah dengan menggunakan bubuk kulit pisang kepok sebanyak 5 g, 7,5 g dan 10 g, serta perendaman selama 24 jam, 36 jam dan 48 jam dengan 2 kali ulangan. Hasil menunjukkan bahwa rendemen bubuk kulit pisang sebesar 37,38% dengan kandungan IC50 sebesar 228,07 ppm. Minyak segar memiliki nilai kecerahan sebesar 0,591 Abs, viskositas sebesar 26,60 cpoise dan bilangan peroksida sebesar 0,75 mek O2/Kg. Sedangkan minyak jelantah memiliki nilai kecerahan 3,566 Abs, viskositas 63,30 cpoise dan bilangan peroksida 12,65 mek O2/Kg. Penelitian utama menunjukkan bahwa semakin tinggi konsentrasi bubuk kulit pisang dan semakin lama perendaman yang diterapkan mengakibatkan tingkat kecerahan semakin meningkat, viskositas yang semakin rendah dan bilangan peroksida yang semakin menurun.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127295053","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}
Tujuan penelitian ini untuk mendapatkan rasio penambahan terigu dan tepung pisang raja terbaik pada pembuatan non-flaky crackers. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari lima perlakuan dan tiga ulangan. Perlakuan dalam penelitian ini meliputi TR1 (terigu 100 g), TR2 (terigu 45 g : tepung pisang raja 55 g), TR3 (terigu 30 g : tepung pisang raja 70 g), TR4 (terigu 15 g : tepung pisang raja 85 g), dan TR5 (tepung pisang raja 100 g) dalam formulasi non-flaky crackers. Data dianalisis secara statistik menggunakan analisis sidik ragam dan dilanjutkan dengan Duncan’s New Multiple Range Test (DNMRT) pada taraf 5%. Hasil sidik ragam menunjukkan bahwa perbandingan terigu dan tepung pisang raja memberikan pengaruh nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar, dan penilaian sensori. Perlakuan terbaik pada penelitian ini adalah perlakuan TR4 (terigu 15 g : tepung pisang raja 85 g) dengan kadar air 3,57%, kadar abu 3,42%, kadar protein 9,04%, kadar lemak 11,48%, kadar karbohidrat 72,49%, dan kadar serat kasar 5,45%. Uji sensori secara deskriptif menunjukkan bahwa non-flaky crackers terbaik yang dihasilkan adalah berwarna coklat, agak beraroma pisang raja, bertekstur keras, dan agak berasa pisang raja.
{"title":"Pemanfaatan Tepung Pisang Raja sebagai Bahan Baku Pembuatan Non-Flaky Crackers","authors":"Khairani Syafitri, Akhyar ' Ali, Dewi Fortuna Ayu","doi":"10.30997/JAH.V4I2.1181","DOIUrl":"https://doi.org/10.30997/JAH.V4I2.1181","url":null,"abstract":"Tujuan penelitian ini untuk mendapatkan rasio penambahan terigu dan tepung pisang raja terbaik pada pembuatan non-flaky crackers. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari lima perlakuan dan tiga ulangan. Perlakuan dalam penelitian ini meliputi TR1 (terigu 100 g), TR2 (terigu 45 g : tepung pisang raja 55 g), TR3 (terigu 30 g : tepung pisang raja 70 g), TR4 (terigu 15 g : tepung pisang raja 85 g), dan TR5 (tepung pisang raja 100 g) dalam formulasi non-flaky crackers. Data dianalisis secara statistik menggunakan analisis sidik ragam dan dilanjutkan dengan Duncan’s New Multiple Range Test (DNMRT) pada taraf 5%. Hasil sidik ragam menunjukkan bahwa perbandingan terigu dan tepung pisang raja memberikan pengaruh nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar, dan penilaian sensori. Perlakuan terbaik pada penelitian ini adalah perlakuan TR4 (terigu 15 g : tepung pisang raja 85 g) dengan kadar air 3,57%, kadar abu 3,42%, kadar protein 9,04%, kadar lemak 11,48%, kadar karbohidrat 72,49%, dan kadar serat kasar 5,45%. Uji sensori secara deskriptif menunjukkan bahwa non-flaky crackers terbaik yang dihasilkan adalah berwarna coklat, agak beraroma pisang raja, bertekstur keras, dan agak berasa pisang raja. ","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"101 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116682610","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}
The aims of the research were to determine the optimum condition of submerging time in 2% CaCl2 and various sugar solutions on sweetened dried red chili characteristics using Response Surface Methodology (RSM). Red chili were submerged in 2% CaCl2 for 8, 10, 15, 20, and 22 minutes, and in 56%, 60% 70%, 80% and 84% sugar solutions. The output combination of two factors are 13 run units. The analysis included physics (color), chemical (moisture, vitamin C, total sucrose), hedonic test (color, taste, texture), descriptive test (color, sweetness, spiciness, texture). The results showed that submerged time in 2% CaCl2 had significant effect on sweetness of sweetened dried red chili. The optimal condition processing of sweetened dried red chili was reached on combination of submerged time in 2% CaCl2 8 minutes and in 74% sugar solution with chroma 21.16, moisture 8.88 % db, vitamin C 9.34 mg/100 g, total sucrose 50°Brix, hedonic score: color 5.03 (rather like), taste 4.43 (neutral), texture 4.42 (neutral), and descriptive sensory: color 5.24 (rather red), sweetness 4.05 (neutral), spiciness 5.05 (rather spicy), and texture 4.53 (rather rubbery).Keywords: optimization, sweetened, red chili, RSM
{"title":"Optimasi Kondisi Proses Pembuatan Manisan Kering Cabai Merah (Capsicum annuum L.) dengan Menggunakan Response Surface Methodology (RSM)","authors":"H. Ramdani, Noli Novidahlia, Ulif Yuhana","doi":"10.30997/jah.v4i2.1339","DOIUrl":"https://doi.org/10.30997/jah.v4i2.1339","url":null,"abstract":"The aims of the research were to determine the optimum condition of submerging time in 2% CaCl2 and various sugar solutions on sweetened dried red chili characteristics using Response Surface Methodology (RSM). Red chili were submerged in 2% CaCl2 for 8, 10, 15, 20, and 22 minutes, and in 56%, 60% 70%, 80% and 84% sugar solutions. The output combination of two factors are 13 run units. The analysis included physics (color), chemical (moisture, vitamin C, total sucrose), hedonic test (color, taste, texture), descriptive test (color, sweetness, spiciness, texture). The results showed that submerged time in 2% CaCl2 had significant effect on sweetness of sweetened dried red chili. The optimal condition processing of sweetened dried red chili was reached on combination of submerged time in 2% CaCl2 8 minutes and in 74% sugar solution with chroma 21.16, moisture 8.88 % db, vitamin C 9.34 mg/100 g, total sucrose 50°Brix, hedonic score: color 5.03 (rather like), taste 4.43 (neutral), texture 4.42 (neutral), and descriptive sensory: color 5.24 (rather red), sweetness 4.05 (neutral), spiciness 5.05 (rather spicy), and texture 4.53 (rather rubbery).Keywords: optimization, sweetened, red chili, RSM","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129741857","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}
Pemanfaatan ubi khususnya jenis ubi jalar cilembu masih terbilang rendah di Indonesia, umumnya masyarakat lebih mengenal ubi cilembu dalam bentuk ubi bakar/panggang namun ada juga yang mengolah menjadi cake, nastar dan lain-lain.Untuk meningkatkan potensi ubi cilembu di pasaran dengan proses pengolahan yang lebih efektif ini dilakukanpembuatan produk sale ubi cilembu dengan tunel dryer.Penelitian ini bertujuan untuk mengetahui suhu dan lama pengeringan yang terbaik berdasarkan uji mutu sensori dan uji hedonik terhadap sale ubi cilembu, mengetahui daya terima sale ubi cilembu dan mengetahui kandungan betakaroten serta zat gizi sale ubi cilembu yang paling disukai. Penelitian ini dilaksanakan menggunakan metode rancangan acak lengkap dengan dua faktor yang meliputi suhu pengeringan (A): 55°C, 65°C, 75°C dan lama pengeringan (B): 5, 6, 7 jam. Analisis yang dilakukan meliputi organoleptik (uji mutu sensori & hedonik), uji kadar betakaroten dan nilai gizi produk sale ubi cilembu. Kombinasi suhu dan lama pengeringan berpengaruh terhadap sifat organoleptik sale ubi cilembu. Produk yang terpilih adalah sale pada kombinasi A2B1 (55°C:6jam), memiliki kadar air 17,47%, abu 1,78%, protein 12,16%, lemak 2,62%, karbohidrat 65,97%, nilai energi 336,1 kkal dan kadar betakaroten 2,68 ppm.
{"title":"PENGANEKARAGAMAN UBI CILEMBU (Ipomoea batatas (L) Lam) MENJADI SALE UBI DENGAN TUNEL DRYER","authors":"Wiandana Permana","doi":"10.30997/JAH.V4I1.1125","DOIUrl":"https://doi.org/10.30997/JAH.V4I1.1125","url":null,"abstract":"Pemanfaatan ubi khususnya jenis ubi jalar cilembu masih terbilang rendah di Indonesia, umumnya masyarakat lebih mengenal ubi cilembu dalam bentuk ubi bakar/panggang namun ada juga yang mengolah menjadi cake, nastar dan lain-lain.Untuk meningkatkan potensi ubi cilembu di pasaran dengan proses pengolahan yang lebih efektif ini dilakukanpembuatan produk sale ubi cilembu dengan tunel dryer.Penelitian ini bertujuan untuk mengetahui suhu dan lama pengeringan yang terbaik berdasarkan uji mutu sensori dan uji hedonik terhadap sale ubi cilembu, mengetahui daya terima sale ubi cilembu dan mengetahui kandungan betakaroten serta zat gizi sale ubi cilembu yang paling disukai. Penelitian ini dilaksanakan menggunakan metode rancangan acak lengkap dengan dua faktor yang meliputi suhu pengeringan (A): 55°C, 65°C, 75°C dan lama pengeringan (B): 5, 6, 7 jam. Analisis yang dilakukan meliputi organoleptik (uji mutu sensori & hedonik), uji kadar betakaroten dan nilai gizi produk sale ubi cilembu. Kombinasi suhu dan lama pengeringan berpengaruh terhadap sifat organoleptik sale ubi cilembu. Produk yang terpilih adalah sale pada kombinasi A2B1 (55°C:6jam), memiliki kadar air 17,47%, abu 1,78%, protein 12,16%, lemak 2,62%, karbohidrat 65,97%, nilai energi 336,1 kkal dan kadar betakaroten 2,68 ppm.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134591345","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}
Soursop leaf (Annona muriciata L) contain active ingredients that is annonain, saponin, flavonoid, and tannin. Some research even found that in soursop leaf contain bio active substance called acetogenin that act as anti cancer. Commonly extraction process used to extracting substance in the leaf is known as conventional extracting process which has flaws. Hence its need further research in term of extracting in which more optimal that is the usage of microwave (Microwave Assisted Extraction / MAE) MAE extraction is extracting process that using microwave radiation to heat the solvent quick and efficient so the extraction can be done in time to extract selectively from various raw ingredients.Response Surface Methodolgy (RSM) is a an appropriate method to analyze the effects of a single variable and for seeking the optimum condition for multivariable systems efficiently. The purpose of this research is to determine the optimal condition from soursop leaf extraction using MAE extraction with 2 variables that is extraction time and solvent ratio so can be concluded that rough soursop leaf extract with the optimal phenol and characteristics anti oxidant activities. This research using CCD method from RSM (Response Surface Methodology) with 2 unbound variables that time extraction (X1) and solvent ratio (X2). Earned result from this research is quadratic with the equation is a value for antioxidant activity Y = -2,24087 + 2,17790X1 + 5,25566X2 + 0,12000X1X2 - 0,25875X12 – 0,12373X22. While the total value for phenol is Y = -175,82270 – 8,07421X1 + 42,0810X2 – 2,62317X1X2 – 3,00785X12 -1,39204 X22. The optimum point from each variable is the extracting time 9' and 84" with solvent ratio of 25,19 of ingredient that is simplicia powder of soursop leaf approximately 25gr. From the optimum point we can drawn that optimum condition of anti oxidant activity respond is as much as 75,75% and phenol total value of 276,9 ppm. From the analysis result we can conclude that extracting time and solvent ratio can signnificanly effect the result we get.
{"title":"Optimasi Proses Ekstraksi Daun Sirsak (Annona muricata L) Metode MAE (Microwave Assisted Extraction) Dengan Respon Aktivitas Antioksidan Dan Total Fenol","authors":"L. P. Aulia","doi":"10.30997/JAH.V4I1.1142","DOIUrl":"https://doi.org/10.30997/JAH.V4I1.1142","url":null,"abstract":"Soursop leaf (Annona muriciata L) contain active ingredients that is annonain, saponin, flavonoid, and tannin. Some research even found that in soursop leaf contain bio active substance called acetogenin that act as anti cancer. Commonly extraction process used to extracting substance in the leaf is known as conventional extracting process which has flaws. Hence its need further research in term of extracting in which more optimal that is the usage of microwave (Microwave Assisted Extraction / MAE) MAE extraction is extracting process that using microwave radiation to heat the solvent quick and efficient so the extraction can be done in time to extract selectively from various raw ingredients.Response Surface Methodolgy (RSM) is a an appropriate method to analyze the effects of a single variable and for seeking the optimum condition for multivariable systems efficiently. The purpose of this research is to determine the optimal condition from soursop leaf extraction using MAE extraction with 2 variables that is extraction time and solvent ratio so can be concluded that rough soursop leaf extract with the optimal phenol and characteristics anti oxidant activities. This research using CCD method from RSM (Response Surface Methodology) with 2 unbound variables that time extraction (X1) and solvent ratio (X2). Earned result from this research is quadratic with the equation is a value for antioxidant activity Y = -2,24087 + 2,17790X1 + 5,25566X2 + 0,12000X1X2 - 0,25875X12 – 0,12373X22. While the total value for phenol is Y = -175,82270 – 8,07421X1 + 42,0810X2 – 2,62317X1X2 – 3,00785X12 -1,39204 X22. The optimum point from each variable is the extracting time 9' and 84\" with solvent ratio of 25,19 of ingredient that is simplicia powder of soursop leaf approximately 25gr. From the optimum point we can drawn that optimum condition of anti oxidant activity respond is as much as 75,75% and phenol total value of 276,9 ppm. From the analysis result we can conclude that extracting time and solvent ratio can signnificanly effect the result we get.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"194 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116868915","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：