Fina Uzwatania, Aditia Ginantaka, Deuis Nur Hasanah
Rosella flower petals contain anthocyanin dyes which can be used as natural dyes. One of the uses of rosella is to add it to transparent bath soap with dietanolamide as surfactant. Dietanolamide is a surfactant that can function to increase the stability of foam in transparent soap. This study aims to determine the best formulation, characteristics and consumer acceptance of transparent soap with rosella extract with dietanolamide as surfactant. The treatment given in this study is the concentraction of rosella extract by 1%, 2%, and 3%. Whereas for DEA is 1% and 3%. Observations made on transparent soap include physicochemical tests of soap, organoleptic tests, and statistical tests with ANOVA variance. The results of the analysis show that all formulations do not meet the requirements of SNI 06-3532-1994. Except for pH, foam stability, and emulsion stability. Organoleptic results (shape, color, transparency, lots of foam, and impression of fatigue) showed that panelists liked formulation 2 with the addition of 2% roselle extract and 1% dietanolamide.Keywords: Transparent soap, rosella extract, dietanolamide
{"title":"Formulasi Sabun Mandi Transparan Halal Ekstrak Rosella dengan Dietanolamida sebagai Surfaktan","authors":"Fina Uzwatania, Aditia Ginantaka, Deuis Nur Hasanah","doi":"10.30997/jah.v6i1.2627","DOIUrl":"https://doi.org/10.30997/jah.v6i1.2627","url":null,"abstract":"Rosella flower petals contain anthocyanin dyes which can be used as natural dyes. One of the uses of rosella is to add it to transparent bath soap with dietanolamide as surfactant. Dietanolamide is a surfactant that can function to increase the stability of foam in transparent soap. This study aims to determine the best formulation, characteristics and consumer acceptance of transparent soap with rosella extract with dietanolamide as surfactant. The treatment given in this study is the concentraction of rosella extract by 1%, 2%, and 3%. Whereas for DEA is 1% and 3%. Observations made on transparent soap include physicochemical tests of soap, organoleptic tests, and statistical tests with ANOVA variance. The results of the analysis show that all formulations do not meet the requirements of SNI 06-3532-1994. Except for pH, foam stability, and emulsion stability. Organoleptic results (shape, color, transparency, lots of foam, and impression of fatigue) showed that panelists liked formulation 2 with the addition of 2% roselle extract and 1% dietanolamide.Keywords: Transparent soap, rosella extract, dietanolamide","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128102234","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}
Foaming agent dari minyak sawit mulai dikembangkan sebagai salah satu aternatif untuk menggantikan penggunaan petroleum based karena merupakan bahan terbarukan yang tidak beracun, ramah lingkungan, dan mudah didegradasi oleh alam. Pada penelitian ini dilakukan sintesis foaming agent dengan mereaksikan asam lemak oleat sawit dengan lye atau larutan alkali NaOH. Penelitian ini bertujuan untuk menghasilkan foaming agent dengan karakteristik terbaik melalui penentuan perhitungan jumlah lye atau larutan NaOH yang tepat untuk kebutuhan proses saponifikasi netralisasi. Penelitian sintesis foaming agent dilakukan melalui proses saponifikasi netralisasi asam oleat dengan lye NaOH dengan memvariasikan teknik perhitungan penentuan kebutuhan lye. Perbandingan rasio molar antara asam oleat dengan lye alkali adalah 1:1, suhu proses saponifikasi netralisasi 50oC, kecepatan pengadukan 250 rpm selama 90 menit. Pengamatan dilakukan terhadap kualitas dan kinerja foaming agent yang dihasilkan. Hasil analisis kualitas foaming agent Na-Oleat, menunjukkan bahwa konsentrasi lye atau larutan alkali berpengaruh terhadap kualitas dan kinerja lapangan foaming agent. Hasil penelitian terbaik diperoleh dari penggunaan bilangan penyabunan dalam perhitungan penentuan jumlah alkali yang digunakan dengan karakteristik sebagai berikut: nilai derajat keasaman (pH) 8.32, densitas 1.0658 g/cm3, viskositas 1.2 cP, stabilitas busa 12,5 % dan stabilitas emulsi 87,5 %.Kata kunci: foaming agent, asam oleat, lye NaOH
{"title":"Penentuan Konsentrasi Lye (Larutan Alkali) Pada Proses Sintesis Foaming Agent Oleat","authors":"Sri Wahyuni","doi":"10.30997/jah.v5i2.2037","DOIUrl":"https://doi.org/10.30997/jah.v5i2.2037","url":null,"abstract":"Foaming agent dari minyak sawit mulai dikembangkan sebagai salah satu aternatif untuk menggantikan penggunaan petroleum based karena merupakan bahan terbarukan yang tidak beracun, ramah lingkungan, dan mudah didegradasi oleh alam. Pada penelitian ini dilakukan sintesis foaming agent dengan mereaksikan asam lemak oleat sawit dengan lye atau larutan alkali NaOH. Penelitian ini bertujuan untuk menghasilkan foaming agent dengan karakteristik terbaik melalui penentuan perhitungan jumlah lye atau larutan NaOH yang tepat untuk kebutuhan proses saponifikasi netralisasi. Penelitian sintesis foaming agent dilakukan melalui proses saponifikasi netralisasi asam oleat dengan lye NaOH dengan memvariasikan teknik perhitungan penentuan kebutuhan lye. Perbandingan rasio molar antara asam oleat dengan lye alkali adalah 1:1, suhu proses saponifikasi netralisasi 50oC, kecepatan pengadukan 250 rpm selama 90 menit. Pengamatan dilakukan terhadap kualitas dan kinerja foaming agent yang dihasilkan. Hasil analisis kualitas foaming agent Na-Oleat, menunjukkan bahwa konsentrasi lye atau larutan alkali berpengaruh terhadap kualitas dan kinerja lapangan foaming agent. Hasil penelitian terbaik diperoleh dari penggunaan bilangan penyabunan dalam perhitungan penentuan jumlah alkali yang digunakan dengan karakteristik sebagai berikut: nilai derajat keasaman (pH) 8.32, densitas 1.0658 g/cm3, viskositas 1.2 cP, stabilitas busa 12,5 % dan stabilitas emulsi 87,5 %.Kata kunci: foaming agent, asam oleat, lye NaOH","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125344104","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}
ABSTRACTThe manufacture of food products in an instant form can reduce obstacles in storage and distribution. The purpose of this study was to determine the characteristics of instant yellow rice produced using a cabinet dryer. The research method used was a non factorial Complete Randomized Design, with comparative treatment of rice and cooking water volume (1: 1,1; 1: 1,2; and 1: 1,3) as well as the type of yellow rice seasoning used (instant seasoning and processed seasoning). The best treatment is obtained on instant yellow rice produced using processed seasonings with a comparison of raw materials with cooking water volume of 1: 1,3. This product has a yield characteristic of 98.29%, rehydration time 4.32 minutes, kamba density 0.351 g/ml, water absorption 64.78%, development volume 174.51%, rehydration ratio 3.44, chroma value 30.29 and hue value 96.38.Keywords: instant yellow rice, rehydration time, drying, characteristics ABSTRAKPembuatan produk makanan dalam bentuk instan dapat menekan kendala dalam penyimpanan serta distribusi . Tujuan penelitian ini adalah untuk mengetahui karakteristik nasi kuning instan yang diproduksi dengan menggunakan cabinet dryer. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap non faktorial, dengan perlakuan perbandingan beras dan volume air pemasakan (1:1,1; 1:1,2; dan 1:1,3) serta jenis bumbu nasi kuning yang digunakan (bumbu instan dan bumbu olahan). Perlakuan terbaik diperoleh pada nasi kuning instan yang diproduksi menggunakan bumbu olahan dengan perbandingan bahan baku dengan volume air pemasakan sebanyak 1:1,3. Produk ini memiliki karakteristik rendemen 98,29%, waktu rehidrasi 4,32 menit, densitas kamba 0,351 g/ml, daya serap air 64,78%, volume pengembangan 174,51%, rasio rehidrasi 3,44, nilai chroma 30,29 dan nilai hue 96,38.Kata kunci: nasi kuning instan, waktu rehidrasi, pengeringan, karakteristik
【摘要】即食食品的生产可以减少储存和分销方面的障碍。本研究的目的是确定使用柜式干燥机生产的即食黄米的特性。采用非因子完全随机设计，对照处理大米和蒸煮水(1:1,1;1: 1、2;和1:1、3)以及使用的黄米调味料的种类(即食调味料和加工调味料)。用加工过的调味料生产的即食黄米，以1:1、3的蒸煮水体积为原料进行比较，得到最佳处理效果。该产品收率98.29%，复水时间4.32 min，卡姆巴密度0.351 g/ml，吸水率64.78%，显像量174.51%，复水比3.44，色度值30.29，色相值96.38。关键词:速溶黄米;复水时间;干燥;图juan penelitian ini adalah untuk menggetahui karakteristik nasi kuning instan yang diproksi dunan menggunakan柜式干燥机。方法penelitian yang digunakan adalah ranancan Acak Lengkap非因子性，dengan perlakan perbandingan beras dan体积空气pemasakan (1:1,1;1:1, 2;丹1:1,3)“丹”，“丹”，“丹”。[3] [Perlakuan terbaik, diperoleh, paada, nasi, kuning, instan, yang diproduksi, menggunakan, bumbu, olahan, dengan, perbandingan, bahan, baku, dengan, volume, air, pemasakan, sebanyak, 1:1,3]产香香香98,29%，瓦克图香4,32 %，密度卡姆巴0,351 g/ml，达亚萘酚64,78%，体积苯174,51%，拉西香3,44，尼罗色度30,29，尼罗色度96,38。Kata kunci: nasi kunning instan, waktu rehidrasi, pengeringan, karakteristik
{"title":"KAJIAN PRODUKSI NASI KUNING INSTAN DAN KARAKTERISTIKNYA","authors":"K. Sasmitaloka, Imia Ribka Banurea, S. Widowati","doi":"10.30997/jah.v5i2.1936","DOIUrl":"https://doi.org/10.30997/jah.v5i2.1936","url":null,"abstract":"ABSTRACTThe manufacture of food products in an instant form can reduce obstacles in storage and distribution. The purpose of this study was to determine the characteristics of instant yellow rice produced using a cabinet dryer. The research method used was a non factorial Complete Randomized Design, with comparative treatment of rice and cooking water volume (1: 1,1; 1: 1,2; and 1: 1,3) as well as the type of yellow rice seasoning used (instant seasoning and processed seasoning). The best treatment is obtained on instant yellow rice produced using processed seasonings with a comparison of raw materials with cooking water volume of 1: 1,3. This product has a yield characteristic of 98.29%, rehydration time 4.32 minutes, kamba density 0.351 g/ml, water absorption 64.78%, development volume 174.51%, rehydration ratio 3.44, chroma value 30.29 and hue value 96.38.Keywords: instant yellow rice, rehydration time, drying, characteristics ABSTRAKPembuatan produk makanan dalam bentuk instan dapat menekan kendala dalam penyimpanan serta distribusi . Tujuan penelitian ini adalah untuk mengetahui karakteristik nasi kuning instan yang diproduksi dengan menggunakan cabinet dryer. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap non faktorial, dengan perlakuan perbandingan beras dan volume air pemasakan (1:1,1; 1:1,2; dan 1:1,3) serta jenis bumbu nasi kuning yang digunakan (bumbu instan dan bumbu olahan). Perlakuan terbaik diperoleh pada nasi kuning instan yang diproduksi menggunakan bumbu olahan dengan perbandingan bahan baku dengan volume air pemasakan sebanyak 1:1,3. Produk ini memiliki karakteristik rendemen 98,29%, waktu rehidrasi 4,32 menit, densitas kamba 0,351 g/ml, daya serap air 64,78%, volume pengembangan 174,51%, rasio rehidrasi 3,44, nilai chroma 30,29 dan nilai hue 96,38.Kata kunci: nasi kuning instan, waktu rehidrasi, pengeringan, karakteristik","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123250666","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 study was aimed to determine the physico-chemical, sensory characteristics, and the best treatment of dumpling crackers added by tilapia bone flour. The treatment given consisted of P0 (without addition), P1 (5% tilapia bone flour), P2 (10% tilapia bone flour), and P3 (15% tilapia bone flour). Analysis parameters observed were physical characteristics (volume expands and hardness), chemical (proximate, calcium, phosphorus), and sensory. The results showed that addition of tilapia bone flour 10% (P2) produced the best dumpling crackers with physical characteristics were volume expands of 83.58% and hardness of 1.28 N. Chemical characteristics (proximate) of water, ash, protein, fat, and carbohydrate content were 2.32, 4.62, 7.68, 27.35, and 60.34% respectively. The dumpling crackers (P2) contained calcium 1.21 and phosphorus 0.66%. The sensory characteristics of P2 raw dumpling crackers were brightly unevenly colored, less chewy, and slightly fish-scented while the fried dumpling crackers were yellowish creamy, crunchy, slightly fish-scented, and savory.
{"title":"Physico-chemical and sensory characteristics of dumpling crackers with the addition of tilapia bone flour","authors":"Intan Nurzahra Kaswanto","doi":"10.30997/jah.v5i2.1811","DOIUrl":"https://doi.org/10.30997/jah.v5i2.1811","url":null,"abstract":"This study was aimed to determine the physico-chemical, sensory characteristics, and the best treatment of dumpling crackers added by tilapia bone flour. The treatment given consisted of P0 (without addition), P1 (5% tilapia bone flour), P2 (10% tilapia bone flour), and P3 (15% tilapia bone flour). Analysis parameters observed were physical characteristics (volume expands and hardness), chemical (proximate, calcium, phosphorus), and sensory. The results showed that addition of tilapia bone flour 10% (P2) produced the best dumpling crackers with physical characteristics were volume expands of 83.58% and hardness of 1.28 N. Chemical characteristics (proximate) of water, ash, protein, fat, and carbohydrate content were 2.32, 4.62, 7.68, 27.35, and 60.34% respectively. The dumpling crackers (P2) contained calcium 1.21 and phosphorus 0.66%. The sensory characteristics of P2 raw dumpling crackers were brightly unevenly colored, less chewy, and slightly fish-scented while the fried dumpling crackers were yellowish creamy, crunchy, slightly fish-scented, and savory.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"600 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114058239","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 aimed to get the best transparent soap from virgin coconut oil with addition of papaya fruit flesh extract. Research method used completely randomized design (CRD) which consisted of five treatments and repeated three times. Addition of papaya fruit extract were 10 g, 20 g, 30 g, and 40 g into 200 g soap stock. Data were analyzed by using analysis of variance and continued with duncan’s new multiple range test at 5%. Parameters of the transparent soap observed were chemical properties and organoleptic test. Result of ANOVA showed that free fatty acid, free alkali, and insoluble material in ethanol had met the standard of solid soap SNI 3532-2016 except for water content and total fatty acid. Based on this research, the best formula of transparent soap was with addition of papaya fruit flesh extract 40 g which had 29.87% moisture content, 30.46% total fatty acid, 1.06%, insoluble material in ethanol, 0.15% free fatty acid, 0% free alkali, 9.03 pH, 89.43% foam stability, and 349.55µg/ml antioxidant activity. Sensory assessment of soap by panelist showed that the soap had an orange color, papaya scented, soft texture, and overall hedonic was a little bit liked by panelist.
{"title":"Transparent Soap from Virgin Coconut Oil with Addition of Papaya Fruit Flesh Extract","authors":"Juangga Joseph A. Marpaung, D. F. Ayu, R. Efendi","doi":"10.30997/jah.v5i2.1820","DOIUrl":"https://doi.org/10.30997/jah.v5i2.1820","url":null,"abstract":"This research was aimed to get the best transparent soap from virgin coconut oil with addition of papaya fruit flesh extract. Research method used completely randomized design (CRD) which consisted of five treatments and repeated three times. Addition of papaya fruit extract were 10 g, 20 g, 30 g, and 40 g into 200 g soap stock. Data were analyzed by using analysis of variance and continued with duncan’s new multiple range test at 5%. Parameters of the transparent soap observed were chemical properties and organoleptic test. Result of ANOVA showed that free fatty acid, free alkali, and insoluble material in ethanol had met the standard of solid soap SNI 3532-2016 except for water content and total fatty acid. Based on this research, the best formula of transparent soap was with addition of papaya fruit flesh extract 40 g which had 29.87% moisture content, 30.46% total fatty acid, 1.06%, insoluble material in ethanol, 0.15% free fatty acid, 0% free alkali, 9.03 pH, 89.43% foam stability, and 349.55µg/ml antioxidant activity. Sensory assessment of soap by panelist showed that the soap had an orange color, papaya scented, soft texture, and overall hedonic was a little bit liked by panelist.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126596107","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}
Gambir extract microparticle is adding the value of palm oil-based transparent soap. Catechin content from extract gambir has the antibacterial activity to Staphylococcus aureus. As microparticle, extract gambir can be absorbed well into skin pore when applied as one of transparent soap contents. Thus, this research aimed for obtaining information related to the optimum concentration of extract gambir in microparticle, based on chemical characteristic and antimicrobial. Gambir was locally obtained from Pangkalan, 50 Kota District, West Sumatera. Gambir was diluted in ethanol then ultrasonified in order to get gambir as microparticle. There were 8 treatments and duplicated which were 3%, 4%, 5%, 6%, 7%, 8%, 9% and 10% of gambir extract addition. From this study, the optimum addition of gambir extract was 5% with 26.11% of water and volatile content, 1.0823% was insoluble in ethanol, 0.96% of free fatty acid, 46.48% of fatty acid, 13.86% unsaponifiable fraction, and the inhibition zone diameter of Staphylococcus aureus was 36.6 mm.
{"title":"Analisis Kimia dan Sifat Antibakteri Sabun Transparan Berbasis Minyak Kelapa Sawit dengan Penambahan Ekstrak Mikropartikel Gambir","authors":"Neswati Neswati, Sahadi Didi Ismanto, Vioni Derosya","doi":"10.30997/jah.v5i2.1832","DOIUrl":"https://doi.org/10.30997/jah.v5i2.1832","url":null,"abstract":"Gambir extract microparticle is adding the value of palm oil-based transparent soap. Catechin content from extract gambir has the antibacterial activity to Staphylococcus aureus. As microparticle, extract gambir can be absorbed well into skin pore when applied as one of transparent soap contents. Thus, this research aimed for obtaining information related to the optimum concentration of extract gambir in microparticle, based on chemical characteristic and antimicrobial. Gambir was locally obtained from Pangkalan, 50 Kota District, West Sumatera. Gambir was diluted in ethanol then ultrasonified in order to get gambir as microparticle. There were 8 treatments and duplicated which were 3%, 4%, 5%, 6%, 7%, 8%, 9% and 10% of gambir extract addition. From this study, the optimum addition of gambir extract was 5% with 26.11% of water and volatile content, 1.0823% was insoluble in ethanol, 0.96% of free fatty acid, 46.48% of fatty acid, 13.86% unsaponifiable fraction, and the inhibition zone diameter of Staphylococcus aureus was 36.6 mm. ","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130769750","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}
Carrot is one of vagatable that contains plenty of nutritions and as the source of ß-carotene. Lemon is one of fruit that contains plenty of nutritions and as the source of Vitamin C. Both of carrot and lemon have a lot of nutritional content for human body, but still has very limited utilization. Product innovation for carrot and lemon is needed in order to give diverse utilization of carrot and lemon. Hard candy is a product that contains sucrose, glucose, water as the main raw materials, and has hard, transparant, glossy texture. Making hard candy that contain carrot and lemon is one of ways to utilize carrot and lemon and give beneficial nutritions to human body. This study aims to find preffered formulation to make carrot and lemon hard candy. This hard candy is made with three ratio comparation sucrose and glucose that calculated in grams (75:25, 70:30, 65:25), and two comparation on time of cooking (5mins and 7mins). The analysis performed included organoleptic (quality of sensory and hedonic test), content of chemistry test, such as moisture content, ash, vitamin C, invert sugar, and ß-carotene. The selected hard candy of carrot and lemon is A1 (75:25) B1 (5mins), with moisture content 1,31%, ash 0,145%, invert sugar 44%, vitamin C 0,835%, and ß-carotene 0,675%. Keywords : hard candy, carrot, lemon.
{"title":"Karakteristik Permen Keras (Hard Candy) Wortel dan Lemon","authors":"Intan Kusumaningrum","doi":"10.30997/jah.v5i2.1895","DOIUrl":"https://doi.org/10.30997/jah.v5i2.1895","url":null,"abstract":"Carrot is one of vagatable that contains plenty of nutritions and as the source of ß-carotene. Lemon is one of fruit that contains plenty of nutritions and as the source of Vitamin C. Both of carrot and lemon have a lot of nutritional content for human body, but still has very limited utilization. Product innovation for carrot and lemon is needed in order to give diverse utilization of carrot and lemon. Hard candy is a product that contains sucrose, glucose, water as the main raw materials, and has hard, transparant, glossy texture. Making hard candy that contain carrot and lemon is one of ways to utilize carrot and lemon and give beneficial nutritions to human body. This study aims to find preffered formulation to make carrot and lemon hard candy. This hard candy is made with three ratio comparation sucrose and glucose that calculated in grams (75:25, 70:30, 65:25), and two comparation on time of cooking (5mins and 7mins). The analysis performed included organoleptic (quality of sensory and hedonic test), content of chemistry test, such as moisture content, ash, vitamin C, invert sugar, and ß-carotene. The selected hard candy of carrot and lemon is A1 (75:25) B1 (5mins), with moisture content 1,31%, ash 0,145%, invert sugar 44%, vitamin C 0,835%, and ß-carotene 0,675%. Keywords : hard candy, carrot, lemon.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134174322","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 study aimed to determine the best of protein concentrate fortification of nile tilapia (Oreochromis niloticus) on sweet bread. The treatment given consists of K0 (without fortification of fish protein concentrate), K1 (5% of fish protein concentrate fortification), K2 (10% of fish protein concentrate fortification), K3 (15% of fish protein concentrate fortification). The parameters analyzed in this study were sensory, physical and chemical analysis. The results showed that tilapia protein concentrate fortification had a significant effect on the sensory (organoleptic) value, physical analysis (volume development test) and chemical analysis (moisture, protein, fat, and carbohydrate content), but did not significantly affect on ash content. The best treatment was K1 (5% of fish protein concentrate fortification) with an average number of panelists who liked 77 people (96.25%), with the characteristics of bread which included appearance (brownish yellow and there were a few brown spots), aroma (typical of bread), texture (soft, elastis and good), taste (sweet) with development volume, moisture, ash, protein, fat, and carbohydrate content was 81.55%, 28.71%, 1.21%, 14.93%, 9.35%, and 45.80%, respectively.
{"title":"The effect of nile tilapia (Oreochromis niloticus) protein concentrate fortification on sweet bread","authors":"Rinda Rinda Defira","doi":"10.30997/jah.v5i2.1840","DOIUrl":"https://doi.org/10.30997/jah.v5i2.1840","url":null,"abstract":"This study aimed to determine the best of protein concentrate fortification of nile tilapia (Oreochromis niloticus) on sweet bread. The treatment given consists of K0 (without fortification of fish protein concentrate), K1 (5% of fish protein concentrate fortification), K2 (10% of fish protein concentrate fortification), K3 (15% of fish protein concentrate fortification). The parameters analyzed in this study were sensory, physical and chemical analysis. The results showed that tilapia protein concentrate fortification had a significant effect on the sensory (organoleptic) value, physical analysis (volume development test) and chemical analysis (moisture, protein, fat, and carbohydrate content), but did not significantly affect on ash content. The best treatment was K1 (5% of fish protein concentrate fortification) with an average number of panelists who liked 77 people (96.25%), with the characteristics of bread which included appearance (brownish yellow and there were a few brown spots), aroma (typical of bread), texture (soft, elastis and good), taste (sweet) with development volume, moisture, ash, protein, fat, and carbohydrate content was 81.55%, 28.71%, 1.21%, 14.93%, 9.35%, and 45.80%, respectively.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129285568","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}
Ainezzahira Ainezzahira, Hafiza Dwi Multri, Warsono El Kiyat, Nursyawal Nacing
Cassava is one of the Indonesian local commodities. Cassava contains a high amount of starch which can be used as an alternative to gelatin in making marshmallow. This study aimed to analyze: 1) the enzymatic process of starch modification using α-amylase, 2) the effect of incubation time and enzyme concentration on the yield of maltodextrin which close to gelatin, and 3) to utilization of cassava starch maltodextrin as an ingredient of marshmallow product. The result showed that application of marshmallow gelatin substitution using cassava starch has been done. There were three ways of cassava starch hydrolysis, one of them is enzymatic hydrolysis using α-amylase which produces of maltodextrin. This enzyme was an endoamylase that cleaves the α-1,4 glycosidic linkage of the amylose or amylopectin chain. Besides, Bacillus amyloliquefaciens was one of the microbes that can produce α-amylase with good thermostability, about 100-110°C. The exact enzyme concentration and incubation time of starch hydrolysis could produce maltodextrin optimally. However, maltodextrin as a foaming agent and the prevention of crystalline formation had functional properties that approach gelatin, so it can be concluded that maltodextrin was developed further as an alternative to the use of gelatin in marshmallow products.
{"title":"Review: Pemanfaatan α-Amilase pada Modifikasi Pati Singkong Sebagai Substitusi Gelatin pada Produk Marshsmallow","authors":"Ainezzahira Ainezzahira, Hafiza Dwi Multri, Warsono El Kiyat, Nursyawal Nacing","doi":"10.30997/jah.v5i2.1594","DOIUrl":"https://doi.org/10.30997/jah.v5i2.1594","url":null,"abstract":"Cassava is one of the Indonesian local commodities. Cassava contains a high amount of starch which can be used as an alternative to gelatin in making marshmallow. This study aimed to analyze: 1) the enzymatic process of starch modification using α-amylase, 2) the effect of incubation time and enzyme concentration on the yield of maltodextrin which close to gelatin, and 3) to utilization of cassava starch maltodextrin as an ingredient of marshmallow product. The result showed that application of marshmallow gelatin substitution using cassava starch has been done. There were three ways of cassava starch hydrolysis, one of them is enzymatic hydrolysis using α-amylase which produces of maltodextrin. This enzyme was an endoamylase that cleaves the α-1,4 glycosidic linkage of the amylose or amylopectin chain. Besides, Bacillus amyloliquefaciens was one of the microbes that can produce α-amylase with good thermostability, about 100-110°C. The exact enzyme concentration and incubation time of starch hydrolysis could produce maltodextrin optimally. However, maltodextrin as a foaming agent and the prevention of crystalline formation had functional properties that approach gelatin, so it can be concluded that maltodextrin was developed further as an alternative to the use of gelatin in marshmallow products.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"56 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121054696","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}
Distya Riski Hapsari, Intan Kusumaningrum, S. Aminah, Sri Dewi Puspitasari
Penelitian ini bertujuan untuk mengetahui pengaruh logo halal dan kesadaran halal terhadap keputusan pembelian dengan metode survei menggunakan kuesioner pada masyarakat muslim di kecamatan Ciawi-Bogor. Sampel diambil dengan metode purposive sampling. Teknik analisis yang digunakan adalah analisis regresi berganda. Dari hasil penelitian menemukan bahwa: (1) Logo Halal berpengaruh positif terhadap keputusan pembelian dengan nilai regresi 0,472 dan tingkat signifikansinya 0,001. (2) Kesadaran Halal berpengaruh positif terhadap keputusan pembelian dengan nilai regresi 0,469 dan tingkat signifikansinya 0,000. (3) Logo halal dan kesadaran halal berpengaruh positif terhadap keputusan pembelian dengan tingkat signifikansinya 0,000, lebih kecil dari 0,05 (p<0,05). Persamaan regresi yang diperoleh adalah Y= 20,269 + 0,472X1 + 0,469X2. Pada penelitian tahap 2 dilakukan uji keamanan pangan boraks dan formalin pada produk bakso dalam kemasan dengan menggunakan tes kit dengan 2 kali ulangan, hasil penelitian dari 12 sampel tidak terdeteksi adanya formalin maupun boraks.Kata Kunci: Logo halal, kesadaran halal,uji boraks, uji formalin
{"title":"Studi Kasus Pengaruh Logo Halal dan Kesadaran Halal terhadap Keputusan Pembelian Bakso Sapi di Ciawi - Bogor","authors":"Distya Riski Hapsari, Intan Kusumaningrum, S. Aminah, Sri Dewi Puspitasari","doi":"10.30997/jah.v5i2.1965","DOIUrl":"https://doi.org/10.30997/jah.v5i2.1965","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui pengaruh logo halal dan kesadaran halal terhadap keputusan pembelian dengan metode survei menggunakan kuesioner pada masyarakat muslim di kecamatan Ciawi-Bogor. Sampel diambil dengan metode purposive sampling. Teknik analisis yang digunakan adalah analisis regresi berganda. Dari hasil penelitian menemukan bahwa: (1) Logo Halal berpengaruh positif terhadap keputusan pembelian dengan nilai regresi 0,472 dan tingkat signifikansinya 0,001. (2) Kesadaran Halal berpengaruh positif terhadap keputusan pembelian dengan nilai regresi 0,469 dan tingkat signifikansinya 0,000. (3) Logo halal dan kesadaran halal berpengaruh positif terhadap keputusan pembelian dengan tingkat signifikansinya 0,000, lebih kecil dari 0,05 (p<0,05). Persamaan regresi yang diperoleh adalah Y= 20,269 + 0,472X1 + 0,469X2. Pada penelitian tahap 2 dilakukan uji keamanan pangan boraks dan formalin pada produk bakso dalam kemasan dengan menggunakan tes kit dengan 2 kali ulangan, hasil penelitian dari 12 sampel tidak terdeteksi adanya formalin maupun boraks.Kata Kunci: Logo halal, kesadaran halal,uji boraks, uji formalin","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125866807","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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