The purpose of this study was to determine the effect of adding cornstarch and palm sugar to the quality of pineapple pulp and to determine the best treatment and variable influence on processing pineapple pulp. The variables used were addition of cornstarch (2%, 5% and 5%), with the addition of palm sugar (20%, 30% and 40%). While the parameters analyzed are moisture content, organoleptic test (color, aroma, taste, texture), topping and sugar content. The research data were processed using Factorial Completely Randomized Design (RAL) with 2 replications, data analysis with ANOVA and the Smallest Significant Difference Advanced Test (LSD). The best treatment in this study is the treatment of Z1G3 SNI quality requirements for pineapple pulp 3726-2008 in general the water content is max 20% with a moisture content value of 46.47%, organoleptic test color value 3.90 (somewhat like), aroma value 4.13 (likes), taste 4.37, texture 4.17 (likes), topical power of 4.04% and SNI max sugar content of 45% in the research produced 26.47% sugar content.
{"title":"Innovation in Utilizing Pineapple Waste for Making Jam by Effect of Addition of Maizena Flour and Palm Sugar","authors":"Mauliza Agustina, S. Nurman, R. Yulia","doi":"10.32672/sjat.v1i1.1097","DOIUrl":"https://doi.org/10.32672/sjat.v1i1.1097","url":null,"abstract":"The purpose of this study was to determine the effect of adding cornstarch and palm sugar to the quality of pineapple pulp and to determine the best treatment and variable influence on processing pineapple pulp. The variables used were addition of cornstarch (2%, 5% and 5%), with the addition of palm sugar (20%, 30% and 40%). While the parameters analyzed are moisture content, organoleptic test (color, aroma, taste, texture), topping and sugar content. The research data were processed using Factorial Completely Randomized Design (RAL) with 2 replications, data analysis with ANOVA and the Smallest Significant Difference Advanced Test (LSD). The best treatment in this study is the treatment of Z1G3 SNI quality requirements for pineapple pulp 3726-2008 in general the water content is max 20% with a moisture content value of 46.47%, organoleptic test color value 3.90 (somewhat like), aroma value 4.13 (likes), taste 4.37, texture 4.17 (likes), topical power of 4.04% and SNI max sugar content of 45% in the research produced 26.47% sugar content.","PeriodicalId":423925,"journal":{"name":"Serambi Journal of Agricultural Technology","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133359165","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}
N. Hidayat, R. Sunartaty, S. Nurman, Irmayanti Irmayanti, Sholihati Sholihati
Tofu waste has a high nutritional value because in the manufacturing process, not all protein content can be extracted. At present the use of tofu waste is used as a manufacture of gusts, crackers, soy sauce and animal feed. Even though 100 grams of tofu waste still has a carbohydrate content of 11.07%, 4.71% protein, 1.94% fat and 0.8% ash. Tofu waste can be processed into flour by passing the bleaching process using sodium metabisulfite. The purpose of this study is to find out the making the flour from tofu waste using sodium metabisulfite as anti browning. This research was carried out using factorial Randomized Complete Design (RAL) with variations in the concentration of sodium metabisulfite namely 0, 100,300 and 500 ppm and immersion duration of 30, 45, and 60 minutes. In this study, the best treatment was produced by soaking sodium p-metulfulfite 500 ppm with 60 minutes immersion time producing tofu flour with moisture content 9.43%, ash content 2.17%, organoleptic test aroma 3.87 (likes) color (4, 03) like it.
{"title":"Innovation Utilization of Tofu Waste Into Flour With The Addition of Sodium Metabisulfit As Antibrowning","authors":"N. Hidayat, R. Sunartaty, S. Nurman, Irmayanti Irmayanti, Sholihati Sholihati","doi":"10.32672/sjat.v1i1.1096","DOIUrl":"https://doi.org/10.32672/sjat.v1i1.1096","url":null,"abstract":"Tofu waste has a high nutritional value because in the manufacturing process, not all protein content can be extracted. At present the use of tofu waste is used as a manufacture of gusts, crackers, soy sauce and animal feed. Even though 100 grams of tofu waste still has a carbohydrate content of 11.07%, 4.71% protein, 1.94% fat and 0.8% ash. Tofu waste can be processed into flour by passing the bleaching process using sodium metabisulfite. The purpose of this study is to find out the making the flour from tofu waste using sodium metabisulfite as anti browning. This research was carried out using factorial Randomized Complete Design (RAL) with variations in the concentration of sodium metabisulfite namely 0, 100,300 and 500 ppm and immersion duration of 30, 45, and 60 minutes. In this study, the best treatment was produced by soaking sodium p-metulfulfite 500 ppm with 60 minutes immersion time producing tofu flour with moisture content 9.43%, ash content 2.17%, organoleptic test aroma 3.87 (likes) color (4, 03) like it.","PeriodicalId":423925,"journal":{"name":"Serambi Journal of Agricultural Technology","volume":"251 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123345533","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 purpose of this study was to determine the effect of pH control and pasteurization temperature on making tomato sauce on the quality produced. This study uses a factorial completely randomized design (RAL) 2 which is used is the measurement of pH (R) (3, 4 and 5 and pasteurization temperature (T) (70˚C, 80˚C and 90˚C). , vitamin C and organoleptic tests (color and taste) .The results of the research showed the best treatment on the combination of R2T2 treatment with a pH regulator 4 and 800C pasteurization temperature which produced a good quality tomato sauce with chemical properties namely 77.24% moisture content, vitamin C 0.059%, organoleptic taste 3.74 (likes) and color 3.87 (likes).
{"title":"The Effet of pH and Pasteurisation Temperature on Water Content and Vitamin C Content From Tomato Sauce (Lycopersicum esculentum Mill)","authors":"N. Nurhidayati, R. Yulia, P. M. Sari","doi":"10.32672/sjat.v1i1.1098","DOIUrl":"https://doi.org/10.32672/sjat.v1i1.1098","url":null,"abstract":"The purpose of this study was to determine the effect of pH control and pasteurization temperature on making tomato sauce on the quality produced. This study uses a factorial completely randomized design (RAL) 2 which is used is the measurement of pH (R) (3, 4 and 5 and pasteurization temperature (T) (70˚C, 80˚C and 90˚C). , vitamin C and organoleptic tests (color and taste) .The results of the research showed the best treatment on the combination of R2T2 treatment with a pH regulator 4 and 800C pasteurization temperature which produced a good quality tomato sauce with chemical properties namely 77.24% moisture content, vitamin C 0.059%, organoleptic taste 3.74 (likes) and color 3.87 (likes).","PeriodicalId":423925,"journal":{"name":"Serambi Journal of Agricultural Technology","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133799716","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：