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All Journal Jurnal Sains dan Teknologi Pangan JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Food Scientia: Journal of Food Science and Technology Jurnal Kolaboratif Sains
Komalasari, Husnita
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Effect of Inoculation Time for Indigenous Probiotic Bacteria Lactobacillus plantarum DAD-13 on the Physiochemical and Organoleptic Properties of Yoghurt Drink: Pengaruh Waktu Inokulasi Bakteri Probiotik Indigenous Lactobacillus plantarum DAD-13 terhadap Sifat Fisikokimia dan Organoleptik Yoghurt Drink Komalasari, Husnita; Karni, Ine; Heldiyanti, Rina; Arianto, Ahmad Rudi; Rahayu, Endang Sutriswati
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol. 9 No. 1 (2024): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v9i1.10121

Abstract

Yoghurt drink is a product obtained from fermentation of milk by certain lactic acid bacteria. The aim of this research was to determine how the inoculation time of the indigenous probiotic bacteria Lactobacillus plantarum Dad-13 influences the physicochemical and organoleptic properties of functional plain yoghurt probiotic drink products. This research used an experimental method with a completely randomized design with a single factor, 4 treatments and 3 replications. Reaserch data were analyzed using diversity analysis and Duncan's multiple distance test at a significance level of 5% using SPSS and Minitab 17 software. The results showed that the use of probiotic bacteria significantly affected on viscosity, color L*, color a*, color b*,  °HUE, pH, total dissolved solid, and fat content, but did not significantly influenced on protein content. The use of probiotics as a starter in yoghurt drinks increased viscosity, color brightness, pH and fat content, and have a lower total dissolved solid. The best treatment in this study was joint-inoculation who had viscosity 290,67 mPa.s; color L* 89,46; color a* 2,92; color b* 1,61; °HUE 29,47; pH 5,00; total dissolved solid 16,67 °brix; fat content 2,34 %; and protein content 4,12%. For the scoring test, this treatment has a non-sour taste; the aroma is slightly sour; Slightly thick texture and homogeneous consistency. Meanwhile, the hedonic test has a neutral taste, aroma and texture as well as a color, appearance and consistency were quite liked by the panelists.
The Effect of Adding Watermelon Rind on the Physical and Sensory Characteristics of Durian Ice Cream Pravitri, Kartika Gemma; Komalasari, Husnita; Nalurita, Indah; Naufali, Muhammad Nizhar
Jurnal Sains dan Teknologi Pangan Vol 9, No 3 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i3.47771

Abstract

This study aims to determine the effect of adding watermelon rind waste on the physical quality of durian ice cream. The design used was a one-factor Randomized Block Design (RBD) with four treatments and three repetitions. The treatments involved different ratios of watermelon rind pulp: 0%, 10%, 20%, and 30%. The observation data were analyzed using a 5% level Analysis of Variance (ANOVA) with Co-Stat software. If there were significant differences, further tests were conducted using the Honest Significant Difference (HSD) test. The research results indicate that watermelon rind pulp in durian ice cream yielded significantly different results regarding overrun percentage, resistance, and sensory parameters including aroma, taste, and texture. The best results for ice cream with added watermelon rind were obtained from the 30% treatment, with a physical characteristic of 73.42% overrun and 20.14 minutes resistance. Durian ice cream with 30% added watermelon rind has sensory characteristics of a slightly watermelon albedo aroma, a somewhat soft texture, and a slightly astringent taste. Therefore, it can be concluded that the addition of watermelon rind waste affects the physical and sensory characteristics of ice cream.
Karakteristik Mutu Produk Susu Kedelai Tanpa Merek yang Beredar di Kota Mataram Komalasari, Husnita; Manurung, Nancy Eka Putri; Yoga, Wahyu Krisna
Food Scientia : Journal of Food Science and Technology Vol 4 No 1 (2024): January - June
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v4i1.6492.2024

Abstract

Soy milk is a food product made from processed soybeans which has a high source of nutrition and as a source of vegetable protein. The aim of this study is to determine the quality characteristics of unbranded soy milk products marketed in Mataram City and the influence of storage methods and time. The method used was a descriptive and experimental method with a completely randomized design (3 treatments and 3 replications). Data were analyzed using ANOVA a=5% with Tukey and Dunnet further tests. The test results showed that the quality characteristics of unbranded soy milk marketed in Mataram city have several parameters that are and are’nt in accordance with SNI. Parameters that comply with SNI are pH (6.9), normal color and aroma. Meanwhile, what does not comply with SNI is the number of microbes. In addition, several parameters do not yet have standards such as viscosity (1.18 cP), color L* (74.45), a* (-6.14), b* (7.46), °hue (-50.56 ), TPT (15.5), appearance (homogeneous) and texture (liquid). Storage time and method have a significant differences on the physicochemical properties of the product except for the color parameter b*. It is known that storage at room temperature for 48 hours (SK2) results in soy milk not comply with SNI standards, and cold storage (SK2D) is able to maintain the quality of soy milk better than at room temperature. The best quality and treatment characteristics are SK0, but microbial contamination still exceeds the SNI threshold.
Pengaruh Variasi Konsentrasi Gelatin Sapi dan Lama Penyimpanan Terhadap Karakteristik Fisikokimia Sirup Buah Duwet (Syzygium cumini): The Effect of Variations in Beef Gelatin Concentration and Storage Time on the Physicochemical Characteristics of Duwet Fruit Syrup (Syzygium cumini) Pravitri, Kartika Gemma; Komalasari, Husnita; Ni Wayan Putu Meikapasa
Jurnal Kolaboratif Sains Vol. 7 No. 8: Agustus 2024
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v7i8.5674

Abstract

Gelatin merupakan jenis molekul polipeptida dari protein kolagen yang menyusun bagian kulit serta tulang hewan. Kulit dan tulang sapi merupakan sumber bahan baku untuk memproduksi gelatin komersial karena mengandung kolagen yang tinggi hingga mencapai 89%. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perbedaan konsentrasi gelatin sapi dan lama penyimpanan terhadap karakter fisikokimia sirup buah Duwet (syzygium cumini). Metode penelitian yang digunakan yaitu Rancangan Acak Lengkap (RAL) Faktorial yang terdiri dari 2 faktor yaitu konsentrasi gelatin dan lama penyimpanan. Kemudian hasil pengamatan dianalisis menggunakan ANOVA dan uji lanjut DMRT pada taraf nyata 5%. Hasil penelitian ini menunjukkan bahwa penambahan konsentrasi gelatin berpengaruh nyata terhadap viskositas, nilai pH, total padatan terlarut, dan warna sirup buah Duwet. Selain itu, lama penyimpanan juga berpengaruh nyata terhadap viskositas, nilai pH, total padatan terlarut, warna dan keadaan sirup buah Duwet. Perlakuan terbaik dihasilkan dari perlakuan penambahan gelatin sapi sebesar 8% dengan waktu penyimpanan 0 hari karena memiliki total padatan terlarut >30% sesuai dengan SNI. Selain itu perlakuan penyimpanan 0 hari juga memiliki keadaan sampel yang baik dari segi warna, kenampakan dan aroma.
Co-Authors Arianto, Ahmad Rudi Endang Sutriswati Rahayu Heldiyanti, Rina Karni, Ine Manurung, Nancy Eka Putri Muhammad Nizhar Naufali nalurita, indah Ni Wayan Putu Meikapasa Pravitri, Kartika Gemma Yoga, Wahyu Krisna