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Eti Indarti

Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala

Author-ID : 2765291

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Kajian Pembuatan Cokelat Batang dengan Metode Tempering dan Tanpa Tempering Eti Indarti; Normalina Arpi; Slamet Budijanto
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5, No 1 (2013): Vol.(5) No.1, February 2013
Publisher : Agricultural Faculty

This research is aimed to improve stability of milk chocolate bars by tempering process. The making of chocolate bars consisted of two formulations, namely a higher fat bar (40%) and low fat bar (21.5%).The study includes the chocolate bar preparation with and without tempering results. The melting point of milk chocolate bars that use cocoa butter tempering (L1) is higher than the milk chocolate bars that use fat without tempering (L2) for all treatments. Solid fat content (SFC) of F1 has higher solid phase at room temperature (55-60%) in all treatments compared with milk chocolate bar F2 (40-43%) and chocolate produced by UKM (Malaysia) 40-48 % and soccolatte 35-38% at the same temperature (350C). Blooming was not formed on the milk chocolate bars containing cocoa butter L1, while the milk chocolate bars showed blooming with L2 treatment.Keywords: chocolate bar, tempering, moulding, melting point, solid fat content, blooming

Penambahan CMC, Gum Xanthan, dan Pektin sebagai Stabilizer pada Sirup Air Kelapa Maulidita Agustina; Fahrizal Fahrizal; Eti Indarti
Jurnal Ilmiah Mahasiswa Pertanian Vol 4, No 2 (2019): Mei 2019
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Sirup air kelapa merupakan minuman ringan berupa larutan kental dengan cita rasa air kelapa yang diolah melalui proses evaporasi. Selama penyimpanan, timbul lapisan di permukaan sirup air kelapa yang diduga merupakan lemak. Penelitian ini bertujuan untuk memperoleh jenis stabilizer terbaik untuk sirup air kelapa. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) satu faktor yaitu jenis stabilizer (M) yang terdiri atas 3 taraf yaitu M1=CMC (0,75%), M2=xanthan gum (0,075%), dan M3=pektin (0,5%) Hasil penelitian menunjukkan bahwa jenis stabilizer tidak berpengaruh nyata terhadap pH, total padatan terlarut, dan kestabilan emulsi. Berdasarkan perhitungan skor prioritas, CMC dan xanthan gum memperoleh nilai yang lebih tinggi dibandingkan pektin. Berdasarkan perhitungan harga bahan penstabil dikalikan konsentrasi penstabil yang digunakan dalam pembuatan sirup, xanthan gum diperoleh sebagai penstabil yang lebih baik dibandingkan CMC dan pektin.The Addition of CMC, Gum Xanthan, and Pectin as The Stabilizers in Coconut Water SyrupAbstract. Coconut water syrup is a soft drink in the form of thick solution with the taste of coconut water which processed through evaporation. During storage, fat layer appeared on the surface of coconut water. The purpose of this research is to obtain the best stabilizer for coconut water syrup. This research used a Randomized Complete Design (RBD) with one factor that is the type of stabilizer (M), consist of 3 levels which are M1 = CMC (0.75%), M2 = xanthan gum (0.075%), and M3 = pectin (0,5%). The result shows that the type of stabilizer has no significant effect on pH, total dissolved solids, and emulsion stability. The priority score calculation shows that CMC and xanthan gum obtain a higher value than pectin. Based on the calculation of the stabilizers’ price multiplied by the stabilizers’ concentration, xanthan gum is a better stabilizer than CMC and pectin.

Pengujian Starter Yoghurt (Streptococcus thermophilus dan Lactobacillus bulgaricus) serta Ekstrak Jamblang (Syzygium cumini L.) Pada Kasus Niyoghurt Jamblang Yang Telah Rusak Sarah Sarah; Eti Indarti; Dewi Yunita
Jurnal Ilmiah Mahasiswa Pertanian Vol 6, No 1 (2021): Februari 2021
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstract. Yogurt with the use of coconut milk as raw material is known as niyogurt or cocogurt. Coconut milk can be used as a base for yogurt because it has the same fat content as milk in terms of color and thickness similar to full cream milk. Preliminary research to breed starter Streptococcus thermophilus and Lactobacillus bulgaricus on coconut milk media with the addition of milk gradually. The results of the preliminary study showed that the pH value of the Streptococcus thermophilus and Lactobacillus bulgaricus cultures slightly increased at the use of 40% coconut milk and decreased until the use of 80%. However, when using 100% coconut milk, the pH of the two starters increased again. In the main study, making yoghurt with variations in the percentage of starter (3% (S1), 4% (S2) and 5% (S3)) and the percentage of jamblang fruit extract (Syzygium cumini L.) (10% (J1), 20% (J2) and 30% (J3)). The main research results show that the yoghurt has been damaged which is characterized by a rancid aroma, does not have a sour taste, and gas bubbles appear. The pH of niyoghurt ranges from 5.0-5.38 with an average of 5.19. This value is not in accordance with the SNI for yoghurt (01-2981-1992).(Examining of yogurt starter (Streptococcus thermophilus and Lactobacillus bulgaricus) and Syzygium cumini L. Extract in the Case of Spoilt Fruit Niyoghurt)Abstract. Yogurt with the use of coconut milk as raw material is known as niyogurt or cocogurt. Coconut milk can be used as a base for yogurt because it has the same fat content as milk in terms of color and thickness similar to full cream milk. Preliminary research to breed starter Streptococcus thermophilus and Lactobacillus bulgaricus on coconut milk media with the addition of milk gradually. The results of milk gradually. The results of preliminary research showed the pH value of the Biaken Streptococcus thermophilus and Lactobacillus the use of 40% coconut milk and deceased to 80% use. However, when using 100% coconut milk, the pH of the two starters increased again. In the main study, making yogurt with variations in the percentage of starter (3% (S1), 4% (S2) and 5% (S3%)) and the percentagee of jamblang fruit extract (Syzygium cumini L.) (10%(J1), 20%(J2) and 30% (J3)). The main research results show that the yogurt has been demaged which is characterized by a rancid aroma, does not have a sour taste, and gas bubbles appear. Acording to SNI for yogurt (01-2981-1992)

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