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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian
Ahmad Zueni
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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IDENTIFIKASI MUTU FISIK, KIMIA DAN ORGANOLEPTIK ES KRIM DAGING KULIT MANGGIS (Garcinia mangostana L.) DENGAN VARIASI SUSU KRIM Nopita Haryanti; Ahmad Zueni
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 2 No 1 (2015)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (273.119 KB) | DOI: 10.37676/agritepa.v2i1.103

Abstract

Mangosteen is  a  fruit  that is  high  antioxidant content,  especially  on the  skin.  Meat mangosteen skin has a chance to develop into one product is ice cream. Ice cream is a kind of semi-solids with a mixture of milk, sugar, flavors and emulsifiers. This study aims to determine the quality (physical, chemical and organoleptic) ice cream mangosteen rind. Making ice cream in this study includes the preparation of the dough, mixing, shaking, cooking, packaging and freezing agitation. Variation of treatment in this study is mangosteen peel meat : milk cream (100 : 600, 150 : 550, 200 : 500, 250 : 450 and 300 : 400) grams per milliliter. The study design used was completely randomized design (CRD) with five treatments and three replications, if significantly different followed by DMRT. The  analysis  is  done  of  the  overrun  ,  melting  speed,  the  levels  of  antioxidants  and organoleptic (color, flavor and texture). Based on the analysis of physical and chemical quality of the research is on comparative treatment mangosteen peel 300 grams of meat and 400 milliliters of milk cream. While the results of the analysis of organoleptic quality in terms of color, taste and texture of the panelists preferred is the treatment of mangosteen peel 200 grams of meat and 500 grams of milk cream.Keywords : Mangosteen Skin Meat, Milk Cream, Ice Cream
VARIASI KOMPOSISI BAHAN BAKU TERHADAP MUTU ORGANOLEPTIK MIE TEPUNG PISANG Dewi Siti Rahayu; Siska Apriyani; Ahmad Zueni
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (237.257 KB) | DOI: 10.37676/agritepa.v1i1.119

Abstract

Banana flour noodles are processed products of banana length , where in the processing process is fairly easy . Banana flour noodles in the treatment process through several stages of the process of sorting , washing , mixing , molding until boiling . Of these processes are one of the processes that determine the quality of banana flour noodles can be determined from the organoleptic properties of banana flour noodles . The purpose of this study was to determine the effect of the addition of banana flour on the organoleptic quality of banana flour noodles.The study was conducted with three treatments , namely the first treatment process carried out by the addition of 100 grams of banana flour , the second treatment is done by adding 200 grams of banana flour and treatments to three performed with the addition of 300 grams of banana flour . Analysis is conducted organoleptic analysis . The conclusion of this study found that in terms of the parameters of color , flavor , and texture of banana flour noodles that is most favored by the addition of 200 grams of banana flour .Keywords : Noodles , Banana flour , Organoleptic properties 
Co-Authors Dewi Siti Rahayu Nopita Haryanti Siska Apriyani