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KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK MIE MOSAF (MODIFIED SATOIMO FLOUR) (Colocasia esculenta) Eliantosi -; Darius -
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 (245.04 KB) | DOI: 10.37676/agritepa.v2i1.107

Abstract

Satoimo rich in Hyaluronic Acid ( HA ) , a substance produced naturally in the body and produce natural collagen . Taro flour relatively smooth and easy to digest useful for the preparation of pastries , cakes , breads and noodles . Noodle is one of the many products that are favored by all the community . Has conducted research aimed to analyze the characteristics of the physical, chemical and organoleptic noodles mosaf ( Colocasia esculenta ) . The treatment is done in this study is a comparison of wheat flour : flour mosaf with variations 450 g : 50 g ; 400 g : 100 g ; 350 g : 150 g ; 300 g : 200 g ; and 250 g : 250 g . The analysis in this study includes the analysis of the fiber content , elasticity and organoleptic ( color, taste, texture dam ) mosaf wet noodle . The results showed that the higher concentration mosaf flour is added , then the noodles fiber content becomes higher but getting lower elasticity , whereas the level of consumer preferences of the parameters of color, flavor and texture of getting down , the tolerance level of the composition of wheat flour : 400 g flour mosaf : 100 g .Keywords : noodles , satoimo , mosaf 
STUDI PENGGUNAAN FORMALIN PADA BAKSO DI KECAMATAN RATU SAMBAN KOTAMADYA BENGKULU Juniar -; Darius -; Andwini Prasetya
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 (195.642 KB) | DOI: 10.37676/agritepa.v1i1.112

Abstract

Meatballs is one of the favorite foods of society. Various opinions say that the meatballs contain artificial preservatives, one of which is formaldehyde (CH2O). Formalin is a solution that is colorless, pungent containing approximately 37 % formaldehyde in water and usually 10-15 % methanol added that functions as a stabilizer so as not occuri polymerized. The purpose of this study is to determine whether there is formaldehyde in the District of Ratu Samban meatballs in the Bengkulu City. The research method used was a survey of 11 samples of meatballs in the District Ratu Samban Bengkulu City. When the study was conducted  on August 2 to August 8 2012. This kind of research is a descriptive analytical overview of the presence of formaldehyde contained in the District of Ratu Samban meatballs in the Bengkulu City. The results showed that the highest production of meatballs reaches 40 kg on weekdays and 50 kg on Saturday and Sunday, while the yield was lowest for the sale of meatballs which produced 2 kg per day. The test results of 11 ( eleven ) meatball samples showed that the formaldehyde content in the District outstanding meatballs Ratu Samban of Bengkulu City.Keywords: meatballs, formalin, Ratu Samban District
PENGARUH JENIS TEMPE DAN BAHAN PENGIKAT TERHADAP KARAKTERISTIK NUGGET TEMPE Novi Heridiansyah; Hesti Nur’aini; Darius -
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 (222.943 KB) | DOI: 10.37676/agritepa.v1i1.122

Abstract

Nugget is one of the food products made from meat. Compared with nuggets of meat, production costs and materials needed for the processing of tempeh nuggets are much more economical. The purpose of this study was to determine the effect of the type of tempe and binder agents to protein content, texture and organoleptic properties of the product tempe nuggets. The research has done on tempe nuggets with variation treatment of raw material ( soybean tempe and benguk tempe) and variation of binder agent ( wheat flour, tapioca and cornstarch). The analysis in this research is a test protein content, texture and color parameters organileptik, flavor and texture. The analysis showed that the type of binder agent on the tempe nuggets effect on protein content and texture with the best treatment was obtained in the treatment of soybean tempe with wheat (for protein) and benguk tempe with wheat (for texture). Based on the analysis of sensory test, panelists like soybean tempe nuggets treatment and starch with an average value of 3.95 on a scale like (for color), soybean tempe nuggets and wheat with a value of 3.45 was on a scale like (for texture), while for the parameters of taste, there is no real difference.Keywords : tempe, nuggets, binder agent