Claim Missing Document
Check
Articles

Found 3 Documents
Search

KAJIAN PATI JAGUNG DAN BUNGA ROSELA PADA KUALITAS PERMEN LUNAK (soft candy) HP, Sudaryati; Latifah, Ir; Sari, Yapri Lukita
REKAPANGAN Vol 4, No 1 (2010): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Soft  candy is  mixtures  of  sucrose,  glucose  syrup,  water,  gel-forming  materials  and additives  such  as flavor,  dye  and  has  a  soft texture. Roselle  petals  become  alternative for the manufacture  of  soft  candy  roselle that  have  vitamin  C  and  anthocyanins  that  serves  as  a natural  red  color. This  soft  chewy  candy  is  produced  from  the  gel-forming  material.  Corn starch  as  a  gel-forming  material,  because  the  nature  of  corn  starch  in  its  contribution  to  the texture. Cooking is an important processing stage in the manufacture of candy that will affect the  texture  and  color  of  the  candies  are  produced.  This  study  aims  to  determine  the  effect  of adding corn starch and long ripening on the quality of roselle soft candy and to obtain the best combination  treatment  between  the  addition  of  corn  starch  and  long  cooking  in  the manufacture. This research method using a completely randomized design with 2 factors and repeated 3 times. The first factor was the concentration of corn starch (5%, 10%, 25%) and the second factor  is  the  length  of  cooking  (1.5  minutes,  3  minutes,  4.5  minutes).  The Best  research  results    soft  candy  corn  starch  concentration  of  10%  and  long  cooking  3 minutes to produce water content 5.712%, Vitamin C 27.78 mg/100gr, 56.060% total dissolved solids, texture 0.186 mm / gr.dtk and anthocyanin 0.0713%.Keywords: Software Candy, Rosela
Flake LABU KUNING (cucurbita moschata) DENGAN KADAR VITAMIN A TINGGI (Pumpkin (cucurbita moschata) flake with high-vitamin a content) Latifah, Ir; Susilowati, Titi; Erlita, Tri Rini
REKAPANGAN Vol 4, No 1 (2010): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Flake is a type of breakfast , ready meals  and golden brown with a crunchy texture. In general, flake were made from wheat flour or from starch tubers like tapioca starch. Pumpkin has  vitamin  A  and  high  fiber  content.  Therefore  flakes  may  be  added  starch  and  materials developers  Sodium  bicarbonate  (NaHCO3)  is  expected  to  assist  the  process  of  gelatinization perfectly  until the flakes produced  porous and crisp.This research aims to study the effect of the  proportion  of  pumpkin  and  tapioca  flour  with  the  addition  of  sodium  bicarbonate  to  the flakes  to  obtain  flake  with  acceptable  quality.  The  methods    are  factorial design which arranged completely randomized and each of two treatment combination was replicated three times. The first factor is the proportion of pumpkin flour: tapioca (60: 40: 65: 35: 70: 3;) g and the  second  factor  was  the  concentration  of  sodium  bicarbonate  (0.25,  0.50,  0.75)%.  The  best results  were  getted  with  the  proportion  of  pumpkin  flour:  tapioca  flour(65:  35)  g  with  the addition  of  0.50%  sodium  bicarbonate  to  produce  flakes  with  water  content  7.56%,  starch 43.23%, fiber 8.03%, β-carotene 33.74 μ g / g, 30.11% rehydration capacity and texture of 0.27  kg  /  cm,  while  the  method  of  ranking  organoleptic  texture  values  obtained  91  and  86 colors (highly preferred) and a sense of 71 (less preferable).Key word: Flakes, pumpkin, starch, tapioka, β karoten
PEMBUATAN ASAM GLUKONAT DARI GLUKOSA DENGAN PROSES FERMENTASI MENGGUNAKAN Aspergillus niger Latifah, Ir; HP, Sudaryati; E, Hariyono
REKAPANGAN Vol 4, No 2 (2010): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Gluconic  acid  is  a  product  of  the  dehydrogenation  of  glucose,  and  used  widely  industry. Gluconic acid which is crystallized in the form-δ-lactone glukono can be used to substitute for yeast in bread making and other food industries. The more 50,000 tons of gluconic acid were produced by fermentation using Aspergilus niger of material containing glucose. The  purpose  of  this  study  to  determine  the  best  treatment  volume  and  the  fermentation  time starter in the production of gluconic acid from glucose by fermentation with Aspergillus niger. This research used Completely Randomized Design (CRD) with factorial pattern consisting of 2 factors with 2 repetitions. The first factor  is the length of fermentation (12 and 18, and 24 hours)  and  the  second  factor    is  the  volume  of  starter  (12,  16;  and  20  mL)  .  The results showed that the best treatment there is the treatment of fermentation time 24 hours and the volume of 16 ml starter, which produces gluconic acid with a concentration = 7.405%, density = 1.1559 g / ml, pH = 3.4, biomass = 8.5580 gr .