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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Penelitian Pascapanen Pertanian Jurnal Agrosilvopasture-Tech
Gilian Tetelepta
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Agriculture, Biological Sciences & Forestry

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Pengaruh Edible Coating Pati Singkong Terhadap Kualitas dan Umur Simpan Buah Pisang Tongka Langit Priscillia Picauly; Gilian Tetelepta
Jurnal Penelitian Pascapanen Pertanian Vol 16, No 3 (2019): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v16n3.2019.110-115

Abstract

Buah pisang Tongka Langit adalah salah satu jenis buah lokal di Maluku yang memiliki potensi yang baik untuk kesehatan namun umur simpannya pendek. Umur simpan buah dapat diperpanjang dengan menggunakan edible coating. Penelitian ini bertujuan untuk mengetahui konsentrasi pati ubi kayu yang terbaik dalam pelapisan buah pisang Tongka Langit, dan mengamati perubahan fisik dan kimia selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan konsentrasi pati ubi kayu (1%, 3%, dan 5%) dan ulangan sebanyak tiga kali. Data dianalisis dengan analisis ragam dan diuji lanjut dengan uji Beda Nyata Jujur (BNJ). Parameter yang diamati yaitu kekerasan, susut bobot, total padatan terlarut dan vitamin A. Hasil penelitian menunjukkan bahwa konsentrasi pati ubi kayu berpengaruh terhadap kekerasan, susut bobot, total padatan terlarut dan vitamin A. Pada penelitian ini, konsentrasi pati 3% yang terbaik karena mampu menghambat penurunan nilai kekerasan, kenaikan nilai susut bobot dan total padatan terlarut, serta mempertahankan nilai vitamin A sehingga dapat digunakan untuk memperpanjang umur simpan pisang Tongka Langit. The Effect of Cassava Starch Edibel Coating on Quality and Shelf Life of Tongka Langit BananaTongka Langit banana is one of the local fruit in Maluku which has a good potential for human health, however has short shelf life. Use of edible coating to extend the shelf life of fruit. The aim of this research was to find out the best coating for Tongka Langit banana used different concentration of cassava starch, and observed physical and chemical changes on banana Tongka Langit characteristics during storage. This study used Completely Randomized Design (CRD) with the cassava starch concentration (1%, 3%, 5%) as treatment and repeated three times. Data analyzed by analysis of variance (ANOVA) and tested signification by Tukey.  The parameter observed during the storage were hardness, weight loss, total soluble solids, and vitamin A. The result showed that the concentration of cassava starch significantly affect on hardness, weight loss, total soluble solid, and vitamin A of Tongka Langit banana. The best in this research is cassava starch concentration 3% be able to inhibit decrease of hardness, increase of weight loss and total soluble solid, and integrity vitamin A value so it can be used to extend the shelf life of Tongka Langit banana.
Sensorys Characteristics of Gandaria (Bouea macrophylla Griff.) Jelly Drink with Variation of Guar Gum Concentration Gilian Tetelepta
Jurnal Agrosilvopasture-Tech Vol 1 No 1 (2022): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (234.201 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2022.1.1.21

Abstract

Gandaria is a local plant from Maluku which is a combination of sour and sweet tastes so it has the opportunity to be processed into jelly drinks. A jelly drink is a solid drink in the form of a gel that is affected by a gelling agent such as guar gum. The objective of this study was to determine the appropriate concentration of guar gum for the gandaria jelly drink. The research design was using the single factor Completely Randomized Design with guar gum concentrations of 0.1%, 0.2%, 0.3%, and 0.4%. The sensory properties tested were color, taste, aroma, texture, suction power, and overall. The results showed that the gandaria jelly drink with a guar gum concentration of 0.2% had the best level of acceptance with a hedonic value for color 3.1, taste 2.7, aroma 2.7, texture 3.2, suction power 3.1, and overall, 3.4 which all included criteria approaching like. The hedonic quality value of color is 2.8 (close to slightly yellow), taste is 2.3 (slightly gandaria taste), aroma 2,1 (slightly gandaria flavor), texture is 2.4 (slightly chewy), and suction power is 3.1 (easy to suck).
Karakteristik Fisikokimia dan Sensori Susu Kenari dengan Variasi Konsentrasi Carboxyl Methyl Cellulose (CMC) Gilian Tetelepta; Vita Novalina Lawalata; Imannuela Passal
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 1 (2024): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i01.p10

Abstract

The objective of the research was to determine the exact CMC concentration in the production of canarium milk with the best chemical and sensory properties. A completely randomized experimental design with four levels of CMC concentration i.e 0.1%, 0.2%, 0.3%, and 0.4% was applied in this research. Chemical and sensory properties were analysed. CMC concentration of 0.4% had a protein content of 2.90%, a fat content of 8.09% and the boiling test does not clot. The canarium nut was rated as white (2.8), having a slightly canarium aroma (2.3), canarium taste (2.6), and slightly thick (2.4). Keywords : Carboxyl methyl cellulose, canarium nut, canarium milk Penelitian ini bertujuan menentukan konsentrasi CMC yang tepat untuk mendapatkan susu kenari dengan sifat kimia dan sensoris terbaik. Desain penelitian yaitu Rancangan Acak Lengkap dengan perlakuan konsentrasi CMC yang terdiri dari empat taraf yaitu 0,1%, 0,2%, 0,3%, dan 0,4%. Parameter yang diamati meliputi parameter kimia dan sensori. Perlakuan konsentrasi CMC 0,4% menghasilkan susu kenari dengan kadar protein 2,90%, kadar lemak 8,09% dan uji didih tidak mengumpal serta uji sensoris menunjukkan warna putih (2,8), agak beraroma kenari (2,3), berasa kenari (2,6) dan tekstur agak kental (2,4). Kata kunci : Carboxyl methyl cellulose (CMC), kenari, susu kenari
Co-Authors Imannuela Passal Priscillia Picauly, Priscillia Vita Novalina Lawalata