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PEMBUATAN BUBUK CABE MERAH MENGGUNAKAN VARIASI JENIS CABE DAN METODE PENGERINGAN HP, Sudaryati; MS, Latifah; Hermawan, Donny Eko
REKAPANGAN Vol 5, No 2 (2011): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

Chili powder is a product in the form of powder, practically in the preparation and have a long shelf life. This is the nature of the powder product having a very small particle size, has a  low  water  content.  Chili  powder  manufacturing  process were sorting,  washing  and  cleaning the stem, drying, milling and sieving. This study aims to find the best results from different  type of chili with different dryers include: Oven,  Freeze Dryer and  Cabinet dryer  on the quality of  red  chili  powder. Tthe  results  obtained  from  the  data  the  best  treatment  of  red  chili  powder using a freeze dryer  as follows: The water content of 15.8679%, β-carotene  318.728  IU, vitamin C 563.017 (mg/100g), color (L * 42.40; 20.25 b * 18.60) and organoleptic tests of color (83.5).Keywords : chili powder, cabinet drier, oven, freeze drier
PEMBUATAN SELAI LEMBARAN TERONG BELANDA (The Making of Slice Jam from Belanda Eggplant) MS, Latifah; Nurismanto, Rudi; Agniya, Choirunnissa
REKAPANGAN Vol 5, No 2 (2011): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

The Belanda eggplant  is  one  of  multipurpose  fruit  commodity,  classified  as  a commercial commodity and has a cheap price, especially in the harvest season. The Belanda eggplant including climateric fruit have sour taste, contains many useful nutrients for health, the nutrient content of which is vitamin C, antioxidants, vitamin E, and many others. The addition of pectin and sorbitol can improve  the quality  of  physical, chemical, and organoleptic slice jam. The  research  method used Completely  Randomized Design(CRD) factorial pattern with two factors  and  three  replications.The  first  factor:  the  addition  ofpectin(0.25%, 0.50%, 0.75%, 1.00%), and  the  second  factor:  the  addition  of  sorbitol(5%, 10%, 15%, 20%). The  results showed  the  addition  of  pectin  treatment  of  0.25% and  the  addition  of  sorbitol15% yield  of acceptable slice jam consumers. The  treatment resulted  in water levels 21.169%, 28.444% antioxidant  activity,  gel  density  3.273  mm/gr.sec,  60.433% yield,  flavor  (neutral) 4.50  and texture (like) 6.67 .Key words : slice jam, Belanda eggplant, pectin, sorbitol