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All Journal Jurnal Pengolahan Pangan Journal of Food and Agricultural Product Journal of Technology and Food Processing (JTFP) Jurnal Teknologi Pangan dan Industri Perkebunan
Wadli
Universitas Muhadi Setiabudi
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Materials Science & Nanotechnology

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EKSTRAKSI BERAS HITAM SIRAMPOG BERBANTU GELOMBANG MIKRO (MICROWAVE ASSISTED EXTRACTION (MAE)) Wadli; Muhamad Hasdar
Jurnal Pengolahan Pangan Vol 6 No 2 (2021)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v6i2.49

Abstract

Beras hitam sirampog varietas lokal Kabupaten Brebes memiliki sejuta khasiat, salah satunya kandungan antosianin yang baik bagi kesehatan. Komponen aktif yang dimiliki beras hitam perlu dilakukan ektraksi untuk mempermudah pengaplikasian. Metode ekstraksi MAE (Microwave Assisted Extraction) cocok digunakan untuk ekstraksi komponen yang rentan terhadap panas, karena dapat dikontrol melalui daya dan waktu ekstraksi. Tujuan penelitian untuk mengetahui pengaruh daya dan lama waktu ekstraksi berbantu gelombang mikro (MAE) terhadap rendemen dan pH ekstrak beras hitam sirampog. Rancangan penelitian menggunakan rancangan acak lengkap yang terdiri dari 2 faktor yaitu variasi daya (100,175,250 watt) dan variasi waktu ekstraksi (3,6,9 menit). Data dianalisis dengan menggunakan Uji F dengan taraf kepercayaan 95% dan jika berpengaruh nyata dilanjutkan dengan analisis DMRT (Duncan's Multiple Range Test) dengan taraf 95%. Hasil penelitian yaitu rendemen tertinggi (45,75%) dihasilkan pada perlakuan D2W1(175 watt dan 3 menit), sementara rendemen terendah (18,75%) pada perlakuan D3W3 (250 watt dan 9 menit). pH tertinggi (pH 6,56) dihasilkan pada perlakuan D2W3 (175 watt dan 9 menit) dan D3W3 (250 watt dan 9 menit), sementara pH terendah (6,35) terjadi pada perlakuan D1W1 (100 watt dan 3 menit).
PENGARUH PENAMBAHAN TEPUNG DAUN KELOR TERHADAP KANDUNGAN NILAI GIZI COOKIES KACANG HIJAU Krisjayanti; Wadli; Yan El Rizal Unzilatirrizqi D
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (711.336 KB) | DOI: 10.58466/lipida.v2i2.729

Abstract

Cookies are pastry products made from wheat flour which have a sweet taste and long shelf life cookies, to add good nutritional value by adding the formulation of mung bean flour and moringa leaf flour. The purpose of this study was to determine the effect of the formulation of mung bean cookies with Moringa leaf flour (Moringa oleifera L.) and on the organoleptic and nutritional values . This study used a completely randomized design (CRD) consisting of 5 treatments with concentrations of wheat flour: mung bean flour: moringa leaf flour (100 %: 0 %: 0 %), ( 50 % : 10 % : 40 %) , ( 50 % 35 % : 15 % ) , ( 50 % 25 % -25 % ) , and ( 50 % : 15 % : 35 % ) . The observed variables consisted of organoleptic properties : color , aroma , taste and texture and properties of water content , ash content , protein content , fat content and carbohydrate content , in order to conform to the sni standard for cookie quality . The data was processed using one way ANOVA test, and if it had a significant effect, it was continued to Duncan's follow-up test. The results showed the addition of Moringa leaf flour to cookies had a significant effect on the chemical properties of water content, ash content, protein content, fat content and carbohydrate content, and organoleptic properties. . The results selected by the panelists on the organoleptic test of cookies were in the P3 treatment with the composition of wheat flour: mung bean flour: ng Moringa leaves (50%: 25%: 25%) with organoleptic test value of taste = 5.93, color = = 5.80 , aroma 5,68 , texture = 6,28 and liking = 6,20 . With carbohydrate nutrient content of 46.87 % , nutritional content of water content of 4.15% , ash content of 3.61% , protein content of 9.35% and fat content of 36.02 %.
PENGARUH KOMBINASI BAKSO DAGING IKAN LELE DAN DAGING AYAM DENGAN PENAMBAHAN ENZIM TRANSGLUTAMINASE: PENGARUH KOMBINASI BAKSO DAGING IKAN LELE DAN DAGING AYAM DENGAN PENAMBAHAN ENZIM TRANSGLUTAMINASE Nur Alam Ali; Wadli; Muhamad Hasdar
Journal of Technology and Food Processing (JTFP) Vol. 3 No. 01 (2023): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v3i01.1108

Abstract

harganya murah rasanya pun juga enak, penelitian ini bertujuan untuk mendapatkan hasil perlakuan terbaik dan mutu sesuai Setandar Nasional Indonesia (SNI) dari kombinasi daging ikan lele dan ayam yang ditambahkan enzim transglutaminase. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan dan tiga ulangan yaitu: PB1: (Daging ikan lele 200 gram Daging ayam 0 gram dan ditambah Enzim transglutaminase 6 gram), PB2 : (Daging ikan lele 150 gram Daging ayam 50 gram dan ditambah Enzim transglutaminase 6 gram), PB3 : (Daging ikan lele 100 gram Daging ayam 100 gram dan ditambah Enzim transglutaminase 6 gram), PB4 : (Daging ikan lele 50 gram Daging ayam 150 gram dan ditambah Enzim transglutaminase 6 gram), dan PB5 : (Daging ikan lele 0 gram Daging ayam 200 gram dan ditambah Enzim transglutaminase 6 gram). Parameter yang diuji adalah uji organoleptik meliputi warna, aroma, rasa, tekstur, uji lipat dan uji pH. Data hasil pengujian dianalisis menggunakan analisis sidik ragam atau (ANOVA) dan uji lanjut Duncan,s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa uji organoleptik, uji lipat dan uji pH, hasil beda nyata dan masih memenuhi syarat mutu bakso daging sapi SNI 01-3818-1995.
PENGARUH LAMA PERENDAMAN EKSRAK BUAH NANAS TERHADAP SIFAT FISIK (pH dan SUSUT MASAK) DAN UJI SENSORI DAGING ENTOK Iman Syariffudin; Yunika Purwanti; Melly Fera; Wadli
Journal of Technology and Food Processing (JTFP) Vol. 3 No. 02 (2023): Juli
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v3i02.1282

Abstract

Entok (Cairina moschata) merupakan salah satu jenis ternak unggas domestik yang mempunyai peranan cukup besar sebagai unggas penghasil daging. Buah nanas mengandung enzim proteolitik bernama bromelin, yang digunakan untuk melunakkan daging. Lama perendaman biasa disebut juga dengan lama marinasi. Prinsip marinasi daging adalah perendaman dalam bahan marinade (larutan atau saus) yang mengandung ingredient tertentu sehingga secara perlahan-lahan terjadi transpor pasif dari bahan marinade ke dalam daging secara osmosis. Penelitian ini bertujuan untuk mendapatkan dosis yang optimum dalam proses lama perendaman ekstrak buah nanas terhadap sifat fisik dan sensori daging entok. Penelitian ini menggunakan Metode eksperimental dengan pola Rancangan Acak Lengkap (RAL) perlakuan yang digunakan sebanyak 5 perlakuan yaitu perendaman ekstrak nanas dengan dosis 35 ml pada 100 g daging entok yang direndam selama (P0 = tanpa perendman, P1 = 15 menit, P2 30 menit, P3 = 45 menit dan P4 = 60 menit). Perlakuan diulang sebanyak 4 kali. Data yang diperoleh di analisis menggunakan uji anova (analisis sidik ragam). Hasil penelitian menunjukan bahwa pemberian ekstrak nanas pada daging entok tidak memberikan pengaruh yang nyata (P>0,05) terhadap susut masak (cooking loss), aroma, dan rasa daging entok. Akan tetapi pemberian larutan ekstrak nanas pada daging entok memberikan pengaruh yang nyata (P<0,05) terhadap pH, warna, tekstur dan kesukaan daging entok
Characteristics of the physicochemical properties of purple sweet potato flour (Ipomea batatas L.) with temperature variations in drying cabinet dryer Siti Nur Kholidah; Wadli; Yunika Purwanti
Journal of Food and Agricultural Product Vol. 3 No. 2 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i2.4390

Abstract

Purple sweet potatoes are highly prevalent in Indonesia and possess numerous advantageous qualities. However, the susceptibility of fresh purple sweet potatoes to damage during storage necessitates the implementation of a drying or sieging process. The objective of this study is to investigate the impact of fluctuations in drying temperature on the physicochemical properties of purple sweet potato flour (Ipomea batatas L.). The research methodology employed in this study utilises a complete randomised design (RAL) with a single factor, namely temperature, which consists of four levels (50°C, 60°C, 70°C, 80°C). Each level of temperature is repeated three times, resulting in a total of three repetitions. The data underwent analysis utilising the ANOVA test to determine the presence of a significant difference. Subsequently, the Duncan Multiple Range Test (DMRT) analysis was conducted at a significance level of 0.05. The parameters examined encompass physical attributes, such as yield, water absorption, and kamba density, as well as chemical attributes, including moisture content, ash content, and coarse fibre content. The findings indicate that variations in drying temperature significantly impact the physical properties, including vehurrence, water absorption, and kamba density. The variation in drying temperature has adiscernible impact on both moisture content and fibre content, while it does not exhibit a perceptible influence on ash content. Based on the findings from the analysis of the purple sweet potato flour test, it has been determined that the treatment with the lowest water content was recorded at 7.68% under a temperature of 50°C. Similarly, the treatment with the lowest ash content was observed at 2.23% under the same temperature condition. Conversely, the treatment with the highest fibre content was measured at 4.33%. Furthermore, the treatment with the highest yield was obtained at 22.28% under a temperature of 50°C. Additionally, the treatment with the highest water absorption was recorded at 114.66% under the same temperature condition. Lastly, the treatment with the lowest bulk density was observed at 71.05 g/ml under a temperature of 80°C. Keywords: purple sweet potato flour, drying temperature, physicochemical characteristics.
Co-Authors Dewantoro, Yan El Rizal Unzilatirrizqi Iman Syariffudin Krisjayanti Melly Fera Muhamad Hasdar Nur Alam Ali Purwanti, Yunika Siti Nur Kholidah