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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Jurnal AGROTEKNOLOGI Jurnal Natur Indonesia Agrointek agriTECH Warta IHP (Warta Industri Hasil Pertanian) Pro Food AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Jurnal Aplikasi Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Agritechnology : Jurnal Teknologi Pertanian Cassowary IGKOJEI: Jurnal Pengabdian Masyarakat Journal of Food Technology and Health

Zita L. Sarungallo

Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Papua

Author-ID : 373881

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences Veterinary Other

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Sifat Fisikokimia dan Fungsional Pati Buah Aibon (Brugueira gymnorhiza L.) Sarungallo, Zita Letviany; Santoso, Budi; Tethool, Eduard Frasisco
Jurnal Natur Indonesia Vol 12, No 2 (2010)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

The aim of this research was to evaluate the physicochemical and functional properties of aibon (Brugueiragymnorhiza L.) starch. Research’s results show that the form of aibon starch granule was ellips like kidney, withsize of 5-4.5 μm, has high amylose content of 32.35%, and gelatinization temperature of 85.5-95oC. It also has highsolubility (7oBrix) and swelling powered of 14.83% at 90oC. Pasting behavior of starch suspension (6.5%, w/v)shows the initial pasting temperature at 85.5oC and peak viscosity 200 BU reached at 93oC. The wide range ofgelatinization temperature makes aibon starch resistant to high heat temperature. Functional characters thatmake aibon starch important for industrial application are its non-adhesive and un-sticky paste, increasing viscositywhile it was heated, unstable gel forming, and low stability to freezing-thawing cycle. Aibon starch also haspotential usage for carbohydrate base products that need starch which has heat resistant granule but does notneed starch that has high viscosity paste.

Pelatihan Pengolahan Buah Pandan Tikar (Pandanus tectorius Park.) menjadi Tepung dan Cookies di Kampung Sidey Baru, Distrik Sidey, Manokwari Paga', Bertha Ollin; Sarungallo, Zita Letviany; Irbayanti, Diana N.; Sampe, Theresia Tina
IGKOJEI: Jurnal Pengabdian Masyarakat Vol 2 No 3 (2021): IGKOJEI: Jurnal Pengabdian Masyarakat
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/igkojei.v2i3.243

Sidey Baru is one of the villages located in Manokwari Regency, near the beach and found Pandan Tikar (Pandanus tectorius Park.) plant, which has not been utilized. Pandan Tikar fruit contains good nutrition to be developed as a food ingredient that can increase the added value of the product. This community service activity aims to be able to increase community skills in processing pandan fruit into flour and its derivative products, to be able to meet family needs and can also be marketed to improve the community's economy. This community service activity was carried out in the form of direct training with the people of the village of Sidey Baru, especially women from the PKK organization, business groups, and village officials, with the hope that the community could produce flour and cookies from Pandan Tikar fruits in a sustainable manner so that it could help improve the community's economy. The training on making fruit flour and cookies from pandan mat fruit is very attractive to the people of Kampung Sidey Baru, because the raw materials are easy to obtain and made with simple technology. Overall, participants were able to take part in the training and material training well, so it is hoped that the knowledge and skills gained from the training can be enjoyed by other people. Efforts to increase the added value of Pandan tikar fruit into various highly competitive products can be realized through continuous guidance and assistance by Sidey village officials together with the Faculty of Agricultural Technology, University of Papua.

KARAKTERISTIK MUTU MIKROENKAPSULAT MINYAK BUAH MERAH (Pandanus conoideus) DENGAN PERBANDINGAN KONSENTRAS: The Characteristics of Quality of Microencapsulate Red Fruit Oil (Pandanus conoideus) With a Comparison of the Composition of the Emulsifying Material and the Coating Material Zita Letviany Sarungallo; Budi Santoso; Murtiningrum Murtiningrum; Mathelda K. Roreng; Venny Murni
Pro Food Vol. 5 No. 2 (2019): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

ABSTRACT Red fruit oil is very sensitive to oxygen. One effort that can be done to improve its stability is using microencapsulation technology. This study aims to produce a stable formula of red fruit oil microencapsulated with the best quality characteristics. Formulation of emulsion of red fruit oil to be encapsulated using 11% degumed red fruit oil, mixture of emulsifier and stabilizer (maltodextrin, gum arab, gelatin, tween 80 and Carboxymethyl Celluloce (CMC)) 22%, and water 67%. The emulsion materials are homogenized and dried using a spray dryer. The parameters observed include the color, viscosity and stability of the emulsion, as well as the physicochemical character and the active components of red fruit microcapsules inamely rendemen, color, moisture content, solubility, total carotenoids and carotenoid retention. The results of this study indicate that the concentration of the coating material and the stabilizer affect the quality of the resulting red fruit oil microencapsules. The formula of stable red fruit oil microenkapulates (F4 and F5) consisting of degummed red fruit oil (11%), maltodextrin (18%), gum arab (1.8-2.6%), gelatin (0.9-1.3%) ), CMC (0.4%) and tween 80 (0.4-0.9%). Comparison of oil fraction, fraction of dry matter and water fraction which can form microencapsulated red fruit oil comprises 11% degummed red fruit oil, 22% emulsifier, coating and stabilizer; and water 67%. Characteristics of red fruit oil microenkapsulat (F4 and F5) are old orange color, 29-30% rendement, 24-25% fat content, total carotenoid 108-111 ppm, carotenoid retention 47-48%, and 73-80% solubility. Keywords: microencapsulation, emulsion, red fruit (Pandanus conoideus) oil, carotenoid. ABSTRAK Minyak buah merah bersifat sangat sensitif terhadap oksigen, salah satu upaya yang dapat dilakukan untuk meningkatkan stabilitasnya yaitu melalui teknologi mikroenkapsulasi. Penelitian ini bertujuan untuk mempelajari karakteristik mutu mikroenkapsulat minyak buah merah dengan perbandingan konsentrasi bahan pengemulsi (tween 80 dan CMC) dan bahan pelapis (maltodekstrin, gum arab dan gelatin). Formulasi emulsi minyak buah merah yang akan dienkapsulasi menggunakan minyak buah merah hasil degumming 11%, campuran bahan pengemulsi dan penstabil (maltodekstrin, gum arab, gelatin, tween 80 dan CMC) 22% dan air 67%. Bahan-bahan emulsi dihomogenisasi dan dikeringkan menggunakan spray dryer. Parameter yang diamati meliputi warna, kekentalan dan stabilitas emulsi, serta sifat fisikokimia (rendemen, warna, kelarutan, kadar air dan kadar lemak) dan komponen aktif (total karotenoid dan retensi karotenoid) mikrokapsul buah merah. Hasil penelitian ini menunjukkan bahwa konsentrasi bahan pengemulsi dan pelapis mempengaruhi kualitas mikroenkapsulat minyak buah merah yang dihasilkan. Formula F4 dan F5 adalah mikroenkapsulat minyak buah merah yang paling stabil dengan komposisi minyak buah merah hasil degumming (11%), maltodekstrin (18%), gum arab (1,8-2,6%), gelatin (0,9-1,3), CMC 0,4% dan tween 80 0,4-0,9%. Karakteristik mikroenkapsulat minyak buah merah (F4 dan F5) yaitu warna oranye tua, rendemen 29-30%, kadar lemak 24-25%, total karotenoid 108-111 ppm, retensi karotenoid 47-48%, dan kelarutan 73-80%. Kata Kunci: mikrokapsul, minyak buah merah (Pandanus conoideus), stabilitas minyak.

Karakteristik Fisikokimia Tepung Pandan Tikar (Pandanus tectorius Park.): Physicochemical Characteristics of Flour Pandan Tikar (Pandanus tectorius Park.) Budi Santoso; Nelci Welmina Menanti; Zita Letviany Sarungallo
Pro Food Vol. 7 No. 1 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i1.166

ABSTRACT Pandan tikar (Pandanus tectorius Park.) is one of pandanaceae that spread almost along the Pacific coast, contains high nutrients, variety in fruit colors and has a distinctive pandan flavor. Fruit of Pandan tikar is potentially to be processed into flour. This research aims was to determine the physico-chemical characteristic of flour fruit of pandan tikar. The results showed that the color of the flour varies from yellow to orange red, the density of 0,27-0,22%; solubility in water 52,58-61,65%; the temperature of the gelatinization of 89º-91ºC; water content 10,97-11,21%; ash 5,59-6,54%; fat 0,91-1,6%; protein 3,62-3,8%; carbohydrates 88,48-88,75%; as well as crude fiber 20, 98-21,47%; starch content 10,76-23,20%; β-carotene 588,69-2266,13 ppm; and total sugar 26,23-36,08%. ABSTRAK Pandan tikar (Pandanus tectorius Park.) merupakan salah satu jenis pandanaceae yang penyebarannya hampir di sepanjang pantai pasifik, mengandung zat gizi yang cukup tinggi, memiliki variasi warna buah dan memiliki citarasa khas pandan. Buah pandan tikar sangat berpotensi untuk diolah menjadi tepung. Penelitian ini bertujuan untuk menentukan sifat fisik dan kimia tepung dari 3 jenis buah pandan tikar dengan warna kuning, kuning tua, dan oranye. Hasil penelitian menunjukkan bahwa tepung yang dihasilkan dari tiga jenis buah pandan tikar memiliki dari warna kuning hingga merah-orange; densitas kamba 0,27-0,33%; kelarutan dalam air 57,58-61,65%; suhu gelatinisasi 89°-91°C; kadar air 10,97-11,21%; abu 5,59-6,54%; lemak 0,91-1,6%; protein 3,62-3,8; karbohidrat 88,48-88,75; serta kasar 20,98-21-47%; kadar pati 10,76-23,20; β-karoten 588,69-2266,13 ppm; dan total gula 26,23-36,08%.

KAJIAN PENURUNAN TITIK LELEH LILIN LEBAH (Apis cerana) DALAM PEMBUATAN MARGARIN OLES RENDAH KALORI 1) [Study on Decreasing the Melting Point of Beeswax (Apis cerana) in the Production of Low -Calorie Margarine] Zita L. Sarungallo; Soewarno T. Soekarto; Slamet Budijanto
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 2 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (410.217 KB)

Beeswax has been used to replace fat in order to produce low calorie margarine; however, the quality of the product was still low. To produce a good quality of beeswax-containing margarine, the melting point of beeswax must be lowered close to human body temperature. The o objectives of the research were : (1) to study the effect of addition of palm olein oil, fat solvent, emulsifier and stabilizer on the decrease of the melting point of beeswax, (2) to study the effect of enzymatic transesterification process, and (3) to produce margarine with low melting point and organoleptically acceptable. The results of the study revealed that addition of margarine ingredient lowered the melting point and solid fat content of the mixture, eventhough the melting point only reduced by 10°C, i.e. 64°C to 54°C. The process of transesterification was carried out on beeswax and palm olein with ratio of 50:50 and 40:60 using lipozyme IM 20 transesterification from Mucor miehei as a catalyst at 78,5°C for 24 hours with agitation at 200 rpm. Using this transesterification condition, the ratio of beeswax and palm oil of 50,50 produced fat with iodine value of 36,3 acid value of 18,5, free fatty acid of 8.45%, and melting point of 53°C, while ratio of 40: 60 produced fat with iodine value of 42,5, acid value of 15.44, free fatty acid of 7.24% and the melting point of 52°C produce fat with iodine value of 36,31 and 42,51, acid value of 18,5 and 15,44, free fatty acid of 8,45% and 7,24% at the melting point of 53°C and 52°C. It also produced solid fat content (40oC) of 26,06% and 18,13%, with the consistency of 9,75 mm sec/gr and 13,96 mm sec/gr, respectively. The transesterification and non-transesterification beeswax with palm olein oil also can produce a low calorie margarine with the value of 12,3% - 50,5% lower than the comercial margarine, with the same physical and sensory characteristics.

PENGARUH METODE EKSTRAKSI TERHADAP MUTU KIMIA DAN KOMPOSISI ASAM LEMAK MINYAK BUAH MERAH (Pandanus conoideus) Zita Letviany Sarungallo, Purwiyatno Hariyadi, Nuri Andarwulan Eko Hari Purnomo TIP
Jurnal Teknologi Industri Pertanian Vol. 24 No. 3 (2014): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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

ABSTRAK Minyak buah merah (Pandanus conoideus) secara tradisional telah dikenal dan digunakan oleh masyarakat Papua. Teknik ekstraksi yang digunakan secara luas oleh masyarakat adalah ekstraksi basah dengan proses pemasakan buah merah sehingga menyebabkan kerusakan minyak. Penelitian ini bertujuan untuk mempelajari pengaruh metode ekstraksi terhadap kualitas kimia dan komposisi asam lemak dari minyak buah merah yang dihasilkan. Metode ekstraksi yang dipelajari adalah (i) metode ekstraksi basah (dengan penambahan air) dan (ii) metode ekstraksi kering (tanpa penambahan air); serta metode Folch digunakan sebagai metode pembanding. Hasil penelitian menunjukkan bahwa kualitas kimia minyak buah merah yang dihasilkan dengan metode ekstraksi kering secara nyata (P<0,05) lebih baik dibandingkan dengan minyak yang dihasilkan dengan metode ekstraksi basah, terutama karena kadar asam lemak bebas (ALB) yang lebih rendah, serta kadar total karotenoid dan tokoferol yang lebih tinggi, tapi memiliki kualitas yang sama berkaitan dengan kadar air dan nilai peroksida. Tahapan dalam metode ekstraksi minyak buah merah baik dengan cara kering maupun basah dalam kajian ini tidak mempengaruhi sifat kimia minyak yang dinyatakan oleh komposisi asam lemak dan bilangan iod yang tidak berbeda nyata (P<0,05) dengan metode Folch. Faktor kritis untuk proses ekstraksi minyak buah merah terletak pada tahap pemanasan, dimana parameter yang perlu dikendalikan adalah keberadaan air, suhu dan lama proses. Kata kunci: buah merah (Pandanus conoideus), ektraksi, sifat kimia minyak, karotenoid dan tokoferol

MUTU MIKROBIOLOGIS DRUPA BUAH MERAH (Pandanus conoideus Lamk.) PADA BERBAGAI JENIS KEMASAN SELAMA PENYIMPANAN Mathelda Kurniaty Roreng; Zita Letviany Sarungallo; Murtiningrum Murtiningrum; Budi Santoso; Rossa MM Latumahina
AGROINTEK Vol 10, No 2 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i2.2471

Microbiological quality is one crucial factor relating to food products quality. This quality can be measured based on the growth level of bacteria and fungi during storage of food product. The objective of this study is to determine the effect of plastic packaging types and different storage conditions on total bacteria and total fungi in fresh red fruit. The experiment was conducted using three treatments of plastic packaging, that is high-density polyethylene (HDPE), low density polyethylene (LDPE) and polypropylene (PP). Additionally, three storage conditions were applied, that is room temperature (27 °C), cold temperature (10 °C) and freezing temperatures (-18° C). The results showed that during storage, freezing conditions inhibited the growth of bacteria and fungi. Meanwhile, the type of plastic packaging did not inhibit the growth of bacteria and fungi.

Sifat Organoleptik, Sifat Fisik, serta Kadar Β-Karoten dan Α-Tokoferol Emulsi Buah Merah (Pandanus conoideus) Zita Letviany Sarungallo; Murtiningrum Murtiningrum; Harry Triely Uhi; Mathelda Kurniaty Roreng; Aprida Pongsibidang
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this study was to determine the organoleptic and physical properties, and the level of β-carotene and α-tocopherol of red fruit (Pandanus conoideus) emulsion. The emulsion was made by mixing red fruit oil and water in ratio of 7:3, with addition of some emulsifiers as treatments, namely 0.20% of CMC (carboxyl methyl cellulose) (F0), 0.5% of Tween 80 and 0.2% of CMC (F1), and 0.5% of Tween 20 and 0.2% of CMC (F2). Based on the organoleptic evaluation, the most preferred formulation of red fruit emulsion was F1, which have complementary ingredients, namely 0.50% of Tween 80, 0.20% of CMC, 0.06% of sodium benzoate, 0.02% of ethylene diamine tetra acetic acid (EDTA), 1.5% of orange citrus essence, and 15% of sugar. The acceptance scores of the formulation for color, taste, aroma, and texture were 4.5 (like-extremely like), 3.8 (neutral-like), 3.8 (neutral-like), and 4.1 (like), respectively, and the level of viscosity was thick with organoleptic score of 6.1 (thick). Physically, red fruit emulsion has red orange in color, citrus in aroma, sweet in taste, viscous in texture, viscosity 20.5 dPa.s, pH 6.4, and stability 100% in strorage for 30 days at room temperature. The content of β-carotene and α-tocopherol were 14 mg/kg and 229.4 mg/kg respectively.ABSTRAKPenelitian ini bertujuan untuk mengevaluasi sifat organoleptik dan sifat fisik, serta kandungan β-karoten dan α-tokoferol dari emulsi buah merah (Pandanus conoideus). Emulsi buah merah dibuat dengan menggunakan rasio minyak dan air 7:3 dengan perlakuan jenis pengemulsi yaitu F0 (CMC (carboxyl methyl cellulose) 0,20%), F1 (Tween 80 0,5% dan CMC 0,2%), dan F2 (Tween 20 0,5% dan CMC 0,2%). Berdasarkan hasil pengujian organoleptik, formulasi emulsi buah merah yang paling disukai panelis adalah F1 dengan komposisi tween 80 0,50%, CMC 0,20%, sodium benzoat 0,06%, ethylene diamine tetra acetic acid (EDTA) 0,02%, esens orange citrus 1,5%, dan gula 15%, dengan tingkat kesukaan terhadap warna dengan nilai 4,5 (suka sampai sangat suka), rasa 3,8 (netral sampai suka), aroma 3,8 (netral sampai suka), tekstur 4,1 (suka), dan daya alir 6,1 (kental). Emulsi minyak buah merah secara fisik berwarna merah oranye, beraroma orange citrus, berasa manis, bertekstur kental, viskositas 20,5 dPa.s, pH 6,4 dan kestabilan 100% pada penyimpanan 30 hari suhu kamar. Kandungan β-karoten dan α-tokoferol masing-masing sebesar 14 mg/kg dan 229,4 mg/kg.

Kinetika Perubahan Mutu Minyak Buah Merah (Pandanus conoideus) Selama Penyimpanan Zita Letviany Sarungallo; Budi Santoso; Eduard Fransisco Tethool; Risma Uli Situngkir; Jandri Tupamahu
agriTECH Vol 38, No 1 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Red fruit (Pandanus conoideus) oil contains high unsaturated fatty acids that are readily oxidized during storage, consequently, this affects its quality. Kinetic model can be used to describe the rate of change in quality attributes as a function of time at a certain temperature. This study was aimed to gain kinetic model of quality deterioration of the red fruit oil during storage. Red fruit oil was packaged in dark bottles at a temperature of 60 °C, 75 °C and 90 °C to test their quality stabilities. The water content, free fatty acid (FFA), peroxide value and total carotenoids were observed for ±15 days. The results showed that the quality of the red fruit oil decreases along with the increase of temperature and storage time. The increased levels of free fatty acids and peroxide value of red fruit oil follows the zero order, with Ea value of 43318 J/mol °K and 29437 J/mol °K, respectively. Red fruit oil peroxide value with the lowest Ea showed the most sensitive to oxidative damage during storage. Shelf life estimation of red fruit oil based on the increasing of FFA and peroxide value are following equation of A=Ao-(t.exp[5,6-4.536(1 /T)]) and A=Ao-(t.exp[4,7-3.541(1/T)), respectively. Whereas decrease of carotenoids content follows first order with Ea value was 78,113 J/mol °K. The shelf life estimation for carotenoids content using equation ln A=ln Ao-(t[20,8-9.395(1/T)) ; where A: content of the end; Ao: initial levels; t: storage time (hours); and T: storage temperature (°K). ABSTRAKMinyak buah merah (Pandanus conoideus) mengandung asam lemak tidak jenuh tinggi sehingga mudah teroksidasi dan mempengaruhi mutunya selama penyimpanan. Penelitian ini bertujuan untuk menentukan stabilitas oksidasi minyak buah merah dan mendapatkan model kinetika kerusakan oksidatif mutu minyak buah merah selama penyimpanan pada suhu kritis. Minyak buah merah yang akan diuji stabilitas mutunya dikemas dalam botol gelap pada suhu 60 °C, 75 °C, dan 90 °C, kemudian dilakukan pengamatan terhadap kadar air, kadar asam lemak bebas (ALB), bilangan peroksida dan total karotenoid selama ±15 hari. Hasil penelitian menunjukkan bahwa mutu minyak buah merah menurun dengan meningkatnya suhu dan lama penyimpanan. Peningkatan kadar ALB dan bilangan peroksida minyak buah merah mengikuti orde nol, dengan nilai Ea berturut-turut 37.709 J/mol °K dan 29.437 J/mol °K; sedangkan penurunan kadar karotenoid mengikuti orde 1 dengan nilai Ea 78.113 J/mol °K. Bilangan peroksida minyak buah merah paling sensitif terhadap kerusakan oksidatif selama penyimpanan karena memiliki nilai Ea terendah. Pendugaan umur simpan minyak buah merah berdasarkan kenaikan nilai ALB dan peroksida mengikuti persamaan A=Ao-(t.eksp[5,6-4.536(1 /T)]) dan A=Ao-(t.eksp[4,7-3.541(1/T)). Sementara umur simpan berdasarkan penurunan kadar karotenoid mengikuti persamaan ln A=ln Ao-(t[20,8-9.395(1/T)) dimana A= kadar akhir; Ao= kadar awal; t= lama penyimpanan (jam); dan T= suhu penyimpanan (°K).

Sifat Fisik dan Organoleptik Puree Buah Merah (Pandanus conoideus Lamk) Dela Vikantika Ponglabba; Zita Letviany Sarungallo; Budi Santoso
Warta Industri Hasil Pertanian Vol 37, No 1 (2020)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v37i1.5216

Bubur daging buah merah (Pandanus conoideus Lamk) diperoleh tanpa didahului proses ekstraksi minyak dan ditambahkan pengemulsi, penstabil dan bahan lainnya seperti garam, gula dan asam sitrat. Bubur daging buah merah merupakan bahan baku yang dapat digunakan untuk pembuatan selai, dodol dan kue. Penelitian ini bertujuan untuk menentukan sifat fisik dan organoleptik beberapa formula bubur daging buah merah. Bubur daging buah merah dibuat dengan perlakuan jenis pengemulsi dan penstabil yaitu F0 (kontrol), F1 (Tween 80 2% dan CMC 1%), F2 (gelatin 2%), dan F3 (Tween 80 0,5% dan gelatin 1%). Sifat fisik dari keempat formulasi bubur daging buah merah adalah berwarna merah hingga merah oranye, beraroma khas buah merah, pH 6,64, viskositas 108-150 dPa.s, total padatan terlarut 8,4 - 8,5 oBrix, dengan kestabilan emulsi 2 sampai 7 hari. Berdasarkan hasil pengujian organoleptik, formula bubur daging buah merah yang paling disukai panelis adalah F3 dengan komposisi daging buah merah 95,1%, Tween 80 0,5%, gelatin 1%, garam 0,3%, gula 3% dan asam sitrat 0,1%, dengan tingkat penerimaan warna dengan skor 5,8 (agak suka sampai suka), aroma 4,9 (netral sampai agak suka), rasa 5,0 (agak suka), dan tampilan produk secara keseluruhan 5,0 (agak suka).

Co-Authors - Murtiningrum Abidin Pratama Mayalibit Aprida Pongsibidang Bertha Ollin Paga Bertha Ollin Paga' Budi Santoso Budi Santoso Budi Santoso Budi Santoso Budi Santoso Budi Santoso Budi Santoso Budi Santoso Budi Santoso Dela Vikantika Ponglabba Dela Vikantika Ponglabba Devila Maker Diana N. Irbayanti Diana Nurini Irbayanti Diana Nurini Irbayanti Diana Nurini Irbayanti Dwi Budi Santoso Eduard F. Tethool Eduard Fransisco Tethool Eduard Fransisco Tethool Eduard Frasisco Tethool Eko Hari Purnomo Endah Ayudwi Asokawaty Harry Triely Uhi Hendri Indah Pratiwi Irbayanti, Diana N. Irbayanti, Diana Nurini Irman . Jandri Tupamahu Latumahina, Rossa Martha Marlen Maker, Devila Mathelda K. Roreng Mathelda K. Roreng Mathelda Kurniaty Roreng Meike M. Lisangan Meike M. Lisangan Meike M. Lisangan Meike Meilan Lisangan Monica Jupiter Arung Padang Nelci Welmina Menanti Nelci Welmina Menanti Nurhaidah Iriany Sinaga, Nurhaidah Iriany Nurhaidah Iriyani Sinaga Nurhaidah Iriyani Sinaga Nuri Andarwulan O’mega Hutabalian P. Istalaksana Purwiyatno Hariyadi Ria Maria Come Risma U. Situngkir Risma Uli Situngkir Risma Uli Situngkir Risma Uli Situngkir Rosalia S. Sarungallo Rossa Marlen Martha Latumahina Rossa Marlen Martha Latumahina Rossa Martha Marlen Latumahina Rossa Martha Marlen Latumahina Rossa MM Latumahina Sampe, Theresia Tina Santoso, Budi Slamet Budijanto Soewarno T. Soekarto Sritina N. Paiki Sritina N.P. Paiki Sritina Noverita Paulina Paiki Susanti, Cicilia Maria Erna Syamsudin Syamsudin Theresia Tina Sampe Venny Murni Venny Murni Vera Sabariah Wilson Palelingan Aman Wiwiyen Manurung Yovenie I.M. Unenor Yuanike Kabera, Yuanike Yunita Fransisca

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