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All Journal Literatus Agrikan: Jurnal Agribisnis Perikanan Ekspresi: Publikasi Kegiatan Pengabdian Indonesia
Ikrima M. Mustafa
Universitas Khairun
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences

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Journal : Agrikan: Jurnal Agribisnis Perikanan

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Physicochemical Characteristics of Canned Sayur Lilin (Saccharum edule) as a Traditional Food of North Maluku Hamidin Rasulu; Angela Wulansari; Yusnaini B. Talebe; Juharni Juharni; Ikrima M. Mustafa
JURNAL AGRIKAN (Agribisnis Perikanan) Vol 15 No 2 (2022): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v15i2.1285

Abstract

The purpose of the study is the development of traditional food in North Maluku by studying the physicochemical characteristics of ready-to-eat canned candle vegetables and optimizing processed products that are canned by meeting quality standards, especially nutritional information. The implementation method is the optimization and characterization of canned wax vegetables with 2 different varieties, namely orange sayur lilin (SLO). As a result that optimization on 2 varieties of canned sayur lilin did not have significant differences with physical properties in the color of each L* (65.90-66.03), a+ (45.23-48.43), and b+ (38.25-39.05). Chemical properties include total energy 53.06-54.12 kcal/100g, total fat 2.98-3.01%, protein 1.70-1.75%, carbohydrates 4.86-4.99%, water content 88.96-88.99% and ash content 1.50-1.62%. In conclusion that the traditional food canning of wax vegetables with two different varieties provides product quality information the product affected by the properties of the material that is easily mushy due to the presence of heat and also stirring makes the product easily destroyed, but does not damage the chemical components of the final product.
Co-Authors angela wulansari Buamonabot, Irfandi Hamidin Rasulu Juharni Juharni Nurlaila Nurlaila Nurul Husna R Ismail Yusnaini B. Talebe