Ahmad Sapta Zuidar
Jurusan Teknologi Hasil Pertanian, Unila Jl Sumantri Brojonegoro No. 1 Bandar Lampung 35145

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PEMANFAATAN MINYAK SAWIT MERAH DALAM PEMBUATANBISKUIT KACANG KAYA BETA KAROTEN [Utilization of Red Palm Oil To Produce BetaCarotene-Rich Nuts Biscuit] Robiyansyah, Robiyansyah; Zuidar, Ahmad Sapta; Hidayati, Sri
Jurnal Teknologi & Industri Hasil Pertanian Vol 22, No 1 (2017): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (118.088 KB) | DOI: 10.23960/jtihp.v22i1.11-20

Abstract

The purpose of this research was to get formulation of red palm oil and cooking oil to produce nuts biscuits with the best organoleptic properties. The formula consisted of red palm oil and cooking oil mixture with 6 comparisons: (0:100), (20:80), (40:60), (60:40), (80:20) and (100:0). These formula were then used as basis to produce nuts biscuits. Observation was done on the organoleptic properties (aroma, texture, taste and color for all biscuits) for all samples, while  proximates test (water, fat,protein,ash content) and betacarotene content were done only for the best formulation. The data were descriptively analyzed and presented in tables and graphs. The best organoleptic properties of these betacarotene rich nuts biscuits was formulation of 20:80. This biscuits had water content 1,42%, ash content 1,21%, fat content 32,60%, protein content 12,59%, and the total of beta carotene 347,15 ppm, with the less normal for aroma (4,55), less crunchy for the texture (4,40), distinctive flavor beans for the taste (4,28), and yellowish for the color (4,50).Keywords: β-carotene, nuts biscuits,red palm oil.
PENGARUH PREPARASI DAN BLANCHING TERHADAP MUTU REBUNG IKAN TERFERMENTASI (LEMEA) [The Effect of Preparation and Blanching to Quality of Fermented Bamboo Shoots and Fish (Lemea)] Zuidar, Ahmad Sapta; Rizal, Samsul; Hadi, Jessica Puteri Octavia
Jurnal Teknologi & Industri Hasil Pertanian Vol 24, No 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1598.136 KB) | DOI: 10.23960/jtihp.v24i1.%p

Abstract

Quality is one of the important factors in producing lemea - a fermented bamboo shoots and fish. Objectives of this research were to find out effects of preparation and their interaction to produce the best quality of lamea. This research used randomized complete block design with two factors and three replications. The first factor was preparations (P) consisting of four levels, namely preparation by smoothing and stirring (P1), preparation by cutting and stirring (P2), preparation by smoothing and coating (P3), and preparation by cutting and coating (P4). The second factor was blanching (B) consisting of two levels, namely without blanching (B0) and blanching (B1). In order to determine its quality, lemea was observed for its content of lactic acid bacteria, total volatile nitrogen, moisture content, and protein content as well as its sensory characteristics (color, aroma, texture, and overall acceptability scores). Collected data were analysed for its variances and the results showed that preparation and blanching treatments significantly affected lemea’s total volatile nitrogen and sensory characteristics.  The best lemea quality was obtained from combination treatment of blanching with chopped and stirred preparation (B1P2). The lemea had lactic acid bacteria of 10.1160 log cfu/g, total volatile nitrogen of 43.14 mg/100g, moisture content of 87.99% (b/v), color score of 4.34 (yellowish white), aroma score of 3.78 (rot), texture score of 4.53 (soft) and overall acceptance score of 3.90 (likes).