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All Journal SEAS (Sustainable Environment Agricultural Science)
I Nyoman Rudianta
Food Science and Technology Department, Faculty of Agriculture Warmadewa University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science

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"Base Genep" Instant Spices Quality For Sale In East Denpasar Sofia nggoweng; Ni Made Ayu Suardani singapurwa; I Nyoman Rudianta
SEAS (Sustainable Environment Agricultural Science) Vol. 4 No. 2 (2020)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (315.657 KB) | DOI: 10.22225/seas.4.2.2623.142-150

Abstract

Instant spices is a mixture of several spices that are young to be found in the market at an affordable price, and are usually used immediately as a cooking spice for certain foods. This study aims to determine the quality of the "Base Genep" instant spices sold in the East Denpasar Market. This research is a descriptive study using survey and experimental methods in the laboratory. The number of samples to be studied was 44 samples from 81 populations. The variables in the study were moisture content, pH, Escherichia coli, Total Plate Count (TPC) and mold. The results showed that from 44 samples of "Basa Genep" instant seasoning water content test results obtained were 21.62% - 23.707%, while the pH value of 44 samples of "Basa Genep" instant spice was obtained between 2.2-2.5 so that it meets the requirements.
Addition of Moringa Leaf Extract and Natural Sweeteners of Palm Sugar to The Characteristics of Moringa Pudding Ni Luh Putu Dian Windari; Luh Suriati; I Nyoman Rudianta
SEAS (Sustainable Environment Agricultural Science) Vol. 5 No. 1 (2021)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (311.832 KB) | DOI: 10.22225/seas.5.1.3273.37-49

Abstract

Pudding is a type of dessert. It tastes sweet and has a soft texture. Efforts are made on making pudding that can be functional by adding Moringa leaf extract and palm sugar. The purpose of this study was to determine the characteristics of water content, reduced sugar content, pH, texture and antioxidant activity as well as subjective assessments including aroma, color, texture and overall acceptance of Moringa pudding added with natural sweeteners of palm sugar. The research was conducted in September 2019-February 2020 at the Food Analysis Laboratory of the Faculty of Agriculture, Warmadewa University and Udayana University. Using a factorial experiment with a Completely Randomized Design (CRD) consisting of 2 factors: Factor I, Moringa leaf extract concentration (2.5%, 5.0%, 7.5% and 10.0%). Factor II, the addition of palm sugar (5.0%, 7.5% and 10.0%). The objective analysis of pudding produced from the treatment of Moringa leaf extract 10.0% palm sugar 10.0% while the subjective assessment of pudding produced from the treatment of Moringa leaf extract 5.0% palm sugar 10.0% (like-very like) with the characteristics of pudding Moringa is the water content of the addition of Moringa leaf extract 74,138% Palm sugar 63,172%, Reducing sugar content adding Moringa leaf extract 15,239% Palm sugar 15,515%, pH adding Moringa leaf extract 6,733 Palm sugar does not affect, the texture of adding Moringa leaf extract and Palm sugar 5,612 N Antioxidant activity of addition of Moringa leaf extract 22,275 mg / L GAEAC palm sugar 21,676 mg / L GAEAC.
Co-Authors Luh Suriati Ni Luh Putu Dian Windari Ni Made Ayu Suardani Singapurwa Sofia nggoweng