Prima Yaumil Fajri
Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor

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PENGARUH PENAMBAHAN HIDROKOLOID TERHADAP SIFAT FISIK DAN SENSORI ES KRIM SANTAN KELAPA Utama, Rozi Satria; Fajri, Prima Yaumil; Agustina, Agustina; rahayu, cucu
Jurnal Sains dan Teknologi Pangan Vol 6, No 2 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v6i2.17187

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan hidrokoloid terhadap sifat fisik (waktu leleh dan overrun) dan sensori (rasa, tekstur, aroma, dan penerimaan keseluruhan) es krim santan kelapa. Rancangan penelitian ini menggunakan rancangan acak lengkap (RAL) faktor tunggal yang terdiri dari 4 perlakuan yaitu penambahan hidrokoloid 0%, penambahan guar gum, karagenan, dan CMC dengan konsentrasi masing – masing 0,3%. Hasil penelitian menunjukkan bahwa penambahan hidrokoloid berpengaruh signifikan terhadap waktu leleh es krim santan kelapa. Waktu leleh es krim penambahan hidrokoloid 0%, penambahan guar gum, karagenan, dan CMC berturut-turut adalah 44,67 menit, 49 menit, 56,67 menit, dan 51,33 menit. Penambahan hidrkoloid tidak berpengaruh signifikan terhadap overrun es krim santan kelapa. Pada uji kesukaan, penambahan CMC dan karagenan berpengaruh signifikan terhadap nilai kesukaan untuk tekstur dan penerimaan keseluruhan, namun tidak berpengaruh terhadap rasa dan aroma, sedangkan penambahan guar gum tidak berpengaruh terhadap rasa, aroma, tekstur dan penerimaan keseluruhan. Es krim santan kelapa dengan penambahan CMC mempunyai nilai tertinggi untuk parameter tekstur dan penerimaan keseluruhan.
Analysis of Safety Street Food In Public Primary Schools in Padang City Fajri, Prima Yaumil; Refdi, Cesar Welya; Fiana, Risa Meutia
Jurnal Sains dan Teknologi Pangan Vol 6, No 2 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v6i2.17197

Abstract

Food safety is the main issue in street food for student in primary school. Street food that unhealthy can be caused by unhygienic food processing or storage. Microbial contamination, chemical contamination from the air or application of food additives at risk become critical point food safety in street food for student in primary school. The aim of this research was to know street food that often consumed by students some public primary schools in Padang City and its safety. This research is an observational study with purposive sampling technique. The result of this research showed that there is chemical contamination from lead, may caused of the location of food stall and how it is processed. Street food of school children observed from selected public primary schools in Padang City was suspected of containing borax and formalin proved negative.Keywords : borax, chemical contamination, formalin, lead, street food 
FORMULASI NASI INDIGENOUS (BERAS CISOKAN) DENGAN MAKANAN KHAS SUMATERA BARAT SEBAGAI PRODUK PANGAN DARURAT Refdi, Cesar Welya; Rasdiana, Felga Zulfia; Fajri, Prima Yaumil
Jurnal Sains dan Teknologi Pangan Vol 6, No 4 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v6i4.18855

Abstract

The critical part of disaster mitigation is getting the food needs of disaster victims, namely emergency food. Emergency Food Products (EFP) are processed food products specifically designed to meet humans' daily energy needs (2100 kcal) and are consumed in abnormal situations. West Sumatra has a variety of traditional cuisine that is liked by various people especially in Indonesian peoples. This study aimed to determine the formulation of indigenous rice (Cisokan Rice) and traditional West Sumatra dishes as emergency food based on nutritional composition to meet IOM emergency food standards. This research obtained three formulations of Emergency Food products using traditional foods from West Sumatra. These formulations, namely Rice with Rendang, Rice with Chicken Kalio, and Rice with Fish Asam padeh. Each formulation consists of 250 grams per serving. Each product formulation also meets the requirements for emergency food consumption, namely 2100 kcal per day, which can be fulfilled with 3-4 portions of consumption a day.