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All Journal Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Yoakhim Oessoe
Sam Ratulangi University
Agriculture, Biological Sciences & Forestry Computer Science & IT

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Karakteristik Fisikokimia dan Organoleptik Biskuit dengan Pencampuran Tepung Ubi Jalar Ungu (Ipomoea Batatas) dan Tepung Ampas Kelapa Husnul Khatimah Muchtar; Teltje Koapaha; Yoakhim Oessoe
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 2 (2022): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v13i2.50350

Abstract

The purpose of this study was to determine the physicochemical and sensory characteristics of biscuits mixed with purple sweet potato flour and coconut pulp flour. The research method used was a completely randomized design (RAL) consisting of 5 treatments by mixing wheat flour, purple sweet potato flour and coconut dregs flour, namely A: (100%: 0%: 0%), B: (30%: 30%: 40), C: (30%: 40%:30%), D: (30%:50%:20%) and E: (30%: 60%:10%). The results showed that the physicochemical characteristics of biscuits were water content ranging from 2.37% - 5.75%, ash content 2.15% - 3.29%, fat content 25.03% - 31.05%, protein content 5.76% - 7.20%, carbohydrate content 54.51% - 60.33%, fiber crude 1.54%- 4.36% , calories 493.55-525.47 Kcal and hardness 579.78- 893.80 g.sec. The most preferred biscuit sensory test was treatment D by mixing 30% wheat flour: 50% purple sweet potato flour :20% coconut dregs flour with a taste value of 4.73 (slightly like), color 5.77 (like), aroma 5.67 (like) and textures 5.7 (like). Keywords: biscuit, purple sweet potato flour, coconut pulp flour.
Pengaruh Suhu dan Lama Pengeringan terhadap Karakteristik Kimia dan Sensoris Permen Jelly Pepaya (Carica Papaya L.) Novita Pandesolang; Lana E. Lalujan; Yoakhim Oessoe
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 2 (2022): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v13i2.50351

Abstract

The purpose of this study was to analyze the effect of temperature and drying time on the characteristics of the chemical componens of papaya jelly candy and evaluate the level of preference for papaya jelly candy that is dried at different temperatures and drying times. This study used a completely randomized design (CRD) method which consisted of four treatments and three repetitions with different temperatures and drying times, namely : treatment drying using room temperature for 48 hours; drying at 40°C for 36 hour; drying at 50°C for 24 hours; and drying at 60°C for 8 hours o’clock. The resut of this study indicate that differences in temperature and drying time produce papaya jelly candy with chemical characteristics, namely water content (10.49% - 23.73%), sucrose (13.78% - 16.25), and pH (6.17% – 5,35%). The papaya jelly candy with the most preffered color, aroma, taste, and texture by the panelists was dried at room temperature for 48 hours. Keywords: jelly candy; papaya; drying; sucrose.
Co-Authors Husnul Khatimah Muchtar Lana E. Lalujan Novita Pandesolang Teltje Koapaha