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Pro Food
Published by Universitas Mataram
ISSN : 24431095     EISSN : 24433446     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Pro Food adalah jurnal yang mempublikasikan hasil-hasil penelitian ilmiah di bidang ilmu dan teknologi pangan serta aplikasinya dalam industri pangan. Jurnal Pro Food terbit dua kali dalam setahun, yaitu bulan Mei dan November. The aims of this journal is to provide a venue for academicians, researchers and practitioners for publishing the original research articles.
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Search results for , issue "Vol. 6 No. 2 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)" : 13 Documents clear
PENGARUH KONSENTRASI MESOKARP SEMANGKA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN MIKROBIOLOGI WATER KEFIR SEMANGKA KUNING (Citrullus lanatus (Thunb.)): Effect of Watermelon Mesocarp Concentration on Physicochemical and Microbiology Characteristic of Yellow Watermelon (Citrullus lanatus (Thunb.)) Water Kefir Rhema Nafiri Syalom; Sri Mulyani; Anang M Legowo
Pro Food Vol. 6 No. 2 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v6i2.154

Abstract

ABSTRACT Yellow watermelon (Citrullus lanatus (Thunb.)) is a kind of horticulture commodity that contains high water content. There are three parts of yellow watermelon, namely the outer part (exocarp), the middle part with white color (mesocarp), and the fruit flesh (endocarp) that the mesocarp often becomes waste of the consumption of yellow watermelon. One of the development innovations for yellow watermelon is to process it into fermented beverage such as water kefir using the mesocarp so that there is no waste material. This research aims to know the effect of mesocarp concentration on yellow watermelon water kefir physicochemical and microbiology characteristics. The method of research was using Completely Randomized Design with one factor (mesocarp concentration). Treatment variation which is utilized the 0% (v/v), 5% (v/v), 10% (v/v), 15% (v/v), and 20% (v/v) of mesocarp concentration. The research results show that the higher mesocarp concentration can increase the total of lactic acid and lactic acid bacteria, decrease the alcohol content and total of yeast, contribute to give antioxidants on water kefir, and mesocarp concentration does not have a real impact on viscosity. Keywords: Mesocarp, Yellow Watermelon, Water Kefir ABSTRAK Semangka kuning (Citrullus lanatus (Thunb.)) merupakan salah satu komoditas hortikultura dengan kandungan air yang sangat tinggi. Pada semangka kuning terdapat tiga bagian yaitu bagian terluar (eksokarp), bagian tengah berwarna putih (mesokarp), dan daging buah (endokarp) yang mana dalam mengonsumsi semangka, mesokarp seringkali menjadi limbah. Inovasi pengolahan semangka kuning salah satunya dapat dijadikan minuman fermentasi water kefir dengan memanfaatkan mesokarp agar tidak menjadi bahan yang terbuang. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi mesokarp terhadap karakteristik fisikokimia dan mikrobiologi water kefir semangka kuning. Metode penelitian menggunakan Rancangan Acak Lengkap dengan faktor tunggal (konsentrasi mesokarp). Variasi perlakuan yang digunakan adalah konsentrasi mesokarp 0% (v/v), 5% (v/v), 10% (v/v), 15% (v/v), dan 20% (v/v). Hasil penelitian menunjukan semakin tinggi konsentrasi mesokarp mampu meningkatkan total asam laktat dan total bakteri asam laktat, mampu menurunkan kadar alkohol dan total khamir, memberikan antioksidan pada water kefir, dan konsentrasi mesokarp tidak mempengaruhi viskositas. Kata kunci: Mesokarp, Semangka Kuning, Water Kefir
TEKNOLOGI PRODUKSI NATA DE COCO BERBAHAN BAKU ORGANIK: Production Technology of Organic Nata De Coco Lucia Cecilia Mandey; Dantje Tarore; Jenny E.A. Kandou; Natasia M. Dumais
Pro Food Vol. 6 No. 2 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v6i2.139

Abstract

ABSTRACT Production research technology of nata de coco organic aims to find an alternative nitrogen source model to replace Urea Fertilizer (ZA) to produce quality nata de coco products and to implement this model in the community (UKM NATA de COCO). The benefit of this research is to produce quality nata de coco products and contain a source of fiber (dietary fiber). The quantitative Research Methods (laboratory experiments), with Phase I research carried out trough laboratory test with Treatment A = 10 liters of coconut water + 50 ml of bean sprouts extract; Treatment B = 10 liters of coconut water + 50 ml mung bean extract; Treatment C = basic ingredients of coconut water 10 liters + coconut milk 50 ml and Treatment D = basic ingredients of coconut water 10 liters + ZA Food Grade 20 grams + the palm tree sap and treatment E = basic ingredients of coconut water + ZA Non FOod Grade (control). The quality parameters of nata de coco studied were water content, rendemen, crude fiber content, thickness, color and weight of the pellicle. Next Phase II Research: Implementation of Alternative Nitrogen Substituted Urea Fertilizer (ZA) source models in Natural Cellulose Small Business (nata de Coco) in Airmadidi District, North Minahasa Regency. The results of the research: (1). Nitrogen sources are obtained from natural / organic ingredients such as: bean sprouts extract, green bean extract, coconut milk, as an alternative to Urea (ZA) fertilizer which can be used by bacteria Acetobacter xylinum to form natural cellulose pellicles, and a source of Acetobacter xylinum from the sap of the Enau tree. (2). A quality nata de coco product is obtained by providing a model for the use of “Food Grade” N sources in small businesses that produce nata de coco in Airmadidi District, North Minahasa Regency. Keywords: dietary fiber, nata de coco, organic ABSTRAK Penelitian Teknologi Produksi Nata De Coco Berbahan Baku Organik bertujuan untuk mendapatkan model sumber nitrogen alternatif pengganti Pupuk Urea (ZA) guna menghasilkan produk nata de coco yang berkualitas serta dapat mengimplementasikan model ini kepada masyarakat (UKM Nata de Coco). Manfaat penelitian ini guna menghasilkan produk nata de coco yang berkualitas dan mengandung sumber serat (dietary fiber). Metode Penelitian secara kuantitatif (eksperimen laboratorium), dengan Penelitian Tahap I dilakukan melalui uji laboratorium dengan Perlakuan A = bahan dasar air kelapa 10 liter + ekstrak tauge 50 ml; Perlakuan B = bahan dasar air kelapa 10 liter + ekstrak kacang hijau 50 ml; Perlakuan C = bahan dasar air kelapa 10 liter + santan kelapa 50 ml dan Perlakuan D = bahan dasar air kelapa 10 liter + ZA Food Grade 20 Gram + Nira Pohon Enau dan Perlakuan E = bahan dasar air kelapa + ZA Non Food Grade (Kontrol).Parameter kualitas nata de coco yang diteliti yaitu: kadar air, rendeman, kadar serat kasar, ketebalan, warna dan berat pelikel. Selanjutnya Penelitian Tahap II: Implementasi model sumber nitrogen alternatif pengganti Pupuk Urea (ZA) pada Usaha Kecil nata de coco di Kecamatan Airmadidi Kabupaten Minahasa Utara. Hasil penelitian yang dihasilkan: (1). Diperoleh Sumber Nitrogen dari bahan alami/organik seperti : ekstrak tauge, ekstrak kacang hijau, santan kelapa, sebagai alternatif pengganti Pupuk Urea (ZA) yang dapat digunakan oleh bakteri Acetobacter xylinum dalam menmbentuk pelikel selulosa alami, dan sumber Acetobacter xylinum dari nira pohon Enau. (2). Diperoleh produk nata de coco yang berkualitas dengan memberikan model penggunaan sumber N “Food Grade” pada Usaha Kecil yang memproduksi nata de coco di Kecamatan Airmadidi Kabupaten Minahasa Utara. Kata kunci: dietary fiber, nata de coco, organik
EVALUASI MUTU KOPI ROBUSTA DI KECAMATAN KARE KABUPATEN MADIUN JAWA TIMUR Choiroel Anam; Eny Muzayana; Rohmat Priya Atmaja; Didik Purnomo
Pro Food Vol. 6 No. 2 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v6i2.147

Abstract

ABSTRACT Coffee is a leading commodity in Madiun Regency, East Java, the area of coffee plantations in 2018 is 1,432 Ha with an average productivity of 769.63 kg / ha /year. This study aims to provide information on the physical, chemical, and microbiological quality characteristics of rice coffee, roasted coffee beans and evaluate the primary processing procedures for Mugi Lestari Farmer Group's coffee in Kare Village, Kare District, Madiun Regency. Evaluation of the quality of coffee rice is based on general and specific quality equirements according to SNI 01-2907: 2008. Organoleptic and chemical analysis of rice coffee and roasted coffee beans was carried out to see the state (smell, taste), moisture content, ash content, ash alkalinity, caffeine content, sugar content (reducing), insoluble solids, metal contaminants (Pb and Cu). Assessment of the physical quality of coffee beans shows that the robusta rice coffee produced at Poktan Mugi Lestari has quality according to SNI 01-2907-2008, especially for the parameters of the presence of insects, moisture content, impurities, and no found odor/mold. Physical quality of roasted coffee beans from Poktan Mugi Lestari when compared to SNI standards has a normal condition, both in terms of smell, taste, and appearance. Chemical parameters of roasted coffee bean samples are also in accordance with the general requirements for roasted coffee (SNI 01-2983-1992). The number of bacteria and molds is less than the maximum limit set. Assessment of physical, chemical, and microbiological quality of packaged coffee powder has a value in accordance with the SNI quality requirements, both for caffeine content, the amount of mold, and bacteria (ALT value), and water content. The primary coffee processing process at Poktan Mugi Lestari has been able to produce rice coffee in accordance with SNI requirements. Keywords: coffee, robusta, quality, kare madiun ABSTRAK Kopi merupakan komoditas unggulan di Kabupaten madiun Jawa Timur, Luas areal perkebunan kopi tahun 2018 di Kabupaten Madiun 1.432 Ha dengan produktivitas rata rata 769,63 kg/ha/tahun. Penelitian ini bertujuan memberikan informasi karakteristik mutu fisik, kimiawi, dan mikrobiologis dari kopi beras, kopi biji sangrai dan mengevaluasi prosedur pengolahan primer kopi Kelompok Tani Mugi Lestari di desa Kare, Kecamatan Kare, Kab Madiun, agar dihasilkan produk dengan mutu yang baik. Evaluasi mutu kopi beras didasarkan pada syarat mutu umum dan khusus sesuai SNI 01-2907:2008. Analisa organoleptik dan kimiawi kopi beras dan kopi biji sangrai dilakukan untuk melihat keadaan (bau, rasa), kadar air, kadar abu, kealkalian abu, kadar kafein, kadar gula (pereduksi), padatan tak larut dalam air, cemaran logam (Pb dan Cu). Penilaian mutu fisik biji kopi diketahui bahwa kopi beras robusta yang dihasilkan di Poktan Mugi Lestari memiliki mutu sesuai dengan SNI 01-2907-2008, khususnya untuk parameter keberadaan serangga, nilai kadar air, pengotor, dan tidak ditemukannya bau busuk/kapang. Keadaan mutu fisik biji kopi sangrai dari Poktan Mugi Lestari jika dibandingan dengan SNI 01-2983-1992 memiliki keadaan yang normal, baik dalam hal bau, rasa, dan penampakan. Parameter kimiawi biji kopi sangrai dalam penelitian juga sesuai dengan syarat umum kopi sangrai (SNI 01-2983-1992). Jumlah bakteri dan kapang kurang dari batas maksimum yang ditetapkan. Penilaian mutu fisik, kimiawi, dan mikrobiologis bubuk kopi yang dikemas memiliki nilai sesuai dengan persyaratan mutu SNI, baik untuk kadar kafein, jumlah kapang, dan bakteri (nilai ALT), dan kadar air. Proses pengolahan primer kopi di Poktan Mugi Lestari sudah mampu menghasilkan kopi beras yang sesuai dengan persyaratan SNI. Kata kunci: Kopi, Robusta, Mutu, Kare Madiun
PENGARUH PROPORSI DAMI NANGKA TERHADAP KARAKTERISTIK KIMIA, FISIK DAN ORGANOLEPTIK SELAI LEMBARAN NANAS: The Effect of Straw Jackfruit Proportion on the Chemical, Physical and Organoleptic Characteristics of Pineapple Slice Jam Ni Made Neni Parmiutari; Eko Basuki; Rucitra Widyasari
Pro Food Vol. 6 No. 2 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v6i2.156

Abstract

ABSTRACT This study aims to determine the chemical properties (moisture content, pH and total dissolved solid), physical properties (texture and color) and organoleptics (taste, color, aroma, texture) in the different formulation of slice jam from mixture straw jackfruit and pineapple. This study used a Completely Randomized Design (CRD) with 6 treatments and 3 time replications and analyzed using Analysis of Variance at the 5% level and followed by Least Significant Difference test at the 5% level. These treatments include P0 (100 % pineapple), P1 (80% pineapple: 20% straw jackfruit), P2 (65% pineapple: 35% straw jackfruit), P3 (50% pineapple: 50% straw jackfruit), P4 (35% pineapple: 65% straw jackfruit), dan P5 (20% pineapple: 80% straw jackfruit). Observations made on moisture content, pH, total dissolved solid, texture, color and organoleptic taste, color, texture and aroma (scoring and hedonic). The results showed that the P3 treatment (50% straw jackfruit: 50% pineapple) was the preferred treatment for the panelists on the parameters of color, taste, and texture with the characteristics of moisture content 23.35%, pH 4.86, total dissolved solids 32,46oBrix, L value 44.79 and Hue value 70.67o and brownish yellow color, slightly pineapple taste, chewy texture and pineapple aroma and slightly jackfruit aroma. Keywords: pineapple, slice jam, straw jackfruit ABSTRAK Penelitian ini bertujuan untuk mengetahui sifat kimia (kadar air, pH dan total padatan terlarut), sifat fisik (tekstur dan warna) dan organoleptik (rasa, warna, aroma, tekstur) pada formulasi selai lembaran dari campuran dami nangka dan buah nanas yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 6 perlakuan dan 3 kali ulangan dan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf 5% dan dilanjutkan dengan uji Beda Nyata Terkecil pada taraf 5%. Perlakuan diantaranya P0 (100 % buah nanas), P1 (80% buah nanas: 20% dami nangka), P2 (65% buah nanas: 35% dami nangka), P3 (50% buah nanas: 50% dami nangka), P4 (35% buah nanas: 65% dami nangka), dan P5 (20% buah nanas: 80% dami nangka). Pengamatan dilakukan terhadap kadar air, pH, total padatan terlarut, tekstur, warna dan organoleptik rasa, warna, tekstur dan aroma (skoring dan hedonik). Hasil penelitian menunjukkan bahwa perlakuan P3 (50% dami nangka : 50% buah nanas) merupakan perlakuan yang agak disukai panelis pada parameter warna, rasa, dan tekstur dengan karakteristik kadar air 23,35%, pH 4,86, total padatan terlarut 32,46oBrix, nilai L 44,79 dan nilai Hue 70,67o serta warna kuning kecokelatan, agak berasa asam nanas, tekstur kenyal dan beraroma nanas dan sedikit beraroma nangka. Kata kunci: buah nanas, dami nangka, selai lembaran
KEMASAN PINTAR PENDETEKSI KESEGARAN BUAH SEMANGKA POTONG DARI EKSTRAK KAYU SECANG (Caesalpinia sappan L.): Smart Packaging for Detection of Sliced Watermelon Freshness from Sappan Wood Extracts (Caesalpinia sappan L.) Muhammad Ardiyansyah Suryanegara; Mulia Winirsya Apriliyanti; Irene Ratri Andia Sasmita; Ainun Karimatun Nisa
Pro Food Vol. 6 No. 2 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v6i2.140

Abstract

ABSTRACT Many supermarkets which sell the packaged-sliced watermelons use plastic styrofoam wrap. Moreover, to determine the freshness or quality of the packaged-sliced watermelons needs the packaging technology that cannot not only function as packaging, but can also give information regarding the change of the packaged foodstuffs which is known as smart packaging. This research aims to determine the color stability of the smart packaging that contains sappan wood extracts and the relationship of packaging color change to deterioration of sliced watermelon viewed from the characteristics of total solids, total acids, and pH during storages. The results show that the color change of smart packaging containing sappan wood extracts, from red into orange was in line with the decreasing of total solids, pH, and the increasing of total acid of sliced watermelon for 2 days. On 2nd days, total solids value decreased from 8.70 obrix to 5.60 obrix, while the total acid value increased from 2.24% to 4.72%, this conditions was in accordance with the decreasing of pH value from 6.04 to 4,43 of sliced watermelons. Keywords: Sappan wood Extract, smart packaging, Slice watermelon. ABSTRAK Banyak supermarket yang menjual semangka potong yang dikemas menggunakan styrofoam berplastik wrap. Untuk mengetahui kesegaran atau kualitas semangka potong dalam kemasan, diperlukan teknologi pengemasan yang tidak hanya berfungsi sebagai wadah, tetapi juga dapat memberikan informasi tekait perubahan bahan pangan yang dikemas yang dikenal dengan kemasan pintar. Tujuan dari penelitian ini adalah untuk mengetahui kestabilan warna kemasan pintar yang mengandung ekstrak kayu secang dan hubungan perubahan warna kemasan dengan penurunan mutu semangka potong yang dilihat dari karakteristik nilai total padatan, total asam, dan pH. Hasil penelitian menunjukkan bahwa terjadinya perubahan warna kemasan pintar yang mengandung ekstrak kayu secang dari merah menjadi oranye seiring dengan penurunan nilai total padatan, peningkatan nilai total asam, dan penurunan nilai pH dari semangka potong selama 2 hari. Pada hari ke-2 nilai total padatan menurun dari 8,70 obrix menjadi 5,60 obrix, sedangkan nilai total asam meningkat dari 2,24% menjadi 4,72%, hal ini sejalan dengan menurunnya nilai pH dari 6,04 menjadi 4,43 pada semangka potong yang diamati. Kata kunci: Ekstrak kayu secang, Kemasan pintar, semangka
PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus plantarum TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG PORANG (Amorphophallus oncophyllus): The Effect of Lactobacillus plantarum Bacteria Starter Concentration on Some Quality of the Porang Flour (Amorphophallus oncophyllus) Ade Irma Juliana; moegiratul amaro; Nazaruddin Nazaruddin
Pro Food Vol. 6 No. 2 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v6i2.136

Abstract

ABSTRACT This study aims to determine the effect of Lactobacillus plantarum bacterial starter concentration on some quality of the porang flour. This study used experimental design one-factor Completely Randomized Design (CRD) consisted of BAL concentration (KB) of Lactobacillus plantarum with 6 treatments which is 0%, 5%, 10%, 15%, 20% and 25%. Each of treatment were repeated three times to obtain 18 unit samples. Data from observations were analyzed using analysis of variance (Analysis of Variance) at 5% significance level using Co-stat software. If there are significant differences, a further Polynomial Orthogonal and Honestly Significant Difference (BNJ) test is performed at a level of 5%. The parameters observed included pH value, protein content, water content, yield, total lactic acid bacteria, organoleptic parameters of color and aroma (hedonic and scoring). The results showed that the concentration of Lactobacillus plantarum bacterial 20% was the best treatment in producing porang flour, pH value 5.72, protein content 6.49%, yield 9.33%, total lactic acid bacteria 6.66 log CFU / g and color rather brown and slightly acidic aroma and somewhat preferred by panelists. Keywords: Porang flour, starter concentration, Lactobacillus plantarum ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter bakteri Lactobacillus plantarum terhadap beberapa komponen mutu tepung porang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yakni konsentrasi BAL (KB) jenis Lactobacillus plantarum dengan 6 perlakuan yaitu 0%, 5%, 10%, 15%, 20% dan 25%. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Data hasil pengamatan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf nyata 5% menggunakan software Co-stat. Apabila terdaapat beda nyata, dilakukan uji lanjut Polynomial Orthogonal dan Beda Nyata Jujur (BNJ) pada taraf 5%. Adapun parameter yang diamati meliputi nilai pH, kadar protein, kadar air, rendemen, total bakteri asam laktat, parameter organoleptik warna dan aroma (hedonik dan scoring). Hasil penelitian menunjukkan bahwa konsentrasi strater bakteri Lactobacillus plantarum 20% merupakan perlakuan terbaik dalam menghasilkan tepung porang nilai pH 5,72, kadar protein 6,49%, rendemen 9,33%, total bakteri asam laktat 6,66 log CFU/g serta warna agak coklat dan aroma agak asam serta agak disukai panelis. Kata Kunci: Tepung porang, konsentrasi starter, Lactobacillus plantarum
STUDI PEMBUATAN PERMEN JELLY DARI KOMBINASI NANAS (Ananas comosus L.) DAN JERUK SAMBAL (Citrus microcarpa): Study of Jelly Candy Processing with Combination of Pineapple (Ananas comosus l.) and Calamansi (Citrus microcarpa) Eva Mayasari; Tri Rahayuni; Nurul Erfiana
Pro Food Vol. 6 No. 2 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v6i2.146

Abstract

ABSTRACT Jelly candy from combination of pineapple (Ananas comosus L.) and calamansi (Citrus microcarpa) is an alternative food product. The aim this study is to provide the best quality of jelly candy from the combination of pineapple and calamansi juices. This study used Randomized Block Design with one factor was combination of pineapple : calamansi consisting of 6 levels are 100:0%, 90:10%, 80:20%, 70:30%, 60:40%, 50:50%. Each treatment replicated 4 times therefore obtained 24 samples combination. The combination of 80% pineapple and 20% calamansi is the best treatment with a mean of moisture content 19,34%, ash content 0,30%, vitamin C 15,97mg/100G, total dissolved solids 24,500brix, pH 3,29, hardness level 0,05 kG force, the average score of the panelists preference the taste, appearance, and aroma has like (5,04), like (5,28), like (5,12), respectively. Moisture and ash content are in the levels of jelly candy qualify according to National Standard of Indonesia (SNI: 02-3547-2008), i.e., maximum moisture content of 20,0% and a maximum ash content of 3,0%. Keywords: pineapple, calamansi, combination, jelly candy, fruit juice. ABSTRAK Permen jelly dari penambahan kombinasi nanas (Ananas comosus L.) dan jeruk sambal (Citrus microcarpa) merupakan salah satu alternatif produk pangan. Penelitian ini bertujuan untuk mendapatkan karakteristik terbaik permen jelly dari kombinasi sari buah nanas dan jeruk sambal. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 1 faktor perlakuan terdiri dari 6 taraf yaitu kombinasi sari buah nanas dan jeruk sambal terdiri dari 100:0%, 90:10%, 80:20%, 70:30%, 60:40%, 50:50%. Setiap perlakuan diulang sebanyak 4 kali sehingga diperoleh 24 sampel kombinasi. Kombinasi 80% nanas dan 20% jeruk sambal merupakan perlakuan terbaik berdasakan kadar air sebesar 19,34%, kadar abu sebesar 0,30%, vitamin C sebesar 15,97 mG/100G, total padatan terlarut sebesar 24,500brix, pH sebesar 3,29, tingkat kekerasan sebesar 0,05 kG force. Rerata skor kesukaan panelis terhadap rasa, warna, dan aroma berturut-turut adalah menyukai (5,04), menyukai (5,28), menyukai (5,12). Kadar air dan kadar abu permen jelly yang dihasilkan memenuhi syarat mutu SNI 02-3547-2008, yaitu kadar air maksimal 20,0% dan kadar abu maksimal 3,0%. Kata Kunci : nanas, jeruk sambal, kombinasi, permen jelly, sari buah.
PENGARUH PROPORSI BERAS SEJAHTERA DAN SAWUT SINGKONG TERHADAP MUTU NASI SAWUT: The Effect of Prosperous Rice and Shredded Cassava Proportion on the Quality of Shredded Cassava Rice Wiwik Pratiwi; Baiq Rien Handayani; Nazaruddin Nazaruddin
Pro Food Vol. 6 No. 2 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v6i2.163

Abstract

ABSTRACT The purpose of this study was to determine the effect of proportion of “Rastra” (Prosperous Rice) and shredded cassava on the quality of shredded cassava rice. The method used was experimental method in laboratory and designed using Randomized Block Design (RBD) with a single factor i.e. proportion of prosperous rice and shredded cassava. The treatments of rice and shredded cassava proportions were consisted of 100%: 0%; 80%: 20%; 60%: 40%; 40%: 60% and 20%: 80%. Chemical and organoleptic data were analyzed using analysis of variance (ANOVA) at 5% significance level using Co-stat software. The significant difference data were tested by a real difference test with honestly significant difference test, while the microbiological data were analyzed with a descriptive method. The results showed that the proportion of prosperous rice and shredded cassava had a significantly different effect on chemical quality (moisture content and ash content) and organoleptic quality (color, taste and texture) but did not significantly affect on organoleptic quality (aroma) and total microbes. 60% of prosperous rice and 40% of shredded cassava was recommended as the best proportion to produce shredded cassava rice with characteristic yellowish white, odorless smell, fluffy texture and taste of rice and has a water content of 66.02%, a value of 0.13% ash and microbiological quality that has met the SNI standard 7388: 2009 with a total microbe of 3.3x105 CFU / g, total mushroom 7,2x102 CFU / g and total coliform 27 MPN / g. Keywords: Prosperous Rice, Quality, Proportion, Shredded Cassava ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh proporsi beras sejahtera dan sawut singkong terhadap komponen mutu nasi sawut. Metode yang digunakan dalam penelitian ini adalah metode eksperimental yang dilaksanakan di Laboratorium dan dirancang menggunakan Rancangan Acak Kelompok (RAK) dengan satu faktor yaitu proporsi beras sejahtera dan sawut (100%:0%; 80%:20%; 60%:40%; 40%:60% dan 20%:80%). Data hasil pengamatan kimia dan organoleptik dianalisis dengan analisis keragaman (ANOVA) pada taraf nyata 5% dengan menggunakan software Co-Stat dan diuji lanjut dengan BNJ, sedangkan data hasil pengamatan mikrobiologi dianalisis menggunakan metode deskriptif. Hasil penelitian menunjukkan bahwa proporsi beras sejahtera dan sawut singkong memberikan pengaruh yang berbeda nyata terhadap mutu kimia (kadar air dan kadar abu nasi) dan mutu organoleptik (warna, rasa dan tekstur) namun tidak berpengaruh nyata pada mutu organoleptik (aroma) dan mutu mikrobiologi (total mikroba). Perlakuan proporsi beras sejahtera dan sawut singkong (60%:40%) merupakan perlakuan terbaik karena menghasilkan nasi sawut dengan warna putih kekuningan, aroma tidak berbau apek, tekstur pule, berasa nasi serta memiliki kadar air 66,02%, nilai kadar abu 0,13% serta mutu mikrobiologi yang telah memenuhi standar SNI 7388:2009 dengan total mikroba 3,3x105 CFU/g, total jamur 7,2x102 CFU/g dan total koliform 27 MPN/g. Kata Kunci: Beras Sejahtera, Mutu, Proporsi, Sawut Singkong.
KOMPONEN SENYAWA DAN ANTIOKSIDAN BERBAGAI LOLOH PASCA PEREBUSAN DENGAN BERBAGAI BAHAN UTENSIL, PRODUK LOLOH: Compounds and Antioxidan Components of Various Post-Rushing Loloh With Various Utensil Ingredients, Product Loloh Of Ukm Pejeng Kelod Village, Tampak Siring Gianyar, Bali Ni Ketut Wiradnyani; P. Herry Sandayani
Pro Food Vol. 6 No. 2 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v6i2.138

Abstract

ABSTRACT The purpose of this study was to determine the antioxidant test of various utensils from pottery, aluminum and stainless steel against the antioxidants of loloh drinks produced by the village of Pejeng Kelod Tampak Siring, Gianyar, Bali. Loloh using water that is boiled first, then poured on the main ingredients and then packed. The tools used to cook loloh are inconsistent, while the public's ano if cooking loloh using pottery seems better. The research used the GC MS method, IC50 and antioxidant capacity after heating the loloh with various utensils. The results showed that there were 15 compound components, and there were significant differences in the use of pottery, aluminum and stainless steel cooking tools. Further tests of the Smallest Significant Difference (LSD) show that cooking turmeric loloh and using pottery shows the highest antioxidant capacity (623.91 μg GAEAC / g material), compared to the antioxidant capacity of aluminum (353.2 μg GAEAC / g material) , stainless steel (559.1 μg GAEAC / g material), and untreated (control) (631.1 μg GAEAC / g material). Inversely proportional to IC50 turmeric loloh control (2208.7 ppm), earthenware (3426.09 ppm), stainless steel (4792.46 ppm), aluminum (6122.40 ppm). The paiduh antioxidants were significantly different from heating with aluminum (7122.40 ppm), stainless steel (4426.09 ppm), and pottery (3208.7 ppm). The higher the antioxidant capacity of loloh paiduh, namely aluminum (423.2 GAEAC / g material), stainless steel (649.1 GAEAC / g material), pottery (723.91 GAEAC / g material) Keywords: antioksidant, loloh turmeric, pejeng kelod, pottery, utensil ABSTRAK Tujuan penelitian ini untuk mengetahui antioksidan uji berbagai utensil dari bahan gerabah, aluminium dan stainless steel terhadap antioksidan minuman loloh produksi desa Pejeng Kelod Tampak Siring Gianyar Bali. Loloh menggunakan air yang dimasak terlebih dahulu, kemudian dituangkan pada bahan utama dan selanjutnya dikemas. Alat yang dipergunakan memasak loloh tidak konsisten sedangkan anemo masyarakat jika memasak loloh dengan menggunakan gerabah terkesan lebih baik. Penelitian menggunakan metode GC MS, IC50 dan kapasitas antioksidan setelah pemanasan loloh dengan berbagai utensil. Hasil penelitian menunjukkan bahwa terdapat 15 komponen senyawa, da nada perbedaan yang signifikan dari penggunaan alat memasak gerabah, aluminium dan stainless steel. Uji lanjut Beda Nyata Terkecil (BNT) diketahui bahwa memasak loloh kunyit dan paiduh dengan menggunakan gerabah, menujukan angka kapasitas antioksidan tertinggi (623,91 μg GAEAC/g bahan), dibandingkan dengan kapasitas antioksidan aluminium (353,2 μg GAEAC/g bahan), stainless steel (559,1 μg GAEAC/g bahan ), dan tanpa perlakuan (kontrol) (631,1 μg GAEAC/g bahan). Berbanding terbalik dengan IC50 loloh kunyit kontrol (2208,7 ppm), gerabah (3426,09 ppm), stainless steel (4792,46 ppm), aluminium (6122,40 ppm). Antioksidan loloh paiduh berbeda nyata secara signifikan terhadap pemanasan dengan aluminium (7122,40 ppm), stainless steel (4426,09 ppm), gerabah (3208,7 ppm). Kapasitas antioksidan loloh paiduh semakin tinggi yaitu aluminium (423,2 GAEAC/g bahan), Stainless steel (649,1 GAEAC/g bahan), Gerabah (723,91 GAEAC/g bahan) Kata kunci: antioksidan, gerabah, loloh kunyit, pejeng kelod, utensil
PEMANFAATAN PISANG TANDUK (Musa x paradisiaca L.) DAN SIRSAK (Annona muricate L.) DALAM PEMBUATAN SELAI LEMBARAN SUMBER SERAT: Utilization of Horn Plantain (Musa x paradisiaca L.) and Soursop (Annona muricate L.) in The of Making Fiber Source Sheeted Jam Eveline Eveline; Angelina Cornelia Hindarto
Pro Food Vol. 6 No. 2 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v6i2.153

Abstract

ABSTRACT Horn plantain and soursop are horticultural products of climacteric fruits that contain high nutrition and fiber, but have a relatively short shelf life after harvest. One solution so that both of them can still be consumed by maintaining their nutritional and fiber content is making sheeted jam. This study aims to determine the ratio of puree horn plantain and soursop, and to determine the ratio of carrageenan:konjac hydrocolloid and the concentration of hydrocolloid in the making of fiber source sheet jam. Initially, horn plantain and soursop were made into a puree (ratio of horn banana puree : soursop = 1:0, 3:1, 1:1, 1:3, and 0:1). The 1:3 ratio was chosen as the best ratio (fiber content of 5.82%) and was subsequently used in the determination of the hydrocolloid ratio of carrageenan: konjac (1:0, 1:1, and 1:2) and the concentration of hydrocolloid (1.0; 1.5; and 2%). A ratio of 1:1 with a concentration of 2% hydrocolloid produces the best sheeted jam based on dietary fiber content of 5.60%; syneresis 0.28%; pH 3.43-3.62; total dissolved solids (TDS) 33.73-34.87° Brix; hardness 671,74 g; water 45.79%; ash 0.08%; fat 0.05%; protein 0.35%; carbohydrates (by difference) 53.73%; and still accepted by consumers with the overall hedonic value (4.91 on a scale of 7.00 [neutral]). Keywords: fibre; hidrocoloid, jam; plantain; soursop ABSTRAK Pisang tanduk dan sirsak merupakan produk hortikultura buah-buahan klimakterik yang mengandung gizi dan serat tingi, namun memiliki waktu simpan relatif singkat setelah panen. Salah satu solusi agar keduanya tetap dapat dikonsumsi dengan mempertahankan kandungan gizi dan seratnya adalah pembuatan selai lembaran. Penelitian ini bertujuan untuk menentukan rasio puree pisang tanduk dan sirsak, serta menentukan rasio hidrokoloid karagenan:konjac dan konsentasi hidrokoloid dalam pembuatan selai lembaran sumber serat. Awalnya, pisang tanduk dan sirsak dijadikan puree (rasio puree pisang tanduk:sirsak = 1:0, 3:1, 1:1, 1:3, dan 0:1). Rasio 1:3 terpilih sebagai rasio terbaik (kandungan serat 5,82%) dan selanjunya digunakan dalam penentuan rasio hidrokoloid karagenan:konjac (1:0, 1:1, dan 1:2) serta konsentrasi hidrokoloid (1,0; 1,5; dan 2%). Rasio 1:1 dengan konsentrasi hidrokoloid 2% menghasilkan selai lembaran terbaik berdasarkan kandungan serat pangan sebesar 5,60%; sineresis 0,28%; pH 3,43-3,62; total padatan terlarut (TPT) 33,73-34,87°Brix; hardness 671,74 g; air 45,79%; abu 0,08%; lemak 0,05%; protein 0,35%; karbohidrat (by difference) 53,73%; dan masih diterima konsumen dengan nilai hedonik keseluruhan (4,91 dari skala 7,00 [netral]). Kata kunci: hidrokoloid, pisang, serat, selai, sirsak

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