Food Technology Science
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Muzhahir, Zul (October 13, 2023)[more][less]
Abstract: In the shallot skin (Allium cepa L.) contains many chemical compounds such as flavonoids, saponins, tannins, glycosides, and steroids or triterpenoids, based on the chemical compounds contained in shallot skin (Allium cepa L.) can be used as a preservative on meat and to maintain the freshness of the meat. The purpose of this study was to determine the amount of proximate levels in the second onion skin waste extract and the process of preserving duck meat by utilizing shallot skin waste. The results of the proximate test on the second shallot skin waste extract, namely the water content amounted to 98.34%, the ash content was 0.12%, the fat content was 0.03%, the protein content was 0.24% and carbohydrates amounted to 1.28%. While the results in the second phase of the research were the growth of mold and yeast in sample P1 there were 15 colonies/g in sample P2 there were 20 colonies/g in sample P3 there were 19 colonies/g and in sample P4 there were 96 colonies/g where sample P4 was a sample with value of the largest mold and yeast colonies URI: http://192.168.252.215:8080/xmlui/handle/123456789/268 Files in this item: 1
41203190018-ZUL MUZHAHIR-ITP.pdf (2.381Mb) -
Tiastuti, Kamilla Riska (October 9, 2023)[more][less]
Abstract: This study aims to evaluate the sensori, pH, sugar content, and melting properties of ice cream made from a mixture of corn and moringa leaves with the addition of alginate stabilizer, CMC, and gelatin. This study used a completely randomized design (CRD) in one direction, where the main factor was the type of stabilizer (alginate, carboxymethylcellulose, and gelatin). The parameters of this study were pH, sugar content, melting, and organoleptic. The gelatin stabilizer increased the pH of the ice cream but was lower than the alginate stabilizer, which showed a significant difference. The addition of a CMC stabilizer increases the sugar content of ice cream significantly. Although the use of CMC or gelatin stabilizer was not significant in reducing the melting of ice cream, the use of alginate stabilizer gave the best texture, followed by no stabilizer, CMC, and gelatin. There are significant differences in the texture and color of ice cream, but no significant differences in aroma or taste. In conclusion, the use of alginate stabilizer affected the texture and color of Moringa corn ice cream, while the aroma and taste were not significantly affected. URI: http://192.168.252.215:8080/xmlui/handle/123456789/265 Files in this item: 1
41203190015_KAMILLA RISKA T_ITP.pdf (1.593Mb) -
Sofiyani, Aliya Farkha (October 9, 2023)[more][less]
Abstract: Aren (Arenga pinnata) is a plant that is rich in benefits, almost all parts of the palm tree are used, young palm fruit can be processed into various foods such as sweets and fro. The fiber content in fruit and fro every 100 grams (27 kcal energy, 0.4 g protein, 0.2 g fat, 6 g carbohydrates, 1.6 g fiber, 91 mg calcium, 243 mg phosphorus and 0.5 mg iron, and the water content reaches 94%). The purpose of this study was to determine the effect of sugar type treatment and storage time on organoleptic characteristics, cooking losses, pH, moisture content, sugar content, and mold appearance. The process of sweetening palm fruit uses various types of sugar, ranging from palm sugar (G1), coconut sugar (G2) and cane sugar (G3). The study was conducted for 15 days by measuring cooking losses, testing pH, moisture content, sugar content, mold appearance every 0 days (P1), 5 days (P2), 10 days (P3) and 15 days (P4). While the organoleptic test was carried out on day 0 using the hedonic quality test which included aroma, taste, texture, color, and overall. The method used was a completely randomized design (CRD) factorial pattern with 2 factors, namely the type of sugar with 3 treatments (G1, G2, G3) and the factor of storage time at 0, 5, 10, and 15 days, each of which was repeated 3 times. Observational data were processed using SPSS 24 software with One Way ANOVA test of variance for organoleptic, and for other parameters using Two Way ANOVA. If there is a significant difference between the treatments, a Duncan Multiple Range Test (DMRT) test is performed at a significance level of α 0.05. Cooking losses with sugar type treatment and storage time produced a significant difference, namely G1P1 with a value of 25.33 ± 2.51. On observing the pH, G3P2, G3P3, and G3P4 were significantly different. The highest pH value was found in G1P1, namely 4.50 ± 0.05 and the lowest occurred in G3P4, namely 2.27 ± 0.12. The water content experienced a significant difference in the G2P4 and G3P4 treatments. The shelf life of sweets and fro which were stored at room temperature in this study was less than 5 days. Organoleptic tests on GA, GK, and GT as a whole, the panelists' ratings were not significantly different (P0.05), meaning that the average panelist thought that all candied fro in this study were the same. Files in this item: 1
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Raihan, Mohammad (October 9, 2023)[more][less]
Abstract: Tea is one of the favorite drinks that is much liked and consumed by people all over the world and most people use tea as a refreshing and healthy drink because tea has health benefits for the body and can be enjoyed by brewing it. Purslane is a plant that can be consumed as food, herbal medicine, and can also be used as an ornamental plant because of the beauty of its flowers. Soursop leaves with the Latin name Annona muricata L. actually contain many benefits for herbal medicine ingredients, and to maintain body condition. Results of Antioxidant Test Analysis The highest antioxidant content was in treatment A, namely purslane 7 gr and soursop leaves 3 gr. With a drying temperature of 150oC that is equal to 17.765%. The antioxidant value in treatment A came from the concentration of purslane exposed to quite a lot of soursop leaf formulation. In contrast, in treatment D, purslane 8.5gr: 1.5gr soursop leaves at 150oC had a low antioxidant content because the concentration of purslane was exposed to quite a bit of the soursop formulation. The effect of organoleptic tests on purslane and soursop leaf formulations in the manufacture of herbal teas, which was tested by 50 panelists with 4 parameters from 4 treatments that were accepted and preferred, referred to treatment D (8.5 g purslane formulation: 1.5 g soursop leaf with 1500C). URI: http://192.168.252.215:8080/xmlui/handle/123456789/260 Files in this item: 1
41203190012-MOHAMMAD RAIHAN-ITP.pdf (1.901Mb) -
Syariffudin, Iman (October 9, 2023)[more][less]
Abstract: Duck (Cairina moschata) is a type of domestic poultry which has a significant role as a meat-producing poultry. Pineapple contains a proteolytic enzyme called bromelain, which is used to tenderize meat. Soaking time is also known as marinating time. The principle of marinating meat is soaking it in a marinade (solution or sauce) containing certain ingredients so that passive transport of the marinade into the meat by osmosis occurs slowly. This study aims to obtain the optimum dose in the long process of soaking pineapple fruit extract on the physical and sensory properties of wild duck meat. This study used an experimental method with a completely randomized design (CRD) treatment used as many as 5 treatments, namely soaking pineapple extract at a dose of 35 ml in 100 g of wild duck meat which was soaked for (P0 = no soaking, P1 = 15 minutes, P2 = 30 minutes, P3 = 45 minutes and P4 = 60 minutes). The treatment was repeated 4 times. The data obtained were analyzed using the ANOVA test (analysis of variance). Differences between treatments were tested further with Duncan's test. The results showed that immersing the pineapple extract solution on the wild duck meat had a significant effect (P<0.05) on the pH, color, texture and preferences of the duck meat. However, immersion in pineapple extract solution had no significant effect (P>0.05) on cooking loss, aroma and taste of wild duck meat. URI: http://192.168.252.215:8080/xmlui/handle/123456789/259 Files in this item: 1
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Kinanti, Ajeng Zahra (October 13, 2023)[more][less]
Abstract: Honey pineapple (Ananas comosus L Merr) is one of the typical Pemalang fruits which is very popular because it contains lots of vitamins C and A which act as antioxidants in the body. But pineapple has a texture that is susceptible to physical, chemical and biological damage. This research aims to determine the effect of adding carrageenan concentration on the organoleptic properties and vitamin C levels in honey pineapple jam. Honey pineapple (Ananas comosus L Merr) was used as the main ingredient with the addition of carrageenan at concentrations of 0%, 0.2%, 0.6% and 1%. The method used was the Completely Randomized Design (CRD) method with one factor (addition of carrageenan) and three replications. The observation data was processed using SPSS 24 software with the One Away ANOVA test of variance. If there were significant differences between treatments, the Duncan Multiple Range Test (DMRT) was carried out at a significance level of α 0.05. In the organoleptic test, the parameters tested include color, aroma, taste, texture and preference parameters. Apart from that, vitamin C levels are also tested using iodometric titration or direct titration. The results showed that the addition of carrageenan had a real influence on organoleptic tests (color, taste, aroma and texture), but did not have a real influence on organoleptic tests of preference parameters. On vitamin C levels, the addition of carrageenan also has a real effect. With the highest average in treatment K1 (0%) with a value of 0.56% and the lowest average in treatment K4 (1%) with a value of 0.18%. URI: http://192.168.252.215:8080/xmlui/handle/123456789/258 Files in this item: 1
41203190004-AJENG ZAHRA KINANTI-ITP.pdf (2.339Mb) -
Sabarudin, Ali (October 13, 2023)[more][less]
Abstract: Tempe adalah produk olahan nabati yang terbuat dari bahan dasar kacang- kacangan. Tempe memiliki tekstur yang lebih lunak daripada kedelai, karena kapang tempe mencernakan matriks diantara sel-sel biji kedelai, sehingga sel terlepas dari bahan-bahan di sekitarnya. Upaya untuk meningkatkan sifat fungsional tempe dengan penambahan ekstrak daun kelor (Moringa Oliefera) yang dilakukan pada penelitian ini. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak daun kelor terhadap mutu organoleptik dan kandungan vitamin C pada tempe. Metode ini yang digunakan adalah metode eksperimen dengan rancangan acak lengkap (RAL) dengan 6 perlakuan dan masing-masing diulang empat kali. Perlakuan yang dilakukan adalah penambahan ekstrak daun kelor sebesar 0%, 1%, 2%, 3%, 4%, dan 5%. Analisis yang di lakukan adalah kandungan vitamin C dan uji organoleptik. Hasil dari penelitian ini menunjukkan bahwa penambahan ekstrak daun kelor memiliki pengaruh yang signifikan terhadap kandungan Vitamin C dan organoleptik pada tempe. Tempe dengan penambahan ekstrak daun kelor 2% yaitu pada sampel C dengan warna memiliki nilai sebesar 3,87, untuk nilai aroma sebesar 3,8, tekstur sebesar 4,13, dan rasa sebesar 4,2. Sedangkan, kandungan Vitamin C tertinggi diperoleh dari sampel F dengan kandungan tepung daun kelor paling tinggi yaitu 5% dengan rata-rata 606,84 mg/100g. URI: http://192.168.252.215:8080/xmlui/handle/123456789/254 Files in this item: 1
41203190003-ALI SABARUDIN-ITP.pdf (1.705Mb) -
Tandra, Yunita Michelin (October 13, 2023)[more][less]
Abstract: Yogurt is the result of the coagulation process of milk in the fermentation process of lactic acid bacteria through the activity of lactic acid bacteria (BAL) Lactobacillus bulgaricus and Streptococcus thermophilus which produce a semi-thick texture with a sour taste. This fermentation process causes the pH level of milk to drop, thus extending shelf life and preventing the growth of pathogenic bacteria such as. Soy milk is the result of soy protein extraction with several processes including soaking, crushing, filtering, and boiling. One of the antioxidants contained in soy milk is isoflavones that function to ward off free radicals. The study used a completely randomized design (CRD) with 6 treatments with 4 repetitions, namely S1 (1%), S2 (1.5%), S3 (2%), S4 (2.5%), S5 (3%), S6 (3.5%). The results of the data will use the SPSS statistical analysis with the one way ANOVA test method and if there is a significant effect on each treatment it will be continued with the Duncans advanced test (DMRT) at the 5% level. The level of starter has a significant effect on the organoleptic properties of soy milk yogurt in terms of taste, color and appearance. Based on the sample test, the best concentration was obtained in sample S1 with 1% starter content. For the pH acidity level test, the best results were obtained in sample S2 with a starter content of 1.5%, however, the pH value of sample S2 was supported by sample S1 so that it showed relatively small results, and in the sugar content test, the best results were obtained in sample S1 with starter content 1%. URI: http://192.168.252.215:8080/xmlui/handle/123456789/253 Files in this item: 1
41203180008_YUNITA MICHELIN T_ITP.pdf (2.142Mb) -
Purnomo, Antosias Dwi (October 2, 2023)[more][less]
Abstract: Sate aci ialah salah satu produk kuliner Indonesia yang banyak dijual dan terjangkau harganya. Sate aci yang berbahan dasar tepung tapioka dapat diberikan variasi kuliner dengan penambahan udang rebon kering yang dapat memperkaya cita rasa dan zat gizi yang terkandung didalamnya. Khususnya kandungan protein dalam udang rebon kering dapat menambah kualitas gizi pada sate aci. Penelitian ini bermaksud melihat pengaruh penambahan udang rebon kering terhadap peningkatan protein serta uji organoleptik pada sate aci dengan 4 parameter yakni warna, aroma, tekstur serta rasa. Pembuatan sate aci udang rebon kering dengan 5 perlakuan penambahan udang rebon kering (10 g, 20, g, 30 g, 40 g serta 50 g) ini akan diuji dengan metode kjeldahl untuk mengetahui kandungan protein dan uji kesukaan kepada 30 panelis. Desain riset ini menerapkan Rancangan Acak Lengkap dengan 4 kali ulangan. Sate aci tanpa penambahan udang rebon kering akan digunakan sebagai kontrol. Hasil dari penelitian ini menunjukkan adanya peningkatan kandungan protein pada sate aci udang rebon kering dengan nilai tertinggi 7,26 % pada perlakuan penambahan udang rebon kering 50 gram. Hasil uji kesukaan panelis yang paling disukai dan diterima ialah pada perlakuan penambahan udang rebon kering 10 gram. URI: http://192.168.252.215:8080/xmlui/handle/123456789/252 Files in this item: 1
41203170007_ANTOSIAS DWI PURNOMO_ITP.pdf (2.351Mb) -
Kosim Anas, Nanang (September 7, 2022)[more][less]
Abstract: The purpose of this study was to determine the effect of substitution of breadfruit flour on the moisture content, ash content and organoleptic donuts. This study used a completely randomized design (CRD) consisting of 4 treatments with concentrations of breadfruit flour (0%: 100%), P1 (35%: 65%), P2 (40%: 60%) and P3 (45%: 55 % ) The observed variables consist of water content , color ash content , aroma taste and texture so that the utilization of breadfruit flour can be effectively used in . substitution of wheat flour in an effort to minimize the use of wheat flour and imports of wheat flour. The data was processed using one way ANOVA test, and if it had a significant effect, it was continued on Duncan's follow-up test. The results showed that based on the results of the water content test and the results of the I level test the use of breadfruit flour as a substitute for wheat flour in donuts had the nutritional content in accordance with the requirements of SNI 01 2000, based on the results of organoleptic test of the preferred donut, namely the composition of breadfruit flour: flour. flour with a concentration of ( 35 % : 65 % ) with organoleptic test value of taste = 5,78 aroma 5,73 , color = 5,75 , texture 5,95 and preference = 6,20 . With a moisture content of 15.88% water, and an ash content of donuts substituted with breadfruit flour of 0.73%, the lower the concentration of breadfruit flour the more preferred by consumers, based on the results of research on substitution of breadfruit flour in the manufacture of donuts has a significant comparison with wheat flour, but breadfruit flour can be used as a substitute for wheat flour as a raw material for making donuts with a distinctive taste, aroma of breadfruit, a slightly brownish color and a slightly hard texture. However, from the hedonic test, the panelists liked donuts with breadfruit flour as the raw material. Files in this item: 1
41203180016-NANAG KOSIM ANAS.pdf (2.128Mb) -
Ataqwa, Krisjayanti (August 24, 2022)[more][less]
Abstract: Cookies are pastry products made from wheat flour which have a sweet taste and long shelf life cookies, to add good nutritional value by adding the formulation of mung bean flour and moringa leaf flour. The purpose of this study was to determine the effect of the formulation of mung bean cookies with Moringa leaf flour ( Moringa oleifera L. ) and on the organoleptic and nutritional values . This study used a completely randomized design (CRD) consisting of 5 treatments with concentrations of wheat flour: mung bean flour: moringa leaf flour (100 %: 0 %: 0 %), ( 50 % : 10 % : 40 %) , ( 50 % 35 % : 15 % ) , ( 50 % 25 % -25 % ) , and ( 50 % : 15 % : 35 % ) . The observed variables consisted of organoleptic properties : color , aroma , taste and texture and properties of water content , ash content , protein content , fat content and carbohydrate content , in order to conform to the sni standard for cookie quality . The data was processed using one way ANOVA test, and if it had a significant effect, it was continued to Duncan's follow-up test. The results showed the addition of Moringa leaf flour to cookies had a significant effect on the chemical properties of water content, ash content, protein content, fat content and carbohydrate content, and organoleptic properties. . The results selected by the panelists on the organoleptic test of cookies were in the P3 treatment with the composition of wheat flour: mung bean flour: ng Moringa leaves (50%: 25%: 25%) with organoleptic test value of taste = 5.93, color = = 5.80 , aroma 5,68 , texture = 6,28 and liking = 6,20 . With carbohydrate nutrient content of 46.87 % , nutritional content of water content of 4.15% , ash content of 3.61% , protein content of 9.35% and fat content of 36.02 % . URI: http://192.168.252.215:8080/xmlui/handle/123456789/152 Files in this item: 1
41203180014-KRISJAYANTI ATAQWA.pdf (1.926Mb) -
Wulandari, Anis (August 12, 2022)[more][less]
Abstract: Packaging is a material used to accommodate and or wrap produk, whether it is in direct contact with produk or not. Packaging can be intended to meet consumer desires, expand market share, increase selling value, provide uniqueness of a product, and facilitate distribution and transportation as well as provide protection and maintain product quality. This study aims to assess the level of mechanical damage to salted eggs and test the level of consumer liking for various types of Brebes salted egg packaging, so that they canfind the best packaging for packaging salted eggs. This research consisted of two stages, namely testing the mechanical damage of salted egg products, and testing packaging preferences on 30 panelists. The packaging samples used are woven bamboo packaging, carton boxes, carton egg trays, plastic egg trays. Analysis of data using the non-factorial RAL method which was processed with the SPSS version 24 application with the Anova test and continued with the Duncan test. The results of data analysis show that various types of packaging have a real effect in protecting salted eggs from mechanical damage, while the packaging of carton egg trays is the most effective packaging to prevent mechanical damage. Analysis of the level of consumer favorability towards various types of packaging obtained a signification value of t > 0.05 so that H0 is accepted which means that various types of packaging have no real effect on the level of consumer liking Files in this item: 1
41203180011-ANIS WULANDARI.pdf (3.662Mb) -
Condro Istia, Inka (September 26, 2022)[more][less]
Abstract: Corn is one of the food crops that can be developed and has a strategic role and is economically feasible. Corn as the main source of carbohydrates utilizes as a staple food substitute for rice. One alternative that can be developed from corn is beverage products. Corn contains anthocyanins which act as antioxidants in the body to prevent atherosclerosis. Ginger is one type of spice that has many health benefits. Antioxidants are compounds that can inhibit oxidation reactions by binding to free radicals and highly reactive molecules. The benefits of food can reduce the oxidation process of fats and oils, free radical oxidation, reduce the occurrence of food spoilage processes, prolong the service life in the food industry, increase the storage of fat contained in food and prevent sensor and nutritional quality degradation. This study used the DPPH method (1,1-diphenyl- 2,-picrylhydrazyl) which is a purple compound that will turn yellow when reacted with antioxidant activity and used a completely randomized design (CRD) method in the form of a single factor ratio of corn: ginger extract ( 100 g : 2 g, 3 g, 4 g, and 5 g) using 5 treatments and 3 replications. The organoleptic test used is the hedonic test, namely the level of preference test for the taste, texture, color, color of the purple corn extract drink. The score used is 1 – 5 (very dislike, dislike, somewhat like, like, and like very much). The data obtained were then analyzed and processed using SPSS with one way ANOVA. The purpose of this study was to determine the antioxidant activity and the panelists' preference level of purple corn extract drink. URI: http://192.168.252.215:8080/xmlui/handle/123456789/132 Files in this item: 1
41203180009-INKA CONDRO ISTIA.pdf (1.284Mb) -
Salsabila Rizkiyani, Sari (July 26, 2022)[more][less]
Abstract: The purpose of this study was to determine the effect of adding tofu dregs flour on the protein content of steamed batik cake and how the public's acceptance of steamed batik cake with the addition of tofu pulp flour. The purpose of this study was to determine the effect of adding tofu dregs flour on the protein content of steamed batik cake and how the public's acceptance of steamed batik cake with the addition of tofu dregs flour. This research was conducted using a quantitative experimental method with a single factor completely randomized design (CRD), namely the ratio of the addition of tofu dregs flour: wheat flour with a concentration (0%: 100%), (35%: 65%), (40%: 60%) , and (45% : 55%). The parameters measured were the protein content of the steamed batik cake and the acceptability or liking for the texture, color, aroma, taste, and overall of the steamed batik cake. The protein content test used the Kjeldahl method, while the acceptability used the hedonic test (preference). The data was processed using the one way ANOVA test, and if it had a significant effect, it was continued on the Duncan follow-up test. The results showed that the addition of tofu dregs flour in steamed batik cake had a significant effect on the protein content of the sponge. The highest protein content of steamed batik cake was P3 with a value of 9.088%, while the lowest protein content was found in the P0 treatment without the addition of tofu dregs flour. The acceptability of steamed batik sponge cake with the addition of tofu dregs flour shows that the taste, texture, color, and overall have a significant effect. While the aroma has no significant effect. The highest acceptance of taste was found in P1 (7,000) with the criteria of liking, the highest acceptance of aroma was P2 (6.0167) with the criteria of somewhat liking, the highest texture acceptance of P0 (7.2667) with the criteria of liking, the acceptance of color (6,500) with the criteria are rather like, the highest overall acceptance is P1 (6.5167) with the criteria being somewhat like close to like. The pH of the tofu dregs flour is 6.68, indicating the pH of the dregs flour is slightly acidic. The need for further tests on the nutritional content in more depth in steamed batik cakes Files in this item: 1
41203180007-SARI SALSABILA RIZKIYANI.pdf (3.484Mb) -
Rosidah, Nuraedi (September 26, 2022)[more][less]
Abstract: Obesity is a condition where body weight exceeds normal limits which can potentially lead to Diabetes Mellitus. The medicine to overcome this is a healty diet using functional food that contain lots of fiber, one of which is Gracillaria Sp seaweed formula Gracillaria Sp and Coffee on weight loss in mice, to find out which functional food formula between Gracillaria Sp and Coffee had more effect on weight loss in mice. This research was carried out using a quantitative method True Experiment Pretest-posttest Control Group Design using a completely randomized design (CRD)for 22 days. The sample consisted of 25 mice which where divided into 5 treatment groups, namely negative control (K-), positive control (K+) given orlistat ,treatment 1 (P1) was given the formula Gracillaria Sp 32 ml/day, treatment 2 was given the coffee formula 1,08ml/40 gr bb/day, treatment 3 (P3) was given a mixture of Gracillaria Sp 32 ml/day + coffee 1,08ml/40 gr bb/day. High fat diet for mice in the form of20 gr corn was given once a day at 10 am during the fattening period and standard diet for mice was 5 gr corn given during the treatment. The parameter measured was the weight of the mice every three days during the treatment. The result of the one way ANOVA test showed that the best formula with the most effect was P3 Gracillaria Sp 32ml/day+ Coffee 1,08 ml/40 gr bb/day could reduce the weight of obese mice from 31,41 gr to 20,83 gr with p value < 0,05, almost equivalent to the comparison orlistat (K+) from a weight of 32,12 gr to 21,46 gr. The result of the ANOVA test on the consumption of mice p>0,05, with a significance valuep=0,01, showed a significant difference to the consumption of mice. The presence of fiber, flavonoids, and chlorogenicacid are thought to reduce the breakdown of glucose, and play a role in inhibiting the activity of the lipase enzyme that hydrolyzes fat that causes obesity. URI: http://192.168.252.215:8080/xmlui/handle/123456789/95 Files in this item: 1
41203180005-NUREDI ROSIDAH.pdf (2.468Mb) -
Asiyah, Nur (September 26, 2022)[more][less]
Abstract: Dry noodles is a food product made from wheat flour in the form of a thin and long dough and has a relatively long shelf life and is easy to handle. Utilization of purple corn into flour as an ingredient for processed dry noodles can reduce imports of wheat flour. Purple corn is a maize variety that contains anthocyanins as antioxidant compounds. The purpose of this study was to determine the proportion of purple corn flour on the organoleptic characteristics of dry noodles and proximate analysis of the best results of dry noodles, the method used was a factorial Completely Randomized Design (CRD) with 5 treatments and 3 replications. The treatments were J1 (90% flour: 10% purple corn flour), J2 (80% flour: 20% purple corn flour), J3 (70% flour: 30% purple corn flour), J4 (60% flour: 60% flour). purple corn 40%), J5 (50% flour: 50% purple corn flour). The research data were analyzed using Two Way ANOVA and Duncan's further test. The results of the organoleptic test on the level of preference showed that the addition of the proportion of purple corn flour had an effect on taste and texture, but had no effect on the color and aroma of dry noodles. The best result of dry noodles was treatment J2 (80% flour: 20% purple corn flour) with proximate analysis results in the form of protein content (15,63%), water content (16,41%), ash content (2,34%) , fat content (1,16%), and carbohydrates (64,46%). Files in this item: 1
41203180004-NUR ASIYAH.pdf (908.8Kb) -
Vera Hapsari, Anisa Prima (September 6, 2022)[more][less]
Abstract: Early March 2020 our country was attacked by an outbreak of an infectious disease caused by the SARS-CoV-2 virus. When the body's immune system is weak, it is easy to get diseases caused by bacteria and viruses. Immune cell function is influenced by individual nutritional intake. In patients with COVID-19 therapy, the nutritional intake needed is vitamin C. Vitamin C is naturally found in fruits such as mango arumanis. Vitamin C if in a dry state is stable but easily damaged when in the form of a solution, especially if there is air, light, metal and iron compounds. This study aims to determine the effect of storage temperature on changes in vitamin C levels in mango arumanis. The design used in the study was a completely randomized design with one factorial in the form of differences in storage temperature. This research used iodimetric titration test. Mango arumanis stored at a temperature of 5-10 C, 15-20 C, 27-32 C, 35-40 C for 7 days with 6 replications. The results showed that the level of vitamin C of mango arumanis before treatment was 7.53 ± 0.40 mg/100g. While the greatest effect is stored at a temperature of 35-40 C with the lowest vitamin C content of 2.15 ± 0.28 mg/ 100g. The lowest effect was stored at a temperature of 5-10 C with vitamin C levels not significantly different from the control (before treatment) 6.84 ± 0.28 mg/ 100g. Files in this item: 2
41203180003- ANISA PRIMA V,H.pdf (2.476Mb)41203180003- ANISA PRIMA V,H.pdf (2.476Mb) -
Alam Ali, Nur (June 27, 2022)[more][less]
Abstract: Meatballs are a popular Indonesian dish, popular not only for their affordability but also for their delicious taste. This research aims to obtain the best treatment results and quality according to the Indonesian National Standard (SNI) from a combination of catfish and chicken meat with the addition of the transglutaminase enzyme. The research method used a Completely Randomized Design (CRD) with five treatments and three replications: PB1: (200 grams of catfish, 0 grams of chicken, and 6 grams of transglutaminase enzyme added), PB2: (150 grams of catfish, 50 grams of chicken, and 6 grams of transglutaminase enzyme added), PB3: (100 grams of catfish, 100 grams of chicken, and 6 grams of transglutaminase enzyme added), PB4: (50 grams of catfish, 150 grams of chicken, and 6 grams of transglutaminase enzyme added), and PB5: (0 grams of catfish, 200 grams of chicken, and 6 grams of transglutaminase enzyme added). The parameters tested were organoleptic, including color, aroma, taste, texture, folding test, and pH. The test data were analyzed using analysis of variance (ANOVA) and further testing using the Duncan's Multiple Range Test (DMRT). The results showed that the organoleptic test, folding test, and pH test showed significant differences and still met the quality requirements for beef meatballs according to SNI 01-3818-1995. Files in this item: 1
41203170006-NUR ALAM ALI.pdf (2.594Mb)