Pemanfaatan Tepung Ampas Tahu dengan Penambahan Pisang Ambon Sale dalam Pembuatan Snack Bars

The purpose of this study was to get the best composition of okaraflour and ambonbanana sale for makingsnack bars.The study used a Completely Randomized Design (CRD) with 5 treatments and 3 replications.The treatments wereokara flour and ambonbanana sale 90%:10%,80%:20%,70%:30%, 60%:40%, and 50%:50%. Data were statistically analyzed using Analysis of Variance (ANOVA) and followed by Duncan's New Multiple Range Test(DNMRT) test at 5% level. Results of the analysis showed that increase of okara flourand ambon banana sale significantlyaffected on moisture, ash, fat, protein, carbohydrate, and crude fiber content as well as descriptive and hedonic sensory tests, such as of color, aroma, flavor, taste, texture, and overall assessment of the snack bars.Based on this research the best treatment wassnack barsfrom okara flourand ambon banana sale 50%:50%which hadmoisture 10.67%, ash 2.47%,fat 24.60%, protein10.25%, carbohydrate52.01%,and crude fiber content 15.77%. Result of the descriptive test of the snack bars from the best treatment was a brownish yellow, ambon banana sale taste and aroma, and densely and softly texture. Result of thehedonic test on color, aroma, taste, texture, and overall assessmentwere liked by panelists

Pengaruh Penambahan Terung Belanda dalam Pembuatan Velva Labu Kuning terhadap Karateristik Sensori

The purpose of this study was determine and obtain the optimal ratio between pumpkin and tamarillo for making velva. The study used a Completely Randomized Design with five treatments and three replications. The ratio of pumpkin and tamarillo 100%:0%, 90%:10%, 80%:20%, 70%:30%, and 60%:40%. Data were analyzed statistically using Analysis of Variance and followed by Duncan's New Multiple Range Test, test at 5% level. Results of ANOVA showed that the ratio of pumpkin and tamarillo significantly affected on descriptive and hedonic sensory test, such as of color, aroma, texture, and taste. The result of the descriptive test of the velva from the best treatment was a colour of reddish yellow, a bit scented of pumpkin and tamarillo, taste of pumpkin and tamarillo, and mildness texture, while hedonic test on colour, aroma, texture, and taste were liked by panelist

Pemanfaatan Tepung Ampas Tahu pada Pembuatan Kukis Mengandung Minyak Sawit Merah

This study aimed to get the best formulation of substitution of wheat flour with okaraflour in making of cookies containing red palm oil, judging from the content of nutrients and organoleptic tests based on SNI 01-2973-1992. The research was conducted with an experimental method using a completely randomized design with four treatments and four replications. The treatment in this study were ratio of wheat flour and okara flour 100%:0%, 75%:25%, 50%:50%, and 25%:75%. Data were statistically analyzed by using Analysis of Variance and followed by Duncan's New Multiple Range Test at level5%.Results of the analysis showed that ratio of wheat flourand okara flour significantlyaffected on moisture, ash, protein,and crude fiber content as well as descriptive and hedonic sensory test of the cookies. Based on this research, the best treatment wasratio of wheat flourand okara flour 75%:25% which hadmoisture 2.37%, ash 1.62%, protein 6.21%,and crude fiber content 3.80%.Characteristics cookies of best treatment based on descriptive test was golden yellow color, rather beany flavor, rathertofu tasteless, and crunchy texture

Aktivitas Antioksidan Dan Penerimaan Panelis Teh Bubuk Daun Alpukat (Persea Americana Mill.) Berdasarkan Letak Daun Pada Ranting

The purpose of this research was to find out the effect of leaf age toward the antioxidant activity and acceptance of avocado leaves herbal tea by panelists. This research used a Completely Randomized Design Experiment with four treatments and four repetitions. The treatment applied toward the avocado leaves herbal tea were P1 : shoots (the first leaves appeared on the top of the branches), P2 : young leaves (the 1st–3rd leaves after the shoot), P3: medium old leaves (the 4th–6th leaves after the shoot), and P4 : old leaves (the 7th–9th leaves after the shoot). Collected data were statistically analized using ANOVA and DNMRT at 5% level. The results showed that the leaves age significantly affected on water content, ash, polyphenol, antioxidant activity and sensory assesment descriptive and hedonic. The choosen treatment from the results of this research was P1 (the first leaves appeared on the top of the branches) that had 5,67% of moisture content, 3,27% of ash content, 7,33% polyphenol content, 54,69 µg/mL of antioxidant activity (IC50). The results of descriptive assesment showed that tea of avocado leaves had yellow brownish color, slightly unpleasent scent, and a little slightly bitter taste. Hedonic assesment showed avocado leaf tea had favored colors, quite fond sense, and the overall assessment of tea was quite favored

Karakteristik Mutu Dodol Ketan dengan Penambahan Pisang Ambon dan Jambu Biji

The purpose of this study was to determine and obtain the optimal ratio of glutinous rice flour, ambon banana, and guava for making glutinous dodol. The reseach used a Completely Randomized Design (CRD) experiment with 5 treatments and 3 replications. The treatments were the ratio of glutinous rice flour, ambon banana, and guava porridge (100% : 0% : 0%, 40% : 54% : 6%, 40% : 48% : 12%, 40% : 42% : 18%, and 40% : 36% : 24%). Data were statistically analyzed using Analysis of Variance (ANOVA) and followed by Duncan's New Multiple Range Test (DNMRT) test at 5% level. Results of the study show that the ratio of glutinous rice flour, ambon banana, and guava porridge significantly affected the moisture, fat, protein, sucrose, and crude fiber contents, with hedonic and descriptive sensory test, such as color, aroma, texture, and taste. The best treatment was the ratio of glutinous rice flour, ambon banana, and guava porridge (40% : 48% : 12%) which had moisture, fat, protein, sucroce, and crude fiber of 16,39%, 3,03%, 2,40%, 47,71%, and 7,05% respectively. The result of the descriptive test of the glutinous dodol from the best treatment was a brownish, a scented of banana, chewy texture, and feels of banana, while hedonic test was preferred by panelist

Konsentrasi Effervescent Mix dalam Pembuatan Serbuk Effervescent Ekstrak Kulit Buah Manggis (Garcinia Mangostana L.)

Approximately ¾ part of mangosteen fruit rind is discarded as waste, while in the fruit skin there are many benefits for health as a functional food. Food that can be made from the mangosteen peel is effervescent. The effervescent drinks was favored because of practical in their preparation, quickly dissolved in water, and give sparkle effects like sodas. This study aims to get the best mix of effervescent concentration to produce effervescent powder of mangosteen rind with good characteristics. Treatments of effervescent mix in this study were 20, 25, 30, 35, and 40%. Data were analyzed by analysis of variance (ANOVA) and DNMRT at 5% level. Based on the analysis, the best treatment was effervescent mix 40% which had a solubility rate 1.57 minutes, moisture content 2.71%, ashes content 24.35%, and reducing sugar 6.67%. Sensory assessment on the best treatment was obtained yellowish brown color, slightly scented mangosteen rind, slightly sweet taste, slightly sour, slightly astringent, and overall assessment was rather preffered by panelists