23 research outputs found
BAKSO SINTETIS DARI CAMPURAN GLUTEN-TEMPE DENGAN PENAMBAHAN TEPUNG TAPIOKA
Synthetic meatball gluten-Tempe is one of diversification of products that can be
consumed by vegetarians. This study aims to determine the effoct of the addition of tempeh and
gluten-starch so produced synthetic balls with good quality and preferred by consumers. This
research using completely randomized design with two factors: comparison of gluten-soybean
(80:20, 70:30, 60:40) and the addition of starch (5, 7.5; 10%) and each factor of three
replicates. Results showed that the best treatment is obtained at the ratio 80:20 tempe glutenstarch
with the· addition of 10% with the synthetic ball that has criteria: moisture content
60.41%, 21.59% of total protein content, soluble protein content of 2.89 %, 15.44% starch
content, fiber content 5.89%, the texture of 0.28 mm I mg.dt
KAJIAN PATI JAGUNG DAN BUNGA ROSELA PADA KUALITAS PERMEN LUNAK (soft candy)
Soft candy is mixtures of sucrose, glucose syrup, water, gel-forming materials and additives such as flavor, dye and has a soft texture. Roselle petals become alternative for the manufacture of soft candy roselle that have vitamin C and anthocyanins that serves as a natural red color. This soft chewy candy is produced from the gel-forming material. Corn starch as a gel-forming material, because the nature of corn starch in its contribution to the texture. Cooking is an important processing stage in the manufacture of candy that will affect the texture and color of the candies are produced. This study aims to determine the effect of adding corn starch and long ripening on the quality of roselle soft candy and to obtain the best combination treatment between the addition of corn starch and long cooking in the manufacture. This research method using a completely randomized design with 2 factors and repeated 3 times. The first factor was the concentration of corn starch (5%, 10%, 25%) and the second factor is the length of cooking (1.5 minutes, 3 minutes, 4.5 minutes). The Best research results soft candy corn starch concentration of 10% and long cooking 3 minutes to produce water content 5.712%, Vitamin C 27.78 mg/100gr, 56.060% total dissolved solids, texture 0.186 mm / gr.dtk and anthocyanin 0.0713%.Keywords: Software Candy, Rosel
HIDROLISIS GELATIN TULANG IKAN KAKAP MENGGUNAKAN LARUTAN ASAM (The Hydrolysis Gelatin of Kakap Fish Bone Using Acid Solution)
Gelatin is a natural product obtained by hydrolysis of collagen, a soluble protein, which acts as the gelling agent. In general, the process of making gelatin begins with soaking the bone in acid solution, aimed at dissolving calcium phosphat and other mineral salts. This treatment resulted in changes to the texture bone , so that bones become relatively non-rigid. Type of acid used is strong acids, namely HCl, H2SO4 and H3PO4, with the level of 3% - 6% concentration. The purpose of this study was to determine the type and concentration of acid as a soaking solution. The result showed that the best treatment was HCL concentration of 3%, with water content 6.54%, ash 3.27%, 77.92% protein, gel strength 72.07 bloom, viscosity 17.86 cp, pH 4.88 and yield 14.03%. Key words : gelatin, collagen, bone, hydrolysi
STUDI KEAMANAN PANGAN PADA PRODUK SOSIS DAGING SAPI YANG BEREDAR DI KOTA SURABAYA PUSAT (Food Safety of Beef Sausage Product at Surabaya)
ABSTRACTSausage is an emulsion food of oil in water which is elastic Sausage whichis circulated in market there are many deviation of product quality and theaddition food additif and pollution of bacteria exceeding the fixed standard.Related to the facts, it needs a survey of nonprobability sampling in the centre ofSurabaya. The aim of the research is to give information to society about nitritecontent, synthetic dyes, and the number of stapyloccus aureus bacteri in sausageproducts. The result of the survey and the analysis was 17,62 ppm nitrite contentto 27,65 ppm, Content of synthetic dyes was 15 mg / kg ponceane 4 R, 22 mg/kgcarmoisin content, 19 mg / kg sunset yellow content, total bacteria of 0,6.10 3coloni/gr to 6,33.103 coloni/gr, and staphylococcus aureus 0,36.102 coloni/gr to1,05.102 coloni/gr.Keyword : sausage, synthetic dyes, staphylococcus aureus ABSTRAKSosis merupakan bahan makanan emulsi minyak dalam air (o/w) yangbersifat elastis. Sosis yang beredar di pasaran banyak terjadi penyimpanganmutu dan kualitas produk, serta bahan tambahan makanan dan pencemaranbakteri melebihi standar yang ditetapkan. Kenyataan ini, perlu diadakan surveicara nonprobability sampling di Surabaya Pusat. Tujuan penelitian memberikaninformasi kepada masyarakat tentang kadar nitrit, jenis pewarna sintetis, jumlahbakteri dan Stapylococcus aureus pada produk sosis. Hasil survei dan analisadidapatkan data kadar nitrit terendah 17,62 ppm dan tertinggi 27,65 ppm, kadardi bawah standart, aman dikonsumsi penggunaan nitrit Permenkes/XI/1988sebesar 125 ppm. Jenis pewarna sintetik ponceau 4R jumlah 15 mg/kg, sunsetyellow 19 mg/kg dan carmoisin 22 mg/kg, tidak melebihi batas maksimalpenggunaan 70 mg/l. Jumlah maksimal cemaran total bakteri 105 koloni/gr, masihdibawah standart aman dikonsumsi. Jumlah Staphylococcus aureus tertinggi1,05 x 102 koloni /gr dan terendah 0,35 x 102 koloni/gr, standart cemaranmaksimal 102 indoni gr, 7 produk aman dikonsumsi dan 1 produk tidak aman,melebihi batas standar 1,05 x 102 total bakteri terendah 0,6.103 koloni / gr.Kata kunci : Sosis, pewarna sintetik, staphylococcus aureus
EKSTRAKSI NATRIUM ALGINAT DARI SARGASSUM FILIPENDULA
EKSTRAKSI NATRIUM ALGINAT DARI SARGASSUM FILIPENDUL
Pembuatan susu jagung manis bubuk substitusi susu kacang hijau (Kajian : Penambahan dekstrin dan Na-CMC)
Pembuatan susu jagung manis bubuk substitusi susu kacang hijau (Kajian : Penambahan dekstrin dan Na-CMC
SIFAT FISIKO-KIMIA FLAKE PISANG KEPOK DENGAN SUBSTITUSI TEPUNG CASSAVA (Phisyco-chemical Properties of Flake “Kepok” Banana With Substitution Casava Flour)
ABSTRAKFlake merupakan salah satu jenis makanan sarapan siap saji yang memilikiwarna coklat keemasan, tekstur renyah dan kadar air rendah. Pada umumnya bahandasar yang digunakan untuk pembuatan flake adalah jagung dan gandum. Sebagaiupaya penganekaragaman produk flake dan pemanfaatan tepung pisang, makadilakukan pengolahan flake menggunakan tepung pisang sebagai bahan baku yangdisubstitusi dengan tepung Casava untuk memperbaiki karakteristik flake yangdihasilkan. Tujuan penelitian adalah untuk mempelajari pengaruh substitusi tepungCasava dan jumlah air terhadap sifat fisiko-kimia flake pisang kapok. Rancanganpenelitian yang digunakan adalah Rancangan Acak Lengkap (RAL), yang terdiri dari 2faktor yaitu substitusi tepung Cassava terhadap tepung pisang kepok (20:80), (30:70),(40:60) dan presentase penambahan air 70%, 80%, dan 90%. Data yang diperolehdianalisis menggunakan Analisis Varian, serta uji lanjut menggunakan DMRT. Hasilpenelitian menunjukkan bahwa perlakuan terbaik yaitu substitusi tepung Cassava 30%dengan presentase penambahan air 80% yang menghasilkan flake pisang denganrendemen 62,635%, kadar air 4,307%, kadar pati 76,653%, kadar serat 2,323%, dayapatah 0,272 kg/cm2 dan daya rehidrasi 71,379%. Hasil rata-rata uji sensorismenunjukkan jumlah rangking rasa 71, tekstur 79, dan warna 80.Kata Kunci : Flake, cassava, pisang kapokABSTRACTFlake is a prayer One Ready-eat breakfast Operates food Which has a goldenbrown color, crisp texture and the air content was low. IN general, basic materials baseUsed to Manufacture review is corn and wheat flakes. As a flake product diversificationefforts and utilization of banana flour, then do processing chips using plantain flour asa raw material The flour is substituted with Casava to review the characteristics FixingThe resulting flakes. The purpose is to review research studying the effect of floursubstitution plane Casava And Period Of physico-chemical properties of banana flakescured. The study design used is Complete Random Design (RAL), which is composedfrom two factors Namely Against Cassava flour substitution kepok banana flour(20:80), (30:70), (40:60) And the percentage of air disposals 70%, 80 %, and 90%. TheData were analyzed using analysis of variants, as well as a further test using DMRT.Results showed that the Best That substitution flour Cassava 30% with percentage ofdisposals of air 80% The produce flakes of bananas with yield of 62 635%, the watercontent of 4,307%, starch 76 653% fiber content 2,323%, Power broken 0272 kg / cm2And Power 71 379% rehydration. The average yield of organoleptic test showed Period71 rankings flavor, texture 79, and 80 colors.Keywords: Flake, cassava, banana kepok</p
KAJIAN PERAN SUSU SKIM DAN BAKTERI ASAM LAKTAT PADA MINUMAN SINBIOTIK UMBI BENGKUANG (pachyrrhizus erosus)
Sinbiotik (eubotic) is a combination of prebiotics and probiotics. The advantage of this combination is to enhance the growth of probiotic bacteria by prebiotic substrates. In general, the raw material of sinbiotik beverage is milk. At this time, as product innovations made brew filtrate sinbiotik of yam tubers (Pachyrrizus erosus). The advantages of this product is the availability of two components as well as the inulin derived from the tubers of yam which acts as a prebiotic and Lactobacillus Casei that act as probiotics. The purpose of this study was to determine the effect of the addition of skim milk and the concentration of starter (Lactobacillus casei) that most optimally in the process of making drinks sinbiotik yam tubers. The results showed that the best treatment there is the additional treatment of skim milk 20% and the concentration of starter (Lactobacillus Casei) 2%. The results showed total lactic acid bacteria 11.2933 log CFU / ml, 0.5119% total acid, pH 3.7, total dissolved solids 36.0680 (oBrix), inulin content of 3.2503% and 0.3667% soluble protein.Keywords: sinbiotik, skim milk, probiotic bacteria, prebiotic substrates</p
KARAKTERISTIK FISIKO KIMIA DAN AKTIVITAS ANTIOKSIDAN TAUCO LAMTORO GUNG (Leucaena leucocephala) ANGKAK
Abstrak Tauco is shaped pasta products are yellowish and have a slightly salty flavor. Tauco making process is done by means of fermentation. Tauco used as a natural food seasoning as distinctive smell and taste. Tauco usually made from soybean. Unfortunately, soybean production can not meet the needs of domestic soybean that still need to import from other countries. To reduce dependence on it can be used soy substitutes, one of which is leucaena. This study aims to determine the proportion of soybean leucaena with long fermentation on the characteristic physico-chemical of leucaena_angkak tauco. The study used a completely randomized design (CRD) with 2 factors. The first factor, proportion soybean-leucaena 70%:30%, 50%:50% 30%:70%. The second factor, fermentation time of 3 weeks, 4 weeks and 5 weeks. The results showed that the best treatment was the treatment of soybean-leucaena (70:30) proportion and fermentation time 5 weeks resulted tauco with criteria that had a moisture content 24.952%. The ash 5.081%, soluble protein 79250 µg/ml, fat 4.075%, total acid 7.620%, total solids 18.167% brix, phenol 2781,25 ppm, antioxidant activity 45,68% and 76 favorite color,taste 76,and flavor 71. Key words : leucaena, soybean, tauco, fermentation time Abstrak Tauco adalah produk berbentuk pasta yang berwarna kekuning–kuningan dan mempunyai rasa yang agak asin. Proses pembuatan tauco dilakukan dengan cara fermentasi. Tauco digunakan sebagai penyedap masakan alami karena bau dan rasanya yang khas. Tauco biasanya terbuat dari kedelai. Namun sayangnya, produksi kedelai tidak dapat memenuhi kebutuhan kedelai dalam negeri sehingga masih perlu mengimpor kedelai dari negara lain. Untuk mengurangi ketergantungan pada kedelai maka dapat digunakan bahan pengganti, salah satunya adalah lamtoro gung. Penelitian ini bertujuan untuk mengetahui proporsi kedelai:lamtoro gung dengan lama fermentasi terhadap kualitas tauco lamtoro gung-angkak. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor dan 3 kali ulangan, Faktor 1 proporsi kedelai:lamtoro gung 70%:30%,50%:50%,30%:70%. Faktor II lama fermentasi 3 minggu, 4 minggu, dan 5 minggu. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah pada perlakuan proporsi kedelai:lamtoro gung (70:30) dan lama fermentasi 5 minggu yang menghasilkan tauco dengan kriteria lama fermentasi 5 minggu yang memiliki kadar air 24,952%, kadar abu 5,081%, protein terlarut 79250 µg/ml, lemak 4,075%, total asam 7,620%, total padatan 18,167% brix, Fenol 2781,25 ppm,aktivitas antioksidan 45,68%,dan tingkat kesukaan warna 76, rasa 76, dan aroma 71. Kata kunci : lamtoro gung, kedelai, tauco, waktu fermentasi</p