Pembuatan Selai Campuran Dami Nangka dan Sirsak

The purpose of this research was to get the best formulation of mix jackfruit rags and soursop in making fruit jam. This research used Complete Randomized Design (CRD) with four treatments and four replications, followed by Duncan's New Multiple Range Test (DNMRT) at level 5%. The treatments in this research were DS1 (jam with mix jackfruit rags pulp 65% and soursop pulp 35%), DS2 (jam with mix jackfruit rags pulp 50% and soursop pulp 50%), DS3 (jam with mix jackfruit rags pulp 35% and soursop pulp 65%), DS4 (jam with mix jackfruit rags pulp 20% and soursop pulp 80%). The result of analysis showed that the jackfruit rags and soursop significantly affected the moisture content, total acid content, total dissolved solids, sucrose content, fiber content, description of sensory test on colour, texture, flavour, taste and overall test. The best formulation of jam was DS2 (jam with mix jackfruit rags pulp 50% and soursop pulp 50%) with moisture content 25.25%; total acid content 4.66; total dissolved solids 67.91obrix, sucrose content 54.74%; fiber content 2.85%. Description of sensory test scores of DS2 (jam with mix jackfruit rags pulp 50% and soursop pulp 50%) were colour 3.66 (yellow), taste 3.17 (taste jackfruit rags and soursop), texture 3.31 (soft) and flavour 3.83 (jackfruit rags and soursop flavour). Overall scores of DS2 were colour 4.05 (like), taste 4.05 (like), texture 4.06 (like), flavour 3.94 (like) and over all test 4.31 (like)

Sensory Asessment And Business Analysis Of Cocoghurt AS Probiotic Drinks

Cocoghurt is fermented drinks made from coconut milk using Enterococcus faecalis UP-11. The research aimed were to identify sensory assessment of panelists and to analyzed business of cocoghurt as probiotic drinks. The research method used completely randomized design with four treatments and four replications. The treatments consist of in this 0%, 6%, 12% and 18% w/v sucrose of coconut milk. Data from Organoleptic test using descriptive test and hedonic test were analyzed by analysis of variance. The result showed that cocoghurt were acceptable by panelist (n=70) in respect of colour, aroma, taste, texture and overall linking. The best treatment was SK2 (6% w/v sucrose). Business analysis showed that the business will be efficient and profitable since RCR value > 1. Obtainable profit was Rp 126,970.62 from total cost as much as Rp. 323,029.38

Penerimaan Panelis Dan Analisis USAha Es Krim Dengan Pewarna Kulit Buah Naga Merah (Hylocereus Polyrhizus)

This research aimed was to find out the acceptance of panelists on the ice cream with red dragon fruit peel as food additive and to analyzed the business feasibility of the ice cream. Acceptance analysis showed that there significantly no difference between ice cream with red dragon fruit peel and commercial ice cream, that means panelist can accept the ice cream with red dragon fruit as food additive. Business analysis showed that ice cream business with capacity 10 kg will be efficient , with total cost Rp.311,201.48. break even point value were 88.91 cups and can give adding value Rp 70.300,00

Penambahan Tepung Tempe, Tepung Udang Rebon dan Perisa dalam Pembuatan Kukis Sukun

The purpose of this study were to obtain the best composition the addition of tempeh flour and rebon shrimp flour for making breadfruit cookies and meet the quality standards of cookies (SNI 01-2973-1992) and to determine the level of the children\u27s favorite for the best breadfruit cookies with the addition of various flavor. This research used a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments in this study were S1 (Tempeh flour 20%, small shrimp flour 1%), S2 (Tempeh flour 15%, small shrimp flour 6%), S3 (Tempeh flour 10%, small shrimp flour 11%) and S4 (Tempeh flour 5%, small shrimp flour 16%). The data obtained were analyzed statistically using Anova and further tested with DNMRT at the level of 5%. The treatments gave significant effect on moisture, protein, ash and fat content. The best treatment on this research was breadfruit cookies with addition of tempeh flour 20% and small shrimp flour 1%, with moisture content of 6.75%, protein content of 13.87%, ash content of 1.87% and 35.56% fat content. The addition of various flavor on S1 cookies gave non significant affect on the childrens organoleptic test

Penambahan Gum Arabterhadap Mutu Sirup Kulit dan Buah Nanas (Ananas Comosus Lmerr.)

The purpose of this research was to determine the best concentration of gum arabic in prevented sedimentation in syrup made frompeel and flesh of pineapple(Ananas comosus L Merr.).This researchusedCompletely Randomized Design (CRD) with six treatments and three replications followed by DNMRT test at 5% level. The treatments in this research were G0 (without addition of gumarabic), G1 (addition of gum arabic 0.01%), G2 (addition of gum arabic 0.02%), G3 (addition of gum arabic 0.03%), G4 (addition of gum arabic 0.04%), andG5(addition of gum arabic 0.05%). The result of analysis of variance showed that addition of gum arabic has significantly affected the pH, viscosity, sucrose, sedimentation, and sensory value on descriptive and hedonic attribute of taste and level of condensed, but did not significantly affected the flavour and colour. The best treatment in this research was G5 (additional of gum arabic 0.05%) with pH 5.13, viscosity 223.75 cP, sucrose 69.15%, sedimentation 7.23%, yellow colour, pineaple fruit flavour, sweetness and condensed

Pemanfaatan Kulit Buah Naga Merah (Hylocereus Polyrhizus.) Sebagai Bahan Tambahan Dalam Pembuatan Es Krim

This study was red dragon fruit peel can be used as natural dyes. The purpose of to get the best formulations of red dragon fruit peel ice cream by physical properties, fiber and organoleptic test. This research used a completely randomized design (CRD) with four treatments and four replications. The treatment in this study are E0 (without the addition peel of red dragon fruit), E1 (addition of 2% red dragon fruit peel), E2 (addition of 4% red dragon fruit peel), and E3 (addition of 6% red dragon fruit peel). Data obtained were treated by analysis of variance followed by Duncan New Multiple Range Test (DNMRT) the level of 5%. The results showed that the addition of red dragon fruit peel had significant effect on the overrun, ice cream melting time, fiber content, hedonic of texture, colour, overall acceptance and descriptive of texture, color and flavor. The addition of red dragon fruit peel had not significant effect on hedonic of taste, flavor and descriptive sensory. The best formulation this study is addition of 6% red dragon fruit peel

Mutu Sensori Mi Instan Berbahan Pati Sagu Termodifikasi dan Ikan Patin

The objectives of this research were to get microbiologically modified sago starch by using Lactobacillus plantarum 1 RN2-53 and to get the best formulation that meets the Indonesian Instant Noodle Standard (SNI 01- 3551- 2000). The aims of catfish meat added was to increase integrities and protein content of instant noodles. The design used in this study was Completely Randomized Design with six treatments and three replications. The treatment in this research included SP0 (nature sago starch 100%), SP1 (mosas 100%), SP2 (mosas 97.5%, catfish meat 2.5%), SP3 (mosas 95%, catfish meat 5%), SP4 (92.5%, catfish meat 7.5%) and SP5 (mosas 90%, catfish meat 10%). The data obtained were statistically analyzed using Analysis of Variance (ANOVA) and followed by a test using Duncan\u27s New Multiple Range Test (DNMRT) at the level of 5%. The best formulation instant noodles was SP3 with ratio mosas 95% and catfish 5%. The result of analysis showed that the ratio of mosas and catfish meat significanly affected organoleptic test of colour, texture, catfish flavor before and after rehydration and mosas flavor before rehydration but did not significantly influence taste of mosas, taste of catfish and mosas flavor after rehydration, whille the hedonic test assessed according to the likes of panelist

Studi Pembuatan Rainbow Cake Menggunakan Pati Sagu (Metroxylon SP.) Lokal Riau

This study aim was to analyze the differences in the sensory assessment of the rainbow cake with the addition of 30% sago starch and 100% rainbow cake using wheat flour. This study used a Completely Randomized Design (CRD) with two treatments and eight replication thus obtained 16 experimental units. The treatments were TS1 (100% wheat flour, 0% sago starch) and TS2 (70% wheat flour, 30% sago starch). The parameters observed were descriptive test which includes assessing the attributes of tenderness, softness, cake flavor, colour brightness and sweetness. The results of this study indicated that rainbow cake with TS1 treatment (100% wheat flour, 0% sago starch) and rainbow cake with TS2 treatment (70% wheat flour, 30% sago starch) had no significant difference on tenderness, flavor cake, colour brightness and sweetness but significant effect softness of rainbow cake