Karakteristik Organoleptik Jelly Drink Buah Gandaria (Macrophylla sp) Dengan Penambahan Carboxymethyl Cellulose

This research aims to characterize the Gandaria jelly drink with the addition of CMC sensory in hedonic tests and hedonic quality which were carried out descriptively. The results of the research showed that jelly drinks with the addition of CMC using hedonic tests had a color ranging between 3.1–3.8 (liked to very liked), taste 3.6–4.0 (liked very much), aroma 3.5–4.0 (like it very much), texture 2.6–3.0 (like it), suction power 2.6–3.0 (like it), and over all 3.8–4.0 (like it very much), while the test Hedonic quality has color ranging between scale values of 2.9–3.3 (yellow), taste 4.0–4.5 (tastes of Gandaria), aroma 4.0–4.5 (smells of Gandaria), texture 2.9–3.6 (springy to very springy) and suction power 2.9–3.6 (easy to suck to very easy to suck)

Physicochemical Characteristics of Black Bean Protein Concentrate Based on the Variation of Heating Time

One type of beans that can be used as a source of protein is the black bean (Phaseolus vulgaris. L); because it has a sufficiently high protein content of 16.6%, it has the potential to be developed into protein concentrate. This study aimed to characterize the physicochemical characteristics of black bean protein concentrate based on heating time. An experiment was carried out and arranged in a Completely Randomized Design, with four levels of treatments, i.e. heating time of 15 minutes, 30 minutes, 45 minutes, and 60 minutes. The observed variables were yield, bulk density, water absorption, protein content, moisture content, and ash content. The results showed that the yield value was 7.66 - 12.11%, bulk density 0.78 - 0.81 g/mL, water absorption 1.84 - 1.97%, protein content 71.39 - 76.00%, moisture content 11.85 - 12.94% and ash content 3.30 - 3.57%

Karakteristik Kimia dan Organoleptik Sirup Gandaria dengan Penambahan Konsentrasi Gula

“Gandaria†fruit is a seasonal fruit that is easy to prepare but cannot be kept fresh for a long time. Processing technology is important for creating a food product with a longer shelf life and being consumed outside of the season. Processing “gandaria†into syrup is one of the methods. The syrup has a thick and distinctive taste characteristic because it contains 55-65% sugar. This study aimed to determine what sugar concentration is best for producing good “gandaria†fruit syrup. A completely randomized experimental design with one factor, namely the concentration of sugar, i.e., 50%, 55%, 60%, 65%, and 70% repeated three times, was applied in this research. The results showed that sugar concentration treatment produced syrup with total sugar 59,36-65,97%, total acidity 13.48-17.35%. vitamin C 16.47-16.97%, and total soluble solid 39.27-46.43%. Organoleptic characteristics, namely color (rather yellow to yellow), aroma (slightly gandaria aroma), taste (slightly gandaria taste to gandaria taste), thickness (somewhat like to like), overall (somewhat like to like). The best sugar concentration in producing good gandaria syrup was 70%. Keywords: Gandaria; sugar concentration; syrup   ABSTRAK Buah gandaria merupakan buah musiman yang mudah dan tidak dapat dikonsumsi dalam bentuk segar dalam waktu yang lama. Penerapan teknologi pengolahan sangat penting untuk menghasilkan produk pangan olahan yang memiliki daya simpan yang lebih lama dan dapat dikonsumsi diluar musim salah satunya adalah mengolah gandaria menjadi sirup. Sirup memiliki karakteristik yang kental dan rasa yang khas karena mengandung gula 55-65%. Penelitian ini bertujuan untuk menentukan konsentrasi gula yang tepat dalam menghasilkan sirup buah gandaria yang baik. Rancangan percobaan yang digunakan dalam penelitian ini adalah rancangan acak lengkap dengan satu faktor yaitu konsentrasi gula 50%, 55%, 60%, 65% dan 70%, masing-masing perlakuan diulang sebanyak tiga kali. Hasil menunjukkan bahwa perlakuan konsentrasi gula 55-70% menghasilkan total gula sebesar 59,36-65,97%, total asam sebsesar 17,35-13,48%, vitamin C sebesar 16,97-16,47%, dan total padatan terlarut sebesar 39,27-46,43%, dan karakteristik organoleptik warna (agak kuning-kuning), aroma (agak beraroma gandaria), rasa (agak berasa gandaria-berasa ngandaria), kekentalan (agak suka-suka), overall (agak suka-suka). Salah satu perlakuan konsentrasi terbaik adalah perlakuan konsentrasi gula 70%. Kata kunci: Gandaria; konsentrasi gula; siru

Organoleptic Characteristics of Jelly Drink Galoba Fruit (Hornstedtia alliacea) with the Added of Carboxymethyl Cellulose

Galoba (Hornstedtia alliacea) is a forest plant containing macro and micronutrients needed by humans, as well as functional food so it needs to be developed so that these products can be available both in solid and semi-solid form, one of which is jelly drink. Jelly drink Galoba added with carboxymethyl cellulose (CMC) stabilizer is expected to produce jelly characteristics that can be accepted by the public both in terms of color, taste, flavour, texture, suction power, and overall appearance (overall). This study aims to characterize the galoba fruit jelly drink added with CMC concentration sensory both hedonic tests and hedonic quality which were carried out descriptively. The results showed that the galoba jelly drink with added CMC concentration, according to the hedonic test, had a color ranging from 3.1 to 3.8 (liked to very like), taste 3.6 to 4.0 (very like), flavour 3.5  to 4.0 (very like), texture 2.6 to 3.0 (like), suction power 2.6 to 3.0 (like), and overall 3.8 to 4.0 (very like), while the hedonic quality test has a color ranging from 2.9 to 3.3 (turbid white), taste 4.0 to 4.5 (tastes galoba), flavour 4.0 to 4.5 (scents galoba), texture 2.9 to 3 .6 (soft to very soft) and suction power 2.9 to 3.6 (easy to suck up)

Formulasi Ubi Jalar Orange (Ipomoea batatas L.) dan Tepung Ikan Tuna (Thunnus sp) Dalam Pembuatan Mie Kering

The purpose of this study was to determine the formulation between orange Sweet Potato and tuna fish flour in the manufacture of dried noodles. This study was designed using a non-factorial complete randomized design (RAL) with orange sweet potato formulation and tuna fish meal with four levels of treatment (70%:30%, 75%:25%, 80%:20% and 85%:15%) with three repetitions. The data observed were chemical tests (moisture content, ash content, fat content, protein content, carbohydrate content and fiber content). While the physical test (water absorption, cooking time and elasticity). And organoleptic (hedonic test and hedonic quality). The results of the study with the formulation of sweet potato orange: tuna fish meal (75%:25%) is the best treatment in the manufacture of dried noodles with chemical test results are water content of 10,91%, ash content of 3,79%, fat content of 1,09%, protein content of 24,93%, carbohydrate content of 59,17% and fiber content of 3,64%. While the physical test of water absorption is 232,63%, cooking time is 320 seconds and elasticity is 15,07%. Based on the organoleptic results test, dried noodles with orange sweet potato formulation and tuna fish flour (80%:20%) were the best treatment in terms of hedonic and hedonic quality respectively including color before boiling 2,91 (rather liked)/after boiling 3,0 (likes) and 2,83 (slightly orange), taste 3,0 (likes) and 2,58 (slightly tastes of fish), aroma 3,12 (likes) and 2,75 (rather smells of fish), texture 2,91 (rather like) and 2,83 (rather chewy), overall 2,95 (rather like)

Organoleptic Characteristics of Mixed Corn Flour And Red Bean Flour Against Crackers

Crackers are crispy, thin biscuits or wafers made from wheat flour. Today, crackers can be innovated with local food commodities such as corn and red beans. The use of the formulation of corn flour to red bean flour can affect the organoleptic properties of crackers. This study aimed to test the appropriate formulation of corn flour and red bean flour for making crackers. This study used 4 formulations of corn flour to red bean flour of 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The results showed that the formulations of 60% corn flour and 40% red bean flour was the best formulation that produced crackers with liked for their color (3.24), somewhat liked for their taste (2.48), rather liked for their texture (1.52), liked for their aroma (3.16), and also for their overall preferences (2.52). The crackers were perceived to have a yellow color (3.08), a corn flavor (2.76), a savory taste (2.68), and a slightly crunchy texture (1.84)

Kajian Penambahan Konsentrasi CMC Terhadap Mutu Jelly Drink Pala (Myristica fragrans Houtt)

This aims of this research was to determine the best nutmeg jelly drink with the addition of CMC concentration based on chemical and organoleptic properties. This research was designed using a single factor Completely Randomized Design with five levels of treatment with the addition of CMC concentration, namely 1.5 %, 2 %, 2.5 %, and 3 %. The research results with the addition of 1.5 % CMC concentration were the best treatment in making nutmeg jelly drink with chemical characteristics, namely pH of 4.0, total acid of 0.98 %, and total dissolved solids of 27 °Brix. Based on the hedonic properties, it is liked by panelists in term of taste, texture, suction power, and overall, and produces a jelly drink that tastes nutmeg, chewy, and easy to suck

Effect of Drying Time on Chemical and Sensory Characteristics of Nutmeg Peel Herbal Tea (Myristica fragrans Houtt)

s study aims to study the effect of drying time on the chemical and sensory properties of nutmeg peel herbal tea. This study was developed using a single factor Completely Randomized Design (CRD) with 4 stages, namely drying time of 4, 5, 6, and 7 hours. The results showed that the drying time treatment had a significant effect on the observation parameters, namely the yield ranged from 42.55 to 54.97%, total phenol ranged from 12.55 to 14.56%, fiber content 57.48 to 65.40%, moisture content ranged from 9.47 to 12.71%, ash content ranged from 10.47 to 13.91. The results of the sensory test showed that the nutmeg skin herbal tea for the color parameter of the overall acceptance level was somewhat favored - favored by the panelists, for the aroma parameter the overall acceptance level was somewhat favored by the panelists and for the taste parameter the overall acceptance level was not favored - somewhat favored by the panelists

The Effect of Concentration of Skipjack Tuna (Katsuwonus pelamis) Powder and Drying Time on The Chemical Characteristics of Purple Sweet Potato (Ipomoea batatas L) Tortilla Chips

Tortilla chips are a type of snack that contains high levels of carbohydrates compared to their protein content. So, tortilla chips need to be made with more local products from the area, like purple sweet potatoes and skipjack fish flour. The goal of this study was to find out what the effects of adding skipjack tuna (Katsuwonus pelamis) and the right amount of drying time are on the chemical properties of purple sweet potato (Ipomoea batatas L) tortilla chips and which treatment combinations work best. This study used a factorial RAL (completely randomized design) with two factors. The first factor was the concentration of skipjack fish powder (T), which had three treatment levels: T1 = 10%, T2 = 15%, and T3 = 20%. The second factor was drying time, which had two treatment levels: L1 = 6 hours and L2 = 7 hours. The results showed that tortilla chips with a concentration of 20% skipjack fish powder had the best results based on chemical characteristics, including 8,30% moisture content, 2,41% ash content, 0,36% fat content, and 73,59% carbohydrate content, a drying time of 7 hours had the best result based on chemical characteristics, including 8,04% moisture content, 2,60% ash content, 0,45% fat content, and 75,81% carbohydrate content; and the best treatment based on interaction was the fish powder with a concentration of 20% skipjack tuna and a drying time of 7 hours, which had a protein content of 15,41%

Pengaruh Konsentrasi Tepung Ikan Cakalang (Katsuwonus pelamis) dan Lama Pengeringan Terhadap Karakteristik Organoleptik Tortilla Chips Ubi Jalar Ungu (Ipomoea batatas L.)

Tortilla chips are a type of snack that contains high levels of carbohydrates compared to their protein content. So, tortilla chips need to be made with more local products from the area, like purple sweet potatoes and skipjack fish flour. his study aims to determine the appropriate concentration of skipjack tuna (Katsuwonus pelamis) addition and drying time on the organoleptic characteristics of purple sweet potato tortilla chips (Ipomoea batatas L.) This research was tested statistically non-parametrically using the Friedman Test The results of the study, it can be concluded that the treatment of skipjack tuna flour concentration of 10% and drying time of 6 hours is the treatment with the best organoleptic characteristics by hedonic test and hedonic quality test of tortilla chips successively with characteristics including: color 3.20 (like) and 3.0 (purple), taste 3.16 (like) and 2.79 (slightly taste skipjack tuna), crispness 3.08 (like) and 3.37 (crispy), flavor 3.12 (like) and 3, 29 (scented with skipjack tuna) and overall 3.45 (like it)