Kombinasi Jamur Tiram Putih (Pleurotus Ostreatus) dengan Ikan Patin dalam Pembuatan Bakso Ikan

The study aimed to obtain the proper formulation in the manufacture of white oyster mushroom meatballs. The research was carried out experimentally using completely randomized design (CRD) with five treatments, namely : JP1 (95% White Oyster Mushroom : 5% Catfish), JP2 (90% White Oyster Mushrooms : 10% Catfish), JP3 (85% White Oyster Mushroom : 15% catfish), JP4 (80% White Oyster mushrooms : 20% catfish), JP5 (75% White Oyster mushrooms : 25% catfish). The results showed that the combination of oyster mushroom with catfish significantly effect on the moisture content, ash content, fat content, flavor and texture, on organoleptic but did not significantly affect the color, flavor and overall acceptance. The best combination was JP4 (80% White Oyster Mushroom : Catfish 20%) which content 75,61% water, 2,01% ash, 0.65% fat, grayish white color, the aroma of fish,distinctive flavor fish balls, chewy texture and overall assessment by panelists preferred meatball

Evaluasi Mutu Sensoris Susu Fermentasi Probiotik dengan Variasi Susu Skim yang Menggunakan Lactobacillus Casei Subsp. Casei R-68

Skim milk fermented by Lactobacillus casei subsp. casei R-68 is expected to produce fermented milk with more complete nutritional value and health benefits. This study used a Completely Randomized Design (CRD) with 5 treatments and 4 replications thus obtaining 20 experimental units. The data obtained were statistically analyzed using Analysis of Variance (ANOVA). If the F count is greater than or equal to F table then continued with DNMRT test at 5% level. The results show that the addition of skim milk significantly affected the taste, color and consistency of probiotic fermented milk. Score for overall acceptance test indicated that the panelists were “rather like to like” for probiotik fermented milk. The best treatment based on the sensoric evaluation was SS15 (addition 15% concentration of skim milk

Pembuatan Permen Jelly Ektrak Jahe Merah dengan Penambahan Karagenan

The purpose of this research is to get the precise formulation of the red ginger extract and carrageenan thus producing jellycandies with good quality and appropriate quality standard based on SNI 3574-2-2008 jelly candies. This study was conducted experimentally using a completely randomized design (CRD) with five treatments and three replications. The treatment in this study was JK1 = red ginger extract + carrageenan (41.50 + 7.50), JK2 = red ginger extract + carrageenan (40.50 + 8.50), JK3 = red ginger extract + carrageenan (39.50 + 9.50), JK4 = red ginger extract + carrageenan (38.50 + 10.50), and JK5 = red ginger extract + carrageenan (37.50 + 11.50). Data were analyzed using analysis of variance and in a further test using DNMRT at 5% level. The treatment provides significant effect on moisture content, ash content, acidity (pH), reducing sugar, antioxidant and colour, aroma, taste descriptively. The best treatment in this study was JK1 = red ginger extract + carrageenan (41.50 + 7.50), with a water content of 12.84%, ash content of 0.85%, the degree of acidity (pH) 6.47, reducing sugar 19.74% and antioxidant 2.77 µg/ml as well as having the characteristics of 3.13 (slightly yellow-brown colour), 2.10 (ginger-flavored red), 2.23 (spicy flavor) and 3.20 (slightly chewy texture) and an overall assessment of jelly candy ginger extract and preferably carrageenan by panelist's