Pengaruh Variasi Konsentrasi Nacl Pada Tahap Pencucian Terhadap Sifat Fisikokimia Surimi-based Product Ayam Broiler

Surimi-based product is a white meat protein extract based products. The protein was obtained from washing process where the kind of protein fraction depends on the type and concentration of the solution washing. Therefore need to study the influence of NaCl concentration used in washing process on the physicochemical properties. This study used a randomized block design with surimi-based product NaCl concentration (PN) consists of 6 level 0.1; 0.2; 0.3; 0.4; 0.5; and 0.6%, which was repeated three times. The parameters was the physicochemical properties of surimi-based product consist of the gel quality (gel strength and folding test), thaw-drip, water holding capacity, water content. The effects were analyzed uses ANOVA followed by DMRT for the one that save significant effect. The results showed that the NaCl concentration gave significant effect to the water content and water holding capacity of meat porridge II, gel strength and folding test of surimi-based product. The higher concentration of NaCl the lower water content of the meat slurry II (82.6418% - 74.4874%), water holding capacity of meat slurry II (71.4175% - 59,4225%), gel strength (3851.082 g.s - 2381.608 g.s) and folding test (15382.186 g.s - 26955.768 g.s), but the higher the thaw-drip (2,0583% - 5,3603%) . Gel strength and folding test graph were quadratic curve. The increase concentration of NaCl in the washing stages reduce the water binding capacity of the protein because of leaching in washing solution so that the reduced strength and elasticity of chicken surimi-based products

Pengaruh Penambahan Tepung Menjes Terhadap Sifat Fisik Dan Organoleptik Nugget Ayam

Chicken nugget is a processed chicken product, cooked made from a mixture of ground chicken meat were given coating, with or without the addition of other ingredients and permitted food additives. Chicken nuggets are a popular food product, but chicken nugget has the disadvantage that has a low fiber content. Lack of fiber content can be improved by adding menjes flour on chicken nuggets. Menjes flour have a high fiber content, which is 61.55%, has a savory flavor, widely available and affordable price. The design of the study is a randomized block design (RBD) with one factor, seven level of menjes flour concentration of 0%, 1.5%, 3%, 4.5%, 6%, 7.5% and 9 % with three times repeated. Parameter study include WHC, pH, moisture content, fiber content, texture (hardness, springiness, cohesiveness, fractubility, gumminess and chewiness), and product preferences in organoleptic (juiceness, texture and flavor). The data will be analyzed by Analysis of Variance (ANOVA) at α = 5% and further testing is test DMRT (Duncan's Multiple Range Test) at α = 5% when there are significant differences between treatments. The result showed that the difference variation in addition of menjes flour was significantly affected (α = 5%) against moisture, WHC, texture (hardness and cohesiveness). Variation in addition of menjes flour also significantly affected to product organoleptic including flavor, texture, and juiceness. Larger addition of menjes flour increasing moisture content and hardness, but decreasing WHC, cohesiveness and panelist preference. The best treatment was obtained at addition 1.5% menjes flour with 160% WHC, 55.82% moisture content, 9534.204 g hardness, 0.637 cohesiveness, and 2.09% dietary fiber

Pengaruh Rasio Larutan Pencuci pada Bagian Dada dan Paha Ayam terhadap Karakteristik Surimi Based Product Ayam Broiler

Surimi-based product can be made from white meat like fish meat but also chicken meat which had different physicochemical properties, similar to if using different part of meat like breast and thigh. The study used Nested Factorial with the the factor is Ratio of Washing NaCl (P) consisted of 1:2 (P1). 1:3 (P2), 1:4(P3) which is nested in Chicken Meat Part Breast (D) and Thigh (P) done using 4 replication in Randomized Sample. The parameter are Gel quality (Gel strenght and Folding test), WHC, water content, and thaw drip surimi based product. Effects of factor were analyzed using ANOVA at α = 0.05, continued with DMRT at α = 0.05 for the significant parameter. The results showed that the Ratio of Washing Solution NaCl gave significant effect on all parameters studies in each Meats Part Nest. For Breast Part Nest: Increasing of Washing Solution Ratio significantly increased the WHC of surimi based product after thawing from 44,55% to 51,80%, WHC boiled surimi based product from 62, 51% to 69,09%, water content of surimi based product after thawing from 5,50% to 80,71%, gel strength from 2.642.674 g/s to 3.282, 874 g/s, folding test from 6.034,706 g/s to 21.113,346 g/s. For Thigh Part Nest: Increasing of Washing Solution Ratio significantly increased the WHC of surimi based product after thawing from 39,41% to 44,29%, WHC of boiled surimi based product from 56,43% to 63,39%, water content of surimi based product after thawing from 1,53% to 75,50%, gel strength from 1.942,890 g/s to 1.355,189 g/s, folding test from 0.130,079 g/s, to 14.807,769 g/s. Graphic of folding test showed that increasing of washing solution ratio increased gel elasticity properties from 1;2, 1:3, 1:4 on each meat part

Pengaruh Konsentrasi Buah Jambu Biji Merah terhadap Sifat Fisikokimia dan Organoleptik Fruit Leather Pulpkulit Durian - Jambu Biji Merah

Fruit leather can be made from the pulp of durian skin. Making fruit leather pulp of durian skin has a weakness that has no taste and flavor as well as color less attractive so that material needs to be added with a strong flavor and color from the outside. One of them is with the addition of guava fruit. The concentration guava red give you different characteristics of texture, color, and flavor leather is produced. The research was done to determine the effect of concentration red guava on physicochemical and organoleptic leather pulp of durian skin red guava. The research design used was the RAK (Random Design Group) non factorial factors examined were the concentration red guava that consists of 6 (six) in the form of 10% (b/b); 20% (b/b); 30% (b/b); 40% (b/b); 50% (b/b); 60% (b/b), and repeated treatment level as many as four (4) times. The parameters tested included the physicochemical (moisture content, aw, texture (flexibility), pH, and color) and organoleptic (a fondness for taste, texture, and color). The use of red guava increased aw, moisture content, texture (flexibility), redness, on the other hand decreasing the value of pH, lightness, and yellowness of leather. The best concentration of red guava was at 40% which had pH 3.16, aw0.60, moisture content 17.35%, texture (flexibility) 36.73 N/s, lightness 43.36, redness 26.21, and yellowness 21.35 with sensory scores for flavor, texture and color were 4.59, 4.58, and 5.24 respectively with scoring 1-7

Pengaruh Penambahan Sorbitol terhadap Karakteristik Fisikokimia Edible Film Berbahan Dasar Pati Gandum

The USAge of plastics as food packaging is very widely used in Indonesia. Plastic is a packing material which still dominates because as a good barrier properties against oxygen, carbon dioxide and water vapor. The weakness of this plastic is its non biodegradable characteristic so to overcome this problem, an alternate packaging material is developed by making the packaging biodegradable and edible. Wheat starch granule has a lipid amount of 0,7 to 1,4%, wheat starch has amylose content quite high at 25%. The existence of lipid which will tend to complex with the amylose of the starch and reduce its water-binding capacity. This study aimed to determine the effects of sorbitol on the physicochemical characteristics of the edible film. This study uses a mathematical data analysis regression which consists of a single factor, the addition of sorbitol concentration factor with seven levels of treatment: 1%; 1,2%; 1,4%; 1,6%; 1.8%; 2%; 2,2% (w/w). Edible film has water content 5.7 - 11.46% ; percent elongation 2,56 - 11,94% ; percent of dissolution 39,14 – 64,04% ; water vapor permeability 5,49 x 10-9 – 1,67 x 10-9 g/m.h.Pa, and tensile strength 132,04 – 339,15 kg/cm2

Pengaruh Proporsi Ubi Jalar Oranye Dan Tapioka Terhadap Sifat Fisikokimia Dan Organoleptik Keripik Ubi Jalar Oranye

Chips are classified as types of snacks that are categorized as crackers, foods that are dry, crisp (crispy). In general, the manufacture of chips is by way of direct material cut so many consumers who do not love because they do not obtain the desired level of crispness. It is therefore necessary to add starches such as tapioca to improve the crispiness of the chips. In this study, sweet potato being processed first and the addition of starch such as tapioca to increase the crispiness. But the addition of starch is not more than 30% by the weight of sweet potato dough for undesirable development of large volumes such as chips which are made by flour. The addition of tapioca starch will also affect the physicochemical and organoleptic properties of the chips. The study was conducted to determine the effect of tapioca proportion to the physicochemical properties and organoleptic orange sweet potato chips. The study design used is Random Group non factorial. Factors studied were concentration of tapioca which consists of 7 (seven) standard of treatment in the form of 0% (w / w); 5% (w / w); 10% (w / w); 15% (w / w); 20% (w / w); 25% (w / w); 30% (w / w), with a repeat of four (4) times in order to obtain a total of 28 experimental units. The use of the higher tapioca starch increases the water content of the raw chips, volume expansion, oil absorption and lightness, while the water content of the cooked chips, redness, yellowness, chroma and texture decreases. The results showed that the best processing is the concentration of tapioca 30% with the moisture content of 7.61% raw chips, cooked chips water content of 2.91%, volume expansion of 57.24%, oil absorption of 34.58%, texture (hardness) of 232.38 g, beta carotene of orange sweet potato flour 88.34 mg/kg, beta carotene of orange sweet potato chips after being fried 40.68 mg/kg, the acceptance level panelists in terms of the ability to fracturing (6.95), the crispness (7.33), color (7.16) and flavor (6.76) with a standard score of 1-9

Pengaruh Proporsi Tomat dan Pulp Kulit Pisang Kepok terhadap Sifat Fisikokimia dan Organoleptik Leather Tomat-pulp Kulit Pisang Kepok

Tomatoes are one of agricultural commodities that have high economic value and produced throughout the year. Tomatoes production year to year always increase and reached 950.385 ton in 2011. Number of tomatoes products is still very limited providing opportunities utilization of tomatoes into fruit leather products. Fruit leather containing 10-15% of water in a form of thin sheet that can be rolled. The quaskin pulp lity of good fruit leather is plasticy, elastic, and has a good gel form of which is determined by some components especially pectin, sugar and acid. Tomato leather which is produced with 100% tomato can not form a solid gel because pectin content in tomato is 4,63%. Therefore pectin from saba banana skin pulp is added to get a good result of it. Saba banana skin pulp has a high pectin content. Pectin content in saba banana skin pulp is 5,5%. The research design used was Randomized Group Design consisting one factor which is the proportion of tomatoes and saba banana skin pulp (100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%). The parameters analyzed include physicochemical properties (moisture content, aw, texture (flexibility), pH, and colour) and the organoleptic properties (preference for texture, colour, and flavor). The proportion use of tomato increased moisture content, texture (gel strenght), on the other hand decreasing pH, lightness, redness, and yellowness of leather. The best proportion of tomato and banana skin pulp was at 70:30 which had pH 3.38, moisture content 11.79%, texture (gel strenght) 1.12 kg, lightness 43.8, redness 28.01, yellowness 18.9 with sensory scores of flavor, color, and texture were 5.2, 5.95, and 5 respectively with score 1-7

Pengaruh Perbedaan Persentase Penambahan Susu Full Cream terhadap Sifat Fisikokimia dan Organoleptik Es Krim Beras Merah

Red rice is a type of rice that is generally consumed by milling into red rice with husk still attached to the endosperm. In recent years the consumption of red rice in Indonesia begin increase and is popularized as a healthy lifestyle. One type of product that can be extended the use of red rice is red rice ice cream. Besides its high nutrition, red rice ice cream has a distinctive advantage of anthocyanin and also contains red rice flavor that characterizes the product. Ice cream has a creamy taste, easily melts in the mouth and soft texture. The texture is influenced by the presence of fat in the ice cream which helps to trap air (whipping process) that affect the amount and size of ice crystals formed. In this study the making of red rice ice cream is using red rice milk with a very small fat content in (1-2.9%), causing some differences in the physical and organoleptic properties of the ice cream. To help improve the texture of ice cream, the addition of full cream milk with a concentration of 8-13% is needed. The experimental design uses Randomized Block Design (RBD) which will be replicated five times for each treatment. Parameters that will be analysed in this study are the physicochemical parameters and organoleptic, including overrun percentage, hardness, melting rate, and organoleptic characteristics (texture, taste, flavor). Obtained data will be statistically analyzed to determine whether there are significant differences in the percentage of full cream milk powder to the parameters using ANOVA (Analysis of Variance) at α = 5%. If there is a significance difference, then it will be continued with DMRT (Duncan's Multiple Range Test) at α = 5% to determine which treatments were significantly different. The addition of full cream milk affect the overrun percentage, hardness, melting rate , and organoleptic characteristics (texture, flavor, taste) . The study result shows that overrun percentage is 16.58-22.77% and hardness is 89.07-1191.01 gram. The most preffered treatment is the addition of 13% full cream milk