Pengaruh Proporsi Tapikoka dan Tepung Beras Merah terhadap Sifat Fisikokimia dan Organoleptik Kerupuk Beras Merah

Diversification of red rice processing can increase utilization and consumption of red rice. Preliminary processing into flour can facilitate subsequent processing. One way of using the red rice flour is processing them into crackers. Crackers is a snack that has been known by Indonesian for a long time. The main material of crackers is tapioca that is replaced with red rice flour in this study. Substitution of tapioca with red rice flour affects the physicochemical (water content, expansion volume, level of hardness, color, oil absorption, and crude fiber content) and organoleptic properties (color, flavor, and crispness) of red rice crackers. The design of the study is a single randomized group design, spesifically proportion of tapioca and red rice flour which is made up of six levels of treatment, 0%, 10%, 20%, 30%, 40%, and 50%. Each level is repeated four times. The results showed that proportion of tapioca and red rice flour significantly affect the water content of raw and fried crackers, expansion volume, hardness, color (lightness, redness, yellowness), oil absorption, crude fiber content, and organoleptic properties of red rice crackers (color, flavor, and crispness). The higher substitution rate of tapioca with red rice flour, the lower the moisture content of raw crackers, expansion volume, oil absorption, lightness of raw and fried crackers, and panelists preference (color), and the higher hardness, water content of fried crackers, redness, yelowness, and crude fiber content. The best treatment based on organoleptic properties is crackers with 20% substitution of red rice flour

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 PROPORSI TAPIKOKA DAN TEPUNG BERAS MERAH TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK BERAS MERAH

ABSTRACT Diversification of red rice processing can increase utilization and consumption of red rice. Preliminary processing into flour can facilitate subsequent processing. One way of using the red rice flour is processing them into crackers. Crackers is a snack that has been known by Indonesian for a long time. The main material of crackers is tapioca that is replaced with red rice flour in this study. Substitution of tapioca with red rice flour affects the physicochemical (water content, expansion volume, level of hardness, color, oil absorption, and crude fiber content) and organoleptic properties (color, flavor, and crispness) of red rice crackers. The design of the study is a single randomized group design, spesifically proportion of tapioca and red rice flour which is made up of six levels of treatment, 0%, 10%, 20%, 30%, 40%, and 50%. Each level is repeated four times. The results showed that proportion of tapioca and red rice flour significantly affect the water content of raw and fried crackers, expansion volume, hardness, color (lightness, redness, yellowness), oil absorption, crude fiber content, and organoleptic properties of red rice crackers (color, flavor, and crispness). The higher substitution rate of tapioca with red rice flour, the lower the moisture content of raw crackers, expansion volume, oil absorption, lightness of raw and fried crackers, and panelists preference (color), and the higher hardness, water content of fried crackers, redness, yelowness, and crude fiber content. The best treatment based on organoleptic properties is crackers with 20% substitution of red rice flour

Perbedaan Konsentrasi Karagenan terhadap Sifat Fisikokimia dan Organoleptik Jelly Drink Rosela-sirsak

The experimental design is Randomized Block Design with one factor which is carrageenan concentration and seven factor levels which are 0.20%; 0.25%; 0.30%; 0.35%; 0.40%; 0.45%; and 0.50% (m/v) with four replications. The parameters tested are physicochemical test (flow rate, viscosity, pH, and syneresis days 1, 7, and 14 storage) and organoleptic test (color, suction power, and taste). The data is statically analyzed using ANOVA (Analysis of Variance) test at α = 5% and continued by DMRT (Duncan\u27s Multiple Range Test) at α = 5%. The increase of carrageenan concentration is expected significantly affect the physicochemical and organoleptic properties of rosella-soursop jelly drink. The results from this research showed that increasing the concentration of carrageenan significantly affect the value of flow rate, viscosity, pH, and syneresis days 1, 7, and 14 storage of rosella-soursop jelly drink. The higher the concentration of carrageenan increases the value of viscosity, pH, syneresis days 1, 7, and 14 storage but decreases the value of flow rate. Increasing the concentration of carrageenan significantly affect the value of preferences for color, suction power, and taste of rosella-soursop jelly drink. The best treatment of rosella-soursop jelly drink is addition 0.30% carrageenan concentration and fiber content for rosella-soursop jelly drink with addition of 0.40% carrageenan concentration is 0.66% (wb)

Pengaruh Perbedaan Penambahan Konsentrasi Wortel terhadap Sifat Fisikokimia dan Organoleptik Kerupuk Wortel

Crackers is food product that most people favored and made from wheat starch with the addition of other ingredients and food additives are permitted. Carrot (Daucus carota L.) is one type of vegetable that can be varied in the manufacture of crackers. Beside, the relatively abundant production of carrots, the high nutrition like vitamin and mineral, its high water content of about 88.2% make carrot needs to use in processed food products, one of them is in crackers production. Raw materials used in this study is tapioca, flour, and fresh carrots, while the additional materials used are double-acting baking powder, garlic, salt, sugar, and mineral water. The study design used was Randomized Design Group non-factorial with one factor, namely the concentration of carrot which consists of 6 (six) standard of treatment, the concentration of carrot 0%, 10%, 20%, 30%, 40%, and 50 %. Each treatment was repeated 4 (four) times. The results showed that differences of carrot addition make real effect on water content, percentage expantion, bulk density of fried crackers, hardness, color (objective), and organoleptic testing (levels favorite color) carrot crackers. The higher addition of carrot will increase the bulk density of fried crackers, hardness, redness, and yellowness point of carrot crackers, but it will decrease the water content, percentage of expantion, lightness, and levels favorite color of carrot crackers. The 40% carrot addition produce carrot crackers with the best reception characteristics with point acceptability of color 5,58, crispiness 6,06, percentage of expantion 625,00%, hardness 610,241 N/s, and acceptability of taste is 6,06

Pengaruh Lama Penyimpanan Adonan Beku Terhadap Sifat Fisikokimia Dan Organoleptik Puff Pastry Yang Disubstitusi Modified Cassava Flour

The use of frozen dough allow to maintain consistency of the product simultaneously. The formula used mocaf flour 15% as wheat substitution. The objective of this research was to study the effect of storage time of frozen dough on the physicochemical properties and sensory as well as how long the maximum storage of frozen dough that can produce puff pastry that can be accepted by consumers. The experimental design of the study was a randomized block design with single factor, which the storage time of frozen dough consist of five levels (0, 5, 10, 15, and 20 days) with five replication. The parameters tested were moisture content, spesific volume, firmness, and sensory properties in firmness, flakiness, moutfeel (greasy texture), and sugar content. The data were analyzed using ANOVA at α = 5% and followed by DMRT (Duncan's Multiple Range Test) at α = 5% if there was a significant effect of treatment. The frozen storage time significantly reduced water content and specific volume, increased firmness, and panelist acceptance in flakiness. The storage time has no significantly different in sugar content, panelist acceptance in firmness, and mouthfeel (greasy texture)

Pengaruh Proporsi Tapioka Dan Terigu Terhadap Sifat Fisikokimia Dan Organoleptik Kerupuk Berseledri

Crackers is a popular food in Indonesia. Currently developing the cracker is a cracker without protein in the addition of vegetable materials (vegetable crackers). The addition of celery in cracker can be used as a diversification effort. Crackers are generally made from tapioca that affect the quality of crackers. A good quality appearance is translusent and compact. Substitution of wheat flour is expecte d to improve the quality of the resulting crackers. This research aims to study the influence of the proportion of tapioca and wheat flour in celery crackers characterstics and to determine the proportion of tapioca and wheat flour crackers that can produce good quality and acceptable in terms of sensory. The main materials used in this study is tapioca, wheat flour, fresh celery, baking powder, and water. Research methods with Random Design Group a single factor, namely the proportion of tapioca and wheat. Level of treatment consist of eight levels, proportion wheat flour 0, 5, 10, 15, 20, 25, 30, 35% with three replications. Proportion in the manufacture of tapioca and wheat flour crackers real influence on the water content, volume expantion, bulk density after fried crackers, color, and hardness. Increasing of wheat flour make water content, bulk density, redness, yellowness, and hardness increase too, but volume expantion and lightness decrease. The use of tapioca and wheat flour in addition to the crackers do not give the real effect on the bulk density crackers after drying. The selection of the best treatment based on the weighting test, including volume expantion and organoleptic (appearance, crispness, flavor, and color), the best treatment is proportion wheat flour 15%

Pengaruh Proporsi Singkong Dan Lobak (Raphanus Sativus L.) Terhadap Sifat Fisikokimia Dan Organoleptik Hashbrown Singkong

Hashbrown is a product of potato that is made by shredding the potatoes, cutting into thin blocks, cut into dice, or pressed using rice potatoes then fried. The characteristic of Hash browns are soft in texture, moist and compact. In general, hash browns are made from potatoes. In this study, hash browns are made from cassava which has high carbohydrate levels, neutral aroma, light yellow colouring resembling potatoes and a savoury flavour. Hash brown product that just use cassava as a main ingredient, do not meet the characteristics of hash browns in general, which is not moist, so the addition of horseradish was necessary. Horseradish (Raphanus sativus L.) is a white tuber vegetable with 7.1% inulin. Inulin is a natural polimer formed from fructose units with a terminal glucose group. The role of inulin in hash browns is to provide moistness. Different concentration of the horseradish can give different characteristics to the taste, texture and ease of swallowing on hash brown product. The study design used is non-factorial RAK (Randomised Complete Block Design). Factors studied were concentration of horseradish consisting of 9 (nine) standard of treatments in the form of 0%(b/b); 5%(b/b);10%(b/b); 15%(b/b); 20%(b/b); 25%(b/b); 30%(b/b); 35%(b/b); 40%(b/b), with 3 replication. The parameters included physicochemical properties (moisture, fat content, absorption of oil, hardness and texture cohesiveness,) and the organoleptic properties (preference for taste, ease to swallow). The studied show that the proportion of cassava:horseradsih (70:30%) was the best, with water content 55,83%, oil absorption 32,84%, hardness 3,13 kg and cohesiveness 0,36 g, organoleptic proporties for aroma (5,51), taste (6,05), and swallowing (6,29) with standart score 1-9

Pengaruh Penambahan Maizena Terhadap Sifat Fisikokimia Dan Kelembutan Silken Tofu Edamame (Glycine Max L. Merill)

Edamame (Glycine max L. Merrill) merupakan salah satu jenis kacang kedelai yang banyak ditemui di daerah tropis di kawasan Asia dan Amerika. Keunggulan edamame dibanding kedelai kuning (Glycine max) antara lain kandungan antitripsin, dan lemak total yang lebih rendah. Edamame juga memiliki kandungan protein sekitar 11%, yang cukup untuk dimanfaatkan dalam pembuatan silken tofu. Silken tofu memiliki karakteristik yang lembut dan kompak, serta dapat mempertahankan bentuknya ketika diiris. Silken tofu merupakan jenis tahu yang dibuat dengan koagulan glucono-δ-lactone (GDL) dan tidak dilakukan proses pengepresan. Berdasarkan penelitian pendahuluan, silken tofu edamame menghasilkan tekstur yang tidak kompak, mudah hancur dan mengalami sineresis selama penyimpanan. Oleh karena itu ditambahkan sejumlah pati, yaitu maizena untuk memperbaiki karakteristik silken tofu yang dihasilkan. Tujuan dari penelitian ini adalah untuk mengetahui sifat fisikokimia dan kelembutan silken tofu edamame yang meliputi kadar air, pH, sineresis, firmness dan uji organoleptik (perbedaan tingkat kelembutan) dengan penambahan berbagai konsentrasi maizena. Penelitian ini menggunakan Rancangan Acak Kelompok dengan tujuh taraf konsentrasi maizena (0%; 0,25%; 0,50%; 0,75%; 1%; 1,25% dan 1,5%) dengan pengulangan sebanyak tiga kali. Penambahan maizena bertujuan untuk memperkokoh tekstur silken tofu dan menurunkan tingkat sineresis. Parameter uji yang dilakukan meliputi kadar air, pH, sineresis, firmness dan uji organoleptik (perbedaan tingkat kelembutan). Hasil penelitian menunjukkan peningkatan konsentrasi maizena memberikan pengaruh terhadap karakteristik fisikokimia dan kelembutan silken tofu edamame. Peningkatan konsentrasi maizena akan menurunkan kadar air (93,96%-91,16%) serta meningkatkan firmness (1,9144 N- 2,8433 N). Konsentrasi maizena hingga 0,75% menurunkan sineresis, namun akan meningkat jika konsentrasinya lebih tinggi. Nilai pH tidak berbeda nyata antar perlakuan, sedangkan tingkat kelembutan akan menurun pada konsentrasi maizena diatas 1,25%