Penambahan Karagenan pada Pembuatan Sirup dari Bonggol Nanas

The purpose of this research was to determine the addition effect of carrageenan and get the best concentration of carrageenan on the quality of pineapple hump syrup produced. This research used Completely Randomized Design by five treatments and three replications. The treatments were K0 (without addition of carrageenan), K1 (addition of carrageenan 0.50%), K2 (addition of carrageenan 0.75%), K3 (addition of carrageenan 1.00%), and K4 (addition of carrageenan 1.25%). The obtained data were analyzed by Analysis of Variance followed by Duncan's New Multiple Range Test at 5% level. The results of variance showed that the addition of carrageenan at differential concentrations significantly affected the sucrose content, pH, viscosity, colour, taste, and consistency, but did not significantly effect the flavour and overall hedonic ratings pineapple hump syrup produced. The best treatment of the parameters tested and complied SNI 01-3544-2013 was the treatment K3 whith the addition 1.00% carrageenan. The treatment K3 contained sucrose content of 74.29%, pH of 4.95, viscosity 395.39cP, with a description of the colour was yellow, scented pineapple, sweet taste, which had cosistency viscous, and overall rated were liked by the panelists with a score 4.25

Aktivitas Antimikroba Lactobacillus Plantarum 1 Yang Diisolasi Dari Susu Kedelai Terfermentasi Spontan

The purpose of the study was to determined whether the isolates of Lactobacillus plantarum1 isolated from spontaneous sly fermented soymilk as well as cell-free supernatants have antimicrobial properties against pathogenic bacteria. This research was carried out experimentally using completely randomized design(CRD) with four isolates as treatments and four eplications. Antimicrobial activity was tested using the well diffusion method and the paper disc diffusion. Results of analysis of variance showed that the antimicrobial activity of lactic acid bacteria isolates and cell-free supernatant of thebacteriumEscherichiacoliFNCC-19 and Staphylococcus aureusFNCC-15 were significantly different (P <0.05).Average inhibition zone diameter isolates of lactic acid bacteria against bacteria Escherichia coli FNCC-19 ranged from 0.00 to 5.95 mm and the diameter of inhibition zone Staphylococcus aureus FNCC-15 ranged from 0.00 to 4.38 mm. The average value of inhibition zone diameter of the cell-free supernatant of the bacterium Escherichia coli FNCC-19 ranged from 0.50 to 1.70 mm. The diameter of inhibition zone against Staphylococcus aureus FNCC-15 ranged between 0.40-0.50 mm. The results of this study indicate that the isolates of Lactobacillusplantarum1R.1.3.2and the supernatant thas greater antimicrobial activity than isolates of Lactobacillusplantarum1R.11.1.2

Studi Pemanfaatan Jantung Pisang dan Ikan Gabus dalam Pembuatan Nugget

The purpose of research is to identify the ratio influence of the banana\u27s heart and the gabus fish concerning the result of nugget quality and the best formulation in making process of the banana\u27s heart and the gabus fish nugget. This research was carried out experimentally by using Completely Randomized Design consisting of 5 treatments with 3 replications. The treatments consist of JI1 = (banana\u27s heart 10 : gabus fish 90), JI2 = (banana\u27s heart 15 : gabus fish 85), JI3 = (banana\u27s heart 20 : gabus fish 80), JI4 = (banana\u27s heart 25 : gabus fish 75), JI5 = (banana\u27s heart 30 : gabus fish 70). Data optained were analyzed statistically using Anova and further tested with DNMRT at the level of 5%. The result of the research shows that the ratio of banana\u27s heart and gabus fish sausage significantly effect to the moisture content, ash content, protein content, fiber content, and sensory test. The best treatment on this research was nugget banana\u27s heart 15 : gabus fish 85, with moisture content of 32.80%, ash content 2.20%, protein content 15.19%, fiber content 1.78% and in terms of acceptable sensory by panelis

Pemanfaatan Tepung Kelapa dalam Pembuatan Mi Kering

The purpose of this research was to obtain the optimal formula of wheat flour and coconut flour on the dry noodle which meet the quality standart of dry noodle. The design used in this study were Completely Randomized Design with 4 treatments and 4 replications. The first treatment was S0 (wheat flour and coconut flour 100:0), the second treatment was S1 (ratio wheat flour and coconut flour 90:10), the third treatment was S2 (ratio wheat treatment and coconut flour 80:20), and the fourth treatment S3 ( ratio wheat flour and coconut flour 70:30). The data obtained was analyzed by statistic using Analysis of Variance (ANOVA) and then continue using Duncan's New Multiple Range Test (DNMRT) at level 5%. The results of this research show that coconut flour significantly affected the moisture, protein and fiber contents, intactness, rehydration time, and sensory test. The best treatment was S1 (ratio wheat flour and coconut flour 90:10) which meet the dry noodle standart (SNI No. 01-2974-1996)

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