Pemanfaatan Kulit Pisang Kepok (Musa Paradisiacalinn) dalam Pembuatan Dodol

The aim of this study to get the best formulation dodol with Glutenioos Rice Flour and kepok banana peelsin different ratios, as well as to determine the preference level panelists to dodol produced. This study uses a Completely Randomized Design (CRD) with four treatments and four replications: SN1 (Glutenioos Rice Flour 90% : Kepok Banana Peel 10%), SN2 (Glutenioos Rice Flour 85% : Kepok Banana Peel 15%), SN3 (Glutenioos Rice Flour 80% : Kepok Banana Peel 20%) and SN4 (Glutenioos Rice Flour 75% : Kepok Banana Peel 25%). The results showed that the number of comparisons kepok banana peel and glutnioos rice flour significantly affected the moisture content, ash content, fat content, crude fiber content, sucrose concent, assessment of organoleptic descriptive (color, aroma, flavour and texture) and assessment of organoleptic hedonic overall. The best result of treatment formulation was SN4 (Glutenioos Rice Flour 75% : Kepok Banana Peel 25%) with a moisture content of 16,05%, ash content of 0,50%, fat content 7,85%, crude fiber content 3,09% and sucrose content 46,02%, while the organoleptic assessment results descriptive, dodol generated slightly brown colored, somewhat fragrant flavorful typical banana peel, taste sweet, chewy texture and overall liking ratings for dodol produced is like

Mutu Bakso Ikan Ekor Kuning (Caesio Cuning) Dengan Penambahan Rebung (Dendrocalamus Asper)

This study aims to get the exact formulation of the slurry shoots with yellowtail fish meat in the manufacture of composite flour meatballs using sago starch and tapioca starch as a filler. The expected benefits of this research is the improve of the nutritional value of the meatballs with the addition of bamboo shoots and increase the diversity of fishery product processing and dissemination of fish balls. The method used in this research is completely randomized design (CRD) with 5 treatments and 3 replications. The treatment in this study is P1 (25% bamboo shoots : 35% yellowtail fish), P2 (20% bamboo shoots : 40% yellowtail fish), P3 (15% bamboo shoots : 45% yellowtail fish), P4 (10% bamboo shoots : 50% yellowtail fish), P5 (5% bamboo shoots : 55% yellowtail fish). The results of this study showed that the addition ratio of shoots on yellowtail fish balls significant effect on water content, fiber content and protein levels as well as color, aroma, flavor and texture of the meatballs are descriptive, but no effect was not apparent to the hedonic test on the attributes of color, texture and an overall assessment. The best treatment is P1 (25% bamboo shoots : 35% yellowtail fish)

Mutu Sirup Buah Pedada (Sonneratia Caseolaris) Selama Penyimpanan Dengan Penambahan Natrium Benzoat

The purpose of this research is to get the best quality of fruit pedada's syrup during storage with increasing the sodium benzoat. This research use the Complete Random Design (CDR) with 5 treatments of increaseing the sodium benzoat (0%, 0.05%. 0.10%. 0.15%. 0.20%) and each of them is repeated by three times. The parameter which is observed were the level of sedimentation, the content of sucrose, mold growth, pH, viskosity and organoleptic. The value of observation which is got analyzed with statistic. If F aritmatic is greater or equal with F table so done the next test by using Duncan test on 5% level. The results of this research shows that the increasingof sodium benzoat on fruit pedada's syrup gave the significant effect to the number of pH, the viskosity , content of sucrose, sedimentation and mold growth organoleptic more decreased. From the results of research which have done, got the average values of sucrose's content is 73.50 to 79.92, the degree of acidity (pH) is 4.60 to 4.71, of sedimentation is 10.91 to 14.85, viskosity from 177,54 to 202,40 and on S3. S4, and S5 three's no growth mold to the syrup which is peoduced during storage

Penerimaan Panelis terhadap Teh Herbal dari Kulit Buah Manggis (Garcinia Mangostana L.) dengan Perlakuan Suhu Pengeringan

The processing of mangosteen rind is still less than optimal, so one of processing mangosteen rind is making herbal tea. The purpose of research is drying mangosteen rind with best quality and knowing the acceptance of panelists from herbal tea of mangosteen rind. Research conducted using a Completely Randomized Design (CRD) with 4 treatments and 4 replications. Each treatment is using drying for 3 hours at different temperatures, namely 75°C, 80°C, 85°C and 90°C. Parameters measured were water content, ash content, crude fiber, antioxidants, toxicity and organoleptic. The result showed the drying temperature significantly affect the water content, crude fiber, organoleptic and not significantly to ash content. The best treatment is drying at 85 ° C with a water content value 7.98; 4,129 ash content; crude fiber 7863; antioxidant 3.95 × 10-34; toxicity of 34.67 and 0.92 overall acceptance

Pengaruh Penambahan Bunga Kecombrang terhadap Daya Terima dan Kandungan Gizi Kerupuk

The objective of this study was to obtainthebestpercentage of torch gingerflowerforuse inmaking ofcrackers. This research wascarried outexperimentally usingcompletely randomized design(CRD) withfivetreatments, namely: K1(torch gingerflower0%); K2(torch gingerflower10%); K3(torch gingerflower15%); K4(torch gingerflower20%) andK5(torch gingerflower25%). The results showedthat thetreatmentlevel oftorch gingerflowerusein the making ofcrackerssignificant effecton ash, protein, calciumlevels of itandinflating power of crackersas well asorganolepticassessment, namely thecolor, aroma, flavorandcrispness, butnot significanteffecton thewater contentandthe overallassessment of crackers. Thetreatment ofK5(torch gingerflower25%) resulted ina bettercrackerswithash content5.06%, protein1.38% 29.31mg/100gcalcium, inflating power of crackers 54.67%, slightlybrowncolor, lessdistinctivetorch gingerflower aroma, typical flavor of torch gingerflower andlesscrisp, and the overallassessmentof thiscrackerwaspreferredby thepanelists

Pemanfaatan Ketan Hitam dalam Pembuatan Kopi Bubuk

The purpose of this research was to obtain precise ratio between coffee bean and black sticky rice to reach result the most preferred coffee by panelists and comply standard quality of coffee product. This research used a Complete Randomized Design (CRD) with 5 treatments and 3 replications. The Treatments were BKKH0 (100% Coffee), BKKH1(90% Coffee and 10% Black sticky Rice) BKKH2 (80% Coffee and 20% Black sticky Rice), BKKH3 (70% Coffee and 30% Black sticky rice), BKKH4 (60% Coffee and 40% Black sticky rice). The Collected Data was analyzed statistically with analysis of variance (ANOVA) and Duncan's New Multiple Range Test (DNMRT) at 5% stage. The research showed, the application of coffee and black sticky rice had significant effect to water content, ash content, antioxidant content, caffeine content and organoleptic test. The best treatment of this research was treatment BKKH4 which had a water content 4,23%; ash content 3,51%; antioxidant content 12,60 µg/ml, and caffeine content 1,24%. It was described as brown coloured and coffee scent for it's powder, then black coloured and had coffee scent for the coffee. It was also the most preffered by panelists according the over all assessment