Uji Kesukaan Panelis pada Teh Daun Torbangun (Coleus Amboinicus)

: Torbangun leaves (Coleus Amboinicus) contains iron (zinc), carotenoids, flavonoids, polyphenols and antioxidants. Torbangun tea leaves were produced from a drying process of Torbangun leaves at a temperature of 500C for 3 hours. The purposes of this research are: (1) to test the preference of the Torbangun tea leaves by the panelists and (2) to determine the nutritional value and antioxidant's activity of Torbangun tea leaves that are most liked byt the panelists.The preference test of the Torbangun tea leaves has been done by 25 panelists.The experimental design used is a Randomized Block Design (RBD) with two treatment factors, which are the drying temperatue (T) consisting of three levels, namely 45 ° C (t1), 50 ° C (t2), 55 °C (t3) and the time of drying (W) which consists three levels, 2 hours (w1), 3 hours (w2), and 4 hours (w3). Preference test has been done on the flavor, color and taste of 27 samples of Torbangun tea leaves and the most liked sample by the panelists was analyzed on it's moisture content, ash content, the level or the content of antioxidant and it's activity, and polyphenol content. The results of this research showed that t2w2 treatment (the drying temperature: 50 0C, and the drying time: 3 hours) is most liked or preferred by the panelist. The nutritional valueof the Torbangun leaves consist of the water content 11,32 %, ash content 7,88 %, polyphenol 17,12 %, antioxidant's activity 18,033 % and the content of antioxidant is 877,67 mg/g BHA

Nugget Jamur Tiram (Pleurotus Ostreatus) sebagai Alternatif Pangan Sehat Vegetarian

Nugget jamur tiram memiliki potensi sebagai alternatif pangan sehat bagi vegetarian terutama lacto-ovo vegetarian. Tujuan penelitian untuk: (1) mengetahui cara mengolah jamur tiram menjadi produk nugget sebagai ragam makanan baru bagi vegetarian (2) mengetahui variasi jumlah bahan pengisi singkong dan tepung sagu sehingga dihasilkan nugget jamur tiram (3) menguji mutu organoleptik nugget jamur tiram berdasarkan indikator warna, aroma, tekstur dan rasa serta uji kandungan nutrisi nugget jamur tiram kesukaan panelis serta memenuhi kebutuhan nutrisi vegetarian. Desain eksperimen yang dilakukan adalah Rancangan Acak Kelompok (RAK) dengan dua faktor, yaitu (1), bahan pengisi singkong dengan 5 taraf, meliputi s1=60 g, s2=70 g, s3=80 g, s4=90 g dan s5=100 g, (2) bahan pengisi tepung sagu dengan 3 taraf, meliputi t1=10 g, t2= 20 g dan t3= 30 g. Perlakuan penelitian sebanyak 15 taraf dengan dua kali ulangan. Hasil penelitian menunjukkan konsumsi nugget jamur tiram sebanyak 7 pieces/hari atau sebesar 140 g dapat memenuhi lebih kurang sebesar 20% dari kebutuhan protein dan 48% kebutuhan serat pangan/orang/hari. Nugget jamur tiram dengan bahan pengisi 100 g singkong dan 10 g tepung sagu mengandung nutrisi protein sebesar 7,66%, karbohidrat 24,95%, lemak 15,39% dan serat pangan sebesar 8,63%. Panelis suka pada warna, aroma, rasa dan tekstur nugget jamur tiram dengan bahan pengisi 100 g singkong dan 10 g tepung sagu (s5t1)