Food Science and Technology

SEBAGAI GELLING AGENT PADA PEMBUATAN PERMEN COKLAT PRALINE DENGAN PENAMBAHAN JAHE MERAH DAN KACANG METE Oleh RAMADHANI PERKASA J1A015072 PROGRAM STUDI ILMU DAN TEKNOLOGI PANGAN FAKULTAS TEKNOLOGI PANGAN DAN AGROINDUSTRI UNIVERSITAS MATARAM 2019

The purity of microbial cellulose, particularly bacterial cellulose, depends on the carbon source, purification methods and the acetilation process. This research aim was to identify the appropriate of carbon source from different agricultural waste and the method of purification to produce a dried bacterial cellulose with physical and mechanical characteristics that met the standard of bioplastics for food packaging. The experiments were conducted in laboratory and arranged with completely randomized designs of two factors and three replications. The factors were type of agricultural waste dan methods of purification. The agricultural waste consisted of coconut water, tofu whey, and the waste of pineapples peeling. The purification methods were hidrolyses bacterial cellulose with caustic soda of 0.1% at 100°C for 30 minutes and at 30°C for 24 hours. Data was analyzed with analyses variance at 5 percent level of signficancy and post hoc test with Honestly Significant Difference (HSD) at the same level of significancy. The result showed that interaction between the type of agricultural waste and methods of purification did not affect the physical and mechanical characteristics of the dried bacterial cellulose product. The coconut water from copra production produced the bacterial cellulose with the best physical and mechanical characteristics. The dried bacterial cellulose of coconut water had brownish in colour, smooth, and slighy shrinkage on the surface, the thickness and rendemen was 0.11 cm and 5.35% respectively and the tensile strength, elongation as well as the modulus Young was 74.40 MPa, 7.36%, 2664.16, respectively. The methods of purification with caustic soda of 0.1% at 100°C for 30 minutes had better effect on physical and mechanical characteristic of dried bacterial cellulosa than the caustic soda of 0.

The research aim was to investigate the appropriate ratio of sweet potatoe and red rice bran in the composite flour for producing Chinese steamed buns. The experiment was conducted in  laboratory and arranged with Completely Randomized Design of single factor of the sweet potato and rice bran ratio ( f0 = 100% wheat flour, f1= 85% sweet potatote : 5% rice bran , f2 = 80% sweet potatote:10% rice bran, f3 =75% sweet potatote:15% rice bran, f4 =70% sweet potatote :20% rice bran, and  f5=65% sweet potatote:25% rice bran. The parameter included moisture, ash and fat content, colour and bread loaf volume, flavor, aroma, colors and texture (hedonic and scoring). Data was analysed with analyses of variance and post hoc test with Duncan’s Multiple Range Test (DMRT) at five percent of level of significancy. The result showed that the ratio of sweet potato and red rice bran in composite flour  affected on the moisture, ash, and fat content, colour, loaf volume, , flavor, aroma,  and texture of...

Rice bran is a by-product of rice milling industry, which contains considerable amount of protein, fat, carbohydrate and minerals. The aim of this study was to investigate the change of functional and physochemical properties of stabilised rice bran with microwave during storage. In this study, functional and physicochemical properties (including water and oil adsorption, emulsion capasity, foam stability and colour characteristics of rice bran obtain from heating (with microwave and without heating), packaging (with vaccum and without vaccum) and storing the rice bran for 0, 2, 4, 6, 8, 10, and 12 weeks on ambient temprature. The results showed that interaction between heating, packaging and the length of storage had affect on water adsorption, but did not have affect on oil absorption, emulsion and foam capasity of rice bran. The L and a value of rice bran was effected by the interaction between heating, packaging and the length of storage, however the b value, and Hue of rice bra...

Kelompok usaha Nadya memproduksi keripik pisang dan pisang sale dengan bahan baku pisang yang dipasok oleh kelompok tani Maju Jaya yang juga berlokasi di desa yang sama yaitu Desa Gondang.  Kelompok usaha ini rata-rata memproses sebanyak 85 kg untuk setiap kali produksi dengan bahan baku pisang jenis Pisang Ambon dan Pisang Daknangka sebanyak sekitar 2000 biji.  Kendala utama yang dihadapi oleh kelompok ini adalah masalah kualitas bahan baku, teknologi pengirisan agar terjadi keseragaman ketebalan irisan, metode pengeringan hasil irisan agar dapat juga dikerjakan pada saat musim hujan dan teknik penggorengan agar diperoleh pisang sale dan keripik pisang dengan tingkat kemasakan yang merata dan warna yang seragam.  Solusi yang ditawarkan oleh tim pengabdi adalah kegiatan inisiasi dan penyuluhan untuk memulai penyadaran kelompok mitra mulai dari pendekatan penyuluhan kepada pemasok bahan baku yaitu kelompok tani Maju Jaya.  Kelompok ini diedukasi tentang budidaya pisang yang baik dan ...

n Buah pepaya California merupakan buah tropis yang memiliki kandungan gizi yang tinggi seperti vitamin A dan C. Buah ini cepat mengalami kerusakan karena etilen yang diproduksi tinggi. Salah satu bahan yang dapat menyerap gas etilen yaitu KMnO4. Tujuan penelitian ini yaitu untuk mengetahui pengaruh penggunaan Kalium permanganat (KMnO4) dan lama penyimpanan suhu kamar terhadap beberapa komponen mutu buah pepaya California (Carica papaya L.) yang dipanen pada tingkat kematangan 30%. Metode yang digunakan dalam penelitian ini adalah metode ekperimental di laboratorium. Percobaan ditata dengan rancangan acak lengkap 2 faktor dengan 3 ulangan. Faktor yang di teliti adalah faktor konsentrasi KMnO4 (0%, 15%, 30%) dan faktor lama penyimpanan (0 hari, 7 hari dan 14 hari). Data dianalisis menggunakan analisis keragaman pada taraf nyata 5 persen dan diuji lanjut dengan uji lanjut beda nyata jujur (BNJ) pada taraf nyata yang sama. Parameter yang diamati mencakup susut berat, tekstur, kadar air...

This reasearch aim was to investigate the appropriate formulation and method of producing the modified cassava flour (MCF) sweet bread. The experiment was conducted in laboratory and arranged with completely randomized design of factorial with three replications. The treatments variabel included the proportion of 10, 20 and 30% MCF based on the total flour in formulation and three different methods of dough preparation. The straight dough, sponge and dough method and no time dough, respectively were the methods of dough preparation. The bread quality parameters were physical characteristics such as color, crumb structure, loaf volume, organoleptics such as taste, flavor, and chemical composition such as ash, protein, lipid and sugar content. Data were analyzed with analyses of variance and post hoc test with Least Significant Difference at the same level of sigificance of 5 percent. The result showed that the methods of dough preparation gave affect on the organoleptic characteristi...

This study aims to determine the characteristics of cookies made from wheat with the addition of enzymatically modified jackfruit seed flour. This study used an experimental method with a one-factor Completely Randomized Design (CRD) consisting of 6 levels of the ratio of the use of wheat flour: modified jackfruit seed flour, namely P1=100% : 0%, P2=85% : 15% , P3=70% : 30% , P4=55% : 45% , P5=40% : 60% and P6=25% : 75% with 3 repetitions. Parameters observed included chemical parameters, namely moisture, ash, protein, fat content and organoleptic (color, taste, and texture). The observed data were analyzed for variance (Analysis of Variance) with a significance level of 5%. If there is a significant difference, the Polynomial Orthogonal (MOP) further test for chemical parameters and Duncan's test for organoleptic is carried out. The results showed that the addition of modified jackfruit seed flour with different concentrations gave significantly different effects on all chemica...