scholarly journals The Effect of Orange Peel Pectin Addition on Overrun, Melting Time, Total Solids, Total Dissolved Solids of Sherbet

2017 ◽  
Vol 4 (1) ◽  
Author(s):  
Hasna Rahma Aulia ◽  
Nurwantoro Nurwantoro ◽  
Anang Mohamad Legowo
Keyword(s):  
Experimental Design ◽  
Physical Properties ◽  
Orange Peel ◽  
Total Dissolved Solids ◽  
Melting Time ◽  
Dissolved Solids ◽  
Total Solids ◽  
Randomized Design ◽  
Completely Randomized Design

The purpose of this research was to improve physical properties of sherbet with the addition of pectin orange peel. The experimental design of this research was using Completely Randomized Design (CRD) with 4 treatments and 5 replication with the addition of pectin concentration variations, 0% (T0), 0.2% (T1), 0.4% (T2), and 0.6% (T3). The observed parameter were physical properties of sherbet (overrun, melting time, total solids, total dissolved solids, and pH). The results showed the addition of pectin orange peel had no significant  result (P>0.05) on overrun and significant (P<0.05) on melting time, total solids, total dissolved solids, and pH. The best treatment from orange peel pectin addition on sherbet based on melting time, total solids, total dissolved solids, and pH were pectin concentration of 0.4% and 0.6%.

scholarly journals Pengaruh waktu simpan terhadap nilai total padatan terlarut, kekerasan dan susut bobot buah mangga arumanis

Kultivasi ◽  
2018 ◽  
Vol 17 (3) ◽  
Author(s):  
Kusumiyati Kusumiyati ◽  
Farida Farida ◽  
Wawan Sutari ◽  
Jajang Sauman Hamdani ◽  
Syariful Mubarok
Keyword(s):  
Weight Loss ◽  
Experimental Design ◽  
Total Dissolved Solids ◽  
Fruit Firmness ◽  
Mango Fruit ◽  
Dissolved Solids ◽  
Storage Duration ◽  
Climacteric Fruit ◽  
Randomized Design ◽  
Completely Randomized Design

Sari Mangga arumanis merupakan salah satu komoditi mangga unggulan di daerah Majalengka, Jawa Barat. Para pedagang pada umumnya memasarkan buah mangga menggunakan keranjang anyaman bambu terutama dengan tujuan agar konsumen lebih mudah membawanya. Selain itu, harga keranjang anyaman bambu juga murah, sehingga kemasan keranjang anyaman bambu banyak digunakan petani buah mangga. Selama penyimpanan, buah mangga mengalami perubahan komposisi kimia dan juga fisik. Perubahan tersebut mencakup nilai kekerasan buah, total padatan terlarut (TPT), dan susut bobot buah. Tujuan dari penelitian ini untuk mengetahui perubahan nilai kekerasan, TPT dan susut bobot buah pada waktu simpan berbeda menggunakan keranjang anyaman bambu. Rancangan yang digunakan yaitu Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakukan yaitu penyimpanan 0 hari, 7 hari dan 14 hari dengan 10 ulangan. Jumlah sampel yang digunakan sebanyak 90 sampel buah mangga arumanis. Hasil dari penelitian ini menunjukan bahwa terjadi perubahan nilai kekerasan, TPT dan susut bobot buah pada tiap perlakuan.Kata Kunci: Kekerasan buah ∙ Keranjang anyaman bambu  ∙ Klimakterik ∙ Total padatan terlarut Abstract Arumanis mango is one of mango’s leading commodities in Majalengka, West Java. Fruit sellers generally marketed mango fruit using bamboo wicker baskets mainly with the aim of making it easier for consumers to carry the fruit. In addition, the price of bamboo wicker basket is also cheap, hence the packaging of bamboo wicker basket is widely used by mango fruit sellers. During storage, mangoes experience changes in chemical and physical properties. These changes include the value of fruit firmness, total dissolved solids (TDS), and weight loss. The purposes of this study were to determine changes in firmness, TDS and weight loss at different storage duration using bamboo wicker baskets. The experimental design used in this research was a Completely Randomized Design (CRD) consisting of 3 treatments, which are 0 day, 7 days and 14 days storage duration with 10 replications. The numbers of samples used were 90 samples of arumanis mangoes. The results of this study indicated that there were changes in the value of firmness, TDS and weight loss in each treatment.Keywords:  Bamboo wicker basket  ∙   Climacteric ∙    Fruit firmness  ∙    Total  dissolved  solids

scholarly journals Penambahan Sari Lengkuas Merah (Alpinia purpurata) Dalam Edible Coating Pati Sagu Meranti Terhadap Sifat Kimia, Mikrobiologi dan Kesukaan Buah Tomat (Lycopersicum esculentum Mill)

2020 ◽  
Vol 12 (1) ◽  
pp. 1-8
Author(s):  
Dewi Fortuna Ayu ◽  
Raswen Efendi ◽  
Vonny Setiaries Johan ◽  
Lutfi Habibah
Keyword(s):  
Weight Loss ◽  
Total Dissolved Solids ◽  
Edible Coating ◽  
Lycopersicum Esculentum ◽  
Sago Starch ◽  
Dissolved Solids ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Alpinia Purpurata

This research aim was to study the application of red galanga juice addition in meranti sago starch edible coating on chemical, microbiology, and hedonic properties of tomatoes during storage.  The study used a Completely Randomized Design (CRD) with 5 treatments and 3 replications so that 15 (fifteen) experimental units were obtained.  The treatments used were P0 (without addition of red galangal juice), P1 (1% addition of red galangal juice), P2 (3% addition of red galangal juice), P3 (5% addition of red galangal juice), and P4 (7 % addition of red galangal juice) in formulation of sago starch edible coating which applicated on tomatoes during 21 days storage.  The data obtained were statistically analyzed using Anova and DNMRT at a 5% level.  The results showed that the addition of red galangal juice significantly affected weight loss, total dissolved solids, hardness, total microbes, and hedonic organoleptic assessment of the tomato texture.  The addition of red galangal juice in edible coating didn’t significantly affect the organoleptic assessment of the tomato color.  The best treatment of this research was P4 which showed on tomatoes after 21 days storage that had 16.38% weight loss, 1.39 °Brix total dissolved solids, 5.83 kg/f hardness, 5.52 log CFU/g total microbes, and overall hedonic assessment of color was 2,70 (somewhat like), and 3.26 texture (somewhat like).

scholarly journals Pengaruh Penambahan Natrium Benzoat dan Suhu Penyimpan Terhadap Mutu Minuman Herbal Cabe Jamu Cair

Rekayasa ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 77-81
Author(s):  
Millatul Ulya ◽  
Nadiyah Ferah Aronika ◽  
Khoirul Hidayat
Keyword(s):  
Analysis Of Variance ◽  
Sodium Benzoate ◽  
Storage Temperature ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Piper Retrofractum ◽  
And Storage

Minuman herbal cabe jamu cair merupakan inovasi produk baru yang masih perlu dikaji tentang metode pengawetannya. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi natrium benzoat dan suhu penyimpanan terhadap mutu minuman herbal cabe jamu cair. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu pengaruh konsentrasi natrium benzoat (0 ppm, 200 ppm, 300 ppm) dan suhu penyimpanan (35 dan 45 °C). Hasil analysis of variance menunjukkan konsentrasi natrium benzoat berpengaruh nyata (P kurang dari 0,05) terhadap total padatan terlarut (TPT), warna dan total mikroba. Suhu penyimpanan berpengaruh nyata (Pkurang dari 0,05) terhadap total padatan terlarut (TPT), warna, dan total mikroba. Interaksi antara konsentrasi natrium benzoat dan suhu penyimpanan berpengaruh nyata (P kurang dari 0,05) terhadap total padatan terlarut (TPT).Kata Kunci: Cabe jamu, natrium benzoat, suhu penyimpanan, mutuEffect of Sodium Benzonate Addition and Storage Temperature on Quality of Piper Retrofractum Vahl Liquid Herbal DrinkABSTRACTPiper retrofractum vahl liquid herbal drink is an innovation of new products need to research about the method. This research aims to determine the effect of sodium benzoate addition and storage temperature on quality of piper retrofractum vahl liquid herbal drink. The design used in this study was a completely randomized design (CRD) with 2 factors, namely the effect of sodium benzoate concentration (0 ppm, 200 ppm, 300 ppm) and storage temperature (35°C and 45°C). The results analysis of variance shows that the concentration of sodium benzoate has a significant effect (P less than 0.05) on total dissolved solids (TDS), color and total microbes. Storage temperature has a significant effect (P less than 0.05) on total dissolved solids (TDS), color and total microbes. The interaction between sodium benzoate concentration and storage temperature was a significant effect (P less than 0.05) to total dissolved solids (TDS).Keywords: piper retrofractum vahl, sodium benzoate, storage temperature, quality .

scholarly journals The Effect of Comparison of Starfruit and Carrot Porridge on Characteristics of Sheet Jam

2019 ◽  
Vol 2 (2) ◽  
pp. 37-45
Author(s):  
Evachristina Sihotang ◽  
Indriyani ◽  
Dian Wulansari
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Sour Taste ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Best Parameter ◽  
Semi Solid ◽  
Range Test

Abstract-Sheet jam wasa modification of semi-solid topical jam made from fruits or vegetables, then concentrated with the aimedof forming solids or sheets. Jam generally usedripe fruit that was nottoo ripe and hada slightly sour taste. The purpose of this studyto determine the effect of starfruit and carrotporridge on the characteristics of sheet jam and to get a comparison of starfruit and carrot porridge on the characteristics of sheet jam. This study useda Completely Randomized Design (CRD) with 5 treatments, the comparisonedof starfruit porridgecarrotwere 0%: 100%, 25%: 75%, 50%: 50%, 75%: 25%, and 100%: 0% . Each treatment wasrepeated 3 times to obtain 15 experimental units. The parameterswereobservedin making sheet jam werewater content, vitamin C content, total dissolved solids (TPT), acidity (pH), degree of color, and organoleptic testing. The data obtained were analyzed with a variety of tests at the level of 1% and 5%. If the data obtained hada significant effect, then thedata would be continued withDNMRT (Duncan's New Multiple Range Test) at the 5% level. The researchresultsof starfruit and carrot porridge treatmentto the best sheet jams was 25%:75%with water content (36,53%), vitamin C (44,00 mg / 100 g of material), Total Dissolved Solids (42,20oBrix), pH (4,03), and degree of color (L=33,09, a=+9,31, b=+24,10 and0Hue=68,88). The best parameter of organoleptic testof sheet jam were the texturewassoft, slightly dense (2,92), color wasorange (4,32), plasticitywasnot easily broken (4.24), taste (3,60),overall acceptance (3,64)and aroma(3,60) according to panelists' judgment, which was somewhat preferred.  Keywords-  Carrots; sheet jam; starfruit.

scholarly journals PENGARUH KONSENTRASI JUS DAUN PEGAGAN DAN PERBANDINGAN CMC DENGAN MAIZENA TERHADAP KARAKTERITIK SORBET

2018 ◽  
Vol 7 (1) ◽  
pp. 33
Author(s):  
Ida Susilowati ◽  
Putu Ari Sandhi W ◽  
I Desak Putu Kartika Pratiwi
Keyword(s):  
Antioxidant Activity ◽  
Analysis Of Variance ◽  
Sweet Taste ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Green Color ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
The Right

This research was conducted to determine the effect of pegagan juice and the ratio of CMC with maizena to produced the best characteristics of sorbet and to know the concentration of pegagan juice and the ratio of CMC with the right maizena to produced the best characteristics of sorbet. This study used a Completely Randomized Design (CRD) factorial consisting of two factors, the first factor is concentration of pegagan juice as follow 5%, 7,5%, 10% and the second factors is ratio of CMC with maizena as follow 0:1, 0,25:0,72, 0,5:0,5, 0,75:0,25, 1:0. The data obtained were analyzed by analysis of variance and if the treatment have an effect on the parameters observed then continued with Duncan test. The results showed that the best characteristic of sorbet at 10% of pegagan juice concentration and the ratio of CMC with maizena 0.75: 0.25 with the criteria of antioxidant activity 53.50%, Total dissolved solids 210Brix, melting power 61%, green color, sweet taste and a sense of pegagan rather strong and rather soft texture.

scholarly journals PENGARUH PERBANDINGAN ALMOND DAN EDAMAME TERHADAP KARAKTERISTIK SUSU ALMOND EDAMAME

2020 ◽  
Vol 9 (4) ◽  
pp. 448
Author(s):  
Novia Hasanah ◽  
I Dewa Gede Mayun Permana ◽  
Ni Wayan Wisaniyasa
Keyword(s):  
Experimental Design ◽  
Protein Content ◽  
Total Solid ◽  
Fat Content ◽  
Sensory Test ◽  
Total Solids ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Ph Level ◽  
Test Color

This research aimed to determine the effect of almond and edamame characteristics against almond edamame milk and to determine the best ratio of almond and edamame to generate the best characteristic almond edamame milk. The experimental design of this research is using Completely Randomized Design (CRD) with five levels of ratio treatment almond and edamame, which are 100%:0%, 90%:10%, 80%:20%, 70%:30%, and 60%:40%. The treatment was repeated three times to obtain 15 experimental units. The obtained data analyzed by variance analysis, and the treatment affecting the observed parameters, the test continue with Duncan test. The result showed that the ratio of almond and edamame had a significant effect in protein content, fat content, total solids, viscosity, pH level, and the scoring test (color, flavor, and taste), but insignificantly on the hedonic test (color, flavor, taste, and overall acceptance) of almond edamame milk. The best almond edamame milk obtained from 60% of almond and 40% of edamame with 6.39% of protein content, 5.57% of fat content, 16.52% of total solid, 246.67 cPs of viscosity, pH 6.57, the sensory test in color (hedonic) was liked, color (scoring) was very greenish-white, in flavor (hedonic) was rather liked, flavor (scoring) was rather typical of edamame, in taste (hedonic) was rather liked, taste (scoring) was rather typical of edamame, and overall acceptance was liked.

scholarly journals THE USE OF LOW CALORIE SWEETENER STEVIA IN VELVA TOMATO (Lycopersicum esculentum mill)

2021 ◽  
Vol 14 (1) ◽  
pp. 31
Author(s):  
Zenita Mulya Astuti ◽  
Dwi Ishartani ◽  
Dimas Rahadian Aji Muhammad
Keyword(s):  
Vitamin C ◽  
Total Dissolved Solids ◽  
Lycopersicum Esculentum ◽  
Dissolved Solids ◽  
Physical Chemical ◽  
Randomized Design ◽  
Result Show ◽  
Lycopene Content ◽  
Completely Randomized Design ◽  
Low Calorie Sweetener

<p><em>The purpose of this research was to determine the effect of velva tomato formula with different proportions of sugar and stevia on the physical, chemical, and sensory of tomato velva. The best tomato velva with sweetener stevia was then determined based on the physical, chemical and sensory characteristics. This research used a completely randomized design (RAL) of one factor which was the propotions of sweetener stevia (K: 50 g sucrose; F1: 39.5 g sucrose and 0.75 g stevia; F2: 29 g sucrose and 1.5g stevia; F3: 19.5 g sucrose and 2.25 g stevia; and F4: 8 g sucrose and 3 g stevia). The result show tat propotions of stevia significantly affects physical characteristics (total dissolved solids, melting power, and overrun), chemical (total calories), and sensory (taste, texture, and overall). While the formula modification has no significant effect on vitamin C and lycopene content. The more proportion of stevia and the less proportion of sucrose reduced total calories, melting power, and total dissolved solids and at the same time increased overrun. The most preferred formula was F1 (39,5g sugar and 0,75g stevia sweetener) which has an overrun of 28.09%, total dissolved solids of 8.43 <sup>o</sup>Brix, melting power of 13.09 minutes and total calories of 328.65 cal/g.</em></p>

Pengaruh Penambahan Air pada Pengolahan Susu Kedelai

2015 ◽  
Vol 4 (1) ◽  
pp. 8-13
Author(s):  
Priscillia Picauly ◽  
Josefina Talahatu ◽  
Meitycorfrida Mailoa
Keyword(s):  
Glycine Max ◽  
Physical Properties ◽  
Sweet Taste ◽  
Soya Milk ◽  
Randomized Design ◽  
Soybean Extract ◽  
Glycine Max L ◽  
Completely Randomized Design ◽  
Water Ratio

Soybean (Glycine max (L) Merr) is needed as an alternative diversification in order to increase protein consumption. Soybean can be processed into variety of foods and drinks. The most popular drink from soybean is soya milk which is made from soybean extract yielded from the addition of water. The amount of water added determine the quality of soya milk due to its effect on the chemical and physical properties of soya milk. This research was intended to find out the proper ratio of soybean and water in the processing of soya milk to yield the best quality. A completely randomized design was used with eight treatments of soybean and water ratio as follows, ratio of 1 : 6, ratio of 1 : 8, ratio of 1 : 10, ratio of 1 : 12, ratio of 1 : 14, ratio of 1 : 16, ratio of 1 : 18 and ratio of 1 : 20. Result showed the soybean and water ratio 1 : 10 in the processing of soya milk yielded milk having good quality according to its chemical with protein content of 2.53%, fat of 1.20%, sugar total of 1.60%, pH of 7.1, and organoleptic characteristies of both somewhat sweet taste and viscous texture.

PENGARUH KONSENTRASI RAGI Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP KUALITAS CUKA TOMI-TOMI (Flacourtia inermis)

2015 ◽  
Vol 4 (2) ◽  
pp. 50-55
Author(s):  
Sandra J Nendissa ◽  
Rachel Breemer ◽  
Nikholaus Melamas
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Experimental Design ◽  
Total Dissolved Solids ◽  
Total Sugar ◽  
Dissolved Solids ◽  
Randomized Experimental Design ◽  
Two Factors ◽  
Four Levels

This objectives of this research were both to study and determine the best level of concentration of yeast Saccharomyces cereviseae and period of fermentation on the quality of tomi-tomi vinegar (Flacourtia inermis). A completely randomized experimental design with two factors of treatment was applied in this research. The first factor was concentration of yeast S. cereviseae having four levels of tretament, i.e.: without the addition of yeast 0.5, 1 and 1.5 g yeast. The second factor was period fermentation with 1, 2, 3, 4, and 5 weeks. The result indicated that the concentration of yeast S. cereviseae 1.5 g and period fermentation 5 week produced a good tomi-tomi vinegar with total acids 51.22%, total dissolved solids 8.35, total sugar 8.07% and pH 5.40.

Combination of Carbonated Aloe Vera Drink with Lemon Juice

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Jefrianta Demu Geri ◽  
Dewi Fortuna Ayu ◽  
Noviar Harun
Keyword(s):  
Vitamin C ◽  
Aloe Vera ◽  
Sweet Taste ◽  
Total Dissolved Solids ◽  
Lemon Juice ◽  
Dissolved Solids ◽  
Combination Treatments ◽  
Randomized Design ◽  
Yellow Color ◽  
Range Test

The purpose of this study was to determine the optimal ratio of carbonated aloe vera drink and lemon juice. This research used completely randomized design with four treatments and four replications. The treatments performed were L1 (90% carbonated aloe vera and 10% lemon juice), L2 (80% carbonated aloe vera and 20% lemon juice), L3 (70% carbonated aloe vera and 30% lemon juice), and L4 (60% carbonated aloe vera and 40% lemon juice). Data were statistically analyzed by using analysis of variance (ANOVA) and followed by duncan new multiple range test (DNMRT) at level 5%. The combination treatments of carbonated aloe vera drinks and lemon juice had a significant effect on acidity (pH), vitamin C, total dissolved solids, and descriptive and hedonic sensory assessment. The best treatment from the research was L3 (70% carbonated aloe vera and 30% lemon juice) with pH of 4.26, vitamin C of 19.97 mg, and total dissolved solids of 14.34°brix. The overall sensory test result preferred by panelists with descriptions of yellow color, lemon flavor, and had a slightly sweet taste.

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