scholarly journals Effect of Chicken Meatball Shelf Life With the Addition of Chitosan to Chemical Quality

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Ikrima Rohimadilwa ◽  
Ludfia Windyasmara ◽  
Sri Sukaryani
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Protein Content ◽  
Room Temperature ◽  
Ph Value ◽  
Good Effect ◽  
Natural Preservative ◽  
Average Value ◽  
Randomized Design ◽  
Significant Difference

Chicken meatballs are one of the processed products that are very popular and favored by the public because they taste good and are nutritious. One way to preserve chicken meatballs is using borax or formalin which is bad for health. Chitosan is a natural preservative that comes from shrimp and crab waste that can be used in the long term. This study aims to determine the effect of adding chitosan as a natural preservative for chicken meatballs stored at room temperature on the quality of chicken meatballs which include moisture content, pH value and protein content. This research method used a completely randomized design with long storage factors and the addition of chitosan. The data obtained were analyzed statistically using Analysis of Variance (ANOVA). Further test with the Duncan Multiple Range Test (DMRT) if there is a significant difference between treatments. The variables recorded and observed were moisture content, pH value and protein content of chicken meatballs at room temperature (25ᴼC). The water content of chicken meatballs up to 1.5% chitosan addition treatment showed the best consistency during the shelf life with an average value of 59.31%. The pH value of chicken meatballs with the addition of 2.5% chitosan on the 2nd and 4th day gave a good effect with pH values of 5.56 and 5.78, respectively. Protein content of chicken meatballs with the addition of chitosan 1.5% on the second day gave the effect of increasing the highest protein content up to 7.21%. Keywords: Chicken meatballs, Chitosan, Shelf life

scholarly journals PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus plantarum TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG PORANG (Amorphophallus oncophyllus)

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 673
Author(s):  
Ade Irma Juliana ◽  
Moegiratul Amaro ◽  
Nazaruddin Nazaruddin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Lactobacillus Plantarum ◽  
Analysis Of Variance ◽  
Ph Value ◽  
Significance Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Polynomial Orthogonal

ABSTRACT               This study aims to determine the effect of Lactobacillus plantarum bacterial starter concentration on some quality of the porang flour. This study used experimental design one-factor Completely Randomized Design (CRD) consisted of BAL concentration (KB) of Lactobacillus plantarum with 6 treatments which is 0%, 5%, 10%, 15%, 20% and 25%. Each of treatment were repeated three times to obtain 18 unit samples. Data from observations were analyzed using analysis of variance (Analysis of Variance) at 5% significance level using Co-stat software. If there are significant differences, a further Polynomial Orthogonal and Honestly Significant Difference (BNJ) test is performed at a level of 5%. The parameters observed included pH value, protein content, water content, yield, total lactic acid bacteria, organoleptic parameters of color and aroma (hedonic and scoring). The results showed that the concentration of Lactobacillus plantarum bacterial 20% was the best treatment in producing porang flour, pH value 5.72, protein content 6.49%, yield 9.33%, total lactic acid bacteria 6.66 log CFU / g and color rather brown and slightly acidic aroma and somewhat preferred by panelists. Keywords: Porang flour, starter concentration, Lactobacillus plantarum   ABSTRAK             Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter bakteri Lactobacillus plantarum terhadap beberapa komponen mutu tepung porang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yakni konsentrasi BAL (KB) jenis Lactobacillus plantarum dengan 6 perlakuan yaitu 0%, 5%, 10%, 15%, 20% dan 25%. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Data hasil pengamatan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf nyata 5% menggunakan software Co-stat. Apabila terdaapat beda nyata, dilakukan uji lanjut Polynomial Orthogonal dan Beda Nyata Jujur (BNJ) pada taraf 5%. Adapun parameter yang diamati meliputi nilai pH, kadar protein, kadar air, rendemen, total bakteri asam laktat, parameter organoleptik warna dan aroma (hedonik dan scoring). Hasil penelitian menunjukkan bahwa konsentrasi strater bakteri Lactobacillus plantarum 20% merupakan perlakuan terbaik dalam menghasilkan tepung porang nilai pH 5,72, kadar protein 6,49%, rendemen 9,33%, total bakteri asam laktat 6,66 log CFU/g serta warna agak coklat dan aroma agak asam serta agak disukai panelis.    Kata Kunci: Tepung porang, konsentrasi starter, Lactobacillus plantarum

scholarly journals Syneresis, and acidity value of fermented goat milk added with beet (Beta vulgaris L.) juice using Lactobacillus rhamnosus

2022 ◽  
Vol 951 (1) ◽  
pp. 012053
Author(s):  
Yurliasni ◽  
Z Hanum ◽  
H Khairunnisa
Keyword(s):  
Lactic Acid ◽  
Protein Content ◽  
Beta Vulgaris ◽  
Analysis Of Variance ◽  
Ph Value ◽  
Lactobacillus Rhamnosus ◽  
Goat Milk ◽  
Anova Analysis ◽  
Randomized Design ◽  
Significant Difference

Abstract The purpose of this study was to determine the effect of adding beet juice in fermented goat’s milk using Lactobacillus rhamnosus bacteria on the acidity, syneresis value. This study applied a Complete Randomized Design (RAL) consisting of five treatments Control (P0), 2% of beet juice (P1), 4% of beet juice (P2), 6% of beet juice (P3), and 8% of beet juice (P4) with four repetitions. The data obtained were analysed using ANOVA (Analysis of Variance). If a significant difference is found, then Duncan’s multiple range (DMRT) test is conducted. The results showed that the addition of beet juice with a different percentage in fermented goat milk had significant effect (P<0.05) on syneresis but had a very significantly effect (P<0.01) on the pH value. The addition of 2% of Beet juice resulted in the lowest syneresis value of 9.88%. The low value of syneresis in this study was caused by the addition of beet juice which has high acidity, carbohydrate and protein content. The higher the lactic acid, the lower the pH and the denser the texture formed because the protein’s ability to bind water increases so that the syneresis formed is lower.

scholarly journals Pengaruh penggunaan tepung emping melinjo (gnetum gnemon) dalam pakan terhadap ph, kadar air, dan daya susut daging ayam kampung

2018 ◽  
Vol 6 (2) ◽  
pp. 16-23
Author(s):  
Yopianus Anamila ◽  
Dyah Lestari Yulianti ◽  
Aju Tjatur Nugroho Krisnaningsih
Keyword(s):  
Water Content ◽  
Ph Value ◽  
Mean Value ◽  
Chicken Meat ◽  
Experimental Unit ◽  
Average Value ◽  
Randomized Design ◽  
Significant Difference ◽  
Gnetum Gnemon ◽  
The Mean

ABSTRAK                    Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung emping melinjo (Gnetum gnemon) pada pakan terhadap pH, kadar air, dan penyusutan daging ayam. Dalam percobaan dengan rancangan acak lengkap 4 perlakuan, 4 ulangan, satu unit eksperimen yang terdiri dari 5 ayam ayam yang dibagi secara acak. Keempat ulangan tersebut konsisten dengan empat perlakuan dari penelitian ini, masing-masing mengandung P0, P1, P2, dan P3 adalah 0% (kontrol), 5%, 10%, dan 15%. Melinjo emping flour (Gnetum gnemon) adalah sebagai pakan tambahan yang didapat dari pasaran. Variabel penelitian adalah: pH, kadar air, dan konsumsi daging ayam. Hasil penelitian menunjukkan bahwa kadar keripik leleh (Gnetum gnemon) tidak berpengaruh terhadap pH daging (P> 0,05) sedangkan pada kadar air dan penyusutan Daging ayam menunjukkan perbedaan pengaruh yang sangat signifikan (P <0,01). Nilai pH rata-rata pada perlakuan P0, P1, P2, dan P3 adalah 5,9; 5.9; 6.0 dan 5.9. Nilai rata-rata kadar air dalam perlakuan P0, P1, P2, dan P3 adalah 79,30; 84,90; 83.30, dan 83.40. Nilai rata-rata penyusutan daging ayam dalam perlakuan P0, P1, P2, dan P3 adalah 2,7; 4.2; 4,7 dan 4,7. Disimpulkan bahwa penambahan pati emping melinjo (Gnetum gnemon) berpengaruh pada kadar air dan penyusutan daging ayam. Namun, penggunaan tepung emping melinjo (Gnetum gnemon) tidak berkaryh pada pH daging ayam.    ABSTRACT                     This study aims to determine the effect of the use of emping melinjo flour (Gnetum gnemon) in a feed to pH, moisture content, and shrinkage of chicken meat. In an experiment with a completely randomized design of 4 treatments, 4 replications, one experimental unit consisting of 5 randomly divided chicken chickens. The four replications were consistent with four treatments from the study, each containing P0, P1, P2, and P3 were 0% (control), 5%, 10%, and 15%. Melinjo emping flour (Gnetum gnemon) is as an additional feed obtained from the market. The research variables were: pH, Water content, and Chicken Meat Meat Consumption. The results showed that the level of using melting chips (Gnetum gnemon) did not give effect to meat pH (P> 0,05) while in water content and shrinkage Chicken meat showed a very significant difference of influence (P <0.01). The mean pH value at treatment P0, P1, P2, and P3, was 5.9; 5.9; 6.0 and 5.9. The average value of water content in the treatment of P0, P1, P2, and P3 was 79.30; 84.90; 83.30, and 83.40. The mean value of shrinkage of chicken meat in treatment P0, P1, P2, and P3 was 2.7; 4.2; 4.7 and 4.7. It was concluded that the addition of emping melinjo starch (Gnetum gnemon) had an effect on water content and shrinkage of chicken meat. However, the use of emping melinjo flour (Gnetum gnemon) is not significant at the pH of chicken meat.

scholarly journals Effect Of Corn Straw Fermentation Time (Zea mays L) Using Aspergillus niger On Nutritional Concept

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Dicky Kurniawan ◽  
Sri Sukaryani ◽  
Engkus Ainul Yakin
Keyword(s):  
Aspergillus Niger ◽  
Protein Content ◽  
Ph Value ◽  
Ash Content ◽  
Optimal Time ◽  
Corn Straw ◽  
Fermentation Time ◽  
Average Value ◽  
Randomized Design ◽  
Completely Randomized Design

This study aims to determine the optimal time of fermentation using Aspergillus niger on the pH value, dissolved protein and levels of ash content corn straw. The design used was a Completely Randomized Design (CRD) of unidirectional pattern consisting of 4 treatments repeated 3 times namely P0 : corn straw fermented with Aspergillus niger for 0 days, P1 : corn straw fermented with Aspergillus niger for 4 days, P2 : fermented corn straw with Aspergillus niger for 8 days, P3 : corn straw fermented with Aspergillus niger for 12 days. The parameters observed were pH value, dissolved protein and ash content. The results showed that corn straw fermented with Aspergillus niger had a very significant effect (P <0.01) on the pH value, dissolved protein content and ash content. Corn straw fermentation using Aspergillus niger for 0 - 12 days has a very significant effect on the pH value, dissolved protein content and ash content (P <0.01). The average pH value of the treatment  P0: 5,00, P1: 6,13, P2: 6,51, P3: 6,84 The average value of dissolved protein content in the treatment P0: 27,09%, P1: 33,31%, P2: 24,14%, P3: 25,51%. The average value of ash content in the P0: 8,91%, P1: 11,34%, P2: 10,06%, P3: 9,22%,  As well as the optimal time achieved in fermentation for 4 days for dissolved protein content and ash content.  Keywords: Corn straw, Aspergillus niger, Fermentation, pH value, Dissolved protein content, Ash content

scholarly journals Karakteristik Fisikokimia dan Organoleptik Pepes Daging Itik Petelur Afkir yang Dilumuri Bubuk Daun Nangka (Artocarpus heterophyllus)

2021 ◽  
Vol 2 (2) ◽  
pp. 130-139
Author(s):  
Oklivia Nesia Pratiwi ◽  
Suharyanto Suharyanto ◽  
Warnoto Warnoto
Keyword(s):  
Moisture Content ◽  
Ph Value ◽  
Cooking Loss ◽  
Interval Scale ◽  
Significance Level ◽  
Average Value ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Leaf Powder ◽  
Scale Test

This study aimed to analyze the physicochemical and organoleptic characteristics of rejected laying duck meat pepes after being coated with jackfruit leaf powder (JLP). The research design employed was a completely randomized design consisting of 4 treatments (P0: without any coating with JLP; P1: 5%; P2: 10%; and P3: 15% smearing of JLP) with 3 replications. The variables measured were cooking loss, water holding capacity (WHC), pH, and water content which were analyzed by Anova and multiple comparisons DMRT by significance level 0.05, and organoleptic which were analyzed by description. The results of the study showed that rejected laying duck meat smeared with JLP had no significant effect (P>0.05) on cooking loss, WHC pH, and moisture content of the pepes. However, the 15% JLP was able to enhance the aroma of the pepes. The average range value of the cooking loss was 14.00 to 15.33%, the WHC was 53.76-55.47%, the pH value was 6.22-6.29%, and the moisture content was 67.83-71,28%. The results of the hedonic quality test showed that the average value of the meat aroma ranged from 4.03-4.20 in the slightly fishy to a very non-fishy category, the interval scale test results showed P0, P1, and P2 in an interval scale of 3.40-4.19 (slightly fishy aroma), different from P3 which is included in the interval scale from 4.20 to 5.00 (very not fishy). The tenderness of the meat was 3.52-3.92 as the tender category, the taste of the meat was 3.88-4.10 as the delicious category. The results of the hedonic test showed that the average value of the aroma of meat ranged from 4.02-4.12, the tenderness from 3.39-3.64, and the taste from 3.88-3.97. All scores were in the liking category. It was concluded that 5% to 15% smearing of JLP did not change the physicochemical properties of rejected layer duck meat paste, but 15% application of it could increase the aroma.

scholarly journals Proximate composition of salted smoke-dried and salt-garlic treated smoke-dried chapila (Gudusia chapra; Hamilton-Buchanan, 1822) fish stored at room temperature

2015 ◽  
Vol 42 (2) ◽  
pp. 205-209 ◽  
Author(s):  
Mosarrat Nabila Nahid ◽  
Gulshan Ara Latifa ◽  
Farzana Binte Farid ◽  
Mohajira Begum
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Protein Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Room Temperature ◽  
Ash Content

Proximate composition of chapila fish (Gudusia chapra) was determined using two different treatments of smoke-drying. In salt treated smoke-dried chapila (S-C), moisture, crude protein, lipid and ash contents were found 5.31%, 46.47%, 29.05% and 19.92% respectively. The same parameters were 6.77%, 45.24%, 30.52% and 18.71% respectively in case of salt-garlic treated smokedried chapila (S+G-C) fish. During storage at room temperature (26-320C), the percentage of moisture was increased significantly whereas crude protein, lipid and ash contents were decreased. The values of moisture (%) content were increased 9.91% (8th months) in S-C and 10.74 % (16th months) in S+G-C respectively. The values of protein (%) content were decreased 44.81% (8th months) in S-C and 42.66% (16th months) in S+G-C respectively. Values of fat and ash (%) content were decreased 28.55% and 18.01% (8th months) respectively in S-C and 28.75% and 17.34% (16th months) respectively in S+G-C. The overall study showed that the smoke cured fish treated with salt-garlic had longer shelf life and found better for preservation.Bangladesh J. Zool. 42(2): 205-209, 2014

scholarly journals PENINGKATAN MUTU DAN DAYA SIMPAN IKAN PINDANG KUNING “PINDANG RUMBUK” DENGAN PERLAKUAN LAMA STERILISASI

Pro Food ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 311-323
Author(s):  
Mirriyadhil Jannah ◽  
Baiq Rien Handayani ◽  
Bambang Dipokusumo ◽  
Wiharyani Werdiningsih
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Ph Value ◽  
Bubble Formation ◽  
Score Test ◽  
Organoleptic Quality ◽  
Color Changes ◽  
Randomized Design ◽  
Quality And Shelf Life

Processing of yellow seasoned pindang fish known as pindang rumbuk only able to maintain the quality and shelf life for 24 hours at room temperature. The purpose of this study was to determine the quality and the shelf life of yellow pindang fish treated with sterilization time. The design used in this study was Completely Randomized Design (CRD) with a single factor of sterilization time with 6 treatments ie.sterilization for 0, 5, 10, 15, 20 and 25 minutes. Parameters observed at days 0, 14, 28 and 42 days at room temperature consisted of: pH, microbial quality (total microbe and total fungi), organoleptic quality in hedonic supported by score test (appearance, aroma, taste and texture) and shelf life observation visually. Data of pH and organoleptic values were analyzed using Anova using Co-Stat software and different treatment were tested further by using real difference with 5% real level. While microbial data and shelf life were analyzed by using descriptive method.The results showed that the duration of sterilization had significantly different effect on the pH value of the yellow seasoned pindang fish during storage 0, 14 and 42 days, but had no effect on 28 day storage. The treatment of 15 to 25 minutes sterilization was able to produce produce total microbe and total mold in accordance to SNI 2717.1: 2009. It was also able to maintain the organoleptic quality of the parameters of appearance, aroma, taste and texture during 42 days storage at room temperature and maintain the quality of yellow seasoned pindang fish from the growth of mushrooms visually, prevent bottle fromswelling, gas bubble formation and color changes. The duration of sterilization of 15 minutes is recommended as the minimum sterilization time used to improve the quality and shelf life of yellow seasoned pindang fish up to 42 days at room temperature.Keywords: fish seasoning pindang yellow, quality, shelf life, sterilization.ABSTRAKPengolahan ikan pindang bumbu kuning yang dikenal dengan pindang rumbuk hanya mampu mempertahankan mutu dan daya simpan selama 24 jam pada suhu ruang. Tujuan dari penelitian ini adalah untuk mengetahui mutu dan daya simpan Ikan Pindang Kuning yang diberi perlakuan lama sterilisasi. Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan faktor tunggal lama sterilisasi dengan 6 perlakuan yaitu sterilisasi 0 menit, 5 menit, 10 menit, 15 menit, 20 menit dan 25 menit. Parameter yang diamati pada hari ke 0, 14, 28 dan 42 hari pada suhu ruang terdiri dari: pH, mutu mikrobiologi (total mikroba dan total kapang), mutu organoleptik secara hedonik dan skoring (kenampakan, aroma, rasa dan tekstur) serta pengamatan daya simpan secara visual. Data hasil pengamatan nilai pH dan organoleptik dianalisis menggunakan Anova menggunakan software Co-Stat dan perlakuan yang berbeda nyata diuji lanjut dengan menggunakan Beda nyata Jujur (BNJ) dengan taraf nyata 5%. Sedangkan data hasil pengamatan mikrobiologis dan daya simpan dianalisis dengan menggunakan metode deskriptif. Hasil penelitian menunjukkan bahwa lama sterilisasi memberikan pengaruh yang berbeda nyata terhadap nilai pH ikan pindang bumbu kuning selama penyimpanan 0, 14 dan 42 hari, namun tidak berpengaruh pada penyimpanan 28 hari. Perlakuan sterilisasi 15 sampai dengan 25 menit dapat menghasilkan total mikroba dan total kapang yang sesuai dengan standar SNI 2717.1:2009, mampu mempertahankan mutu organoleptik dari parameter kenampakan, aroma, rasa dan tekstur selama penyimpanan 42 hari pada suhu ruang dan mempertahankan mutu daya simpan ikan pindang bumbu kuning dari pertumbuhan kapang secara visual, mencegah penggembungan tutup botol, pembentukan gelembung gas dan perubahan warna ikan pindang bumbu kuning. Lama sterilisasi 15 menit direkomendasikan sebagai lama sterilisasi minimal yang digunakan untuk meningkatkan mutu ikan pindang bumbu kuning dilihat dari nilai pH, total mikroba, total kapang, mutu organoleptik dan daya simpan ikan pindang bumbu kuning.Kata Kunci: daya simpan, ikan pindang bumbu kuning, mutu, sterilisasi

scholarly journals MUTU YOGHURT SUSU KUDA LIAR DENGAN PENAMBAHAN EKSTRAK KAYU MANIS PADA BERBAGAI KONSENTRASI

Pro Food ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 773-784
Author(s):  
Siska Cicilia ◽  
Nazaruddin Nazaruddin ◽  
Siti Sarah Marnianti
Keyword(s):  
Antioxidant Activity ◽  
Protein Content ◽  
Ph Value ◽  
Microbiological Quality ◽  
Chemical Quality ◽  
Organoleptic Quality ◽  
Cinnamon Extract ◽  
Randomized Design ◽  
Significant Difference

ABSTRACT Objective of this research was to find out the quality of y Sumbawa wild horse milk yogurt added with cinnamon extract at various concentrations. This research used a single factor completely randomized design (CRD) with a concentration of cinnamon extract (P) consisting of 6 treatments, i.e. P1 (0%), P2 (2%), P3 (4%), P4 (6%), P5 (8%) and P6 (10%). The parameters observed were chemical quality (antioxidant activity, protein content and pH value), physical quality (viscosity and color), microbiological quality (total LAB) and organoleptic quality (color, aroma, taste, and thickness). The data from the observations were analyzed using Anova with a real level of 5% using Costat software. If there was a significant difference, a further Orthogonal Polynomial test carried out for chemical quality, HSD at a significant level of 5% for organoleptic quality, and microbiological quality were analyzed descriptively. The results showed that the addition of cinnamon extract affected the quality of the yogurt. The higher the concentration of cinnamon extract, the higher the antioxidant activity, protein content, viscosity, color, total LAB and the lower the pH value. The best quality of yogurt is produced with the addition of 10% cinnamon extract with 35.76% of antioxidant activity, 3.85% of protein content, 4.65 of pH value, 4,746.67 mPa.s of viscosity, color 62o of oHue value and 43,88 of lightness value, 8,2 x 109 CFU/ml of LAB total in accordance with the quality requirements of yoghurt based on SNI 2981: 2009 as well as organoleptics acceptable to the panelists.   ABSTRAK Penelitian ini bertujuan untuk mengetahui mutu yoghurt susu kuda liar Sumbawa yang ditambahkan dengan ekstrak kayu manis pada berbagai konsentrasi. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal adalah konsentrasi ekstrak kayu manis (P) yang terdiri atas 6 perlakuan, yaitu P1 (0%), P2 (2%), P3 (4%), P4 (6%), P5 (8%) dan P6 (10%) yang diulang sebanyak 3 kali. Parameter yang diamati yaitu mutu kimia (aktivitas antioksidan, kadar protein dan nilai pH), mutu fisik (viskositas dan warna), mutu mikrobiologi (total BAL) dan mutu organoleptik (warna, aroma, rasa, dan kekentalan). Data hasil pengamatan dianalisis menggunakan Anova dengan taraf nyata 5% dengan menggunakan software Costat. Apabila terdapat perbedaan nyata, maka dilakukan uji lanjut Polynomial Orthogonal untuk mutu kimia, uji lanjut BNJ pada taraf nyata 5% untuk mutu organoleptik, dan mutu mikrobiologis dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa penambahan ekstrak kayu manis mempengaruhi mutu yoghurt. Semakin tinggi konsentrasi ekstrak kayu manis, maka semakin meningkat aktivitas antioksidan, kadar protein, viskositas, warna, total BAL serta semakin rendah nilai pH. Mutu yoghurt terbaik dihasilkan dengan penambahan 10% ekstrak kayu manis dengan aktivitas antioksidan 35,76%, kadar protein 3,85%, nilai pH 4,65; viskositas 4746,67 mPa.s; warna dengan nilai ˚Hue 62˚ dan nilai lightness sebesar 43,88; total BAL 8,2x109 CFU/ml yang sesuai dengan persyaratan mutu yoghurt berdasarkan SNI 2981:2009 serta organoleptik yang dapat diterima oleh panelis.

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

Parameters Affecting Milling Qualities of Undefatted Soybeans (Glycine max, L. Merill) (2): Selected Physical Properties

2005 ◽  
Vol 1 (5) ◽  
Author(s):  
Abdul Ganiy O. Raji ◽  
John Alaba Victor Famurewa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Soybean Protein ◽  
Soy Flour ◽  
International Institute ◽  
Attrition Mill ◽  
Protein Retention ◽  
Significant Difference ◽  
Glycine Max L ◽  
Flour Yield

Soybean protein is highly rich in the essential amino acid needed by human body. In the developing countries, its use will be more generally acceptable when converted to flour like wheat. This work focused on establishing the optimum conditions of some physical characteristics of soybean for high quality and acceptable soy flour. The characteristics studied for soybean samples subjected to heat treatment of boiling and oven drying were the effect moisture content (MC) and the hull thickness on the quality of the flours. Ten samples of Tax 1485 at different moisture levels ranging from 20.6% to 8.6% and five varieties (Tax 1440-1E, Tax 1740, Tax 1485, Tax 1456 and Tax 1448-2E) obtained from International Institute for Tropical Agriculture (IITA), having different hull thicknesses were used. Soybean with mixed varieties commonly found in the open markets was also used to compare the effects of MC on the studied parameters. Flours obtained from the samples milled in an attrition mill were subjected to proximate, sieve and organoleptic evaluations. The hull thickness was found to have no correlation with protein retention, acceptability and flour yield, but moisture content has a very significant effect on the qualities. Between moisture content of 20.6% and 8.6%, protein and acceptability reduced from 40.0% to 27.7% and 4.3 to 2.2 respectively while yield increased from 0.9% to 5.8%. Though protein was reducing with reduced MC, there was no significant difference (p<0.05) in protein retention between MC of 20.6% and 10.1% but it became significant at 9.4%. There was no significant difference in acceptability from 13.6% to 8.6% MC and between 8.9% and 11.0% MC for flour yield. Both Tax 1485 and mixed varieties followed the same trend only that they have different absolute values. The mixed varieties however had no significant difference in protein content between 19.8% and 10.2% MC. These results, therefore established that to obtain acceptable soyflour of high flour yield and protein content, moisture content of soybean after processing should be about 10% (dry basis).

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