Pengaruh penambahan tepung sortgum dan bit root terhadap karakteristik flake

One of the potential dry land food plants developed in Indonesia is sorghum. Sorghum is a kind of grass crop and is still a family with rice, corn and wheat. The carbohydrate content in the seeds is quite high, so it can be consumed as staple food, along with the development of many innovations that are done to make this plant to be better known and in the community's favor, one of the processed sorghum is Flakes, Sorghum Flakes is a processed food based on sorghum with the addition of beetroot root, sugar, salt and water. This study aims to determine the effect of the addition of sorghum flour (30 gr, 60 gr, 90 gr) and beetroot flour (5 gr, 10gr, 15 gr) to the characteristics of Flakes, Organoleptic parameters were analyzed statistically using the Fridmen test while to find out the best treatment in the test Organoleptic tests were carried out on the effectiveness index test, the experimental design used the Completely Randomized Design (CRD) method with 2 factors and 3 repetitions. The best treatment is determined by the effectiveness index test with the calculation results show the best treatment is on S2B2 with a formulation of 60gr sorghum flour and 10gr beetroot flour

Pengaruh konsentrasi starter dan macam buah terhadap karakteristik kefir air

Water kefir is a probiotic drink as a result of fermentation by lactobacillus acid bacteria, acetobacter and yeast. Fruits and other ingredients could be added to obtain water kefir with specific flavor and aroma. This research aims to observe the effect of starter concentration and kind of fruit used on the characteristics of water kefir, and to determine the best combination preferred by the panelists. This study used two factorial randomized design with three repetitions. The factors used are the starter concentration (5 %, 8 %, and 11 %) and the kind of fruit used (snake fruit, pineapple, and papaya). Results showed that different starter concentration had an effect on brix, pH, alcohol content and density of water kefir, while different kinds of fruit had an effect on brix. Based on organoleptic test the most preferred water kefir is pineapple water kefir with 8 % starter concentration.

Pengayaan biskuit dengan fortifikasi fraksi tidak tersabunkan mengandung senyawa bioaktif multi komponen dari distilat asam lemak minyak sawit

Palm Fatty Acid Distillate (PFAD) is a by product of CPO (crude palm oil) physical refining. PFAD containing multicomponent bioactive compounds such as tocopherols, tocotrienols, phytosterols, and squalene which accumulated in unsaponifiable fraction (UF) and can be separated by saponification. Utilization of bioactive compounds can be applied on food products by fortification into biscuits. The research aimed to determine the effect of addition level of UF from PFAD on physical and organoleptics of the biscuits and also to determine chemical characteristic and bioactive compounds from the best treatment biscuit. The method used a completely randomized design with one factor, namely the level of addition of the UF from PFAD consisted of 6 treatments and was repeated four times. Data were analyzed using Analysis of Variance (ANOVA), then continued using the Duncan’s Multiple Range Test (DMRT) with significance level of 5%. The best treatment in this study was a treatment which contained 0.5% (w/w) of the UF from PFAD. The best biscuit had chemichal characteristics included those were the water content 1.81 ± 0.06%, 2.10 ± 0.06% ash content, 27.98 ± 0.54% fat content, 8.04 ± 0.13% protein content, 0.22 ± 0.02% crude fiber content, 60.07 ± 0.66% carbohydrate content, 2.66 ± 0.00002% FFA, and 7.10 ± 0.19 mek/kg total oxidation. The best biscuit contained bioactive compounds such as 147.19 ppm α–tocotrienol, 190.30 ppm δ–tocotrienol, 68.091 ppm ϒ–tocotrienol, 5,848.45 ppm β–sitosterol, 143.97 ppm stigmasterol, 621.09 ppm campesterol, and squalene content 3,284.50 ppm.

Analisis technology contribution coefficient (TCC) di UKM Gazal Makmur

Technology is an important aspect for the success of an industry. Gazal Makmur UKM is an UKM that processes cassava into chips in Gazal Hamlet, Kotaanyar Village, Kotaanyar District, Probolinggo Regency. This study aims to calculate the value of the technology component contribution coefficient (TCC) and determine the priority of technology component development in Gazal Makmur SMEs. The method used in this study is the technometric method, namely the technology assessment method used to evaluate the contribution of technology components and the pairwise comparison matrix approach. The measured technology components include technoware (production equipment), humanware (human resource capabilities), infoware (information tools), and orgaware (organizational tools). The results of this study indicate that the contribution of the Orgaware component is the highest in Gazal Makmur SMEs (0.578), then humanware (0.467), humanware (0.252), and the smallest is technoware (0.0.244). The TCC value for Gazal Makmur SMEs is 0.418. The results of this calculation show that these SMEs have a TCC value below 0.7 and above 0.3, meaning that it can be concluded that these SMEs are classified as having a semi-modern level of technology with a reasonable technology category for the SME scale. Improving the quality of Gazal Makmur cassava chips SMEs starts from the orgaware component then humanware, infoware and finally orgaware.

Evaluasi sifat fisika, kimia dan kandungan logam berat di dalam nata de coco yang dibuat menggunakan sumber nitrogen dari NPK

Nata de coco one of the beverage products produced from fermented coconut water using the help of starter Acetobacter xylinum. This product is very popular with people ranging from children to parents because the shape and texture resembles a gel. This study aims to evaluate the physical, chemical and heavy metal content in nata de coco made using nitrogen sources from NPK. The experimental plan used by The Complete Randomized Plan (RAL) is a single factor, the factor is the concentration of NPK consisting of 5 levels of K1 = 0.25%, K2 = 0.5%, K3 = 1%, K4 = 1.5%, K5 = 2%. Each treatment was repeated 5 times and the total sample observed a total of 25 pieces. The observed observation parameters of nata thickness, nata weight, total fiber content of nata and metal residue content in nata include Cu, Zn, Pb metals, all of which are observed at the end of fermentation (the 14th day of fermentation). The initial parameters of the formation of nata are observed from the beginning of fermentation until the nata sheet is first formed. The results showed that nata de coco made using nitrogen source from NPK concentration of 0.1% has the best physical and chemical properties namely thickness of nata: 1,438 cm, weight of nata: 309 grams, initial formation of nata 3.2 days and total fiber content of nata: 4.024%. The use of NPK produces residues in the form of heavy metals Cu and Zn while pb heavy metals are undetectable. The higher the concentration of NPK given as a source of nitrogen, the higher the residues of heavy metals Cu and Zn in the nata de coco.

Analisis strategi peningkatan daya saing pada UKM Anugrah Mina Lestari

UKM Anugrah Mina Lestari is an UKM that processes milkfish into smoked milkfish products and millennial milkfish brains, which are very popular, especially children and teenagers. Anugrah Mina Lestari UKM in Malang City plays an important role in national economic growth. The purpose of this study was to obtain a strategy to increase the competitiveness of UKM Anugrah Mina Lestari in Malang City. Technical analysis of this research data using the AHP method with the concept of the house model to determine strategies to increase the competitiveness of SMEs Anugrah Mina Lestari in Malang City. The results of the study show that by increasing product variables, improving human resources and marketing institutions can be a strengthening strategy for sustainable competitiveness improvement in Anugrah Mina Lestari SMEs.

Produksi, kualitas dan cita rasa tempe biji labu kuning, biji bunga matahari dan kacang adzuki

Informasi tentang peran mikrobiota usus terhadap kesehatan terus meningkat dipublikasi. Telah dilaporkan makanan fermentasi berperan dalam menjaga keseimbangan dan kesehatan mikrobiota usus yang baik. Salah satu makanan fermentasi khas Indonesia adalah tempe. Tempe dapat diolah dari berbagai jenis bahan baku. Namun tempe yang banyak diproduksi dan dikonsumsi adalah tempe kedelai sehingga ragam jenis tempe yang ada terbatas. Dengan demikian perlu dikaji terus alternatif bahan baku tempe selain kedelai. Oleh sebab itu, penelitian ini bertujuan membandingkan cita rasa, antioksidan dan komposisi tempe dari bahan kedelai dengan tempe bahan baku biji bunga matahari, kacang adzuki, biji labu kuning dan campuran semua. Pembuatan tempe dilakukan di laboratorium menggunakan bahan baku: kedelai/TK, biji bunga matahari/Tempe TBM, biji adzuki /Tempe TA, biji labu kuning/Tempe TL dan campuran semua (1:1:1:1)/ Tempe TC. Hasil penelitian menunjukkan bahwa semua tempe memiliki permukaan yang warna putih, tekstur kompak sehingga saat dipotong tidak rontok, dan aromanya berbau khas tempe tanpa bau amonia. Parameter tersebut sesuai dengan syarat mutu tempe kedelai yang diatur pada SNI 3144:2015. Berdasarkan hasil uji organoleptik, semua tempe, kecuali Tempe TA, memiliki cita rasa yang dapat diterima dengan baik oleh panelis. Semua tempe, kecuali Tempe TA, memiliki kadar protein dan kadar lemak yang lebih tinggi dibandingkan dengan kadar yang ditentukan pada syarat mutu tempe kedelai pada SNI 3144:2015, yaitu kadar protein minimal 15% dan kadar lemak minimal 7%. Semua tempe memiliki aktivitas antioksidan namun tidak berbeda nyata, dan yang tertinggi ditemukan pada Tempe TBM. Penelitian lebih lanjut masih diperlukan untuk mengkaji sifat fungsional Tempe: TK, TBM dan TC tersebut dan mengkaji pengaruhnya terhadap kesehatan dan kesimbangan mikrobiota usus.

Pengaruh jenis dan rasio substitusi beras hitam terhadap karakteristik fisikokimia rempeyek

Beras hitam merupakan salah satu jenis beras yang dibudidayakan di Indonesia yang memiliki tekstur kering dan keras sehingga jarang. Beras hitam dapat dibedakan menjadi organik dan non organik. Salah satu cara pemanfaatan beras hitam adalah dengan membuatnya menjadi tepung dan menggunakannya sebagai pengganti beras putih dalam formula rempeyek. Tujuan penelitian adalah untuk mengetahui karakteristik fisikokimia tepung beras hitam organik dan nonorganik dan mengetahui pengaruh perbedaan jenis dan rasio substitusi beras hitam terhadap sifat fisikokimia rempeyek. Rasio substitusi tepung putih dan beras hitam pada formula rempeyek adalah 100: 0; 80:20; 60:40; 40:60; dan 20:80 dengan beras hitam organik dan non-organik. Parameter yang dianalisis meliputi rendemen, kadar air, daya serap air, kadar serat pangan, dan kadar pati resisten pada beras hitam organik dan non-organik, tekstur pada semua formula rempeyek dan rempeyek komersial. Hasil penelitian menunjukkan tepung beras hitam organik dan non organik memiliki kadar air 5,87 ± 0,17% dan 6,32 ± 0,55%, daya serap air 118,07 ± 3,07% dan 113,20 ± 5,48%, kadar serat pangan 8,50 ± 0,15% dan 7,06 ± 0,02%, serta kadar pati resisten 3,84 ± 0,01% dan 1,86 ± 0,01%. Semakin tinggi rasio substitusi beras hitam organik akan meningkatkan kekerasan dan daya patah rempeyek. Formula rempeyek terbaik ditunjukkan oleh substitusi tepung beras hitam organik (20:80) dengan kekerasan 730,28 ± 11,74 gf, daya patah 663,87 ± 5,57 gf, kadar serat pangan 8,96 ± 0,05%, dan kadar pati resisten 7,17 ± 0,01%.

Analisis fisik serta sensori kue kering dengan campuran tepung mocaf, oats, dan bekatul

This research aims to analyze the physical and sensory characteristics of cookies’ formulations using mocaf-oats-rice bran’s flour mixture. Five formulations used in this research consist of mocaf-oats-rice bran’s flour mixture namely F1 (100%-0%-0%), F2 (70%-15%-15%), F3 (50%-25%-25%), F4 (30%-35%-35%), and F5 (0%-50%-50%). The result showed that all cookies formulation included in the category of “high fiber” except for cookies Formulation 4. The highest value of hardness was cookies Formulation 1 and significantly different from the other formulations. Decreasing mocaf flour composition in the mixture and increasing additional oats and rice bran composition have a significant correlation on cookies’ hardness. Based on sensory evaluation using rating preference, it was found that the highest rating for color, texture, and overall parameters obtained by cookies Formulation 4, while the highest rating for taste parameter obtained by cookies Formulation 5. Cookies’ formulation that recommended to use as utilization of mocaf flour was Formulation 4 because it had the highest rating for overall parameter, as well as highest rating for color and texture.

Karakteristik chiffon berbahan baku tepung pisang lewat matang

Background: The X’s bakery industry makes banana chiffon using fresh banana fruit as a raw material; however, fresh bananas were prone to rot. Research purposes: to apply overripe banana flour in making chiffon and study the characteristic differences with fresh banana chiffon. Method: This research consisted of making overripe banana flour using foam mat drying and making banana chiffon. The chiffon cake was made by adding 20g, 40g, and 60g banana flour (150g flour base) and control of 50g fresh ripe bananas. The yield, color, repose angle, and moisture content of overripe banana flour were analyzed, including specific volume, chiffon color, chiffon swelling, texture profile, and moisture content in chiffon cake. A complete one-factor random design with Dunnet’s analysis was used. Results and Discussion: The results showed that overripe banana flour has yellowish color with a yield of 26.23±0.45%, a repose angle of 27.44±0.92, and a moisture content of 7.97±0.43% (wet base). Statistical analysis showed that chiffon of overripe banana flour did not differ significantly at 5% from than chiffon of fresh bananas on several parameters. They were the specific volume of the dough and moisture content and swelling, hardness, adhesiveness, elasticity, and chewing power. In addition, the chiffon’s crumb section of banana flour has a lower brightness compared to fresh banana chiffon, where the top, middle, and side crusts were not significantly different. Conclusion: These results indicated that the use of banana flour could replace fresh bananas in chiffon cake.