Journal Title SAGU Initials JSG Email sagu@ejournal.unri.ac.id Frequency 2 issues in a year ISSN 2716-4365 (Online) | 1412-4424 (Print) DOI Prefix Prefik 10.31258 by Editor in Chief Dr. Shanti Fitriani, S.P., M.Sc. Publisher Department of Agricultural Technology, Faculty of Agriculture, Universitas Riau Sagu: Agricultural Science and Technology Journal is a peer-reviewed open-access journal published by the Faculty of Agriculture, Universitas Riau. This journal serves as a platform for scientific publications in the field of agricultural and food technology. First published in 2002, Sagu is issued biannually in March and September. The journal publishes original research articles, research notes, reviews, and feature articles in both Indonesian and English. Its scope covers a wide range of topics, including but not limited to Food Science and Technology Food Sensory Analysis Food and Industrial Microbiology Food Processing Technology Post-Harvest and Packaging Technologies Agricultural Product Chain and Supply Agricultural Industry Management and Human Resources Sagu: Agricultural Science and Technology Journal has been indexed in
PEMANFAATAN LIMBAH KULIT PISANG KEPOK DAN KULIT KAKAO DALAM PEMBUATAN PLASTIK BIODEGRADABLE
Biodegradable plastic is a polymer generated from renewable materials. One method of manufacture includes use starch derived from organic waste products, such as banana peels. This research sought to establish the ideal ratio of kepok banana peel starch to cocoa pod husk cellulose for the production of biodegradable plastic that complies with the SNI 7818:2014 standard. The study was executed experimentally employing a Completely Randomised Design (CRD), comprising four treatments with starch-to-cellulose ratios of 10:0, 9:1, 8:2, and 7:3, each replicated four times, yielding a total of 16 experimental units. Statistical analysis was conducted using analysis of variance (ANOVA), and significant findings were then examined using Duncan’s Multiple Range Test (DMRT) at a 5% significance threshold. The findings indicated that altering the ratios of kepok banana peel starch and cocoa pod husk cellulose markedly influenced the characteristics of the biodegradable plastic, including water absorption, water vapour transfer rate, tensile strength, elongation, and biodegradation rate. The optimal ratio was achieved with the 7:3 (starch:cellulose) treatment, demonstrating a tensile strength of 27.72 MPa, elongation of 1.5%, water absorption of 28.96%, water vapour transfer rate of 0.228 g/m2/hour, and a biodegradation duration of 12 days.
DESAIN KEMASAN DENGAN MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD) PADA PRODUK SNACK BAR
Quality function deployment (QFD) is an effective method for providing solutions to problems because it identifies consumer needs and expectations and their use in the development process. The packaging design of a snack bar product is designed using QFD methodology, with the assistance of house of quality (HOQ). The data from the questionnaire will be collected, analyzed and applied to QFD. This study aims to design packaging designs that meet consumer needs and preferences, especially in the development and design of the latest, most innovative and best snack bar products. By integrating the QFD method, two packaging design proposals were obtained to meet consumers’ needs and desires for snack bar product packaging that meets the criteria of five priority specifications, in which consumers want snack bar packaging to have clear product images and information, intuitive packaging design, convenient and modern packaging appearance, brand representation, and packaging materials that are not easily damaged.
SUBSITUSI TEPUNG SEMOLINA DENGAN TEPUNG KULIT PISANG KEPOK (Musa balbisiania L.) DALAM PEMBUATAN SPAGETI HITAM
This study aims to determine the effect of the substitution of semolina flour with kepok banana peel flour in making black spaghetti and to determine the best substitution treatment in making black spaghetti based on panellists assessment. A completely randomized design (CRD) including three replications and five treatment levels was employed in this investigation. ANOVA and DNMRT additional tests were used to examine the observation data at a 1% significance level. The observation data were analyzed using ANOVA and DNMRT further test at a significant level of 1%. The treatments in this study were the substitution of semolina flour with kepok banana peel flour (A=95% and 5%, B=90% and 10%, C=85% and 15%, D=80% and 20%, E=75% and 25%). The study's findings demonstrated that the water, ash, fat, protein, and carbohydrate content were significantly impacted by the substitution of semolina flour and banana peel flour. All treatments met the spaghetti quality requirements set by SNI 8777-2019, except for ash content and protein content in treatments D and E. The most preferred spaghetti was spaghetti with treatment C with a moisture content of 11.97%, ash content of 4.30%, fat content of 16.18%, protein content of 16.49%, and carbohydrate content of 79.54%. The results of this study are expected to contribute to the diversification of processed products based on semolina flour.
MINYAK ATSIRI KULIT BUAH JERUK MANIS DENGAN MENGGUNAKAN METODE DESTILASI UAP
Essential oil from sweet orange peel can be obtained through a distillation process. Steam distillation is one of the methods commonly used to extract essential oils. This study aims to find the best distillation time for the physicochemical properties of essential oil from sweet orange peel. The study was conducted experimentally using a completely randomised design (CRD) method with 5 treatments and 3 replications to obtain 15 experimental units. The treatments in this study were P1 (2 hours), P2 (3 hours), P3 (4 hours), P4 (5 hours), and P5 (6 hours). The results of the study were analysed statistically using analysis of variance (ANOVA). The DMRT test was carried out at the 5% level if the F count was greater than the F table. Yield, refractive index, specific gravity, colour, and solubility in alcohol were the parameters analysed in this study. The results showed that distillation time affected the results analysed. P5 was the best treatment in this study, with a distillation time of 6 hours, producing a yield of sweet orange peel essential oil of 0.64%. This treatment has a refractive index of 1.4745, a specific gravity of 0.8119 g/ml, a colour L (brightness) of 31.48, a* (redness) of -0.2800, b* (yellowness) of 2.82, and a solubility in clear alcohol of 1:1.
MASA SIMPAN SOSIS YANG DIAWETKAN DENGAN PENGAWET ALAMI (BAKTERIOSIN) DAN PENGAWET BUATAN (NITRIT)
Processed foods such as sausages are easily spoiled or damaged due to their relatively high water content. Various preservatives can be added to sausages to maintain quality and extend shelf life. This study aims to determine the type of preservative that is good in extending the shelf life of sausages. The levels of preservatives (P) used were (P1) control, (P2) nitrite 0.3% (b/b), and (P3) bacteriocin 0.3% (v/v) at storage period (S) of (S1) 0 days, (S2) 3 days, (S3) 6 days, and (S4) 9 days. The observed variables were moisture content, ash, fat, protein, total plate count, and hedonic sensory analysis (color, aroma, taste, texture, and overall assessment). The observation results were tested using Analysis of Variance (ANOVA), which DNMRT further tested at the 5% level. The results showed that the interaction between P and S treatments had a significant effect (P < 0.05) on the hedonic organoleptic values of color, aroma, taste, texture, and overall assessment of sausages in each treatment. The preservatives added (P) to the sausage had a significant effect (P<0.05) on the value of moisture content, ash, fat, protein, total plate number, and hedonic sensory assessment. In contrast, the S treatment had no significant effect (P>0.05) on each parameter observed. Based on the results of the study, it can be concluded that the best treatment is P3S4 with preservatives used, namely bacteriocin and storage for 9 days with a moisture content value of 58.51%, ash 2.93%, fat 5.40%, protein 14.95%, total plate number 6x104 CFU/g, and hedonic sensory analysis on color preferred (score 3.54), aroma preferred (score 3.59), taste preferred (score 3.86), texture preferred (score 3.88), and overall assessment preferred (score 3.81) by panelists.
SIFAT FISIKO-KIMIA SELAI NANAS LEMBARAN DENGAN VARIASI TEPUNG PORANG SEBAGAI PENSTABIL
Pineapple sheet jam products can provide value to pineapple fruit. This study aims to determine the concentration of porang flour as a stabilising agent in terms of physicochemical properties in making sheet jam. The research was conducted experimentally using a completely randomised design (CRD) with four treatments and four replications, resulting in 16 experimental units. The treatment was the addition of flour, namely TP1 (0.25g porang flour), TP2 (0.50g porang flour), TP3 (0.75g porang flour), and TP4 (1.00g porang flour). The parameters observed included moisture content, ash content, syneresis test, total soluble solids (TPT), crude fibre content, and sensory assessment consisting of descriptive test and hedonic test including colour, aroma, taste, elasticity, and overall assessment of jam sheets. The treatment chosen in this study was the TP3 treatment with 0.75g flour addition which had characteristics of 17.17% moisture content, 0.30% ash content, day 2, 3, and 4 syneresis test of 1.89%, 3.42%, and 4.28% respectively, total soluble solids (TPT) of 22.10°Brix, and crude fibre content of 0.05%.
KONSENTRASI ASAM FOSFAT (H3 PO4 ) TERHADAP KARAKTERISTIK ARANG AKTIF KULIT BATANG SAGU
Activated charcoal is a material that contains 85-95% carbon elements and is a porous solid. This activated charcoal is the result of heating materials containing carbon at high temperatures but does not oxidize. In this research, the materials used were sago bark and the activator was H3PO4. This study aimed to obtain selected characteristics of activated charcoal made from sago bark waste with several concentration of phosphoric acid as an activator. This study was conducted using a complete randomized design with five treatments and three replications. The treatments in this study were variations in H3PO4 concentration, namely H3PO4 5%, H3PO4 7.5%, H3PO4 10%, H3PO4 12.5%, and H3PO4 15%. Observations were made on yield, moisture content, ash content, volatile matter content, bound carbon content and iodine absorption. The data obtained were analyzed statistically analysis of variance (ANOVA) test, and if F count ≥ F table then the treatment has a significant effect and the analysis will be continued with Duncan’s multiple range test (DMRT) at the level of 5%. The results showed that the increase in phosphoric acid concentration used had a significant effect on yield, moisture content, ash content, volatile matter content, bound of carbon content, and absorption of iodine. Activated charcoal with the best treatment was found in treatment H3PO4 activator concentration 15% with a yield of 86.85%, moisture content 1.43%, ash content of 4.77%, volatile matter content 14.10%, bound carbon of content 79.68% and absorption of iodine 837.54 mg/g.
KONSENTRASI ASAM FOSFAT (H3PO4 ) TERHADAP KARAKTERISTIK ARANG AKTIF DARI TEMPURUNG BUAH NIPAH
This study aims to obtain selected characteristics of activated charcoal made from Nypa fruitcans shell with the help of phosphoric acid as an activator. This study was conducted using a completely randomized design (CRD) with four treatments and four replications. The treatments in this study used some concentration of phosphoric acid namely; H3PO4 7.5%, H3PO410%, H3PO4 12.5%, and H3PO4 15%. Parameters observe were the yield, moisture, ash, volatile matter and pure carbon contents as well as iodine absorption. The data obtained were analyzed statistically using statistical software IBM SPSS version 23 with an analysis of variance (ANOVA) test, if F count ≥ F table and continued with Duncan’s multiple range test (DMRT) at level 5%. The results showed that increasing the concentration of phosphoric acid used significantly affected all parameters on the activated charcoal. Activated charcoal with the best treatment was found in the N4 treatment with a yield 77.78%, moisture content 3.80%, ash content 6.86%, volatile matter content 7.48%, pure carbon content 81.86% and absorption of iodine of 869.27 mg/g.
PENGARUH KONSENTRASI MALTODEKSTRIN DAN SARI JERUK NIPIS TERHADAP TINGKAT KESUKAAN ORGANOLEPTIK MINUMAN INSTAN MENTIMUN (Cucumis sativus L.)
Cucumber is a fresh fruit that is commonly consumed and is rich in vitamins and minerals. In addition, cucumber production is also abundant. Lime juice has a sour taste and is high in vitamin C. Both agricultural commodities have a short shelf life so that further processing is needed, namely instant powdered drinks using the foam mat drying method. This study aims to determine the organoleptic characteristics of instant cucumber powdered drinks. The study used Randomized Complete Block Design (RCBD) experiment, the first factor was the concentration of maltodextrin (15, 20, and 25%) and the second factor was the concentration of lime (5, 15, and 25%). The organoleptic test used a hedonic test, and the data were analyzed using the Friedman method. The organoleptic results in the treatment of 25% maltodextrin and 25% lime showed organoleptic color 3.47 (neutral), aroma 3.37 (neutral), texture 3.57 (like) and taste 3.93 (like).
KARAKTERISTIK MUTU VELVA PEPAYA DAN PISANG AMBON
Frozen combination of fruit puree, sugar, and stabilizers is commonly used to produce velva, a frozen food product with a smooth texture similar to ice cream. Papaya fruit has a distinctive aroma, so if it is processed into processed velva products it will produce an aroma that is less favorable. The aroma of velva papaya can be improved by combining other fruits such as ambon banana which has a distinctive aroma. This research aimed to obtain the best ratio of papaya puree and ambon banana puree based on the quality characteristics of velva. This research used a completely randomized design (CRD) to produce 15 experimental units, with five treatments and three replications. The treatment in this study was PP1 (70:30), PP2 (60:40), PP3 (50:50), PP4 (40:60), and PP5 (30:70). Parameters observed include total solids, overrun, melting time, crude fiber content, vitamin C, and sensory evaluation. The variance results showed that overrun, melting time, crude fiber content, total solids, and sensory evaluation were significantly influenced by variations in the amount of papaya puree and ambon banana puree. Based on analysis parameters, the selected treatment was a ratio of papaya puree and ambon banana puree PP3 (50:50), producing a total solids of 27.75%, an overrun of 7.69%, a melting time of 14.15 minutes. The crude fiber content of 2.40%. vitamin C 23,47 mg. Orange in color, banana flavor, and soft and hedonically liked by the panelists.
PEMBUATAN NUGET NABATI DARI KACANG MERAH DAN JANTUNG PISANG
The purpose of this study was to obtain the effect of the ratio of red beans and banana blossoms on the chemical and sensory characteristics of the nuggets and to obtain the selected treatment. The research method used a completely randomized design with four treatments and four replications, following the DMRT test at 5% level. The treatment in this study was the ratio between red bean and banana blossom with four levels; 40:60, 50:50, 60:40, and 70:30. Parameters observed were the moisture, ash, fat, protein, crude fiber content, and sensory evaluation. Results of the analysis of variance showed the addition of red bean and banana blossom significantly affected all parameters. The best treatment result is the ratio of red beans and banana heart 70:30 with a moisture content of 43.00%, ash content of 1.75%, fat content of 1.37%, protein content of 16.76%, and crude fibre content of 2.44%, and has a creamy colour, slightly chewy texture, and taste, aroma and overall preferred.
ANALISIS SALURAN PEMASARAN AGROINDUSTRI GULA MERAH AREN DI NAGARI TALANG MAUR KABUPATEN LIMA PULUH KOTA PROVINSI SUMATERA BARAT
Village Talang Maur is known as an agroindustry producing palm sugar. The agroindustry is experiencing problems in marketing palm sugar which will affect the agroindustry income and has not been able to determine efficient marketing channels. The objective of this study was to examine which marketing channels are the most effective in the palm brown sugar agroindustry. Marketing of palm brown sugar agroindustry consists of two marketing channels, namely channel I includes farmers (producers) – retailers – consumers, channel II includes farmers (producers) – collectors – retailers – consumers. Marketing channel I is an efficient channel consisting of a marketing margin of IDR 4000, 15,6% percentage margin, 84,3% farmer’s share, and 5,27% marketing efficiency while marketing channel II is is an efficient channel consisting of a marketing margin of IDR 8000, 30,5% percentage margin, 71,4% farmer’s share, and 10,01% marketing efficiency Channel I is considered the most efficient due to its low marketing efficiency, high farmer’s share, and low marketing margins.
PEMANFAATAN KULIT MANGGIS (GARCINIA MANGOSTANA L.) DALAM PEMBUATAN ES KRIM DENGAN VARIASI KONSENTRASI GUM XANTHAN
Ice cream is a semi solid food made from milk which is very popular with the public. This study aimed to obtain the best concentration of xanthan gum as a stabilizer in the making of mangosteen skin ice cream. Making ice cream to produce attractive colors and contain then properties of mangosteen fruit skin is used. The study used a non factorial completely randomized design (CRD) with six treatments and three replications. The treatments in this study were the addition of xanthan gum concentrations namely P0 (0%), P1 (0.1%), P2 (0.2%), P3 (0.3%), P4 (0.4%), and P5 (0.5%). The results werestatistically analyzed using Analysis of Variance (ANOVA). The calculated F is greater than the F table, so it is continued with the Duncan’s Multiple Range Test (DMRT) at the 5% level. The results showed that the concentration of xanthan gum significantly affected (P<0.05%) total solids, melting point time, overrun, viscosity, and hedonic tests which included taste, softness and overall. However, the treatment xanthan gum concentrations did not significantly influence (P<0.05) the hedonic test namely color. The best treatment in this study was the addition of 0.5% xanthan gum (P5) to the manufacture of mangosteen skin ice cream. Mangosteen skin ice cream had a total solid of 39.80%, melting point time of 15.08 minutes, overrun of 26,73%, viscosity of 13,487.76 cP, and the hedonic score of the panelists was favorable.
PENGGUNAAN SANTAN KELAPA DAN WHIPPING CREAM DALAM PEMBUATAN ES KRIM BERBASIS TERUNG BELANDA DAN BIJI SAGA
Ice cream is a frozen food made from cow’s milk which is very popular with the public. This study aims to get the best formulation using coconut milk and whipping cream for the quality of Tamarillo ice cream which refers to SNI No. 01=3713-1995. This study used a completely randomized design with five treatments and four replications resulting in 20 experimental units. The treatment in this study was the comparison of coconut milk and whipping cream in making Tamarillo ice cream. The formulations used were SW1 (90:10), SW2 (80:20), SW3 (70:30), SW4 (60:40), SW5 (50:50). Parameters observed were fat content, protein content, overrun, total solids, melting time, and sensory assessment (descriptive and hedonic). The results showed that the ratio of coconut milk and whipping cream in Tamarillo ice cream had a significant effect on fat content, protein content, total solids, melting time, and sensory assessment. SW3 (70:30) was the best treatment with 4.09% fat content, 18.03% protein content, 35.26% total solids, 19.55% overrun, and 13.53 minutes melting time.
PENENTUAN PRIORITAS PENGENDALIAN PERSEDIAAN PADA INDUSTRI MAKANAN PAGI DI KOTA PEKANBARU MENGGUNAKAN KLASIFIKASI ABC
The breakfast food industry was a micro, small, and medium enterprise that produced various preparations for breakfast. The products produced were yellow noodles, leaf lontong, plastic lontong, fried tofu, and peanut sauce. The breakfast food industry did not have a system for prioritizing inventory control. As a result, the industry often experienced stock shortages when demand was high and excess stock when demand was low. Therefore, this research aimed to identify and classify products using the ABC classification method to obtain product classes that required special attention to avoid shortages or excess inventory. ABC classification was a method of classifying objects based on their profit value. Products with more excellent profit value were given the highest priority so that they were always ready to be produced and always had stock. This research used data on the number of sales and product prices in the breakfast food industry in 2022. The research results showed that yellow noodles and leaf lontong were included in class A, plastic lontong was included in class B, and fried tofu and peanut sauce were included in class C. The products included in class A needed high priority because they contributed more than 75% of the total industrial profits. Meanwhile, products belonging to class B got medium priority, and products in class C got low priority for inventory control.
KARAKTERISTIK FISIKOKIMIA BRIKET ARANG BATANG KELAPA SAWIT DENGAN PENAMBAHAN ARANG TEMPURUNG KELAPA
Oil palm trunks and coconut shells are biomass waste that can be used to make charcoal briquettes as an alternative energy source since they contain lignin and cellulose. The goal of this study was to find the optimum briquette character from a combination of oil palm trunk charcoal and coconut shell charcoal. This study employed a completely randomized design (CRD) with five treatments and three replications. In this investigation, the ratios of oil palm trunk to coconut shell charcoal were 90:10, 80:20, 70:30, 60:40, and 50:50. The data was statistically examined using analysis of variance (ANOVA) and Duncan’s New Multiple Range Test (DNMRT) at the 5% level. The study revealed that the ratio of oil palm trunk and coconut shell charcoal had an effect on specific gravity, moisture content, fixed carbon content, ash content, and calorific value. Briquettes (50:50) with a density of 0.77 g/cm3, a water content of 4.07%, a volatile content of 14.52%, an ash content of 6.25%, a carbon content of 75.14%, and a calorific value of 7,998.07 cal/g were the best treatment.
KARAKTERISTIK FRUIT LEATHER MANGGA-ROSELA DENGAN KONSENTRASI KARAGENAN BERBEDA
Making fruit leather needs to be added hydrocolloids to improve plasticity that often occurs, especially in raw materials that contain low pectin, such as mango and rosella. One solution that can be done is to add ingredients that have good plasticizing properties, such as carrageenan. The study aimed to obtain the best concentration of carrageenan in the manufacture of fruit leather. This research was conducted experimentally using a completely randomized design (CRD) consisting of five treatments as follows: without the addition of carregeenan (K0); the addition of carrageenans for 0.3% (K1), 0.6% (K2), 0.9% (K3), and 1.2% (K4). The data obtained were analyzed statistically using analysis of variance (ANOVA), then analyzed with duncan’s multiple range test (DMRT) at 5% level. The results showed that addition of various concentrations of carrageenan significantly affected the moisture, ash, fiber content, total sugar, pH value, descriptive color, and descriptive and hedonic texture of the mango-rosella fruit leather but did not significantly influence the hedonic color, aroma, taste, overall assessment, and descriptive aroma and taste. The best treatment in this study was K1 (addition of 0.3% carrageenan) with moisture content 13.88%, ash 0.37%, fiber 5.16%, total sugar 49.72%, pH value 2.97. The K1 treatment had slightly red color description, has a mango and rosella aroma, a sweet, slightly sour taste, and slighlty chewy texture. The average panelist liked the K1 treatment in terms of color, aroma, taste, texture, and overall value.
EVALUASI MUTU MINUMAN PROBIOTIK AIR KELAPA MUDA DAN SARI BUAH NAGA MERAH MENGGUNAKAN LACTOBACILLUS FERMENTUM INACC B1295
The purpose of this study was to determine the best ratio of coconut water and red dragon fruit juice for making probiotic drink by utilizing Lactobacillus fermentum InaCC B1295. This research was conducted experimentally using a completely randomized design with five treatments and four replications. This study compared coconut water and red dragon fruit juice, specifically P1 (100:0), P2 (90:10), P3 (80:20), P4 (70:30) and P5 (60:40). The experimental parameters in this study consisted of acidity degree, titratable accidity, total LAB, fat level, and sensory characteristics. The data obtained were analyzed statistically by analysis of variance using IBM SPSS 23 Duncan’s New Multiple Range Test at level 5%. The results showed that addition of red dragon fruit juice with different ratio significantly affected the chemical, microbiological, physical and organoleptic assessment of probiotic drinks. The best treatment is P3 treatment (ratio of coconut water and red dragon fruit juice 80:20) with the criteria of 4.91 pH value, 0.66% titratable accidity, 8.93 log CFU/ml total LAB, and 0.81% fat level. Characteristics for descriptive sensory test of the P3 treatment showed slightly purplish red color, typical flavorful fermentation, rather sour and less homogeneous.
VARIASI PENGGUNAAN SUKROSA PADA MEDIUM NATA DE BANANA SKIN TERHADAP KINETIKA PERTUMBUHAN SELULOSA MIKROBIAL
This study aims to determine the best sucrose formulation and the maximum velocity (Vmax) and Michaelis-Menten constant (KM) on the resulting microbial cellulose. This research was conducted experimentally using a completely randomized design with four treatments and four replications to obtain 16 experimental units. The treatments in this study were P1 (5% sucrose), P2 (7% sucrose), P3 (9% sucrose), and P4 (11% sucrose). The data obtained were analyzed using analysis of variance (ANOVA). If Fcount ≥ Ftable, it will be continued with the Duncan’s multiple range test (DMRT) at the 5% level. The results of variance showed that the growth kinetics of microbial cellulose biomass in the manufacture of nata de banana skin with the use of sucrose had a significant effect on the thickness of the nata, the wet weight of the nata, the dry weight of the nata, the yield and the total sugar content. The best formulation treatment for adding sucrose in this study was treatment P3 (9% sucrose), which had a thickness of 0.30 cm nata, wet weight of nata 6.18 g, dry weight of nata 0.079 g, yield 5.16%. The growth kinetics value of Nata de banana skin microbial cellulose biomass produced was the maximum speed (Vmax) of 0.96019 μM/ml and constant optimum according to Michaelis-Menten (KM) 0.61614 μM.
PEMANFAATAN KELOPAK BUNGA ROSELA SEBAGAI PEWARNA DALAM PEMBUATAN VELVA BUAH NIPAH
This study aimed to obtain the best formulation in the manufacture of velva made from nipah fruit combined with rosella flower petals. This research was conducted experimentally using a completely randomized design (CRD) of four treatments and four replications. The treatments in this study were the ratio of nipa palm pulp (N) to rosella flower petal pulp (R), namely NR1 = 90:10 (w/w), NR2 = 80:20 (w/w), NR3 = 70:30 (w/w), and NR4 = 60:40 (w/w). The results were statistically analyzed using Analysis of Variance (ANOVA). The results showed that the ratio of nipa palm pulp: to rosella petal pulp significantly affected crude fiber content, acidity, and velva melting time. The results also showed that the treatment affected the velva sensory test parameters, including color, aroma, and taste. Meanwhile, the difference in the ratio of nipa palm pulp: to rosella petal pulp had no significant effect (P>0.05) on the softness of the velva. The hedonic sensory test showed that the ratio of nipah fruit and rosella had a significant effect (P<0.05) on overall velva acceptance. Based on chemical analysis and velva sensory test, the treatment selected in this study was the ratio of nipah fruit pulp to rosella flower pulp 70:30 (NR3) with a fiber content of 1.90%, overrun 30.32%, and acidity 4.70. The velva melting time was 9.10 m, and the sensory assessment had a red color (2.50), soft texture (3.80), slightly fragrant with nipah fruit (2.70), and slightly tasted like nipah fruit (2.60), and overall acceptance liked by panelists (4.40).
PEMANFAATAN TEPUNG PISANG KEPOK DAN TEPUNG TEMPE DALAM PEMBUATAN KUKIS
Cookies are a type of snack that tastes sweet, has a crunchy texture, made from flour with other additives such as eggs, margarine, powdered sugar, and powdered milk. The purposes of this research were to obtain the best ratio between kepok banana flour and tempe flour for making cookies with appropriate nutritional content SNI 01-2973-2011. The study was conducted using a completely randomized design (CRD) with five treatments and three replications. The treatment in this research was the difference of the ratio between kepok banana flour and tempe flour, namely PTI (100:0), PT2 (95:5), PT3 (90:10), PT4 (85:15) and PT5 (80:20). Data were analyzed using analysis of variance (ANOVA) and then continued with Duncan’s new multiple range test (DNMRT) at 5% level. The result showed that the ratio of kepok banana flour and tempe flour significantly affected moisture, ash, protein, fat, carbohydrate, as well descriptive and hedonic sensory overall tests. The ratio of kepok banana flour and tempe flour (85:15) was chosen as the best treatment which had 7.1% protein, 4.5% moisture, 2.6% ash, 7.7% fat, 78.8% carbohydrate, with a description of brown, slightly flavored banana kepok, crumbly texture, slightly tempe taste, and overall hedonic assessment were liked by panelists.
KARAKTERISTIK MUTU NUGGET UDANG KERING DENGAN NANGKA MUDA
The purpose of this study was to obtain a comparison of dried shrimp nuggets and young jackfruit to quality (moisture content, ash content, protein content, fat content, and crude fiber content) and sensory nugget of shrimp and young jackfruit. The research method used a completely randomized design with four treatments and four replications. The treatments consisted of UN1 dried shrimp: young jackfruit (70:30), UN2 dried shrimp:young jackfruit (60:40), UN3 dried shrimp:young jackfruit (50:50), and UN4 dried shrimp: young jackfruit (40:60). The data obtained were analyzed statistically using the analysis of variance and continued with the Duncan’s Multiple range test (DMRT) at the 5% level. The results of the analysis showed that the combination of dried shrimp and young jackfruit had a significant effect on moisture, ash, fat, protein and crude fiber content, as well as descriptive and hedonic sensory assessments such as color, aroma, taste and texture. The best treatment was UN1 dried shrimp: young jackfruit (70:30) with the moisture content was 58.68%, ash content was 4.44%, fat content was 4.14%, protein content was 11.65%, and crude fiber content was 0.99%. Descriptive sensory assessment was brown in color, very flavorful of dried shrimp, very dried shrimp taste, and chewy texture and hedonic judgments are favored by the panelists.
EFEKTIFITAS KEMASAN ANTIMIKROBA LENGKUAS PADA PEMPEK SELAMA PENYIMPANAN
The purpose of this study was to determine the effectiveness of galangal anti-microbial packaging on the quality of pempek during storage. This study used a simple complete randomized design with 4 levels of treatment and 3 repeats. The treatment in this study was the duration of pempek storage with anti-microbial galangal packaging in the form of edible film for 0, 1, 2 and 3 days. The observational data were analyzed using anova and DNMRT further tests at a real level of 1%. The results showed that the duration of pempek storage with antimicrobial galangal packaging significantly affected moisture and, protein contents as well as the amount of mold. Antimicrobial packaging of galangal is less effective in inhibiting mold growth. The growth of mold still occured until the third day by number of 3,0x104 CFU/g.
PEMANFAATAN BUAH NIPAH DAN UMBI BIT PADA PEMBUATAN FRUIT LEATHER
Fruit leather is a snack food made from thin sheets of fruit. Depending on the fruit used, it has a consistent and distinct flavor. The goal of this study was to find the best ratio of Nipah pulp and beetroot pulp for making Fruit leather. A completely randomized design (CRD) was used in this study, with four treatments and four replications. This study compared Nipah fruit pulp and beetroot pulp, specifically NB1 (85:15), NB2 (75:25), NB3 (65:35), and NB4 (55:45). Water, ash, pH, fiber, antioxidant activity, and sensory tests for color, taste, texture, and overall assessment were the parameters observed in this study. Data were statistically analyzed at a 5% level using Analysis of Variance (ANOVA) and Duncan’s Multiple Range Test (DMRT). The ratio of Nipah fruit pulp to beetroot pulp significantly influenced water content, ash content, pH content, crude fiber content, antioxidant activity, sensory tests on color, taste, aroma, and texture, and overall assessment. In this study, the best treatment for fruit leather was Nipah fruit pulp and beetroot pulp (85:15), with moisture content 7.63%, ash 0.78%, pH 4.40, crude fiber 2.62%, antioxidant activity 118.31 ppm, red color (score 2.00), and sweet taste (score 2.00). Its aroma was slightly fragrant with Nipah fruit and beetroot (score 3.00), its texture was chewy (score 4.43), and the panelists favored the overall rating (score 4.43).
PENAMBAHAN MINYAK ATSIRI RIMPANG LENGKUAS MERAH PADA EDIBLE COATING TAPIOKA TERHADAP MUTU BAKSO AYAM SELAMA PENYIMPANAN DINGIN
Chicken meatballs are perishable food because of their complete nutritional content and a suitable place for microbial growth. One of the efforts to maintain the quality of chicken meatballs is by providing an edible coating that adds antibac- terial such as red galangal essential oil. This research aimed to obtain the best concentration of essential oil in an edible coating to maintain the quality of chicken meatballs during cold storage. The research used a completely randomized design (CRD) consisting of five treatments as follows: without the addition of essential oils (P0); the concentrations of essential oils were 0.5% (P1); 0.75% (P2); 1.00% (P3); and 1.25% (P4). A sample was stored at a cold temperature (5ºC) for 0, 5, 10, and 15 days. The data obtained were analyzed statistically using Analysis of Variance (ANOVA), then analyzed with the Duncan᾽s Multiple Range Test (DMRT) at the 5% level. The results showed that edible coating added with red galangal essential oil had a significant effect on water content, pH, total plate count (TPC), descriptive sensory assessment on chicken meatballs. The best treatment was edible coating tapioca with red galangal essential oil concentration of 1%, which can maintain quality up to the 10th day of storage with a water content was 64.55%, acidity value (pH) was 6.26, TPC value was 4.94 log CFU/ml, and sensory assessment descriptive for color 3.47 (bone), flavor 3.20 (chicken flavor), texture (chewy).
PENGUJIAN ASAM LEMAK BEBAS PADA WAJIK YANG DILAPISI EDIBLE FILM KHITOSAN-PVA
Wajik is one of the traditional snacks that many people are interested in sweet and legit mandatory tastes that further add to consumer interest in this product. This product is a semi-wet food made from glutinous rice, coconut milk, coconut and sugar. Coconut milk is a mandatory additive in making wajik, because the oil produced by coconut milk will bring out a legit taste and savory. Coconut milk also produces fat in wajik. Fat contained in wajik make this product have a short shelf life because it is easy to experience rancidity. Plastic is one of the packaging that is often used to package this product to reduce the use of plastic, so it can be replaced with edible chitosan -PVA film. The purpose of this study is to determine the value of free fatty acids in Wajik coated edible Chitosan-PVA film until it reaches damage. This study used a complete randomized design with 5 levels of treatment and 3 repeats. A data as deep as the analysis was analyzed using ANOVA and test continued DNMRT at a real level of 1%. The treatment in this study is wajik storage period coated with edible chitosan-PVA film (0, 5, 10, 15, 20 Days). The results showed that edible film had a very noticeable effect on the wajik characteristics based on the free fatty acid test. The value of free fatty acids on Wajik on storage day-0 (0.02%), day-5 (0.04%), day-10 (0.06%), day-15 (0.12%) and day-20 (0.16%). Based on this SNI 01-4272-1996, wajik coated edible chitosan-PVA film can last until the tenth day.
KARAKTERISTIK PRODUK ENERGY CHEWS KULIT BUAH SEMANGKA DENGAN PENAMBAHAN AIR JERUK LEMON
Endurance sports are a type of sports that prioritize continuous endurance for a long time so that it releases energy and sweat that exceeds ordinary activities. Therefore, complementary foods are needed to overcome the loss of energy and fluids during exercise such as energy chews. The addition of lemon was intended to add flavor, a source of potassium and as a natural preservative for the product. The purposes of this study were to describe and analyze the water and potassium contents of the watermelon rind with the addition of lemon zest energy chews. This was a true experimental study using a completely randomized design (CRD) which consists of 4 formulations with the addition of lemon juice; 0 g, 25 g, 30 g and 35 g lemon juice per 50 g watermelon rind. The water content tests used the oven method and the potassium test used the gravimetric method. The results of the water content test got an average value of 80.16% while the results of the potassium level test got an average value of 101.84 mg/100g. The results of the influence test of lemon zest addition on water content showed p value = 0.956 while potassium content p = 0.884. There were no effects of the addition of lemon zest on the water and potassium content of the watermelon rind energy chews product. The water content in energy chews products did not meet the SNI requirements of a maximum of 20% so that it still needs further development.
KEKERASAN, KERAPUHAN DAN DAYA TERIMA KUKIS YANG DIBUAT DARI SUBSTITUSI TEPUNG BIJI MANGGA (Mangifera indica L.)
The basic ingredients of food will affect the physical quality, including texture. Mango seed flour is one of the ingredients that has a fairly high carbohydrate, which is 69.77% and has the potential to be processed into food products, such as cookies. The purpose of this study was to determine the texture of cookies, i.e. hardness and fracturability, as well as the acceptability of cookies made from mango seed flour substitution. Type of this research was an experiment with a completely randomized design and the percentage of mango seed flour substitution is 0%, 5%, 10%, 15%. Texture was tested using texture analyzer and acceptability was obtained from the assessment of 40 panelists. The hardness data were analyzed using the Kruskal Wallis test. The results showed that the p-value of the hardness parameter was 0.372 and the p-value was 0.472. The acceptability test data were analyzed using the Kruskal Wallis test followed by Duncan’s test with the result that the p value for all parameters (i.e. color, aroma, taste, texture and overall) were <0.05 so that the use of mango seed flour had significant effect on all parameters of preference. Substitution with 5% mango seed flour becomes the product that has no significant different from the use of 100% wheat flour.
PEMANFAATAN Leuconostoc mesenteroides DAN Lactobacillus plantarum 1 DALAM PEMBUATAN PIKEL PROBIOTIK UMBI BENGKUANG
The purpose of this research was to determine the appropriate Leuconostoc mesenteroides and Lactobacillus plantarum 1 strains on the microbiological and sensory quality of the probiotic pickles. The research was conducted experimentally by using a completely randomized design with four treatments and four replications. The treatments used in this study were P0 (addition of Leuconostoc mesenteroides), P1 (addition of Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN1-23121), P2 (addition of Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN2-53), P3 (addition of Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN2-12112). The data were analyzed by ANOVA, it was then analyzed by Duncan’s New Multiple Range Test (DNMRT) at α=5% level. The results showed that the addition of Lactobacillus plantarum 1 strains with different amylolytic properties significantly affected acidity (pH), lactid acid, total lactic acid bacteria, as well as descriptive and hedonic sensory assessments of color, aroma, crispness, taste, and overall. The selected treatment was P3 (addition of Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN2-12112) with pH 2.80, lactid acid 0.98%, total lactic acid bacteria 9.57 log CFU/ml with sensory characteristics of yellowish white color, distinctive fermented aroma, crunchy, sour taste, and overall assessment of hedonic was favored by the panelist.
PEMBUATAN NUGET JAMUR TIRAM PUTIH DENGAN PENAMBAHAN IKAN GABUS
The purpose of this research was to obtain the best combination for making white oyster mushroom nuggets with the addition of cork fish. This study was conducted by using a completely randomized design with four treatments and four replications. The treatments consisted of TG1=white oyster mushroom : cork fish (100:0), TG2=white oyster mushroom : cork fish (90:10), TG3 = white oyster mushroom : cork fish (80:20), TG4 = white oyster mushroom : cork fish (70:30). Data obtained were analyzed by using analysis of variance and followed by Duncan’s New Multiple Range Test (DNMRT) at 5%.Result showed that the combination of white oyster mushroom and cork fish significantly affected moisture, ash, fat, protein, and fiber, and descriptive sensory assessment such as colour, flavour, aroma and elasticity of nuggets. The best treatment was TG4 = white oyster mushroom : cork fish (70:30) with 54.91% moisture content, 1.71% ash, 12.62% fat, 35.24% protein, and 0.28% fiber. The overall sensory assessment of TG4 treatment was favored by panelists with a description of yellowish white colour, a taste typical of cork fish, a little bit of typical smell of cork fish and white oyster mushroomand chewy texture.