Journal of Tropical Food and Agroindustrial Technology最新文献_第3页

The Effect of Sunkist Orange Proportions with Banana and Types of Stabilizing Materials on the Characteristics of Banana Jam 新奇士橙配香蕉及稳定材料对香蕉果酱特性的影响

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2021-10-01 DOI: 10.21070/JTFAT.V2I02.1586

Mega Ari Sovani, L. Hudi

{"title":"The Effect of Sunkist Orange Proportions with Banana and Types of Stabilizing Materials on the Characteristics of Banana Jam","authors":"Mega Ari Sovani, L. Hudi","doi":"10.21070/JTFAT.V2I02.1586","DOIUrl":"https://doi.org/10.21070/JTFAT.V2I02.1586","url":null,"abstract":"This study aims to determine the effect of the proportion of sunkist oranges with candi bananas and the type of stabilizer on the characteristics of banana jam. The research was carried out at the Muhammadiyah University Sidoarjo Laboratory from January to March 2019. The design used was a factorial randomized block design. Factor 1 is the proportion of sunkist oranges (js) with candi bananas (pc), namely S1 (js15%: pc85%), S2 (js30%: pc70%), S3 (js45%: pc55%), Factor 2 types of stabilizers, namely P1 ( CMC 0,5%), P2 (carrageenan 0,5%), P3 (pectin 0,5%). Statistical analysis using analysis of variance and further test BNJ test 5%. The results showed that there was no significant interaction between the proportion of sunkist oranges and candi bananas and the type of stabilizer, but it had a significant effect on organoleptic color, texture, taste, and spreadability of banana jam. The stabilizer type treatment had a significant effect on the water content of banana jam, while the proportion of sunkist oranges and candi bananas had a significant effect on vitamin C content, pH, and banana jam yellowness values. The results of the calculation of the best treatment are the proportion of sunkist oranges with candi bananas (45%:55%) and carrageenan stabilizer 0,5% which shows moisture content 16,99%, ash content 0,27%, vitamin C content 4,11mg/100ml, pH 3,96, Color L* 49,25, a* -1,05, b* 28,73, and organoleptic color 5,40, aroma 4,37, texture 4,60, taste 4,37, and spreadability 4,77.","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"372 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122854380","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Effect of The Proportion of Broccoli with Papaya, Pineaple, and Jackfruit on The Quality of Vegetable Leather 花椰菜与木瓜、菠萝、菠萝蜜配比对蔬菜皮品质的影响

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2021-10-01 DOI: 10.21070/JTFAT.V2I02.1581

Bagus Ramadhani, I. Saidi

引用次数: 0

The Effect of Blanching Time and Sodium Metabisulfite Concentration on The Characteristics of Banana Flour (Musa paradisiaca) 漂烫时间和焦亚硫酸钠浓度对香蕉粉特性的影响

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2021-09-28 DOI: 10.21070/JTFAT.V2I02.1585

Marina Arta Rahayu, L. Hudi

{"title":"The Effect of Blanching Time and Sodium Metabisulfite Concentration on The Characteristics of Banana Flour (Musa paradisiaca)","authors":"Marina Arta Rahayu, L. Hudi","doi":"10.21070/JTFAT.V2I02.1585","DOIUrl":"https://doi.org/10.21070/JTFAT.V2I02.1585","url":null,"abstract":"The aim of this research was to determine effect of blanching time and sodium metabisulfit concentration on the characteristics banana flour. This research was conducted in Product Development Laboratory of University Muhammadiyah Sidoarjo from February to April 2019 used randomized block design. The first treatment was blanching time L1 (0 minute), L2 (5 minutes), L3 (10 minutes) and second treatment was sodium metabisulfit concentration B1 (0 ppm), B2 (300 ppm), B3 (600 ppm). The data obtained were then analyzed using analysis of variance (ANOVA) and further test least significant diference 5%. The result indicated that there was no interaction between the blanching time and concentration of sodium metabisulfit. Organoleptic test showed significant differences in the color and texture of banana flour. The concentration of sodium metabisulfit affected the lightness and yellowness value of banana flour. The best treatment was blancing time 5 minutes and sodium metabisulfit concentration 600 ppm (L2B3) showed that moisture of 8,46%, ash content of 2,54%, yield of 34,83%, density of 0,67 g/ml, lightness 88,94, redness 2,85, yellowness 8,91, reduced sugar of 0,28 mg/ml and organoleptic test of texture 4,95, color 4,00, and aroma 3,95.","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"91 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124676518","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Study of The Proportion of Aloe Vera (Aloe vera L.) with Tomato (Lycopersicum esculentum Mill) and CMC Concentration on The Characteristics of Aloe Vera Jam 芦荟与番茄(Lycopersicum esculentum Mill)配比及CMC浓度对芦荟果酱特性的影响

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2021-09-24 DOI: 10.21070/JTFAT.V2I02.1584

Dwiyan Audi Artantha, L. Hudi

{"title":"Study of The Proportion of Aloe Vera (Aloe vera L.) with Tomato (Lycopersicum esculentum Mill) and CMC Concentration on The Characteristics of Aloe Vera Jam","authors":"Dwiyan Audi Artantha, L. Hudi","doi":"10.21070/JTFAT.V2I02.1584","DOIUrl":"https://doi.org/10.21070/JTFAT.V2I02.1584","url":null,"abstract":"The purpose of this research to identify the effect of aloe vera proportion with tomato and CMC concentration on the jam quality. This research used random group design (RAK). The first factor is treatment of the proportion of aloe vera with tomato consisting of 3 levels, there are LT1 (Alove vera 70%: tomato 30%), LT2 (Alove vera 67%: tomato 33%), and LT3 (Alove vera 30%: tomato 70%). Then, CMC concentration consisting of 3 levels, there are C1 (CMC 0,65%), C2 (CMC 0,75%) C3 (CMC 0,85%). The statistic analysis used analysis of variance (ANOVA) and further testing used BNJ test 5%. The result of this study indicated that there was no interaction between aloe vera proportion with tomato and CMC concentration toward all observation variable. However, treatment of aloe vera proportion with tomato have a signifcant effect on lightness value and yellowness value jam color test. Meanwhile, CMC concentration have not a significant effect toward all observation variable. The best calculation result is LT1C3 ( aloe vera proportion 70%: tomato 30% and CMC concentration 0,85%) which shows water level 17,88%, pH 4,33, Vitamin C 8,42, lightness value 26,96, redness value 1,80, yellowness value 3,96 and organoleptic color test 4,20 (rather like it), taste 5,00 (rather dislike-usual), aroma 3,80(rather dislike- usual), texture 4,13 (rather dislike-usual), topping power 3,97 (rather dislike-usual).","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"90 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125190000","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Effect of Concentration of Caragenan and Sucrose on Characteristics of Palmyra Palm (Borassus flabellifer) Seed Juice Jelly Drink 卡拉胶和蔗糖浓度对棕榈籽汁果冻饮料特性的影响

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2021-09-13 DOI: 10.21070/JTFAT.V2I02.1580

Deby Irawan, L. Hudi

{"title":"The Effect of Concentration of Caragenan and Sucrose on Characteristics of Palmyra Palm (Borassus flabellifer) Seed Juice Jelly Drink","authors":"Deby Irawan, L. Hudi","doi":"10.21070/JTFAT.V2I02.1580","DOIUrl":"https://doi.org/10.21070/JTFAT.V2I02.1580","url":null,"abstract":"Objective of the research was to study the characteristics of jelly drink made of palmyra palm endosperm juice. Palmyra palm fruit from Tuban, East java was peeled by cracking the hard rind, then the juicy endosperm was extracted into ‘fruit juice’. Treatments in this experiment consisted of 0.1%, 0.2% and 0.3% carageenan as the first factor and 5%; 7% and 10% of Sucrose as the second factor. Data obtained was analysed by ANOVA followed by HSD 5%. Result of the research showed that there were no interaction observed between carageenan and sucrose concentration. The higher the carageenan concentration the lower moisture and syneresis value. The higher the sucrose concentration, the higher the total soluble solids. Based on the data of all variables, treatment of 0.1% carageenan and 10% sucrose gave the best characters of jelly drink which has 61.37% moisture; 13.2ºBrix of TSS; pH 3.73, 10.53 syneresis value, 83.74 lightness, 0.06 redness; i.16 yellownes, and organoleptics characteristics of aroma 5;colour 4.70; flavor 5.03; texture 4.03; and drink suction of 4.43.","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121840135","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Study of Proportion of Mustard Green (Brassica juncea) with Cassava Tape and Concentration of Sucrose on Ice Cream Properties 芥菜绿与木薯带配比及蔗糖浓度对冰淇淋性能的影响

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2021-09-09 DOI: 10.21070/JTFAT.V2I01.1577

Pramesti Regita

{"title":"Study of Proportion of Mustard Green (Brassica juncea) with Cassava Tape and Concentration of Sucrose on Ice Cream Properties","authors":"Pramesti Regita","doi":"10.21070/JTFAT.V2I01.1577","DOIUrl":"https://doi.org/10.21070/JTFAT.V2I01.1577","url":null,"abstract":"This study aims to determine effect of proportion mustard green with cassava tape and concentration of sucrose on the characteristic of ice cream. The study was conducted from February until April 2020, used factorial randomized block design (RBD). The first factor was proportion of mustard green and cassava tape that consists P1 (25% mustard green, 75% tape), P2 (50% mustard green, 50% tape) and P3 (75% mustard green, 25% tape). Second factor was concentration of sucrose wich consist S1 (10%), S2 (15%) and S3 (20%). The data was analyzed used analysis of variance and further test was HSD 5%. Organoleptic test used analysis non parametric Friedman and the best treatmen used effectiveness index. The result showed there was interaction between the proportion of mustard green with tape and concentration of sucrose on greenness value of ice cream. Proportion of mustard green with tape had significant affected on protein content, fiber content, overrun and melting point. Concentration of sucrose had significant affected on protein content of ice cream. Organoleptik test showed significant affected on aroma, color, texture and taste of ice cream. The best treatment was proportion 75% mustard green, 25% tape and concentration of sucrose 15% wich characteristic of protein content 1,173%, fiber content 11,386%, overrun 30,667%, melting point 7,511 minutes/10 gram, color L*a*b (62,460*-8,068*25,333) and organoleptic test of color 3,100, aroma 3,967, texture 4,100, taste 4,567 and overall acceptance 4,167 (like-very like).","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114820724","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Effect of Post-Cutting Sugarcane and Sucrose Concentrationon Characteristic Jelly Drink 甘蔗刈割后及蔗糖浓度对果冻饮料特性的影响

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2021-09-09 DOI: 10.21070/JTFAT.V2I01.1579

Albraham Fitrianto, L. Hudi

引用次数: 0

Quality of Pineapple Cobs Candy as The Effect of Citric Acid Concentration and Immersion Time 柠檬酸浓度和浸泡时间对菠萝棒糖品质的影响

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2021-09-08 DOI: 10.21070/JTFAT.V2I01.1578

Achmad Rendika Putra, L. Hudi

{"title":"Quality of Pineapple Cobs Candy as The Effect of Citric Acid Concentration and Immersion Time","authors":"Achmad Rendika Putra, L. Hudi","doi":"10.21070/JTFAT.V2I01.1578","DOIUrl":"https://doi.org/10.21070/JTFAT.V2I01.1578","url":null,"abstract":"This study aims to determine the effect of citric acid concentration and immersion time on the characteristics of pineapple cobs candy using factorial randomized block design. The first factor was the concentration of citric acid (P): 0.2% (P1), 0.35% (P2), and 0.5% (P3), the second factor was immersion times (T): 12 hours (T1), 15 hours (T2) and 18 hours (T3). Statistical analysis used was analysis of variance and Tukey’s Honest Significant Difference at 5% level. Results showed that there was significant interaction between the concentration of citric acid and immersion times on the ash content of pineapple cobs candy. Concentration citric acid had significant effect on vitamin C content and lightness. Immersion times had significant effect on moisture content. Citric acid concentration and immersion times has significant affected on hedonic test of color, texture and taste. The best treatment was P2T1 (citric acid concentration 0.35%, immersion times 12 hours) with the characteristics ash content of 0.641%, water content of 10.966%, vitamin C content of 0.469%, lightness of 48.957, and color organoleptic value of 4.200, aroma of 5,433, texture of 5,100 and taste of 5,467.","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"215 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116455976","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative of the Quality of Cooking Oil With Four Times Frying on Packaged and Bulk Cooking Oil 包装油与散装油四次煎炸后食油品质的比较

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2021-09-02 DOI: 10.21070/JTFAT.V2I01.1576

Nico Nico, R. Azara

{"title":"Comparative of the Quality of Cooking Oil With Four Times Frying on Packaged and Bulk Cooking Oil","authors":"Nico Nico, R. Azara","doi":"10.21070/JTFAT.V2I01.1576","DOIUrl":"https://doi.org/10.21070/JTFAT.V2I01.1576","url":null,"abstract":"This study aims to determine changes in the quality of packaged cooking oil and bulk cooking oil due to the repeated frying process. This research was conducted using a factorial randomized block design (RAK) with the first factor being the type of cooking oil, namely A1 (packaged oil) and A2 (bulk oil) and frying treatment namely P1 (first frying), P2 (second frying pan), P3 (third frying pan). , and P4 (fourth frying pan). The variables measured were free fatty acids, peroxide number, water content, color, and organoleptic aroma and color. The research data were analyzed using Analysis of Variance (ANOVA), if the results of the analysis showed a significant difference, then the Honest Significant Difference (BNJ) test was continued with a level of 5%. The results showed that the treatment using packaged cooking oil and bulk cooking oil with repeated frying treatment had a significant effect on the parameters of free fatty acids, peroxide value, physical color test and organoleptic tests (aroma and color), and had no significant effect on the water content value. The best treatment parameters in this study were packaged cooking oil with the first frying treatment (A1P1) with a free fatty acid value of 0.06%, a peroxide value of 3.42%, a redness value of 4.77, a yellowness value of 20.00, a level of 0.11% water, and the organoleptic test value for aroma is 4.00 (like-very like) and color 3.90 (like-very much).","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129908629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

The Effect of Moringa Oliefera (Moringa Oliefera) Leaf Flour Concentration and Duration of Steaming on the Characteristics of Instant Noodles 辣木叶粉浓度和蒸制时间对方便面品质的影响

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2021-08-30 DOI: 10.21070/JTFAT.V2I01.1537

Desi Desi

{"title":"The Effect of Moringa Oliefera (Moringa Oliefera) Leaf Flour Concentration and Duration of Steaming on the Characteristics of Instant Noodles","authors":"Desi Desi","doi":"10.21070/JTFAT.V2I01.1537","DOIUrl":"https://doi.org/10.21070/JTFAT.V2I01.1537","url":null,"abstract":"This study aims to determine the effect of Moringa Leaf Flour (Moringa Oliefera) Concentration and Steaming Time on the Characteristics of Instant Noodle (Instant Noodle). This study was conducted using a factorial randomized block design (RAK) with the first factor being the concentration of Moringa leaf flour treatment consisting of 3 levels, namely K1 (6%), K2 (9%), K3 (12%), and steaming time consisting of 3 levels. namely P1 (3 minutes), P2 (5 minutes), P3 (7 minutes). The variables measured were water content, ash content, crude fiber content, physical analysis (swelling index, cooking loss, cooking time, water absorption and color reader method), and organoleptic tests. Moringa leaf flour concentration treatment and steaming time significantly affected the parameters of physical color, moisture content, fiber content, and organoleptic tests (color, aroma, and taste) but had no significant effect on parameters of water absorption, swelling index, cooking loss, cooking time. , ash content, and organoleptic test (texture). The best treatment parameter in this study was Moringa instant noodles with 6% Moringa leaf concentration treatment, 3 minutes steaming time (K1P1) which showed 8.55% moisture content, 8.05% ash content, 11.26% fiber content, lightness value. 48.1, redness value 21.50, yellowness value 33.35, cooking loss value 0.13%, cooking time value 12.07%, water absorption 5.14%, swelling index value 7.09%, and test organoleptic aroma 3.43 (neutral-like), color 4.00 (like-very like), taste 3.53 (neutral-like), and texture 3.57 (neutral-like).","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123452366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0