Jurnal Sagu最新文献

KEKERASAN, KERAPUHAN DAN DAYA TERIMA KUKIS YANG DIBUAT DARI SUBSTITUSI TEPUNG BIJI MANGGA (Mangifera indica L.)

Jurnal Sagu Pub Date : 2022-08-26 DOI: 10.31258/sagu.21.1.p.19-28

Pramudya Kurnia, Kurnia Shinta Zulfiyani

{"title":"KEKERASAN, KERAPUHAN DAN DAYA TERIMA KUKIS YANG DIBUAT DARI SUBSTITUSI TEPUNG BIJI MANGGA (Mangifera indica L.)","authors":"Pramudya Kurnia, Kurnia Shinta Zulfiyani","doi":"10.31258/sagu.21.1.p.19-28","DOIUrl":"https://doi.org/10.31258/sagu.21.1.p.19-28","url":null,"abstract":"69,77% makanan seperti penelitian dari substitusi tepung biji mangga. Penelitian dilaksanakan secara eksperimen rancangan acak lengkap dan persentase substitusi tepung biji mangga yaitu 0%, 5%, 10%, 15%. Tekstur kukis diukur menggunakan alat texture analyzer dan daya terima diperoleh dari penilaian 40 panelis. Data kekerasan dianalisis menggunakan uji Kruskal Wallis dan kerapuhan dianalisis menggunakan uji Anova. Hasil penelitian menunjukan bahwa nilai p pada parameter kekerasan yaitu 0,372 dan nilai p untuk kerapuhan yaitu 0,472. Data daya terima dianalisis menggunakan uji Kruskal Wallis dilanjutkan ABSTRACT 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.","PeriodicalId":191770,"journal":{"name":"Jurnal Sagu","volume":"128 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115887725","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

Kadar Air dan Kalium Produk Energy Chews Kulit Buah Semangka dengan Penambahan Air Jeruk Lemon untuk Atlet

Jurnal Sagu Pub Date : 2022-08-26 DOI: 10.31258/sagu.21.1.p.29-37

Hasan Priya Atmaja, Zulia Setiyaningrum, A. Wardana, Nur Lathifah Mardiyati

引用次数: 0

PEMANFAATAN Leuconostoc mesenteroides DAN Lactobacillus plantarum 1 DALAM PEMBUATAN PIKEL PROBIOTIK UMBI BENGKUANG

Jurnal Sagu Pub Date : 2022-08-26 DOI: 10.31258/sagu.21.1.p.8-18

Dini Elfiani Puteri, Yusmarini Yusmarini, Usman Pato

{"title":"PEMANFAATAN Leuconostoc mesenteroides DAN Lactobacillus plantarum 1 DALAM PEMBUATAN PIKEL PROBIOTIK UMBI BENGKUANG","authors":"Dini Elfiani Puteri, Yusmarini Yusmarini, Usman Pato","doi":"10.31258/sagu.21.1.p.8-18","DOIUrl":"https://doi.org/10.31258/sagu.21.1.p.8-18","url":null,"abstract":"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","PeriodicalId":191770,"journal":{"name":"Jurnal Sagu","volume":"248 6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129941496","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

Pengujian Asam Lemak Bebas Pada Wajik Yang Dilapisi Edible Film Khitosan-PVA 在食用可食用的鸡肉- pva电影中检测全脂肪酸

Jurnal Sagu Pub Date : 2022-08-26 DOI: 10.31258/sagu.21.1.p.38-42

Eddwina Aidila Fitria, I. K. Budaraga, Samudera Zebua

{"title":"Pengujian Asam Lemak Bebas Pada Wajik Yang Dilapisi Edible Film Khitosan-PVA","authors":"Eddwina Aidila Fitria, I. K. Budaraga, Samudera Zebua","doi":"10.31258/sagu.21.1.p.38-42","DOIUrl":"https://doi.org/10.31258/sagu.21.1.p.38-42","url":null,"abstract":"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.","PeriodicalId":191770,"journal":{"name":"Jurnal Sagu","volume":"61 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132521338","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

PRODUCTION NUGGET Of WHITE OYSTER MUSHROOM WITH ADDITION OF SNAKEHEAD FISH 生产白平菇块，添加黑头鱼

Jurnal Sagu Pub Date : 2022-08-26 DOI: 10.31258/sagu.21.1.p.1-7

Mercia Yolanda Ashari, U. Pato, E. Rossi

引用次数: 0

KARAKTERISTIK FISIKOKIMIA TEPUNG KELADI SINABOI (Colocasia esculenta) 化学化学物质的特征

Jurnal Sagu Pub Date : 2022-01-13 DOI: 10.31258/sagu.20.2.p.60-65

Fahroji Fahroji, Viona Zulfia

引用次数: 0

KINETIKA PERTUMBUHAN SELULOSA MIKROBIAL TERHADAP PEMBUATAN NATA DE PINA DENGAN PENAMBAHAN SUKROSA

Jurnal Sagu Pub Date : 2022-01-13 DOI: 10.31258/sagu.20.2.p.73-79

T. Fadilah, F. Restuhadi, Usman Pato

引用次数: 0

RASIO TAHU DAN NANGKA MUDA DALAM PEMBUATAN NUGGET 掘金的豆腐和青年菠萝蜜比率

Jurnal Sagu Pub Date : 2022-01-13 DOI: 10.31258/sagu.20.2.p.66-72

Liana Sari, Dewi Fortuna Ayu, S.TP, MP

引用次数: 0

KEMASAN PINTAR BERBASIS EKSTRAK UBI UNGU SEBAGAI INDIKATOR KESEGARAN FILET IKAN PATIN PADA SUHU CHILLER 以紫色甘薯为基础的智能包装，以冷水温度为鱼鱼片新鲜新鲜的标志

Jurnal Sagu Pub Date : 2022-01-13 DOI: 10.31258/sagu.20.2.p.40-48

Rina Ningtyas, Anisa Dewi Saraswati

{"title":"KEMASAN PINTAR BERBASIS EKSTRAK UBI UNGU SEBAGAI INDIKATOR KESEGARAN FILET IKAN PATIN PADA SUHU CHILLER","authors":"Rina Ningtyas, Anisa Dewi Saraswati","doi":"10.31258/sagu.20.2.p.40-48","DOIUrl":"https://doi.org/10.31258/sagu.20.2.p.40-48","url":null,"abstract":"Ikan patin (pangasius sp.) mengandung lemak dan protein tinggi sehingga rentan mengalami pembusukan. Untuk mengurangi risiko tersebut, dilakukan pendinginan pada penyimpanan serta pengemasan ikan patin dengan penambahan indikator kesegaran untuk mempermudah konsumen mengenali kualitas ikan. Penelitian ini bertujuan untuk mengetahui perubahan warna indikator selama masa penyimpanan, serta mengetahui korelasi perubahan warna label indikator dengan mutu ikan patin. Label indikator dibuat menggunakan pewarna alami berupa antosianin dari ekstrak ubi ungu. Ubi ungu diekstraksi dengan menggunakan alkohol 70%, kemudian dilakukan variasi pH pada lautan ekstrak (pH 2, 5, 8, dan 11). Variasi pH ini digunakan sebagai larutan indikator. Sensitivitas larutan terhadap gas amin diuji dengan menggunakan NH4OH yang diletakan bersama larutan indikator di wadah tertutup selama 2 jam. Pengujian label indikator dilakukan dengan aplikasi pada ikan patin, selain itu dilakukan pengukuran nilai L*a*b*, pH ikan, dan uji organoleptik yang dilakukan setiap 4 hari selama 12 hari dengan 2 ulangan. Hasil uji sensitivitas didapatkan bahwa larutan indikator sensitif dan menujukkan perubahan warna terhadap uap NH3 yang dihasilkan selama pengujian. Berdasarkan pengukuran nilai L*a*b, variasi pH 2 dan 5 menghasilkan perubahan warna yang signifikan dan sesuai dengan hasil pengamatan secara visual dimana warna label berubah dari merah muda dan ungu menjadi biru muda. Sedangkan variasi pH 8 dan 11 tampak terjadi pemudaran warna. Hasil pengukuran pH awal 7.4±0.0 dan pH akhir 7.7±0.28. Hasil uji organoleptik menunjukan ikan sudah tidak segar pada hari ke-4 berdasarkan penilaian kenampakan, bau, dan tekstur (SNI 2729:2013). Kesimpulan yang didapatkan adalah ekstrak antosianin ubi ungu dapat digunakan untuk mendeteksi kesegaran ikan patin.","PeriodicalId":191770,"journal":{"name":"Jurnal Sagu","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115773287","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

CONCENTRATION OF CINNAMON ON QUALITY OF CANDIED PINEAPPLE PITH (Ananas comosus L. Merr) DURING STORAGE 肉桂浓度对菠萝蜜饯贮藏品质的影响

Jurnal Sagu Pub Date : 2022-01-13 DOI: 10.31258/sagu.20.2.p.49-59

Marwita Marwita, R. Efendi, E. Rossi

{"title":"CONCENTRATION OF CINNAMON ON QUALITY OF CANDIED PINEAPPLE PITH (Ananas comosus L. Merr) DURING STORAGE","authors":"Marwita Marwita, R. Efendi, E. Rossi","doi":"10.31258/sagu.20.2.p.49-59","DOIUrl":"https://doi.org/10.31258/sagu.20.2.p.49-59","url":null,"abstract":"The purpose of this research is to obtain the best concentration of cinnamon on the quality of candied pineapple pith (Ananas comosusL. Merr) during storage. This research used a Completely Randomized Design (CRD) with five theatments and three replications to obtain 15 experimental units. The treatments in this study were K1 (6% cinnamon concentration), K2 (8% cinnamon concentration), K3 (10% cinnamon concentration), K4 (12% cinnamon concentration), and K5 (14% cinnamon concentration). The data obtained were analyzed statistically using ANOVA and DNMRT test at 5% level. The results showed that the concentration of cinnamon in candied pineapple pith significantly affected the water content, total sugar content, pH, vitamin C, total plate count, overall descriptive and hedonic sensory assessment. The best treatment after 18 days of storage was K3 treatment (10% cinnamon concentration) with an average moisture content of 24.46%, total sugar content of 19.90%, acidity (pH) 4.36, vitamin C 1.08 mg/100 g, and total plate counts of 71,00 × 10^3 koloni/g. Overall sensory assessment favored by panelists with a description of yellowish brown color, very aromatic pineapple and cinnamon, taste of cinnamon and slightly hard texture. Keywords: Candied,Cinnamon, Pineapple","PeriodicalId":191770,"journal":{"name":"Jurnal Sagu","volume":"267 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123406953","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