JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)最新文献

Antioxidant Activity of Colored Rice Flour with Drying Temperature Variations 干燥温度变化对彩色米粉抗氧化活性的影响

JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Pub Date : 2023-10-11 DOI: 10.33061/jitipari.v8i2.7250

Budiman Nur Arifin, Akhmad Mustofa, Yannie Asrie Widanti

{"title":"Antioxidant Activity of Colored Rice Flour with Drying Temperature Variations","authors":"Budiman Nur Arifin, Akhmad Mustofa, Yannie Asrie Widanti","doi":"10.33061/jitipari.v8i2.7250","DOIUrl":"https://doi.org/10.33061/jitipari.v8i2.7250","url":null,"abstract":"Rice is the main product obtained from grain produced by the rice plant (Oryza sativa) whose entire layer has been peeled off and the bran layer has been separated in the form of head rice, whole rice grains, broken rice, and groats. There are several types of pigmented rice such as brown rice, black rice and black glutinous rice. These kinds of rice have not been utilized optimally so that a processing process is needed to increase the economic value of the colored rice. One of the processing is made as flour so that it is durable and easy to distribute and flour can be used as a food processing material that is practical, easy and durable. One of the processed rice is rice flour. Colored rice flour is the result of processing brown rice, black rice and black glutinous rice by milling or flouring. This study aims to determine the optimal temperature in the manufacture of colored rice flour in order to obtain colored rice flour which has high antioxidant activity and high anthocyanins. The result of flouring is in the form of very fine grains. Flour has a low water content so it is more durable and long lasting. In order to reduce the moisture content, drying is carried out. The study used a completely randomized design (RAL) consisting of 2 factors. The first factor was the type of colored rice, while the second factor was the drying temperature of rice flour. The optimal treatment results were a combination of black glutinous rice flour treatment and a drying temperature of 45°C for 60 minutes, the following results were obtained: water content 7.44%, antioxidant activity by DPPH method 69.89%, antioxidant activity by FRAP method 81.35%, yield 25.29%, total phenol 175.85 mg/kg, and anthocyanin levels 327.10 ppm. Changes in temperature during the drying process of colored rice will affect the characteristics of the colored rice.","PeriodicalId":475545,"journal":{"name":"JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136252951","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 Effectiveness of Edible Coating Aloe Vera (Aloe vera chinensis L.) in Inhibiting Enzymatic Browning on Sliced Apples 食用包衣芦荟(Aloe Vera chinensis L.)抑制苹果切片酶促褐变的效果

JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Pub Date : 2023-10-11 DOI: 10.33061/jitipari.v8i2.7338

Risky Mawardi, Nanik Suhartatik, Merkuria Karyantina

{"title":"The Effectiveness of Edible Coating Aloe Vera (Aloe vera chinensis L.) in Inhibiting Enzymatic Browning on Sliced Apples","authors":"Risky Mawardi, Nanik Suhartatik, Merkuria Karyantina","doi":"10.33061/jitipari.v8i2.7338","DOIUrl":"https://doi.org/10.33061/jitipari.v8i2.7338","url":null,"abstract":"Apple is a fruit that turn brown quickly after being cut. One method to maintain the quality of apples cut is coating the fresh-cut apples with an edible coating. Ediblei coatingi is a thini ilayer that can bei eaten and can keep the iquality ofi the icoated material. Thei study aimed toi determinei the effectiveness of edible coating aloe vera (Aloe vera chinensis L.) in inhibit enzymatic browning reaction. The designii wasi usiing icompletely irandomized idesign. The first factor was the citrus species (Citrus aurantifolia, Citrus hystrix DC, Citrus amblycarpa) iand the secondi factori was thei istorage itime (0, 3, 6 day). Edible coating applied to fresh-cut apples and tested for moisture content, total dissolved solids, weight loss, color, overall appearance, vitamin C and total plate count. Thei resultsi ishowed that aloe vera edible coating with citrus extract was not effective in inhibiting the enzymatic reaction of sliced apples. The type of citrus and storage time was affect the effectiveness of aloe vera edible coating. Citrus amblycarpa extract has a lower water content reduction effect with a water content of 54.51% on the 6th day of storage time and has an effect on the total plate count, that Citrus amblycarpa extract has decreased total plate count in day 6th. Citrus aurantifolia extract gives the effect of maintaining brightness compared to other types of citrus, with a brightness value of 58,290 on the 6th day. The type of citrus has no effect on weight loss, total dissolved solids, overall appearance. The length of storage has an effect on the effectiveness of aloe vera edible coating, the longer it is stored, the apples cut will decrease in quality.","PeriodicalId":475545,"journal":{"name":"JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)","volume":"104 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136253139","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

Snack Bar Formulation High in Antioxidants and Dietary Fiber with Substitution of Corn Flour and Spirulina Flour 以玉米粉和螺旋藻粉代替高抗氧化剂和膳食纤维的小吃条配方

JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Pub Date : 2023-10-05 DOI: 10.33061/jitipari.v8i2.9376

Albert Johannes

{"title":"Snack Bar Formulation High in Antioxidants and Dietary Fiber with Substitution of Corn Flour and Spirulina Flour","authors":"Albert Johannes","doi":"10.33061/jitipari.v8i2.9376","DOIUrl":"https://doi.org/10.33061/jitipari.v8i2.9376","url":null,"abstract":"Abstrak Indonesia is the sixth country with the highest number of Diabetes Mellitus sufferers in the world. One way to control blood sugar levels is to regulate a DM diet by consuming foods high in fiber and antioxidants. Snack bars are very suitable as a snack for DM sufferers. This research aims to obtain a formulation and determine the effect of adding corn flour on the antioxidant activity and dietary fiber of snack bars with the best substitutes for corn flour and spirulina flour. Research Method: This research is an experimental type of research using a completely randomized design (CRD) with independent variables in the form of a comparison of the composition of corn flour, namely F1 = corn flour 33.3% and spirulina flour 8.3%; F2= 50% corn flour and 8.3% spirulina flour and 8.3% spirulina flour; F3= 66.67% corn flour and 8.3% spirulina flour. The snack bar formulation uses wheat flour, corn flour, spirulina flour, eggs, margarine, Diabetasol powdered milk and Tropicana sugar. The steps in the procedure for making a snack bar are the preparation process, mixing process, forming or molding process, oven process, then letting it sit and serving. The analyzes used are organoleptic, antioxidant analysis, dietary fiber analysis, proximate analysis. The formulation that was acceptable to the panelists was the F3 formulation with the addition of 66.67% corn flour and 8.3% spirulina flour. The use of corn flour and the addition of spirulina flour in snack bars can increase the content of dietary fiber (9%) and antioxidants (36.16%). Comparison with the standard quality of snack bars for diets, F3 snack bars contain protein (7.89%), carbohydrates (50.38%), ash (1.2%), fat (15.20%), and energy (365 .35). The fat, carbohydrate, dietary fiber and mineral content meets the SNI 014216-1996 and USDA 5048 quality standards, while the protein content is still lacking.","PeriodicalId":475545,"journal":{"name":"JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135547307","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

Physical and Sensory Characteristics of Gluten Free Cookies Prepared from Black Glutinous Rice and MOCAF Flour Combination 黑糯米与MOCAF粉复合制备无麸质饼干的物理和感官特性

JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Pub Date : 2023-10-03 DOI: 10.33061/jitipari.v8i2.9149

Destiana Adinda Putri, Husnita Komalasari, Devy Ulandari, Fuad Sauqi Isnain

{"title":"Physical and Sensory Characteristics of Gluten Free Cookies Prepared from Black Glutinous Rice and MOCAF Flour Combination","authors":"Destiana Adinda Putri, Husnita Komalasari, Devy Ulandari, Fuad Sauqi Isnain","doi":"10.33061/jitipari.v8i2.9149","DOIUrl":"https://doi.org/10.33061/jitipari.v8i2.9149","url":null,"abstract":"Extensive research has been conducted to investigate the formulation of a new generation of cereal-based Gluten Free (GF) foods formulated with High-Resistant Starch (RS) sources and high in nutritional value. Black glutinous rice flour is a rich in bioactive compound and MOCAF is known for its high RS content often used as an alternative to wheat flour in the production of gluten-free cookies. The formulation of the combination of these two ingredients needs to be investigated to produce gluten free cookies that have good physical and sensory characteristics. The aims of these research was to investigate the effect of different ratio of Black Glutinous Rice Flour (BGRF) and MOCAF (MF) formulation (F1 = 100:0, F2= 75:25, F3=50:50, F4= 25:75, F5= 0:100) on physical and sensory parameter of resultant GF cookies. The results shows that, cookies with high amount of BGRF showed interesting physical properties with higher diameter, spread ratio, and ∆E of the cookies, lower weight, thickness, baking loss, L*, a*, b*, C* value, and the hedonic score of color, aroma, taste, texture, overall compared to cookies with 100% MF. The best formula that produces gluten free cookies with the highest taste score score is F4 (BGRF 25%:MF 75%) with physical characteristics weight 10.70 g, diameter 48.40 mm, thickness 8.60 mm, spread ratio 5.63, baking loss 17.37 %, L* 53.96, a* 0.63, b* 17.65, C* 17.66, ∆E 48.78. With the combination of BGRF and MF on cookies dough, we manage to obtain cookies that has great potential to increase the nutritional quality of gluten-free food.","PeriodicalId":475545,"journal":{"name":"JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135789085","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

Local Legumes from Dry Land of East Nusa Tenggara: Diversity, Nutritional Composition, and Their Use in Society – A Literature Study 东努沙登加拉旱地土产豆科植物:多样性、营养成分及其在社会上的应用——文献研究

JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Pub Date : 2023-09-16 DOI: 10.33061/jitipari.v8i2.9054

Hyldegardis Naisali, Jatmiko Eko Witoyo, Panggulu Ahmad Ramadhani Utoro

{"title":"Local Legumes from Dry Land of East Nusa Tenggara: Diversity, Nutritional Composition, and Their Use in Society – A Literature Study","authors":"Hyldegardis Naisali, Jatmiko Eko Witoyo, Panggulu Ahmad Ramadhani Utoro","doi":"10.33061/jitipari.v8i2.9054","DOIUrl":"https://doi.org/10.33061/jitipari.v8i2.9054","url":null,"abstract":"East Nusa Tenggara (ENT) is a province in Indonesia with diverse flora, including the diversity of local legumes. It has been extensively explored and reported in various scientific publications, especially the types of legumes, their nutritional composition, and their uses in local communities. However, few literature studies still comprehensively review the types of legumes, their nutritional composition, and their utilization in the local community of ENT. So, this literature review aims to briefly review the diversity, chemical composition, and use of local legumes from the dry lands of ENT. Various studies reported that Glycine max, Arachis hypogaea, Vigna radiata (L.) R. Wilczek, Cajanus cajan, Vigna unguiculata, Phaseolus lunatus, Vigna umbellata, Lablab purpureus (L.) Sweet, Mucuna pruriens (L.) DC, Phaseolus vulgaris L, Psopocarpus tetragonolobus (L.) DC, and Pueraria montana var. lobata (Willd.) Sanjappa & Pradeep nuts are commonly found in the ENT region, either cultivated by the local community or grown wild. Generally, local legumes in ENT have a relatively complete nutritional composition, which varies depending on the type of bean. The ENT's local people use local beans as a mixture of rice/corn and function as sources of protein. Future research is needed to explore the functional characteristics of each ENT local bean. In addition, it is necessary to develop formulations and other food products to utilize ENT's local legumes to diversify legume-based local food.","PeriodicalId":475545,"journal":{"name":"JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135353800","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

Characteristics of Milkfish Sausage (Chanos chanos) and Carrots (Study of Proportions of Tapioca Flour: Taro Starch and Addition of Egg White) 目鱼香肠和胡萝卜的特性(木薯粉、芋头淀粉和蛋清添加比例的研究)

JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Pub Date : 2023-09-05 DOI: 10.33061/jitipari.v8i2.9021

Hakim Putra Ashari, Rosida ., Anugerah Dany Priyanto

{"title":"Characteristics of Milkfish Sausage (Chanos chanos) and Carrots (Study of Proportions of Tapioca Flour: Taro Starch and Addition of Egg White)","authors":"Hakim Putra Ashari, Rosida ., Anugerah Dany Priyanto","doi":"10.33061/jitipari.v8i2.9021","DOIUrl":"https://doi.org/10.33061/jitipari.v8i2.9021","url":null,"abstract":"The purpose of this research was to study the manufacture of milkfish and carrot sausages by treating the proportion of tapioca flour: taro starch and the addition of egg white on physicochemical and organoleptic properties. The use of taro starch is because contains amylose and amylopectin which can bind air more strongly and can make the texture more springy. Carrots are used for coloring sausages because they contain carotenoid compounds. Egg whites are used to increase protein levels. This study used a completely randomized design with two factors, namely the proportion of tapioca flour to taro starch (75:25; 50:50; 25:75) and the addition of egg white (3, 6, 9%). The results showed that the proportion of tapioca flour: taro starch and the addition of egg white had a significant effect on moisture and ash content. However, it did not significantly affect the levels of fat, protein, starch, emulsion stability, and hardness. The best treatment was obtained from the combination of the dimensions of the proportion of tapioca flour: taro starch (25: 75) and the addition of 9% egg white which obtained a moisture content of 72.69%; ash 2.45%; fat 2.31%; protein 12.16%; starch 7.14%; emulsion stability 99.06%; hardness 2.59 kg.m/s2; and hedonic color 3.76 (neutral); fragrance 4.00 (like); taste 4.28 (like); and texture 4.48 (like).","PeriodicalId":475545,"journal":{"name":"JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135369156","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

Physical, Chemical and Preference Levels of Cendol Substituted with Purple Yam Flour (Dioscorea alata L.) 紫山药粉(Dioscorea alata L.)替代紫山药粉的物理、化学和偏好水平

JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Pub Date : 2023-09-02 DOI: 10.33061/jitipari.v8i2.8161

Siti Tamaroh, Chatarina Lilis Suryani, Devi Fitri Astuti Astuti

{"title":"Physical, Chemical and Preference Levels of Cendol Substituted with Purple Yam Flour (Dioscorea alata L.)","authors":"Siti Tamaroh, Chatarina Lilis Suryani, Devi Fitri Astuti Astuti","doi":"10.33061/jitipari.v8i2.8161","DOIUrl":"https://doi.org/10.33061/jitipari.v8i2.8161","url":null,"abstract":"Purple yam (Dioscorea alata L.) is a local food with many sources of antioxidants, so it becomes a staple food for the community. The addition of purple yam flour to the production of cendol is expected to help increase the selling value of cendol and also purple yam. This research aims to produce cendol with the addition of purple yam flour which has antioxidant activity and liked by the panelists. A completely randomized factorial design was used in this study using 2 factors, namely the treatment of variations in the length of cooking time and variations in the concentration of purple yam flour added, so that 9 treatment combinations were obtained, namely the addition of 10%, 20% and 30% purple yam flour with a cooking time of 10, 15 and 20 minutes. The results showed that there was an effect of cooking time and the addition of purple yam flour concentration had an effect on the chemical properties and preferences of cendol.The best cendol formulation was the addition of 30% purple yam flour and 20 minutes of cooking time. The selected purple yam cendol has nutritional value: ash content 0.082%, antioxidant content 15.55% RSA, phenol content 8.33 mg GAE/g db body and anthocyanin content 15.86 mg/100 g db. Cendol substituted for purple yam flour can ward off free radicals because it has a purple pigment derived from anthocyanin, an antioxidant.","PeriodicalId":475545,"journal":{"name":"JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)","volume":"64 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134969840","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

Antioxidant Activity of Rose Tea (Rosa damascene) with Various Types of Sugar and Rose Tea Concentration 不同糖和浓度玫瑰花茶抗氧化活性的研究

JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Pub Date : 2023-09-02 DOI: 10.33061/jitipari.v8i2.7347

Kurnianti kumala Setyaningrum, Nanik Suhartatik, Yannie Asrie Widanti

{"title":"Antioxidant Activity of Rose Tea (Rosa damascene) with Various Types of Sugar and Rose Tea Concentration","authors":"Kurnianti kumala Setyaningrum, Nanik Suhartatik, Yannie Asrie Widanti","doi":"10.33061/jitipari.v8i2.7347","DOIUrl":"https://doi.org/10.33061/jitipari.v8i2.7347","url":null,"abstract":"Kombucha tea is a traditional beverages product manufactured from fermented tea and sugar solutions. Using Acetobacter xylinum sa starter. Kombucha tea has a refreshing sour taste, but the distinctives aroma make kombucha tea less attractives to consumers. Red roses (Rosa damascene) are a source of anthocyanin pigments that have not been widely used. In addition, to increase the economic value of roses. Based on research that has been done, red roses contain antioxidants in the form of purplish red anthocyanins. The purpose of this study was to determine the effect of the type of sugar and the concentration of rose extract on the characteristics of rose kombucha produced. This study used Completely Randomized Design (CRD). The factors used were the concentration of rose tea (1g/250ml, 2g/250ml, 3g/250ml) and variations in the type of sugar (palm, sand, fine). The best chemical and organoleptic analysis based on the highest antioxidant activity was the addition of palm sugar and the concentration of the addition of rose tea 1g/250ml with a total phenolic of 10.17mg GAE/L, total dissolved solids (TPT) 11.10%, acidity (pH) 3.86, antioxidant activity 48.28%, vitamin C 11.41%, 13.63% for total sugar, sour taste score 3.06, rose flavor 2.15 and 1.10 for overall preference the addition of palm sugar and the concentration of the addition of rose tea 1g/250ml. Kombucha made from rose extract can be an alternative functional food.","PeriodicalId":475545,"journal":{"name":"JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134969902","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 Characteristic of Sticks Mung Bean Flour (Vigra radiate L.) and The Addition of Celery (Apium graveolens) 枝状绿豆粉的特性及芹菜的添加

JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Pub Date : 2023-09-02 DOI: 10.33061/jitipari.v8i2.7240

Hida Arum Sakura, Nanik Suhartatik, Merkuria Karyantina

{"title":"The Characteristic of Sticks Mung Bean Flour (Vigra radiate L.) and The Addition of Celery (Apium graveolens)","authors":"Hida Arum Sakura, Nanik Suhartatik, Merkuria Karyantina","doi":"10.33061/jitipari.v8i2.7240","DOIUrl":"https://doi.org/10.33061/jitipari.v8i2.7240","url":null,"abstract":"Sticks are delicious, crunchy, savory, long, thin, and brownish yellow snacks with various flavors. The main ingredients of this product consist of wheat flour, , eggs, garlic, pepper, and salt. Celery leaves were chosen because they are easy to obtain and to optimize local ingredients. Mung bean (Phaseolus radiates) itself is a vegetable food that is high in protein and fiber where the protein contained is 20-25%. This study aims to determine the effect of sticks mung bean flour and the addition of celery. The design used was a 2 factor factorial completely randomized design (CRD). Factor 1 is the ratio of wheat flour : mung bean flour (75:25, 50:50, 25:75) and factor 2 is the concentration of celery porridge (10%, 20%, 30% in 30 ml of water). The best results of chemical analysis based on the highest protein content were the ratio of wheat flour : mung bean flour 25:75 with concentration of celery porridge 20% with 2.22% water content, 1.74% ash content, 23.58% fat content, 17.75% protein content, 8.28% crude fiber and 46.41 for carbohydrates by difference, color sensory test value 3.73 (greenish brown), crunchy texture 3.40 (crispy), celery taste 3.60 (taste celery flavor) mung bean taste 2.67 (a bit of green bean flavor), celery aroma 3, 33 (smelling of celery), and 3.27 (preferred) for overall liking. The most preferred formulation of celery sticks by consumers is the comparison of wheat flour : mung bean flour 75:25 with the addition of 10% celery porridge concentration with a value of 3.47 (preferred). Sticks made from green beans and celery can be an alternative food that is high in protein and fiber.","PeriodicalId":475545,"journal":{"name":"JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134969839","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

Effect of Ethrel Concentration on Avocado Fruit Running (Persea americana mill) 乙烯利浓度对鳄梨果实生长的影响

JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Pub Date : 2023-09-02 DOI: 10.33061/jitipari.v8i2.9047

Erwin Nofiyanto Erwin, Nadhifah ., Dewi Larasati

{"title":"Effect of Ethrel Concentration on Avocado Fruit Running (Persea americana mill)","authors":"Erwin Nofiyanto Erwin, Nadhifah ., Dewi Larasati","doi":"10.33061/jitipari.v8i2.9047","DOIUrl":"https://doi.org/10.33061/jitipari.v8i2.9047","url":null,"abstract":"Avocado is a climacteric fruit, which is usually harvested when it is still unripe. One way to accelerate the maturity of climacteric fruit is by ripening. Ripening treatment with ethrel can accelerate fruit ripening. This study aims to determine the effect of proper ethrel concentration on the avocado ripening process. The experimental design used was RAL (Completely Randomized Design) 1 Factor with 5 treatments and 4 replications. The treatment consisted of P0 control without ethrel treatment, then added ethrel solution P1 = 0.25 ml/L, P2 = 0.50 ml/L, P3 = 0.75 ml/L and P4 = 1.00 ml/L. Variables observed included weight loss, color, texture/hardness, water content, total dissolved solids and fat content. The data obtained were analyzed for variance and if there were significant differences in the treatment then it was further tested with Duncan's test at the 5% level. Based on the results of research on adding the right ethrel solution to the avocado ripening process found in P4 with the addition of 1.00 ml/L ethrel with a fat content of 15.34%, water content 88.99%, total dissolved solids 2.10 mg/L, texture 968.85grf, color 80.44 and weight loss 10.51%.","PeriodicalId":475545,"journal":{"name":"JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134969901","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}

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