Flakes merupakan produk sarapan siap saji yang dapat memenuhi kebutuhan kalori karena mengandung karbohidrat cukup tinggi. Perpaduan umbi garut dan kacang merah serta penambahan tiwul singkong sebagai sumber serat dapat digunakan sebagai bahan baku produk flakes yang kaya gizi dan menyehatkan. Penelitian disusun secara tunggal dalam  Rancangan Acak Kelompok Lengkap (RAKL) dengan satu faktor yaitu formulasi pati garut dan kacang merah dengan enam perlakuan dan empat ulangan. Perlakuan faktor tunggal yaitu formulasi pati garut dan kacang merah dengan perbandingan 100% : 0% (F1); 90% : 10 % (F2); 80% : 20% (F3); 70% : 30% (F4); 60% : 40% (F5); dan 50% : 50% (F6). Data dianalisis sidik ragam dan dilanjutkan uji Beda Nyata Jujur (BNJ) pada taraf 5%. Hasil penelitian menunjukkan bahwa formulasi flakes terbaik adalah formulasi F6 (50% pati garut dan 50% kacang merah) yang menghasilkan tekstur (fisik) sebesar 1,47 kgf, sifat sensori flakes dengan skor tekstur sebesar 4,32 (renyah), skor warna sebesar 2,67 (coklat muda), skor rasa dan aroma sebesar 3,47 (agak berasa langu), dan skor penerimaan keseluruhan sebesar 3,87 (suka). Flakes formulasi terbaik memiliki kadar air sebesar 5,17%, kadar abu sebesar 2,81%, kadar protein sebesar 11,53%, kadar lemak sebesar 1,25%, kadar karbohidrat sebesar 79,24%, dan kadar serat kasar sebesar 2,55%.Flakes is a ready to eat product for breakfast that only needs less than 3 minutes to serve. Flakes can supply calories need because it contains high carbohydrates. Combination from roots that contains carbohydrates such as arrowroot and beans which are protein sources such as red beans, with “tiwul†cassava addition as fiber source can be used as raw material for flakes that nutrient rich and healthy. The research was a single factor, arranged in a Complete Randomized Design with sixreplications. The factor was the formulation of arrowroot starch and red beans flour consisted of sixlevels, i.e. 100% : 0% (F1); 90% : 10 % (F2); 80% : 20% (F3); 70% : 30% (F4); 60% : 40% (F5); dan 50% : 50% (F6). The data were analyzed by using ANOVA and weretested with LSD test at 5% level of significant. The best formulation was found onflakes produced from 50% arrowroot starch and 50 % red beans flour (F6) with physic properties (texture) was 1,47 kgf, the colorscore of 2,67 (light brown), the flavour and aroma score of 3,47 (little rotten taste), and the overall acceptance score at 3,87 (like). The best flakes has moisture content of 5,17%, ash content of 2,81%, protein content of 11,53%, fat content of 1,25%, carbohydrate content of 79,24%, and crude fiber content of 2,55%. Keywords : arrowroot, red beans, tiwul cassava, flakes
Abstract. Koesoemawardani D. Afifah LU, Herdiana N, Suharyo AS, Fadhallah EG, Ali M. 2021. Microbiological, physical, and chemical properties of joruk (fermented fish product) with different levels of salt concentration. Biodiversitas 22: 132-136. Joruk is a fermented fish product originated in Ogan Komering Ulu Timur, South Sumatra, Indonesia. The aim of this study was to determine the effect of salt on the microbiological, physical and chemical properties of joruk. This research was arranged in a Randomized Complete Block Design (RCBD), with treatment of salt concentrations at 5%, 10%, 15%, 20%, 25%, and 30% (w/w). The follow-up test used the Least Significance Difference (LSD) at 5%. The result of this study showed that the addition of 10% salt produced the best joruk with the best microbiological and chemical properties as follows: total LAB of 8.75 log cfu/g, total microbes of 13.25 log cfu/g, and total mold of 4.27 log cfu/g, pH of 5.85, total lactic acid of 2.97%, Total Volatile Base (TVB) of 153.05 mgN /100g, and water content of 59.33%. Based on this study, it is concluded that the addition of salt at different concentrations significantly affects the pH, total lactic acid, total lactic acid bacteria (LAB), and water content of joruk.
Sinbiotic drinks have a very acidic taste, so it is necessary to add sucrose solution to get the best taste. This study aims to determine the effect of adding 65% (v/v) sucrose solution to changes in antibacterial activity of green grass jelly synbiotic drinks during storage in cold temperatures. The finished green grass jelly synbiotic product was given two different treatments, namely the product without the addition of sucrose solution and product with the addition of 10% (v/v) of 65% (b/v) sucrose solution. The product was stored for 28 days at a cold temperature of ± 10oC. Observations were carried out every 7 days for antibacterial activity, pH, total acid, and total lactic acid bacteria. Antibacterial activity was evaluated using the agar diffusion method against pathogenic bacteria including Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Eschericia coli. The results showed that the antibacterial activity, pH, and total lactic acid bacteria of green grass jelly synbiotic drinks both without and with the addition of 65% (b/v) sucrose as much as 10% (v/v) reduced during storage at cold temperatures, while total acid increases. There was no significant difference between the antibacterial activity and the characteristics of the green grass jelly synbiotic drink given 65% sucrose solution and without the addition of 65% sucrose solution. Thus the study concluded that the addition of 65% sucrose solution to increase the preference for the product did not significantly affect the change in antibacterial activity of the green grass jelly synbiotic beverage during storage in cold temperatures.
White oyster (Pleurotus oestreatus) mushroom has high nutrition content. The white oystermushroom processing to be cracker product is one of product diversification efforts frommushroom. This research was conducted to find out the best formulation of tapioca andoyster mushroom to produce the best characteristics of oyster mushroom crackers. Thesecharacteristics include expansion volume, sensory, and chemist. This research was designedin a Completely Randomized Block Design with 3 replication. The treatments had 7formulation levels of tapioca and oyster mushroom flour, that were N1 (0% : 100%), N2(10% : 90%), N3 (20% : 80%), N4 (30% : 70%), N5 (40% : 60%), N6 (50% : 50%), and N7(60% : 40%), respectively. Data were analiyzed with analysis of varians to find out thetreatment effects, then the data were further analyzed with Honestly Significant Difference(HSD) test on level of 5% to find the best formulation. The results showed that formulationN2 (10% white oyster mushroom and 90% tapioca) was the best formulation with expansionvolume of 452,28%, crunchy texture, rather-typical of oyster mushroom taste, rather-typicalof oyster mushroom aroma, water content of 7,20% (%db), ash content of 1,03% (%db), fatcontent of 0,46% (%db), protein content of 1,66% (%db), and fibre content of 0,24% (%db).However, the protein content didn’t include the qualification of cracker standard quality(SNI 01-2713-1999).Keywords : white oyster mushroom, tapioca, cracker
<span class="fontstyle0">Minuman laktat adalah minuman fermentasi yang dibuat dengan menggunakan starter bakteri asam laktat. Faktor<br />penting yang mempengaruhi keberhasilan dalam pembuatan minuman laktat ini adalah konsentrasi starter dan<br />waktu fermentasi. Masalah utama yang dihadapi adalah belum diketahui konsentrasi stater yang tepat dan waktu<br />fermentasi untuk menghasilkan minuman laktat dari bengkoang yang sesuai dengan standar produk minuman<br />laktat dan dengan karakteristik terbaik.<br />Penelitian ini bertujuan untuk memperoleh konsentrasi starter dan waktu fermentasi yang dapat menghasilkan<br />minuman laktat yang sesuai dengan standar produk minuman laktat dan dengan karakteristik terbaik. Percobaan<br />dalam penelitian ini terdiri atas dua faktor dan tiga kali ulangan. Faktor utama yang digunakan adalah<br />konsentrasi starter dan faktor kedua adalah waktu fermentasi pada proses pembuatan minuman laktat dari<br />bengkoang. Perlakuan konsentrasi starter (S) terdiri atas tga tahap yaitu 5%, 10% dan 15% (v/v) dan waktu<br />fermentasi (F) yang terdiri atas tiga tahap yaitu 18 jam, 20 jam dan 22 jam. Satu eksperimen menggunakan<br />volume 150 ml. Data hasil penelitian dianalisis secara deskriptif dan ditampilkan dalam bentuk tabel dan grafik.<br />Hasil penelitian ini adalah peningkatan konsentrasi starter dan waktu fermentasi memberikan pengaruh terhadap<br />peningkatan total bakteri asam laktat dan penerimaan rasa. Hasil penelitian menunjukkan bahwa perlakuan<br />terbaik dicapai pada perlakuan dengan konsentrasi starter 10% dan waktu fermentasi 22 jam dengan total asam<br />laktat 1,95%, pH 3,8, total bakteri asam laktat 9,67 log koloni/ml dan memiliki skor rasa 3,00 (agak suka).</span>
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