<p><em>Abstract</em> - <strong>Vegetarian food products content less protein source compare to non-vegetarian. Protein fortification is one of the option can be chosen to fulfil protein needs of the vegetarian consumer. Papaya Jam was fortified with protein isolate from soy bean with amount of 5%. The analysis of physico-chemical analysis was done using Association of Official Agricultural Chemist (AOAC) official methods of analysis. The physico-chemical analysis of protein fortified papaya jam showed that the product had 31.07</strong><strong>±</strong><strong> </strong><strong>0.20</strong><strong> % moisture contents, 68.00 </strong><strong>± 0.54 </strong><strong>% Total Soluble Solid, 0.49 </strong><strong>± 0.02</strong><strong> % of acidity, 3.27</strong><strong>± 0.52</strong><strong> in pH, 31.30</strong><strong>± 0.10</strong><strong> mg/100g ascorbic acid content, 53.60 </strong><strong>± 0.18</strong><strong> % total sugar amount, 33.60</strong><strong>± 0.78 </strong><strong>% reducing sugar, 2.81</strong><strong>± 0.08</strong><strong> mg/100 total carotenoid, 0.540.54 </strong><strong>± 0.02</strong><strong> mg/100g total phenol, and 5.43 </strong><strong>± 0.06</strong><strong> % dwb of crude protein content. The physico-chemical of protein fortified papaya jam found still in the range of jam standard standardized by FAO and previous research results for physico-chemical analysis of jam.</strong><strong>ntuk naskah berbahasa Indonesia, abstrak ditulis dalam bahasa Indonesia dan bahasa Inggris.</strong></p><p><strong><em>Keywords</em></strong> - <em>Physico-chemical, protein, fortification, papaya, jam </em></p>
Processed fruit products commonly contain very low protein due to the heat treatment during processing period. This article presents the researchresults concerning the increase of nutrition value of papaya jam fortified with soya protein concentrate. Papaya jam prepared with ratio 40:1, 40:2, 40:3, 40:4, and 40:5 (v/v) of papaya pulp and soya protein concentrate. The treatment of papaya jam and soya protein with the highest acceptability was then analyzed for the changes in chemical constituents and overall acceptability at monthly interval during three months of storage. The parameters that being analyzed were moisture content, total soluble solids (TSS), pH, total and reducing sugars, non-enzymatic browning, acidity, ascorbic acid, total carotenoid, total phenol, crude protein, and total plate count. The results showed that fortified papaya jams prepared with papaya pulp and soy protein concentrate ratio at 40:1 had the highest acceptability. During storage time it revealed that moisture content, TSS, pH, total and reducing sugars, and non-enzymatic browning increased, while acidity, ascorbic acid, total carotenoids, phenols, total antioxidants and crude protein contents of jam decreased. Fortification of papaya jam with soya protein concentrate (40:1 v/v) increased crude protein content on average from 3.15% to 4.16%. Total plate count (TPC) indicated that no microbial contamination during 3 months storage period. It can be concluded that papaya jam fortified with soya protein concentrate remained acceptable during storage although the acceptability decreased over time.
Bir Pletok is one of traditional heritage of Betawi Culinary. Till day, Bir Pletok’s popularity is decreasing especially in young generation. This research aimed to get a new option of Bir Pletok product so that the acceptability and popularity of Bir Pletok as one of Betawi traditional culinary heritage can be preserved. Ice cream was made using mixing and freezing method. The composition for formulation was 3:1 for milk: Bir Pletok. Sensory characteristic measured with 7 levels hedonic methods. Triangle test was conducted to standardized the panelist. Panelist subjected for sensory test was semi trained panelist. Research was conducted in Politeknik Negeri Media Kreatif Art Culinary Department. Research found that overall acceptability of ice cream still medium (4.96). Respondents tend to slightly like the taste of Bir Pletok ice cream (5.47); neutrally respond to the aroma (4.67) and color (4.07), and tend to like the mouthfeel (5.53) and slightly like the after taste (5.07) of the ice cream.
Kersen fruit is very abundant in South East Asia. It has a lot of advantages despite of the lack of the usage. The aim of this research was to develop food product form Kersen as local underused commodity. Jam produced using 100 g Kersen pulp; 60 g sugars; 20 g Apricot gel; and 0.1 ml red food colorant. 2 g and 4 g of Kersen leave powder was added as treatment. Jam produced using boiling method. End points determined using spread sheet method. Proximate and sensory evaluation was conducted during three-month storage time. Highest total sugar was found in 2 g Kersen leave powder product (37 g/100g). Addition of 4 g Kersen leave powder decrease total sugar from 35.64 g/100g to 25.14 g/100g. Product with 2 g and 4 g Kersen powder leave decrease reducing sugar from 25.54 g/100g to 5.54 g/100g and 5.37 g/100g respectively. Highest moisture and ash content found in control (45.89 g/100g and 0.72 g/100g respectively). Highest fat and protein content found in 4 g leave powder treatment (1.66 g/100g and 1.24 g/100g respectively), while highest carbohydrate found in 2 g leave powder treatment (51.33 g/100g). During three-month storage time, total sugar and reducing sugar of Kersen jam were increase, protein content decrease, while total ash amount relatively stable. Acceptable rate was decreased during storage time, where highest acceptance rate found in control (4.328 from 5 level likert chart). After three-month storage time Kersen jam with 4 g Kersen leave powder found unacceptable (2.928). Coliform was not found during storage time.
Keripik Semat Desa Tenjo merupakan Usaha Kecil Menengah (UKM) yang telah memiliki PIRT dengan nomor 2153201010561-22. Meski demikian UKM ini masih memerlukan prosedur-prosedur untuk memenuhi persyaratan-persyaratan kualitas pangan yang baik. Penelitian ini bertujuan untuk menganalisis masalah keterbatasan UKM dalam memenuhi persyaratan-persyaratan kualitas pangan yang baik. Dalam penelitian ini permasalahan dianalisis dengan metode observasi, FGD, dan wawancara secara mendalam. Acuan GMP yang dirujuk merupakan standar yang dipakai oleh Food Safety Center of Manitoba (2018). Penerapan Good Manufacturing Practice (GMP) di UKM Keripik Tenjo telah memenuhi syarat-syarat CPPB-IRT pada level 4 (PIRT). Namun diperlukan kontrol yang lebih baik pada peralatan, peningkatan nilai praktek personal, penerapan prosedur penjagaan kebersihan bahan, kontrol lingkungan, pengontrolan penggorengan, pengemasan, dan storage.
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