This study aims to determine the effect of skim additional on the characteristics and the amount of the right skim additional of cow milk dadih made in wuluh bamboo (Schizostachyum bluneiness) tubes. The completely randomized design with 5 levels of skim addition treatment were : 4%, 6%, 8%, 10% and 12%. The treatment was repeated 3 times for obtain 15 experimental units. The data were analyzed by variance, and the significant effect of the treatment was followed by Duncan. The additional of skim has effect to yield, water content, pH, total acid, total microbes, total lactic acid bacteria (LAB) and has effect to scoring test of aroma, taste and overall acceptance by hedonic test, but doesn’t significantly affect scoring test of color and texture. The addition of 10% skim produces the best characteritics with yield 65,31%, water content 63,72%, pH 5,50, total lactic acid 1,31%, total bacterial colony 4,38 x 109CFU/g, total lactic acid bacteria (LAB) 3,42 x 109 CFU/g, color cream, typical aroma of fermented milk, solid texture, sour taste and rather dislike on overall acceptance. Keywords : cow milk dadih, skim milk, wuluh bamboo.
Tujuan penelitian ini adalah untuk mengidentifikasi sifat fungsional pada daun local jenis jati, kelor dan kayu manis dan mengevaluasi kemampuannya sebagai sumber antioksidan pada edible film berbasis gelatin dari kulit kaki ayam broiler. Metode penelitian dilakukan secara deskripsi dan pengujian kualitas edible dengan menggunakan Rancangan Acak Kelompok dengan 2 faktor. Faktor pertama yakni konsentrasi ekstrak daun lokal (0; 5; 10; 15 dan 20%) dan jenis daun lokal (Jati/J; Kelor/K dan Kayumanis/T). Hasil uji GC-MS (Gas Chromatography – Mass Spectrometry) menunjukkan bahwa kromatogram fraksi heksana terdeteksi 8 puncak pada daun jati dengan waktu retensi 3,057 menit sampai dengan 19,122 menit. Sementara pada kromatogram fraksi heksana pada daun kelor juga terdeteksi 8 puncak dengan waktu retensi antara 3,063 menit - 19,123 menit. Hasil kromatogram daun kayu manis dihasilkan 6 puncak dengan waktu retensi 11,011 menit – 19,353 menit. Secara keseluruhan jenis senyawa aktif dominan yang ditemukan pada ketiga jenis daun lokal tersebut adalah jenis fenol. Penambahan konsentrasi ekstrak daun local pada pembuatan edible film berbasis gelatin kulit kaki ayam broiler menunjukkan bahwa pH edible film pada konsentrasi 15-20 % paling tinggi dibandingkan dengan 5-10% namun lebih rendah dari pada kontrol. Kandungan protein edible berkisar antara 85,12-85,45% dan penambahan bahan antioksidan dari jenis daun lokal (jati, kayu manis dan kelor) meningkat pada penambahan 5% namun kemudian cenderung menurun jika prosentasenya ditingkatkan. Peningkatan konsentrasi ekstrak daun local cenderung meningkatkan kandungan fenol edible yang dihasilkan. Kesimpulan penelitian ini bahwa simplisia daun lokal memiliki sifat antioksidan dengan karakteristik berbeda baik pada daun jati, kelor dan kayu manis. Kandungan sifat antioksidan tertinggi ditemukan pada daun kayu manis, diikuti daun kelor dan terendah pada daun jati. Hasil uji GC-MS dibuktikan kandungan antioksidnnya dominan jenis fenol. Tahap formulasi ekstrak daun lokal ini dengan gelatin dari kulit ceker ayam broiler dihasilkan edible film dengan karakteristik berbeda, dan penambahan 15% ekstrak daun local dan diinteraksikan dengan gelatin dari kulit kaki ayam broiler menghasilkan edible film terbaik. Kata Kunci : edible film, kulit kaki broiler, antioksidan
This study aimed to determine effect of ratio sweet corn and edamame to characteristic of sweet corn edamame milk, also to know the best ratio from sweet corn and edamame to produce the best characteristic of sweet corn edamame milk. The experimental design used was completely randomized design with different ratio of sweet corn and edamame which consist by 5 level : 300:0, 250:50, 200:100, 150:150, and 100:200. The treatment was repeated 3 times to obtain 15 experimental units. The result of the research show that ratio of sweet corn and edamame had very significant effect on total solid, fat content, protein content, calcium content, viscosity, scoring test, and had no significant effect panelist preference for color, flavor, taste, and overall acceptance. Ratio 150:150 (P3) is the best treatment that produced sweet corn edamame milk with total solid 12.36%, fat content 6.34%, protein content 3.70%, calcium content 243.19 mg/L, and viscosity 613.33 cps. The result for sensory test color is yellowish green (liked), flavor is typical edamame (rather liked), taste is typical edamame (rather liked), and overall acceptance is rather liked. Keywords : sweet corn, edamame, corn milk
This research aims to identify the effect of adding purple sweet potato flour to the characteristics of health-promoting yogurt and to identify the right concentration of purple sweet potato flour to produce health-promoting yogurt with the best characteristics. This research used a Randomized Block Design (RBD) of the addition of purple sweet potato flour with the concentration of 0%, 2%, 4%, 6%, 8%. Each treatment was repeated 3 times, resulting in 15 experimental units. The data were then Analyzed of Variance (ANOVA) method and if the treatment had an effect on the variable, the Duncan Multiple Range Test (DMRT) were performed. The results showed purple sweet potato flour has significant effect to lactic acid total, pH, antioxidant activity, color, texture, and taste of health-promoting yogurt and did not significantly affect LAB total, hedonic taste, aroma, and overall acceptance. The addition of 8% purple sweet potato flour resulted in the best characteristic under the following criteria: 1.23% of lactic acid total, 3.73 of pH, 90.33% of antioxidant activity, 13.19 log CFU/ml of LAB total, pink color and indefferent color, thick texture rather like, sour taste rather like, flavor and overall acceptance rather like. Keywords: health-promoting yogurt, purple sweet potato flour, antioxidant.
This research was conducted with the to determine the comparative effect of carrot puree and wheat flour on the characteristic of bread and to know of the exact comparison of carrot puree and wheat flour to obtain the best characteristic of bread. The experimental design used was a Randomized Block Design (RBD) with treatment factor ratio of carrot puree and wheat flour that was 0%: 100%, 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60%, and 50 %: 50%. The treatment was repeated 3 times to obtain 18 experimental units. Data were analyzed with the Anova test and if the treatment had an effect on the variables then proceeded with the Duncan test. The results showed that the comparison of carrot puree and wheat flour affected the water content, ash content, swelling power, total carotene, color, aroma, texture, taste, pore uniformity, and overall acceptance. Comparison of 30% carrot puree: 70% wheat flour produced the best characteristics of bread with the criteria water content of 16.13%, ash content of 1.37%, loaf volume of 123.65% and total carotene content of 13.01 mg/100 g. Orange color, slightly carrot aroma, soft texture, pore uniformity (uniform) liked and overall acceptance of bread very liked. Keywoards : bread, wheat flour, carrot puree.
The purpose of study was to find the optimum ratio of black rice flour (Oryza sativa L. indica) with wheat to produce bakpao with the best characteristics. The Randomized Block Design (RBD) was used in the research with treatment that is the ratio of black rice flour with wheat which consist of 6 levels: 0%:100%, 5%:95%, 10%:90%, 15%:85%, 20%:80%, 25%:75%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan Multiple Range Test (DMRT) test. The ratio of black rice flour to wheat had significant effect to protein content, fat content, IC50, texture, color (hedonic and scoring), texture (hedonic), taste (scoring) and overall acceptance (hedonic). Not Significant effect to moisture content, ash content, carbohydrate content, crude fiber content, texture (scoring) and taste (hedonic). The ratio of black rice flour and wheat (10%:90%) produces bakpao with the best characteristics namely: 37.44% moisture content, 0.85% ash content, 7.46% protein content, 6.10% fat content, 48.15% carbohydrate content, 2.42% crude fiber content, swelling power 52.41%, IC50 41,48 g/100g, texture 9.87 N/mm, grey color, rather soft texture, tasted rather like black rice, rather liked color and flavor, liked texture, taste and overall acceptability.
This study aims to find out the effect of immersion time in wuluh starfruit juice (Averrhoa bilimbi) and storage time of characteristics mackarel tuna fish (Euthynnus affinis), as well as to determine the right time of immersion in wuluh starfruit juice and storage time to produce mackarel tuna fish with still acceptable characteristics. The experimental design used in this study was a Completely Randomized Design with 5 level immersion treatments, namely: 0 minutes, 2 minutes, 4 minutes, 6 minutes, and 8 minutes, with the observation time in the 3 and 6 hour. The treatment was repeated 2 times to obtain 20 experimental units. The data obtained were analyzed by variance and if the treatment had an effect on the observed variables then it was continued with the Duncan test. The results of the study with duration of immersion time that produced with still acceptable mackarel tuna fish products was 4 minutes at the time of observation of the 6 hour the water content is 71,5%, the acidity was 5.35, the microbial total was 4,28 log cfu/g or 1.9x104 cfu/g, and the total volatile base was 21,57 mg N / 100g which was low and the score of color, smell, texture and scales, the eyes, gills, and body surface mucus can be accepted by the panelists as well as overall acceptance that was preferred. Keywords : mackarel tuna fish, wuluh starfruit, immersion time, storage time, total volatil base
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