ABSTRAK Jewawut (Foxtail Millet) merupakan sumber karbohidrat, mempunyai aktivitas antioksidan, kaya kandungan vitamin dan mineral, serta memiliki kandungan serat pangan yang tinggi. Pengolahan jewawut dalam bentuk tepung lebih memudahkan dalam aplikasi serta memiliki daya simpan yang lebih lama. Proses perendaman dalam pembuatan tepung dilaporkan dapat memperbaiki karakteristik tepung jewawut. Tujuan dari penelitian ini adalah untuk mempelajari pengaruh lama perendaman terhadap karakteristik fisik, kimia dan organoleptik tepung jewawut. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 6 perlakuan (perendaman 0 jam, 1 jam, 2 jam, 3 jam, 4 jam dan 5 jam) dan diulang 4 kali. Hasil penelitian menunjukkan bahwa semakin lama perendaman menurunkan kadar air, kadar abu, pH, dan densitas kamba sedangkan rendemen dan kadar asam lemak bebas meningkat. Perendaman menyebabkan berkurangnya kekerasan biji sehingga rendemen meningkat,tekstur tepung yang dihasilkan lebih halus serta kadar air menurun. Tepung dengan lama perendaman 4 jam menghasilkan karakteristik fisik, kimia dan organoleptik yang terbaik dengan nilai rendemen 99,94%; densitas kamba 0,61 g/ml; pH 6,65; kadar air 6,23%; kadar abu 1,46% dan ALB 1,152%. Hasil analisis awal menunjukkan tepung jewawut memiliki kadar serat pangan yang tinggi yaitu 8,21% dan kandungan amilosa yang rendah 6,96%-9,29 (sehingga bersifat lengket, dan tingkat pengembangan rendah). Tepung jewawut dengan karakteristik fisikokimia yang terbaik diharapkan dapat diaplikasikan dalam berbagai produk olahan, sehingga dapat mengurangi konsumsi terigu. Kata kunci: jewawut, lama perendaman, karakteristik tepung jewawut, serat pangan, fungsional ABSTRACT Anna Sulistyaningrum, Rahmawati, dan Muhammad Aqil. 2017. Effect of soaking duration on the characterization of millet flour. Foxtail Millet is a source of carbohydrates, have antioxidant activity, rich in vitamins and minerals, and has a high fiber content of food. Millet processing in the form of flour further facilitate the application and has a longer shelf life. Soaking process in the manufacture of flour is reported to improve the characteristics of millet flour. The purpose of this study was to determined the effect of soaking on the characteristics of the physical, chemical and organoleptic millet flour. This study used a completely randomized design with 6 treatments (soaking with 0, 1, 2, 3, 4, and 5 hours) and repeated 4 times. The results showed that the longer of soaking will reduce water content, ash content, pH, and density, in other to rendement and free fatty acid will increase. Soaking results in reduced hardness of the seeds so that rendement is increased, the texture of the resulting flour is smoother and the water content decreases. Flour with soaking time of 4 hours to produce phisic, chemical and organoleptic characteristics of the best with rendement 99,94%; kamba density 0,61 g/ml; pH 6,65; water content 6,23%; ash content 1,46% and FFA 1,152%. The Initial analysis showed that millet flour has a high dietary fiber cont...
Teknologi Pascapanen untuk meningkatkan nilai tambah produk jeruk dapat dilakukan dengan memanfaatkan limbah kulit jeruk menjadi minyak atsiri atau essential oil. Kulit jeruk mengandung minyak atsiri, telah banyak dimanfaatkan oleh industri kimia seperti parfum, sebagai penambah aroma jeruk pada minuman dan makanan. Pada penelitian ini dilakukan karakterisasi fisik dan kimia serta kandungan senyawa volatil pada minyak atsiri kulit jeruk purut dan jeruk siam pontianak. Penelitian ini merupakan penelitian deskriptif eksploratif menggunakan minyak atsiri kulit buah jeruk yang diperoleh dengan metode distilasi. Hasil uji GC-MS menunjukkan bahwa pada sampel minyak atsiri jeruk purut dapat teridentifikasi 9 senyawa dan minyak atsiri jeruk siam pontianak teridentifikasi 4 senyawa, dimana keduanya sama-sama mengandung senyawa limonin. Hasil rata-rata perhitungan rendemen minyak atsiri jeruk purut dan siam pontianak berturut-turut adalah 4,369% dan 3,161%. Minyak atsiri jeruk purut dan siam Pontianak, masing-masing memiliki karakteristik yang berbeda pada parameter putaran optik, warna fisik, serta uji organoleptik warna dan aroma.
The increasing consumption of white bread causes the demand for raw materials, especially wheat flour to be increased. Whereas the availability of wheat as wheat flour raw material still depends on import supply. Gluten-free bread processing, which is not depending on wheat flour, is necessary to suppress excessive wheat import. As alternatives, flour derived from cereals and tubers, such as rice, corn, potato, and cassava, can be used in bread processing. The absence of gluten from the bread composition results in pale, less fluffy bread and firm crumb, and therefore it is necessary to modify the batter to improve gluten-free bread quality. This research aims to know the effect of the supplement of hydrocolloids glucomannan and xanthan gum on gluten-free batter properties and bread quality. Breads were made of rice flour, potato flour, corn and cassava starch. Batter consistency, bread specific volume (SV), crumb analysis, crust colour, crumb firmness, firmness, cohesiveness and panellists’ preference were determined. This study showed that the combination of xanthan gum: glucomannan on proportion 0.75:0.25 was the highest batter consistencies, highest specific volume, lower firmness, highest cohesive, and most preferred by panellists.
Orange yogurt drink is one of the diversivication of yogurt products, but syneresis still often occurs during the storage period which can affect consumer assessments. Therefore, it is necessary to add a stabilizer to overcome this problem. The purpose of this study was to determine the effect of different types of stabilizers and the concentration level of stabilizers added to the physicochemical characteristics and preference of orange yogurt drinks. Characteristics of yogurt drinks that were observed included pH values, Total Titrated Acid/TAT, Total Dissolved Solids/TPT, vitamin C, wheying off, viscosity, and organoleptic tests which included preference for color, aroma, texture appearance and taste of orange yogurt drinks This study uses a completely randomized design (CRD) with two factors, namely the type of stabilizer (Carboxy Methyl Cellulose/CMC, pectin, gum arabic) and the concentration of stabilizer (0.01%, 0.03%, and 0.05%). The results of this study indicate that pH value of the orange yogurt drink ranged from 3.907-4.058, total soluble solids (TPT) of the orange yogurt drink was 14.350-16,367 °Brix, vitamin C content of the orange yogurt drink was between 6.453-10.560 mg/100 g, and TAT value. 6.133 – 8.067%. The treatment of different types of stabilizers affects the physicochemical characteristics of orange yogurt drinks, including the value of pH, TPT, vitamin C, TAT, wheying off and viscosity. While the treatment of different concentrations of stabilizer affects the wheying off and the viscosity of the orange yogurt drink. The results of the interaction between the type and concentration of stabilizer significantly affect the value of pH, vitamin C, TAT, wheying off, viscosity also the value of preference for color, appearance and texture of orange yogurt drink.
Strawberry (Fragaria sp.) is a subtropical fruit from Chile, South America. Strawberries are liked because of their uniqueness, attractive colors and shapes, distinctive aroma, and fresh taste. Strawberries are a non-climacteric fruit that has a relatively short shelf life. Damage to horticultural products can be caused mechanically, physiologically, and microbiologically. The edible coating has been a popular preservation method in recent years because it effectively extends the post-harvest shelf life of fresh products such as soft-textured fruits. This research was conducted to determine the effect of the concentration of Siam Pontianak tangerine peel (Citrus suhuinensis cv Pontianak) essential oil which was incorporated into an edible coating based on sodium alginate on the quality of strawberries in terms of physical characteristics (colors, hardness, total dissolved solids, weight loss). The edible coating based on sodium alginate with different concentrations of Siam Pontianak tangerine peel essential oil significantly affected the quality of strawberries on all parameters, including color, hardness, total dissolved solids, and weight loss during refrigeration temperature storage.
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