The use of lemongrass extract on dark chocolate products is a diversification of processed chocolate products to increase the antioxidant content and sensory pofile. This research aims to study the effect of comparison chocolate and spice extracts, interaction chocolate and spice extracts comparison of lemongrass to antioxidant compounds and organoleptic characteristics, and to know the chemical properties of selected products. This study consisted of two phases: the first stage is to prepare lemongrass extract with the steam distillation method, the second stage is to make products that include chocolate melting, mixing and molding, then antioxidant tests and organoleptic to determine the selected products with quality sensory tasts and hedonic tests/preferences, chocolate product selected test chemical (moisture, ash, fat, protein, carbohydrate, and calories). The results of the study by testing the antioxidant different uses of chocolate on antioxidant components showed couverture chocolate types have a higher %inhibition compared to the chocolate kind of compound, the higher the addition of lemongrass extract, the higher antioxidant activity, in the organoleptic tests showed significantly different the parameters of aroma, taste and after taste, but not significantly different from the parameters of melt, interactions between different types of chocolate use, as well as the ratio of chocolate and lemongrass extract significantly influence antioxidant activity, but do not significantly affect organoleptic test results, couverture chocolate products with the addition of 0.3% spice extract are declared as selected products with antioxidant activity of 83.594%, 1.41% moisture, 1.04% ash, 20.96% fat, 3.40% protein content, 73.19% carbohydrates and total calories 495 kcal/100 grams.
Penelitian ini bertujuan untuk mengembangkan produk minuman sereal instan dari sorgum dan tepung tempe serta untuk mengetahui dan mempelajari tentang karakteristik fisikokimia dan sensori produk minuman sereal instan dari sorgum dan tepung tempe. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan satu faktor dan tiga taraf perlakuan. Faktor perlakuannya adalah perbandingan sorgum dan tepung tempe dengan tiga taraf perlakuan , yaitu (25%:10%), (20%:10%), (15%:15%). Analisis yang dilakukan meliputi uji fisik (daya serap air, waktu rehidrasi, dan viskositas), uji kimia (kadar air, abu, protein, lemak, serat kasar, dan karbohidrat), uji sensori (hedonik). Produk terpilih akan dihitung nilai energi. Berdasarkan hasil data penelitian minuman sereal instan terpilih yaitu perlakuan perbandingan sorgum dan tepung tempe (20%:10%) mengandung daya serap air 269,03 %, waktu rehidrasi 269,50 seconds, viskositas 6,09 cp , kadar air 4,60 %, kadar abu 3,28 %, kadar protein14,81 %, kadar lemak 14,80 %, kadar serat kasar 2,09 %, karbohidrat 62,85 % , total kalori 444 Kkal.
Penelitian ini bertujuan untuk mengetahui pengaruh logo halal dan kesadaran halal terhadap keputusan pembelian dengan metode survei menggunakan kuesioner pada masyarakat muslim di kecamatan Ciawi-Bogor. Sampel diambil dengan metode purposive sampling. Teknik analisis yang digunakan adalah analisis regresi berganda. Dari hasil penelitian menemukan bahwa: (1) Logo Halal berpengaruh positif terhadap keputusan pembelian dengan nilai regresi 0,472 dan tingkat signifikansinya 0,001. (2) Kesadaran Halal berpengaruh positif terhadap keputusan pembelian dengan nilai regresi 0,469 dan tingkat signifikansinya 0,000. (3) Logo halal dan kesadaran halal berpengaruh positif terhadap keputusan pembelian dengan tingkat signifikansinya 0,000, lebih kecil dari 0,05 (p<0,05). Persamaan regresi yang diperoleh adalah Y= 20,269 + 0,472X1 + 0,469X2. Pada penelitian tahap 2 dilakukan uji keamanan pangan boraks dan formalin pada produk bakso dalam kemasan dengan menggunakan tes kit dengan 2 kali ulangan, hasil penelitian dari 12 sampel tidak terdeteksi adanya formalin maupun boraks.Kata Kunci: Logo halal, kesadaran halal,uji boraks, uji formalin
The problem of using turmeric and other natural materials as a dye is the stability and homogeneity of the resulting colors. One effort to maintain the stability of pigments in turmeric is to do the coating (encapsulation) using a polymeric material. The purpose of this research is to know the stability and homogeneity of liquid dye and encapsulated turmeric powder. Liquid dye was obtained from turmeric extract which was done by evaporation process at 50ºC with addition of without liquid sugar and addition of 10% liquid sugar, while powder dye obtained from drying process with spray dryer with maltodextrin 10% and maltodextrin 20%. The stability of the color in the sample of liquid dye without sugar and with the addition of 10% liquid sugar has a bright L * (brightness), a * (red) and b * (yellow) color in the time period of day 0, day 30, 37th and 44th days, but the liquid dye with 10% liquid sugar has a brighter color than dye without gulacair. In powder dyes with 10% and 20% maltodextrin additions have a stable color of L * (brightness) and b * (yellow) at the time period of day 30, day 37 and day 44, while in a * red) of unstable powder sample where p> 0,05. The study used a complete randomized design with 2 replications. The homogeneity of color applied to the tofu shows a liquid dye without adding sugar and with the addition of 10% liquid sugar produces equally good and evenly distributed color homogeneity. Powder dye with the addition of 10% maltodextrin has better color homogeneity and is evenly distributed compared to 20% maltodextrin dye powder. Selected dyes are liquid dye with 10% liquid sugar and powder dye with maltodextrin 10%
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.