Pineapple preferred mainly related to flavor, taste and very interesting appearance. Jelly drink is a drink with high viscosity,with the addition of sugars, acids and water. This study aimed to determine the effect of carrageenan concentration on physical, chemical and organoleptic pineapple jelly drinks (Ananas comosus L. Merr). The research methods include crushing, screening, mixing, heating, removaling, and packaging. Treatment of each sample are the addition of carrageenan concentration at 0.15 %, 0.25 %, 0.35 %, 0.45 %, 0.55 %. The analysis in this study include vitamin C, viscosity and organoleptic (taste, color, and texture). The result of analysis vitamin C pineapple jelly drinks ranged from 1.13 mg/ g to 1.92 mg/ g. Analysis on the viscosity of the pineapple jelly drinks ranged between15.30 x 10-3 to 18.05 x 10-3. The average value of the color range between 3.1 (a bit like) to 3.65 (a bit like),average of flavor ranges between 3.2 (a bit like) to 3.6 (a bit like), and the average of texture ranged between 3.25 (a bit like) to 3.85 (somewhat like). Keywords : Carrageenan, jelly drinks, pineapple
Bamboo shoots are the young shoots that grow from the roots of bamboo. Besides being used as the contents of spring rolls, bamboo shoots are also frequently used as a vegetable for the Central Javanese cuisine. The purpose of this study was to characterize the properties of fiber-rich donut made from modified bamboo shoots flour. The study begins with a modified bamboo shoots processing with treatment variations of fermentation time, which is 3 days and 5 days. The next stage is the processing of modified bamboo shoots donuts substitution with treatment comparisons of flour and bamboo shoots as much as 400 : 100 grams, 300 : 200 gr and 200 : 300 gr. Analysis is conducted for ash content analysis and analysis of the level of preference parameters panelists for color, flavor and texture. Ash content measurement results showed that there was no significant difference in treatment 3 days of fermentation, where as the fermentation time at 5 days of treatment, the results showed that the more flour modified bamboo shoots flour are used, the greater the ash content donuts. A test showed that the donut panelists favored treatment comparison flour and bamboo shoots as much as 400 : 100 gr and 300 : 200 gr and ferment for 3 days.Keywords: bamboo shoots, modified bamboo shoots flour, doughnut
Tempe mudah rusak tanpa perlakuan khusus. Tujuan dari penelitian ini adalah untuk mengetahui berapa hari masa simpan tempe kedelai yang dikemas dengan kemasan sekunder plastik PP dengan metode vakum dan non vakum yang masing-masing disimpan pada suhu ruang.
Perlakuan yang digunakan dalam penelitian ini yaitu P1T1 (Pengemasan non vakum tebal kemasan 0.05mm), P1T2 (Pengemasan non vakum tebal kemasan 0.06mm), P2T1 (Pengemasan vakum disimpan tebal kemasan 0.05mm), serta P2T2 (Pengemasan vakum tebal kemasan 0.06mm). Parameter pengamatan yang digunakan dalam penelitian ini adalah uji kadar protein, uji organoleptik. Pengolahan data yang digunakan menggunakan rancangan acak lengkap.
Hasil penelitian menunjukan bahwa penurunan kadar protein tempe yang paling lambat dan masih diatas standar SNI (kadar protein tempe minimal 16%) yaitu tempe dengan perlakuan vakum dan kemasan sekunder plastik PP 0.06 mm. Umur simpan dari perlakuan vakum kemasan sekunder plastik PP 0.06 mm maksimal bertahan 4 hari.
Kata Kunci : tempe, jenis kemasan, umur simpan, vakum
Tempoyak a fermented food from durian fruit with a sour taste. Tempoyak made with the addition of salt as much as 1-1.5% into pulp which is then cured for three to seven days at room temperature. This study aims to determine the effect of variations in the level of consumer preferences of the fermentation time in processing tempoyak sauce. The research was conducted three phases, namely fermentation stage tempoyak with treatment fermentation time (3, 5, and 7 days), the processing stage tempoyak sauce, and phase analysis of the level of preference. Results of the analysis conducted on the analysis of the level of preference expressed in tempoyak sauce stated that there was no noticeable difference in tempoyak sauce based parameters tempoyak sauce taste and texture. But there is a noticeable difference in tempoyak sauce based on the parameters of color and flavour tempoyak sauce. From the color parameters, panelists preferred the tempoyak sauce with fermentation time treatment 3 and 5 days. While the parameters of flavour, panellists preferred the tempoyak sauce with fermentation time treatment 5 and 7 days.Keywords: Fermentation, tempoyak, tempoyak sauce
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