Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi maltodekstrin terhadap kadar protein, total mikroba, total asam dan kadar air pada yogurt bubuk dari biji nangka. Metode yang digunakan adalah Rancangan Acak Lengkap non-faktorial dengan konsentrasi maltodekstrin (M) terdiri dari 4 taraf (M1= 10%, M2= 15% M3= 20%, M4= 25%) dan 3 ulangan. Penelitian ini menggunakan analisis secara kuantitatif yaitu kadar protein, total mikroba, total asam dan kadar air. Parameter penelitian ini diolah secara ANOVA dan dilanjutkan uji DMRT 5% menggunakan software IBM SPSS Statistik. Hasil penelitian menunjukan bahwa penambahan konsentrasi maltodekstrin dari 10-25% menunjukkan peningkatan kadar protein, total mikroba, dan kadar air, namun menurunkan total asam pada yoghurt bubuk biji nangka dengan konsentrasi terbaik terdapat pada 25%.
Utilization Jackfruit seeds as an alternative to making instant yogurt is one of diversification of food. Efforts made to process jackfruit seed into a useful product as an alternative to the addition of new food sources is the processing of jackfruit seeds into instant yogurt that has a high selling value. This study aims to determine the effect of stater concentration and flour concentration in order to make instant yogurt from jackfruit seeds. The method used is a complete randomized design (RAL) 2 factorial that is Factor I: starter concentration (S) which consists of 4 levels, namely: S1 = 2%, S2 = 4% S3 = 6%, S4 = 8% and Factor II: the concentration of agar flour (A) consisting of 4 levels ie: A1 = 0%, A2 = 0.3%, A3 = 0.6 %, A4 = 0.9%. The type of research used is quantitative analysis of rendement and TSS and qualitative testing of organoleptic taste. The results showed very significant different effect (P <0.01) on Rendement, TSS and Organoleptic Flavor both at stater concentration and at concentration of Flour agar. The influence of stater concentration obtained the highest yield of 73,88%, TSS 24,32 Brix and flavor organoleptik 2,97% while at the concentration of flour to get the yield of 75.36%, TSS 27.06% and organoleptik taste 3.75%.
The hight sensories taste of Ginger extract can used as adding taste material potentially. The Ice cream is most popularity foods as semi-solid food made by freezing a mixture of ice cream material. This study was conducted to determine the effect of adding ginger extract (Zingiber officinale) to the manufacture of green bean juice ice cream (Phaseolus radiatus L.). This study uses a completely randomized factorial design method with two factors, namely factor I: the proporsion adding of the number ginger extract and mung bean extract (J,v/v) at 4 levels, namely J1 = 10:90, J2 = 20:80, J3 = 30:70, J4 = 40:60, factor II: the concentration of full cream milk (S,w/v) at 4 levels namely S1 = 5%, S2 = 10%, S3 = 15%, S4 = 20%. The parameters observed were protein c ontent, overrun, melting time and flavor organoleptic. The proportion of the addition of ginger extract to green bean juice ice cream has a very significant different effect on protein content, overrun, melting time and organoleptic taste. The concentration of full cream milk has a very significant effect on protein content, overrun, melting time and organoleptic taste
Buah semangka salah satu tanaman yang mengandung antioksidan yang tinggi dan juga mengandung zat karotenoid seperti likopen yang memiliki manfaat untuk tubuh dan juga untuk kesehatan kulit agar terlihat awet muda. Permasalahan yang ada di Desa Jati Baru Kecamatan Pagar Merbau Kabupaten Deli serdang adalah belum adanya pengolahan semangka, selama ini buah semangka hanya di dijual dalam bentuk segar dengan harga yang murah dan buah yang ukuran kecil tidak ada harganya dibiarkan begitu saja dipertanaman sebagai kompos alami.Berdasarkan alasan ter sebut kami tim Program Kemitraan Masya rakat (PKM) Universitas Muhammadiyah Sumatera Utara berinisiatif untuk memberdayakan masya rakat khususnya ibu-ibu petani yang tergabung dalam kelompok sahabat tani dengan cara memberikan penyuluhan tentang diversifikasi pangan, pelatihan pembuatan fruitgurt dan tehnik pemasaran. Adapun tujuan pengabdian masyrakat ini adalah ibu-ibu petani mendapatkan ilmu pengetahuan tentang diversifikasi pangan, mampu membuat fruitgurt semangka dan dapat memasarkan produk tersebut sehingga dapat meningkatkan pendapatan.
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.