ABSTRAKPenelitian dilakukan untuk mengetahui penerimaan panelis terhadap 3 formula minuman kahwa daun mix. Formula minuman kahwa daun mix terdiri dari bubuk kahwa daun, susu skim, krimer, dan gula pasir. Formula dibuat dengan memvariasikan berat bubuk kahwa dan susu skim sedangkan berat gula dan krimer dibuat tetap dengan berat total setiap formula 28 gram. Terhadap 3 formula (kode 135, 234, 345) dilakukan uji hedonik meliputi warna, rasa, dan aroma oleh 25 orang panelis agak terlatih dengan 6 skala hedonik. Minuman kahwa daun mix dengan skor rata-rata penilaian tertinggi dari segi warna, rasa, dan aroma adalah formula 345. Hasil analisis dengan One Way ANOVA menunjukkan terdapat perbedaan yang nyata antar formula minuman dari segi warna (nilai sig (P)<0.05) tetapi tidak terdapat perbedaan signifikan dari segi rasa dan aroma (nilai sig (P)>0.05).Kata kunci-formula, hedonik, organoleptik PENDAHULUANKahwa daun adalah produk teh (teh herbal) yang dibuat dari daun kopi yang dikeringkan dengan cara didiang. Kahwa daun merupakan produk pangan kearian lokal dari Sumatera Barat. Kata kahwa sendiri berasal dari bahasa Arab yang artinya "kopi" Kahwa daun yang diseduh dengan air panas menghasilkan minuman yang disebut minuman kahwa daun atau masyarakat Sumatera Barat menyebut dengan nama "aia kawa" (Novita et al. 2015). Minuman kahwa daun disajikan dengan cangkir dari batok kelapa (tempurung) dan dituangkan dari tempat penyimpannya berupa "perian bambu" dengan tutupnya dari bahan "ijuk" (Zed, 2011).Minuman kahwa daun mulai kembali dikembangkan pada tahun 2001 dan saat ini telah disajikan dalam beberapa varian diantaranya kahwa daun original, kahwa daun susu, kahwa daun susu telur, kahwa daun jahe dan kahwa daun kayu manis. Kahwa daun dengan varian rasa ini dapat dinikmati langsung di warung penjualan kahwa daun. Namun, waktu dan jarak menjadi sesuatu permasalahan yang harus diatasi bagi mereka yang tidak bisa datang langsung mencoba dan menikmati minuman kahwa daun. Olehsebab itu, produk pangan instan atau mix dapat menjadi salah satu solusi untuk menjawab permasalahan tersebut. Produk pangan instan didefinisikan sebagai produk dalam bentuk konsentrat atau terpekatkan dengan penghilangan air sehingga mudah ditambah air (dingin/panas), mudah larut dan siap disantap. Proses instan berjalan ideal apabila bubuk yang terkena media air menjadi basah dalam beberapa saat lalu tenggelam dan segera larut atau terdispersi secara merata dalam mediumnya (Hartomo dan Widiatmoko, 1992). Produk minuman instan yang populer diantaranya berbahan dasar kopi. Produk minuman instan merupakan produk yang berbentuk granular atau serbuk yang jika diseduh menghasilkan minuman tanpa ampas, sedangkan produk minuman mix adalah produk yang berbentuk serbuk dengan campuran bahan lain seperti krim, susu dan gula (Panggabean, 2011).Teknologi pangan dapat mengeliminir halangan waktu dan jarak sehingga konsumen dapat menikmati citarasa makanan dan minuman tradisional menyerupai aroma dan citarasa aslinya. Berdasarkan latar belakang di atas maka dilakukan pe...
Penelitian ini didasarkan pada: ketergantungan petani yang menggunakan pupuk anorganik dan meningkatkan harga pupuk anorganik yang berakibat pada peningkatan biaya produksi dan berkurangnya keuntungan usahatani padi, sehingga mempengaruhi kesejahteraan petani keluarga. Tujuan penelitian ini adalah: 1) Untuk mengetahui pendapatan petani padi, 2) Untuk mengetahui perbedaan pendapatan antara petani pupuk organik padi dan pupuk petani padi anorganik. Metode pencapaian tujuan dilakukan dengan: analisis usahatani menggunakan rumus pendapatan usahatani. Hasil penelitian menunjukkan bahwa: 1) Pendapatan petani padi pupuk organik adalah Rp.657.838 menjadi 14.633.798; pendapatan rata-rata sebesar Rp. 5.464.104,03. Sedangkan pendapatan petani padi pupuk anorganik adalah Rp. 500.983 hingga Rp 14.189.743; pendapatan rata-rata sebesar Rp 5.901.806,24; 2) Pendapatan petani padi pupuk organik tidak berbeda nyata dengan pendapatan petani padi anorganik.
Glucose syrup is a type of sugar that is widely used in the processed food industry, such as the confectionery industry, beverages, and in addition can also be used as raw materials of the pharmaceutical industry and chemical industry. The large use of glucose syrup in the industry demands to review glucose syrup from other sources of starch because each region has different agricultural potential. This research was conducted to see how the properties of other starch sources are then compared to the standard that is from cassava starch so that it can be suggested for the use of other sources of starch. The program in this study was RAL 5 treatment 3 replays with one treatment as a control. Observation of glucose syrup in accordance with the standard glucose syrup namely SNI (Indonesia’s National Standards) No.01-2978-1992 covers raw material starch content, water content, ash content, and reducing sugar content. Further tests are conducted by way of Duncan’s New Multiple Range Test (DNMRT) at a real rate of 5%. Based on the results of research that has been done sago starch is the best treatment with the following chemical characteristics: 82, 35% raw material starch level, water content 13, 20%, ash content 0, 3% and glucose syrup content 50, 51%.
Virgin Coconut Oil (VCO) is extracted from coconut milk cream by breaking up the coconut milk emulsion in some ways like heat using, centrifugation, fermentation, inducement and acid using. The difference of oil extraction ways will influence produced oil quality and oil storage capacity then. Low quality oil will be boosting earlier damage process while storage time. Therefore, it had been done a research in Chemical Laboratory of Agricultural Polytechnic state of Payakumbuh. The design used in this research was Complete Random Design (CRD) by 5 (five) actions and 3 (Three) repetitions. For the advance test would be done by Duncan's New Multiple Rang Test (DNMRT) at about 5 % real level. The Observations that had been done in this research were free fat acid, peroxide number and saponification number in storaged dark glass bottle VCO. The result of research showed the VCO oil that had the best quality after storaging was the oil made by centrifugation process with 0,68% free fat acid value, 5,49 % meq/Kg oil peroxide number and 205,05 mg KOH/g oil saponification number.
This research is based on the application of innovation, creativity, and differentiation of kue talam by utilising the ample availability of sweet corn by the wants and needs of consumers and producers. This study is based on the application of innovation, creativity, and differentiation of sweet corn talam cakes by utilising the ample availability of sweet corn by the wants and needs of consumers and producers, so that the cakes are attractive and tasty to increase the income of entrepreneurs and corn farmers. This study aims to analyse the business income of sweet corn talam cake agro-industry. To analyse the income of the sweet corn talam cake agro-industry business, it was carried out using quantitative descriptive methods using the income formula. The results showed that: The total cost required in the agro-industrial business of sweet corn talam cake is Rp 1,995,168; The total revenue obtained from the agro-industrial business of sweet corn talam cake is Rp 2,880,000, the amount of income earned is Rp 884,832.
Kwetiau is a type noodles originating from the Chinese region with raw materials of rice flour. The use of rice flour as food is high enough plus rice is the main commodity for staple food. Therefore, the research aims to see the extent which cassava can replace rice flour but has no effect on the sensory characteristics. The added cassava formulation ranges from 0-40% of the total raw materials used. Increasing amount of cassava will decrease the amount of rice flour used. This study used the design of RAL 5 treatments, 3 repeats with one treatment as control. Organoletic observations include color, texture, taste and, flavor. The advanced test is done by the way of Duncan's New Multiple Range Test (DNMRT) on a 5% real level. Based on the results of organoletic analysis of the chosen treatment is the use of cassava 30% (treatment D) with the value of proximate: water content of 57,89%, ash content 0,94%, protein content 2,13%, fat content 2,46% and carbohydrate content of 36,42%.
The research of analog rice cassava has been conducted in the Laboratory of Food Processing Agricultural Polytechnic State of Payakumbuh, and the Laboratory of Agricultural Technology Andalas University, Padang. Research conducted with the aim to search for materials that can shorten the fermentation time of cassava which is usually by natural fermentation, so as to produce analog rice with the best quality. The design used in this research is Complete Random Design (CRD) with 5 treatments and 3 replications. One treatment as a control is cassava that is soaked naturally and 4 treatments with the addition of material in the form of curd, yeast of bread, yeast of tempe and yeast of tape. Advanced test carried out by means Duncan’s New Multiple Range Test (DNMRT) on the real level of 5%. Based on the research that has been done the treatment chosen is the treatment with the addition of bread yeast in fermentation (C). The results of the chemical test of analog rice with the treatment of the addition of bread yeast (C) are: water content 13,42%, ash content of 0,75%, a protein content of 1,30%, a fat content of 4,53% and starch content 70,25%.
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