ABSTRAKLuasnya penggunaan selai pada produk makanan, menyebabkan permintaan produk selai terus meningkat. Eksplorasi bahan baku selai harus dilakukan untuk memenuhi permintaan konsumen. Penggunaan bunga mawar sebagai bahan baku selai dirasa tepat karena kandungan bunga mawar yang bermanfaat serta warna bunga mawar yang menarik. Masalah pada selai dengan bahan baku bunga mawar, yaitu selai tidak bisa mengental sehingga perlu penambahan tepung maizena sebagai agen pengental. Masalah lainnya, warna merah pada bunga mawar hilang seiring dengan proses pengolahan sehingga perlu penambahan asam sitrat agar pigmen antosianin pada mawar dapat stabil. Penelitian ini bertujuan untuk mengetahui penambahan konsentrasi asam sitrat dan tepung maizena yang optimal agar menghasilkan selai mawar yang berkualitas baik. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan 2 faktor. Faktor I yaitu penambahan maizena (5%, 6%, 7%). Faktor II yaitu penambahan asam sitrat (0.30%; 0.50%; 0.70%). Kombinasi yang diperoleh sebanyak 9 dengan 3 kali ulangan sehingga diperoleh 27 satuan percobaan. Hasil penelitian dianalisis dengan Analysis of Variance (ANOVA) dan dilakukan uji lanjut dengan uji BNT atau uji DMRT dengan selang kepercayaan 95% dan uji non parametrik kruskal-wallis. Hasil perlakuan terbaik selai mawar diperoleh berdasarkan metode metode Zeleny. Perlakuan terbaik selai mawar dengan penambahan asam sitrat sebanyak 0.70% dan tepung maizena sebesar 5%. ABSTRACTThe widespread use of jam products, causing the demand for jam continuous to increase. Exploration of raw materials of jam should be done to meet consumer demand. The use of roses as a raw material considered appropriate because of useful content of roses and the attractive color. One of the problems in the roses as the raw material is rose jam can not be thickened thus it needs addition of corn starch as thickening agent. Another problem is losing red color of roses during the process thus it needs addition of citric acid to stabilize the anthocyanin pigment. This research aims to determine the addition of corn starch and citric acid concentration to produce good quality of rose jam. The method that being used was Randomized Block Design with 2 factors. Factor I is the addition of corn starch (5%, 6%, 7%). Factor II is the addition of citric acid (0.30%; 0.50%; 0.70%). The combination obtained by 9 and with 3 replication, so the total of combination is 27 of units of experiements. The result were analyzed by Analysis of Variance (ANOVA) and tested with BNT test or DMRT test with 95% interval confidence and Kruskall-wallis as non parametric test. The best treatment of rose jam was obtained based on Zeleny method.

Abstract. Demand on high quality coffee for consumption is continually increasing not only in the consuming countries (importers) but also in the producing countries (exporters). Coffee quality could be affected by several factors from farm to cup including the post-harvest processing methods. This research aimed to investigate the influence of different post-harvest processing methods on physical and sensory quality of Java Arabica green coffee beans. The two factors being evaluated were three different post-harvest processing methods to produce green coffee beans (natural/dry, semi-washed and fully-washed processing) under sun drying. Physical quality evaluation was based on The Indonesian National Standard (SNI 01-2907-2008) while sensory quality was evaluated by five expert judges. The result shows that less defects observed in wet processed coffee as compared to the dry processing. The mechanical drying was also proven to yield a higher quality green coffee beans and minimise losses.

Belimbing manis (Averrhoa carambola L.) memiliki kandungan pektin yang berkurang sehingga untuk memperoleh tekstur selai yang baik maka dikombinasikan dengan buah yang memiliki pektin yang tinggi seperti buah apel (Malus sylvestris Mill). Tujuan dari penelitian ini untuk mengetahui pengaruh lama pemasakan dan penambahan karagenan serta interaksi keduanya terhadap karakteristik fisikokimia dan organoleptik selai lembaran.Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan 2 faktor. Faktor I yaitu penambahan karagenan (1; 1.50 dan 2%). Faktor II yaitu lama pemasakan (3, 4 and 5 menit). Hasil penelitian dianalisis dengan Analysis of Variance (ANOVA) dan dulakukan uji lanjut dengan uji BNT atau uji DMRT. Hasil perlakuan terbaik selai lembaran diperoleh berdasarkan metode metode de Garmo.Perlakuan terbaik selai lembaran terhadap parameter fisik dan kimia dengan penambahan karagenan sebanyak 2% dan lama pemasakan selama 3 menit.

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Bahan baku nori umunya rumput laut jenis Porphyra, yang sulit ditemukan dan dibudidayakan di Indonesia. Kelangkaan rumput laut jenis ini diakibatkan karena Indonesia mengimpor nori kepada negara lain, yang mencapai 2 Milyar per tahun. Rumput laut merah jenis Gracilaria gigas banyak ditemukan di Indonesia dengan penambahan daun kenikir dapat dijadikan alternatif sebagai bahan baku pembuatan nori. Penelitian ini bertujuan memanfaatkan rumput laut merah Gracilaria gigas dan daun kenikir sebagai bahan baku pembuatan nori sehingga mendapatkan karakteristik fisik, kimia dengan atribut sensori yang dapat diterima konsumen. Penelitian menggunakan rancangan percobaan Rancangan Acak Kelompok (RAK) dengan 2 faktor yaitu ukuran mesh penyaringan dan konsentrasi daun kenikir yang ditambahkan. Hasil penelitian menunjukkan bahwa perlakuan penyaringan ukuran 60 mesh dan konsentrasi daun kenikir 5% menghasilkan nori Gracilaria gigas terbaik. Pada hasil analisis karakteristik kimia diperoleh nilai kadar air 11,04%, kadar abu 6,77%, kadar protein 22,44%, kadar lemak 0,85%, karbohidrat 58,91%, serat kasar 9,41%, dan aktivitas antioksidan IC 50 38,796 mg AAE/g. Pada hasil analisis karakteristik fisik diperoleh ketebalan 0,11 mm, kuat tarik 11,23 N, elongasi 0,65 cm, warna L 42,0, warna a sebesar-0,20, serta warna b sebesar 4,3. Berdasarkan hasil analisis sensori menggunakan RATA (Rate All That Apply) dengan 100 panelis konsumen menunjukkan nori Gracilaria gigas tidak berbeda dengan nori komersil dan dapat diterima konsumen Kata kunci : Daun Kenikir; Gracilaria gigas; Nori

Coffee consumption in the world is continuously growing and demanding high quality. Coffee cup quality is a complex matters involving several factors that includes post-harvest processing factor. The objective of this research is to investigate the impact of different coffee post-harvest processing methods i.e. fermentation methods (natural/dry, semi-washed and fully-washed processing), and drying methods (mechanical and sun drying) on the sensory quality of Java Arabica medium-roasted coffee beans. The sensory quality was evaluated through cupping test employing five expert judges. The result revealed that different post-harvest processing factors has a significant influence on coffee sensory quality, particularly on four cupping attributes, namely fragrance/aroma, flavour, defects and final scores. Fermentation using more water and controlled mechanical drying were found to yield a better coffee sensory profile due to less identified defective characters in the cup. Nevertheless, different processing created specific coffee character that would have its own market provided the quality is properly controlled.

This research was aimed to study the effect of Lactobacillus plantarum and Leuconostoc mesenteroides starter cultures application in lower salt concentration fermentation on sauerkraut quality. Fresh cut cabbage was fermented with different starter cultures (L. plantarum, L. mesenteroides or the combination) at different lower salt concentration (0.5% or 1%) at 28oC for 5 days. The obtained sauerkrauts were subjected to evaluation of the quality i.e. total lactic acid bacteria, pH, total acidity, total phenolic content and DPPH scavenging activity analysis. The sulforaphane content analysis was performed by using LC-MS. The starter cultures increased total lactic acid bacteria, total acidity and decreased pH. L. mesenteroides resulted in the highest total phenolic content and the lowest IC50 value. Sauerkraut with the addition of L. mesenteroides contains sulforaphane higher 848.65 ng/g than that of control 776.47 ng/g. The results analysis of LC-MS also detected another compound, namely 2-phenethyl isothiocyanate, an antimicrobial compound. The sauerkraut is potential in functional food development with antiproliferative, antiinflammatory, antioxidant, and anti-cancer activities.

A novel method as proposed in the production of Calophyllum inophyllum biodiesel has been investigated experimentally. This study reports the results of biodiesel processing with electromagnetic induction technology. The applied method is aimed to compare the results of Calophyllum inophyllum biodiesel processing among conventional, microwave and electromagnetic induction. The degumming, transesterification, and esterification process of the 3 methods are measured by stopwatch to obtain time comparison data. Characteristics of viscosity, density, and fatty acid metil ester (FAME) are obtained from testing of a Gas Chromatography-mass Spectrometry (GCMS) at the Integrated Research and Testing Laboratory, Gadjah Mada University, Yogyakarta. The results present that the biodiesel produced by this method satisfies the biodiesel standards and their characteristics are better than the biodiesel produced by conventional and microwave methods. The electromagnetic induction method also offers a fast and easy route to produce biodiesel with the advantage of increasing the reaction rate and improving the separation process compared to other methods. This advanced technology has the potential to significantly increase biodiesel production with considerable potential to reduce production time and costs.