ANALISIS KUALITAS KLUWEK (Pangium edule Reinw) HASIL FERMENTASI MENGGUNAKAN MEDIA TANAH DAN ABU SEKAM

Samudry, Elite Gizwati; Sukainah, Andi; Mustarin, Amirah

doi:10.26858/jptp.v3i1.5191

Cited by 4 publications

(3 citation statements)

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“…Kadar abu merupakan suatu bahan campuran yang terdiri dari komponen anorganik atau mineral yang terkandung pada suatu bahan makanan. Bahan makanan sebagian besar mengandung 96% senyawa organik dan air kemudian sisanya terdiri dari unsur-unsur mineral (Samudry et al, 2017). Kadar Lemak Berdasarkan analisis ragam menunjukan bahwa tidak terdapat interaksi antara faktor suhu dan waktu cooling terhadap kadar lemak roti manis.…”

Section: Hasil Dan Pembahasan Kadar Airunclassified

Studi Suhu dan Waktu Cooling Pembuatan Roti Manis Pada Karateristik Kimia dan Organoleptik

Paramita

Damat

Wahyudi

2023

Food Tech. Halal Sci.

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Industri roti pada bidang pangan untuk menjaga kualitas produk akhir perlu memperhatikan tahapan cooling yang berpengaruh pada mutu roti. Penelitian sebelumnya menunjukan pada proses cooling dengan suhu berbeda, berpengaruh terhadap suhu pengemasan roti yang mempengaruhi kualitas mutu. Parameter yang berpengaruhi adalah karakteristik kimia dan organoleptik, Tujuan dari penelitian ini dilakukan adalah untuk mengetahui interaksi antara perlakuan suhu dan waktu cooling terhadap karakteristik kimia dan organoleptik roti manis. Metode penelitian meliputi Rangcangan acak kelompok (RAK) Faktorial yang terdiri dari 2 faktor. Faktor 1 (T) pemberian suhu cooling, faktor 2 (R) pemberian lama waktu cooling dengan memiliki 6 level: T1RI (16oC:1 jam), T2R1 (30oC:1 jam), T1R2 (16oC:2 jam), T2R2 (30oC:2 jam), T1R3 (16oC:3 jam), dan T2R3 (30oC:3 jam). Parameter meliputi karakteristik organoleptik (tekstur, aroma, warna dan rasa), kadar air, kadar abu, kadar lemak, kadar protein dan total kapang. Sampel yang digunakan adalah roti manis. Hasil penelitian menunjukan berpengaruh nyata terhadap kadar abu roti manis. Tidak berpengaruh nyata terhadap kadar air, kadar lemak, kadar protein, total kapang dan organoleptik roti manis meliputi warna aroma, rasa, dan tekstur.

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Section: Hasil Dan Pembahasan Kadar Airunclassified

Studi Suhu dan Waktu Cooling Pembuatan Roti Manis Pada Karateristik Kimia dan Organoleptik

Paramita

Damat

Wahyudi

2023

Food Tech. Halal Sci.

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“…Penambahan pereaksi uji sianida terhadap ekstrak biji pangi tidak mengalami perubahan warna dan tidak terdapat endapan. Hal ini menunujukkan bahwa sampel ekstrak biji pangi sudah tidak ada kandungan sianida sehingga ekstrak biji pangi selanjutnya bisa digunakan sebagai pengawet [11]. Pada penelitian uji sianida pada ekstrak pohon untuk mengetahui kadar sianida dalam sampel alami dilakukan dengan cara membandingan warna larutan dengan larutan kontrol jika terjadi perubahan warna dan tidak ada endapan hal itu menunjukkan adanya kandungan sianida dan sebaliknya jika sampel berubah warna dan terdapat endapan maka sampel itu menunjukkan adanya kandungan sianida [12].…”

Section: Identifikasi Sianidaunclassified

Potensi Ekstrak Biji Pangi (Pangium edule Reinw) sebagai Pengawet Alami Pada Ikan Mujair (Oreochromis mossambicus)

Simanjuntak¹,

Repi²,

Moko

et al. 2020

fuller. j. of chem.

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Mujair fish (Oreochromis mossambicus) is a freshwater fish that is commonly consumed. This is due that they are easily found and obtrained and with a price in fresh markets that are relatively cheap. Unfortunately, this fish happens to be a very perishable commodity, due to it’s sensitiveness to spoilage because of its high protein content and moisture content. Pangi seeds (Pangium edule) is known to contain tanines, natural polyphenols that inhibits microorganisms through their cell wall permeability. The purpose of this research was to test the potential of pangi seeds crude extract as natural pangi seed toxiti preservatives on mujair fish, shelf life potential on mujair fish. This was achieved by marinating the fish in crude pangi seed extracts at concentrations of 0% (control), 5% and 10% and then store for 4 days at room temperature. Parameters tested on this research includes cyanide identification BSLT toxicity testing and fish spoilage (degradation) through protein changes and pH. Results of this research indicated that pangi seeds crude extract does not contain any cyanide of whatsoever, pangi seed crude extract toxicity testing indicated thatit was not toxic to a concentration of 128233mg/L, meanwhile protein analysis indicated that the optimum concentration of pangi seed crude extract to inhibit fish spoilage is 10% while in terms of pH degradation, the optimum concentration was 5%.

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“…The fresh, old, and fermented seeds are widely used in different culinary recipes. The fermentation process of P. edule seed usually done by buried the boiled P. edule seeds in the ground for 40 days covered with husk ashes [ 1 ]. After fermentation, the seeds turn to a dark-brown product with slightly mushy texture.…”

Section: Introductionmentioning

confidence: 99%

Antifungal Activity and Major Bioactive Compounds of Water Extract of Pangium edule Seed against Aspergillus flavus

Listyorini

Kusumaningrum

Lioe

2021

International Journal of Food Science

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Pangium edule seeds are widely used as spices in Southeast Asia in a fresh and fermented form and are reported to have active compounds for food preservation. However, scientific data on the active compounds of P. edule seed that can prevent the growth of toxigenic Aspergillus flavus have not been widely reported. This research subjected to determine the antifungal activity and identify the active compounds of water extract of old and fermented seed of P. edule against A. flavus. The water extract was compared to the extracts obtained by multilevel maceration using 50% ethanol, ethyl acetate, and n-hexane as solvents. Alkaloid, saponin, phenolic compound, flavonoid, triterpenoid, and glycoside were detected qualitatively in the crude extracts. The water extract showed the best activity to suppress the growth of A. flavus, determined by the agar dilution method, with the minimum inhibitory concentration (MIC) of 12.5 and 25 mg/mL for old and fermented seed, respectively. The water extracts showed a moderate toxicity with LC50 of 100-500 μg/mL, determined by the brine-shrimp toxicity test. After fractionation using 3 kDa molecular-weight (MW) cut-off ultrafiltration membrane, two fractions, i.e., fraction with MW < 3 kDa and >3 kDa, were obtained. The fraction with MW < 3 kDa showed the best antifungal activity with the MIC of 6.25 and 12.5 mg/mL for old and fermented seed, respectively. LC-MS/MS profile showed that different compounds belong to fatty acid, amino acid, glycoside, and peptide were found as major active compounds in the fractionated water extract. The principal compounds and partial least-square analysis, however, suggested that fatty acid and glycoside are responsible for the antifungal activity. Hence, this study concluded that the water extract of P. edule seed had promising antifungal activity against A. flavus which was due to presence of particular compounds belong to fatty acid and glycoside.

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ANALISIS KUALITAS KLUWEK (Pangium edule Reinw) HASIL FERMENTASI MENGGUNAKAN MEDIA TANAH DAN ABU SEKAM

Cited by 4 publications

References 0 publications

Studi Suhu dan Waktu Cooling Pembuatan Roti Manis Pada Karateristik Kimia dan Organoleptik

Studi Suhu dan Waktu Cooling Pembuatan Roti Manis Pada Karateristik Kimia dan Organoleptik

Potensi Ekstrak Biji Pangi (Pangium edule Reinw) sebagai Pengawet Alami Pada Ikan Mujair (Oreochromis mossambicus)

Antifungal Activity and Major Bioactive Compounds of Water Extract of Pangium edule Seed against Aspergillus flavus

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