Karakteristik Marshmallow Dari Kulit Pisang Raja (Musa Textilia) : Kajian Konsentrasi Gelatin Dan Putih Telur

Sarofa, Ulya; Rosida,; Wulandari, Lina Putri Dewi

doi:10.33005/jtp.v13i1.1505

Cited by 3 publications

(4 citation statements)

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“…This result was in line with the total phenol in the amount of 68.04 mg GAE/g reported by other researcher [15]. The total phenol of Moringa leaf flours produced by the cabinet drying dryer at a temperature of 50°C and 60°C were 5.15 GAE/g and 6.94 GAE/g [6]. The results of the ANOVA test showed that the drying affected the carotenoid content with a significant level of 0.005 (<0.05) whereas the bed thickness had no significant effect on the carotenoid content with a significant level of 0.057 (<0.05).…”

Section: Phenolics Contentsupporting

confidence: 91%

“…The drying process, drying time, and temperature are thought to affect the quality of the herbal tea produced. In general, the temperatures for drying materials are in the range of 30°-90°C, but the best temperature is not more than 60°C [6]. Drying Moringa leaves using cabinet drying at a temperature of 50°C produced a dry product of 15.43% moisture content [6].…”

Section: Introductionmentioning

confidence: 99%

“…In general, the temperatures for drying materials are in the range of 30°-90°C, but the best temperature is not more than 60°C [6]. Drying Moringa leaves using cabinet drying at a temperature of 50°C produced a dry product of 15.43% moisture content [6]. Drying Moringa leaf flour using room temperature and an oven of 60°C temperature produced dry materials with a moisture content of 13.21% and 13.02% respectively and the improved oven method resulted in dry material with a moisture content of 11.79% and ash content of 8.53% characterized by blackish green color [7].…”

Section: Introductionmentioning

confidence: 99%

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Effect of drying method and bad thickness on physical, chemical, and organoleptic quality of dry herbal Moringa (Moringa oleifera) leaves

2023

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The purpose of this study was to determine the effect of the drying method and bed thickness on the physical quality test (moisture content, color), chemical (ash content, flavonoids, total phenol, carotenoids, ascorbic acid, or vitamin C and antioxidant activity) and organoleptic test of Moringa leaf tea. The experimental research was a Split Plot Design with dryers as the main plot and bed thickness as a subplot. Analysis of variance (ANOVA) and Duncan's Multiple Range Test (DMRT) at a significant level of 5% was used to analyze the experimental data. The organoleptic scores were analyzed using the Friedman test. The ANOVA results indicated that the drying method significantly affected whereas the bed thickness did not influence the experimental parameters. The best result in terms of herbal moisture content (5.94%) and color was obtained by YSD UNIB 2022 assisted with a fan. The highest ash content was in the range of 7.78 % -7%, total phenol was 50.78 GAE/g, carotenoids content was 17, 57 mg/g, ascorbic acid (vitamin C) was 117, 33%, and the strongest (antioxidant activity) was at an IC50 value of 37.85 ppm. The best (flavonoids) showed a red color on drying YSD UNIB12.

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Section: Phenolics Contentsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of drying method and bad thickness on physical, chemical, and organoleptic quality of dry herbal Moringa (Moringa oleifera) leaves

2023

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“…According to [24], emulsion stability is the ability of the emulsion to remain stable and unchanged against coalescence and flocculation and to form cream quickly. Factors that influence emulsion stability are temperature during the emulsification process, pH, emulsification viscosity, and the amount and type of soluble protein [25].…”

Section: Effect Of Using Encapsulated Lactococcus Lactis Cultures In ...mentioning

confidence: 99%

The physical quality of cream cheese influenced by the addition of encapsulated Lactococcus lactis

Mei Figaliah,

Manab,

Eirry Sawitri

et al. 2023

BIO Web of Conferences

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This study aimed to determine the best treatment of Lactococcus lactis encapsulated with gelatin and Na-Alginat at different concentrations of : T_0 0% had (w/v); T_1 1% had (w/v); T_2 2% had (w/v), and T_3 3% had (w/v). The research was conducted in Animal Product Technology Laboratory. The material used was cream cheese made from pasteurized milk and added Lactococcus lactis starter culture encapsulated. Lactococcus lactis starter was obtained from the Center for Food and Nutrition Studies, Gadjah Mada University, encapsulated with Haqiqi brand beef gelatin and Food Grade brand Na-alginate. The method of this research was an experimentally designed completely randomized design (CRD) with four treatments and three replications. The parameter observed in this research were water content, water binding power, syneresis, free oil, emulsion stability, emulsion activity, emulsion index, and turbidity of cream cheese. The result showed that the addition of Lactococcus lactis encapsulated did not have a significant effect on water content, water binding power, syneresis, free oil, emulsion stability, emulsion activity, emulsion index, and turbidity of cream cheese (P>0.05). It can be concluded that the best cream cheese was achieved with the addition of 3% Lactococcus lactis encapsulated with the 55.11% water content, 76.80% water holding capacity, 19.03% syneresis, 45.28% free oil respectively, 64.88% emulsion stability, 1.54 m^2/g emulsion activity, 3,68% emulsion index, and 2.19% turbidity.

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Potensi Gelatin Dari Berbagai Sumber Dalam Memperbaiki Karakteristik Marshmallow: Review

Cahyaningrum

Safira

Lutfiyah

et al. 2021

PFTJ

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Marshmallow merupakan jenis makanan ringan yaitu sejenis permen lunak (soft candy) dengan salah satu bahan utama pembuatannya adalah gelatin. Gelatin merupakan hidrokoloid yang memiliki sifat dapat melakukan perubahan secara reversible atau dapat kembali ke keadaan semula dari bentuk sol menjadi gel atau gel menjadi sol, yang pada pembuatan marshmallow berperan penting sebagai gelling agent. Tujuan dari penelitian ini untuk mengetahui potensi penggunaan gelatin dalam memperbaiki karakteristik marshmallow. Dari hasil, didapatkan bahwa gelatin dapat mempengaruhi karakteristik dari marshmallow, yaitu kadar air, kadar abu, kadar vitamin C, tekstur dan elastisitas, tetapi tidak dengan kadar gula reduksi nya. Karakteristik marshmallow yang dihasilkan juga bergantung pada banyaknya atau proporsi gelatin yang ditambahkan.

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Karakteristik Marshmallow Dari Kulit Pisang Raja (Musa Textilia) : Kajian Konsentrasi Gelatin Dan Putih Telur

Cited by 3 publications

References 0 publications

Effect of drying method and bad thickness on physical, chemical, and organoleptic quality of dry herbal Moringa (Moringa oleifera) leaves

Effect of drying method and bad thickness on physical, chemical, and organoleptic quality of dry herbal Moringa (Moringa oleifera) leaves

The physical quality of cream cheese influenced by the addition of encapsulated Lactococcus lactis

Potensi Gelatin Dari Berbagai Sumber Dalam Memperbaiki Karakteristik Marshmallow: Review

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