Potensi Bahan Pangan Tepung Biji Durian Setelah Melalui Masa Penyimpanan

Sigiro, Oktavia Nurmawaty; Sukmayani, Sukmayani; Habibah, Nur; Kristiandi, Kiki

doi:10.37637/ab.v3i2.623

Cited by 3 publications

(3 citation statements)

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“…Kandungan gizi yang ada pada biji durian yang cukup banyak dapat dimanfaatkan menjadi olahan pangan yang dapat dikonsumsi oleh masyarakat. Kandungan daging bauh durian yaitu protein, karbohidrat, vitamin B dan vitamin C. Tepung biji durian mempunyai kadar serat yang lebih tinggi daripada kadar serat yang dimiliki oleh tepung gandum (Sigiro et al, 2020). Pada proses pengolahan tepung biji durian Kandungan lemak terbesar diperoleh sebesar 3,91% pada perlakuan perebusan 10 menit perendaman garam 20% pengeringan 50°C.…”

Section: Pendahuluanunclassified

Pengaruh Penambahan Tepung Mokag Tehadap Tingkat Kesukaan Konsumen Pada Kerupuk Biji Durian

Cahyani¹

2023

mul. AGRI-TEK. mul. ind. ilmu. ilmu. ind

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Crackers are a type of snack that is favored by consumers of all ages. Crackers can be consumed directly as a snack or as a side dish. One of the factors that determine the quality of crackers is the crispness. Durian is one of the many local fruits produced in Banjarnegara Regency. Durian consists of skin, flesh and seeds. When the durian season arrives, the seeds and skin of the durian become waste that is not utilized. The nutritional content of durian seeds which is quite a lot can be used as processed food that can be consumed by the community. Mocaf flour (Modified cassava flour) is a flour product derived from cassava which is processed using the principle of modifying cassava cells by fermentation. Based on the background of previous research results, it can be formulated the problem that underlies this research, namely how the right composition of durian seeds and mokaf flour and the length of time for boiling durian seeds to produce durian seed crackers are favored by consumers. This study aims to determine the level of consumer preference from the taste, color, texture and aroma of the durian seed crackers produced. This study used fresh durian seeds collected at durian sellers in the Sigaluh area, Banjarnegara Regency. The research was carried out at the Agricultural Product Processing Laboratory and Production Unit of the Banjarnegara Polytechnic Agroindustry Study Program. This study applies experimental research methods. The experimental design used was a completely randomized design with 3 replications. The hedonic test used 25 semi-trained panelists and the test results were analyzed using Anova. Furthermore, a follow-up test was used to determine whether there was a significant difference between the various treatments using the DMRT (Duncan Multiple Range Test) test. The results showed that the panelists preferred mokaf durian seed crackers which were processed with 100% durian seeds boiled by boiling for 30 minutes without the addition of mokaf flour. The panelists' preference for the color of the durian seed crackers was significantly different when the durian seeds were boiled for 30 minutes. While the aroma of the durian seed crackers produced is significantly different from the crackers by boiling for 30 minutes

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Section: Pendahuluanunclassified

Pengaruh Penambahan Tepung Mokag Tehadap Tingkat Kesukaan Konsumen Pada Kerupuk Biji Durian

Cahyani¹

2023

mul. AGRI-TEK. mul. ind. ilmu. ilmu. ind

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“…Pada umumnya, pemanfaatan tersebut masih terfokus pada daging buah saja sehingga kulit pisang yang tidak terpakai akan menjadi masalah terhadap lingkungan. Sementara limbah buah masih dapat dimanfaatkan karena masih memiliki banyak kandungan yang bermanfaat (Sigiro et al, 2020). Pisang kepok memiliki sekitar 40% kulit buah dari total buah pisang dengan kandungan gizi berupa karbohidrat, vitamin, dan mineral (Okorie et al, 2015).…”

Section: Pendahuluanunclassified

Edible Coating from Banana Peel Waste to Extend Tomato Shelf Life

2022

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Kepok banana has been widely used as processed food by the community. The utilization of climacteric fruit is still limited to the use of fruit flesh. The banana peel, which still contains beneficial components like pectin, will therefore be wasted. In this study, pectin from banana peels is processed into an edible coating which will be used as a coating that will be applied to tomatoes. This objective of the study was to determine the best pectin extraction temperature which ranged from 70°, 80°, to 90℃ and the effect of edible coating of pectin extracted from kepok banana peel on the shelf life of tomatoes. Observation of the shelf life of tomatoes was carried out by observing weight loss and vitamin C content in tomatoes. The pectin extraction process and physiological characteristics of tomatoes were studied quantitatively for this study, and the physical characteristics of tomatoes were studied qualitatively throughout the course of 21 days. Based on the results of research on pectin extraction, a temperature of 90°C was discovered to be the best temperature for pectin extraction compared to temperatures of 70° and 80°. At 90℃, the amount of pectin produced was about 2.98%. Based on observations of fruit weight loss and vitamin C content in tomatoes, research on the shelf life of tomatoes revealed that edible coatings had no significant effect on fruit weight loss or vitamin C content. The results of observations of tomatoes at a temperature of 27℃ showed that vitamin C content of tomatoes coated with edible coating decreased by 6.1%, while at a temperature of 10℃, vitamin C content of tomatoes with edible coatings increased by 1.8%.

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“…Namun, keseluruhan konsumsi tersebut hanya memanfaatkan bagian daging buahnya saja, sedangkan bagian kulitnya dibuang sebagai limbah. Padahal kulit durian memenuhi presentase 50−60% dari keseluruhan bagian durian (Sigiro, 2020). Hal ini menyebabkan kulit durian sebagai salah satu penyumbang sampah organik yang ikut berkontribusi dalam pencemaran.…”

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Inovasi Jenang Berbahan Limbah Kulit Durian Dengan Fortifikasi Tulang Lele

Fuadah

Asyari

Febriyana

et al. 2022

Jurnal Tadris IPA Indonesia

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Pandemi Covid-19 memunculkan kebijakan baru yang berdampak pada kehidupan masyarakat. Ngebel merupakan daerah wisata yang terkenal sebagai penghasil durian yang menjadi komoditas unggulan Kabupaten Ponorogo. Namun, kebijakan PSBB dan adanya pembatasan operasional distribusi pangan berimplikasi pada pemenuhan kebutuhan pangan yang dapat menyebabkan ketidakstabilan ketersediaan pangan dan ekonomi. Oleh karena itu, diperlukan inovasi untuk mengolah bahan-bahan yang tersedia agar dapat mengurangi kesenjangan bahan pangan di daerah tersebut. Penelitian ini bertujuan untuk membuat Jenang Kulit Durian (JULID) fortifikasi tulang lele sebagai alternatif jajanan khas yang bergizi bagi masyarakat dalam rangka mengurangi volume limbah kulit durian dan tulang ikan lele. Penelitian ini menggunakan metode deskriptif kualitatif. Data didapatkan dari hasil uji dan berbagai referensi yaitu jurnal penelitian, buku, serta artikel ilmiah berkaitan dengan permasalahan yang dibahas. Hasil penelitian menunjukkan bahwa fortifikasi tulang lele pada jenang kulit durian mampu meningkatkan kandungan kalsium menjadi sebesar 1.91%. Jenang kulit durian fortifikasi tulang lele diketahui mengandung proksimat (air, protein, lemak, abu, dan karbohidrat), sukrosa, dan serat pangan dengan lama simpan 10 hari. Hasil uji ALT jenang kulit durian fortifikasi tulang lele menunjukkan angka 9,1x102 cfu/g yang artinya aman untuk dikonsumsi. Sedangkan hasil organoleptik membuktikan bahwa jenang kulit durian fortifikasi tulang lele dapat diterima dengan baik oleh masyarakat.

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Potensi Bahan Pangan Tepung Biji Durian Setelah Melalui Masa Penyimpanan

Cited by 3 publications

References 0 publications

Pengaruh Penambahan Tepung Mokag Tehadap Tingkat Kesukaan Konsumen Pada Kerupuk Biji Durian

Pengaruh Penambahan Tepung Mokag Tehadap Tingkat Kesukaan Konsumen Pada Kerupuk Biji Durian

Edible Coating from Banana Peel Waste to Extend Tomato Shelf Life

Inovasi Jenang Berbahan Limbah Kulit Durian Dengan Fortifikasi Tulang Lele

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