PENGARUH PEMBERIAN DOSIS RAGI TAPE (Kapang Amilolitik) TERHADAP PEMBUATAN TAPE PISANG KEPOK

Indonesia is known as an agrarian country with the majority of its population living as farmers. One of the results of abundant and diverse agriculture is fruits, including bananas. In this study, the banana used was Kepok banana with the aim of finding the best dose of yeast, using the organoleptic test and alcohol test. The method used in the form of a Completely Randomized Design with different yeast doses (0.5;1;1,5;2;2.5 grams) and carried out organoleptic test and alkohol test. The results showed that the tape with a dose of 2.5 grams of yeast had the highest alcohol content and the most favored organoleptic test respondents were treatment 4 with a dose of 2 grams of yeast. The conclusion from this study is that the more yeast doses given the faster the alcohol metabolism.

ANALISA KELAYAKAN USAHA DISTRIBUTOR BUAH KELAPA DI BANGETAYU WETAN GENUK SEMARANG

Potential coconut illustrated from of crop productivity in Central Java as the primary commodity reached 1.2864 million tons in 2015. Cashflow from research object coconut distributor reached Rp. 1.536.678.000/ years. The analyse of activity series composed by organisation structure, distribution plot, product handling. Product diversification, layout, and employe. Value of financial analyse carried out NPV (Net Present Value) 2.056.306.704, value of BC Ratio (Benefit Cost Ratio) 6,23, value of IRR (Internal Rate of Return) 40,16%. This research, if NPV have positif, so haved affect to positif BC Ratio and IRR haved greater value from interest rate so that Musriah coconut bussines keeping worth. Value of payback periode is 0,88, so to recoup only takes 10 month 21 days. Marketing mix contain of 4P with Product 3,69 and Price 3,87. Grade of product and price have a good criteria, cause consumer can fulfilled the expectation. Grade of place is 3,54 and grade of promotion is 3,15. Grade of place and promotion have a good criteria, but needed a repair to be better.

SIFAT FISIK, SIFAT ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN SUSU BUBUK KEDELAI HITAM BERDASARKAN KONSENTRASI TWEEN 80

Soy milk is one alternative to cow's milk for lactusa intolerance patients. The utilization of black soy less is attention and not as popular as yellow soybean because of the color that is less interesting. Another alternative in the processing of milk is the manufacture of milk powder. Processing of instant soy milk powder using foam-mat drying method required addition of filler material ie maltodextrin and Tween 80. With the addition of proper Tween 80 concentration expected to produce more stable milk powder. The general purpose of this research is to know the effect of Tween 80 concentration variation on physical properties, organoleptic properties and antioxidant activity of black soybean milk powder. Experimental method of experimental type using Completely Randomized Design (RAL) monofactor with Factor addition of Tween 80 concentration (0, 0,25, 0,5, 0,75 and 1 percent). The product analyzed physical properties (water absorption, moisture content, solubility and settling rate), organoleptic properties and antioxidant activity. The best result of antioxidant activity was 33,70% RSA at concentration 0,25%, water absorption 2,77 ml / g at concentration 0,25%, water content, 8,98% at concentration 0,25%, solubility 84,435% at a concentration of 0.75% and a precipitation rate of 10 s at a concentration of 0.25%. While the best organoleptic test is at concentration 0.25%. The conclusions of the research on black soybean milk powder with the addition of Tween 80 concentration showed a real difference for each test conducted where black soybean milk powder with the addition of Tween 80 0.25% concentration was the best treatment.

PENGARUH PENAMBAHAN TEPUNG PISANG KEPOK PUTIH TERHADAP SIFAT FISIK DAN SENSORI STIK

Stick is type of pastry with a frying treatment with oil, usually made from wheat flour and tapioca. Banana flour is one of the flour products that can be used making sticks because they are easily mixed into various preparations and enriched with nutrients. The general objective of this study was to determine the effect of adding white kepok banana flour to physical properties (hardness) and sensory sticks. The research method of banana sticks consisted of 4 treatments of adding white kepok banana flour which were 0, 10, 20 and 30 grams. Each treatment was repeated 6 times, resulting in 24 experimental units. The results showed that there was a significant effect of adding white kepok banana flour to physical characteristics (hardness) and sensory sticks. The best physical and sensory properties were found in the manufacture of sticks with the addition of 10 grams of white kepok banana flour with the results of proximate analysis of water content of 9.74%, ash content of 0.93%, fat content of 35.86%, protein 3.83% and carbohydrates 49 , 64%. The more white kepok banana flour is added, the resulting stick will be harder and produce a more brownish color, caramel aroma and a slightly sweet taste.

KARAKTERISTIK ORGANOLEPTIK SUP JAGUNG INSTAN YANG DIPERKAYA TEPUNG CANGKANG TELUR BEBEK

Duck eggshell flour which contains a source of calcium which is useful for increasing calcium in the body, eggshell flour as an addition to instant corn soup enriched with duck eggshell flour. This research method is an experimental method using a completely randomized design (CRD) method. Utilization of duck eggshells made in the form of flour as a mixture of food products including instant soup. Ingredients that can be used as instant soup are sweet corn. Instant corn soup has good nutrition and distinctive characteristics. So, instant corn soup can be enriched in its nutritional content (calcium) by adding calcium from duck eggshell flour. The purpose of this research is to find out the Organoleptic characteristics (color, flavour, texture and taste) instant corn soup enriched with duck eggshell flour. This research uses RAL method which consists of 5 treatments, namely the addition of 0%, 5%, 10%, 15% and 20% duck eggshell flour which is then analyzed. The results showed instant corn soup enriched with duck eggshell flour had a different effect on the addition of eggshell flour, the sensory properties of the most preferred taste was 5%.

KADAR AMILOSA, TINGKAT KEKERASAN, DAN SIFAT SENSORI STICK DENGAN SUBSTITUSI TEPUNG GADUNG (Dioscorea hispida Dennst)

Stick is one type of snack that is quite popular. The public's fondness for this stick makes it one of the most widely produced snack foods. The main raw material for stick making is wheat flour, where the import of wheat flour in Indonesia continues to increase. Therefore, the effort to reduce the need of wheat flour needs to be done, among others, by substituting wheat flour with local food products such as gadung flour from gadung tuber (Dioscorea hispida Dennst). Umbi gadung contains a high enough carbohydrate that is equal to 18%, for that gadung tuber potentially as a source of carbohydrates. However, on the other hand the gadung bulb contains HCN levels. To reduce the levels of HCN on the gadung tubers will be modified making of flour gadung using cabbage fermentation extract. The purpose of this research is to know the level of amylose, the hardness level and the sensori character and the best treatment stick with the substitution of gadung flour with variation of the addition of the flour of gadung as much as 0%, 10%, 20%, 30% and 40%. The result showed that there was no significant effect (p <0.05) on the amyloose substitution level and the stick hardness, while the sensory character showed no significant effect (p> 0,05) on the substitution stick of the gadung flour. The best result of this research is stick with substitution of flour of gadung with the formulation of 10% flour of gadung with result of amylose content 58,47%, hardness 0,61N, sensory 3,20 (like) and HCN level 37,45 ppm. Top 10% gadung stick criteria are yellow-brown, fragrant aroma, crispy texture and savory taste.

SIFAT KIMIA DAN SENSORI SERBUK BERAS HITAM DENGAN VARIASI METODE PEMASAKAN DAN PENAMBAHAN BUBUK KEDELAI

Black rice is one of the world's rice varieties, in addition to white rice, brown rice, and brown rice. The content of anthocyanin and its antioxidant activity is greater than other types of rice. Therefore, this research done as one effort to exploit black rice. The general purpose of this study was to determine the levels of anthocyanin, antioxidant activity, sensory properties and determine the best treatment. Cooking methods (roasting and oven) and the addition of soy powder (0, 10gr, 20gr, 30gr, 40gr). This study used a Factorial Completely Randomized Design with anthocyanin and DPPH antioxidant activity. The result of statistical test shows hat cooking method and addition of soybean powder have an effect on anthocyanin content, antioxidant activity and sensory properties. The best treatment was roasting and 10 gr from 10 gr weight of black rice with anthocyanin content 4,67 ppm, antioxidant activity 29,80%, sensory value 2,77 (close to likes) and protein value 14,68% . The value of water content in powdered black rice powder also in accordance with standard water content in powder powder ranges from 3% to 5%.

EKSTRAKSI INULIN DARI UMBI GEMBILI (Discorea esculenta L) DENGAN PELARUT ETANOL

AbstrakGembili merupakan salah satu umbi dari kelompok Dioscoreacea. Umbi gembili memiliki kadar inulin yang cukup tinggi sebesar 14,77% yang bermanfaat bagi kesehatan tubuh. Inulin merupakan serat pangan larut (soluble dietary fiber) yang bermanfaat bagi pencernaan dan kesehatan tubuh. Penelitian ini bertujuan menganalisis pengaruh pelarut air dan etanol dengan volume yang berbeda terhadap kadar air dan rendemen inulin umbi gembili. Penelitian ini merupakan penelitian eksperimental dengan rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan dengan 3 ulangan. Variabel yang diukur dalam penelitian ini yaitu kadar air dan rendemen inulin umbi gembili. Data variabel yang diperoleh dianalisis menggunakan analisis ragam (Uji F) pada taraf keyakinan 95%. Apabila menunjukkan pengaruh nyata makan dilakukan uji lanjut duncan (DMRT) dengan tingkat keyakinan 95% untuk mengetahui ada tidaknya perbedaan pengaruh yang signifikan antar taraf perlakuan. Hasil analisis sidik ragam (DMRT) menunjukkan bahwa terdapat pengaruh pelarut air dan etanol dengan volume yang berbeda terhadap rendemen inulin umbi gembili (P<0,005). AbstractGembili is one of the bulbs of the Dioscoreacea group. Gembili tubers have a high enough level of inulin of 14.77% which is beneficial for health. Inulin is a soluble dietary fiber that is beneficial for digestion and health. This study aims to analyze the effect of water and ethanol solvents with different volumes on water content and yield of gembili tuber inulin. This research is an experimental research with a completely randomized design (CRD) consisting of 4 treatments with 3 replications. The variables measured in this study were water content and yield of gembili tuber inulin. Variable data obtained were analyzed using analysis of variance (F test) at a 95% confidence level. If it shows the real effect of eating, a duncan further test (DMRT) with a 95% confidence level is needed to determine whether there is a significant difference in effect between the treatment levels. Results of analysis of variance (DMRT) showed that there was an influence of water and ethanol solvents with different volumes on the yield of gembili tubilli (P <0.005).

NILAI TBA, FFA, KADAR AIR DAN SIFAT SENSORI KERIPIK KENTANG BERDASARKAN JENIS KEMASAN DAN LAMA PENYIMPANAN

Potato (Solanum tuberosum L.) is one type of tubers are widely consumed by the community because it tastes good and contains high carbohydrates. Potato damage easily occurs because the water content in potatoes is high enough that is 80 percent. Based on that, it is necessary to do the processing to extend the life of the potato store. This study aims to determine the effect of packaging type and storage time to the value of TBA, FFA, Water Content and Sensory Character of Potato Chips. This study used a factorial completely randomized design consisting of 2 factors: packaging type (PP, PE, and aluminum foil) with each thickness of 0.5 mm and storage time (0 days, 7 days, 14 days, 21 days and 28 day) in room temperature. The result of statistical test showed that the type of packaging and storage time had an effect on FFA value, water content and sensory character of potato chips while the value of TBA had no significant effect. Level of potato chip TBA at end of shelf in packing PP 2,412 mg malonaldehid / kg sample, PE 3,365 mg malonaldehid / kg and aluminum foil 2,787 mg malonaldehid / kg sample. FFA value at end of shelf life on packing PP1,173% ALB sample, PE 1,548% ALB sample, and Alumunium foil 1.173% ALB sample. Water content at end of shelf life on PP 7.040%, PE 3,933%, and Alumunium foil 3,003%. The result of statistical test shows that there is influence of packaging type and storage time to FFA value, water content and sensory character of potato chips.

SIFAT KIMIA DAN ORGANOLEPTIK TELUR ASIN MEDIA ABU SERABUT KELAPA DENGAN PERBEDAAN LAMA PENYIMPANAN

Eggs are easily damaged foodstuffs. Salting is one way to minimize damage and maintain storage. Salting generally uses NaCl salt for curing. In this study salting is done by utilizing the salt content of KCl in coconut fiber ash. This study aims to analyze the Total Volatile Nitrogen (TVN), rancidity (TBA) and organoleptic of salted eggs coconut fiber ash in during storage. This study used a Completely Randomized Design of One factor, with four different storage periods; 0 week storage, 1st week storage, 2nd week storage, and 3rd week storage were analyzed TVN (Total Volatile Nitrogen), TBA (Thiobarbituric Acid) and organoleptic properties (hedonic quality). Data on TVN and TBA were analyzed using ANOVA while organoleptic was analyzed using Friedmen test. The highest result of TVN at 3rd week was 1,902 mg / 100g and the highest TBA result also at 3rd week was 7.8 mg / kg of material. TVN and TBA results were noticeable differences during storage. The longer stored then the TVN and TBA levels will increase. The organoleptic test produces salted eggs with color, aroma, texture that were not significantly different during storage and taste that was getting salty during storage. Based on the results of organoleptic test, salted eggs of coconut fiber ash were still acceptable until 3rd week.