No abstract

Ginger is commonly used by Indonesian community as a main ingredient for making traditional beverages. Separation of solutions in the production process of traditional beverage based on ginger emulsions is often found and may reduce consumer interest. Addition of iota carrageenan is expected to increase emulsion stability that could be detected by the amount of sedimentation. This study was aimed to determine the emulsion stability of ginger emulsion with the addition of iota carrageenan. Ginger emulsion formulation contained iota carrageenan was prepared from 1–3% b/v of iota carrageenan added to 10–30% v/v ginger emulsion. The heat was applied to emulsion at 70°C. Emulsion stability was analysed by spectral analysis using UV- Vis spectrophotometer and calculating the amount of separated sediment for 10 minutes. The percentage analysis was applied to measure the emulsion stability. The results showed that iota carrageenan was suitable to maintain the emulsion stability up to the 10 minutes with while no iota addition was less maintain the stability. It showed that iota carrageenan could enhance the ginger emulsion.

The research aims to determine the effect of kefir grain starter concentration on alcohol content, total dissolved solids and total buffalo milk kefir microbes and to find out whether these parameters are in accordance with predetermined standards. The study used a Completely Randomized Design (CRD) with treatments given were (T1) kefir grain starter concentration of 2.5%, (T2) 5% kefir grain starter concentration, (T3) kefir grain starter concentration of 7.5%, and (T4) concentration 10% kefir grain starter. The parameters observed were alcohol content, total dissolved solids and total microbes. Data from the test results were analyzed using the Analysis of Variance (ANOVA) test with a significance level of 5% and if there is a difference then proceed with the Duncan test. Kefir grain starter concentration has a significant effect (p<0,05) on alcohol content, total dissolved solids and total microbes. The more concentrations of kefir grain, the alcohol content and total microbes increase. The more concentration of kefir grain, the more total dissolved solids decreases, with the optimal amount of kefir grain starter concentration is 7.5%.

Abstract. This research aimed to investigate the composition of fatty acid and cholesterol profile of Fresh and Mozarella Cheese from Pampangan Buffalo Milk. Material of this reseach was Pampangan buffalo milk and Mozarella cheese made from buffalo milk. Fatty acids composition were analyzed by [1] method. Result showed the major saturated fatty acid found in milk and Mozzarella cheese Pampangan buffalo milk were palmitic, stearic and miristic acid while the unsaturated fatty acid was oleic acid. The total amount of fatty acid in Mozarella cheese was lower than those in Pampangan buffalo milk.

This study aims to determine the effect of the addition of pumpkin flours on the process of making white sweet potato analog-based rice to color, water content, protein content, fat content, fiber content, ash content, carbohydrate content, total caloric value, extinction and organoleptic. The completely randomized design (CRD) with 5 treatments and 4 replications was used in as research design. The collected data were color testing, proximate content, total calories, and organoleptics. Proximate content analysis, total calories were explained descriptively and color analysis with Anova (Analysis of Variance) with a significant level of 5%, and if there was a significant effect, further tests would be carried out using the Duncan’s Multiple Range Test (DMRT). Organoleptic test parameters were analyzed using Kruskall-Wallis non parametric with a significance level of 5% and if there was an influence it would proceed with the Mann-Whitney. The results showed that the addition of pumpkin flour had a significant effect (p <0.05) on increasing water content, ash content, fat content, protein content, fiber content, and decreased carbohydrate. Organoleptic test results showed that the addition of pumpkin flour significantly affected the aroma, taste, texture, adhesiveness and flatness of analog rice.