The expired date is important information that consumers should know. However, many traditional foods have not written an expiration due date. The purpose of this study was to estimate the shelf life of two (2) types of traditional rice-based foods intip and kembang goyang. Estimation of shelf life was carried out using the Accelerated Shelf-life Testing (ASLT) method using the Arrhenius approach and the critical moisture content approach. The calculation of shelf life in the Arrhenius approach to kembang goyang has been obtained respectively 0.45 months, 0.50 months, and 0.47 months at respective temperatures (25oC, 35oC and 45oC). The results of shelf life kembang goyang through the water content approach obtained 0.43 months at 75% RH. The results of the arrhenius approach to intip showed that shelf life of 0.37 months, 0.45 months, and 0.53 months at each temperature (25oC, 35oC, and 45oC). The critical water content approach for intip has obtained a shelf life of 0.58 months (RH 75%). Intip has a slightly larger shelf life when analyzed using the critical moisture content method. Keywords: ASLT, intip, kembang goyang, shelf life

Biji Ketapang mengandung asam lemak tak jenuh dan protein yang tinggi. Biji ketapang berpotensi untuk dikembangkan menjadi yoghurt atau probiotik. Penelitian ini bertujuan untuk menentukan pengaruh dan karakteristik kimia dan mikrobiologi dari penggunaan jenis starter dan lama fermentasi pada yoghurt susu biji ketapang. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan pola 2 faktor. Faktor pertama variasi jenis starter yaitu S. thermophilus (St), L. bulgaricus (Lb) dan S. thermophilus-L. bulgaricus (St-Lb). Faktor kedua lama fermentasi yaitu 4, 6 dan 8 jam. Analisis data menggunakan Duncan Multiple Range Test didapatkan bahwa terdapat pengaruh nyata terhadap kadar protein, gula, lemak dan total asam namun tidak berpengaruh nyata terhadap total Bakteri Asam Laktat (BAL). Kadar protein tertinggi didapat dari perlakuan Lb dengan lama fermentasi 8 jam yaitu 13,56%, kadar gula total 23,27% pada perlakuan jenis starter St-Lb dengan lama fermentasi 8 jam, total asam 0,59% pada perlakuan St-Lb dengan lama fermentasi 8 jam, kadar lemak paling tinggi didapatkan dari perlakuan jenis starter St dengan lama fermentasi 4 jam yaitu 0,245%. Untuk menghasilkan yoghurt biji ketapang dengan kadar protein yang tinggi, maka susu biji ketapang sebaiknya difermentasi selama 8 jam menggunakan starter Lactobacillus bulgaricus. Adapun rata-rata nilai log dari total bakteri asam laktat cenderung stabil yaitu 7,35-7,75 CFU/ml.

No abstract

Modified Cassava Flour (Mocaf) was expected to replace that of wheat, until presently, its (Mocaf) application to cake products is still very limited. Local foodstuffs such as arrowroot, breadfruit, and pumpkin are being used as substitutes for Mocaf-based products, to increase nutritional value, functional properties, and improve sensory characteristics. The aim of this study was to make the right formulation of sponge cake products with Mocaf and other substitutes, such as arrowroot, breadfruit, and pumpkin flour. Also, the research design used was a complete factorial randomized type with two factors, namely the ratio of Mocaf to substitute flour (60:40, 50:50, and 40:60), and the types of powdered alternative consisting of arrowroot, breadfruit, and pumpkin flour. Furthermore, the results showed that the most preferable sponge cake panelists were those with the use of 40% Mocaf and 60% arrowroot flour. The nutritional composition of the product was 22.48% water, 0.93% ash, 7.25% protein, 13.83% fat, and 55.51% carbohydrate contents by difference. Therefore, the product had the sensory properties of a pale-yellow color, little Mocaf taste, very soft and smooth texture, a small aftertaste, and off-flavor.

Es krim adalah produk pangan beku yang dibuat dengan kombinasi proses pembekuan dan agitasi dengan bahan-bahan yang terdiri dari susu, pemanis, pengemulsi, penstabil dan flavor. Penambahan buah bit dan berbagai jenis gula dapat meningkatkan nilai gizi es krim. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan yang tertinggi pada produk dan mengetahui karakteristik kimia, fisika, dan sensori es krim buah bit. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan menggunakan dua faktor. Faktor pertama adalah bubur buah bit (20%, 30%, dan 40%) dan faktor kedua yaitu jenis gula (gula pasir, gula stevia, dan madu). Hasil penelitian menunjukkan bahwa  perlakuan es krim yang terbaik diperoleh berdasarkan aktivitas antioksidan tertinggi es krim yaitu pada perlakuan bubur buah bit 40% dan jenis gula berupa madu. Pada perlakuan tersebut memiliki karakteristik: aktivitas antioksidan 32,474% kadar protein 2,139%; kadar lemak 0,145%; kadar gula total 7,064%; overrun 14,172%; kecepatan meleleh 36,660 menit; warna  2,958 (ungu); rasa manis 2,500 (sedikit manis); tekstur lembut 3,216 (lembut); flavor buah bit 3,342 (semakin nyata); dan kesukaan keseluruhan 2,705 (sedikit suka). Kata kunci: Es krim, buah bit, jenis gula ABSTRACTIce cream is a product of frozen food that made with a combination of the process of freezing and agitation with ingredients consisting of milk, sweetener, emulsion, stabilizer, and flavor. The addition of beet fruit and the kind of sugar can improve the nutrition value of ice cream. The purpose of this research were to determine the highest antioxidant activity in a product and to determine the characteristic of physicochemical and sensoric characteristic of beet ice cream. This research used the method of Completely Randomized  Design (CRD) with two factors. The first factor was porridge of beet fruit (20%, 30%, and 40%) and the second factor was the type of sugar (cane, stevia, and honey). The result of this research indicates that the best treatment of ice cream based on the highest antioxidant activity was on the treatment of porridge beet fruit 40% and the type of sugar is honey. These treatment has a characteristic antioxidant activity 32,474%; protein 2,139%; fat 0,145%; the total of sugar 7,064%; overrun 14,172%; the velocity of melting 36,660 minutes; color 2,958 (purple); sweet taste 2,500 (a little sweet); soft texture 3,216 (soft), flavour of beet fruit 3,342 (more real); and the total of predilection 2,705(a little like).Keywords: Ice cream, beet fruit, type of sugar