KARAKTERISTIK FISIKOKIMIA DAN SENSORIS FRUIT LEATHER APEL MANALAGI (Malus sylvestris mill) DENGAN SUBTITUSI PISANG CANDI (Musa paradisiaca)

Puspaningrum, Lilianti; Yuwono, Sudarminto Setyo; Martati, Erryana

doi:10.21776/ub.jtp.2018.019.03.4

Cited by 6 publications

(3 citation statements)

References 8 publications

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“…Sayangnya pada pisang candi kurang diminati oleh masyarakat dan lebih memilih pisang lain seperti pisang ambon, pisang raja dan pisang susu. Pisang candi kurang diminati oleh masyarakat dikarenakan memiliki tekstur dari pisang candi keras, padahal aroma yang dimiliki pada pisang candi kuat serta rasa yang manis pada pisang tersebut (Puspaningrum et al, 2018). Tekstur yang keras pada pisang candi membuat masyarakat sulit mengolah pisang tersebut menjadi kripik atau olahan makanan lainnya.…”

Section: Pendahuluanunclassified

Pengolahan Komoditas Lokal Pisang Candi menjadi Menu Makanan Baru Guna Meningkatkan Green Ekonomi UMKM Desa Sidodadi

Wahyuni,

Fauzan,

Nabila

et al. 2023

Jur. Abd. Masy. Ind. (JAMSI)

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Pisang merupakan salah satu komoditas lokal di Indonesia yang cukup banyak ditemui disebagian besar wilayah Indonesia tidak terkecuali wilayah Pulau Jawa. Salah satu wilayah dengan komitas lokal pisang terbanyak adalah Desa Sidodadi, Kabupaten Malang. Namun potensi ini kurang dimanfaatkan secara maksimal karena kurangnya pemahaman pengolahannya. Pengabdian ini bertujuan memberikan pelatihan cara pengolahan komoditas pisang candi menjadi menu baru untuk meningkatkan potensi wirausaha khususnya dalam sektor Green ekonomi. Metode yang digunakan berupa perencanaan, pelaksanaan, dan evaluasi. Hasil pengabdian ini berupa bertambahnya pengetahuan masyarakat dalam membuat produk olahan baru dari tepung pisang sehingga dapat memanfaatkan potensi lokal yang ada untuk meningkatkan perekonomian warga. Saran untuk mitra adalah dapat mengembangkan menu baru dengan menggunakan komoditas lokal tepung pisang candi dalam kegiatan berwirausahanya sehingga menghasilkan keberagaman produk bernilai ekonomi.

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Section: Pendahuluanunclassified

Pengolahan Komoditas Lokal Pisang Candi menjadi Menu Makanan Baru Guna Meningkatkan Green Ekonomi UMKM Desa Sidodadi

Wahyuni,

Fauzan,

Nabila

et al. 2023

Jur. Abd. Masy. Ind. (JAMSI)

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“…3. There is a change in the color of the horn skin and epidermis for the better (Puspaningrum et al, 2018).…”

Section: The Glycolysis Reaction Occursmentioning

confidence: 99%

Detection of Lactic Acid Bacteria (LAB) In Soaking Water of Arabica Coffee Cherries on Mount Sindoro

Windy,

Dewi

2023

JWS

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Coffee is one of the major commodities in Indonesia's agricultural sector, where Indonesia is the fourth largest coffee producer in the world. Arabica coffee is the only type of coffee produced on Mount Sindoro. The used water is wasted in the sewers when washing and sorting coffee. Even though the skin covering the cherry flesh is likely to contain natural microorganism life since the coffee cherries grow during ripening on the tree. Therefore, this study aims to determine whether there is the presence or absence of Lactic Acid Bacteria (LAB) groups in the water used to soak the Arabica coffee cherries. The research method was carried out with 200 ml of water samples soaked in Arabica coffee cherries for 4 hours, isolating microorganisms from the 10-1 to 10-3 dilution series of soaking water using the spread plate method and reinoculation to obtain pure LAB cultures, then detected macroscopically through observation of colony morphology and microscopically detected, including physiological and biochemical reaction tests. Data analysis was conducted in a fully descriptive-qualitative manner concerning Bergey's Manual of Determinative Bacteriology and other books supporting the detection of the BAL groups obtained. The study results obtained three isolates, but only one isolate was detected as LAB. The isolate belongs to the Streptococcaceae family's LAB group- the Lactococcus genus.

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“…Thus the higher concentration of gum arabic, then the more water was bound by gum arabic, so that the amount of free water contained in the material decreased, as a result the fruit leather water content was lower. This caused a decrease in the level of elasticity of the fruit leather [54].…”

Section: Texturementioning

confidence: 99%

Physicochemical and Sensory Characteristic of Starfruit-Red Guava Fruit Leather as Affected by the Addition of Arabic Gum

Farasara

Fachriah

2021

Jurnal Teknologi

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Fruit leather is one of the processed fruit products. It’s shaped similar to thin sheets that can be rolled, has an elastic texture, and has a specific flavour. One of the suitable fruit that can be processed to fruit leather is starfruit and guava. The aim of this research was to study the physicochemical and sensory characteristics of the fruit leather made from starfruit (Dewa variety) and guava which were added with Arabic gum with different concentration (0%, 0.5%, 1%, 2%, and 2.5%). Data were analyzed by analysis of variance (ANOVA) at α = 0.05. The result showed that the addition of Arabic gum had a significant effect on tensile strength, water, ash, vitamin C content, and pH value, but it did not has a significant effect on crude fiber, water activity content, total bacteria, and total yeast and mold. While the addition of Arabic gum had a significant effect on color and texture sensory test. The best fruit leather was determined based on the physicochemical and sensory test, and it showed that the addition of 0.5% Arabic gum was the best. Characteristics of the best starfruit and guava fruit leather were tensile strength value 437.38 gf, water content 7.38%, ash content 2.02%, vitamin C content 77.08%, crude fiber content 1.85%, pH value 4.22, water activity value 0.48 , total bacteria < 2.5 CFU/g, total yeast and mold < 1 CFU/g with golden yellow color, slightly strong starfruit aroma, strong starfruit flavor, and elastic fruit leather texture.

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KARAKTERISTIK FISIKOKIMIA DAN SENSORIS FRUIT LEATHER APEL MANALAGI (Malus sylvestris mill) DENGAN SUBTITUSI PISANG CANDI (Musa paradisiaca)

Cited by 6 publications

References 8 publications

Pengolahan Komoditas Lokal Pisang Candi menjadi Menu Makanan Baru Guna Meningkatkan Green Ekonomi UMKM Desa Sidodadi

Pengolahan Komoditas Lokal Pisang Candi menjadi Menu Makanan Baru Guna Meningkatkan Green Ekonomi UMKM Desa Sidodadi

Detection of Lactic Acid Bacteria (LAB) In Soaking Water of Arabica Coffee Cherries on Mount Sindoro

Physicochemical and Sensory Characteristic of Starfruit-Red Guava Fruit Leather as Affected by the Addition of Arabic Gum

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