PENGARUH PENAMBAHAN GUM ARAB TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS FRUIT LEATHER NANGKA (Artocarpus heterophyllus)

Praseptiangga, Danar; Aviany, Theresia Pramita; Parnanto, Nur Her Riyadi

doi:10.20961/jthp.v9i2.12858

Cited by 36 publications

(44 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Kadar air menentukan banyak air yang teruapkan pada sampel selama proses pengeringan sampai sampel memiliki bobot yang konstan. Semakin tinggi kadar air menunjukkan semakin banyak air yang teruapkan pada proses pengeringan, air yang dapat diuapkan termasuk dalam golongan air bebas yang tidak terikat secara kuat (Praseptiangga et al 2016).…”

Section: Kadar Air Sponge Cakeunclassified

Engaruh Penambahan Mono-Asilgliserol (Mag) Sebagai Emulsifier Produk Bakery

2021

j.tek.ind.pert

View full text Add to dashboard Cite

Section: Kadar Air Sponge Cakeunclassified

Engaruh Penambahan Mono-Asilgliserol (Mag) Sebagai Emulsifier Produk Bakery

2021

j.tek.ind.pert

View full text Add to dashboard Cite

“…Kadar protein kopi bening untuk tiap perlakuan Pada Gambar 3 juga terlihat bahwa semakin tinggi proses penyangraian suhu maka semakin rendah kadar proteinnya. Hal ini terjadi karena adanya degradasi dan denaturasi protein yang terkandung dalam ekstrak kopi oleh panas saat proses destilasi, sehingga bubuk kopi bening yang dihasilkan telah mengalami penurunan kadar protein (Praseptiangga, Aviany and Parnanto, 2016). Proses pemanasan (destilasi) menyebabkan kerusakan protein akibat proses denaturasi dan koagulasi.…”

Section: Tabel 5 Kadar Protein Kopi Beningunclassified

Analisis Karakteristik Kandungan Kopi Bening (Clear Coffee) Kabupaten Banyuwangi

Wardhana

Irwan

2020

J. Agro. Ummat

View full text Add to dashboard Cite

This research aims to find out the effect of preliminary treatment (roasted light roasting 190°C, medium roasting 195°C and dark roasting 200°C) and distillation method (water distillation and coffee extract) on the characteristics of clear coffee and provide benefits to know the characteristics of quality contained in the content of clear coffee. The method used is a distillation method that is carried out for 1 hour to be able to produce a clear copy that was previously done extras with the grinder Latina600N, Cloth Filter and Moka Pot and these results will be tested proximate and organoleptic test and then calculated variance analysis. The characterization of clear coffee in the testing of pH levels, protein content, moisture content, ash content, fat content, and caffeine content resulted that the dark roasting treatment (195°C-200°C) had the highest percentage value with low caffeine levels and roasting temperature treatment of 195°C-200°C had the highest favored level by using the commonly used Latina 600N grinder cafe-café coffee in general, and based on the results of roasting temperature variant 195°C-200°C has no noticeable effect with other temperature treatment as well as grinders used.

show abstract

“…Buah nangka (Artocarpus heterophyllus L.) termasuk golongan buah klimaterik yaitu memiliki laju respirasi yang tinggi setelah dipanen (Rizal, Sumarlan, & Yulianingsih, 2013). Akibatnya, buah ini memiliki umur simpan yang pendek (Praseptiangga, Aviany, & Parnanto, 2016). Buah nangka berbentuk oval, mirip dengan buah durian, kulitnya berduri (Gambar 1), namun tidak setajam dengan duri buah durian (Injilauddin, Lutfi, & Nugroho, 2015).…”

Section: Pendahuluan Latar Belakangunclassified

Application of Aloe Vera Gel as an Edible Coating at Jackfruit

Ansar

Sukmawaty

Putra

et al. 2020

View full text Add to dashboard Cite

Jackfruit has a short shelf life, can only last between 2-3 days at room temperature. Several ways can be done to maintain the shelf life of jackfruits, such as storage in the cold room, pressurized space, or modification of the atmosphere of the room. But this method requires expensive operational costs. The purpose of this study was to examine the effect of using aloe vera gel as an edible coating to be applied to the jackfruit. The study was conducted with the stages of making aloe vera gel as an edible coating, coating the edible coating on the sample, then the sample was stored at 10 and 29oC for 10 days. The research parameters observed were water content, texture, and color. The results showed that the water content of jackfruit could be maintained using an edible coating. The shelf life of jackfruit was longer stored at 10oC than stored at 29oC. The best edible coating results obtained on the treatment of aloe vera gel with a concentration of 0.5% CMC because it can inhibit the increase in water content, maintain texture, and the color of jackfruit is still like fresh fruit. To improve the results of this study, it is necessary to conduct further research by examining the effect of aloe vera gel on the taste and aroma of jackfruit.

show abstract

PENGARUH PENAMBAHAN GUM ARAB TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS FRUIT LEATHER NANGKA (Artocarpus heterophyllus)

Cited by 36 publications

References 4 publications

Engaruh Penambahan Mono-Asilgliserol (Mag) Sebagai Emulsifier Produk Bakery

Engaruh Penambahan Mono-Asilgliserol (Mag) Sebagai Emulsifier Produk Bakery

Analisis Karakteristik Kandungan Kopi Bening (Clear Coffee) Kabupaten Banyuwangi

Application of Aloe Vera Gel as an Edible Coating at Jackfruit

Contact Info

Product

Resources

About