PROSES PEMBUATAN PASTA BAWANG MERAH (Allium cepa var. aggregatum) DAN PENENTUAN UMUR SIMPANNYA DALAM KEMASAN GELAS

Permatasari, Niken Ayu; Yuliasih, Indah; Suryani, dan Ani

doi:10.24961/j.tek.ind.pert.2017.27.2.200

Cited by 8 publications

(7 citation statements)

References 6 publications

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“…The data was analyzed using univariate SPSS, the scoring method, and the percentage method [14]. The score calculation uses the following formula (1): and percentage values are calculated using formula (2).…”

Section: Methodsmentioning

confidence: 99%

“…As with other horticultural products, the selling price of shallots is unstable and depends on the growing season. At the time of the bumper harvest, its production was abundant, causing the price to be relatively cheap [2]. Because it is easily damaged, it was necessary to make the effort to extend its shelf life through postharvest processing, such as converting the red shallot into a branded product with a long shelf life [3].…”

Section: Introductionmentioning

confidence: 99%

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Consumer preference level of fried shallots from several varieties

et al. 2022

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Fried shallot is one of the most tasteful products that is normally used as a condiment for appetites such as noodles, fried chicken, and sticky rice. The study aimed to analyze the level of consumer preference for fried shallots from local varieties of Lansuna, Tajuk, Batu Ijo, and Bima Brebes by using additional ingredients of tapioca flour and CaCl2. An organoleptic test was carried out on 24 panelists on 12 samples of fried shallots treatment. Data collected were analyzed using a scoring system and anova statistical analysis. The result showed that there is a diversity of panelists' preferences of fried shallot from slightly like to very like in Panelist perceptions, with the highest percentage value being Batu Ijo with CaCl2 for the color parameter (62.5%), Bima Brebes with tapioca flour for the flavor parameter (50%), and in Lansuna with tapioca flour for texture and taste parameters (50%). The addition of tapioca flour can increase the level of panelist acceptance of the texture and taste of 4 varieties of fried shallots, compared to the use of CaCl2 and without the use of additional ingredients.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Consumer preference level of fried shallots from several varieties

et al. 2022

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“…Hal ini disebabkan semakin banyaknya jumlah air yang dilepaskan dalam minyak, maka semakin cepat proses hidrolisis yang terjadi. Semakin tinggi suhu yang digunakan untuk pengukusan, maka semakin cepat pembentukan asam lemak bebasnya (Permatasari, 2017).…”

Section: Kadar Ffaunclassified

Pengaruh Konsentrasi Minyak Nabati terhadap Lama Simpan dan Kualitas Pasta Bawang Merah (Allium ascalonicum L.)

Ndruru

Herawati²

2021

Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati

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Shallots (Allium ascalonicum L.) have a short shelf life because these tubers can experience decay and premature germination. Therefore, innovation is needed in shallot processing, one of which is by processing shallots into pasta products. This research conducted the making of onion paste with the addition of vegetable oil to improve the quality of the paste. The purpose of this study was to examine the effect of vegetable oil concentration treatment on shelf life and quality of shallot paste and to determine the level of preference for the panelists to shallot paste by organoleptic test. This study used a completely randomized design (CRD), namely one treatment factor with the addition of vegetable oil concentrations of 30%, 25%, and 20%. The data were analyzed using variance, if the results were significantly different, then it was further tested with DMRT with a significant level of 5%. The results showed that the concentration of vegetable oil on shelf life and quality of shallot paste were not significantly different so that the addition of vegetable oil concentration had no effect on shelf life and quality of shallot paste. Panelists preferred color and taste parameters of shallot paste with the addition of 30% vegetable oil. Meanwhile, for the pasta aroma that the panelists like, the paste with the addition of 25% and 20% vegetable oil.

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“…Antosianin untuk hasil hortikultura mendapatkan perhatian yang paling tinggi dari para peneliti yakni Wang 26 , stabilitas antioksidan pada blueberry; Rodrigues 27 , Tocmo 28 ; pengaruh iklim pada kandungan antosianin pada bawang bombay. Kandungan oraganochlorin juga dipengaruhi oleh teknik prosesing 29…”

Section: G Volatile Substancesunclassified

OPTIMASI PRODUKSI BAWANG MERAH UTUH (Allium AscAlonicum l) IN BRINE

Setyadjit

Risfaheri

Handayani³

2019

J. Penelit Pascapanen Pertan

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Bawang merah utuh in brine adalah bawang merah segar yang diawetkan dalam larutan garam, asam atau keduanya. Tujuan penelitian ini adalah untuk mendapatkan konsentrasi NaCl, asam sitrat, serta waktu pasteurisasi yang optimum dalam proses pembuatan bawang merah utuh in brine. Optimasi ini dilakukan dengan metode Response Surface Methodology (RSM), didapatkan 18 variasi konsentrasi NaCl, asam sitrat, dan lama pemanasan yang kemudian dihasilkan satu formula proses optimum. Parameter respon analisis meliputi aktivitas antioksidan metode DPPH, total antosianin, kecerahan warna, kadar keasaman (pH), angka lempeng total (ALT)), aktivitas air (Aw), volatile substances dan total padatan terlarut. Hasil penelitian menunjukkan bahwa dengan penambahan 10% NaCl, 1% asam sitrat, dan lama pemanasan 20 menit merupakan formula yang optimum.. Dengan perlakuan tersebut bawaang merah utuh in brine memiliki pH 3,38, aktivitas air 1,0, TPT 15,4 °Brix, ALT 45,45 x 10² CFU/g, chroma chromatic)15.9, aktivitas antioksidan 191,841 ppm dengan persentase inhibisi 66.905%, total antosianin 23.83 ppm, dan volatil Substance 4701 ppm. Optimation of Producing Whole Shallot (Allium ascalonicum L) in Brine.The whole shallot in brine is fresh shallot preserved in a salt solution. The purpose of this research was to determine the optimum concentration of NaCl, citric acid and time of pasteurisation to get the optimum product, This optimation was done using Response Surface Methodology (RSM) DX7 tool programme. DX7 formulated 18 variation of NaCl, citric acid, time of pasteurization, after processing data one optimum formula was obtained. Parameters measured were antioxidant as DPPH, anthocyanin content, color, pH, total plate count, water activity and total soluble solid. The results showed that the addition of 10% salt, 1% citric acid, and 20 minutes of heating time was the optimal formula,. With this treatment the whole shallot in brine has a pH value of 3.38, a water activity of 1.0 TPT 15.4 ° Brix, ALT 45.45 x 10² CFU / g, Chromameter (chromatic) 15.9, antioxidant activity 191.841 ppm with 66.905% inhibition percentage, 23.83 ppm anthocyanin and VS 4701

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PROSES PEMBUATAN PASTA BAWANG MERAH (Allium cepa var. aggregatum) DAN PENENTUAN UMUR SIMPANNYA DALAM KEMASAN GELAS

Cited by 8 publications

References 6 publications

Consumer preference level of fried shallots from several varieties

Consumer preference level of fried shallots from several varieties

Pengaruh Konsentrasi Minyak Nabati terhadap Lama Simpan dan Kualitas Pasta Bawang Merah (Allium ascalonicum L.)

OPTIMASI PRODUKSI BAWANG MERAH UTUH (Allium AscAlonicum l) IN BRINE

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