diki surahman - Academia.edu (original) (raw)
Papers by diki surahman
Bio web of conferences/BIO web of conferences, 2024
Bio web of conferences/BIO web of conferences, 2024
Cascara, a coffee industry by-product, has the potential to be beneficial to health due to its fi... more Cascara, a coffee industry by-product, has the potential to be beneficial to health due to its fiber and bioactive components. Its effects when added to bread are not clarified. Thus, this study aimed to explore the addition of cascara flour and to correlate the physical and chemical properties of the substitutions. The cascara flour was used as an additional ingredient in bread formulas at three levels (C1=1%, C2=2%, and C3=3%, w/w). The addition of cascara flour increased ash content, but the protein content of the bread did not show significant differences (15.030.35 to 15.940.73% db). The lightness of the bread decreased when the cascara flour was added. Hardness and chewiness increased with the addition of the cascara flour, with C3 having the highest values (369.45 2.88 N and 0.680.03, severally). However, loaf volume and baking expansion showed no significant differences among the treatments, measuring 1462.0211.32-1550.4255.73 cm3 and 5.440.37-5.680.21 %, respectively. Sensory evaluation indicated that the panelists preferred the bread with cascara flour, with C1 being the most preferred overall. The PCA revealed a positive correlation with hardness, gumminess, a value, volume loaf, and chewiness, while the HCA showed that C2 and C3 were in the same cluster.
AIP conference proceedings, 2024
BIO web of conferences, Dec 31, 2022
IOP conference series, Mar 1, 2021
Ripe plantain flour is a diversification of food products based on ripe plantains. Processing pla... more Ripe plantain flour is a diversification of food products based on ripe plantains. Processing plantains into flour can increase the added value of banana/plantain commodities. This study aims to obtain the best plantain cultivars as raw material for ripe flour and to determine the quality of selected ripe plantain flour. Plantain cultivars used in this study were tanduk cultivar (Musa acuminata xMusa balbisiana (AAB) cv. ’Tanduk’), kapas cultivar (Musa acuminata x Musa balbisiana (AAB) cv. ’Kapas’), siam cultivar (Musa acuminata x Musa balbisiana (ABB) cv. ’Siam’), kepok putih cultivar (Musa acuminata x Musa balbisiana (ABB) cv. ’Kepokputih ’), and raja bulu cultivar (Musa acuminata xMusa balbisiana (AAB) cv. ‘Raja Bulu’). Each treatment were repeated three times. The method used in this study was the De Garmo method. Product selection was determined based on the weight of each product on certain parameters. The highest product value was the selected product. The results showed that the tanduk plantain cultivar was the best cultivar for ripe plantain flour. Tanduk flour has a yield (15.218%), color (L = 54.226), moisture content (8.914%), starch (60,267%), hygroscopic (0.1173 g moisture/100 g dry solid), peak time (6.889 minutes), pasting temperature (94.800 ° C), and organoleptic with an average value of color attributes (5.3), aroma (4.4), overall (4.7).
Food Research, Jan 4, 2020
Jurnal Riset Teknologi Industri, Dec 31, 2021
Snack bar adalah makanan ringan dengan bentuk batang yang terbuat dari berbagai bahan dasar seper... more Snack bar adalah makanan ringan dengan bentuk batang yang terbuat dari berbagai bahan dasar seperti serealia dan kacang-kacangan. Konsumsi makanan fungsional saat ini mulai diminati karena mengandung zat yang bermanfaat bagi tubuh. Salah satu pemanfaatan produk snack bar yaitu menggunakan buah pisang. Pilot plant P2TTG LIPI Subang merupakan unit pengolahan buah pisang menjadi snack bar. Proses produksi snack bar membutuhkan penerapan sistem HACCP untuk meningkatkan kualitas dan keamanan produk. Oleh karena itu, kajian sistem HACCP ini penting untuk dilaksanakan. Berdasarkan rekomendasi Standar Nasional Indonesia, kajian identifikasi HACCP dilaksanakan dengan menggunakan panduan penyusunan rencana HACCP. Berdasarkan hasil kajian didapat bahwa CCP pada bahan adalah telur, puree pisang ambon, susu full cream bubuk, dan margarin. Sedangkan CCP pada proses pengolahan adalah pemanggangan I, pemanggangan II, dan pendinginan. Seluruh CCP ini perlu pengawasan optimal terutama pada: penanganan bahan baku, pengendalian kebersihan operator dan memastikan kecukupan panas serta waktu saat proses pemanggangan snack bar berbasis pisang. Efektifitas penerapan HACCP ini dapat diketahui melalui proses verifikasi. Penerapan HACCP diharapkan dapat meningkatkan kualitas dan keamanan produk snack bar berbasis pisang.
IOP conference series, Feb 1, 2021
Iodine Deficiency Disorders (IDD) is a major public health problem in several areas of the world,... more Iodine Deficiency Disorders (IDD) is a major public health problem in several areas of the world, especially in developing countries. Iodine deficiency can cause goitre, cretinism, decrease of intelligence, mental retardation, brain damage, deaf-mutism, and cause miscarriage in pregnant women and stillbirth as well. The purpose of this research was to determine the stability of the iodine content and determine the kinetics of reaction rate of iodine content decrease in fortified rice during storage. The research was carried out in several steps, i.e. preparation of microcapsules containing iodine, fortification of microencapsulated iodine into rice, determination of iodine content in fortified riceand determination of the kinetics of iodine content decrease in fortified rice during storage. The determination of the kinetics of iodine content decrease in fortified rice was carried out using accelerated self-life test (ASLT) by Arrhenius equation methods.Theresultsshowed that the average of kineticsrateofiodine content decrease in fortified rice (k) was 0.0141 mg kg−1hour−1 and 1.692 kcal mol−1K−1 of activation energy (Ea), which indicated that iodine content (as KIO3) in fortified rice was fairly stable during storage, although there was still a decrease in iodine content caused by several factors (i.e. temperature, atmosphere, humidity, oxygen and moisture content). The results showed also that the increase in storage temperature can cause the increment of the kinetics value (rate constant) of iodine content decrease. The longest shelf life of fortified rice was 92 days at storage temperature of 25°C.
IOP conference series, Apr 12, 2019
IOP conference series, Apr 1, 2021
This study aims to obtain the best formulation and conduct physicochemical, organoleptic and micr... more This study aims to obtain the best formulation and conduct physicochemical, organoleptic and microbiological testing of instant baby complementary food products based on red sorghum flour and papaya. The preliminary research was conducted to determine the upper and lower limits of the expert design program using hedonic tests. The main research was carried out to find the best formulation using the expert design program with the D-optimal Mixture Design method. The result of the preliminary research has shown that the chosen formulation was included in the application design expert. There was one optimal formulation out of eight that had been obtained that is the one using 12.25% of red sorghum flour and 5.75% of papaya. Organoleptic test results showed that instant baby complementary food formula could be accepted by panellists.
Emirates Journal of Food and Agriculture
In this study, different rice flours (white, red, and black rice) were mixed with two banana (“Am... more In this study, different rice flours (white, red, and black rice) were mixed with two banana (“Ambon” and “Nangka”) flours to formulate snacks for the elderly. This study aimed to obtain the characteristics and quality of the banana flakes made with different rice and banana flours and determine the best combination for the elderly. The following were assessed in this study: the chemical properties (moisture, ash, protein, fat, carbohydrate, TDF, total sugar, mineral, inulin, TAC, and antioxidant activity), physical properties (color, hardness, and fracturability) and sensory evaluations. The results of our study showed that banana flakes made from black rice flour and ’Nangka’ banana flour had the highest contents of potassium, magnesium, zinc, and antioxidant activity. Furthermore, the texture of this formulation showed less hardness and high fracturability. However, all formulations showed the same acceptability on sensory evaluations based on the overall parameters. Thus, althou...
AIP Conference Proceedings
Emirates Journal of Food and Agriculture
Tanduk plantain cultivar is one of the famous banana types in Indonesia and can be processed into... more Tanduk plantain cultivar is one of the famous banana types in Indonesia and can be processed into plantain flour. The use of peels in raw and ripe plantain affects the characteristics of the flour. This research evaluates changes in the physic-chemical properties (starch, amylose, dietary fiber, antioxidant activity, color), functional properties (WAI, OAI, SC, solubility, hygroscopicity), thermal, pasting, and crystalline properties, and also FTIR spectra affected by the ripening stage and peel use. Tanduk plantain flour is made in ripening stages 1, 4, and 6 through peeling and unpeeling processes. The higher the ripening stage, the lower the starch, amylose, and dietary fiber of plantain flour, yet its antioxidant activity increases. In terms of its pasting properties, the higher the ripening stage, the lower the value of plantain flour's peak viscosity, breakdown viscosity, and setback viscosity. Meanwhile, the unpeeled plantain flour has higher starch, amylose, dietary fib...
IOP Conference Series: Earth and Environmental Science
Banana is a fruit that possesses high nutritional contents, especially vitamins and minerals. Ban... more Banana is a fruit that possesses high nutritional contents, especially vitamins and minerals. Banana flour is one of the diversification products in bananas processing that could extend shelf life and add economic benefit, and this product can be further processed into banana flakes. Flakes are ready-to-eat food ingredients that are usually used for breakfast. However, information about the maturity level of bananas on the physicochemical properties of flakes has remained unknown. Therefore, this study aimed to determine the effect of the maturity level of ambon banana flour on the physicochemical properties of banana flakes. The research design used in this study was a randomized block design with the research treatment consisting of 2 factors, namely the maturity level of banana flour (A) and baking time (B) with three replications. The best sample was taken from each group and then the scoring test was carried out until the best sample was obtained. Subsequently, the overall best...
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
Bakso merupakan produk olahan yang digemari oleh masyarakat, sehingga banyak dilakukan pembuatan ... more Bakso merupakan produk olahan yang digemari oleh masyarakat, sehingga banyak dilakukan pembuatan bakso ikan sebagai upaya peningkatan konsumsi ikan. Fortifikasi daun kelor telah dilakukan untuk meningkatkan kandungan protein dan zat besi pada bakso ikan. Proses pembuatan bakso ikan menjadi produk instan dilakukan sebagai upaya mempermudah dan memperpanjang masa simpannya. Penelitian ini bertujuan untuk menentukan perlakuan terbaik pada pembuatan bakso ikan etong dengan penambahan daun kelor yang akan dijadikan bakso instan dan mengetahui karakteristik fisikokimia bakso instan tersebut. Bakso ikan etong dibuat dengan variasi penambahan daun kelor segar sebesar 0% (A0), 5% (A1), 10% (A2), dan 15% (A3) dari berat daging ikan. Bakso ikan terbaik dipilih menggunakan metode De Garmo berdasarkan kandungan protein dan Fe. Hasil perlakuan terbaik berdasarkan analisis De Garmo adalah bakso A3. Bakso instan A3 memiliki karakteristik kadar air 11,82 % bb, protein 33,17% bb, zat besi 2,58 mg/100 g bb, waktu rehidrasi 13 menit, dan kecerahan 65,62. Kata Kunci : bakso ikan, daun kelor, ikan etong, bakso instan ABSTRACT Meatballs are processed products favored by the community, so the manufacturing of fish meatballs could increase fish consumption. Fortification of moringa leaves was carried out to increase the protein and iron content of fish meatballs. The fish meatball processing into an instant product was done to extend the shelf life. This study aimed to determine the best treatment of triggerfish meatballs with the addition of moringa leaves to produce instant meatballs and evaluate the physicochemical characteristics of producing instant meatballs. Triggerfish meatball was made with the addition of fresh moringa leaves by 0% (AO), 5% (A1), 10% (A2), and 15% (A3) of the weight of the fish. The best fish meatball was selected using the De Garmo method based on protein and Fe values. The best treatment result based on De Garmo's analysis was the A3 treatment with the following characteristics: water content 11.82% ww, protein 33.17% ww, iron 2.58 mg/100 g ww, rehydration time 13 min, and lightness 65.62.
IOP Conference Series: Earth and Environmental Science
Bananas are rich in minerals such as potassium, magnesium, iron, phosphorus, and calcium, contain... more Bananas are rich in minerals such as potassium, magnesium, iron, phosphorus, and calcium, contain vitamins A, B6 and C and contain serotonin which is active as a neurotransmitter for intelligence. Bananas can be processed into semi-finished products or finished products. One of the semi-finished products from bananas is Banana Flour. Banana flour is an alternative to banana preservation because bananas are perishable fruits. Banana flour can be made from unripe bananas and ripe bananas. The types of breakfast cereals that are most consumed or preferred by consumers are products in the form of breakfast drinks, extruded products and flakes. Flakes belong to the cereal milk food group. The purpose of this study was to determine the organoleptic characteristics of banana flakes made from banana flour with different ripeness levels of bananas. The research methodology included organoleptic test with the hedonic test method on a scale of 1-7, with a total of 30 panelists. The test parame...
IOP Conference Series: Earth and Environmental Science, 2021
The purpose of this study is to obtain the optimal instant porridge for babies formulation using ... more The purpose of this study is to obtain the optimal instant porridge for babies formulation using a linear programming method. The research has been conducted in two stages. Preliminary research aims to determine the characteristics of the raw materials to use. The main research has been conducted by determining the instant porridge for babies formulation using the linear programming method. The responses studied include chemical, physical, microbiological and organoleptic responses. The results show that instant porridge for babies formulation 3 (red sorghum flour 9%, red bean flour 3.6% and mung bean flour 5.4%) is the selected formula with a production cost of Rp. 1.319, - / 100 grams with the results of the analysis including the chemical response having a water content of 1.35%; ash content 3.62%; protein content 19.92%; fat content 1.44%; carbohydrate content 73.67%; and crude fiber content of 1.11%. Physical responses include rehydration time of 45.8 seconds; bulk density valu...
IOP Conference Series: Earth and Environmental Science, 2020
Geometrical, physical, mechanical, and colour properties are important parameters in the handling... more Geometrical, physical, mechanical, and colour properties are important parameters in the handling and processing of mangosteens. This study was carried out to form an essential database for mangosteen. The results of the study found that the polar and equatorial diameter of mangosteens were 53.95 ± 893 mm and 56.56 ± 9.88 mm, respectively, with the geometric mean diameter of 54.79 ± 9.15 mm. The weight, volume, particle and bulk densities were 97.92 ± 45.33 gr and 95.20 ± 47.57 cm3, 1.06 ± 0.16 gr/cm3 and 0.61 ± 0.02 gr/cm3 respectively. The highest skin strength of polar and equatorial diameter occurred in yellowish-green mangosteens; on the other hand, the lowest of that occurred in brownish-red mangosteens. The highest elasticity of polar and equatorial occurred in dark purple mangosteens; otherwise, the lowest of that occurred in yellowish-green mangosteens. The highest angle of repose and the static friction were 21.58 ± 4.480 and 0.40 ± 0.09, respectively, which occurred on th...
IOP Conference Series: Earth and Environmental Science, 2020
Physical, mechanical and colour properties are necessary parameters in the handling and processin... more Physical, mechanical and colour properties are necessary parameters in the handling and processing of Muntingia calabura fruits. The study aimed to form physical, mechanical and colour database for Muntingia calabura fruits. Results of the study found that the polar and equatorial diameter ranged from 14.30±0.99 mm and 15.51±0.98 mm, respectively. The weight and the volume were 2.49±0.39 g and 1.12±0.21 cm3, respectively. The particle density, bulk density and porosity ranged 0.97±0,10 g/cm3, 0.57±0.03 gr/cm3 and 40.90±6.59% respectively. The average skin strength and elasticity of the average moisture content of 80.79 ± 0.50 % were 309.60±80.89 g-forces and 38.83±1.63 mm, respectively. The angle of repose on the surface of the acrylic, aluminium, stainless steel and plywood was 23.45±5.390, 24.20±4.770, 25.66±5.000 and 25.93±7.850 respectively with the static friction of 0.44±0.12, 0.45±0.10, 0.49±0.11, and 0.50±0.17 respectively. The coordinate CIE L*a*b* c* and h* of the average ...
Bio web of conferences/BIO web of conferences, 2024
Bio web of conferences/BIO web of conferences, 2024
Cascara, a coffee industry by-product, has the potential to be beneficial to health due to its fi... more Cascara, a coffee industry by-product, has the potential to be beneficial to health due to its fiber and bioactive components. Its effects when added to bread are not clarified. Thus, this study aimed to explore the addition of cascara flour and to correlate the physical and chemical properties of the substitutions. The cascara flour was used as an additional ingredient in bread formulas at three levels (C1=1%, C2=2%, and C3=3%, w/w). The addition of cascara flour increased ash content, but the protein content of the bread did not show significant differences (15.030.35 to 15.940.73% db). The lightness of the bread decreased when the cascara flour was added. Hardness and chewiness increased with the addition of the cascara flour, with C3 having the highest values (369.45 2.88 N and 0.680.03, severally). However, loaf volume and baking expansion showed no significant differences among the treatments, measuring 1462.0211.32-1550.4255.73 cm3 and 5.440.37-5.680.21 %, respectively. Sensory evaluation indicated that the panelists preferred the bread with cascara flour, with C1 being the most preferred overall. The PCA revealed a positive correlation with hardness, gumminess, a value, volume loaf, and chewiness, while the HCA showed that C2 and C3 were in the same cluster.
AIP conference proceedings, 2024
BIO web of conferences, Dec 31, 2022
IOP conference series, Mar 1, 2021
Ripe plantain flour is a diversification of food products based on ripe plantains. Processing pla... more Ripe plantain flour is a diversification of food products based on ripe plantains. Processing plantains into flour can increase the added value of banana/plantain commodities. This study aims to obtain the best plantain cultivars as raw material for ripe flour and to determine the quality of selected ripe plantain flour. Plantain cultivars used in this study were tanduk cultivar (Musa acuminata xMusa balbisiana (AAB) cv. ’Tanduk’), kapas cultivar (Musa acuminata x Musa balbisiana (AAB) cv. ’Kapas’), siam cultivar (Musa acuminata x Musa balbisiana (ABB) cv. ’Siam’), kepok putih cultivar (Musa acuminata x Musa balbisiana (ABB) cv. ’Kepokputih ’), and raja bulu cultivar (Musa acuminata xMusa balbisiana (AAB) cv. ‘Raja Bulu’). Each treatment were repeated three times. The method used in this study was the De Garmo method. Product selection was determined based on the weight of each product on certain parameters. The highest product value was the selected product. The results showed that the tanduk plantain cultivar was the best cultivar for ripe plantain flour. Tanduk flour has a yield (15.218%), color (L = 54.226), moisture content (8.914%), starch (60,267%), hygroscopic (0.1173 g moisture/100 g dry solid), peak time (6.889 minutes), pasting temperature (94.800 ° C), and organoleptic with an average value of color attributes (5.3), aroma (4.4), overall (4.7).
Food Research, Jan 4, 2020
Jurnal Riset Teknologi Industri, Dec 31, 2021
Snack bar adalah makanan ringan dengan bentuk batang yang terbuat dari berbagai bahan dasar seper... more Snack bar adalah makanan ringan dengan bentuk batang yang terbuat dari berbagai bahan dasar seperti serealia dan kacang-kacangan. Konsumsi makanan fungsional saat ini mulai diminati karena mengandung zat yang bermanfaat bagi tubuh. Salah satu pemanfaatan produk snack bar yaitu menggunakan buah pisang. Pilot plant P2TTG LIPI Subang merupakan unit pengolahan buah pisang menjadi snack bar. Proses produksi snack bar membutuhkan penerapan sistem HACCP untuk meningkatkan kualitas dan keamanan produk. Oleh karena itu, kajian sistem HACCP ini penting untuk dilaksanakan. Berdasarkan rekomendasi Standar Nasional Indonesia, kajian identifikasi HACCP dilaksanakan dengan menggunakan panduan penyusunan rencana HACCP. Berdasarkan hasil kajian didapat bahwa CCP pada bahan adalah telur, puree pisang ambon, susu full cream bubuk, dan margarin. Sedangkan CCP pada proses pengolahan adalah pemanggangan I, pemanggangan II, dan pendinginan. Seluruh CCP ini perlu pengawasan optimal terutama pada: penanganan bahan baku, pengendalian kebersihan operator dan memastikan kecukupan panas serta waktu saat proses pemanggangan snack bar berbasis pisang. Efektifitas penerapan HACCP ini dapat diketahui melalui proses verifikasi. Penerapan HACCP diharapkan dapat meningkatkan kualitas dan keamanan produk snack bar berbasis pisang.
IOP conference series, Feb 1, 2021
Iodine Deficiency Disorders (IDD) is a major public health problem in several areas of the world,... more Iodine Deficiency Disorders (IDD) is a major public health problem in several areas of the world, especially in developing countries. Iodine deficiency can cause goitre, cretinism, decrease of intelligence, mental retardation, brain damage, deaf-mutism, and cause miscarriage in pregnant women and stillbirth as well. The purpose of this research was to determine the stability of the iodine content and determine the kinetics of reaction rate of iodine content decrease in fortified rice during storage. The research was carried out in several steps, i.e. preparation of microcapsules containing iodine, fortification of microencapsulated iodine into rice, determination of iodine content in fortified riceand determination of the kinetics of iodine content decrease in fortified rice during storage. The determination of the kinetics of iodine content decrease in fortified rice was carried out using accelerated self-life test (ASLT) by Arrhenius equation methods.Theresultsshowed that the average of kineticsrateofiodine content decrease in fortified rice (k) was 0.0141 mg kg−1hour−1 and 1.692 kcal mol−1K−1 of activation energy (Ea), which indicated that iodine content (as KIO3) in fortified rice was fairly stable during storage, although there was still a decrease in iodine content caused by several factors (i.e. temperature, atmosphere, humidity, oxygen and moisture content). The results showed also that the increase in storage temperature can cause the increment of the kinetics value (rate constant) of iodine content decrease. The longest shelf life of fortified rice was 92 days at storage temperature of 25°C.
IOP conference series, Apr 12, 2019
IOP conference series, Apr 1, 2021
This study aims to obtain the best formulation and conduct physicochemical, organoleptic and micr... more This study aims to obtain the best formulation and conduct physicochemical, organoleptic and microbiological testing of instant baby complementary food products based on red sorghum flour and papaya. The preliminary research was conducted to determine the upper and lower limits of the expert design program using hedonic tests. The main research was carried out to find the best formulation using the expert design program with the D-optimal Mixture Design method. The result of the preliminary research has shown that the chosen formulation was included in the application design expert. There was one optimal formulation out of eight that had been obtained that is the one using 12.25% of red sorghum flour and 5.75% of papaya. Organoleptic test results showed that instant baby complementary food formula could be accepted by panellists.
Emirates Journal of Food and Agriculture
In this study, different rice flours (white, red, and black rice) were mixed with two banana (“Am... more In this study, different rice flours (white, red, and black rice) were mixed with two banana (“Ambon” and “Nangka”) flours to formulate snacks for the elderly. This study aimed to obtain the characteristics and quality of the banana flakes made with different rice and banana flours and determine the best combination for the elderly. The following were assessed in this study: the chemical properties (moisture, ash, protein, fat, carbohydrate, TDF, total sugar, mineral, inulin, TAC, and antioxidant activity), physical properties (color, hardness, and fracturability) and sensory evaluations. The results of our study showed that banana flakes made from black rice flour and ’Nangka’ banana flour had the highest contents of potassium, magnesium, zinc, and antioxidant activity. Furthermore, the texture of this formulation showed less hardness and high fracturability. However, all formulations showed the same acceptability on sensory evaluations based on the overall parameters. Thus, althou...
AIP Conference Proceedings
Emirates Journal of Food and Agriculture
Tanduk plantain cultivar is one of the famous banana types in Indonesia and can be processed into... more Tanduk plantain cultivar is one of the famous banana types in Indonesia and can be processed into plantain flour. The use of peels in raw and ripe plantain affects the characteristics of the flour. This research evaluates changes in the physic-chemical properties (starch, amylose, dietary fiber, antioxidant activity, color), functional properties (WAI, OAI, SC, solubility, hygroscopicity), thermal, pasting, and crystalline properties, and also FTIR spectra affected by the ripening stage and peel use. Tanduk plantain flour is made in ripening stages 1, 4, and 6 through peeling and unpeeling processes. The higher the ripening stage, the lower the starch, amylose, and dietary fiber of plantain flour, yet its antioxidant activity increases. In terms of its pasting properties, the higher the ripening stage, the lower the value of plantain flour's peak viscosity, breakdown viscosity, and setback viscosity. Meanwhile, the unpeeled plantain flour has higher starch, amylose, dietary fib...
IOP Conference Series: Earth and Environmental Science
Banana is a fruit that possesses high nutritional contents, especially vitamins and minerals. Ban... more Banana is a fruit that possesses high nutritional contents, especially vitamins and minerals. Banana flour is one of the diversification products in bananas processing that could extend shelf life and add economic benefit, and this product can be further processed into banana flakes. Flakes are ready-to-eat food ingredients that are usually used for breakfast. However, information about the maturity level of bananas on the physicochemical properties of flakes has remained unknown. Therefore, this study aimed to determine the effect of the maturity level of ambon banana flour on the physicochemical properties of banana flakes. The research design used in this study was a randomized block design with the research treatment consisting of 2 factors, namely the maturity level of banana flour (A) and baking time (B) with three replications. The best sample was taken from each group and then the scoring test was carried out until the best sample was obtained. Subsequently, the overall best...
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
Bakso merupakan produk olahan yang digemari oleh masyarakat, sehingga banyak dilakukan pembuatan ... more Bakso merupakan produk olahan yang digemari oleh masyarakat, sehingga banyak dilakukan pembuatan bakso ikan sebagai upaya peningkatan konsumsi ikan. Fortifikasi daun kelor telah dilakukan untuk meningkatkan kandungan protein dan zat besi pada bakso ikan. Proses pembuatan bakso ikan menjadi produk instan dilakukan sebagai upaya mempermudah dan memperpanjang masa simpannya. Penelitian ini bertujuan untuk menentukan perlakuan terbaik pada pembuatan bakso ikan etong dengan penambahan daun kelor yang akan dijadikan bakso instan dan mengetahui karakteristik fisikokimia bakso instan tersebut. Bakso ikan etong dibuat dengan variasi penambahan daun kelor segar sebesar 0% (A0), 5% (A1), 10% (A2), dan 15% (A3) dari berat daging ikan. Bakso ikan terbaik dipilih menggunakan metode De Garmo berdasarkan kandungan protein dan Fe. Hasil perlakuan terbaik berdasarkan analisis De Garmo adalah bakso A3. Bakso instan A3 memiliki karakteristik kadar air 11,82 % bb, protein 33,17% bb, zat besi 2,58 mg/100 g bb, waktu rehidrasi 13 menit, dan kecerahan 65,62. Kata Kunci : bakso ikan, daun kelor, ikan etong, bakso instan ABSTRACT Meatballs are processed products favored by the community, so the manufacturing of fish meatballs could increase fish consumption. Fortification of moringa leaves was carried out to increase the protein and iron content of fish meatballs. The fish meatball processing into an instant product was done to extend the shelf life. This study aimed to determine the best treatment of triggerfish meatballs with the addition of moringa leaves to produce instant meatballs and evaluate the physicochemical characteristics of producing instant meatballs. Triggerfish meatball was made with the addition of fresh moringa leaves by 0% (AO), 5% (A1), 10% (A2), and 15% (A3) of the weight of the fish. The best fish meatball was selected using the De Garmo method based on protein and Fe values. The best treatment result based on De Garmo's analysis was the A3 treatment with the following characteristics: water content 11.82% ww, protein 33.17% ww, iron 2.58 mg/100 g ww, rehydration time 13 min, and lightness 65.62.
IOP Conference Series: Earth and Environmental Science
Bananas are rich in minerals such as potassium, magnesium, iron, phosphorus, and calcium, contain... more Bananas are rich in minerals such as potassium, magnesium, iron, phosphorus, and calcium, contain vitamins A, B6 and C and contain serotonin which is active as a neurotransmitter for intelligence. Bananas can be processed into semi-finished products or finished products. One of the semi-finished products from bananas is Banana Flour. Banana flour is an alternative to banana preservation because bananas are perishable fruits. Banana flour can be made from unripe bananas and ripe bananas. The types of breakfast cereals that are most consumed or preferred by consumers are products in the form of breakfast drinks, extruded products and flakes. Flakes belong to the cereal milk food group. The purpose of this study was to determine the organoleptic characteristics of banana flakes made from banana flour with different ripeness levels of bananas. The research methodology included organoleptic test with the hedonic test method on a scale of 1-7, with a total of 30 panelists. The test parame...
IOP Conference Series: Earth and Environmental Science, 2021
The purpose of this study is to obtain the optimal instant porridge for babies formulation using ... more The purpose of this study is to obtain the optimal instant porridge for babies formulation using a linear programming method. The research has been conducted in two stages. Preliminary research aims to determine the characteristics of the raw materials to use. The main research has been conducted by determining the instant porridge for babies formulation using the linear programming method. The responses studied include chemical, physical, microbiological and organoleptic responses. The results show that instant porridge for babies formulation 3 (red sorghum flour 9%, red bean flour 3.6% and mung bean flour 5.4%) is the selected formula with a production cost of Rp. 1.319, - / 100 grams with the results of the analysis including the chemical response having a water content of 1.35%; ash content 3.62%; protein content 19.92%; fat content 1.44%; carbohydrate content 73.67%; and crude fiber content of 1.11%. Physical responses include rehydration time of 45.8 seconds; bulk density valu...
IOP Conference Series: Earth and Environmental Science, 2020
Geometrical, physical, mechanical, and colour properties are important parameters in the handling... more Geometrical, physical, mechanical, and colour properties are important parameters in the handling and processing of mangosteens. This study was carried out to form an essential database for mangosteen. The results of the study found that the polar and equatorial diameter of mangosteens were 53.95 ± 893 mm and 56.56 ± 9.88 mm, respectively, with the geometric mean diameter of 54.79 ± 9.15 mm. The weight, volume, particle and bulk densities were 97.92 ± 45.33 gr and 95.20 ± 47.57 cm3, 1.06 ± 0.16 gr/cm3 and 0.61 ± 0.02 gr/cm3 respectively. The highest skin strength of polar and equatorial diameter occurred in yellowish-green mangosteens; on the other hand, the lowest of that occurred in brownish-red mangosteens. The highest elasticity of polar and equatorial occurred in dark purple mangosteens; otherwise, the lowest of that occurred in yellowish-green mangosteens. The highest angle of repose and the static friction were 21.58 ± 4.480 and 0.40 ± 0.09, respectively, which occurred on th...
IOP Conference Series: Earth and Environmental Science, 2020
Physical, mechanical and colour properties are necessary parameters in the handling and processin... more Physical, mechanical and colour properties are necessary parameters in the handling and processing of Muntingia calabura fruits. The study aimed to form physical, mechanical and colour database for Muntingia calabura fruits. Results of the study found that the polar and equatorial diameter ranged from 14.30±0.99 mm and 15.51±0.98 mm, respectively. The weight and the volume were 2.49±0.39 g and 1.12±0.21 cm3, respectively. The particle density, bulk density and porosity ranged 0.97±0,10 g/cm3, 0.57±0.03 gr/cm3 and 40.90±6.59% respectively. The average skin strength and elasticity of the average moisture content of 80.79 ± 0.50 % were 309.60±80.89 g-forces and 38.83±1.63 mm, respectively. The angle of repose on the surface of the acrylic, aluminium, stainless steel and plywood was 23.45±5.390, 24.20±4.770, 25.66±5.000 and 25.93±7.850 respectively with the static friction of 0.44±0.12, 0.45±0.10, 0.49±0.11, and 0.50±0.17 respectively. The coordinate CIE L*a*b* c* and h* of the average ...