Daniar W Nugraha | University of Jember (original) (raw)

Papers by Daniar W Nugraha

This research was aimed to find the best flour type and the ingredients to make tuna nugget based... more This research was aimed to find the best flour type and the ingredients to make tuna nugget based on performances based on performances and consumer preferences. Different percentages of flour (10%, 30% and 50%) were added to 500 gram of tuna fillet were blended to make tuna nugget. The tuna nugget was tested using organoleptic test which was analyzed by hedonic and hedonic attributes test as described by . The tuna nugget texture was analyzed using penetrometer (precisions 2777 Washington blvd bellwood,IL 60104 used burden of 50 grams). The results showed that the best performance and most preferred by panelists were tuna nugget of 30 % of wheat flour which texture was 5,5333 mm/dt. The tuna nugget texture was a significant determinant factor in which best preferred by panelists.

JENIPER is one of special drinks from Kuningan, West Java. Lemon squeeze has lot of benefits. One... more JENIPER is one of special drinks from Kuningan, West Java. Lemon squeeze has lot of benefits. One of them is can decrease avitaminosis of vitamin C. It is made from lemon squeeze, sugar, and water. The aim of practicum of the JENIPER is to reveal the effect of concentration and boiling time difference to organoleptik characters (colour, flavour, taste, and thickness) of the JENIPER drinks that were made.used methods: 1) additional of 25ml of lemon squeeze that is boiled for 10 minutes, 2) additional of 50ml of lemon squeeze that is boiled for 10 minutes, 3) additional of 25ml of jeruk lemon squeeze that is boiled for 5 minutes, and 4) additional of 50ml of lemon squeeze that is boiled for 5minutes. Based on the result of organoleptic test, the most favorite colour, thickness, and taste is 4th treatment of lemon squeeze with value 4; 4.3, and 3.73. However, the most favorite flavor is 3rd treatment of lemon squeeze with value 3.53. For general, panelists prefer JENIPER drink in 4th treatment.The price of JENIPER is BEP unit is and BEP rupiah is Rp

Indonesia has many local beverage. One of them is Bajigur beverage. Bajigur beverage is local dri... more Indonesia has many local beverage. One of them is Bajigur beverage. Bajigur beverage is local drink from West Java. It is made from plam sugar, coconut milk, and ginger (Zingiber Officinale Roscoe). In this practicum, there are three treatment of Bajigur production.There are 271 (Bajigur with giant ginger),385 (Bajigur with red ginger), and 629 (Bajigur with small ginger).The aim is to determine organoleptic characteristic of Bajigur with differention ginger formulation and to know which treatment is most preferred by consumers. Based on the scoring preference test panelist most liked Bajigur beverage with treatment Bajigur with red ginger (385). The differention of ginger formulation is not give a significantly differention for colour. Beside that, we also determine pricing and BEP value from Bajigur beverage. The price of Bajigur is Rp 3.500,-BEP unitis 279,25532 unit and BEP rupiah is Rp 977.393,61.

Oyen ice is one of the special beverage from Bandung. The characteristic of this drink are avocad... more Oyen ice is one of the special beverage from Bandung. The characteristic of this drink are avocado, young coconut, and chutney from coconut milk or milk. The objective of this laboratory exercise was to know the effect from different kind of chutney to the sensory characteristic. Oyen ice was made from avocado, young coconut, black cincau, pacar cina, sucrose water, ice, and five treatment of chutney. The treatment were instant coconut milk, fresh coconut milk with high and low concentration, milk, and soybean milk. The parameter for hedonic test are taste, flavor, colour, viscosity, and overall. Instant coconut milk got the highest score for taste, color, and viscosity. The highest score for flavor is milk. Generally, panelist like instant coconut milk as the soup of oyen ice. The pricing for each unit product is Rp 4.500,00 where the BEP unit is 1.239 unit and BEP rupiah is Rp 5.573.753,00.

Beas cikur is one of five types of plants developed as a medicinal plant native indonesia. Beas c... more Beas cikur is one of five types of plants developed as a medicinal plant native indonesia. Beas cikur is traditional beverage can dikategorikam health as a beverage. Lab work is aimed to tell the difference in physical properties and organoleptik beas instant cikur resulting from the white rice and red rice. The physical properties observed namely viscosity and the nature of organoleptiknya covering taste, color, the scent and a whole. Results showing that physically with a viscosity beas cikur instant use of white rice having viscous higher. While for the nature of organoleptiknya beas instant cikur menggunakn white rice preferred compared with beas cikur resulting from red rice.

Bir Pletok is one of the local beverage of West Java. Bir Pletok blended from various spices such... more Bir Pletok is one of the local beverage of West Java. Bir Pletok blended from various spices such as ginger, cardamom, cinnamon, nutmeg, secang, lemongrass, ginger and cloves with ginger more dominant flavor. Practicum aims to determine the effect of size reduction methods and time habitation of degrees brix and pletok bir flavor. The size reduction of ginger (Zingiber officinale var. officinale) is done with pressing and thin slicing. The Habitation Bir Pletok done in three different times, ie 8 hours, 4 hours, and the habitation until cool. where for the treatment A1 is pressing and habitation until cold, treatment A2 is thin slicing and habitation untul cool, treatment B1 is pressing and habitation for 4 hours, B2 treatment is thin slicing and habitation for 4 hours, C1 treatment is pressing and habitation for 8 hours, and treatment C2 is thin slicing and the habitation for 8 hours. Based on the results of practical, value of the average degrees brix each treatment ranging from A1 to C2 respectively is 31; 24.7; 28.5; 27.5; 23.9; and 23.4. Favorite colour of panelist on Bir Pletok is treatment C2, based favorite scent on treatment B2 and C2, based favorite taste is treatment B2, and overall liking for Bir Pletok is on treatment B2 and C2. Determined pricing and BEP value from Bir Pletok. The price of Bir Pletok is Rp 5.200,-BEP unitis 1.105 unit and BEP rupiah is Rp Rp 5.743.263,16,-Kata Kunci : Bir pletok, ginger, thinly cliced, pressing, habitation. PENDAHULUAN Dalam kebudayaan masyarakat Betawi, dikenal minuman rempah-rempah yang disebut Bir Pletok. Bir Pletok adalah minuman non alkohol yang memiliki khasiat sebagai stimulan atau penyegar dan sebagai minuman kesehatan. Khasiat Bir Pletok diperoleh dari zat aktif rempahrempah yang terkandung di dalamnya, seperti gingerberin, curcumin, oleoresin, dan masih banyak lagi.Menurut Somaatmadja (1985), rempah-rempah adalah bahan asal tumbuh-tumbuhan yang biasa dicampurkan ke dalam berbagai makanan untuk memberi aroma/flavor dan membangkitkan seleramakan.

Bandrek is a traditional beverage Sundanese people, West Java. This drink made from ginger, with ... more Bandrek is a traditional beverage Sundanese people, West Java. This drink made from ginger, with the addition of brown sugar and some spices like cloves and cinnamon. Bandrek can be processed into instant bandrek using crystallization technology . bandrek useful as beverage warmers . This study aims to determine the effect of different treatments of ginger on the organoleptic quality bandrek instant. The results show that the parameters of color, flavor and aroma as well as the overall favorite instant bandrek made from ginger with steamed treatment is most preferred by the panelists. It can be concluded that the instant bandrek resulting from ginger steamed have better organoleptic quality than the instant bandrek generated by the two other methods. Based on the calculation of BEP can be known that BEP unit can reached on 809 units equivalent to Rp1.617.900.

Selendang mayang ice is a beverage derived from Jakarta which has another name, namely cendol par... more Selendang mayang ice is a beverage derived from Jakarta which has another name, namely cendol parek. Selendang mayang has a chewy dough, but more chewy than cendol. This study was conducted to determine the characteristics of the selendang mayang that used variations of flour, given the lack of research related to the selendang mayang. Selendang mayang that have produced, then tested with physical test using the Rheo Tex and organoleptic test in hedonic such as color, flavor, texture, and overall / appearance. The greatest texture of selendang mayang was selendang mayang which produced with ingredients of rice flour and mung bean flour; The highest score of organoleptic test on selendang mayang was selendang mayang that produced with ingredients of rice flour and mung bean flour in parameters of color, flavor, texture, and overall. From the research that has been done, get the best results in sensory of selendang mayang was selendang mayang that produced with ingredients of rice flour and mung bean flour.

Ice goyobod is one of the spesial beverage from West Java which have characteristics goyobod jell... more Ice goyobod is one of the spesial beverage from West Java which have characteristics goyobod jelly. Goyobod jelly is made from hunkwe flour mixed with coconut milk, heated until thickened then printed and cut into cubes. Besides goyobod jelly, also added avocado, young coconut meat, and pacar cina as supplementary material. Soup of ice goyobod made from fresh coconut milk, sugar syrup, sweetened condensed milk, and shaved ice. In the present study, conducted various concentration of hunkwe flour and type of coconut milk in making ice goyobod which aims to determine the best formulation in making goyobod jelly so that ice goyobod produced can be preferred by consumers. In addition, this study also aims to determine the value of BEP and pricing of ice goyobod generated. Based on the results of physical tests with rheotex texture, goyobod jelly with 115 grams of hunkwe flour harder in texture than jelly goyobod with hunkwe flour composition 95 grams. For sensory test, jelly formulation goyobod with 95 grams of flour hunkwe + instant coconut milk has an average value of texture, color, and the highest joy. But panelists preferred the flavor of goyobod jelly formulation with 95 gram hunkwe flour + fresh coconut milk. Pricing of ice goyobod is Rp 5400.00. BEP unit value of ice goyobod is 414.13 units, while the value BEP rupiah of the ice goyobod Rp 2235915.493, -.

Jahe merupakan salah satu jenis rempah-rempah yang banyak dimanfaatkan sebagai bahan baku obat-ob... more Jahe merupakan salah satu jenis rempah-rempah yang banyak dimanfaatkan sebagai bahan baku obat-obatan maupun minuman kesehatan. Minuman kesehatan adalah segala sesuatu yang dikonsumsi yang dapat menghilangkan rasa haus dan dahaga juga mempunyai efek menguntungkan terhadap kesehatan. Tujuan praktikum ini adalah untuk mengetahui pengaruh penggunaan jahe dengan metode pengecilan ukuran yang berbeda terhadap kualitas minuman penghangat yang dihasilkan. Dalam praktikum ini digunakan dua metode yaitu metode pengirisan tipis dan metode penggeprekan. Berdasarkan hasil praktikum, diperoleh hasil bahwa metode yang digunakan berpengaruh terhadap warna, aroma, rasa, tingkat kepedasan dan kesukaan. Untuk rasa pada perlakuan metode pengirisan tipis didapat hasil uji sensori sebesar 3,578947, sedangkan untuk perlakuan jahe digeprek adalah 3,23684. Untuk aroma pada metode pengirisan tipis diperoleh 3,474 dan untuk perlakuan digeprek sebesar 3,184. Untuk tingkat kepedasan perlakuan jahe yang diiris tipis memiliki tingkat kepedasan yang lebih tinggi dibandingkan jahe yang dikeprek. Untuk metode pengirisan tipis diperoleh 3,553 dan untuk penggeprekan rasa diperoleh 3,105. Untuk warna diperoleh 2,973684 untuk metode iris tipis dan 3,789474 metode geprek. Berdasarkan kesukaan, panelis lebih menyukai minuman jahe dengan perlakuan diiris tipis. Derajat brix dari perlakuan metode pengirisan lebih tinggi daripada digeprek. Secara umum para panelis lebih menyukai minuman jahe merah secang dengan perlakuan diiris tipis daripada digeprek dalam hal rasa, aroma, dan tingkat kepedasan.

Jahe (Zingiber officinale) merupakan jenis rempah yang dikenal baik dikalangan masyarakat di Indo... more Jahe (Zingiber officinale) merupakan jenis rempah yang dikenal baik dikalangan masyarakat di Indonesia sebagai obat tradisional. Jahe merupakan tanaman yang memiliki kandungan zat antioksidan yakni oleoresin. Tujuan penelitian ini adalah untuk mengetahui pengaruh perbedaan metode destilasi dan pengecilan ukuran terhadap sifat fisik dan organoleptik minyak atsiri jahe gajah. Dalam praktikum ini metode destilasi yang digunakan meliputi 2 cara, yaitu boil dan steam. Pengecilan ukuran dilakukan dengan perajangan dan pengeprekan. Dimana untuk jahe kelompok A dilakuakan pengeprekan dan didestilasi dengan boil, untuk kelompok jahe B dirajang dan didestilasi dengan boil, sedangkan untuk kelompok jahe C dirajang dan didestilasi dengan steam. Berdasarkan hasil praktikum, diperoleh hasil bahwa pengecilan ukuran dan metode destilasi yang digunakan berpengaruh terhadap volume, berat, berat jenis, rendemen, aroma dan warna minyak atsiri yang dihasilkan. Untuk kelompok jahe A diperoleh minyak atsiri dengan berat jenis 0,8632, rendemen 0,0911, aroma kurang menyengat dan warna pekat keruh. Untuk kelompok jahe B diperoleh minyak atsiri dengan berat jenis 0,9043, rendemen 0,1155, aroma cukup menyengat dan warna yang dihasilakan pekat. Untuk kelompok jahe C diperoleh minyak atsiri dengan berat jenis 0,8625, rendemen 0,1035, aroma sangat menyengat, dan warna yang dihasilakn jernih.

Kata kunci: Jahe gajah, destilasi, boil, steam, perajangan, pengeprekan

Kelapa (Cocos nucifera L.) merupakan salah satu komoditi perkebunan yang penting bagi Indonesia d... more Kelapa (Cocos nucifera L.) merupakan salah satu komoditi perkebunan yang penting bagi Indonesia di samping kakao, kopi, lada, dan vanili. Minyak kelapa merupakan salah satu minyak nabati yang biasanya digunakan oleh masyarakat sebagai minyak goreng.Tujuan praktikum ini adalah mengetahui karakteristik minyak kelapa yang dihasilkan dengan cara basah dan kering. Dalam praktikum ini menggunakan dua metode dan empat perlakuan yaitu fresh, pengukusan, pengovenan 24 jam dan kombinasi antara pengovenan 4 jam dan penyangraian. Berdasarkan hasil praktikum, diperoleh hasil bahwa metode dan perlakuan yang digunakan berpengaruh terhadap rendemen, berat jenis, warna dan aroma minyak kelapa yang dihasilkan. Untuk perlakuan kelapa parut fresh diperoleh minyak kelapa dengan rendemen 11,081%, berat jenis 1,24 gr/mL. Untuk perlakuan kelapa parut kukus diperoleh minyak kelapa dengan rendemen 14,65%, berat jenis 0,89 gr/mL. Untuk perlakuan kelapa parut oven 24 jam diperoleh minyak kelapa dengan rendemen 16,18%, berat jenis 0,82 gr/mL dan untuk perlakuan kelapa parut oven 4 jam beserta sangria diperoleh minyak kelapa dengan rendemen 17,65%, berat jenis 0,9 gr/mL. Dari empat perlakuan pada perlakuan fresh didapat warna yang paling jernih sedangkan untuk aroma yang khas terdapat pada perlakuan kelapa parut kukus dan kelapa parut oven 24 jam.

Kata kunci: Kelapa, cara kering, cara basah,kelapa parut fresh, kelapa parut kukus, kelapa parut oven dan kombinasi oven sangrai.

Kacang termasuk tanaman pangan yang banyak dikonsumsi oleh masyarakat. Pemanfaatan berbagai jenis... more Kacang termasuk tanaman pangan yang banyak dikonsumsi oleh masyarakat. Pemanfaatan berbagai jenis kacang telah dilakukan, namun perlu upaya diversifikasi guna menghasilkan produk pangan yang lebih beragam salah satunya sebagai bahan baku fermentasi keju. Penelitian ini bertujuan untuk mengetahui kemampuan isolat BAL F 2 hasil isolasi dari nenas sebagai penggumpal dalam fermentasi keju dan untuk mencari jenis kacang yang berpotensi dalam fermentasi keju.

This research was aimed to find the best flour type and the ingredients to make tuna nugget based... more This research was aimed to find the best flour type and the ingredients to make tuna nugget based on performances based on performances and consumer preferences. Different percentages of flour (10%, 30% and 50%) were added to 500 gram of tuna fillet were blended to make tuna nugget. The tuna nugget was tested using organoleptic test which was analyzed by hedonic and hedonic attributes test as described by . The tuna nugget texture was analyzed using penetrometer (precisions 2777 Washington blvd bellwood,IL 60104 used burden of 50 grams). The results showed that the best performance and most preferred by panelists were tuna nugget of 30 % of wheat flour which texture was 5,5333 mm/dt. The tuna nugget texture was a significant determinant factor in which best preferred by panelists.

JENIPER is one of special drinks from Kuningan, West Java. Lemon squeeze has lot of benefits. One... more JENIPER is one of special drinks from Kuningan, West Java. Lemon squeeze has lot of benefits. One of them is can decrease avitaminosis of vitamin C. It is made from lemon squeeze, sugar, and water. The aim of practicum of the JENIPER is to reveal the effect of concentration and boiling time difference to organoleptik characters (colour, flavour, taste, and thickness) of the JENIPER drinks that were made.used methods: 1) additional of 25ml of lemon squeeze that is boiled for 10 minutes, 2) additional of 50ml of lemon squeeze that is boiled for 10 minutes, 3) additional of 25ml of jeruk lemon squeeze that is boiled for 5 minutes, and 4) additional of 50ml of lemon squeeze that is boiled for 5minutes. Based on the result of organoleptic test, the most favorite colour, thickness, and taste is 4th treatment of lemon squeeze with value 4; 4.3, and 3.73. However, the most favorite flavor is 3rd treatment of lemon squeeze with value 3.53. For general, panelists prefer JENIPER drink in 4th treatment.The price of JENIPER is BEP unit is and BEP rupiah is Rp

Indonesia has many local beverage. One of them is Bajigur beverage. Bajigur beverage is local dri... more Indonesia has many local beverage. One of them is Bajigur beverage. Bajigur beverage is local drink from West Java. It is made from plam sugar, coconut milk, and ginger (Zingiber Officinale Roscoe). In this practicum, there are three treatment of Bajigur production.There are 271 (Bajigur with giant ginger),385 (Bajigur with red ginger), and 629 (Bajigur with small ginger).The aim is to determine organoleptic characteristic of Bajigur with differention ginger formulation and to know which treatment is most preferred by consumers. Based on the scoring preference test panelist most liked Bajigur beverage with treatment Bajigur with red ginger (385). The differention of ginger formulation is not give a significantly differention for colour. Beside that, we also determine pricing and BEP value from Bajigur beverage. The price of Bajigur is Rp 3.500,-BEP unitis 279,25532 unit and BEP rupiah is Rp 977.393,61.

Oyen ice is one of the special beverage from Bandung. The characteristic of this drink are avocad... more Oyen ice is one of the special beverage from Bandung. The characteristic of this drink are avocado, young coconut, and chutney from coconut milk or milk. The objective of this laboratory exercise was to know the effect from different kind of chutney to the sensory characteristic. Oyen ice was made from avocado, young coconut, black cincau, pacar cina, sucrose water, ice, and five treatment of chutney. The treatment were instant coconut milk, fresh coconut milk with high and low concentration, milk, and soybean milk. The parameter for hedonic test are taste, flavor, colour, viscosity, and overall. Instant coconut milk got the highest score for taste, color, and viscosity. The highest score for flavor is milk. Generally, panelist like instant coconut milk as the soup of oyen ice. The pricing for each unit product is Rp 4.500,00 where the BEP unit is 1.239 unit and BEP rupiah is Rp 5.573.753,00.

Beas cikur is one of five types of plants developed as a medicinal plant native indonesia. Beas c... more Beas cikur is one of five types of plants developed as a medicinal plant native indonesia. Beas cikur is traditional beverage can dikategorikam health as a beverage. Lab work is aimed to tell the difference in physical properties and organoleptik beas instant cikur resulting from the white rice and red rice. The physical properties observed namely viscosity and the nature of organoleptiknya covering taste, color, the scent and a whole. Results showing that physically with a viscosity beas cikur instant use of white rice having viscous higher. While for the nature of organoleptiknya beas instant cikur menggunakn white rice preferred compared with beas cikur resulting from red rice.

Bir Pletok is one of the local beverage of West Java. Bir Pletok blended from various spices such... more Bir Pletok is one of the local beverage of West Java. Bir Pletok blended from various spices such as ginger, cardamom, cinnamon, nutmeg, secang, lemongrass, ginger and cloves with ginger more dominant flavor. Practicum aims to determine the effect of size reduction methods and time habitation of degrees brix and pletok bir flavor. The size reduction of ginger (Zingiber officinale var. officinale) is done with pressing and thin slicing. The Habitation Bir Pletok done in three different times, ie 8 hours, 4 hours, and the habitation until cool. where for the treatment A1 is pressing and habitation until cold, treatment A2 is thin slicing and habitation untul cool, treatment B1 is pressing and habitation for 4 hours, B2 treatment is thin slicing and habitation for 4 hours, C1 treatment is pressing and habitation for 8 hours, and treatment C2 is thin slicing and the habitation for 8 hours. Based on the results of practical, value of the average degrees brix each treatment ranging from A1 to C2 respectively is 31; 24.7; 28.5; 27.5; 23.9; and 23.4. Favorite colour of panelist on Bir Pletok is treatment C2, based favorite scent on treatment B2 and C2, based favorite taste is treatment B2, and overall liking for Bir Pletok is on treatment B2 and C2. Determined pricing and BEP value from Bir Pletok. The price of Bir Pletok is Rp 5.200,-BEP unitis 1.105 unit and BEP rupiah is Rp Rp 5.743.263,16,-Kata Kunci : Bir pletok, ginger, thinly cliced, pressing, habitation. PENDAHULUAN Dalam kebudayaan masyarakat Betawi, dikenal minuman rempah-rempah yang disebut Bir Pletok. Bir Pletok adalah minuman non alkohol yang memiliki khasiat sebagai stimulan atau penyegar dan sebagai minuman kesehatan. Khasiat Bir Pletok diperoleh dari zat aktif rempahrempah yang terkandung di dalamnya, seperti gingerberin, curcumin, oleoresin, dan masih banyak lagi.Menurut Somaatmadja (1985), rempah-rempah adalah bahan asal tumbuh-tumbuhan yang biasa dicampurkan ke dalam berbagai makanan untuk memberi aroma/flavor dan membangkitkan seleramakan.

Bandrek is a traditional beverage Sundanese people, West Java. This drink made from ginger, with ... more Bandrek is a traditional beverage Sundanese people, West Java. This drink made from ginger, with the addition of brown sugar and some spices like cloves and cinnamon. Bandrek can be processed into instant bandrek using crystallization technology . bandrek useful as beverage warmers . This study aims to determine the effect of different treatments of ginger on the organoleptic quality bandrek instant. The results show that the parameters of color, flavor and aroma as well as the overall favorite instant bandrek made from ginger with steamed treatment is most preferred by the panelists. It can be concluded that the instant bandrek resulting from ginger steamed have better organoleptic quality than the instant bandrek generated by the two other methods. Based on the calculation of BEP can be known that BEP unit can reached on 809 units equivalent to Rp1.617.900.

Selendang mayang ice is a beverage derived from Jakarta which has another name, namely cendol par... more Selendang mayang ice is a beverage derived from Jakarta which has another name, namely cendol parek. Selendang mayang has a chewy dough, but more chewy than cendol. This study was conducted to determine the characteristics of the selendang mayang that used variations of flour, given the lack of research related to the selendang mayang. Selendang mayang that have produced, then tested with physical test using the Rheo Tex and organoleptic test in hedonic such as color, flavor, texture, and overall / appearance. The greatest texture of selendang mayang was selendang mayang which produced with ingredients of rice flour and mung bean flour; The highest score of organoleptic test on selendang mayang was selendang mayang that produced with ingredients of rice flour and mung bean flour in parameters of color, flavor, texture, and overall. From the research that has been done, get the best results in sensory of selendang mayang was selendang mayang that produced with ingredients of rice flour and mung bean flour.

Ice goyobod is one of the spesial beverage from West Java which have characteristics goyobod jell... more Ice goyobod is one of the spesial beverage from West Java which have characteristics goyobod jelly. Goyobod jelly is made from hunkwe flour mixed with coconut milk, heated until thickened then printed and cut into cubes. Besides goyobod jelly, also added avocado, young coconut meat, and pacar cina as supplementary material. Soup of ice goyobod made from fresh coconut milk, sugar syrup, sweetened condensed milk, and shaved ice. In the present study, conducted various concentration of hunkwe flour and type of coconut milk in making ice goyobod which aims to determine the best formulation in making goyobod jelly so that ice goyobod produced can be preferred by consumers. In addition, this study also aims to determine the value of BEP and pricing of ice goyobod generated. Based on the results of physical tests with rheotex texture, goyobod jelly with 115 grams of hunkwe flour harder in texture than jelly goyobod with hunkwe flour composition 95 grams. For sensory test, jelly formulation goyobod with 95 grams of flour hunkwe + instant coconut milk has an average value of texture, color, and the highest joy. But panelists preferred the flavor of goyobod jelly formulation with 95 gram hunkwe flour + fresh coconut milk. Pricing of ice goyobod is Rp 5400.00. BEP unit value of ice goyobod is 414.13 units, while the value BEP rupiah of the ice goyobod Rp 2235915.493, -.

Jahe merupakan salah satu jenis rempah-rempah yang banyak dimanfaatkan sebagai bahan baku obat-ob... more Jahe merupakan salah satu jenis rempah-rempah yang banyak dimanfaatkan sebagai bahan baku obat-obatan maupun minuman kesehatan. Minuman kesehatan adalah segala sesuatu yang dikonsumsi yang dapat menghilangkan rasa haus dan dahaga juga mempunyai efek menguntungkan terhadap kesehatan. Tujuan praktikum ini adalah untuk mengetahui pengaruh penggunaan jahe dengan metode pengecilan ukuran yang berbeda terhadap kualitas minuman penghangat yang dihasilkan. Dalam praktikum ini digunakan dua metode yaitu metode pengirisan tipis dan metode penggeprekan. Berdasarkan hasil praktikum, diperoleh hasil bahwa metode yang digunakan berpengaruh terhadap warna, aroma, rasa, tingkat kepedasan dan kesukaan. Untuk rasa pada perlakuan metode pengirisan tipis didapat hasil uji sensori sebesar 3,578947, sedangkan untuk perlakuan jahe digeprek adalah 3,23684. Untuk aroma pada metode pengirisan tipis diperoleh 3,474 dan untuk perlakuan digeprek sebesar 3,184. Untuk tingkat kepedasan perlakuan jahe yang diiris tipis memiliki tingkat kepedasan yang lebih tinggi dibandingkan jahe yang dikeprek. Untuk metode pengirisan tipis diperoleh 3,553 dan untuk penggeprekan rasa diperoleh 3,105. Untuk warna diperoleh 2,973684 untuk metode iris tipis dan 3,789474 metode geprek. Berdasarkan kesukaan, panelis lebih menyukai minuman jahe dengan perlakuan diiris tipis. Derajat brix dari perlakuan metode pengirisan lebih tinggi daripada digeprek. Secara umum para panelis lebih menyukai minuman jahe merah secang dengan perlakuan diiris tipis daripada digeprek dalam hal rasa, aroma, dan tingkat kepedasan.

Jahe (Zingiber officinale) merupakan jenis rempah yang dikenal baik dikalangan masyarakat di Indo... more Jahe (Zingiber officinale) merupakan jenis rempah yang dikenal baik dikalangan masyarakat di Indonesia sebagai obat tradisional. Jahe merupakan tanaman yang memiliki kandungan zat antioksidan yakni oleoresin. Tujuan penelitian ini adalah untuk mengetahui pengaruh perbedaan metode destilasi dan pengecilan ukuran terhadap sifat fisik dan organoleptik minyak atsiri jahe gajah. Dalam praktikum ini metode destilasi yang digunakan meliputi 2 cara, yaitu boil dan steam. Pengecilan ukuran dilakukan dengan perajangan dan pengeprekan. Dimana untuk jahe kelompok A dilakuakan pengeprekan dan didestilasi dengan boil, untuk kelompok jahe B dirajang dan didestilasi dengan boil, sedangkan untuk kelompok jahe C dirajang dan didestilasi dengan steam. Berdasarkan hasil praktikum, diperoleh hasil bahwa pengecilan ukuran dan metode destilasi yang digunakan berpengaruh terhadap volume, berat, berat jenis, rendemen, aroma dan warna minyak atsiri yang dihasilkan. Untuk kelompok jahe A diperoleh minyak atsiri dengan berat jenis 0,8632, rendemen 0,0911, aroma kurang menyengat dan warna pekat keruh. Untuk kelompok jahe B diperoleh minyak atsiri dengan berat jenis 0,9043, rendemen 0,1155, aroma cukup menyengat dan warna yang dihasilakan pekat. Untuk kelompok jahe C diperoleh minyak atsiri dengan berat jenis 0,8625, rendemen 0,1035, aroma sangat menyengat, dan warna yang dihasilakn jernih.

Kata kunci: Jahe gajah, destilasi, boil, steam, perajangan, pengeprekan

Kelapa (Cocos nucifera L.) merupakan salah satu komoditi perkebunan yang penting bagi Indonesia d... more Kelapa (Cocos nucifera L.) merupakan salah satu komoditi perkebunan yang penting bagi Indonesia di samping kakao, kopi, lada, dan vanili. Minyak kelapa merupakan salah satu minyak nabati yang biasanya digunakan oleh masyarakat sebagai minyak goreng.Tujuan praktikum ini adalah mengetahui karakteristik minyak kelapa yang dihasilkan dengan cara basah dan kering. Dalam praktikum ini menggunakan dua metode dan empat perlakuan yaitu fresh, pengukusan, pengovenan 24 jam dan kombinasi antara pengovenan 4 jam dan penyangraian. Berdasarkan hasil praktikum, diperoleh hasil bahwa metode dan perlakuan yang digunakan berpengaruh terhadap rendemen, berat jenis, warna dan aroma minyak kelapa yang dihasilkan. Untuk perlakuan kelapa parut fresh diperoleh minyak kelapa dengan rendemen 11,081%, berat jenis 1,24 gr/mL. Untuk perlakuan kelapa parut kukus diperoleh minyak kelapa dengan rendemen 14,65%, berat jenis 0,89 gr/mL. Untuk perlakuan kelapa parut oven 24 jam diperoleh minyak kelapa dengan rendemen 16,18%, berat jenis 0,82 gr/mL dan untuk perlakuan kelapa parut oven 4 jam beserta sangria diperoleh minyak kelapa dengan rendemen 17,65%, berat jenis 0,9 gr/mL. Dari empat perlakuan pada perlakuan fresh didapat warna yang paling jernih sedangkan untuk aroma yang khas terdapat pada perlakuan kelapa parut kukus dan kelapa parut oven 24 jam.

Kata kunci: Kelapa, cara kering, cara basah,kelapa parut fresh, kelapa parut kukus, kelapa parut oven dan kombinasi oven sangrai.

Kacang termasuk tanaman pangan yang banyak dikonsumsi oleh masyarakat. Pemanfaatan berbagai jenis... more Kacang termasuk tanaman pangan yang banyak dikonsumsi oleh masyarakat. Pemanfaatan berbagai jenis kacang telah dilakukan, namun perlu upaya diversifikasi guna menghasilkan produk pangan yang lebih beragam salah satunya sebagai bahan baku fermentasi keju. Penelitian ini bertujuan untuk mengetahui kemampuan isolat BAL F 2 hasil isolasi dari nenas sebagai penggumpal dalam fermentasi keju dan untuk mencari jenis kacang yang berpotensi dalam fermentasi keju.