Agricultural Technology

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Browsing Agricultural Technology by Author "Fitriani,Shanti"

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    Evaluasi Mutu Bakso Jantung Pisang dan Ikan Patin Sebagai Makanan Kaya Serat
    (2013-01-19) Pradana, Eko; Fitriani,Shanti; Yusmarini
    The objective of this research is to get the best formula in making banana’s heart and fish sausage meatball, and to find out the effect of banana’s heart and fish sausage ratio towards the quality of the meatball. The method used in the research is Complete Randomized Design (CRD) with three replications of five treatments and treatment consists of JPI1 (heart’s banana 90 : fish sausage 10), JPI2 (heart’s banana 80 : fish sausage 20), JPI3 (heart’s banana 70 : fish sausage 30), JPI4 (heart’s banana 60 : fish sausage 40), JPI5 (heart’s banana 50 : fish sausage 50). The result of the research shows that the ratio of banana’s heart and fish sausage significantly effect to the fiber content, moisture content, ash content, protein content, taste, texture and non significantly effect to the aroma, color, and overall. Based on the evaluation of organoleptic hedonic test of color, aroma, taste, texture and overall, the panelist gives the evaluation from like to between quite like and and quite dislike to the banana’s heart and fish sausage meatball. The best treatment in this research are JPI4, and JPI5.
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    The Quality Evaluation of Fermentation Drink From Squash (Cucurbita moschata) with Type Variety and Concentration of Sweetener
    (2013-01-19) Raja, Sahala; Rossi,Evy; Fitriani,Shanti
    The objectives of this research were to know the quality of fermentation drink made of pumpkin with various types and concentrations of sweeteners. The research was conducted using a completely randomized design with eight treatments and three replications. As for treatment in this study, namely A1B1 (honey 10%), A1B2 (honey 15%), A2B1 (caramel syrup 10%), A2B2 (caramel syrup 15%), A3B1 (palm sugar 10%), A3B2 (palm sugar 15%), A4B1 (sucrose 10%) and A4B1 (sucrose 15%). The data obtained were statistically analyzed by Anova and followed by DNMRT test to see the differences. The results of this research showed that addition of sweeteners with a variety of concentrations were no significant different (P<0.05) on the pH value, total lactic acid bacteria and viscosity. but The treatments were significant different (P>0.05) on ash content, assessment of color, aroma, taste and overall assessment. The best treatment of this research was A2B2 (caramel syrup 15%) with pH 4.19, total lactic acid bacteria 8.59 log CFU/ml and 0.40% ash content. The best preferred color, aroma, taste and overall assessment of all treatments were A2B2.
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    Rasio Lidah Buaya dan Rumput Laut Terhadap Mutu Permen Jelly
    (2013-01-19) Fitrina, Fina; Ali,Akhyar; Fitriani,Shanti
    Jelly candy is one form of diversification of products aloe vera and seaweed. This study aims to get the right ratio between aloe vera and seaweed to produce jelly candies with good quality. Parameters observed in this study moisture content, ash content, pH, reducing sugar content, crude fiber content and organoleptic testing the level of preference panelist on candy jelly with aloe vera and the ratio of seaweed. The study was conducted using a completely randomized design with 3 (three) replications consisting of 5 (five) treatments are: LR1 (aloe vera 90% : 10% seaweed), LR2 (aloe vera 80% : 20% seaweed), LR3 (aloe vera 70% : 30% seaweed), LR4 (aloe vera 60% : 40% seaweed), and LR5 (aloe vera 50% : 50% seaweed). The result of analysis showed that the ratio of aloe vera and seaweed significantly effect on moisture content, ash content, reducing sugar content, and crude fiber content and not signoficantly effect on pH and the overall ratio of aloe vera and seaweed preferred by the panelists. The ratio of aloe vera and seaweed in the treatment LR4 (aloe vera 60% : 40% seaweed) is best treated with a moisture content of 16.44%, ash content 0.38%, pH 3.36, reducing sugar content 22.62%, crude fiber content of 1.44% and preferred by the panelists in organoleptic testing.