Browsing by Author "Efendi,Raswen"
Now showing 1 - 5 of 5
Results Per Page
Sort Options
Item Karakterisasi Pati Biji Durian (Durio zibethinus murr.,) Dengan Heat Moisture(2013-01-28) Sumarlin; Efendi,Raswen; RahmayuniDurian seeds starch (Durio zibethinus Murr.,) can extracted from durian seeds and it has a high starch content. Durian seeds starch potential as an alternative supplier of food ingredients or raw materials in food industry. Durian seeds starch has the disadvantage of less stable, so it need to be modified such as by Heat Moisture Treatment (HMT). Purpose of this research was to obtain the characteristics of starch-modified durian seeds with HMT. The analysis conducted is amylose content, water content, solubility and strength development of starch and design responses are descriptive test against odor, color and taste of durian seed starch. The results showed that treatment of HMT give effect to the characterization of durian seed starch, with amylose content (13.69-27.22%), moisture content (8.90-9.45%), ash content (0.41-0.74), strength development of starch (2.71-6.03 g/g), and solubility (8.33-8.94%). The results of descriptive assessment of the odor, color and taste of starch that produce odor, color and taste normal at HMT temperature of 100, 110, and 120oC.Item Kualitas Soyghurt Dengan Variasi Konsentrasi Sukrosa dan Inulin(2013-01-26) Lestary, Suci; Rossi, Evy; Efendi,RaswenThe purpose of this research was to obtain the best quality of soyghurt, made from soymilk with addition of sucrose (S) and inulin (I). A complete Random Design (CRD) with two factors and three replications, was applied in this research. The first factor was the concentration of sucrose, were was 2% (S1), 5% (S2) and 7% (S3) and the second factor were the concentration of inulin, which was 0% (I1), 3% (I2), and 6% (I3). The design response used ANOVA and the further test used Tukey by the level 5%. The result showed that the concentration of sucrose and inulin not significant on the interaction. Concentration of sucrose affect to total solids. While the addition of inulin concentration affects the pH value, total lactic acid, total lactic acid bacteria (LAB), and total solids. The best concentration of sucrose given to the soyghurt was 5%, while for inulin 3% was the best concentration.Item Penggunaan Lilin Untuk Memperpanjang Umur Simpan Buah Naga Merah (Hylocereus polyrhizus)(2013-01-22) Hasibuan, Saddam Husein; Harun,Noviar; Efendi,RaswenThe aims of this study to determine the effect of combined treatmen wax agains shelf life red dragon fruit (Hylocereus polyrhizus)., this study was done at the Laboratory of Processing and Analysis of Agricultural Products, Faculty of Agriculture, University of Riau. In March to June 2012. The design used in the study was completely randomized design (CRD) with 5 treatments and 4 replications. Treatments were performed during the study were L1: Not given wax emulsion ; L2: Given a concentration of 2% wax emulsion; L3: Given a concentration of 4% wax emulsion; L4: Given a concentration of 6% wax emulsion; L5: Given a concentration of 8% wax emulsion. The resulting data been statistically analyzed with analysis of variance. The are observations made the measurement of total dissolved solids, weight shrinkage measurement, respiration rate measurements and organoleptic tests include skin color, flesh color,are descriptive. The best treatment is the treatment of 6% wax coating with total dissolved solids day to-10: 1,36°brix. Losses weight day to-10: 7,92. Fruit respiration rate day to-10: 14,65 O2/kg.jamItem Studi Pemanfaatan Tepung Biji Nangka Dan Tepung Ampas Kelapa Sebagai Substitusi Tepung Terigu Dalam Pembuatan Mi Basah(2013-07-17) Harefa, Oni Yaman; Yusmarini; Efendi,RaswenThe research aimed to determine the effect of wheat and flour comparison other (jackfruit seed flour and flour coconut pulp) for the quality of wet noodles according SNI 01-2987-1992. Research using completely randomized design (CRD) with treatment that is M1 = noodles made with 100% wheat, M2 = noodles made with a ratio 90% 10% wheat flour and other (5% jackfruit seed flour and 5% coconut pulp flour), M3 = noodles made with a ratio of 80% wheat flour and 20% other (15% jackfruit seed flour and 5% coconut pulp flour), M4 = noodles made with a ratio of 70% wheat flour and 30% other (25% jackfruit seed flour and 5% flour coconut pulp) and M5 = noodles made with a ratio of 60% wheat flour and 40% other (35% jackfruit seed flour and 5% coconut pulp flour). The results showed that the ratio of flour with another flour significantly different effect on the moisture content, ash content, protein content and organoleptic color, texture, aroma and overall assessment. Noodles M1-M3 treatment meets the standards SNI but for the best treatment in this study was the treatment M3 = noodles made with a ratio of 80% wheat flour and 20% other (15% jackfruit seed flour and 5% coconut pulp flour).Item Umur Simpan Soyghurt Probiotik Sebagai Filler Cokelat Praline(2013-07-06) Rangkuti, Suherni Safitri; Rossi,Evy; Efendi,RaswenThis aim of the research was to determine the storage limits of soyghurt probiotics as a filler chocolate praline. The design of the research was completely randomized design (CRD) with five treatments (0,1,2,3 and 4) weeks and 3 replications. The design response is used ANOVA and Tukey test further the level 5%. The results showed that the storage time significantly affected the moisture content, total lactic acid bacteria and total lactic acid. Levels of protein and fat were analyzed before storage soyghurt is equal to 4.40% and 2.65%. Results of this study showed that storage time soyghurt probiotic chocolate praline as filler effect on water content, total BAL, and total lactic acid. Storage time 4 weeks resulted soyghurt containing moisture content (85.45%), total BAL (10.34 log cfu/ml), and total lactic acid (0.51%) is still suitable for consumption.