Browsing by Author "Rossi, Evy"
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Item Evaluasi Mutu Dan Sensori Minyak Goreng dari Biji Karet(2014-01-27) Rossi, Evy; Ayu, Dewi Fortuna; MuslimRubber plant (Havea brasiliensis) produce natural latex. By product of this plant was rubber seed that having nutritive value. Now days some farmers used this seed in poultry diet as animal feedstuffs. Because of its nutrient content, rubber seed had a great potential to be as economically materials for food, feed or material for industry. The purpose of this research was to obtain the best treatment of smoking time on rendement and chemical properties of rubber seed oil that could be used as edible oil. This research was conducted by using the Complete Random Block Design consists of 4 treatments with 3 replications as a blocks. The treatments were duration of smoking, respectively 12, 16, 20 and 24 hours. The data obtained then be analyzed statistically by using ANOVA. The Results of study showed that duration of smoking a real effect (P <0.05) on rendement and water content of rubber seed oil yield, whereas treatment did not affect significantly (P> 0.05) on the peroxide number, iodine number, acid number, density, color and aroma of oil. Based on the results it can be concluded that the duration of smoking for12 to 24 hours make the quality of rubber seed oil was that oil not feasible as the cooking oil.Item EVALUASI MUTU SABUN PADAT TRANSPARAN DARI MINYAK GORENG BEKAS DENGAN PENAMBAHAN ASAM STEARAT DAN GLISERIN(2014-01-18) Ali, Akhyar; Ayu, Dewi Fortuna; Rossi, Evy; Vicky Noviani, Dianused cooking oil can be used as base substance To manufactured of transparent solid soap. This aims of this reseach,,was determine effict of the addition stearic acid and glycerin with various concentrations of the quality of transparent solid ,soap and determine the best formulation of transparent solid soap. This research conducted in the Laboratory Processing and Analysis-of Agticuttural Technology, Faculty of Agriculture, University of Riau. This research carried out an experimantelly using a completely randomized design (RAlL) with 8 treatments and 3 repetition. Data quality of product was analyzed statistically variance. If it shows F-hit greater than F-tab then do Tukey test. Whereas organoleptic test carried out in non-parametric. If it shows F hit greater than F tab then do Friedman test at level 5 %. The results showed that the addition of stearic acid and glycerin provide effect to the water content, ALB, and pH. Based on the results of the research best formulation of transparent solid soap is AG6 (stearic acid 12%, glycerin t 11%) with 3,09% water content,. ALB not detected, the volume of foam144.244cm, pH 10.5, no cause iritation and the result organoleptic test panelist for colour, flavor, texture and foam showed preference.Item THE FORMULATION OF COOKIES USING SAGO AND MODIFIED CASSAVA FLOUR (MOCAL) FLOUR(2014-01-27) Rossi, Evy; Fitriani, ShantiThe most common flour used for making cookies is wheat flour. It can be substituted with other flour such as sago starch (SS) and modified cassava flour (MOCAL). The purpose of this study was to get the best formulation of cookies made from sago starch flour and MOCAL. A completely randomized design (CRD) with five treatments and three replications was assigned. The treatments were SM0 (S 100%, MOCAL 0%), SM1 (SS 80%, MOCAL 20%), SM2 (SS 60%, MOCAL 40%), SM3 (SS 40%, MOCAL 60%), and SM4 (SS 20%, MOCAL 8 0%). The variables observed were amount of moisture, ash and protein in the cookies. Sensory evaluation (aroma, color, taste, texture and overall acceptance) of cookies was analyzed by Friedman test. The results show that some combination of SS and MOCAL had no significant effect (P> 0.05) on moisture and ash content between treatments cookies. The protein content of SM0 had no significant difference (P> 0.05) compared to SM1, SM2, and SM3 treatments, but it had significant difference (P <0.05) compared to SM4 treatment. Based on sensory evaluation, it can be concluded that the average level of consumer preferences for aroma, taste, texture and overall acceptance of cookies were from neutral to like it. While of the most popular color was the cookies in the SM4 (SS 20%, MOCAL 80%).Item KARAKTERISASI SIFAT FISIKO-KIMIA SERTA EVALUASI SENSORIK DAN PENERIMAAN KONSUMEN TERHADAP MINYAK GORENG DARI BIJI PICUNG (Pungium edule Reinw)(2014-01-28) Ayu, Dewi Fortuna; Hamzah, Farida Hanum; Rossi, EvyThe airn of this research was to evaluate physical-chemical characteristic, sensoric evaluation and consumer preference test of picung kemel oil as altemative edible oil. The research have been devided into 3 stages. Stage 1 was to find the optimum extraction of picung kernel oil, stage 2 was degumming picung kernel oil by treatment addition fosforic acid, and stage 3 was doing sensoric evaluation and consumer preference test of picung kernel oil compared to commercial edible oil such as palm olein, coconut oil, and corn oil. Optimum extraction was doing by treatments frying and chopping of picung kemel. After fried, picung kernels were extracted by mechanical presser in order to get crude oil. The crude oil was analyzed to determine it's physical and chemical characteristics. The design was Randomized Block Design and arranged in factorial. The first factor was chopping and intact picung kernel. The second factor was length of time for frying i.e. 0, 2,4,6, and, 8 hours. The results showed that the treatment of chopping and frying showed significant difference C<0.05) for oil yield, water content, acid number, iod number, and oil density. The optimum extraction was found by frying picung kernel intact for 2 hours, which gave acid number 1.828 mglg, peroxide number 0.387 mg/g, iodine number 16.959 mdg, oil density 0.918 g/L, and oil colour turn yellow browny. The optimum result for oil yield and water content was treatment chopping and frying for 8 hour, which gave oil yield 51 .850% and water content 0.293%. The stage 2 of this research was using picung kernel oil that has been produced by people in Tanjung Belit Selatan Village. The design was R.andomized Block Design with five treafments fosforic acid concentration such as 0,007o,0 ,05yo,0,10yo,0,15yoa, nd 0,20Yo. This treatmentss howed significant difference (P<0.05) for acid number, peroxide number, iodine number and oil colour, but did not show significant difference (P>0.05) for water content and oil density. The best treatment for degumming oil was found by addition of 0.10% fosforic acid which gave water content 1.653yo,a cid number 5.081 milg.iodine number lI.l49 mglg, peroxide number .365 mglg, oil density 0.911 glL, and oil colour that turn to yellow. The result of sensoric evaluation and consumer preference test showed that picung kemel oil still has lower quality than commercial edible oil such as palm olein, coconut oil and corn oil. The picung kernel oil still needed to be bleached and deodorized that did not doing in this researchItem KARAKTERISTIK SOYGHURT DENGAN VARIASI KONSENTRASI SUKROSA DAN INULIN(2014-01-27) Rossi, Evy; Effendi, Raswen; Lestari, SuciThe objective of this research was to obtain the best quality of soyghurt, made from soymilk with addition of sucrose (S) and inulin (I). The study was conducted using a Completely Randomized Design with factorial arrangement that consists of two main factors with three replications. The first factor was the concentration of sucrose, which was 2% (S1), 5% (S2) and 7% (S3) and the second factor was the concentration of inulin, which was 0% (I1), 3% (I2), and 6% (I3). Data were reported as a mean value of all observations. The statistical analysis was performed using SPSS software. The data obtained were statistically analyzed by ANOVA and followed by Tukey’s test to see the differences. The different among the means were considered significant when P<0.05. Properties analyzed were pH, total lactic acid, total lactic acid bacteria (LAB), total solids and protein content. The result showed that the interaction between sucrose and inulin was not significantly different on soyghurt properties. The treatment of sucrose concentration gave effect significantly different (P<0.05) on total solids. While the addition of various inulin concentration affected the pH value, total lactic acid, total LAB, and total solids. In conclusion, the best concentration of sucrose added to the soyghurt was 5%, while the 3% inulin was the best concentration in this study.Item Penerimaan Panelis Dan Analisis Usaha Es Krim Soyghurt Enkpasulasi(2015-08-04) Efendi, Raswen; Rossi, Evy; Yusri, Jumatri; Perdana, MazharPada penelitian sebelumnya telah dihasilkan es krim berbahan baku soyghurt. Untuk menjaga viabilitas eskrim soyghurt telah dihasilkan enkapsulasi BAL (Bakteri Asam Laktat), sehingga soyghurt sebagai pangan fungsional dapat berperan sebagaimana mestinya sebagai makanan probiotik. Pembuatan es krim berbahan dasar soyghurt mengandung enkapsulasi BAL ini nantinya diharapkan akan mengimbangi es krim soygurt tanpa enkapsulasi yang ada dipasaran, untuk itu sebelum es krim ini dipasarkan perlu diketahui tingkat penerimaan konsumen. Es krim soyghurt mengandung enkapsulasi BAL merupakan produk baru dalam industri pangan oleh karena itu, perlu adanya rencana dalam biaya produksi serta bahan baku dan juga untuk melihat keuntungan ataupun kerugian pada proses produksi. Sebelum produk ini diturunkan kepasaran, perlu dilakukan analisis usaha terhadap produk baru tersebut (Soeparmoko, 2001). Tujuan penelitian ini adalah untuk mengetahui tingkat penerimaan panelis dan analisis usaha es krim soyghurt. Metoda penelitian dimulai dengan pembuatan es krim soyghurt mengandung enkapsulasi BAL, selanjutnya diuji secara organoleptik terhadap penerimaan panelis dengan cara membandingkan es krim soyghurt mengandung enkapsulasi BAL dengan es krim soyghut biasa oleh 30 orang panelis tidak terlatih. Kemudian hasilnya di analisis dengan Cohran‟Q Test dan selanjutnya es krim soyghurt mengandung enkapsulasi BAL dilakukan analisis usahanya. Dari hasil uji organolpetik yang di uji lebih lanjut dengan analisis Cohran‟Q Test diperoleh nilai hitung sebesar 0,11, sedangkan nilai Chi Square 3,481. Hal ini menunjukkan bahwa antara es krim soygurt tanpa enkapsulasi BAL dengan eskrim soygurt yang mengandung enkapsulasi BAL tidak terjadi perbedaan penerimaan panelis.Selanjutnya dari analisis usaha eskrim soygurt enkapsulasi diperoleh RCR sebesar 1,17, BEP volume produksi sebesar 10.280,35 cup, dan BEP harga produksi sebesar Rp. 5.997,-Item Penggunaan Wippy Cream Dalam Pembuatan Es Krim Soyghurt(2015-08-04) Zalfiatri, Yelmira; Rossi, Evy; Rahmayuni; Raepangga, NovenSoyghurt (S) merupakan produk fermentasi seperti yoghurt yang terbuat dari susu kedelai dengan menggunakan bakteri probiotik seperti Lactobacillus acidophilus dan Lactobacillus bulgaricus. Untuk meningkatkan penganekaragaman olahan kedelai dan menunjang nilai jualnya di masyarakat, maka dilakukan pengolahan soyghurt menjadi es krim. Kadar lemak soyghurt yang rendah, maka dalam pembuatan es krim perlu ditambahkan lemak yang berasal dari lemak nabati salah satunya adalah whippy cream (W). Tujuan dari penelitian ini untuk mendapatkan rasio penggunaan whippy cream terbaik dalam pembuatan es krim soyghurt. Penelitian ini dilaksanakan secara eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan (WS1, WS2, WS3, WS4, dan WS5 masing-masing untuk rasio : 10% W dan 90% S, 20% W dan 80% S, 30% W dan 70% S, 40% W dan 60% S, dan 50% W dan 50% S) dan tiga kali ulangan sehingga diperoleh 15 kombinasi perlakuan Data yang diperoleh dianalisis secara statistik dengan mengggunakan uji ANOVA. Jika F hitung lebih besar atau sama dengan F Tabel maka dilanjutkan dengan Uji DNMRT pada taraf 5%. Hasil penelitian menunjukan perbedaan rasio W dan S pada pembuatan eskrim soyghurt berpengaruh nyata (P<0.05) terhadap rata-rata overrun, kecepatan leleh es krim, nilai pH, total padatan, kadar lemak dan kadar protein es krim soyghurt. Sebaliknya perbedaan rasio W dan S pada pembuatan eskrim soyghurt tidak berpengaruh nyata (P>0.05) terhadap total BAL es krim soyghurt. Dari hasil penelitian ini dapat disimpulkan bahwa perlakuan terbaik adalah WS5 yang menggunakan Whippy cream 50% dan Soyghurt 50% dalam pembuatan es krim soyghurt.Item STUDI MUTU DAN DAYA SIMPAN ROTI MANIS YANG DIBUAT MELALUI SUBSTITUSI TEPUNG TERIGU DENGAN MOCAF(2014-05-22) Pato, Usman; Rossi, Evy; Yanra, Rizqi; MukminThe demand of Indonesia for wheat flour is predicted to increase by at least 6% every year. Whereas on the one hand, each region in Indonesia actually has the potential of local food that can be used as a substitute staple food of rice and wheat flour, such as Modified Cassava Flour (Mocaf). The objective of this study was to find out the best formulation in production of sweet bread made from wheat flour substituted with Mocaf. Each treatment of the research was conducted in three replications. Parameters observed were contents of moisture, ash, and sucrose as well as leavening power, gelatinous filame nt, self life and organoleptic assessment of sweet bread. The data obtained were analyzed by ANOVA and was continued with DNMRT test at 5% level. Meanwhile the organoleptic data were analyzed by Friedman Test and data of gelatinous filament, flavor and rancidity were presented by descriptive analysis. Results showed that substitution of mocaf significantly influenced the levels of ash and sugar, leavening power and the organoleptic assessment of sweet bread. In general, substitution of 30% mocaf had met the Indonesian quality standard of sweet bread (SNI 01-3840-1995). In addition, the self life of sweet bread in the treatment TM3 (wheat flour 70% and 30% mocaf) was similar to that of commercial sweet bread.Item Teknik Baru Very High Gravity Fermentation Dan Suplementasi Tween80tm Untuk Optimasi Produksi Industri Bioetanol Dari Nira Nipah(2015-08-04) Rossi, Evy; Restuhadi, Fajar; ChairulKawasan pesisir Provinsi Riau dan pulau-pulau yang tersebar di sekitarnya merupakan kawasan yang kaya dengan hutan nipah. Nipah ini akan menghasilkan malai, dan bila dilakukan penyadapan akan didapat nira yang mengandung gula dan berpotensi untuk diolah menjadi etanol. Nira nipah berpotensi untuk menghasilkan 15.600 liter etanol per hektar, atau 2 kali lipat hasil yang diperoleh dari tebu, dan 6 kali lipat hasil dari jagung (Tamunaidu et al., 2011). Oleh sebab itu, strategi yang ditawarkan dalam penelitian ini adalah kajian terhadap kelayakan teknis dan teknologi dengan melakukan sejumlah eksperimen untuk mendapatkan kondisi fermentasi optimum dengan memperkenalkan proses fermentasi nira kental (very high gravity, VHG, fermentation. Penelitian ini bertujuan untuk mendapatkan kombinasi terbaik konsentrasi glukosa dan konsentrasi Tween80™ sebagai surfaktan dan sumber nutrisi bagi Saccharomyces cerevisiae teramobil untuk menghasilkan bioetanol pada proses fermentasi nira nipah kental (VHG). Penelitian ini telah dilakukan dengan menggunakan rancangan acak lengkap pola faktorial dengan dua faktor. Faktor pertama adalah konsentrasi Tween80™ yang terdiri dari empat taraf (0; 0,2; 0,4; 0,6)% dan faktor kedua adalah konsentrasi glukosa nira nipah yang tediri dari tiga taraf (200, 250, 300g/l). Masing-masing kombinasi perlakuan akan diulang dua kali sehingga diperoleh 24 unit percobaan. Parameter kadar etanol, kadar gula, total mikroba, dan pH diamati setiap hari selama lima hari. Hasil analisis sidik ragam menunjukkan faktor pertama memberikan pengaruh nyata (P<0.01) terhadap kadar gula pada hari ke-1, 2, 3, 4 dan 5; memberikan pengaruh pada kadar etanol pada hari ke-1, dan 2. Faktor kedua memberikan pengaruh pada kadar gula hari ke-1. Pada penelitian ini dapat disimpulkan bahwa kadar etanol yang dihasilkan berbanding lurus dengan perlakuan kadar gula di awal fermentasi. Semakin tinggi kadar gula maka etanol yang dihasilkan akan semakin tinggi pula