Jurnal Teknologi Pertanian (Agricultural Technology Journal

Penambahan Carboxymethyl Celullose (CMC) Pada Susu Kacang Kenari (Canarium indicum, L.) Untuk Meningkatkan Stabilitas Emulsi dan Tingkat Kesukaan Panelis

2023-08-03T12:02:59+08:00

This research was to determine the best CMC concentration treatment improve the stability of the emulsion and panelist acceptability milk of canarium nut. The study was based the RAL method with 5 treatments where A. 0% CMC, B. 0.4% CMC, C. 0.8% CMC, D. 1.2% CMC, and E. 1.6% CMC were then measured for emulsion stability, viscosity, total dissolved solids , pH measurement and panelist acceptability of canarium nut milk.

The results of measuring the stability of the emulsion A. 0,22%, B. 0,17%, C. 0,11%, D. 0,06% and E. 0,03%. The viscosity of A. 21,26 cP, B. 30,18 cP, C. 36,65 cP, D. yaitu 37,63 cP, dan E. 41,24 cP. Total dissolved solids A. 8.53 ˚Brix, B. 8.83 ˚Brix, C. 12.53 ˚Brix, D. 13.23 ˚Brix and E. 13.96 ˚Brix. The pH value of A. 6.60, B. 6.65, C. 6.72, D. 6.73 and E. 6.80. Milk of canarium nut with a concentration of 1,6% CMC resulted in the most stable emulsion level with a creaming index value of 0,03%. The addition CMC to milk of canarium nut did not improve the panelist acceptability because the highest average was in the treatment without the addition of CMC (0% CMC) with a value of 4,90 (much prefer).

The effect of Coconut Fruits as a Success Factor in Production of Virgin Coconut Oil by Oil-induced Fermentation

2023-05-19T11:34:46+08:00

The production of virgin coconut oil by the community is carried out using various techniques. One of them is fermenting using pure coconut oil as an inducement oil. However, production failures often occur. This study aims to examine the condition of coconut fruit as one of the success factors in production. There were 3 types of test samples, namely old coconuts (A), old coconuts containing kentos (B) and half-ripe coconuts (C). Production is carried out using the fermentation method and virgin coconut oil is used as the cooking oil. The three types of samples were treated the same, namely the volume of coconut milk, the volume of castor oil, the condition of room temperature and the length of time fermentation. The test was carried out 5 times for each sample. The success of the fermentation is indicated by the separation of the oil from the water and blondo. The results showed that of the 5 times of production, the highest production success occurred in sample A, which was 87%, while sample B was 40% and sample C was 20%. It was concluded that production using coconut milk from old coconuts (sample A), had a higher production success rate compared to coconut milk from B and samples C.

Effect of Citric Acid Concentration on Physical and Chemical Properties of Potato (Solanum tuberosum L.) Flour

2024-02-24T22:18:17+08:00

The aim of this study was to analyze the effect of citric acid concentration on the physicochemical properties of potato starch (Solanum tuberosum L.), especially the superjon variety. This study used a completely randomized design (CRD) method which consisted of 4 treatments and 3 repetitions. In treatment P0 (citric acid concentration 0% water 1000 ml). P1 (citric acid concentration 1% water 1000 ml). P2 (citric acid concentration 2% water 1000 ml) and P3 (citric acid concentration 3% water 1000 ml). The research results were processed using ANOVA, if there was a significant difference it would be followed by a 5% LSD test. The research results obtained were pH, 3.22-5.84, color, L* 69.53-75.76, a* -2.63-0.1, b* 13.03-19.63, levels water, 8.33-12.83%, ash content, 2.17-2.67%, gelatinization temperature 70.06-72.38°C, kamba density 0.81-0.85 gr/ml. The best physicochemical characteristics of potato starch were soaked in potato tubers in a 3% citric acid solution which had a characteristic L* value of 75.76, a* value of -2.63, b* value of 18.7, water content of 8.83%, degree acid (pH) 3.22, density 0.81 g/ml, gelatinization temperature 70.06°C, and ash content 2.17%. The use of citric acid in the processing of super jhon potato starch effectively inhibits the browning reaction. The characteristics of the flour produced have a significant effect, especially at higher levels of color brightness and low moisture content.

The Effect of Adding Moringa Leaf Extract on Calcium Levels and Sensory Properties in Canarium Milk.

2023-10-18T11:16:35+08:00

The aim of this study was to analyze the effect of moringa leaf extract on calcium content and evaluate the sensory properties of canarium milk. The research method used was a completely randomized design with five treatments: A (no moringa leaf extract), B (10% moringa leaf extract), C (10% moringa leaf extract), and D (30% moringa leaf extract), and E (addition of 40% moringa leaf extract), and each treatment was repeated three times. The results of the next study were analyzed using ANOVA, if it showed a real driver with a level of 5%, then the LSD test would be continued. The results showed that the calcium content of moringa canarium milk was 17.53 ppm – 535.12 ppm. Sensory properties using the liking level test, obtained the panelists' liking level for color ranging from 3.20 to 3.80 (neutral-like), aroma 2.94-3.64 (neutral-like), texture 3.16-3.68 (neutral-like), and taste 3.20-3.76 (neutral-like). The highest calcium levels were found in the treatment with the addition of 40% moringa leaf extract to canarium milk, and the sensory attributes of the color, aroma, texture, and taste of canarium milk after the addition of 40% moringa leaf extract were liked by the panelists.

The Effect of Mixing Coconut Dregs Flour and Wheat Flour on the Physical Properties, Organoleptic and Fiber Content of Coconut Dregs Pancakes

2023-08-07T17:51:22+08:00

The purpose of this study was to analyze the swelling power, crude fiber content, and determine the best organoleptic characteristics of pancakes by mixing coconut dregs flour and wheat flour. The research method used was a completely randomized design (CRD) with 4 treatments with a ratio of coconut dregs flour and wheat flour, namely P1 (control), P2 (10%:90%), P3 (20%:80%), and P4 (30%:70%). Each treatment consisted of 3 repetitions. The research data were processed using ANOVA and continued with the LSD test at the 5% test level, if there was an effect between treatments. The results of the research on swelling power ranged from 35.42-44.2% with the highest swelling value obtained by pancakes with a mixture of 0% coconut dregs flour. Based on the organoleptic test, mixing 20% coconut dregs flour obtained the highest level of preference, with a rating of 4.48-5 (netral-rather like). Crude fiber content ranges from 2.06-3.81%. Pancakes mixed with 30% coconut flour had the highest crude fiber content.

Physical, Chemical and Sensory Properties of Coconut (Cocos nucifera L.) Yogurt with the Addition of Red Dragon Fruit (Hylocereus Polyhizus) Puree

2023-07-27T21:36:19+08:00

This study aims to determine the physical, chemical and sensory properties which include viscosity, total acid, pH, color grab test, taste, texture, aroma, color in young coconut yogurt with the addition of red dragon fruit puree. The research method used was a completely randomized design (CRD) method with 4 treatment levels of the proportions of young coconut meat and red dragon fruit puree namely A0 (300gr : 0%), A1 (300gr : 10%), A2 (300gr : 20%), A3 (300gr : 30%), and A4 (300gr : 40%) with 3 repetitions. The results showed that the average value of the viscosity test ranged from 17.87cp – 19.11cp, the total acid ranged from 0.17110% – 0.27717%, the pH ranged from 3 – 4, the preference level test used a hedonic scale which included from In terms of color, taste, aroma, texture, the average value for color ranges from 4.32 (neutral) – 5.80 (likes), aroma ranges from 3.48 (rather dislikes) – 4.52 (rather likes) , texture ranged from 4.12 (neutral) – 5.12 (rather like), taste ranged from 2.96 (rather dislike) – 4.28 (neutral).

Use of Soy Milk as a Substitution of Cow’s Milk in Coconut (Cococs Nucifera L.) Ice Cream Processing

2023-08-07T23:09:50+08:00

The purpose of this study was to analyze the effect of soy milk substitution on protein content, melting power and the level of consumer preference for coconut ice cream. This research was conducted experimentally using RAL (completely randomized design), with 5 treatments. The formulation of cow's milk and soy milk consisted of A (100%: 0%), B (75%: 25), C (50%: 50%), D (25%: 75%), E (0%: 100%) in 3 replications. The data obtained were analyzed using the analysis of variance method or ANOVA (Analysis of Variant).

Effect of Green Mung Bean (Vigna radiata) Juice Addition on Chemical and Organoleptic Properties of Coconut Water (Cocos nucifera L.) Hard Candy

2023-08-28T14:37:57+08:00

The purpose of this study was to evaluate the effect of the addition of mung bean juice on the level of liking, hardness, and analyze the water content, ash content, and reduced sugar content of coconut water hard candy. The research method used is the Completely Randomized Design (CRD) method with 5 treatments where A. The addition of 10% mung bean juice, B. The addition of 15% mung bean juice, C. The addition of 20% mung bean juice, D. The addition of 25% mung bean juice, E. The addition of 30% mung bean juice then measured the level of liking test, hardness test, water content, ash content and reducing sugar content.

The results showed that coconut water hard candy with the addition of mung bean juice had no significant effect on the level of liking test on taste 4.76 (rather like) - 5.68 (like), aroma 4.56 - 5.36 (rather like), color 4.56 - 5.36 (rather like), and had a significantly different effect on the hardness test with an average value of 3.88 (rather hard) - 5.16 (neutral). The results showed that coconut water hard candy with the addition of nut juice had a significantly different effect and had an average value of water content of 0.60% - 2.44%, ash content of 0.32% - 1.19%, and the test of reducing sugar content showed that it had a not significantly different effect which ranged from 1.38% - 2.18%.