Papers by suharman suharman
Penelitian ini bertujuan untuk mengetahui bagaimana pengaruh penambahan ekstrak bunga telang dan ... more Penelitian ini bertujuan untuk mengetahui bagaimana pengaruh penambahan ekstrak bunga telang dan penambahan susu skim pada pertumbuhan bakteri asam laktat. Rancangan perconaan yang digunakan adalah Rancangan Acak Lengkap dengan perlakuan tanpa dan penambahan ekstrak bunga telang (1% v/v). Pembuatan yogurt dan yogurt telang menggunakan susu skim (SS), susu pasteurisasi (SP), susu UHT(SU), susu pasteurisasi dengan penambahan 5% (b/v) bubuk skim (SPS), dan susu UHT dengan penambahan 5% (b/v) bubuk skim (SUS). Hasil analisa total BAL menunjukkan tidak berbeda nyata dan semua variabel tersebut sesuai dengan Standar SNI 2981:2009. Kesimpulannya, Penambahan ekstak bunga telang tidak menghambat pertumbuhan bakteri asam laktat namun juga tidak meningkatkan pertumbuhan BAL. Namun, asam laktat meningkat dengan penambahan ekstrak bunga telang. Dengan menambahkan susu skim dapat pula meningkatkan asam laktat pada yogurt.
Jurnal Agercolere, 2021
Blue pea flower (Clitoria ternatea L.) is known as the source of anthocyanin and has potential as... more Blue pea flower (Clitoria ternatea L.) is known as the source of anthocyanin and has potential as a natural blue dye. The present study aimed to determine the effect of additional blue pea flower (BPFE) to yogurt from various types of milk. The study used dried blue pea flowers, extracted with water in 3:1 (g.L-1) ratio, at the extraction condition of 60 ˚C and 45 minutes. The fermentation was processed by adding BPFE to (A) liquid skim milk, (B) ultra-high temperature (UHT) milk, (C) pasteurized milk, (D) UHT milk with skim powder, and (E) pasteurized milk with skim powder. Then, the yogurt starter was added to all milk samples, evenly mixed and incubated for 24 hours at 37 ˚C. The fermentation of all five different milk to make plain yogurt also processed with same method without addition of BPFE. The antioxidant activity and color intensity of yogurt are evaluated to investigate the effect of BPFE in yogurt. The result showed that the plain yogurt without the addition of BPFE has...
Jurnal IJAFOR : Indonesia Journal of Agricultural and Food Research, Jun 25, 2020
Tujuan penelitian ini untuk menentukan perbandingan optimum produk mie subtitusi uwi ungu terhada... more Tujuan penelitian ini untuk menentukan perbandingan optimum produk mie subtitusi uwi ungu terhadap penilaian organoleptik yang disukai oleh panelis dan penentuan nilai gizi (kadar air, kadar abu, kadar lemak, kadar serat kasar, kadar protein dan kadar pati). Penelitian ini menggunakan Rancangan Acak Lengkap dengan kombinasi proporsi mie subtitusi uwi ungu (Tepung terigu : Uwi ungu) 70:30, 60:40, 50:50, 40:60, 100% terigu. Variabel yang diamati adalah penilaian organoleptic dan nilai gizi. Hasil penelitian menunjukkan bahwa penilaian organoleptik terhadap komposisi tepung terigu : uwi ungu dalam pembuatan produk mie yang disukai panelis terdapat pada perlakuan U1 (komposisi tepung terigu 70% dan uwi ungu 30%) dengan skor organoleptik warna 4,08% (suka), organoleptik tekstur 3,83% (suka), organoleptik aroma 3,55% (suka) dan organoleptik citarasa 3,67% (suka). Mie yang dihasilkan pada perlakuan U1 mengandung kadar air sebesar 11,96%, kadar abu 1,02%, kadar lemak 2,12%, kadar protein 2,78%,serat kasar 2,54% dan kadar pati sebesar 26,96%.
The raw materials used in the manufacture of dry noodles are wheat flour high gluten. Excessive c... more The raw materials used in the manufacture of dry noodles are wheat flour high gluten. Excessive consumption of gluten will cause negative effects such as bloating, indigestion until symptoms such as severe irritable bowel syndrome. So the need for an alternative to a reduction in the consumption of wheat flour in making noodles with local food also take advantage of the Orange sweet potato. Organoleptic assessment using Random Design Complete with a combination of the proportions of flour and sweet potato Orange (70:30), (60:40), (50:50), (40:60), 100% wheat flour. The results showed that organoleptic judgment against the composition of wheat flour and sweet potato Orange in the manufacture of products the preferred noodles panelists found on treatment (composition of 50% wheat flour and sweet potato Orange 50%) with a score of 3.78% color (like), texture 4.02% (love), the scent of 3.40% (somewhat like) and taste 3.63% (like). It can be concluded the product substitution Orange swee...
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Papers by suharman suharman