Journal of Tropical Food and Agroindustrial Technology

Physicochemical Characteristics of Cream Cheese Based on Different Ratios of Bromelin Enzyme and Rennet Enzyme

Sugiyati Ningrum — 2024-07-09

Milk belongs to the food group that is readily ruined and provides complete nutrients; therefore, adequate processing is necessary to extend its shelf life. One of the most popular dairy products is cream cheese. This cream cheese has a soft texture, a white color, and a savoury flavour. It can be used as a topping or a complimentary element. This objective of this study was to determine the differences effect in the ratio of bromelain and rennet enzymes on the physicochemical characteristics of cream cheese. The experimental design used in this research was a Completely Randomized Design (CRD) with the following treatments: 8% bromelain enzyme (P1); 8% rennet enzyme (P2); bromelain enzyme 7% + rennet enzyme 1% (P3); bromelain enzyme 4% + rennet enzyme 4% (P4); 1% bromelain enzyme + 7% rennet enzyme (P5) where each treatment will be repeated 3 times. Some of the parameters tested were yield, pH, water content, protein content, color degree and spreadability. Based on the effectiveness test to determine the best treatment, the highest value was obtained for the P4 treatment with a yield of 11.14%, pH value of 5.83, water content of 55.50%, protein content of 5.62%, color degree of 78.21, and spreadability of 3.50 cm.

Testing of Sodium Saccharin Levels in Hard Candy with High Performance Liquid Chromatography (HPLC) Method

Nezly Nurlia Putri — 2024-07-29

Hard candy is a processed food resulting from the boiling of a mixture of sugar with food additives (BTP). The use of BTP is restricted in processed food. One type is sodium saccharin. The purpose of this study was to determine the level of sodium saccharin in hard candy with High Performance Liquid Chromatography (HPLC) instrument. The test procedure consists of making a solution of standard solution (standard), test solution (sample), spike solution and phosphate buffer solution pH 6.8 as the mobile phase. Saccharin sodium levels in hard candy were calculated and determined using a calibration curve with a straight line equation. Then the detected solution was calculated to the treatment level, theoretical, recovery, average treatment level, Relative Percent Difference (RPD) (%) or relative difference, and 2/3 CV Horwitz using spike solution. The test results of saccharin sodium levels in hard candy are eligible for an acceptable %Recovery of 90-107% with SP 1 results of 103.86% and SP 2 of 100.51%. The test results were not detected in the chromatogram of solution (01 L; 07; 08), but were detected in the standard solution and spike solution, namely at λ 221 nm with Rt of 22.255 minutes (standard solution) and 22.258 minutes (spike solution). In addition, the data obtained is accurate (meets the precision requirements of %RPD < 2/3 CV Horwitz) with the results of 3.3313% < 4.3357. And the standard curve has met the linearity requirements (r ≥ 0.999) with the result of r = 0.99994

Study of Storage Time on The Organoleptic Characteristics of Pineapple Drink Powder

Ivy Dian P. Prabowo. — 2024-07-31

Pineapple (Ananas comosus) is one of the tropical fruits with relatively affordable and stable prices because pineapple is not a seasonal fruit and the amount of its harvest in Indonesia is quite high. Pineapple is a fruit that is easily rotten, therefore efforts are needed to extend the shelf life of pineapple. One of them is by making pineapple drink powder. This study was analyzed by a hedonic test using 30 untrained panelists who were asked to provide an assessment of the aroma, color, and taste of pineapple drink powder and pineapple powder solution stored for 1,2,3, and 4 weeks. The results of this study can show that the longer the storage time of pineapple drink powder can reduce the panelists' acceptance of aroma, color, and taste. The results of this study showed that the assessment of aroma, color, and taste decreased from liking to disliking in the 4th week for both pineapple drink powder and the dissolved pineapple.

Application of Edible Coating from Beneng Taro Starch, Chitosan and Ginger Essential Oil to Maintain the Quality of Mango

Bayu Meindrawan — 2024-08-02

Mango fruits are a popular Indonesian export commodity. Still, they could not penetrate several international markets because they have a short shelf life and are easily damaged, especially during transportation and distribution. Edible coating can be an alternative to extend the shelf life of mangoes. Edible coatings are formulated from beneng taro starch combined with chitosan and ginger essential oil (0; 0.5; 1 and 2% v /v). The research results showed that the edible coating formulation of beneng taro starch, chitosan, and 2% ginger essential oil was the best formulation which gave the lowest final weight loss value (10.06 %), highest hardness (33.56 N), lowest carbon dioxide production (850,5 ppm/day), lowest pH (4.2), highest total dissolved solids (82°brix) compared to other formulations. The visual appearance of mangoes with the edible coating application did not change significantly compared to mangoes without the edible coating. In conclusion, the application of beneng taro starch, chitosan, and essential oil edible coatings maintained the quality of mangoes during storage.

Sensory Characteristics of Jelly Candy with The Addition of Tamarind Tumeric

Denis Melati — 2024-08-11

Abstract. Technological developments have an impact on people's awareness of the importance of maintaining a healthy body by optimizing natural resources as functional food. Functional food is food and drink that is often consumed by the public because it contains bioactive compounds that are beneficial for health. Gummy candy is a type of jelly-like soft candy made from a mixture of sugar and the purpose of this study was to determine the acceptability of gummy candies with the addition of turmeric and tamarind as functional foods. This study used an experimental method with organoleptic tests on the resulting functional food products. There were 3 treatments in this study namely P1 (100% mineral water: 0% sour turmeric), P2 (81.5% mineral water: 18.5% sour turmeric) and P3 (63% mineral water: 37% sour turmeric). Based on the Friedman rank test, and carried out with the Wilcoxon test, it was found that the tamarind turmeric substitution had a significant effect on the color and texture parameters with a value (p = 0.00), but was not significantly different in the aroma parameter with a value (p = 0.81) and taste with a value (p = 0.16) on organoleptic gummy candy. It can be concluded that P3 got superior scores compared to P1 and P2 on the color and aroma parameters, while P1 excelled on the texture and taste parameters. The addition of tamarind turmeric will affect the organoleptic acceptability of Gummy candies.