Pengolahan dan Pemasaran Hasil Pertanian

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Browsing Pengolahan dan Pemasaran Hasil Pertanian by Author "Balai Besar Pelatihan Peternakan Kupang"

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    Effectiveness of the Red Dragon Fruit (Hylocereus polyrhizus) Peel Extract as the Colorant, Antioxidant, and Antimicrobial on Beef Sausage
    (F. M. Manihuruka, T. Suryatib, & I. I. Ariefb*, 2017-04) Kementrian Pertanian, Balai Besar Pelatihan Peternakan Kupang; Balai Besar Pelatihan Peternakan Kupang
    This study aimed to evaluate the effectiveness of red dragon fruit (Hylocereus polyrhizus) peel extracts addition on beef sausages. Red dragon fruit peel extracts were obtained by maceration using solvent at pH 5. Phytochemical characteristics, total phenols, antioxidant, and antimicrobial activity of the peel extracts were observed. Antioxidant and antimicrobial activities of the extracts were associated with high phytochemical compounds and total phenols contained in the extracts. Red dragon fruit peel extracts with various percentages (0%, 20%, 30%, and 40%) were added on beef sausages, and their physicochemical characteristics, nutrients, antioxidant activity, and microbiological profile were analyzed. The data were analyzed using analysis of variance and Duncan’s multiple range test. Results showed that the addition of red dragon fruit peel extracts significantly reduced texture values, but increased intensity of luminosity, intensity of red color, and intensity of yellow color (P<0.05) beef sausages. It could be concluded that red dragon fruit peel extract containing phytochemical compounds was effective as an antibacterial agent and natural antioxidant. The addition of red dragon fruit peel extracts was effective in increasing the antioxidant activity and decreasing TBARS values. The addition of red dragon fruit peel extract did not affect the reddish colorization of beef sausages, but it was capable of increasing the yellowish colorization on beef sausage.
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    Karakteristik Kimia Biskuit Berbahan Baku Tepung Whey untuk Penderita Autis
    (Fitri M. Manihuruk1 dan Zakiah Wulandari2, 2021-10) Kementrian Pertanian, Balai Besar Pelatihan Peternakan Kupang; Balai Besar Pelatihan Peternakan Kupang
    People with autism have an allergic reaction to foods containing gluten and casein. Food processing innovation is needed. Whey powder, the by-product of cheese, have a high protein but can be consumed by people with autism safely. The objectives of this research to evaluate organoleptic and chemical characteristics of different whey powder-based biscuits to obtain the best formulation as a special food for people with autism. Biscuit formulations with the different addition of whey powder 5%, 10%, 15%, and 20% was observed organoleptic and chemical characteristics. Casein and gluten protein of the best formulation biscuit was analysed by SDS-PAGE method. The results of this research showed that the addition of whey powder had a significant difference to organoleptic characteristics, the content of ash, protein, and free fatty acid. The SDS-PAGE analysis showed that protein fraction of casein and gluten were not seen significantly with band protein standard on 5% whey powder-based biscuit.
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    Karakteristik Kimia dan Organoleptik Kerupuk Daging dengan Penambahan Tepung Tapioka dan Waktu Pengukusan Berbeda
    (Wiwiek Yuniarti Costa, Fitri M Manihuruk, 2021-07-31) Kementrian Pertanian, Balai Besar Pelatihan Peternakan Kupang; Balai Besar Pelatihan Peternakan Kupang
    The study aimed to determine the chemical and organoleptic characteristics of beef crackers on different interaction of adding tapioca flour and steaming times. In processing the beef crackers, there were three compositions of tapioca flour, in which 800 g, 1000 g and 1200 g respectively, and then each of them was steamed for two various of times, in which 90 minutes and 120 minutes. The beef crackers were observed its chemical characteristics (water content, ash content, protein content, fat content, and carbohydrates content) and organoleptic characteristics (hedonic quality test on color and crispness, and hedonic test on taste). The results showed that the variations in adding tapioca flour and steaming time had significantly difference on water content, ash content, carbohydrates content, taste, color and crispness of the beef crackers, though they had insignificant difference on the protein and fat content. The addition of tapioca flour was able to increase on the water content, ash content, fat content, carbohydrates content, taste, color and crispness of the crackers, while the protein content tended to decrease. Moreover, the longer steaming time could increase on water content, fat content, taste and crispness of the crackers, while the protein content, ash content, carbohydrates content and color tended to decrease. The beef crackers were given treatment on adding 1200 g of tapioca flour and 120 minutes of steaming time produced crackers that contained the highest number of protein and carbohydrate, and they had a very good value of taste, yellowish and crispness.
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    Karakteristik Kimia dan Organoleptik Kerupuk Daging dengan Penambahan Tepung Tapioka dan Waktu Pengukusan Berbeda
    (Wiwiek Yuniarti Costa, Fitri M Manihuruk, 2021-07-31) Kementrian Pertanian, Balai Besar Pelatihan Peternakan Kupang; Balai Besar Pelatihan Peternakan Kupang
    The study aimed to determine the chemical and organoleptic characteristics of beef crackers on different interaction of adding tapioca flour and steaming times. In processing the beef crackers, there were three compositions of tapioca flour, in which 800 g, 1000 g and 1200 g respectively, and then each of them was steamed for two various of times, in which 90 minutes and 120 minutes. The beef crackers were observed its chemical characteristics (water content, ash content, protein content, fat content, and carbohydrates content) and organoleptic characteristics (hedonic quality test on color and crispness, and hedonic test on taste). The results showed that the variations in adding tapioca flour and steaming time had significantly difference on water content, ash content, carbohydrates content, taste, color and crispness of the beef crackers, though they had insignificant difference on the protein and fat content. The addition of tapioca flour was able to increase on the water content, ash content, fat content, carbohydrates content, taste, color and crispness of the crackers, while the protein content tended to decrease. Moreover, the longer steaming time could increase on water content, fat content, taste and crispness of the crackers, while the protein content, ash content, carbohydrates content and color tended to decrease. The beef crackers were given treatment on adding 1200 g of tapioca flour and 120 minutes of steaming time produced crackers that contained the highest number of protein and carbohydrate, and they had a very good value of taste, yellowish and crispness.