Demeter: Journal of Farming and Agriculture

Variations In Gelatin And Pure Concentrations Of Cilembu Sweet Potato (Ipomoea batatas 'Cilembu') On The Chemical And Organoleptic Qualities Of Panna Cotta

Fadjar Kurnia Hartati, Fransiskus Christian Theodorus, Kejora Handarini — Sun, 05 Jan 2025 00:00:00 +0000

Dessert that is currenlty a favorite dish in Indonesia is panna cotta. Panna cotta has a taste that tends to be sweet. chewy and soft texture. Panna cotta it means “cooked cream”. The basic ingedients for making panna cotta are cream mixed with sugar, gelatin and flavorings. Modifications can be made to Panna Cotta products by using additional Cilembu sweet potato puree. The aim of this research was to determine the effect of varying concentrations of gelatin and Cilembu sweet potato puree (Ipomoea batatas 'Cilembu') on the chemical and organoleptic quality of panna cotta. Another objective is to determine the right concentration of gelatin and cilembu sweet potato puree so that the best chemical and organoleptic quality of panna cotta is obtained. The research method that used in this research is a laboratory experimental quantitative method. The experimental design used in this research was a completely randomized design (CRD) which consisted of 1 factor, which was a combination of gelatin concentration treatment and Cilembu sweet potato puree consisting of 4 levels, namely: P2 = Gelatin 6g and Cilembu sweet potato puree 40g; P3 = Gelatin 6g and Cilembu Sweet Potato Puree 50g; P4 = Gelatin 7g and Cilembu Sweet Potato Puree 40g; P5 = Gelatin g and Cilembu Sweet Potato Puree 50g. Each treatment was repeated 4 times. The quality parameters observed were TPA, beta-carotene content and organoleptics which included colour, softness and taste

Effectiveness of Aloe Vera Extract in Reducing Formalin Levels in Catfish Fillets (Pangasius sp.)

Sun, 05 Jan 2025 00:00:00 +0000

This study used a quantitative experimental laboratory method with a research design. Completely Randomized Design (CRD) with treatments K0B0, K1B1, K1B2, K1B3, K2B1, K2B2 and K2B3. The research variables include chemical quality tests, namely formalin levels, protein levels and organoleptic tests (appearance, aroma and texture) with 3 replications in each treatment using 25 panelists. The purpose of this study was to determine which treatment can reduce formalin content, maintain protein levels and organoleptic values of catfish fillets. The treatment that can reduce the highest formalin levels and increase the highest protein levels is the K2B3 treatment with a percentage decrease in formalin levels of 82,339% and an increase in protein levels with a percentage increase of 48.128%. Based on the results of the organoleptic test, the best appearance was produced in treatments K1B1 and K2B1 with a median of 7 which means the color is specific to the type and less bright. The best aroma was produced by treatments K1B1, K1B2, K2B1 and K2B2 with a median of 5 which means musty and slightly rancid. The best texture was produced by treatments K1B1 and K2B2 with a median of 7 which means dense, less compact and less elastic

- Effectiveness of White Galangal Extract (Alpinia galanga W.) AS a Reducer on Formalin of Milkfish Fillets (Chanos chanos F.)

Sun, 05 Jan 2025 00:00:00 +0000

This study aims to determine the effectiveness of white galangal extract (Alpinia galanga W.) as a reducer of formalin levels in milkfish fillets (Chanos chanos F.) with concentrations of 20%, 25%, 30% and soaking times of 30 minutes, 60 minutes. This study uses an experimental method. Data were analyzed using parametric statistics using Analysis of Variant (ANOVA) using Statistic Product and Service Solution (SPSS) version 24. Different concentrations and soaking times of white galangal extract (Alpinia galanga W.) had a very significant effect on reducing formalin levels, increasing protein levels and organoleptic properties of milkfish fillets. Based on the results of the study, L3P2 treatment with a concentration of 30% and a soaking time of 60 minutes was the best treatment in reducing formalin levels with a reduction efficiency of 63,42%, while the protein content of milkfish fillets increased by 17,85%. Organoleptic test results of the appearance of the best milkfish fillets in the L1P1 treatment amounted to 7,72, the best aroma in the L2P1 treatment amounted to 7,56 and the best texture in the L1P1 treatment amounted to 7,56.