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ABSTRACT Okra-pineapple jelly drink requires hydrocolloid as a gelling agent. The combination of carrageenan-konjac hydrocolloid used was 75:25 in order to produce acceptable and good quality jelly drink characteristics. This study aimed to characterize the quality of pineapple okra jelly drink with the addition of hydrocolloid (carrageenan-konjac combination). The concentration treatments of the carrageenan-konjac combination 75: 25 in this study were 0.6%, 0.7%, 0.8%, 0.9% and 1%. The research was carried out using a completely randomized design (CRD) experimental method with one factor and 3 replications. Data were analyzed statistically with ANOVA and Duncan multiple range test. The results showed that the concentration of the carrageenan-konjac combination had a significant effect on viscosity, water content, total dissolved solids, hedonic and scoring texture quality tests, but had no significant effect on pH, hedonic and scoring tests for color, taste and aroma. The best concentration of carrageenan-konjac combination in pineapple okra jelly drink was a concentration of 0.9% which had characteristics: viscosity 2488.33 cP, pH 4.05, water content 94.22%, total dissolved solids 5.10º Brix and sensory score from 3.9-4.2 (like) for color, aroma , taste and texture. This best treatment had greenish yellow color, fragrant aroma, sweet taste and slightly chewy texture. The supporting test in the form of antioxidant activity test (IC50) was 16.47 ppm indicated in the very strong category.

ABSTRAK Daun teh hijau (Camellia sinensis) yang dibuat ekstrak mempunyai efek positif yaitu pada kandungan senyawa polifenolnya, tetapi teh hijau kurang disukai karena memiliki rasa pahit dan sepet. Salah satu cara agar teh hijau lebih disukai adalah melakukan diversifikasi produk menjadi permen keras. Tujuan dari penelitian ini adalah untuk mengetahui mutu permen keras yang dipengaruhi oleh konsentrasi ekstrak teh hijau yang berbeda (0.5; 1; 1.5; 2 dan 2.5%). Metodologi dalam penelitian ini adalah eksperimen menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan 5 (lima) taraf x 3 (tiga) ulangan. Pada penelitian ini, uji fisika kimia yang dilakukan pada sampel permen keras adalah kekerasan, total polipenol dan gula pereduksi. Uji organoleptik dilakukan pada mutu hedonik warna, aroma, rasa dan tekstur serta uji rangking. Hasil penelitian menunjukkan bahwa kekerasan, total polifenol, total gula pereduksi, mutu warna, aroma, rasa dan uji rangking permen keras sangat dipengaruhi oleh konsentrasi ekstrak teh hijau yang berbeda (α=0.01). Konsentrasi 0.5% ekstrak teh hijau adalah konsentrasi terpilih pada pembuatan permen keras dengan total polifenol 1.9%. Kadar gula pereduksi permen keras terpilih telah memenuhi persyaratan SNI 3547.1:2008 Permen keras. Kata kunci : ekstrak teh hijau, permen keras, polifenol, gula pereduksi ABSTRACTGreen tea leaves (Camellia sinensis) made extract has a positive effect on the content of polyphenol, but green tea is not preferred because it has a bitter taste. It makes the product diversification require green tea in increasing preferred into hard candy. The objective of this research was to research weather the quality of hard candy effected by various concentrations of green tea extract (0.5; 1; 1.5; 2 dan 2.5%). The methodology in this research is experiment using Completely Randomized Design (CRD) of one factor with 5 (five) level x 3 (three) replications. In this research, the hard candy samples were analyzed for its chemical physics quality performed on hardness, total polyphenols and content of reducing sugars. Sensory test performed on hedonic quality (color, aroma, taste and texture) and rank test. The result shows hardness, total polyphenols, reducing sugar, color, odor, taste and rank score a significant effected by green tea extract in various concentration (α=0.01). The selected concentration of green tea extract is 0.5%, with total of 1.9% polyphenols on hard candy. Reducing sugar content of selective hard candy have fulfilled the SNI 3547.1:2008 hard candy. Keywords : green tea extract, hard candy, polyphenol, sugar reduction

The aim of this research was to find the effect of the combination of soybean and pumpkin seeds on the chemical characteristics of pumpkin seed tempeh. The pumpkin seed tempeh samples were analyzed for its water, ash, protein, fat, carbohydrate and crude fiber. Meanwhile, support data were isoflavone and zinc. Sensory hedonic was conducted by 25 untrained panelists for selecting the best formulation of soybean and pumpkin seeds in tempeh. The result shows the formulation of soybean and pumpkin seeds in various combinations (100:0, 85:15, 70:30, 55:45, and 40:60). It gives a significant effect on the water, protein, fat, carbohydrate, and crude fiber. Moreover, all acceptance on pumpkin seed tempeh is on the level of α = 0,01 and α = 0,05. The best combination of soybean and pumpkin seeds is 40:60, with chemical analysis results which are water (33,7%), ash (5,31%), protein (65,65%), fat (54,57%), carbohydrate (5,94%), crude fiber (14,06%) (db), zinc (30,05 ppm), and isoflavones (42,10 mg/100g). Chemical characteristics of the selective pumpkin seed tempeh have fulfilled SNI 3144-2015 regarding water, protein and fat.

Bayi memerlukan bubur bayi instan untuk memenuhi kebutuhan gizinya. Penggunaan tepung garut diperlukan untuk menggantikan karbohidrat dari beras dan penggunaan kacang merah sebagai sumber protein. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik bubur bayi instan dengan formulasi tepung garut dan tepung kacang merah yang terbaik. Hasil penelitian ini menunjukkan bahwa karakteristik bubur bayi instan dipengaruhi oleh formulasi tepung garut dan tepung kacang merah yang berbeda (70:30%, 60:40%, 50:50%, 40:60%, 30:70% (b/b)), yaitu pada kadar air, abu, protein, lemak, karbohidrat, kekentalan, daya serap air dan densitas kamba, uji organoleptik pada viskositas bubur bayi instan yang dicairkan, dan pada warna, aroma dan tekstur bubur bayi instan yang tidak dicairkan. Formulasi terbaik adalah tepung garut 70% (b/b) dan 30% (b/b) tepung kacang merah, dengan karakteristik kadar air (6,47% (b/b)), abu (3,71% (b/b)), protein (16,38% (b/b)), lemak (6,62% (b/b)), karbohidrat (66,82% (b/b)), serat pangan (9,64%(b/b)), and calcium (360,49 mg/100 g (b/b)), viscosity (556,67 cp), water absorption (161,49% (v/b)), densitas kamba (0,56 g/ml (b/v)), dan waktu rehidrasi (39,8 s). Karakteristik bubur bayi instan sesuai dengan SNI 01-7111.1-2005 pada lemak, protein dan kalsium, bahkan densitas kamba dan waktu rehidrasi lebih baik dari bubur bayi instan komersil. Kata-kata kunci : bubur bayi instan, karakteristik, tepung garut, tepung kacang merah