Karakterisasi Selai Oles Koro Pedang (Canavalia ensiformis L.) dengan Variasi Penambahan Susu Full Krim
(Characterization of Jack Bean Butter (Canavalia ensiformis L.) with Variation of Full Cream Milk Addition)
Embedded Files
Ahmad Nafi’
Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia
Carolina Hendra Puspita Maqdiz
Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia
Maryanto Maryanto
Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia
DOI: https://doi.org/10.19184/j-agt.v12i02.9278
ABSTRACT
Peanut butter is one type of jam that favored by the people. The raw materials of peanut butter such as peanut has a high enough consumption rates but this consumption is not always followed by its productivity. The alternative ingredients in the process of peanut butter production can be substituted by jack bean cause it has lower economic value and good nutrition, but its utilization is still limited. The Utilization of jack bean into a jam requires an additional ingredients to improve its physical, organoleptic and chemical characteristics. Therefore, the additional ingredients that can be used in the production process of jack bean butter is a full cream milk. The purpose of this research is to know the effect of the addition of full cream milk and the amount of its addition to get a good physical, chemical and organoleptic characteristics of jack bean butter.The addition of full cream milk as much as 5%, 7.5%, 10%, 12.5%, and 15% of the total water mix and jack bean flour. The results showed that the addition of full cream milk increased the spreadability of jack bean butter, but not affected the lightness. The addition of full cream milk could increase the value of fat, protein and ash content, however this addition reduced water and carbohydrate content. It was improved the acceptance of organoleptic. Addition 12.5% full cream milk was the best treatment with the lightness 70.72; spreadability 15.90 cm; water content 33.12%; fat content 25.08%; protein content 22.14%; ash content of 0.81%; carbohydrate 18.85%; the preferences of color, flavor, taste, spreadability and overall respectively 4.92; 4.64; 5.08; 5; 5.04 (rather like to likes).
Keywords: full cream milk, jack bean, peanut butter
REFERENCES
AOAC. 2005. Official Methods of Analysis. Association of Official Analysis Chemists. AOAC. Inc., Arlington.
Badan Standarisasi Nasional. 1992. Mutu dan Cara Uji Mentega Kacang. SNI 01-2979-1992. BSN, Jakarta.
Buckle, K.A., R.A Esward, G.H Fleet dan M. Wooton. 1987. Ilmu Pangan. Terjamahan Purnomo dan Adiono. UI Press, Jakarta.
Chairunnisa, H. 2009. Penambahan susu bubuk full cream pada pembuatan minuman fermentasi dari bahan baku ekstrak jagung manis. J. Teknol. dan Industri Pangan, 20 (02): 96-101.
De Garmo, E.P., Sullivan W.G. dan Canada J.R. 1984. Engineering Cecomomy. Seven Edition. Macmillan Publish Company, New York.
Fachruddin. 2008. Membuat Aneka Selai. Kanisius, Yogyakarta.
Fitantri, A.L., N.H.R Parnato., D. Praseptiangga. 2014. Kajian karakteristik sifat fisikokimia dan organoleptiks fruit leather nangka (Artocarpus heterophyllus) dengan penambahan karaginan. Jurnal Teknosains Pangan, 3 (1): 24-26.
Fitria, P. F. 2010. “Fortofokasi pada Produksi Keju Cottage dengan Enzim Papain sebagai Koagulan”. Skripsi. Universitas Pendidikan Indonesia, Bandung.
Gilang, R., D. R. Affandi., D. Ishartani. 2013. Karakteristik fisik dan kimia tepung koro pedang (Canavalia ensiformis) dengan variasi perlakuan pendahuluan. Jurnal Teknosains Pangan, 2 (3): 34-42.
Lestari, C.A., T. Widiantara., Hasnelly. 2016. Pengaruh Substitusi tepung koro pedang (Canavalia ensiformis) terhadap karakteristik roti tawar. Jurnal Penelitian Tugas Akhir. Universitas Pasundan, Bandung.
Mousazadeh, M., M. Mousavi., Z. Emam-Djomeh., M. Hadinezhad., S.M.T. Gharibzahedi. 2013. Formulation optimation of pistachio oil spreads by characterization of the instrumental textural attributes. International Journal of Food Properties, 12 (6): 1355-1268.
Pusat Data dan Sistem Informasi Pertanian. 2013. Produktivitas Kacang Tanah. (http://pusdatin.setjen.pertanian.go.id/). [Diakses Tanggal 11 April 2017]
Putri, N. K. W. R. 2014. “Pengaruh Fermentasi dan Penambahan Gula dalam Proses Pembuatan Selai Belimbing Wuluh (Averrhoa bilimbi. L.)”. Skripsi. Institut Pertanian Bogor, Bogor.
Shakerardekani, A., R. Karim., H.M. Ghazali., N.L. Chin. 2013. Textural, rheological and sensory properties and oxidative stability of nut spreads - a Review. International Journal of Molecular Sciences, 14 (2): 4223-4241.
Subagio, A. dan N. Morita. 1997. Changes in carotenoids and their fatty acid esters in banana peel during ripening. Food Science Technology, 3 (3): 264-268.
Sudarmadji, S., B. Haryona., dan Suhardi. 1997. Prosedur Analisa untuk Bahan Makanan dan Pertanian. Liberty, Yogyakarta.
Sudiyono. 2010. Penggunaan Na2HCO3 untuk mengurangi kandungan asam sianida (HCN) koro benguk pada pembuatam koro benguk goreng. Jurnal Agrika, 4 (1): 48-53.
Suyanto, O.C. 2014. “Pengaruh Subtitusi Koro Pedang (Canavalia ensiformis) Terhadap Sifat Fisikokimia dan Organoleptik Selai Kacang”. Tesis. Universitas Katolik Soegijapranata, Semarang.
Wangi, M.P. 2015. “Pemanfaatan Pati Sagu (Metroxylon sagu) dan Koro Pedang (Canavalia ensiformis) dalam Produk Sup Krim Instan”. Sripsi. Institut Pertanian Bogor, Bogor.
Yuwono, S. S., dan Tri, S. 1998. Pengujian Fisik Pangan. Universitas Brawijaya Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Pertanian, Malang.
Published
20-12-2018
Issue
Vol. 12 No. 2 2018: Jurnal Agroteknologi
Pages
126-137
License
Copyright (c) 2018 Jurnal Agroteknologi
How to Cite
Nafi’, A., Maqdiz, C.H.P., & Maryanto, M. (2018). Karakterisasi selai oles koro pedang (Canavalia ensiformis L.) dengan variasi penambahan susu full krim. Jurnal Agroteknologi, 12(2), 126-137. https://doi.org/10.19184/j-agt.v12i02.9278
Page updated
Report abuse