The purpose of this research was to determine the effect of stabilizer types and percentages on the quality of instant garfish condiment. The research used a group randomized design factorial with two factors, i.e.: types of stabilizer (CMC; Arabic gum; gelatin) and percentage of stabilizer (0.0%; 0.5%; 1%; 1.5%). The results showed that stabilizer types had a highly significant effect on water absorption index, water solubility index, vitamin C, and color index. Moreover, the stabilizer had no significant effect on organoleptic aroma and taste. In the meantime, stabilizer percentages had a highly significant effect on water absorption index, water solubility index, vitamin C, color index, and organoleptic aroma. However, the stabilizer percentages gave no significant effect on organoleptic taste. Interaction between the two factors had a highly significant effect on water absorption index and vitamin C and had a significant effect on color index. Furthermore, the interaction had no significant effect on water solubility index, organoleptic aroma and taste. The best treatment product was resulted from the use of 1.5% CMC as stabilizer.

https://talenta.usu.ac.id/InJAR/article/download/3615/2660

Effect of the Types and Percentages of Stabilizer on the Quality of Instant Garfish Condiment

Mandarin peel contains essential oil with limonene as the dominant compound that can be used as a flavor additive and source of antioxidants in food products. Vegetables jam is an innovation of vegetable processing that requires flavor additive to increase its acceptability and quality. The aim of this study was to determine formulation, sensory, and chemical characteristics of vegetables jam with addition of encapsulated mandarin peel simplicia powder and extract. The factors that used in this study are type of active substance [simplicia powder (A1) and extract (A2)] and proportion of maltodextrin and arabic gum [1:3 (E1), 2:3 (E2), 3:3 (E3), 3:2 (E4) and 3:1 (E5)]. Based on the results of the study, vegetables jam with addition of encapsulated essential oil extract with proportion of maltodextrin and arabic gum 2:3 (A2E2) was the best treatment, where the sensory evaluation consisted of color has a score of 3.67 (orange-green to greenish orange), aroma 3.53 (slightly typical of jam to typical of jam), taste 3.00 (slightly sweet), smearing power of 4.53 (average to very average), total liking of 3.4 (slightly like to like), the water content of 77.32%, the antioxidant activity of 7.75%, beta carotene content of 15017.99 μg/100 g, and total dietary fiber content of 0.62%. 
Keywords: encapsulation, extract, mandarin peel, simplicia powder, vegetables jam

Enkapsulasi serbuk simplisia dan ekstrak kulit jeruk serta aplikasinya pada vegetables jam

The aim of this research was to analyze the chemical characteristics of Velva products from the mixture of bananas and blueberries with the addition of CMC. This study used a two-factorial completely randomized design with the first factor being the proportion of bananas and blueberries (40:60, 50:50 and 60:40). The second factor was concentration of CMC (0.1, 0.3 and 0.5%). Chemical analysis in this research included total acid, vitamin C, antioxidant activity, crude fiber content, protein, and fat. The data were analyzed by ANOVA using SPSS version 26 with Duncan Multiple Range Test at 5 % probability level. The best results based on the best chemical characteristics were obtained in the treatment of banana and blueberry proportions of (40:60) and CMC concentration of (0.5%) which had characteristics 0.613% total acid, 7.627 mg/100g vitamin C, 42.893% antioxidant activity, 4.450% crude fiber, 3.657% protein and 0.127% fat.

Chemical Characteristics of Banana-Blueberry Velva Product with Various Concentrations of Carboxymethyl Cellulose (CMC)

Utilization of red beans to be used as food ingredients is not maximized. Ice cream at room temperature melts easily and has a less soft texture, this is due to several factors, one of which is the emulsifier. To improve the quality of ice cream, researchers use natural emulsifiers in the form of red beans. The aim of this study was to determine the effect of the addition of red beans on the melting power of ice cream and organoleptic properties (color, aroma, taste and texture) of ice cream. The research design was a Completely Randomized Design (CRD) with 5 different treatments of adding red beans to ice cream, namely 0%, 30%, 50%, 70% and 100% with data analysis using the SPSS One way-ANOVA test for normal data, Kruskall-Wallis test for abnormal data, as well as Duncan's advanced test. The results showed that the addition of red beans had a significant effect on melting power (0.00<0.05), color (0.00<0.05), and texture (0.00<0.05). The addition of red beans had no significant effect on aroma (0.41>0.05) and taste (0.011>0.05).

/pdf/the-effect-of-red-bean-addition-on-the-melting-power-and-3c63s1kb.pdf

The effect of red bean addition on the melting power and acceptability of ice cream

The purpose of this research to obtain the best concentration ratio of stabilizer CMC and gum arabic in making of avocado velva. This research used Completely Randomized Design (CRD) with five treatments and three replications followed by DNMRT test at 5% level. The treatments in this research was CG1(stabilizer CMC:arabic gum=0:1), CG2 (stabilizer CMC:arabic gum= 1:2), CG3 (stabilizer CMC:arabic gum= 1:1), CG4 (stabilizer CMC:arabic gum= 2:1) dan CG5 (stabilizer CMC:arabic gum=1:0). The result of analyis of variance showed that variations combination of stabilizer CMC and gum arabic has significantly affected the overrun, melting rate, total dissolved solid and sensory value on descriptive and hedonic attribute texture. Variations ratio of stabilizer CMC and gum arabic on descriptive and hedonic did not significantly affected attribute colour, flavour and taste of avocado velva. The best treatment in this research was CG4 (stabilizer CMC:arabic gum= 2:1) with overrun 20.30%, melting rate 24.19 minutes, total dissolved solid 32.12 °brix, yellow colour, avocado flavour, avocado taste and soft texture.

Raswen Effendi

Papers

Variasi Rasio Bahan Penstabil Cmc (Carboxy Methyl Cellulose) Dan Gum Arab Terhadap Mutu Velva Alpukat (Parsea Americana Mill.)