Penelitian ini membahas tentang penggunaan jenis pemanis yang berbeda terhadap viskositas dan nilai pH sirup ekstrak daun jahe. Bahan yang digunakan adalah ekstrak daun jahe, propilen glikol, CMC, asam sitrat, aquades dan pemanis yang berbeda setiap perawatan. Penelitian disusun dengan Rancangan Acak Lengkap menggunakan 4 rancangan dan 5 kali ulangan dengan variasi jenis pemanis yang berbeda yaitu T ₁ (sorbitol), T ₂ (sukrosa), T ₃ (HFS), dan T ₄ (madu). Viskositas diterima dengan metode Ostwald dan nilai pH diperoleh dengan pH meter. Analisis data yang digunakan yaitu Analisis Varian (ANOVA) pada taraf signifikansi 5%.Hasil analisis menunjukkan bagaimana penggunaan jenis pemanis yang berbeda pada sirup ekstrak daun jahe memberikan nyata (P <0,05) terhadap nilai pH dan viskositas sirup ekstrak daun jahe. Viskositas sirup dan nilai pH sesuai dengan standar.

Beberapa penelitian terdahulu berhasil membuktikan bahwa produk mi instan yang diperkaya bayam menunjukkan tingkat penerimaan panelis yang cukup baik. Namun demikian, munculnya tambahan biaya akibat fortifikasi bayam yang secara langsung dapat mengakibatkan peningkatan harga produk, belum dikaji secara jelas. Penelitian ini bertujuan untuk mengetahui tingkat kelayakan usaha dari mi bayam. Penelitian diawali dengan pembuatan mi bayam (mi dengan fortifikasi ekstrak bayam). Selanjutnya semua komponen biaya terkait operasional produksi mi bayam dicatat sebagai informasi dalam melakukan analisis Break Event Point (BEP) dan Benefit per Cost Ratio (B/C ratio). Hasil perhitungan menunjukkan bahwa harga pokok BEP produk sebesar 3 kemasan dengan rasio B/C sebesar 1,9. Dapat disimpulkan kegiatan usaha produksi mi bayam layak secara ekonomis untuk dijalankan ditinjau dari BEP dan B/C ratio. Kajian ini diharapkan dapat memberi informasi bahwa mi bayam berpotensi sebagai bisnis baru di bidang pangan fungsional khususnya diversifikasi produk olahan mi yang menyehatkan (mi fungsional). Business Potency of Spinach Noodle as a Product Diversification of Healthy Noodle Abstract Previous study successfully proved that spinach fortified instant noodle showed a fairly good panelist preference. However, the emergence of additional costs due to spinach fortification which can directly lead to an increase in product prices has not been clearly assessed. This study was aimed to get more insight the level of business feasibility on the spinach noodle. Study was initiated by spinach noodle production (spinach extract fortified noodle). Furthermore, all of production cost was documented as data source for analyzing Break Event Point (BEP) and Benefit per Cost (B/C) ratio. The result showed that the cost of BEP product was 3 pack with B/C ratio equal to 1.9. It can be concluded that business activity of the spinach noodle was feasible economically to carry out. This study was expected to provide information about potency of spinach noodle as a new business in functional food field especially diversification of healthy noodle processed products (functional noodle). •••••

The purpose of the research was to study the effects of dextrin powder with a different concentration on the physical, chemical, and microbiology properties of the product. The research was conducted using a Completely Randomized Design (CRD) with five treatments and four replications, namely the addition of dextrin filler with a concentration of 0% (T0), 2,5% (T1), 5% (T2), 7,5% (T3), and 10% (T4) (w/v). The quality of powdered goat milk kefir that is analyzed are physical, chemical, and microbiology properties. The data were analyzed using SPSS 26.0 application using Analysis of Variance (ANOVA) followed by Duncan Multiple Range Test (DMRT). The test results show a significant difference in dextrin concentration (P<0.05) on solubility, total acid content, yield, water content, protein content, pH, total dissolved solids, carbohydrate, lactic acid bacteria, yeast, and microbe content of the product and shows no significant difference on the viscosity of the product. It can be concluded that the addition of dextrin can increase the yield, solubility, total dissolved solids, water content, carbohydrate, total microbe, lactic acid bacteria, and microbe but also decreased the pH value and the protein content, with the best treatment was the addition of dextrin of 10%.

Healthy food has been a lifestyle trend in modern society since the last decades. Vegetable noodles as an alternative healthy food are often consumers’ choices considering that noodles are a favourite food today. This study aims to get more insight into the effect of spinach extract (SE) fortification on noodle dough toward antioxidant status, nutrition facts, and the sensory of wet spinach noodles (WSN) produced. The dough of wet noodle samples was treated by 4 different concentrations of SE fortification of 0, 0.4, 4.0, and 40 mg/mL in which for each treatment was quintuple. Results showed SE fortification had a significant effect on antioxidant status, some nutrient composition (protein, sugar, cholesterol, energy amount, iron, magnesium, and vitamin C), and sensory characteristics of the wet noodle. WSN with rich in antioxidants, low calories, and favoured by panellists was obtained at the optimum concentration of 4 mg/mL. Thus, SE was potential as food fortificant for developing WSN as a promising functional food product in the future.

Penelitian ini bertujuan untuk mengetahui karakteristik bakso itik berdasarkan nilai kadar air, rendemen, daya ikat air, hasil uji ranking dan hedonik bakso itik. Materi yang digunakan dalam penelitian ini yaitu daging itik, tepung tapioka, es batu, tepung rumput laut (agar), tepung porang, dan bumbu-bumbu. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan 6 perlakuan 4 kali ulangan dengan pemberian tepung rumput laut (agar) 2% (T+) sebagai kontrol positif dan tepung porang 0% (T0); 1% (T1); 1,5% (T2); 2% (T3); 2,5% (T4). Hasil dari penelitian ini yaitu penambahan tepung porang mampu menghasilkan bakso itik dengan rendemen, kadar air, dan daya ikat air (WHC) yang tinggi serta memiliki tekstur yang kenyal. Bakso itik dengan tepung porang sebagai pengenyal alami dapat diterima dan disukai oleh panelis.