Firman Jaya

PENAMBAHAN MADU PADA MINUMAN WHEY KEFIR DITINJAU DARI MUTU ORGANOLEPTIK, WARNA, DAN KEKERUHAN

The objective of this research was to determine the optimum honey addition on kefir whey drink based on organoleptic quality (colour, aroma, taste), colour test, and turbidity. The method used in this research was experiment with Completely Randomized Design (CDR) by used 4 treatments and 4 replications. The treatments were P0 = without the honey added, P1=added by 20% honey, P2 = added by 30% honey and P3 = added by 40% honey (v/v). The data were analyzed by Analysis of Variance (ANOVA), if there were significantly difference, the data would analyzed by Duncan’s Multiple Range Test. The results showed that honey addition gave highly difference significant (P<0.01) on organoleptic quality (colour, aroma, taste), turbidity and lightness (L*). Honey addition didn’t give significantly difference (P<0.05) on redness (a*) and yellowness (b*). The conclusion of this research was the best treatment will the value is added by 40% honey with colour 3.25±0.78, aroma 3.50±1.14, taste 3.75±1.01, lightness (L) 31.57±0.5, redness (b*) 0.95±0.12, yellowness (b*) 0.050±0.36, and turbidity 306.7±6.65 NTU

The Effect of Honey Harvesting Time on Kaliandra Plant Area (Calliandra calothyrsus) to The Production, Moisture, Viscosity and Sugar Content

The purposes of this research were to investigate the difference of harvesting time on honey production, viscosity, moisture and sugar content, as well as identifying the best harvesting time.The material used in this research was honey from Calliandra plantation. The method used was experimental design using Completely Randomized Design (CRD) with 3 treatments and 5 replications. The treatment consisted of harvesting time on day 11 P 1 on day 14 P 2 , and on day 17 P 3 . Data obtained were analyzed by ANOVA and continued by LSD test. The results showed that the treatments had significantly effect (P<0.01) on honey production, viscosity, water and sugar content. On P 1 , production obtained was 1.59 L/colony/harvest, while 0.72 and 0,26 from P 2 and P 3 , respectively. Moisture of P 1 , P 2 , P 3 respectively were 22.02, 21.00, 19.48 %, respectively. Viscosity obtained was 11.43, 18.56, and 33.67 P. Sugar content were 69.46%, 70.59%, and 71.67%, respectively. In conclusion, viscosity and sugar content of honey will increase when it is harvested on day 17, but decrease when it is harvested on day 11. However, harvesting time on day 11 is the best choice for farmer due to highest production obtained, but inadequate of standard of water content, viscosity, and sugar content.

Sensory Evaluation of Mayonnaise Preparred with Vegetable Oil and Egg Yolk of Local Chicken

The objectives of current research were to find out the precise combination between concentrations of vegetable oils (65%; 70%; 75%) and chicken egg of local chicken (6%; 9% and 12%) which produced mayonnaise with a n acceptance of panelist . The results showed that t he best treatment obtained from a combination of vegetable oil 75% concentration by concentration of chicken egg of local chicken 9% Key words : fat, fatty acids, carotene, shrimp waste