Email this article Pembuatan Velva Fruit Pisang dengan Bahan Dasar Tepung Pisang dan Carboxy Methyl Cellulose sebagai Bahan Penstabil
Abstract
Tujuan dari penelitian ini adalah untuk mengetahui pengaruh teknik pengeringan tray dan drum terhadap karakteristik tepung pisang dan mengetahui formulasi velva dari tepung pisang dan CMC sebagai bahan penstabil. Velva dibuat dengan perlakuan jumlah CMC dan jenis pengeringan pada tepung pisang. Kadar air tepung pisang pengering tray dan pengering drum adalah 8,36% dan 7,3% (bb), sedangkan kadar abu adalah 2,35% dan 3,40% (bk). Warna tepung pisang pengering tray lebih cerah dibanding tepung pisang pengering drum. Formula velva terbaik adalah velva yang terbuat dari tepung pisang pengering tray dengan CMC 0,1%. Formula ini memiliki overrun 15,84%, daya leleh 7,17 menit/5 g, kadar air 51,55%, kadar abu 0,97%, kadar lemak 0,94%, kadar protein 0,84%, kadar karbohidrat 45,70%, kadar serat kasar 0,04%, 11,57 mg vitamin C, dan total asam tertitrasi 1,46%.
Kata kunci: Karboksi Metil Selulosa, pisang Ambon, pengeringan, tepung pisang, velva,
Keywords
References
Ali K, Faisal A, Dadang S, Hadi R dan Eddy S.M. 2006. Studi Tentang Pengetahuan Gizi Ibu dan Kebiasaan Makan pada Rumah Tangga di Daerah Dataran Tinggi dan Pantai. Jurnal Gizi dan Pangan, 1(1), 23-28.
Association of analytical communities [AOAC]. 2007. Official Methods of analysis. 18th ed. Gaithersburg (US): AOAC Inc.
Akesowan A. 2008. Effect of combined stabilizer containing conjac flour and κ – carrageenan on ice cream. AU JT, 12, 81-85.
Bodyfelt FW, Tobias J, Trout GM. 1988. The Sensory Evaluation Of dairy Product.Van Nostrand Reinhold, New York.
Castilho C, Vitor S, Berta M, Jose SM. 2013. Effect of time and temperature on vitamin C stability in horticultural extracts uhplc-pda vs iodometric titration as analytical methods. Journal of Food Science and Technology, 50, 489-495.
Cook, K.L.K., Hartel, R.W., 2010. Mechanisms of ice crystallization in ice cream production. Comprehensive Reviews in Food Science and Food Safety, 9, 213–222.
Frandsen JH, Arbuckle WS. 1961. Ice cream and related product. The Avi Publishing Company, Inc, Connecticut.
Hamid NSA, Pua CK, Rusul G, Rahman RA. 2005. Production of drum-dried jackfruit (Artocarpus heterophyllus) powder with different concentration of soy lechitin and gum arabic. Journal of Food Engineering, 78, 630-636.
Herald, T. J., Aramouni, F. M., dan Abu-Ghoush, M. H. 2008. Comparison study of egg yolk and egg alternatives in french vanilla ice cream. Journal of Texture Studie, 39, 284-295.
Jamal J, Chieri K. 2006. Variation of lycopen, antioxidant activity, total soluble solid, adn weight loss of tomato during postharvest storage. Journal of Postharvest Biology and Technology, 41, 151-155.
Kilara A, Chandan RC. 2007. Ice cream and Frozen Dessert. Di dalam: Hui, YH. (Ed). Handbook of Food Products Manufacturing. John Willey & Sons, Inc, New York.
Marcela A, Denis F, Hayat B, dan Graciela A. 2013. Rheological characterization of sorbet using pipe rheometry during the freezing process. Journal of Food Engineering, 119 , 385-394.
Muse, M. R. dan Hartel, R. W. 2004. Ice cream structural elements that affect melting rate and hardness. Jounal of Dairy Science, 87, 1-10.
Parfait B, Aurore G, Fashramane L. 2009. Bananas, raw materials for making processed food products. Trends in Food Science and Technology, 20, 78-91.
Rincon F, Leon de Pinto G, Beltran O. 2005 Note. Bhaviour of a mixture of Acacia glomerosa, Enterolobium cyclocarpum and Hymenaea courbaryl gums in ice cream preparation. Food Sci Tech Int, 12, 13-17.
Singh J, McCarthy O, Singh H (2006). Physicochemical and morphological characteristics of NewZealand Taewa (Maori potato) Starches. J Carbohydrate Polymers, 64, 569-581.
Tan CP, Mirhosseini H, Aghlara A, Hamid, NSA, Yusof S, Chern BH. 2008. Influence of pectin and cmc on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage. J Carbohydrate Polymeres, 73, 83-91.
Tribess TB, Uribe-Hernandez JP, Mendez-Monteallvo MGC, Menezes EW, Bello-Perez LA, Tadini CC. 2009. Thermal properties and resistant starch content of green banana flour (musa cavendishii) produced at different drying conditions. J LWT Food Science and Technology, 1022-1025.
Tsakama M, Mwangwela AM, Manani TA, Mahungu NM. 2011. Effect of heat moisture treatment on physicochemical and pasting properties of starch extracted from eleven sweet potato varieties. International Research Journal of Agricultural Science and Soil Science, 17, 254-260.
Ying Y, Lijuan X, Xingqian Y, Donghong L. 2010. Prediction of titrable acidity, malic acid, and citric acid in bayberry fruit by near-infrared spectroscopy. Journal of Food Research International, 44, 2198-2204.
Zhang P, Whistler RL, BeMiller J N, Hamaker BR. 2005. Banana starch: production, physicochemical properties, and digestibility a review. J Carbohydrates Polymers, 59(4), 443-458
Refbacks
- There are currently no refbacks.
