KARAKTERISASI FISIKA, KIMIA, MIKROBIOLOGI SERTA UMUR SIMPAN TEPUNG BIJI DURIAN (Durio zibethinus murr) DALAM PEMBUATAN BROWNIES DAN MIE KERING
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Institusion
Universitas Pakuan
Author
Rahmawati, Nisa
Mulyati, Ade Heri
Widiastuti, Diana
Mulyati, Ade Heri
Widiastuti, Diana
Subject
Kimia
Datestamp
2022-10-15 03:16:29
Abstract :
ABSTRACT Durian (Durio zibethinus murr), nickname The King of the Fruit, is one of the varieties of fruit planted and developed in the territory of Indonesia. Durian seeds that are rich in starch content have the potential to be a diversified product of wheat flour such as brownies baked and dried noodles. The research method was started from the manufacture of durian seed flour and then tested physics, chemistry, microbogy and shelf life and then processed products were made with 5 variations of the formula with a ratio of flour with durian seed flour namely, 100: 0; 75:25; 50:50; 25:75; 0:100 then the organoleptic was tested to produce the selected formula and continued with physics, chemistry, microbialogy and shelf life. Percentage of yield produced by 32% durian seed flour. Characteristics of durian seed flour for chemical (%) moisture content 8,02; ash 1,15; fat 0,39; protein 9,16; carbohydrates 76,20; mineral (mg/ kg) Ca 34,25; Na 27,16; K 123,94; Fe 16,71; Mg 60,10 . Microbiology characteristics (colonies/ grams) ALT 4,3 × 103 ; mold 0,7 × 10 ²; E. coli (APM/gram) <3. Characteristics F3 brownies panggang and mie kering for chemistry (%) moisture content 25,21 and 7,21, ash 1,91 and 3,22 ; fat 27,03 and 14,31; protein 8,44 and 8,27; carbohydrate 29,15 and 55,39 ; mineral (mg/ kg) Ca 5,57 and 22,66; Na 6,35 and 6,33; K 26,44 and 24,00; Fe 4,54 and 10,00; Mg 116,11 and 65,60. Microbiology characteristic (colonies/gram) ALT 6,4x103 and 4,4×103, mold 0,3×103 and 0,5×103, E. coli (APM/gram) 6,2 and 3. Shelf life durian seed flour as contained in LDPE is 198 days, HDPE is 210 days and PP is 365 days. F3 brownies panggang and F3 mie kering packed in metalized plastic packages are 177 days and 287 days. Keywords : Durian Seed Flour , Brownies Panggang, Mie Kering , Shelf life
ABSTRACT Durian (Durio zibethinus murr), nickname The King of the Fruit, is one of the varieties of fruit planted and developed in the territory of Indonesia. Durian seeds that are rich in starch content have the potential to be a diversified product of wheat flour such as brownies baked and dried noodles. The research method was started from the manufacture of durian seed flour and then tested physics, chemistry, microbogy and shelf life and then processed products were made with 5 variations of the formula with a ratio of flour with durian seed flour namely, 100: 0; 75:25; 50:50; 25:75; 0:100 then the organoleptic was tested to produce the selected formula and continued with physics, chemistry, microbialogy and shelf life. Percentage of yield produced by 32% durian seed flour. Characteristics of durian seed flour for chemical (%) moisture content 8,02; ash 1,15; fat 0,39; protein 9,16; carbohydrates 76,20; mineral (mg/ kg) Ca 34,25; Na 27,16; K 123,94; Fe 16,71; Mg 60,10 . Microbiology characteristics (colonies/ grams) ALT 4,3 × 103 ; mold 0,7 × 10 ²; E. coli (APM/gram) <3. Characteristics F3 brownies panggang and mie kering for chemistry (%) moisture content 25,21 and 7,21, ash 1,91 and 3,22 ; fat 27,03 and 14,31; protein 8,44 and 8,27; carbohydrate 29,15 and 55,39 ; mineral (mg/ kg) Ca 5,57 and 22,66; Na 6,35 and 6,33; K 26,44 and 24,00; Fe 4,54 and 10,00; Mg 116,11 and 65,60. Microbiology characteristic (colonies/gram) ALT 6,4x103 and 4,4×103, mold 0,3×103 and 0,5×103, E. coli (APM/gram) 6,2 and 3. Shelf life durian seed flour as contained in LDPE is 198 days, HDPE is 210 days and PP is 365 days. F3 brownies panggang and F3 mie kering packed in metalized plastic packages are 177 days and 287 days. Keywords : Durian Seed Flour , Brownies Panggang, Mie Kering , Shelf life
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