{"id":10,"date":"2018-03-20T09:27:04","date_gmt":"2018-03-20T09:27:04","guid":{"rendered":"http:\/\/blog.um-palembang.ac.id\/mukhtarudin-muchsiri\/?p=10"},"modified":"2018-03-22T01:40:21","modified_gmt":"2018-03-22T01:40:21","slug":"artikel-ilmiah-lit-hb-2017","status":"publish","type":"post","link":"http:\/\/blog.um-palembang.ac.id\/mukhtarudin-muchsiri\/2018\/03\/20\/artikel-ilmiah-lit-hb-2017\/","title":{"rendered":"Artikel Ilmiah Lit HB 2017"},"content":{"rendered":"

THE EFFECT OF CONCENTRATION OF KECOMBRANG\u2019S FLOWER FLOUR AND TIME OF STORAGE TO PHYSICS AND CHEMICAL CHARACTERISTIC OF CUKO PEMPEK<\/strong><\/span><\/p>\n

Mukhtarudin Muchsiri dan Alhanannasir<\/strong> Syukri<\/strong>*)<\/strong><\/span><\/p>\n

*<\/strong>Lecturer at Food and Science Technology Program, Faculty of Agricultural<\/span><\/p>\n

Muhammadiyah Palembang University, Telp: +6281278715757<\/span><\/p>\n

Jln. Jend. A. Yani 13 Ulu Palembang 30263<\/span><\/p>\n

E-mail: kun_nahfath@y<\/a>ahoo.com<\/a><\/span><\/p>\n

\u00a0<\/strong>A<\/strong>bstra<\/strong>ct<\/strong><\/span><\/p>\n

Cuko pempek is a liquid or liquid sauce that becomes equivalent when eating or consuming pempek and become a limiting factor of delicious eating pempek. This research is to examine the effect of flour concentration of kecombrang\u2019s flower and time to physics and chemical characteristic of Cuko Pempek. This study uses a randomized block design and divided into two stages of implementation. In the first stage it has been found that the bioactive compounds contained in the liquid of Cuko Pempek are phenol and tannin. The average amount of phenol in liquid of Cuko Pempek is as much as 157,762 ppm and tannin as much as 3.132 ppm. The assessment of panelists with criteria likes to color, aroma and flavor of Cuko Pempek that added kecombrang\u2019s flower flour. The best treatment is 2-2,5% in concentration. In the second stage of the study, the pH average and total acid in Cuko Pempek during the 30 day storage was 4.14 and 0.67 percent. The average organoleptic assessment by panelists on color is 3.27; The scent is 3.02 with the likes criteria, and the flavor is 2.88 with rather like criteria. The best treatment is with a concentration of 2.5% and and to consume Cuko Pempek along with Pempek is before 30 days.<\/span><\/p>\n

Keywords:\u00a0 cuko pempek<\/em>,<\/em> kecombrang\u2019s flower flour <\/em><\/span><\/p>\n

\u00a0<\/em><\/span><\/p>\n

\u00a0<\/em>PENGARUH KONSENTRASI TEPUNG BUNGA KECOMBRANG DAN WAKTU PENYIMPANAN TERHADAP KARAKTERISTIK <\/strong>FISIKA KIMIA CUKO PEMPEK<\/strong><\/span><\/p>\n

\u00a0<\/strong>Mukhtarudin Muchsiri dan Alhanannasir<\/strong> Syukri<\/strong>*)<\/strong><\/span><\/p>\n

\u00a0<\/strong>*)<\/strong> Dosen Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian<\/span><\/p>\n

Universitas Muhammadiyah Palembang, Telp: +6281278715757<\/span><\/p>\n

Jln. Jend. A. Yani 13 Ulu Palembang 30263<\/span><\/p>\n

E-mail: kun_nahfath@yahoo.com<\/span><\/p>\n

\u00a0<\/strong>A<\/strong>bstrak<\/strong><\/span><\/p>\n

Cuko pempek adalah merupakan kuah atau saos cair yang menjadi padanan ketika makan atau mengkonsumsi pempek dan menjadi faktor pembatas lezatnya makan pempek. Penelitian ini untuk menguji pengaruh konsentrasi tepung bunga kecombrang dan waktu simpan terhadap karakteristik fisika kimia Cuko pempek. Penelitian ini menggunakan rancangan acak kelompok dan\u00a0 dibagi menjadi dua tahapan pelaksanaan. Pada tahapan pertama telah\u00a0 dihasilkan bahwa senyawa bioaktif yang terdapat dalam cairan cuko pempek adalah fenol dan tannin.\u00a0 Rata-rata jumlah fenol dalam cairan cuko pempek adalah sebanyak 157,762 ppm dan tannin sebanyak 3,132 ppm. Penilaian panelis dengan kriteria suka\u00a0 terhadap warna, aroma dan rasa cuko pempek yang ditambah tepung bunga kecombrang.\u00a0 Perlakuan yang terbaik yaitu konsentrasi 2-2,5%.\u00a0 Pada penelitian tahap kedua diperoleh rata-rata pH\u00a0 dan total asam cuko pempek selama penyimpanan 30 hari adalah 4,14\u00a0 dan 0,67 persen. Rata-rata penilaian organoleptik oleh panelis terhadap warna adalah 3,27; aroma adalah 3,02\u00a0 dengan\u00a0 kriteria suka, dan rasa adalah 2,88 dengan kriteria agak suka. Perlakuan yang terbaik yaitu dengan konsentrasi 2,5% dan dan untuk mengkonsumsi cuko pempek bersama dengan pempek sebelum 30 hari.<\/span><\/p>\n

\u00a0<\/em><\/span><\/p>\n

Keywords:\u00a0 cuko pempek tepung bunga kecombrang <\/em><\/span><\/p>\n

\u00a0<\/em><\/span><\/p>\n

\u00a0<\/em><\/span><\/p>\n

\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

THE EFFECT OF CONCENTRATION OF KECOMBRANG\u2019S FLOWER FLOUR AND TIME OF STORAGE TO PHYSICS AND CHEMICAL CHARACTERISTIC OF CUKO PEMPEK Mukhtarudin Muchsiri dan Alhanannasir Syukri*) *Lecturer at Food and Science Technology Program, Faculty of Agricultural Muhammadiyah Palembang University, Telp: +6281278715757 Jln. Jend. A. Yani 13 Ulu Palembang 30263 E-mail: kun_nahfath@yahoo.com \u00a0Abstract Cuko pempek is a … <\/p>\n

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