Article Sidebar

Submitted
February 13, 2018
Published
November 28, 2015
Download
PDF
Statistic
Read Counter : 95 Download : 603

Main Article Content

Abstract

The aim of this study was to identify the quality characteristics of durian lempok in Bengkulu City and compare the quality characteristics lempok with SNI 01-4313-1996. The sample of lempok were taken from 2 home industries that the largest producer in Bengkulu City. The study was conducted three phases: 1) survey and interviews to determine the home industry with the largest production capacity in Bengkulu City, 2) random sampling in production at 3 times production; and 3) analysis of samples in terms of water content, the content of artificial sweeteners, TPC, texture, and pH. Data were analyzed descriptively. The results showed that the water content lempok durian on home industry A is 23% and B is 27%; artificial sweetener content between lempok is 0; TPC lempok is 63 x 105 colonies/g (A) and 116 x 105 colonies/g (B); lempok texture is 9.122 cm/10 g/10 s (A) and 8.955 cm/10 g/10 s (B) and pH of lempok 5.6 (A) and 5.4 (B). So the quality of durian in Bengkulu City lempok that achieve SNI No. 01-4313-1996 is an artificial sweetener content while the rest (moisture and TPC) does not achieve the standards.

Keywords

quality lempok durian traditional food.

Article Details

License

Authors who publish in this journal agree with the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
  4. This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Author Biographies

Arsat Koto, Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu

Undergraduate Student

Evanila Silvia, Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu

Assistant Professor

Kurnia Herlina Dewi, Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu

Assistant Professor
How to Cite
Koto, A., Silvia, E., & Dewi, K. H. (2015). CHARACTERISTIC OF LEMPOK QUALITY IN BENGKULU CITY. Jurnal Agroindustri, 5(2), 128–133. https://doi.org/10.31186/j.agroindustri.5.2.128-133
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

References

  1. DSN [Dewan Standarisasi Nasional]. 1992. SNI 01-2986-1992 Dodol. Jakarta.
  2. DSN [Dewan Standarisasi Nasional]. 1996. SNI 01-4313-1996 Lempok Durian. Jakarta.
  3. Departemen Pertanian. 2004. Tingkatkan Konsumsi Buah dan Sayuran Nusan-tara. Buletin Teknopro Hortikultura. Edisi 75 – Durian (November 2004).
  4. Dewi, A.D.R. dan W.H. Susanto. 2013. Pembuatan Lempok Pisang (Kajian Jenis Pisang dan Konsentrasi Madu). Jurnal Pangan dan Agroindustri 1(1): 101 – 114.
  5. Haryadi. 1998. Modifikasi Proses Pem-buatan Dodol. Jurnal Agritech 18(1) : 29 -30.
  6. Mursidah. 2008. Kajian Persediaan Bahan Baku Industri Lempok Durian di Kota Samarinda. EPP. 5(2): 8 – 11.
  7. Noer, H. 2006. Mengenal Dodol secara Ilmiah. http://www.foodreview.biz. [diakses Oktober 2016]
  8. Qinah, E. 2009. Pengaruh Konsentrasi Gula Pasir dan Tepung Ketan terhadap Sifat Kimia, Organoleptik serta Daya Simpan Dodol Ubi Jalar Ungu. [Skripsi]. Fakultas Kesehatan Masya-rakat. Universitas Sumatera Utara. Medan.
  9. Rusdiardy. I. 2005. Studi Karakteristik Lempok (Dodol Durian) yang Ber-edar di Kota Pontianak, Kaltim. [Skripsi]. Fakultas Teknologi Pertanian. Universitas Brawijaya. Malang.
  10. Sabriansyah dan Butarbutar, R. 1999. Pengaruh Penggunaan Bahan Penga-wet dan Jenis Kemasan terhadap Lempok Durian Samarinda. Buletin Bimada 1(12): 1 – 15.
  11. Saputra, R.A. 2001. Analisis Perilaku Konsumen dan Struktur Pasar Lem-pok Durian di Kotamadya Sama-rinda, Kaltim. Fakultas Pertanian Jurusan Sosial Ekonomi Universitas Brawijaya 11(3): 14 - 17.
  12. Santoso, B., D. Saputra dan R. Pambayun. 2004. Kajian Teknologi Edible Coating dari Pati dan Aplikasinya untuk Pengemas Primer Lempok Durian. Jurnal Teknologi dan Industri Pangan 15: 239 - 244.
  13. Santoso, B., G. Priyanto dan R.H. Purnomo. 2007. Sifat Fisik dan Kimia Edible Film Berantioksidan dan Aplikasinya sebagai Pengemas Primer Lempok Durian. Jurnal Agri-bisnis dan Industri Pertanian 6(1): 77 – 82.
  14. Sudarmadji, S. Haryono, B. Suhardi. 1997. Prosedur Analisa untuk Bahan Makanan dan Pertanian. Liberty. Yogyakarta.
  15. Widyaningrum, E. 2011. Pengendalian Mutu dan Rencana HACCP terha-dap Produk Jenang Qudus “Riz-qina”. [Skripsi]. Universitas Sebelas Maret. Surakarta.