Pemanfaatan sumber daya lokal biji karet sebagai amplifikasi protein es krim mellorine dengan pengemulsi CMC
| Dublin Core | PKP Metadata Items | Metadata for this Document | |
| 1. | Title | Title of document | Pemanfaatan sumber daya lokal biji karet sebagai amplifikasi protein es krim mellorine dengan pengemulsi CMC |
| 2. | Creator | Author's name, affiliation, country | Jefri Pandu Hidayat; Institut Teknologi Kalimantan; Indonesia |
| 2. | Creator | Author's name, affiliation, country | Memik Dian Pusfitasari; Teknik Kimia, Institut Teknologi Kalimantan, Balikpapan; Indonesia |
| 2. | Creator | Author's name, affiliation, country | Ryan Ananda Dwi Gunawan; Teknik Kimia, Institut Teknologi Kalimantan, Balikpapan |
| 2. | Creator | Author's name, affiliation, country | Riza Fahlevi; Teknik Kimia, Institut Teknologi Kalimantan, Balikpapan |
| 3. | Subject | Discipline(s) | Chemical Engineering |
| 3. | Subject | Keyword(s) | HCN; Ice cream; Mellorine; Organoleptic; Rubber seed |
| 3. | Subject | Subject classification | Food Engineering |
| 4. | Description | Abstract | Rubber plants in East Kalimantan have a great plantation area 123,460 ha consisting of smallholder 95,240 ha, large state 3,630, and large private 25,638 hectares, with a total production of 55,690 tons. The abundant production of rubber plants in East Kalimantan is still utilized in the tree trunk part as raw material for making latex. The rubber seeds as dregs have not been optimally utilized. Rubber seeds are relatively high in nutrition, especially protein content 16.33%, 21.6% fat, and 30.9% carbohydrates. The rubber seeds are less optimally used due to high HCN levels. The possibility diversification of rubber seed is employing the mellorine ice cream. This study aims to analyze the decreasing HCN levels in the boiling time of rubber seeds at (0, 30, 60, 90, and 100 minute) and formulation of rubber seed and water ratio (A1-3:1); (A2-1,5:1); (A3-1:1) by complete randomized design (CRD) on proximate and organoleptic properties. It was found by ANOVA that the proportion of ingredients did not affect the organoleptic color and aroma but significantly swayed the texture and taste. The organoleptic scale is (0-5) and is not within the very likely criteria. The ratio prescription influences mellorine ice cream's physicochemical, where the more rubber seeds used, the higher proximate levels. The best formulation is A1 (3:1), where it gets an organoleptic value of color (4.25), aroma (3.5), texture (4.00), taste (4.40), 0.127% ash content, fat 8.36%, protein 1.57%, carbohydrate 9.08 %, and crude fibre 0.50%. Ultimately, the rubber seeds can be processed into protein source materials for mellorine ice cream, but the protein is still below SNI standards. A modification method is needed to release HCN but does not cause excessive protein denaturation. |
| 5. | Publisher | Organizing agency, location | Agroindustrial Technology, University of Trunojoyo Madura |
| 6. | Contributor | Sponsor(s) | PT Indofood Sukses Makmur Tbk |
| 7. | Date | (YYYY-MM-DD) | 2025-05-21 |
| 8. | Type | Status & genre | Peer-reviewed Article |
| 8. | Type | Type | |
| 9. | Format | File format | PDF (Bahasa Indonesia) |
| 10. | Identifier | Uniform Resource Identifier | https://journal.trunojoyo.ac.id/agrointek/article/view/25663 |
| 10. | Identifier | Digital Object Identifier (DOI) | https://doi.org/10.21107/agrointek.v19i3.25663 |
| 10. | Identifier | Digital Object Identifier (DOI) (PDF (Bahasa Indonesia)) |
https://doi.org/10.21107/agrointek.v19i3.25663.g10644 |
| 11. | Source | Title; vol., no. (year) | Agrointek : Jurnal Teknologi Industri Pertanian; Vol 19, No 3 (2025) |
| 12. | Language | English=en | id |
| 13. | Relation | Supp. Files | |
| 14. | Coverage | Geo-spatial location, chronological period, research sample (gender, age, etc.) | |
| 15. | Rights | Copyright and permissions |
Copyright (c) 2025 Jefri Pandu Hidayat, Memik Dian Pusfitasari, Ryan Ananda Dwi Gunawan, Riza Fahlevi This work is licensed under a Creative Commons Attribution 4.0 International License. |