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All Journal Sagu Jurnal Agroindustri Halal
Netti Herawati
Universitas Riau
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering

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Formulasi Bakso Nabati Tepung Kacang Merah dan Jamur Tiram Putih terhadap Sifat Kimia dan Sensoris Netti Herawati; Priscila Manuella Gultom; Emma Riftyan
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 3 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i3.9857

Abstract

Vegetable meatballs are products made from vegetable protein but similar to the properties of real meat. The purpose of this study was to obtain selected formulation of vegetable meatballs from red bean flour and oyster mushrooms to chemical and sensory qualities according to SNI 3818−2014 concerning combination meat balls. The researched method used a complete randomized design (RAL) with four treatments and four repetition so that 16 experimental units were obtained. The results showed that the ratio of red bean flour and oyster mushrooms had a significant influence on moisture content, ash, fat, protein, crude fiber, as well as on descriptive and hedonic sensory assessments such as color, aroma, taste, elasticity, and overall acceptance. Based on this study, the selected treatment was KJ2 treatment and has met SNI 3818−2014. KJ2 treatment has a water content of 58.07%, ash content of 1.88%, fat content of 0.49%, protein content of 8.67%, crude fiber content of 3.41%. Panelist liked the overall sensory assessment of KJ2, which had a slightly brown color, smell of red bean flour and white oyster mushrooms, tasted red bean flour and white oyster mushrooms, and chewy.
KARAKTERISTIK MUTU VELVA PEPAYA DAN PISANG AMBON Netti Herawati; Syawatul Mutiara; Emma Riftyan
SAGU Vol. 23 No. 1 (2024): SAGU Journal – Agri. Sci. Tech., Maret, 2024, Vol. 23 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Frozen combination of fruit puree, sugar, and stabilizers is commonly used to produce velva, a frozen food product with a smooth texture similar to ice cream. Papaya fruit has a distinctive aroma, so if it is processed into processed velva products it will produce an aroma that is less favorable. The aroma of velva papaya can be improved by combining other fruits such as ambon banana which has a distinctive aroma. This research aimed to obtain the best ratio of papaya puree and ambon banana puree based on the quality characteristics of velva. This research used a completely randomized design (CRD) to produce 15 experimental units, with five treatments and three replications. The treatment in this study was PP1 (70:30), PP2 (60:40), PP3 (50:50), PP4 (40:60), and PP5 (30:70). Parameters observed include total solids, overrun, melting time, crude fiber content, vitamin C, and sensory evaluation. The variance results showed that overrun, melting time, crude fiber content, total solids, and sensory evaluation were significantly influenced by variations in the amount of papaya puree and ambon banana puree. Based on analysis parameters, the selected treatment was a ratio of papaya puree and ambon banana puree PP3 (50:50), producing a total solids of 27.75%, an overrun of 7.69%, a melting time of 14.15 minutes. The crude fiber content of 2.40%. vitamin C 23,47 mg. Orange in color, banana flavor, and soft and hedonically liked by the panelists.
Co-Authors Emma Riftyan Priscila Manuella Gultom Riftyan, Emma Syawatul Mutiara