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Titi Rohmayanti
Djuanda University of Bogor

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Karakteristik Kimia dan Sensori Stik Bawang dengan Penambahan Tepung Ikan Lele Dumbo (Clarias gariepinus) Vika Ramadani; Titi Rohmayanti; Siti aminah
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.v10i3.10284

Abstract

Churros is a food from Spain which is currently popular in Indonesia. Taro flour is a substitute for wheat flour because wheat flour has more calories than taro flour and the addition of Bogor bean flour to making churros can increase the protein in churros. This research aims to innovate churros products based on local food ingredients. This research used a completely randomized design (CRD) consisting of four treatment levels and two replications. The treatment consisted of a comparison of taro flour and Bogor bean flour (100% : 0%), (70% : 30%), (50% : 50%), (30% : 70%). Chemical analysis includes moisture content, ash content, fat content, protein and carbohydrate content as well as sensory and hedonic quality tests to determine the selected product. The research data analysis used was (ANOVA) with Duncan's Advanced Test with a 95% confidence interval. The results showed that the churros selected in the ratio of taro flour and Bogor bean flour (70% : 30%) had a moisture content of 17.70%, ash content of 1.95%, fat content of 12.79%, protein content of 8.98%, carbohydrate content 58.58%. Churros from taro flour with substitution of Bogor bean flour have a texture that tends to be crunchy, the color tends to be brownish yellow, the aroma is not bad, the taste tends to be sweet, the aftertaste is not bitter.
Analysis Of Microbial and Chemistry Contamination Thai Tea Drink in Junior High School Titi Rohmayanti; Indiana Janet; Raden Siti Nurlaela
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.10326

Abstract

Thai Tea drink is the current favorite drink of the current millennial generation. Thai Tea beverage products are usually sold in places that are easily accessible to consumers, such as on the side of the highway. This thing makes Thai Tea beverage products have potential to become a medium for foreign object to enter the body if they are not processed properly. This study aims to determine the safety of Thai Tea beverage products that are sold around junior high schools in Central Bogor District. This study used seven samples taken from 7 junior high schools in seven different sub-districts and used a purposive sampling method. Product analysis was carried out twice, including testing the microbial contamination levels of Total Plate Number, Coliforms, Escherichia coli, heavy metal lead chemical contamination and sucrose content in Thai Tea drinks. Research is also supported by field observations and interviews. The research showed that all samples of Thai Tea drinks contained TPC microbial contamination that exceeded the standard, twelve repetition were contaminated with coliform bacteria and Escherichia coli, all repetition were not detected by heavy metal lead contamination and the sucrose content of all repetition did not exceed the maximum daily sugar intake limit.
Co-Authors Indiana Janet Raden Siti Nurlaela SITI AMINAH Vika Ramadani