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Murni Handayani
Program Studi Pengembangan Produk Agroindustri, Politeknik Negeri Cilacap

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Pengaruh Penambahan Larutan Daun Salam Terhadap Sifat Organoleptik ikan Kembung Rizki Mustofa; Ari kristiningsih; Murni Handayani; Mardiyana Mardiyana; khoeruddin wittriansyah
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.21345

Abstract

This study aimed to determine the effect of adding bay leaf solution on the pH and organoleptic quality of mackerel during room temperature storage. The experiment used a Completely Randomized Design (CRD) with four concentrations of bay leaf solution (0%, 15%, 20%, and 25%) and two observation times (0 and 24 hours), each with three replications. The bay leaf solution was prepared through washing, grinding, boiling, filtering, and dilution. The observed parameters included pH, eye, gill, mucus, flesh, aroma, and texture based on organoleptic evaluation. The results showed that at 0 hours, treatments with 20% and 25% concentrations produced significantly higher pH values compared to other treatments (p<0.05), while after 24 hours no significant differences were found (p>0.05). Organoleptic tests indicated a decline in quality for all parameters after 24 hours of storage. Significant effects of bay leaf solution were observed only in certain parameters during the initial storage stage, particularly gills and texture, while its effectiveness decreased during longer storage. In conclusion, bay leaf solution has the potential to maintain the quality of mackerel during the early stage of room temperature storage but is less effective in preventing quality deterioration after 24 hours.
Karakteristik Kimia Soft Cookies Kombinasi Tepung Mocaf dan Tepung Kacang Koro Pedang Sebagai Alternatif Pangan Darurat Murni Handayani; Mardiyana Mardiyana; Rosita Dwityaningsih Rosita
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.21882

Abstract

Pangan darurat merupakan pangan yang dikonsumsi pada saat terjadi bencana. Salah satu produk yang dapat dijadikan sebagai alternatif pangan darurat yaitu soft cookies. Soft cookies merupakan kue kering dari adonan lunak yang renyah di bagian luar dan lembut di bagian dalam, dengan memanfaatkan bahan lokal yaitu tepung mocaf dan tepung kacang koro pedang soft cookies mengandung nutrisi yang dibutuhkan oleh masyarakat. Penelitian ini bertujuan untuk mengetahui karakteristik kimia soft cookies kombinasi tepung mocaf dan tepung kacang koro pedang sebagai alternatif pangan darurat. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan kombinasi tepung mocaf dan tepung kacang koro pedang yaitu F1 (100%;0%), F2 (90%:10%), F3 (80%:20%), F4 (70%:30%) masing-masing perlakuan diulang sebanyak 3 kali sehingga didapatkan 12 unit percobaan. Parameter yang diamati meliputi kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kalori. Hasil penelitian menunjukkan bahwa nilai rata-rata parameter soft cookies tertinggi pada kadar air sebesar 11,39 (F4), kadar abu sebesar 2,06 (F4), kadar protein 3,39% (F3), kadar lemak sebesar 16,83% (F2), kadar karbohidrat sebesar 68,98% (F3 dan F4) dan kalori sebesar 485 kkal/100 gram (F3). Soft cookies dengan berat 100 gram per kemasan mengandung 485 kkal sehingga untuk memenuhi kebutuhan kalori harian 2100 kkal, maka masyarakat dapat mengkonsumsi 5 kemasan berisi 25 butir per hari.
Co-Authors Ari Kristiningsih Khoeruddin Wittriansyah Mardiyana Mardiyana Rizki Mustofa Rosita Dwityaningsih Rosita