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Iffah Muflihati
Program Studi Teknologi Pangan, Universitas PGRI Semarang, Indonesia

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PERBANDINGAN KARAKTERISTIK DONAT DENGAN PENAMBAHAN TEPUNG TULANG IKAN: The comparison of the Characteristics of Donuts with the Addition of Fishbone Flour Nike Poppy Purwatti; Elly Masliha; Listiana Pratiwi; Iffah Muflihati; Sari Suhendriani; Rizky Muliani Dwi Ujianti
Agroindustrial Technology Journal Vol. 6 No. 2 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Fish bones can be processed into flour and applied to food products due to their high nutritional content and can be used in food. Diversification is done through the use of fish bone flour on donuts. The purpose of this study was to compare the characteristics of donuts added with various types of fish bone flour. The experimental design used was a completely randomized design (CRD) with 3 different types of fish bone flour: catfish bone flour, milkfish bone flour, and tuna fish bone flour. The analysis carried out in this study was the analysis of water content, ash content, color, swellability, and organoleptic (descriptive and hedonic tests). The results of color analysis showed that the color of the donut closest to the control was the donut with the addition of catfish bone flour. Donuts with the addition of catfish bone flour had the swellability value that was closest to the control. The water content of the donut with the addition of tuna bone flour produced has a water content value that is closest to the control. The value of the ash content of the donut that is closest to the control is the value of the ash content of the donut with the addition of milkfish bone flour. The results of the descriptive test showed that the order closest to the control was donuts with the addition of catfish bone flour, donuts with the addition of milkfish bone flour and donuts with the addition of tuna fish bone flour. The hedonic test showed that the most preferred donuts by the panelists were donuts with the addition of catfish bone flour.
MINUMAN SERBUK INSTAN DARI KULIT BUAH NAGA DENGAN FORMULASI ASAM DAN BASA YANG BERBEDA: Instant Powder Drink from Dragon Fruit Peel with Different Formulation of Acid and Base Lasmini Yati; Arinda Dwi Safitri; Deni Aji Saputra; Iffah Muflihati; Sari Suhendriani
Agroindustrial Technology Journal Vol. 6 No. 1 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Dragon fruit peel is one of the wastes that has not been widely used. Instant powder drink is one of the products of choice because it is more practical to consume. The utilization of dragon fruit peel waste into instant powder drinks can be an innovation in food processing. This study aims to determine the effect of differences in the amount of citric acid and sodium bicarbonate on the characteristics of dragon instant powder drink from dragon fruit peel. The experimental design used was a completely randomized design with a comparison of acid (citric acid) and base (sodium bicarbonate) treatment. The results showed that the use of acids and bases did not affect the water content and the panelists' preference for the product. The lower the amount of acid will decrease the dissolution time and increase the solubility percentage. The difference in the amount of citric acid and sodium bicarbonate affects the intensity of the sour taste produced but has no effect on other sensory properties.
Co-Authors Arinda Dwi Safitri Deni Aji Saputra Elly Masliha Lasmini Yati Listiana Pratiwi Nike Poppy Purwatti Rizky Muliani Dwi Ujianti Sari Suhendriani