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All Journal Journal of Tropical Food and Agroindustrial Technology Jurnal Ilmiah Pangan Halal
Irfan Fadhlurrohman
Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Industrial & Manufacturing Engineering Other

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Sineresis, Daya Ikat Air, dan Whey Bebas Yoghurt Susu Kambing dengan Fortifikasi Jahe Merah: Syneresis, Water Holding Capacity, and Whey-Free Goat Milk Yogurt with Fortification of Red Ginger Yogi Hartono; Triana Setyawardani; Irfan Fadhlurrohman
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.22799

Abstract

The study of the effect of fortification with red ginger extract (Zingiber officinale var. rubrum) in the manufacture of goat milk-based yogurt on syneresis, water holding capacity, and free whey aims to determine the effect of adding red ginger extract (Zingiber officinale var. rubrum) with different concentrations on syneresis, water holding capacity, and free whey of goat milk yogurt. The study used a Completely Randomized Design (CRD) with four treatments of red ginger extract concentration (2%, 4%, and 6%) and five replications. The variables measured were syneresis, water-holding capacity, and free whey obtained, which were analyzed using analysis of variance. The results of the analysis of variance (ANOVA) showed that the addition of red ginger extract had no significant effect (P>0.05) on the value of syneresis, water holding capacity, or free whey in goat milk yogurt. The average values obtained were 41.97% for syneresis, 58.19% for water holding capacity, and 65.69% for free whey. The conclusion of the study was that the addition of red ginger extract had no significant effect on syneresis, water binding capacity, and free whey.
Pengaruh Karagenan dan Enzim Transglutaminase Terhadap Karakteristik Fisik dan Organoleptik Produk Olahan Daging Irfan Fadhlurrohman; Amanda Ainan Salsabila; Arga Mandala Putra Ferdiawan; Hafiz Nugraha; Triana Setyawardani; Juni Sumarmono
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.25058

Abstract

This study aims to examine the effect of adding carrageenan and the enzyme transglutaminase on the physical and organoleptic characteristics of processed meat products. The method used was a descriptive-qualitative literature review following the PRISMA protocol. Of the 44 articles identified, 21 met the criteria, and 17 key articles were analyzed in depth. The results indicate that carrageenan acts as a gelling agent, water-binding agent, and emulsion stabilizer capable of improving texture, tenderness, and product stability. Meanwhile, the enzyme transglutaminase functions to form cross-links between proteins, thereby improving the compactness, elasticity, and sensory quality of the product. The combination of these two ingredients has proven effective in enhancing the quality of processed meat products, both in terms of physical and organoleptic properties. Selecting the appropriate concentration is a critical factor for achieving optimal product characteristics.
Inovasi Pasta Kulit Pisang dan Microbial Transglutaminase Terhadap pH, Kadar Air, dan Aktivitas Antioksidan Sosis Daging Ayam Petelur Afkir Nafareza Belvayuna; Juni Sumarmono; Irfan Fadhlurrohman
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.25308

Abstract

This study aims to examine the effect of banana peel paste and microbial transglutaminase (MTG) formulations on the pH, moisture content, and antioxidant activity of sausages made from culled laying hens. Meat from culled laying hens has low market value due to its tough texture, thus requiring innovation in its processing. Banana peels were utilized because based on literature they contain protease enzymes that are expected to improve sausage physicochemical quality. The research method used a Completely Randomized Design (CRD) with 4 treatments and 5 replicates: P0 (control), P1 (60% banana peel paste), P2 (1% MTG), and P3 (60% banana peel paste + 1% MTG). The variables observed included pH, moisture content, and antioxidant activity. Data were analyzed using ANOVA and the Honest Significant Differences (HSD) post-hoc test. The results of the statistical analysis showed that the addition of banana peel paste and MTG had no significant effect (p>0.05) on pH (mean 5.92±0.11) and antioxidant activity (mean 55.97±21.13%). However, these treatments had a highly significant effect (p<0.01) on moisture content, with values ranging from 62.92±0.90% to 65.79±1.73%. The formulation of banana peel paste and MTG enzyme effectively increases the moisture content to help improve the physical quality of the sausage without altering the pH value or its antioxidant activity.
Transformation of Whey Waste in the Development of Sustainable Functional Compound-Based Food and Non-Food Products: Transformasi Limbah Whey dalam Pengembangan Produk Pangan dan Non Pangan Berbasis Senyawa Fungsional Yang Berkelanjutan Irfan Fadhlurrohman; Dewi Wulandari; Rakha Yudhistira; Amelia Fitaguri; Muhammad Reyfal Benita Chaniago; Lutfi Bagus Setiawan; Triana Setyawardani; Juni Sumarmono
jurnal makanan tropis dan teknologi agroindustri Vol 7 No 02 (2026): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v7i02.1686

Abstract

Whey waste is a by-product of the dairy processing industry that has the potential to cause environmental pollution, but still contains valuable nutrients such as protein, lactose, and minerals. This study aims to review the utilization of whey in the development of food and non-food products based on functional compounds. The method used was a literature review of several scientific journals with a qualitative descriptive approach. The results showed that whey can be processed into various food products such as fermented beverages, probiotics, yogurt, nata, and crackers, as well as non-food products such as bioplastics, biofoam, and bioethanol. The utilization of whey has been proven to increase the economic value of waste while reducing environmental pollution.
Co-Authors Amanda Ainan Salsabila Amelia Fitaguri Arga Mandala Putra Ferdiawan Dewi Wulandari Hafiz Nugraha Juni Sumarmono Lutfi Bagus Setiawan Muhammad Reyfal Benita Chaniago Nafareza Belvayuna Rakha Yudhistira Triana Setyawardani Yogi Hartono