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Sussi Astuti
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Industrial & Manufacturing Engineering Other

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Pengaruh Perbandingan Tepung Terigu dan Daging Ikan Betok (Anabas testudineus) terhadap Sifat Kimia dan Sensori Mi Basah Sussi Astuti; Siti Inayah; Dewi Sartika; Esa Ghanim Fadhallah
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.v8i2.25372

Abstract

Substitution of wheat flour with climbing perch (Anabas testudineus) meat is one of the food diversification efforts to increase the nutritional value of wet noodles, especially protein content. This study aims to determine the best ratio between wheat flour and climbing perch meat in making wet noodles based on chemical and organoleptic characteristics. The study was arranged using a single factor in a Completely Randomized Block Design (RAKL) with four replications. The treatments tested consisted of six ratios of wheat flour (TT) and climbing perch meat (DIB), namely A0 or control (100%:0%), A1 (95%:5%), A2 (90%:10%), A3 (85%:15%), A4 (80%:20%), and A5 (75%:25%). Data were analyzed using analysis of variance, followed by an Honestly Significant Difference (HSD) test at the 5% level. The results showed that treatment A2 with a TT:DIB ratio of 90%:10% was the best treatment. This treatment produced wet noodles with a water content of 50.40%, a protein content of 6.27%, a savory taste score of 3.17, a white color score of 3.10, a non-sticky and chewy texture score of 3.17, and an overall acceptability score of 3.48. Based on these results, climbing perch meat can be used as a substitute for wheat flour at a 10% level to produce wet noodles with better protein content and sensory characteristics that are still acceptable to panelists.
Evaluasi Kadar Air, Kekerasan dan Sensori Crackers dengan Penambahan Tepung Bekatul Beras Putih dan Tepung Kulit Buah Naga Hilma Afifah; Sussi Astuti; Novita Herdiana; Esa Ghanim Fadhallah
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.v8i2.25373

Abstract

The utilization of agricultural by-products for raw materials for crackers can be obtained from a combination of wheat flour, white rice bran and dragon fruit peel. Evaluation of water content, hardness and sensory of crackers with the addition of white rice bran flour (TB) and red dragon fruit peel flour (TKN), as well as determining the best comparison level of TB and TKN according to SNI 2973:2018 is the aim of the research. The research was arranged with a single factor and four replications in a Completely Randomized Block Design (RAKL). The single factor was five comparison levels of wheat flour (TT), white rice bran flour (TB), and red dragon fruit peel flour (TKN), namely 100%:0%:0% (K0 /control), 80%:4%:16% (K1), 80%:8%:12% (K2), 80%:12%:8% (K3), and 80%:16%:4% (K4), analyzed by Anara and BNT test 5%. K4 treatment (80% TT: 16% TB: 4% TKN) is the best treatment with a water content of 3.30%, hardness 4.21 N, crispy texture, non-rancid aroma, slightly bitter taste, pleasant color, and a slightly favorable overall acceptance level, acid insoluble ash content of 0.08%, protein 7.38%, crude fiber 4.47%, and dietary fiber 7.03%. The water, protein, and acid insoluble ash content of crackers have met SNI 2973:2018.
Co-Authors DEWI SARTIKA Esa Ghanim Fadhallah Hilma Afifah Novita Herdiana Siti Inayah