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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Fish Protech Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT) Jurnal Pengabdian Kepada Masyarakat Meambo
Suwarjoyowirayatno, Suwarjoyowirayatno
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Electrical & Electronics Engineering Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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Journal : Jurnal Sains dan Teknologi Pangan

 1 
PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma cottonii) TERHADAP KARAKTERISTIK ORGANOLEPTIK NILAI GIZI DAN KARAKTERISTIK FISIK MIE BASAH DENGAN SUBTITUSI TEPUNG UBI KAYU YANG DIFERMENTASI (Manihot esculenta crantz) Fropitasari, Irna; tamrin, tamrin; Suwarjoyowirayatno, Suwarjoyowirayatno
Jurnal Sains dan Teknologi Pangan Vol 4, No 4 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (592.341 KB) | DOI: 10.33772/jstp.v4i4.9011

Abstract

ABSTRACT The aim of this research was to study the effect of formulation seaweed flour and fermented cassava flour on the organoleptic characteristics, nutritional value and physical characteristics of wet noodles. This study used a completely randomized factorial design. The first factor is the formulation of seaweed flour 5%, 10%, 15%. The second factor is the formulation of fermented cassava flour 30% and 20%. The observation variable research were organoleptic test (color, aroma, taste and texture), nutritional value and physical characteristics (water absorption and development power) of wet noodles. Organoleptic assessment results were analyzed statistically used Analysis of Variance (ANOVA). The results showed that the formulation of seaweed flour was highly significant on the color, taste and texture of wet noodles. Formulation fermented cassava flour and interactions between seaweed flour and fermented cassava flour did not significantly affect the ratings of organoleptic wet noodle. Formulation 5% seaweed flour and fermented cassava flour 30% (R1K1) is the best treatment based on the results of organoleptic test. The nutritional value of wet noodles best treatment (R1K1) include 34.20% water content, ash content 2.19%, fat content 1.04%, protein content 8.86% and carbohydrate content of 53.35%. The physical characteristics of a wet noodle best treatment (R1K1) include water absorption 111.172%, power development 22.22%. Based on the research results, it can be concluded that the wet noodles product formulation of seaweed flour and fermented cassava flour can be accepted (like) by the panelists and have met SNI standards. Keywords: wet noodle, seaweed flour, fermented cassava flour. ABSTRAK Tujuan penelitian ini adalah untuk mempelajari pengaruh formulasi tepung ubi kayu fermentasi dan tepung rumput laut terhadap karakteristik organoleptik, nilai gizi dan karakteristik fisik mie basah. Penelitian ini menggunakan rancangan acak lengkap faktorial. Faktor pertama adalah formulasi rumput laut 5%, 10%, 15%. Faktor kedua adalah formulasi tepung ubi kayu fermentasi 30% dan 20%. Variabel pengamatan pada penelitian ini yaitu karakteristik organoleptik (warna, aroma, rasa dan tekstur), nilai gizi dan karakteristik fisik (daya serap air dan daya kembang) mie basah. Data hasil penilaian organoleptik dianalisis secara statistik menggunakan Analysis of Varians (ANOVA). Hasil penelitian menunjukkan bahwa formulasi tepung rumput laut berpengaruh sangat nyata terhadap warna, rasa dan tekstur mie basah. Formulasi tepung ubi kayu fermentasi dan interaksi antara tepung rumput laut dan tepung ubi kayu fermentasi tidak berpengaruh nyata terhadap penilaian oganoleptik mie basah. Formulasi tepung rumput laut 5% dan tepung ubi kayu fermentasi 30% (R1K1) merupakan perlakuan terpilih berdasarkan hasil uji organoleptik warna 3,41 (agak suka), tekstur 3,10 (agak suka), rasa 3,07(agak suka), aroma 3,10 (agak suka). Nilai gizi mie basah perlakuan terpilih (R1K1) meliputi kadar air 34,20%, abu 2,19%, lemak 1,04%, protein 8,86% dan karbohidrat 53,35%. Karakteristik fisik mie basah perlakuan terpilih (R1K1) meliputi daya serap air 111,172%, daya pengembangan 22,22%. Berdasarkan hasil penelitian, produk mie basahformulasi tepung ubi kayu fermentasi 30% dan tepung rumput laut 5% (R1K1) dapat diterima (disukai) oleh panelis dan telah memenuhi standar nilai gizi SNI. Kata kunci: mie basah, tepung rumput laut, tepung ubi kayu fermentasi.
PENGARUH SUBSTITUSI DAGING KEONG MAS (Pomacea canaliculata L) DAN DAGING AYAM TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI NUGGET Nurhadia, Siti; Hermanto, Hermanto; suwarjoyowirayatno, suwarjoyowirayatno
Jurnal Sains dan Teknologi Pangan Vol 6, No 6 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (606.755 KB) | DOI: 10.33772/jstp.v6i6.22852

Abstract

ABSTRACTThis study aimed to determine the effect of golden apple snail and chicken meat substitution on the organoleptic characteristics and nutritional values of chicken nuggets. This study used a single factor completely randomized design (CRD), with five levels of treatment, namely P0 (0% golden apple snail meat: 50% chicken meat: 50% wheat flour), P1 (45% golden apple snail meat: 5% chicken meat: 50% flour), P2 (40% golden apple snail meat: 10% chicken meat: 50% flour), P3 (35% golden apple snail meat: 15% chicken meat: 50% flour), and P4 (30% golden apple snail meat: 52% chicken meat: 50% flour). Data were analyzed using Analysis of Variance (ANOVA). The results show that the substitution treatment of golden apple snail (Pomacea canaliculata l.) and chicken meat had a very significant effect on increasing color, taste, aroma, and texture. The P1 treatment (45% golden apple snail meat; 5% chicken meat and 50% wheat flour) was the most preferred treatment by panelists with preference scores of color, aroma, texture, and taste reached 3.74 (like), 3.93 (like), 3.68 (like), and 3.68 (like), respectively. Meanwhile, the analysis of the nutritional values shows that the selected treatment contained 30.68% water, 2.44% ash, 10.24% fat, 9.04% protein, and 47.6% carbohydrates. Based on the standard of SNI 01-6638-2002, the golden apple snail and chicken meat nuggets met the quality standards on water, ash, and protein contents.Keywords: golden apple snail meat, chicken meat, nuggets.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh subtitusi keong mas dan daging ayam terhadap karakteristik organoleptik dan nilai gizi pada pembuatan nugget. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) faktor tunggal, dengan lima Perlakuan P0 (daging keong mas 0% : daging ayam 50% : tepung terigu 50%), P1 (daging keong mas 45% : daging ayam 5% : tepung terigu 50%), P2 (daging keong mas 40% : daging ayam 10% : tepung terigu 50%), P3 (daging keong mas 35% : daging ayam 15% : tepung terigu 50%) dan P4 (daging keong mas 30% : daging ayam 52% : tepung terigu 50%). Data dianalisis menggunakan Analysis of Varian (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan Substitusi daging keong mas (pomacea canaliculata l.) dan daging ayam berpengaruh sangat nyata terhadap peningkatan warna, rasa, aroma dan tekstur.. Perlakuan P1 (daging keong mas 45%; daging ayam 5% dan tepung terigu 50%) merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar 3,74 (suka), 3,93 (suka), 3,68 (suka), 3,68 (suka), sedangkan berdasarkan analisis nilai gizi meliputi kadar air, abu, lemak, protein dan karbohidrat berturut-turut sebesar 30,68%, 2,44%, 10,24%, 9,04% dan 47,6%. Berdasarkan standar mutu SNI 01-6638-2002 produk nugget daging keong mas dan daging ayam telah memenuhi standar mutu pada kadar air, kadar abu, dan kadar protein. Sedangkan kadar lemak dan kadar karbohidrat belum memenuhi standar mutu SNI 01-6638-2002Kata kunci: daging keong mas, daging ayam, nugget.
PENGARUH SUBSTITUSI DAGING KEONG MAS (Pomacea canaliculata L) DAN DAGING AYAM TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI NUGGET Nurhadia, Siti; Hermanto, Hermanto; Suwarjoyowirayatno, Suwarjoyowirayatno
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (604.024 KB) | DOI: 10.33772/jstp.v8i1.34494

Abstract

ABSTRACT This study aimed to determine the effect of golden apple snail substitution and chicken meat on the organoleptic characteristics and nutritional values of nuggets. This study used a single factor complete randomized design (CRD), with five treatments P0 (0% golden apple snail meat: 50% chicken meat: 50% flour), P1 (45% golden apple snail meat: 5% chicken meat: 50 wheat flour). P2 (40% golden apple snail meat: 10% chicken meat: 50% flour), P3 (35% golden apple snail meat: 15% chicken meat: 50% flour), and P4 (30% golden apple snail meat: 20% chicken meat: 50% flour). Data were analyzed using analysis of variance (ANOVA). The results show that the substitution of golden apple snail meat (Pomacea canaliculata l.) and chicken meat had a very significant effect on increasing color, taste, aroma, and texture. The P1 treatment (45% golden apple snail meat: 5% chicken meat: 50% wheat flour) was the panelist's most preferred treatment with average preference rating scores for color, aroma, texture, and taste reaching 3.74 (like), 3.93 (like), 3.68 (like), and 3.68 (like), respectively. Meanwhile, the nutritional analysis of the P1 sample shows that it had water, ash, fat, protein, and carbohydrate contents of 30.68%, 2.44%, 10.24%, 9.04%, and 47.6%, respectively. Based on the quality standard of SNI 01-6638-2002, golden apple snail meat and chicken meat nuggets products met the quality standards on content, ash, and protein contents, while the fat and carbohydrate contents did not meet the standard. Keywords: golden apple snail meat, chicken meat, nuggets. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh subtitusi keong mas dan daging ayam terhadap karakteristik organoleptik dan nilai gizi pada pembuatan nugget. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) faktor tunggal, dengan lima Perlakuan P0 (daging keong mas 0% : daging ayam 50% : tepung terigu 50%), P1 (daging keong mas 45% : daging ayam 5% : tepung terigu 50%), P2 (daging keong mas 40% : daging ayam 10% : tepung terigu 50%), P3 (daging keong mas 35% : daging ayam 15% : tepung terigu 50%) dan P4 (daging keong mas 30% : daging ayam 52% : tepung terigu 50%). Data dianalisis menggunakan Analysis of Varian (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan Substitusi daging keong mas (pomacea canaliculata l.) dan daging ayam berpengaruh sangat nyata terhadap peningkatan warna, rasa, aroma dan tekstur.. Perlakuan P1 (daging keong mas 45%; daging ayam 5% dan tepung terigu 50%) merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar 3,74 (suka), 3,93 (suka), 3,68 (suka), 3,68 (suka), sedangkan berdasarkan analisis nilai gizi meliputi kadar air, abu, lemak, protein dan karbohidrat berturut-turut sebesar 30,68%, 2,44%, 10,24%, 9,04% dan 47,6%. Berdasarkan standar mutu SNI 01-6638-2002 produk nugget daging keong mas dan daging ayam telah memenuhi standar J. Sains dan Teknologi Pangan Vol. 8, No. 1, P. 5959-5969, Th. 2023 5960 | P a g e J. Sains dan Teknologi Pangan (JSTP) 2023 mutu pada kadar air, kadar abu, dan kadar protein. Sedangkan kadar lemak dan kadar karbohidrat belum memenuhi standar mutu SNI 01-6638-2002 Kata kunci: daging keong mas, daging ayam, nugget.
Co-Authors Alam, Samsul Ansharullah ansharullah Arpin, Iin Caroline Asman Asman Asnani Asnani Assidik, Fajrin Azzis, Muhammad Abdul Badrin, Tri Adiyat Bahtiar Bahtiar Daniningsih, Tri Dariyani, Dariyani Dawista, Karmila Dewi, Yosi Ananda Fatimah, Shalawatun Amaliah Fropitasari, Irna Haslianti Haslianti, Haslianti Hermanto Hermanto Hutriani, Nur Ibrahim, Moh Nuh Ibrahim, Mohamad Nuh Idham, Nita Pratiwi Indayani, Mimin Kaidah Isamu, Kobajashi T Isamu, Kobajashi Togo Jusman Jusman Kadir, Muh. Ridho Syafarullah Karmin Karmin, Karmin Kartini Kartini L, Mariani Lunda, Noviyanti Manitaras, La Ode Aldin Mariani Mariani Miftahulkhair, Rahdi Fajar Mita Gebriella Inthe Mitra, Lia Muhammad Fajar Purnama Muhammad Yunus Nangi, Laode Jumadil Nurhadia, Siti Pangerang, Annisah Bulu Patadjai, Andi Besse Putriyana, Sendri Rahmat, Asriadi Rhenislawaty, Rhenislawaty Rusadi, Ririn Rusmianur, Wa Ode Rusnawati Rusnawati, Rusnawati Sadimantara, Muhammad Syukri Sahara, Rita Sakir Sakir, Sakir Saleh, Arum Ayu Gustiara Absyah Sali, Fitriani Sarina, Wa Ode Sarni Sarni Suhadar, Ashar Sukma, Sukma Tamrin Tamrin Tamtama, Ary Tanda, La Taufik Taufik Thamrin, Meliyanti Wibisono, Supri Yani Yani