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All Journal Sainstek : Jurnal Sains dan Teknologi Jurnal Katalisator
Dara, Widia
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Agriculture, Biological Sciences & Forestry Chemistry Computer Science & IT Other

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PENGARUH SUBSTITUSI IKAN TUNA (Thunnus sp) TERHADAP MUTU ORGANOLEPTIK DAN KIMIA ABON JANTUNG PISANG (Musa acuminate balbisiana colla) dara, widia; Fanyalita, Antia
Sainstek : Jurnal Sains dan Teknologi Vol 9, No 1 (2017)
Publisher : IAIN Batusangkar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (189.764 KB) | DOI: 10.31958/js.v9i1.566

Abstract

The purpose of this research is to know the making of shredded banana flower that has been boild and fried (abon) with an experiment of tuna substitution of  0%, 25%, 50% and 75% from weight of banana flower. The highest yield of 42% was obtained from the making of abon consisting of 25% banana flower and 75% tuna. The best result of organoleptic test result is D treatment (comparison of banana flower and tuna were 25%: 75%) in the likes category. Protein content increases with the increasing number of substitutes of tuna , otherwise the fiber content decreases. Fat content was between 18-20%. The most preferred abon chemical content (abon D) in every 100 g of abon contains 302 calories, 20.6% carbohydrate, 14.0% protein, 18.2% fat, ash content 4.2% and water content 42.9% and fiber 0.92 g. Abon D is made from 25% banana heart and 75% tuna meets SNI abon fish standard, except for the water content is still a bit high that is more than 10% of SNI standards.
LACTIC ACID BACTERIES (LAB) OF YOGHURT ADDED WITH DAHLIA (Dahlia pinnata L) TUBER INULIN DECREASE Dara, Widia; Alya Misdhal Rini; Intan Dwi Permata Sari
JURNAL KATALISATOR Vol. 9 No. 1 (2024): Jurnal Katalisator Volume 9 No.1, April 2024
Publisher : LLDIKTI X Sumbar, Riau, Jambi, Kepri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62769/katalisator.v9i1.2697

Abstract

Yogurt is a functional food product that contains probiotic bacteria. The functional value of yogurt can be enhanced by the addition of inulin from dahlia flower tubers, which has prebiotic content. Inulin is a water insoluble fiber. The purpose of this study was to analyze the organoleptic quality of yogurt added with dahlia flower tuber inulin and its physico-chemical properties. Experimental research type. There were three treatments in this study, namely the addition of dahlia flower inulin as much as 3, 5, and 7% and one control. Krusskall Wallis test was conducted to see the treatment differences in color, aroma, texture and taste of yoghurt. Objective observations included pH measurement, lactic acid content, LAB count and glucose test. Organoleptic test results showed that the most preferred yogurt in terms of color and texture was yogurt without the addition of inulin. The most preferred yogurt flavor and aroma was yogurt with 7% inulin added from dahlia flower tubers. The Krusskall Wallis test results showed no difference in all treatments on the color, aroma, texture, and taste of yogurt. There was no effect of adding inulin from dahlia flower tubers on organoleptic quality. Yoghurt added with 7% inulin at pH level, glucose test, lactic acid content, and lactic acid content increased. Total LAB decreased. Yogurt with 7% inulin added met SNI standards.
Co-Authors Alya Misdhal Rini Fanyalita, Antia Intan Dwi Permata Sari Sikaraja, Advenrinus Majus