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All Journal Jurnal AGROTEKNOLOGI agriTECH Indonesian Food Science and TechnologyJournal Jurnal Penelitian Sains dan Teknologi Indonesia Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Masahid, Ardiyan Dwi
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences

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Journal : Jurnal Penelitian Sains dan Teknologi Indonesia

 1 
PROFIL MUTU ABON JAMUR TIRAM (PLEUROTUS OSTREATUS) HASIL PENGGUNAAN VARIASI TEKNIK PENGGORENGAN DAN JENIS MINYAK Masahid, Ardiyan Dwi; Hakim, Alfian Rizky; Fauzi, Mukhammad
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 1 No 2 (2022): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v1i2.223

Abstract

Produksi jamur tiram yang semakin meningkat dan umur simpannya yang rendah, maka jamur tiram perlu dilakukan pengolahan menjadi suatu produk yaitu abon. Proses pengolahan abon dapat dipengaruhi oleh teknik penggorengan dan jenis minyak. Penelitian ini bertujuan mengetahui pengaruh teknik penggorengan dan jenis minyak terhadap sifat fisik, kimia dan kesukaan panelis. Hasil analisa berpengaruh signifikan terhadap sifat fisik dan kimia abon jamur tiram dengan perlakuan A1B1 (Deep frying dan minyak sawit); A1B2 (Deep frying dan minyak kelapa); A2B1 (Pan frying dan minyak sawit); dan A2B2 (Pan frying dan minyak kelapa) yang memilki nilai kecerahan warna berkisar 52,20-54,57; kadar air berkisar 8,10-9,36%; kadar abu berkisar 7,20-7,91%; kadar protein terlarut berkisar 2,09-1,51%; kadar lemak berkisar 6,83-11,69 %; dan serat kasar berkisar 17,59-18,60%. Perlakuan menggunakan pan frying dan minyak sawit pada abon jamur tiram merupakan perlakuan terbaik dan paling disukai oleh panelis.
PENGARUH PERBEDAAN KONSENTRASI GEL OKRA HIJAU DAN KARAGENAN TERHADAP KARAKTERISTIK JELLY DRINK OKRA HIJAU (Abelmoschus Esculentus L.) Rosyada, Amrina; Masahid, Ardiyan Dwi; Brihatsama; Priyantono, Eko
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 4 No 1 (2025): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The potential of green okra lies in its high dietary fiber component. Efforts to utilize dietary fiber in green okra include processing it into jelly drink product. The aim of this is to determine the influence of adding concentrations of green okra gel and carrageenan on the physical, chemical and organoleptic properties, as well as to determine the appropriate formulation of different concentrations of green okra gel and carrageenan to produce jelly drink green okra with the best physical, chemical and organoleptic properties. The experimental design used was a factorial completely randomized design (CRD) consisting of green okra gel concentrations (A) of 15%, 30%, 45%, 60%, and carrageenan concentrations (B) of 0.30% and 0.40%. The observational data were analyzed using ANOVA followed by DMRT test. Based on the research results, it can be concluded that the differences in green okra gel concentration and carrageenan concentration significantly affect the a* (redness), b* (yellowness), total solids, syneresis, pH, color liking score, aroma, taste, texture, and overall liking. The effectiveness values indicate that the best-treated green okra jelly drink has a pH value of 3.42, syneresis of 30.12%, total solids content of 14.17%, and dietary fiber content of 0.81%. In the organoleptic test, color liking score was 6.68 (like), taste 6.0 (like), aroma 5.64 (somewhat like), texture 5.48 (somewhat like), and overall liking 6.16 (like).
Co-Authors Ahmad Nafi Amrina Rosyada Azkiyah, Lailatul Brihatsama Cahyaningati, Kinanti Eko Priyantono Giyarto Giyarto Hakim, Alfian Rizky Iwan Taruna Jayanti, Puja Dwi Majid, Nur Ika Okta Maria Belgis Maryanto - Meilina, Lita Mukhammad Fauzi Nafi', Ahmad Wahyuni, Livia Yuli Witono Yulianingtyas, Resya Elen