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All Journal Jurnal Teknologi Industri Pertanian Jurnal Ilmu dan Industri Peternakan
Fatma Maruddin
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Agriculture, Biological Sciences & Forestry Engineering Industrial & Manufacturing Engineering

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KARAKTERISTIK SENSORIS PRODUK MINUMAN WHEY FERMENTASI DENGAN PENGGUNAAN PERSENTASE SUKROSA Muhammad Taufik; Fatma Maruddin
Jurnal Teknologi Industri Pertanian Vol. 30 No. 1 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2020.30.1.36

Abstract

Whey dangke is a byproduct of the dangke industry and has not been utilized. The application of whey dangke to be a fermented beverage will provide functional and economical use values. Fermented whey products need to study the use of sugar in connection with future consumer preferences. Sucrose can be metabolized by microorganisms. The use of sucrose and the activity of microorganisms during fermentation can influence the sensory assessment of the final product of whey fermentation. The purpose of this research was to determine the sensory physical characteristics of fermented whey beverage products by adding various percentages of sucrose. The treatment in this research was the use of sucrose percentages of 3, 6, 9, and 12 % (w/v) and without the addition of sucrose and also using commercial products as a comparison. Sensory testing used 36 semi-trained panelists. Sensory assessment included sour taste, sweet taste, panelists' preference for aroma and appearance, and responsiveness of reception from panelists. The results showed that an increase in the percentage of sucrose causing whey fermentation of sour taste decreased, while the sweet taste, aroma and appearance preference increased. The panelist acceptance response to the sour and sweet taste of the fermented whey beverage product was the response received, while the panelist acceptance response to the aroma and appearance was from a neutral response to receiving. The used of 12% sucrose percentage in the processing of fermented whey drinks would produce drinks that are preferred by consumers. Keywords : whey dangke, fermentation, sucrose, sensory characteristics
PENERAPAN TEKNOLOGI PENGOLAHAN TELUR ITIK PADA KELOMPOK WANITA TANI TERNAK ITIK LIBURENG DI DESA LIBURENG KECAMATAN TANETE RIAJA KABUPATEN BARRU Effendi Abustam; Ratmawati Malaka; Hikma M. Ali; Hajrawati, Muh. Irfan Said, Johana C. Likadja; Sudirman Baco; Fatma Maruddin; Farida Nur Yuliati, Endah Murpiningrum
Jurnal Ilmu dan Industri Peternakan Vol 2 No 2 (2015): DESEMBER
Publisher : State Islamic University (UIN) Alauddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (568.446 KB) | DOI: 10.24252/jiip.v2i2.1566

Abstract

ABSTRACT. The application of processing technology on duck eggs by application of liquid smoke on duck salting and technology of egg shredded to woman duck farmer community is aimed to improve shelf life and quality of duck eggs by egg salting and egg shredded. This application technology was applied on duck farmer community with hoping to improve knowledge and know-how and also by indirect to improve the revenue of farmers community. This activity consist of training in theory and practical, making product post training, examination of product quality and monitoring and evaluation. The activity took place since August until December 2012. The results of activity showed that all participants were very enthusiast to receive the offering technology, and then they were making duck egg salting with liquid smoke product and egg shredded. The quality and quantity of duck egg salting with liquid smoke were better than egg salting without liquid smoke. The quality of egg shredded was very good with protein and fat content was 16.57% and 32.11% respectively. The result of evaluation showed that there are 2 business units which to be active in technology application concern of course materials during training.
Co-Authors Effendi Abustam Farida Nur Yuliati, Endah Murpiningrum Hajrawati, Muh. Irfan Said, Johana C. Likadja Hikma M. Ali Muhammad Taufiq Ratmawati Malaka Sudirman Baco