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All Journal Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Jurnal Agriovet
Nur’aini, Hesti
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Environmental Science

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KARAKTERISTIK MUTU SOSIS AYAM DENGAN VARIASI SUBSTITUSI KACANG MERAH (Phaseolus vulgaris L) Pinardi, Jaka; Widawati, Lina; Nur’aini, Hesti
Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Vol 18 No 2 (2020): Jurnal Agroqua
Publisher : University of Prof. Dr. Hazairin, SH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32663/ja.v18i2.1480

Abstract

Sausage is a food with a composition of meat, fat, binder, filler, water, salt, and spices and then steamed. This study aims to characterize the quality of chicken sausage substituted with red beans. The research was carried out in two stages, namely the chicken sausage processing stage and the analysis stage. The analysis conducted was protein, texture and organoleptic analysis. The results of the analysis of sausage protein levels ranged from 15.133% to 17.323%. Where the higher the red bean substitution, the lower the protein content of chicken sausage. The results of the sausage texture analysis ranged from 1,527 g/mm2 to 3,513 g/mm2. The results of the organoleptic analysis of the sausage color ranged from 2.65 (rather like) to 4.75 (really like). The results of oranoleptic analysis on the taste of sausage ranged from 2.45 (dislike) to 4.65 (really like). The results of the organoleptic analysis on the texture of the sausages ranged from 2.65 (rather like) to 4.65 (really like).
The INOVASI PENGOLAHAN SELAI LEMBARAN JERUK RIMAU GERGA LEBONG (Citrus nobilis L. Var RGL) DENGAN VARIASI KOMPOSISI EDIBLE COATING Azuri, Uci Auliah; Prasetya, Andwini; Nur’aini, Hesti
Jurnal Agriovet Vol. 6 No. 2 (2024): JURNAL AGRIOVET
Publisher : LPPM UNIVERSITAS KAHURIPAN KEDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51158/agriovet.v6i2.1071

Abstract

Semi-solid jam is transformed into elastic, thick, and non-sticky sheets to create sheet jam. A thin layer of edible material called edible coating is applied to food items in order to preserve their quality and aesthetic appeal. The objective of this study is to examine the impact of incorporating an edible coating composed of chitosan and cassava peel starch on the physical, chemical, and organoleptic characteristics of RGL orange jam. The concentrations of chitosan (0.5%, 1%, 1.5%) and cassava peel starch (3%, 5%, 7%) were the two (two) treatment variants employed in the study. All of the sheet jam samples underwent yield analysis, chemistry (water content, vitamin C, and total dissolved solids), organoleptic testing, optimal treatment determination, and revenue and profit analysis. With a production value of 65.2%, water content of 21.32%, vitamin C of 5.31%, and total soluble solids, the best sheet jam is treated with 5% cassava starch and 1% chitosan, according to analysis of the best treatment using the De Garmo technique. 30 degrees Brix. The best sheet jam passed organoleptic tests on color, scent, texture, taste, and overall appearance. Its average color score was 4.20, its average aroma score was 4.10, its average texture score was 4.15, its average flavor score was 4.05, and its average overall appearance score was 4.20. 4.30 overall. The findings of the sheet jam income and profit analysis for the best treatment indicate that, at a total cost of Rp 10,832,944, it is possible to produce revenue of Rp 13,500,000 and a profit of Rp 2,667,056 in only one month of production.
Co-Authors Andwini Prasetya, Andwini Azuri, Uci Auliah Lina Widawati Pinardi, Jaka