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All Journal Journal of Food and Culinary Journal of Tropical Food and Agroindustrial Technology
Silviwanda, Silviwanda
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance

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Kadar Protein pada Produk Substitusi Tepung Mocaf (Cookies, Mi, Brownies, Nugget Ayam) Nurhanifah, Febi; Naenum, Najib Tuisina; Silviwanda, Silviwanda; Azkia, Zahra
Journal of Food and Culinary Vol 3, No 1 (2020)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v3i1.3948

Abstract

Tepung mocaf (Modified Cassava Flour) merupakan hasil modifikasi tepung ubi kayu menggunakan Bakteri Asam Laktat (BAL) melalui proses fermentasi. Kandungan protein pada produk pangan berbasis tepung mocaf dapat ditingkatkan dengan menambahkan bahan lain yang berkadar protein tinggi. Penelitian ini bertujuan untuk mengetahui dan membandingkan alternatif terbaik dalam meningkatkan kadar protein pada produk tersebut. Metodologi yang digunakan dalam penelitian ini adalah literature review dengan jenis analisis deskriptif. Kadar protein yang dihasilkan pada produk olahan mocaf di antaranya yaitu produk cookies mocaf dengan tepung tempe sebesar 9,09±0,22%, pada produk mi mocaf dengan tepung lele sebesar 14,65±0,19%, pada produk brownies dengan tepung koro sebesar 8,73%, dan pada produk nugget ayam dengan penambahan tepung tulang rawan sebesar 18,70%.
Physical Characteristics of Fishbone Gelatin (Gel Strength, Viscosity, and pH): Review: Karakteristik Fisik Gelatin Tulang Ikan (Kekuatan Gel, Viskositas, dan pH): Review Silviwanda, Silviwanda; Najib Tuisina Naenum
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 01 (2024): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i01.1619

Abstract

Gelatin is a polypeptide molecule derived from collagen, the main protein that forms the skin and bones in animals. Gelatin serves various functions in the food industry, acting as a stabilizer, whipping agent, gel-former, and binder agent. Research on utilizing fish bones for gelatin production has been widely conducted. Gel strength, viscosity, and pH are some of the physical characteristic parameters of fish bone gelatin. Gelatin's ability to transition between the gel and sol phases, or its reversible nature, is reflected in its gel strength. Viscosity of gelatin reflects the molecule's ability to flow in solutions, whether they are simple organic liquids or dilute suspensions, playing a crucial role in maintaining emulsion stability. The acidity level (pH) in fish bone gelatin is influenced by the pH of the hydrolysis or extraction solution, while the source of gelatin, acidity level, extraction method, temperature, and duration also impact the gel strength and viscosity values. Therefore, there is a need for a study on the physical characteristics such as gel strength, viscosity, and pH of fish bone gelatin.
Co-Authors Azkia, Zahra Naenum, Najib Tuisina Najib Tuisina Naenum Nurhanifah, Febi