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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jambura FIsh Processing Journal
Ramadani, Andi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Industrial & Manufacturing Engineering

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Karakteristik Sensori Dan Kimia Selai Lembaran Dari Kappaphycus alvarezii Dan Sonneratia caseolaris Ramadani, Andi; Cahyani, Reni Tri
Jambura Fish Processing Journal Vol 7, No 1 (2025): VOLUME 7 NOMOR 1, JANUARY 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v7i1.24808

Abstract

Sheet jam is an innovation from spreadable jam products, which generally come in paste form. The sheet jam has a compact texture and is not sticky, making it practical to serve. Kappaphycus alvarezii and Sonneratia caseolaris can be used as raw materials to make nutritious, practical, and preferred sheet jam products. This research used experimental design with six treatments including P1 (100:0), P2 (90:10), P3 (80:20), P4 (70:30), P5 (60:40), and P6 (50:50). This research aimed to determine sheet jam's sensory and chemical characteristics from K. alvarezii and S. caseolaris. Sensory test data was analyzed statistically using Kruskal Wallis. The best treatment was determined based on the average sensory value, and then the yield, total sugar, crude fiber content and vitamin C were determined. The results of the sensory statistical test for sheet jam showed no significant differences between treatments (sig 0.05). The best treatment is sheet jam in a ratio of 70:30. The yield, total sugar, crude fiber and vitamin C of the best-treated sheet jam were 60%, 32.12%, 7.08%, and 8.8 mg/100 g, respectively.
Potensi limbah genjer udang windu (Penaeus monodon) sebagai bahan baku pengolahan isolat dan hidrolisat isolat protein: The potential of flesh waste of black tiger prawn (Penaeus monodon) as a raw material for protein isolate and protein hydrolysate isolate processing Cahyani, Reni Tri; Alawiyah, Tuty; Fadilla, Nur; Ramadani, Andi
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 1 (2024)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4296

Abstract

Genjer adalah hasil samping pengolahan udang windu (Penaeus monodon) bentuk headless yang dapat dikonsumsi dan berpotensi untuk diolah menjadi bioproduk berbasis protein seperti isolat dan hidrolisat isolat protein. Penelitian ini bertujuan untuk mengkaji potensi genjer udang windu sebagai bahan baku pengolahan isolat dan hidrolisat isolat protein berdasarkan karakteristik bahan baku dan rendemen dari pengolahan isolat dan hidrolisat isolat protein. Data yang diperoleh dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa edible portion pada udang windu sebesar 49,38%, sedangkan sisanya merupakan processing waste sebesar 50,62%. Genjer udang windu memiliki proporsi sebesar 15,38% dari keseluruhan total berat udang. Genjer udang windu mengandung protein sebesar 14,31±0,02%, kadar lemak sebesar 0,78±0,01%, kadar abu sebesar 1,87±0,01%, kadar air sebesar 82,22±0,03% dan kadar karbohidrat sebesar 0,83±0,01%. Rendemen Isolat protein dari genjer udang windu sebesar 7,74±0,07%, sedangkan rendemen hidrolisat isolat protein dari genjer udang windu sebesar 31,35±3,43%. Limbah genjer udang memiliki potensi sebagai bahan baku pengolahan isolat dan hidrolisat protein. Optimasi proses pengolahan perlu dilakukan untuk mendapatkan rendemen lebih besar.
Co-Authors Cahyani, Reni Tri Nur Fadilla, Nur Tuty Alawiyah