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All Journal JURNAL PHOTON Halal Research Journal
Hendrianie, Nuniek
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Religion Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Engineering Nursing Physics

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Purified Konjac Glucomannan as Thickener for Substituting Gelatin in Making Panna Cotta Rachmaniah, Orchidea; Juliastuti, Sri Rachmania; Wisnu, Mita Mellenia; Samparia, Dian Asrini; Hendrianie, Nuniek; Darmawan, Raden; Meka, Wahyu; Fahmi, Fahmi
Halal Research Vol 4 No 1 (2024): February
Publisher : Halal Center ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j22759970.v4i1.980

Abstract

A thickener such as gelatin is essential in increasing viscosity and forming a gel system. Nowadays, gelatin is one of the most popular thickeners in food, pharmacy, and cosmetic products. Animal skins which lead to halal issues are still common sources of gelatin. Crude konjac flour (CKF) which is sourced from porang tubers and has a high degree of purity of glucomannan (GM) is a potential substitute for animal skins. Moreover, the use of KGM also supports national programs of processing agricultural products into finished products ready to export. This study applies five different CKF variants as panna cotta (PC) thickener: CKF from the fresh bulb of porang (Amorphophallus oncophyllus sp.) (CH-UP), CKF from chips of Porang (CH-CP), a native CKF, as well as laboratory-purified products of CKF (>90%-w of GM content) (DM-CKF-M3X-50, and DM-CKF-M3X-96), and commercially products of porang flour (K-TPO and K-TPM) were applied to make PC; substituting gelatin. Only CKF, DM-CKF-MX-50, and DM-CKF-M3X-96 successfully thickened PC in terms of appearances. Further, organoleptic analysis was applied to CKF, DM-CKF-MX-50, and DM-CKF-M3X-96. According to the organoleptic analysis, PC with CKF, DM-CKF-MX-50, and DM-CKF-M3X-96 was more preferred by the respondents than commercial PC. In overall, CKF application on PC exhibited improved sensory properties and tastes of PC.
Shelf-Life Test of Kebab Kebuli Al 'Aqoh for Fulfiling Product Quality of Small Medium Enterprise Rachmaniah, Orchidea; Rahmawati, Yeni; Kusumahati, Sari; Juliastuti, Sri Rachmania; Hendrianie, Nuniek; Darmawan, Raden; Oktavianingrum, Eva; Fahmi, Fahmi; Meka, Wahyu
Photon: Jurnal Sain dan Kesehatan Vol. 14 No. 1 (2023): Jurnal Photon
Publisher : LPPM Universitas Muhammadiyah Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37859/jp.v14i1.6041

Abstract

Al 'Aqoh Drink & Snack, an SME of PKH ITS, participated in a mentoring program in 2021. A series of long-term test storage, microbial contamination tests, and nutritional content tests were conducted for Kebab Kebuli, a product of Al 'Aqoh Drink & Snack, as an implementation of Halal Assurance System (SJH) and Good Manufacturing Practice (GMP). The test results inferred the hygiene of the Kebab Kebuli production process. Freshly made Kebab Kebuli had a total mold value of 2.00 x 101 CFU/g and Escherichia coli of 6.00 x 101 CFU/g. However, other parameters, such as Salmonella sp. and Staphylococcus aureus, were not detected. Although a few mold numbers were detected, ca. 2.00 x 101 CFU/g, an awareness still needs to be applied. Moreover, a non-pathogenic E. coli bacterium, ca. 6.00 x 101 CFU/g, was detected. E. coli can be minimized with good process and post-production sanitation. Therefore, the cooking and reheating process of Kebab Kebuli at 65 oC and subsequent chilling at 4 oC should have been applied. It may have been enough to suppress the growth of E. coli. Hence, it is necessary to process the Kebab Kebuli according to the serving suggestions and to ensure food safety, i.e., avoiding diarrhea.
Co-Authors Darmawan, Raden Fahmi Fahmi Kusumahati, Sari Meka, Wahyu Oktavianingrum, Eva Rachmaniah, Orchidea Samparia, Dian Asrini Sri Rachmania Juliastuti, Sri Rachmania Wisnu, Mita Mellenia Yeni Rahmawati, Yeni