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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Jurnal Akuatika Indonesia TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Agroteknika Leuit, Journal of Local Food Security Agrikan: Jurnal Agribisnis Perikanan Jurnal Teknologi Pengolahan Pertanian Jurnal Perikanan Terpadu
Rifki Prayoga Aditia
Program Studi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences

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Substitusi tepung tulang ikan tongkol (Euthynnus affinis) sebagai ingredient pangan pada pembuatan crackers roll tinggi kalsium: Substitution of tuna fish bone flour (Euthynnus affinis) as a food ingredient in the production of high calcium crackers roll Alim, Najwa Saidah Cantika; Haryati, Sakinah; Aditia, Rifki Prayoga
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6257

Abstract

Tuna bone flour is a waste product of fish meatball processing which is rich in calcium and has the potential to be used as a food substitute ingredient. An ingredient is a material or component used in making food products for a specific purpose, such as providing taste, texture, or nutritional content. Crackers roll was chosen as a substitution medium because it is a snack that is popular with teenagers, so it can be an alternative to increase calcium intake which is still low among Indonesian teenagers. This study aims to determine the best concentration of tuna bone flour substitution and the characteristics of crackers roll. The data analysis method used in chemical and physical parameters used a Completely Randomized Design (CRD) with ANOVA, organoleptic tests using a hedonic scale on a scale of 1–9 followed by the Kruskal-Wallis and Whitney U tests, and the best product treatment using the DeGarmo method. The results showed that the best crackers roll was produced from a 5% substitution of tuna bone flour, with a hedonic value of appearance of 5.93, aroma of 5.93, taste of 5.27, and texture of 6.13. The chemical content includes water content of 5.35%, ash 7.21%, protein 11.8%, fat 23.4%, carbohydrate 52.10%, calcium 479.11 mg/100 g and hardness 2823.3 gf. With these contents, this product has met the criteria as a high calcium food and has the potential to become a functional food innovation that is nutritious and has a selling value.
Sifat fisikokimia beras analog berbasis pati talas beneng dan pati jagung dengan substitusi agar dari rumput laut (Glacilaria sp.): Physicochemical properties of analog rice based on beneng taro starch and corn starch with agar substitution from seaweed (Glacilaria sp.) Khodijah; Aditia, Rifki Prayoga; Haryati, Sakinah
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6310

Abstract

Analog rice is an artificial rice product that resembles the shape and texture of conventional rice. This study aimed to determine the optimal concentration of agar flour (Gracilaria sp.) substitution in the formulation of analog rice based on beneng taro starch and corn starch. A Completely Randomized Design (CRD) was used with four levels of agar flour concentration: 0%, 5%, 7.5%, and 10%. The research stages included the production of analog rice, evaluation of physical characteristics (whiteness degree, rehydration capacity, and expansion ratio), chemical properties (moisture, ash, fat, protein, carbohydrate), and hedonic test (appearance, aroma, taste, and texture). Data were analyzed using SPSS version 20.0, and the best treatment was determined using De Garmo’s effectiveness index. Nutritional Adequacy Rate (RDA) values were calculated using Microsoft Excel. The results showed that the best treatment was 7.5% agar flour substitution. The physical characteristics included an expansion ratio of 110%, rehydration capacity of 107%, and whiteness degree of 31.2%. The chemical composition consisted of 11.30% moisture, 1.89% ash, 0.18% fat, 1.73% protein, 84.80% carbohydrates (by difference), and 5.40% dietary fiber. The hedonic test results showed scores for appearance (5.07), smell (5.53), taste (5.10), and texture (6.03). These results indicate that the substitution of Gracilaria sp. agar flour can improve the physical, chemical, and sensory characteristics of analog rice.
Katakteristik pengembangan beras analog berbasis pati talas beneng (Xhantosoma undipes) dan jagung (Zea mays) dengan penambahan alginat (Sargassum sp): Characteristics of analog rice development based on taro starch (Xhantosoma undipes) andcCorn (Zea mays) with the addition of alginate (Sargassum sp) Lubis, Nur Ikhwani; Haryati, Sakinah; Aditia, Rifki Prayoga
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6343

Abstract

Most Indonesian people are highly dependent on rice consumption to meet their daily carbohydrate needs. This results in a high level of rice consumption that exceeds its production level. This can have an impact on food security in Indonesia. Making analog rice from beneng taro starch, corn starch and the addition of alginate is possible as an alternative to rice, in addition analog rice can also be used as a high-fiber functional food. The purpose of this study was to determine the best alginate addition formulation for the characteristics of analog rice made from beneng taro starch and corn starch. This study used a Completely Randomized Design (CRD) with 1 alginate concentration factor consisting of four levels, namely 0%, 1%, 2%, and 3%. Each treatment was repeated three times so that a total of 12 experimental units were obtained. The results showed that the addition of 3% alginate gave the best results. Physical analysis showed that the best formulation had a rehydration power of 197% and a swelling power of 111%. Chemical analysis showed that the best formulation contained 0.86% fat, 2.14% protein, 13% water, 0.55% ash, 71.66% carbohydrate, and 6.25% dietary fiber. This fiber content contributed about 62.7% of the recommended daily fiber intake for the general population. In terms of sensory, the 3% alginate formulation was also the most preferred by the panelists, especially in terms of appearance, odor, taste, and texture.
Karakteristik body scrub kombinasi rumput laut hijau dan serbuk kunyit: Characteristics of body scrub from combination of green seaweed and turmeric powder Pratama, Ginanjar; Yanuarti, Rini; Munandar, Aris; Aditia, Rifki Prayoga
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 26 No. 3 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26 (3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i3.46062

Abstract

Body scrub merupakan salah satu kosmetik untuk mengangkat sel kulit mati. Tujuan penelitian ini adalah untuk menentukan kombinasi perlakuan terbaik rumput laut Boergesenia forbesii dan serbuk kunyit sebagai bahan baku body scrub. Konsentrasi rumput laut B. forbesii dan serbuk kunyit yang digunakan adalah perbandingan 1:1, 1:2, 2:1, dan kontrol. Jenis pengujian yang dilakukan, yaitu tipe emulsi, centrifugal test, homogenitas, kelembapan, pH, dan organoleptik. Hasil penelitian menunjukkan produk body scrub termasuk tipe minyak dalam air (O/W), stabil, tidak homogen, lebih lembap, dan memiliki pH yang sesuai (5,58-6,67). Pengamatan organoleptik pada ketampakan, warna, dan aroma menunjukkan penilaian agak suka sampai suka. Perlakuan terbaik pada body scrub kombinasi rumput laut B. forbesii dan serbuk kunyit (2:1) berdasarkan uji obyektif dan organoleptik.
Co-Authors Alim, Najwa Saidah Cantika Aris Munandar Fatimah, Fanny Yulianti Ginanjar Pratama Khodijah Khutwah, Rahma Malmus Fatin Lubis, Nur Ikhwani Maretha, Yulia Pratiwi, Santi Yasta Riandi, Rizki Romadhon Romadhon Rosita, Wiwit Sakinah Haryati Siwi, Fiendy Sutan Wibawa, Fara Yanuarti, Rini YS Darmanto