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Aprialdi, Muhammad Agung
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Journal : Jurnal Ilmiah Pangan Halal

 1 
Karakteristik Uji Proksimat dan Antioksidan Pada Olahan Nugget Ayam Kecombrang Juanda, Dede; Aprialdi, Muhammad Agung
Jurnal Ilmiah Pangan Halal Vol. 4 No. 1 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i1.9824

Abstract

Nuggets in its development can be made using animal raw materials other than chicken or vegetables. Referring to the Indonesian National Standard, the nutritional content in 100g of chicken nuggets, contains 60g water content, 12g protein, 20g fat content, 25g maximum carbohydrate, and 30 mg maximum calcium content. Making chicken nuggets with the addition of torch ginger will certainly bring out food innovative products that are beneficial to society. The method used in this study was experimental and proximate and antioxidant testing was carried out using the DPPH method. The nugget formula used in this study refers to Nurhamidah, U. L (2022) which has been standardized and modified and divided into 4 formulas, N0 is the control formula, N1 has the addition of 15% torch ginger, N2 has the addition of 20% torch ginger, and N3 has 25% torch ginger addition. The results of the proximate test that has been carried out show that the data contains a moisture content of 54.47s-64.51%, an ash content with susceptibility of 1.17-1.51%, a fat content of 11.06-13.44%, and a protein of 18.88-25.35%. Furthermore, the results of the antioxidant test using the DPPH method showed that the torch ginger chicken nugget had an IC50 value <50 μg/mL, namely N0 11.612, N1 unknown, N2 21.7112, N3 26.288.
Pengaruh Penambahan Jenis Tepung Terhadap Daya Terima Dendeng Lumat Keong Mas Aprialdi, Muhammad Agung; Erina, Efrina; Putro, Permono Adi
Jurnal Ilmiah Pangan Halal Vol. 4 No. 2 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i2.9901

Abstract

Jerky found in the market is generally made from beef, while jerky with other raw materials has not been found much. Dried golden snail contains 18.00% ash content, 56.61% crude protein, 5.87% fat and also 2.99% crude fiber. The processing of golden snail as a raw material in the production of creamed jerky is expected to provide functional food. The method used in this study was an experiment with an organoleptic test, namely a hedonik test by 30 semi-trained panelists. The formula used is a jerky formula that has been standardized and divided into 3 formulas, DK standardized formula, the difference is the addition of 50 grams of wheat flour in the DKT formula and 50 grams of cornstarch in DKM. The results of the hedonik test scale that has been carried out and analyzed with the friedman statistical test and continued with the tukey advanced test show that the DK0 formula is the most preferred sample by the panelists with a score of 15.50 for the color, a score of 2.83 for the aroma, a score for 2.43 on the texture and 2.50 on the taste. Based on the data, it can be seen if standardized blended jerky products without additions can be accepted by the panellist
Pengaruh Jenis Pengeringan Terhadap Uji Organoleptik Penyedap Rasa Alami Berbahan Keong Sawah Nisrina, Balqis Fatin; Aprialdi, Muhammad Agung
Jurnal Ilmiah Pangan Halal Vol. 5 No. 1 (2023): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v5i1.9997

Abstract

Flavoring is divided into natural and artificial. Natural flavoring is an alternative that is safer to consume than artificial flavoring which has a negative effect on health. One type of natural flavoring is broth. In this research, an experiment was carried out to make natural flavoring or broth made from rice field snails. The purpose of this research is to use rice field snails to make natural flavoring with high protein content. The method used is experimental. The manufacturing process is rice field snails cleaned and boiled with lime to remove the fishy smell, dried using two methods, namely drying in the sun (T72) and roasting (T57). The broth product was then tested on 30 panelists after which the data was analyzed using the Mann-test. Whitney on texture, color, taste and aroma as well as organoleptik tests, Whitney on texture, color, taste and aroma as well as organoleptik tests. 0.389 (no difference). Based on the results of organoleptik tests on T72 and T52 products, namely in terms of color 7 = like), aroma (3.5 and 3.6 = like), texture (3.9 and 3.7 = like), taste (3.5 and 3.7 = like) The results obtained in this study are that the rice field snails can be accepted by the community to be used as ingredients for making natural flavoring which is safe for consumption and contains protein.
Penentuan Umur Simpan Ikan Kembung (Rastrelliger kanagurta) Asin dengan Metode Accelerated Shelf Life Testing (ASLT) Puspasari, Erna; Nurlaela, Raden Siti; Hapsari, Distya Rizki; Rohmah, Salma Amiatri; Aprialdi, Muhammad Agung
Jurnal Ilmiah Pangan Halal Vol. 7 No. 1 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i1.17240

Abstract

ABSTRACT Mackerel is a highly nutritious fish with significant economic value and is widely consumed in large quantities. Compared to other animal-based meats, fish is particularly perishable due to its high water content, ranging from 60% to 70%. This study aims to determine the shelf life of salted mackerel, estimate its shelf life, and asses changes in quality parameters. Salted mackerel was stored in polypropylene plastic packaging for four weeks at three different temperatures, namely room temperature (20-22°C), 30°C, and 40°C. Weekly tests were conducted to analyze moisture content, total plate count, sensory properties (color, the characteristic salted fish aroma, rancid aroma, and texture), and hedonic attributes (color, aroma, and texture). During storage, the quality of salted mackerel exhibited variation, with sensory and hedonic characteristics declining over time. In contrast,   moisture content and the total plate count showed an increasing trend. Among the sensory quality parameters, the characteristic aroma of salted mackerel emerged as a critical parameter. The shelf life of salted mackerel under varying storage temperatures was determined based on the lowest activation energy value, with a shelf life of 105 days at room temperature (20–22°C), 91 days at 30°C, and 84 days at 40°C. Keywords: ASLT, mackerel, salted fish, shelf life   ABSTRAK Ikan kembung merupakan ikan yang sangat bergizi yang memiliki nilai ekonomi yang signifikan dan dikonsumsi dalam jumlah banyak. Dibandingkan dengan daging hewan lainnya, bahan baku yang sangat mudah rusak adalah ikan karena mengandung persentase air yang tinggi antara 60-70%. Tujuan penelitian ini adalah untuk mengetahui umur simpan ikan kembung asin, memperkirakan umur simpannya, dan memeriksa perubahan kriteria mutu. Menggunakan kemasan plastik polypropylene, ikan kembung asin disimpan selama empat minggu pada tiga suhu berbeda, yaitu suhu kamar (20-22°C), 30°C, dan 40°C.  Setiap minggu tes dilakukan pada kadar air, jumlah piring total, sensorik (warna, aroma khas ikan asin, aroma, dan tekstur), dan hedonik (warna, aroma, dan tekstur). Selama penyimpanan, kualitas ikan kembung asin bervariasi sementara karakteristik sensori dan hedonik menurun dengan penyimpanan, ukuran kualitas kadar air meningkat dan Total Plate Count meningkat. Parameter kualitas sensori dari aroma ikan kembung asin yang khas menjadikannya parameter penting dalam ikan kembung asin. Umur simpan ikan kembung asin pada suhu penyimpanan yang berbeda dapat dipastikan dari nilai energi aktivasi terendah, yaitu 105 hari pada suhu kamar (20–22°C), 91 hari pada suhu 30°C, dan 84 hari pada 40°C.  
Co-Authors Distya Rizki Hapsari Erina, Efrina Erna Puspasari Hariyanto, Indra Ibrahim, Refly Nazar Juanda, Dede Kartikaratri, Tsaniyah Raihani Khoer, Sevtian Akmalul Kurniawan, M. Fakih Nisrina, Balqis Fatin Nurlaela, Raden Siti Permono Adi Putro Ramadhan, Muhamad Fauzi Rohmah, Salma Amiatri Syafir, Erlin Julia Tias, R Guhti ayu Nun Zein, Hafidz Faturrachman