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All Journal Jurnal Teknologi Dan Industri Pangan Majalah Kedokteran Bandung Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Keteknikan Pertanian Tropis dan Biosistem agriTECH Jurnal Agroindustri Biology, Medicine, & Natural Product Chemistry Jurnal Penelitian Pertanian Terapan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Media Akuakultur Indonesia Agroindustrial Journal JURNAL AGROINDUSTRI HALAL Room of Civil Society Development Laporan Upaya Nyata Inovasi Ilmu Komputer (LUNIK) Room of Civil Social Development Jurnal Agroindustri Berkelanjutan
Sussi Astuti
Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Jurnal Agroindustri

 1 
EVALUATION OF CHEMICAL PROPERTIES AND SENSORY OF JELLY CANDY OYSTER MUSHROOMS IN VARIOUS GELATIN CONCENTRATIONS Sussi Astuti; Dwi Ardiansyah; Susilawati Susilawati
Jurnal Agroindustri Vol 11, No 1 (2021)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.11.1.43-53

Abstract

The research objective was to obtain the concentration of gelatin as a gelling agent against the sensory and chemical properties of the best white oyster mushroom jelly candy. The treatments, namely gelatin concentrations of 5%, 10%, 15%, 20%, 25%, and 30% were performed 4 times. The study used a completely randomized block design (RAKL) and further test of the least significant difference. The best gelatin concentration was obtained at 20% with a jelly candy product that had a somewhat distinctive flavor of white oyster mushrooms with a score of 2.98, chewy texture, score of 3.89, preferred color score of 3.71, overall acceptance preferred score of 3.8.  Based on SNI, jelly candy meets the standards, namely water content of 18.27% (bb), ash content of 0.25% (bb), reducing sugar 0.28% (bb), and sucrose content of 51.33% (bb).
EFFECT OF WHEAT FLOUR AND LOW TEMPERATURE STORAGE TO SHELF LIFE AND SENSORY PROPERTIES OF PROBIOTIC SOY TEMPEH Suharyono Suharyono; Samsul Rizal; Sussi Astuti; Raisa Amalia
Jurnal Agroindustri Vol 9, No 1 (2019)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.9.1.37-48

Abstract

Tempe is one type of food that is easily damaged. The use of probiotic microorganisms in the preparation of tempeh is expected to increase the storability and quality of tempe sensory. This study aims to determine the effect of concentrations of wheat flour and low temperature storage that can extend shelf life and maintain the sensory properties of probiotic soybean tempeh. This study used a Complete Randomized Block Design (RCBD) with two factors and three replications. The first factor is the concentration of flour consisting of 5 levels (0%, 0.2%, 0.4%, 0.6%, and 0.8% (b / v). The second factor is the low temperature of storage, which consists from 3 levels (5 ° C, 10 ° C, and 15 ° C). Data obtained were analyzed descriptively for parameters of determination of shelf life, while parameter data of sensory properties (color, aroma, texture, and overall acceptance) were tested for their similarities with Barlett's test, the addition of data with the Tuckey test, and further testing with orthogonal polynomial test at the level of 5% and 1 %.The results showed that the shelf life of soybean tempe treated with probiotic microorganisms ranged from 12.33 to 17.33 days. orthogonal polynomials of wheat flour and low temperature storage have an effect on increasing color scores and texture, but have a significant effect on decreasing aroma score and overall acceptance.The best probiotic soybean tempe is obtained by adding 0.6% flour and 5 ° C storage temperature keep the shelf life of 17.33 days, color score of 3.72 (bright white), aroma score of 2.78 (somewhat typical of tempe and mildly sour), texture score of 4.12 (compact and solid), score equal to overall acceptance 3.41 (rather like), and the total lactic acid bacteria ranged from 9.04 log CFU / g to 9.13 log CFU /g
Co-Authors A. S., Suharyono Affandi , Muhammad Irfan Aisah, Attika Nur Alamsyah, Fadli Amelia, Leona Anayuka, ST Aisah Anggraini, Octavia Sopha Anjasia, Hani Tiara Annisa Syamsiana Apriani, Ria Aprilia, Salma Ari Sujianti Arifannisa, Sahira Josy AS, suharyono Ayunisa, Puan Mutia Azhari Rangga Azzahro, Fauziyah Bambang Purwantara Chintia Agrefina Brilian Deddy Muchtadi DEWI SARTIKA Dewi Sartika DEWI SARTIKA Dwi Ardiansyah Dyah Koesoemawardani Erdi Suroso Esa Ghanim Fadhallah Fadli Alamsyah Fauzan, Muhammad Ridho Fibra Nurainy Florentina Florentina Fransisca Debora H, Muhammad Nurreza Nurreza Hadi Hanggara Herdiana, Novita Ida Ayu Putu Sri Widnyani Indraningtyas, Lathifa Isnaini Rahmadi Jayanti, Khoti Khoti Jayanti lestari, puput M Irfan Affandi MADE ASTAWAN Maria Erna Maria Erna Kustyawati Maria Erna Kustyawati Martiana Kholila Fadhil Muhammad Irfan Affandi Muhammad Nurreza Nurreza H Muhammad Riza Darmawan Mukhani Dwi Hidayanti Nanti Musita Ni Nyoman Yuningsih Nopena Fitra Nopena Fitra, Nopena Novita Herdiana Novri Ilmiawan Nurbaiti Nurbaiti Nurmaisari, Melda Octavia Sopha Anggraini Otik Nawansih Otik Nawansih Otik Nawansih Puan Mutia Ayunisa Putri Purnamasari Putri Utami, Sella Raisa Amalia Ravindo Simarmata RIBUT SUGIHARTO Sahara, Nur Aini Salma Aprilia Samsu Udayana Nurdin Samsu Udayana Nurdin Samsul Rizal Simarmata, Ravindo Siti Nurdjanah Siti Nurdjanah Sri Hidayati Sri Hidayati Sri Setyani Sri Setyani Sri Setyani ST Aisah Anayuka Subeki Suharyono A. S. Suharyono A. S. Suharyono A.S. Suharyono A.S., Suharyono Suharyono AS Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Sujianti, Ari Susilawati - Susilawati Susilawati Susilawati Susilawati Susilawati, Susilawati Sussi Agustin, Dieffa Sutyarso Sutyarso Sutyarso Sutyarso Suwanti, Hani Tiara Anjasia Syamsiana, Annisa Tanto Pratondo Utomo Tri Febriyaningsih Tutik Wresdiyati Verawati Hasan Wartarius Wildan Nur, Aditya Wisnu Satyajaya Yuka Eletra Zulferiyeni, Zulferiyeni Zulferiyenni, Zulferiyenni