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Yeni Sulastri

Universitas Mataram

Author-ID : 2375146

Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics

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FORMULASI DAGING KEONG SAWAH DAN TEPUNG PORANG TERHADAP MUTU FISIK DAN SENSORIS BAKSO: Formulation of Meat Snail and Porang Flour on the Quality of Meatballs Dewa Nyoman Adi Paramartha; Yeni Sulastri; Rucitra Widyasari; Zainuri Zainuri
Pro Food Vol. 5 No. 2 (2019): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

ABSTRACT The aim of this study was to examine the formulation of meat snail and porang flour on physical characteristics and sensory acceptance of the meatballs. The design used in this study was a Randomized Block Design (RBD) with 2 treatments, namely the concentration of meat snails and the concentration of porang flour in making meatballs. The treatment of meat snail concentration is 0%, 20%, 40% and 60% while for porang flour concentration is 0% and 0.3%. Each experiment was repeated 3 times so that there would be 24 units of trial units. Physical and sensory quality data obtained were analyzed using SPSS with a 5% BNJ level of significance. Concentration of meat snail has significant effect on physical quality (texture, color (L, a and b)) and sensory quality (color and hedonic texture. Porang flour concentration significantly influences physical quality (colors L and b). Interaction of treatment between the concentration of meat snail and the concentration of porang flour significantly affected physical quality (colors a and b) and the sensory quality of texture hedonically. Treatment of 20% meat snail concentration with the addition of porang flour 0.3% is the best treatment. Physical quality values are best treated for texture 3.38 N, color L 42.46, color a 2.92 and color b 16.31. Sensory quality values are best treated for color is rather like and texture likes. Keyword : meatballs, porang flour, meat snail ABSTRAK Tujuan dari penelitian ini adalah untuk mengkaji formulasi penggunaan daging keong sawah dan tepung porang terhadap mutu fisik dan sensoris bakso. Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan 2 perlakuan yaitu konsentrasi daging keong sawah dan konsentrasi tepung porang pada pembuatan bakso. Perlakuan konsentrasi daging keong sawah yaitu 0%, 20%, 40% dan 60% sedangkan untuk konsentrasi tepung porang yaitu 0% dan 0,3%. Masing-masing percobaan diulangi sebanyak 3 kali sehingga diperoleh satuan percobaan sebanyak 24 unit percobaan. Data mutu fisik dan sensoris yang diperoleh dianalisa menggunakan SPSS dengan taraf nyata BNJ 5%. Konsentrasi daging keong sawah berpengaruh nyata terhadap mutu fisik (tekstur, warna (L, a dan b)), dan mutu sensoris (warna dan tekstur secara hedonik). Konsentrasi tepung porang berpengaruh nyata terhadap mutu fisik (warna L dan b). Interaksi perlakuan antara konsentrasi daging keong sawah dan konsentrasi tepung porang berpengaruh nyata terhadap mutu fisik (warna a dan b) dan mutu sensoris tekstur secara hedonik. Perlakuan konsentrasi daging keong sawah 20% dengan penambahan tepung porang 0,3% merupakan perlakuan yang terbaik. Nilai mutu fisik diperlakuan terbaik untuk tekstur 3,38 N, warna L 42,46, warna a 2,92 dan warna b 16,31. Nilai mutu sensoris diperlakuan terbaik untuk warna agak suka dan tekstur suka. Kata Kunci : bakso, daging keong sawah, tepung porang

PENGARUH KONSENTRASI KECAMBAH KACANG HIJAU TERHADAP SIFAT FISIK DAN KIMIA TEPUNG TALAS KIMPUL: The Effect of Mung Bean Sprout Concentration on the Physical and Chemical Properties of Taro Flour Hariyadi Hariyadi; Yeni Sulastri; Zainuri Zainuri
Pro Food Vol. 6 No. 1 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

ABSTRACT This study aims to find out the effect of mung bean sprout concentration on the physical and chemical properties of taro flour. The method used in this research was experimental method and was designed using Completely Randomized Design with a single factor experiment (the concentration of mung bean sprouts). There were 5 treatments (0%, 10%, 20%, 30% and 40% of mung bean sprouts), and each treatment were made into 4 replications. Data from the observations were analyzed using analysis of Variance (ANOVA) at 5% significant level using Co-Stat software. If there was significant difference, the data were further tested using the Honest Real Difference test at 5% significant level too. The results showed that the addition of mung bean sprout extract significantly affected the moisture content, protein content, ash content and oxalate content of taro flour. The treatment of 40% mung bean sprout extract is recommended as the best treatment for moisture content (10.53%), ash content (5.24%), protein content (3.84%), calcium oxalate content (0.0268%), water absorption (87.42%), and L value (88.14) of modified taro flour. Keywords: flour, taro, enzymes, mung bean sprouts ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi kecambah kacang hijau terhadap sifat fisik dan kimia tepung talas kimpul. Metode yang digunakan dalam penelitian ini adalah metode eksperimental dan dirancang menggunakan Rancangan Acak Lengkap (RAL) dengan faktor tunggal (konsentrasi kecambah kacang hijau). Terdapat 5 perlakuan (konsentrasi 0%, 10%, 20%, 30% dan 40% kecambah kacang hijau), dan tiap perlakuan dibuat 4 ulangan. Data hasil pengamatan dianalisis dengan menggunakan analisis keragaman pada taraf nyata 5% dengan menggunakan software Co-Stat. Apabila terdapat beda nyata, maka akan diuji lanjut menggunakan uji Beda Nyata Jujur (BNJ) pada taraf 5% juga. Hasil penelitian menunjukkan bahwa penambahan ekstrak kecambah kacang hijau berpengaruh nyata terhadap kadar air, kadar protein, kadar abu dan kadar oksalat tepung talas. Perlakuan konsentrasi ekstrak kecambah kacang hijau 40% direkomendasikan sebagai perlakuan terbaik, yang menghasilkan tepung talas dengan karakteristik sebagai berikut: kadar air (10,53%), kadar abu (5,24%), kadar protein (3,84%), kadar kalsium oksalat (0,0268%), daya serap air (87,42%), dan nilai L (88,14) tepung talas termodifikasi. Kata kunci: tepung, talas, enzim, kecambah kacang hijau

ENKAPSULASI GULA SEMUT AREN MENGGUNAKAN KITOSAN DAN MALTODEKSTRIN: The Encapsulation of Arenga Sugar Powder Using Chitosan and Maltodextrine Yeni Sulastri; Satrijo Saloko
Pro Food Vol. 7 No. 1 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i1.164

Abstract The Encapsulation process can protect the active compounds in palm sap by utilizing a coating material. Coating materials that can be used are chitosan and maltodextrin. The purpose of this research was to determine the effect of chitosan and maltodextrin concentrations on the encapsulation process on the quality of arenga sugar powder. The research design used a completely randomized design with 2 factors. The first factor was chitosan (0%, 1%, and 2%). The second factor was the concentration of maltodextrin (50% and 100%). The analysis included water content, antioxidant activity, reducing sugars, total phenols, ash content, yield, color, morphology and particle size, and organoleptics (taste and aroma). The best treatments obtained were 2% chitosan (C3) and maltodextrin 100% (M2) with 1.23% water content; antioxidant activity of 37.26%; reducing sugar of 6.57%; total phenol of 7.45%; ash content of0.69%; yield of 24.02%; ⁰Hue of80.04; particle size of331.23 µm with smooth surface morphology of irregular shapes; organoleptic aroma rather like and the typical aroma of arenga sugar powder is rather weak; organoleptic taste like and sweet. Abstrak Proses enkapsulasi dapat melindungi senyawa aktif yang terdapat pada nira aren dengan memanfaatkan bahan penyalut. Bahan penyalut yang dapat digunakan adalah kitosan dan maltodekstrin. Tujuan dari peneliatian ini adalah untuk mengetahui pengaruh konsentrasi ki- tosan dan maltodekstrin pada proses enkapsulasi terhadap mutu gula semut aren. Rancangan Penelitian menggunakan Rancangan Acak Lengkap dengan 2 faktor. Faktor pertama kitosan (0%, 1%, dan 2%). Faktor kedua yaitu konsentrasi maltodekstrin (50% dan 100%). Analisis yang dilakukan diantaranya kadar air, aktivitas antioksidan, gula reduksi, total fenol, kadar abu, rendemen, warna, morfologi dan ukuran partikel, dan organoleptik (rasa dan aroma). Perlakuan terbaik yang didapatkan adalah perlakuan kitosan 2% (C3) dan maltodekstrin 100% (M2) dengan kadar air 1,23%; aktivitas antioksidan 37,26%; gula reduksi 6,57%; fenol total 7,45%; kadar abu 0,69%; rendemen 24,02%; ⁰Hue 80,04; ukuran partikel 331,23 µm dengan morfologi permukaan halus ben- tuk tidak beraturan; organoleptik aroma agak suka dan aroma khas gula semut agak lemah; organoleptik rasa suka dan manis.

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