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All Journal Jurnal Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian Khadimul Ummah Journal of Social Dedication Journal of Science and Social Development
Sri Djajati
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Journal : Jurnal Ilmu Pangan dan Hasil Pertanian

 1 
Effect of Binder Types and Its Concentrations on Sausage Formulations from Asian Green Mussel and Tempeh Flour Anugerah Dany Priyanto; Sri Djajati
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 1 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i1.5895

Abstract

Asian green mussels are fishery products found in both traditional and modern markets, but the characteristics of fresh products are rapidly decreasing in physical and chemical quality. Processed product is one option to extend the shelf life and one of product is made into sausage due to its heating process can kill microorganisms. The purpose of this study is to improve consistency of texture that will affect organoleptic characteristics by adding variations of hydrocolloid types with different concentrations. The Completely Randomized Design (CRD) was used as the design of experiment with hydrocolloid type variables, such as alginate, carrageenan, and CMC with 3 variations of concentrations specifically 1%, 2%, and 3%. The results of this study had a significant influence on the physical and chemical properties of sausages (P <0.05). Sausage from Asian green mussels and tempeh flour with the addition of 2% CMC was chosen as the best formulation because it has the highest level of preference from sensory evaluation. Some physical properties of these sausages include texture 120.11 ± 16.5 mm/g.s, water holding capacity (WHC) 52.43 ± 0.04%, and emulsion stability 73.23 ± 0.37%. In addition, the chemical characteristics of this sausage are water content of 52.50 ± 0.09%, ash content of 2.49 ± 0.26%, protein content of 19.94 ± 0.35%, and fat content of 12.72 ± 0.56%. Hopefully, the development of this product can be one of the strategies in utilizing Asian green mussels in extending their shelf life. 
Karakteristik Teh Herbal Daun Kelor (Moringa oleifera) dengan Pengkayaan Kolagen Ikan Wicaksono, Luqman Agung; Djajati, Sri; Laksmi, Arina Nur Evita
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.6903

Abstract

Herbal tea is one of the types of drinks that is in demand by the public because herbal tea is one of the functional food types that has many benefits. In addition, herbal teas are also made from natural ingredients so that it is safe and easy to consume. Herbal tea is a term for beverage products made from ingredients other than tea leaves (Camellia sinensis). Therefore, there are many natural ingredients in the surrounding environment that can potentially be processed into herbal tea products. One of them is by utilizing moringa leaves, cinnamon, roselle and secang that known for it beneficial health effect.To increase the benefits for health also added fish collagen that can support the antioxidant and protein content in this moringa leaf herbal tea product. The purpose of this study is to find out which additional ingredients have the highest antioxidant activity and are best suited to support the content in moringa leaf herbal tea and to know the best concentration of fish collagen added.From the results of the study obtained the formulation of herbal tea drinks moringa leaves which is the best treatment in this study is the formulation of moringa: cinnamon (75:25) as well as the addition of fish collagen by 3% with a total phenol yield of 10.52 mgTAE/g; antioxidant activity of DPPH method 92.16%; antioxidant activity method FRAP 9,92 mgAAE/g; total dissolved protein 16.32%, taste value 1.95 and calcium content 94.29 ppm.
Co-Authors ,, Sudaryati A, Syamsul Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Jariyah MP Jilian, Latni Laksmi, Arina Nur Evita Meditya Dwi Rizkyati Palupi, Triana Ramdan Hidayat Ratna Yulistiani Sri Winarti Tri Indah Marwati Ulya Sarofa