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All Journal Jurnal Ilmiah Teknologi Pertanian Agrotechno Journal of Tropical AgriFood
Sukmiyati Agustin
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Agriculture, Biological Sciences & Forestry Computer Science & IT

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Pengaruh formulasi daging kelinci dan ubi jalar ungu (Ipomea batatas L.) terhadap sifat kimia dan organoleptik bakso Munna Ariyani; Hudaida Syahrumsyah; Sukmiyati Agustin
Journal of Tropical AgriFood Volume 1, Nomor 1, Tahun 2019
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.1.1.2019.2410.1-8

Abstract

Bakso merupakan produk hasil ternak yang bergizi tinggi dan banyak disukai atau digemari oleh masyarakat. Penggunaan daging kelinci sebagai bahan baku pembuatan produk bakso sangat perlu dikembangkan dengan tujuan meningkatkan diversifikasi pengolahan daging dan untuk menghasilkan produk pangan olahan daging yang aman dan bergizi tinggi yang disukai oleh masyarakat. Pada penelitian ini dilakukan proses pengolahan daging kelinci dan ubi jalar ungu menjadi bakso yang dapat dijadikan sebagai produk olahan yang kaya akan gizi. Tujuan dari penelitian ini adalah untuk mengetahui sifat kimia dan organoleptik dari bakso. Penelitian ini menggunakan Rancangan Acak Lengkap, dengan 6 perlakuan formulasi daging kelinci dan ubi jalar ungu yaitu: 100% daging kelinci; 90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50% dengan 3 ulangan. Data dianalisis dengan sidik ragam dan dilakukan uji lanjut menggunakan uji Beda Nyata Jujur dengan taraf α 5%. Hasil penelitian menunjukkan formulasi daging kelinci dan ubi jalar ungu 70%:30% merupakan formulasi dengan respons sensoris hedonik terbaik dengan karakteristik mempunyai kadar protein 17,42%, kadar air 61,68%, kadar abu 1,83%, kadar lemak 10,17%, kadar karbohidrat 6,90%, dan total antosianin 2,40 mg/100 gram. Sifat sensoris mutu hedonik bakso yang dihasilkan mempunyai karakteristik berwarna agak ungu, beraroma daging, berteksturkenyal, dan berasa daging.
Pengaruh Variasi Tingkat Daya dan Waktu Pemanasan Microwave terhadap Karakteristik Tepung Jelai (Coix lacryma-jobi L.) Sukmiyati Agustin; Ratih Mardiatuzzakiah
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 9 No 2 (2024)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2024.v09.i02.p04

Abstract

Jelai (Coix lacryma-jobi L.) is a cereal crop belonging to the group of grains (Poaceae). The starch content in jelai plants is very high, around 52%, so it has the potential to be processed into flour. The natural starch found in jelai seeds has the disadvantage that it takes a long time to process and is not resistant to acid treatment. Heating using the microwave method to modified native jelai flour is considered more efficient because it provides faster heating, more homogeneous treatment, and minimizes energy consumption. This study was conducted to determine the effect of power level and microwave heating time on the physicochemical and functional characteristics of jelai flour. This study used a completely randomized design (CRD) with two factors, i.e. power level 20p, 60p. 100p) and heating time (5, 10, 15 minutes) with three replications. This study showed that the variation of microwave power level had a significant effect on bulk density, swelling volume, and solubility, but no significant effect on moisture content and viscosity levels of modified jelai flour. Meanwhile, the variation in microwave heating time has a real effect on solubility, but no significant effect on moisture content, bulk density, swelling volume, and viscosity of modified jelai flour. Microwave power level 20p and heating time of 15 minutes resulted in jelai flour with characteristics closest to wheat flour based on bulk density and solubility value.
Co-Authors Hudaida Syahrumsyah Munna Ariyani Ratih Mardiatuzzakiah