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All Journal Jurnal Dedikasi Jurnal Teknik Industri Jurnal Bestari Jurnal Gamma AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian KARSA: Jurnal Sosial dan Budaya Keislaman (Journal of Social and Islamic Culture) Jurnal Sains dan Teknologi Pangan Pro Food Jurnal Teknologi Pangan dan Hasil Pertanian JAST : Jurnal Aplikasi Sains dan Teknologi Food Science and Technology Journal (Foodscitech) Indonesian Journal of Natural Pigments Viabel : Jurnal Ilmiah Ilmu-Ilmu Pertanian Jurnal Aplikasi Dan Inovasi Ipteks SOLIDITAS Journal of Community Service and Empowerment Food Technology and Halal Science Journal Makara Journal of Technology
Elfi Anis Saati
Universitas Muhammadiyah Malang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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PENGARUH WAKTU OKSIDASI ENZIMATIS DAN SUHU PENGERINGAN TERHADAP KUALITAS FISIK DAN ORGANOLEPTIK TEH HITAM-ORTHODOX [The Effect of Enzyme Oxidation Time and Drying Temperature on Physical Quality and Organoleptic of Black Tea-Orthodox] winarsih, sri; Hamida, Maretha; Saati, Elfi Anis; Daely, Brian Fo’era-era
Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (875.516 KB) | DOI: 10.33772/jstp.v7i1.21726

Abstract

   The process of enzymatic oxidation and drying was one of the stages of tea processing that distinguished black tea from other types. Both treatments were determinants of the quality of black tea powder. The purpose of this study was to determine the effect of enzymatic oxidation time and drying temperature on the moisture content, yield, and organoleptic of orthodox black tea according to SNI. The method used in the preparation of the research is experimental with quantitative descriptive data discussion. The object of research is tea obtained from PT. Perkebunan Nusantara VIII, Rancabali. Parameters observed were moisture content analysis, yield analysis, and organoleptic analysis (appearance, liquor, and infused leaf). The results obtained were the combination of oxidation time and drying temperature gave different effects on the moisture content, yield, and organoleptic of orthodox black tea. The best treatment for black-orthodox tea is a combination of oxidation time of 120 minutes and drying temperature of 120˚C with moisture content (2,23%), yield (25,5%), and organoleptic; appearance (24), liquor (26), infused leaf (4). Therefore, these research was important to do because there was no research that examines the effect of oxidation time and drying temperature on the moisture content, yield, and organoleptic of orthodox black tea. Proses oksidasi enzimatis dan pengeringan menjadi salah satu tahap pengolahan teh yang membedakan teh hitam dengan jenis lainnya. Kedua perlakuan tersebut merupakan penentu kualitas bubuk teh hitam. Tujuan dari penelitian ini adalah mengetahui pengaruh waktu oksidasi enzimatis dan suhu pengeringan terhadap kualitas fisik dan organoleptik teh hitam orthodox sesuai SNI. Metode yang digunakan dalam penyusunan penelitian yaitu secara eksperimental dengan pembahasan data secara deskriptif kuantitatif. Objek penelitian berupa teh yang diperoleh dari PT. Perkebunan Nusantara VIII, Rancabali. Parameter yang diamati diantaranya, analisis kadar air, analisis rendemen, dan analisis organoleptik (appearance, liquor, dan infused leaf). Hasil yang didapatkan adalah perlakuan kombinasi waktu oksidasi dan suhu pengeringan memberikan pengaruh yang berbeda terhadap kualitas fisik dan organoleptik teh hitam-orthodox. Perlakuan terbaik teh hitam-orthodox yaitu, perlakuan kombinasi waktu oksidasi 120 menit dan suhu pengeringan 120˚C dengan kadar air (2,23%), rendemen (25,5%), dan organoleptik; appearance (24), liquor (26), infused leaf (4). Oleh karena itu penelitian ini penting untuk dilakukan karena belum terdapat penelitian yang mengkaji pengaruh waktu oksidasi dan suhu pengeringan terhadap kualitas fisik dan organoleptik teh hitam orthodox.
KARAKTERISASI MUTU TEH HITAM METODE CTC (Crushing, Tearing and Curling): Characterization of Black tea Quality in CTC (Crushing, Tearing and Curling) Method at PTPN XII District Bantaran Region Sirah Kencong Nur Sriwijayanti; Elfi Anis Saati; Sri Winarsih
Pro Food Vol. 7 No. 2 (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.v7i2.215

Abstract

Abstract This study aims to test the quality of black tea using the cup test method and to test the antioxidant activity of black tea using the DPPH method. The method used in this research is the experimental method. The data obtained from the results of this study are displayed in the form of tables, pictures and discussed in a quantitative descriptive manner. The results showed that CTC black tea had an appearance quality rating of medium/moderate (Fair made), the quality of the brewed water (liquor) was of medium/moderate quality (Fair good), and the quality of the pulp (infused leaf). ) is at best medium quality. The antioxidant activity, starting from the highest, was BMC (Broken Mix CTC) with  of 38,187 ppm, D2 (Dust 2) with I of 38,525 ppm, and PF1 (Pekoe Fanning) with  of 54,907 ppm.   Abstrak Penelitian ini bertujuan untuk menganalisis mutu teh hitam dengan metode cup test dan menganalisis aktivitas antioksidan pada teh hitam dengan metode DPPH. Metode yang digunakan pada penelitian ini adalah metode eksperimental. Data yang diperoleh dari hasil penelitian ini ditampilkan dalam bentuk Tabel, gambar dan dibahas secara deskriptif kuantitatif. Hasil penelitian menunjukkan bahwa Teh hitam CTC memiliki penilaian kualitas kenampakan sifat luar (appearance) berada pada kualitas medium/sedang (Fair made), kualitas air seduhan (liquor) berada pada kualitas medium/sedang (Fair good), dan kualitas ampas (infused leaf) berada pada kualitas best medium. Aktivitas antioksidan secara berturut-turut mulai dari yang tertinggi adalah BMC (Broken Mix CTC) dangan  38,187 ppm, D2 (Dust 2) dangan  38,525 ppm, dan PF1 (Pekoe Fanning) dengan  54,907 ppm.
PRODUKSI YOGHURT SINBIOTIK Ahmad Wahyudi; Damat .; Elfi Anis Saati; Nurkhozin Azis; Mochammad Wachid
Jurnal Dedikasi Vol. 10 (2013): Mei
Publisher : Direktorat Penelitian dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/dedikasi.v10i0.1751

Abstract

Wahyudi A1, Damat2, E. A. Saati3, N. Aziz4, M. Wachid5Staf Pengajar. 1Program Studi Peternakan, Fakultas Pertanian – Peternakan, 2Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian – Peternakan, 3Program Studi Manajemen, Fakultas Ekonomi.Universitas Muhammadiyah MalangAlamat Korespondensi : Jl. Raya Tlogomas 246 MalangEmail: wahyudi_biotek@yahoo.co.idABSTRAKProgram pengabdian ini memproduksi yoghurt sinbiotik berbahan dasar susu dan ekstrak ubijalar ( Ipomea batatas ) sebagai prebiotik dan pigmen alami. Ada tiga jenis produk yang dihasilkanyaitu ( 1 ) yoghurt Symbiotik : probiotik yang diperkaya dengan jagung manis dan pigmen ubi jalar,( 2 ) simbiotik mengandung probiotik dan prebiotik dengan berbagai ekstrak buah-buahan lokal, ( 3) simbiotik Frozen berbahan buah-buahan lokal ( es krim dan es lilin). Ketiga merek produk berlabelYOHAT, sebagai yoghurt untuk kesehatan yang dihasilkan dari difusi teknologi di LaboratoriumTeknologi Pangan Universitas Muhammadiyah Malang yang berpotensi besar untuk dipatenkan.Tujuan dari kegiatan Ipteks bagi Inovasi dan Kreativitas Kampus (IbIKK) ini adalah : (1) mengatasipermasalahan kelebihan produksi susu di Kabupaten Malang yang tidak terserap oleh industripengolahan susu dan menigkatkan nilai tambah produk susu, (2) menghasilkan yoghurt sinbiotikyang mengandung probiotik dan prebiotik dengan ekstrak aneka buah lokal, (3) menghasilkan frozensinbiotik aneka buah lokal (es krim dan es lilin), (4) sebagai sarana penerapan ipteks yang telahdihasilkan oleh tim peneliti pada Laboratorium Teknologi Pangan Universitas Muhammadiyah Malang,(5) mendukung Fakultas Pertanian-Peternakan dalam menyediakan sarana pembelajaran wirausahadengan keterampilan praktis dan berorientasi bisnis, sehingga menciptakan sarjana yang kreatif danberdaya saing, dan (6) sebagai sumber pendapatan bagi unit laboratorium sehingga memberi keleluasaandalam meningkatkan pelayanan akademik.Bahan dasar dari YOHAT adalah susu segar dari KUD, ubi jalar dan beberapa buah-buahanlokal. Susu fermentasi yang diperoleh dari proses aktifitas bakteri asam laktat (LAB), ditambahdengan ekstrak ubi jalar dan berbagai buah-buahan lokal. YOHAT kemudian dijual dalam botol plastikpolyethylene volume 500 ml, 250 ml dan 330 ml dalam botol kaca sebagai bahan makanan - minumanfungsional. Kapasitas produksi pada tahun pertama adalah 280 liter/bulan, dan meningkatkan menjadi350 liter/bulan pada tahun kedua. Omset bisnis bulanan pada tahun pertama adalah Rp . 7.000.000,-dan diperkirakan akan mencapai Rp. 9.000.000 pada tahun kedua . Kegiatan tahun pertama telahmemberikan kontribusi Rp . 25.870.000 kepada institusi dari penjualan produk dan investasi peralatansebesar Rp. 50.000.000 . Pada tahun kedua, kontribusi diperkirakan meningkat menjadi Rp .50.000.000 dan pengembangan investasi Rp. 100.000.000.- Selain keuntungan dalam bentuk tunaidan peralatan produksi, kegiatan ini bisa menghasilkan rancangan produk paten, buku ilmu pengetahuan,tulisan ilmiah populer dan artikel jurnal ilmiah.Kata kunci : Produksi , Yoghurt , Sinbiotik
IDENTIFIKASI DAN UJI KUALITAS PIGMEN KULIT BUAH NAGA MERAH (HYLOCAREUS COSTARICENSIS) PADA BEBERAPA UMUR SIMPANDENGAN PERBEDAAN JENIS PELARUT Elfi Anis Saati
Jurnal Gamma Vol. 6 No. 1 (2010): September
Publisher : Jurnal Gamma

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Abstract

An alternative excavation of natural materials that could potentially be used as a substancedyes, continue to be made, including the skin of red dragon fruit. Because the red dragon fruit latelya lot of public interest, skin which amounts to 30-35% is often just discarded as waste only.In an effort to use the red dragon fruit peel waste that is not optimal, to increase the economicvalue of the skins of red dragon fruit and power use for the community.The goal is to mengetehaui type of pigment and pigment quality of dragon fruit red on someshelf with different types of solvents.This research used Randomized Design Group (RAK) Factorial consisting of two factors I;comprised of over 4 levels; factor II consisted of 3 level. Factor I: The Fruit Store (S), fresh (day0), the shelf life of fruit 2 days, 4 days and 8 days, whereas the second factor: the type of solvent(L), namely aquades; combination aquades and citric acid (9:1), and a combination Eeanol 1N andcitric acid (9:1).The results showed that the skin of red dragon fruit (Hylocereus costaricensis) containinganthocyanin type ramnosil sianidin 3-glucoside 5 - glucoside, based on Rf values (retrogradationfactor) of 0.36 to 0.38 and maximum absorbance at a wavelength with ë = 536.4 nm. Combinationtreatment S2P2 (the shelf life of fruit 4 days with solvent water and citric acid) produce anthocyaninpigments of red dragon fruit skin with the best quality, with a pH value of 1.91; the brightness (L)25.60; level of redness (a +) 6.97; the yellow (+ b) 0.50, 0.363 pigment absorbance; levels ofanthocyanin 1.1 mg/100ml; total dissolved solids 66.52% and 10.02% yield.
Eksplorasi Pigmen Antosianin Bahan Hayati Lokal Pengganti Rodhamin B dan Uji Efektivitasnya pada Beberapa Produk Industri/Pangan Elfi Anis Saati
Jurnal Gamma Vol. 9 No. 2 (2014): Maret
Publisher : Jurnal Gamma

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Abstract

Eksplorasi Pigmen Antosianin Bahan Hayati Lokal Pengganti Rodhamin B dan Uji Efektivitasnya pada Beberapa Produk Industri/PanganAnthocyanin Pigments Exploration of Local Biological Materials to Substitute Rodhamin B And EffectivenessTest for Some Industry Product/FoodElfi Anis SaatiJurusan Agronomi, Fakultas Pertanian PeternakanUniversitas Muhammadiyah MalangEmail: elfiumm@yahoo.co.idABSTRACTNatural dyes that are safer, can be used from the pigments carot enoids, curcumin, anthocyanins and other pigments. Anthocyanin pigments area group of flavonoids natural dyes cause red, orange, purple and blue, a pigment important and wide spread, as are found in the tissue of fruit, flowers, leaves, stems and roots of plants (Nollet, 1996). Indonesia is a country that has the biological wealth of the 2nd largest in the world, therefore, very necessary to explore the potential sources of pigments which can be used as natural dyes to replace hazard ous dye Rhodamine Band Amarant. This study was conducted in three phases, which include: 1) Exploration as a source of biological wealth locally contributor pigment red-purple, 2) characterization of the biological wealth of the local pigments few, in lieu of Rhodamine B, and 3) test the effectiveness of its use (best pigment previous stage) on some food products (fruit juice, jam, yoghurt) as an alternative natural dyes. The results showed that the concentrated pigment extract (concentrate) from the crown of roses (red) has a local stone, the solvent distilled water and citric or lacticacid (0,02M) produces pigment antosanin best quality, ie with a pH value of1.47, absorbance of0.787(100x dilutionatλ513.5nm), brightness (L) 30.20, total dissolved solid so Brix 5.83, 14.0293 levels (mg /100mL) and yield of 15.7535 (mg/100g). Rose flower extract anthocyanin pigments are most stable at pH3.75 buffer. Spinach leaves contain are d pigment anthocyanin with a total dissolved solids content of anthocyanin 5,8° Brix to 18.94mg/ml and pigment yield by 15, 16%, is more stable/optimal at pH2.25; 4, and 4.25 (for concentrates), while the pigment powder is stableat2.25. The higher and longer heating time, the redness of the lower level. Extra ctanthocyanin pigments as much as2-3% effective donate the natural colour, redness (a +) and yellow-reddish /orange (a + and b+) on products such as yogurt, butter/ jam papaya, fruit juice and carbonated beverages(Coca Cola) and hand body lotion.Keywords: Pigment anthocyanin, local biodiversity, Rhodamine B.ABSTRAKZat pewarna alami yang bersifat lebih aman, dapat digunakan dari pigmen karotenoid, kurkumin, antosianin dan pigmen lainnya. Pigmen antosianin adalah pewarna alami kelompok flavonoid penyebab warna merah, oranye, ungu dan biru, merupakan pigmen yang penting dan tersebar luas, karena banyak ditemukan dalam jaringan buah, bunga, daun, batang maupun akar tanaman (Nollet, 1996). Indonesia merupakan negara yang mempunyai kekayaan hayati terbesar ke-2 di dunia, oleh karenanya amat perlu untuk menggali potensi sumber pigmen yang dapat digunakan sebagai pewarna alami untuk menggantikan pewarna berbahaya Rhodamin B dan Amarant. Penelitian ini dilaksanakan dalam 3 tahap, yaitu meliputi : 1) Eksplorasi kekayaan hayati lokal sebagai sumber pigmen penyumbang warna merah-keunguan, 2) Karakterisasi pigmen beberapa kekayaan hayati lokal, sebagai pengganti Rhodamin B, dan 3) Uji efektivitas penggunaannya (pigmen terbaik tahap sebelumnya) pada beberapa produk pangan (sari buah,jam, yoghurt) sebagai zat pewarna alami alternatif. Hasil penelitian menunjukkan bahwa ekstrak pigmen pekat (konsentrat) dari mahkota bunga mawar (merah) lokal Batu memiliki, dengan pelarut akuades dan asam sitrat atau laktat (0,02M) menghasilkan pigmen antosanin yang berkualitas paling baik, yaitu dengan nilai pH 1,47, absorbansi 0,787 (pengenceran 100x pada λ 513,5 nm), tingkat kecerahan (L) 30,20, total padatan terlarut 5,83oBrix, kadar 14,0293 (mg/100 mL) dan rendemen 15,7535 (mg/100 g). Ekstrak pigmen antosianin bunga mawar paling stabil terdapatpadabuffer pH 3,75.Daun bayam merah mengandung pigmenantosianin dengan total padatan terlarut5,8 °Brix kadar antosianin 18,94 mg/ml dan rendemen pigmen sebesar 15, 16%, lebih stabil/optimal pada pH 2,25 ; 4 ,dan 4,25 (untuk konsentrat), sedangkan bubuk pigmen stabil pada 2,25. Semakin tinggi dan lama waktu pemanasan maka tingkat kemerahan akan semakin rendah. Ekstrak pigmen antosianin sebanyak 2-3 % efektif menyumbangkan warna alami, kemerahan (a+) dan kuning-kemerahan/oranye (a+ dan b+) pada produk seperti yoghurt, selai/jam pepaya, sari buah dan minuman berkarbonat (Coca cola) serta hand body lotion.Kata Kunci : Pigmen antosianin, hayati lokal, Rhodamin B
Optimalisasi Fungsi Pigmen Bunga Mawar Sortiran Sebagai Zat Pewarna Alami Dan Bioaktif Pada Produk Industri Elfi Anis Saati; Theovilla RRD; Simon Bambang Widjanarko; A Aulanni'am
Jurnal Teknik Industri Vol. 12 No. 2 (2011): Agustus
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (442.449 KB) | DOI: 10.22219/JTIUMM.Vol12.No2.133-140

Abstract

The roses known to contain anthocyanins pigments and as a bioactive compound  which  can act as free radical catcher material. When harvest season arrives in number will be very  abundant.  Flowers sorting which can decrease the selling price can be processed in the form  of natural dyes for food, cosmetics and medicines / herbs. The purpose of this study is to know  applications rose to the quality of some industrial products. The experiment was conducted in  (fresh, 2 and 4 days), that performed using randomized block design. Phase II is the application of pigment products of red roses on some industrial products (ie food products, herbal and  cosmetics), using the design in accordance with their respective target. The results showed that  ucts such as fruit juice, yoghurt, jelly, carbonated beverage (food) and body lotion (cosmetic),  and can contribute to the natural color at a time serves as a source of bioactive in effervescent tablets.
Making Halal Food in Processed Fish: From Traditional Knowledge to Fishermen’s Household Awareness in Producing Fish-Processed Halal Food Vina Salviana Darvina Soedarwo; Elfi Anis Saati
Karsa: Journal of Social and Islamic Culture Vol. 26 No. 2 (2018)
Publisher : Institut Agama Islam Negeri Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19105/karsa.v26i2.1465

Abstract

The daily life of the fishermen’s household in Lekok Pasuruan, East Java, Indonesia is still adopting traditional knowledge, especially in their activities in catching   and processing fishes.  This knowledge is inherited from generation to the next. However,  at present they have started making entrepreneurial endeavors although the endeavors are still limited to producing processed fishes in the form of fried fishes that are sold in the nearest markets. The problem encountered by the fishermen community is the stagnation of their welfare due to their relatively low incomes. Therefore, it is necessary to study  the problem and also to guide them in solving the problem. The method of this research is  a Participatory Action Research (PAR) and using Rapid Rural Apraisal (RRA) approach.  The findings of the research is a  model for empowering the fishermen’s household. This model is named integrative-participative model  with entrepreneurial mindset approach.   By using  the model,  the fishermen’s household will be more aware of the weightiness of fish-processed food variations and halal certification for the product that may improve the consumers’ interest in buying the products.
Kajian Mutu Selai Lembaran Jambu Biji (Psidium guajava) Akibat Konsentrasi Ekstrak Antosianin Bunga Mawar (Rosa sp) dan Jenis Agen Pembentuk Gel Fina Innama Listin; Elfi Anis Saati; Rista Anggriani
Food Technology and Halal Science Journal Vol. 2 No. 1 (2019): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (259.882 KB) | DOI: 10.22219/fths.v2i1.12964

Abstract

Guava as one of the agribusiness commodities in the primary agricultural sector has several advantages that make this type of fruit in great demand. Proper and correct processing can increase the shelf life of horticultural products, better flavor values have an impact on the preferences and economic value more than the nutritional value contained in the processed fruit. Red guava is rich in pectin, which is very suitable to be processed into slice jam. Slice jam is the result of modification of semi-solid jam. Slice jam is known as fruit leather. The purpose of this study was to determine the interaction between the concentration of rose extract and the difference of gelling agent to physical and chemical characteristics of the guava slice jam. The research method used was Group Randomized Design (GRD) factorial with 2 factors. The first factor was the concentration of rose extract consisting of 5 levels (0%, 2.5%, 5%, 7.5%, 10%). The second factor was the difference of gelling agent consisting of 2 levels (agar 1.5% and carrageenan 1.5%). Parameters analyzed included total soluble solid (° Brix), acidity (pH), vitamin C content, antioxidant activity, total anthocyanin, texture, color intensity (L, a +, b +) and hedonic test (flavor, taste, Appearance, texture). The results of this study showed that there was an interaction between the addition of rose extract concentration and the difference of gelling agent to dissolved solid (° Brix), vitamin C content, antioxidant activity, total anthocyanin, brightness color intensity (L) and redness (a+) guava slice jam. The best treatment was derived at the treatment of 10% roses extract with carrageenan that had 34.20 ° Brix of total soluble solid almost approach the standard of jam (SNI 01 – 3746 – 2008), 3.26 of pH, 96.56 mg / g of vitamin C, 81.45% of antioxidant power, 20.29 mg / g of level anthocyanin, 1.86 of texture, 3.13 of flavor score (quite like), 3.33 of taste score (quite tasty), 3.93 of appearance score (interesting), 2.77 of texture score (quite elastic).
PENGARUH FORMULA SOSIS DENGAN PENAMBAHAN TEPUNG BIT (Beta vulgaris) PADA MUTU SOSIS DAGING BURUNG PUYUH AFKIR (Coturnix coturnix Japonica) Nelis Oetavi A.; Khusnul Khotimah; Elfi Anis Saati
Food Technology and Halal Science Journal Vol. 2 No. 1 (2019): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (318 KB) | DOI: 10.22219/fths.v2i1.12966

Abstract

Sausage is a popular food product consumed by the world's population. Meat quail (Coturnix coturnix) is a meat product which has good prospects for use as a raw material for making sausages. The superiority of quail meat is a high protein content between 16,78% - 20,40% and about 70-74% yield of the weight of quail life. In order to increase consumer’s acceptability, the sausage needs a quality improvement especially in terms of appearance (color). One of the ingredients which have the potential as a natural dye is a beetroot (Beta vulgaris). The beetroot has a content of 200 mg of betanin/100 g. This study aims to determine the effect of different sausage formulas and the concentration of beetroot flour toward physicochemical and sensory properties of quail meat sausage. The research method used Randomized Block Design (RBD) with variation of beetroot flour concentration (0%, 1%, 2%, 3%, 4%, and 5% w/w of quail meat). Parameters analyzed were moisture content, protein content, fat content, ash content, antioxidant activity, texture, brightness, redness, yellowish, aroma, taste, and appearance. The best treatment is the quail meat sausage with the addition of the concentration of beet flour by 5% with water content 63,52%, protein content 13,44%, fat content 3,80%, ash 2,81%, antioxidant activity 47,95%, texture 5,19 N/mm2, lightness 44,33, redness 25,47, yellowish 13,20, aroma 3,4 of 5,00, taste 3,5 of 5,00, and appearance 4,04 of 5,00. All treatments have been in accordance with the standards based on SNI No. 01-3820-1995.
Respon Penambahan Proporsi Bubur Rumput Laut Dengan Tepung Tapioka dan Konsentrasi Ekstrak Sawi Terhadap Mutu Bakso Ayam Tri Mahdiyahtul Faricha; Sri Winarsih; Elfi Anis Saati
Food Technology and Halal Science Journal Vol. 2 No. 2 (2019): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (254.548 KB) | DOI: 10.22219/fths.v2i2.12988

Abstract

Meatballs are round or other food products derived from cattle meat mix (not less than 50% meat content) and starch or cereals with or without the addition of other food ingredients and permissible dietary ingredients. Meatballs in general have a rubbery texture approaching hard and have a less attractive color that needs to be done production innovation, one of them is by addition of green mustard extract with the composition of seaweed porridge and tapioca flour. This study aims to determine the effect of interaction between the proportion of seaweed porridge with tapioca starch and extract concentration, and each of these factors. The research was conducted by using Group Random Design (RAK) two factors. The factor I with 4 levels is the composition of seaweed porridge with tapioca flour, among others: 5%: 25%, 10%: 20%, 15%: 15%, 20%: 10%. Factor II with 3 levels is the addition of green mustard extract concentration (1: 1, 2: 1, 3: 1). Meatball testing is done on physicochemical properties (moisture content, ash, protein, fat, carbohydrate, antioxidant, total chlorophyll, texture, and color) and organoleptic (taste, aroma, joy, suppleness, and appearance. The results showed that interaction between substitution of seaweed with green bean extracts dye to moisture content, ash content, yellowishness (b+), total chlorophyll, antioxidant, taste score, elasticity score, appearance score, and no effect on protein content, brightness (L), yellowishness (a-), aroma score, favorite score. The best treatment of chicken meatball was obtained from R4S3 treatment with the addition of 20% seaweed porridge with 10% tapioca starch and 3: 1 green mustard concentration with 74.20% moisture content, 2.62% ash content, 2.53 fat content %, protein content 17.45%, carbohydrate 20.32%, chlorophyll 0.47 mg / L, and antioxidant 75.73%, texture of 4.96, brightness level (L) 62.47, yellowishness -) 7.07, greenishness (b +) 12.83. Furthermore, organoleptic test with organoleptic score 2.60 (enough), taste score 2.67 (good enough), aroma score 2.70 (quite like), the score of 2.90 (quite interesting), and score suppleness 2.83 (quite chewy). All of the parameters tested such as moisture content, ash content, protein content, and fat content have fulfilled SNI 01-3818 of 1995 chicken meatball.
Co-Authors A Aulanni'am Abd. Haris Afifa Husna Agustin, Wida Ayunindya Ahmad Wahyudi Andriawan, Sony Aulanni'am, Aulanni'am AYU LESTARI Daely, Brian Fo’era-era Damat, D. Damat, Damat Desiana Nuriza Putri Devi Dwi Siskawardani Dewi, Abrienda Jessika Fatin, Naila Salsabila Nurul Febrinasari, Salsabilla Fika Treeza Putri Fina Innama Listin Gilang Yoga Pratama Hamida, Maretha Hanif Alamudin Manshur Haprinata, Edwin Eka Heidir, Hilwa Husna, Afifa Husna, Afifah Iwan Nuddin Jamroji Jamroji Khusnul Khotimah Kinasih, Anggraini Lulu Wulandini M.Sc, Desiana Nuriza Putri Mansur, Hanif Alamudin Mochammad Wachid MP Editor, Ir. Dian Indratmi, MP Murni, Lissa Nelis Oetavi A. Nisa Rahmawati Noor Harini Nora Idiawati Noviani, Auliarinda Nur Sriwijayanti Nur, Nafidzah Nurhakim Nurhakim Nurkhozin Azis Nurkhozin Azis, Nurkhozin Rahmadani, Yesika Ririn Harini Rista Anggriani Roberto Danieli Ruli Inayah Ramadhoan Safitri, Adella Audina Samsoedin, Fadhila Marwa Samudra, Norazkya Mutiara Silvia Khilmi SIMON BAMBANG WIDJANARKO Sri Wahyuni Sri Winarsih Sri Winarsih Sukardi, S. Theovilla RRD THEOVILLA RRD, THEOVILLA Tri Mahdiyahtul Faricha Vina Salviana Darvina Soedarwo Vritta Amroini Wahyudi Wachid, Moch. Wachid, Muhammad Warkoyo . Warkoyo, W.