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All Journal Teknologi dan Kejuruan: Jurnal teknologi, Kejuruan dan Pengajarannya Journal of Food Technology and Agroindustry Bulletin of Culinary Art and Hospitality
Issutarti Issutarti
Universitas Negeri Malang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Health Professions Immunology & microbiology Social Sciences

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PENGARUH PENAMBAHAN TEPUNG TERIGU TERHADAP MUTU BAKSO JAMUR TIRAM PUTIH Mohamad Yogi Hertanto; Aisyah Larasati; Issutarti Issutarti
Teknologi dan Kejuruan: Jurnal Teknologi, Kejuruan, dan Pengajarannya Vol 41, No 2: September 2018
Publisher : Fakultas Teknik Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um031v41i22018p164

Abstract

Tujuan penelitian untuk menganalisis kandungan proksimat dan sifat organoleptik bakso jamur tiram. Penelitian eksperimen ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua kali pengulangan. Data kandungan proksimat dianalisis menggunakan ANOVA dilanjutkan dengan uji DMRT. Hasil penelitian menunjukan bahwa kandungan proksimat bakso jamur tiram dengan penambahan tepung terigu meliputi protein, lemak, air, abu, serat kasar, dan serat kasar secara berurutan untuk perlakuan 1% yaitu 11,64%, 4,03%, 46,73%, 5,31%, 1,55% dan 28,51%, untuk perlakuan 2% yaitu 12,53%, 3,29%, 48,75%, 5,59%, 1,86%, dan 29,84% dan untuk perlakuan 3% yaitu 13,18%, 2,86%, 49,79%, 5,66%, 2,20% dan 32,28%. Penambahan tepung berpengaruh terhadap tekstur dan rasa. Hasil skor tekstur 4,33 (cukup kenyal) dan skor rasa 4,17 (cukup sedap). Penambahan tepung terigu berpengaruh terhadap tekstur, dengan hasil skor 4,16 (agak suka). Kesimpulan dari penelitian ini adalah kadar abu bakso jamur tiram masih belum memenuhi syarat SNI bakso 2014.
PENGARUH RASIO TEPUNG PISANG RAJA NANGKA (Musa paradica) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK SNACK BAR Ovi Nur Fita Sari; Mazarina Devi; Issutarti Issutarti
Teknologi dan Kejuruan: Jurnal Teknologi, Kejuruan, dan Pengajarannya Vol 41, No 2: September 2018
Publisher : Fakultas Teknik Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um031v41i22018p154

Abstract

Tujuan penelitian adalah untuk menganalisis sifat kimia (protein, kalsium, zat besi) dan sifat organoleptik yang terdiri dari mutu hedonik (tekstur, aroma, rasa) serta hedonik rasa snack bar dengan rasio tepung kacang merah dan tepung pisang raja nangka 70:30%, 60:40%, dan 50:50%. Penelitian ini adalah jenis penelitian eks-perimen menggunakan RAL, dengan perlakuan rasio tepung pisang raja nangka dan tepung kacang merah yang berbeda. Data dianalisis menggunakan uji ANOVA. Hasil analisis sifat kimia, mutu hedonik, dan hedonik rasa snack bar menunjukkan bahwa berbeda nyata pada setiap perlakuan. Snack bar rasio tepung pisang raja nangka dan tepung kacang merah 50:50% menghasilkan kadar protein, kalsium, dan zat besi ter-tinggi. Mutu hedonik tekstur dengan rerata ranking tertinggi pada rasio 50:50% menghasilkan snack bar dengan kategori paling tidak keras. Mutu hedonik aroma dan rasa dengan rerata ranking tertinggi pada snack bar rasio 70:30% yang menghasilkan kategori paling tidak beraroma langu tidak terasa kacang merah.
Pengaruh Rasio Jambu Merah Dan Santan Kelapa Terhadap Mutu Kimia Dan Mutu Fisik Mellorine Jambu Biji Merah Wafa’ Amatul Azizah; Mazarana Devi; Issutarti Issutarti
Journal of Food Technology and Agroindustry Vol 5 No 1 (2023): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v5i1.2394

Abstract

Mellorine is one of various types of ice cream, but has a composition that is not the same as ice cream in general. The difference between mellorine and ice cream lies in the use of fat. Ice cream uses milk fat, while mellorine uses vegetable fat. One of the fats that can be used is coconut milk. The manufacture of mellorine utilizes the abundant production of red guava fruit, in addition to adding to the taste of red guava it is also expected to increase the nutritional value of mellorine. The purpose of this study was to examine the chemical properties, namely fat content, Vitamin C, dietary fiber, and pH and physical properties, namely overrun, and melting speed. The results showed that the fat content showed a significant difference which ranged from 3.49%-5.9%, the Vitamin C content ranged from 36.67mg/100g-48.67mg/100g, while the dietary fiber content ranged from 12.75%. -15.54%, and pH did not show any difference. The results of the physical test showed that there was a significant difference in the overrun, which ranged from 52%-71.5%, and the melting speed ranged from 54.5 minutes to 63 minutes.
The Number of Bacteria, Antioxidant Capacity, and Organoleptic Properties of Red Ginger Fried Chicken Lismi Animatul Chisbiyah; Mazarina Devi; Issutarti Issutarti
Bulletin of Culinary Art and Hospitality Vol. 1 No. 1 (2021)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (139.448 KB) | DOI: 10.17977/um069v1i12021p1-6

Abstract

Alpinia purpurata (Vieill.) K. Schum is a spice that has the ability to inhibit bacterial growth and has a good antioxidant capacity. This study aims to determine the effect of adding Alpinia purpurata (Vieill.) K. Schum 0%, 10%, 20%, 30%, 40% on day 0, 1, and 2 on the number of bacteria, antioxidant capacity and hedonic properties which include the taste, aroma, and color of Red ginger fried chicken. This type of research was an experimental research with a completely randomized factorial design (CRD). The data obtained were then analyzed statistically using ANOVA and continued with Duncan's Multiple Range Test (DMRT) to obtained differences. Each treatment was repeated twice. The results showed that the addition of the concentration of Alpinia purpurata (Vieill.) K. Schum 0%, 10%, 20%, 30% and 40% in Red ginger fried chicken had a significant effect on the number of bacteria and antioxidant capacity on day 0, 1, 2 and had a significant effect on the hedonic properties on day 0. (taste, color and aroma) on the hedonic properties on day 0. (taste, color and aroma). The addition of Alpinia purpurata (Vieill.) K. Schum 40% gave the best results on the number of bacteria, antioxidant capacity and hedonic properties. To conclude, the higher the addition of Alpinia purpurata (Vieill.) K. Schum to Red ginger fried chicken resulted on the lower the number of bacteria and the greater the antioxidant capacity and the more preferred hedonic properties.
Quality Test of Peanut Sauce Made from Different Ratio of Hyacinth Beans (Lablab purpureus (L.) Sweet) and Groundnut (Arachis hypogaea L.) Budi Wibowotomo; Issutarti Issutarti; Jesi Kurnia Dewi Treeseff
Bulletin of Culinary Art and Hospitality Vol. 2 No. 1 (2022)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (263.654 KB) | DOI: 10.17977/um069v2i12022p25-32

Abstract

This study aims to analyze the proximate content (protein, fat, water content, ash content, and carbohydrate), as well as the effect of hyacinth beans and groundnuts ratios on the organoleptic properties of peanut sauce. This study was an experimental study using a Completely Randomized Design (CRD). The results showed that the hyacinth beans and groundnuts ratio significantly affected the proximate test results, hedonic quality of texture, color, and panelist preferences on the color of peanut sauce. The highest protein content was found in the 50:50 hyacinth beans and groundnuts ratio with the lowest water and carbohydrate content. Meanwhile, the lowest fat and ash content were observed in the 90:10 ratio of hyacinth beans and groundnuts. The highest texture hedonic qualities were identified in peanut sauce with a 50 percent: 50 percent hyacinth and groundnuts ratio, compared to the crude category (3.61). Additionally, the highest hedonic color values were observed in the peanut sauce made from 50:50 and 70:30 ratios, with the values of 3.63 and 3.7, respectively. Meanwhile, in the category of slightly dark chocolate, the preferred level is the value of 4.19 and 4.21, respectively. The hedonic quality of taste and flavor ranges between 4.11-4.17 (delicious, tasty) and 4.51-4.66 (a bit not rotten-rotten). The preference level for texture, taste, and flavor showed no significant difference with the values of 4.24-4.31 (similar), 4.13-4.16 (similar), and 4.1-4, 39 (similar), respectively, on all samples.
Co-Authors Aisyah Larasati Budi Wibowotomo Jesi Kurnia Dewi Treeseff Lismi Animatul Chisbiyah Mazarana Devi Mazarina Devi Mohamad Yogi Hertanto Ovi Nur Fita Sari Wafa’ Amatul Azizah