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All Journal Journal Of Agritech Science (JASc) Jurnal Pendidikan Teknologi Pertanian
Fadhil Abdullah
Universitas Gorontalo
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Immunology & microbiology Mechanical Engineering

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Pengaruh Penambahan CMC (Carboxyl Methyl Cellullose) Terhadap Uji Organoleptik Otak-Otak Ikan Nike khairun mutia; Fadhil Abdullah
Jurnal Pendidikan Teknologi Pertanian Vol 6, No 2 (2020): Agustus
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v6i2.12963

Abstract

Indonesian fisheries products, both fresh and processed, are increasingly in demand with both domestic and foreign markets. The problem lies with the product in the fresh form it can experiencing a setback in quality. Therefore it is necessary to maintain quality by means proper handling to keep fish fresh or in processed form. One of the traditional processed products that are widely circulating in the community is the Otak-otak food. The purpose of this study is to find out how the effect of CMC on the organoleptic test of the Nike Fish Brain. In this study using a Completely Randomized Design (CRD) consisting of 3 treatments and 3 replications. Each of these treatments was A0: Control (without CMC), A1: CMC 0.5%, A2: CMC 1% and A3: CMC 1.5%. Nike fish brains with the result of color, aroma, texture and taste favored by the panelists were found in treatment A3 with a concentration of 1.5% addition of CMC with carbohydrate content of 0.22%, protein content of 16.68%, fat content of 0.56%, water content of 56.94% and ash content of 1.97%..Hasil perikanan Indonesia, baik dalam bentuk segar maupun olahan, semakin diminati pasar dalam maupun luar negeri. Permasalahan terletak pada produk dalam bentuk segar yang dapat mengalami kemunduran mutu. Oleh karena itu perlu upaya mempertahankan mutu dengan cara penanganan yang tepat agar ikan tetap segar atau dalam wujud olahan. Salah satu produk olahan tradisional yang banyak beredar di masyarakat adalah otak-otak. Tujuan dari penelitian ini aalah untuk mengetahui bagaimana pengaruh dari CMC terhadap uji organoleptik Otak-otak Ikan nike. Pada penlitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan dan 3 ulangan. Masing-masing perlakuan tersebut adalah A0 : Kontrol (tanpa pemberian CMC), A1 : CMC 0,5% , A2 : CMC 1% dan A3 : CMC 1,5%. Otak-otak ikan nike dengan hasil warna, aroma, tekstur dan rasa yang disukai oleh panelis terdapat pada perlakuan A3 dengan konsentrasi 1,5% penambahan CMC kadar karbohidrat sebesar 0,22%, kadar protein sebesar 16,68%, kadar lemak sebesar 0,56%, kadar air sebesar 56,94% dan kadar abu sebesar 1,97%..
KARAKTERISKTIK SIFAT FISIKO KIMIA BISKUIT TEPUNG DAUN KELOR (Moringa oleifera) DAN TEPUNG PISANG GOROHO (Musa acuminafe,sp) Nancy Kiay; Sofyan Abdullah; Gita Suryanita Ayuba; Fadhil Abdullah
Journal Of Agritech Science (JASc) Vol 6 No 02 (2022): Journal of Agritech Science (JASc) - November
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v6i02.965

Abstract

Biscuits are a type of food made from wheat flour with the addition of other food ingredients, with a heating and printing process. The purpose of this research is to determine the influence of the comparison of Moringa leaf flour with goroho banana flour on the characteristics of biscuits, To be able to determine the ratio of Moringa leaf flour to flour the most appropriate goroho banana to produce the best quality biscuits. And to find out the results of organoleptic tests of color, scent, taste, and texture on biscuits with the addition of Moringa leaf flour as a source of antioxidants and goroho banana flour as a source of vitamins and carbohydrates. This research uses a completely randomized design (CRD) factors from this research as follows: A1 = Moringa leaf flour 20g: goroho banana flour 50g, A2 = Moringa leaf flour 30g: goroho banana flour 30g, A3 = Moringa leaf flour 50g: goroho banana flour 20g. The results of the research can be concluded that the organoleptic test is the most preferred by the panelists Color A1 with a yield of 5.08%, Aroma A1 with a yield of 5.48%, Taste A1 with a yield of 5.6%, Texture A1 with a yield of 4.92% with treatment ( Moringa leaf flour 20g: goroho banana flour 50g) and for good water content in treatment A3 with a yield of 3.44% (moringa leaf flour 50g: goroho banana flour 20g), fat content with a yield of A2 with a yield of 22% (moringa leaf flour). 30g: goroho banana flour 30g) and A1 Carbohydrate content with a yield of 4.86% (moringa leaf flour 20g: goroho banana flour 50g). So the addition of Moringa leaf flour and goroho banana flour in the manufacture of biscuits is very influential on the organoleptic test and the parameter test.
Co-Authors Gita Suryanita Ayuba khairun mutia Nancy Kiay, Nancy Sofyan Abdullah, Sofyan