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All Journal Pro Food Agroindustrial Technology Journal MATRIK : Jurnal Manajemen, Teknik Informatika, dan Rekayasa Komputer Jurnal Kelautan dan Perikanan Terapan (JKPT) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Journal of Food and Culinary Jurnal Inovasi Penelitian Community Empowerment Advance Sustainable Science, Engineering and Technology (ASSET)
Rizky Muliani Dwi Ujianti
Universitas PGRI Semarang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences

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Journal : Advance Sustainable Science, Engineering and Technology (ASSET)

 1 
Physicochemical Characteristics of Catfish (Clarias sp) Sausage with Addition of Moringa Leaf Flour (Moringa oleifera) Septiani Dwi Rahayu; Rizky Muliani Dwi Ujianti; Fafa Nurdyansyah
Advance Sustainable Science, Engineering and Technology (ASSET) Vol 4, No 1 (2022)
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/asset.v4i1.11878

Abstract

Sausage is a processed food product that is generally made of meat, fat, filler, water, binder and salt. Catfish is a source of animal protein that has advantages compared to other animal products, namely catfish which is rich in lysine, and leucine. Moringa leaf flour is Moringa leaves that are given drying, milling treatment to facilitate processing into various food products and as a fortification material with high nutrition. This study aims to determine the effect of differences in concentration of catfish: tapioca flour with the addition of Moringa leaf flour on the physicochemical properties of catfish sausage. The results obtained in the study that the difference in the concentration of catfish: tapioca flour and the addition of Moringa leaf flour affect the analysis of water content 58%; fat content 13%; ash content 1.85%; protein content 18.09%; color parameter L* 47,26-66,48; color parameter a* (-4.43)-5.40; color parameter b* 14.25-26.71.
Physical and Chemical Characteristics of Biscuits with Catfish Flour (Clarias batrachus) Addition Rini Umiyati; Putri Fara Dila; Dani Satrio Wicaksono; M Khoiron Ferdiansyah; Rizky Muliani Dwi Ujianti
Advance Sustainable Science Engineering and Technology Vol 5, No 1 (2023): November-April
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/asset.v5i1.15223

Abstract

Fish flour is an important source of animal protein because it contains complex amino acids such as lysine and metinine which are found in animal and fish feeds. Biscuits are snacks that are easy to get and are liked by many people. The purpose of this study was to determine the effect of different characteristics of catfish flour biscuits with the addition of each concentration treatment on the physical, chemical and organoleptic properties of catfish biscuits (0%, 5%, 10%, 15%). The research method used a Completely Randomized Design of One Component Factors with four treatments B0, B1, B2 and B3. Research analysis carried out included chemical properties (moisture content, ash content, protein content, fat content) and color test. The results of this study indicate that biscuits with the addition of catfish flour obtained a moisture content between 4.96-4.53%, ash content 2.19-4.07%, fat content 62.95-78.23%, protein content 6.74 -8.68%, Color between 10.73-7.73%, Texture between 24.01-23.18%. The color test results with the addition of catfish flour can reduce the value of the color test. 
Co-Authors Aldo Kamadi Arinta Nisrina Hastri Bambang Hadi Kunaryo Dani Satrio Wicaksono Dini Noviantikasari Elly Masliha Fafa Nurdyansyah Fafa Nurdyansyah Fathoni Tri Kurniawan Ferdiansyah, Mokhamad Khoiron Hanif Dewiansyah Iffah Muflihati, Iffah Listiana Pratiwi Lukman Anugrah Agung Mega Novita Mohamad Fajarianditya Nugroho Mulidati Mutya Khasanah Mutiara Fitri Rahmaningtyas Nadlifatul Hasanah Nike Poppy Purwatti Noora Qotrun Nada, Noora Qotrun Nurul Hidayah Prisma Indah Adinda Putri Putri Fara Dila Repka Natalia Sari Suhendriani Septiani Dwi Rahayu Setyoningsih Wibowo Slamet Budirahardjo Umiyati, Rini Yanuar Noor Wicaksono