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Ahmad Nafi'
Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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TINGKAT PENERIMAAN KONSUMEN PRODUK SOSIS KORO PEDANG DI KABUPATEN JEMBER Rizaldi Adhisky; Bambang Heri Purnomo; Ahmad Nafi'
AGROINTEK Vol 12, No 2 (2018)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v12i2.4177

Abstract

Sausage is a pulverized meat mixed with herbs or spices and then inserted and formed in a wrapper or casing. The ingredients used for the manufacture of sausages are meat, fat, binder, filler, water, salt and seasoning. Today has been produced sausage with non-meat raw materials, one example is by using the raw material in the form of koro pedang. Koro pedang have many advantages, one of which is to reduce the consumption of food made from raw meat. This is because the production of meat in Indonesia is low and must be imported so that the price is high, therefore used koro pedang as an alternative food made from raw meat. The purpose of this study was to determine the level of consumer acceptance of koro sosis koro pedang. The study was conducted in 3 sub-districts in Jember district, namely Patrang, Kaliwates and Sumbersari districts. The type of research used is survey method and information obtained from consumer (respondent) by using questionnaires collected from samples to represent the population which then will be used for data processing. The level of consumer acceptance of sosis koro pedang using the method of Customer Satisfaction Index (CSI) produced is 80%, which means the consumer is very satisfied.
KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL TEKNIS TEPUNG KORO KRATOK (Phaseolus lunatus L.) TERMODIFIKASI YANG DIPRODUKSI SECARA FERMENTASI SPONTAN Ahmad Nafi'; Nurud Diniyah; Febriani Tri Hastuti
AGROINTEK Vol 9, No 1 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i1.2121

Abstract

Lima bean (Phaseolus lunatus L.) has a high bioavailability and good of amino acidsbalanced. Lima bean was pontentially used as a food ingredient on food manufacturing. Inorder to enhance its properties, the bean flour wasmodified by spontaneous fermentation. Theaim of this research was to obtaine the appropriate fermentation pH and time on theproduction of modified lima bean flour. The fermentation pH were 4.5; 5 and 5.5 incombination with fermentation time of 16, 24 and 32 hour. The Modified lima bean flour wasthen determined its moisture, ash, fat and soluble protein content. viscosity, bulk density,lightening, oil holding capacity (OHC), water holding capacity (WHC), foaming activity andstability index, emulsifing activity and stability index. The research results showed that the besttreatment resulted by fermentation pH of 5.5 for 16 hours. The modified lima bean flour had8.10 ± 0.68 % water content, 5.52 ± 1.06 % ash content, 0.19 ± 2.18 % fat content, 33.74 ± 1.20% soluble protein content, 16 ± 0.00 mPas, hot viscosity, 17.33 ± 0.58 mPas cold viscosity, 0.88± 0.00 g/ml bulk density, 91.43 ± 0.38 brightness, 250.01 ± 43.76% oil holding capacity (OHC),189.49 ± 9.17 % water holding capacity (WHC), 28.22 ± 0.40 ml/g foaming activity, 26.52 ±1.31 % foaming stability, 333.63 ± 6.70 m2/g emulsion activity and 3.66 ± 0.01 hour emulsionstability. Based on those properties, the modified lima bean flour showeh high potency on manyfood application.
Co-Authors Bambang Heri Purnomo Febriani Tri Hastuti Nurud Diniyah Rizaldi Adhisky