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All Journal Agrotekno Buletin Udayana Mengabdi Agrointek The Journal of Pure and Applied Chemistry Research Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Ilmiah Teknologi Pertanian Agrotechno Itepa : Jurnal Ilmu dan Teknologi Pangan
Ni Wayan Wisaniyasa
Program Studi Ilmu Dan Teknologi Pangan, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology

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Pemanfaatan Bekatul Jagung dan Ragi Cap Jago untuk Pembuatan Ragi Tempe dan Karakteristik Tempe yang Dihasilkan Fika Amaliyah; Ni Wayan Wisaniyasa; Ni Luh Ari Yusasrini
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 2 No. 2 (2017): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2017.v02.i02.p06

Abstract

This study aims to determine the exact concentration of Cap Jago tempe yeast on corn bran substrate that is able to produce tempe yeast with the most total mold and to know the concentration of tempe yeast with corn bran substrate which produce tempe with the best characteristic. The study consisted of 2 step each of which used a complete randomized design. The first step is to addition concentration of Cap Jago tempe yeast are 5%, 10%, 15%, 20% and 25% with 3 replications to obtain 15 experimental units. The second step to applied selected inoculum with corn bran substrate on soybean with concentration 0.05%, 0.075%, 0.10%, 0.125% and 0.15%. Tempe that produced was tested by sensory evaluation. The best concentration determination based on the result of effectiveness index test. Tempe with the best sensory evaluation then analyzed. The result of research showed that the best concentration of Cap Jago tempe yeast was 20%. The best concentration of selected tempe yeast was 0.05% with criteria were yellowish white color, typical tempe aroma, typical tempe flavor, cohesive texture, water content 60.50% , ash content 1.02%, protein content 16.90%, fat content 20.23% and carbohydrate content 1.35%.
Pengaruh Penambahan Ekstrak Belimbing Wuluh (Averrhoa bilimbi L.) Terhadap Karakteristik Fisikokimia Keju Mozzarella I Wayan Rai Widarta; Ni Wayan Wisaniyasa; Herni - Prayekti
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 1 No. 01 (2016): April
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2016.v01.i01.p06

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui penambahan ekstrak Belimbing Wuluh (Averrhoabilimbi L.) terhadap sifat fisikokimia dari keju Mozzarella dan menentukan perlakuan yang tepat untukmenghasilkan keju Mozzarella dengan karakteristik terbaik. Rancangan percobaan yang digunakan adalahRancangan Acak Lengkap dengan 5 level konsentrasi ekstrak belimbing, yaitu 5.0%, 6.0%,7.0%, 8.0%dan 9.0% (v/v) yang didasarkan pada volume susu yang digunakan. Variabel yang diamati adalah hasil,kandungan air, kandungan protein dan lemak, elastisitas dan kemampuan regangnya (strechtability). Datadianalisis dengan analisi ragam dan dilanjutkan dengan Uji Jarak Berganda Duncan. Hasil penelitianmenunjukkan bahwa ekstrak Belimbing Wuluh (Averrhoa bilimbi L.) menunjukkan pengaruh yangsignifikan terhadap karakteristik keju Mozarella (P<0.01). Perlakuan dengan 7.0% ekstrak belimbingmerupakan perlakuan yang mampu menghasilkan keju dengan karakteristik fisikokimia terbaik, denganhasil rata-rata 9.39%, kandungan air, protein dan lemak masing-masing 57.49%, 20.84% dan 11.55%serta elastisitas dan kemulurannya masing-masing 62.01% dan 1.09 l/N.
Karakterisasi sifat fisik dan kimia tepung kecambah sorgum merah (Sorghum bicolor) pada berbagai waktu perkecambahan Ni Wayan Wisaniyasa; Nengah Kencana Putra; Moreen Alesandrina Nicole
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27401

Abstract

Red sorghum is a cereal plant that can be utilized as a carbohydrates source with high content of protein and antioxidants activity, but it has anti- nutritional compounds such as tannins. The germination process can improve the physical and chemical properties of materials including protein digestibility and antioxidant activity. This research aims to determine the effects of germination time on physical and chemical properties of red sorghum sprouts flour and determine the ideal germination time to produce red sorghum sprout flour with the highest protein digestibility and antioxidant activity. This study used a Completely Randomized Design with five treatment levels of germination time: 0, 12, 24, 36, and 48 hours, each repeated three times. Parameters observed in this study included water content, protein content, tannin content, protein digestibility, antioxidant activity, and color analysis (L*, a*, b*). The data obtained were analyzed using variance analysis. The results of the research show that the germination time significantly affects protein digestibility, antioxidant activity, protein content, tannin content, and the color parameters lightness, redness, and yellowness of malted red sorghum flour, but does not affects its water content. The ideal germination time of red sorghum based on this research is 48 hours, which produce malted red sorghum flour that contains water content 7.67%, protein content 9,08%, tannin content 0.38%, protein digestibility 79.49%, antioxidant activity (IC50) 147.44 ppm, and color analysis (lightness 74.03, redness 1.60, yellowness 10.67)(yellowish white with a slight red hue).
Karakteristik Fisikokimia dan Sensoris Bakso Ikan Tenggiri (Scomberomorus commerson) Melalui Substitusi Tapioka dengan Tepung Kacang Merah (Phaseolus vulgaris L.) Emily C. Sitohang; Ni Wayan Wisaniyasa; Luh Putu Trisna Darmayanti
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 14 No. 3 (2025): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2025.v14.i03.p11

Abstract

Abstract Fish meatballs are fishery products made from a mixture of fish meat and binding agents. Tapioca is the most common binder, yet its low nutritional value limits its functional benefits. Partial substitution with red kidney bean (Phaseolus vulgaris L.) flour, which contains amylopectin similar to tapioca, can enhance nutritional value while maintaining binding and textural properties. This study aimed to determine the effect of tapioca substitution with red kidney bean flour on the physicochemical and sensory characteristics of Spanish mackerel (Scomberomorus commerson) fish meatballs and to identify the optimal substitution level. A completely randomized design (CRD) with five substitution levels—P0 (100% tapioca), P1 (75% tapioca : 25% red kidney bean flour), P2 (50% : 50%), P3 (25% : 75%), and P4 (100% red kidney bean flour)—was applied, with three replications (15 units). Parameters measured included moisture, ash, protein, crude fiber, antioxidant activity, cooking yield, texture (hardness), and sensory evaluation (hedonic attributes: color, aroma, texture, taste, overall acceptability; and scoring of taste and texture). Data were analyzed by Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) when significant. Substitution significantly affected moisture, ash, protein, crude fiber, antioxidant activity, cooking yield, and texture. All hedonic attributes were rated like to very like without significant differences. Taste scores increased with higher substitution levels, while texture scores ranged from slightly chewy to chewy. The best result was P4, with 64.4% moisture, 1.34% ash, 22.25% protein, 4.31% crude fiber, 21.94% antioxidant activity, 12.26% cooking yield, 6.28 N texture, and sensory acceptability well-received by panelists. Keywords: Fish balls, spanish mackerel, red bean flour Abstrak Bakso ikan termasuk produk olahan perikanan yang tersusun atas ikan dan bahan pengikat. Bahan pengikat yang umum digunakan adalah tapioka, namun karena kandungan gizinya rendah, sebagian penggunaannya disubstitusi dengan tepung kacang merah. Tepung kacang merah juga mengandung amilopektin seperti pada tapioka, sehingga tetap dapat berfungsi sebagai pengikat dalam pembentukan kekenyalan bakso ikan. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tapioka dengan tepung kacang merah (Phaseolus vulgaris L.) terhadap karakteristik fisikokimia dan sensoris bakso ikan tenggiri (Scomberomorus commerson) serta mengetahui konsentrasi substitusi tapioka dengan tepung kacang merah yang tepat untuk menghasilkan bakso ikan tenggiri dengan karakteristik fisikokimia dan sensoris terbaik. Metode yang dipakai ialah Rancangan Acak Lengkap (RAL) dengan perlakuan substitusi tapioka dengan tepung kacang merah dalam lima taraf. yaitu P0 (100% tapioka), P1 (75% tapioka : 25% tepung kacang merah), P2 (50% tapioka : 50% tepung kacang merah), P3 (25% tapioka : 75% tepung kacang merah), dan P4 (100% tepung kacang merah), masing‐masing diulang tiga kali sehingga diperoleh 15 unit percobaan. Parameter yang diukur dalam penelitian ini meliputi kadar air, abu, protein, serat kasar, aktivitas antioksidan, cooking yield, tekstur, uji sensoris kesukaan warna, aroma, tekstur, rasa, penerimaan keseluruhan, serta skoring rasa dan tekstur. Analisis data dilakukan menggunakan  Analysis of Variance (ANOVA), dan jika berpengaruh nyata dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Substitusi tapioka dengan tepung kacang merah berpengaruh signifikan terhadap komposisi kimia, aktivitas antioksidan, cooking yield, dan tekstur produk. Seluruh atribut hedonik berada pada kategori suka hingga sangat suka meskipun perbedaannya tidak signifikan, sedangkan skoring rasa meningkat. Perlakuan terbaik adalah P4 dengan kadar air 64,4%, abu 1,34%, protein 22,25%, serat kasar 4,31%, aktivitas antioksidan 21,94%, cooking yield 12,26%, tekstur 6,28 N, dan penerimaan sensoris yang dapat diterima panelis. Kata kunci: Bakso ikan, ikan tenggiri, tepung kacang merah, fisikokimia, sensoris.
Pengaruh Perbandingan Tepung Kacang Tolo Merah (Vigna Angularis) dan Tepung Talas Kimpul (Xanthosoma Sagittifolium) Terhadap Karakteristik Flakes Monica Elicia Debora Marbun; I Putu Suparthana; Ni Wayan Wisaniyasa
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 14 No. 4 (2025): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2025.v14.i04.p01

Abstract

Abstract Flakes are a breakfast product in the form of thin crumbs with a crunchy texture and rich carbohydrate content. Flakes are generally made from cereals. Utilization of cocoyam flour can be used as an alternative because it is rich in carbohydrates. Kimpul taro flour has a low protein content, so it is necessary to add adzuki bean flour to increase the protein of the flakes. This study aims to determine the effect of the ratio of cocoyam taro flour and adzuki bean flour on the characteristics of flakes and determine the right ratio to produce flakes with the best characteristics. This study used a completely randomized design (CRD) with the treatment of the ratio of cocoyam flour and adzuki bean flour consisting of 5 levels, namely: 100:0, 75:25, 50:50, 25:75, 0:100. All treatments were repeated 3 times, resulting in 15 experimental units. The data obtained were analyzed with variance analysis and in treatments that significantly influenced the treatment, followed by Duncan Multiple Range Test (DMRT). The results showed that the comparison of cocoyam taro flour and adzuki bean flour in flakes had a very significant effect (P<0.01) on moisture content, ash content, protein content, fiber content, crispness in milk sensory color, aroma, taste, texture and overall acceptance and scoring of color, smell, and texture. The treatment of 50% cocoyam taro flour and 50% adzuki bean flour produced flakes with the best characteristics with a moisture content of 2.4%, ash content of 3.03%, protein content of 12.37%, crude fiber content of 4.59%, crispness resistance in milk is 4.3 minutes, the color was cream and liked, the aroma was red beans and cocoyam and liked, the taste liked, the texture was crispy and liked, and overall acceptance liked. Keywords: flakes, the composition of adzuki bean flour and cocoyam flour Abstrak Flakes adalah produk sarapan berbentuk remahan tipis dengan tekstur renyah dan tinggi karbohidrat. Flakes umumnya terbuat dari serealia. Pemanfaatan tepung talas kimpil dapat dijadikan sebagai alternatif karena kaya akan karbohidrat. Tepung talas kimpul memiliki kandungan protein yang rendah, sehingga perlu adanya penambahan tepung kacang tolo merah guna meningkatkan protein flakes. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan tepung talas kimpul dan kacang tolo merah terhadap karakteristik flakes dan menentukan perbandingan yang tepat untuk menghasilkan flakes dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan perbandingan tepung talas kimpul dan tepung kacang tolo merah yang terdiri dari 5 taraf, yaitu: 100:0, 75:25, 50:50, 25:75, 0:100. Seluruh perlakuan diulang sebanyak 3 kali sehingga diperolah 15unit percobaan. Data yang diperoleh dianalisis dengan Anova dan pada perlakuan yang berpengaruh nyata perlakuan, dilanjutkan dengan Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa perbandingan tepung talas kimpul dan tepung kacang tolo merah pada flakes berpengaruh sangat nyata (P<0,01) terhadap kadar air, kadar abu, kadar protein, kadar serat, kerenyahan dalam susu sensoris warna, aroma, rasa, tekstur dan penerimaan keseluruhan serta skoring terhadap warna, aroma, dan tekstur. Perlakuan perbandingan tepung talas kimpul 50% dan tepung kacang tolo merah 50% menghasilkan flakes dengan karakteristik terbaik dengan nilai kadar air 2,4 %, kadar abu 3,03 %, kadar protein 12,37%, kadar serat kasar 4,59%, ketahanan kerenyahan dalam susu 4,3 menit, sensoris warna krem disukai, aroma khas kacang merah dan talas kimpul disukai, rasa disukai, tekstur renyah disukai dan penerimaan keseluruhan disukai. Kata kunci: flakes, komposisi tepung talas kimpul dan tepung kacang tolo merah
Perbandingan Susu Segar dan Puree Labu Kuning (Cucurbita moschata ex. poir) Terhadap Karakteristik Firm Yoghurt Probiotik Dengan Lacticaseibacillus Paracasei Rb210 Putu Anjani Dana Risti; Ni Nyoman Puspawati; Ni Wayan Wisaniyasa
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 14 No. 4 (2025): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2025.v14.i04.p06

Abstract

Abstract Probiotic firm yoghurt is a solid-textured yoghurt product formulated using probiotic bacterial cultures. Conventional yoghurt generally has limitations in providing probiotic effects because the cultures used often cannot survive in the digestive tract. Therefore, innovation is needed through the use of local isolates of Lacticaseibacillus paracasei RB210, which are known to have high resistance to digestive conditions, and are combined with pumpkin puree as a natural prebiotic source to improve gut microflora balance and enhance the nutritional quality of the product. This study was conducted to determine the effect of the ratio of fresh milk and pumpkin puree on the characteristics of probiotic firm yoghurt, and to find the appropriate ratio to produce probiotic firm yoghurt with the best characteristics. A Completely Randomized Design was used in this  research, with treatments consisting of six levels of fresh milk and pumpkin puree ratios: (100:0), (90:10), (80:20), (70:30), (60:40), and (50:50), repeated three times. The data obtained were analyzed using analysis of variance at a 95% confidence level. If the treatment had a significant effect on the parameter, Duncan’s Multiple Range Test was carried out. The results showed that the ratio of fresh milk and pumpkin puree had a significant effect (P<0.05) on total LAB, pH, viscosity, protein content, antioxidant activity, β-carotene content, and sensory attributes, but had no significant effect on the total acid content of probiotic firm yoghurt. The best probiotic firm yoghurt was obtained at the ratio of fresh milk to pumpkin puree of 70:30, with the following characteristics: total LAB 8.62 log CFU/g (4.4 × 10⁸ CFU/g); total acid 0.76%; pH 4.30; viscosity 17.80 P·as; protein content 11.69%; antioxidant activity 16.26%; β-carotene content 13.94 mg/100g; yellow color was preferred, the slightly pumpkin-like taste was favored, and the aroma, texture, and overall acceptability were also well-liked. Keywords: Lacticaseibacillus paracasei RB210, pumpkin, probiotic, yoghurt. Abstrak Firm yoghurt probiotik adalah produk yoghurt bertekstur padat yang diformulasi dengan kultur bakteri probiotik. Produk yoghurt konvensional memiliki keterbatasan dalam memberikan efek probiotik karena kultur yang digunakan umumnya tidak mampu bertahan di saluran pencernaan. Inovasi diperlukan melalui penggunaan isolat lokal Lacticaseibacillus paracasei RB210 yang memiliki ketahanan tinggi terhadap kondisi pencernaan serta dikombinasikan dengan puree labu kuning sebagai sumber prebiotik alami guna meningkatkan keseimbangan mikroflora usus dan mutu gizi produk. Penelitian dilakukan untuk mengetahui pengaruh perbandingan susu segar dan puree labu kuning terhadap karakteristik firm yoghurt probiotik serta mengetahui perbandingan susu segar dan puree labu kuning yang tepat dalam menghasilkan firm yoghurt probiotik dengan karakteristik terbaik. Rancangan Acak Lengkap digunakan dalam penelitian ini, dengan perlakuan berupa perbandingan susu segar dan puree labu kuning yang terdiri dari 6 taraf: (100:0), (90:10), (80:20), (70:30), (60:40) dan (50:50), diulang sebanyak tiga kali. Data yang diperoleh dianalisis dengan sidik ragam pada selang kepercayaan 95%. Apabila perlakuan berpengaruh terhadap parameter, maka analisis dilanjutkan dengan uji jarak berganda Duncan. Dari hasil penelitian, diketahui bahwa perbandingan susu segar dan puree labu kuning berpengaruh nyata (P<0,05) terhadap total BAL, pH, viskositas, kadar protein, aktivitas antioksidan, kadar β-karoten, serta sifat sensoris, namun tidak ditemukan pengaruh terhadap total asam pada firm yoghurt probiotik. Firm yoghurt probiotik terbaik diperoleh pada perlakuan perbandingan susu segar dan puree labu kuning sebesar 70:30 dengan karakteristik total BAL 8,62 log CFU/g (4,4 x 108 CFU/g); total asam 0,76%; pH 4,30; viskositas 17,80 P.as; kadar protein 11,69%; aktivitas antioksidan 16,26%; kadar β-karoten 13,94 mg/100g; warna kuning disukai, rasa agak khas labu kuning disukai, aroma, tekstur dan penerimaan keseluruhan disukai. Kata kunci: Lacticaseibacillus paracasei RB210, labu kuning, probiotik, yoghurt
Karakteristik Kombucha Dengan Penambahan Kulit Jeruk Siam Kintamani (Citrus nobilis L.) Pada Fermentasi Lanjutan Kadek Ramana Sathya Pavana Wijaya; Ni Made Indri Hapsari Arihantana; Ni Wayan Wisaniyasa
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 2 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i02.p01

Abstract

Kombucha is a fermented beverage made from sweet tea using a symbiotic culture of bacteria and yeast (SCOBY) that has a sour taste and distinctive aroma but is not liked by some consumers. One effort to improve the sensory quality of kombucha is to conduct further fermentation with the addition of natural ingredients. This study aims to investigate the effect of adding kintamani siamese orange peel (Citrus nobilis L.) on further fermentation and to determine the optimal concentration of kintamani siamese orange peel for producing kombucha with the best characteristics. The experimental design used was a Completely Randomized Design with five treatments of siamese orange peel concentration additions: 0%, 1.5%, 3%, 4.5%, and 6%, repeated three times, resulting in 15 experimental units. The parameters observed included total acidity, pH, alcohol content, total dissolved solids, total sugar, antioxidant activity, hedonic evaluation, and sensory scoring. The results showed that the addition of kintamani siamese orange peel significantly affected total acidity, pH, total alcohol, total dissolved solids, antioxidant activity, and total sugar. The best treatment was obtained with the addition of 1.5% kintamani siamese orange peel, resulting in kombucha with total acidity of 2%, pH of 3.2, total alcohol of 0%, total dissolved solids of 8.5°Brix, antioxidant activity of 50.93%, and total sugar of 4.90%, with a color liked, slightly strong and liked aroma of kintamani siamese orange peel, slightly strong and liked taste of kintamani siamese orange peel, and overall preferred acceptance.
Pengaruh Perbandingan Tepung Kacang Koro (Canavalia ensiformis L.) dan Tepung Tapioka Terhadap Karakteristik Fisikokimia dan Sensoris Nugget Jamur Tiram Virginia Putri Dangga; Ni Wayan Wisaniyasa; I Nengah Kencana Putra
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 2 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i02.p09

Abstract

Nuggets are processed meat food product made with added binding agents, fillers, and coatings. Potentiality as filler is possessed by jack bean meal, yet utilizing this powder devoid of diverse flour categories shall yield end commodities featuring fragile, marginally rigid, and diminished elastic mouthfeel. Cassava starch represents the most frequently applied substance for cohesive purposes. The current investigation was executed to establish the influence concerning the proportion of jack bean meal plus tapioca starch toward the physicochemical and organoleptic properties of oyster mushroom croquettes and to identify the supreme balance of jack bean meal and tapioca starch for fabricating oyster mushroom nuggets with the finest physicochemical and sensory attributes. This inquiry utilized twin categories of experimental frameworks, specifically Completely Randomized Design (CRD) along with Randomized Block Design (RBD). Five separate concentration levels constituted the experimental ratio of jack bean powder and manioc flour, namely: (100:0), (80:20), (60:40), (40:60), (20:80). The researchers repeated each trial three times, generating fifteen individual laboratory samples. We analyzed the acquired statistics through (ANOVA) and if significant differences appeared (p<0.05), proceeded with (DMRT). Data revealed that the mixture of sword bean flour and cassava powder had a measurable consequence (P<0.05) on fat, protein, total carbohydrates, dietary fiber, rigidity, and sensory qualities including preference testing (hue, savor, texture, and collective approval) and ranking analysis (elasticity) of Pleurotus-based nuggets. The treatment with a percentage of 60% sword bean flour: 40% tapioca flour produced nuggets with the best characteristics, with a water content of 66.39%, ash 2.16%, fat 4.10%, protein 5.51%, carbohydrate 22.10%, crude fiber 3.44%, hardness 2.57N, and sensory characteristics that were liked, including hedonic aroma, color, taste, texture, and overall acceptance, as well as a slightly chewy texture score.
Co-Authors A.A.G.N. Anom Jambe AAGN. Anom Jambe Abiburrahim Abiburrahim Aditya Degita Rizal Agus Selamet Duniaji Amira Putri Anak Agung Istri Sri Wiadnyani Arina Ulyani Bryan Bryan Cahayani Putri, Ni Ketut Emi Delvi Sembiring Desty Aldila Prianggi Dewa Ayu Putu Diah Ratna Sari Dewi, Ni Made Nia Kartika Dewi, Ni Putu Satya Kencana Dwi Putri Natalia Kristina Simanullang Eazy Natasya Putri Elisabet Ruben Emily C. Sitohang Emma Rahmasari Eva Nisaul Mufida Febrian Rahma Putra Febrielsa Rachmania Rachim Ferino Fuadi Fika Amaliyah Gery Hartawan Gusti Ayu Kadek Diah Puspawati Herni - Prayekti Hildha Ayu Massytah I D.P. Kartika Pratiwi I Dewa Ayu Bintang Damayanti I Dewa Gde Mayun Permana I Dewa Gede Dwi Agastia Utama I GAM. Nadya Citra Dewantari I Gusti Ayu Ekawati I Ketut Suter I Ketut Triya Winata i Made Dwi Cahyadi Putra I Made Dwi Wikananta I Made Kartana I Made Sugitha I Nengah Kencana Putra I Nengah Kencana Putra I Putu Andriana Sastrawan I Putu Suparthana I Wayan Rai Widarta I Wayan Rai Widarta I. A Mahatma Ibrahim Kholilullah Ida Bagus Wayan Gunam Jacqueline Stephanie Gloria Kadek Ari Rahmadani Kadek Ramana Sathya Pavana Wijaya Ketut Ita Purnami Ketut Ratnayani KOMANG AYU NOCIANITRI Lucky Arisonna Roring Luh Putu Trisna Darmayanti M.I. Hapsari A Maria Aprilia Monica Elicia Debora Marbun Monikasari, Ni Nyoman Trisa Moreen Alesandrina Nicole Nengah Kencana Putra Ni Kadek Ayu Viranty Ni Luh Ari Yusasrini Ni Luh Ari Yusasrini Ni Luh Ari Yusasrini, Ni Luh Ni Made Indri Hapsari Arihantana Ni Made Indri Hapsari Arihantana Ni Made Rizka Erwinda Sari Ni Made Wartini Ni Made Yusa Ni Nyoman Puspawati Ni Nyoman Triana Ardi Ni Putu Ardi Ningsih Eka Putri Ni Putu Intariani Ni Putu Sonya Purnama Sari Ni Putu Vida Indriani P. Ni Putu Wiwik Oktayuni Nicole, Moreen Alesandrina Nidaul Ainiyah Nidya Elvira Novia Hasanah Putu Anjani Dana Risti Putu Ari Sandhi Widpradnyadewi Putu Ari Sandhi Wipradnyadewi Putu Liana Dewi Putu Meta Pradnyani Putri Putu Rica Galicia Putri Yanti Putu Timur Ina Ridha Aulia Adha Risanti Naomi Rizah Rizwana Wahyuni Rizky Amalia Rachmawati Sandina Febryanti Ompusunggu Sayi Hatiningsih Valantino Soumokil, Rivaldo Socrates Vanesha Kinayomi Virginia Putri Dangga Vivian Citra Liadi Widiantini, Ni Luh Putu Mayra Putri Willem Kurniawan Lombu Yustinus Marsono Zuheid Noor