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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Research Journal of Life Science
Purwadi Purwadi
Bagian Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Medicine & Pharmacology Other

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Journal : Research Journal of Life Science

 1 
Using Wheat Flour and Alginate In Mozzarella Cheese Making On Physical and Sensory Quality Purwadi Purwadi; Abdul Manab
Research Journal of Life Science Vol 1, No 1 (2014)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (557.021 KB) | DOI: 10.21776/ub.rjls.2014.001.01.7

Abstract

The purpose of this research was to know the best combination of using wheat flour and alginate on physical and sensory quality of Mozzarella cheese.The method that used in this research was factorial experiment with completely randomized design by using twelve treatments and three times repeatation. The variable measured was hardness, cutting point and sensory. The obtained data was analized by using analysis of variance continued by honesty significant difference (HSD).The result of this research showed that the used of wheat flour and alginate did not give a significance different interaction (P > 0,05) on the average of hardness, cutting point and sensory quality (colour, texture, and taste) of Mozzarella cheese,  but used of wheat flour give a different significance effect (P < 0,05) on hardness and cutting point of Mozzarella cheese. The highest value was the treatment of T4A3, that was the combination of 7,5 % wheat flour and  1 % alginate.
Physical and Organlopetic Properties of Nuggets from Domestic Chicken (Gallus domesticus) Meat with Different Corn Flours as Filler Wahidah Ma&#039;ruf; Djalal Rosyidi; Lilik Eka Radiati; Purwadi Purwadi
Research Journal of Life Science Vol 6, No 3 (2019)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (337.404 KB) | DOI: 10.21776/ub.rjls.2019.006.03.2

Abstract

The research aims to understand the physical and organoleptic properties of the Indonesian domestic chicken (Gallus domesticus) nugget made with different corn flours as filler. The research was done in two research steps. The first step was to observe the physical properties of the chicken nugget through a completely randomized design, where five different corn flours were used and measured for six times each. The second step was to observe the organoleptic properties of the chicken nugget through two-factorials completely randomized design, where five different panellists (P1, P2, P3, P4, and P5) were the first factor and different corn flours were the second factor. The corn flours used in this research were yellow-corn (J1); fluffy-corn (J2); purple-corn (J3); Provit A1-corn (J4); and Provit A2-corn (J5) flour. The measured variables include cooking loss, flavor, aroma, texture, and color of the chicken nugget. The results showed that J1 chicken nugget had the lowest cooking loss at 1.27%, while the organoleptic measurements showed that J4 chicken nugget had the best organoleptic properties. The research concluded that the usage of Provit A1-corn (J4) flour would give the best overall physical and organoleptic properties of chicken nugget made from domestic chicken meat.
Co-Authors Abdul Manab Djalal Rosyidi Dwi Rumdaini Intan Permatasari Eny Sri Widiastuti Fahrullah Fahrullah Firman Jaya Herly Evanuarini Ika Ayu Wijayanti Ilma Mahdiana Imam Thohari Lilik Eka Radiati Ma'ruf, Wahidah Martha Anggraeni Christiana Mulia Winirsya Apriliyani Wildan Yudha Prasetyo Wiwit Hartono