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All Journal Agrointek CEMARA BUANA SAINS BERNAS: Jurnal Pengabdian Kepada Masyarakat Agroradix : Jurnal Ilmu Pertanian Jurnal Pengabdian Masyarakat: BAKTI KITA
Mariyatul Qibtiyah
Program Studi Agroteknologi Fakultas Pertanian Universitas Islam Darul ‘Ulum Lamongan
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Education Environmental Science Languange, Linguistic, Communication & Media Mathematics Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

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Journal : Agrointek

 1 
Formulasi nugget ikan curah berdasarkan karakteristik organoleptik dan fisik Choirul Anam; Ana Amiroh; Mariyatul Qibtiyah; Astrid Gita Karina; Ardiyan Dwi Masahid; Yuli Witono
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.15817

Abstract

The utilization of trash fish is not optimal for animal feed, and the price falls during the main harvest. To increase the selling value, the fish processing technology is needed. This research aimed to determine the organoleptic and physical characteristics of bycatch fish nuggets with variations in fish species and flour concentration so the best formulations were obtained and chemical characteristics were known. This experiment research with two factors, the type of fish (A) and the ratio between fish and flour (B). Factor A, namely A1 (Peperek fish); A2 (Juwi fish); A3 (Tembang fish). Factor B, namely B1 (40: 60); B2 (50: 50); B3 (60: 40). Data processing uses SPSS version 20. If the results of the analysis of variance show significant differences, the Tukey test will be continued. Based on organoleptic results, bycatch fish nuggets still had a fairly good product reception by the panelist. The bigger addition of flour affected the brighter color and harder texture. Based on the effectiveness test of this research, the best formulation nugget was the A2B1 formulation (Juwi fish nuggets with 40:60 fish and flour formulations as fillers) with an effective value of 5,78. The best formulation bycatch fish nugget had a water content of 58.99%; ash content of 1.50%; fat content of 1.11%; protein content of 8.55%; and carbohydrate content of 29.85%. These values were following the standards set by SNI 7758-2013 about fish nuggets
Isolat protein kacang tunggak termodifikasi melalui jenis dan konsentrasi bahan kimia Choirul Anam; Emmy Hamidah; Dian Eka Kusumawati; Istiqomah Istiqomah; Mariyatul Qibtiyah; Ana Amiroh
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.16837

Abstract

Cowpea is a type of legume that contains a lot of protein. One of the uses of cowpea as a food ingredient is protein isolate. The purpose of this study was to determine the type and concentration of chemicals suitable for cowpea protein isolate as well as its physical and chemical properties. Implementation of modified cowpea protein isolate was divided into three stages. The first stage is to determine the best results from the addition of certain types and concentrations of chemicals: a) CH3COOH (3%, 5%, 7%); b) CaSO4 (0.25%; 0.30%; 0.35%) and c) MgSO4 (0.25%; 0.30%; 0.35%). The second stage is to combine each of the best treatments. There are three treatments, namely treatment A is the addition of the best CH3COOH concentration with the best CaSO4 concentration. Treatment B is the best concentration of CH3COOH and the best concentration of MgSO4. Treatment C was the best concentration of CaSO4 and the best concentration of MgSO4. The third stage is the analysis of the physical and chemical properties of the treatment combinations formed. Each treatment was replicated three times. The data obtained were then analyzed descriptively. The results of the analysis are presented in the form of tables and histograms. The best treatment of chemically modified cowpea protein isolate was in treatment C (addition of 0.35% CaSO4 and 0.35% MgSO4), which had a gel strength texture of 13.87 gram force/0.1mm; with a water content of 81.04%; ash 6.77%; and protein 92.53%; and has the highest protein solubility at pH 8 of 22.47 mg/g.
Co-Authors Ade Joul Viqqih Adelia Adelia Afifatul Masrurroh Aminiati Mulyaningsih Perbawani Ana Amiroh Ana Amiroh Andik Widodo Ardiyan Dwi Masahid Arga Ardhiansyah Ashifa Firman Wahyudi Astrid Gita Karina Charir Hasan Mahmudi Choirul Anam Desi Ayu Ratnawida Diah Sri Utami Dian Eka Kusumawati Dinnul Mubarok Dwi Nurhayati Ediyanto Ediyanto Emmy Hamidah Erly Yanuarti Aditya Ghadry Salsabila Cahyani Hafnah Khilwatul Ilmi Harto Harto Hasan Kholiq I Ketut Suada Imam Bukhori Imam Shurohudin Intan Mayasari Istiqomah, Istiqomah Khoirotun Ni’mah Lalang Loka Subekti M Rifqi Mubarok M. Alfan Fikri Fatoni M. Nuri M. Sunarto Mokhammad Rizal Assari Muhammad Affan Sofi Ronaldo Muhammad Annas Ayyubi Muhammad Bahrul Ulum Muhammad Imam Aminuddin Muhammad Imam Aminuddin Muhammad Nuri Muhammad Rifqi Azwan Muhammad Usman Mutiara Kusumaningtyas Pitaloka Nio Willy Afriditya Rifki Misbakhul Fauzi Sayekti Nugrahaning Widi Septi Anggraeni Sya’adah Sya’adah Yuli Witono