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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal AGROTEKNOLOGI Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Berdikari: Jurnal Pengabdian Masyarakat Indonesia Jurnal Ilmiah Inovasi Jurnal Abdi: Media Pengabdian Kepada Masyarakat Makara Journal of Technology Jurnal Sains dan Teknologi Pangan
Niken Widya Palupi
Fakultas Teknologi Pertanian, Universitas Jember
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Engineering Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Social Sciences Other

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Journal : Jurnal AGROTEKNOLOGI

 1 
KARAKTERISASI SOSIS DAGING AYAM YANG DIBUAT DENGAN PENAMBAHAN TEPUNG KOMPOSIT TAPIOKA DAN GEMBOLO SEBAGAI BAHAN PENGISI . Herlina; Niken Widya Palupi; Akbar Nur Bani Rusmana
JURNAL AGROTEKNOLOGI Vol 6 No 01 (2012)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (168.603 KB)

Abstract

The gembolo contains glucomannan and has the ability to WHC 1900%. To extend the shelf life of the gembolo can be made into flour. To prevent browning reactions by enzymes that do steam blanching. Gembolo flour can be used as composite flour in the manufacture of sausages, which are used for filler than tapioca. The objectives of the experiment were to evaluate physical, chemical, and sensory characteristics of chicken sausage bydifferent types and concentrations of composite gembolo flour. The study uses two factors, the first factor is types of gembolo flour (gembolo flour natural and gembolo flour with blanching) and the second is the concentration of gembolo flour (10%, 20%, and 30%). Each treatment was repeated 5 times. Test data of physical and chemical characteristics were analyzed by analysis of variance, if different tested with Duncan's New Multiple Range Test. Sausage oranoleptik test data were analyzed by Friedman test. Appropriate treatmenttoproducechicken sausage with the best physical and preferred isA2B1withtypes gembolo flour with blansing concentration of gembolo flour 10%. The chicken sausage has a value ofWHC 85,33%, value oftexture 45,50 g/mm, brightnessvalue 46,11, cooking loss 5,21%, water content 63,69%, protein content 14,99%, ash content 0,68%, fat content 2,04%, carbohydrate 18,60%.Keywords: meat chicken sausage, composite, tapioca, gembolo, filler
SIFAT-SIFAT SEASONING ALAMI JAMUR MERANG (Volvariella volvaceae) TERFERMENTASI MENGGUNAKAN TAPIOKA TEROKSIDASI SEBAGAI BAHAN PENGISI Yhulia Praptiningsih; Niken Widya Palupi; Triana Lindriati; Inna Manikam Wahyudi
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (231.454 KB) | DOI: 10.19184/j-agt.v11i1.5432

Abstract

The paddy straw mushroom can be make natural seasoning, because it has content of protein 17.01 % (db) which completely of amino acids composition,high content of glutamic acid and aspartic acid. Producing of natural seasoning from paddy straw mushrooms which has along life storage, practice and flexible, it is need of salted fermentation to hydrolyze of mushrooms protein. The aim of this research was to reach of the appropriate proportion of salted fermented paddy straw mushrooms and oxidized tapioca as a filler to produce the good properties and high preference of fermented paddy straw mushrooms seasoning. The yield of this research showed that the good treatment was the proportion of salted fermented paddy straw mushrooms and oxidized tapioca 75:25. The seasoning had the moisture content 14.1 %, total protein 17.98% (db), soluble protein 4.51 % (db), brightness 61.55, solubility 8.22 seconds, the preference score of colour 3.28 (rather like until like), aroma 2.92 (little like until rather like), taste 3.06 (little like until rather like), and overall 3 (rather like). Keywords: natural seasoning, fermented paddy straw mushrooms, oxidized tapioca, filler
Co-Authors . Herlina Adilah, Hamasah Akbar Nur Bani Rusmana Ari Satria Nugraha Azhari, Achmad Ithman Citra Ayu Mayasari EKA RURIANI Frida Maslikah Giyarto Giyarto Ika Oktavianawati Inna Manikam Wahyudi Naila, Naila Aulia Fatwa Pandu Khrisna Juang Setiadi Sih Yuwanti Subekah Nawa Kartika Sari Subekah Nawa Kartikasari Supiastutik Supiastutik Sutardi Sutardi Suwasono, Sony Tamtarini Tamtarini Triana Lindriati Wiwik Siti Windrati Yhulia Praptiningsih Yudi Pranoto