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All Journal JURNAL ILMIAH KESEHATAN KEPERAWATAN Microbiology Indonesia Agrointek Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri REKAYASA Jurnal Ilmiah Pangabdhi JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Indonesian Journal of Agricultural Research Jurnal Abdi Insani Journal of Fisheries & Marine
UMI PURWANDARI
Universitas Trunojoyo Madura
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Social Sciences Veterinary Other

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Journal : Agrointek

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ANALISIS SIFAT FISIK DAGING SAPI TERDAMPAK LAMA PERENDAMAN DAN KONSENTRASI KENIKIR (Cosmos caudatus kunth) Rohmah Rohmah; Mohammad Fuad Fauzul Mu’tamar; Umi Purwandari
AGROINTEK Vol 12, No 1 (2018)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v12i1.2894

Abstract

Beef is one of the most popular food commodities. Beef often has textural problems, especially when consumed. One method to improve the tenderness of beef is by enzymatic treatment. In some plants there are meat-eating enzymes. This study aims to determine the influence of leaves kenikir (cosmos caudatus kunth) against the tenderness of beef. The researchers used a complete randomized RAL design method with two factors each of the 3 levels of the first factor of leaf extract of kenikir with 25, 50, 75% concentration while the second factor was the immersion time of 15, 30 and 45 minutes. The test parameters included hardness, cooking shrinkage, power water tie and sensory (aroma, color, texture). The results showed that the texture test decreased the level of hardness of beef along with the increased concentration of the added leaves. Likewise with the long immersion, the longer the soaking results of the hardness of beef being tried further decreased.
PREFERENSI KONSUMEN TERHADAP PANCAKE DARI TEPUNG SUKUN Sitti Rosipah; Burhan Burhan; Umi Purwandari
AGROINTEK Vol 7, No 1 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i1.2050

Abstract

Preference of food product is influenced by personal characteristics (age, sex,education, income, and nutrient knowledge), food characteristics (taste, shape, and texture) andalso surroundings characteristics (job, number of family, mobility, and season). Pancake hassome attributes such as texture, colour, taste, and aroma. These attributes will influenceconsumer likes. The aims of this research are to determine the attributes of consumerpreference appraisal and to know the order of consumer preference toward pancake made ofbreadfruit flour. The method used in this research is conjoint analysis. Attributes and theirlevel is determined by asking for some respondents (questionaire) to collect data of consumerpreference of this product. The results (measured by utility value) of this research are: texture(rather soft) 0,029; colour (golden yellow) 0,112; taste (sweet) 0,021; and aroma (usual) 0,566.The priority of consumer’s decision making toward pancake made of breadfruit are: aroma(49,745%), texture (19,925%), colour (19,628%), and taste (10,702%).
Co-Authors A.A. Ketut Agung Cahyawan W Afifa, Fitria Hersiana Amir, Ach. Faizal Ariyanto, Fajar Lukman Tri Asminah Asminah, Asminah Burhan Burhan DARIMIYYA HIDAYATI Efendi, Miftakhul Eko Setiawan Ery purwanti Fakhry, Muhammad Herniyatun - Jamilah, Nurul Kurnia Putri Laksani, Mertiara Ratih Terry Mohammad Osidani Aji Wijaya Mojiono, Mojiono Mubarok, Khamdi Mu’tamar, Mohammad Fuad Fauzul NOVIA NAVA Probowati, Banun Diyah Putri, Ninik Wulandari K Rohmah Rohmah Sitti Rosipah TODOR VASILJEVIC Ulya, Millatul Umi Hanik umi laelatul qomar Uswatun Hasanah Wijaya, Alfan