Article Per Year (5 Year)
p-Index From 2021 - 2026
1.909
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Journal of Food and Pharmaceutical Science Agrotekno Journal of Nutrition College Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Indonesian Journal of Human Nutrition agriTECH Jurnal Agroindustri Animal Production : Indonesian Journal of Animal Production Jurnal Teknologi Pertanian (Agricultural Technology Journal) JURNAL PANGAN Social, Humanities, and Educational Studies (SHEs): Conference Series Dinasti International Journal of Education Management and Social Science Ranah Research : Journal of Multidisciplinary Research and Development Jaksa: Jurnal Kajian Ilmu Hukum Dan Politik
Sri Raharjo
Department Of Food And Agricultural Product Technology, Faculty Of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Transportation Veterinary Other

Published : 24 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : agriTECH

 1 
Physico-chemical and Sensory Characteristics of Beef Sausage with the Addition of Modified Porang Glucomannan (Amorphophallus muelleri Blume) Oleogel Widarta, I Wayan Rai; Rukmini, Ambar; Santoso, Umar; Supriyadi, Supriyadi; Raharjo, Sri
agriTECH Vol 45, No 3 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.92513

Abstract

Fat is capable of affecting the physico-chemical and sensory characteristics of beef sausage. However, the use of beef fat can increase the cholesterol content, showing the need for suitable substitute such as oleogel. Therefore, this research aimed to evaluate the ability of rice bran oil oleogel prepared with modified porang glucomannan as a substitute for beef fat in sausage formulations. Analysis was also carried out to obtain beef sausage with the best characteristics (similar to commercial sausage/comparison formulation) which were made by substituting beef fat using rice bran oil oleogel. Sausage formulas were made with low-fat (10% oleogel or beef fat, w/w) and high-fat (20% oleogel or beef fat w/w), with beef fat serving as control. Another sausage formula with 20% (w/w) beef fat and tapioca was prepared representing the commercial beef sausage. The findings revealed that both the fat content and the replacement of beef fat with oleogel had a significant effect (p<0.05) on cooking loss and the proximate composition (moisture, ash, fat, and protein) of beef sausages. Significant effects were also observed on the texture (hardness, cohesiveness, springiness, gumminess, and chewiness) and sensory properties of the sausages. There is a significant effect on texture (hardness, cohesiveness, springiness, gumminess, and chewiness) as well as sensory characteristics of beef sausage. Substituting 20% of beef fat with oleogel resulted in the most favorable sensory characteristics, closely resembling those of the control formulation containing 20% beef fat combined with tapioca. In conclusion, rice bran oil oleogel formed from porang glucomannan as an oleogelator could be used as a substitute for beef fat in sausage processing.
A Comparison of Palm Oil, Beef Tallow, and Corn Oil Effect on Serum Glucose and Lipid Profile in Rats Fed a High-Fat Diet Utama, Zaki; Ningrum, Andriati; Mayangsari, Yunika; Raharjo, Sri
agriTECH Vol 44, No 2 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.84359

Abstract

This research aimed to investigate the influence of three types of palm oil products (RBDPO (refined bleached deodorized palm oi), RPO (red palm oil), and PKO (palm kernel oil)), on serum glucose and lipid profile of Sprague Dawley rats fed with experimental diet containing 20% of oils, comparing these effects with those of with animal- base oil (beef tallow) including corn oil as a representative from vegetable oil. The diet with level of fat 20% given to two groups (with and without AOM (azoxymethane)) of male Sprague Dawley rats for 13 weeks. The results exhibit that corn oil caused the lowest value of serum glucose (p < 0.05) in both AOM and non-AOM groups. Compared to other groups, beef tallow diet significantly increased serum triglycerides, cholesterol, and LDL, followed by RPO/PKO, RBDPO, and corn oil, respectively (p < 0.05). Meanwhile, corn oil diet produced the highest level of serum HDL, followed by RBDPO, PKO/RPO, and beef tallow (p < 0.05).
Co-Authors A, Ningrum Ade Saptomo Agnes Murdiati Agus Hendrayadi Alam Suryo Laksono Amanda, Anggi Nurul Ambar Rukmini Anak Agung Gede Sugianthara Ardiyanto Pranata Dian Artanti Arubusman, Dian Artanti Djarkasi, G. S. Suhartati Dwiyati Pujimulyani Edhie Budi Setiawan, Edhie Budi Edi Abdurachman Eduard Fransisco Tethool Endang S. Rahayu Euis Saribanon, Euis Gregoria S. S. Djarkasi I Wayan Rai Widarta Iva Tsalissavrina Karina , Tiya Gusti Lily Arsanti Lestari Mayangsari, Yunika Muhammad Zahlan Ningrum, Andriati Nofrisel, Nofrisel Posman Sibuea purnama sudarmadji, purnama Putu Ari Sandhi Wipradnyadewi RR. Ella Evrita Hestiandari Slamet Sudarmadji Supriyadi Supriyadi Triana Setyawardani Umar Santoso Y Marsono Y, Pranoto Yudi Pranoto Yunca Muhimatul Hasanah, Yunca Muhimatul Zaki Utama Zuheid Noor Zuheid Noor Zulman Efendi