Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal BUANA SAINS
Samsuri Tirtosastro
PS Teknologi Industri Pertanian, Fak. Pertanian, Universitas Tribhuwana Tunggadewi, Malang
Biochemistry, Genetics & Molecular Biology Chemistry Mathematics Physics

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
PENGOLAHAN NUGGET KOMPOSIT DENGAN BAHAN BAKU AMPAS TAHU DAN DAGING IKAN HIU Wahyu Mushollaeni; Samsuri Tirtosastro
BUANA SAINS Vol 7, No 2 (2007)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (246.152 KB) | DOI: 10.33366/bs.v7i2.189

Abstract

The aims of this research were to elucidate the best proportion of solid tofu’s waste and shark meats that produced composite nugget with better chemical, physical and organoleptical characteristics. Three treatments, i.e. nugget A (40% solid tofu’s wastes, 35% shark meats), B (50% solid tofu’s wastes, 25% shark meats), C (60% solid tofu’s wastes, 15% shark meats) were arranged in Completely Randomized Design with three replicates. Analysis factors were performed for water content, ash content, protein content, fat content, carbohydrate content, amino acid, calories and organoleptics (aromas and flavours). Results of this research showed that nugget composite type A posed the highest quality
ANALISIS KELAYAKAN USAHA PENGOLAHAN SELAI NANGKA DITINJAU DARI JENIS DAN KONSENTRASI BAHAN PEMBENTUK GEL Samsuri Tirtosastro; Sakunda Anggarini
BUANA SAINS Vol 7, No 1 (2007)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (155.162 KB) | DOI: 10.33366/bs.v7i1.123

Abstract

The aims of this research were to elucidate the best concentration of gelling agents (carragenans, pectins, agaroses) for producing jackfruit jams with best chemical, physical and organoleptical characteristics, and the financial aspects of the best jackfruit jam production. Six treatments of gelling agents addition of 0.5% and 0.6% agaroses; 0.3% and 0.5% pectins and 0.2% and 0.3% carragenans, were arranged in a randomized block design with three replicates. Analysis factors were performed for water content, texture, pH, syneresis and capability of performance and also organoleptics i.e. colours, texture and flavours. Results of this research showed that addition of 0.3% pectins produced best quality of jackfruits jams
Co-Authors Sakunda Anggarini Wahyu Mushollaeni