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All Journal Jurnal Triton EKONOMIKA45 Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan International Journal of Education, Vocational and Social Science Jurnal Penelitian Pendidikan
Sugiyono Sugiyono
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Social Sciences Veterinary Other

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Enhancing the Quality of Chicken Meatball with Egg Albumen as Binding Agent: Study on Chemical, Texture Profile, and Sensory Properties Ismiarti Ismiarti; Abdul Rokhman; Muhamad Solkhan; Sugiyono Sugiyono; Teguh Dwi Putra
JURNAL TRITON Vol 15 No 2 (2024): JURNAL TRITON
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v15i2.837

Abstract

Meatball is well-known meat product especially in Indonesia, made from various kind of meat that could be accepted by consumers. The study aimed to investigate chemical, texture profile, and sensory properties of broiler chicken meatball added by egg albumen as a natural additive to increase texture and sensory properties. Meatball composition consisted of chicken breast (60.12%), tapioca starch (20.04%), salt (2.51%), seasonings (2.3%), ice cube (15.03%) and egg albumen based on meat weights. The experiment study used Completely Randomized Design (CRD) with 5 treatments and 4 replications. Treatments consisted of the addition of 0% (P0), 5% (P1), 10% (P2), 15% (P3), and 20% (P4) egg albumen measured by meat proportion. Parameters assessed were chemical (protein and fat), textural profile (hardness, cohesiveness, springiness, and adhesiveness), and sensorial properties (color, taste, texture, and chewiness). Collected data of protein, fat, and texture profile were tested by analysis of variance, significant data continued by DMRT (Duncan’s Multiple Range Test). Sensory properties were analyzed by Kruskal Wallis. In result, the addition of egg albumen were significantly affected (p<0.05) to protein, fat, hardness, and all sensory properties, but it was not significantly affected (p>0.05) to cohesiveness, springiness, and adhesiveness. The addition of 20% egg albumen produced the highest protein and fat content, 11,83±0,30 and 1,55±0,17%, respectively. Then, hardness of chicken meatball on control treatment was the lowest than all treatment, with the highest was 2351,04±7,39 g. Average of cohesiveness, springiness, and adhesiveness were 0,66±0,02; 9,03±0,16 mm; and 0,04±0,03 mJ, respectively. The best sensory properties of chicken meatball with 20% egg albumen were white grayish color, delicious in taste, compact texture, and good chewiness. It could be summarized that adding 20% of egg albumen made the best characteristic on chemical dan sensory properties of chicken meatball.
Kualitas Kimia dan Sensoris Yoghurt Rendah Lemak dengan Fortifikasi Spirulina (Spirulina platensis): Studi Pendahuluan Ismiarti Ismiarti; Listi Aisyah; Sugiyono Sugiyono
JURNAL TRITON Vol 17 No 1 (2026): JURNAL TRITON (Issue in Progress)
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v17i1.1627

Abstract

Yoghurt, salah satu hasil diversifikasi susu yang difermentasi, memiliki efek kesehatan, sifat sensoris, dan kandungan probiotik yang ada di dalamnya. Sebagai respon terhadap terhadap peningkatan permintaan konsumen, inovasi produk yoghurt dapat dilakukan salah satunya dengan penambahan spirulina. Penelitian bertujuan untuk menentukan formulasi spirulina yang tepat untuk menghasilkan yoghurt dengan kimia dan sensoris yang baik. Yoghurt dibuat dari susu sapi rendah lemak UHT merk Ultra Jaya, kultur bakteri merk Yogourmet yang berisi Lactobacillus bulgaricus, Streptococcus thermophilus, dan Lactobacillus acidophilus, dan spirulina bubuk komersial. Penelitian eksperimen ini menggunakan Rancangan Acak Lengkap (RAL) 4 perlakuan dengan 5 ulangan. Perlakuan yang diterapkan meliputi penambahan spirulina secara berturut-turut sebanyak 0,2; 0,4; 0,6; dan 0,8% (P1, P2, P3, dan P4). Analisis variansi (Anova) digunakan untuk analisis data yang dilanjut dengan uji Duncan’s Multiple Range Test (DMRT) untuk data yang signifikan. Hasil menunjukkan bahwa fortifikasi spirulina berpengaruh nyata (p<0,05) terhadap total asam tertitrasi (TAT), pH, kadar air, dan total solid. Fortifikasi spirulina juga berpengaruh nyata (p<0,05) terhadap sifat sensoris berupa aroma, after taste, dan overall, serta tidak berpengaruh nyata (p>0,05) terhadap rasa, warna, dan konsistensi yoghurt rendah lemak. Kesimpulannya, fortifikasi spirulina 0,2% menghasilkan yoghurt rendah lemak berkualitas kimia dan sifat sensoris terbaik. Penambahan pemanis diperlukan untuk mengurangi rasa asam yoghurt rendah lemak sekaligus memperbaiki off-flavor dari spirulina.
Co-Authors Abdul Rokhman Afid Burhanuddin Agustin Hanivia Cindy Akhmad Jazuli Alifya Asmiasti Areha Binar Febrinesa Arief Prabowo Brainadi Widjojo Arpi Pratama Etrya Narawati Fashihullisan M. Hadi Nugroho Hilda Shofia Afriliana Husaini Usman Irawan Sukma Ismiarti Ismiarti Khoirul Qudsiyah Lies Sunarliawati Listi Aisyah M Fashihullisan M Fatchur Rochman maria faizatul Mira Suminar Muhamad Solkhan Mukodi Mukodi Mukodi Mukodi Niva Argista Niva Argista Pipit Murdiyani Rio Octogi Siregar rukhanah rukhanah Siti Musinah Sugiyono Teguh Dwi Putra Widhi Astuti Yulias Ninik Windriati