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All Journal HAYATI Journal of Biosciences Jurnal Pengolahan Hasil Perikanan Indonesia FORUM STATISTIKA DAN KOMPUTASI Media Statistika JURNAL KIMIA SAINS DAN APLIKASI Jurnal Manajemen Teknologi CAUCHY: Jurnal Matematika Murni dan Aplikasi Jurnal Ilmu Komputer dan Agri-Informatika The Journal of Pure and Applied Chemistry Research JUITA : Jurnal Informatika Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal Knowledge Engineering and Data Science Jurnal Matematika Sains dan Teknologi Syntax Literate: Jurnal Ilmiah Indonesia Indonesian Journal of Artificial Intelligence and Data Mining BAREKENG: Jurnal Ilmu Matematika dan Terapan Indonesian Journal of Chemistry JTAM (Jurnal Teori dan Aplikasi Matematika) Cetta: Jurnal Ilmu Pendidikan Limits: Journal of Mathematics and Its Applications Martabat: Jurnal Perempuan dan Anak MATRIK : Jurnal Manajemen, Teknik Informatika, dan Rekayasa Komputer Zero : Jurnal Sains, Matematika, dan Terapan Jurnal Ilmiah Ecosystem Jambura Journal of Mathematics Jurnal Samudra Ekonomi dan Bisnis Al-Khwarizmi: Jurnal Pendidikan Matematika dan Ilmu Pengetahuan Alam Inferensi InPrime: Indonesian Journal Of Pure And Applied Mathematics Jurnal Statistika dan Aplikasinya Enthusiastic : International Journal of Applied Statistics and Data Science Xplore: Journal of Statistics Molekul: Jurnal Ilmiah Kimia Indonesian Journal of Jamu Indonesian Journal of Statistics and Its Applications Journal on Mathematics Education Limits: Journal of Mathematics and Its Applications
Utami Dyah Syafitri
Department Of Statistics, Faculty Of Mathematics And Natural Sciences, IPB University, Jl. Meranti Kampus IPB Dramaga, Bogor 16680, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Social Sciences Transportation Other

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Journal : Jurnal Pengolahan Hasil Perikanan Indonesia

 1 
Karakteristik Daging Tiruan (Meat Analog) dengan Optimasi Formulasi Substitusi Rumput Laut menggunakan Mixture Design: Characteristics of Meat Analog with Formula Optimization of Seaweed Substitution using Mixture Design Bambang Riyanto; Utami Dyah Syafitri; Joko Santoso; Endina Fatihah Yasmin
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 2 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i2.39942

Abstract

Meat analog atau daging alternatif berbasis protein nabati telah memberikan preferensi konsumen akan pentingnya kesehatan. Potensi alami dengan karakteristik fungsional rumput laut menawarkan perspektif baru meat analog. Konsep rancangan serta strategi formulasi menjadi awal yang sangat penting. Penelitian bertujuan menentukan karakteristik daging tiruan (meat analog) dengan optimasi formulasi substitusi rumput laut menggunakan mixture design. Penelitian meliputi karakterisasi bahan penyusun, rancangan formulasi dan pembuatan daging tiruan, optimasi formulasi substitusi rumput laut menggunakan mixture design serta perbandingan karakteristik daging tiruan substitusi rumput laut dan meat analog komersial. Formula optimal daging tiruan menggunakan mixture design menghasilkan substitusi tepung rumput laut 45%, dengan proporsi tepung kedelai 40% dan tepung jagung 15%. Daging tiruan substitusi rumput laut memiliki bentuk burger ukuran diameter 5 cm, tebal 2 cm dan berat 50 g, sensori ketampakan berserat, berwarna cokelat kekuningan dan rasa khas daging. Karakteristik tekstur dengan nilai hardness 2.385,90±0,02 gf, springiness 0,83±0,01, chewiness 1,52±0,02 dan water holding capacity 6,19±0,04 serta kadar protein 10,16%±0,01, karbohidrat 46,79%±0,03 dan abu 2,50%±0,02, yang menyerupai meat analog komersial dan kepatuhan dengan SNI 8503-2018 mengenai burger.
Pengembangan produk sambal roa inovatif melalui formulasi undur-undur laut: The development of innovative sambal roa product through mole crab formulation Bambang Riyanto; Utami Dyah Syafitri; Wini Trilaksani; Immatul Ulya
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 2 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i2.44396

Abstract

Sambal roa is one of the typical nusantara sauces with a distinctive taste and aroma of roa fish smoked using traditional methods. The decreasing production of roa fish demands innovation in its product development. Mole crab is a potential substitute ingredient because it has a crustacean/rebon taste similar to shrimp paste, as well as carotenoid content that can act as a natural dye. This innovation requires accurate formulation. This study aimed to develop an innovative sambal roa product through the formulation of chili, smoked roa fish, and mole crab using an I-optimal mixture amount design. The study included modification, production, and descriptive sensory testing of sambal roa, optimization of the sambal roa formulation with mole crab, and comparison between mole crab-sambal roa and commercial sambal roa. The sambal roa formula is based on a total mixture amount of 150 g with a proportion of chili of 40%-70%, smoked roa fish of 20%-30%, and mole crab of 35%-50%. Optimal acceptability was achieved with chili 40%, 21.68% smoked roa fish, and mole crab 38.32%. The characteristics of the innovative sambal roa with the formulation of chili, smoked roa fish, and mole crab are in the form of paste, have a viscosity of 9.547±948.54 cP, an orange-red color with L*:19.64±0.76, a*:17.58±0.80, and b*:22.75±0.68. The distinctive crustacean aroma (mole crab) can be sensed, and it has a spicy sensation with a capsaicin content of 701.78±0.028 ppm, protein content of 11.32±0.007%, fat content of 15.28±0.049%, water activity (Aw) of 0.84±0.0001, and total bacterial colonies of 6.3 ×10²±1.90 colonies/g.
Co-Authors Aam Alamudi Abdul Rohman Abdul Rohman Agus Mohamad Soleh Agustin Faradila Aidi, Muhammad Nur Aji Hamim Wigena Akbar Rizki Alfi Hudatul Karomah ALIU, MUFTIH ALWI Amany, Nurfatimah Anang Kurnia Andrew Donda Munthe Anggrahini, Ervina Dwi Anggraini Sukmawati Anik Djuraidah Anissa Permatasari Antonio Kautsar Anugrah, Cahya Ireno Ardiansyah, M. Ficky Haris ASEP SAEFUDDIN Auliya Ilmiawati Aziza, Vivin Nur Azkiya, Azka Al Baehera, Seta Bagus Sartono Bambang - Riyanto Bambang Prajogo Eko Wardoyo Bambang Riyanto Bartho Sihombing Bayu Pranata, Bayu Budi Susetyo Christin Halim Cici Suhaeni Dea Amelia, Dea Dwi Agustin Nuriani Sirodj Dwi Putri Kurniasari Eka Dewi Pertiwi Eka Winarni Sapitri Eminita, Viarti Endina Fatihah Yasmin Erfiani Erfiani Erfiani, Erfiani Erlinda Widya Widjanarko Ernawati, Fitrah Eti Rohaeti Evita Choiriyah Fadhila Hijryani FAHREZAL ZUBEDI Farit M Afendi Fatimah, Zahra Nurul Fitrianto, Anwar Gandaputra Simbolon, Andreas Nicholas Gusti Tasya Meilania Hari Wijayanto I Made Sumertajaya Idqan Fahmi Immatul Ulya Indahwati Indonesian Journal of Statistics and Its Applications IJSA Intan Lukiswati Irmanida Batubara Irzaman, Irzaman Isti Rochayati Izzati, Mumpuni Nur Joko Santoso Jumansyah, L. M. Risman Dwi Khairil Anwar Notodiputro Kusman Sadik Laradea Marifni Lidiasari, Melisa Lismayani Usman M. Iqbal M. Rafi Meilania, Gusti Tasya Mohamad Rafi Mohamad Rafi Mohamad Rafi Mohammad Masjkur Muhamad Insanu Muhammad Bachri Amran Muhammad Nur Aidi Muhammad Nursid Mulianto Raharjo Muslim, Muhammad Irfai Muthahari, Wadudi Nanik Siti Aminah Nariswari Karina Dewi Ni Kadek Manik Dewantari Noer Endah Islami Nofrida Elly Zendrato Novia Yustika Tri Lestari. YR Nur Aidi, Muhammad Nurhajawarsi Nurhajawarsi Nursifa Mawadah Putri, Thasya R, Arifuddin Rifki Husnul Khuluk Ririn Fara Afriani Riswan Riswan Sanusi, Ratna Nur Mustika Sari, Mutia Dwi Permata Septaningsih, Dewi Anggraini Setyowati, Silfiana Lis Sifa Awalul Fikriah Simbolon, Andreas Nicholas Gandaputra Siwi Haryu Pramesti Soleh, Agus M Soni Yadi Mulyadi Sony Hartono Wijaya Sri Sulastri Sri Wahyuningsih Syam, Ummul Auliyah Syifa Muflihah Tania Amalia Darsono Topan . Ruspayandi Triyani Oktaria Vega, Iliana Patricia Vivin Nur Aziza Weisha, Ghea Wini - Trilaksani Wulan Tri Wahyuni Yenni Angraini Yuan Millafanti Yuni Suci Kurniawati Yuniar Istiqomah