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All Journal Journal of Politic and Government Studies Jurnal Matematika dan Statistika serta Aplikasinya (Jurnal MSA) Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Jurnal Ilmiah Edunomika (JIE) Journal of Management, Accounting, General Finance and International Economic Issues (MARGINAL) Journal of Tropical Food and Agroindustrial Technology Jurnal Ekonomi Kreatif dan Manajemen Bisnis Digital (JEKOMBITAL) The Sages Journal: Culinary Science and Business Jurnal Ekonomi Bisnis dan Kewirausahaan
Achmad Taufiq
Institut Teknologi Sepuluh Nopember
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Journal of Tropical Food and Agroindustrial Technology

 1 
Organoleptic Characteristics of Jerky Analog Made from Young Jackfruit and Tempeh: Sifat Organoleptik Dendeng Analog Berbahan Nangka Muda dan Tempe Dian P. Prabowo., Ivy; Mahmudi, Mahmudi; Taufiq, Achmad
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 02 (2023): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i02.1617

Abstract

Jerky is a meat-based food that is processed by drying to get a longer shelf life. Usually jerky is made from beef. The price of beef which continues to increase every year causes the price of jerky production to also increase. Therefore, it is necessary to make efforts to use foodstuffs that have low prices but are still preferred from an organoleptic point of view. The purpose of this study was to determine the appropriate formulation of the use of young jackfruit and soy tempeh raw materials for the production of jerky analogues which have the most favorable organoleptic properties (taste, texture, aroma, and appearance). The research method was a completely randomized design with four formulas, namely 100% young jackfruit, 80% young jackfruit, 20% tempeh; 60% young jackfruit, 40% tempe; 40% young jackfruit and 60% tempeh. Organoleptic test with an assessment of 1-7 (very very dislike - very very like). The data in this study were analyzed descriptively quantitatively using a t-test analysis with a significance level of 0.05. Proportions of young jackfruit and tempe affect the organoleptic assessment of taste and texture. The best analog jerky formula based on consumer acceptance assessment criteria based on organoleptic is analog jerky using 100% young jackfruit with a taste value of 5.65 (likes-really likes), aroma 5.83 (likes-really likes), texture 5.41 (like - really like), and appearance 5.81 (like - really like).
Co-Authors ., Misrul Afkarina, Izza Agatha, Olivia Aldio Firmanda, Bagus Aprilia, Puput Dian P. Prabowo., Ivy Edi Santoso Fachrudin, Muhammad Arif Gunawan, Maggie Hadi, Bawa Mulyono Hikmawanto, Noval Ida Ayu Putu Sri Widnyani Junisa Silvia, Khofifah Lestariningsih, Titin lie, Tjhing Man M.E, Rusmini, MAHMUDI Mahmudi Mahmudi Mau, Daniel Pandu Mulyono, Bawa Hadi Munir, Miftakhul Nur Cahyono , Dimas Octarani, Valerie Paristiawan, Made Febriantha Prabowo, Ivy Dian Puspitasari Pratama, Panji Satria Pratiwi, Maharani Dwi Priyatno Harsasto Puji Astuti Puji Lestari, Devi Purwoko . Putri, Kristina Risnawati Ibnas Wahidah Alwi Wulandari, Anjani Yahya, Beatrix Noviyanti Yohanis Lundji Kadumbani