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All Journal Jurnal Ilmu Pertanian Indonesia Agrointek Majalah Kulit, Karet, dan Plastik Animal Production : Indonesian Journal of Animal Production Journal of Applied Food Technology JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) JMES The International Journal of Mechanical Engineering and Sciences JURNAL ABDIKARYASAKTI Indonesian Journal of Food Technology
Rumpoko Wicaksono
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Dentistry Economics, Econometrics & Finance Education Energy Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Veterinary Other

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Chemical and Sensory Characteristics of Cookies from “Protani” Rice Flour that Affected by Source of Fat and Whey Protein Sustriawan, Budi; Aini, Nur; Ramadani, Nurista Riski; Handayani, Isti; Safitri, Eka; Mustaufik, Mustaufik; Wicaksono, Rumpoko
Indonesian Journal of Food Technology Vol 4 No 1 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.1.14580

Abstract

The purpose of the study is to investigate how the kind of fat and the addition of whey protein affect the chemical and sensory characteristics of cookies made with modified Protani rice flour. The study used a Randomized Block Design (RBD). There were 2 factors studied, namely the type of fat and the addition of whey powder. The types of fat consisted of 3, namely margarine, a combination of margarine and virgin coconut oil (VCO) and VCO. The percentage of whey protein addition consisted of 3, namely 5, 10, 15%. The variables observed included water content, ash, fat, protein, reducing sugar, carbohydrates and sensory variables (color, aroma, texture, taste, and preference). Chemical and sensory variable data were analyzed using the Analysis of Variance (ANOVA) test and further using Duncan’s Multiple Range Test (DMRT) at the 95% level. The use of margarine can increase water, ash, protein and reducing sugar content, while virgin coconut oil (VCO) can increase fat and carbohydrate content. The higher the concentration of whey protein added, the higher the water, ash, fat, protein and reducing sugar content. The best cookies were obtained by using margarine and adding 15% whey protein, with a water content of 3.8%, ash 0.8%, fat 21.4%, protein 11.9% and reducing sugar 4.6%. The cookies have sensory properties of brownish yellow color (4.2), typical cookies aroma (4.4), slightly crumbly texture (3.7), slightly delicious taste (3.7) and liking (4.2). Cookies from fermented Protani rice flour have the potential to be developed into commercial products.
Pendugaan umur simpan kerupuk amplang ikan nila dengan berbagai jenis kemasan menggunakan metode pendekatan kadar air kritis Wijayanti, Nur; Nadiya, Ienas; Novitasari, Dian; Ayuningtyas, Laksmi Putri; Wicaksono, Rumpoko
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.26553

Abstract

Shelf life is an important thing to know and an indication of product safety. The shelf life of Poklahsar Bunda Madani’s tilapia fish amplang crackers is unknown. Determining the shelf life of tilapia fish amplang crakers using Accelerated Shelf Life Testing (ASLT) method with critical water content and several packages to determine the appropiate type of packaging. This study aims to 1) determine the shelf life of tilapia fish amplang crackers, 2) determine the effect of various types of packaging on the shelf life of tilapia fish amplang crackers using the estimation of critical moisture content, and 3) determine the best type of packaging that can maintain the shelf life of tilapia fish amplang crackers. The results of reseach estimated the shelf life of tilapia fish amplang crackers in polypropylene plastic packaging was 179 days (5 months), with metal plastic packaging it was 266 days (8 months), and with aluminium foil it was 322 days (10 months). Products packaged in packaging with low gas, light, and water vapor permeability make the product long lasting. Based on these results, aluminium foil has the lowest permeability and being the best packaging.
Co-Authors ARDIANSYAH ARDIANSYAH Ayuningtyas, Laksmi Putri Budi Sustriawan Condro Kartiko Condro Wibowo Dian Novitasari Eka Safitri Herminiwati Herminiwati Herminiwati Herminiwati, Herminiwati Hidayah Dwiyanti Icuk Rangga Bawono Icuk Rangga Bawono, Icuk Rangga Islami, Laila Sausan El Isti Handayani Muhammad Syaiful Aliim Muhammad Yusuf Nugroho Muna, Aulal Mustaufik Nadiya, Ienas Nur Aini Nurhopipah, Popi Nurul Latifasari Popi Nurhopipah Poppy Arsil purbowati, ike sitoresmi mulyo Puspitasari, Regita Ramadani, Nurista Riski Retno Supriyanti Rifda Naufalin Rifda Naufalin Santi Dwi Astuti Sugeng Waluyo Sutardi Sutardi Sutardi Sutardi Wijayanti, Nur Wuryatmo, Erminawati