Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal Journal of Innovative Food Technology and Agricultural Product
Rohmah Fitri Utami
Unknown Affiliation
Agriculture, Biological Sciences & Forestry

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

Found 2 Documents
Search

 1 
Current situation and future direction of traditional foods: A perspective review Dwi Larasatie Nur Fibri; Siham Ayouaz; Rohmah Fitri Utami; Dimas Rahadian Aji Muhammad
jurnal1 VOLUME 5 ISSUE 1, JUNE 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i1.633

Abstract

Innovation of traditional foods become a new paradigm in the food industry as an effort to prolong the shelf life of the food following the changes in the society’s life style. The innovation was also supported by the current advance study on packaging technology, microbiology, biotechnology, metabolomics, medicinal properties and health as well as computational methods. This review covers various definition of traditional foods and some terms closely related to traditional foods, including ethnicity and ethnoecology, the progress of innovation of traditional foods as well as the risk of the traditional food innovation in terms of product identity, culture and continuity. Geographical Indications (GI) as a strategy of protection and standardization of traditional food are, therefore, discussed in this review. At the end, a recommendation for the direction of traditional food in the future is given in order to create a paradigm on the future action for protecting traditional foods.
Pengaruh Perbandingan Ikan Bandeng dan Ikan Layang Terhadap Mutu Organoleptik Abon Ikan nur, falan; Fitri Utami, Rohmah
Journal of Innovative Food Technology and Agricultural Product Vol 3 No 2 (2025) Desember: Journal of Innovative Food Technology and Agriculture Product
Publisher : Universitas PGRI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/jitap.v3i2.9064

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan ikan bandeng (Chanos chanos) dan ikan layang (Decapterus sp.) terhadap mutu organoleptik abon ikan. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan satu faktor perlakuan berupa perbandingan ikan bandeng dan ikan layang yang terdiri dari lima perlakuan, yaitu P1 (50%:50%), P2 (25%:75%), P3 (75%:25%), P4 (30%:70%), dan P5 (70%:30%), masing-masing dengan tiga ulangan. Parameter yang diamati meliputi uji organoleptik secara hedonik dan deskriptif terhadap warna, aroma, rasa, dan tekstur. Data dianalisis menggunakan analisis ragam (ANOVA) dan dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa perbandingan ikan bandeng dan ikan layang berpengaruh sangat nyata terhadap seluruh parameter organoleptik yang diuji. Perlakuan P3 (75% ikan bandeng : 25% ikan layang) memberikan nilai tertinggi dan paling disukai panelis pada parameter warna, rasa, dan tekstur, serta menunjukkan aroma yang disukai. Berdasarkan hasil uji organoleptik dan tingkat kesukaan panelis, formulasi terbaik abon ikan adalah perlakuan P3 dengan dominasi ikan bandeng.   kata kunci: ikan, layang, abon, organoleptik, hedonik.
Co-Authors Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Dwi Larasatie Nur Fibri nur, falan Siham Ayouaz