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All Journal Jurnal Penelitian dan Evaluasi Pendidikan IPTEK The Journal for Technology and Science Alchemy : Journal of Chemistry Pharmaciana: Jurnal Kefarmasian Abdimas agriTECH EduChemia: Jurnal Kimia dan Pendidikan Journal Of Chemical Process Engineering (JCPE) Indonesian Food Science and TechnologyJournal Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia AGROSCIENCE TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Teknologi ASEAN Journal of Chemical Engineering Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Jurnal Karya Abdi Bioscientist : Jurnal Ilmiah Biologi Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Pro-Stek JAPI: Jurnal Akses Pengabdian Indonesia Sainsbertek Jurnal Ilmiah Sains & Teknologi Journal of Global Pharma Technology Indonesian Journal of Food Technology Composite Journal Of Chemical Process Engineering NAWASENA: Journal of Community Service
Yuyun Yuniati
Department Of Chemistry, Ma Chung University, Malang 65151, Indonesia
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CHEMICAL AND SENSORY CHARACTERISTICS OF ANALOGUE CHICKEN POPCORN BASED ON SHIITAKE MUSHROOMS, TVP, AND SEITAN Jessica Lukito; Yuyun Yuniati; Adhania Andika Prayudanti
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

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Abstract

Currently, plant-based foods are becoming a trend among the public, this is due to the increasing awareness of health and environmental sustainability. One potential innovation is analog popcorn chicken formulated from high-protein plant ingredients. This study aims to develop and analyze the characteristics of analog popcorn chicken based on shiitake mushrooms, TVP, and seitan as an alternative to meat. The study used a Completely Randomized Design (CRD) with four treatments in the form of variations in the concentration of the main ingredients. Chemical analysis included protein content, crude fiber, water content, and ash content, while organoleptic tests were carried out by 25 untrained panelists to assess color, aroma, taste, and texture. Chemical data were analyzed using ANOVA at a significance level of 5%, while sensory data were analyzed using the Kruskal–Wallis test. The results showed that variations in the proportion of ingredients had a significant effect (p<0.05) on water content, protein content, crude fiber content, and texture preferences, but did not significantly affect ash content, color, aroma, and taste. The best treatment was obtained in formulation A3 (25% shiitake and seitan mushroom mixture: 75% TVP) with chemical characteristics of 15.67% protein content, 9.32% crude fiber, 41.59% water content, and 3.24% ash content. Organoleptically, the best treatment product had a "like" acceptance level for all parameters with the highest texture preference score of 4.04. This product has the potential to be developed as a nutritious plant-based food alternative to processed meat.
STUDY OF THE EFFECT OF TOFU DUMP AND OKRA FLOUR SUBSTITUTION ON THE CONTENT OFSTUDY OF THE EFFECT OF TOFU DUMP AND OKRA FLOUR SUBSTITUTION ON THE CONTENT OF PROTEIN, FIBER, F PROTEIN, FIBER, FAT, CARBOHYDRATE, AND ORGANOLEPTIC PROPERTIES OF CHICKEN NUGGET Jessica Novanti Kurniawan; Yuyun Yuniati; Retnani Rahmiati
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

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Abstract

The use of alternative plant-based food ingredients in processed meat products has the potential to increase nutritional value while diversifying raw materials . This study aims to analyze the effect of tofu dregs and okra flour substitution on the chemical and organoleptic characteristics of chicken nuggets and determine the best formulation based on effectiveness testing. The study was conducted as a laboratory experiment using a Completely Randomized Design (CRD) with four levels of substitution of tofu dregs and okra flour (0%, 25%, 50%, and 75%), each repeated three times. The chemical parameters analyzed included protein (Kjeldahl), fat (Soxhlet), fiber (gravimetric), and carbohydrate (by difference) levels . Organoleptic tests were conducted using the hedonic method by 20 trained panelists on color, aroma, taste, and texture attributes. Chemical data were analyzed using ANOVA at the 5% level and further tests, while organoleptic data were analyzed using the Friedman test. The results showed that the substitution of tofu dregs and okra flour significantly affected the chemical and organoleptic characteristics of chicken nuggets. Increasing the substitution level significantly increased protein and fiber levels and decreased fat and carbohydrate levels, but decreased the level of panelist acceptance of sensory attributes. Based on the effectiveness test, the treatment with the highest substitution showed the best total effectiveness value due to the superiority of nutritional parameters, although the control treatment had the highest organoleptic acceptance. Thus, the substitution of tofu dregs and okra flour has the potential to be used to increase the nutritional value of chicken nuggets, while still paying attention to formulation optimization to maintain the sensory quality of the product.
Co-Authors Achmad Qodim Syafa&#039;atullah Adelia, Kezia Agung Rasmito Alfanaar, Rokiy Anitarakhmi Handaratri Aziza, S. Alfiyah Nur Bambang Sigit Sucahyo Bambang Sutejo Bambang Sutejo, Bambang Cahyani, Maulidya D. Christa, Amadea Chuardy, Valentino Adrian Dedy Kunhadi Devianti, Rachma Nur Dhiya Dini Azmi Donny Satria Bhuana Elizabeth Angela Sitijo Eric Nurandriea Fadjar Kurnia Hartati Fadjar Kurnia Hartati, Fadjar Kurnia Fahilah, Khoiriyah Farrell Ricardo Tirtasatya Febriana Kesuma, Ruth Heriyanto Heriyanto Jannah, Jumrotul Jessica Lukito Jessica Novanti Kurniawan Kejora Handarini Kestrilia Rega Prilianti Kusyairi, Achmad Lailatul Qadariyah Leny Yuliati M. Yogi Riyantama Isjoni Mahfud Mahfud Mahfud Mahfud Mahfud Mahfud Mahfud Mahfud Maria Agustini Melany Melany Melinda, Anna Moh. Ainul Fais Monica, Eva Natanael Anugerah Tuuk Natan Ningrum, Cicik Agustia Ningtyas, Rosidah Wahyu Nirmala Siregar, Rena Novidayasa, Ifra Nunuk Hariani Nunuk Hariyani Nur Aziza, S. Alfisyah NURUL HAYATI Pamela Felita Tjendra Pantjawarni Prihatini Perwirani, Nindya Ayu Leonita Pradipta Risang Ratna Sambawa Pramitha, Asti Rizkiana Prasiska, Revina Lusy Prayudanti, Adhania Andika Putra Siswoyo , Deddy Kurniawan Rachma Nur Devianti Rahmiati, Retnani Ramadhani, Mirza Retnani Rahmiati Rollando, Rollando Ruth Febriana Kesuma S. Alfisyah Nur Aziza Sandra Dewi Tansil Saras Nurani Putri Saraswati, Exist Selfina Gala Shafitri, Virginia Sholihah, Dewi Deniaty Sri Rahajoe, Endang Sucahyo, Bambang Sigit Sultan Arif Rahmadianto Sultan Arif Rahmadianto Sumarno . Sumaryam Syafa’atullah, Achmad Qodim Tajuddin Noor, M. Trisbiantoro, Didik Widodo, Evan Krisdian Wilujeng, Lilis Lestari Wulandari, Imania Ayu Zuri Rismiarti Zuri Rismiarti