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All Journal Jurnal Teknologi Pertanian Jurnal Ilmu Pangan dan Hasil Pertanian Biosel: Biologi Science and Education Jurnal Agritechno Jurnal Triton Jurnal Sains Boga Journal of Innovative Food Technology and Agricultural Product Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat
Sari Suhendriani
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Dentistry Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Public Health Social Sciences Veterinary Other

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Journal : Jurnal Sains Boga

 1 
Komparasi Sifat Kimia, Fisik dan Sensoris Cookies Berbahan Baku Tepung Cangkang Kerang Finda Evita Marviana; Robiul Tsania; Fatwa Dewangga Saud; Iffah Muflihati; Sari Suhendriani; Rizky Muliani Dwi Ujianti
Jurnal Sains Boga Vol 5 No 2 (2022): Jurnal Sains Boga Volume 5 Nomor 2, November 2022
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009//JSB.005.2.01

Abstract

Cookies merupakan suatu produk olahan pangan yang memiliki bentuk kecil, tekstur renyah dan memiliki daya simpan yang cukup lama. Terbatasnya kandungan mineral pada cookies menjadikan cookies harus dilakukan penambahan suatu bahan yang dapat meningkatkan mineral yaitu cangkang kerang. Tingginya kandungan kalsium pada cangkang kerang dapat dijadikan pilihan dalam pembuatan cookies. Penelitian ini bertujuan untuk untuk mengetahui sifat kimia, fisik dan sensoris cookies yang ditambahkan berbagai jenis tepung cangkang kerang yang berbeda. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan 3 jenis tepung cangkang kerang yang berbeda yaitu tepung cangkang kerang batik, tepung cangkang kerang darah, dan tepung cangkang kerang hijau. Hasil pengujian menunjukkan bahwa cookies kontrol tidak berbeda nyata dengan cookies penambahan tepung cangkang kerang batik, cookies penambahan tepung cangkang kerang darah, dan cookies penambahan tepung cangkang kerang hijau. Sedangkan cookies dengan penambahan tepung cangkang kerang batik berbeda nyata dengan cookies penambahan tepung cangkang kerang darah dan cookies penambahan tepung cangkang kerang hijau. Penambahan tepung cangkang kerang berpengaruh nyata terhadap kadar abu cookies. Penambahan tepung cangkang kerang menyebabkan warna cookies lebih gelap. Pengujian organoleptik deskriptif cookies dengan penambahan tepung cangkang kerang tidak memberikan pengaruh nyata dengan cookies kontrol. Pengujian organoleptik hedonik cookies dengan penambahan tepung cangkang kerang tidak memberikan pengaruh nyata pada warna, rasa, aroma, dan tekstur cookies.
Perbandingan Daya Simpan dan Penilaian Sensoris Mi Basah dengan Penambahan Ekstrak Daun Melinjo (Gnetum gnemon L) Sebagai Pengawet Alami Lestari, Ayu Wiji; Akhmad Mutohhar; Akhmad Faried Yusuf; Iffah Muflihati; Sari Suhendriani
Jurnal Sains Boga Vol 7 No 1 (2024): Jurnal Sains Boga Volume 7 Nomor 1, Mei 2024
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.007.1.02

Abstract

Wet noodles are raw noodles that require cooking by boiling in boiling water before consumption. The water content in wet noodles ranges from 52-60%. High water content causes wet noodles cannot be stored for a long time. One of the natural ingredients that can be used as a preservative is melinjo leaves. The purpose of this study was to determine the effect of natural preservatives from melinjo leaf extract on the shelf life of wet noodles. Using a one-factor completely randomized design (CRD) with different ages of melinjo leaves, namely young leaves, old leaves, dry leaves, and also a mixture of the three. The extraction process is carried out through the maceration method. The solvent used in this extraction is distilled water. From the results of the research on the shelf life of wet noodles, the best shelf life analysis was found in the treatment of young leaves, namely 24 hours, testing the water content with the results for each treatment of young leaves 54.7%, old leaves 49.07%, dry leaves 48, 8% , mix 53.8%. The color test on the brightness parameter (L) was the highest on old leaves 69.42, the redness level parameter (a) was the highest on the control 4.17 , the redness level parameter (b) was the highest on the mixture 17.28. The organoleptic test showed that the wet noodles with each treatment with the addition of melinjo leaf extract were not significantly different. The hedonic test of wet noodles was acceptable to the panelists with an average value of color 4.00, aroma 3.50, taste 3.84, texture 4.00, appearance 3.98.
Co-Authors Ahmad Abdan Syakuron Akhmad Faried Yusuf Akhmad Mutohhar Alpin Hidayatulloh Amanda Panjaitan1, Dea Angger Mas Rizki Kusuma Arief Rakhman Affandi Azura, Carisa Zahra Cholidah, Nungky Rahmawati Denok Eka Yuliana Dwi Ujianti, Rizky Muliani Elok Ning Faikoh fafa nurdyansyah, fafa Fajriah Normawati, Zul’aidatul Fatwa Dewangga Saud Finda Evita Marviana Fitriyana, Vicha Hannifah Hannifah Haryanto Adhiwono, Enrico Valent Herlin Qurotul Aini Iffah Muflihati, Iffah Lestari, Ayu Wiji Lestari, Eri Yuni Nofitasari, Shindi Nur Laila, Eka Oktaria, Taskiya Sindy Paramita, Diva Julia Pitaloka, Amanda Puspita Rini Umiyati, Rini Rizky Muliani Dwi Ujianti Robiul Tsania Rosyanawati, Michelle Saputra, Ardi Lesmana Septiyani , Lailatus Sa’diyah Setianingsih, Annisa Silvia Dwi Suryani Susanti, Alifah Dwi Syifa Nur Maulida Syilwa Aulia Rizquna Ujianti, Rizky Muliani Dwi Utami, Febe Celia Roseva Wicaksono, Dani Satrio