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All Journal JPM17: Jurnal Pengabdian Masyarakat AGROKNOW Heuristic JMM (Jurnal Masyarakat Mandiri) Food Science and Technology Journal (Foodscitech) ABDI MASSA: Jurnal Pengabdian Nasional Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Agroteksos Stigma : Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa ARMADA : Jurnal Penelitian Multidisiplin Sasambo: Jurnal Abdimas (Journal of Community Service)
Rini Rahayu Sihmawati
Universitas 17 Agustus 1945 Surabaya
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary Other

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Journal : AGROKNOW

 1 
Aspek Mutu dan Tingkat Kesukaan Konsumen terhadap Surimi Ikan Belut Mokhamad Nasir Salasa, Rini Rahayu Sihmawati
AGROKNOW Vol 2, No 01 (2014): Jurnal Agroknow Vol.2 No.1 Februari 2014
Publisher : AGROKNOW

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Abstract. Indonesia fishery action in globalization era has potential development prospect. This can be seen from food industry of fishery result getting increase and has many kind of product. One of the fishery food product which is developed in Indonesia is surimi. Surimi is fish miofibril protein which has been stabilized and produced through process level continually which contains of squeeze meat, no bones and head., washing,. Decrease of water, cryoprotectant adding, so it has functional function mainly gel forming and water tied. The research goal is know the quality aspect and consumer like of fish surimi according to chemistry test and organpleptic test. This research uses experiment method and group random design in factorial term. Factor one( I) is the adding of tapioca flour( T) with the level of 1 %, 5%, 10%. Factor two ( II) is sugar adding ( G) with the level 1%, 2.5%,4%, 5.5% three times repetition. Chemistry parameter (proximat) with protein test. fat and ash level. While organoleptic parameter for taste test, texture, flavor,colour. The research result shows that each factor shows that there is significant influence to the protein , fat , ash level. There is a significant interaction influence of protein and ash level. While the fat has no significant influence and protein level tends to have linear decrease with more sugar and flour adding. For fat level tends to decrease linier with more tapioca flour but with more sugar , the fat also increases. While the ash tends ro increase liniarly with the adding of tapioca flour and sugar. The best composition in this research match with the chemistry test shows the treatment of T1G1 and T3G1. While the organoleptic test which has been done to the panelis , the best treatment is T3G4 if it is compared to the other treatments , like category 60% in taste , very like 40% in the texture, like 60% in the flavor and like 67% in colour.Kata kunci : perikanan, surimi, ikan belut, tepung tapioka, gula
Analisis Kualitas Kecap Manis Instan dari Daging Sapi Tetelan Ambar Fidyasari, Rini Rahayu Sihmawati Dwi Agustiyah Rosida
AGROKNOW Vol 1, No 01 (2013): Jurnal Agroknow Vol.1 No.1 Februari 2013
Publisher : AGROKNOW

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Abstract. This study aimed to determine the effect of the concentration of the enzyme papain (E) and incubation time (T) on the quality of the “tetelan” beef sauce. The research was conducted in June 2010 at the Faculty of Food Industry University of 17 Agustus 1945 Surabaya. The method used is an experimental method using a randomized block design (RBD) factorial pattern that consists of two factors. The first factor is the addition of papain enzyme concentration (E) with level E1 = 7.5% w/w, E2 = 12.5% w/w and E3 = 17.5% w/w. The second factor is the incubation time (T) with a standard T1 and T2 = 24 hours and 48 hours. Observed data include: Water content, water activity (Aw) and protein levels.The results showed variations in the concentration of the papain enzyme and incubation time on making soy “tetelan” beef there are very real differences in the influence of the protein content. Highest protein content in E3T2 treatment is 4.080%, and lowest in E1T1 treatment is 2.163%. Treatment E1T1 to E3T2 treatment meets quality standards soy sauce, if viewed from the protein content, as a minimum protein content is 2%. Judging from the value of nutrition and food preservation E3T2 treatment is the best treatment for a higher protein content (4.080%), moisture content and water activity (Aw) was lower (2.057%, 0.685%).Kata Kunci : Enzim, Mutu kecap daging sapi tetelan 
Co-Authors A. Wardah Ainun, Moh Baqir Ayu Anggraini Cahya Pitaloka Ayun Maduwinarti Devy Oktoviani, Devy Dwi Agustiyah Rosida, Dwi Agustiyah Fajaryaningtyas, Dyah Ayu Harjo Seputro, Harjo Hery Murnawan, Hery I Made Kastiawan I Made Kastiawan, I Made Ida Ayu Nuh Kartini Ida Ayu Nuh Kartini Ismawati, I Kartini, Ida Ayu Nuh Mahayani, Anak Agung Putu Sri Mubarok, Muhammad Ismail Panjaitan, Tiurma W. Susanti Pramita Studiviany Soemadijo Pramita Studiviany Soemadijo Rahmat Edy Setyono, Rahmat Edy Sandari, Tries Ellia Soemadijo, Pramita Studiviany Tiurma Wiliana Susanti Panjaitan Tries Ellia Sandari Sandari Wardah Wardah Wardah untag, Wardah Wardah Wardah Wardah, A.