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All Journal Jurnal AGROTEKNOLOGI Jurnal Agroindustri AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi Agro-Industri Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Journal of Tropical AgriFood Abdimas UNWAHAS : Jurnal Pengabdian Masyarakat UNWAHAS Abdihaz: Jurnal Ilmiah Pengabdian pada Masyarakat Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS Jurnal Agriovet SINTA Journal (Science, Technology, and Agricultural) Jurnal Multidisiplin Dehasen (MUDE) Jurnal PADAMU NEGERI (Pengabdian pada Masyarakat Bidang Eksakta) Jurnal Dehasen Untuk Negeri Sci-Tech Journal Jurnal Dehasen Mengabdi Journal of Multidisciplinary Research
Lina Widawati
Universitas Dehasen Bengkulu
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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Identification of Cookies Quality Based on Banana Flour (Musa acuminata Colla) and “Selengek” Fish Flour (Anodontostoma chacunda) Hesti Nur'aini; Febrian Sutata; Lina Widawati
Jurnal Teknologi Agro-Industri Vol. 12 No. 2 (2025): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v12i2.237

Abstract

“Jantan” banana (Musa acuminata Colla) and “selengek” fish (Anodontostoma chacunda) have high nutritional value, so they have the potential to be used as additional ingredients in cookie processing. This study aimed to analyse the quality characteristics of banana flour and selengek fish flour-based cookies. The research design used was factorial with variations in the composition of male banana flour and “selengek” fish flour, namely 75: 25, 80 : 20, 85 : 15, 90 : 10, 95 : 5, and 100 : 0. Chemical analysis (moisture content, protein content, and fibre content) and organoleptic test (colour, taste, aroma, and texture) were conducted on the cookies produced. Processing of cookies with the addition of male banana flour and selengek fish flour produced cookies with yields between 40.58% to 41.20%, moisture content between 6.11% to 8.58%, protein content 4.23% to 5.69%, and fibre content 5.00% to 6.19%. Sensory test analysis showed that panelists' hedonic level for banana flour and “selengek” fishmeal cookies ranged from 3.35 to 2.40 for colour parameters, 2.40 to 3.70 for taste parameters, 2.90 to 4.04 for texture and 2.40 to 3.35 for aroma parameters.
Identification of Cookies Quality Based on Banana Flour (Musa acuminata Colla) and “Selengek” Fish Flour (Anodontostoma chacunda) Hesti Nur'aini; Febrian Sutata; Lina Widawati
Jurnal Teknologi Agro-Industri Vol. 12 No. 2 (2025): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v12i2.237

Abstract

“Jantan” banana (Musa acuminata Colla) and “selengek” fish (Anodontostoma chacunda) have high nutritional value, so they have the potential to be used as additional ingredients in cookie processing. This study aimed to analyse the quality characteristics of banana flour and selengek fish flour-based cookies. The research design used was factorial with variations in the composition of male banana flour and “selengek” fish flour, namely 75: 25, 80 : 20, 85 : 15, 90 : 10, 95 : 5, and 100 : 0. Chemical analysis (moisture content, protein content, and fibre content) and organoleptic test (colour, taste, aroma, and texture) were conducted on the cookies produced. Processing of cookies with the addition of male banana flour and selengek fish flour produced cookies with yields between 40.58% to 41.20%, moisture content between 6.11% to 8.58%, protein content 4.23% to 5.69%, and fibre content 5.00% to 6.19%. Sensory test analysis showed that panelists' hedonic level for banana flour and “selengek” fishmeal cookies ranged from 3.35 to 2.40 for colour parameters, 2.40 to 3.70 for taste parameters, 2.90 to 4.04 for texture and 2.40 to 3.35 for aroma parameters.
KARAKTERISTIK FISIKOKIMIA DAN SENSORIS DAGINGANALOG BERBASIS BONGGOL PISANG (Musa paradisiaca) DAN JAMUR GERIGIT (Schizophyllum commune) DENGANVARIASI BAHAN PENGIKAT) Nuria Zaidatur Rabiah; Lina Widawati; Hesti Nur'aini
Jurnal Agriovet Vol. 8 No. 2 (2026): JURNAL AGRIOVET
Publisher : LPPM UNIVERSITAS KAHURIPAN KEDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51158/wyd9cg98

Abstract

Analog meat is a product made from vegetable protein that has properties similar to animal meat. The use of split gill mushrooms acts as a fibrous texture former resembling meat, banana pseudostem as a source of fiber and natural binders, and soy protein isolate and egg white as a structural strengthener and increase the protein content of the product. This study aims to determine the characterize the physical, chemical, and organoleptic qualities and analyze the benefits of analog meat products. This study used a completely randomized design (CRD) methodology consisting of two factors and three repetitions, the first factor is soy protein isolate and egg white (10% and 10%) the second factor is the composition of split gill mushrooms and banana pseudostem consisting of three levels (75%, 50%, 25%). The results showed that the average value of analog meat yield was between 90.80% to 99.33%. The average value of water content was between 60.59% to 68.83%. The average value of protein content was between 14.81% to 22.06%. The average fiber content ranged from 6.44% to 17.66%. The best treatment in this study was the addition of 50% banana pseudostem, 50% jagged fungus, and egg white binder, with organoleptic test scores of 3.60 (like), 3.35 (somewhat like), 3.60 (like) and 3.60 (like) for taste. The business analysis showed a R/C ratio of 1.30, indicating that the analog meat processing business is feasible and profitable to develop. Keywords: Analog meat, banana pseudostem, soy protein isolate, split gill  mushrooms, egg white 
Co-Authors Ageng Sanjaya Alan Oktarianto Alzen Alzen Andwini Prasetya Andwini Prasetya, Andwini Azzahra, Putri Banu Mahendro Budi Prastia Budiyanto Budiyanto Bursamin Bursamin Bursamin Bursamin Darius Darius Dedi Dedi Dewi Suranti Diah Azhari Dwi S, Muhammad Efrizal Eko Sumartono, Eko Eva Ramalia Sari Eva Ramalia Sari Evi Andriani Evi andriani, Evi Fahrur Razie Febrian Sutata Febrianza, Herry Femmi Muharsyaida Geri Geri Hamizar Sayuti Hendri Hardiyanto Herri Fariadi, Herri Herry Febrianza Hesti Nur'aini Hesti Nur’aini Hilda Meisya Arif Julman hadi Jurois Meksi Jusuf Wahyudi Lena Elfianty Lindah Anggraini Meirita Sari Meisya, Hilda Meta Haryani Methatias Ayu M Methatias Ayu Moulina, Methatias Ayu Mujiono Mujiono Mukmin - Mumun Mumun Munhedi Vierzhen Novian Firnando Nur'aini, Hesti Nur’aini, Hesti Nuria Zaidatur Rabiah Perata, Lusita Dian Pinardi, Jaka Puspita, Beni Putri, Welin Camelia Rabiul Armala Rifaldo Greastwonnio Ririn Afriani Riswan Mulyadi Saputra, Febry Dian Sari, Anjelia Puspita Sihite, Devi monika Siska Apriyani Siti Helmyati Sukmawati - Susi Efrianti Syahputra, Yudian syaida, Femmi Muhar Ujang Karnadi Wulandari, Suci Rahma Yossie Yumiyati Yudha Yudha Yudian Syahputra Yusun Yusun Zhazha Zhazha