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All Journal Jurnal Dedikasi Jurnal Gamma Jurnal Sains dan Teknologi Pangan Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia JAST : Jurnal Aplikasi Sains dan Teknologi Food Science and Technology Journal (Foodscitech) Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Jurnal Aplikasi Dan Inovasi Ipteks SOLIDITAS Food Technology and Halal Science Journal

Mochammad Wachid

Universitas Muhammadiyah Malang

Author-ID : 515916

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health Social Sciences Other

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Kualitas Ikan Lele Dumbo (Clarias Gariepinus) Asin Kering Menggunakan Metode Dry Salting dan Wet Salting Dengan Konsentrasi NaCl Yang Berbeda Zainal Muhtadi; Wehandaka Pancapalaga; Mochammad Wachid
Food Technology and Halal Science Journal Vol. 2 No. 2 (2019): Juni
Publisher : Universitas Muhammadiyah Malang

The production of catfish in East Java in recent years increased significantly from 96,337.2 tons in 2014, to 113,070,4 tons in 2015. The high production impact on difficulties of farmers in some areas in marketing their crops, consequently many farmers lose money because feedstocks continue to go while the harvest difficulties sales. One way to increase market interest is by processing it into salted fish products trough salting method, there are two kinds of salting methods, including Wet salting and Dry salting. However, not all salting techniques produce a guaranteed quality product, this is due to the absence of a definite dose for the number of ingredients used, so determining the right NaCl concentration is essential to create a high quality dried salted fish product. The aim of this research is to know the effect of Salting method and different NaCl concentrations on the quality of dried catfish. This research uses the experimental method with Randomized Block Design (RBD) pattern factorial. The factor I: salting method consisting of Z1: Dry salting Z2: Wet salting. Factor II: NaCl concentration consisting of M1: 15%, M2: 25%, M3: 35%, M4: 45% So that there are 8 treatment variables, and each repeated 3 times so that there are 24 treatments. The parameters tested include NaCl, water, ash insoluble in acid, total plate count, protein, fat, and organoleptic (taste, appearance, aromatic, texture). The results of this study indicate that there is an interaction between the use of different types of salt methods and NaCl concentration on NaCl content, water, ash insoluble in acid, total plate count, and organoleptic taste. But there is no interaction with parameters protein, fat, organoleptic appearance, aromatic, and texture. Based on the Physico-chemical and organoleptic properties of dried salted catfish we found the best total treatment on Z1M4 (Dry salting: NaCl 45% concentration) with NaCl 15.44%, Water 16.67%, Ash Insoluble in Acid 0.21%, Total Plate Count 1.1 x 104, Protein 25.27%, Fat 6.06%, Organoleptic (taste) 5, Organoleptic (Appearance) 7.08, Organoleptic (Aromatic) 6.92, Organoleptic (Texture) 7.67.

Ekstraksi Gelatin Dari Kulit Kelinci Lokal Jawa (Lepus negricollis) Dengan Variasi Jenis Pelarut Dalam Suhu Ekstraksi Serta Aplikasinya Pada Bakso Kelinci Putri Adek Putro; Mochammad Wachid; Noor Harini
Food Technology and Halal Science Journal Vol. 2 No. 2 (2019): Juni
Publisher : Universitas Muhammadiyah Malang

Gelatin is a protein obtained from animal collagen tissue found in warts, bones, and connective tissue that is hydrolyzed acidic or basic. The purpose of this study was to determine the different effects of HCl and acetic acid and different extraction temperatures on the production of local rabbit skin gelatin so that the best treatment was obtained in producing gelatin and to determine the effectiveness of local rabbit skin gelatin in rabbit meatball processing. This research was conducted in two stages. The first stage uses a nested random design, namely the extraction of gelatin from the local rabbit skin with different types of acids (HCl 3% and acetic acid 3%) and extraction temperature (50 °C, 60 °C, 70 °C and 80 °C). The parameters observed were yield, moisture content, ash content, protein content, viscosity, pH, and color. The best treatment of Local rabbit skin gelatin based on the SNI approach is in the P1T3 treatment, that treatment soaking with acetic acid and extraction temperature of 70 °C with a yield value of 13.11%, moisture content 5.503%, ash content 1.143%, protein content 63.49%, viscosity 4.466 cP, gel strength 210.532 grams Bloom, and pH 3,967. The second step was making meatballs by comparing the addition of gelatin from local rabbit skin extraction with the best treatment of 3%, commercial gelatin 3%, and without gelatin. The parameters observed included protein content, ash content, moisture content, fat content, texture, and organoleptic. Based on observations of the addition of gelatin in rabbit bakso, increasing the value of protein content, texture, and ash content in bakso while the water and fat content in bakso decreased with the addition of gelatin.

Kajian Penambahan Filtrat Kunyit dan Tartrazin Pada Edible Film Berbasis Pati Talas Serta Aplikasinya Untuk Mempertahankan Mutu Dodol Substitusi Rumput Laut (Eucheuma cottonii) Noor Harini; Mochammad Wachid; Tyas Anugrah Hirgawati
Food Technology and Halal Science Journal Vol. 3 No. 1 (2020): Januari
Publisher : Universitas Muhammadiyah Malang

This research studied the effect of natural colorant (turmeric filtrate) additions compared to synthetic colorant (Tartrazine) additions in taro starch-based edible film on the quality of dodol that substituted with seaweed. This research used a Randomized Block Design with Orthogonal Contrast. The treatment factor consist of turmeric filtrate additions in 1%, 2%, 3%, Tartrazin additions in 0,003%, 0,005%, 0,007% and without colorant as control treatment. Parameters that analyzed consist of thickness, color, transparency, tensile strength, elongation, water vapor transmission rate of edible film, moisture content, fat content, total plate count, texture and organoleptic value of dodol at the 0, 3rd, 6th day of storage. The research result shows that the additions of turmeric filtrate had an effect on increasing thickness, tensile strength, transparency, brightness (L), yellowness (b+), and decreasing the elongation and WVTR of edible film. Meanwhile, the additions of Tartrazin had an effect on increasing transparency, brightness (L), and yellowness (b+). The results of moisture content, fat content, TPC, and texture of dodol showed that the addition of turmeric filtrate is better to maintain the quality of dodol during storage. Additions of 3% turmeric filtrate as the best treatment, has 30.24% and 31.40% in moisture content, 1.16% and 0.97% in fat content, 4.0x103 CFU/g and 0.9x104 CFU/g in TPC, 15.30 N/mm and 14.03 N/mm in texture, 3.53 and 3.63 in color organoleptic value, 3.65 and 3.60 in aroma value and 3.75 and 3.73 in taste value during the 3rd and 6th day of storage.

Studi Pembuatan Minuman Serbuk Ekstrak Mawar Merah dengan Metode Foam Mat Drying Nisa Rahmawati; Elfi Anis Saati; Mochammad Wachid
Food Technology and Halal Science Journal Vol. 3 No. 1 (2020): Januari
Publisher : Universitas Muhammadiyah Malang

Foam mat drying is a drying method that produced powder with better quality compared to conventional drying. The research aimed to analyze the effect of egg albumen concentration as a foaming agent and the addition of different types of sugar on red rose instant powder properties. Nested design by two factors with 3 replications was applied in this research. The first was concentration of egg albumen as the nest with 3 levels (6%, 8%, and 10%) and the second was the addition type of sugar as the nested part with 3 types (granulated sugar, corn sugar, and palm sugar). The results showed that the effect of concentration egg albumen significant (p< 0.05) on the water content, pH, total dissolved solids, anthocyanin levels, antioxidant activity, color intensity (L and a+) and appearance. The different types of sugar addition gave a significant effect (p<0.05) on water content, total dissolved solids, appearance, aroma, and taste. Water content and an ash content of red rose instant powder has been according to the Indonesian National Standard (SNI 01-4320-1996) instant powder drink. The best treatment proved by the concentration of 6% egg albumen and the addition of corn sugar with the value of moisture content of 2.46 %, an ash content of 0.42 %, solubility 86.47 %, water absorption 35.44 %, pH 4.11, total dissolved solid 10.2 ˚Brix, anthocyanin level 77.24 mg/L, antioxidant activity 69.82%, color intensity (L: 49.8 and a +: 36.4) and hedonic tests (appearance, aroma, and taste) of red rose instant powder were accepted by panelist.

PENGARUH PENAMBAHAN SERBUK DAUN STEVIA DAN PEKTIN DAUN CINCAU HIJAU TERHADAP SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK SELAI BUAH NAGA MERAH Verta Hedyana; Mochammad Wachid; Noor Harini
Food Technology and Halal Science Journal Vol. 4 No. 1 (2021): Januari
Publisher : Universitas Muhammadiyah Malang

Dragon fruit can be processed into a jam with sugar, pectin, and acid addition. Pectin can be extracted from natural ingredient such as green grass jelly leaf. Stevia leaf powder can be added to a jam as natural sweetener. This study used factorial randomized block design with 3 levels concentration of pectin (0.75%, 1%, 1.25%) and 3 levels concentration of stevia powder (0.5%, 0.75%, 1%). The analyzed parameter such as water content, pH, spreadability, color intensity, total dissolved solid, and organoleptics. Based on the result, there was an interaction between the pectin concentration of green grass jelly leaves and the concentration of stevia leaves on texture and colour of dragon fruit jam.

Karakterisasi Fisikokimia dan Organoleptik Stik dengan Formulasi Tepung Lemon (Citrus limon L) dan Pati Jahe Merah (Zingiber officinale var Rubrum) Nela Ary Verenzia; Sukardi Sukardi; Mujianto Mujianto; Mochammad Wachid
Food Technology and Halal Science Journal Vol. 5 No. 1 (2022): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v5i1.18979

Abstract. Sticks are a type of long, flat-shaped pastry. The development of sticks products with other ingredients such as lemon and red ginger is expected to increase the level of antioxidant activity. Lemon contains citric acid, vitamin C and flavonoids, asa natural antioxidant. The rhizome of red ginger contains gingerol, which also has antioxidant properties. The purpose of this study is to make healthy snacks with antioxidant properties. The first step in this study is the production of lemon powder and red ginger starch. The second step is making sticks. This study uses a simple randomized block design (RBD) model with one component: a blend of wheat flour, lemon flour, and red ginger flour. There were 10 treatment combinations in 3 replications. Based on your design, you can perform an analysis of variance (ANOVA). There are seven observation parameters, including analysis of water content, ash, protein, fat, carbohydrate, antioxidant activity and sensory tests. Wheat flour content 80%: Lemon flour 10%: Ginger powder 10%,is the best treatment which has water content 2%, ash content 0.67%, protein content 1.02%, fat content 23.89%, carbohydrate content 73.09%, antioxidant activity 74,61%, sensuality 4.40 (slightly good), aroma 4.68 (slightly delicious), texture 4.48 (slightly not hard), color 4.44 (slightly bright) hedonic score. Abstrak. Stik merupakan kue kering berbentuk panjang dan pipih. Pengembangan produk stik dengan penambahan bahan lain seperti lemon dan jahe merah diharapkan dapat meningkatkan aktivitas antioksidan. Lemon mengandung asam sitrat, vitamin C dan flavonoid yang memiliki keunggulan sebagai antioksidan alami. Rimpang jahe merah mengandung gingerol yang memiliki aktivitas sebagai antioksidan. Tujuan dari penelitian ini adalah untuk membuat jajanan sehat yang memiliki kandungan antioksidan. Tahap pertama dalam penelitian ini adalah pembuatan tepung lemon dan pati jahe merah. Langkah kedua adalah pembuatan stik. Penelitian ini menggunakan model Rancangan Acak Kelompok (RAK) sederhana dengan satu formulasi yaitu campuran tepung terigu, tepung lemon, dan pati jahe merah. Terdapat 10 kombinasi perlakuan dengan 3 ulangan. Berdasarkan rancangan tersebut dapat dibuat analisis sidik ragam (ANOVA) untuk mendapatkan kesimpulan mengenai pengaruh perlakuan. Terdapat 7 parameter pengamatan yang meliputi analisa kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, aktivitas antioksidan, dan uji organoleptik. Kandungan Tepung Terigu 80% : Tepung Lemon 10% : Tepung Jahe 10%,%, merupakan perlakuan terbaik yang memiliki kadar air 2%, kadar abu 0,67%, kadar protein 1,02%, kadar lemak 23,89%, kadar karbohidrat 73,09%, antioksidan aktivitas 6,7,63, 63%, dan tingkat kesukaan terhadap organoleptik rasa 4,40 (enak), aroma 4,68 (sedap), tekstur 4,48 (agak tidak keras), warna 4,44 (agak cerah).

Co-Authors Abrina Anggraini Abrina Anggraini, Abrina Abrina Anggraini, Sinar Perbawani Ahmad Wahyudi Anjarsar, Sintya Aulia Arfida Boedi Rochminarni Arfida Boedirochminarni Boedirochminarni A Boedirochminarni A, Boedirochminarni Boedirohminarni, Arfida Damat, Damat Elfi Anis Saati Erykawati, Lubenah Haprinata, Edwin Eka Jamroji Jamroji MP Editor, Ir. Dian Indratmi, MP Mujianto Mujianto Nela Ary Verenzia Nisa Rahmawati Noor Harini Nurkhozin Azis Nurkhozin Azis, Nurkhozin Pratiwi Mutia Putri Adek Putro Sinar Perbawani Abrina Anggraini Sri Wahyuni Sukardi Sukardi Tyas Anugrah Hirgawati Verta Hedyana Vritta Amroini Wahyudi Wehandaka Pancapalaga Zainal Muhtadi

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