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All Journal Prosiding Seminar Nasional Universitas Serambi Mekkah Jurnal Agripet
Yuliani Aisyah
Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Astronomy Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Electrical & Electronics Engineering Energy Environmental Science Mechanical Engineering Other

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PENGARUH KARAGENAN, ALGINAT DAN AMPAS TAHU PREBIOTIK TERHADAP VISUALISASI FISIK DAN RENDEMEN KAPSUL PROBIOTIK Virna Muhardina; Dewi Ermaya; Yuliani Aisyah; Sri Haryani
Prosiding Seminar Nasional USM Vol 1, No 1 (2017): Prosiding Seminar Nasional USM
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (614.466 KB)

Abstract

Pembuatan kapsul probiotik dikenal dengan enkapulasi.Bahan yang dapat digunakan sebagai bahanpengkapsul dalam enkapsulasi adalah alginat dan karagenan yang merupakan golongan dari karbohidrat.Kedua bahan ini memiliki sifat yang sangat baik dalam membentuk kapsul dan gel.Enkapsulasi bertujuan untuk melindungi bakteri probiotik dari kondisi lingkungan yang tidak sesuaidengan pertumbuhannya selama proses pengolahan dan penyimpanan. Untuk meningkatkan dayatahan hidup bakteri probiotik dapat ditambahkan bahan prebiotik, seperti ampas tahu.Penelitian inimenggunakan 2 faktor yaitu jenis bahan pengkapsul (alginat dan karagenan) dan persentase ampastahu (1.5%, 2%, 2.5%, dan 3%).Hasil penelitian menunjukkan bahwa kapsul berbahan alginatmemiliki warna yang lebih kuning kecoklatan dengan ukuran lebih kecil bila dibandingkan dengankapsul berbahan baku karagenan yang berwarna krem, semi-transparan dan berukuran lebih besar.Kapsul berbahan karegenan menghasilkan rendemen yang lebih tinggi yaitu sebesar 37.40%dibandingkan alginat 27.61%.Penambahan ampas tahu dapat meningkatkan rendemen. Namun, persentase ampas tahu yang terlalu tinggi menyebabkan peningkatan viskositas larutan. Kondisi inimengakibatkan larutan sulit menetes, sehingga rendemen tidak mengalami peningkatan yangsignifikan. 
Shelf-Life Analysis, Nutritional Quality, and Raw Material Sourcing of Chayote (Sechium edule (Jacq.) Swartz)-Enriched Broiler Chicken Dimsum Dewi Yunita; Yuliani Aisyah; Eva Murlida; Siti Safira Kusuma; Ariva Mayzuhra
Jurnal Agripet Volume 26, No. 1, April 2026
Publisher : Animal Husbandry Department, The Faculty of Agriculture, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v26i1.1153

Abstract

Dimsum is a popular snack in Indonesia and is widely available in Banda Aceh. However, it has a limited shelf-life. This study was conducted in three stages. In the first stage, the primary objective was to determine the shelf life of raw and steamed broiler chicken Dimsum made with chayote, referred to as CCD, when stored at different temperatures (ambient, chilled, and frozen). The study observed pH values, moisture content, total plate counts (TPC), and total counts of Salmonella spp. and Staphylococcus aureus. The study indicated that raw CCD lasts for one hour at room temperature, whereas steamed CCD lasts for only 4-8 hours. Both types of CCD can be stored for 1-2 days in chilled storage and 1-2 weeks in frozen storage. Steamed CCD meets Indonesian quality standards for chicken nuggets (SNI 6683:2014). The CCD is also high in protein (17.38%), fiber (4.54%), and antioxidants (12.65%). In the second stage, a comparative study was conducted between CCD and Dimsum from three different outlets in Banda Aceh. The results showed that CCD had the highest fiber content among the samples tested. The final stage of this research aimed to identify modern markets for sourcing broiler chicken meat as a raw material for CCD production. The results suggest that the M1 modern market is suitable for purchasing chicken broilers for use as a raw ingredient for Dimsum.
Co-Authors Ariva Mayzuhra Dewi Ermaya Dewi Yunita Eva Murlida Siti Safira Kusuma Sri Haryani Virna Muhardina