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All Journal Partner JURNAL PENDIDIKAN TAMBUSAI Madaniya Fruitset Sains : Jurnal Pertanian Agroteknologi Journal of Community Empowerment
Hemy Ratmas Djasibani
Jurusan Teknologi Hasil Pertanian, Universitas Tribuana Kalabahi
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Social Sciences Veterinary

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PENGARUH PENAMBAHAN BUBUK DAUN KELOR TERHADAP KUALITAS ORGANOLEPTIK NUGGET IKAN BELANG KUNING (Ceasio cuning) Anita Trisia Dimu Lobo; Hemy R. Djasibani; Maria Nahak; Alfionita Atakkari
Partner Vol 28, No 2 (2023): Edisi November 2023
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v28i2.7164

Abstract

This research aims to determine the effect of adding Moringa leaf powder on the organoleptic quality of fish nuggets prepared from yellow-striped fish. The data obtained (texture, aroma, and taste) has been analyzed using Analysis of Variance (Anova) and followed by Duncan's Multiple Range Test. The results showed that the addition of Moringa Leaf Powder to the texture evaluation of Yellow Striped fish nuggets had the highest  average value 3.46 (in treatment C) and the lowest value was 1.53 (in treatment D) . For the aroma preferences, the highest value was in treatment (3.61) and the lowest value was in treatment D with an average of (1.68), while for taste evaluation the highest value was 3.66 recorded in treatment C and the lowest value was in treatment D with an average value of ( 1.73).Key Words: nuggets, the effect of addition, moringa leaf powder and striped fish yellow.
PENGARUH PENAMBAHAN BUBUK BUAH NAGA (Hylocereus polirhizus) SEBAGAI PEWARNA ALAMI TERHADAP KUALITAS MIE BASAH UBI GADUNG (Dioscerea hispedia) Lobo, Anita Trisia Dimu; Bakoil, Jublina; Nahak, Maria H.; Djasibani, Hemy R.; Atakameng, Lodia
Partner Vol 30, No 1 (2025): Edisi Juli 2025
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v30i1.7346

Abstract

ABSTRAKPenelitian ini untuk mengetahui pengaruh penambahan bubuk buah naga (Hylocereus Polyrhizus) sebagai pewarna alami terhadap kualitas organoleptik mie basah ubi gadung (Dioscerea Hispida)..Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan 4  perlakuan.   penelitian ini melibatkan 12 unit percobaan dengan 3 kali pengulangan. Variabel yang diamati meliputi tekstur, warna, dan rasa, dianalisis menggunakan Analisis Sidik Ragam (Anova). Hasil menunjukkan bahwa setiap perlakuan memberikan pengaruh signifikan terhadap 4 variabel tersebut. . Perlakuan D  disukai konsumen dengan nilai rata-rata tekstur 3,87, warna 3,87, dan rasa 3,8.  Disarankan menggunakan kombinasi 175 g bubuk buah naga dan 50 g tepung ubi gadung untuk menghasilkan mie dengan kualitas yang disukai panelis. Kata Kunci: Bubuk Buah Naga, Mie basah, Uji Organoleptik
Co-Authors Alelang, Isak Feridikson Alfionita Atakkari Andri Permata Timung Anita Trisia Dimu Lobo Anita Trisia Dimu Lobo Atakameng, Lodia Bakoil, Jublina Efrin Antonia Dollu Elia Maruli Emirensiana Latuan Fegita Marleni Aleng Ferdinand Romelus Anigomang Florianus Kamengmau Jon Idrison Molina Jublina Bakoil Kande, Fredrik Abia Lila Istike Lani Lobo, Anita Trisia Dimu Maria Nahak Nahak, Maria H. Paulus E. Plaimo Saul Brianto Belli Setia Budi Laoepada Thomas John Tanglaa Wabang, Imanuel Lamma