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All Journal AGROSCIENCE Bioscientist : Jurnal Ilmiah Biologi Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) Eduvest - Journal of Universal Studies
Bambang Sigit Sucahyo
Universitas Dr. Soetomo
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FORMULASI BAKSOVEGETARIAN BERBAHAN JAMUR TIRAM DAN AMPAS KEDELAI SERTA PENAMBAHAN TEPUNG PORANG SEBAGAI BAHAN PENGENYAL Ricky Indra Nur Pratama; Kejora Handarini; Arlin Besari Djauhari; Bambang Sigit Sucahyo; Retnati Rahmiati
AGROSCIENCE (AGSCI) Vol 12, No 2 (2022): December
Publisher : Fakultas Sains Terapan, Universitas Suryakancana Cianjur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35194/agsci.v12i2.2719

Abstract

Bakso vegetarian adalah produk pangan yang berbahan protein nabati, yang dapat dibuat dengan menggunakan campuran antara jamur tiram dan ampas kedelai. Jamur tiram sebagai sumber protein dan rasa gurih, sedangkan ampas kedelai digunakan sebagai alternatif pemanfaatan limbah dari industry pengolahan susu kedelai. Pada pembuatan bakso vegetarian ini, dikaji juga penggunaan tepung porang sebagai bahan pengikat untuk menghasilkan kualitas bakso yang sesuai dengan kebutuhan konsumen. Tujuan penelitian adalah menentukan konsentrasi penambahan tepung porang serta proporsi jamur tiram dan ampas kedelai terhadap sifat kimiawi dan karakteristik organoleptik bakso vegetarian yang terbaik. Penelitian ini menggunakan metoda ekperimental laboratorium dengan rancangan percobaan menggunakan Rancangan Acak Lengkap (RAL) dengan pola faktorial yang terdiri dari dua faktor. Faktor I yaitu penambahan tepung porang 10 %, 15 % dan 20 %, sedangkan faktor II adalah proporsi jamur tiram : ampas kedelai dengan level yang berbeda, yakni 90:10; 80:20; 70:30. Perlakuan terbaik adalah A1B3 yaitu penambahan tepung porang 10 %  dengan proposi  jamur tiram dan ampas kedelai (90:10) dengan Nilai Hasil (NH) tertinggi yaitu 0,605% pada parameter kadar serat kasar; 3,78 %, kadar protein 10,94 %, kadar lemak 2,447%, dan kadar air 39,32 %. Untuk Uji organoleptic adalah; kekenyalan 4,76 (agak suka), rasa 6 (suka), aroma 5,72 (suka), warna 6,24 (suka)
THE EFFECT OF TOFU DUMP SUBSTITUTION ON THE CHEMICAL CHARACTERISTICS AND SENSORY QUALITY OF CHICKEN SAUSAGE Vincentius Soeyoto; Yuyun Yuniati; Bambang Sigit Sucahyo
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.20565440

Abstract

Chicken sausage is a widely consumed processed meat product, but its relatively high production costs and low fiber content encourage the need for innovative formulations based on alternative ingredients. Tofu dregs, a byproduct of the tofu industry, contain vegetable protein and dietary fiber that have the potential to be used as a substitute ingredient in making chicken sausages. This study aims to analyze the effect of tofu dregs substitution on the chemical and organoleptic qualities of chicken sausages. The research method used was a laboratory experiment with a one-factor completely randomized design, namely tofu dregs substitution levels of 10%, 30%, 50%, and 60%. Parameters observed included protein, fat, and carbohydrate levels, as well as organoleptic tests for color, aroma, texture, and taste using a hedonic scale. Chemical quality data were analyzed using ANOVA, while organoleptic data were analyzed nonparametrically. The results showed that tofu dregs substitution affected the chemical quality and organoleptic acceptance levels of chicken sausages. Substitution at certain levels was able to increase fiber content without significantly reducing consumer acceptance. This study shows that tofu dregs have the potential to be used as a substitute ingredient in making chicken sausages to produce a more nutritious and sustainable product.
The Effect of the Combination of Tempeh Flour and Kepok Banana Peel Flour (Musa paradisiaca Linn.) on the Chemical and Organoleptic Quality of Butter Cookies Nadya Allen Liefena; Bambang Sigit Sucahyo; Fadjar Kurnia Hartati
Eduvest - Journal of Universal Studies Vol. 6 No. 5 (2026): Eduvest - Journal of Universal Studies
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/eduvest.v6i5.52901

Abstract

Butter cookies are one of the most popular food products due to their crispy texture and distinctive flavor. Tempeh flour, as a source of plant-based protein, and kepok banana peel flour (Musa paradisiaca Linn.), as a source of dietary fiber, have significant potential to be utilized as functional ingredients in cookie product development. This study aimed to determine the effect of combining tempeh flour and kepok banana peel flour on the chemical and organoleptic quality of butter cookies. This research employed a laboratory experimental method using a Completely Randomized Design (CRD) with one factor, namely variations in flour combination concentrations: T1P1 (90% : 10%), T2P2 (80% : 20%), T3P3 (70% : 30%), and T4P4 (50% : 50%), each with three replications. The observed variables included chemical quality (moisture content, ash content, protein content, and fiber content) and organoleptic quality (color, aroma, taste, texture, and overall acceptability) of butter cookies. Parametric data were analyzed using Analysis of Variance (ANOVA) with the assistance of Statistical Product and Service Solutions (SPSS) software, while non-parametric data were analyzed using Duncan’s Multiple Range Test (DMRT). Based on the effectiveness test using the De Garmo method, treatment T2P2 was selected as the best treatment with a total score of 0.626, producing the most optimal physicochemical and organoleptic characteristics.
THE EFFECT OF THE COMBINATION OF KEPOK BANANA HEART AND DRAGON FRUIT SKIN ON THE CHEMICAL AND SENSORY PROPERTIES OF HIGH-FIBER ANALOG DENGENG Shefannia Christy Wijaya; Kejora Handarini; Bambang Sigit Sucahyo; Dewi Mariyanah
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 4 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Food diversification based on local ingredients is needed to produce alternative food products that are high in nutritional value and environmentally friendly. Analog jerky is a plant-based processed product that resembles beef jerky and has the potential to be a high-fiber ready-to-eat food. This study aims to analyze the effect of the proportion of kepok banana blossom ( Musa paradisiaca ) and red dragon fruit peel ( Hylocereus polyrhizus ) on the chemical and organoleptic properties of analog jerky and determine the best proportion. The study was conducted experimentally in a laboratory using a one-factor Completely Randomized Design (CRD) with four treatments, namely the ratio of banana blossom to dragon fruit peel P1 (90%:10%), P2 (70%:30%), P3 (60%:40%), and P4 (50%:50), each with three replications. The parameters analyzed included water content, protein, and crude fiber, the data obtained were analyzed using Analysis of Variance (ANSIRA) and continued with the Least Significant Difference (LSD) test if there was a significant difference. Organoleptic tests were conducted using the hedonic method for color, aroma, and taste, using Kruskal–Wallis non-parametric analysis . The results showed that variations in the proportion of kepok banana blossom and dragon fruit peel significantly affected the water content and protein of analog jerky. Treatment P4 produced the highest protein and crude fiber content, while organoleptic tests showed significant differences in color attributes, but not in aroma, taste, and texture. Overall, treatment P4 was the best formulation because it increased nutritional value without reducing the level of sensory acceptance.
Analisis Mutu Kimia dan Organoleptik Tepache Kulit Nanas (Ananas Comosus L. Merr.) dan Teh Kulit Kopi (Coffea Arabica L.) Lucia Angelline; Fadjar Kurnia Hartati; Bambang Sigit Sucahyo
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 4 (2025): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i4.19337

Abstract

This study aimed to evaluate the effect of pineapple peels combined with an aqueous infusion of dried coffee peels on the chemical and organoleptic quality of tepache and to determine the best proportion of both materials. The study employed a Completely Randomized Design (CRD) with four treatments and three replications consisting of variations of pineapple peels (F) and coffee peels (K): F1K1 (175 g:25 g), F2K2 (150 g:50 g), F3K3 (125 g:75 g), and F4K4 (100 g:100 g), with a total peel mass of 200 g and 3 days fermentation. Parameters analyzed included pH, total soluble solids, antioxidant activity, and organoleptic properties (color, aroma, and taste) evaluated by 25 panelists using a hedonic scale. The results showed significant effects on total soluble solids, antioxidant activity, and sensory attributes, but not on pH. The best treatment was F1K1, with antioxidant activity of 73.04 ppm and a taste score of 4.4. Tepache has the potential to be developed as a functional beverage based on food waste with added economic value.
Co-Authors Arlin Besari Djauhari Dewi Mariyanah Fadjar Kurnia Hartati Kejora Handarini Lucia Angelline Nadya Allen Liefena Retnati Rahmiati Ricky Indra Nur Pratama Shefannia Christy Wijaya Vincentius Soeyoto Yuyun Yuniati