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All Journal JURNAL SAINS PERTANIAN EQUATOR Botani: Publikasi Ilmu Tanaman dan Agribisnis
Maherawati Maherawati
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science

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THE FORMULATION OF JACKFRUIT SEED FLOUR AND CASSAVA STARCH AS A FILLER IN SNAKEHEAD FISH (Channa striata) NUGGET Selly Maulina; Maherawati Maherawati; Sulvi Purwayantie
Jurnal Sains Pertanian Equator Vol 9, No 1 (2020)
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v9i1.36200

Abstract

THE FORMULATION OF JACKFRUIT SEED FLOUR AND CASSAVA STARCH AS A FILLER IN SNAKEHEAD FISH (Channa striata) NUGGET Selly Maulina1), Maherawati2) dan Sulvi Purwayantie2)1) Student of Food Science and Technology 2) Lecturer of Agriculture Faculty Tanjungpura University*e-mail: selly123maulina@gmail.com AbstractNugget one of the popular food in Indonesia. The mayor of ingredients were meat or chicken protein mixed with wheat flour which is still import. West Kalimantan was the protein source located of snakehead fish that is still less consumed while the jackfruits seed was the waste that is still not optimally processed too. The aim of this research was to determine the formulation of jackfruit seed flour and cassava starch which produced chemical, physical and sensory characteristic of snakehead fish nugget. The research using Randomized Block Design of one factor (formulation of jackfruit seed flour and cassava starch) with five level treatments (0:20, 5:15, 10:10, 15:5, 20:0, w/w) and five replications. Data were analyzed by using one way ANOVA (α=5%) and if there was significant different followed by BNJ test (α=5%). Result showed that the best formulation based on effective index of snakehead fish nugget was jackfruit seed flour:cassava starch (10:10) that has moisture content of 52.25%; protein of 12.66% while as a albumin of 3.64%; fat of 4.45%; ash of 1.95%; carbohydrate of 28.70% and water holding capacity 51.6%. Meanwhile the hedonic result has taste 3.70 (quite like), flavor 3.53 (quite like) and texture 3.77 (quite like).Key words: flour, jackfruit seed, cassava starch, nugget, snakehead fish
Rasio Biji Hanjeli (Coix Lacryma-Jobi L.) dan Kacang Kenari (Canarium Indicum L.) pada Granola Stevany Angelika Putri; Suko Priyono; Maherawati Maherawati
Botani : Publikasi Ilmu Tanaman dan Agribisnis Vol. 3 No. 2 (2026): Mei : Botani : Publikasi Ilmu Tanaman dan Agribisnis
Publisher : Asosiasi Riset Ilmu Tanaman Dan Hewani Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/botani.v3i2.581

Abstract

Granola bar is an instant snack product in the form of a bar that has high nutritional value and generally commercial products use imported ingredients such as oats and almonds, but can be developed using local food ingredients such as Job's Tears seeds and walnuts that have high nutritional content such as carbohydrates, protein, fiber, fat, and antioxidants. This study aims to obtain the ratio of Job's Tears seeds and walnuts to produce granola bars with the best physicochemical and organoleptic characteristics. The method used is a Randomized Block Design (RBD) with one treatment factor in the form of the ratio of Job's Tears seeds and walnuts (100:0, 80:20, 70:30, 60:40, and 50:50) with five replications to obtain 25 experimental units. Data were analyzed using Analysis of Variance (ANOVA) and Honestly Significant Difference (HSD) test. The results showed that the ratio of Job's Tears seeds and walnuts significantly affected the levels of fat, protein, carbohydrate, total calories, as well as organoleptic attributes including taste, aroma, texture, and overall preference. This research contributes to efforts Granola bar is an instant snack product in the form of a bar that has high nutritional value and generally commercial products use imported ingredients such as oats and almonds, but can be developed using local food ingredients such as Job's Tears seeds and walnuts that have high nutritional content such as carbohydrates, protein, fiber, fat, and antioxidants. This study aims to obtain the ratio of Job's Tears seeds and walnuts to produce granola bars with the best physicochemical and organoleptic characteristics. The method used is a Randomized Block Design (RBD) with one treatment factor in the form of the ratio of Job's Tears seeds and walnuts (100:0, 80:20, 70:30, 60:40, and 50:50) with five replications to obtain 25 experimental units. Data were analyzed using Analysis of Variance (ANOVA) and Honestly Significant Difference (HSD) test. The results showed that the ratio of Job's Tears seeds and walnuts significantly affected the levels of fat, protein, carbohydrate, total calories, as well as organoleptic attributes including taste, aroma, texture, and overall preference. This research contributes to efforts to diversify local Indonesian food as raw materials for highly nutritious functional food products diversify local Indonesian food as raw materials for highly nutritious functional food products.
Co-Authors Dwi Atikasari Selly Maulina Stevany Angelika Putri Suko Priyono SULVI PURWAYANTIE Tri Rahayuini