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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan JURNAL SAINS PERTANIAN EQUATOR
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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Karakteristik Bakso Ikan Bilis (Stolephorus hamiltonii) dengan Komposisi Bahan Pengikat yang Berbeda Dwi Atikasari; Tri Rahayuini; Maherawati Maherawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (2022): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2022.v11.i03.p12

Abstract

Making anchovies meatballs is an effort to diversify and utilize fish as a source of protein to be processed into food that the community likes. Making meatballs requires a binder which is generally tapioca flour. The utilization of flour from local ingredients needs to be done to determine its effect on the anchovy meatballs' characteristics. The purpose of this study was to determine the physicochemical characteristics (moisture content, ash content, protein content, water holding capacity), microbiological (microbial count), and sensory (color, taste, aroma, texture, and overall preference) of anchovy meatballs with various ratios binder of sago starch and yellow sweet potato flour. The research design used a one-factor Randomized Block Design (RBD) comparing sago starch and sweet potato flour with seven treatment levels (0:0, 30:30, 25:35, 20:40, 15:45, 10:50, 5:55) and three replication. The data obtained were analyzed statistically using ANOVA (?=5%), and if there were an effect, it would be continued with the BNJ test (?=5%). The results showed that the binder ratio did not affect the water content, ash content, protein content, and water holding capacity of anchovies meatballs. The total number of microbes in anchovies meatballs is still within the safe limits for consumption, according to SNI 7266:2014. Sensory attributes affected by the ratio of binders are taste, aroma, texture, and overall appearance, while color attributes are not affected by the ratio of binders. The best treatment was the ratio of sago starch and sweet potato flour 25:35 with the characteristics of water content 57.71%, ash content 4.79%, protein content 4.35%, water holding capacity 48%, TPC 9.90x104 CFU/g, color 3.17 (slightly like), taste 2.97 (dislike), aroma 3.23 (slightly like), texture 3.20 (slightly like), and overall preference 3.27 (slightly like).
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
Co-Authors Dwi Atikasari Selly Maulina SULVI PURWAYANTIE Tri Rahayuini