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All Journal JAST : Jurnal Aplikasi Sains dan Teknologi BUANA SAINS
Sumarno Sumarno
Program Studi Peternakan, Fakultas Pertanian, Universitas Tribhuwana Tunggadewi
Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Education Engineering Environmental Science Mathematics Physics Other

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KUALITAS BURGER KALKUN AKIBAT SUBSTITUSI TEPUNG BERAS MERAH TERHADAP KADAR PROTEIN, KADAR SERAT, DAN KUALITAS ORGANOLEPTIK Agustinus Toling; Erik Priyo Santoso; Akhadiah Afrilia; Sumarno Sumarno
BUANA SAINS Vol 22, No 3 (2022)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v22i3.4489

Abstract

 This research aimed to determine the effect of brown rice flour on crude protein, crude fiber, and organoleptic quality in turkey burgers. This study used a Completely Randomized Design (CRD) method with four trials and four replications. There were 16 experimental samples included: P1 (0% brown rice flour: 15% tapioca flour), P2 (5% brown rice flour: 10% tapioca flour), P3 (10% brown rice flour: 5% tapioca flour), and P4 (15% rice flour raw : 0% tapioca flour). Parameters observed included protein content, crude fiber content, and organoleptic tests consisting of color, taste, aroma, and texture. The result showed that the higher the level of substitution of tapioca with brown rice flour, the redder the color of the turkey meat burger, and the higher the panelist's preference for the color of the turkey meat burger. However, as the level of substitution of brown rice flour with wheat flour increased, the panelists' preference for the taste of turkey burgers decreased. The best treatment based on organoleptic tests was found in burgers with a substitution level of 10% brown rice flour: and 5% tapioca flour, with an average protein content of 19.34% and crude fiber content of 13.50%.
Inovasi Teknologi Proses untuk Peningkatan Kapasitas dan Kualitas Produk pada UMKM Omah Mente Kota Malang Nonok Supartini; Kgs Ahmadi; Sumarno Sumarno; Henny Leondro
JAST : Jurnal Aplikasi Sains dan Teknologi Vol 10, No 1 (2026): EDISI JUNI 2026
Publisher : Universitas Tribhuwana Tunggadewi Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/jast.v10i1.8839

Abstract

The partner of this community service activity is Omah Mente which processes chasew nut fried and chasew nut cookies. The problem faced by the partner in chasew nut fried was the variation in the quality of the final product, while in the processing of chasew nut cookies the mixing of the dough is uneven because it is still done manually. The community service program aims to improve the variation in the quality of chasew nut fried and improve the mixing process of raw materials to be more even and increase production. The solution to this problems is through process technology innovation with the introduction of a deep fryer in the processing of chasew nut fried and a planetary mixer in the processing of chasew nut cookies. The results of this community service program are the quality of chasew nut fried uniform and an increase in production of 214%. Meanwhile, the chasew nut  cookies produced good quality products because they were evenly mixed and there was a 200% increase in production.ABSTRAKMitra kegiatan pengabdian kepada masyarakat ini adalah Omah Mente yang mengolah mente mente goreng dan cookies mente. Permasalahan yang dihadapi mitra pada mente goreng variasi kualitas produk akhir sementara pada pengolahan cookies mente pencampuran adonan yang tidak merata karena masih dilakukan secara manual. Program pengabdian kepada masyarakat bertujuan untuk memperbaiki variasi kualitas mente goreng dan perbaikan proses pencampuran bahan baku agar lebih merata dan peningkatan produksi.  Solusi dari permasalahan tersebut dilakukan inovasi teknologi proses dengan introduksi deep fryer pada pengolahan mente goreng dan mixer planetary pada pengolahan cookies mente. Hasil program pengabdian kepada maasyarakat ini kualitas mente goreng seragam dan peningkatan produksi sebesar 214%. Sementara pada cookies mente dihasilkan produk yang kualitas baik karena merata dan terjadi peningkatan produksi sebesar 200%.
Co-Authors Agustinus Toling Akhadiah Afrilia Erik Priyo Santoso Henny Leondro Kgs . Ahmadi Nonok Supartini