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All Journal Jurnal Teknologi Dan Industri Pangan Reaktor Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Kimia dan Kemasan Chemistry Indonesian Journal of Chemical Research FaST : Jurnal Sains dan Teknologi Acta Chimica Asiana Journal of Food Technology and Health Jurnal Kimia dan Kemasan Prosiding Konferensi Nasional PKM-CSR Jurnal Pengabdian Masyarakat Charitas
Melanie Cornelia, Melanie
Department Of Food Technology, Faculty Of Science And Technology, Pelita Harapan University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Nursing Public Health Social Sciences Other

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PEMANFAATAN TEPUNG CANGKANG TELUR DALAM PEMBUATAN FLAKES [THE UTILIZATION OF EGGSHELL FLOUR IN THE MAKING OF FLAKES] Lucia Crysanthy Soedirga; Melanie Cornelia
FaST : Jurnal Sains dan Teknologi Vol. 5 No. 2 (2021): NOVEMBER
Publisher : Universitas Pelita Harapan

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

Abstract

Eggshell is one of the major wastes in Indonesia due to the high consumption of chicken and duck eggs. Eggshells contain high level of calcium; thus, they have the potential to be utilize. Flakes are one of the cereal-based products that are widely used for breakfast. The result has shown that duck eggshell flour was the chosen flour with calcium of 4001.42 mg/100g, magnesium of 67.56 mg/100g, and phosphorus of 1250.55 mg/g compared to chicken eggshells. In this study, wheat flour was be substituted with duck eggshell flour at various ratios (1:0, 1:1, 1:2, and 2:1). The scoring results for color, aroma, taste, and texture were 4.79±0.06, 1.99±0.71, 2.06±0.92 and 5.03±0.59, respectively. Moreover, the degree of acceptance wasneutral to slightly like toward color, aroma, taste, texture, and overall acceptance of flakes. Based on organoleptic test, ratio 1:1 was selected as the best ratio for making flakes with a hardness value of 8933.85±357.74, oHue and lightness 89,09o dan 85,87. The best formulation of flakes had calcium of 253.93 mg/100 g, magnesium of 36.91 mg/100 g, and phosphorus of 138.35 mg/100 g, moisture of 3.61±0.05%, ash of 31.76±0.58% of, protein of 10.81±0.06%, fat of 1.70±0.09%, and carbohydrate (by difference) of 52,12%.BAHASA INDONESIA ABSTRAK:Cangkang telur merupakan salah satu limbah yang cukup besar di Indonesia karena tingginya konsumsi telur ayam dan telur bebek. Cangkang telur memiliki kandungan kalsium yang tinggi sehingga berpotensi untuk dimanfaatkan. Flakes adalah salah satu produk berbasis serealia yangbanyak dimanfaatkan untuk sarapan pagi. Hasil penelitian menunjukkan bahwa tepung cangkang telur bebek merupakan tepung terpilih dengan kadar kalsium (4001,42 mg/100g), magnesium (67,56 mg/100g), dan fosfor (1250,55 mg/g). Selain itu, pada penelitian ini, tepung terigu akan disubsitusi dengan tepung cangkang telur bebek pada berbagai rasio (1:0, 1:1, 1:2, dan 2:1).Hasil skoring warna (4,79±0,06), aroma (1,99±0,71), rasa (2,06±0,92), tekstur (5,03±0,59). Selain itu, tingkat kesukaan panelis terhadap flakes adalah netral hingga agak suka untuk atribut warna, aroma, rasa, tekstur, dan penerimaan keseluruhan. Berdasarkan uji organoleptik ini, rasio 1:1 antara tepung terigu dan tepung cangkang telur bebek merupakan rasio terpilih padapembuatan flakes. Flakes terbaik ini memiliki nilai kekerasan sebesar 8933,85±357,74, oHue dan lightness 89,09o dan 85,87. Flakes pada formulasi terpilih memiliki kadar kalsium (253.93 mg/100 g), magnesium (36.91 mg/100 g), dan fosfor (138.35 mg/100 g), kadar air (3,61±0,05%), kadar abu; (31,76±0,58%), kadar protein (10,81±0,06%), kadar lemak (1,70±0,09%) kadar karbohidrat (by difference) (52,12%).  
KARAKTERISTIK FISIKOKIMIA NUGET NABATI BERBASIS KACANG ARAB DAN AKAR LOTUS DENGAN VARIASI JENIS FILLER [PHYSICOCHEMICAL CHARACTERISTICS OF CHICKPEA AND LOTUS ROOT PLANT-BASED NUGGETS WITH A VARIETY OF FILLER TYPES] Lucia Crysanthy Soedirga; Melanie Cornelia
FaST : Jurnal Sains dan Teknologi Vol. 6 No. 2 (2022): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v6i2.5881

Abstract

Chicken nuggets are the most common type of meat-based product that is commonly sold in the market, however, chicken nuggets are not suitable for vegetarian groups. Therefore, it is necessary to find another raw material as an alternative in the making of plant-based nuggets. However, the selection of raw materials in the making of plant-based products often does not emphasize the diversification aspect. Food diversification needs to be improved as an effort to encourage people to diversify their food so that they do not focus on only one type. Chickpeas and lotus root, as well as local starch sources such as tapioca, sago, and corn-starch, are examples of alternative materials that can be used to enhance the diversification aspect in the making of plant-based nuggets. The aim of this study was to determine the selected ratio of chickpea paste and lotus slices along with other types of fillers to make plant-based nuggets based on the physicochemical characteristics. The results showed chickpea paste and sliced lotus root at a ratio of 75:25 with corn-starch as a filler produced plant-based nuggets with physicochemical characteristics: hardness 165.21±7.82 g.force; springiness 0.37±0.01 mm; cohesiveness 0.59±0.03 kg.sec., lightness of 52.71±2.11 and a frying loss of 8.21±2.15%. The moisture, fat, protein, ash, carbohydrate (by difference), and fiber content of selected formulation of nuggets were 40.20±0.42%, 6.73±0.04%; 7.38±0.15%, 3.44±0.02%, 42.16±0.54%, 8.49%; respectively.BAHASA INDONESIA ABSTRACT:Nuget ayam merupakan jenis olahan daging yang banyak dijual di pasaran namun tidak cocok untuk dikonsumsi oleh kelompok vegetarian. Hal ini mendorong adanya alternatif mencari bahan baku lain dalam pembuatan produk nuget nabati, tetapi, pemilihan alternatif bahan pada produk non-daging seringkali tidak memperhatikan aspek diversifikasi. Diversifikasi pangan perlu ditingkatkan sebagai upaya untuk mendorong masyarakat dalam memvariasikan makanan agar tidak terfokus pada satu jenis saja. Kacang arab dan akar lotus serta sumber pati lokal seperti tepung tapioka, tepung sagu, dan tepung maizena merupakan contoh alternatif bahan yang dapat digunakan sekaligus meningkatkan aspek diversifikasi dari pembuatan nuget nabati. Tujuan dari penelitian ini adalah untuk menentukan rasio pasta kacang arab dan irisan lotus serta jenis filler terpilih dalam pembuatan nuget nabati berdasarkan karakteristik fisikokimianya. Hasil penelitian menunjukkan pasta kacang arab dan irisan akar lotus pada rasio 75:25 dengan tepung maizena sebagai filler menghasilkan nuget nabati dengan karakteristik fisikokimia, yakni hardness 165,21±7,82 g.force; springiness 0,37±0,01 mm; cohesiveness 0,59±0,03 kg.sec., lightness 52,71±2,11  dan frying loss 8,21±2,15%. Kadar air, kadar lemak, kadar protein, kadar abu, kadar karbohidrat (by difference), dan kadar serat pangan nuget nabati formulasi terpilih masing-masing sebesar 40,20±0,42%; 6,73±0,04%; 7,36±0,02%, 3,44±0,02%, 42,24±0,54%, 8,49%.
Co-Authors Aditya Dwi Hendarman Anastasha Kresandra Bryan Anders Budi Nurtama Cathy Purnomo Christian, William Christina Christina Christina Christina Christy Nathania Dhanny Prasetya Gozali Edison Sutiyono Eveline Eveline Eveline Eveline Handayani, Ratna Hardoko Hardoko Hefni Effendi Hendarman, Aditya Dwi Herry Cahyana Intan Cidarbulan Matita Irene Triyanti Joshua Agus Sutisna Kam, Natania Karnelasatri, . Kresandra, Anastasha Kurniawan, Reynaldi Kusumah, Andika Mulyawan Lucia Crysanthy Soedirga M. N. Sanaky, Florecita M. Siregar, Tagor Natania Natania Natania, Kam Nathania, Christy Nuri A. Anugrahati Nuri Arum Anugrahati Ratna Handayani Ratna Handayani Reynaldi Kurniawan Rika Tandoko Rizal Syarief Rizal Syarief Sinaga, Wenny S.L. Siregar, Tagor Marsilam Soraya Triesly Lessy Sutisna, Joshua Agus Tagor M Siregar Tagor M. Siregar Tagor M. Siregar Tahya, Candra Yulius Tandoko, Rika Teguh Prasetia Titri Siratantri Mastuti Vania Vania Vania Vania Virly Virly Wilbur Donald R. Pokatong