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All Journal Jurnal Teknologi Industri Pertanian Dinamisia: Jurnal Pengabdian Kepada Masyarakat Semah : Jurnal Pengelolaan Sumberdaya Peraira Sagu Journal of Scientech Research and Development Jurnal Katalisator Bersama: Jurnal Pengabdian Kepada Masyarakat
Eddwina Aidila Fitria
Department Of Agricultural Products Technology, Faculty Of Agriculture, Universitas Ekasakti
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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Journal : Jurnal Katalisator

 1 
ANTIOXIDANT ACTIVITY OF YELLOW PUMPKIN NOODLES (Cucurbita moschata Durch) WITH TUNA BONE MEAL Leffy Hermalena; Hafiva Reski Oktavia; Eddwina Aidila Fitria
JURNAL KATALISATOR Vol. 8 No. 2 (2023): Jurnal Katalisator Volume 8 No. 2, Oktober 2023
Publisher : LLDIKTI X Sumbar, Riau, Jambi, Kepri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62769/katalisator.v8i2.2241

Abstract

Lash yellow is one of the alternative ingredients for making dry noodle products substituted with wheat flour. The use of yellow pumpkin in making dry noodles because yellow pumpkin contains lots of carbohydrates, vitamins, and fiber. In addition to substituting yellow pumpkin, noodles can also add nutrients that are not yet present in the basic composition,  namely calcium, obtained from the by-products of fish bones. The purpose of this study was to determine the effect of adding tuna bone meal on the characteristics and antioxidant activity of yellow pumpkin noodles and to find out the addition of the best tuna bone meal to produce yellow pumpkin noodles that panelists liked. The observational data were analyzed using ANOVA and Duncan's New Multiple Range Test (DNMRT) at a level of 1%. The treatment in this study was the addition of tuna bone meal (A = 2%, B = 6%, C = 10%, D = 14%, E = 18%). It turns out that the addition of tuna bone meal has a very real effect on water content, ash content, protein content, antioxidant activity, and calcium levels. All treatments meet the quality requirements of dry noodles SNI 8217-2015. Based on organoleptic tests, the best treatment is treatment A with the addition of tuna bone meal as much as 2% with an average of 5.39 organoleptic, with a moisture content value of 11.71%, ash content of 0.12%, protein content of 14.64%, antioxidant activity of 22.00% and calcium content of 18.8 mg / 100g.
CHARACTERISTICS OF RED DRAGON FRUIT SKIN DRY NOODLES (Hylocereus polyrhizus) WITH THE ADDITION OF TUNA FISH BONE MEAL Eddwina Aidila Fitria; Hermalena, Leffy; Nadia Saputri; Nita Yessirita; Inawaty Sidabalok
JURNAL KATALISATOR Vol. 9 No. 1 (2024): Jurnal Katalisator Volume 9 No.1, April 2024
Publisher : LLDIKTI X Sumbar, Riau, Jambi, Kepri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62769/katalisator.v9i1.2804

Abstract

Noodles are one of the carbohydrate alternatives to rice. To get healthy noodles, you need additional vegetables or fruit. Dragon fruit skin is high in antioxidants that function to ward off free radicals. The addition of tuna bone meal as an additional nutritional value in the form of potassium and mineral. The purpose of this study was to determine the best characteristics of red dragon fruit skin dry noodles with the addition of tuna fish bone meal which were the best in making dry noodles that the panelists liked. This study used a Completely Randomized Design (CRD) with 5 treatment levels and 3 replications. Observational data were analyzed using Duncan’s New Multiple Range Test (DNMRT) at 1% level. The treatment in this study was the addition of tuna fish bone meal to dried red dragon fruit skin noodles (A=2%, B=4%, C=6%, D=8%, E=10%). The results showed that the addition of tuna bone meal had highly significant different, ash content, protein content, antioxidant test and calcium content. Based on the organoleptic test, dry noodles with treatment B (Addition of 4% tuna fish bone meal) were most preferred by the panelists and met the quality requirements of SNI No 8217-2015 with a composition of water content (11,47%), ash content (0,45%), protein content (16,24%), antioxidant test (34,38%) and calcium content (30,79%).  
Co-Authors Ainul Mardiah Andal Susanto Hafiva Reski Oktavia I Ketut Budaraga Ihsan Nurhakim Inawaty sidabalok Indira Karina Irmawan Leffy Hermalena Nadia Saputri Nela Putriana Nita Yessirita Riska Viona Syafira Samudera Zebua Sari, Oktavina Silfani Tika Rahma Witri Wawan Sumarno Yurnalis Yurnalis