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All Journal International Journal of Advances in Applied Sciences
Ahmad Ni’matullah Al-Baarri
Diponegoro University
Earth & Planetary Sciences Environmental Science Materials Science & Nanotechnology Mathematics Physics

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Physical and chemical characteristics of Chitofudregs nugget in comparison to commercial nugget Siti Susanti; Bhakti Etza Setiani; Nurwantoro Nurwantoro; Ahmad Ni’matullah Al-Baarri
International Journal of Advances in Applied Sciences Vol 12, No 2: June 2023
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v12.i2.pp188-194

Abstract

The study aims to compare the physical characteristics (water holding capacity and cooking loss) and chemical characteristics (moisture, protein, fat, ash, carbohydrate content, and total calories) of Chitofudregs nugget with commercial nuggets. Four categories of nuggets which are Fiesta, So Good, Nugget Curah, and Chitofudregs nugget (FT, SG, NC, and Chitofudregs) were determined as treatments in this study with 5 repetitions for each category. The experimental method of this research was a randomized design complete (RDC). Physically, Chitofudregs had the highest water-holding capacity and the lowest cooking loss among all commercial nuggets (p<0.05) so there were not many nutrient losses during the processing. Chemically, Chitofudregs contained higher water content than one of the commercial-NC nuggets while the protein and ash content was lower than the two types of commercial nuggets (FT and SG) with carbohydrate content which was also lower than the NC commercial nuggets (p<0.05). The fat content and total calories of chitofudreg were the lowest among all commercial nuggets (p<0.05). Chitofudregs are combination nuggets whose physical quality is as good as commercial nuggets with specific chemical characteristics and has potency as a diet product because it is low in fat and calories.
Proportion optimization of honey pineapple juice on the custard organoleptic and chemical properties Siti Susanti; Lutviana Tiaswuni; Ahmad Ni’matullah Al-Baarri; Yasmin Aulia Rachma
International Journal of Advances in Applied Sciences Vol 13, No 3: September 2024
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v13.i3.pp655-661

Abstract

Custard is categorized as a dairy product that has a sweet taste, soft, and thick texture. The addition of honey pineapple to custard making is an innovation to improve the organoleptic and chemical characteristics of custard. The purpose of this study is to know the effect of adding honey pineapple juice on the organoleptic and chemical properties of pineapple custard. The experimental design used 5 treatments and 4 replications. The study began with the process of making custard products according to the addition of honey pineapple juice treatments there are P0 (control), P1 (20%), P2 (40%), P3 (60%), and P4 (80%). The test method is done by organoleptic and proximate analysis tests. The results of the organoleptic test showed that the addition of honey pineapple juice affects the color, taste, aroma, and overall preference of pineapple custard. Proximate analysis showed that the addition of pineapple juice honey affected the water content, ash content, fat content, and carbohydrate content of pineapple custard. This study concludes that the difference in the proportion of pineapple honey affects the organoleptic and chemical characteristics of pineapple custard.
Co-Authors Bhakti Etza Setiani Lutviana Tiaswuni Nurwantoro . Rachma, Yasmin Aulia Siti Susanti