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All Journal Irfani Jurnal Al-Qadau: Peradilan dan Hukum Keluarga Islam Pendas : Jurnah Ilmiah Pendidikan Dasar Jurnal Pengabdian Magister Pendidikan IPA Jurnal Ilmiah Ahwal Syakhshiyyah (JAS) International Journal of Health, Economics, and Social Sciences (IJHESS) Jurnal Riset dan Pengabdian Masyarakat Jurnal Kolaboratif Sains Jurnal Ekonomi, Manajemen, Bisnis dan Akuntansi Review International Journal of Science and Society (IJSOC) USRAH: Jurnal Hukum Keluarga Islam Jurnal Ilmu Pendidikan Nasional Indonesian Journal of Islamic Counseling Jurnal Pengabdian Masyarakat dan Riset Pendidikan MARAS : Jurnal Penelitian Multidisplin Jurnal Hukum Islam Insan Cita Bongaya Research Journal Proceeding International Health Conference AT-TAKLIM: Jurnal Pendidikan Multidisiplin Stetoskop : The Journal Of Health Science Journal of Arabic Studies Jurnal Wicara Desa Seuraya Jurnal Pengabdian Kepada Masyarakat
Salma
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Journal : Proceeding International Health Conference

 1 
Organoleptic Quality and Protein Content of Banana Blossom Jerky with Supplementation of Tofu Dregs Yani, Irma Eva; Salma; Karmila, Imra Ati
proceedinginternational Vol. 4 (2024): Proceeding International Conference 1th February 2024
Publisher : POLTEKKES KEMENKES PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jd.v4i.46

Abstract

Banana blossom jerky is a vegetable-based jerky made from banana blossom and spices. Banana blossom contains complete nutrients such as carbohydrates, fat and fiber, but its protein content is low, so it is necessary to add protein-rich ingredients to increase its nutritional value, such as tofu dregs.The purpose of this study was to determine the organoleptic quality and protein content of banana blossom jerky with supplementation of tofu dregs. This type of research is an experiment using a completely randomized design (CRD), namely 3 treatments, 1 control and 2 repetitions. Observations were made in two ways, namely subjective (hedonic test/organoleptic quality) analyzed by the variance test (ANOVA) which has been continued with the DNMRT test at the 5% level and objective (protein content test) with the Kjedhal micro method. The results of the study based on the variance test (ANOVA) found that banana blossom jerky in terms of color ranged from 2.84-3.02 (like), aroma ranged from 3.06-3.16 (like), taste ranged from 2.58-3.02 (like), and texture ranged from 2.52-3.04 (like). The results of this study show that the average acceptance is at the level of like and the best treatment in banana blossom jerky with supplementation of tofu dregs is treatment C with the addition of 40 grams of tofu dregs with a protein content of 3.92%. After the variance analysis test (ANOVA), there was a significant difference in terms of taste and texture of the added tofu dregs. Further research is recommended to examine the shelf life/durability of banana heart jerky with the addition of tofu dregs
Co-Authors Abdul Haidar Palowa Abdul Majir Ade Daharis Aditya Nusi Aghyar Ahdar Ahmad Suriansyah Aini, Zinnur Akmal Al Gazali, Rifyal Ghaizi Alya Yonu Amal Hayati Amiruddin Amsal Anggi Rapita Rahma Day Anggriea Ilfa Nanda Sari Annisa Wardani Arif Zakiyul Mubarak Arlis Asli Nasution astuti, pebta Azmi, M. Hairul Bashori Billa Sadina Boiziardi AS Bunga Shafira Darunnafis, Moh. Khazani Dewi, Tiara Kurnia Sari Dilaena Nur Barokah Dimastian Hamsah Dina Novitasari Nasution Dwi Putri Elfia Fajrul Falah Falah, Fajrul Fatmawati Fatmawati Fitriah HAMIDAH Hartuti, Sugi Hasbi, M. Khairul Hayati, Naila Hermawan, Edi Hijrah Ika Sastrawati Ine Ella Viana IQBALUDDIN Ira Lestari Ira Lestari ISKANDAR Islam, Muh. Fajar Istiani, Ratna Ayu Jaya, Balik Juandti, Dygta Tri Karmila, Imra Ati Kaspul Anwar Khairunnisa Kirin, Arwansyah Lestari, Aisah Dwi M Azrial Aksar M. Aprilian Syahputra MARDIANA Marhani Maulani, Yasmin Meirison Moh. Ryan Muchlis Bahar Muh. Jufri Muhammad Egy Andara Muhammad Nurul Fahmi Mukhlisuddin Ilyas Mussauwir Nisya Kamila Nur Ain Sarah Nurul Mawaddah Nurvadilla Moogangga Octaviani, Rita Puspita Sandy Puty Anggraini Rafianti, Wahdah Refia Rahma, Fataqia Ratna Ayu Istiani Regita Gienanti Y. Lalusu Revalina Kerab Rifyal Ghaizi Al Gazali Rikwan Rizal Efendi Rizal, M. Khaerul Rizal, M. Khairul Ronaldo Sakinah Sari Novita Shifa Nafisa sindia ayu Sitti Jamilah Amin Sugi Hartuti Suripto Sutanti Syahputra, M. Aprilian Tamara, Dhea Urwatul Wusqa ushalli, eskarni USWATUN HASANAH Victres Bangkeno Widhiantari, Ida Ayu Wira Asfahani Merina Wiwin Yani, Irma Eva Yasmin Maulani Yuherlis, Neni Zatul Himmah Zinnur Aini