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All Journal International Journal of Advances in Applied Sciences Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Siti Susanti
Universitas Diponegoro
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Environmental Science Materials Science & Nanotechnology Mathematics Physics

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The effect of adding sodium tripolyphosphate on thiobarbituric acid value, crispiness, and organoleptic on salted egg crackers Siti Susanti; Rafli Zulfa Kamil; Finky Firsya Fardiah
International Journal of Advances in Applied Sciences Vol 12, No 3: September 2023
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v12.i3.pp226-233

Abstract

Crackers are one of the dry foods that can experience volume expansion when fried. Salted egg crackers are a form of innovation and product diversification in crackers, which are made using ingredients containing starch and various other additives. This study aims to determine the exact concentration in the use of sodium tripolyphosphate as a crunch in dough on the crispness, thiobarbituric acid (TBA) value, and organoleptic of the salted egg crackers. There were 4 sodium tripolyphosphate (STPP) concentration treatments, namely 0% (T1), 0.25% (T2), 0.5% (T3), and 0.75% (T4). This research method consists of experimental design, research procedures, parameter tests, and data analysis. The results of the analysis of the TBA value showed that the difference in the concentration of STPP affected the rancidity of the salted egg crackers, where the higher the concentration of STPP, the higher the TBA value. Crispness and organoleptic analysis showed the highest value and overall preference, namely 0.75% (T3) treatment. This study concludes that the difference in the concentration of the addition of sodium tripolyphosphate affects the crispness of crackers.
Inovasi Produk Sosis Kelinci sebagai Hilirisasi Usaha bagi Kelompok Ternak Kelinci Aza Akmal Rabbit Farm di Kabupaten Kendal Siti Susanti; Ahmad Ni’matullah Al-Baarri; Heni Rizqiati; Yasmin Aulia Rachma; Haristi Uswatun Nisa
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 11 No. 2 (2025): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.11.2.239-247

Abstract

Rabbits are easily adaptable and reproduce quickly, providing benefits to breeders. Kendal Regency is one of the areas in Central Java Province that has potential in the field of rabbit farming. One of the rabbit farming groups in Kendal Regency is the Aza Akmal Rabbit Farm, which develops New Zealand rabbits. The high number of rabbits is inversely proportional to the low market demand; thus, the marketing of rabbit meat is still limited to frozen carcasses. This is influenced by the lack of knowledge of breeders regarding the processing and marketing of rabbit meat products. The purpose of the community service activity was to provide education related to the importance of product innovation and how to process rabbit sausages to increase community income. The method used was direct skills training, and the level of preference was evaluated using a hedonic test on 25 panelists. The results of the activity were in the form of a brownish-white rabbit sausage product, with a distinctive aroma and taste of rabbit sausage, and a compact and chewy texture. The results of the hedonic test of the color parameters were quite liked, aroma liked, texture liked, taste liked, and overall liked. In conclusion, community service activities can add new knowledge related to processing rabbit sausages. The hedonic test results showed that the panelists liked the rabbit sausages, indicating their potential for development to improve the community's economy.
Co-Authors Ahmad Ni’matullah Al-Baarri Finky Firsya Fardiah Haristi Uswatun Nisa Heni Rizqiati Rafli Zulfa Kamil Yasmin Aulia Rachma