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All Journal Agrointek
Yuli Witono
Teknologi Hasil Pertanian, Universitas Jember, Jember
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Formulasi nugget ikan curah berdasarkan karakteristik organoleptik dan fisik Choirul Anam; Ana Amiroh; Mariyatul Qibtiyah; Astrid Gita Karina; Ardiyan Dwi Masahid; Yuli Witono
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.15817

Abstract

The utilization of trash fish is not optimal for animal feed, and the price falls during the main harvest. To increase the selling value, the fish processing technology is needed. This research aimed to determine the organoleptic and physical characteristics of bycatch fish nuggets with variations in fish species and flour concentration so the best formulations were obtained and chemical characteristics were known. This experiment research with two factors, the type of fish (A) and the ratio between fish and flour (B). Factor A, namely A1 (Peperek fish); A2 (Juwi fish); A3 (Tembang fish). Factor B, namely B1 (40: 60); B2 (50: 50); B3 (60: 40). Data processing uses SPSS version 20. If the results of the analysis of variance show significant differences, the Tukey test will be continued. Based on organoleptic results, bycatch fish nuggets still had a fairly good product reception by the panelist. The bigger addition of flour affected the brighter color and harder texture. Based on the effectiveness test of this research, the best formulation nugget was the A2B1 formulation (Juwi fish nuggets with 40:60 fish and flour formulations as fillers) with an effective value of 5,78. The best formulation bycatch fish nugget had a water content of 58.99%; ash content of 1.50%; fat content of 1.11%; protein content of 8.55%; and carbohydrate content of 29.85%. These values were following the standards set by SNI 7758-2013 about fish nuggets
Analisis Neraca Massa, Nilai Gizi, dan Nilai Tambah dalam Produksi Serbuk Ekstrak Kopi Hijau Melalui Teknologi Microwave Assisted-Foam Mat Drying (MFD) Andi Eko Wiyono; Yuli Witono; Iwan Taruna; Soetriono Soetriono
AGROINTEK Vol 20, No 3 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i3.34996

Abstract

Green coffee extract powder is a coffee downstream product that contains natural bioactive compounds and has high economic value. This study aims to analyze the mass balance of the green coffee extract powder production process, evaluate its nutritional value, and analyze the value added from the transformation of raw coffee beans into coffee bean extract powder. This study was conducted in three main stages: the production process and determination of the mass balance, measurement of nutritional aspects, and calculation of value added. The research results are presented in tables and figures. The data were analyzed using descriptive quantitative methods. The mass balance analysis results showed that the Microwave-Assisted Foam Mat Drying (MFD) technology yielded a yield of 12,156%, and the lowest efficiency value was obtained during the extract drying process, at 0,12 (12%). Chemical analysis and nutritional value conversion revealed that at the smallest serving size (5 g), green coffee extract powder contributes to daily nutritional requirements for total energy at 1% of the Recommended Daily Allowance (RDA), protein at 1% RDA, fat at 0% RDA, and carbohydrates at 1% RDA. Green coffee extract powder contains components with antioxidant properties, namely chlorogenic acid and phenolic compounds at 3,353% and 29,10 mg GAE/g. Based on the results of the value-added analysis, it was found that the value added generated was Rp. 263.124, while the value-added ratio was 57,64%. The results of the study indicate that green coffee extract powder has the potential to be developed as a functional food with low calories and high value-added.
Co-Authors Ana Amiroh Andi Eko Wiyono Ardiyan Dwi Masahid Astrid Gita Karina Choirul Anam Iwan Taruna Mariyatul Qibtiyah Soetriono Soetriono