Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Ilmiah Pangabdhi
Amaliyah, Nur Azzatul
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Control & Systems Engineering Electrical & Electronics Engineering Energy Mechanical Engineering Social Sciences Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Edukasi Tanggap Darurat Bencana Banjir Melalui Sosialisasi Kebencanaan Amaliyah, Nur Azzatul; Priyanto, Anugerah Dany
Jurnal Ilmiah Pangabdhi Vol 9, No 2: Oktober 2023
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v9i2.21047

Abstract

Catastrophe such as floods can happen anytime and anywhere. PT. Mandala Cahaya Sentosa as a food industry must be wary to floods. If a flood happen, the company's operational activities will stop, so it can disturbing the production cycle. In addition, the puddle on the product will cause damage to the product, until the company have a loss. To solve the problem, socialization are needed to give education to employees of PT. Mandala Cahaya Sentosa in disaster management to minimize risks. The socialization of the flood emergency response held on May 23, 2023, attended by the Head of Production and Head of General Affair. The result of this socialization is increasing in preparedness and knowledge of employees PT. Mandala Cahaya Sentosa about flood emergency response, so that employees can do disaster management when a flood happen.
Physicochemical and Organoleptic Properties of Milkfish Bonggolan (Study Proportion of Fish Meat : Sago Flour and Addition of Sodium tripolyposphate) Amaliyah, Nur Azzatul; Rosida, Rosida; Priyanto, Anugerah Dany
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 12 No. 2 (2024): August 2024
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2024.012.02.03

Abstract

Bonggolan is a fish product from the Sidayu, Gresik Regency. Bonggolan is made from a mixture of tapioca flour, fish meat, such as payus fish and spices. Bonggolan has a chewy texture with a savory taste and has a special aroma from fish. Bonggolan has a hard texture when consumed in cold condition. This change causes a decrease in consumer preference. In this study, learned about making bonggolan from milkfish meat, sago flour, and sodium tripolyposphate (STPP). The purpose of the study is to determine the effect of the proportion of fish meat : sago flour and the addition of STPP on the physicochemical and organoleptic properties of milkfish bonggolan. This study used a factorial Completely Randomized Design (CRD) with two factors. The first factor is the proportion of fish meat : sago flour (60 : 40, 50 : 50, 40 : 60). The second factor is the addition of STPP (0.0, 0.1, 0.2%). Data was analyzed using ANOVA level 5%. If there was a difference, the process continues with the DMRT Test 5%. The results of the study is the proportion of fish meat : sago flour (60 : 40) and the addition of 0.2% STPP was the milkfish bonggolan with the optimal treatment. In this treatment obtained a water content of 51.55%, ash content of 2.67%, protein content of 7.66%, fat content of 2.15%, hardness of 199.87 gf, springiness of 11.33 mm, and organoleptic tests showed the value of color 3.96 (neutral), aroma 4.24 (like), taste 4.08 (like), and texture 4.28 (like).
Co-Authors Anugerah Dany Priyanto, Anugerah Dany Rosida Rosida