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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Agrointek SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan JSHP (Jurnal Sosial Humaniora dan Pendidikan) Bubungan Tinggi: Jurnal Pengabdian Masyarakat
Ni’matus Sholihah
Teknologi Pangan, Institut Teknologi Kalimantan, Balikpapan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Agrointek

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Penambahan daun kelor pada restructured chicken product sebagai sumber antioksidan Ni’matus Sholihah; Laili Hajidah
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.14542

Abstract

Moringa leaves are still utilized in a limited number of processed food items. Moringa is mostly used as a vegetable. Moringa leaves contain enzymes that produce disagreeable scents; thus, their utilization requires product innovation. Nuggets are processed meats that are simple to prepare due to their inclusion in frozen foods that can be readily prepared and kept, but the hue is often unappealing. Fortification is one of the processes that involves adding nutrients to a food product so that it has nutritional value. sufficient. The inclusion of antioxidants produced from Moringa leaves in this nugget product provides nutrition. This study aims to determine the effects of increasing the concentration of moringa leaves on the quality of chicken nuggets as well as the interaction between the usage of concentration and treatment of moringa leaves on the quality of chicken nuggets. The research design used was a factorial randomized block design (RAK) with two treatment factors. Factor 1 was added Moringa leaves which consisted of 3 levels (fresh Moringa leaves, dried Moringa leaves, blanching Moringa leaves), and factor 2 was the concentration of Moringa leaves, which consisted of 3 levels (10%, 15%, 20%). The parameters of the tests were water, ash, texture, fat, protein, chlorophyll, and antioxidants. The best treatment was on 20% fresh leaf treatment which had 63.24% water content, 7.33% ash content, 0.36% chlorophyll, 55.66% antioxidant, 6.07% fat, 12.05% protein. Moringa nuggets are a potential outcome of Moringa leaf innovation.
Karakteristik edible coating gel Aloe vera dengan fortifikasi bawang putih sebagai antimikroba Jefri Pandu Hidayat; Hammada Alfafa Romadhona; Ni’matus Sholihah; Siti Munfarida
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.v17i3.14607

Abstract

Aloe vera-based edible coating consists of hydrocolloids that have potential research to optimate the biodegradable bushing. Meanwhile, the process of edible coating Aloe vera characterization is still the mind concept. The investigation Aloe vera edible coating Aloe vera- is concluded lifetime storage  which `still in development. Optimization of storage tight to surrounding microbial contamination. Adding antimicrobial matter that can sustain food precursors is one concept of packaging bio-transformation. Onion powder has antioxidant goods to be fathomed to increase the characteristic of edible coating.The aim research was determined the optimum formulation to get foremost option of biodegredable packaging technology by fortification method. The derivation viscosity model was added by first-order differential. Mixing with 2% w/v onion powder and Aloe vera suspension with five ratio variables (A-E) revisited the viscosity effect against storage time and microbial growth. Hereafter, the solution's impact over in simple modulation inhibits Aspergillus niger and common bacterial at ambient growth. One-way analysis of variance (ANOVA) was performed. In five days, the suspension shows decreasing viscosity. Stable at 40 cp on control variable without any addition after days. Onion powder fortified in the suspension depicts bacterial growth at 12 hours. Afterward, the zone of accretion bacterial is uncontrol. The best option for edible coating by water and Aloe vera is an equal ratio of either A. Niger and common bacteria up to 16 hours saving time. All storage at the ambient temperature of 28ºC. Further research on suspension Aloe vera edible coating needs to compare the other microbial substance addiction. Furthermore, the application to foodstuffs is a potential discussion of edible coating research.
Co-Authors Amalia Nur Kumalaningrim Amanda Fara Aulia Azhary, Muhammad Fachrul Budi Prayitno Christyandari, Debora Ayu Eris Pransiscah Nainggolan Fadhil Muhammad Tarmidzi Farrah Widy Herlina Gevbry Ranti Ramadhani Simamora Hammada Alfafa Romadhona Ira Soviani Jefri Pandu Hidayat Jefri Pandu Hidayat Kumalaningrum, Amalia Nur Laili Hajidah Lidya Putri Ramadhani M. Uswah Pawara Musyarofah Musyarofah, Musyarofah Nusantara, Bangun Garuda Poeloengasih, Crescentiana Dewi Raudatul Jannah Sabillah, Hana Siti Munfarida Siti Munfarida Syafitri, Tatia Asnur Theresia Cecilia Yamasyah Salmanabila Yuwanda Chusnul Ramadhani