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Formulasi Minuman Fungsional Dawet Kaya Protein Berbasis Kacang Hijau dengan Suplementasi Limbah Ampas Tahu (Okara) Netta Meridianti Putri; Resti Kurnia Triastanti; Mira Dian Naufalina
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 1 (2024): Februari 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i1.3165

Abstract

The development of a mung bean-based dawet functional drink with supplementation of tofu waste (okara), is an alternative for providing protein-rich functional drinks based on local potential. By considering various potentials and advantages, such as high nutritional content, use of local ingredients, natural composition, absence of use of preservatives, relatively cheap production costs, and easy availability of ingredients, the innovation of mung bean-based dawet functional drinks with the addition of okara flour is promising as a an interesting product to develop further. The aim of the research was to determine the effect of tofu waste (okara) flour supplementation in mung bean-based dawet functional drinks on sensory characteristics. This research used a Randomized Block Design (RAK) with the addition of tofu waste flour, P1 = 10%, P2 = 15%, P3 = 20%, and substitution of mung bean flour with the proportion of rice flour : mung bean flour P1 = 70% : 30% , P2 = 50% : 50%, P3 = 30% : 70%. The most preferred Dawet variant has a special composition, consisting of 30% tofu waste flour, 50% rice flour and 50% mung bean flour. The panelists gave the highest marks to this variant, indicating that the combination of ingredient proportions provided the most satisfying and desirable sensory experience in terms of texture, taste, color and aroma.
Efektivitas Perendaman Sari Belimbing Wuluh dan Sari Daun Pepaya Konsentrasi Berbeda terhadap Kualitas Fisikokimia Daging Kambing Anggi Widyastuti; Tri Puji Rahayu; Mira Dian Naufalina
JURNAL TRITON Vol 15 No 1 (2024): JURNAL TRITON
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v15i1.522

Abstract

Daging kambing memiliki protein yang tinggi dan cukup untuk dikonsumsi, namun rentan pembusukan dan bau prengus. Alternatif yang digunakan untuk meningkatkan kualitas fisik dan kimia melalui perendaman larutan belimbing wuluh dan ekstrak daun pepaya. Tujuan penelitian ini untuk mengetahui dan mengkaji efektivitas dari perendaman sari belimbing wuluh dan daun pepaya sebagai bahan pengawet alami terhadap kualitas fisikokimia daging kambing. Bahan yang digunakan adalah buah belimbing wuluh, daun pepaya, aquades, larutan buffer pH solution, dan sampel daging kambing bagian paha. Rancangan penelitian ini menggunakan rancangan acak lengkap terdiri 4 perlakuan dan 5 ulangan, meliputi P0: 0% sari belimbing wuluh + 0% sari daun pepaya, P1: 15% sari belimbing wuluh + 5% sari daun pepaya, P2: 30% sari belimbing wuluh + 10% sari daun pepaya, dan P3: 45% sari belimbing wuluh + 15% sari daun pepaya dengan lama perendaman 45 menit. Data dianalisa yang digunakan yaitu sidik ragam dan diuji lanjut Duncan. Hasil penelitian menunjukkan daya ikat air meningkat, susut masak menurun, pH normal pada perlakuan P3. Kesimpulan dari penelitian ini bahwa pemberian sari buah belimbing wuluh 45% dan daun pepaya 15% selama 45 menit mampu mempertahankan kualitas daging kambing memberikan hasil daya ikat air (DIA) meningkat 31,42%, susut masak menurun 30,82%, dan pH tetap dalam kondisi normal 3,14-5,97.
Co-Authors Anggi Widyastuti Netta M. Putri Resti Kurnia Triastanti Tri Puji Rahayu