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All Journal Jurnal Sains dan Teknologi Pangan Journal of Food and Agricultural Product
Fitriah, Isna
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Agriculture, Biological Sciences & Forestry

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MODIFIKASI BAKSO AYAM DENGAN SUBSTITUSI PARSIAL BUAH NANGKA (Artocarpus heterophyllus) MUDA Intani, Ertha Martha; Safutra, Rijal; Kirmanto, Kirmanto; Ma'ruf, Amir; Fitriah, Isna; Arriani, Rista Intan; Faizah, Nor
Jurnal Sains dan Teknologi Pangan Vol 9, No 2 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i2.47492

Abstract

Upaya meningkatkan kadar serat pangan dalam bakso ayam dapat dilakukan melalui teknologi substitusi parsial menggunakan buah nangka muda. Penelitian ini bertujuan untuk menentukan konsentrasi substitusi parsial buah nangka muda yang dapat menghasilkan bakso ayam yang masih disukai panelis uji sensoris, serta membandingkan kadar air dan kadar serat pangan total antara bakso ayam kontrol dan bakso ayam nangka muda yang masih disukai panelis dari hasil pengujian sensoris. Penelitian dilakukan dengan membuat sampel bakso ayam nangka muda 0% (b/b), 15% (b/b), 30% (b/b), dan 45% (b/b) sebanyak 2 kali ulangan. Selanjutnya, dilakukan pengujian sensoris oleh 20 orang panelis tidak terlatih. Bakso ayam kontrol dan bakso ayam nangka muda yang masih disukai panelis dari hasil pengujian sensoris selanjutnya diuji kadar air dan kadar serat pangan total sebanyak 2 kali ulangan. Data yang diperoleh dianalisis secara statistik pada tingkat signifikansi 5% menggunakan SPSS One Way ANOVA dan uji lanjut Duncan's Multiple Range Test (DMRT) untuk pengujian sensoris, serta SPSS Paired t-test untuk pengujian kimia. Hasil penelitian menunjukkan bahwa konsentrasi substitusi parsial buah nangka muda yang dapat menghasilkan bakso ayam yang masih disukai panelis uji sensoris, yaitu konsentrasi 30% (b/b). Kadar air dan kadar serat pangan total bakso ayam nangka muda 30% (b/b) lebih tinggi dibandingkan bakso ayam kontrol (0% (b/b)).
Sensory and Physical Characteristics of Mackerel Fish Galantine (Rastelliger kanagurta) With Straw Mushroom (Volvariella volvacea) Subtitution Fitriah, Isna; Puspasari, Diah Ayu; Wati, Andra Tersiana
Journal of Food and Agricultural Product Vol. 6 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7485

Abstract

Vegetarian food highly favored as part today’s healthy lifestyle trend. Straw mushrooms one type edible mushroom that still rarely utilized, so innovation in developing mackerel galantine with straw mushrooms can enhance the potential both ingredients. This study aims to determine the panelists’ preference levels and physical characteristics galantine with different ratios of mackerel and straw mushrooms. A 2-factorial Complete Random Design (RAL) with a non-factorial arrangement and ratios of mackerel to straw mushroom in galantine G1(100:0); G2(75:25); G3(25:75); G4(0:100) sensory analysis and physical tests color and texture were conducted. Data were analyzed using ANOVA, and if significant differences found, further analysis was using the DMRT test. The results showed that panelists preferred the color of G2 with average score of 3.68, aroma of G3 with 3.48, taste of G2 and G3 with 3.3, texture of G1 with 3.26, and overall preference for G2 with 3.56. Physical color testing showed a L* value of 41.25; a* value of 1.21; and b* value of 12.4; texture test indicated that the hardest texture was found in G3 with a value of 126.26. Based on the results, the ratio of mackerel and straw mushrooms significantly affected the sensory and physical characteristics of the galantine. Keywords: Fish, Galantine, Mushroom, Physical, Sensory
Co-Authors Andra Tersiana Wati Arriani, Rista Intan Ertha Martha Intani Faizah, Nor Kirmanto, Kirmanto Ma'ruf, Amir Puspasari, Diah Ayu Safutra, Rijal