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All Journal Jurnal Sain Peternakan Indonesia JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Tamaroh , Siti
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Veterinary

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Pengaruh Penambahan Curcuma mangga dan Lama Penyimpanan terhadap Kerusakan Daging Ayam Kampung Ilyasa, Mohammad; Pujimulyani, Dwiyati; Tamaroh , Siti
Jurnal Sain Peternakan Indonesia Vol 18 No 4 (2023)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jspi.id.18.4.202-208

Abstract

Chicken meat is a favoured animal ingredient, but its antimicrobial activity makes it perishable. Chicken meat can be stored frozen, but thawing takes a long time. Curcuma mangga Val. is antibacterial and has antioxidant activity that can extend the shelf life of an ingredient. The study aimed to determine the effect of adding C mangga pulp or filtrate on the damage of native chicken meat during storage. The treatments in the study controlled fresh chicken meat, chicken meat with the addition of C mangga pulp (DBT) and chicken meat with the addition of C mangga filtrate (DFT) with a storage time of 0, 3, 6, and 9 days at 4°C. The testing parameters were water content, protein content, total plate count, salmonella contamination, colour and pH. Free-range chicken meat with the addition of C mangga filtrate stored for three days showed a total plate number according to SNI, damaging salmonella contamination, and lightness and pH were not significantly different from the control. The best result is the length of storage of native chicken meat with the addition of C mangga filtrate for three days.
Physical properties, antioxidant activity, and preference level of snack bars made from a composite flour of sorghum, mung bean, and purple yam : Sifat fisik, aktivitas antioksidan dan tingkat kesukaan snack bar berbahan baku tepung komposit sorgum, kacang hijau dan uwi ungu Kusumaningrum, Anggitya Elsyafitri; Tamaroh , Siti; Fitri, Ichlasia Ainul
JITIPARI Vol 10 No 1 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i1.10406

Abstract

Purple yam is one of the tubers that serves as a source of antioxidants but has not been optimally utilized. Therefore, it needs to be diversified by processing it into snack bars. This study aims to develop snack bars made from purple yam flour, sorghum flour, and mung bean flour, which have the potential to serve as antioxidant sources and are preferred by panelists. In this study, snack bars were prepared using composite flour (sorghum:mung bean) and purple yam flour in varying ratios: 95:5, 90:10, 85:15 for the composite flour and 20%, 30%, and 40% for the purple yam flour. The snack bars were evaluated for color, texture, moisture content, antioxidant activity, and preference level. Selected samples were further analyzed for ash content, protein content, fat content, anthocyanin content, and crude fiber content. The experimental design used was a Completely Randomized Design (CRD) with two factors. The snack bars with a composite flour ratio (sorghum:mung bean) of 85:15 and 30% purple yam flour were identified as the best treatment, preferred by panelists and exhibite high antioxidant activity. These snack bars had a moisture content of 13.40%, ash content of 8.83% (db), protein content of 19.75% (db), fat content of 8.80% (db), crude fiber content of 9.54% (db), antioxidant activity of 68.02% (RSA), and anthocyanin content of 37.40 mg/100g
Co-Authors Dwiyati Pujimulyani Fitri, Ichlasia Ainul Ilyasa, Mohammad Kusumaningrum, Anggitya Elsyafitri