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Pengaruh Penambahan Sari Kedelai terhadap Karakteristik Mi Tofu Shirataki Kering Berbasis Tepung Porang Glukomanan Maulani, Siti Patimah Zahro; Trianawati, Mrr Lukie; Sarifudin, Achmat
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 1 (2024): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i1.11419

Dry noodles are one of the fast foods that people like and are generally made from wheat flour. Rising wheat exports could threaten Indonesia's food security. Porang contains glucomannan and can be used as a substitute for flour. This study used the addition of soybean juice to add protein to Shirataki noodles. The purpose of the study was to determine the effect of the addition of soybean juice on the texture characteristics and protein content of Shirataki tofu noodles. This study used 3 treatments, namely the addition of soybean juice (2.5%, 5%, and 7.5%). Based on the results of the study, the addition of soybean juice had a significant effect on the analysis of ash content, protein content, hardness, color and sensory. Meanwhile, the results of the study did not have a significant effect on the analysis of morphology, water content, water activity, and elongation. The results of research on physical analysis showed the best sample concentration of 2.5%, in chemical analysis the best concentration of 2.5% except for the best sample protein analysis of 7.5%, and in sensory analysis of the sample preferred concentration of 5%.

Persepsi Konsumen dan Strategi Masuk Pasar untuk Produk Tepung Bumbu Serbaguna Berbasis MOCAF yang Inovatif: Consumer Perception and Market Entry Strategy for a Novel MOCAF-Based All-Purpose Seasoning Hastati, Dwi Yuni; Fajri, Aulia Irhamni; Febrinda, Andi Early; Anggarkasih, Made Gayatri; Trianawati, Mrr Lukie; Fatimah, Ai Imas Faidoh; Sarastani, Dewi; Mariyani, Neny; Adzkiya, M Agung Zaim; Suhaima, Nurafi Razna; Hapsari, Rianti Dyah; Nurwitri, Caecillia Chrismie; Ladystia, Syakilah Nawal; Prananingrum, Disty Isbiyanti
Journal of Integrated Agribusiness Vol 7 No 1 (2025): Journal of Integrated Agribusiness
Publisher : Jurusan Agribisnis, Fakultas Pertanian, Perikanan dan Kelautan Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/jia.v7i1.6270

This study aims to analyze consumer perceptions and preferences regarding a novel all-purpose seasoning based on Modified Cassava Flour (MOCAF) and to formulate an effective market entry strategy. A descriptive quantitative research design was employed, combining sensory evaluations and structured consumer surveys. Sensory evaluation involved 35 panelists who compared the MOCAF-based seasoning with two commercial brands, assessing attributes including taste, aroma, texture, and overall appearance. Results from the consumer survey indicated positive perceptions of the MOCAF-based seasoning, with respondents rating it favorably in terms of taste (74%), aroma (75%), and overall appeal (70%). However, price sensitivity emerged as a significant concern, with approximately 23% of respondents highlighting affordability as an issue. Demographic factors, especially education level and occupation, significantly influenced consumer perceptions. Housewives, in particular, showed greater awareness and familiarity with the product. Based on these findings, an integrated market entry strategy was developed, emphasizing market segmentation, targeting health-conscious households, particularly mothers and homemakers, and positioning the product as a healthier, gluten-free alternative to conventional seasonings. The study further recommends the implementation of educational campaigns, partnerships with influencers, and product sampling programs to enhance product awareness and build consumer trust. This research contributes to the existing body of literature on functional foods, particularly regarding sustainable local food innovations in emerging markets. The results provide practical insights for producers aiming to introduce MOCAF-based products to broader markets.

Keamanan Mikrobiologi Daging Sapi: Analisis Total Plate Count (TPC) di Rumah Potong Hewan Berbagai Wilayah Indonesia: Microbiological Safety of Beef: TPC-Based Assessment in Slaughterhouses across Indonesia Fajri, Aulia Irhamni; Suhaima, Nurafi Razna; Sihombing, Dewi Elfrida; Arifin, Muhamad; Fatimah, Ai Imas Faidoh; Trianawati, Mrr Lukie
Jurnal Ilmiah Peternakan Halu Oleo Vol. 7 No. 3 (2025): JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)
Publisher : Jurusan Peternakan Fakultas Peternakan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56625/jipho.v7i3.267

Penelitian ini bertujuan mengevaluasi kualitas mikrobiologi daging sapi berdasarkan analisis Total Plate Count (TPC) dari berbagai Rumah Potong Hewan (RPH) di sejumlah wilayah Indonesia, serta menilai kesesuaiannya dengan batas maksimum cemaran mikrobiologi berdasarkan SNI 9159:2023 tentang pangan asal hewan. Data TPC digunakan sebagai indikator untuk menentukan tingkat keamanan mikrobiologi daging yang beredar. Hasil menunjukkan bahwa 78% sampel daging memenuhi standar SNI, mengindikasikan mutu yang aman untuk dikonsumsi. Namun, 22% sampel melebihi batas maksimum yang ditetapkan, dengan nilai TPC tinggi terutama ditemukan pada proses pemotongan yang dilakukan di luar area resmi RPH. Tingkat kepatuhan tertinggi (100%) dicapai oleh provinsi seperti Bali, Jawa Tengah, Lampung, Sulawesi Selatan, dan Maluku Utara, sementara Nusa Tenggara Timur menunjukkan kepatuhan terendah sebesar 36,67%. Temuan ini menegaskan perlunya penguatan pengawasan mutu daging serta penerapan praktik sanitasi yang konsisten di seluruh lini rantai pasok. Penguatan Good Manufacturing Practices (GMP) dan Standard Sanitation Operating Procedures (SSOP) secara menyeluruh menjadi kunci dalam menjaga keamanan dan mutu daging sapi di Indonesia.

Pengaruh Penambahan Sari Kedelai terhadap Karakteristik Mi Tofu Shirataki Kering Berbasis Tepung Porang Glukomanan Maulani, Siti Patimah Zahro; Trianawati, Mrr Lukie; Sarifudin, Achmat
Bioscientist : Jurnal Ilmiah Biologi Vol. 12 No. 1 (2024): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i1.11419

Dry noodles are one of the fast foods that people like and are generally made from wheat flour. Rising wheat exports could threaten Indonesia's food security. Porang contains glucomannan and can be used as a substitute for flour. This study used the addition of soybean juice to add protein to Shirataki noodles. The purpose of the study was to determine the effect of the addition of soybean juice on the texture characteristics and protein content of Shirataki tofu noodles. This study used 3 treatments, namely the addition of soybean juice (2.5%, 5%, and 7.5%). Based on the results of the study, the addition of soybean juice had a significant effect on the analysis of ash content, protein content, hardness, color and sensory. Meanwhile, the results of the study did not have a significant effect on the analysis of morphology, water content, water activity, and elongation. The results of research on physical analysis showed the best sample concentration of 2.5%, in chemical analysis the best concentration of 2.5% except for the best sample protein analysis of 7.5%, and in sensory analysis of the sample preferred concentration of 5%.

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