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All Journal Jurnal Pangan dan Agroindustri Proceeding of International Conference Health, Science And Technology (ICOHETECH)
Hasbullah, Umar Hafidz Asy’ari
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Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology

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KARAKTERISTIK KIMIA TEH DAUN JAMBU AIR AKIBAT PERLAKUAN OKSIDASI DAN NON-OKSIDASI DENGAN PERBEDAAN METODE PENGERINGAN Khaqiqi, Taib; Hasbullah, Umar Hafidz Asy’ari; Ujianti, Rizky Muliani Dwi; Nurdyansyah, Fafa; Umiyati, Rini; Maligan, Jaya Mahar
Jurnal Pangan dan Agroindustri Vol. 12 No. 3: July 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.03.4

Abstract

Produk teh dapat dibuat dari bahan non teh seperti daun jambu air. Tujuan dari penelitian ini yaitu untuk mempelajari sifat kimia teh daun jambu biji delima melalui perlakuan non-oksidasi dan oksidasi enzimatik menggunakan berbagai teknik pengeringan seperti pengering kabinet, oven, dan sangrai. Metodologi penelitian yang digunakan dalam penelitian ini yaitu desain Rancangan Acak Lengkap (RAL) Faktorial dengan 2 faktor. Faktor pertama adalah metode pengeringan dengan Pengering kabinet, oven dan Sangrai dengan kwali dari tanah. Faktor kedua adalah dengan oksidasi enzimatis dan non-oksidasi. Hasil penelitian menunjukkan bahwa perlakuan non-oksidasi enzimatis dengan metode pengering oven memberikan pengaruh hasil tertinggi teh daun jambu air delima pada sifat kimia meliputi kadar abu (5.70%), pH (4.61). Selanjutnya, perlakuan non-oksidasi enzimatis dengan metode pengering pengering kabinet memberikan hasil tertinggi teh daun jambu air delima pada sifat dan kimia meliputi kadar air (10.44%), kadar tannin (13.74%), dan total fenol (186.97 mg GAE/gr).
MOISTURE CONTENT, TEXTURE, AND SENSORY PROPERTIES OF CHICKEN SAUSAGE WITH TEMPEH FLOUR, ARROWROOT FLOUR AND CARRAGEENAN SUBSTITUTION Saputri, Diva Eka; Afrizal, Muhammad Handan; Rokhmah, Laela Nur; Seno, Binardo Adi; Hasbullah, Umar Hafidz Asy’ari
Proceeding of the International Conference Health, Science And Technology (ICOHETECH) 2025: Proceeding of the 6th International Conference Health, Science And Technology (ICOHETECH)
Publisher : LPPM Universitas Duta Bangsa Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47701/wsmcb806

Abstract

Sausage is a processed minced meat product with added fillers, emulsifiers, and flavor enhancers. In line with the trend of reducing low-fat consumption, many animal-based products are being partially or completely substituted with plant-based ingredients. This study aims to formulate and characterize sausages by adding tempeh flour as the main meat substitute protein and arrowroot flour as a filler with five percentage ratios (0:80; 20:60; 40:40; 60:20; 80:0) to the total dough. The study used a completely randomized design with one factor and analyzed the texture, moisture content, and sensory data using descriptive statistical methods. The results showed that the higher the tempe flour substitution, the more brittle the texture became. Conversely, the higher the arrowroot flour content, the higher the firmness value. Based on sensory tests for taste, color, and overall texture, sausages with the highest proportion of arrowroot flour were actually preferred.
Co-Authors Afrizal, Muhammad Handan fafa nurdyansyah, fafa Jaya Mahar Maligan Khaqiqi, Taib rokhmah, Laela Nur Saputri, Diva Eka Seno, Binardo Adi Ujianti, Rizky Muliani Dwi Umiyati, Rini