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Laili Susanti
Universitas Bengkulu
Aerospace Engineering Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Engineering Environmental Science Immunology & microbiology Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics

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Pengaruh Substitusi Daging Ikan Lele Sangkuriang (Clarias gariepinus var. Sangkuriang) dengan Jamur “Jangkos” Kelapa Sawit Terhadap Mutu Abon Ikan Lele Jundi Abdul Majid; Marniza Marniza; Laili Susanti
Agroteknika Vol 7 No 3 (2024): September 2024
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v7i3.171

Abstract

Ikan lele sangkuriang dapat diolah menjadi abon, namun daging ikan lele yang lunak dapat menjadi masalah karena lebih lembut dibanding abon daging sapi. Substitusi daging ikan lele dengan jamur jangkos kelapa sawit dilakukan untuk memperbaiki tekstur abon yang dihasilkan dan juga meningkatkan kadar serat abon. Penelitian ini bertujuan untuk menentukan pengaruh substitusi daging ikan lele dengan jamur jangkos kelapa sawit terhadap mutu fisik, kimia, dan organoleptik abon ikan lele. Perlakuan disusun dalam Rancangan Acak Lengkap (RAL) yaitu proporsi daging ikan lele dan jamur jangkos kelapa sawit dengan lima taraf perlakuan (100:0, 80:20, 70:30, 60:40, 50:50). Substitusi daging ikan lele dengan jamur jangkos kelapa sawit berpengaruh nyata terhadap kadar air, protein, serat, lemak, abu dan mutu organoleptik abon. Warna abon paling cerah diperoleh pada perlakuan 20% jamur jangkos. Abon yang dihasilkan memiliki kadar protein 33,83-46,96%, serat kasar 3,73-9,61%, lemak 20,18-26,81% dan abu 2,58-7,74%. Panelis lebih menyukai abon ikan lele dengan penambahan 50% jamur jangkos.
Color Stability of Gelamai With Added Oxygen Absorber During Shelf Life Firmansyah Firmansyah; Laili Susanti; Syafnil Syafnil
Jurnal Teknologi Agro-Industri Vol. 12 No. 2 (2025): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v12i2.240

Abstract

This study aims to analyze the effect of oxygen absorber on the color stability of gelamai. It evaluates changes in chroma and hue angle using the CIE Lab color system under two types of packaging (PE and vacuum) and two storage temperatures (room temperature and freezer) during 8 days. The colour changes observed in the samples were caused by oxidation. Throughout storage, the oxygen absorber reduces or retardes oxidative reactions. These findings revealed that vacuum packaging slowed colour changes more effectively than PE packaging, especially at room temperature, while freezer storage produced more complex and nonlinear patterns, likely due to physicochemical interactions. Kinetic analysis disclosed a difference in reaction rate constants (k) between packaging and temperature conditions, vacuum packaging disclosed lower kinetic value and more stable color than other conditions. PE room temp (R² = 0.9311), Vacuum room temp (R² = 0.5776), PE freezer (R² = 0.5847), Vacuum freezer (R² = 0.7258). Statistically disclosed no significant difference in all treatments. This study concludes that oxygen absorbers are effective in preserving the color quality of gelamai during storage.  
Color Stability of Gelamai With Added Oxygen Absorber During Shelf Life Firmansyah Firmansyah; Laili Susanti; Syafnil Syafnil
Jurnal Teknologi Agro-Industri Vol. 12 No. 2 (2025): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v12i2.240

Abstract

This study aims to analyze the effect of oxygen absorber on the color stability of gelamai. It evaluates changes in chroma and hue angle using the CIE Lab color system under two types of packaging (PE and vacuum) and two storage temperatures (room temperature and freezer) during 8 days. The colour changes observed in the samples were caused by oxidation. Throughout storage, the oxygen absorber reduces or retardes oxidative reactions. These findings revealed that vacuum packaging slowed colour changes more effectively than PE packaging, especially at room temperature, while freezer storage produced more complex and nonlinear patterns, likely due to physicochemical interactions. Kinetic analysis disclosed a difference in reaction rate constants (k) between packaging and temperature conditions, vacuum packaging disclosed lower kinetic value and more stable color than other conditions. PE room temp (R² = 0.9311), Vacuum room temp (R² = 0.5776), PE freezer (R² = 0.5847), Vacuum freezer (R² = 0.7258). Statistically disclosed no significant difference in all treatments. This study concludes that oxygen absorbers are effective in preserving the color quality of gelamai during storage.  
Chemical Characteristics of Bay Tat Traditional Cake at Various Levels of Foxtile Millet (Setaria italica) Flour Substitution Marietha Kristiani Br. Sinurat; Sri Wulandari; Laili Susanti; Ulfah Anis
Journal of Innovation in Applied Natural Science Vol. 2 No. 2 (2026): Journal of Innovation in Applied Natural Science
Publisher : CV Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/jinas.v2i2.227

Abstract

Background:  Foxtail millet (Setaria italica) has great potential as a substitute for wheat flour due to its favorable nutritional composition and functional properties that support the processing of various food products. The utilization of foxtail millet flour in food products is important to promote food diversification, increase the added value of local commodities, and reduce dependence on imported wheat flour. One potential application of foxtail millet flour is as a partial substitute for wheat flour in a traditional cake known as Bay Tat. However, the effect of the percentage of foxtail millet flour substitution on the chemical quality of *bay tat* cake is not yet known. Aims: This study aimed to determine the effect of different proportions of wheat flour and millet flour on the chemical quality of traditional Bay Tat cake. Methods: The study employed a Completely Randomized Design (CRD) with a single factor, namely the combination of wheat flour and foxtail millet flour in five treatments: 100% wheat flour and wheat flour substituted with 20%, 30%, 40%, and 50% foxtail millet flour. The observed parameters included moisture content, carbohydrate content, protein content, and dietary fiber content. The data were analyzed statistically using Analysis of Variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) for parameters showing significant effects. Result: The results showed that the substitution of wheat flour with foxtail millet flour significantly affected the chemical quality of traditional Bay Tat cake. Increasing the proportion of foxtail millet flour decreased moisture content (23.12%–16.57%) and carbohydrate content (43.24%–37.97%), while protein content increased (7.88%–14.88%) and crude fiber content increased (0.61%–2.56%). Conclusion: Millet flour has the potential to be used as a substitute for wheat flour in making Bay Tat to increase protein and fiber content and support food diversification based on local commodities.
Co-Authors Firmansyah Firmansyah Jundi Abdul Majid Marietha Kristiani Br. Sinurat Marniza Marniza Sri Wulandari Syafnil Syafnil Ulfah Anis