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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian FISHIANA Journal of Marine and Fisheries
Astuti, Juni
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Public Health Social Sciences Other

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Characteristics of Nutritional Value in Making Mocaf Flour on Long Fermentation Achmad, Fadhilah; Astuti, Suhartin Dewi; Astuti, Juni; Hambur, Kresensius
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 8, No 2 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v8i2.21078

Abstract

One of the prospective commodities to be developed as a food diversification material is cassava. Modified cassava flour or MOCAF (Modified Cassava Flour) is a modified starch product that has been widely used in various food products. Fermented cassava flour has advantages over ordinary cassava flour, namely high protein content and lower HCN. This study aims to determine the characteristics of nutritional value in making mocaf flour based on different fermentation times. This study used the Completely Randomized Design (CRD) method using a cassava dose of 500g and 0.5g of tape yeast consisting of 3 treatments, namely L1 (2 days), L2 (3 days), and L3 (4 days). The results showed that the analysis of nutritional value characteristics at the best treatment water content was treatment L1 (10.24%), nutritional value at the best carbohydrate and total titrated acid levels was treatment L3 (65.32% and 9.85%). The longer the fermentation, the higher the carbohydrate and total titrated acid content, but the lower the water content value.
Karakteristik Kimia dan Organoleptik Otak-Otak Ikan Ekor Kuning (Caesio erythrogaster) dengan Penambahan Tepung Tapioka dan Tepung Sagu Dewi Astuti, Suhartin; Astuti, Juni; Syahriati, Syahriati
FISHIANA Journal of Marine and Fisheries Vol. 2 No. 2 (2023): November
Publisher : Fakultas Perikanan UCM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61169/fishiana.v2i2.72

Abstract

Otak-otak ikan merupakan produk gel dari daging ikan yang dicampur dengan tapioka dan bumbu-bumbu seperti garam, gula, santan kental, bawang putih, bawang merah, dan lada. Ikan ekor kuning digolongkan sebagai ikan laut yang mengandung protein tinggi dan asam lemak omega 3 dan 6. Ikan ekor kuning cocok dibuat otak-otak karena mempunyai daging yang lembut, berwarna putih, dan berdaging tebal. Penelitian ini bertujuan untuk diversifikasi produk otak-otak berbahan baku ikan ekor kuning dengan perlakuan variasi penambahan tepung sagu dan tepung tapioka. Karakteristik kimia yang diamati meliputi uji kadar air, protein, lemak, dan kadar abu. Tingkat kesukaan konsumen pada produk otak-otak diuji secara organoleptik terhadap warna, aroma, citarasa, serta tekstur.Otak-otak yang terbuat dari ikan ekor kuning dengan perlakuan A1 (75 persen tepung tapioka dan 25 persen tepung sagu), A2 (50 persen tepung tapioka dan 50 persen tepung sagu), dan A3 (25 persen tepung tapioka dan 75 persen tepung sagu), masing-masing mempunyai kadar air: 58,97, 58,12, 59,34 persen. Protein: 6,10, 5,42, 4,49. Lemak: 0,52, 0,75, 059 persen. Abu: 1,68, 1,72, 1,63 persen. Uji organoleptik pada otak-otak ikan yang dibuat dari ikan ekor kuning memiliki rentang nilai 3 sampai 5 (aga k suka sampai sangat suka). Perlakuan A1 (25 persen tepung tapioka dan 75 persen tepung sagu) paling disukai oleh panelis dari segi warna, citarasa, dan tekstur.
Co-Authors Achmad, Fadhilah Dewi Astuti, Suhartin Hambur, Kresensius Suhartin Dewi Astuti Syahriati Syahriati, Syahriati