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KARAKTERISTIK SENSORI DAN KIMIA TORTILLA CHIPS DENGAN PENAMBAHAN TEPUNG CANGKANG RAJUNGAN ( Portunus Pelagicus) Ibdatin Nafsiah; Samsul Rizal; Dyah Koesoemawardani; Susilawati Susilawati
Jurnal Agroindustri Berkelanjutan Vol 1, No 2 (2022): JURNAL AGROINDUSTRI BERKELANJUTAN
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v1i2.6387

Tortilla chips merupakan makanan ringan berbahan dasar jagung yang memiliki kandungan kalsium rendah sehingga perlu dilakukan penambahan tepung cangkang rajungan untuk meningkatkan kandungan kalsium pada Tortilla chips. Penelitian ini bertujuan mengetahui pengaruh formulasi penambahan tepung cangkang rajungan terhadap karakteristik sensori dan kimia Tortilla chips dan untuk mengetahui formulasi terbaik penambahan tepung cangkang rajungan pada pembuatan Tortilla chips. Metode yang digunakan Rancangan Acak Kelompok Lengkap (RAKL) dengan faktor tunggal menggunakan 6 taraf penambahan tepung cangkang rajungan yaitu P0 (tepung cangkang rajungan 0%), P1 (tepung cangkang rajungan 2,5%), P2 (tepung cangkang rajungan 5%), P3 (tepung cangkang rajungan 7,5%), P4 (tepung cangkang rajungan 10%), dan P5 (tepung cangkang rajungan 12,5%). Penelitian ini terdiri atas proses pembuatan tepung cangkang rajungan, pembuatan Tortilla chips, pengujian sensori, pengujian kimia untuk mendapatkan perlakuan terbaik. Data yang diperoleh dianalisis secara statistik dengan menggunakan uji Barlett dan Tukey lalu dilanjutkan dengan uji ANOVA dan uji BNJ pada taraf 5 %. Hasil penelitian ini menunjukkan bahwa penambahan tepung cangkang rajungan terbaik adalah perlakuan P4 (tepung cangkang rajungan 10%) dengan kriteria warna kuning kecoklatan (2,97), tekstur sangat renyah (3,74), rasa sangat suka (3,71), aroma suka (3,10), penerimaan keseluruhan sangat suka (3,71), kadar air 2,59 %, kadar abu 7,07 %, kadar protein 5,94%, kadar lemak 29,17%, dan kadar kalsium 91,78 mg/100g.

KARAKTERISTIK KIMIA DAN SENSORI BAKSO IKAN BAJI-BAJI (Grammoplites scaber.) DENGAN SUBSTITUSI JAMUR TIRAM PUTIH (Pleurotus ostreatus). CHEMICAL AND SENSORY CHARACTERISTICS OF BAJI-BAJI FISH MEATBALLS (Grammoplites scaber.) WITH SUBSTITUTION WHITE OYSTER MUSHROOM (Pleurotus ostreatus) Paramestia Andani; Erdi Suroso; Susilawati Susilawati; Dyah Koesoemawardani
Jurnal Agroindustri Berkelanjutan Vol 2, No 2 (2023): Jurnal Agroindustri Berkelanjutan
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8018

The study aimed to determine the effect of white oyster mushroom substitution on the chemical and sensory characteristics of baji-baji fish meatballs and the best formulation for making baji-baji fish meatballs with white oyster mushroom substitution. The study was arranged in a Completely Randomized Block Design (CRBD) with a single factor using six levels of ratio of baji-baji fish to white oyster mushrooms, P1 (100%: 0%); P2 (90%: 10%); P3 (80%: 20%); P4 (70%: 30%); P5 (60%: 40%); P6 (50%: 50%). The research consisted of the process of preparing white oyster mushrooms, making fish meatballs, sensory testing covering parameters of colour, aroma, texture, taste, and overall acceptance and chemical testing, including water content and ash content, to get the best treatment which was then tested for protein content and crude fibre content. The data obtained were analyzed statistically using the Bartlett and Tuckey test and then continued with the ANOVA test and the 5% LSD test. The results showed that substituting white oyster mushrooms in manufacturing fish meatballs significantly affected the chemical properties of fish meatballs, including water and ash content, and sensory properties such as colour, aroma, texture, taste and overall acceptance. The best treatment was P2 (90% baji-baji fish and 10% white oyster mushroom) with sensory characteristics of white colour, distinctive fish aroma, very chewy texture, taste and overall acceptance of liking, water content 67.07%, ash content 2.12 %, the protein content of 11.07% and crude fibre content of 2.21% and are following Indonesian National Standard of fish meatballs (SNI 7266:2017).

PENGARUH PENAMBAHAN GLISEROL DAN CMC (Carboxyl Methyl Cellulose) TERHADAP KARAKTERISTIK BIODEGRADABLE FILM BERBASIS SELULOSA KULIT BUAH PINANG (Areca catechu L) EFFECT OF GLYCEROL AND CMC (Carboxyl Methyl Cellulose) ADDITION ON BIODEGRADABLE FILM CHARACTERISTIC OF ARECA NUT-PEEL (Areca catechu L) CELLULOSE BASED Sela Julita; Zulferiyenni Zulferiyenni; Dewi Sartika; Dyah Koesoemawardani
Jurnal Agroindustri Berkelanjutan Vol 2, No 2 (2023): Jurnal Agroindustri Berkelanjutan
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8028

Biodegradable film is an environmentally friendly plastic replacement packaging. Areca fruit peel has the potential to make biodegradable film because it contains high cellulose, which is 34.18%. This study aims to determine the effect of glycerol addition on the characteristics of areca nut peel-based biodegradable film, to determine the effect of CMC on the characteristics of areca nut peel-based biodegradable film, and to determine the interaction of glycerol and CMC to produce the best characteristics of areca nut peel-based biodegradable film. The study was arranged in RAKL with 2 factors and 3 replications. The first factor was the addition of glycerol with concentrations of 0.5% (G1), 1% (G2), and 1.5% (G3), and the second factor was the addition of CMC consisting of concentrations of 1% (C1), 2% (C2), and 3% (C3). Areca fruit peels were dried, mashed, filtered, soaked using 2.5% NaOH, hydrolyzed using 2% H2O2, and mixed with other ingredients. The data obtained were analyzed for variance and further tested with the Least Significant Difference Test (BNT) at the 5% level. The best research results were obtained in the interaction of 1% glycerol and 3% CMC treatment with a tensile strength of 71.87 MPa, percent elongation value of 26.27%, a thickness of 0.32 mm, water vapour permeability of 7.41 g/m2/hour, and biodegradability for 28 days.

PEMBUATAN MI BASAH DENGAN SUBSTITUSI TEPUNG UMBI GARUT (Maranta arundinacea L.) DAN PENAMBAHAN KARAGENAN SEBAGAI PENGENYAL ALAMI Melda Safitri; Suharyono Suharyono; Dyah Koesoemawardani; Fibra Nurainy
Jurnal Agroindustri Berkelanjutan Vol 2, No 1 (2023): JURNAL AGROINDUSTRI BERKELANJUTAN
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i1.7133

Tepung garut merupakan salah satu jenis tepung yang berpotensi menjadi substitusi dalam pembuatan mi basah. Tepung garut memiliki kelemahan yaitu tidak mengandung gluten sehingga perlu dilakukan penambahan bahan pengenyal alami berupa karagenan untuk memperbaiki karakteristik mi basah. Penelitian ini bertujuan untuk melihat pengaruh konsentrasi karagenan pada pembuatan mi basah substitusi tepung garut dan mendapatkan konsentrasi terbaik dari penambahan karagenan yang menghasilkan mi basah substitusi tepung garut dengan sifat sensori dan fisik paling baik serta karakteristik kimia sesuai SNI 2987-2015. Penelitian ini disusun secara non-faktorial dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan 4 kali ulangan. Pada penelitian ini digunakan formulasi karagenan dengan 6 taraf konsentrasi (0%; 2%; 4%; 6%; 8%; 10%) dari total tepung. Data yang diperoleh diuji kesamaan ragamnya dengan uji Barlett dan kemenambahan data diuji Tuckey. Data kemudian dianalisis sidik ragam dan diuji lanjut dengan uji Beda Nyata Jujur (BNJ) pada taraf 5%. Pada penelitian ini, mi basah substitusi tepung garut dengan konsentrasi karagenan 10% (B6) merupakan perlakuan terbaik yang memiliki kadar air 63,63%, kadar abu tak larut asam 0,04%, kadar protein 5,22%, cooking loss 8,74% dan daya serap air 102,97%, warna putih gading, rasa sedikit asin, tekstur kenyal dan aroma agak tepung.

Pengaruh Perbandingan Konsentrasi Karagenan-Konjak Terhadap Karakteristik Fisikokimia dan Sensori Jelly Drink Sari Buah Pepaya (Carica papaya. (L). var. Calina) Nova Andriani Pratiwi; Dyah Koesoemawardani; Diki Winanti; Fibra Nurainy
Jurnal Agroindustri Berkelanjutan Vol 3, No 2 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i2.9820

AbstractPapaya fruit is susceptible to damage and has a shorter shelf life so product diversification efforts are needed to extend the shelf life of papaya fruit. Efforts to diversify papaya fruit by innovating it into a papaya juice jelly drink. Making jelly drinks requires two gelling agents, namely carrageenan and konjac. This research was carried out to find the effect and appropriate formulation of carrageenan and konjac on the sensory, physical and chemical properties of papaya juice jelly drink. Formulation of carrageenan and konjac at 55%:45% (P1), 60%:40% (P2), 65%:35% (P3), 70%:30% (P4), 75%:25% (P5) , 80%:20% (P6). The formulation of the 6 samples was then tested for viscosity, syneresis, water content, pH, suction power scoring test, hedonic test based on taste, color, aroma and overall acceptability parameters. P3 is the most preferred and best formulation of carrageenan and konjac 70%:30% based on the quality of the chemical content. Scoring test results suction power value 3.31 (like), hedonic test taste 3.70 (like), aroma 3.33 (like), color 3.68 (like), overall acceptance 3.98 (very like), viscosity 12.00 dPa.s, syneresis 0.77 %, water content 80.35%, pH 3.92, total plate count 24.5x 102 and beta-carotene of 0.057 mg/ 100g. Keywords: papaya, carrageenan, konjac, jelly drink, viscosity AbstrakBuah pepaya rentan terhadap kerusakan dan memiliki daya umur simpan yang lebih pendek sehingga diperlukan upaya diversifikasi produk untuk memperpanjang umur simpan buah pepaya. Upaya diversifikasi buah pepaya dengan menginovasikannya menjadi jelly drink sari buah pepaya. Pembuatan jelly drink diperlukan dua bahan gelling agent yaitu karagenan dan konjak. Penelitian ini dilaksanakan untuk menemukan pengaruh dan formulasi yang tepat antara karagenan dan konjak terhadap sifat sensori, fisik dan kimia jelly drink sari buah pepaya. Formulasi dari karagenan dan konjak sebesar 55%:45% (P1), 60%:40% (P2), 65%:35% (P3), 70%:30% (P4), 75%:25% (P5), 80%:20% (P6). Formulasi ke 6 sampel di uji viskositas, sineresis, kadar air, pH, uji skoring daya sedot, uji hedonik berdasarkan parameter rasa, warna, aroma, dan penerimaan keseluruhan. P3 adalah formulasi karagenan dan konjak sebesar 70%:30% yang paling disukai dan terbaik berdasarkan mutu kandungan kimia. Hasil uji skoring nilai daya sedot 3,31 (suka), uji hedonik rasa 3,70 (suka), aroma 3,33 (suka), warna 3,68 (suka), penerimaan keseluruhan 3,98 (sangat suka), viskositas 12,00 dPa.s, sineresis 0,77 %, kadar air 80,35%, pH 3,92, uji angka lempeng total 24,5x 102dan beta-karoten sebesar 0,057 mg/100g. Kata kunci: pepaya, karagenan, konjak, jelly drink, viskositas

PENDUGAAN MASA SIMPAN UDANG KEMAS BERBUMBU PADA SUHU DINGIN DENGAN METODE ARRHENIUS SHELF LIFE OF SPICED PACKED SHRIMP AT COLD TEMPERATURES WITH ARRHENIUS METHOD Bagus Wahyu Kuncoro; Maria Erna Kustyawati; Dyah Koesoemawardani; Sri Hidayati
Jurnal Agroindustri Berkelanjutan Vol 2, No 2 (2023): Jurnal Agroindustri Berkelanjutan
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8102

Vannamei shrimp (Litopenaeus vannamei) are easily damaged after harvesting. Processing shrimp in a variety of ways, including dried and frozen whole, processed heads, and peeled. Immersty of things into seasoning liquid, which can result in seasoned instant shrimp products. The purpose of this study was to determine the shelf life of seasoned packaged shrimp stored at 10ºC, 20ºC, and room temperature (±30ºC) for 25 days and to observe changes in the water content of spiced shrimp. This study employed the Accelerated Shelf Life Testing (ASLT) method based on Arhenius with Microsoft Excel software, presented in graphs and tables. The findings were that seasoned shrimp had a shelf life of 25 days at 10 ºC, 20 days at 20 ºC, and 15 days at room temperature (30 ºC).

P Pengaruh Penambahan Puree Labu Siam (Sechium edule) Terhadap Sifat Fisikokimia dan Sensori Otak-Otak Ikan Kuniran (Upeneus sulphureus) Hanifah Septiana Putri; Dyah Koesoemawardani; Esa Ghanim Fadhallah; Sri Hidayati
Jurnal Agroindustri Berkelanjutan Vol. 4 No. 2 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v4i2.11523

Otak-otak in general are processed products with low fiber content, so the use of chayote puree can increase fiber content and improve the texture of otak-otak. This study aims to determine the effect of the addition of chayote puree on the physicochemical and sensory properties of kuniran fish otak-otak and the best concentration of chayote puree addition on the physicochemical and sensory properties of kuniran fish otak-otak according to SNI 7757:2013. This study used a Randomized Complete Group Design (RAKL) with a single factor and four replicates. This research uses the formulation of adding chayote puree with 6 levels, namely P1 (0%), P2 (5%), P3 (10%), P4 (15%), P5 (20%), and P6 (25%). The data obtained were analyzed for homogeneity with Bartlett's test and data multiplicity was tested with Tuckey's test, then the data were analyzed for variance to determine the effect of treatment. If there is a significant effect, the data is further analyzed with the Honest Real Difference Test (BNJ) at the 5% level. The best otak-otak results are treatment P6 with the addition of chayote puree as much as 25% with the criteria of water content 52.99%, hardness 445.94 gf, cohesiveness 0.87, springiness 10.30 mm, L 73.68, a* 4.15, b* 9.73, color 2.75 (not brownish yellow), texture 4.58 (chewy), aroma 3.92 (somewhat typical of fish), taste 4.11 (like), and overall acceptance 4.11 (like). Kuniran fish otak-otak with the addition of chayote puree can increase fiber by 1.58% of the daily requirement.

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