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Hesti Nur'aini
Universitas Dehasen Bengkulu
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KARAKTERISTIK MUTU SNACK BAR TINGGI PROTEIN BERBASIS TEPUNG JAGUNG DAN BIJI KETAPANG Herry Febrianza; Lina Widawati; Hesti Nur'aini
Jurnal Agriovet Vol. 6 No. 2 (2024): JURNAL AGRIOVET
Publisher : LPPM UNIVERSITAS KAHURIPAN KEDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51158/agriovet.v6i2.1092

Abstract

Corn and ketapang seeds can be processed into snack bar because they are high in carbohydrates and contain protein and fiber. This research aims to analyze the physical, chemical, organoleptic properties, best formulation of snack bars based on corn flour and ketapang seeds. In this study, there were 6 variations in the ratio of raw material composition treatments, namely wheat flour: corn flour (0:50; 25:25; 50:0) and the addition of ketapang seeds (25, 50). The research results show that the average yield for snack bars is between 64.29% and 73.81%. The highest average snack bar texture was in the composition treatment of wheat flour: corn flour: ketapang seeds 0:50:25, namely 3.34 mm. The lowest average water content of snack bars was in the composition treatment of wheat flour: corn flour: ketapang seeds 25:25:25, namely 18.78%. The highest average protein content of snack bars in the treatment composition of wheat flour: corn flour: ketapang seeds 0:50:50 was 9.28%. The best formulation of snack bar based on organoleptic parameters is the treatment of the composition of wheat flour: corn flour: ketapang seeds 0:50:50 with a color value of 3.65 (like), taste 3.65 (like), aroma 3.80 (like, and texture 3.95 (like).
Identification of Cookies Quality Based on Banana Flour (Musa acuminata Colla) and “Selengek” Fish Flour (Anodontostoma chacunda) Hesti Nur'aini; Febrian Sutata; Lina Widawati
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.v12i2.237

Abstract

“Jantan” banana (Musa acuminata Colla) and “selengek” fish (Anodontostoma chacunda) have high nutritional value, so they have the potential to be used as additional ingredients in cookie processing. This study aimed to analyse the quality characteristics of banana flour and selengek fish flour-based cookies. The research design used was factorial with variations in the composition of male banana flour and “selengek” fish flour, namely 75: 25, 80 : 20, 85 : 15, 90 : 10, 95 : 5, and 100 : 0. Chemical analysis (moisture content, protein content, and fibre content) and organoleptic test (colour, taste, aroma, and texture) were conducted on the cookies produced. Processing of cookies with the addition of male banana flour and selengek fish flour produced cookies with yields between 40.58% to 41.20%, moisture content between 6.11% to 8.58%, protein content 4.23% to 5.69%, and fibre content 5.00% to 6.19%. Sensory test analysis showed that panelists' hedonic level for banana flour and “selengek” fishmeal cookies ranged from 3.35 to 2.40 for colour parameters, 2.40 to 3.70 for taste parameters, 2.90 to 4.04 for texture and 2.40 to 3.35 for aroma parameters.
Identification of Cookies Quality Based on Banana Flour (Musa acuminata Colla) and “Selengek” Fish Flour (Anodontostoma chacunda) Hesti Nur'aini; Febrian Sutata; Lina Widawati
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.v12i2.237

Abstract

“Jantan” banana (Musa acuminata Colla) and “selengek” fish (Anodontostoma chacunda) have high nutritional value, so they have the potential to be used as additional ingredients in cookie processing. This study aimed to analyse the quality characteristics of banana flour and selengek fish flour-based cookies. The research design used was factorial with variations in the composition of male banana flour and “selengek” fish flour, namely 75: 25, 80 : 20, 85 : 15, 90 : 10, 95 : 5, and 100 : 0. Chemical analysis (moisture content, protein content, and fibre content) and organoleptic test (colour, taste, aroma, and texture) were conducted on the cookies produced. Processing of cookies with the addition of male banana flour and selengek fish flour produced cookies with yields between 40.58% to 41.20%, moisture content between 6.11% to 8.58%, protein content 4.23% to 5.69%, and fibre content 5.00% to 6.19%. Sensory test analysis showed that panelists' hedonic level for banana flour and “selengek” fishmeal cookies ranged from 3.35 to 2.40 for colour parameters, 2.40 to 3.70 for taste parameters, 2.90 to 4.04 for texture and 2.40 to 3.35 for aroma parameters.
KARAKTERISTIK FISIKOKIMIA DAN SENSORIS DAGINGANALOG BERBASIS BONGGOL PISANG (Musa paradisiaca) DAN JAMUR GERIGIT (Schizophyllum commune) DENGANVARIASI BAHAN PENGIKAT) Nuria Zaidatur Rabiah; Lina Widawati; Hesti Nur'aini
Jurnal Agriovet Vol. 8 No. 2 (2026): JURNAL AGRIOVET
Publisher : LPPM UNIVERSITAS KAHURIPAN KEDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51158/wyd9cg98

Abstract

Analog meat is a product made from vegetable protein that has properties similar to animal meat. The use of split gill mushrooms acts as a fibrous texture former resembling meat, banana pseudostem as a source of fiber and natural binders, and soy protein isolate and egg white as a structural strengthener and increase the protein content of the product. This study aims to determine the characterize the physical, chemical, and organoleptic qualities and analyze the benefits of analog meat products. This study used a completely randomized design (CRD) methodology consisting of two factors and three repetitions, the first factor is soy protein isolate and egg white (10% and 10%) the second factor is the composition of split gill mushrooms and banana pseudostem consisting of three levels (75%, 50%, 25%). The results showed that the average value of analog meat yield was between 90.80% to 99.33%. The average value of water content was between 60.59% to 68.83%. The average value of protein content was between 14.81% to 22.06%. The average fiber content ranged from 6.44% to 17.66%. The best treatment in this study was the addition of 50% banana pseudostem, 50% jagged fungus, and egg white binder, with organoleptic test scores of 3.60 (like), 3.35 (somewhat like), 3.60 (like) and 3.60 (like) for taste. The business analysis showed a R/C ratio of 1.30, indicating that the analog meat processing business is feasible and profitable to develop. Keywords: Analog meat, banana pseudostem, soy protein isolate, split gill  mushrooms, egg white 
THE POTENTIAL OF “PANDAN LAUT” FRUIT (Pandanus odorifer) AS A SUBSTRATE IN THE PRODUCTION OF NATA DE PANDANUS Dea Silviana Hastuti; Hesti Nur'aini; Darius
Jurnal Saintifik (Multi Science Journal) Vol. 24 No. 2 (2026): MAY
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58222/js.v24i2.691

Abstract

“Pandan Laut” fruit (Pandanus odorifer) is a local coastal resource rich in carbohydrates, fiber, and bioactive compounds; however, its utilization remains limited. This study aims to analyze the effect of varying sucrose concentrations on the physical, chemical, and sensory properties, as well as the commercial viability, of nata de pandanus products. The study used a one-factor completely randomized design (CRD) with five sucrose concentration levels—10%, 20%, 30%, 40%, and 50%—each replicated three times. The parameters observed included yield, peel thickness, peel weight, texture, fiber content, panelist preference, and feasibility analysis. Data were analyzed using ANOVA, followed by the DMRT test at the 5% level. The results showed that sucrose concentration significantly affected yield (36.63%–57.57%), peel thickness (5.00 mm–10.00 mm), peel weight (220.00 g–340.00 g), texture (10.43 gf – 32.13 gf), and fiber content (2.24% – 3.38%) of nata de pandanus. The best treatment was obtained with the addition of 40 g of sucrose, which produced the highest yield and peel weight with physical and sensory characteristics preferred by the panelists. Business analysis showed an R/C ratio of 1.55, indicating that the pandanus nata processing business is viable and profitable for development
Co-Authors Darius Dea Silviana Hastuti Febrian Sutata Herry Febrianza Lina Widawati Nuria Zaidatur Rabiah