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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Food ScienTech Journal
Ngatirah Ngatirah
Institut Pertanian Stiper
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology

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Karakteristik minuman serbuk berbasis bunga lokal dengan menggunakan metode foam mat drying Saswati Saswati; Ngatirah Ngatirah; Muhammad Prasanto Bimantio

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4631

Abstract

This research is about local flower-based powder drinks using the Foam mat drying method. This research aims to determine the effect of the type of flower used and the ratio of flowers to water on the characteristics of local flower-based powder drinks and to determine the type of flower and the ratio of flowers to water that produces the powder drink that the panelists like most. The experimental design used in this research was a Randomized Complete Block Design (RCBD) with 2 factors including the type of flower used which consisted of 3 levels, namely A1= 100% hibiscus flowers, A2= 100% chrysanthemum flowers, A3= chrysanthemums and hibiscus flowers ( 1:1), and the ratio factor for the concentration of flowers and water which consists of 3 levels, namely B1= 1 1 (250 gr of flowers: 250 ml of water), B2= 1 : 2 (250 gr of flowers: 500 ml of water), B3= 1 : 3 (250 gr flowers: 750 ml water). The analyzes carried out in this research were water content, ash content, antioxidant activity, solubility, dissolution time, flavonoids, total phenol, organolpetic tests, total color, yield. The type of flower used in this research had an effect on antioxidants, dissolution time, organoleptics (color, aroma), flavonoids and total phenols, but had no effect on water content, ash content, solubility, yield, total color. The ratio of flowers to water has an effect on antioxidants, dissolution time, organoleptics (color, aroma), flavonoids and total phenols, but has no effect on water content, ash content, solubility, yield, and total color. Based on the overall test level of preference for both powder and brew, the panelists liked the most in the A1B1 treatment which used hibiscus flowers with a flower to water ratio (1:1) with a preference level of 4.39 for the powder and 4.35 for the brew.
Characteristics of Chips From Scales of Carp, Tilapia and Gourami Fish Using Various Coating Flours Decky Sapuan Ramadhani; Reza Widyasaputra; Ngatirah Ngatirah
Food ScienTech Journal Vol 6, No 2 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i2.25352

Abstract

Fish scales are waste and most of them are thrown away during processing. The components of fish scales include 70% water, 27% protein, 1% fat and 2% ash. Therefore, the scales can be used as a food product in the form of chips. Fish scales can be processed into chips due to their composition of collagen that provides structural support and flexibility to the scales. The collagen fibers within the scales can be arranged and compacted to create a thin, chip-like structure that maintains its integrity and shape. Processing of fish scale chips requires flour coating. Coating can help to bind processed fish scales together, adding structural support and preventing the chips from crumbling or breaking apart during handling and consumption. This study using a randomized complete block design with two factors. The first factor is the type of fish scales, A1 (carp fish scales), A2 (tilapia fish scales) and A3 (gourami fish scales). The second factor is the type of flour, B1 (corn starch), B2 (tapioca) and B3 (rice flour). Analysis of fish scales produced included: chemical characteristics (moisture content, ash, fat, protein), physical characteristics (colour and texture), and organoleptic preference (colour, taste, aroma and texture). The results of this study indicate that variations in the types of fish scales have a significant effect on organoleptic (colour and taste), organoleptic (aromatic) significant effect. However, it did not significantly affect the moisture content, ash content, fat content, protein content, total colour difference, texture (hardness, fracture, chewiness, and cohesiveness), and organoleptic (texture). Variations in the type of flour have a significant effect on organoleptic (colour), significantly affect texture (fracture) organoleptic (taste). However, it did not significantly affect the moisture content, ash content, fat content, protein content, color, texture (hardness, chewiness, and cohesiveness), organoleptic (aromatic, and texture). The rice flour gourami scale chips and rice flour carp scale chips produced comply with SNI 8644:2018 except for the fat content. The recommended treatment is fish scale chips from gourami fish scales coated with rice flour.
Co-Authors Bimantio, Mohammad Prasanto Decky Sapuan Ramadhani Reza Widyasaputra Saswati Saswati