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Merkuria Karyantina
Teknologi Pangan, Univeritas Slamet Riyadi Surakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Karakteristik sosis berbahan dasar jamur tiram putih (Pleurotus ostreatus) dan tahu serta penambahan tepung kacang merah (Phaseolus vulgaris L.) dan susu skim Merkuria Karyantina; Ginza Desy Pramesti; Yustina Wuri Wulandari
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.20005

Abstract

White oyster mushrooms and tofu can used as an alternative raw materials in making sausage. Red bean flour can substitute for skim milk because it is high nutritional. The aimed of the research was to determine the best formulation of sausage with white oyster mushroom and tofu, also the addition of red bean flour and skim milk, which based on highest protein content, also level of preference. The experimental design was a completely randomized design (CRD) with the first factor was variation oyster mushrooms and tofu (75% : 25%, 50% : 50%, 25% : 75%) and the second factor was variation of red bean flour and skim milk (1:3, 2:2, 3:1). The result indicated that the best formulation of sausage made from oyster mushroom and tofu with the addition of the red bean flour and skim milk based on the best protein content and highest preference of panelist were treatment of 75% of oyster mushrooms : 25% of tofu, and the addition of red bean flour:skim milk 3:1 with  moisture content 60.53%,  ash content 2.99%, protein content 15.88%, fat content 6.45%, and carbohydrate content 14.14%. Organoleptic analysis was color 4.09 (dark), flavor of mushroom 3.41 (quite felt), flavor of tofu 2.25 (less felt), savory taste 3.94 (tasty), chewy 3.29 (quite) and overall, 3.33 (preferred)
Aplikasi edible coating pati garut (Maranta arundinacea) pada apel (Malus sylvestris) potong dengan penambahan jeruk nipis dan daun mint Faizal Junianto; Harto Widodo; Nanik Suhartatik; Merkuria Karyantina
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27761

Abstract

An edible coating is a thin layer of hydrocolloid materials such as polysaccharides, polypeptides, lipids, and composites. Apples are one of the fruits that often undergo minimal processing, such as slicing. Cut apples are susceptible to damage, which can lead to rapid browning, to slow this reaction, an edible coating can be applied. This study aimed to determine the quality of apple slices after being treated with an edible coating made from arrowroot starch with lime juice and mint leaf during storage. This study used a Completely Randomised Design with two factors: storage time (0, 2, 4, and 6 days) and the concentration of lime juice and mint leaf. The results showed that adding lime juice and mint leaf did not significantly affect water content, vitamin C, and weight loss of apple slices, while the longer the storage, the more damaged the sliced apples were. Weight loss, antioxidant activity, total phenols, vitamin C, and total aerobic bacteria decreased during storage. The treatment of adding 13% lime juice and 10% mint leaves was able to suppress the total number of bacteria to 5.77 log 10 CFU / g at a shelf life of 6 days. The treatment of adding mint leaves and lime extract was able to inhibit damage to sliced apples for 6 days of storage
Karakteristik sosis berbahan dasar jamur tiram putih (Pleurotus ostreatus) dan tahu serta penambahan tepung kacang merah (Phaseolus vulgaris L.) dan susu skim Merkuria Karyantina; Ginza Desy Pramesti; Yustina Wuri Wulandari
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.20005

Abstract

White oyster mushrooms and tofu can used as an alternative raw materials in making sausage. Red bean flour can substitute for skim milk because it is high nutritional. The aimed of the research was to determine the best formulation of sausage with white oyster mushroom and tofu, also the addition of red bean flour and skim milk, which based on highest protein content, also level of preference. The experimental design was a completely randomized design (CRD) with the first factor was variation oyster mushrooms and tofu (75% : 25%, 50% : 50%, 25% : 75%) and the second factor was variation of red bean flour and skim milk (1:3, 2:2, 3:1). The result indicated that the best formulation of sausage made from oyster mushroom and tofu with the addition of the red bean flour and skim milk based on the best protein content and highest preference of panelist were treatment of 75% of oyster mushrooms : 25% of tofu, and the addition of red bean flour:skim milk 3:1 with  moisture content 60.53%,  ash content 2.99%, protein content 15.88%, fat content 6.45%, and carbohydrate content 14.14%. Organoleptic analysis was color 4.09 (dark), flavor of mushroom 3.41 (quite felt), flavor of tofu 2.25 (less felt), savory taste 3.94 (tasty), chewy 3.29 (quite) and overall, 3.33 (preferred)
Co-Authors Faizal Junianto Ginza Desy Pramesti Harto Widodo Nanik Suhartatik Yustina Wuri Wulandari