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All Journal Jurnal Teknologi dan Mutu Pangan Jurnal Sains dan Teknologi Pangan
Subekti Hartiningsih
Universitas Nahdlatul Ulama Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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PENENTUAN UMUR SIMPAN TELUR PUYUH BACEM DAN PINDANG “READY TO EAT” KEMASAN STERIL RETORT POUCH  DALAM UPAYA PENCEGAHAN STUNTING Subekti Hartiningsih; Diah Ayu Puspasari; Kirmanto; Fahrizal Yusuf Affandi; Feri Febria Laksana
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 1 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/s2g25660

Abstract

Telur puyuh merupakan perishable food yang berpotensi sebagai produk untuk mengatasi stunting.Tujuan penelitian  ini untuk menentukan umur simpan produk inovasi olahan telur puyuh bacem dan pindang kemasan retort pouch dengan  metode Accelerated Shelf Life Testing (ASLT) melalui pendekatan Arhenius dengan uji nilai TBA (Thiobarbituric Acid) serta uji pendukung yaitu TPC (Total Plate Count), sensoris, dan fisik. Penelitian ini menggunakan Rancangan Acak Lengkap  (RAL) Faktorial dengan faktor suhu (40°C, 50°C dan 60 °C) dan  waktu penyimpanan (0 hari, 7 hari, 14 hari, 21 hari, 28  hari, dan 35 hari). Data dianalisis menggunakan Analisys Of  Varian (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Berdasarkan penelitian ini diperoleh umur simpan telur puyuh bacem dan pindang  kemasan steril retort pouch sebesar 9 bulan dan 3 bulan. Nilai TBA, tekstur dan warna (L, a. dan b) mengalami peningkatan  seiring bertambahnya suhu dan waktu penyimpanan. Sedangkan Nilai TPC bakteri sebesar <101 cfu/gr untuk periode  penyimpanan 0,21,28, dan 35 hari pada suhu penyimpanan 40 ℃, 50 ℃, 60 ℃ pada sampel telur puyuh bacem dan  pindang kemasan steril retort pouch. Oleh karena itu, telur puyuh bacem dan pindang kemasan steril dapat menjadi  alternatif produk dalam mengatasi stunting.  
Karakteristik Fisikokimia dan Organoleptik Cokelat Batang dengan Variasi Konsentrasi Tepung Kacang Merah (Phaseolus vulgaris L.) Risky Rahmaniar; Elok Pawening Maharani; Subekti Hartiningsih
Jurnal Teknologi dan Mutu Pangan Vol. 5 No. 1 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan : In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v5i1.5672

Abstract

Cocoa is a high-value commodity that can be processed into chocolate. One potential innovation is the addition of red beans as a source of plant-based protein in chocolate bars. The objective of this study was to analyze the effect of red bean flour on the physicochemical and sensory characteristics of chocolate bars. The research method used was a Completely Randomized Design (CRD) with red bean flour concentrations of 0%, 5%, 10%, and 15% (w/w). Based on the results, the use of red bean flour had a significant effect on reducing the hardness of the chocolate product from 4389.5 gf (0%) to 2672.3 gf (15%). However, the addition of red bean flour had no significant effect on moisture content and met SNI standards (<2%). The panelists’ acceptance scores ranged from 3.28 to 3.74, with the optimal treatment achieved at a 5% red bean flour content. In conclusion, the addition of 5% red bean flour produced chocolate bars with the best physicochemical and organoleptic characteristics; thus, it is expected to contribute as an innovative, value-added product alternative that supports the diversification and development of the chocolate industry.
Co-Authors Diah Ayu Puspasari Elok Pawening Maharani Fahrizal Yusuf Affandi Kirmanto Laksana, Feri Febria Risky Rahmaniar