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All Journal Pendekar: Jurnal Pendidikan Berkarakter Jurnal Teknologi Hasil Pertanian
Mohammad Nurul Hidayatullah
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Agriculture, Biological Sciences & Forestry Arts Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences

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Nugget Tahu Dan Nangka Muda (Artocarpus Heterophyllus) Sebagai Alternatif Makanan Siap Saji Rendah Lemak Dan Protein Serta Tinggi Serat Mohammad Nurul Hidayatullah
Pendekar : Jurnal Pendidikan Berkarakter Vol. 1 No. 3 (2023): Juni : Jurnal Pendidikan Berkarakter
Publisher : LPPM Politeknik Pratama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51903/pendekar.v1i3.328

Abstract

Nuggets are processed meat flakes which are shaped in such a way with the addition of certain ingredients to form a new product that is accepted by the public. The aim of this study was to determine the effect of the proportion of tofu and young jackfruit on the physical, chemical and organoleptic characteristics of the nuggets. The design of this study was a completely randomized design (CRD) with five treatments and three replications. The treatments used were tofu and young jackfruit ratios, including 100:0, 85:15, 80:20, 75:25 and 70:30. Data were analyzed using Anova, if the number of Fcount was greater than or equal to Ftable, further testing was carried out using DNMRT at a level of 5%. The results of Anova showed that the ratio of tofu and young jackfruit had a significant effect on protein content, fiber content, and hedonic sensory assessment of aroma, firmness, taste, and overall nugget assessment. The ratio of tofu and young jackfruit had no significant effect on the moisture content of the nuggets. The best treatment was the ratio of tofu and young jackfruit 80:20 with a water content of 57.13%, protein 9.64%, crude fiber 1.23%, and hedonic assessment of aroma, elasticity, taste, and the overall rating was somewhat favored by panelists
The Effect Of Flour Variations On The Organoleptic Properties Of Betung Bamboo Chips (Dendrocalamus asper) syariatul rofiah; Riyadlul Akbar; Mohammad Nurul Hidayatullah
TAPE : Jurnal Teknologi Hasil Pertanian Vol 2 No 1 (2025): Jurnal TAPE: Teknologi Hasil Pertanian
Publisher : Teknologi Hasil Pertanian, Fakultas Teknik, Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/jthp.v2i1.726

Abstract

Bamboo shoots (Dendrocalamus asper) are young bamboo shoots that appear on the surface of the base of bamboo clumps and are usually covered by fine hairs or gugut. Bamboo shoots have various good nutritional contents so they can be processed into chips. Bamboo shoot chips (Dendrocalamus asper) are food made from bamboo shoots that are thinly sliced ​​then boiled, drained, mixed with a variety of flour that has been added with flavorings and then fried. The purpose of this study was to determine the effect of organoleptic properties of bamboo shoot chips with variations in flour. The research method used ANOVA with 4 treatments, namely: P0: 60gr bamboo shoots + Without flour, P1: 60gr bamboo shoots + 60gr wheat, P2: 60gr bamboo shoots + 60gr rice flour and P3: 60gr bamboo shoots + 60gr tapioca flour. Data analysis in the organoleptic test used One Way Anova and Duncan's further test. The results of the One Way Anova analysis test showed a significance value of the texture aspect of p < 0.05 so that it can be concluded that there is a real difference or there is an influence on the texture of bamboo shoot chips and can be further tested with the Duncan test which produces P0, P3, P1, and P2 there is a real difference or there is an influence on the texture of bamboo shoot chips.
The Effect of Storage Time For Crispy Catfish Satay Raw Materials on Product Quality Mahmudi, Nur; Mohammad Nurul Hidayatullah
TAPE : Jurnal Teknologi Hasil Pertanian Vol 1 No 2 (2024): Jurnal TAPE: Teknologi Hasil Pertanian
Publisher : Teknologi Hasil Pertanian, Fakultas Teknik, Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/jthp.v1i2.565

Abstract

Crispy catfish satay is a diversification of processed products made from catfish. This research aims to determine the effect of storage time for crispy catfish satay raw materials on the physical characteristics of the product. This research uses a Completely Randomized Design (RAL) to process the data and data analysis is carried out using ANOVA and variance analysis. KruskalWallis with 3 treatments, namely storage time of 12 hours, 24 hours, and 36 hours. The results show that the results of the ANOVA variance analysis of the proximate content of the raw material for crispy catfish satay are water content (0.004 - 0.05), fat (0.001<0.05), protein (0.20<0.05), as well as carbohydrates, namely (0.18<0.05), so it can be stated that Ho is rejected. This means that there is a significant difference or influence between the independent variable and the dependent variable. The results of data processing for the physical characteristics test using the Kruskal-Wallis analysis method show that the three treatments storage time indicates that there is a significant average difference in aroma parameters (significance value 0.00), texture (significance value 0.00), while for appearance (significance value 0.00). So, with the 3 treatments, storage time has an influence or significant difference to product quality
Co-Authors Mahmudi, Nur Riyadlul Akbar syariatul rofiah