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All Journal Journal of Tropical AgriFood Jurnal Ilmiah Pangan Halal
Purba, Nova Solina
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Industrial & Manufacturing Engineering Other

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Pengaruh penambahan bubuk kayu manis terhadap akarakteristik fisikokimia, mikrobiologi dan sensori abon nabati bonggol pisang kepok (Musa acuminata x balbisiana) Purba, Nova Solina; Palupi, Pratiwi Jati; Putri, Vinka Adelina; Purbawati, Purbawati; Pratama, Muhamad Doddy; Prasetia, Retno; Fahrizal, Fahrizal
Journal of Tropical AgriFood Volume 7 Nomor 1 Tahun 2025
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.7.1.2025.19335.59-66

Abstract

Penelitian ini bertujuan untuk mempelajari pengaruh penambahan bubuk kayu manis terhadap karakteristik organoleptik (warna, aroma, tekstur dan rasa) abon nabati dari bonggol pisang kepok, serta kadar air, kadar serat kasar, dan mikroba totalnya. Penelitian ini merupakan percobaan faktor tunggal (penambahan kayu manis) yang disusun dalam Rancangan Acak Lengkap. Level perlakuan yang dicoba adalah 0,0 g, 0,5 g, dan 1,0 g. Setiap perlakuan diulang tiga kali. Jumlah bonggol pisang kepok yang digunakan adalah 100 g. Hasil penelitian menunjukkan bahwa penambahan kayu manis pada pembuatan abon nabati bonggol pisang kepok memberikan pengaruh nyata terhadap karakteristik organoleptik untuk semua atribut, kadar air, kadar serat kasar, dan angka lempeng total. Penambahan bubuk kayu manis sebesar 1,0 g menghasilkan abon nabati dengan respons organoleptik terbaik untuk aroma, rasa dan tekstur, sedangkan respons hedonik untuk warna terbaik adalah tanpa penambahan kayu manis.
Karakteristik Petis berdasarkan Bahan Baku dan Penambahan Bahan Pangan yang Berbeda: Artikel review Romadhon, Taufikkilah; Khoirina, Adhian Dini; Alvianto, Dikianur; Rahayu, Lisa Fitri Rahayu; Purba, Nova Solina; Muzdalifah, Nuzlul
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.18932

Abstract

The aim of this article is to review the effects of processing methods, raw materials, and food additives on the quality of petis. The method used in this study is a literature review by collecting and analyzing data from relevant national and international journals. The results indicate that thermal processing, particularly temperature and cooking duration, significantly influence the chemical and sensory quality of petis, including protein content, moisture level, taste, aroma, and texture. The choice of raw materials also affects the final product, with shrimp broth producing the highest protein content. Additionally, food additives such as flour serve as thickeners that impact the sensory properties, especially texture. Wheat flour has been reported to provide the best effect in improving both texture and protein levels in petis. Furthermore, the use of sugars—such as palm sugar and liquid sugars—contributes to the characteristic taste and color of petis through caramelization and Maillard reactions. Product innovation, such as the development of instant or powdered petis, is also being explored to extend shelf life and enhance convenience. A proper combination of processing techniques, raw materials, and food additives is essential for producing high-quality petis.
Co-Authors Alvianto, Dikianur Fahrizal Fahrizal Khoirina, Adhian Dini Muzdalifah, Nuzlul Palupi, Pratiwi Jati Prasetia, Retno Pratama, Muhamad Doddy Purbawati, Purbawati Putri, Vinka Adelina Rahayu, Lisa Fitri Rahayu Romadhon, Taufikkilah