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All Journal Journal of Food Technology and Health Journal of Agri-Food Science and Technology (JAFoST)
Mutiara Ulfah
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health

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PEMANFAATAN PATI GANYONG SEBAGAI BAHAN PENGENTAL ALAMI PADA YOGURT: KARAKTERISASI SIFAT FISIK DAN UJI HEDONIK Carito, Dimas Hadi; Mutiara Ulfah
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 6 No 2 (2024): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health), No
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v6i2.2813

Abstract

Pati ganyong, sebagai bahan alami, diharapkan dapat meningkatkan kualitas tekstur dan stabilitas yogurt serta menghasilkan penerimaan yang baik oleh konsumen.Penelitian ini bertujuan untuk menganalisis pengaruh penambahan pati ganyong sebagai stabilizer pada yogurt susu sapi. Pati ganyong dengan kadar 3%, 4% dan 5% ditambahkan ke dalam yogurt kemudian dilakukan pengukuran sifat fisik (pH, viskositas, dan sineresis) serta uji hedonik oleh sebanyak 30 panelis. Data yang didapat dilakukan uji statistik ANOVA. Hasil penelitian menunjukkan bahwa penambahan pati ganyong secara signifikan memengaruhi sifat fisik yogurt, terutama dalam meningkatkan viskositas dan stabilitas. Konsentrasi pati ganyong 5% pada yogurt memiliki tingkat sineresis yang paling rendah yaitu 2% dan tingkat viskositas paling tinggi secara signifikan yaitu 6039 mpa.s. Adapun hasil uji hedonik menunjukan sampel yogurt yang cenderung lebih disukai adalah yogurt dengan penambahan pati ganyong 5% dengan tingkat kesukaan “suka” terhadap atribut warna dan tekstur. Nilai tersebut juga memiliki tingkat kesukaan yang tidak berbeda nyata pada parameter aroma, rasa, dan keseluruhan (overall) dibandingkan dengan sampel yogurt yang menggunakan CMC 0,2% dengan nilai kesukaan pada taraf "suka".
Trends in Indonesian Fermented Fish Research (1967–2024): A Bibliometric Analysis based on Scopus Database Mutiara Ulfah; Athiefah Fauziyyah; Anis Khairunnisa; Hakiki, Dini Nur
Journal of Agri-Food Science and Technology Vol. 6 No. 4 (2025): December
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i4.14582

Abstract

Indonesia has a variety of fermented fish products. These products are frequently the subject of academic studies, which result in related research publications. This research contributes to identifying research trends in fermented fish products, particularly in Indonesia. The data sources used are scientific documents published in Scopus. The data were processed in Excel and VOSviewer for data mapping. A total of 83 relevant publications on Indonesian fermented fish were obtained, with the largest output from Indonesia, namely 73 publications. The collected publications published from 1967 to 2024 include 53 articles, 21 conference papers, 4 book chapters, 3 reviews, and 2 books. Data were retrieved in August 2024 using four search strings, i.e, “Fermented Fish AND Indonesia”, “Indonesian Fermented AND Fish”, “Fish Fermentation AND Indonesia”, and “Fermented Seafood AND Indonesia”. The main fermented fish products discussed are terasi (13 publications), bakasang (8 publications), budu (8 publications), peda (6 publications), bekasam (11 publications), jambal (3 publications), rusip (4 publications), chao (4 publications), wadi (3 publications), and inasua (5 publications). The current trend in Indonesian fermented fish focuses on three main areas: microbial diversity and the role of lactic acid bacteria; chemical characteristics and nutritional value; and food safety of fermented fish products. Further research has the potential to develop starter cultures, identify the bioactive compounds, assess food safety, and standardize the fermentation process to maintain product quality.
Co-Authors Anis Khairunnisa, Anis Athiefah Fauziyyah Carito, Dimas Hadi Hakiki, Dini Nur