Article Per Year (5 Year)
p-Index From 2021 - 2026
3.03
P-Index
This Author published in this journals
All Journal Teknotan: Jurnal Industri Teknologi Pertanian Agrointek REKAYASA agriTECH AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JURNAL GALUNG TROPIKA Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Jurnal Agrotech Jurnal Pengolahan Pangan Abditani : Jurnal Pengabdian Masyarakat Journal Of Agritech Science (JASc) Journal of Food and Culinary JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) ZIRAA'AH MAJALAH ILMIAH PERTANIAN Buletin Palma BERNAS: Jurnal Pengabdian Kepada Masyarakat JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi Mediagro JURNAL AGROINDUSTRI HALAL Journal of Health and Nutrition Research Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA) Jurnal Pengabdian West Science West Science Interdisciplinary Studies West Science Interdisciplinary Studies Jurnal Agroteknologi Merdeka Pasuruan
If'all, If'all
Fakultas Pertanian Universitas Alkhairaat Palu
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary Other

Published : 34 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 34 Documents
Search

 1   2   3   4 
Effect of Partial Substitution of Beef with White Oyster Mushroom (Pleurotus ostreatus) on Nutritional Profile and Sensory Quality of Meatball Products If'all, If'all; Nofrianto, Nofrianto; Spetriani, Spetriani; Sabariyah, Sitti; Fathurahmi, Siti; Indriasari, Yuanita; Asrawaty, Asrawaty
Journal of Health and Nutrition Research Vol. 4 No. 2 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v4i2.374

Abstract

The increasing consumption of processed meat products has driven innovation in the partial substitution of raw materials with healthier, functional plant-based alternatives such as white oyster mushroom (Pleurotus ostreatus). This study aimed to evaluate the effect of partially substituting beef with oyster mushrooms on the nutritional profile and sensory quality of meatball products. A quantitative approach was employed using a Completely Randomized Design (CRD) with one factor and five treatment levels (J0–J4), each replicated three times. The treatments consisted of 0 g, 25 g, 50 g, 75 g, and 100 g of oyster mushrooms combined with 300 g, 275 g, 250 g, 225 g, and 200 g of beef, respectively. The results showed that increasing the proportion of oyster mushrooms significantly (p < 0.05) increased moisture content (from 28.57% to 35.37%), crude fiber (from 0.80% to 3.10%), carbohydrate content (from 2.50% to 4.80%), and water-holding capacity (from 55.50% to 68.10%). Conversely, protein and fat contents decreased significantly, with protein dropping from 18.50% (J0) to 13.00% (J4), and fat from 15.80% to 7.20%. Sensory evaluation using a hedonic test with 20 semi-trained panelists revealed that treatment J2 (50 g oyster mushroom + 250 g beef) received the highest scores for taste (3.90), aroma (3.95), texture (3.85), and color (3.95). Treatments with higher levels of mushroom substitution (J3 and J4) led to a significant decline in sensory acceptance, particularly in taste and texture. Therefore, partial substitution with up to 50 g of white oyster mushroom is recommended as an optimal level to improve the nutritional quality of meatballs without compromising sensory attributes, supporting the development of healthier and more functional meat-based products.
PHYSICOCHEMICAL, MECHANICAL, AND SENSORY CHARACTERISTICS OF EDIBLE PALM STARCH BUTYRATE PHOSPHATE FILMS AT DIFFERENT CONCENTRATIONS Rahim, Abdul; Nurmi; If'all
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 3 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i3.4784

Abstract

This study objectives to obtain the concentration of phosphorylated butyrylated arenga starches (PBAS) at different concentrations in the manufacture of edible films based on the physicochemical, mechanical and sensory characteristics of the edible film produced. The research was conducted at the Agroindustry Laboratory, Faculty of Agriculture, Tadulako University, Palu. The study design used a completely randomized design (CRD) and a randomized block design (RBD). CRD was used to determine the effect of PBAS edible film at different concentrations on physicochemical characteristics including thickness, water holding capacity (WHC), oil holding capacity (OHC), water vapor transmission rate (WVTR), solubility and expandability, water content, pH test, and mechanical characteristics include tensile strength, elongation and Young's modulus. RBD was used to determine the effect of PBAS edible film at different concentrations on the sensory properties of edible film, namely color, texture, aroma and overall. The treatment used consisted of 8 levels, namely 2,0; 2,5; 3,0; 3,5; 4,0; 4,5; 50 and 5,5% were repeated 2 times to obtain 16 experimental units. The results showed that the optimal concentration of PBAS was 3,0%. Thickness, solubility, moisture content, WVTR, tensile strength, and elongation increased with increasing concentration of PBAS, while WHC, OHC, swelling power, pH, and modulus young's decreased with increasing concentration of PBAS. The sensory of edible film in the form of color, texture, aroma, and overall were included in the like category. The resulting edible film has good potential to be applied in food products.
Optimasi Suhu Pemanasan Minuman Fungsional Ubi Jalar Ungu : Bioaktif, BAL dan Organoleptik Basrin, Fitriani; Sulfianti, Sulfianti; Berlian, Miming; Andi Pallawa, Nadirah B; Indriasari, Yuanita; If'all, If'all; Chaniago, Ramadhani
Teknotan: Jurnal Industri Teknologi Pertanian Vol 19, No 3 (2025): TEKNOTAN, Desember 2025
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol19n3.10

Abstract

Tren gaya hidup sehat mendorong pengembangan minuman fungsional berbasis ubi jalar ungu karena praktis, bergizi, dan digemari masyarakat. Namun, tantangan utama terletak pada proses pengolahan, khususnya pemanasan. Antosianin sangat sensitif terhadap suhu tinggi, pH, oksidasi, dan cahaya, sehingga mudah terdegradasi selama pemrosesan. Selain itu, viabilitas bakteri asam laktat sebagai mikroba probiotik sangat bergantung pada suhu pemrosesan. Untuk perlu dilakukan kajian tentang pengaruh suhu pemanasan terhadap bioaktif, viabilitas bakteri asam laktat dan organoleptik minuman fungsional ubi jalar ungu agar diperoleh suhu pemrosesan yang optimal. Penelitian ini didesain menggunakan Rancangan Acak Lengkap dengan faktor suhu pemanasan yaitu 70oC; 80oC; 90oC; 100oC. Perlakuan diulang sebanyak 5 kali sehingga diperoleh 20 sampel percobaan yang diuji kadar antosianin, aktivitas antioksidan, total bakteri asam laktat dan tingkat kesukaan secara organoleptik (uji hedonik) menggunakan 20 orang panelis terlatih. Perlakuan pemanasan dengan berbagai suhu (70 – 100oC) terbukti berpengaruh signifikan terhadap bioaktif seperti kadar antosianin dan aktivitas antioksidan, viabilitas bakteri asam laktat, dan tingkat kesukaan minuman fungsional ubi jalar ungu, dimana penggunaan suhu 70oC masih dapat mempertahankan bioaktif dari produk minuman fungsional dengan kadar antosianin sebesar 81,72 mg/L dan aktivitas antioksidan (IC50) sebesar 11,61 µg/mL (aktivitas antioksidan sangat kuat). Untuk viabilitas BAL perlakuan suhu 70 – 100oC terbukti menurunkan jumlah BAL yang ada di dalam produk secara signifikan (<107 CFU/L) dengan total BAL berkisar 0,0407 – 6,06 x 104 CFU/L. Sementara tingkat kesukaan secara organoleptik diperoleh suhu 80oC mampu menghasilkan produk minuman fungsional yang paling disukai oleh panelis baik tekstur (4,5), rasa (4,55), aroma (3,65) dan warnanya (3,45).
PENGARUH KONSENTRASI STARTER BAKTERI ASAM LAKTAT TERHADAP KUALITAS VIRGIN COCONUT OIL (VCO) Desti, Desti; If'all, If'all; Spetriani, Spetriani; Sabariyah, Sitti; Fathurahmi, Siti; Indriasari, Yuanita; Asrawaty, Asrawaty
Journal Of Agritech Science (JASc) Vol 9 No 02 (2025): Journal Of Agritech Science -November
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v9i02.1590

Abstract

Virgin Coconut Oil (VCO) merupakan minyak kelapa murni yang diperoleh dari daging kelapa segar tanpa proses pemanasan tinggi maupun perlakuan kimia, sehingga memiliki kualitas lebih baik dibanding minyak kelapa konvensional. Salah satu metode yang berkembang dalam produksi VCO adalah fermentasi dengan starter bakteri asam laktat (BAL), yang berperan dalam memecah emulsi santan sehingga memisahkan minyak dari fase air dan protein. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter BAL yang berbeda terhadap kualitas VCO serta menentukan konsentrasi optimal yang menghasilkan mutu terbaik. Penelitian menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan lima perlakuan konsentrasi starter BAL, yaitu P0 = 0% (kontrol), P1 = 5%, P2 = 10%, P3 = 15%, dan P4 = 20%, masing-masing diulang tiga kali. Parameter mutu VCO yang dianalisis meliputi rendemen, kadar air, asam lemak bebas, bilangan peroksida, bilangan iodin, nilai absorbansi (kejernihan), dan total BAL. Hasil penelitian menunjukkan bahwa perbedaan konsentrasi starter BAL berpengaruh nyata terhadap seluruh parameter mutu VCO. Rendemen tertinggi diperoleh pada P1 dengan nilai 23,5%, sedangkan pada konsentrasi BAL yang lebih tinggi terjadi penurunan rendemen. Kadar air terendah juga ditemukan pada P1 (0,13%), mendekati standar SNI (0,2%), sementara kadar air meningkat signifikan pada perlakuan BAL lebih tinggi. Asam lemak bebas, bilangan peroksida, dan nilai absorbansi cenderung meningkat seiring dengan tingginya konsentrasi BAL, sedangkan bilangan iodin yang dihasilkan relatif rendah namun masih dalam kisaran standar mutu. Secara keseluruhan, perlakuan P1 (5% BAL) menghasilkan VCO dengan kualitas terbaik dan paling mendekati standar mutu nasional maupun internasional. Dengan demikian, penggunaan starter BAL pada konsentrasi moderat dapat meningkatkan kualitas VCO, sedangkan konsentrasi berlebihan justru menurunkan mutu minyak.
Co-Authors Abas Abas Abdul Rahim Abdul Rahim Ananda, Lilian Andi Pallawa, Nadirah B Arfan Arfan Asnani Asnani Asrawaty Asrawaty, Asrawaty Asriani Hasanuddin Baharuddin Baharuddin Basrin, Fitriani Bisinda, Sultan Desti, Desti Djaru, Lala H Dyah Ayu Suryaningrum Eko Cahyono, Eko Fahmi Fahmi Fahmi Fahmi Fathurahmi, Siti Frets Jonas Rieuwpassa Hasmari Noer Idris Idris ILHAM Indriyani Indriyani Indriyani Irfan Pakaya Irma Hakim Jugni Hadiustri Agape Juhana Juhana Jumardin Jusman, Jusman Lalu Unsunnidhal Limbong, Ferawati Lisa Indriani Lisa Indriani Bangkele Loulembah, Fachry Maliode, Yunita Isabela Mappiratu Mappiratu Melongkade, Regina Juliana Miming Berlian Hi. B. Salam Minarny Gobel Muh. Aniar Hari Swasono Muhammad Fawzul Alif Nugroho Multazam Nahdiya Kasim Naomi Uli Arta Siagian Nofrianto Nofrianto Novalina Maya Sari Ansar Nurmi Pakaya, Irfan Rahmi, Rahmi Ramadhani Chaniago RATNAWATI Sabariyah, Sitti Sayani Siti Fathurahmi Spetriani Spetriani Spetriani, Spetriani Sri Sudewi Sukisman Abdul Halid Sukmawati, Sukmawati SULFIANTI, SULFIANTI Sumarni Syahraeni Kadir Tanod, Wendy Usman Made Wahid, Siti Fathurahmi Yana Sambeka Yuanita Indriasari