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Penerapan Metoda Deep Fat Frying Dan Rekayasa Proses Melalui Pemanfaatan Enzim Protease Untuk Perbaikan Karakteristik Produk Gorengan Indarto, Cahyo; Burhan, Burhan; Maflahah, Iffan; Farida Asfan, Dian; Mojiono, Mojiono; Firmansyah, Arief
Jurnal Ilmiah Pangabdhi Vol 10, No 1: April, 2024
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v10i1.23005

Fried foods are prevalent among the public. This type of food is very cheap and can be enjoyed in a relaxed atmosphere. Other things about fried food include that it is practical in serving and can overcome hunger in a person's limited time. Fried foods are also a practical snack to serve to guests. Fried foods are generally fried using the panfrying method with sufficient oil. The result of the frying process using this method is that the level of cooking is uneven, resulting in less crispy and longer frying time. People generally use baking soda to get crispier products. Excessive use of baking soda harms health and can cause a bitter taste in fried products. This study offers a solution to overcome this problem. The study provides a solution in the form of technology: the deep fat frying method and the use of protease enzymes to improve the character of the fried food produced – application of this technology through service in a case study (Gumulan village, Jombang). Introducing this technology results in fried products (meat, shrimp, and tofu) with superior characteristics: tasty, crunchy, and attractive. By introducing this technology, it is hoped that the target community can apply it to produce products that have superior characteristics. Products with superior characteristics can become a source of income for the target community.

MUTU FISIK DAN SENSORIS KERIPIK TETTE YANG DIKERINGKAN DENGAN PENGERING OVEN Mojiono, Mojiono; Najmi, Dzilalin; Faizah, Siti; Faizah, Rauhillah Ummu; Purnama, Putra Bagus Dwi Cahya
Journal Of Agritech Science (JASc) Vol 8 No 1 (2024): Jurnal Of AgritechScience (JASc) - Mei
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v8i1.1346

Keripik tette merupakan produk khas Madura berbahan baku singkong yang direbus, ditumbuk, dicetak dan dikeringkan hingga menjadi produk setengah jadi. Metode pengeringan keripik tette ini masih bergantung pada pengeringan tradisional yakni dijemur di bawah sinar matahari selama beberapa hari. Teknik ini memiliki sejumlah kekurangan, diantaranya membutuhkan tempat yang luas, kemungkinan terjadinya kontaminasi, dan cuaca yang tidak dapat dikontrol. Pengeringan menggunakan oven dryer dapat menjadi solusi dari permasalahan tersebut. Tujuan dari penelitian ini adalah untuk mengetahui efek dari pengeringan non-konvensional terhadap mutu fisik dan sensoris keripik tette. Keripik tette dikeringkan pada suhu 60˚C (OD 60 K) dan 80˚C (OD 80 K) selama 5 jam, kemudian mereka dianalisis kadar air, aktivitas air, warna, dan sensoris. Selain itu, perbedaan sampel setelah digoreng juga dianalisis (OD 60 G dan OD 80 G). Hasilnya, OD 80 K memiliki jumlah rata-rata kadar air dan aktivitas air yang paling rendah yakni sebesar 7,839% dan 0,771. Nilai aw tersebut sudah cukup aman dari mikroba pembusuk. Pada uji sensoris, 30 panelis tidak terlatih menyatakan suka untuk rasa, kerenyahan, dan kesukaan keseluruhan dari sampel keripik tette OD 60 G dan OD 80 G, sedangkan pada warna panelis lebih tertarik dengan keripik tette OD 80 G. Perbedaan suhu pengeringan menghasilkan warna keripik tette yang berbeda. Berdasarkan hasil pengujian, pengeringan menggunakan oven dryer memberikan pengaruh nyata terhadap kadar air, aktivitas air, warna, dan sensoris keripik tette.

Can poultry gelatin substitute bovine gelatin? : a systematic review and meta-analysis Moh Taufik; Nurwulan Purnasari; ‪Ilzamha Hadijah Rusdan; Frendy Ahmad Afandi; Mojiono Mojiono; Yoni Atma
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.18051

Gelatin is one of the popular ingredients and additives in food industries. They have been applied in various roles, including stabilizers, thickeners, and emulsifiers. Bovine (cattle or cow) is one of the most widely used a source of gelatin. Unfortunately, they are still limited in particular considerations. For example, bovine gelatin is unacceptable in some Hindu communities. And the risks of Bovine Spongiform Encephalopathy (BSE) contamination, spreading, and outbreak related to bovine as a source. To challenge these limitations, poultry is another promising source. Current studies have found a similarity between poultry or chicken-based gelatin and bovine gelatin. However, investigation on the comparability of their gel strength is still rare. It is generally accepted that gel strength is the most essential characteristic of gelatin. This systematic review examined the gel strength between poultry gelatin and bovine gelatin. There were 795 papers screened, 29 full-text papers assessed, and 10 papers reviewed. The meta-analysis shows that chicken feet (CFG) and head (CHG) gelatin possessed a higher gel strength value than bovine gelatin. In contrast, the gel strength of chicken skin gelatin (CSG) and bovine gelatin did not differ significantly. The meta-analysis demonstrates that the gel strength of duck feet (DFG) and skin (DSG) gelatin is comparable with bovine gelatin. Thus, this study exposed the feasibility of CSG, DFG, and DSG, which can be the substitute for bovine gelatin.

Characteristics of the edible film made from Kappaphycus alvarezii of Sumenep seawaters, Madura Hafiludin, Hafiludin; Prameswari, Desti Yulia Radika; Mojiono, Mojiono
Depik Jurnal Ilmu Ilmu Perairan, Pesisir, dan Perikanan Vol 14, No 2 (2025): JUNE 2025
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.14.2.39986

Edible film is a primary packaging in the form of a thin layer that covers food products, and it is usually made from hydrocolloids, lipids, and mixtures of both. Edible film from seaweed carrageenan (Kappaphycus alvarezii) extracts may serve as an alternative to plastic packaging, which is environmentally friendly and safe for consumption. This research aims to analyze the proximate composition ofK. alvareziisamples (lab-scale drying and conventional drying) and investigate its effects on physical characteristics (thickness values, solubility in water, water vapor transmission rate, elongation,and tensile strength) of the edible film. The research was carried out in several stages: sampling, sample preparation, carrageenan extraction, and edible filmmaking. The research was carried out using a completely randomized design with five treatments, namely the addition of 1%, 2%, 3%, 4%, and 5% (w/v) carrageenan extract. The research results showed significant differences in proximate values(water, ash, fat, fiber, and carbohydrates) between seaweed dried by farmers and seaweed dried in the laboratory. The addition of carrageenan extract significantly affected the edible film's thickness, water solubility, and tensile strength. The best characteristics were obtained at a concentration of 2% carrageenan extract, resulting in a thickness of 0.12 mm, solubility in water of 60.43%, water vapor transmission rate of 5.77 g/cm2/hour, elongation of 251.33%, and tensile strength of2.42 Mpa.The results of this research are essential for the development of packaging technology in the future.Keywords:edible filmKappaphycus alvareziicarrageenannutritionscharacteristics

Karakterisasi Sucrose-Free Hard Candy Dengan Suplementasi Ekstrak Cabe Jamu (Piper retrofractum Vahl) Mojiono, Mojiono; Supriyanto, Supriyanto; Kurniawati, Andriani Agusbudi
JURNAL AGROSAINS : Karya Kreatif dan Inovatif Vol 10 No 1 (2025): JURNAL AGROSAINS : Karya Kreatif dan Inovatif
Publisher : Universitas Islam Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/agrosains.2025.10.1.87-100

Hard candy is a popular confectionery product typically made from a mixture of sweeteners (commonly sucrose) and fruit extracts or food additives to modify flavour, colour, and texture. This study aimed to develop sucrose-free hard candy formulations using glucose and fructose blends supplemented with Javanese long pepper (Piper retrofractum Vahl) extracts. The evaluated characteristics included colour (RGB notation), pH, solubility time, antioxidant activity, and hedonic profile. The experiment followed a non-factorial Completely Randomised Design (CRD) consisting of different sweetener ratios (in gram): FR0 (sucrose:glucose, 60:50), FR1 (fructose:glucose, 40:70), FR2 (fructose:glucose, 35:75), and FR3 (fructose:glucose, 30:80), carried out at triplicates. Results showed that FR0 had a significantly higher RGB colour value (73.63) than FR1–FR3 (29.26–36.60). Visually, FR0 appeared brighter with a yellowish-brown in colour, whereas other samples exhibited a darker red dominance. The pH of candies ranged from 3.17 to 3.99, while solubility time varied between 18.00 and 21.46 min. Antioxidant activity remained low (<5%) while sensory evaluation revealed FR3 (30 g fructose:80 g glucose) as the most preferred formulation for aroma based on a hedonic test by untrained panellists. These findings carry significant industrial implications, suggesting that formulation FR3 can be selected for developing sucrose-free hard candy products, with colour modification to enhance visual appeal. Furthermore, this study is expected to contribute to the development of functional confectionery products utilising local ingredients and reformulation of products using alternative sweeteners.

Characteristics of the edible film made from Kappaphycus alvarezii of Sumenep seawaters, Madura Hafiludin, Hafiludin; Prameswari, Desti Yulia Radika; Mojiono, Mojiono
Depik Jurnal Ilmu Ilmu Perairan, Pesisir, dan Perikanan Vol 14, No 2 (2025): JUNE 2025
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.14.2.39986

Edible film is a primary packaging in the form of a thin layer that covers food products, and it is usually made from hydrocolloids, lipids, and mixtures of both. Edible film from seaweed carrageenan (Kappaphycus alvarezii) extracts may serve as an alternative to plastic packaging, which is environmentally friendly and safe for consumption. This research aims to analyze the proximate composition ofK. alvareziisamples (lab-scale drying and conventional drying) and investigate its effects on physical characteristics (thickness values, solubility in water, water vapor transmission rate, elongation,and tensile strength) of the edible film. The research was carried out in several stages: sampling, sample preparation, carrageenan extraction, and edible filmmaking. The research was carried out using a completely randomized design with five treatments, namely the addition of 1%, 2%, 3%, 4%, and 5% (w/v) carrageenan extract. The research results showed significant differences in proximate values(water, ash, fat, fiber, and carbohydrates) between seaweed dried by farmers and seaweed dried in the laboratory. The addition of carrageenan extract significantly affected the edible film's thickness, water solubility, and tensile strength. The best characteristics were obtained at a concentration of 2% carrageenan extract, resulting in a thickness of 0.12 mm, solubility in water of 60.43%, water vapor transmission rate of 5.77 g/cm2/hour, elongation of 251.33%, and tensile strength of2.42 Mpa.The results of this research are essential for the development of packaging technology in the future.Keywords:edible filmKappaphycus alvareziicarrageenannutritionscharacteristics

FORMULASI HARD CANDY TINGGI ANTIOKSIDAN DENGAN PENAMBAHAN CABE JAMU (Piper retrofractum Vahl) Supriyanto, Supriyanto; Mojiono, Mojiono; Ma’rifah, Siti
Jurnal Agroindustri Vol. 15 No. 1 (2025): May 2025
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.15.1.40-52

Cabe jamu mengandung antioksidan yang tinggi sehingga mampu menetralkan radikal bebas dalam tubuh. Namun, konsumsi langsung produk herbal seringkali kurang menarik bagi masyarakat. Penelitian ini bertujuan untuk meningkatkan kandungan antioksidan permen keras melalui penambahan ekstrak cabe jamu dan untuk mengkarakterisasi sifat fisik, kimia, dan sensorik dari produk yang dihasilkan. Permen keras diformulasikan dengan berbagai konsentrasi ekstrak cabe jamu (0 g, 10 g, dan 16 g) dan rasio sukrosa-ke-glukosa yang berbeda (60:50 g dan 70:40 g), menghasilkan enam formulasi. Desain faktorial acak (CRD) sepenuhnya digunakan. Permen yang dihasilkan dianalisis untuk pH, warna (RGB), waktu pembubaran, aktivitas antioksidan, dan atribut sensorik. Hasil penelitian menunjukkan bahwa formulasi 4 yang terdiri dari 10 g ekstrak cabe jamu dan rasio sukrosa-ke-glukosa 70:40 adalah yang paling disukai oleh panelis. Formulasi ini menunjukkan aktivitas antioksidan 49,44%, kandungan gula pereduksi 9,03%, nilai pH 4,46, waktu pelarutan 23 menit, dan nilai warna RGB 67,59. Penambahan ekstrak cabe jamu berhasil meningkatkan sifat fungsional permen keras, dengan formulasi 4 menunjukkan karakteristik keseluruhan terbaik berdasarkan aktivitas antioksidan dan penerimaan sensorik.

Diseminasi Teknik Pembuatan Minuman Tradisional Pokak Siap Seduh kepada Masyarakat Desa Bringsang Pulau Giligenting Mojiono, Mojiono
Jurnal Serambi Abdimas Vol 5 No 1 (2024): Jurnal Serambi Abdimas
Publisher : Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/sa.v5i1.9741

Giligenting is a small island near Madura. With its exotic beach , the island may generate positive economic impacts to local community. To strengthen this idea, we performed community service – KKNT, which triggered the production of local products designed for tourism in Bringsang, Giligenting island. In this regard, KKNT mission was to develop traditional beverage ”pokak”. The product comprised of various spices and natural ingredients, primarily ginger, lemongrass, and (palm and cane) sugar. The community service aimed to educate local people on how to produce ”pokak”, divided into three stages of activities: identification, product preparation, and evaluation. Overall, our program succesfully transferred the method of ”pokak” production to participants. Such product is projected ”local souvenirs” for tourists visiting Giligenting. In long term, the product can be one of attractive items for visitors. In addition, the future development was also arranged, including more intense product endorsement, packaging enhancement, and scientific studies to estimate shelf life and nutrition.

PENGEMBANGAN MODEL PEMBELAJARAN BERBASIS SKKNI BIDANG KEAMANAN PANGAN UNTUK MENINGKATKAN KOMPETENSI MAHASISWA TEKNOLOGI INDUSTRI PERTANIAN Hidayat, Khoirul; Ulya, Millatul; Mu'tamar, Muhammad Fuad Fauzul; Mojiono, Mojiono; Maflahah, Iffan; Firmansyah, R Arief; Asfan, Dian Farida
Natural Science Education Research Vol 8, No 3 (2025): Natural Science Education Research
Publisher : Program Studi Pendidikan IPA, Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/nser.v8i3.4650

Tenaga yang kompeten di bidang keamanan pangan makin dibutuhkan seiring dengan peningkatan tuntutan jaminan keamanan pangan bagi industri dan bisnis pangan. Tujuan dari penelitian ini adalah melakukan pengembangan model pembelajaran berbasis SKKNI (Standar Kompetensi Kerja Nasional Indonesia) bidang keamanan pangan, sehingga berkontribusi menciptakan sumber daya manusia yang kompeten di bidang tersebut. Model pembelajaran pada mata kuliah Manajemen Kualitas dikembangkan untuk menghasilkan lulusan yang kompeten di bidang keamanan pangan, meliputi 3 aspek (pengetahuan, sikap dan keterampilan) sesuai dengan unit kompetensi pada SKKNI. Hasil pengembangan kemudian dievaluasi berdasarkan hasil uji kompetensi yang diselenggarakan pada tahun 2017 (sebelum pengembangan model pembelajaran) dan 2018 (sesudah pengembangan model pembelajaran). Hasil evaluasi memperlihatkan bahwa jumlah peserta yang tidak lulus uji kompetensi menurun sebesar 14.91%, yaitu 17.39% pada tahun 2017 menjadi 2.48% pada tahun 2018. Penurunan ini memperlihatkan bahwa pengembangan model pembelajaran mata kuliah Manajemen Kualitas mampu berkontribusi pada jumlah kelulusan uji kompetensi bidang keamanan pangan.

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