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Hery Winarsi
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Jurnal Gizi dan Pangan Soedirman (JGPS)
Published by Universitas Jenderal Soedirman
ISSN : 25990152     EISSN : 25992465     DOI : https://doi.org/10.20884/1.jgipas.2023.7.1.6769
Core Subject : Health, Science, Education,
Biochemistry, Genetics & Molecular Biology Education Health Professions Medicine & Pharmacology Public Health
Journal Gizi dan Pangan Soedirman advances to publish scientific and authentic research articles with various topic regarding nutrition and food sciences. The relevants aspects to the topic are clinical nutrition, dietetics, public health nutrition, paediatrics and maternal nutrition, nutrigenomic and nutrigenetic, food science, food processing and technology, supplement and functional foods, food fortification, sport nutrition and physical activity, socio-culture, environmental and behaviour nutrition, nutrition and aging, nutrition education,food services and counselling. This journal has an official affiliation with Department of Nutrition Science, Faculty of Health Sciences, Universitas Jenderal Soedirman. The Editors will perform peer-reviewed process to all submitted materials, and accepted paper will be published periodically twice a year (May and November).
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 292 Documents
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APPLICATION OF KUNIRAN FISH PROTEIN ISOLATE (Upeneus sulphureus) AS AN EMULSIFIER IN CHICKEN SAUSAGE Detia Setiani; Sakinah Haryati; Bhatara Ayi Meata
Jurnal Gizi dan Pangan Soedirman Vol 10 No 1 (2026): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2026.10.1.20370

Abstract

Chicken sausage is a processed food product made from meat. A common problem in sausage making is the emulsion breaking during the processing process, resulting in an unstable texture. Therefore, an emulsifier is needed to maintain emulsion stability. This study aims to determine the optimum concentration of fish protein isolate as an emulsifier in chicken sausage. The method used was a completely randomized design with the addition of kuniran fish (Upeneus sulphureus) protein isolate at concentrations of 0%, 2.5%, 5%, and 7.5% with 3 replications for each treatment. Data on cooking loss, water-holding capacity, moisture content, ash, protein, and fat were analyzed using one-way ANOVA at a 5% level and continued with DMRT. Organoleptic tests were analyzed using Kruskal-Wallis and Mann-Whitney. The results showed that kuniran fish protein isolate used as an emulsifier in chicken sausage at a concentration of 7.5% (treatment P3) was optimal as an emulsifier in chicken sausage. The ANOVA test showed a cooking loss value of 8.33%, water holding capacity of 62.51%, water content of 28.74%, ash content of 6.26%, protein content of 51.60%, and fat content of 13.22%. The organoleptic test of P3 obtained good acceptance in all parameters. The Total Plate Count (TPC) value of the microbiological test was 3.2x10³ CFU/g, meeting SNI requirements.
ANALYSIS OF THE CHEMICAL CHARACTERISTICS OF POWDERED BROTH MADE FROM MULTISPECIES MACROALGAE COLLECTED FROM THE WATERS OF ANYER, BANTEN PROVINCE Jehan Fadhila; Rifki Prayoga Aditia; Devi Faustine Elvina Nuryadin
Jurnal Gizi dan Pangan Soedirman Vol 10 No 1 (2026): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2026.10.1.20494

Abstract

Seaweed has significant potential to be developed as a raw material for natural powdered broth due to its high nutritional value and abundance of bioactive compounds. This study aimed to analyze the chemical characteristics and consumer acceptability of powdered broth produced from various seaweed species collected from the waters of Anyer. The study employed a completely randomized design (CRD) consisting of four treatments with three replications. The treatments included Gracilaria sp., Ulva lactuca, Kappaphycus alvarezii, and Sargassum sp. The analyzed parameters included NaCl content, moisture content, protein content, fat content, ash content, and hedonic evaluation of appearance, aroma, taste, and texture. Data were analyzed using Analysis of Variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT), while hedonic data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney test. The results showed that differences in seaweed species had a significant effect (p < 0.05) on all evaluated parameters. Based on the effectiveness index analysis using the De Garmo method, powdered broth produced from Ulva lactuca was identified as the best treatment. The product exhibited chemical characteristics consisting of 0.0023% NaCl content, 4.420% moisture content, 16.74% protein content (dw), 1.64% fat content (dw), and 14.3% ash content (dw). The hedonic test scores were 7.50 for appearance (like), 6.67 for aroma (slightly like), 5.97 for taste (neutral), and 6.90 for texture (slightly like).

Page 30 of 30 | Total Record : 292

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