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AGRITEKNO, Jurnal Teknologi Pertanian
Published by Universitas Pattimura
ISSN : 23029218     EISSN : 26209721     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
AGRITEKNO is published twice a year, i.e. in April and October. The journal contains research results and scientific review related to food science and technology as well as nutrition. In addition, it also covers various technological package for industry, short communication, and other information including promotion and advertisement pertaining the development in food science and technology from all researcher.
Arjuna Subject : -
Articles 165 Documents
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Indeks Penulis Volume 10, Tahun 2021 Polnaya, Febby J
AGRITEKNO: Jurnal Teknologi Pertanian Vol 10 No 2 (2021): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

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Abstract

Indeks Subjek Volume 10, Tahun 2021 Polnaya, Febby J
AGRITEKNO: Jurnal Teknologi Pertanian Vol 10 No 2 (2021): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

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Abstract

Studi Pengaruh Suhu dan Lama Penggorengan Terhadap Kualitas Jamur Tiram (Pleurotus osteatus) dengan Penggorengan Vacum Sabahannur, St; Alimuddin, Suraedah; Nikmah, Hanifa
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 1 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.1.1

Abstract

Oyster mushroom is one type of vegetable that is rarely utilized due to a lack of knowledge about how to process the mushroom itself. The perishable nature of mushrooms causes difficulties in distribution and marketing as fresh produce. One of the processed products from oyster mushrooms is chips. Vacuum frying is a frying method that is applied to heat-sensitive materials such as fruits and vegetables. This study was aimed to determine the effect of temperature and duration of vacuum frying on the physicochemical and organoleptic qualities of oyster mushroom chips. The study was conducted using a completely randomized design with a two-factor factorial pattern: the first factor, vacuum frying with a temperature of 85o and 90oC. The second factor, frying time, is 50, 60, and 70 minutes. The results showed that vacuum-fried oyster mushrooms with a temperature of 85oC and a frying time of 70 minutes produced oyster mushroom chips with the lowest fat content of 38.08%, the preferred taste, and color (score 4), while the preferred texture was frying at 90oC and long 70 minutes. The yield value and moisture content of oyster mushroom chips did not differ at different temperatures and frying times. Keywords: Oyster mushroom; vacuum frying; chips; temperature ABSTRAK Jamur tiram merupakan salah satu jenis sayuran yang pemanfaatannya sangat sedikit karena kurangnya pengetahuan tentang cara mengolah jamur itu sendiri. Sifat jamur yang mudah rusak menyebabkan kesulitan dalam distribusi dan pemasaran sebagai produk segar. Salah satu produk olahan dari jamur tiram adalah keripik. Penggorengan vakum merupakan metode penggorengan yang diterapkan pada bahan yang peka terhadap panas seperti buah-buahan dan sayuran. Penelitian bertujuan mengetahui pengaruh suhu dan lama waktu penggorengan vakum terhadap kualitas fisikokimia dan organoleptik keripik jamur tiram. Penelitian dilakukan menggunakan rancangan acak lengkap dengan pola faktorial dua faktor. Faktor pertama, penggorengan vakum dengan suhu 85o dan 90oC. Faktor kedua, lama penggorengan adalah 50, 60, dan 70 menit. Hasil penelitian menunjukkan jamur tiram yang digoreng vakum dengan suhu 85oC dan lama penggorengan 70 menit menghasilkan keripik jamur tiram dengan kadar lemak terendah 38,08%, rasa, dan warna yang disukai (skor 4), sedangkan tekstur yang disukai adalah penggorengan pada suhu 90oC dan lama. 70 menit. Nilai rendemen dan kadar air keripik jamur tiram tidak menunjukkan perbedaan pada suhu dan waktu penggorengan yang berbeda. Kata kunci: Jamur tiram; keripik; penggorengan vakum; suhu
Sifat Kimia dan Fisik Engay Food Berbasis Ikan Kembung dengan Penambahan Kedelai Hitam Cahyati, Anissa I; Nurrahman, Nurrahman; Aminah, Siti
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 1 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.1.9

Abstract

Engay food is a type of food with a distinctively soft texture that is easy to swallow. This product is classified as a texture-modified food group. The primary ingredient used is mackerel fish, with the added nutritional benefit provided by black soybeans. The purpose of this research was to determine the effect of adding various concentrations of black soybeans on the physical and chemical characteristics of material-based engay food. A completely randomized experimental design was used in this study, which included 200 g of mackerel meat formulation and varying amounts of black soybean flour (0, 5, 10, 15, and 20%). Antioxidant activity, texture, and color were all determined during this study. The results indicated that increasing the concentration of black soybeans had a substantial effect on the chemical and physical properties of engay food made with mackerel. The greater the amount of black soybean added to the formulation, the higher the antioxidant activity, the lower the cohesiveness and gumminess, and the lower brightness of the yellow-red hue. Keywords: Black soybean; chemical; engay food; mackerel fish; physical ABSTRAK Engay food adalah salah satu produk pangan dengan karakeristik tekstur yang lunak sehingga mudah ditelan. Produk ini termasuk dalam dalam kelompok makanan modifikasi tekstur. Bahan utama yang digunakan adalah ikan kembung dengan penambahan kedelai hitam yang diketahui berpotensi untuk meningkatkan nilai gizi. Tujuan penelitian ini untuk mengetahui pengaruh penambahan kedelai hitam terhadap karakteristik kimia dan fisik dari engay food berbasis ikan kembung. Rancangan yang digunakan adalah rancangan acak lengkap dengan formulasi ikan kembung 200 g dan penambahan tepung kedelai hitam sebanyak 0, 5, 10, 15, dan 20%. Analisis yang dilakukan yaitu aktivitas antioksidan, tekstur dan warna. Hasil penelitian menunjukkan bahwa ada pengaruh penambahan konsentrasi kedelai hitam terhadap karakteristik kimia dan fisik dari engay food berbasis ikan kembung. penambahan kedelai hitam yang semakin banyak dalam engay food akan meningkatkan nilai aktivitas antioksidan, menurunkan nilai cohessiveness, adhesion, dan gumminess, akan tetapi menurunkan kecerahan dengan jenis warna yellow-red. Kata Kunci: Engay food; fisik; ikan kembung; kedelai hitam; kimia
Karakteristik Kimia Tepung Umbi Talas (Colocasia esculenta) Kultivar Tanimbar dengan Lama Fermentasi Siletty, Lambertina; Polnaya, Febby J; Moniharapon, Erynola
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 1 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.1.48

Abstract

Tanimbar taro flour is a processed product from tubers originating from Tanimbar, West Southeast Maluku, and is known as “tarro pici” and has not been widely researched regarding the fermentation treatment. Fermentation was carried out to change the properties of Tanimbar taro flour. This study aimed to characterize the chemical properties of taro flour fermented using 0.5% yeast fermipan. Fermentation was carried out for 0 hours (control), 24, 48, and 72 hours in a closed container. The analysis carried out includes water content, ash content, the fat content of the Soxhlet method, Kjeldahl micro protein content, fiber content, and carbohydrate content (by diff.). A non-factorial completely randomized design was used in this study and each treatment was repeated three times. The results showed that the water content, ash content, protein content, fat content, carbohydrate content (by diff.), and fiber content had a very significant effect on tanimbar taro flour. The best treatment was the 72-hour fermentation treatment to produce tanimbar taro flour with a moisture content of 8.61%, ash content of 0.50%, protein content of 5.12%, fat content of 1.02%, carbohydrate content of 84.76% and fiber content of 2.29%. Keywords: Fermentation; modification flour; Tanimbar taro bulb ABSTRAK Tepung umbi talas Tanimbar merupakan hasil olahan dari umbi yang berasal Tanimbar, Maluku Tenggara Barat dan dikenal dengan nama “kaladi pici” dan belum banyak diteliti terkait dengan perlakuan fermentasi. Fermentasi dilakukan untuk mengubah sifat-sifat tepung talas Tanimbar. Penelitian ini bertujuan untuk untuk mengkarakteristik sifat-sifat kimia tepung talas kultivas Tanimbar yang difermentasi menggunakan ragi fermipan sebanyak 0,5%. Fermentasi dilakukan selama 0 jam (kontrol), 24, 48, dan 72 jam dalam wadah yang tertutup. Analisis yang dilakukan meliputi kadar air, kadar abu, kadar lemak metode Soxhlet, kadar protein mikro Kjedahl, kadar serat, kadar karbohidrat (by diff.). Rancangan acak lengkap non-faktorial digunakan dalam penelitian ini dan setiap perlakuan diulang tiga kali. Lama fermantasi berpengaruh sangat nyata terhadap setiap parameter tepung talas tanimbar yang dianalisis. Perlakuan terbaik adalah perlakuan fermentasi 72 jam menghasilkan tepung talas tanimbar dengan kadar air 8,61%, kadar abu 0,50%, kadar protein 5,12%, kadar lemak 1,02%, kadar karbohidrat 84,76% dan kadar serat 2,29%. Kata kunci: Fermentasi; talas Tanimbar; tepung modifikasi
Formulasi Kenari untuk Pembuatan Crackers Pisang Tongka Langit Rukua, Dwi W; Picauly, Priscillia; Mailoa, Meitycorfrida
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 1 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.1.41

Abstract

Crackers is a high carbohydrate food product made from wheat flour. Crackers can also be made from tongka langit banana flour with the addition of canarinuts. The purpose of the study was to determine the exact formulation of canarium nut in the making of tongka langit banana crackers based on its chemical and sensory characteristics. This study used a completely randomized design with five levels of canarium nut addition, i.e., 0% (without canarium nut), 5%, 10%, 15%, and 20% was applied in this research. Chemical (moisture content, ash content, protein content, fat content, crude fiber content, and carbohydrate content) and sensory properties (taste, color, aroma, texture, and overall) were observed. Based on the results obtained that the tongka langit banana crackers with the addition of 20% canarium nut was found to be the best treatment, with a moisture content of 3.23%, an ash content of 4.72%, and a protein content of 7,38%, fat content of 23.13%, crude fiber content of 1.14%, carbohydrate content of 60,53%, and based on the sensory analysis, the tongka langit banana crackers had a taste (like), color (like), aroma (like), texture (like), and an overall acceptance (like). Keywords: Canarium nut; chemical & sensory characteristics; crackers; tongka langit bananas ABSTRAK Crackers adalah suatu produk pangan yang memiliki karbohidrat tinggi yang dibuat dari tepung terigu. Crackers juga dapat dibuat dari tepung pisang tongka langit dengan penambahan kenari. Tujuan penelitian ini untuk menentukan formulasi kenari yang tepat dalam pembuatan crackers pisang tongka langit berdasarkan karakteristik kimia dan organoleptik. Penelitian ini didesain menggunakan rancangan acak lengkap dengan lima perlakuan penambahan kenari yaitu 0% (tanpa kenari), 5%, 10%, 15%, dan 20%. Parameter yang dianalisis yaitu uji kimia (kadar air, kadar abu, kadar protein, kadar lemak, kadar serat kasar, dan kadar karbohidrat), dan data hasil pengamatan uji organoleptik (Rasa, warna, aroma, tekstur, dan overall) dianalisis secara deskriptif. Berdasarkan hasil yang diperoleh bahwa crackers pisang tongka langit dengan penambahan kenari 20% merupakan perlakuan terbaik dengan kadar air yaitu 3,23%, kadar abu 4,72%, kadar protein 7,38%, kadar lemak 23,13%, kadar serat kasar 1,14%, kadar karbohidrat 60,53%, dan berdasarkan uji organoleptik, crackers pisang tongka langit memiliki rasa (suka), warna (suka), aroma (suka), tekstur (suka), dan tingkat penerimaan secara keseluruhan (suka). Kata kunci: Crackers; karakteristik Kimia & organoleptik; kenari; pisang tongka langit
Pemanfaatan Beberapa Varietas Jeruk Sebagai Antimikroba Alami pada Saus Kacang Cilok Suhartatik, Naniek; Mustofa, Akhmad; Astuti, Beti C; E.S., Eko Yuliastuti; Mufadilah, Iklima
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 1 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.1.18

Abstract

Peanut sauce is a product made from peanuts with some seasonings and processed into paste form. Previous research results have showed that “cilok” (a traditional condiment made of tapioca starch) and the peanut sauce in Surakarta city are unfit for consumption. The addition of a few kinds of lime juice is expected to inhibit the growth of microbial pathogens in the sample. This study was conducted to determine the capability of lime extract to inhibit the growth of microbial contamination on peanut sauce from the 10 street vendors. Total Staphylococci, total coliform, total Salmonella-Shigella, total plate count (TPC), and total yeast were counted before and after the addition of lime extract. The results showed that the addition of kaffir lime gives the best results in inhibiting the growth of bacteria compared with the addition of key lime and lime. The results of TPC in the samples with the addition of kaffir lime after incubation of 4 hours was 3.5 × 104 CFU/mL. Kaffir lime gives the highest percentage of inhibiting TPC at 91.86%, yeast 40.51%, coliform 21.31%, Salmonella-Shigella 78.09%. The addition of key lime and lime gives the highest percentage of inhibiting the Staphylococci with each result 93.97% and 92.54%m respectively. The pH value of the peanut sauce with the addition of kaffir lime was 3.5, the titratable acidity was 0.31%, the RSA DPPH was 29.9 %, and total phenolic content 161.9 mg GAE/g sample. The lime extract either lime, key lime, or kaffir lime, has the potential to be added to peanut sauce as a natural antimicrobial agent. Keywords: Lime juice, microbiological contamination; peanut sauce ABSTRAK Saus kacang merupakan produk dari kacang tanah yang ditambah beberapa bumbu dan diolah menjadi bentuk pasta. Hasil penelitian sebelumnya menyebutkan bahwa cilok dan saus kacang yang beredar di kota Surakarta belum layak dikonsumsi. Penambahan air perasan beberapa jenis jeruk diharapkan mampu menghambat pertumbuhan mikroba pathogen pada saus kacang cilok. Penelitian ini dilakukan untuk menentukan jenis jeruk terbaik dalam menghambat pertumbuhan mikroba cemaran pada saus kacang dari 10 penjual cilok. Pengujian yang dilakukan yaitu menentukan jumlah mikrobia dari Staphylococcus, Koliform, Salmonella-Shigella, total plate count (TPC) dan total yeast sebelum dan sesudah penambahan air perasan jeruk. Hasil menunjukkan bahwa penambahan air perasan jeruk purut memberikan hasil terbaik dalam menghambat pertumbuhan bakteri dibandingkan dengan penambahan jeruk nipis dan jeruk limau. Hasil TPC pada sampel dengan penambahan jeruk purut setelah diinkubasi 4 jam adalah 3,5 × 104 CFU/mL. Saus kacang dengan penambahan jeruk purut menghasilkan persentasi tertinggi dalam menghambat TPC yaitu 91,86%, yeast 40,51%, Koliform 21,31%, Salmonella-Shigella 78,09%. Penambahan jeruk nipis dan jeruk limau menghasilkan prosentase tertinggi dalam menghambat Staphylococcus aureus yaitu 93,97% dan 92,54%. Hasil analisa kimia dari sampel saus kacang dengan penambahan air perasan jeruk purut yaitu nilai pH sebesar 3,5, total asam tertitrasi sebesar 0,3057%, aktivitas antioksidan sebesar 29,9 % dan total fenol sebesar 161,9 mg GAE/g sampel. Penambahan air perasan jeruk nipis, jeruk purut dan jeruk limau memiliki potensi ditambahkan dalam saus kacang sebagai senyawa antimikrobia alami. Kata kunci: Cemaran mikrobiologi; sari buah jeruk; saus kacang
Penambahan Bunga Telang (Clitoria ternatea L.) Pada Fermentasi Tempe Sebagai Peningkat Antioksidan dan Pewarna Alami Gracelia, Kresentia D; Dewi, Lusiawati
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 1 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.1.25

Abstract

Food additives or additives are ingredients or mixtures if added to raw ingredients can affect the nature and shape of food and beverage. Some functions of these ingredients’ addition include a preservative, flavoring, coloring, antioxidant, and others. Tempeh is one of the foods consumed by many people, especially in Indonesia. The addition of additives to tempe can increase its nutritional components such as increasing antioxidant levels. Butterfly pea flower (Clitoria ternatea L.) is added as an additive to increase antioxidants because, from several studies, the flower has a high antioxidant. The addition of butterfly pea flower is also expected to affect the antioxidant activity and give the tempe an attractive aroma, taste, and color. The objective of this research was to determine the effect of butterfly pea flower addition with concentrations of 0%, 0.5%, 1%, 1.5%, and 2% on antioxidant activity using the DPPH method, and the organoleptic properties of tempeh based on the preference level (hedonic) using a questionnaire. Based on the results obtained, it was shown that the addition of butterfly pea flower was able to increase the antioxidant activity. This can be seen from the IC50 value at the addition at 2% concentration, which showed the highest value of 2398.5 ppm from each treatment even though in the antioxidant power category, it was still relatively low. Then on the organoleptic test, the results showed that in the color parameter, panelists tended to like the butterfly pea flower addition at a concentration of 1%, while in the aroma and taste parameters the panelists liked the butterfly pea flower addition at a concentration of 0.5%. Keywords: Antioxidant; butterfly pea flower (Clitoria ternatea L.); natural dye; organoleptic; tempeh. ABSTRAK Bahan tambahan pangan atau bahan aditif merupakan bahan ataupun campuran yang jika ditambahkan ke dalam bahan baku dapat mempengaruhi sifat serta bentuk dari suatu makanan dan minuman. Beberapa fungsi dari penambahan bahan ini diantaranya adalah sebagai pengawet, penyedap, pewarna, antioksidan dan lainnya. Tempe merupakan salah satu pangan yang banyak dikonsumsi oleh masyarakat terutama di Indonesia. Penambahan bahan aditif pada tempe dapat meningkatkan komposisi gizinya seperti meningkatkan kadar antioksidan. Bunga telang (Clitoria ternatea L.) ditambahkan sebagai bahan aditif untuk meningkatkan antioksidan karena dari beberapa penelitian yang dilakukan, bunga tersebut memiliki antioksidan yang cukup tinggi. Penambahan bunga telang juga diharapkan dapat mempengaruhi aktivitas antioksidan serta memberikan aroma, rasa dan warna yang menarik pada tempe. Tujuan dari penelitian ini adalah mengetahui pengaruh penambahan bunga telang dengan konsentrasi 0%, 0,5%, 1%, 1,5% dan 2% terhadap aktivitas antioksidan dengan metode DPPH, dan sifat organoleptik pada tempe berdasarkan tingkat kesukaan (hedonik) menggunakan kuisioner. Berdasarkan hasil yang diperoleh, ditunjukkan bahwa penambahan bunga telang mampu meningkatkan aktivitas antioksidan. Hal ini dilihat dari nilai IC50 pada penambahan konsentrasi 2% menunjukkan nilai tertinggi yaitu 2398.5 ppm dari setiap perlakuan walaupun dalam kategori kekuatan antioksidan, masih tergolong rendah. Kemudian pada uji organoleptik, hasil menunjukkan bahwa dalam parameter warna, panelis cenderung menyukai penambahan bunga telang pada konsentrasi 1%, sedangkan pada parameter aroma dan rasa panelis menyukai penambahan bunga telang dengan konsentrasi 0,5%. Kata kunci: Antioksidan; bunga telang (Clitoria ternatea L.); organoleptik; pewarna alami; tempe.
Karakteristik Mutu Tempe Kedelai (Glycine max L.) yang Dikemas dengan Klobot Ellent, Sifera S C; Dewi, Lusiawati; Tapilouw, Marisa Chr
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 1 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.1.32

Abstract

Tempeh is a processed food made from fermented soybeans using the mold Rhizopus oryzae or Rhizopus oligosporus which has the main nutritional content of 56% protein. Quality tempeh has the characteristics of being compact, slightly grayish-white in color, and has a distinctive tempeh aroma. In general, tempe is packaged using banana leaves and plastic. The type of packaging in temphe can affect the quality characteristics of tempe. The purpose of this study was to analyze the quality characteristics of tempe with packaging using klobot (corn husk) on four main parameters are protein content, moisture content, shelf life, and organoleptic properties. This study used a completely randomized design with three treatments and three repetitions, namely banana leaf packaging, plastic packaging, and klobot packaging. Based on the results obtained, the use of the type of packaging has a significant effect on the 95% significance level on the physicochemical characteristics (protein and moisture content). Tempeh wrapped in klobot has a protein content of 23,87 ± 1,17 (%) and a moisture content of 51,58 ± 0,30 (%). This value is in accordance with Indonesian National Standard 3144: 2015 that the protein content of soybean tempeh is at least 15% (w/w) and the moisture content of soybean tempeh is a maximum of 65%. Next, the shelf-life analysis showed that tempeh wrapped in klobot had a shelf life of 5 days with a slight tempeh texture. Then based on the result of the organoleptic test, variation of treatment has no significant effect at the 95% significance level on organoleptic characteristics of color, flavor, texture, taste and significantly affects overall preference organoleptic characteristics. Keywords: Klobot, packaging, quality characteristics, tempeh ABSTRAK Tempe merupakan makanan olahan yang dibuat dari kacang kedelai hasil fermentasi menggunakan kapang Rhizopus oryzae atau Rhizopus oligosporus yang memiliki kandungan gizi utama yaitu protein sebesar 56%. Tempe yang berkualitas memiliki karakteristik yaitu berbentuk kompak, berwarna putih serta memiliki aroma khas tempe. Pada umumnya tempe dikemas dengan menggunakan daun pisang dan plastik. Jenis kemasan pada tempe dapat mempengaruhi karakteristik mutu tempe. Tujuan penelitian ini untuk menganalisis karakteristik mutu tempe dengan pengemasan menggunakan klobot (kulit jagung) terhadap empat parameter utama yaitu kadar protein, kadar air, umur simpan dan sifat organoleptik. Penelitian ini menggunakan rancangan acak lengkap dengan tiga perlakukan dan tiga kali pengulangan yaitu kemasan daun pisang, kemasan plastik, dan kemasan klobot. Berdasarkan hasil yang diperoleh penggunaan jenis pengemas berpengaruh nyata pada taraf signifikansi 95% terhadap karakteristik fisikokimia (kadar protein dan air). Tempe yang dibungkus dengan klobot memiliki kadar protein sebesar 23,87 ± 1,17 (%) dan kadar air sebesar 51,58 ± 0,30 (%). Nilai tersebut sesuai dengan dengan Standar Nasional Indonesia 3144: 2015 bahwa kadar protein tempe kedelai minimal 15% (b/b) dan kadar air tempe kedelai maksimal 65%. Selanjutnya pada analisis umur simpan menunjukkan bahwa tempe yang dibungkus klobot memiliki daya simpan 5 hari dengan tekstur tempe yang sedikit lunak. Kemudian berdasarkan hasil uji organoleptik, variasi perlakuan tidak berpengaruh nyata pada taraf signifikansi 95% terhadap karakteristik organoleptik warna, aroma, tekstur, rasa dan berpengaruh nyata terhadap karakteristik organoleptik kesukaan secara keseluruhan. Kata Kunci: Karakteristik mutu; kemasan; klobot; tempe
Utilization of Striped Snakehead Fish and Tofu Dregs in Making Nugget Ayu, Dewi Fortuna; Sapika, Nadia; Hamzah, Faizah
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 2 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.2.80

Abstract

This research aimed to get the best formulation of striped snakehead fish and tofu dregs nuggets based on Indonesian National Standard SNI 7758-2013. A completely randomized design was conducted with five treatments, which were the ratios of striped snakehead fish and tofu dregs, such as 90:10, 85:15, 80:20, 75:25, and 70:30, and three replications. Data showed a significant effect of the ratio of striped snakehead fish and tofu dregs on moisture, ash, protein, crude fibre content, and descriptive analysis in sensory evaluation and overall hedonic test on nugget. The nugget from the ratio of striped snakehead fish and tofu dregs 90:10 was the best formulation with a moisture content of 64.66%, an ash content of 1.04%, protein content of 9.69%, a fat content of 0.65%, and crude fibre content of 0.61%. The descriptive sensory analysis showed that the nugget had a white color inside and a golden yellow outside, flavored with striped snakehead fish, a bit chewy, and had a striped snakehead fish taste.

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