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I Gusti Ayu Lani Triani
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JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Published by Universitas Udayana
ISSN : -     EISSN : 2503488X     DOI : https://doi.org/10.24843/JRMA
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI adalah media publikasi ilmiah yang diterbitkan oleh Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian-Universitas Udayana, berisikan artikel hasil-hasil penelitian, ulasan (review), opini ilmiah oleh mahasiswa, dosen, praktisi, dan ahli di bidang rekayasa dan manajemen bidang keilmuan Teknologi Industri Pertanian dan keilmuan yang terkait lainnya.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 542 Documents
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Karakteristik Sensori Dan Warna Sate Lilit Ayam Dengan Perlakuan Penambahan Gula Kelapa Shaskara, I Made Ananda Merta; Mertayasa, I Made; Wrasiati, Luh Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i02.p11

Abstract

Satay lilit is a traditional Balinese food that is popular with locals and tourists alike. Satay Lilit is usually made from chicken, beef and pork. Almost all traditional restaurants serve satay lilit as their mainstay menu. The processing of satay lilit is quite complicated with complete spices so that the serving process often takes a long time. Frozen sate lilit, satay lilit that has been cooked, vacuum-packed and frozen, is now being introduced. The shelf life of this satay is relatively long at around 2-3 months. The treatment in this study was the addition of coconut sugar 0%, 5%, 7.5%, 10%, 12.5%, and 15% of the satay dough used. This study aims to determine the effect of coconut sugar addition on the sensory and color characteristics of satay lilit. The second objective was to determine the amount of added sugar to get the best characteristics of satay lilit. The results showed that all treatments of coconut sugar addition had a significant effect on the sensory and color characteristics of satay lilit. The more sugar added, the darker and redder the satay color. The best characteristic of the satay lilit was the addition of 10 percent coconut sugar. This satay lilit has taste characteristics with an average value of 4.6 (slightly sweet to sweet), texture with an average value of 4.45 (normal to slightly hard), overall acceptance with a value of 5.85 (somewhat like to like), then color intensity L of 54.45, a of 2.95 and b of 19.10. Keyword : satay lilit, coconut sugar, sensory characteristics, and color Sate lilit merupakan makanan tradisional Bali yang digemari oleh masyarakat lokal maupun wisatawan. Sate Lilit biasanya terbuat dari daging ayam, sapi, dan babi. Hampir semua restoran tradisional menyajikan sate lilit sebagai menu andalan mereka. Pengolahan sate lilit cukup rumit dengan bumbu yang lengkap sehingga proses penyajiannya seringkali memakan waktu yang lama. Saat ini mulai diperkenalkan sate lilit beku, sate lilit yang telah dimasak, dikemas vakum dan dibekukan. Umur simpan sate ini relatif lama sekitar 2-3 bulan. Perlakuan pada penelitian ini yaitu penambahan gula kelapa 0%, 5%, 7.5%, 10%, 12.5%, dan 15% dari adonan sate yang digunakan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gula kelapa terhadap karakteristik sensorik dan warna sate lilit. Tujuan kedua adalah menentukan jumlah gula tambahan untuk mendapatkan karakteristik sate lilit terbaik. Hasil penelitian menunjukkan bahwa seluruh perlakuan penambahan gula kelapa memberikan pengaruh nyata terhadap karakteristik sensorik dan warna sate lilit. Makin banyak penambahan gula, warna sate menjadi makin gelap dan makin merah. Ciri terbaik dari sate lilit adalah penambahan gula kelapa sebanyak 10 persen. Sate lilit ini mempunyai karakteristik rasa dengan nilai rata-rata 4,6 (sedikit manis hingga manis), tekstur dengan nilai rata-rata 4,45 (normal hingga agak keras), penerimaan keseluruhan dengan nilai 5,85 (agak suka hingga suka), kemudian intensitas warna L sebesar 54,45, a sebesar 2,95 dan b sebesar 19,10. Kata Kunci : sate lilit, gula kelapa, sifat sensoris, dan warna
Karakteristik Kompos Dari Limbah Kulit Buah Pada CV. Mahajaya Sangkara, Bali Food Industry Dengan Perlakuan Effective Microorganism 4 (EM4) Puspaningrum, Ade; Triani, I Gusti Ayu Lani; Anggreni, Anak Agung Made Dewi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i02.p02

Abstract

Fruit skin waste can still be used into environmentally friendly, useful, and value-added products, one of which is compost. The addition of EM4 bioactivator to composting can affect composting time faster than natural composting. This study aims to determine the effect of EM4 concentration treatment on the characteristics of compost from fruit skins by-products of frozen food in CV. Mahajaya Sangkara, Bali Food Industry and determine the characteristics of compost produced with the addition of EM4 which can produce compost with characteristics according to SNI 19-7030-2004. The experimental design used was a Group Randomized Design with EM4 concentration as a treatment consisting of five levels, namely 0%, 25%, 50%, 75%, 100%. The treatment was grouped 3 times based on the time of its implementation so that 15 experimental units were obtained. The data obtained are analyzed for variance and if the treatment affects the observed variables, it is continued with the Honest Real Different Test (BNJ). The results showed that the addition of EM4 bioactivator had a very real effect on the temperature, pH, color, and yield of compost but had no effect on the organic matter content of compost. The best treatment that produces characteristics according to SNI 19-7030-2004 is the addition of EM4 bioactivator by 75% which produces compost with compost temperature characteristics of 32.22±0.07oC, compost pH 7.23±0.06, compost color L* 3.67±0.58, a* 0.33±0.58, b* 2.67±0.58, organic matter content 28.68±7.14%, and yield 51.11±0.96%. Keywords : compost, compost characteristics, Effective Microorganism (EM4), fruit peel, organic matter

Page 55 of 55 | Total Record : 542

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