Komposit Rumput Laut Dan Surimi Lele Terhadap Mutu Bakso

Produksi rumput laut (Eucheuma cottonii) di Sulawesi Selatan meningkat signifikan dan berkontribusi terhadap total produksi di Indonesia. Namun peningkatan produksi belum dimanfaatkan secara maksimal khususnya pada bidang pangan. Fakta ini sangat berkaitan dengan strategi dalam pengololahan pasca panen. Salah satu strategi pengolahan diversifikasi produk pangan yakni membuat bakso dengan surimi ikan lele. Tujuan penelitian untuk menganalisis pengaruh komposit surimi ikan lele (Clarias) dan bubur rumput laut (Eucheuma cottonii), terhadap mutu bakso. Metode penelitian eksperimen, yang menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor dan empat perlakuan, yaitu: faktor A sebagai perlakuan persentase bubur rumput laut (30%, 20%, 10%, dan 0%), sedangkan faktor B sebagai perlakuan persentase surimi lele (45%, 55%, 65%, dan 75%) dengan tiga kali ulangan. Parameter penelitian kadar protein, dan (uji sensorik dengan skalah hedonik) terhadap warna, aroma, tekstur, dan citarasa. Hasil penelitian diperoleh kandar protein bakso terendah 13,02% dan tertinggi 19,95% sehingga semua perlakuan memenuhi Syarat Mutu Bakso Ikan SNI No. 01-3818:2014. Sedangakan perlakuan 10% bubur rumput laut dan 65% surimi uji organoleptik memiliki nilai kesukaan warna (3,95/suka), aroma (3,93/suka), tekstur/kekenyalan (3,93/suka), dan citarasa (4,12/suka). Berdasarkan rerata nilai disimpulkan bahwa uji organoleptik bakso oleh panelis berada pada level suka. The production of seaweed (Eucheuma cottonii) in South Sulawesi increased significantly and contributed to the total production in Indonesia. However, the increase in production has not been used optimally, in the food sector. This fact is closely related to strategies in post-harvest processing. One of the food product diversification processing strategies is the manufacture of meatballs with catfish surimi. The purpose of the study was to analyze the effect of the composite of catfish surimi (Clarias) and seaweed (Eucheuma cottonii), on the quality of meatballs. Experimental research method, using Completely Randomized Design (CRD) with two factors and four treatments, namely: factor A as the percentage treatment of seaweed slurry (30%, 20%, 10%, and 0%), while factor B as the percentage treatment catfish surimi (45%, 55%, 65%, and 75%) with three replications. Research parameters protein content, and (sensory test with hedonic scale) on color, aroma, texture, and taste. The results obtained that the lowest protein content of meatballs was 13.02% and the highest was 19.95% so that all treatments met the Quality Requirements for Fish Meatballs SNI No. 01-3818:2014. Meanwhile, the treatment of 10% seaweed porridge and 65% surimi organoleptic test had a preference value of color (3.95/like), aroma (3.93/like), texture/elasticity (3.93/like), and taste (4.12/like). Based on the average value that the organoleptic test of meatballs by the panelists, was at the level of liking.

Download Full-text

PENGARUH PENAMBAHAN LABU KUNING (Cucurbita moschata) dan Ikan Gabus (Ophiocephalus striatus) TERHADAP MUTU ORAGNOLEPTIK, KADAR PROTEIN DAN VITAMIN A BISKUIT

Nutri-Sains Jurnal Gizi Pangan dan Aplikasinya ◽

10.21580/ns.2017.1.1.1992 ◽

2017 ◽

Vol 1 (1) ◽

pp. 58

Author(s):

Putri Aulia Arza ◽

Sepni Asmira

Keyword(s):

Experimental Study ◽

Vitamin A ◽

Protein Content ◽

Cucurbita Moschata ◽

Organoleptic Test ◽

Nutritious Food ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Biscuit Making

Nutrition potential and availability of pumpkin and cork in Indonesia are abundant, so diversification of pumpkin and cork fish in biscuit making is expected to be a more nutritious food alternative. This study was an experimental study using a complete randomized design consisting of three treatments, one control and two replications. This study was conducted in January - June 2016. Observations were made on organoleptic characteristics and protein content of biscuits. The subjective observation result using organoleptic test showed that the level of panelist's preference for color and texture was on treatment A (control) without the addition of pumpkin and cork fish. As for the aroma and taste with the best result is on the treatment of C with the ratio of pumpkin and cork fish (20 g: 20 g). The highest protein content was found in D treatment with the addition of pumpkin and cork fish (30 g: 30 g). Based on the results of research conducted, the addition of yellow squash and cork fish affect the color of biscuits and protein content of biscuits.

Download Full-text

KARAKTERISTIK KIMIA DAN ORGANOLEPTIK NUGGET RAJUNGAN (Portunus pelagicus) DENGAN SUBSTITUSI SURIMI IKAN KEMBUNG (Rastrelliger sp.)

Jurnal Fish Protech ◽

10.33772/jfp.v3i1.11599 ◽

2020 ◽

Vol 3 (1) ◽

pp. 9

Author(s):

Yusra Yusra ◽

Asnani Asnani ◽

Sri Rejeki

Keyword(s):

Chemical Composition ◽

Protein Content ◽

Water Content ◽

Fat Content ◽

Portunus Pelagicus ◽

Organoleptic Test ◽

Small Crab ◽

Randomized Design ◽

Completely Randomized Design ◽

Crab Meat

ABSTRACT This research aims to study the effect of mackerel surimi substitution and the chemical composition of the nuggets. This study uses a Completely Randomized Design (CRD) consisting of four treatments namely P1 (control) (100% crab meat: 0% surimi mackerel), P2 (70% crab meat: 30% mackerel surimi), P2 (crab meat 60%: mackerel surimi 60%) and P4 (50% crab meat: 50% mackerel surimi). The results of crab nugget research substituted with mackerel surimi obtained the best treatment organoleptic test obtained at P2 treatment with a fairly good panelist assessment. The best organoleptic test was found in the P2 treatment with the values of the color, aroma, texture, and taste parameters respectively 7.2, 6.2, 7.2 and 7.2. The highest crab fish substitution surimi crab nugget crab test on the P4 treatment with the value of water content, protein content and fat content was 45.25%. 29.79% and 4.61% respectively. Keywords: small crab, mackerel, nuggets, surimi, organoleptic test.ABSTRAKPenelitian ini bertujuan untuk mempelajari pengaruh substitusi surimi ikan kembung dan komposisi kimia nugget. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan yaitu P1 (kontrol) (100% daging rajungan : 0% surimi ikan kembung), P2 (daging rajungan 70% : surimi ikan kembung 30%), P2 (daging rajungan 60% : surimi ikan kembung 60%) dan P4 (daging rajungan 50% : surimi ikan kembung 50%). Hasil penelitian nugget rajungan yang disubstitusikan dengan surimi ikan kembung diperoleh perlakuan terbaik uji organoleptik diperoleh pada perlakuan P2 dengan penilaian panelis yang cukup baik. Rerata uji organoleptik terbaik terdapat pada perlakuan P2 dengan nilai parameter warna, aroma, tekstur, dan rasa berturut-turut adalah 7,2, 6,2, 7,2 dan 7,2. Uji kimia nugget rajungan substitusi surimi ikan kembung tertinggi pada perlakuan P4 dengan nilai kadar air, kadar protein dan kadar lemak berturut-turut 45,25%. 29,79% dan 4,61%.Kata kunci: rajungan, ikan kembung, nugget, surimi, uji organoleptik.

Download Full-text

Analisis Kandungan Protein Kasar dan Serat Kasar Silase Pakan Komplit Berbahan Dasar Kombinasi Jerami Padi dan Daun Lamtoro Sebagai Pakan Ternak Ruminansia

bionature ◽

10.35580/bionature.v19i2.9727 ◽

2019 ◽

Vol 19 (2) ◽

Author(s):

Darmawan Jamaluddin ◽

Nurhaeda Nurhaeda ◽

Rasbawati Rasbawati

Keyword(s):

Protein Content ◽

Rice Straw ◽

Crude Protein ◽

Fiber Content ◽

Crude Fiber ◽

Average Value ◽

Crude Fiber Content ◽

Randomized Design ◽

Completely Randomized Design ◽

Ruminant Feed

Abstract. The purpose of this study was to determine the increase in protein content and decrease in crude fiber in complete feed silage based on rice straw and lamtoro leaves as ruminant feed. This study used a completely randomized design (CRD) with 4 treatment levels and 3 replications namely J0 = 100% rice straw (control), J1 = 60% rice straw and lamtoro leaves 40% J2 = 70% rice straw and lamtoro leaves 30% J3 = 80% rice straw and lamtoro leaves 20%. The results showed that the combination of rice straw and lamtoro leaves had a very significant effect on the value of crude protein and crude fiber in complete feed silage. The highest average to the lowest protein content was J1 (11.45), J2 is equal to (9.50), J3 is equal to (8.44), and J0 is equal to (6.60). The average value of the highest crude fiber content to the lowest is (35.19), J3 is equal to (33.82), J2 is equal to (32.35), and J1is equal to (30.55). From the results of the study it is known that the best treatment that can be recommended is J1 treatment with a combination of 60% rice straw and lamtoro leaves 40%. Keywords: coarse protein, coarse fiber, complete feed silage, lamtoro leaves and rice straw.

Download Full-text

CHARACTERISTIC OF PHYSICOCHEMICAL AND SENSORY CASSAVA STICK WITH THE SUBSTITUTION OF FERMENTED CASSAVA BAGASSE FLOUR

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v18n1.2021.21-30 ◽

2021 ◽

Vol 18 (1) ◽

pp. 21

Author(s):

Zukryandry Zukryandry ◽

Beni Hidayat ◽

Shintawati Shintawati

Keyword(s):

Protein Content ◽

Hardness Test ◽

Food Product ◽

Production Costs ◽

Raw Material ◽

Total Dietary Fiber ◽

Randomized Design ◽

Cassava Bagasse ◽

Processed Products ◽

Bagasse Flour

<div class="WordSection1">Part of the cassava that can be used as a food product is usually starch and and the waste is cassava bagasse. Fermented cassava bagasse flour is a modified semi-solid fermentation product using yeast Saccharomyces cerevisiae which has almost the same quality as modified cassava flour (mocaf), but fermented cassava bagasse flour has advantages compared to mocaf flour, namely high protein content and cheaper production costs. Fermented cassava bagasse flour has various functions which can be used as raw material for the manufacture of various processed products, one of which is cassava stick. The research objective was to see the formulation of fermented cassava bagasse flour to the sensory characteristics of the resulting cassava stick. The study was conducted using a completely randomized design (CRD) including 5 treatment methods, namely cassava starch substituted by fermented cassava bagasse flour 5% (B1), 10% (B2), 15% (B3), 20% (B4) and 25% (B5), each treatment was repeated 3 times. Based on the sensory results, it was obtained that 15% (B3) fermented cassava bagasse flour substitution treatment was the best choice of cassava stick product by panelists. The results of the analysis of cassava stick products were hardness test 3,77 µ (kg / cm2) ; swelling ratio 18,33% ; moisture content 2,20% ; ash content 0,14% ; protein content 10,00% ; fat content 21,00% ; fiber content 0,17%; carbohydrate content 66,49% and total dietary fiber 21,24%.</div>

Download Full-text

Rebon Shrimp Powder Addition Influence to Nutritional Values, Organoleptic Properties and Acceptance of Supplementary Food by Children Aged 4-5 Years Old

Kesmas National Public Health Journal ◽

10.21109/kesmas.v11i4.1280 ◽

2017 ◽

Vol 11 (4) ◽

pp. 168

Author(s):

Priyo Sulistiyono ◽

Dewi Marhaeni Diah Herawati ◽

Insi Farisa Desy Arya

Keyword(s):

Nutrient Content ◽

National Standard ◽

P Value ◽

Acceptance Test ◽

Organoleptic Properties ◽

Nutritional Values ◽

Supplementary Food ◽

Organoleptic Test ◽

Randomized Design ◽

Hedonic Scale

Malnutrition and stunting prevalence in under-five children in Cirebon City are still high that reach 13.9% and 15.7%. Rebon shrimp (Acetes erythraeus) contains high protein and calcium. Influence of adding rebon shrimp in supplementary food (lemu porridge and steamed sponge) towards nutrition quality was investigated. This study aimed to determine effects of rebon shrimp powder on nutritional values, organoleptic properties and food acceptance. Laboratory test and Nutriservey software were used to measure nutritional value of rebon shrimp powder and nutrition of supplementary food. Organoleptic test used completely randomized design with four treatments (0%, 5%, 10%, 15% shrimp powder) and two repetitions. Respondents were 30 students of Nutrition Studies Program in Cirebon with 7 hedonic scale (organoleptic test) and 50 children aged 4-5 years in integrated health care (acceptance test). As the result, the level of ash, protein and calcium of rebon shrimp powder met the Indonesian National Standard. Energy, protein and calcium significantly increased (p value < 0.05). Nutrient content of steamed sponge per 100 gram with 5% rebon shrimp powder supplied 21.6% energy, 18.9% protein and 25.9% calcium on recommended dietary allowances. Preference level of color, flavor, taste, texture and overall were significantly different. Lemu porridge with 5% rebon shrimp powder was accepted by 80% of the children and the steamed sponge acceptance reached 88%.AbstrakPrevalensi gizi kurang dan stunting pada anak bawah lima tahun (balita) di Kota Cirebon masih cukup tinggi yaitu mencapai 13,9% dan 15,7%. Udang rebon (Acetes erythraeus) memiliki kandungan protein dan kalsium yang tinggi. Pengaruh penambahan udang rebon dalam makanan tambahan (bubur lemu dan bolu kukus) terhadap kualitas gizi diteliti. Penelitian ini bertujuan untuk mengetahui pengaruh bubuk udang rebon terhadap nilai gizi, sifat organoleptik dan daya terima. Uji laboratorium dan perangkat lunak Nutriservey digunakan untuk analisis nilai gizi bubuk udang rebon dan gizi makanan tambahan. Uji organoleptik menggunakan rancangan acak lengkap dengan empat perlakuan (bubuk udang rebon 0%, 5%, 10%, 15%) dilakukan dua kali pengulangan. Responden adalah 30 mahasiswa program studi gizi Cirebon, mrnggunakan 7 skala hedonik (uji organoleptik) dan 50 anak-anak usia 4-5 tahun di posyandu (uji daya terima). Hasilnya adalah kadar abu, protein dan kalsium bubuk udang rebon memenuhi Standar Nasional Indonesia. Energi, protein dan kalsium meningkat signifikan (nilai p < 0,05). Kandungan gizi per 100 gram bolu kukus dengan bubuk udang rebon 5% memenuhi angka kecukupan gizi energi 21,6%, protein 18,9% dan kalsium 25,9%. Tingkat kesukaan pada warna, aroma, rasa, tekstur dan keseluruhan berbeda signifikan (nilai p < 0,05). Bubur lemu dengan bubuk udang rebon 5% dapat diterima oleh 80% balita dan bolu kukus mencapai 88%.

Download Full-text

Percentage of Carcass and Protein Content of Breast Meat of Native Chicken Given Apu-Apu Flour (Pistia stratiotes)

Chalaza Journal of Animal Husbandry ◽

10.31327/chalaza.v5i1.1255 ◽

2020 ◽

Vol 5 (1) ◽

pp. 22-28

Author(s):

Muhammad Basri ◽

Muhammad Nur Hidayat ◽

R. Rusny

Keyword(s):

Protein Content ◽

Research Design ◽

Pistia Stratiotes ◽

Chicken Breast ◽

Breast Meat ◽

Average Value ◽

Randomized Design ◽

Native Chicken ◽

Completely Randomized Design ◽

Chicken Breast Meat

The research aimed to determine the percentage of carcass and protein content of super native chicken breast meat given rations containing apu-apu flour (Pistia stratiotes). The research design used was completely randomized design (C.R.D.) with five treatments and three replications. Each test consisted of three super three-month-old native chickens. Apu-apu flour levels in each treatment, namely P0 (0%), P1 (5%), P2 (10%), P3 (15%) and P4 (20%). The study was conducted for four weeks. The percentage of carcasses in each treatment were P0 (67.51%), P1 (69.33%), P2 (69.47%), P3 (68.76%) and P4 (70.88%). Furthermore, protein content in breast meat, namely P0 (25.21%), P1 (26.03%), P2 (25.43%), P3 (25.86%) and P4 (25.35%). There were no significant effects (P> 0.05) of fluorine in rations on the carcass percentage and protein content of super native chicken breast meat. The highest average value of carcass percentage was in the treatment of 20% Pistia stratiotes flour, while the highest breast meat protein content was in the treatment of 5% Pistia stratiotes flour.

Download Full-text

Mixing Unit for Production of Flour Baking Mixes with High Protein Content

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2019-4-579-586 ◽

2019 ◽

pp. 579-586

Author(s):

Dmitriy Borodulin ◽

Tatyana Zorina ◽

Ekaterina Nevskaya ◽

Dmitriy Sukhorukov ◽

Diana Cherkashina

Keyword(s):

Protein Content ◽

Control Sample ◽

Food Product ◽

High Protein ◽

Biologically Active ◽

Food Protein ◽

High Quality ◽

Biological Value ◽

Uniformity Coefficient ◽

Average Value

Introduction. Semi-finished products help food industry enterprises to meet the population’s need for high-quality and nutritious foods. Popular semi-products are loose mixes enriched with vitamins, minerals, and biologically active substances. The world is currently experiencing a shortage of food protein, and its deficiency is likely to continue in the coming decades. Therefore, loose high-protein baking mixes are one of the promising directions of healthy nutrition industry. Multicomponency of such mixes makes it possible to balance their composition and develop products that have a useful comprehensive effect on the human body and strengthen protective functions. Study objects and methods. In order to ensure a balanced composition of mixes and high-quality food production, the authors propose a new design of a continuous action vibration mixer. Experimental and industrial tests were carried out as part of a technological line for production of baking mixes with increased protein content. Trials included idling and serviceability check under load, quality tests of the obtained high-protein baking mix, as well as vibration and noise level tests. The tests provided the following rational operation parameters: amplitude of vibration A = 0.0045 m; angle of vibration β = 45°; frequency of vibration f = 33.33 Hz; number of revolutions n = 4; diameter of perforations d = 0.007 m. Biological value was determined according to the results of amino-acid analysis. Results and discussion. The new mixing unit had the average value of the non-uniformity coefficient Vc = 6.86%, which indicated the high quality of the obtained high-protein baking mixes. The biological value of the finished food product showed a higher nutritional value than in the control sample. Conclusions. The new vibration type mixing unit made it possible to obtain baking mixes of specified quality at the ratio of mixed components 1:60. This simple but reliable device had relatively low material and energy costs.

Download Full-text

Effect Of Corn Straw Fermentation Time (Zea mays L) Using Aspergillus niger On Nutritional Concept

Bantara Journal of Animal Science ◽

10.32585/bjas.v2i2.938 ◽

2020 ◽

Vol 2 (2) ◽

Author(s):

Dicky Kurniawan ◽

Sri Sukaryani ◽

Engkus Ainul Yakin

Keyword(s):

Aspergillus Niger ◽

Protein Content ◽

Ph Value ◽

Ash Content ◽

Optimal Time ◽

Corn Straw ◽

Fermentation Time ◽

Average Value ◽

Randomized Design ◽

Completely Randomized Design

This study aims to determine the optimal time of fermentation using Aspergillus niger on the pH value, dissolved protein and levels of ash content corn straw. The design used was a Completely Randomized Design (CRD) of unidirectional pattern consisting of 4 treatments repeated 3 times namely P0 : corn straw fermented with Aspergillus niger for 0 days, P1 : corn straw fermented with Aspergillus niger for 4 days, P2 : fermented corn straw with Aspergillus niger for 8 days, P3 : corn straw fermented with Aspergillus niger for 12 days. The parameters observed were pH value, dissolved protein and ash content. The results showed that corn straw fermented with Aspergillus niger had a very significant effect (P <0.01) on the pH value, dissolved protein content and ash content. Corn straw fermentation using Aspergillus niger for 0 - 12 days has a very significant effect on the pH value, dissolved protein content and ash content (P <0.01). The average pH value of the treatment P0: 5,00, P1: 6,13, P2: 6,51, P3: 6,84 The average value of dissolved protein content in the treatment P0: 27,09%, P1: 33,31%, P2: 24,14%, P3: 25,51%. The average value of ash content in the P0: 8,91%, P1: 11,34%, P2: 10,06%, P3: 9,22%, As well as the optimal time achieved in fermentation for 4 days for dissolved protein content and ash content. Keywords: Corn straw, Aspergillus niger, Fermentation, pH value, Dissolved protein content, Ash content

Download Full-text

Pengaruh Perbandingan Kecambah Kacang Merah Dan Nanas Terhadap Karakteristik Kimia Dan Sensori Selai

Jurnal Sains dan Teknologi Pangan ◽

10.33772/jstp.v6i2.17195 ◽

2021 ◽

Vol 6 (2) ◽

Author(s):

Elva Amurita Zebua ◽

Agustina Agustina

Keyword(s):

Vitamin C ◽

Protein Content ◽

Food Product ◽

Fiber Content ◽

Raw Material ◽

Kidney Bean ◽

Randomized Design ◽

Red Kidney Bean ◽

Red Bean ◽

Bean Sprouts

Jam is a processed food product that is very popular with the community. The nutritional and sensory value of jam can be improved by use red bean sprouts and pineapple as raw material to making jam. The purpose of this study was to determine the effect of ratio of red kidney bean sprouts and pinneaple on chemical and sensory of jam. This research was conducted by a one-factor completely randomized design, that was the ratio of red kidney bean sprouts and pineapple (P) which consisted of 5 levels, i.e. P1 (0%: 100%), P2 (25%: 75%), P3 (50%: 50%). ), P4 (75%: 25%), and P5 (100%: 0%) with three repetitions. The results showed that the ratio of red kidney bean sprouts and pineapple had a significantly different effect (P <0.05) on water content, protein content, fiber content, vitamin C content, organoleptic value of color, flavor and taste, and had no significant effect (P>0,05) on ash content, total sugar, and organoleptic value of spreadability. The enhancement of persentase of red kidney bean sprout will increase the protein content and fiber content of the jam. The enhancement of percentage of pineapple will increase the moisture content, vitamin C content, organoleptic value of color, flaver, and taste of jam.Keywords:red kidney bean sprouts, pineapple, jam

Download Full-text

PENGARUH PERENDAMAN KEDELAI TERHADAP MUTU SARI KEDELAI

Jurnal Sains dan Teknologi Pangan ◽

10.33772/jstp.v6i2.16123 ◽

2021 ◽

Vol 6 (2) ◽

Author(s):

Yunita - Nazarena ◽

Nura Malahayati ◽

Gatot Priyanto

Keyword(s):

Ph Value ◽

Food Product ◽

Average Value ◽

Randomized Design ◽

Statistical Analysis System ◽

Completely Randomized Design ◽

Analysis System ◽

Difference Test ◽

Range Test ◽

System Program

According to BPOM (2006), soymilk is an emulsion product that is extracted from boiled and ground soybeans with the addition of water. Soymilk is a food product that has several advantages including being cheaper than cow's milk and high nutritional value. The process of making soymilk will affect the quality produced. Soaking soybeans aims to soften the cellular structure of soybeans so that they are easy to grind, provide better dispersion and suspension of soybean solids at the time of extraction and make it easier to peel the soybean skin and result in mold that can ferment soybeans without skin. The research design used was factorial completely randomized design (RALF) with two treatment factors and three replications. The first factor is the immersion temperature (A) consisting of A1 = 30 ° C, A2 = 50 ° C. The second factor is the immersion time (B) consisting of B1 = 9 hours, B2 = 12 hours and B3 = 15 hours. The data obtained were analyzed using the Analysis of Variance (ANOVA) statistical test at a 5% level of confidence using version 9 of the SAS (Statistical Analysis System) program. The treatment that had a significant effect was followed by the Duncan Multiple Range Test (DMRT) difference test. The laboratory examination results showed that the average value of total dissolved solids of soymilk 10.33-15.67% (SNI TPT min 11.50%); the average pH value of soymilk is 6.03-7.02 (SNI pH 6.5-7.0); and soymilk total protein average value 1.07-1.50% (SNI protein min 1.0%). A1B1 treatment (30 ° C, 9 hours) is the best treatment because it meets SNI standards for soybean juice (pH 7.02; TPT 15.67%; protein 1.27%)

Download Full-text