Processing dangke into nuggets requires a filler to help bind water and reduce production costs. Besides containing starch, which binds water, red rice flour also has antioxidant activity and fiber beneficial for health. This research aimed to determine the level of red rice flour as filler and the optimum steaming period for dangke nugget based on soluble protein, crude fiber, and its hardness. This research applied a completely randomized design with a two-factor factorial pattern. The first factor was the level of red rice flour substituting dangke in (0%, 10%, and 20%) formulations, and the second factor was the steaming periods (20 and 30 minutes). The results showed that the increased level of usage of red rice flour by up to 20% significantly (P<0.01) increased the hardness, and slightly increased the soluble protein content and crude fiber of dangke nuggets. The increase in steaming period significantly (P<0.01) increased the soluble protein content, and slightly increased the hardness of the product texture. There was no significant effect in the interaction between two treatments. Red rice flour at 20% can be used as filler to partially substitute dangke in nugget formulation with a steaming period of 30 minutes.
Dangke is a traditional soft cheese from Enrekang, South Sulawesi Indonesia which is produced through heat denaturation at 85°C and enzymatic coagulation using papaya latex. The quality, microstructure and storage life of the cheese are affected by several factors such as denaturation temperature, enzyme concentration, moulding pressure, coating, and ripening. The objective of this study was to evaluated of using edible coating and ripening on Dangke cheese. The experiment was conducting using factorial design with five replications. The experimental variables were the type of edible coating used (agar, CMC and bee wax) and the length of ripening (10, 20 and 30 days). Parameter was measured hardness, microstructure, and sensory evaluation. The overall result indicated that the use of edible coating can extend the shelf life, increase hardness, and more compact microstructure. Sensory evaluation also indicated that the cheese coated with film forming edible materials had had white color, more milk like smell (smelly milk), and smoother texture.
Contamination in food products can occur at any stages, from pre-production to producer, post-production to the product being distributed and presented to consumers. This study aims to determine the extent of the application of sanitation hygiene at the critical control points of Salmonella sp. so that the description of the conditions and the relationship between the presence in the chicken egg chain in farms until it is ready to be distributed. This research was conducted on 72 laying hen farms in the same area using a cross-sectional study design. Data collection methods are observations and interviews regarding sanitation hygiene practices that include the application of sanitation hygiene to eggs, feed, cages, and workers. Critical control points of Salmonella sp. the spread, which was observed consisted of poultry cages, egg collection process, egg evaluation, and chicken eggs ready for distribution. The results showed that sanitation hygiene practices in layer farms were mostly implemented in cages (67%) and eggs (56%), while the application of sanitation hygiene was not widely applied in the feed (20%) and workers (28%).
Nowadays, the use of natural agents for antioxidants and preservatives are increasing for safety and healthy reason. One of the potential natural agents for food application is Water Spinach (Ipomoea aquatica Forsk). The characteristics of physico-chemical and antioxidant activity of the meatball added with water spinach leaf powder (WSLP) were observed in this study. Different four formulas were employed: control, formula without any addition of WSLP; WSLP 0.5%, WSLP 1% and WSLP 1.5% each was added with 0.5, 1 and 1.5% WSLP, respectively. The results of this study indicated that the addition of WSLP lowering the cooking loss and pH value, but increased the WHC of the meatball. The study also showed that WSLP decreased the color parameters (L*, a* and b*), but increased the antioxidant activity. The WSLP did not affect the moisture, ash, protein and fat but significantly increased the crude fiber content. It can be concluded that the addition of 1% of WSLP in the meatball formulation enhanced the physicochemical properties and antioxidant activity of the meatball.
Whey dangke fermentation producing lactic acid as a food additive can overcome environmental pollution caused by whey dangke; however, its high water content causes a short shelflife product and makes distribution difficult. Drying fermented products requires additional ingredients to overcome stickiness issue in the dryer. This research aimed to examine the use of carrageenan as drying aids at 4, 6, 8, and 10% levels and drying time of 23, 24, and 25 hours in the production of fermented whey powder in drying oven. The quality parameters of the fermented whey dangke powder included yield, water content, solubility, and protein and lactose contents. The results showed that the fermented whey dangke powder had a yield of 33.15-49.20%; water content of 2.30-9.07%; solubility of 94.0-99.0%; protein content of 9,70-13,92%; and lactose content of 7.92-15.58%. Carrageenan level has a very significant effect (P<0.01) on yield, water content, and lactose content, and it also has a significant effect (P<0.05) on protein content, while drying time has a significant effect (P<0.05) on lactose content. The use of carrageenan at 8% level and 24-hour drying time is the most optimal treatment to produce the best physicochemical characteristics of fermented whey dangke powder.
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