KANDUNGAN GIZI SOSIS SUBSTITUSI TEPUNG TEMPE DENGAN BAHAN PENGISI TEPUNG UBI JALAR KUNING (Ipomoea Batatas) DAN BAHAN PENSTABIL EKSTRAK RUMPUT LAUT (Eucheuma cottonii) UNTUK PMT IBU HAMIL

Estiningtyas, Dian; Rustanti, Ninik

doi:10.14710/jnc.v3i2.5118

Cited by 3 publications

(2 citation statements)

References 5 publications

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“…Berdasal hasil uji kimia proksimat, didapatkan kadar air berada di rentang 50-60 %bb. Hal ini masih sesuai standar dari SNI 7756:2020 tentang produk olahan dimsum 15 . Kadar air yang relatif tinggi, dipengaruhi oleh kandungan air pada rumput laut juga relatif tinggi 16 Kadar serat makanan yang ada pada produk dimsum yang difortifikasi dengan tepung Eucheuma cottonii berda pada taraf 3%bk.…”

Section: Uji Kandungan Proksimatunclassified

Daya Terima Fortifikasi Tepung Eucheuma Cottonii pada Produk Dimsum sebagai Alternatif Pangan Kaya Serat

Sihite

Eliza

Zebua

2023

jsm

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Fortification, which is known as food enrichment for processed food products, has recently been frequently studied. The fortification of Eucheuma cottonii seaweed flour was carried out to manufacture dimsum products that aim to produce fiber-rich food. This research aims to analyze the acceptability of Eucheuma cottonii flour fortification on dimsum, and to analyze the proximate content of the product by chemical analysis. The method used in this study is experimental research, with a completely randomized design (CRD) with three formulas, namely F1 (25%), F2 (45%), and F3 (55%). Data had analyzed statistically with the non-parametric Kruskal Wallis-Mann Whitney test. Based on the test results, it was explained that there was a significant effect of color (p=0.047), taste (p=0.004), and texture (p=0.000). The results explained that the fortification of Eucheuma cottonii flour affected the color, taste, and texture and the color of the dimsum became grainy (sticky, grainy, and chewy). The addition of fortified seaweed flour (Eucheuma cottonii) can increase the percentage of fiber in dimsum products, namely dietary fiber (3.24-3.80% body weight) and crude fiber (0.37-0.49% body weight). The research concluded that fortification of Eucheuma cottonii flour was organoleptically acceptable and could use as a menu recommendation for food products that are high in fiber. It is necessary to pay more attention to the determination of the flour concentration level in detail because the main component of seaweed is colloidal.

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Section: Uji Kandungan Proksimatunclassified

Daya Terima Fortifikasi Tepung Eucheuma Cottonii pada Produk Dimsum sebagai Alternatif Pangan Kaya Serat

Sihite

Eliza

Zebua

2023

jsm

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“…Uji tekstur menunjukkan nilai kekerasan dalam satuan kg (force). Texture analyzer bekerja akibat adanya daya tekan dari alat atau kemampuan bahan kembali seperti semula setelah diberikan beban (Estiningtyas & Rustanti, 2014).…”

Section: Aktivitas Air (Aw)unclassified

Pengaruh Ketebalan dan Suhu Pengeringan Terhadap Karakteristik Fisik dan Sensoris Buah Naga Merah Kering

Mar'atuzzahwa,

Utama,

Wirawan

2022

jbeta

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ABSTRAK Buah naga merah (Hylocereus polyrhizus) merupakakan jenis tanaman tropis yang dapat beradaptasi dengan perubahan cuaca serta produksi buah setiap musimnya sangat berlimpah. Pengeringan merupakan proses mengurangi kadar air pada bahan agar bahan dapat disimpan relatif lama. Penelitian ini dilakukan untuk mengetahui pengaruh ketebalan dan suhu pengeringan terhadap karakteristik fisik dan sensoris buah naga merah kering. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAK) dengan 2 faktor yakni suhu pengeringan (60 °C, 70 °C dan 80 °C) dan ketebalan buah (0,5 cm, 0,75 cm, dan 1,00 cm). Setiap unit kombinasi perlakuan terdiri dari 9 irisan buah naga merah segar dan setiap kombinasi perlakuan diulang pengujiannya sebanyak 3 kali. Parameter yang diamati meliputi kadar air, aktivitas air, tekstur, rendemen, color difference, total padatan terlarut, dan uji organoleptik. Data hasil penelitian ini diuji dengan pengujian sidik ragam, jika didapati hasil perbedaan yang signifikan maka dilanjutkan dengan pengujian Duncan. Hasil penelitian menunjukkan bahwa ketebalan dan suhu pengeringan memberikan pengaruh yang nyata terhadap karakter fisik dan sensoris buah naga merah kering. Perlakuan terbaik didapat dari perlakuan ketebalan 0,75 cm dan suhu pengeringan 80 oC dengan nilai kadar air 13,75%, aktivitas air 0,65, tekstur 36,48 kg (force), rendemen 16,28 %, color difference 23,03 ?E, total gula 8,30 oBrix, dan nilai uji organoleptik warna 3,44, aroma 3,40, tekstur 4,84, rasa 4,84, dan nilai kombinasi tingkat kesukaan 4,84. Abstract Red dragon fruit (Hylocereus polyrhizus) is a type of tropical plant that can adapt to changes in weather and fruit production every season is very abundant. Drying is the process of reducing the moisture content in the material so that the material can be stored relatively long. This study was conducted to find out the effect of drying thickness and temperature on the physical characteristics and sensorical characteristics of dried red dragon fruit. This research method used a Randomized Block Design (RBD) with 2 factors namely drying temperature (60 °C, 70 °C and 80 °C) and fruit thickness (0.5 cm, 0.75 cm, and 1 cm). Each treatment combination unit consists of 9 slices of fresh red dragon fruit and each combination of treatment is repeated 3 times. Parameters observed include water content, water activity, texture, yield, color difference, total dissolved solids, and organoleptic tests. The data of this study was tested with analysis of variance, if significant differences were found, followed by Duncan's testing. The results of the study provided the results that the thickness and drying temperature exerted a noticeable influence on the physical and sensory character of dried red dragon fruit. The treatment of a thickness of 0.75 cm and a drying temperature of 80 oC exerts a significant effect on the yield of dried dragon fruit. best with a water content value of 13.75 %, water activity of 0.65, texture of 36.48, yield of 16.28 %, color difference of 23.03, total sugar of 8.30 oBrix, and organoleptic test value of 3.44, aroma of 3.40, texture of 4.84, taste of 4.84, and favorite level combination value of 4.84.

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The Acceptability of Tempeh Based Sausage Formulations with Natural Preservatives Addition

Sihite

2021

JGK

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Sausage is a popular food for both children and adults. The main problem in sausage processing is their short shelf life. Synthetic preservatives such as nitrites are often added to sausage dough to extend the shelf life of sausages. Preservatives such as nitrites, if consumed too often can have harmful effects on health. The content of active compounds found in jasmine flowers is expected to be used as a source of natural preservatives in the processing of tempeh sausage in this study. This study aims to determine the acceptability of sausage formulations with the addition of natural preservatives. This study consisted of 3 treatments, namely tempeh sausage with extract variations of 0%, 0.1%, and 0.25%. This study used a completely randomized design (CRD). The concentration of jasmine flower extract had a significantly different effect on the taste of tempeh (p <0.05), where the higher the concentration of jasmine flower extract added to the tempeh sausage, the panelists' preference for the taste of the tempeh sausage would decrease. This is because the two basic ingredients of sausage, namely tempeh and jasmine flowers, already have a specific basic taste. The selection of preservatives made from natural ingredients can be a choice in developing food products, to minimize the use of synthetic preservatives in food products that are carcinogenic. Keywords: Sausage, tempeh, preservatives

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KANDUNGAN GIZI SOSIS SUBSTITUSI TEPUNG TEMPE DENGAN BAHAN PENGISI TEPUNG UBI JALAR KUNING (Ipomoea Batatas) DAN BAHAN PENSTABIL EKSTRAK RUMPUT LAUT (Eucheuma cottonii) UNTUK PMT IBU HAMIL

Cited by 3 publications

References 5 publications

Daya Terima Fortifikasi Tepung Eucheuma Cottonii pada Produk Dimsum sebagai Alternatif Pangan Kaya Serat

Daya Terima Fortifikasi Tepung Eucheuma Cottonii pada Produk Dimsum sebagai Alternatif Pangan Kaya Serat

Pengaruh Ketebalan dan Suhu Pengeringan Terhadap Karakteristik Fisik dan Sensoris Buah Naga Merah Kering

The Acceptability of Tempeh Based Sausage Formulations with Natural Preservatives Addition

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