Pengaruh Penambahan Angkak Dan Kombinasi Filler Tepung Terigu Dan Tepung Ketela Rambat Terhadap Kualitas Sosis Sapi

Wahyuni, Dyah; Setiyono,; Supadmo,

doi:10.21059/buletinpeternak.v36i3.1627

Cited by 5 publications

(4 citation statements)

References 3 publications

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“…Based on the taste analysis, corned fish processing with red fermented rice can improve the taste of the product. The results of this study are the same as the results of research by Wahyuni et al [38] on beef sausages using red fermented rice as a coloring. The addition of concentration soy protein isolate in corned fish processed with red fermented rice increased the value of taste.…”

Section: Fig 2 Sensory Analysis Of Corned Fish At Various Treatmentssupporting

confidence: 88%

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Nutrition and Sensory Evaluation on Corned Fish from Mackerel Tuna(Euthynussp.) Processed with Red Fermented Rice and Nitrite Salt

2020

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This study aimed to determine the effect of red fermented rice and nitrite salt as natural coloring on the sensory and nutritional properties of mackerel tuna (Euthynus sp.) corned. Fish fillet was added with salt, sugar, 1.5% (w/w) red fermented rice and 2.5% (w/w) nitrite salt, then incubated at 1-2oC for 2 days until the color of the meat became dark red. Afterward, the cured meat was washed and processed into corned fish by using 0, 1 and 2% Soy Protein Isolate (SPI). The quality of corned fish were observed based on the proximate values, pH, color, microbial content, sensory evaluation, fatty acid profiles and amino acid profiles. The results show that corned fish processed with red fermented rice and nitrite salt affected the proximate value, color value and sensory evaluation. Corned fish which processed using red fermented rice produced a sharper red color and preferred by panelist than corned fish processed using nitrite. Addition of SPI affected the red color intensity of the product and increasing panelist’s pReference for the products. Corned fish contained essential fatty acids and amino acids, therefore, it can be used as a source of amino acids to meet the needs of amino acids in the body. Based on this study, corned fish processed with red fermented rice and the addition of 2% SPI was chosen as the best formulation compared to other treatments.

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Section: Fig 2 Sensory Analysis Of Corned Fish At Various Treatmentssupporting

confidence: 88%

“…Monounsaturated fatty acid content is dominated by oleic acid (C18H34O2) which ranges from 35.52 to 38.39%. According of Ibrahim et al [38], the content of oleic acid of mackerel tuna is 17.40%. The increase of the oleic acid content is originated from palm oils which added on the processing of corned fish.…”

Section: The Profile Fatty Acid Of Corned Fishmentioning

confidence: 99%

Nutrition and Sensory Evaluation on Corned Fish from Mackerel Tuna(Euthynussp.) Processed with Red Fermented Rice and Nitrite Salt

2020

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“…The higher the concentration of Angkak, the lower the water content of the dry sausage. The adition of Angkak in the range of 0.1% to 0.3% produces beef sausages with an average moisture content of 60.88%, while the results of this study range 29.50-37.53 % [9]. The low value of the water content in this study was due to the method of cooking sausages by steaming and then drying them in an oven at 600 C for 12 hours.…”

Section: Water Contentmentioning

confidence: 50%

Antioxidant and physico-chemical activity of dry sausage laying chicken meat with addition of number as curing materials

Rumondor,

Tamasoleng,

Tinangon

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Angkak is one type of natural dye that can be applied to the manufacture of sausages. Angkak is fermented rice using Monascus spp yeast. Aside from being a natural coloring agent, Angkak can also be used as an antioxidant. This study aims to examine the antioxidant activity and physico-chemistry of dry sausage meat 0f culled laying hens added with Angkak as a curing agent. The design used was a Completely Randomized Design (CRD), the percentage of Angkak treatments were: R0 = 0%, R1 = 0.5%, R2 = 1%, R3 = 1.5% and R4 = 2% and each treatment was repeated 4 times. The results showed that the addition of Angkak to dried sausages had a very significant (P<0.01) effect on antioxidant and physico-chemical activities. The conclusion of this study is the addition of Angkak as curing up to 2% can produce antioxidant activity and physico-chemical quality of dried sausages of rejected chicken meat.

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“…Diagram radar atau biasa disebut juga dengan diagram jaring laba-laba digunakan untuk mengetahui apakah terdapat hubungan antara parameter satu dengan parameter yang lain [13].…”

Section: Diagram Radarunclassified

Persespsi Aparatur Sipil Negara (ASN) Kabupaten Sleman Terhadap Keamanan Data Pribadi dengan Metode Statistika Deskriptif

Hisyam,

Sekti Kartika Dini

2023

ESDS

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Populasi di Indonesia mencapai 276,4 juta jiwa dan jumlah pengguna internetnya mencapai 212,9 juta berdasarkan laporan yang dimuat We Are Social dan Meltwater per Januari 2023. Sehingga penetrasi internet di Indonesia termasuk sangat tinggi karena telah mencapai 77% dan sebanding dengan tingginya serangan cyber yang berakibat bocornya data pribadi dari berbagai macam platform. Berdasarkan hal tersebut, perlu dilakukan penelitian untuk mengetahui pemahaman dan kesadaran akan pentingnya keamanan dan perlindungan data pribadi dalam hal ini yaitu ASN di Kabupaten Sleman. Metode yang digunakan dalam penelitian ini adalah statistika deskriptif untuk mengetahui profil atau demografi dari responden, persepsinya mengenai keamanan data pribadi serta peran pemerintah terhadap keamanan data pribadi. Dari penelitian diketahui bahwa ASN di Kabupaten Sleman kebanyakan berasal dari Dinas Pendidikan dengan jenis kelamin perempuan serta berada dalam kategori usia masa lansia awal dengan jabatan dan golongan yaitu Fungsional Tertentu (Pendidikan) dan golongan Pembina. Kebanyakan dari ASN Kabupaten Sleman memberikan respons yang positif, artinya mereka sudah memiliki pemahaman akan pentingnya perlindungan dan keamanan data pribadi. ASN di Kabupaten Sleman juga menilai bahwa pemerintah telah memiliki tanggung jawab atas penjaminan keamanan data pribadi masyarakat Indonesia dengan diberlakukannya UU Perlindungan Data Pribadi serta memiliki tindakan yang cepat akan terjadinya kebocoran data pribadi.

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Pengaruh Penambahan Angkak Dan Kombinasi Filler Tepung Terigu Dan Tepung Ketela Rambat Terhadap Kualitas Sosis Sapi

Cited by 5 publications

References 3 publications

Nutrition and Sensory Evaluation on Corned Fish from Mackerel Tuna(Euthynussp.) Processed with Red Fermented Rice and Nitrite Salt

Nutrition and Sensory Evaluation on Corned Fish from Mackerel Tuna(Euthynussp.) Processed with Red Fermented Rice and Nitrite Salt

Antioxidant and physico-chemical activity of dry sausage laying chicken meat with addition of number as curing materials

Persespsi Aparatur Sipil Negara (ASN) Kabupaten Sleman Terhadap Keamanan Data Pribadi dengan Metode Statistika Deskriptif

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