Pengaruh Penambahan Tepung Tulang Rawan Ayam Pedaging terhadap Kadar Kalsium dan Sifat Organoleptik Stik Keju

Okfrianti, Yenni; Kamsiah, Kamsiah; Hartati, Yusma

doi:10.31186/jspi.id.6.1.11-18

Cited by 3 publications

(2 citation statements)

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“…Tekstur adalah salah satu faktor penting, hal ini dikarenakan tekstur dapat menentukan tingkat penerimaan konsumen terhadap suatu produk yang dihasilkan, selain itu pada produk penggorengan tekstur juga berperan penting (Okfrianti et al, 2011) Berdasarkan hasil organoleptik perlakuan penambahan ekstrak bayam hijau menggunakan Friedman test berpengaruh nyata (p < 0,05) terhadap uji mutu hedonik dan hedonik kerenyahan stik ubi jalar kuning. Hal ini dikarenakan semakin banyak bayam yang ditambahkan maka akan mempengaruhi kerenyahan stik ubi jalar kuning.…”

Section: Tekstur (Kerenyahan)unclassified

Effect of Addition of Green Spinach Extract (Amaranthus hybridus L.) on the Chemical and organoleptic Characteristics of Yellow Sweet Potato Sticks

Sangadji,

Breemer,

Mailoa

2023

JASPT

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Sticks are snacks or a type of pastry that people like, long, flat, crunchy in texture and taste good. People often consume sticks as a daily snack, ranging from children, adolescents and adults (Nurwahidah, 2019). The purpose of this study was to determine the appropriate green spinach extract on the chemical and organoleptic characteristics of yellow sweet potato sticks. This research uses a complete randomized design (RAL) single factor that is the weight of green spinach made into extracts with 4 levels of treatment as follows : P0 = spinach 0 g, P1 = spinach 100 g, P2 = spinach 200 g and P3 = spinach 300 g. The results of yellow sweet potato sticks 300 g spinach green treatment is the best treatment based on chemical characteristics include water content (5.64%), ash content (3.27%), Protein content (8.77%), fat content (21.67%), crude fiber content (1.95%) and carbohydrate content (58.65%), in addition to the treatment of organoleptic test on 300 g treatment is also the best treatment of hedonic and hedonic spinach taste (3,08) like, texture (3,20) crunchy (3,04) like, color (2.95) and overall (3.08) likes.

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Section: Tekstur (Kerenyahan)unclassified

Effect of Addition of Green Spinach Extract (Amaranthus hybridus L.) on the Chemical and organoleptic Characteristics of Yellow Sweet Potato Sticks

Sangadji,

Breemer,

Mailoa

2023

JASPT

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“…sedangkan pada P1 (kontrol) menghasilkan penilaian tidak berwarna cokelat (1.43). Selain itu menurut Okfrianti et al (2011) warna produk juga dipengaruhi oleh suhu dan cara penggorengan.…”

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Pengaruh Penggunaan Tepung Ampas Tahu Terhadap Karakteristik Kimia Dan Organoleptik Kue Stick

2017

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Tofu waste is waste of tofu production process. The utilization of tofu waste need to maximize as food substitution material on the basic food material in food processed. However, the wet tofu waste is spoiled easily so need further handling to increase the keep period of tofu waste and more flexible in the use such by making powder. One of food processed from wheat powder which can be substituted by tofu waste powder is stick.The purpose of this research is to see the influence of stick substitution tofu waste powder 25% and 75% toward the level of panelist favorite with organoleptic test and proxsimate analysis. Use RAL singular factor with four levels substitution actions of tofu waste powder with three times replies so get 12 actions.The result of the research show that there is an influence of the use tofu waste powder towards the stick. The highest moisture level is P3 (5.031%) and the lowest P0 (3.5057%). The highest protein level is P3 (5.50%) and the lowest is P0 (2.10%). The highest fiber level is P3(1.925%) and the lowest is P0 (1.611%). The favorite stick is the substitution of tofu waste powder 25% with characteristics of color category 3 (2.57), aroma category 2 (2.43), flavor category 2 (2.38) and texture category 4 (3.76).

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Substitution of patin Pangasius pangasius flour in making sticks as an alternative of food high protein and source of calcium for autism patients

Amelia

Subekti

Sulmartiwi

2021

IOP Conf. Ser.: Earth Environ. Sci.

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The wrong food choice is one of the causes of the increasing prevalence of autism in Indonesia. Casein Free and Gluten Free (CFGF) therapy can be done to minimize this problem. The application of CFGF therapy can reduce the nutritional value of protein, and calcium in people with autism. Patin flour is a diversified processed fishery product that has a higher nutritional value than wheat flour. The purpose of this study was to determine the effect of substitution of patin flour on the making of sticks as an alternative to high protein food, and a source of calcium for autism sufferers. This study used a completely randomized design (CRD) method with 4 treatments, namely the percentage of patin flour (0, 22, 27, and 32% w/w). The results of this study indicated that the substitution of patin flour had a significant effect (p<0.05) on the levels of protein, and calcium produced. 32% substitution of patin flour is the treatment with the highest protein, and calcium. Based on the provisions of the BPOM, it can be used as high protein food, and a source of calcium in meeting the nutritional adequacy rate every day.

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Pengaruh Penambahan Tepung Tulang Rawan Ayam Pedaging terhadap Kadar Kalsium dan Sifat Organoleptik Stik Keju

Cited by 3 publications

References 0 publications

Effect of Addition of Green Spinach Extract (Amaranthus hybridus L.) on the Chemical and organoleptic Characteristics of Yellow Sweet Potato Sticks

Effect of Addition of Green Spinach Extract (Amaranthus hybridus L.) on the Chemical and organoleptic Characteristics of Yellow Sweet Potato Sticks

Pengaruh Penggunaan Tepung Ampas Tahu Terhadap Karakteristik Kimia Dan Organoleptik Kue Stick

Substitution of patin Pangasius pangasius flour in making sticks as an alternative of food high protein and source of calcium for autism patients

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