Analisis Kualitas Sala Udang Rebon

Syarif, Wirnelis; Holinesti, Rahmi; Faridah, Anni; Fridayati, Lucy

doi:10.25077/jtpa.21.1.45-51.2017

Cited by 14 publications

(11 citation statements)

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“…The presence of acid pretreatment will cause the eggshell flour protein to be hydrolyzed which can produce metals, carbohydrates, phosphates and lipids (Lidiasari et al, 2006). The lower acid pretreatment protein content compared to the control is in line with Syarif's (2017) statement explaining that the decrease in protein content can be caused by several factors, one of which is the changing amino acid structure due to heating, and acid. Acid pretreatment causes protein degradation, which results in the formation of short chain peptides, amino acids and volatile ammonia.…”

Section: Resultssupporting

confidence: 84%

Alternative Use of Tamarind Pretreatment in Making Eggshell Flour

Wijinindyah¹,

Selvia²,

Chotimah³

et al. 2022

BJAS

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The use of acid pretreatment in the manufacture of eggshell flour is an alternative way to speed up drying time, reduce product odor, and facilitate the absorption of nutrients when consumed. Tamarind is one type of acidifying agent that is widely available around, both sold commercially and naturally. This study aims to examine the differences in the use of various types of tamarind pretreatment in the process of making eggshell flour. The type of acid used as pretreatment was Tamarind in Lombok, Kalimantan, and Java. The method of this research is to soak egg shells with various types of tamarind mentioned above for 3 (three) hours. Parameters observed were proximate analysis (water content, ash, fat, protein, crude fiber, carbohydrates) and minerals (calcium and phosphorus), pH and yield. The results show that there are differences in the administration of acid pretreatment to the observed parameters. The results of the treatment showed that the best proximate value was obtained in the Lombok tamarind pretreatment and the main control, as well as the yield and calcium levels. The best value of phosphorus content was in the use of Lombok tamarind pretreatment and the main control.

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Section: Resultssupporting

confidence: 84%

Alternative Use of Tamarind Pretreatment in Making Eggshell Flour

Wijinindyah¹,

Selvia²,

Chotimah³

et al. 2022

BJAS

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“…Tekstur adalah suatu komponen dalam menentukan kualitas dari suatu makanan yang dapat dirasakan melalui indera perasa maupun sentuhan tangan. Tekstur merupakan penilaian keseluruhan terhadap bahan makanan yang dirasakan oleh mulut (Syarif et al, 2017). Pada boleces, tekstur diperoleh kadar protein yang terkandung didalam daging.…”

Section: Teksturunclassified

The Quality Of Rendang Boleces Rejected Chicken With Binder Ingredients Tapioca And Mocaf Flour

Oktania

Holinesti

2022

JPTBT

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This research is motivated by the lack of utilization of rejected chickens, especially in West Sumatra. Dismissed chickens are laying hens that are no longer productive for laying eggs, the meat of rejected chickens has a relatively hard and tough meat texture due to the old age of the chickens, which is around 72 to 80 weeks. The purpose of this study was to analyze the quality of rejected chicken rendang boleces with tapioca flour and mocaf flour as a binder in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment, with the aim of knowing the effect as well as the difference between two different variables. The research design used was a completely randomized design (CRD) with 3 repetitions. The type of data used is primary data obtained directly from 5 expert panelists by filling out the organoleptic test format. For hypothesis testing, this study uses t-test statistics, with a significant level of 5% (=0.05). The results showed that there was a significant effect on the taste quality of rejected chicken boleces, while the quality of shape, color, aroma and texture did not show any significant difference in the use of tapioca flour and mocaf flour as a binder. From this statement, it can be concluded that the indicators of the quality of the shape, color, aroma and texture of Ho are accepted because t count, < t table. While the taste quality Ho is rejected because t count > t table. The best research results are found in the use of mocaf flour on quality of shape, color, aroma, and texture, while for the taste quality the best research are produced by tapioca flour.

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“…In the smoking process, the heat transferred to the material during the smoking process can cause physical and chemical changes in corn such as protein which can be denatured. The decrease in protein content can be caused by several factors, one of which is the changing amino acid structure due to heating (Syarif et al, 2017). Damage to nutrients will increase if heating occurs for a long period (Gardjito, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of Smoking Application on the Quality of Local Timor Corn

Nino

Neobeni²,

Nule³

2022

JTEP-L

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Corn is one of the most widely cultivated plants in Indonesia and is used as a staple food by several people, especially in the province of East Nusa Tenggara. The way to store corn is done by farmers, namely smoking. Fumigation is done by burning wood in the smoking room (kitchen). Fumigation is carried out with the intention of preserving corn by utilizing a heat source that comes from the smoke from burning wood or other materials. The purpose of this study was to determine changes in water content changes during the smoking process using plant materials and to determine the quality of local Timor corn. Based on the results of the study, the average ambient temperature was 30.43ºC, the average RH was 81.76%, with an average initial moisture content of 18.76% wb was able to reduce the water content of local Timor corn to 11% wb (using Schleicera oleosa), 10.5% wb (Hyptis suaveolens), and 10.2 (Chromolaena odorata), average reducing sugars 0.52% wb, average protein content 7.82% wb, average carbohydrates of 7.59% wb, and average fat of 5.35% wb. Keywords: Corn, Nutrition Value, Smoking, Soluble Solid, Timor

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Analisis Kualitas Sala Udang Rebon

Cited by 14 publications

References 0 publications

Alternative Use of Tamarind Pretreatment in Making Eggshell Flour

Alternative Use of Tamarind Pretreatment in Making Eggshell Flour

The Quality Of Rendang Boleces Rejected Chicken With Binder Ingredients Tapioca And Mocaf Flour

Effect of Smoking Application on the Quality of Local Timor Corn

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