KUALITAS KIMIA DAN ORGANOLEPTIK BURGER IKAN TUNA YANG DISUBTITUSI DENGAN TEPUNG BUAH MENGKUDU (Morinda citrifolia)

Huzaibah, Evi; Asrawaty, Asrawaty; Gobel, Minarny

doi:10.31970/pangan.v3i1.6

Cited by 3 publications

(3 citation statements)

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“…Pembuatan beef patty mengikuti tahapan yang dilakukan oleh Huzaibah et al (2018), yang telah dimodifikasi. Pembuatan beef patty berdasarkan formulasi yang telah ditentukan.…”

Section: Materiunclassified

Uji Kualitas Fisik Beef Patty Dengan Penambahan Jintan Hitam (Nigella Sativa L.) Dan Bagian Daging Yang Berbeda

Hafid,

Nita,

Rusdin

et al. 2024

J-Agr

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Peningkatan kualitas fisik beef patty dapat dilakukan dengan penambahan jintan hitam dan penggunaan bagian daging yang berbeda. Penelitian ini bertujuan untuk menguji pengaruh interaksi level jintan hitam dan bagian daging yang berbeda terhadap kualitas fisik beef patty, menguji pengaruh mandiri penambahan jintan hitam yang berbeda terhadap kualitas fisik beef patty, menguji pengaruh mandiri penggunaan bagian daging yang berbeda terhadap kualitas fisik beef patty. Penelitian ini menggunakan Rancangan Acak Lengkap pola Faktorial 5 x 3 dengan 3 (tiga) ulangan. Faktor pertama adalah level jintan hitam 0%, 0,5%, 1%, 1,5%, dan 2%. Faktor kedua adalah bagian-bagian daging yaitu has luar, top side, dan shank. Variabel penelitian meliputi pH, rendemen, dan daya ikat air. Hasil penelitian menunjukkan bahwa interaksi level jintan hitam dan bagian daging yang berbeda menunjukkan pengaruh yang nyata (P<0,05) terhadap nilai pH dengan interaksi terbaik terdapat pada perlakuan J4P2 (jintan hitam 2% dengan daging top side), pengaruh mandiri pemberian jintan hitam yang berbeda menunjukkan pengaruh yang nyata (P<0,05) terhadap nilai pH dengan pemberian terbaik terdapat pada perlakuan J3 (jintan hitam 1,5%), dan pengaruh mandiri penggunaan bagian daging yang berbeda memberikan pengaruh yang nyata (P<0,05) pada nilai pH dan rendemen dengan penggunaan terbaik terdapat pada perlakuan P2 (daging top side). Dapat disimpulkan dari hasil penelitian bahwa kombinasi perlakuan terbaik adalah J4P2 (jintan hitam 2% dengan daging top side).

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“…Pembuatan beef patty mengikuti tahapan yang dilakukan oleh Huzaibah et al (2018), yang telah dimodifikasi. Pembuatan beef patty berdasarkan formulasi yang telah ditentukan.…”

Section: Materiunclassified

Uji Kualitas Fisik Beef Patty Dengan Penambahan Jintan Hitam (Nigella Sativa L.) Dan Bagian Daging Yang Berbeda

Hafid,

Nita,

Rusdin

et al. 2024

J-Agr

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“…Rosyidi & Widyastuti (2014) menjelaskan bahwa rasa pada makanan dipengaruhi oleh bahan makanan yang digunakan dan bahan tambahan. Persentase bahan tambahan yang terlalu besar akan menghasilkan rasa, warna, aroma, dan tekstur nugget ikan gabus yang tidak bagus dengan rasa yang berbeda (Huzaibah et al, 2018). Evanuarini & Hastuti (2016) menyatakan bahwa rasa gurih dalam nugget dapat terjadi karena adanya penambahan asam amino glutamat yang mempunyai kemampuan untuk meningkatkan cita rasa (Agusta et al, 2020;Widiastuti et al, 2020).…”

Section: Hasil Dan Pembahasanunclassified

Efektivitas Daya Simpan dan Uji Organoleptik Nugget Ikan Gabus

Rumaseb,

Tampubolon,

Suprayitno

2023

jharma

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The problem of malnutrition in Papua is caused by economic factors and parents' limited knowledge about nutrition. The impact of malnutrition on children under five causes growth and development to be hampered and can interfere with productivity. Providing food with high protein is an alternative to improve the nutritional status of children under five with infectious disease problems. One of the foods that contains high protein and albumin which is a local food and is easy to obtain in the Papua region is snakehead fish. Objective: To determine the effectiveness of storage and organoleptic tests on snakehead fish nuggets. Methods The research design used in this study used the factorial analysis method. The research design used in this study used the factorial analysis method by comparing the four treatments with three repetitions for each treatment. The four treatments are looking for processing results without using preservatives stored in open spaces and in refrigerators and processing results using preservatives stored in open spaces and in refrigerators. In each treatment three repetitions were carried out to obtain valid conclusions, namely the 1st test (first day), 2nd test (third day) and 3rd test (fifth day). The data analysis used was the mean comparison between treatments without preservatives in the open space and in the refrigerator and using preservatives in the open space and in the refrigerator. The significance test used the Kruskall Wallis test followed by the Friedman test. Results: The difference test for snakehead fish nuggets without preservatives showed a significant difference compared to fish nuggets without preservatives with a p value <0.05. Conclusion: The most optimal storage time for cork fish nuggets without preservatives or with preservatives in an open space or normal temperature can last up to the 3rd day.

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“…Carrageenan is one type of stabilizers that can absorb water to produce a compact texture. (Huzaibah et al, 2018), stated that the proportion of sorghum and wheat flour at a concentration (70%:30%) with carrageenan concentration (1%) in making tuna fish burger patties affected the water content, fat content, the texture of the penetrometer and show preference value by comparison organoleptic properties. Therefore, this study was conducted to determine the effect of the proportions of sorghum and wheat flours with the addition of carrageenan on the physicochemical characteristics of patty burgers from patin fish.…”

Section: Febrian Et Al | Effect Of the Proportion …mentioning

confidence: 99%

Effect of The Proportion of Sorghum Flour: Wheat and Carrageenan on The Quality of Patin Fish Burger

Febrian

Jariyah²,

Winarti³

2022

Food Sci. Technol.

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Patty Burger is minced meat, shaped round, flattened, steamed first, and then fried in butter or grilled over coals. Patin fish meat was chosen because it is high protein and low fat, the use of proportions of sorghum flour and wheat flour to improve product quality so that it is not easily crushed, the addition of carrageenan as a stabilizer to improve texture. This study aimed to determine the effect of the proportion of sorghum flour and wheat with the addition of carrageenan on the quality of the patty burger of patin fish This study used a factorial Completely Randomized Design (CRD) with two factors, factor I the proportions of sorghum flour and wheat flour (60%:40%, 70%:30%, 80%:20%) and factor II carrageenan concentration (0, 5%, 1%, 1.5%). Data obtained were analyzed using ANOVA, if there was a significant difference between treatments, a 5% DMRT further test was carried out. This study showed a significant interaction with the observation parameters of moisture content, ash content, fat content, WHC, texture, starch content, food fiber, and hedonic organoleptic tests (aroma scores, color scores, taste scores). The best results were obtained in the A2B2 treatment, proportion of sorghum and wheat flour (70%:30%) with the addition of 1.0% carrageenan with the characteristics of water content 57.74%, protein content 14.47%, fat content 5.18%, texture 0.13 mm/gr/sec, WHC 16.50%, starch 17.43% and a score of 3.87 (like) for color 3.82 (slightly like) for taste and 3.75 (slightly like) for scent.

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KUALITAS KIMIA DAN ORGANOLEPTIK BURGER IKAN TUNA YANG DISUBTITUSI DENGAN TEPUNG BUAH MENGKUDU (Morinda citrifolia)

Cited by 3 publications

References 0 publications

Uji Kualitas Fisik Beef Patty Dengan Penambahan Jintan Hitam (Nigella Sativa L.) Dan Bagian Daging Yang Berbeda

Uji Kualitas Fisik Beef Patty Dengan Penambahan Jintan Hitam (Nigella Sativa L.) Dan Bagian Daging Yang Berbeda

Efektivitas Daya Simpan dan Uji Organoleptik Nugget Ikan Gabus

Effect of The Proportion of Sorghum Flour: Wheat and Carrageenan on The Quality of Patin Fish Burger

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