Food Technology and Halal Science Journal最新文献

{"title":"Kajian Pemberian Sari Kecambah Kacang Hijau (Vigna radiata L.) dan Sari Ubi Jalar Ungu (Ipomea batatas L.) Terhadap Mutu Nata De Coco","authors":"Elfi Anis Saati, Rista Anggriani, Anggie Audya Arwinda Rudiawaty","doi":"10.22219/fths.v4i2.16606","DOIUrl":"https://doi.org/10.22219/fths.v4i2.16606","url":null,"abstract":"Abstract. Nata de Coco is a fermented food product with coconut water as based ingredient which gives sugar as carbon source and ZA as nitrogen sources. ZA is known as a chemical ingredient and mug bean sprouts is natural ingredients which contain 20.5-21% of nitrogen that can replace ZA. Nata de Coco is a product with low antioxidants, so it needs other ingredients to increase the antioxidant that is purple sweet potatoes known contain high antioxidant. Randomized block design (RBD) with 2 factors and 2 repetitions. The best treatment is H1J2 (7.5% mung bean sprouts essence and 30% purple sweet potatoes essence) with yield values 40.22%, thickness 9.80 mm, brightness (L) 48.15, redness (a+) 3.75, blueness (b-) 4.25, antioxidant activity values 18.50%, crude fiber content 2.49%, taste 2.80 (less good), texture 4.48 (neutral), color 2.72 (less attractive), anthocyanin total 1,335 mg/L.Keywords: Mung Bean Sprouts, Nata de Coco, Purple Sweet Potatoes Abstrak. Nata de Coco merupakan produk pangan hasil fermentasi berbahan dasar air kelapa yang membutuhkan gula sebagai sumber karbon dan ZA sebagai sumber nitrogen. ZA dikenal sebagai bahan kimia dan kecambah kacang hijau mengandung 20,5-21% nitrogen yang dapat digunakan untuk menggantikan ZA. Nata de Coco merupakan produk dengan kandungan antioksidan yang rendah, sehingga membutuhkan bahan lain untuk meningkatkan antioksidan yaitu ubi jalar ungu yang diketahui memiliki antioksidan yang tinggi. Rancangan Acak Kelompok (RAK) dengan 2 dan 2 ulangan. Perlakuan terbaik adalah H1J2 (sari tauge 7,5% dan sari ubi ungu 30%) dengan nilai rendemen 40,22%, tebal 9,80 mm, kecerahan (L) 48,15, kemerahan (a +) 3, 75, kebiruan (b-) 4,25, nilai aktivitas antioksidan 18,50%, kadar serat kasar 2,49%, rasa 2,80 (kurang baik), tekstur 4,48 (netral), warna 2,72 (kurang baik) menarik), antosianin total 1.335 mg / L. Kata Kunci: Kecambah Kacang Hijau, Nata de Coco, Ubi Jalar Ungu","PeriodicalId":377828,"journal":{"name":"Food Technology and Halal Science Journal","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132215278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pengaruh Waktu dan Suhu Pengeringan Menggunakan Pengering Kabinet dalam Pembuatan MOCAF (Modified Cassava Flour) dengan Fermentasi Ragi Tape","authors":"Aisah Aisah, Noor Harini, Damat Damat","doi":"10.22219/fths.v4i2.16595","DOIUrl":"https://doi.org/10.22219/fths.v4i2.16595","url":null,"abstract":"Abstract. The purpose of this study, to see the interaction of the effect of drying time and temperature of the carbohydrate content of carbohydrates, the interaction of the effect of coordinated time and temperature on mocaf, and the effect of time and optimal drying temperature of mocaf. The study used a factorial randomized block design with a factor of 1, namely the drying time (8 hours, 12 hours, 24 hours) and factor 2, namely the drying temperature (50°C, 70°C, 80°C). The preliminary stage of this research is soaking the cassava chips with 5% salt. The next step is making yeast fermentation mocaf with drying time and temperature treatment using a cabinet dryer. The parameters analyzed were moisture content, ash content, fat content, protein content, carbohydrate content, and color content. The results showed that the treatment of drying time of 8 hours and drying temperature of 70°C is the best treatment measured by the De Garmo test. The test results showed that the treatment had a water content of 10.08%, a protein content of 0.73%, a fat content of 0.06%, an ash content of 8.35%, carbohydrate content of 80.75%, a brightness level (L) is -11.6, the level of redness (a +) is 3.85, and the level of yellowness (b +) is 9.3. \u0000Keywords: Drying Temperature, Drying Time, Modified Cassava Flour, Yeast Tape     Fermentation\u0000 \u0000Abstrak. Tujuan penelitian ini, untuk mengetahui interaksi pengaruh perlakuan waktu dan suhu pengeringan terhadap kadar karbohidrat mocaf, mengetahui interaksi pengaruh perlakuan waktu dan suhu pengeringan terhadap kecerahan mocaf dan mengetahui interaksi pengaruh waktu dan suhu pengeringan mocaf yang optimal. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial (RAK Faktorial) dengan faktor 1 yaitu perlakuan waktu pengeringan (8 jam, 12 jam, 24 jam) serta faktor 2 yaitu suhu pengeringan (500C, 700C, 800C). Tahap pendahuluan penelitian ini adalah perendaman chips singkong dengan 5% garam. Tahap selanjutnya adalah pembuatan mocaf fermentasi ragi tape dengan perlakuan waktu dan suhu pengeringan menggunakan pengering kabinet. Parameter yang dianalisis yaitu kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat dan kadar warna. Hasil Penelitian menunjukkan perlakuan waktu pengeringan 8 jam dan suhu pengeringan 700C merupakan perlakuan terbaik yang diukur dengan uji De Garmo. Hasil uji menunjukkan bahwa perlakuan tersebut memiliki kadar air sebesar 10,08%, kadar protein sebesar 0,73%, kadar lemak sebesar 0,06%, kadar abu sebesar 8,35%, kadar karbohidrat sebesar 80,75%, tingkat keceraha (L) sebesar -11,6, tingkat kemerahan (a +) sebesar 3,85, serta tingkat kekuningan (b +) sebesar 9,3.\u0000Kata kunci: Fermentasi Ragi Tape, Modified Cassava Flour, Suhu Pengeringan, Waktu Pengeringan","PeriodicalId":377828,"journal":{"name":"Food Technology and Halal Science Journal","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125131440","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Studi Pembuatan Edible Film Gel Okra (Abelmoschus esculentus L.) dengan Penambahan Pati Singkong","authors":"Siti Muslimah, Warkoyo Warkoyo, S. Winarsih","doi":"10.22219/FTHS.V4I1.15826","DOIUrl":"https://doi.org/10.22219/FTHS.V4I1.15826","url":null,"abstract":"Edible film is an organic material packaging that has plastic-like properties but is biodegradable. The components of the edible film include hydrocolloids. Okra gel is a long chain hydrocoloid polysaccharide with a high molecular weight and a constituent protein containing both hydrophilic and hydrophobic substances. The hydrophilic characteristics are used to improve the physical properties of solubility. Meanwhile, hydrophobic characteristics are used to improve barrier properties (WVTR). Okra (Abelmoschus esculentus L.) is one of the cultivated plants that is currently underutilized by the community but has benefits and high nutritional content. The addition of cassava starch aims to increase the strength of the edible film. The purpose of this study was to determine the use of okra gel proportion and cassava starch concentration in making edible films which can produce edible film characteristics that meet the standards.This study used a factorial randomized block design (RBD). The first factor is the ratio of okra gel and distilled water (1: 3; 1: 1; 3: 1, 1:0). The second factor is the concentration of cassava starch (2.5% and 5% (w / v)). The parameters tested were yield of raw materials, thickness, solubility, transparency, tensile strength, elongation, WVTR (Water Vapor Transmison Rate) and SEM (Scanning Electron Microscopy).The results showed that there was no interaction between okra gel and cassava starch. However, the comparison of okra gel and distilled water had a significant effect on the transparency value with an average of 0.89-1.60 A546 / mm. The concentration of cassava starch has a significant effect on transparency 0.89-1.60 A546 / mm, tensile strength 0.97-2.33%. Edible film with the best treatment was obtained in G2P1 treatment (ratio of okra gel and distilled water (1: 1) and 2.5% cassava starch) with a thickness of 0.08mm, transparency 0.58A546 / mm, WVTR 3.87g / m2 / 24h, elongation 9.24%, tensile strength 0.74MPa and solubility 23.56%. And SEM analysis results show uneven morphology.","PeriodicalId":377828,"journal":{"name":"Food Technology and Halal Science Journal","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134313184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Karakterisasi Sifat Fisikokimia Pektin Kulit Jeruk Keprok Batu 55 (Citrus reticulata B), Jeruk Siam (Citrus nobilis var. microcarpa), Jeruk Manis Pacitan (Citrus sinensis L, Jeruk Nipis (Citrus aurantifolia swigle), dan Jeruk Lemon (Citrus limon L) yang Tumbuh di Kota Batu","authors":"Anis Febrianti Rahmanda K.W, S. Sukardi, Warkoyo Warkoyo","doi":"10.22219/fths.v4i2.15643","DOIUrl":"https://doi.org/10.22219/fths.v4i2.15643","url":null,"abstract":"Abstract. Utilization of orange peel waste in Batu City needs to be done to increase the selling power of consumers by extracting it as pectin. Pectin can be obtained using an extraction process. The stage of pectin extraction can affect the quality and quantity of the product. The extraction process will separate the pectin from the fruit tissue. This research was conducted with the production of orange peel flour as a material preparation process. The oranges used in this study were Batu 55 mandarin oranges (Citrus reticulata B), siam oranges (Citrus nobilis var. microcarpa), pacitan sweet oranges (Citrus sinensis L), lime (Citrus aurantifolia swigle), and lemons (Citrus limon L) which grows in the city of Batu. The next step was extraction using hydrochloric acid which was carried out using a nonfactorial randomized block design. The parameters observed were pectin yield, equivalent weight, methoxyl content, galacturonic acid content, esterification degree, moisture content, ash content, viscosity, colour intensity, and gel strength. The results showed that citrus peel varieties significantly affected yield, equivalent weight, galacturonic acid levels, degree of esterification, viscosity, and gel strength. Pectin with the best treatment based on the International Pectin Producers Association (IPPA) approach was shown in the Pacitan sweet orange peel variety with a galacturonic acid level of 99.15%, a viscosity of 88.06 cP, gel strength of 2.289 N, and an equivalent weight of 90.11 and resulted in yields. the most with a value of 24.20%. The pectin produced in this study is classified as high methoxyl pectin.\u0000Keywords: orange peel varieties, pectin, physicochemical properties\u0000 \u0000Abstrak. Pemanfaatan limbah kulit jeruk di Kota Batu perlu dilakukan untuk meningkatkan daya jual konsumen dengan mengekstraknya sebagai pektin. Pektin dapat diperoleh dengan cara proses ekstraksi. Tahapan ekstraksi pektin dapat mempengaruhi kualitas dan kuantitas produk. Proses ekstraksi akan memisahkan pektin dari jaringan buah. Penelitian ini dilakukan dengan pembuatan tepung kulit jeruk sebagai proses preparasi bahan. Jeruk yang digunakan pada penelitian ini adalah  jeruk keprok batu 55 (Citrus reticulata B), jeruk siam (Citrus nobilis var. microcarpa), jeruk manis pacitan (Citrus sinensis L), jeruk nipis (Citrus aurantifolia swigle), dan jeruk lemon (Citrus limon L) yang tumbuh di kota Batu.  Tahap selanjutnya adalah ekstraksi dengan menggunakan asam klorida yang dilakukan  menggunakan rancangan acak kelompok non faktorial. Parameter yang diamati adalah rendemen pektin, berat ekivalen, kadar metoksil, kadar asam galakturonat, derajat esterifikasi, kadar air, kadar abu, intensitas warna, viskositas dan kekuatan gel. Hasil  penelitian menunjukkan bahwa  varietas kulit jeruk berpengaruh nyata terhadap  rendemen, berat ekivalen, kadar asam galakturonat, derajat esterifikasi, viskositas dan kekuatan gel. Pektin dengan perlakuan terbaik berdasarkan pendekatan Internationa","PeriodicalId":377828,"journal":{"name":"Food Technology and Halal Science Journal","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128988397","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Karakter Fisikokimia Agar-Agar dari Rumput Laut Gracilaria sp. dengan Variasi Air Kelapa dan Lama Ekstraksi","authors":"S. Berliana, Noor Harini, Rista Anggriani","doi":"10.22219/fths.v3i2.13212","DOIUrl":"https://doi.org/10.22219/fths.v3i2.13212","url":null,"abstract":"Agar is a complex polysaccharide hydrocolloid that can be obtained from seaweed from the family Gracilaria sp. The function of agar is for gelling agent, thickener, stabilizer. In this research the extraction of agar from seaweed Gracilaria sp. used coconut water is able to reduce sulfate in seaweed, so can improve the properties of gel flour agar. This research was conducted in two stages. The first stage uses a factorial randomized block design consisting of 2 factors with 3 repetitions. The first factor was the ratio of seaweed and the ratio of coconut water (1:25; 1:30; 1:35). The second factor was extraction time (60 minutes, 90 minutes, 120 minutes). The agar extraction results were analyzed for yield, moisture content, ash content, viscosity, and gel strength. The second stage of the study was the application of agar flour to tomato fruit leather used a Simple Randomized Design model with various concentration of agar (0.6%, 0.9%) compared to commercial agar (0.6%, 0.9%). The parameters analyzed were water content, thickness, tensile strength, pH, total dissolved solids, color intensity, and organoleptic (taste, appearance, elasticity, preference). The results showed that there was a significant influence on the ratio of seaweed and coconut water and the extraction time, the agar produced to yield, water content, ash content, viscosity, and gel strength. The best treatment of agar that based on the SNI approach was in the R3T3 treatment, (seaweed: coconut water ratio of 1:35 with extraction time of 120 minutes) with a yield of 32.27%, moisture content of 11.08%, ash content of 3.75%, strength gel 235.51gr / cm2, viscosity 24.09 cP. The second stage of the study, the best results was obtained by adding agar to 0.9% with a moisture content of 8.13%, total dissolved solids 23.79º Brix, pH 4.03, thickness 0.39 mm , tark strength 1.64 N /mm2, color intensity (L) 40.24, (a +) 22.92, (b +) 8.09, taste 5.9 (tasty), elasticity 5.65 (easy to roll), appearance 5,75 (interesting), like 5.4 (like).","PeriodicalId":377828,"journal":{"name":"Food Technology and Halal Science Journal","volume":"2010 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125987920","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Daftar Isi","authors":"Admin Fths","doi":"10.22219/fths.v3i1.13064","DOIUrl":"https://doi.org/10.22219/fths.v3i1.13064","url":null,"abstract":"","PeriodicalId":377828,"journal":{"name":"Food Technology and Halal Science Journal","volume":"261 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116236263","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study of Physical Characteristic, Water Vapor Transmission Rate and Inhibition Zones of Edible Films from Aloe vera (Aloe barbadensis) Incorporated with Yellow Sweet Potato Starch and Glycerol","authors":"Nur Rahmiatiningrum, S. Sukardi, Warkoyo Warkoyo","doi":"10.22219/fths.v2i2.12985","DOIUrl":"https://doi.org/10.22219/fths.v2i2.12985","url":null,"abstract":"Glucomannan was the main polysaccharide of Aloe vera gel. It was dissolved in water, formed a gel, and transparent as a film. Aloe vera gel was reported antimicrobial and antioxidant activity such as saponin and anthraquinone that was potential for the increased value of an edible film. However, Aloe vera gel form weak film caused glucomannan to have high water absorption. In this research, Aloe vera gel was used as a basis for the polymer film. Yellow sweet potato starch added for the strength matrix component used amylose. This starch expected to give colors from carotenoids. Glycerol also added for the flexibility of an edible film. Randomized Complete Block Design Factorial (RCBD) was applied. The first factor was concentration of yellow sweet potato starch (1%, 2%, 3%) and the second one was glycerol (0,1%, 0,25%, and 0,5%). The parameters tested were color, thickness, transparency, tensile strength, elongation, solubility, water vapor transmission rate, and inhibition zones against E. coli, and S. aureus, fungi A. niger and C. Albicans. The results showed that the addition of yellow sweet potato starch and glycerol with different concentration had a significant effect on color, thickness, transparency, tensile strength, elongation, and solubility. However, an edible film on this research has not to show bacteria and fungi inhibition zone of edible film. P2G1 is the best treatment (yellow sweet potato starch 2% and glycerol 0,1%) produced an edible film with a thickness of 0.12mm, elongation 50.85%, tensile strength 0.55 MPa, solubility 41.03%, transparency 2.13%, vapor transmission rate 3,40 g/m2/24hours, L, a+, b+ score in sequence 41.87, 0.2, and 4.1.","PeriodicalId":377828,"journal":{"name":"Food Technology and Halal Science Journal","volume":"54 6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123650088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Efek Penambahan Sari Buah Mengkudu (Morinda citrifolia L.) pada Roti Tawar terhadap Kadar Glukosa Darah Pada Tikus yang Diinduksi Aloksan","authors":"Nurul Laelatunisa, Nikmatul Rizky, Rachmadanti Arum, Rista Anggriani","doi":"10.22219/fths.v2i2.12992","DOIUrl":"https://doi.org/10.22219/fths.v2i2.12992","url":null,"abstract":"Noni (Morinda citrifolia L) has been known to have antihyperglycemic activity. Xeronine compounds, alkaloids, which play a role in controlling blood glucose. In the previous research, researchers have made white bread with the addition of noni juice, but there has not been an analysis of its antihyperglycemic activity. So this study aims to determine the effect of white bread with the addition of noni juice (50, 150, 250ml) on the reduction of blood glucose in vivo. Male white mouse mice aged 3 months were grouped into 7 groups namely negative control, positive control, noni juice, noni juice without bread, and noni juice with noni juice (50,100, and 150 mL). All groups except the negative controls were induced with 200 mL alloxan until the rats were declared hyperglycemic (blood glucose> 135 mg / dL). After that the rats have fasted, then blood glucose levels before and after being given bread were measured every 30 minutes until the 120th minute. Blood glucose measurements are measured directly through the tail vein using a glucometer. In addition, white bread is also tested qualitatively alkaloids. The results obtained with the addition of 250 ml noni juice can reduce 33 mg / dL after consumption. White bread with the addition of noni juice shows positive alkaloid content.","PeriodicalId":377828,"journal":{"name":"Food Technology and Halal Science Journal","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114337384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Respon Penambahan Proporsi Bubur Rumput Laut Dengan Tepung Tapioka dan Konsentrasi Ekstrak Sawi Terhadap Mutu Bakso Ayam","authors":"Tri Mahdiyahtul Faricha, S. Winarsih, Elfi Anis Saati","doi":"10.22219/fths.v2i2.12988","DOIUrl":"https://doi.org/10.22219/fths.v2i2.12988","url":null,"abstract":"Meatballs are round or other food products derived from cattle meat mix (not less than 50% meat content) and starch or cereals with or without the addition of other food ingredients and permissible dietary ingredients. Meatballs in general have a rubbery texture approaching hard and have a less attractive color that needs to be done production innovation, one of them is by addition of green mustard extract with the composition of seaweed porridge and tapioca flour. This study aims to determine the effect of interaction between the proportion of seaweed porridge with tapioca starch and extract concentration, and each of these factors. The research was conducted by using Group Random Design (RAK) two factors. The factor I with 4 levels is the composition of seaweed porridge with tapioca flour, among others: 5%: 25%, 10%: 20%, 15%: 15%, 20%: 10%. Factor II with 3 levels is the addition of green mustard extract concentration (1: 1, 2: 1, 3: 1). Meatball testing is done on physicochemical properties (moisture content, ash, protein, fat, carbohydrate, antioxidant, total chlorophyll, texture, and color) and organoleptic (taste, aroma, joy, suppleness, and appearance. The results showed that interaction between substitution of seaweed with green bean extracts dye to moisture content, ash content, yellowishness (b+), total chlorophyll, antioxidant, taste score, elasticity score, appearance score, and no effect on protein content, brightness (L), yellowishness (a-), aroma score, favorite score. The best treatment of chicken meatball was obtained from R4S3 treatment with the addition of 20% seaweed porridge with 10% tapioca starch and 3: 1 green mustard concentration with 74.20% moisture content, 2.62% ash content, 2.53 fat content %, protein content 17.45%, carbohydrate 20.32%, chlorophyll 0.47 mg / L, and antioxidant 75.73%, texture of 4.96, brightness level (L) 62.47, yellowishness -) 7.07, greenishness (b +) 12.83. Furthermore, organoleptic test with organoleptic score 2.60 (enough), taste score 2.67 (good enough), aroma score 2.70 (quite like), the score of 2.90 (quite interesting), and score suppleness 2.83 (quite chewy). All of the parameters tested such as moisture content, ash content, protein content, and fat content have fulfilled SNI 01-3818 of 1995 chicken meatball.","PeriodicalId":377828,"journal":{"name":"Food Technology and Halal Science Journal","volume":"117 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127295679","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Kualitas Ikan Lele Dumbo (Clarias Gariepinus) Asin Kering Menggunakan Metode Dry Salting dan Wet Salting Dengan Konsentrasi NaCl Yang Berbeda","authors":"Zainal Muhtadi, Wehandaka Pancapalaga, M. Wachid","doi":"10.22219/fths.v2i2.12989","DOIUrl":"https://doi.org/10.22219/fths.v2i2.12989","url":null,"abstract":"The production of catfish in East Java in recent years increased significantly from 96,337.2 tons in 2014, to 113,070,4 tons in 2015. The high production impact on difficulties of farmers in some areas in marketing their crops, consequently many farmers lose money because feedstocks continue to go while the harvest difficulties sales. One way to increase market interest is by processing it into salted fish products trough salting method, there are two kinds of salting methods, including Wet salting and Dry salting. However, not all salting techniques produce a guaranteed quality product, this is due to the absence of a definite dose for the number of ingredients used, so determining the right NaCl concentration is essential to create a high quality dried salted fish product. The aim of this research is to know the effect of Salting method and different NaCl concentrations on the quality of dried catfish. This research uses the experimental method with Randomized Block Design (RBD) pattern factorial. The factor I: salting method consisting of Z1: Dry salting Z2: Wet salting. Factor II: NaCl concentration consisting of M1: 15%, M2: 25%, M3: 35%, M4: 45% So that there are 8 treatment variables, and each repeated 3 times so that there are 24 treatments. The parameters tested include NaCl, water, ash insoluble in acid, total plate count, protein, fat, and organoleptic (taste, appearance, aromatic, texture). The results of this study indicate that there is an interaction between the use of different types of salt methods and NaCl concentration on NaCl content, water, ash insoluble in acid, total plate count, and organoleptic taste. But there is no interaction with parameters protein, fat, organoleptic appearance, aromatic, and texture. Based on the Physico-chemical and organoleptic properties of dried salted catfish we found the best total treatment on Z1M4 (Dry salting: NaCl 45% concentration) with NaCl 15.44%, Water 16.67%, Ash Insoluble in Acid 0.21%, Total Plate Count 1.1 x 104, Protein 25.27%, Fat 6.06%, Organoleptic (taste) 5, Organoleptic (Appearance) 7.08, Organoleptic (Aromatic) 6.92, Organoleptic (Texture) 7.67.","PeriodicalId":377828,"journal":{"name":"Food Technology and Halal Science Journal","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116120963","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}