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All Journal Jurnal Ilmiah Inovasi Jurnal Ilmu Peternakan Terapan
Rizza Wijaya
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Education Immunology & microbiology Veterinary Other

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Karakteristik Kimiawi Surimi Ikan Hiu Ozonated dengan Variasi Frekuensi Pencucian dan Variasi Kadar Tepung Putih Telur Anna Mardiana Handayani; Yani Subaktilah; Aulia Brilliantina; Rizza Wijaya; Budi Hariono; Nurwahyuningsih
Jurnal Ilmiah Inovasi Vol 21 No 3 (2021): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v21i3.2905

Abstract

Industri surimi dan produk turunannya merupakan industri pengolahan yang memiliki peluang besar untuk dikembangkan. Penelitian ini bertujuan untuk mengetahui komponen kimiawi surimi ikan hiu ozonated dengan perlakuan pencucian dan variasi persentase tepung putih telur. Penelitian ini menggunakan RAKL dengan dua faktor yaitu faktor frekuensi pencucian (1 kali pencucian, 2 kali pencucian dan 3 kali pencucian) dan faktor kadar penambahan tepung putih telur (3% dan 4%). Penentuan kadar proximat surimi ikan hiu meliputi kadar air, abu, protein, lemak dan kadar karbohidrat by different. Hasil penelitian menunjukkan bahwa komponen kimiawi yang penting dalam surimi adalah protein, lemak dan serat yang tertinggi didapat dari perlakuan frekuensi pencucian 3 kali dan kadar penambahan tepung putih telur 4 %. Kandungan kimiawi perlakuan tersebut adalah kadar air 68.88%, kadar abu 0.6%, kadar protein 25.01%, kadar 2.6%, kadar karbohidrat 2.91% dan kadar serat 2.8%.
Kadar Laktosa, Gula Reduksi, dan Nilai pH Yoghurt dengan Penambahan Bekatul Selama 15 Hari Penyimpanan Refrigerasi Dyah Laksito; Rizza Wijaya; Rizki Amalia Nurfitriani
Jurnal Ilmu Peternakan Terapan Vol 3 No 2 (2020): Jurnal Ilmu Peternakan Terapan
Publisher : Politeknik Negeri Jember

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Abstract

This study aimed to determine the effect of 15 days refrigeration storage on lactose content, reducing sugars, and the pH value of yoghurt by addition of rice bran. The experimental design used a completely randomized design (CRD) for 4 treatments and 5 replications. The treatments consisted of T0 (without storage), T1 (5 storage days), T2 (10 storage days), and T3 (15 storage days). The results showed that lactose content, reducing sugar, and pH value of yoghurt were analyzed by analysis of variance (ANOVA). If there were significant differences, then further tested by Duncan's Multiple Range Test. Yoghurt by addition of rice bran stored for 15 days in the refrigerator could reduce lactose content and pH values and increased the level of reducing sugar, so that be able to maintain the quality and freshness of yoghurt.
Co-Authors Anna Mardiana Handayani Aulia Brilliantina Budi Hariono Dyah Laksito Nurwahyuningsih Nurwahyuningsih Rizki Amalia Nurfitriani Silvia Oktavia Nur Yudiastuti Yani Subaktilah