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All Journal Pro Food International Journal of Advance Tropical Food (IJATF)
Nazaruddin Nazaruddin
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pangan Dan Agroindustri, Universitas Mataram
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Medicine & Pharmacology

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PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus plantarum TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG PORANG (Amorphophallus oncophyllus): The Effect of Lactobacillus plantarum Bacteria Starter Concentration on Some Quality of the Porang Flour (Amorphophallus oncophyllus) Ade Irma Juliana; moegiratul amaro; Nazaruddin Nazaruddin
Pro Food Vol. 6 No. 2 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v6i2.136

Abstract

ABSTRACT This study aims to determine the effect of Lactobacillus plantarum bacterial starter concentration on some quality of the porang flour. This study used experimental design one-factor Completely Randomized Design (CRD) consisted of BAL concentration (KB) of Lactobacillus plantarum with 6 treatments which is 0%, 5%, 10%, 15%, 20% and 25%. Each of treatment were repeated three times to obtain 18 unit samples. Data from observations were analyzed using analysis of variance (Analysis of Variance) at 5% significance level using Co-stat software. If there are significant differences, a further Polynomial Orthogonal and Honestly Significant Difference (BNJ) test is performed at a level of 5%. The parameters observed included pH value, protein content, water content, yield, total lactic acid bacteria, organoleptic parameters of color and aroma (hedonic and scoring). The results showed that the concentration of Lactobacillus plantarum bacterial 20% was the best treatment in producing porang flour, pH value 5.72, protein content 6.49%, yield 9.33%, total lactic acid bacteria 6.66 log CFU / g and color rather brown and slightly acidic aroma and somewhat preferred by panelists. Keywords: Porang flour, starter concentration, Lactobacillus plantarum ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter bakteri Lactobacillus plantarum terhadap beberapa komponen mutu tepung porang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yakni konsentrasi BAL (KB) jenis Lactobacillus plantarum dengan 6 perlakuan yaitu 0%, 5%, 10%, 15%, 20% dan 25%. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Data hasil pengamatan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf nyata 5% menggunakan software Co-stat. Apabila terdaapat beda nyata, dilakukan uji lanjut Polynomial Orthogonal dan Beda Nyata Jujur (BNJ) pada taraf 5%. Adapun parameter yang diamati meliputi nilai pH, kadar protein, kadar air, rendemen, total bakteri asam laktat, parameter organoleptik warna dan aroma (hedonik dan scoring). Hasil penelitian menunjukkan bahwa konsentrasi strater bakteri Lactobacillus plantarum 20% merupakan perlakuan terbaik dalam menghasilkan tepung porang nilai pH 5,72, kadar protein 6,49%, rendemen 9,33%, total bakteri asam laktat 6,66 log CFU/g serta warna agak coklat dan aroma agak asam serta agak disukai panelis. Kata Kunci: Tepung porang, konsentrasi starter, Lactobacillus plantarum
KAJIAN MUTU KIMIA DAN ORGANOLEPTIK TELUR AYAM KAMPUNG DENGAN EKSTRAK ETANOL Sargassum crassifolium SEBAGAI ANTIMIKROBA ALAMI: Study of Chemical and Organoleptic Quality of Village Chicken Eggs With Ethanol Extract of Sargassum crassifolium As A Natural Antimicrobial moegiratul amaro; Mutia Devi Ariyana; Wiharyani Werdiningsih; Baiq Rien Handayani; Nazaruddin Nazaruddin; Sri Widyastuti
Pro Food Vol. 7 No. 1 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i1.187

Abstract

ABSTRACT The aim of this research was to determine the effect of the concentration and soaking time of Sargassum crassifolium ethanol extract as a natural antimicrobial on the chemical and organoleptic quality of native chicken eggs. This research was an experimental study using a factorial completely randomized design consisting of 2 factors, those were the concentration of the ethanol extract of S. crassifolium (0%, 20%, 40% and 60%) and the soaking time (30, 60 and 90 minutes). The results showed that soaking chicken eggs with ethanol extract of S. crassifolium had no significant effect on the pH of egg yolks and whites and flavour content egg. The best treatment was obtained from the soaking treatment with a concentration of 20% ethanol extract of S. crassifolium with soaking time for 60 minutes, where the appearance of a typical egg color and preferred by the panelists, the characteristic flavour egg shell and preferred by the panelists and the flavour of the egg contents which did not smell like seaweed and preferred by panelist. ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi dan lama perendaman ekstak etanol Sargassum crassifolium sebagai antimikroba alami terhadap mutu kimia dan organoleptik telur ayam kampung. Penelitian ini adalah penelitian eksperimental menggunakan Rancangan Acak Lengkap faktorial yang terdiri dari 2 faktor yaitu konsentrasi ekstrak etanol S. crassifolium (0%, 20%, 40% dan 60%) dan lama perendaman (30, 60 dan 90 menit). Hasil penelitian menunjukkan bahwa perendaman telur ayam kampung dengan ekstrak etanol S. crassifolium memberikan pengaruh yang tidak berbeda nyata terhadap pH kuning dan putih telur dan aroma isi telur tetapi memberikan pengaruh berbeda nyata terhadap kenampakan cangkang telur. Perlakuan terbaik diperoleh dari perlakuan perendaman dengan konsentrasi 20% ekstrak etanol S. crassifolium dengan lama perendaman selama 60 menit, dimana diperoleh kenampakan warna khas telur dan disukai panelis, aroma cangkang khas telur dan disukai panelis serta aroma isi telur yang tidak beraroma rumput laut dan disukai panelis.
PENGEMBANGAN YOGHURT JAGUNG BERBASIS JAGUNG PIPILAN PULUT PUTIH, PULUT UNGU DAN PROVIT A: Development of Corn Yoghurt Based on Pulut Putih, Pulut Ungu and Provit A Corn Flakes Mutia Devi Ariyana; Moegiratul Amaro; Baiq Rien Handayani; Nazaruddin Nazaruddin; Sri Widyastuti
Pro Food Vol. 7 No. 1 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i1.193

Abstract

ABSTRACT The aim of this study was to find out the characteristics of corn yogurt from several varieties of corn. This study was an experimental study using a Complete Randomized Design consisting of 1 factor, that was the type of corn variety (white pulut, purple pulut and provit A). The results showed that type of corn variety gave a real different effect on the pH, total lactic acid bacteria, taste, aroma and appearance of yogurt. Purple Pulut variety was the best treatment based on pH value of 3.88, the highest total Lactic Acid Bacteria was 8.7 CFU/ml logs, appearance that meets sni requirements that were viscous, taste and aroma that can be accepted by panelists. ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui karakteristik kimia, mikrobiologis dan sensoris yoghurt jagung dari beberapa varietas jagung. Penelitian ini adalah penelitian eksperimental menggunakan Rancangan Acak Lengkap yang terdiri dari 1 faktor yaitu jenis varietas jagung (pulut putih, pulut ungu dan provit A). Hasil penelitian menunjukkan bahwa jenis varietas jagung memberikan pengaruh yang berbeda nyata terhadap pH, total bakteri asam laktat, rasa, aroma dan kenampakan yogurt. Penggunaan varietas Jagung Pulut Ungu merupakan perlakuan terbaik berdasarkan nilai pH 3,88, total Bakteri Asam Laktat tertinggi yaitu 8,7 log CFU/ml, kenampakan yang memenuhi persyaratan SNI yaitu kental serta rasa dan aroma yang dapat diterima oleh panelis.
ANALISIS MUTU KIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK TEMPE KEDELAI DENGAN PENAMBAHAN SARI BELIMBING WULUH (Averrhoa bilimbi) PADA PROSES PERENDAMAN KEDELAI: ANALYSIS OF CHEMICAL, MICROBIOLOGY AND ORGANOLEPTIC QUALITY OF SOYBEAN TEMPE WITH BILIMBI JUICE (Averrhoa bilimbi) ADDITION ON SOYBEAN SOAKING Aulia Islamiati Yusuf; Nazaruddin; Moegiratul Amaro
Pro Food Vol. 7 No. 2 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i2.225

Abstract

ABSTRACT This study was aimed to analyze the chemical, microbiological and organoleptic quality of soybean tempe with bilimbi juice addition in the soy soaking process. The research method used experimental method with single factor Completely Randomized Design (CRD). Six soybean tempe were designed in various concentration of bilimbi juice addition by 0%, 12.5%, 25%, 37.5%, 50% and 62.5%. Each treatment was repeated in three times to obtain 18 experimental units. Moisture content, ash content, protein content, pH values, total mold as well as organoleptic scoring and hedonic (compactness, texture, smell, and color) of soybean tempe were determined in this study. The data were analyzed using Analysis of Variance with a real level of 5% using Costat software. If there is a significant difference, a further test was carried out with the Orthogonal Polynomial test for chemical and microbiological parameters, and Honest Significant Difference (HSD) for organoleptic parameters. The results showed that the addition of 25% bilimbi juice was the best treatment for soaking soybeans in the process of making soybean tempe with a pH value of 6.24, water content of 63.5262%, ash content of 1.1375%, protein content of 18.7258% and total mold log 3.27 CFU/g in accordance with the quality requirements of tempe based on SNI 3144: 2009 and organoleptics that can be accepted by panelists.   ABSTRAK Penelitian ini bertujuan untuk menganalisis mutu kimia, mikrobiologi dan organoleptik tempe kedelai dengan penambahan sari belimbing wuluh pada proses perendaman kedelai. Metode penelitian yang digunakan adalah metode eksperimental dengan Rancangan Acak Lengkap (RAL) faktor tunggal yaitu penambahan sari belimbing wuluh pada proses perendaman kedelai sebesar 0%, 12,5%, 25%, 37,5%, 50% dan 62,5%. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Parameter yang dianalisis pada penelitian ini adalah kadar air, kadar abu, kadar protein, pH, total kapang serta organoleptik skoring dan hedonik (kekompakkan, tekstur, aroma dan warna) dari tempe kedelai. Data hasil pengamatan dianalisis menggunakan analisis keragaman (Analysis of Variance) dengan taraf nyata 5% dengan menggunakan software Costat. Apabila terdapat beda nyata, dilakukan uji lanjut dengan uji Polynomial Orthogonal untuk parameter kimia dan mikrobiologi, serta Beda Nyata Jujur (BNJ) untuk parameter organoleptik. Hasil penelitian menunjukkan bahwa penambahan 25% sari belimbing wuluh merupakan perlakuan terbaik untuk perendaman kedelai pada proses pembuatan tempe kedelai dengan nilai pH 6,24, kadar air 63,5262%, kadar abu 1,1375%, kadar protein 18,7258% dan jumlah total kapang log 3,27 CFU/g yang sesuai dengan persyaratan mutu tempe berdasarkan SNI 3144:2009 serta organoleptik yang dapat diterima oleh panelis.
The Effects of Carrageenan Addition on The Quality of Broiler Chicken Meatballs Dioq Medi Syahputra; Nazaruddin Nazaruddin; Siska Cicilia
International Journal of Advance Tropical Food Vol 3, No 2 (2021): November
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v3i2.9610

Abstract

The purpose of this study was to determine the effect of adding carrageenan to the quality of broiler meatballs. The design of this study was a completely randomized design (CRD) with one factor, namely the concentration of carrageenan addition (A). There are 6 treatments, namely 0% (A1), 0.5% (A2), 1% (A3), 1.5% (A4), 2% (A5), and 2.5% (A6) with 3 repetitions. The parameters observed included chemical parameters (moisture content, ash content, protein, fat and fiber) and organoleptic parameters (texture, color, and taste) hedonic. The observed data were analyzed using Analysis of variance at a significant level of 5 %. If there is a significant difference, further tests are carried out using orthogonal polynomials for chemical parameters and Honest Significant Difference (BNJ) at the 5% level for organoleptic parameters. The results showed an increase in the concentration of carrageenan addition caused an elevate in water content, ash content, crude fiber content and protein but a decrease in fat content. Treatment A4 with 1.5% carrageenan is the best formula with a protein content, moisture, ash, fat, crude fiber of 16.94%, 17.12%, 0.85%, 2.38%, 1.65%, respectively and tend to be favored by panelists.
Study of Antioxidant Activity of Iwel from Brown Rice Flour and Seaweed Flour Khairul Amri; Nazaruddin Nazaruddin; Siska Cicilia
International Journal of Advance Tropical Food Vol 2, No 2 (2020): November
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v2i2.7908

Abstract

This study aims to determine the effect of the proportion of brown rice flour and seaweed flour on the antioxidant activity of iwel, a traditional Lombok cake. This study used a completely randomized design (CRD) with one factor, namely the proportion of brown rice flour and seaweed flour with 6 treatments, namely K0 (100%: 0%), K1 (90%: 10%), K2 (80%: 20) , K3 (70%: 30%), K4 (60%: 40%) and K5 (50%: 50%). Each treatment was repeated 3 times in order to obtain 18 experimental units. The chemical parameters observed included chemical parameters (antioxidant activity, moisture content, ash content), and organoleptic parameters (texture, color, taste and odor) by hedonic and scoring. Observation data were analyzed using Analysis of Variance at the 5% real level using Co-stat software. If there is a significant difference, a further test is carried out using Orthogonal Polynomials for chemical parameters and Honest Significant Difference (BNJ) at the 5% level for organoleptic parameters. The results showed that the higher the addition of seaweed flour caused a decreased in antioxidant activity, moisture content, and preference of panelists but increased ash content of iwel. The proportion of brown rice flour and seaweed flour at K2 was the best treatment seen from the antioxidant activity of 58.80%; moisture content 17.13%; and the ash content of 3.94% and the panelists prefer a bit chewy texture, red color, taste of brown rice flour and had not smell of seaweed.
Co-Authors Ade Irma Juliana Aulia Islamiati Yusuf Baiq Rien Handayani, Baiq Rien Dioq Medi Syahputra Khairul Amri Moegiratul Amaro moegiratul amaro Mutia Devi Ariyana Siska Cicilia Sri Widyastuti Wiharyani Werdiningsih