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All Journal Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Vokasi JURNAL TEKNIK SIPIL UNAYA Serambi Journal of Agricultural Technology CONSEN: Indonesian Journal of Community Services and Engagement Jurnal Rekayasa Kimia & Lingkungan Al Ghafur : Jurnal Ilmiah Pengabdian Kepada Masyarakat
Amri Amin
Universitas Abulyatama
Religion Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Physics Social Sciences Other

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Journal : Serambi Journal of Agricultural Technology

 1 
Effect of Tofu Dregs Flour Substitution and Tongkol Fish (Euthynnus affinis) on Patty Burger Quality Muhammad Daiyan; Tengku Mia Rahmiati; Amri Amin
Serambi Journal of Agricultural Technology Vol 2, No 2 (2020): Serambi Journal of Agricultural Technology (December, 2020)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i2.2438

Abstract

Tongkol fish and tofu dregs have protein that can replace as a beef so that they can be used as a filling for burgers. This research used a completely randomized design (CRD) 2 factorial that used was the addition of cob fish = 150 grams, 200 grams and 250 grams and the addition of tofu dregs flour = 40 grams, 60 grams and 80 grams. The best treatment chosen for the results of this study was the quality burger patty with chemical properties of 78.95% water content, 3.38% ash content, content protein 16.54%,  color organoleptic test 4.06 (likes), taste 4.00 (likes), texture 3.98 (likes), hedonic color  test 4.13 (brownish red), aroma 4.18 (moderate) , texture 3.90 (soft) and unpleasant aroma 3.15 (moderate).
Effect of Tofu Dregs Flour Substitution and Tongkol Fish (Euthynnus affinis) on Patty Burger Quality Muhammad Daiyan; Tengku Mia Rahmiati; Amri Amin
Serambi Journal of Agricultural Technology Vol 2, No 2 (2020): Desember
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i2.2438

Abstract

Tongkol fish and tofu dregs have protein that can replace as a beef so that they can be used as a filling for burgers. This research used a completely randomized design (CRD) 2 factorial that used was the addition of cob fish = 150 grams, 200 grams and 250 grams and the addition of tofu dregs flour = 40 grams, 60 grams and 80 grams. The best treatment chosen for the results of this study was the quality burger patty with chemical properties of 78.95% water content, 3.38% ash content, content protein 16.54%,  color organoleptic test 4.06 (likes), taste 4.00 (likes), texture 3.98 (likes), hedonic color  test 4.13 (brownish red), aroma 4.18 (moderate) , texture 3.90 (soft) and unpleasant aroma 3.15 (moderate).
Co-Authors Abdul Hidayat Andre Fatahillah Aula Maulidin Cut Meurah Rosnelly Cut Rahmawati Fauzi Muhammad Djuned Ichsan Syahputra Indria Maghfirah Iqbal Iqbal Lia Handayani Lia Novarina Lindawati Lindawati Lusi Dwi Putri, Lusi Dwi Maghfirah Maghfirah Mahyuddin Mahyuddin Marzatul Kiflah Meliyana Meliyana Meutia, Putri Dini Mirawati Mirawati Muhammad Daiyan Muhammad Faisal Muhammad Khalil Muhammad Khalis Muhammad Zardi Muhtadin Nasruddin Nasruddin Nurhayati Nurhayati Rahmawati Cut Rulita Maulidya Sri Aprilia Sri Ramadhani Tarmizi Tarmizi Tengku Mia Rahmiati Tety Sriana Umi Fathanah Yusrizal Muchlis Yusrizal Yusrizal