Article Per Year (5 Year)
p-Index From 2019 - 2024
0.408
P-Index
This Author published in this journals
All Journal JFMR (Journal of Fisheries and Marine Research)
Mikchaell A.P. Panjaitan
Fakultas Perikanan dan Ilmu Kelautan, Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Environmental Science

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
KARAKTERISITIK FISIKOKIMIA BIHUN BERAS SUBSTITUSI PARSIAL TEPUNG RUMPUT LAUT Eucheuma cottoni Mr. Hardoko; Anies Chamidah; Mikchaell A.P. Panjaitan; Ain Nun Fakhur Haryady
JFMR (Journal of Fisheries and Marine Research) Vol 5, No 2 (2021): JFMR VOL 5 NO.2
Publisher : JFMR (Journal of Fisheries and Marine Research)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2021.005.02.17

Abstract

Noodle vermicelli is one of Indonesia's traditional noodle products made from rice flour and the vermicelli is characterized by breaking easily. This research aimed to make the vermicelli stronger and more fibrous by substituting E cottonii seaweed. The method used was an experimental method in the form of E cottonii substitution treatment of 25%, 30%, and 35% w / w. The results show that the substitution of E cottonii seaweed in the manufacture of vermicelli noodles can increase the power of vermicelli breaking, rehydration power, and the color of the vermicelli becomes red (oHue 42,35-44,53), but the brightness decreases. The most preferred substituted vermicelli is substituted with 25% E. cottonii with a preference level of 3.55 (likes) from a hedonic scale of 1-5. The substituted vermicelli noodles with E cottonii were selected to meet SNI 01-2975-2006, fracture strength 3.03N (increase by 11.4%), water absorption capacity 128.42% (increase 68.6%), and yield 54.80%, and contains 6.26% dietary fiber.
KARAKTERISITIK FISIKOKIMIA BIHUN BERAS SUBSTITUSI PARSIAL TEPUNG RUMPUT LAUT Eucheuma cottoni Mr. Hardoko; Anies Chamidah; Mikchaell A.P. Panjaitan; Ain Nun Fakhur Haryady
JFMR (Journal of Fisheries and Marine Research) Vol. 5 No. 2 (2021): JFMR
Publisher : JFMR (Journal of Fisheries and Marine Research)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2021.005.02.17

Abstract

Noodle vermicelli is one of Indonesia's traditional noodle products made from rice flour and the vermicelli is characterized by breaking easily. This research aimed to make the vermicelli stronger and more fibrous by substituting E cottonii seaweed. The method used was an experimental method in the form of E cottonii substitution treatment of 25%, 30%, and 35% w / w. The results show that the substitution of E cottonii seaweed in the manufacture of vermicelli noodles can increase the power of vermicelli breaking, rehydration power, and the color of the vermicelli becomes red (oHue 42,35-44,53), but the brightness decreases. The most preferred substituted vermicelli is substituted with 25% E. cottonii with a preference level of 3.55 (likes) from a hedonic scale of 1-5. The substituted vermicelli noodles with E cottonii were selected to meet SNI 01-2975-2006, fracture strength 3.03N (increase by 11.4%), water absorption capacity 128.42% (increase 68.6%), and yield 54.80%, and contains 6.26% dietary fiber.
Co-Authors Ain Nun Fakhur Haryady Anies Chamidah Mr. Hardoko