Article Per Year (5 Year)
p-Index From 2019 - 2024
0.444
P-Index
This Author published in this journals
All Journal Teknologi dan Kejuruan: Jurnal teknologi, Kejuruan dan Pengajarannya Community Development Journal: Jurnal Pengabdian Masyarakat Bulletin of Culinary Art and Hospitality
Lismi Animatul Chisbiyah
Universitas Negeri Malang
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Health Professions Public Health Social Sciences

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Bulletin of Culinary Art and Hospitality

 1 
The Number of Bacteria, Antioxidant Capacity, and Organoleptic Properties of Red Ginger Fried Chicken Lismi Animatul Chisbiyah; Mazarina Devi; Issutarti Issutarti
Bulletin of Culinary Art and Hospitality Vol. 1 No. 1 (2021)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (139.448 KB) | DOI: 10.17977/um069v1i12021p1-6

Abstract

Alpinia purpurata (Vieill.) K. Schum is a spice that has the ability to inhibit bacterial growth and has a good antioxidant capacity. This study aims to determine the effect of adding Alpinia purpurata (Vieill.) K. Schum 0%, 10%, 20%, 30%, 40% on day 0, 1, and 2 on the number of bacteria, antioxidant capacity and hedonic properties which include the taste, aroma, and color of Red ginger fried chicken. This type of research was an experimental research with a completely randomized factorial design (CRD). The data obtained were then analyzed statistically using ANOVA and continued with Duncan's Multiple Range Test (DMRT) to obtained differences. Each treatment was repeated twice. The results showed that the addition of the concentration of Alpinia purpurata (Vieill.) K. Schum 0%, 10%, 20%, 30% and 40% in Red ginger fried chicken had a significant effect on the number of bacteria and antioxidant capacity on day 0, 1, 2 and had a significant effect on the hedonic properties on day 0. (taste, color and aroma) on the hedonic properties on day 0. (taste, color and aroma). The addition of Alpinia purpurata (Vieill.) K. Schum 40% gave the best results on the number of bacteria, antioxidant capacity and hedonic properties. To conclude, the higher the addition of Alpinia purpurata (Vieill.) K. Schum to Red ginger fried chicken resulted on the lower the number of bacteria and the greater the antioxidant capacity and the more preferred hedonic properties.
Co-Authors Issutarti Issutarti Laili Hidayati Mazarina Devi Muhamad Zaki Nunung Nurjanah Ria Cahya Mustika Rina Rifqie Mariana