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All Journal International Journal of Advance Tropical Food (IJATF)
Siska Cicilia
Mataram University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Medicine & Pharmacology

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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 Dioq Medi Syahputra Khairul Amri Nazaruddin Nazaruddin