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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Journal of Food and Pharmaceutical Science Agrointek agriTECH PROSIDING SEMINAR KIMIA Jurnal Kimia Mulawarman Indonesian Journal of Chemistry Indonesian Journal of Agricultural Research Jambura FIsh Processing Journal Journal of Tropical AgriFood Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Food ScienTech Journal Jurnal Natural Journal of Food and Pharmaceutical Sciences
Yuliani, Yuliani
Agricultural Product Technology Department, Agricultural Faculty, Mulawarman University, Samarinda
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Neuroscience Physics Social Sciences Veterinary

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Journal : Agrointek

 1 
THE LIMIT OF RED SEAWEED (Eucheuma cottonii) SUBSTITUTION IN SNAKEHEAD FISH (Channa striata) NUGGETS BASED ON SENSORY EVALUATION Krishna Purnawan Candra; Hendra Saputra; Arboby Gunawan; Bernatal Saragih; Hudaida Syahrumsyah; Yuliani Yuliani
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.7123

Abstract

Snakehead fish (Channa striata), a freshwater fish, is known to havefunctional properties in helping the process of healing burns andwounds after surgery. Besides that, the use of seaweed as a source offood fiber is also widely reported. This research was conducted todesign fiber-rich fish nuggets. The purpose of this study was todetermine the maximum levels of seaweed substitution in theprocessing of snakehead fish nuggets based on sensory properties.Single-factor experiment (seaweed, Eucheuma cottonii, substitution)arranged in a Completely Randomized Design with four replicationswas applied in this study. The parameters observed were hedonic andhedonic quality sensory properties for the attributes of color, aroma,texture, and taste of nuggets. The data obtained were analyzed by theFriedman Test, followed by the Wilcoxon Rank Test to detect thedifferences between treatments. Treatment of up to 75% seaweedsubstitution (0, 25, 50, and 75%) decreases significantly (p 0.05) thehedonic sensory acceptance of the snakehead fish nuggets for allattributes except the texture which shows an increase. Whereas, thetreatment with substitution of seaweed in the narrow percentage of 0,5, 10, 15, and 20% gave an expected result, which showed that therewas no significant difference (p 0.05) of the hedonic sensoryresponse for the overall acceptance. Nevertheless, 15% of seaweedsubstitution provides the best hedonic sensory response for overallacceptance. These results indicate that 15% of seaweed (Eucheumacottonii) substitution is recommended for use in the processing ofsnakehead fish nuggets.
SENSORY RESPONSE OF WET NOODLES WITH SUBSTITUTION OF SUPER RED DRAGON FRUIT (Hylocereus costaricensis) PEEL Yuliani Yuliani; Alberth Parlindungan; Marwati Marwati; Krishna Purnawan Candra
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.7275

Abstract

Innovation in increasing the wet noodles performance was conducted by substituting super red dragon fruit (pitaya) peel (DFP) puree to get DFP wet noodles that have red color and rich in fiber. Wheat flour (WF) was substituted with super red DFP puree in a portion of 0-20%. A single factor experiment arranged in Completely Randomized Design with four replications for each treatment was conducted. Hedonic and quality hedonic properties for color, aroma, texture, and taste were determined. Data were analyzed by the Friedman test continued by the Wilcoxon Sign Rank test. The DFP wet noodle with DFP puree substitution of 10% gave the best hedonic sensory response for overall acceptability with the properties of like for color, texture, and taste, but rather like for aroma. The DFP wet noodles have hedonic quality properties of a light reddish color, slightly scented of dragon fruit peel with a texture of rather hard and rather taste of DFP. The fiber content of the DFP wet noodles was 0.135 ± 0.003%.
Rendemen dan kualitas minyak nilam (Pogostemon cablin Benth.) dari Kalimantan Timur serta analisis tekno-ekonominya Nur Amaliah; Krishna Purnawan Candra; Viky Bayu Parytha; Arif Kurniawan; Tazri Amrullah; Bernatal Saragih; Hudaida Syahrumsyah; Yuliani Yuliani
AGROINTEK Vol 16, No 2 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i2.12421

Abstract

This study aimed to determine the patchouli oil (PO) business in the province of East Kalimantan based on data on the yield and quality of PO produced from several PO production centers in East Kalimantan. Bangun Rejo Village in Kutai Kartanegara Regency, Sepaku I Village and Argo Mulyo Village in Penajam Paser Utara Regency were selected as samples in this study. PO extraction from plant samples from each village was carried out using a laboratory-scale wet distillation method (3 kg leaves, branches) per batch. Each batch was carried out with six replications using different samples. The sample of PO produced by farmers was used as a control. The results showed that the yield of PO from the three villages reached 1.25-1.76%, while the quality of the oil showed an acid number of 2.407-4.747%, ester number 11.843-16.768%, PO content 33.670-43.693%, iron content 1.096-8.538 mg/kg, density 0.614-0.822 g/cm3, refractive index 1.509 nD20 and light-yellow to yellow. PO produced by farmers has an acid number of 6.311-11.920%, ester number 16.269-19.822%, ethanol solubility 1:5-1:9, patchouli alcohol content 31.96-40.89%, iron content 0.460-1.105 mg/kg, density 0.946-1,509 g/cm3, refractive index 1.508-1.510 nD20 and yellow to dark yellow in colour. Techno-economic analysis (using laboratory-scale extraction yield data) shows that PO refining business in the two villages is feasible to be carried out with B/C values of 3.62 and 6.37 for Sepaku I Village and Bangun Rejo Village. Still, it is not feasible for Argo Mulyo (B/C value of 0.842)
Co-Authors Adhyatma Adhyatma Ainudin Ainudin Aisya Maulidina Natasasmita Alberth Parlindungan Andre Septiansyah Anis Sofianur Anton Rahmadi Anton Rahmadi Anton Rahmadi Aprillia Kusesvara Arboby Gunawan Arif Kurniawan Bernatal Saragih Bernatal Saragih Bernatal Saragih Bernatal Saragih Chandra Kadwa Utama Sutrisno Emmawati, Aswita Epi Susanti Frio Handayani Futri Amalia Hendra Saputra Hendri Wardana Hudaida Syahrumsyah Hudaida Syahrumsyah Ikhwan Yusnayadi Isak Budi Setionugroho Ismail Ismail Kartika Sari Kasma Kasma Kholida Lestari Krishna Purnawan Candra Marwati - Mentari Mentari Miftakhur Rohmah, Miftakhur Mohamad Arifin Muhammad Arifin Muhammad Fahri Nazaruddin - Nur Amaliah Prabowo, Sulistyo Rezki Ade Prasetyo Rinten Anjang Sari Sepfian Fadilla Setya Putra SITI AISAH Sukmiyati Agustin Tazri Amrullah Viky Bayu Parytha WIJAYANTI KUSUMA WARDHANI Wiwit Murdianto Yudha Agus Prayitno Yudha Agus Prayitno Yulian Andriyani