pH, WATER AND FAT CONTENT ANALYSIS OF INTEGRATED FORMULATION OF HERBS AND SPICES IN TYPICAL SIMALUNGUN “TINUKTUK”
Abstract
The use of spices and herbs is a functional food product that is believed to be efficacious for health and can increase the body's immunity or is usually called an immunomodulator. Tinuktuk has very good properties for the health of the body. By warming the body and also counteracting free radicals with antioxidant activity. This study aims to determine the optimization of the dose of the main components of red ginger and black pepper to produce Tinuktuk with high nutritional value by preparing with an oven. The process in this method uses the percentage of the ratio variation of 70:30, 60:40, 50:50, 40:60, and 30:70. Then, the quality of the tinuktuk was tested, namely: the pH, moisture and fat content. The oven method showed that the pH values from the ratio of 70:30, 60:40, 50:50, 40:60, and 30:70 were 6.15, 6.25, 6.25, 6.25, 6,3, respectively. Beside, for the water content was 56.61%, 54.68%, 54.065%, 49.395%, 45.265% and fat content was 15.52%, 18.35%, 15.46%, 19.39%, 16.50%.
@font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:-536869121 1107305727 33554432 0 415 0;}@font-face {font-family:Rosarivo; panose-1:2 11 6 4 2 2 2 2 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:auto; mso-font-signature:0 0 0 0 0 0;}p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; text-align:justify; line-height:115%; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman",serif; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:IN; mso-fareast-language:EN-ID;}.MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; mso-ansi-language:IN; mso-fareast-language:EN-ID;}.MsoPapDefault {mso-style-type:export-only; text-align:justify; line-height:115%;}div.WordSection1 {page:WordSection1;}Keywords
Full Text:
PDFReferences
Angga, R., Agus S., Rodiana, N. 2013. Pengaruh perbedaan suhu dan waktu pengeringan terhadap karakteristikikan asin sepat siam (Triachogaster pectoralis) dengan menggunakan oven. Fishtech. Volume II (01).
Damanik, M. Ida Duma R.S., Lisnawaty S., et.al. 2022.Preservation by socializing the benefits and nutritional content of Simalungun typical sauces to women’s organization of Simalungun central bureau of statistics, Journal of cimmunity Research and Service, Vol 6 (1).
Gita, R.S.D & S. Danuji. 2018.Studi Pembuatan Biskuit Fugsional dengan Substitusi Tepung Ikan Gabus dan Tepung Daun kelor. Jurnal Pendidikan Biologi dan Sains.1(2):155-162.
Lawrie, R.A. 2003. Lawrie’s Meat Science 6 th edition. Terjemahan A. Paraksi dan A. Yudha. Penerbit Universitas Indonesia. Jakarta.
Mashhadi, N.S., R.Ghiasvand., Gholamreza, A., Mitra, H., Leila Darvishi., Mohammad, R.M. 2013. Anti-Oxidative and Anti-Inflammantory Effects of Ginger in Helath and Physical Activity: Review of Current Evidence. International Journal of Preventive Medicene 5(Suppl 1)
Muchtadi, T. R., & Sugiyono. 2013. Prinsip Proses dan Teknologi Pangan. CV Alfabeta.
Negara, J. K., Sio, A. K., Rifkhan, R., Arifin, M., Oktaviana, A. Y., Wihansah, R. R. S., & Yusuf, M. 2016. Aspek mikrobiologis, serta Sensori (Rasa, Warna, Tekstur, Aroma) Pada Dua Bentuk Penyajian Keju yang Berbeda. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan, 4(2), 286-290.
Pratama, R.I., I. Rostini, & E. Liviawaty. 2014. Karakteristik Biskuit dengan Penambahan Tepung Tulang Ikan Jangilus (Istiophorus Sp). Jurnal akuatika. 5(1):30-39.
Saragih, S. N. 2016. Tinuktuk sebagai Pengobatan Tradisional Pasca Melahirkan di Nagori Amborokan Panei Raya, Kecamatan Raya Kahean, Kabupaten Simalungun. Universitas Negeri Medan.
Winarno, F.G.2004. Kimia Pangan dan Gizi. Jakarta: PT. Gramedia Pustaka Utama.
DOI: https://doi.org/10.24114/jbio.v8i1.33534
Article Metrics
Abstract view : 268 timesPDF - 184 times
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution 4.0 International License.
INDEXING
JBIO : Jurnal Biosains (The Journal of Biosciences), Program Studi Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Negeri Medan. ISSN 2443-1230 (print) dan ISSN 2460-6804 (online)
Ciptaan disebarluaskan di bawah Lisensi Creative Commons Atribusi 4.0 Internasional.