Jurnal Pangan dan Agroindustri最新文献

{"title":"EFFECTIVENESS TEST OF NEEM GUM (Azadirachta indica) SOLUTION AGAINST THE VIABILITY OF Escherichia coli AND Salmonella Typhimurium (IN VITRO)","authors":"Debi Suntari, Dominica Diana Siswadi, Z. Hamzah, A. Handayani, D. Setyowati","doi":"10.21776/ub.jpa.2022.010.01.5","DOIUrl":"https://doi.org/10.21776/ub.jpa.2022.010.01.5","url":null,"abstract":"Neem gum is an exudate from hardened neem plant (Azadirachta indica). Neem gum contains many active compounds especially heteropolysaccharides. It composes monosaccharides namely L-arabinose, L-fucose, D-galactose, D-glucuronic acid, D-xylose, glucose, and mannose. In addition, there are other compounds of neem gum such as NaCl, KCl, salvadora, salvadorin, saponin, phenol, and tannin have the potential to reduce the viability of pathogens. Heteropolysaccharides are water soluble non-starch carbohydrates. Heteropolysaccharides are known unable to be degraded by digestive enzymes but have potential as substrates for commensal bacteria that can benefit the host. One of the requirements for functional food ingredient is also to reduce the viability of pathogenic bacteria such as Escherecia coli and Salmonella Typhimurium. The MTT test method was used to calculate bacterial viability. The viability of two bacteria exposed to neem gum solution decreased as the concentration increased, according to the results of this study.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42680904","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Inventarisasi Jenis Pangan Pokok Lokal di Pulau Sangihe, Sulawesi Utara","authors":"Alin Liana, M. Yunus","doi":"10.33964/jp.v30i3.545","DOIUrl":"https://doi.org/10.33964/jp.v30i3.545","url":null,"abstract":"Ketahanan pangan merupakan isu nasional yang melibatkan seluruh lapisan masyarakat. Permasalahan ketahanan pangan pada masyarakat kepulauan bukan hanya tentang ketersediaan pangan, tetapi juga tentang transportasi. Penelitian ini bertujuan untuk menginventarisasi ragam pangan pokok lokal masyarakat di Pulau Sangihe, Sulawesi Utara sebagai salah satu model diversifikasi pangan masyarakat kepulauan. Teknik pelaksanaan penelitian meliputi observasi, wawancara, dokumentasi, dan studi referensi. Data dianalisis secara deskriptif kualitatif. Penelitian ini menemukan 34 ragam pangan pokok lokal berdasarkan penamaan oleh masyarakat setempat. Pangan pokok tersebut meliputi beras, sagu, talas, uwi, ubi jalar, ubi kayu, enau, pisang lokal, dan jagung. Berdasarkan hasil observasi, ke-34 ragam pangan lokal tersebut dikategorikan dalam 13 spesies dari delapan familia tumbuhan.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90700385","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pengaruh Heat Moisture Treatment terhadap Sifat Fisikokimia Tepung Beras Merah Termodifikasi","authors":"Merynda Indriyani Syafutri","doi":"10.33964/jp.v30i3.530","DOIUrl":"https://doi.org/10.33964/jp.v30i3.530","url":null,"abstract":"Karakteristik tepung beras merah dapat diperbaiki dengan melakukan modifikasi. Heat moisture treatment (HMT) merupakan metode modifikasi fisik. Faktor-faktor yang memengaruhi karakteristik tepung termodifikasi HMT adalah suhu, kadar air, dan lama proses. Penelitian bertujuan untuk mempelajari pengaruh suhu dan kadar air terhadap sifat fisikokimia tepung beras merah termodifikasi HMT. Penelitian menggunakan Rancangan Acak Lengkap Faktorial dengan 2 faktor yaitu suhu HMT (100oC, 110oC, 120oC) dan kadar air HMT (20 persen, 25 persen, 30 persen). Parameter yang diamati yaitu sifat fisik (warna, swelling power, kelarutan, pola kristalinitas, dan morfologi granula), serta kimia (kadar air dan kadar amilosa). Hasil penelitian menunjukkan bahwa peningkatan suhu HMT berpengaruh nyata menurunkan kadar air, tetapi meningkatkan kelarutan dan kadar amilosa. Peningkatan kadar air HMT secara nyata menurunkan nilai lightness, tetapi meningkatkan nilai redness, kadar air, dan amilosa. Tepung beras merah termodifikasi memiliki nilai lightness 72,62–76,27 persen, redness 5,58–6,47, yellowness 9,75-10,61, swelling power 17,41–20,82 persen, dan kelarutan 5,64–10,54 persen. Kadar air tepung beras merah termodifikasi (4,77–10,70 persen) lebih rendah dari tepung beras merah alami (11,17 persen), sedangkan kadar amilosa tepung beras merah termodifikasi (26,04–31,99 persen) lebih tinggi dari tepung beras merah alami (11,27 persen). HMT tidak mengubah kristalinitas (tipe A) dan bentuk granula pati, tetapi menyebabkan sedikit perubahan pada bagian permukaan granula pati.\u0000 ","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82447968","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pengaruh Waktu Perendaman Beras terhadap Profil Gelatinisasi dan Komponen Bioaktif Tepung Beras Pecah Kulit Berkecambah","authors":"Hadi Munarko, Slamet Budijanto, A. B. Sitanggang, Feri Kusnandar","doi":"10.33964/jp.v30i3.534","DOIUrl":"https://doi.org/10.33964/jp.v30i3.534","url":null,"abstract":"Tepung beras pecah kulit berkecambah dapat dimanfaatkan sebagai bahan pangan fungsional karena mengandung senyawa γ-aminobutyric acid (GABA) dan komponen bioaktif lainnya. Penelitian ini bertujuan untuk menganalisis pengaruh waktu perendaman terhadap profil pasting dan komponen bioaktif tepung beras pecah kulit berkecambah. Perkecambahan dilakukan dengan merendam beras pecah kulit selama 120 jam dengan pengambilan sampel setiap 24 jam. Tepung beras pecah kulit berkecambah mengalami penurunan viskositas puncak, breakdown, dan setback seiring dengan lama waktu perendaman. Kandungan GABA mengalami peningkatan dan mencapai nilai tertinggi setelah perendaman 72 jam. Kandungan total fenol, kapasitas antioksidan, dan γ-orizanol mengalami penurunan seiring dengan lamanya waktu perendaman. Sementara itu, hasil analisis komposisi asam lemak tepung beras pecah kulit berkecambah pada perlakuan perendaman 120 jam menunjukkan adanya dominasi asam lemak tidak jenuh. Berdasarkan hasil penelitian ini, tepung beras kecambah dengan perendaman 72 jam dapat dipilih sebagai perlakuan terbaik karena memiliki akumulasi GABA paling tinggi.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73147543","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Persepsi dan Preferensi Petani terhadap Karakter Varietas Unggul Padi Gogo di Kabupaten Boyolali, Jawa Tengah","authors":"Dewi Sahara, Chanifah Chanifah, Elly Kurniyati, Budi Hartoyo","doi":"10.33964/jp.v30i3.535","DOIUrl":"https://doi.org/10.33964/jp.v30i3.535","url":null,"abstract":"Perluasan tanam padi saat ini di lahan sawah non irigasi dengan varietas unggul baru (VUB) padi gogo. Penelitian bertujuan untuk mengetahui persepsi petani terhadap karakter tanaman, karakter beras dan karakter nasi, serta mengetahui preferensi petani terhadap karakter nasi VUB padi gogo. Penelitian dilaksanakan di Desa Tegalgiri, Kecamatan Nogosari, Kabupaten Boyolali pada bulan April–Juli 2020 dengan metode survei kepada petani yang menanam padi gogo varietas Rindang 1, Rindang 2, Inpago 10, Inpago 12 dan Ciherang. Data dianalisis secara deskriptif dengan nilai rata-rata, teknik skoring dengan Perceptual Mapping dan nilai persentase. Hasil penelitian menunjukkan petani memiliki persepsi yang baik terhadap karakter tanaman pada varietas Inpago 12 karena mempunyai produktivitas tertinggi (5,81 ton/ha GKG), terhadap karakter beras pada varietas Rindang 1 dan Inpago 12, terhadap karakter nasi pada varietas Rindang 2, Inpago 10 dan Ciherang. Preferensi petani terhadap karakter nasi VUB padi gogo tertinggi diperoleh pada varietas Rindang 2 (96,7 persen) karena memiliki rasa nasi yang lebih manis dan tekstur nasi pulen. Oleh karena itu untuk mengembangkan varietas padi gogo perlu memerhatikan produktivitas tanaman, warna dan ukuran beras serta rasa dan tekstur nasi.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87551796","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analisis Risiko pada Usahatani Benih Bawang Putih di Kabupaten Karanganyar, Jawa Tengah","authors":"Hana Fadhillah Noor","doi":"10.33964/jp.v30i3.523","DOIUrl":"https://doi.org/10.33964/jp.v30i3.523","url":null,"abstract":"Bawang putih merupakan komoditas penting namun Indonesia masih bergantung pada bawang putih impor. Bawang putih yang berkualitas baik dapat diperoleh dari benih yang baik pula. Pada usahatani benih bawang putih petani memerlukan perlakuan khusus untuk hasil panen yang disimpan sebagai benih bawang putih dan memiliki risiko lebih besar sehingga diperlukan mitigasi risiko yang tepat untuk usahatani benih bawang putih. Penelitian ini bertujuan untuk menganalisis risiko yang dihadapi oleh petani dan menganalisis strategi manajemen risiko yang paling tepat untuk mendapatkan keuntungan yang maksimal bagi petani. Metode analisis data dengan Failure Mode and Effect Analysis (FMEA). Analisis deskriptif untuk mengetahui mitigasi risiko yang paling tepat. Hasil analisis data berdasarkan nilai RPN tertinggi adalah serangan hama (9a), tanaman tidak subur karena gulma berlebihan (8b), serangan penyakit (9b), tanaman terlalu padat dan tanaman gulma berlebihan (8a) dan iklim serta cuaca yang tidak menentu (2a). Strategi manajemen risiko yang tergolong kritis yaitu pada risiko iklim dan cuaca tidak menentu menggunakan strategi penanggungan atau penahanan risiko (risk retention). Pada risiko tanah terlalu padat dan terlalu banyak gulma, risiko tanah kurang subur karena terlalu banyak gulma, risiko serangan hama dan risiko serangan penyakit digunakan strategi penghindaran risiko (risk avoidance).","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87651138","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analisis Ketahanan Pangan Rumah Tangga Petani Padi Berdasarkan Proporsi Pengeluaran Pangan Di Kota Padang","authors":"Ilham Martadona","doi":"10.33964/jp.v30i3.544","DOIUrl":"https://doi.org/10.33964/jp.v30i3.544","url":null,"abstract":"ABSTRAK \u0000Padi merupakan salah satu komoditas tanaman pangan yang cukup strategis untuk mendukung terwujudnya ketahanan pangan nasioal. Padi merupakan komoditas unggulan di Kota Padang, dan salah satu wilayah sentra produksinya adalah Kecamatan Kuranji. Sebagai wilayah lumbung pangan (padi) diasumsikan dengan tingkat kesejahteraan masyarakat (petani) yang terjamin dalam hal pemenuhan pangan. Salah satu indikator ketahanan pangan rumah tangga dicerminkan oleh proporsi pengeluaran pangan terhadap pengeluaran total. Tujuan penelitian ini adalah 1) menganalisis perkembangan (trend) produksi padi di Kota Padang dan 2) menganalisis pendapatan dan proporsi pengeluaran rumah tangga petani padi. Jenis data penelitian terdiri dari data primer dan sekunder, dengan jumlah responden sebanyak 30 rumah tangga petani padi dengan teknik pengambilan sampel secara snowball sampling. Analisis data yang digunakan meliputi analisis trend menggunakan least square method; pendapatan total; dan proporsi pengeluaran pangan. Hasil penelitian menunjukan produksi padi sawah, mengalami penurunan produksi sebesar 7812.00 Ton setiap tahunnya (2015-2019), diperkirakan pada tahun 2020 produksi padi sawah sebesar 35,882.00 Ton. Sedangkan, sumber pendapatan rumah tangga petani padi terbesar berasal dari pendapatan usahatani padi sawah (onfarm). Proporsi pengeluaran rumah tangga petani digunakan untuk pengeluaran pangan yaitu padi-padian, dengan rata-rata total pengeluaran sebesar 60.26 persen. \u0000  \u0000Kata Kunci : Tanaman Pangan, Rumah Tangga Petani, Ketahanan Pangan \u0000  \u0000ABSTRACT \u0000Rice is one of the food crop commodities which is quite strategic to support the realization of national food security. Rice is a leading commodity in the city of Padang, and one of its production centers is Kuranji District. As a food barn (rice) area, it is assumed that the level of welfare of the community (farmers) is guaranteed in terms of food fulfillment. One indicator of household food security is reflected by the proportion of food expenditure to total expenditure. The objectives of this study were 1) to analyze the development (trend) of rice production in Padang City and 2) to analyze the income and proportion of household expenditures of rice farmers. The type of research data consists of primary and secondary data, with the number of respondents as many as 30 rice farmer households with a snowball sampling technique. The data analysis used includesanalysis trend using the least square method; total revenue; and the proportion of food expenditure. The results showed that lowland rice production decreased by 7812.00 tons every year (2015-2019), it is estimated that in 2020 lowland rice production was 35,882.00 tons. Meanwhile, the largest source of household income for rice farmers comes from rice farming(incomeonfarm). The proportion of household expenditure of farmers is used for food expenditure, namely grains, with an average total expenditure of 60.26 percent \u0000Keywords : food crop commodities, ","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80661900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Respons Pertumbuhan dan Hasil Beberapa Varietas Unggul Baru Padi Sawah dengan Jarak Tanam yang Berbeda melalui Pendekatan Teknologi Jajar Legowo Super","authors":"Yahumri Yahumri, Yartiwi Yartiwi, Ahmad Damiri, Rudi Hartono","doi":"10.33964/jp.v30i3.493","DOIUrl":"https://doi.org/10.33964/jp.v30i3.493","url":null,"abstract":"Teknologi jajar legowo super merupakan integrasi berbagai teknologi yang diharapkan dapat meningkatkan produktivitas komoditas padi. Komponen teknologi jarwo super terdiri dari budidaya jajar legowo, pemanfaatan alat mesin pertanian, benih unggul, pemupukan dengan dosis optimal menggunakan Perangkat Uji Tanah Sawah, pemanfaatan dekomposer M-Dec dalam pengelolaan limbah jerami, pemanfaatan pupuk hayati Agrimeth dalam seed treatment dan biopestisida untuk pengendalian organisme pengganggu tanaman. Tujuan pengkajian untuk membandingkan respons pertumbuhan dan daya hasil beberapa varietas unggul baru padi sawah pada sistem tanam jajar legowo 2:1 dengan jarak tanam yang berbeda melalui pendekatan paket teknologi budidaya jajar legowo super. Pengkajian dilakukan pada bulan Juli–Oktober tahun 2016 di Desa Tanjung Besar, Kecamatan Kedurang, Kabupaten Bengkulu Selatan, Provinsi Bengkulu, menggunakan rancangan acak kelompok faktorial. Faktor pertama Jarak Tanam (j) sebanyak 2 taraf dan faktor kedua penggunaan varietas unggul baru padi sawah (v) sebanyak 4 taraf. Masing-masing kombinasi perlakuan diulang sebanyak 6 kali. Hasil pengkajian menunjukkan bahwa varietas Inpari 10 dan Inpari 30 memberikan respons terbaik dalam mendukung pertumbuhan dan hasil yang ditanam dengan sistem tanam jajar legowo yaitu jarak tanam [(20x10) x40 cm] dengan jumlah anakan produktif masing-masing 17 dan 15 batang/rumpun, dan produktivitas gabah kering panen 7,57 ton/ha dan 7,20 ton/ha.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79277302","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"CEREAL FLAKES FROM Ipomoea batatas AND Setaria italica AS EMERGENCY FOOD: CHEMICAL, MICROBIOLOGICAL, AND SENSORY PROPERTIES DURING STORAGE","authors":"R. A. Putri, Alia Rahmi, A. Nugroho","doi":"10.21776/ub.jpa.2021.009.04.4","DOIUrl":"https://doi.org/10.21776/ub.jpa.2021.009.04.4","url":null,"abstract":"Emergency food supplies the daily human energy needs during emergencies. This research aimed to determine the effects of storage periode of cereal flakes made from sweet potatoes (Ipomoea batatas) and foxtail millet (Setaria italica) on the chemical, microbiological, and sensory properties. The composition of cereal flakes used was 75% of sweet potato flour and 25% of jewawut flour. Cereal flakes were tested for proximate levels (moisture, ash, protein, fat, and carbohydrate), crude fiber content, TPC, and sensory. The change observed after 40 days storage at 40⁰C and RH 70% were 0.61-2.51% in moisture content, 2.29 - 1.91% in ash content, 7.44-7.19% in protein content, 18.79-18.09% in fat content, 70.88 - 70.40% in carbohydrate content, 5.28 - 4.98% in crude fiber content, and TPC 5.5x101 - 3.1x103 cfu/g. Forty days observation showed that cereal flakes remained in good quality for consumption based on SNI 01-4270-1996. The product is adequate as an alternative of emergency food.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43536727","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"CONCENTRATION OF LONTAR SUGAR (Borassus flabellifer Linn) AND ITS EFFECT ON PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF VILLAGE CHICKEN JERKY","authors":"Yelia May Danga Ndia, Yessy Tamu Ina, A. Kaka","doi":"10.21776/ub.jpa.2021.009.04.7","DOIUrl":"https://doi.org/10.21776/ub.jpa.2021.009.04.7","url":null,"abstract":"This study aims to determine the different concentrations of palm sugar on the physicochemical and organoleptic properties of chicken jerky. This study used RAL with 4 treatments and 5 replications, namely soaking chicken meat with a concentration of palm sugar 10%-40%. Observation variables were water content, pH, antioxidant and organoleptic. The data obtained include data on water content, pH and organoleptic then analyzed by ANOVA at 95% level. While the total antioxidants were tested descriptively. The results of the analysis showed that the concentration of palm sugar 10%-40% contained water content (8.52-10.52%), the concentration of palm sugar 10-40% (6.33-5.64%) The higher the concentration of palm sugar in chicken meat jerky In chicken, the lower the pH, the antioxidants produced in each treatment of palm sugar were 10% - 40% (79.28% - 83.23%) and 40% palm sugar could increase the panelists' acceptance of organoleptic.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46983284","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}