Jurnal Pangan dan Agroindustri最新文献_第4页

PENGARUH PROPORSI DAGING AYAM DAN TEPUNG BELALANG KEMBARA TERHADAP SIFAT FISIKO-KIMIA DAN ORGANOLEPTIK NUGGET 鸡肉和发酵螳螂粉对有机化学和有机金块的影响

Jurnal Pangan dan Agroindustri Pub Date : 2023-04-30 DOI: 10.21776/ub.jpa.2023.011.02.4

Annastasia Milenia Mako Usfinit, H. Lalel, Z. Abidin, Yuliana Tandi Rubak, M. H. Ndapamuri

{"title":"PENGARUH PROPORSI DAGING AYAM DAN TEPUNG BELALANG KEMBARA TERHADAP SIFAT FISIKO-KIMIA DAN ORGANOLEPTIK NUGGET","authors":"Annastasia Milenia Mako Usfinit, H. Lalel, Z. Abidin, Yuliana Tandi Rubak, M. H. Ndapamuri","doi":"10.21776/ub.jpa.2023.011.02.4","DOIUrl":"https://doi.org/10.21776/ub.jpa.2023.011.02.4","url":null,"abstract":"Belalang kembara merupakan hama yang sangat merugikan pertanian pada beberapa kabupaten di NTT setiap tahunnya. Pengendalian belalang melalui pemanfaatan potensi pangan serangga ini dapat menjadi solusi ekonomis bagi masyarakat. Belalang diketahui merupakan salah satu sumber pangan kaya protein. Konsumsi belalang dalam bentuk produk olahan seperti nugget dapat menjadi introduksi awal pemanfaatan belalang. Penelitian pengembangan nugget dilakukan dengan 5 perlakuan, yaitu A1 (100% daging ayam), A2 (75%daging ayam, da:25% tepung belalang, tb), A3 (67.5% da:32.5% tb), A4 (50% da:50% tb), dan A5 (100% tb) dalam rancangan acak lengkap dengan 3 ulangan untuk dipelajari sifat fisiko-kimia dan organoleptiknya. Nugget perlakuan A2 memiliki prospek yang baik, terlihat dari respon panelis suka (skor 4) untuk semua sifat organoleptik, dengan kandungan gizi yang setara dengan nugget 100% daging ayam (A1), serta sifat fisik berupa warna dan tekstur yang baik. Peningkatan proporsi tepung belalang meningkatkan kandungan gizi terutama protein dari nugget, namun menurunkan skor kesukaan panelis dan warna internal nugget semakin gelap.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43127654","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}

引用次数: 0

PEMANFAATAN LIMBAH KULIT KOPI ARABIKA (COFFEA ARABIKA L.) MENJADI BIOBRIKET 阿拉比卡咖啡外皮的利用。成为BIOBRIKET

Jurnal Pangan dan Agroindustri Pub Date : 2023-03-30 DOI: 10.47767/agroindustri.v2i1.508

Lisani Lisani

引用次数: 0

ANALISIS NILAI TAMBAH KERUPUK KULIT ARI KEDELAI DARI PRODUKSI TEMPE DI JAMBI TIMUR 分析东方JAMBI生产TEMPE大豆薄饼的加价

Jurnal Pangan dan Agroindustri Pub Date : 2023-03-30 DOI: 10.47767/agroindustri.v2i1.505

Fera Oktaria

引用次数: 0

Analisis Kadar Air dan Daya Terima Panelis Cemilan Stick dengan Variasi Penambahan Ikan Teri Nasi (Stolephorus commersonii) yang Berbeda 分析不同种类的凤尾鱼(stolep荷鲁斯commersonii)的水和叶糖摄入量

Jurnal Pangan dan Agroindustri Pub Date : 2023-03-30 DOI: 10.47767/agroindustri.v2i1.522

Safriyanto Edi

{"title":"Analisis Kadar Air dan Daya Terima Panelis Cemilan Stick dengan Variasi Penambahan Ikan Teri Nasi (Stolephorus commersonii) yang Berbeda","authors":"Safriyanto Edi","doi":"10.47767/agroindustri.v2i1.522","DOIUrl":"https://doi.org/10.47767/agroindustri.v2i1.522","url":null,"abstract":"Cemilan stick pada dasarnya memiliki kandungan protein dan karbohidrat yang berasal dari bahan-bahan dasarnya yaitu tepung terigu dan telur, namun memiliki sedikit kandungan kalsium didalamnya. Ikan teri nasi (Stolephorus commersonii) juga merupakan salah satu ikan yang mulai dari kepala, daging sampai tulangnya dapat langsung dikonsumsi sehingga dapat menjadi penyumbang kalsium yang baik untuk tubuh manusia. Cemilan stick dapat memberi sumbangan gizi yang baik apabila terdapat karbohidrat, protein. \u0000Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ikan teri nasi (Stolephorus commersonii) terhadap kadar air dan uji sensori dari cemilan stick. Sedangkan manfaat dari penelitian yaitu dapat menambah wawasan pembaca dan sebagai bahan informasi dan pengembangan bagi penelitian berikutnya, serta agar masyarakat dapat mengetahui pengolahan ataupun pembuatan stick dengan bahan tambahan ikan teri nasi (Stolephorus commersonii). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) pada uji sensori dan Rancangan Acak Lengkap (RAL) pada uji kadar air. Perlakuan yang akan dilakukan adalah penambahan ikan teri nasi segar yang terdiri atas lima perlakuan dan masing-masing 0 gram, 125 gram, 130 gram, 135 gram dan 140 gram. Konsentrasi perlakuan ikan teri nasi segar diulang sebanyak 4 kali untuk uji kadar air dan uji kalsium. \u0000Berdasarkan hasil penelitian dapat disimpulkan bahwa penambahan ikan teri nasi memberikan pengaruh yang nyata terhadap sensori stick. Perlakuan terbaik terdapat pada perlakuan P5 dengan penambahan ikan teri nasi sebanyak 140 gram, dimana kadar air yang dihasilkan masih sesuai SNI yaitu < 4%, sedangkan untuk analisis sensori perlakuan P5 memiliki aroma, rasa dan tekstur yang disukai panelis. \u0000 \u0000Kata Kunci: Stick, Ikan Teri Nasi, Kadar Air \u0000 ","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82332667","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}

引用次数: 0

ANALISA MIKROBIOLOGI MENGGUNAKAN NaCl SEBAGAI ALTERNATIF BUFFER PEPTONE WATER PADA PRODUK DESICCATED COCONUT DI PT. Unicoco Industries Indonesia

Jurnal Pangan dan Agroindustri Pub Date : 2023-03-30 DOI: 10.47767/agroindustri.v2i1.514

Angga Tritisari

{"title":"ANALISA MIKROBIOLOGI MENGGUNAKAN NaCl SEBAGAI ALTERNATIF BUFFER PEPTONE WATER PADA PRODUK DESICCATED COCONUT DI PT. Unicoco Industries Indonesia","authors":"Angga Tritisari","doi":"10.47767/agroindustri.v2i1.514","DOIUrl":"https://doi.org/10.47767/agroindustri.v2i1.514","url":null,"abstract":"Microbiology is a science that studies very small living things that cannot be seen with the naked eye without the help of special equipment. These creatures are called microorganisms or microorganisms, but there are also harmful ones such as causing disease. Microbes consist of bacteria, fungi, and viruses. In general, each microbe has a different morphology and anatomical structure (Waluyo, 2004). Table salt or sodium chloride is used by humans for the food preservation process because it can inhibit the growth of bacteria. The purpose of this study was to determine the effect of variations in NaCl concentration on the number of bacterial colonies in Desiccated Coconut (DC) products. The type of research used is experimental with quantitative descriptive data analysis results. The sample used in this study was desiccated coconut with a concentration of NaCl as an alternative ingredient of Buffered Peptone Water (BPW) and the concentrations used were 0.80%, 0.85%, 0.90% and 0.95%. The results showed that all concentrations of NaCl could be used but at a concentration of 0.85% it was very close to the results with BPW control media for the total plate count, salmonella and yeast and mold tests.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76712729","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}

引用次数: 0

PEMANFAATAN ARANG SABUT KELAPA DAN KULIT PINANG MENJADI BIOBRIKET UNTUK MENINGKATKAN NILAI TAMBAH 使用椰子壳和槟榔皮来增加增值

Jurnal Pangan dan Agroindustri Pub Date : 2023-03-30 DOI: 10.47767/agroindustri.v2i1.503

M. Arisandi, Ade Yulia, Rudi Prihantoro, Fauziah Fiardilla

{"title":"PEMANFAATAN ARANG SABUT KELAPA DAN KULIT PINANG MENJADI BIOBRIKET UNTUK MENINGKATKAN NILAI TAMBAH","authors":"M. Arisandi, Ade Yulia, Rudi Prihantoro, Fauziah Fiardilla","doi":"10.47767/agroindustri.v2i1.503","DOIUrl":"https://doi.org/10.47767/agroindustri.v2i1.503","url":null,"abstract":"Areca nut coir contains several chemical compounds, i.e., cellulose (34,18%), hemicellulose (20.83%), and lignin (31.6%). These chemical compounds are a source of carbon in the manufacture of activated charcoal or adsorbents and coconut coir is a material containing lignicellulose which can be used as a substitute for fuel. One way to use areca nut and coconut coir is to make biobriquettes. Processing of areca and coconut coir into biobriquettes deals with numerous production factors, starting from additional materials, labor, production equipment, and other materials. Processing costs are conducted to obtain higher prices and higher profits than without a production process, so value added analysis is needed. The purpose of this research is to find out the added value generated from processing areca nut shells and coconut coir into biobriquettes. Data were obtained from primary and secondary data. The methods used in this research are descriptive and quantitative methods. Based on the results of the research, processing of areca shell charcoal and coconut coir into biobriquettes starts from ordering raw materials, maintenance and storage of raw materials. The production process is conducted by weighing the raw materials, carbonizing, milling, sieving, mixing charcoal flour with tapioca flour, moulding, drying and packaging. and added value analysis shows that the business plan for processing areca shell charcoal and coconut coir into biobriquettes obtains an added value of Rp. 3,077/kg of raw materials. A large added value of zero (Rp. 3,077> 0) means that the utilization of areca nut shells and coconut husks into biobriquettes generates added value.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76415040","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}

引用次数: 0

ANALISIS NILAI TAMBAH BODY SCRUB DARI KULIT CERI KOPI LIBERIKA DI PROVINSI JAMBI

Jurnal Pangan dan Agroindustri Pub Date : 2023-03-29 DOI: 10.47767/agroindustri.v2i1.501

Fenny Permata Sari

{"title":"ANALISIS NILAI TAMBAH BODY SCRUB DARI KULIT CERI KOPI LIBERIKA DI PROVINSI JAMBI","authors":"Fenny Permata Sari","doi":"10.47767/agroindustri.v2i1.501","DOIUrl":"https://doi.org/10.47767/agroindustri.v2i1.501","url":null,"abstract":"There is a lot of solid waste from the liberika coffee industry, in the form of coffee cherry skin waste which is not utilized further. Liberika coffee cherry skin waste has the potential to be made into a product, namely body scrub. This study aims to (1) determine the body scrub processing (2) analyze added value and (3) analyze the financial feasibility of processing body scrub from Liberika coffee cherry skin. The method used in this research is descriptive and quantitative methods. In analyzing added value, the method used is the Hayami method. The results of this study indicate that the added value generated from the processing of body scrub from Liberika coffee cherry skin is Rp. 210,626/kg of raw material with an added value ratio of 42%. This means that the added value generated is greater than zero (Rp. 210,626> 0), meaning that this business can provide (positive) added value. For financial feasibility analysis, the BEP value for production volume was 39,709 packages/year and the selling price BEP was Rp. 4,792. The resulting NPV is Rp. 218,505,606 (NPV > 0), meaning that this business is feasible to run. The IRR obtained is 53% with a Net B/C of 1.15 and a Payback Period (PP) of 2 years 6 months 18 days. This means that the business of processing body scrub from the skin of Liberika coffee cherries is profitable and feasible to run.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76911179","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}

引用次数: 0

PEMBUATAN MINUMAN FUNGSIONAL DARI DAUN BIDARA (Zizhipus mauritiana, Lam) 枣莲叶的功能饮料(Zizhipus mauritiana, Lam)

Jurnal Pangan dan Agroindustri Pub Date : 2023-03-29 DOI: 10.47767/agroindustri.v2i1.480

Dini Novita Sari Dini

{"title":"PEMBUATAN MINUMAN FUNGSIONAL DARI DAUN BIDARA (Zizhipus mauritiana, Lam)","authors":"Dini Novita Sari Dini","doi":"10.47767/agroindustri.v2i1.480","DOIUrl":"https://doi.org/10.47767/agroindustri.v2i1.480","url":null,"abstract":"Penelitian ini dilakukan di Laboratorium Farmasi, Fakultas Farmasi Universitas Sumatera Utara dari bulan April sampai dengan Juni 2022. Tujuan penelitian untuk mengetahui karakteristik fisik, kimia dan organoleptik minuman fungsional instan dari daun bidara (Ziziphus mauritiana, Lam) dan kayu manis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Perlakuannya adalah pencampuran bubuk ekstrak daun bidara, bubuk ekstrak kayu manis dan Stevia masing-masing: A = (0,2 g bubuk ekstrak daun bidara + 0,2 g bubuk ekstrak kayu manis + 0,5 g Stevia), B = (0,4 g bubuk ekstrak daun bidara + 0,2 g bubuk ekstrak kayu manis + 0,5 g Stevia), C = (0,6 g bubuk ekstrak daun bidara + 0,2 g bubuk ekstrak kayu manis + 0,5 g Stevia), D = (0,8 g bubuk ekstrak daun bidara + 0,2 g bubuk ekstrak kayu manis + 0,5 g Stevia), E = (1,0 g bubuk ekstrak daun bidara + 0,2 g bubuk ekstrak kayu manis + 0,5 g Stevia). Berdasarkan hasil uji fisik, kimia dan organoleptik maka ditetapkan produk terbaik minuman fungsional instan adalah perlakuan A (Pencampuran bubuk ekstrak daun bidara 0,2 g + bubuk ekstrak kayu manis 0,2 g + Stevia 0,5 g) dengan karakteristik mutu antara lain: waktu larut 15,32 detik, kadar air (4,282%), kadar abu (1,276%), aktivitas antioksidan (4,07%), kadar klorofil (1,436%), angka lempeng total (2,1 × 10² koloni/g), uji sisa pelarut (0,7%), serta penerimaan panelis terhadap warna (3,89), rasa (3,81) dan aroma (4,19).","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81363855","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}

引用次数: 0

OPTIMASI SUHU DAN LAMA WAKTU STEAM BLANCHING UNTUK PEMBUATAN JAGUNG MANIS PIPIL BEKU VARIETAS PARAGON 温度优化和很长一段时间的蒸煮，用于制作甜的甜薄荷片状香草品种

Jurnal Pangan dan Agroindustri Pub Date : 2023-01-31 DOI: 10.21776/ub.jpa.2023.011.01.6

Mokhamad Nur, Nafisa Dwi Tanita, Suprayogi Suprayogi

引用次数: 0

CHARACTERISTICS OF MANGO FRUIT LEATHER ( MANGIFERA INDICA ) WITH THE ADDITION OF LIME ( CITRUS AURANTIIFOLIA ) IN VARIATION OF DRYING TEMPERATURE 酸橙对芒果皮干燥温度变化的影响

Jurnal Pangan dan Agroindustri Pub Date : 2023-01-31 DOI: 10.21776/ub.jpa.2023.011.01.4

Andra Tersiana Wati, D. Puspasari

引用次数: 0