JURNAL AGROINDUSTRI HALAL最新文献_第5页

Karakteristik Fisik, Kimia, dan Sensori Flakes Berbasis Tepung Uwi Ungu (Dioscorea alata L.) dengan Penambahan Tepung Kacang Kedelai (Glicyn max L.) 基于Uwi紫色面粉(Dioscorea alata L.)的物理、化学和感官特性与大豆淀粉(Glicyn max L)的添加。

JURNAL AGROINDUSTRI HALAL Pub Date : 2022-10-31 DOI: 10.30997/jah.v8i2.6290

Distya Rizki Hapsari, Aulia Rizki Maulani, S. Aminah

{"title":"Karakteristik Fisik, Kimia, dan Sensori Flakes Berbasis Tepung Uwi Ungu (Dioscorea alata L.) dengan Penambahan Tepung Kacang Kedelai (Glicyn max L.)","authors":"Distya Rizki Hapsari, Aulia Rizki Maulani, S. Aminah","doi":"10.30997/jah.v8i2.6290","DOIUrl":"https://doi.org/10.30997/jah.v8i2.6290","url":null,"abstract":"Flakes are a practical breakfast menu that generally contains nutrients in the form of carbohydrates, and protein, rich in fiber, vitamins, and minerals to meet the nutritional intake of the morning. This study aims to make flakes purple yam with the addition of soybean flour to increase its nutritional value, especially protein content. This study used a Completely Randomized Design (CRD) with one factor, namely the ratio of purple yam flour and soybean flour (100% : 0%), (90% : 10%), (80% : 20%), (70% : 30 %). Product analysis includes protein content, water content, and rehydration power (physical) to determine the selected product, then chemical analysis includes ash content, fat, crude fiber, and carbohydrates, as well as sensory and hedonic quality organoleptic tests. The data analysis used was ANOVA and Duncan's Advanced Test with 95% confidence interval. The results showed that the flakes selected were treated with 70% purple yam and 30% soybean flour. The flakes selected have protein content of 15.62%, water content of 4.40%, ash content of 1.55%, fat 4.16%, crude fiber 13.53%, carbohydrates 74.47%, and rehydration power of 18.84%. The results of the sensory quality test showed that the flakes had a dark brown color, odorless powdery aroma, slightly sweet taste, and a crunchy texture. The results of the hedonic test have the highest preference value on the attributes of texture, color, and aroma and, overall, towards liking.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"68 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121207170","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

Implementasi Pengendalian Kualitas (Quality Control) Pada Produksi Simping di Kabupaten Purwakarta 普瓦卡塔区次级生产质量控制执行

JURNAL AGROINDUSTRI HALAL Pub Date : 2022-10-31 DOI: 10.30997/jah.v8i2.5739

Sasiera Diva Permana, Sulistyodewi Nur Wiyono, N. Syamsiyah, Eddy Renaldi

{"title":"Implementasi Pengendalian Kualitas (Quality Control) Pada Produksi Simping di Kabupaten Purwakarta","authors":"Sasiera Diva Permana, Sulistyodewi Nur Wiyono, N. Syamsiyah, Eddy Renaldi","doi":"10.30997/jah.v8i2.5739","DOIUrl":"https://doi.org/10.30997/jah.v8i2.5739","url":null,"abstract":"Pengendalian kualitas sangat penting dilakukan pada setiap kegiatan produksi agar hasilnya dapat sesuai dengan standar. Semakin berkembangnya bisnis kuliner, menjadikan para produsen kuliner khas terutama Usaha Mikro, Kecil, dan Menengah (UMKM) simping di Kabupaten Purwakarta harus menjaga kualitas produknya agar dapat bersaing dengan usaha lain yang sejenis. Meskipun mayoritas UMKM Simping telah bertahan lebih dari 10 tahun, namun masih sering ditemukan produk rusak (defect) di setiap produksinya. Tujuan penelitian ini yaitu: 1) Mengetahui penerapan pengendalian kualitas; 2) Mengetahui faktor penyebab kerusakan produk simping. Riset ini memakai desain kualitatif dan metode studi kasus. Seluruh data dianalisis menggunakan analisis deskriptif dan Statistical Quality Control (SQC) melalui bantuan lembar periksa, diagram pareto, peta kendali, kemudian diagram tulang ikan. Hasil dari riset ini yaitu: 1) Penerapan pengendalian kualitas di UMKM Simping 97, UMKM Simping Bunda, dan UMKM Simping Mustika belum terkontrol; 2) Faktor yang paling berpengaruh terhadap kerusakan produk simping berupa ketidaksesuaian bentuk yaitu mesin dan peralatan.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125280092","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

Perbaikan Kualitas Kemasan Pada Produk Air Minum Dalam Kemasan (AMDK) Botol 600 Ml Brand Club Dengan Metode Six Sigma 瓶装水产品(AMDK) 600毫升瓶装品牌品牌，方法为Six Sigma

JURNAL AGROINDUSTRI HALAL Pub Date : 2022-10-31 DOI: 10.30997/jah.v8i2.6369

Elfira Febriani Harahap, Rina Fitriana, Mitha Veri Andriani

{"title":"Perbaikan Kualitas Kemasan Pada Produk Air Minum Dalam Kemasan (AMDK) Botol 600 Ml Brand Club Dengan Metode Six Sigma","authors":"Elfira Febriani Harahap, Rina Fitriana, Mitha Veri Andriani","doi":"10.30997/jah.v8i2.6369","DOIUrl":"https://doi.org/10.30997/jah.v8i2.6369","url":null,"abstract":"PT. Allesia International merupakan salah satu perusahaan manufaktur yang memproduksi Air Minum Dalam Kemasan (AMDK) dengan brand Club. Permasalahan kualitas yang ditemukan adalah jumlah produk cacat pada kemasan produk AMDK Botol 600 ml memiliki persentase cacat terbesar mencapai 2,12% pada bulan September hingga November 2020. Sehingga diperlukan upaya untuk meningkatkan kualitas dengan metode Six Sigma sesuai tahapan Define, Measure, Analyze, Improve, danControl (DMAIC). Jenis kecacatan dominan berupa rusak botol supply, rusak tutup karena botol pesok, rusak tutup terbelah, rusak tutup dari raw material, dan rusak botol dari mesin. Nilai Defect Per Million Opportunities (DPMO) sebesar 3300, dan tingkat sigma sebesar 4,2164 sigma sehingga perlu dilakukan perbaikan kualitas untuk meningkatkan tingkat sigma. Penyebab kecacatan terjadi karena metode penyimpanan botol yang tidak tepat dan tidak adanya metode setting optimum dari mesin terkait kecepatan dan tekanan mesin yang digunakan. Usulan perbaikan untuk setting optimum mesin adalah penggunaan kecepatan mesin sebesar 8000 BPH dan tekanan 0,5 NPA. Selain itu, usulan lainnya adalah dengan mengganti metode penyimpanan botol dengan dus dan penggunaan checksheet untuk memeriksa penyebab botol yang rusak selama proses supply botol.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"76 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115328334","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: 1

Pemurnian Minyak Jelantah dengan Metode Adsorbsi Menggunakan Ampas Tebu 用甘蔗浆进行Jelantah的油净化方法

JURNAL AGROINDUSTRI HALAL Pub Date : 2022-10-31 DOI: 10.30997/jah.v8i2.4713

Muh. Agus Ferdian, Randhiki Gusti Perdana, Poegoeh Prasetyo Rahardjo

{"title":"Pemurnian Minyak Jelantah dengan Metode Adsorbsi Menggunakan Ampas Tebu","authors":"Muh. Agus Ferdian, Randhiki Gusti Perdana, Poegoeh Prasetyo Rahardjo","doi":"10.30997/jah.v8i2.4713","DOIUrl":"https://doi.org/10.30997/jah.v8i2.4713","url":null,"abstract":"Minyak goreng berfungsi sebagai media penghantar panas yang paling baik dalam pengolahan makanan. Penggunaan secara terus menerus dapat menyebabkan penuruan kualitas yang biasa disebut sebagai minyak jelantah. Konsumsi minyak goreng yang sudah dipakai berkali-kali dapat mengakibatkan keracunan dalam tubuh dan berbagai macam penyakit, seperti diare, pengendapan lemak dalam pembuluh darah, dan kanker. Tujuan penelitian ini adalah untuk mengetahui pengaruh suhu dan kecepatan putaran terhadap proses pemurnian minyak jelantah menggunakan ampas tebu. Tahapan penelitian ini meliputi pengolahan ampas tebu, proses pemurnian minyak dengan adsorbsi menggunakan variasi suhu 50, 60, dan 70 OC; dan kecepatan putaran pengadukan (50, 100, dan 150 rpm). Analisis mutu sampel meliputi pH, kadar air, asam lemak bebas dan bilangan asam. Variasi perlakuan terbaik yang digunakan untuk adsorbsi minyak jelantah menggunakan ampas tebu terutama dalam penurunan nilai asam lemak bebas paling optimal adalah pada variasi perlakuan suhu 70 OC dan kecepatan putaran pengadukan 150 rpm dengan nilai parameter masing-masing pH sebesar 6.61, kadar air sebesar 0.2469%, asam lemak bebas sebesar 0.30095, dan bilangan asam sebesar 2.24 %. Analisis statistik menunjukkan terdapat pengaruh nyata terhadap parameter kadar air, asam lemak bebas, dan bilangan asam, sedangkan hal sebaliknya pada parameter pH pada tingkat kepercayaan 95%.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124495636","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

Pemilihan Teknologi Baru Menuju Industri 4.0 Pada Perusahaan Manufaktur Menggunakan Analytical Hierarchy Process (AHP)

JURNAL AGROINDUSTRI HALAL Pub Date : 2022-10-31 DOI: 10.30997/jah.v8i2.6796

Ahmad Solihin, Bernadette Joy Banawa Belmoro, A. A. N. P. Redi

引用次数: 0

Perancangan Model Bisnis dengan Pendekatan Social Enterprises Sabun Cair Pencuci Tangan dengan Minyak Biji Mimba dan Minyak Atsiri Sereh

JURNAL AGROINDUSTRI HALAL Pub Date : 2022-10-31 DOI: 10.30997/jah.v8i2.4590

Delfitriani Delfitriani, Fina Uzwatania, Gandung Wibatsu

{"title":"Perancangan Model Bisnis dengan Pendekatan Social Enterprises Sabun Cair Pencuci Tangan dengan Minyak Biji Mimba dan Minyak Atsiri Sereh","authors":"Delfitriani Delfitriani, Fina Uzwatania, Gandung Wibatsu","doi":"10.30997/jah.v8i2.4590","DOIUrl":"https://doi.org/10.30997/jah.v8i2.4590","url":null,"abstract":"Persaingan dalam pemasaran produk sabun mengharuskan para pemilik usaha memiliki keunggulan atau diferensiasi produk agar tetap diminati konsumen. Tujuan dari penelitian ini yaitu merancang model bisnis untuk sabun cair pencuci tangan dari minyak biji mimba dan minyak atsiri sereh menggunakan kanvas model bisnis. Elemen penyusun kanvas model bisnis terdiri atas 9 elemen diataranya customer segments, value propositions, channels, customer relationships, revenue stream, key resources, key activities, key partnerships, dan cost stuctures. Segmentasi pelangan dalam model bisnis ini yaitu masyarakat kalangan menengah ke atas serta masyarakat pengguna produk natural. Hal ini sesuai dengan proporsi nilai yang ditawarkan yaitu produk dengan tren back to nature. Produk ini aman digunakan karna bahan natural sebagai komposisi produk. Peran segmentasi yang mendukung sangat diperlukan dalam perancangan model bisnis agar produk dapat bersaing dan sesuai dengan keinginan konsumen terhadap produk sabun cair. Kanvas model bisnis dengan pendekatan social emterprises diharapkan memberikan nilai keberlanjutkan dalam usaha sabun cair berbahan baku minyak biji mimba dan minyak atsiri sereh. Perancangan model bisnis social enterprises diperoleh berdasarkan hasil analisis kondisi saat ini dan analisis modifikasi elemen kunci kanvas model bisnis.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"961 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127033732","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

Sifat Mutu Kimia dan Sensori Cookies Tepung Kulit Buah Naga Merah (Hylocereus Polyrhizus) dengan Penambahan Tepung Kacang Hijau (Vigna Radiata) 添加绿豆粉的红龙果皮曲奇的化学和感官质量特性

JURNAL AGROINDUSTRI HALAL Pub Date : 2022-10-31 DOI: 10.30997/jah.v8i2.6936

Hanna Marzuuqoh Utami, Noli Novidahlia, A. Aminullah

{"title":"Sifat Mutu Kimia dan Sensori Cookies Tepung Kulit Buah Naga Merah (Hylocereus Polyrhizus) dengan Penambahan Tepung Kacang Hijau (Vigna Radiata)","authors":"Hanna Marzuuqoh Utami, Noli Novidahlia, A. Aminullah","doi":"10.30997/jah.v8i2.6936","DOIUrl":"https://doi.org/10.30997/jah.v8i2.6936","url":null,"abstract":"Cookies merupakan produk patiseri yang terbuat dari bahan tepung terigu, gula, Lemak dan telur. Bedasarkan penelitian Rohmawati (2019) mengenai pembuatan cookies berbahan tepung kulit buah naga dan tepung terigu perlakuan terbaik yaitu dengan perbandingan 90:10 dengan suhu pemanggangan 150°C selama 20 menit, dan diketahui hasil uji yang dilakukan yaitu dengan kadar air 8.06%, kadar abu 6,81%, kadar protein 5.63%, kadar lemak 27,03%, kadar serat kasar 31,26% dan kadar karbohidrat 52,47%. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu perbandingan tepung kulit buah naga merah dan tepung kacang hijau (90% : 10%), (80% : 20%), (70% : 30%), (60% : 40%). Analisis data yang digunakan adalah ANOVA dan uji lanjut Duncan dengan selang kepercayaan 95%. Hasil penelitian menunjukkan bahwa cookies terpilih adalah perlakuan A4 (tepung kulit buah naga merah 60% dan tepung kacang hijau 40%). Cookies terpilih memiliki kadar air 4,91%, abu 2,36%, protein 29,57% lemak 21,55%, serat kasar 31,40%, karbohidrat 40,6% dan kalori 474,63 Kkal. Produk terpilih dilakukan uji rating menunjukkan hasil dengan parameter warna, rasa, aroma dan overall panelis agak menyukai produk cookies terpilih, namun tidak menyukai tekstur dari cookies terpilih.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134190192","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

Karakteristik Kimia dan Fisik Beras Terserang Kutu (Sitophylus oryzae. sp) 大米的化学和生理特征有虱病(学名Sitophylus oryzae)。sp)

JURNAL AGROINDUSTRI HALAL Pub Date : 2022-10-31 DOI: 10.30997/jah.v8i2.6741

Rani Juniarti, Samsu Udayana Nurdin, Siti Nurdjanah, Subeki, Udin Hasanudin

{"title":"Karakteristik Kimia dan Fisik Beras Terserang Kutu (Sitophylus oryzae. sp)","authors":"Rani Juniarti, Samsu Udayana Nurdin, Siti Nurdjanah, Subeki, Udin Hasanudin","doi":"10.30997/jah.v8i2.6741","DOIUrl":"https://doi.org/10.30997/jah.v8i2.6741","url":null,"abstract":"Rice (Oryza sativa) is susceptible to damage during storage including quantity and quality. Rice during storage for a long time will experience a decrease in quality both chemically and physically. This study was aims to determine the chemical and physical properties of rice attacked by lice (Sitophyllus oryzae sp). The experiment was arranged in a Randomized Completely Block Design (RCBD) with treatments in the form of samples of commercial rice, rice free of lice, rice attacked by lice. and by product of lice-attacted rice. The study consisted of 4 treatments with 6 replications. The data will be statistically tested using the SPSS 25 application. All data are further processed with the Least Significant Difference Test (BNT/LSD) at the 5% level. The chemical properties of rice infested with lice cause an increase in moisture content, lower protein content and total starch content. The physical properties of rice attacked by lice caused a decrease in water absorption, oil absorption and whiteness. The results showed that rice that was attacked by pests with moisture content of 13.23%, crude protein content 4.90%, total starch content 73.82%, water absorption capacity of 2.09 g/g, oil absorption capacity of 1.93 g/g and whiteness of 80.23.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"78 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127718167","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

Identifikasi Formalin, Methanyl Yellow, dan Cemaran Mikroba pada Mie Glosor di Pasar Tradisional Kota Bogor

JURNAL AGROINDUSTRI HALAL Pub Date : 2022-10-31 DOI: 10.30997/jah.v8i2.5500

Anik Zumaeroh, Lia Amalia, Muhammad Fakih Kurniawan

{"title":"Identifikasi Formalin, Methanyl Yellow, dan Cemaran Mikroba pada Mie Glosor di Pasar Tradisional Kota Bogor","authors":"Anik Zumaeroh, Lia Amalia, Muhammad Fakih Kurniawan","doi":"10.30997/jah.v8i2.5500","DOIUrl":"https://doi.org/10.30997/jah.v8i2.5500","url":null,"abstract":"Mi glosor merupakan mi basah yang banyak diminati dan dikenal sebagai mi khas Bogor. Mi glosor diproduksi oleh industri kecil rumah tangga, mi glosor banyak dijual di pasar tradisional dalam bentuk basah, dikemas sederhana, dan dijual secara terbuka. Penelitian ini bertujuan untuk mengidentifikasi adanya formalin, methanyl yellow, dan cemaran mikroba pada mi glosor di pasar tradisional Kota Bogor. Pengujian formalin dan methanyl yellow menggunakan Rapid Test Kit, dan uji cemaran mikroba dengan metode Total Plate Count (TPC). Sampel penelitian diambil menggunakan metode total sampling yang berjumlah 21 sampel mi glosor dari 7 pasar tradisional di Kota Bogor. Data formalin dan methanyl yellow yang diperoleh dianalisis secara kualitatif serta data cemaran mikroba dianalisis secara kuantitatif dan dibandingkan dengan SNI. Hasil pengujian menunjukkan bahwa seluruh sampel mi glosor tidak mengandung formalin dan menthanyl yellow. Pada cemaran mikroba (TPC) menunjukkan mi glosor mengandung mikroba dibawah batas maksimal 1x106 koloni/g dan memenuhi syarat mutu mi basah SNI 2987:2015.Kata kunci: mi glosor, Pasar Tradisional Kota Bogor, formalin, methanyl yellow, TPC","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129315338","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

Karakteristik Brownies dengan Perbedaan Lama Fermentasi Tepung Mocaf sebagai Bahan Subtitusi 布朗尼的特征与摩卡面粉发酵作为替代材料的长期区别

JURNAL AGROINDUSTRI HALAL Pub Date : 2022-10-31 DOI: 10.30997/jah.v8i2.6751

Asti Febrina, Andi Maryam, Khadijah Khadijah

{"title":"Karakteristik Brownies dengan Perbedaan Lama Fermentasi Tepung Mocaf sebagai Bahan Subtitusi","authors":"Asti Febrina, Andi Maryam, Khadijah Khadijah","doi":"10.30997/jah.v8i2.6751","DOIUrl":"https://doi.org/10.30997/jah.v8i2.6751","url":null,"abstract":"The purpose of this study was to examine the effect of the content of mocaf flour with different fermentation times on the quality of brownies. This study used a completely randomized design method. The samples used were mocaf flour brownies which were then handed over to the panelists, each panelist getting 4 samples of mocaf flour brownies. Sample codes to be given are A (24), B (48), C (72), and D (96). Analysis of mocaf flour brownies, namely water content and protein content. The results of the organoleptic test showed that sample D was the most preferred brownie with a percentage of 6.40 (Aroma), 6.90 (Taste), 6.87 (Texture). The results of the water content test are that the water content in sample A is 10.87%, sample B is 10.67%, sample C is 10.32% and sample D is 9.63%. The difference in fermentation time affects the protein content of mocaf flour. It can be seen from the test results obtained that sample A is 0.19%, sample B is 0.35%, sample C is 0.19% and sample D is 0.12%. It can be seen from the results of the brownie protein content test that the sample A obtained was 2.31%, sample B was 2.78%, sample C was 3.63% and sample D was 4.32%. It can be concluded that there is an effect of mocaf fermentation time on the moisture content and protein content of brownies.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"117 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133584431","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