Journal of Food Security and Agroindustry最新文献

ANALISIS KANDUNGAN PROKSIMAT COOKIES TEPUNG TEMPE

Journal of Food Security and Agroindustry Pub Date : 2023-06-30 DOI: 10.58184/jfsa.v1i2.87

Arifah Madani, Rini Fertiasari, Angga Tritisari, N. Safitri

{"title":"ANALISIS KANDUNGAN PROKSIMAT COOKIES TEPUNG TEMPE","authors":"Arifah Madani, Rini Fertiasari, Angga Tritisari, N. Safitri","doi":"10.58184/jfsa.v1i2.87","DOIUrl":"https://doi.org/10.58184/jfsa.v1i2.87","url":null,"abstract":"Tempe adalah suatu olahan pangan yang dihasilkan dari proses fermentasi kacang kedelai rebus. Pada proses pengolahan tempe dilakukan dalam beberapa waktu dengan bantuan jamur Rhizopus sp. Tempe memiliki nilai gizi lebih baik dibandingkan kedelai yang masih mentah. Akan tetapi, umur simpan pada tempe sangat rendah. Agar tempe menjadi tahan lama, salah satu alternatif pengolahannya, yaitu dengan menjadi tepung tempe untuk meningkatkan kandungan gizi cookies. Cookies merupakan salah satu produk olahan yang banyak dikonsumsi dengan bahan utamanya yaitu tepung terigu. Tujuan penelitian penelitian yang dilakukan adalah untuk memformulasikan cookies dengan berbahan dasar tepung terigu dan tepung tempe. Penentuan cookies terbaik, yaitu berdasarkan tingkat kesukaan panelis pada uji organoleptik, selanjutnya dilakukan uji proksimat. Hasil dari pengujian kadar air pada tepung tempe sebesar 6,88%. Hasil pengujian organoleptik menunjukkan cookies F3 (tepung tempe 25% dan tepung terigu 75%) merupakan cookies yang paling disukai. Hasil uji proksimat pada cookies F3 menunjukkan kadar air 3,37%, kadar abu 1,81%, karbohidrat 36,7%, lemak 26,36%, protein 14,5%, serat kasar 0,0513% dan mengandung kalori 511,08 kkal.","PeriodicalId":215903,"journal":{"name":"Journal of Food Security and Agroindustry","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123612414","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

STRATEGI PENGEMBANGAN INDUSTRI PENGOLAHAN MINYAK KELAPA DI KECAMATAN JAWAI

Journal of Food Security and Agroindustry Pub Date : 2023-06-30 DOI: 10.58184/jfsa.v1i2.43

F. Fitriani, Andiyono Andiyono, Junardi Junardi, Tara Anantasya

{"title":"STRATEGI PENGEMBANGAN INDUSTRI PENGOLAHAN MINYAK KELAPA DI KECAMATAN JAWAI","authors":"F. Fitriani, Andiyono Andiyono, Junardi Junardi, Tara Anantasya","doi":"10.58184/jfsa.v1i2.43","DOIUrl":"https://doi.org/10.58184/jfsa.v1i2.43","url":null,"abstract":"Pengembangan Agroindustri perlu dipertimbangkan dalam meningkatkan pendapatan dengan menggunakan sumber daya yang dimiliki, penyediaan lapangan kerja dan memberikan nilai tambah pada produk, sehingga perlu untuk dilakukan suatu strategi pengembangan industri pengolahan kelapa. Adapun tujuan penelitian ini adalah mengetahui kekuatan, kelemahan, peluang, dan ancaman yang serta strategi yang harus dilakukan. Teknik pengumpulan data melalui observasi dan data yang diperoleh dilakukan analisis menggunakan analisis strategis menggunakan matriks kekuatan, kelemahan, peluang dan ancaman. Adapun Strategi pengembangan usaha pengolahan minyak kelapa yaitu: a) memanfaatkan teknologi untuk meningkatkan pendapatan, lapangan pekerjaan dan perekonomian; b) memanfaatkan ketersediaan dan harga bahan baku untuk merebut pasar dengan menciptakan produk bermutu; c) bimbingan keterampilan serta penggunaan alat/teknologi dalam pengolahan minyak kelapa; d) bimbingan kepemimpinan dan manajemen administrasi bisnis; e) mempermudah akses pendanaan untuk pengembangan industri minyak kelapa dan meningkatan sarana dan prasarana pendukungnya; f) meningkatkan kesadaran kepada petani dan pengusaha bahwa industri pengolahan minyak kelapa haruslah dikelola secara terpadu dan professional; g) massa menyebarkan informasi tentang manfaat turunan kelapa; dan h) memperluas kemitraan antara PEMDA, peneliti, petani dan swasta dalam menciptakan produk bermutu dan berdaya saing.","PeriodicalId":215903,"journal":{"name":"Journal of Food Security and Agroindustry","volume":"3 12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126943222","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

POTENSI PEMANFAATAN LIMBAH KULIT JERUK SIAM (Citrus nobilis var. microcarpa) MENJADI MINYAK ATSIRI UNTUK SKALA INDUSTRI RUMAH TANGGA DI KABUPATEN SAMBAS

Journal of Food Security and Agroindustry Pub Date : 2023-06-30 DOI: 10.58184/jfsa.v1i2.81

Jimi Jimi, Asti Febrina, Rozana Rozana, Frengki Frengki

{"title":"POTENSI PEMANFAATAN LIMBAH KULIT JERUK SIAM (Citrus nobilis var. microcarpa) MENJADI MINYAK ATSIRI UNTUK SKALA INDUSTRI RUMAH TANGGA DI KABUPATEN SAMBAS","authors":"Jimi Jimi, Asti Febrina, Rozana Rozana, Frengki Frengki","doi":"10.58184/jfsa.v1i2.81","DOIUrl":"https://doi.org/10.58184/jfsa.v1i2.81","url":null,"abstract":"Produksi buah jeruk siam atau keprok di Kalimantan Barat mencapai 1,3 juta ton pada 2020. Jumlah tersebut merupakan yang terbesar dibandingkan produksi buah-buahan dan sayuran lainnya di Kalimantan Barat. Buah jeruk sering kali dimanfaatkan pada bagian daging buahnya sedangkan kulitnya dibuang begitu saja. Padahal, kulit jeruk bisa dimanfaatkan sebagai produk olahan seperti minyak atsiri. Tujuan penelitian ini adalah untuk mengetahui proses pembuatan minyak atsiri skala rumah tangga dari limbah kulit jeruk. Metode penelitian menggunakan teknik eksperimen. Analisi data mengunakan Deskriftif dan Deskriftif kuantitatif. Berdasarkan hasil penelitian yang dilakukan dihasilkan warna minyak atsiri kulit jeruk siam yang di hasilkan pada proses destilasi sesuai dengan standar ISO 3140:2011 yaitu kuning bening. Rendemen minyak yang dihasilkan relatif kecil yaitu 0,4%. Kadar air yang terkandung dalam minyak atsiri kulit jeruk relatif besar yaitu 82,8549%. Serta, terdapat 3 tahapan dalam spesifikasi proses destilasi minyak atsiri kulit jeruk siam yang pertama proses pengupasan, kedua proses destilasi, dan yang ketiga pemisahan minyak dan air.","PeriodicalId":215903,"journal":{"name":"Journal of Food Security and Agroindustry","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128639486","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

FOOD BAR BERBASIS TEPUNG PISANG DAN MOCAF SEBAGAI EMERGENCY FOOD

Journal of Food Security and Agroindustry Pub Date : 2023-06-30 DOI: 10.58184/jfsa.v1i2.65

Aris Susanto, K. Kartika, Rini Fertiasari, Dian Sari

{"title":"FOOD BAR BERBASIS TEPUNG PISANG DAN MOCAF SEBAGAI EMERGENCY FOOD","authors":"Aris Susanto, K. Kartika, Rini Fertiasari, Dian Sari","doi":"10.58184/jfsa.v1i2.65","DOIUrl":"https://doi.org/10.58184/jfsa.v1i2.65","url":null,"abstract":"Food bar merupakan suatu makanan yang dibuat beberapa bahan baku yang mempunyai kandungan gizi yang tinggi kemudian, dikombinasikan dengan bahan lain sehingga menjadi bahan olahan food bar yang mempunyai kalori tinggi dan juga kandungan gizi yang tinggi. Food bar merupakan bahan pangan yang dapat dijadikan sebagai emergency food. Aplikasi yang dapat digunakan dalam pembuatan food bar, yaitu dapat menggunakan tepung pisang dan tepung MOCAF. Tujuan dari penelitian ini untuk mengetahui formulasi food bar dari tepung pisang dan tepung MOCAF yang sesuai syarat pangan darurat dan daya terima produk. Penelitian ini menggunakan metode deskriptif kuantitatif. Berdasarkan dari penelitian yang telah dilakukan bahwa formula food bar F2 dengan tingkat kesukaan panelis 30 orang pada komposisi tepung pisang 80 gram, tepung MOCAF 20 gram, gula 25 gram, margarin 35 gram, kacang mete 20 gram, tepung maizena 5 gram, susu 5 gram, kismis 20 gram dan air 20 ml, yang dilihat dari parameter warna, aroma, rasa dan tekstur. Berdasarkan hasil uji analisis proksimat dalam pengujian food bar F2, yaitu kadar air 19,2597, kadar serat 19,5540, kadar lemak 14,4963, kadar abu 1,57 dan kadar protein 4,22.","PeriodicalId":215903,"journal":{"name":"Journal of Food Security and Agroindustry","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124020594","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

PENGARUH PENAMBAHAN SERBUK KAYU SECANG (Caesalpinia sappan L) DAN KALIUM SORBAT TERHADAP MUTU KECAP KELAPA BORNEO

Journal of Food Security and Agroindustry Pub Date : 2023-06-30 DOI: 10.58184/jfsa.v1i2.55

Neti Saskia, T. Tio

{"title":"PENGARUH PENAMBAHAN SERBUK KAYU SECANG (Caesalpinia sappan L) DAN KALIUM SORBAT TERHADAP MUTU KECAP KELAPA BORNEO","authors":"Neti Saskia, T. Tio","doi":"10.58184/jfsa.v1i2.55","DOIUrl":"https://doi.org/10.58184/jfsa.v1i2.55","url":null,"abstract":"Borneo Coconut Soy Sauce produced by a home industry in Jawai District is a type of coconut soy sauce made with coconut water as raw material. The drawback of Borneo Coconut Soy Sauce is the occurrence of quality degradation in a short time, causing Borneo Coconut Soy Sauce to have a short shelf life. Therefore, efforts need to be made to extend the shelf life by adding potassium sorbate as synthetic preservatives and sappan wood as natural preservatives. The study was conducted at the Quality Analysis Laboratory of the Sambas State Polytechnic and the Chemistry and Biology Laboratory of the Pontianak State Polytechnic using the non-factorial Randomized Block Design (RBD) experiment method with 3 repetitions using 6 types of treatment on samples with the type of concentration of potassium sorbate and secang wood powder. different. From the research, it was found that the addition of secang sawdust increased sugar and protein content, maintained the organoleptic quality of the product and found no contamination or bacterial contamination. From this study it can be concluded that the addition of potassium sorbate and secang wood powder can maintain quality so that it can increase the shelf life of Borneo Coconut Soy Sauce","PeriodicalId":215903,"journal":{"name":"Journal of Food Security and Agroindustry","volume":"101 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127185741","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

PENGARUH JENIS KEMASAN TERHADAP KUALITAS BUAH JERUK SIAM (Citrus nobilis var. microcarpa) PADA PERIODE MASA SIMPAN 这种包装对保质期内柑橘(Citrus nobilis var - microcarpa)的质量的影响

Journal of Food Security and Agroindustry Pub Date : 2023-03-15 DOI: 10.58184/jfsa.v1i1.17

A. Rizki

{"title":"PENGARUH JENIS KEMASAN TERHADAP KUALITAS BUAH JERUK SIAM (Citrus nobilis var. microcarpa) PADA PERIODE MASA SIMPAN","authors":"A. Rizki","doi":"10.58184/jfsa.v1i1.17","DOIUrl":"https://doi.org/10.58184/jfsa.v1i1.17","url":null,"abstract":"Siamese orange is one of the fruits that produce vitamin C, containing 20-60 mg/100 ml. Siamese citrus production in Sambas Regency in 2016 – 2017 experienced an increase in growth of 28,937 quintals. In 2017 – 2018 it was 249,863 quintals. So that the total increase in Siamese oranges in 2016 – 2018 was 220,899 quintals. The purpose of this study was to analyze the effect of the type of packaging on the quality of Siamese oranges during the shelf-life period. The approach technique used in this study is true experimental, with analysis using the ANOVA test. Based on the results of the analysis using the iodimetric method, it was found that for the treatment at room temperature of 27 C with a weight of 330 g there was an increase in the content of vitamin C by 6.96%, while for the skin it decreased by 14.25%. For a sample weight of 340 g, vitamin C levels increased by 1.34% and for skin, vitamin C levels decreased by 25.37%. Based on the analysis of the ANOVA test, it was found that at room temperature treatment of 27 C Fcount (1.05) was smaller than Ftable 5% (5.99) and for 1% (13.75), this showed no significant difference. Meanwhile, for the freezer temperature sample - 10 C, Fcount (1.25) is smaller than Ftable (5.99), while for 1% (13.75), the data is said to be not significantly different.","PeriodicalId":215903,"journal":{"name":"Journal of Food Security and Agroindustry","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129691174","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 TEPUNG AMPAS KELAPA SEBAGAI SUBSTITUSI PEMBUATAN BOLU KERING

Journal of Food Security and Agroindustry Pub Date : 2023-02-07 DOI: 10.58184/jfsa.v1i1.16

Salindri

{"title":"PEMANFAATAN TEPUNG AMPAS KELAPA SEBAGAI SUBSTITUSI PEMBUATAN BOLU KERING","authors":"Salindri","doi":"10.58184/jfsa.v1i1.16","DOIUrl":"https://doi.org/10.58184/jfsa.v1i1.16","url":null,"abstract":"Processed coconut pulp, which is made into flour with rich fiber, can be used as a substitute for flour in the manufacture of dry sponge cakes. The purpose of this study was to determine the level of preference (taste, color, texture, and aroma) for each substitution of coconut dregs in processed food, namely dry sponge cake. The process of making coconut dregs flour was dried in an oven at 70 °C, mashed, and then used as a substitute for wheat flour in processed dry cakes with substitutions of 20%, 25%, 30%, 35%, and 40%. The treatment used was the addition of coconut pulp flour and wheat flour with a ratio of F1 (20% : 80%), F2 (25% : 75%), F3 (30% : 70%), F4 (35% : 65%), and F5 (40% : 60%), then analyzed for fiber content. The results of the data obtained were then analyzed using the SPSS program by testing for normality and correlation tests on the parameters of fiber content with the parameters of taste, color, texture, and aroma, and tabulated in the form of tables, residual plots, contour plots, and radar. The results of the identification of the preference level of dry sponge cake with coconut dregs flour substitution were more dominated by F1 treatment (20% coconut dregs:80% wheat flour). The fiber content in the dry sponge cake using coconut dregs flour substitution ranged from 7.01% to 11.71%. In addition, the correlation results obtained between the fiber content and the results of the preference level test indicate that the relationship between parameters has a relationship or correlation. The identification results from this study showed that the variation in coconut dreg flour substitution in the manufacture of the dry cake was greater in product samples F1 (taste, color, and texture) and F5 (aroma).","PeriodicalId":215903,"journal":{"name":"Journal of Food Security and Agroindustry","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115190188","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

FORMULASI DAN EVALUASI MUTU SABUN PADAT DENGAN PENAMBAHAN EKSTRAK SERAI, DAUN SENGGANI, DAN KULIT JERUK SIAM 添加柠檬提取物、甘菊叶和暹罗橙子皮的配方和固体肥皂质量评估

Journal of Food Security and Agroindustry Pub Date : 2023-02-07 DOI: 10.58184/jfsa.v1i1.18

D. Ramadhani

{"title":"FORMULASI DAN EVALUASI MUTU SABUN PADAT DENGAN PENAMBAHAN EKSTRAK SERAI, DAUN SENGGANI, DAN KULIT JERUK SIAM","authors":"D. Ramadhani","doi":"10.58184/jfsa.v1i1.18","DOIUrl":"https://doi.org/10.58184/jfsa.v1i1.18","url":null,"abstract":"Solid soap is a type of solid soap with the addition of lemongrass extract, senggani leaves and Siamese orange peel which is expected to increase the benefits of solid soap. The purpose of this study was to determine the process and formulation of making solid soap using the addition of lemongrass extract, senggani leaves and siam orange peel on the characteristics of soap. The research method used in this study is an experimental design study method using ANOVA. The treatment in this study was with the addition of 70grams: 30grams of senggani leaves (SS1), 60grams of lemongrass: 40grams of senggani leaves (SS2), 50grams of lemongrass: 50grams of senggani leaves (SS3), 70grams of lemongrass:30grams of Siamese orange peel (SS4), 60grams of lemongrass. :40gram Siamese orange peel (SS5), 50gram lemongrass :50gram Siamese orange peel (SS6). Parameters observed were water content test, vitamin C content, acidity pH. The results of the water content test are 17.51%, vitamin C content is 6.68%, the pH value is in accordance with SNI 3532-2016 with a pH value of 8-11, the organoleptic results of solid soap are on the parameters of color, aroma and texture with each the mean level of liking (6.2), (5,7), and (5,7).","PeriodicalId":215903,"journal":{"name":"Journal of Food Security and Agroindustry","volume":"80 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130940143","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 KARBOHIDRAT PADA BISKUIT AMPAS KELAPA

Journal of Food Security and Agroindustry Pub Date : 2023-02-07 DOI: 10.58184/jfsa.v1i1.14

Gunawan, Rini Fertiasari

引用次数: 0

ANALISIS ANTIOKSIDAN, TOTAL ASAM, TOTAL PADATAN TERLARUT DAN VISKOSITAS PADA MINUMAN SIROP JERUK SIAM (Citrus nobilis var. microcarpa) 分析暹罗柑橘糖浆中的抗氧化剂、总酸、溶解固体和粘度(Citrus nobilis var. microcarpa)

Journal of Food Security and Agroindustry Pub Date : 2023-02-07 DOI: 10.58184/jfsa.v1i1.15

D. Sari, Ee Zurmansyah, Hamdi, K. Kristiandi

{"title":"ANALISIS ANTIOKSIDAN, TOTAL ASAM, TOTAL PADATAN TERLARUT DAN VISKOSITAS PADA MINUMAN SIROP JERUK SIAM (Citrus nobilis var. microcarpa)","authors":"D. Sari, Ee Zurmansyah, Hamdi, K. Kristiandi","doi":"10.58184/jfsa.v1i1.15","DOIUrl":"https://doi.org/10.58184/jfsa.v1i1.15","url":null,"abstract":"Minuman sirop adalah minuman yang banyak digemari oleh berbagai kalangan masyarakat setelah air putih dan kopi. Minuman sirop banyak disajikan dalam berbagai kegiatan karena rasa yang ditimbulkan memberikan rasa kesegaran sendiri. Sirop yang dibuat dalam penelitian ini adalah sirop jeruk siam. Tujuan dari penelitian ini adalah untuk menganalisis kandungan antioksidan, total asam, total padatan terlarut dan viskositas pada minuman sirop jeruk siam. Penelitian ini menggunakan sari hasil perahan dari jeruk siam dan penelitian ini berlangsung pada bulan November 2020 – Februari 2021. Proses pengolahan untuk mendapatkan sarinya dilakukan di Laboratorium Agroindustri Pangan Politeknik Negeri Sambas. Dan hasil pengujian dilakukan di Sucofindo dengan pengujian sampel menggunakan metode AOAC (2016) ed. 20. Adapun hasil penelitian yang didapatkan pada pengujian minuman sirop jeruk siam adalah 18.542 mg/L (IC50) ) untuk antioksidan, 0.54 % total asam, 11.09 0Brix Total padatan terlarut dan viskositas sebesar 7.121 Cp. Berdasarkan dari hasil pengujian pada minuman sirop jeruk siam tersebut bahwa hasil olahan buah jeruk siam dapat dikatakan sebagai minuman yang sesuai dengan standar pasar pada umumnya.","PeriodicalId":215903,"journal":{"name":"Journal of Food Security and Agroindustry","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129108735","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