Journal of Agritechnology and Food Processing最新文献

Effect of additional seaweed on the chemical properties of dodol pisang mas bali (Musa paradisiaca L.) 添加海藻对dodol pisang mas bali (Musa paradisiaca L.)化学性质的影响

Journal of Agritechnology and Food Processing Pub Date : 2023-08-25 DOI: 10.31764/jafp.v3i1.16305

Irfan Syahlan, D. A. Sari, Marianah Marianah

{"title":"Effect of additional seaweed on the chemical properties of dodol pisang mas bali (Musa paradisiaca L.)","authors":"Irfan Syahlan, D. A. Sari, Marianah Marianah","doi":"10.31764/jafp.v3i1.16305","DOIUrl":"https://doi.org/10.31764/jafp.v3i1.16305","url":null,"abstract":"Dodol is a processed food belonging to the type of semi-wet food, consisting of a mixture of flour, coconut milk and sugar that is dried by cooking. Based on the main ingredients, dodol is divided into two groups, namely dodol made from glutinous rice and dodol made from fruits. One type of fruit that can be used to make dodol is banana. The aim of this study was to determine the effect of seaweed addition on the chemical and organoleptic properties of Mas Bali Banana Dodol. This study was designed using a completely randomised design (CRD) with a single factor, namely the addition of seaweed in the production of banana dodol, consisting of 5 treatments as follows 5% (P1), 10% (P2), 15% (P3), 20% (P4) and 25% (P5) seaweed addition. The parameters measured included chemical properties (moisture content, ash content and fibre content) and organoleptic tests (aroma, taste, colour and texture). The test results were then analysed using ANOVA at a 5% real level and, if there were significant differences between treatments, further tested using BNJ at the same real level. Based on the results of the analysis, it is known that the addition of seaweed has a significant effect on all the chemical and organoleptic properties of the grapefruit-banana dodol studied. The higher the addition of seaweed, the higher the water content, ash content and fibre content of the grapefruit-banana dodol, while the colour of the dodol becomes darker. In terms of texture, the higher the amount of seaweed used, the more chewy the texture of the resulting grapefruit banana dodol. In conclusion, P5 is the best treatment, most preferred by the panelists, with a seaweed addition of 25%, giving a moisture content of 47.33%, ash content of 2.28%, fibre content of 13.76%, with a preferred flavour and taste, a very brown dodol colour and a chewy texture.","PeriodicalId":227649,"journal":{"name":"Journal of Agritechnology and Food Processing","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127251596","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

Chemical, physical and organoleptic quality test of seaweed (Eucheuma cottonii) jelly candy with the addition of ginger juice and turmeric juice 添加姜汁和姜黄汁的海藻果冻糖的化学、物理和感官质量检验

Journal of Agritechnology and Food Processing Pub Date : 2023-07-05 DOI: 10.31764/jafp.v3i1.13554

Veni Rori Setiawati, Sulista Cendana

{"title":"Chemical, physical and organoleptic quality test of seaweed (Eucheuma cottonii) jelly candy with the addition of ginger juice and turmeric juice","authors":"Veni Rori Setiawati, Sulista Cendana","doi":"10.31764/jafp.v3i1.13554","DOIUrl":"https://doi.org/10.31764/jafp.v3i1.13554","url":null,"abstract":"The rich potential of seaweed in Indonesian seas has been used to produce processed foods such as jelly candy, which is made from fruit juice and gelling agents. Jelly candy has a clear, transparent appearance and a certain chewy texture and is considered a semi-wet food. The aim of this study was to evaluate the effect of the addition of ginger and turmeric juice on the chemical, physical and organoleptic properties of seaweed jelly candy in order to make it acceptable to consumers. In this study, the results obtained showed that the jelly candy had a moisture content of 12%, a sugar content of 16% and a pH of 5.66. The addition of ginger juice and turmeric resulted in a colour lightness value of L* of 23.8 and ⁰Hue of 49.1. Organoleptically, the jelly candies scored positively in terms of colour, aroma, taste and texture. The colour of the jelly sweets received hedonic scores of 3.08 (liked) and 3.36 (brownish-yellow), aroma scores of 2.8 (liked) and 2.48 (less flavourful), taste scores of 2.84 (liked) and 2.56 (slightly ginger and turmeric flavour) and texture scores of 2.76 (liked) and 2.72 (chewy).","PeriodicalId":227649,"journal":{"name":"Journal of Agritechnology and Food Processing","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117032084","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

Gluten-Free Cookies Formulation Using Local Composite Flour of Gadung, Brown Rice, and Moringa Leaves 用本地加东、糙米和辣木叶复合面粉制作无麸质饼干

Journal of Agritechnology and Food Processing Pub Date : 2023-06-30 DOI: 10.31764/jafp.v3i1.15723

Fitri Dayani, Ratna Nurmalita Sari

{"title":"Gluten-Free Cookies Formulation Using Local Composite Flour of Gadung, Brown Rice, and Moringa Leaves","authors":"Fitri Dayani, Ratna Nurmalita Sari","doi":"10.31764/jafp.v3i1.15723","DOIUrl":"https://doi.org/10.31764/jafp.v3i1.15723","url":null,"abstract":"Fibre-rich snacks can be made from local ingredients that are abundant and gluten-free, such as gadung and moringa leaves. This study aims to determine the correct formulation in the production of cookies using a combination of local composite flour from gadung tubers, brown rice and moringa leaves. The parameters observed include organoleptic test, fibre content and physical properties of the cookies. This research was carried out using an experimental method with a fully randomised design with 4 treatments and 3 replicates. The composites used consisted of umbi gadung flour, brown rice flour and moringa leaf flour with the formulation 60 g: 30 g: 10 g (P1), 50 g: 20 g: 30 g (P2), 40 g: 40 g: 20 g (P3) and (3 g: 25 g: 40 g (P4). Based on the results of the data analysis using the SPPS programme, it is known that the composite formulation has a significant effect on the organoleptic and physico-chemical parameters of the cookies. The more moringa leaves are added, the lower the panelists' liking, the darker the colour of the biscuits and the more brittle the texture. In conclusion, P1 is the best composite formulation based on panelist preference with yellowish-brown cookie colour, low breakage and crude fibre content of 3.51%.","PeriodicalId":227649,"journal":{"name":"Journal of Agritechnology and Food Processing","volume":"189 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":"122597215","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

Implementation of Standard Sanitation Operating Procedure in the process Stik Jaleee making in UMKM Kube Amanah Samarinda 在UMKM Kube Amanah Samarinda生产过程中执行标准卫生操作程序

Journal of Agritechnology and Food Processing Pub Date : 2023-06-30 DOI: 10.31764/jafp.v3i1.15771

I. Rusdin, Septiana Sulistiawati, I. Kusumaningrum

{"title":"Implementation of Standard Sanitation Operating Procedure in the process Stik Jaleee making in UMKM Kube Amanah Samarinda","authors":"I. Rusdin, Septiana Sulistiawati, I. Kusumaningrum","doi":"10.31764/jafp.v3i1.15771","DOIUrl":"https://doi.org/10.31764/jafp.v3i1.15771","url":null,"abstract":"Sanitation Standard Operating Procedure (SSOP) is an important step that plays a role in maintaining the quality of a food product and fulfilling food safety guarantees according to standards. There are 8 key aspects of SSOP that must be met by a food business unit to produce good product quality and safety. The purpose of this study was to determine the application of SSOP in the production of Stik Jaleee at UMKM Kube Amanah Snack Samarinda. The method used in this research is descriptive qualitative with primary data collection through observation, interviews and active participation. The production process of Stik Jaleee includes the preparation of raw materials, weighing, grinding, mixing ingredients, printing, frying, draining, sorting and packaging. The results of this study indicate that the application of 8 key aspects of SSOP has not been fully implemented in Kube Amanah. Aspects that have been implemented according to the SSOP key are water safety, condition and cleanliness of surfaces in contact with food, protection or protection from chemicals, labelling and storage, employee health and pest control. Aspects that have not been properly implemented are the prevention of cross-contamination and the provision of hand washing, sanitation and toilet facilities.","PeriodicalId":227649,"journal":{"name":"Journal of Agritechnology and Food Processing","volume":"1 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":"126034264","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

Kajian penambahan serbuk pegagan (Centella asiatica) terhadap mutu cookies tepung mocaf (modified cassava flour)

Journal of Agritechnology and Food Processing Pub Date : 2022-06-30 DOI: 10.31764/jafp.v2i1.6711

Amir Mukminin, A. Asmawati, Marianah Marianah

{"title":"Kajian penambahan serbuk pegagan (Centella asiatica) terhadap mutu cookies tepung mocaf (modified cassava flour)","authors":"Amir Mukminin, A. Asmawati, Marianah Marianah","doi":"10.31764/jafp.v2i1.6711","DOIUrl":"https://doi.org/10.31764/jafp.v2i1.6711","url":null,"abstract":"Cookies are a type of biscuit made from wheat flour with a soft dough, high fat content, relatively crunchy, and dense texture. To increase the nutritional value and functional properties of cookies, it is necessary to add other ingredients such as pegagan plant. The pegagan plant contains chemical components that are good for human health such as calcium, ascorbic acid, and bioactive compounds such as triterpenoids and asiaticoside which have antioxidant activity. The purpose of this study was to determine the effect of the addition of pegagan powder on the quality of mocaf flour cookies and determine the percentage of addition of pegagan powder that was appropriate and preferred by the panelists. The method used in this study was an experimental method arranged in a completely randomized design with the addition of pegagan powder in the manufacture of cookies consisting of five treatments: P0 (100% mocaf flour/control), P1 (2.5% pegagan powder), P2 (5% pegagan powder), P3 (7.5% pegagan powder) and P4 (10% pegagan powder). The results of the measurement of chemical properties and organoleptic tests were analyzed using a further test of Honest Significant Difference at 5% level. Based on the results of the study, it was found that the addition of pegagan powder had a significant effect on all tested chemical properties (moisture content, ash content, vitamin C, and antioxidant activity) and also on taste, aroma, and color scores, but had no significant effect on cookies texture scores. In which, the higher the concentration of pegagan powder added, the water content, ash content, vitamin C content, and antioxidant activity increased, while the scores for aroma, taste and color tended to decrease. The best treatment favored by panelists was P3, with preferred taste, slightly favorable aroma, green appearance color, and slightly soft texture. The values of water content, ash content, vitamin C content, and P3 antioxidant activity were 8.36%; 3.08%; 0.38%; and 94.45%, respectively.","PeriodicalId":227649,"journal":{"name":"Journal of Agritechnology and Food Processing","volume":"75 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124542820","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 kombinasi tepung terigu dan jamur tiram (Pleurotus ostreatus) terhadap sifat organoleptik nugget 白面粉和牡蛎蘑菇的组合对有机金块的性质的影响

Journal of Agritechnology and Food Processing Pub Date : 2022-06-30 DOI: 10.31764/jafp.v2i1.8940

Ni Putu Sri Yuniartini, Rizki Nugrahani

{"title":"Pengaruh kombinasi tepung terigu dan jamur tiram (Pleurotus ostreatus) terhadap sifat organoleptik nugget","authors":"Ni Putu Sri Yuniartini, Rizki Nugrahani","doi":"10.31764/jafp.v2i1.8940","DOIUrl":"https://doi.org/10.31764/jafp.v2i1.8940","url":null,"abstract":"A nugget is a processed product of ground beef which is added to a binder and mixed with spices and then covered with egg white (batter) and breaded flour (breading), which is then packaged before being fried and frozen to maintain quality. Many raw materials were used in its development, including oyster mushrooms (Pleurotus ostreatus). Oyster mushrooms contain high fiber in contrast to chicken or beef, which have low fiber, and oyster mushrooms also have a texture and taste similar to chicken meat. High fat content and low fiber in chicken or beef are not recommended for people who are obese or hypercholesterolemic, so oyster mushrooms are a good choice as an ingredient for making nuggets. The combination of wheat flour and oyster mushroom has an effect on the organoleptic properties of the taste, aroma, and texture of the nuggets. The making of nuggets with a combination of wheat flour and oyster mushrooms was acceptable organically, and the panelists gave the impression of liking it for all organoleptic criteria. The average result of the best organoleptic test assessment in this study was the N5 treatment, namely 60% wheat flour and 40% oyster mushroom with organoleptic characteristics of taste, aroma and texture favored by the panelists.","PeriodicalId":227649,"journal":{"name":"Journal of Agritechnology and Food Processing","volume":"134 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131133284","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

Studi awal uji aktivitas enzim amilase dari tumbuhan secara kualitatif berdasarkan perbedaan suhu dan konsentrasi substrat 一项基于温差和基质浓度的植物淀粉酶活性的初步研究

Journal of Agritechnology and Food Processing Pub Date : 2022-06-30 DOI: 10.31764/jafp.v2i1.9338

Handa Muliasari, Lina Permatasari

引用次数: 1

Produksi Gula Cair dari Selulosa Kulit Buah Naga Merah (Hylocereus polyrhizus) dengan Hidrolisis Enzim 从红龙果皮的纤维素中产生液态糖，并伴有水利作用

Journal of Agritechnology and Food Processing Pub Date : 2022-06-30 DOI: 10.31764/jafp.v2i1.8882

Michelle Nattaya Narerat Nuraini, Mustika Nindiya Mutma'innah, Devi Tridayanti, Lucky Hartanti

引用次数: 0

Mutu teh celup dengan campuran bubuk sereh (Cymbopogon citratus) dan bubuk kelor (Moringa oleifera) 含柠檬草（Cymbopogon citratus）和辣木（Moringa oleifera）粉混合物的茶包的质量

Journal of Agritechnology and Food Processing Pub Date : 2022-06-30 DOI: 10.31764/jafp.v2i1.8949

Suburi Rahman, A. Dwiani

{"title":"Mutu teh celup dengan campuran bubuk sereh (Cymbopogon citratus) dan bubuk kelor (Moringa oleifera)","authors":"Suburi Rahman, A. Dwiani","doi":"10.31764/jafp.v2i1.8949","DOIUrl":"https://doi.org/10.31764/jafp.v2i1.8949","url":null,"abstract":"Moringa is one of potential raw material of herbal tea. Moringa tea had disadvantage is a off-flavour aroma. The addition of lemongrass hopefully can reduce the off-flavour aroma and improve the quality of tea. This research aimed to determine the effect of mixing lemongrass powder and moringa powder on the quality of teabags. The method that used in this study was complete randomized design (CRD) that was treatment P1 = 100% moringa leaf powder: 0% lemongrass powder; P2 = 80% moringa leaf powder: 20% lemongrass powder; P3 = 60% moringa leaf powder: 40% lemongrass powder; P4 = 40% moringa leaf powder : 60% lemongrass powder and P5 = 20% moringa leaf powder : 80% lemongrass powder. The data were analyzed using analysis of variance at a level of 5% and if there were real differences, tests continued using the LSD (least significant difference) at the same level. Based on the results of the analysis, it is known that the treatment has a significant effect on chemical quality (antioxidant activity, moisture content, and pH) and organoleptics (color and aroma), while it has no significant effect on the organoleptic taste in teabags. The best treatment for the chemical quality of teabags is produced by P2 treatment (80% moringa powder: 20% lemongrass powder) with antioxidant activity of 88.64%; moisture content of 6.44% and pH of 6.0. The best treatment for the organoleptic quality of hedonic tea bag color is produced by P2 treatment (80% Moringa powder: 20% lemongrass powder) with a value of 3.55 (like criteria) and for hedonic teabag aroma produced by P5 treatment (20% moringa leaf powder: 80 % lemongrass powder) with a value of 3.45 (rather like criteria).","PeriodicalId":227649,"journal":{"name":"Journal of Agritechnology and Food Processing","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134633809","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

Mini-review Teknologi Produksi Teh Herbal Gaharu 对沉香茶生产的微型技术回顾

Journal of Agritechnology and Food Processing Pub Date : 2021-12-31 DOI: 10.31764/jafp.v1i2.6997

I. G. A. S. Wangiyana, I. G. A. H. Triandini

{"title":"Mini-review Teknologi Produksi Teh Herbal Gaharu","authors":"I. G. A. S. Wangiyana, I. G. A. H. Triandini","doi":"10.31764/jafp.v1i2.6997","DOIUrl":"https://doi.org/10.31764/jafp.v1i2.6997","url":null,"abstract":" Agarwood tea is a prospective herbal tea product in the Indonesian marketplace. This product was made from agarwood trees, especially Aquilaria and Gyrinops genera. Agarwood leaves were the primary raw material of agarwood tea products. The leaves processing method into herbal tea products has adopted the conventional tea production method. This method has an essential contribution to maintaining the quality of agarwood tea products. This mini-review emphasizes the importance of systematic procedure and its effect on agarwood tea production technology. Agarwood tea production started with the standardization of raw material preparation. Raw material selection and sterilization were the essential procedure at this stage. Agarwood tea production after raw material preparation involves three steps: drying, chopping, and oxidizing. Dried leaves could produce agarwood tea with more robust characteristics than fresh leaves. Chopping the leaves is essential for agarwood tea product packaging. Oxidizing the leaves could produce agarwood tea with a better tannin concentration. It could be concluded that leaf preparation, drying, chopping, and oxidizing the leaves is an essential processing technology for agarwood leaves to produce a good quality tea.","PeriodicalId":227649,"journal":{"name":"Journal of Agritechnology and Food Processing","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122645442","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: 2