Journal of Agritechnology and Food Processing最新文献_第2页

Ekstraksi dan Uji Aktivitas Enzim Bromelin Kasar dari Buah Nanas 从菠萝中提取和测试粗溴林酶的活性

Journal of Agritechnology and Food Processing Pub Date : 2021-12-31 DOI: 10.31764/jafp.v1i2.6974

Intan Dzulqaidah, Regina Brigita Zanuba, Andi Siti Fatimah Alwi, Arista Rizkika Putri Salsabila, Siswandi Mursidi, Handa Muliasari

引用次数: 0

Cheese Analog Basis Susu Jagung Manis dan Susu Kedelai Sebagai Keju Rendah Lemak 奶酪模拟玉米基地甜牛奶和大豆作为低脂奶酪

Journal of Agritechnology and Food Processing Pub Date : 2021-12-31 DOI: 10.31764/jafp.v1i2.6684

Dian Triana Daulima, Ade Andriyani, Prayoga Nurul Mustofa, Siti Aisa Liputo

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Pengaruh Penambahan Bubuk Bawang Merah Sebagai Antioksidan Alami Terhadap Kualitas Minyak Goreng Curah 洋葱粉作为一种天然抗氧化剂对陈油质量的影响

Journal of Agritechnology and Food Processing Pub Date : 2021-12-31 DOI: 10.31764/jafp.v1i2.6750

R. Fardani, Putu Ayu Winda Christina, Bustanul Atfal

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Penentuan Kualitas Minyak Goreng Bekas Setelah Penambahan Adsorben Alami dari Bonggol Jagung dan Ampas Tebu 在天然加入玉米球茎和甘蔗泥后，油渍后的油渍

Journal of Agritechnology and Food Processing Pub Date : 2021-12-31 DOI: 10.31764/jafp.v1i2.6973

Niar Permatasari, Nunung Uswatun Hasanah, W. Setiawan, Asmara Yauma Putri Farah Diba, Dinda Sahila, Hesti Wulandari, Handa Muliasari

{"title":"Penentuan Kualitas Minyak Goreng Bekas Setelah Penambahan Adsorben Alami dari Bonggol Jagung dan Ampas Tebu","authors":"Niar Permatasari, Nunung Uswatun Hasanah, W. Setiawan, Asmara Yauma Putri Farah Diba, Dinda Sahila, Hesti Wulandari, Handa Muliasari","doi":"10.31764/jafp.v1i2.6973","DOIUrl":"https://doi.org/10.31764/jafp.v1i2.6973","url":null,"abstract":"Continuous and repeated use of cooking oil at high temperatures accompanied by air and water contact can result in a hydrolysis reaction. The quality of the oil can be determined by carrying out the procedure for determining the free fatty acid content (FFA). Used cooking oil can be purified using an adsorbent/absorbent. Sugarcane bagasse and corn cobs have been widely used as adsorbents, but there has been no study comparing the increase in oil quality with these two adsorbents. This study aims to compare the color of the used cooking oil immersion with bagasse adsorbent and corncob charcoal adsorbent and determine the value of FFA levels of used cooking oil before and after soaking with bagasse adsorbent and corncob charcoal arsoben. The method used is fatty acid adsorption method and alkalimetric titration. From the observations, it was found that the color of the used cooking oil was fading after soaking with 3 types of adsorbents. The color of the immersion with a mixture of 1:1 adsorbent corncob charcoal and bagasse has the highest brightness level. FFA levels of used cooking oil after soaking also decreased from 0.207% to 0.141%; 0.132 %; and 0.094 %. The FFA content of used cooking oil by immersion in a 1:1 mixture of corn cob charcoal and bagasse was the lowest, which means the oil has the highest quality. It can be concluded that a mixture of 1:1 adsorbent of bagasse and corncob charcoal is the best adsorbent.","PeriodicalId":227649,"journal":{"name":"Journal of Agritechnology and Food Processing","volume":"24 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":"126280976","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

PENERAPAN CRITICAL CONTROL POINT DAGING RENDANG DI RUMAH MAKAN PADANG TERHADAP NILAI pH DAN MUTU RASA ORGANOLEPTIK

Journal of Agritechnology and Food Processing Pub Date : 2021-06-30 DOI: 10.31764/jafp.v1i1.5961

Anggoro Rizky Narastyawan, Y. Pramono, B. Dwiloka

{"title":"PENERAPAN CRITICAL CONTROL POINT DAGING RENDANG DI RUMAH MAKAN PADANG TERHADAP NILAI pH DAN MUTU RASA ORGANOLEPTIK","authors":"Anggoro Rizky Narastyawan, Y. Pramono, B. Dwiloka","doi":"10.31764/jafp.v1i1.5961","DOIUrl":"https://doi.org/10.31764/jafp.v1i1.5961","url":null,"abstract":"This study aims to compare the production process of rendang at Padang restaurants and the production of rendang itself, namely by observing CCP management in the running production process or not. Observation of the implementation of CCP management was carried out on the pH value and organoleptic values. This study conducted observations on the implementation of CCP management in the rendang production process in Padang restaurants then carried out the production of rendang itself by implementing CCP management and made improvements in the production process so that rendang was analyzed for pH value and organoleptic. The research data were analyzed using the Independent Sample T Test. Data analysis on the organoleptic test used the non-parametric Kruskal Wallis test and continued with the Mann Whitney test. The results of this study indicate that the rendang that is produced by CCP management is better than the rendang produced in Padang restaurants because it does not apply CCP management and has a significant effect (P <0.05) so it has poor test results. The results showed that padang restaurants needed to take corrective action on their tighter production processes so that their food products would be better.","PeriodicalId":227649,"journal":{"name":"Journal of Agritechnology and Food Processing","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124516955","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 SUHU DAN LAMA PEMASAKAN TERHADAP MUTU PERMEN SUSU KERBAU

Journal of Agritechnology and Food Processing Pub Date : 2021-06-30 DOI: 10.31764/jafp.v1i1.5821

Adi Saputrayadi, Marianah Marianah, Jannatun Alia

{"title":"KAJIAN SUHU DAN LAMA PEMASAKAN TERHADAP MUTU PERMEN SUSU KERBAU","authors":"Adi Saputrayadi, Marianah Marianah, Jannatun Alia","doi":"10.31764/jafp.v1i1.5821","DOIUrl":"https://doi.org/10.31764/jafp.v1i1.5821","url":null,"abstract":"The purpose of this study is to determine what temperature and cooking time is right to produce good quality milk candy and has a longer shelf life. The method used in this research is experimental method and the design used is a completely randomized design (CRD) with 2 factors. The first factor is the cooking temperature which consists of 3 levels (1100C, 1150C and 1200C). The second factor was the cooking time which consisted of 2 levels (60 minutes and 90 minutes). The stages of this research consisted of: (1) The process of making buffalo milk candy, (2) testing the chemical properties (moisture content and reducing sugar), (3) analyzing the organoleptic properties of buffalo milk candy. Based on the analysis, the temperature and cooking time had a significant effect on the chemical properties (moisture content and reducing sugar) and organoleptic properties (color and texture) of buffalo milk candy, but did not significantly affect the organoleptic properties (aroma and taste) of buffalo milk candy. The best treatment for the analysis of chemical and organoleptic properties was obtained in the S3L2 treatment (temperature 1200C, cooking time 90 minutes) with a water content of 2.969%, a reduced sugar content of 12.08%, a taste score of 4.00 (sweet criteria), a texture score of 3.20. (hard criteria), flavour score 4.25 (like criteria) and 2.35 color score (dark brown criteria).","PeriodicalId":227649,"journal":{"name":"Journal of Agritechnology and Food Processing","volume":"49 11","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120816095","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 EKSTRAK DAUN PEDADA (Sonneratia alba) TERHADAP MUTU UDANG API-API (Metapenaeus monoceros) PASCA PANEN 荷叶提取物(Sonneratia alba)对收获后水层虾的质量有影响

Journal of Agritechnology and Food Processing Pub Date : 2021-06-30 DOI: 10.31764/jafp.v1i1.5962

S. Rizal, Andi Noor Asiki, G. Saptiani

{"title":"PENGARUH EKSTRAK DAUN PEDADA (Sonneratia alba) TERHADAP MUTU UDANG API-API (Metapenaeus monoceros) PASCA PANEN","authors":"S. Rizal, Andi Noor Asiki, G. Saptiani","doi":"10.31764/jafp.v1i1.5962","DOIUrl":"https://doi.org/10.31764/jafp.v1i1.5962","url":null,"abstract":"Shrimp is a leading commodity traded in local and international markets. The process of deterioration of shrimp quality can be caused by an autolysis reaction. This problem is the rationale for looking for an alternative natural preservative that is harmless and easy to obtain, namely using pedada (S. alba) leaves. This study aimed to determine the effect of pedada leaf extract (S. alba) on the post-harvest quality of fire shrimp and to determine the best concentration in inhibiting bacterial growth during cold storage (5oC). The test parameters observed were TPC, pH, and organoleptic tests. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. The treatments consisted of P1 (seawater extract + 800 ppm S. alba); P2 (seawater extract + S. alba 1200 ppm); P3 (freshwater extract + S. alba 800 ppm); P4 (freshwater extract + S. alba 1200 ppm); and P5 (control/without extract). The results showed that the immersion of fire shrimp in pedada leaf extract did not affect the TPC and pH values during cold storage, but did affect the organoleptic test for the appearance, smell, and texture specifications of the shrimp. Pedada leaf extract with 1200 ppm seawater as a solvent during cold storage (5°C) obtained the best results with a TPC value of 2.88 log cfu/g, a pH value of 7.12, and an organoleptic value (appearance 7.3, odor 7.3 and texture 7,3).","PeriodicalId":227649,"journal":{"name":"Journal of Agritechnology and Food Processing","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129373471","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 BUBBLE PEARLS DENGAN PENAMBAHAN PUREE JAMBU BIJI (PSIDIUM GUAJAVA L.)

Journal of Agritechnology and Food Processing Pub Date : 2021-06-30 DOI: 10.31764/jafp.v1i1.5963

Della Sugiarto

{"title":"FORMULASI BUBBLE PEARLS DENGAN PENAMBAHAN PUREE JAMBU BIJI (PSIDIUM GUAJAVA L.)","authors":"Della Sugiarto","doi":"10.31764/jafp.v1i1.5963","DOIUrl":"https://doi.org/10.31764/jafp.v1i1.5963","url":null,"abstract":"Bubble pearls are a beverage product that is easy to consume and rich in antioxidants and is one of the innovations that can be used to process guava so that it does not rot easily. Bubble pearls are generally made from tapioca flour, sugar and water. This study aims to determine the most preferred bubble pearls formulation based on the sensory attributes of the additives in various forms of guava ingredients. Bubble pearls are made with four types of guava ingredients in the form of puree, flour, extract and paste. Making bubble pearls is added with tapioca flour, sugar and water. The ingredients for guava and tapioca flour use a ratio of 4: 1, 3: 2, 2: 3. The first stage sensory test is based on hedonic ranking of the elasticity, mouthfeel and overall attributes, the results of which are analyzed using two way anova. The second stage of sensory test is a hedonic rating of the attributes of taste, aroma, color, texture and overall, the results of which are analyzed using one way ANOVA. The second stage uses 30 panelists each who are not trained who are identified to like bubble pearls. The results of the first stage sensory test showed that the attributes of chewiness, mouthfeel and overall were guava flour, puree, pasta with a ratio of 4: 1 while the extract form was a 3: 2 ratio. The results of the second stage sensory test showed that the attributes of aroma, taste, texture, color, and overall were guava flour with a ratio of 4: 1. Overall, the most preferred formulation for making bubble pears is made from guava powder and tapioca flour with a ratio of 4:1.","PeriodicalId":227649,"journal":{"name":"Journal of Agritechnology and Food Processing","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123768374","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 COOKIES DARI TEPUNG TERIGU DAN TEPUNG BIJI NANGKA DIMODIFIKASI SECARA ENZIMATIS 面粉和菠萝蜜的汤的特点是经过彻底改造的

Journal of Agritechnology and Food Processing Pub Date : 2021-06-30 DOI: 10.31764/jafp.v1i1.5960

Siska Cicilia, Eko Basuki, A. Alamsyah, I. W. Yasa, Lingga Gita Dwikasari, Rafika Suari

{"title":"KARAKTERISTIK COOKIES DARI TEPUNG TERIGU DAN TEPUNG BIJI NANGKA DIMODIFIKASI SECARA ENZIMATIS","authors":"Siska Cicilia, Eko Basuki, A. Alamsyah, I. W. Yasa, Lingga Gita Dwikasari, Rafika Suari","doi":"10.31764/jafp.v1i1.5960","DOIUrl":"https://doi.org/10.31764/jafp.v1i1.5960","url":null,"abstract":"This study aims to determine the characteristics of cookies made from wheat with the addition of enzymatically modified jackfruit seed flour. This study used an experimental method with a one-factor Completely Randomized Design (CRD) consisting of 6 levels of the ratio of the use of wheat flour: modified jackfruit seed flour, namely P1=100% : 0%, P2=85% : 15% , P3=70% : 30% , P4=55% : 45% , P5=40% : 60% and P6=25% : 75% with 3 repetitions. Parameters observed included chemical parameters, namely moisture, ash, protein, fat content and organoleptic (color, taste, and texture). The observed data were analyzed for variance (Analysis of Variance) with a significance level of 5%. If there is a significant difference, the Polynomial Orthogonal (MOP) further test for chemical parameters and Duncan's test for organoleptic is carried out. The results showed that the addition of modified jackfruit seed flour with different concentrations gave significantly different effects on all chemical and organoleptic parameters. The higher the addition of modified jackfruit seed flour causes an increase in water content, ash content, protein content, fat content, darker color, denser texture and bitter taste. Treatment with a ratio of 55% flour: 45% modified jackfruit seed flour was the best treatment with 6.94% moisture content; 1.13% ash content; 7.95% protein content and 17.63% fat content.","PeriodicalId":227649,"journal":{"name":"Journal of Agritechnology and Food Processing","volume":"78 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126230486","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