Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian最新文献

Eksplorasi Kandungan Gizi Ikan Sibero (Hampala macrolepidota) Sebagai Bahan Baku Dalam Pembuatan Produk Pangan Perikanan 探索Sibero鱼营养含量(Hampala macrolepidota)作为渔业中粮食产品的制造原料

Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Pub Date : 2019-12-20 DOI: 10.30596/AGRINTECH.V3I1.3996

Ahmad Fauzan Lubis, Andri Syaputra

{"title":"Eksplorasi Kandungan Gizi Ikan Sibero (Hampala macrolepidota) Sebagai Bahan Baku Dalam Pembuatan Produk Pangan Perikanan","authors":"Ahmad Fauzan Lubis, Andri Syaputra","doi":"10.30596/AGRINTECH.V3I1.3996","DOIUrl":"https://doi.org/10.30596/AGRINTECH.V3I1.3996","url":null,"abstract":"Sibero fish ( Hampala macrolepidota ) is a freshwater fish caught by fishermen in the glare river area of Tanjungbalai City. However the number of fish catches is inversely proportional to the sales results. Sibero fish is not a favorite fish for consumption because sibero fish have many bones making it difficult to consume. However, this special processing of sibero fish can become a raw material that is of public interest because sibero fish meat has good nutritional value and tastes good. The purpose of this study was to determine the nutritional content of sibero fish through chemical compositions which include proximate to the proportion of body parts, and increase the potential of sibero fish as food products that have added value through information from the nutritional content. The research method used is the experiment method. The parameter observed was a proximate analysis of the proportion of sibero fish body parts. The results of the study are sibero fish based on the proportion of sibero fish body parts divided into three parts, namely (1) Caput / head section, (2) Truncus / body part, and (3) Cauda / tail section. Comparison of the chemical composition of the proportion of body parts to the content of water content obtained the highest value in the truncus (64.19%) and the lowest value in the head (57.11%). The highest ash content in the caput (2.37%) and the lowest in the cauda (1.90%). The highest protein in the caput (18.66%) and the lowest in the cauda (14.42%). The highest fat content in the caput (21.66%) and the lowest was in cauda (11.87%). The highest carbohydrate value in the cauda section (8.85%) and the lowest value in the caput section (0.20%).","PeriodicalId":295960,"journal":{"name":"Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128732337","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 Pembuatan Permen Kurma (Phoenix Dactylifera l.) dengan penambahan Ekstrak Lemon (Citrus Limon)

Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Pub Date : 2019-11-26 DOI: 10.30596/AGRINTECH.V2I2.3781

Jiniatunnissa Br Sitepu, Z. Lubis

{"title":"Studi Pembuatan Permen Kurma (Phoenix Dactylifera l.) dengan penambahan Ekstrak Lemon (Citrus Limon)","authors":"Jiniatunnissa Br Sitepu, Z. Lubis","doi":"10.30596/AGRINTECH.V2I2.3781","DOIUrl":"https://doi.org/10.30596/AGRINTECH.V2I2.3781","url":null,"abstract":"Candy is a food that is liked much by children and adults. Now, there are many sweets that are circulating in the society namely Jelly candies. However, most of the sweets in the market are only concerned with the taste and appearance without the importance of health, so it needs to be developed that sweets can be good for the body, for example by using palm fruit and lemon extract. This research aims to find out how to manufacture date candies with basic materials of dates and lemons and know the comparison of the sweetness and acidity that much liked panelist. The study used the complete random draft (RAL) method with two factorial. Factor I is the amount of date fruit meat (K) consisting of 4 treatments, namely K 1 = 30 g, K 2 = 25 g, K 3 = 20 g, K 4 = 15 g. Factor II is the amount of lemon extract (L) consisting of 4 treatments, namely L 1 = 20 ml, L 2 = 15 ml, L 3 = 10 ml , L 4 = 5 ml. The observed parameters are moisture content, ash content, reduction sugar test, Sakarosa test, organoleptic taste test and organoleptic test texture. From the results of static analysis of each parameter: The amount of date fruit meat gives a different effect very real (p<0,01) against water content test, ash content, sugar reduction and Sakarosa while the lemon extract provides a different effect is very noticeable (p<0,01) against water content test, sugar reduction, organoleptic flavor and organoleptic texture.","PeriodicalId":295960,"journal":{"name":"Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131410214","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 Dan Lama Penyimpanan Terhadap Karakteristik Mutu Buah Harimonting ( Rhodomytus Tomentosa) 包装类型和长期储存对日常水果品质的影响

Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Pub Date : 2019-10-21 DOI: 10.30596/AGRINTECH.V2I2.3661

Hotman Manurung, Rosnawyta Simanjuntak

引用次数: 1

Pemanfaatan Limbah Ampas Tahu Dalam Upaya Diversifikasi Pangan 利用已知的废物为实现粮食多样化

Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Pub Date : 2019-10-21 DOI: 10.30596/AGRINTECH.V2I2.3660

Masyhura Md, Khairunnisa Rangkuti, M. Fuadi

引用次数: 2

Identifikasi Mutu Fisik Kimia Dan Organoleptik Penambahan Ekstrak Jahe (Zingiber officinale) Pada Pembuatan Es Krim Sari Kacang Hijau (Phaseolus Radiatus L.) 确定青豆精华(Zingiber officinale)的生理化学和有机添加生姜提取物(Zingiber officinale)。

Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Pub Date : 2019-08-28 DOI: 10.30596/AGRINTECH.V2I2.3433

Muhammad Iqbal Nusa, Masyhura, Fitra Abdul Hakim

{"title":"Identifikasi Mutu Fisik Kimia Dan Organoleptik Penambahan Ekstrak Jahe (Zingiber officinale) Pada Pembuatan Es Krim Sari Kacang Hijau (Phaseolus Radiatus L.)","authors":"Muhammad Iqbal Nusa, Masyhura, Fitra Abdul Hakim","doi":"10.30596/AGRINTECH.V2I2.3433","DOIUrl":"https://doi.org/10.30596/AGRINTECH.V2I2.3433","url":null,"abstract":"Rasa ekstrak jahe yang pedas dengan sensasi melegahkan dan menyegarkan tenggorokan berpotensi sebagai bahan pemicu rasa. Es krim adalah produk olahan makanan yang popular merupakan makanan semi padat melalui cara pembekuan bahan-bahan pembuatan es krim. Penelitian ini dilakukan untuk mengetahui pengaruh penambahan ekstrak jahe ( Zingiber officinale) pada pembuatan es krim sari kacang hijau ( Phaseolus radiatus L.). Penelitian ini menggunakan rancangan acak lengkap faktorial dua faktor, yaitu faktor I : porsi penambahan ekstrak jahe dan sari kacang hijau (J, v/v) pada 4 taraf yaitu J1 = 10 : 90, J2 = 20 : 80, J3 = 30 : 70, J4 = 40 : 60, faktor II : konsentrasi susu full cream (S ,w/v) pada 4 taraf yaitu S1 = 5 %, S2 = 10 %, S3 = 15 %, S4 = 20 %. Parameter yang di amati adalah kadar protein, pengukuran kualitas (overrun), waktu leleh dan organoleptik rasa. Penambahan ekstrak jahe pada pembuatan es krim sari kacang hijau memberikan pengaruh berbeda sangat nyata terhadap kadar protein, overrun, waktu leleh dan organoleptik rasa. Konsentrasi susu full cream memberikan pengaruh berbeda sangat nyata terhadap kadar protein, overrun, waktu leleh dan organoleptik rasa. Interaksi kedua faktor tidak berpengaruh terhadap semua parameter.","PeriodicalId":295960,"journal":{"name":"Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130059995","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

Studi Pembuatan Minuman Instan Cangkang Telur Berkalsium Tinggi 高钙蛋壳速食研究

Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Pub Date : 2019-01-07 DOI: 10.30596/agrintech.v2i1.2607

Misril Fuadi, Wiri Arianingrum

引用次数: 1

Aplikasi Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhizus) Pada Pembuatan Susu Kedelai (Hylocereus polyrhizus)

Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Pub Date : 2018-12-20 DOI: 10.30596/agrintech.v2i1.2544

Masyhura Md Masyhura, Mhd Iqbal Nusa, D. Prasetya

引用次数: 2

Pengaruh Perbandingan Jumlah Starter dan Konsentrasi Agar pada Pembuatan Yogurt dari Sari Biji Nangka 开胃菜数量和浓度比的影响，可以用菠萝蜜的汁液制成酸奶

Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Pub Date : 2018-12-20 DOI: 10.30596/agrintech.v2i1.2610

Joko Purnomo, Syakir Naim Siregar

引用次数: 0

Peningkatan Potensi Ikan Baji - Baji (Grammoplites scaber) Dan Proporsi Bagian Tubuh Sebagai Sumber Bahan Baku 增加了楔子鱼的潜力，以及身体部位作为原料来源的比例

Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Pub Date : 2018-12-20 DOI: 10.30596/agrintech.v2i1.2545

Ayu Diana, Ahmad Fauzan Lubis

引用次数: 0

Analisis Mikrobiologi Forensik Total Mikroba Sosis Sapi yang Bercampur Lemak Babi dalam Rangka Kehalalan Produk 法医微生物分析全牛香肠微生物与猪脂肪混合，以配合产品的分解

Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Pub Date : 2018-12-20 DOI: 10.30596/AGRINTECH.V2I1.2609

M. Razali, Revi Trisna Siregar, Nurmala Sari, Maya Handayani Sinaga

{"title":"Analisis Mikrobiologi Forensik Total Mikroba Sosis Sapi yang Bercampur Lemak Babi dalam Rangka Kehalalan Produk","authors":"M. Razali, Revi Trisna Siregar, Nurmala Sari, Maya Handayani Sinaga","doi":"10.30596/AGRINTECH.V2I1.2609","DOIUrl":"https://doi.org/10.30596/AGRINTECH.V2I1.2609","url":null,"abstract":"Halalness of a food product is an important factor as a consideration in consuming it. Raw materials and additives used will affect the halality of the product. The food that we called to be halal if it does not contain pork including lard. This study was applied of the forensic microbiological analysis in assessing the total microbes contained in sausages containing lard. The aim of the study was to analyze the total microbes in beef sausages mixed with lard. In this total microbial analysis, a factorial Completely Randomized Design (RAL) method was used. Factor I is Solvent Concentration (K) which consists of four levels (K 1 = 20%, K 2 = 30%, K 3 = 40%, K 4 = 50%) and Factor II is Maseration Time (W) which consists of four levels (W 1 = 6 Hours, W 2 = 12 Hours, W 3 = 18 Hours, W 4 = 24 Hours). The results showed that the n-hexane concentration in beef sausage samples : lard (1: 1) gave a very significant effect (P> 0.01). The highest number of microbes was found in K 1 (9487,500) and the lowest was in K 4 (3887,500). The maceration time had a different effect that was not significant (P <0.05). The highest number of microbes is found at W 4 (8475,000) and the lowest at W 1 (5387,500). Treatment interactions had no significant effect (P <0.05).","PeriodicalId":295960,"journal":{"name":"Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129149757","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