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Journal of Food Technology and Agroindustry最新文献

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KADAR AIR DAN TOTAL BAKTERI DAGING KAMBING YANG DIBERI ASAP CAIR TONGKOL JAGUNG DAN TEMPURUNG KELAPA 含水率和总细菌被玉米果核和椰子壳液熏蒸
Journal of Food Technology and Agroindustry Pub Date : 2019-05-14 DOI: 10.24929/jfta.v1i1.687
Mokmin Mokmin, Wahyu Mushollaeni, B. Santosa
{"title":"KADAR AIR DAN TOTAL BAKTERI DAGING KAMBING YANG DIBERI ASAP CAIR TONGKOL JAGUNG DAN TEMPURUNG KELAPA","authors":"Mokmin Mokmin, Wahyu Mushollaeni, B. Santosa","doi":"10.24929/jfta.v1i1.687","DOIUrl":"https://doi.org/10.24929/jfta.v1i1.687","url":null,"abstract":"Corn cobs and coconut shell are a type of waste that can be used as a raw material of to  produce liquid smoke. The reseach used randomized block design two factors which fisrt factor is a type of liquid smoke (corn cobs, coconuts shell) and the second factor is liquid smoke concentration (1%, 1.5%, 2.0%, 2.5%). The parameters experiment include are water content and total bacteria (TPC)of the lamb.  The result showed of treatment has not significant effect of water content of lamb and the concentration liquid smoke of the corn cobs and liquid smoke of the coconut shell significant effect to total bacteria of lamb. The lowest total bacteria on treatment liquid smoke of corn cobs with concentration 2.5% that is showed 1.5x107cfu/g lamb.","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"11 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114108392","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
PENGEMBANGAN PRODUK OLAHAN JAGUNG MELALUI UJI KESUKAAN KONSUMEN 玉米加工产品通过消费者口味测试的结果
Journal of Food Technology and Agroindustry Pub Date : 2019-05-13 DOI: 10.24929/JFTA.V1I1.686
Rika Diananing Putri, R. A. Destryana
{"title":"PENGEMBANGAN PRODUK OLAHAN JAGUNG MELALUI UJI KESUKAAN KONSUMEN","authors":"Rika Diananing Putri, R. A. Destryana","doi":"10.24929/JFTA.V1I1.686","DOIUrl":"https://doi.org/10.24929/JFTA.V1I1.686","url":null,"abstract":"This study aims to develop corn processed into a product that is beneficial to the health of the body and to determine consumer preferences for functional drinks, namely corn yogurt. Functional food needs to get attention so that its use has the correct scientific evidence basis, claims are not misleading and do not encourage wrong consumption patterns. One of the development of processed corn is functional food products such as yogurt. In order to be accepted by consumers, a test of preference for color, texture, aroma and taste was carried out by adding 10%, 12% and 14% fullcream milk. Conclusions produced by the community / consumers prefer yogurt with the addition of 12% fullcream to color, texture and aroma, while for consumers' taste like the addition of fullcream at 14%. This is due to the addition of 14% sour and sweet taste fullcream is felt.","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130502120","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
PENGGUNAAN JENIS LARO TERHADAP PERBEDAAN ORGANOLEPTIK DAN pH NIRA SIWALAN LARO类型对有机物和pH NIRA SIWALAN的使用
Journal of Food Technology and Agroindustry Pub Date : 2019-05-11 DOI: 10.24929/jfta.v1i1.685
Ismawati Ismawati, R. Yuniastri
{"title":"PENGGUNAAN JENIS LARO TERHADAP PERBEDAAN ORGANOLEPTIK DAN pH NIRA SIWALAN","authors":"Ismawati Ismawati, R. Yuniastri","doi":"10.24929/jfta.v1i1.685","DOIUrl":"https://doi.org/10.24929/jfta.v1i1.685","url":null,"abstract":"Laro is one of the natural preservatives of siwalan juice  made from tree bark which is mixed after being roughly ground. This research used laro bark of cashew trees and tree bark. The aim of the study was to determine the quality of siwalan juice using different types of laro. The treatment in the study was the use of laro types including siwalan juice without the use of laro, siwalan nira using laro tree bark and siwalan nira using laro from the skin of cashew trees. Of the three treatments, different pairs of tests were carried out on taste, color, aroma and turbidity and pH test. The results showed that there were differences in taste, color, aroma, turbidity and pH of siwalan juice from each treatment. The best treatment for the quality of siwalan sap is by using cashew laro.","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128885690","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 POTENSI USAHA RENGGINANG SINGKONG
Journal of Food Technology and Agroindustry Pub Date : 2019-05-10 DOI: 10.24929/jfta.v1i1.684
Nurul Latifah, Imam Juhari
{"title":"KAJIAN POTENSI USAHA RENGGINANG SINGKONG","authors":"Nurul Latifah, Imam Juhari","doi":"10.24929/jfta.v1i1.684","DOIUrl":"https://doi.org/10.24929/jfta.v1i1.684","url":null,"abstract":"Penelitian dilakukan di Desa Banasare Kecamatan Rubaru. Sejak tahun 2003 Desa Banasare mengolah singkong menjadi rengginang singkong, melalui industri rumah tangga “Produksi Moh. Sunaryo”.  Metode yang digunakan dalam penelitian ini menggunakan metode deskriptif kualitatif,. Strategi pengembangan Usaha dan indikator yang harus dicapai oleh Usaha Rengginang Singkong “Produksi Moh. Sunaryo”. Potensi usaha dilihat berdasarkan ketersediaan bahan baku dan mutu rengginang singkong berdasarkan preferensi konsumen, rencana usaha masa mendatang dan  tingkat keuntungan usaha rengginang. Hasil penelitian menunjukkan bahwa usaha rengginang singkong “Produksi Moh. Sunaryo” memiliki potensi yang baik untuk dikembangkan.  Potensi tersebut dapat dilihat dari ketersediaan bahan baku melimpah dan lokasi bahan baku juga dekat dengan usah rengginang singkong selain itu kualitas produk dinilai baik berdasakan analisis preferensi konsumen.","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132547664","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
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