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APPLICATION OF SWOT AND ANP METHODS IN ORDER TO SELECT THE AGROINDUSTRIAL DEVELOPMENT STRATEGY BASED ON TAPAI IN BONDOWOSO 运用swot和anp方法，选择了基于竹节的农产业化发展战略
Food ScienTech Journal Pub Date : 2020-12-12 DOI: 10.33512/FSJ.V2I2.9387
E. K. Novitasari, D. Hermanuadi, A. Brilliantina
{"title":"APPLICATION OF SWOT AND ANP METHODS IN ORDER TO SELECT THE AGROINDUSTRIAL DEVELOPMENT STRATEGY BASED ON TAPAI IN BONDOWOSO","authors":"E. K. Novitasari, D. Hermanuadi, A. Brilliantina","doi":"10.33512/FSJ.V2I2.9387","DOIUrl":"https://doi.org/10.33512/FSJ.V2I2.9387","url":null,"abstract":"Tapai is one of the products that become the flagship and image of Bondowoso district. So, the existence of cassava is very supportive to the continuity agroindustry based on Tapai. The main purpose of this research is determining methods that can be used to select the agro-industrial development strategies. One of the decision-making methods that can be used for the selection of agro-industrial development strategies is the Analytic Network Process (ANP) method. In the formulation of strategies is also used SWOT analysis. Based on the research, a priority strategy is obtained, namely the WO strategy, namely strengthening capital for the Tapai agroindustry business and increasing promotion by conducting training.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43504217","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: 3
RESEARCH OF INSTANT POWDER DRINK DAYAK ONION (Eleutherine Palmifolia, (L.) Merr) AND PINEAPPLE (Ananas Comocus (L.) Merr) 大杨（Eleutherine Palmifolia，（L.）Merr）和松树（Ananas Comocus（L.）梅里）的即时粉末饮用研究
Food ScienTech Journal Pub Date : 2020-12-12 DOI: 10.33512/FSJ.V2I2.9068
Diana Silvy, Ismed Ismed, Mentari Cyntia Rifni
{"title":"RESEARCH OF INSTANT POWDER DRINK DAYAK ONION (Eleutherine Palmifolia, (L.) Merr) AND PINEAPPLE (Ananas Comocus (L.) Merr)","authors":"Diana Silvy, Ismed Ismed, Mentari Cyntia Rifni","doi":"10.33512/FSJ.V2I2.9068","DOIUrl":"https://doi.org/10.33512/FSJ.V2I2.9068","url":null,"abstract":"Instant powder drink is food processed in the form of powder, easily dissolved in the water, practical in serving and has a long shelf life because of it’s low water content. In this study instan powder drink were made using the raw material from the mixing of  dayak onion juice with pineapple juice. This research used a completely randomized design (RCD) with 5 treatments and 3 replication. Data were analyzed statistically using ANOVA and continued with Duncan’s New Multiple Range Test (DNMRT) at the 5% level. The treatment in this study was the mixing of dayak union juice and pineapple juice in the formulation A (90:10), B (80:20), C (70:30), D (60:40), E (50:50). From the results of receiving the instant powder drink of dayak union and pineapple juice ranges from usual preference to like. The most preferred treatment is treatment E with colour value of 3,25 (ordinary), aroma of 3,65 (like) and taste of 3,70 (like). The study aims to determine the best composition of instan powder drink in terms of organoleptic and chemical, physical and microbiological characteristic.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47941255","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
SOURSOP POTENCY AS THE SUBSTRATE IN NATA DE ANONNA PRODUCTION 酸性磷酸酶作为底物在纳他那生产中的作用
Food ScienTech Journal Pub Date : 2019-11-05 DOI: 10.33512/fsj.v1i1.6246
I. J. Sari, Handa Sukarya, Hesty Mustikawati, Kharisma Putri Budi Utami, Novi Safitri, Dwi Ratnasari
{"title":"SOURSOP POTENCY AS THE SUBSTRATE IN NATA DE ANONNA PRODUCTION","authors":"I. J. Sari, Handa Sukarya, Hesty Mustikawati, Kharisma Putri Budi Utami, Novi Safitri, Dwi Ratnasari","doi":"10.33512/fsj.v1i1.6246","DOIUrl":"https://doi.org/10.33512/fsj.v1i1.6246","url":null,"abstract":"","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46398836","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
ANALOGUE SAUSAGE FORMULATION OF TEMPEH-WHITE OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) WITH THE ADDITION OF CARRAGEENAN 添加卡拉胶的天贝白平菇模拟香肠配方
Food ScienTech Journal Pub Date : 2019-11-05 DOI: 10.33512/fsj.v1i1.6194
Septi Rohmawati, A. Mustofa, Y. A. Widanti
{"title":"ANALOGUE SAUSAGE FORMULATION OF TEMPEH-WHITE OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) WITH THE ADDITION OF CARRAGEENAN","authors":"Septi Rohmawati, A. Mustofa, Y. A. Widanti","doi":"10.33512/fsj.v1i1.6194","DOIUrl":"https://doi.org/10.33512/fsj.v1i1.6194","url":null,"abstract":"","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45096041","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
THE EFFECT OF IMPROVER ADDITION ON SWEET BREAD MADE FROM WHEAT FLOUR 添加改良剂对小麦粉制甜面包的影响
Food ScienTech Journal Pub Date : 2019-11-05 DOI: 10.33512/fsj.v1i1.6193
S. N. Kartikasari, P. Sari, A. Subagio
{"title":"THE EFFECT OF IMPROVER ADDITION ON SWEET BREAD MADE FROM WHEAT FLOUR","authors":"S. N. Kartikasari, P. Sari, A. Subagio","doi":"10.33512/fsj.v1i1.6193","DOIUrl":"https://doi.org/10.33512/fsj.v1i1.6193","url":null,"abstract":"Modified starch produced in the MOCAF manufacturing process is still not widely used, so further studies are needed regarding the utilization of modified MOCAF-based starch. According to Miyazaki et al., (2006), starch can be used to improve the quality of bread. The raw materials used in the research are ADIRA cassava and cakra flour for sweet bread. The method used RAL with 3 factors, A type of control treatment improver (without addition of improver), addition of improver (native) and improver (modification), treatment B with variations in the amount of treatment added water (480, 510, 540 ml), and treatment C with variations in the concentration of the number of improvers added (0.125, 5 and 1%), each was repeated 3 times. In the application of sweet bread the data obtained from the results of the study were analyzed using the ANOVA (Analysis of Variant) test, if the treatment had a significant effect (p <0.05), Duncan's Multiple Range Test would be carried out to see the differences in each treatment given. and continued the Effectiveness test to get the best treatment of bread produced. The lowest density value is 0.17 ± 0.00 (g / cm3) in the F3 improver (1% + 540 ml). The lowest texture was obtained after storage on day 1 of the F3 improver (1% + 540 ml) with a value of 36 ± 6 g / 10mm. Based on the sensory test, the overall breadth appearance score, the color of the inside of the bread, and the aroma, ranged from likes to the value of 4. The F3 improver treatment (1% + 540 ml) has a texture and taste which is preferred with values 4.25 and 4.25 and ease of swallowing with a value of 4.17. The effectiveness value of 0.8 in treatment F3 (1% + 540 ml). The conclusion is that the improver in F3 treatment is best used as an improver on sweet bread.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44038909","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: 4
ANTHOCYANIN AS NATURAL COLORANT: A REVIEW 花青素作为天然色素的研究进展
Food ScienTech Journal Pub Date : 2019-11-04 DOI: 10.33512/fsj.v1i1.6180
W. Nurtiana
{"title":"ANTHOCYANIN AS NATURAL COLORANT: A REVIEW","authors":"W. Nurtiana","doi":"10.33512/fsj.v1i1.6180","DOIUrl":"https://doi.org/10.33512/fsj.v1i1.6180","url":null,"abstract":"On this era, people very concern to their food. The first sensory quality which is seen to choose the food are the color. However, during food processing is often occurred the color degradation, so the colorant is added to the food. Today, natural colorant is consumer’s selection because it has functional function. One of natural colorant is anthocyanin. Anthocyanin gives red, blue, and purple color. Anthocyanin has different types, it is depended to sugar and hydroxyl which bounded into structure. The types are pelargonidin, malvidin, cyanidin, delphinidin, petunidin, and peonidin. This pigment is stable on acid condition, away from light and oxygen, cold temperature, and away from polyphenol oxidase enzyme. Beside as colorant, anthocyanin also act as antioxidant because the structure is very reactive. The consequences of having antioxidant activity, anthocyanin can prevent cardiovascular disease, cholesterol, atherosclerosis, or colon cancer by blocking fat oxidation and DNA mutation. Anthocyanin source is very broad like from flowers, fruits, tubers, or fruit peels.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41426623","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: 9
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