Article Per Year (5 Year)
p-Index From 2019 - 2024
2.255
P-Index
This Author published in this journals
All Journal Jurnal Keteknikan Pertanian Tropis dan Biosistem An-Nuha : Jurnal Kajian Islam, Pendidikan, Budaya Dan Sosial Jurnal Pendidikan Bahasa Pedagogik Journal of Islamic Elementary School Alpen: Jurnal Pendidikan Dasar Journal of Food Technology and Agroindustry Jurnal PkM (Pengabdian kepada Masyarakat) Jurnal PADI (Pengabdian mAsyarakat Dosen Indonesia) KHIDMATUNA: Jurnal Pengabdian Masyarakat
Eko Adi Sumitro
Dosen Fakultas Pertanian Universitas Wiraraja
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Energy Immunology & microbiology Languange, Linguistic, Communication & Media Mechanical Engineering Public Health Social Sciences Other

Published : 13 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search
Journal : Journal of Food Technology and Agroindustry

 1 
EVALUASI PROSES PENGOLAHAN DAGING RAJUNGAN PADA PT KML LOBUK KECAMATAN BLUTO KABUPATEN SUMENEP Eko Adi Sumitro; Imam Hanafi
Journal of Food Technology and Agroindustry Vol 1 No 2 (2019): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (210.859 KB) | DOI: 10.24929/jfta.v1i2.723

Abstract

One of crab meat preservation process is used pasteurization. Based on the field observation, there is a problem in the crab meat pasteurized at crab harvest season, so that there are some crab meat hoarding in mini plant which cause of imbalance between amount of crab meat peeler and amount of crab meat. It needs good strategy or technique to make the quality of crab meat stay awake. At this process time, the crab meat is kept by using ice for raw state crab meat and ripe state crab meat to waiting the stripping process. The aim of this research is to assess the different storage of crab meat in the raw state and ripe state by using ice in mini plant which affect the quality of crab meat that have produced before pasteurization process in crab meat organoleptic (appearance, smell, taste, and texture), microbiology (content of TPC, Coliform, and E. coli), and chemically (proximate). The result of this research inform organoleptic ally that quality, microbiology, and proximate result of raw state crab meat and ripe state crab meat.
MANGROVE SEBAGAI BISNIS MASYARAKAT DI KAWASAN PESISIR Ismawati Ismawati; Eko Adi Sumitro; Rohman Rohman
Journal of Food Technology and Agroindustry Vol 2 No 1 (2020): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (241.807 KB) | DOI: 10.24929/jfta.v2i1.955

Abstract

Mangrove terdapat diwilayah pesisir, tumbuh diantara laut dan daratan yang dipengaruhi oleh pasang surut air. Ekosistem mangrove tumbuh disepanjang garis pantai dan memiliki fungsi istimewa karena merupakan komunitas bertoleransi dengan garam. Penelitian ini bertujuan untuk mengetahui potensi dan jenis mangrove yang dimanfaatkan oleh masyarakat pesisir di daerah Kecamatan Pragaan. Alternatif pemanfaatan mangrove dan menganalisis nilai ekonomi menggunakan metode purposif sampling dengan 100 responden menggunakan metode purposive sampling di empat lokasi dan setiap populasi dipilih 10%. Nilai ekonomi dan analisis manfaat biaya menggunakan metode deskriptif dan analisa kuantitatif dengan metode biaya manfaat. Hasil menunjukkan bahwa ecosistem mangrove memiliki pemanfaatan yang tinggi yang ditunjukkan oleh pendapatan masyarakat sebagai pendapatan utama, kebutuhan rumah tangga dan budidaya garam tradisional. Berdasarkan keseimbangan antara indikator untuk kriteria ekonomi dan ekologi mengikuti pemanfaatannya yaitu (100% mangrove dan 0% monokultur) atau (75% mangrove dan 25% monokultur)
KARAKTERISTIK FOOT SALT SEBAGAI RELAKSASI DI MASA PANDEMI Ratih Yuniastri; Dyah Ayu Fajarianingtyas; Eko Adi Sumitro
Journal of Food Technology and Agroindustry Vol 4 No 1 (2022): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v4i1.1625

Abstract

Salt is a crystalline solid resulting from the evaporation of seawater which has many benefits both as food and as health and beauty products. The process of salt production by coastal communities still uses traditional methods and is marketed in the form of krosok salt. The use of krosok salt as a value-added health product can increase the income of coastal communities. One of them is in the form of foot salt. In this new normal era, foot salt products can be used to increase relaxation which can have an impact on the body's immunity. The preference test for several foot salt products is the goal of this research. The method used was a completely randomized design with 3 replications, then the samples were coded F1, F2, F3, F4, and F5. The panelists used were 30 women with a certain age range, namely 10 women aged 18-32 years, 10 women aged 33-46 years, and 10 women aged 47-60 years. Furthermore, the panelists were asked to use foot salt products for approximately 2 months in a row. Data obtained through hedonic tests and interviews. The resulting data were analyzed descriptively and quantitatively using Anova with Duncan's follow-up test. The results of the organoleptic test showed that the best sample for color parameters was F5; texture parameters are F4 and F5; and the appearance parameter is F5. In general, the panelists preferred the aroma of grapefruit and lavender with a smooth texture.
Co-Authors Aryo Wibisono Dyah Ayu Fajarianingtyas Hanifatur Rizqi Imam Hanafi Imam Hanafi Imam Hanafi Ismawati Ismawati R. Amilia Destryana Ratih Yuniastri Rika Diananing Putri Rohman Rohman Siddik Ramadhan Siddik Romadhan