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All Journal JITEK (Jurnal Ilmiah Teknosains) AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian IJECS: Indonesian Journal of Empowerment and Community Services Jurnal Pengabdian Masyarakat untuk Negeri (UN-PENMAS) Jurnal Ilmiah SOSIO AGRIBIS Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Journal of Food and Agricultural Product
Afriyanti Afriyanti
Universitas Veteran Bangun Nusantara
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Veterinary Other

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Journal : AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian

 1 
Pendugaan Umur Simpan Keripik Tempe Sagu dalam Pengemas Aluminium Foil Afriyanti Afriyanti; Catur Budi Handayani; A. Intan Niken Tari
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 2, No 1 (2018): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v2i1.214

Abstract

ABSTRAKKeripik tempe sagu adalah salah satu alternatif modifikasi tempe kedelai yang memiliki tekstur yang lebih renyah, penampakan yang lebih menarik dan rasa yang lebih gurih.  Tepung tapioka atau biasa disebut tepung sagu menjadi bahan campuran saat proses fermentasi.  Kerenyahan produk ini tidak tahan lama jika tidak dikemas dengan pengemas yang sesuai.  Tujuan penelitian ini untuk mengetahui umur simpan keripik tempe sagu dalam pengemas aluminium foil dengan metode Arrhenius.  Metode penelitiannya dengan penyimpanan produk pada suhu 50C, 270C dan 500C selama satu bulan.  Analisis terhadap kadar air dan kadar asam lemak bebas dilakukan setiap 6 hari sekali.  Hasil penelitian menunjukkan bahwa produk keripik tempe sagu yang disimpan dengan pengemas aluminium foil memiliki umur simpan selama 108 hari atau 3,6 bulan.Kata kunci:  Aluminium foil, Arrhenius, Keripik tempe sagu
SIFAT FISIK, KIMIA DAN ORGANOLEPTIK PERMEN JELLY TOMAT DENGAN VARIASI JENIS GULA DAN BAHAN PEMBENTUK GEL Catur Budi Handayani; Sri Hartati; Afriyanti Afriyanti
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 5, No 2 (2021): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v5i2.2078

Abstract

The purpose of this study was to determine the characteristics of the physical, chemical characteristic (reducing sugar content) and organoleptic characteristic (taste, preference) tomato jelly with various types of sugar (glucose, dextrose and sucros and gelling agents (agar and jelly powder) are added. The study used a factorial design. The results showed that the water content of the tomato jelly candy ranged from 7.4 to 10.03% and there was no significant difference between all treatments. The reducing sugar content ranged from 0.59 to 3.46% and there was a significant difference between candy using dextrose and other types of sugar. The organoleptic characteristic of taste showed that the most preferred tomato jelly candy was candy made using sucrose and agar with a score of 3.03 (delicious) and the least preferred was jelly candy with dextrose agar. The overall organoleptic test of liking showed that the most preferred candy was candy made with glucose agar and the least preferred candy was candy made using dextrose agar. Keywords: agar, jelly powder, tomato jelly candy, sugar
Co-Authors A. Intan Niken Tari Agustina Intan Niken Tari Asmoro, Novian Wely Catur Budi Handayani Febbi Nurahmawati margaretha ratna yasinta MUHAMMAD ARIFIN Novian Wely Asmoro Purwanto Purwanto Retno Widyastuti Sri Hartati