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Aulia Brilliantina
Department of Agriculture Technology State Polytechnic of Jember
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology

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THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTION Aulia Brilliantina; Rizza Wijaya; Budi Hariono
Food ScienTech Journal Vol 3, No 1 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i1.12046

Abstract

Tapai is one of the food ingredients that is processed into various food dishes and preferred. The shelf life of the tapai is easily damaged after being produced, because tapai has high moisture content, it is necessary to make an effort to extend the shelf life. The purpose of this research was to get the best treatment and to analyze the effect of different concentrations of Natrium Metabisulfite and drying temperatures on the quality of tapai flour. The method used in this study is an experimental research method with Completely Randomized Design (CRD). The first factor is concentration of natrium metabisulfite as much as 0 ppm, 1000 ppm, 2000 ppm, 3000 ppm and 4000 ppm. The second factor is the drying temperature of 45ºC, 55ºC, and 65ºC. The results of data analysis obtained the best treatment at concentration of 2000 ppm Natrium Metabisulfite with temperature of 55ºC, reducing sugar content of 4.35%, ash content of 1.5%, moisture content of 4.8%, yield 52.4% and value of the degree whiteness of 85.49.
APPLICATION OF SWOT AND ANP METHODS IN ORDER TO SELECT THE AGROINDUSTRIAL DEVELOPMENT STRATEGY BASED ON TAPAI IN BONDOWOSO Elok Kurnia Novitasari; Didiek Hermanuadi; Aulia Brilliantina
Food ScienTech Journal Vol 2, No 2 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i2.9387

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.
Co-Authors Budi Hariono Didiek Hermanuadi Elok Kurnia Novitasari Rizza Wijaya