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All Journal Composite: Jurnal Ilmu Pertanian
Rachmat Adiputra
Fakultas Pertanian, Universitas Insan Cendekia Mandiri
Agriculture, Biological Sciences & Forestry Veterinary

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Journal : Composite: Jurnal Ilmu Pertanian

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Penambahan tepung tongkol jagung dalam media tanam jamur tiram putih (Pleurotus ostreatus) Rachmat Rachmat; Pratiwi Hamzah; Syaifuddin Syaifuddin; Rachmat Adiputra; Muhammad Alfalyzi
Composite: Jurnal Ilmu Pertanian Vol 5 No 1 (2023): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v5i1.494

Abstract

Media alternatif pengganti tepung jagung dengan memanfaatkan limbah, salah satunya dengan menggunakan limbah yaitu bagian tongkol jagung yang dijadikan tepung. Penelitian ini bertujuan untuk mengetahui kombinasi tepung tongkol jagung sebagai media tanam jamur tiram putih (Pleurotus ostreatus) Penelitian dilaksanakan pada April–Juli 2022 di Desa Lassang Barat, Kecamatan Polombangkeng Utara, Kabupaten Takalar, Provinsi Sulawesi Selatan. Metode dengan menggunakan Rancangan Acak Lengkap (RAL). Percobaan ini terdiri dari 5 Perlakuan dan 4 kali Pengulangan. Parameter yang diamati yaitu percepatan pertumbuhan, waktu pemenuhan miselium, lebar tudung, panjang tangkai, dan berat basah tubuh buah. Hasil penelitian didapatkan bahwa pemberian tepung tongkol jagung sebagai media tanam jamur tiram putih dapat digunakan sebagai alternatif dan perlakuan terbaik adalah P2 (serbuk kayu 700gram, dedak 150gram, kapur 50gram, tepung tongkol jagung 100gram). Kata Kunci: Jamur Tiram, Serbuk Kayu, Tepung Tongkol Jagung.
Pengaruh lama waktu inkubasi, konsentrasi starter terhadap pH, viskositas dan sifat organoleptik yoghurt susu sapi Rachmat Adiputra; Mita Ramadiyanti; Triana Ulfah; Dini Islah Maesaroh
Composite: Jurnal Ilmu Pertanian Vol 4 No 2 (2022): Agustus
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v4i2.557

Abstract

This research was conducted to determine the effect of incubation time and starter concentration on pH, viscosity, and organoleptic properties of cow's milk yogurt. This research was conducted from 16 to 23 June 2019 located at FIYO Yoghurt owned by Mr. Engkos Zakaria which is located in Pameungpeuk Village RT 03 RW 12 Pasirhalang Village, Cisarua District, West Bandung Regency. This study used a completely randomized design (CRD) factorial design consisting of two factors and three replications. The first factor is the length of incubation time (W) consisting of three levels, namely w1 = 3 hours incubation time, w2 = 6 hours of incubation time and w3 = 9 hours of incubation time. The second factor is the starter concentration (S) consisting of 3 levels, namely s1 = 2% starter concentration, s2 = 4% starter concentration and s3 = 6% starter concentration. From the research results it can be concluded that there has been an interaction between the length of incubation time and the concentration of the starter on the viscosity of cow's milk yogurt. The best interaction occurred at 9 hours of incubation time and 6% starter concentration. 9 hours incubation time and 6% starter concentration had a good effect on pH and viscosity. While the incubation time of 6 hours and 6% starter concentration produced organleptic properties which were quite liked by the panelists
Mie kering dengan substitusi tepung telur ayam ras (Gallus gallus domesticus) Sherina Melianti; Triana Ulfah; Rachmat Adiputra; Ati Atul Quddus; Atia Fizriani; Hari Hariadi
Composite: Jurnal Ilmu Pertanian Vol 3 No 02 (2021): Juli
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v3i02.558

Abstract

This research was purposed to determine the effect of the addition of egg powder on physicochemical properties and to determine the best formulation treatment according to organoleptic properties. This study used a one-factor Randomized group design (RAK) with 4 treatments (A0: 100% flour, A1: 90% flour + 10% egg flour, A2 : 80% flour + 20% egg flour, A3 : 70% flour + 30% egg flour) and 3 repetitions. The results showed that the combination of adding egg flour had no significant effect on chemical characteristics (ash content), on physical characteristics the combination of adding egg flour had a significant effect on physical properties. The best formulation based on organoleptic properties was the addition of 10% egg flour on texture parameters 5.00 (liked), aroma 4.80 (liked), taste 5.13 (liked), color 5.45 (liked).
Karakteristik sensoris susu pasteurisasi dengan penambahan aditif alami ekstrak daun matoa Andi Triana; Rachmat Adiputra; Muhammad Taufik
Composite: Jurnal Ilmu Pertanian Vol 5 No 2 (2023): Agustus
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v5i2.581

Abstract

Perubahan tekstur dan rasa dari suatu produk pangan berasal dari komponen penyusunnya dan kombinasi dari berbagai bahan selain pengolahan akan mempengaruhi tingkat kesukaan seseorang terhadap produk akhirnya.Tujuan penelitian ini untuk menganalisis pengaruh level ekstrak daun matoa terhadap karaktristik sensoris dari susu pasteurisasi. Metode penelitian menggunakan rancangan acak lengkap perlakuan yang digunakan adalah daun matoa (0%,10%,15% dan 20%). Hasil pengujian menunjukkan dari segi warna susu pasteurisasi dengan penambahan ekstrak daun matoa pada konsentrasi 0% dan 0,1% berwarna putih, penggunaan ekstrak daun matoa berbau susu pada semua level penambahan ekstrak daun matoa, untuk rasa peningkatan penambahan ektrak daun matoa pada susu pasteurisasi menyebabkan rasa susu semakin berkurang, seluruh panelis mendeteksi viskositas encer pada semua penambahan konsentrasi ekstrak daun matoa dan tingkat kesukaan panelis menyatakan suka pada konsentrasi ekstrak daun matoa 0,10%.
Co-Authors Andi Triana Ati Atul Quddus Atia Fizriani Dini Islah Maesaroh Hari Hariadi M. Taufik Mita Ramadiyanti Muhammad Alfalyzi Pratiwi Hamzah Rachmat Rachmat Sherina Melianti syaifuddin syaifuddin Triana Ulfah