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Industria: Jurnal Teknologi dan Manajemen Agroindustri
Published by Universitas Brawijaya
ISSN : 22527077     EISSN : 25493892     DOI : -
Industria: Jurnal Teknologi dan Manajemen Agroindustri which is abbreviated as Industria. Industria is a journal published by Department of Agro-industrial Technology, Faculty of Agricultural Technology, University of Brawijaya, Indonesia. It publishes articles in the scope of technology and management of agro-industrial field, and also other related topics.
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Articles 9 Documents
Search results for , issue "Vol 10, No 1 (2021)" : 9 Documents clear
Physical, Chemical, and Sensory Characteristics of Chicken Sausage with Analog Meat Substitution Herlina Herlina; Satriya Bayu Aji; Bambang Herry Purnomo
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 1 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.01.8

Abstract

AbstractThis research was conducted to make chicken sausage substitution using analog meat from gluten, soy protein isolate, wheat flour, Anjasmoro soybean, and gembili tuber flour to reduce chicken meat used and produce sausages with the same quality. The purpose of this study was to determine the sausage’s physical, chemical, and sensory properties. The formulation of chicken sausage with analog meat substitution used a completely randomized design method with a single factor (chicken meat and analog meat ratio), with five treatments and each treatment was repeated three times. The five treatments are P1 = 90% chicken meat : 10% analog meat, P2 = 80% chicken meat : 20% analog meat, P3 = 70% chicken meat : 30% analog meat, P4 = 60% chicken meat : 40% analog meat and P5 = 50% chicken : 50% analog meat. The results showed that the substitution of chicken meat with analog meat had a significant effect on the physical, chemical, and sensory properties of chicken sausage. The results show that 70% chicken meat and 30% analog meat is the best treatment.Keywords: analog meat, chicken sausage, substitution AbstrakPenelitian ini dilakukan untuk membuat substitusi sosis daging ayam menggunakan daging analog dari gluten, isolat protein kedelai, tepung terigu, kedelai Anjasmoro dan tepung umbi gembili. Sehingga dapat mengurangi penggunaan daging ayam dan dapat menghasilkan sosis dengan kualitas yang sama. Tujuan dari penelitian ini adalah untuk menentukan sifat fisik, kimia dan sensorik sosis. Formulasi pembuatan sosis daging ayam dengan substitusi daging analog, menggunakan metode rancangan acak lengkap dengan faktor tunggal (rasio penambahan daging ayam dan daging analog) dengan lima perlakuan serta masing - masing perlakuan diulang tiga kali ulangan. Lima perlakuan tersebut ialah P1 = 90% daging ayam : 10% daging analog, P2 = 80% daging ayam : 20% daging analog, P3 = 70% daging ayam : 30% daging analog, P4 = 60% daging ayam : 40% daging analog dan P5 = 50% daging ayam : 50% daging analog. Hasil penelitian menunjukkan bahwa susbtitusi daging ayam dengan daging analog berpengaruh nyata terhadap sifat fisik, kimia, dan sensorik sosis ayam. Hasil penelitian menunjukkan bahwa perlakuan70% daging ayam dan 30% daging analog adalah perlakuan terbaik.Kata Kunci: daging analog, sosis daging ayam, substitusi
Optimization of Vanillin Extraction from Biodegradation of Oil Palm Empty Fruit Bunches by Serpula lacrymans Nurul Azizah; Sri Suhartini; Irnia Nurika
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 1 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.01.4

Abstract

Abstract This research aims to determine the combination of the ethyl acetate solvent volume and the extraction time that resulted in the optimum response of vanillin content and vanillin yield from the degradation of lignocellulose components from oil palm empty fruit bunches (OPEFB). First, OPEFB degraded using Serpula lacrymans to break down lignocellulosic components. The research design used a centralized composite design with two factors, the volume of ethyl acetate solvent (ml) and the extraction time (minutes). The responses of the experiment are vanillin content and vanillin yields. The optimization analysis results showed that the volume of ethyl acetate solvent and extraction time have a quadratic effect on the vanillin content and vanillin yields. The optimal solution was obtained by treatment with ethyl acetate volume 101.1 ml and extraction time 123.5 minutes. The optimal solution prediction results obtained vanillin content 0.014% and vanillin yield 7.302 μg/g with desirability of 92.8%. Validation based on the optimal solution’s prediction brought response vanillin content 0.013% and vanillin yield 6.950 μg/g. The vanillin content and yield validation results differed respectively by 4.081% and 4.826% lower when compared to predictions on the optimal solution.Keywords: ethyl acetate, vanillin content, vanillin yield AbstrakPenelitian ini bertujuan untuk mengetahui kombinasi dari volume pelarut etil asetat dan lama waktu ektraksi yang menghasilkan respon kadar vanillin dan yield vanillin optimum dari hasil degradasi komponen lignoselulosa tandan kosong kelapa sawit. Tandan kosong kelapa sawit terlebih dahulu didegradasi menggunakan jamur pelapuk Serpula lacrymans untuk memecah komponen lignoselulosa. Rancangan penelitian menggunakan rancangan komposit terpusat dengan dua faktor, yaitu volume pelarut etil asetat (ml) dan lama waktu ekstraksi (menit). Respon dari percobaan tersebut adalah kadar vanillin dan yield vanillin. Hasil penelitian untuk analisis optimasi menunjukkan bahwa faktor volume pelarut etil asetat dan lama waktu ekstraksi berpengaruh secara kuadratik terhadap respon kadar vanillin dan yield vanillin. Hasil solusi optimal diperoleh pada perlakuan dengan volume pelarut etil asetat sebesar 101,1 ml dan lama ekstraksi selama 123,5 menit. Hasil prediksi solusi optimal diperoleh kadar vanillin 0,014% dan yield vanillin 7,302 μg/g dengan ketepatan 92,8%. Validasi yang dilakukan berdasarkan pada prediksi solusi optimal diperoleh respon kadar vanillin 0,013% dan yield vanillin 6,950 μg/g. Hasil validasi kadar dan yield vanillin tersebut memiliki perbedaan masing-masing 4,081% dan 4,826% lebih rendah jika dibandingkan dengan prediksi pada solusi optimal.Kata kunci: etil asetat, kadar vanillin, yield vanillin 
Shelf-life Estimation of Instant Pempek Rajungan (Portunus pelagicus) Rancidity with the Arrhenius Acceleration Method Hanidah, In-In; Sumanti, Debby Moody; Mulyono, Agung Tri; Yusuf, Novy Prakusya
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 1 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.01.7

Abstract

AbstractRancidity is one of the potential damages to the instant pempek rajungan (Portunus pelagicus) during storage. The purpose of this study was to estimate the shelf life of instant pempek rajungan packed with polypropylene plastic (PP) based on the relationship between storage temperatures and free fatty acids produced. Estimation of shelf life using the acceleration method based on the Arrhenius model. Samples were stored for 30 days at three different temperatures, 25 ± 2 °C, 35 ± 2 °C, and 45 ± 2 °C. The parameter observed during the storage process was an assessment of the rancidity level based on the free fatty acids formed in the sample. Data were analyzed using linear regression and the equation obtained was used to calculate the shelf life of pempek rajungan at room temperature (27 °C). The results showed that the storage time for instant pempek rajungan products at temperatures of 25 ± 2 °C, 35 ± 2 °C, and 45 ± 2 °C could be estimated to be 78, 86, and 70 days respectively with an increase in the number of free fatty acids of 85.2018%, 265.3478%, and 253.1427%.Keywords: Arrhenius, free fatty acid, instant, pempek rajungan, shelf life Abstrak Ketengikan menjadi salah satu potensi kerusakan pempek rajungan instan selama penyimpanan. Tujuan dari penelitian ini untuk menduga umur simpan pempek rajungan instan yang dikemas dengan plastik polypropylene (PP) berdasarkan hubungan antara suhu penyimpanan terhadap asam lemak bebas yang dihasilkan. Pendugaan umur simpan menggunakan metode akselerasi berdasarkan model Arrhenius. Sampel disimpan selama 30 hari pada tiga suhu yang berbeda, yaitu 25 ± 2 °C, 35 ± 2 °C, dan 45 ± 2 °C. Parameter yang diamati selama proses penyimpanan adalah penilaian tingkat ketengikan berdasarkan asam lemak bebas yang terbentuk pada sampel. Data dianalisis menggunakan regresi linier dan persamaan yang diperoleh digunakan untuk menghitung umur simpan pempek pada suhu ruang (27 °C). Hasil penelitian menunjukkan bahwa, waktu penyimpanan produk pempek instan pada suhu 25 ± 2 °C, 35 ± 2 °C, dan 45 ± 2 °C dapat diduga berturut-turut sampai 78, 86, dan 70 hari dengan peningkatan jumlah asam lemak bebas berturut-turut sebesar 85,2018%, 265,3478%, dan 253,1427%.Kata kunci: Arrhenius, asam lemak bebas, instan, pempek rajungan, umur simpan 
Optimization of Microwave-Assisted Extraction (MAE) Time and Material to Solvent Ratio of Gembili (Dioscorea esculenta) Water-Soluble Polysaccharides (WSP) Putri, Widya Dwi Rukmi; Riyanto, Eko Isro; Heliana, Almaria; Wellang, Ambo; Zubaidah, Elok
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 1 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.01.9

Abstract

AbstractGembili (Dioscorea esculenta) is a tuber-producing plant containing 14.63% inulin, a Water-Soluble Polysaccharide (WSP). This study aims to determine the optimum point of the material to solvent ratio and Microwave-Assisted Extraction (MAE) time needed to extract gembili WSP, and determine the WSP's characteristics produced. The optimization process uses the Response Surface Methodology-Central Composite Design (RSM-CCD) with Design Expert 7.0 software. The material to solvent ratio's minimum and maximum points are 1:25 g/L and 1:45 g/L, while the minimum and maximum points of extraction time are 20 minutes and 40 minutes. This study observed 13 experimental combinations and responses from gembili WSP yield, WSP powder inulin levels, and WSP solubility. The results showed that the optimum conditions of material to solvent were at a 1:33.81 g/mL ratio, and the extraction time was 29.26 minutes. This optimum condition resulted in 32.42% WSP yield, 40.8% inulin content in WSP powder, 26.98% WSP solubility, 12.24% WSP water content, and 49.3 cp WSP viscosity. These results indicate that extraction using a microwave can increase WSP's rich inulin yield from gembili tubers.Keywords: gembili, inulin, microwave, optimization, Water-Soluble Polysaccharides AbstrakGembili (Dioscorea esculenta) merupakan tanaman penghasil umbi yang mengandung 14,63% inulin, yang merupakan Polisakarida Larut Air (PLA). Tujuan penelitian ini untuk mengetahui titik optimum rasio bahan terhadap pelarut dan lama waktu ekstraksi PLA ubi gembili yang dibutuhkan menggunakan Microwave-Assisted Extraction (MAE) serta untuk mengetahui karakteristik PLA umbi gembili yang dihasilkan. Proses optimasi menggunakan Respon Surface Methodology-Central Composit Design (RSM-CCD) dengan bantuan software Design Expert 7.0. Titik minimum dan maksimum rasio bahan:pelarut adalah 1:25 g/L dan 1:45 g/L, sedangkan titik minimum dan maksimum lama waktu ekstraksi adalah 20 menit dan 40 menit. Penelitian ini mengamati 13 kombinasi percobaan dan respon, yaitu rendemen PLA, kadar inulin pada bubuk PLA, dan kelarutan PLA. Hasil penelitian menunjukkan bahwa kondisi optimum bahan:pelarut terdapat pada rasio 1:33,81 g/mL dan lama waktu ekstraksi adalah 29,26 menit. Kondisi optimum ini menghasilkan 32,42% rendemen PLA, 40,8% kadar inulin pada bubuk PLA, 26,98% kelarutan PLA, 12,24% kadar air PLA, dan 49.3 cp viskositas PLA. Hasil tersebut menunjukkan bahwa ekstraksi menggunakan microwave berpotensi meningkatkan rendemen PLA kaya inulin dari umbi gembili.Kata kunci: gembili, inulin, microwave, optimasi, Polisakarida Larut Air
Elimination of Aflatoxins from Two Selected Nigerian Vegetable Oils using Magnetic Chitosan Nanoparticles Oluyinka Eunice Aringbangba; Flora Oluwafemi; Adelodun Lawrence Kolapo; Abideen Idowu Adeogun; Temitope O. S. Popoola
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 1 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.01.1

Abstract

Abstract Activated charcoal and imarsil (local adsorbent) had shown significant Aflatoxin (AF) decontamination potentials in vegetable oil at a low AF contamination level of ≤ 9 ng/L. AF contamination in vegetable oils can be more than a hundred-fold of this. Therefore, it is needed to investigate the potential of other adsorbents at higher AF contamination levels. Magnetic Chitosan Nanoparticle (MCNP) was synthesized, and its aflatoxins extraction efficiency from two edible vegetable oils was investigated. MCNP exhibited extraction efficiencies of 82.80 – 100% and 94.87 – 100% in palm kernel oil and palm oil at the contamination levels of 579.6 and 964.6 ng/L respectively. Total aflatoxins cleanup of the palm oil and palm kernel oil was possible at 30 °C within 30 and 60 minutes, respectively, at the optimized condition of 4.4 mg/L MCNP. MCNP concentration, temperature of extraction, and contact time were significant (p < 0.05) in palm kernel oil, while these conditions were not significant (p > 0.05) in palm oil. The results of the present investigation depict that the AF extraction efficiency of MCNP depends on the type of vegetable oil and that MCNP could be a credible alternative for AF decontamination of the investigated vegetable oil.Keywords: aflatoxins, chitosan, contamination, nanoparticles, vegetable oils AbstrakArang aktif dan imarsil (adsorben lokal) mempunyai potensi dekontaminasi aflatoksin (AF) yang signifikan dalam minyak nabati dengan tingkat kontaminasi AF rendah, yaitu ≤ 9 ng/L. AF dalam minyak nabati dapat lebih dari seratus kali lipat tingkat kontaminasi tersebut. Oleh karena itu, penelitian potensi adsorben lain perlu dilakukan pada tingkat kontaminasi AF yang lebih tinggi. Penelitian ini menganalisis sintesis Magnetic Chitosan Nanoparticle (MCNP) dan efisiensi ekstraksi aflatoksin dari dua minyak nabati konsumsi (minyak inti sawit dan minyak sawit). Efisiensi ekstraksi minyak inti sawit dan minyak sawit pada tingkat pencemaran 579,6 dan 964,6 ng/L, MCNP masing-masing sebesar 82,80 - 100% dan 94,87 - 100%. Pembersihan aflatoksin total pada minyak sawit dan minyak inti sawit dapat terjadi pada suhu 30 °C dalam waktu masing-masing 30 dan 60 menit, pada kondisi optimal MCNP, yaitu 4,4 mg/L. Konsentrasi MCNP, suhu ekstraksi, dan waktu kontak signifikan (p < 0,05) pada minyak inti sawit, tetapi kondisi ini tidak signifikan (p > 0,05) pada minyak kelapa sawit. Hasil penelitian ini menunjukkan bahwa efisiensi ekstraksi AF MCNP tergantung pada jenis minyak nabati dan MCNP dapat menjadi alternatif untuk dekontaminasi AF dari minyak nabati yang diteliti.Kata kunci: aflatoksin, kitosan, kontaminasi, minyak nabati, nano partikel
Optimization of Soursop (Annona muricata L.) Puree Concentration and Margarine on Quality of Muffins Lintang Ayu Nisa Trifany; Erni Sofia Murtini
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 1 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.01.2

Abstract

AbstractReducing the fat used in muffin production is necessary to produce muffins with low-fat content without changing physical characteristics. This reduction can be achieved by adding ingredients with high fiber content, such as soursop. This study aims to obtain the optimum concentration of soursop puree and margarine to produce muffins with the best texture, pore size, moisture content, and lowest fat content. The method used in this study is the Response Surface Methodology with the Central Composite Design using two factors, the concentration of soursop puree and margarine. The optimum treatment results obtained were the concentration of 16.159% soursop puree and 27.391% margarine with a hardness response of 3.390 ± 0.144 N, a pore size of 0.529 ± 0.046 mm2, a fat content of 8.302 ± 0.328%, and moisture content of 33.269 ± 0.397%. The optimum muffins have fat content, fiber content, carbohydrate content, hardness, pore size, reddish, yellowish, and taste attributes that are significantly different from control muffins. Moisture content, ash content, protein content, volume expansion, baking loss, density, brightness, attributes of color, aroma, texture, pores, and overall were not significantly different from the control muffins.Keywords: margarine, muffin, optimization, soursop puree AbstrakPenggunaan lemak perlu dikurangi untuk menghasilkan muffin dengan kadar lemak rendah tanpa mengubah karakteristik fisik. Hal ini dapat dilakukan dengan cara penambahan bahan yang memiliki kadar serat tinggi, salah satunya buah sirsak. Penelitian ini bertujuan untuk mendapatkan konsentrasi penambahan puree buah sirsak dan margarin yang optimum agar dihasilkan muffin dengan tekstur, ukuran pori, dan kadar air terbaik serta kadar lemak terendah. Metode yang digunakan pada penelitian ini adalah Response Surface Methodology dengan rancangan Central Composite Design menggunakan dua faktor, yaitu konsentrasi puree buah sirsak dan margarin. Hasil perlakuan optimum yang diperoleh adalah konsentrasi puree buah sirsak 16,159% dan margarin 27,391% dengan respon kekerasan 3,390 ± 0,144 N, ukuran pori 0,529 ± 0,046 mm2, kadar lemak 8,302 ± 0,328%, dan kadar air 33,269 ± 0,397%. Muffin optimum memiliki kadar lemak, kadar serat, kadar karbohidrat, kekerasan, ukuran pori, kemerahan, kekuningan, dan atribut rasa yang berbeda signifikan dengan muffin kontrol. Kadar air, kadar abu, kadar protein, volume pengembangan, baking loss, densitas, kecerahan, atribut warna, aroma, tekstur, pori, dan keseluruhan tidak berbeda siginifikan dengan muffin kontrol.Kata kunci: margarin, muffin, optimasi, pure buah sirsak
Determination of Clove Extract Anesthetic Dosage in Transportation Activities of Carp (Cyprinus carpio) Supply Chain Andi Adam Malik; Sahabuddin Sahabuddin; Khairuddin Khairuddin; Rabiah Al Adawiah
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 1 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.01.6

Abstract

AbstractThis study aims to obtain the best dose of clove extract anesthetic in the transportation of carp (Cyprinus carpio) from suppliers to consumers in the supply chain of carp. Alive, healthy, and not defective carp from the Fish Seed Center with 3-5 cm size were used as objects in this study. Carp fish bag and 50 x 35 x 30 cm Styrofoam boxes were used as containers which were placed randomly during the delivery of carp. The study was conducted with four treatments of different clove extract levels, treatment A as a control (0 ppm), B (3.3 ppm), C (6.7 ppm), and D (10 ppm), with three replications each. The examination of the anesthetic condition of carp was carried out four times during transportation, at 0, 6, 12, and 24 hours. Analysis of Variance (ANOVA) was conducted to see the impact of the treatments, and then the Tukey test was carried out to see the differences between treatments. The analysis was carried out using SPSS version 21. The results showed that increasing the anesthetic dose of clove extract impacted the health condition and survival rate of the carp seedlings during transportation. The highest survival rate (85%) was achieved at a concentration of 6.7 ppm.Keywords: anesthesia dosage, clove extract, carp, the survival rate Abstrak Penelitian ini bertujuan untuk mendapatkan dosis anestesi ekstrak cengkeh terbaik dalam pengangkutan ikan karper (Cyprinus carpio) dari pemasok ke konsumen dalam rantai pasok ikan karper. Ikan karper yang digunakan sebagai objek dalam penelitian ini adalah ikan karper dari Balai Benih Ikan dengan ukuran 3-5 cm, dalam keadaan hidup, sehat, dan tidak cacat. Kantong ikan karper dan Styrofoam berukuran 50 x 35 x 30 cm digunakan sebagai wadah selama pengiriman ikan karper dan penempatannya dilakukan secara acak. Penelitian dilakukan dengan 4 perlakuan kadar ekstrak cengkeh yang berbeda, yaitu A sebagai kontrol (0 ppm), B (3,3 ppm), C (6,7 ppm), dan D (10 ppm) dengan masing-masing 3 ulangan. Pemeriksaan kondisi anestesi pada ikan karper dilakukan 4 kali selama pengangkutan, yaitu 0, 6, 12, dan 24 jam. Analysis of Variance (ANOVA) dilakukan untuk melihat dampak dari perlakuan kemudian uji Tukey dilakukan untuk melihat perbedaan antar perlakuan. Analisis dilakukan dengan SPSS versi 21. Hasil penelitian menunjukkan bahwa penambahan dosis anestesi ekstrak cengkeh berdampak pada keadaan kesehatan dan sintasan ikan karper saat transportasi. Sintasan tertinggi (85%) dicapai pada konsentrasi 6,7 ppm.Kata kunci: dosis anestesi, ekstrak cengkeh, ikan karper, sintasan 
Consumer Preference Study on Myrtaceae Fruit Collection of Bogor Botanic Gardens Irfan Martiansyah; Muhammad Rifqi Hariri; Melza Mulyani; Iin Pertiwi A Husaini; Arief Hidayat; Syamsidah Rahmawati
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 1 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.01.5

Abstract

AbstractMyrtaceae fruit in Bogor Botanic Gardens (BBG) can be potentially developed as a unique and new fruit consumption style. The study aimed to determine the consumer preferences on Myrtaceae fruit. The method used was organoleptic testing, including a description, hedonic and rank tests. The parameters measured in this study are taste, color, flavor, texture, sound, and size of the fruit. Data analysis performed by the Kruskal-Wallis test. The results showed that most of the respondents preferred the fruit with a medium-size, tastes sour but not bitter, has attractive colors, has no pungent flavor, has soft and smooth texture, and is not crispy when it is bitten and chewed. The hedonic test showed that sample #4 and #7 have the highest average value of 4.7. The lowest average obtained in sample #3, where respondents did not like the sample. There was no significant difference of the average. The ranking of hedonic test result indicates the level of respondents' preferences in sequence are Eugenia sp. from Southeast Sulawesi, Myrtus pendula, Syzygium bankense, Syzygium aqueum, Eugenia sp. from Papua, Syzygium sp. from Seram Island, and Syzygium polycephaloides.Keywords: Bogor Botanic Gardens, consumer preference, Myrtaceae fruits, organoleptic test AbstrakBuah jambu-jambuan koleksi Kebun Raya Bogor berpotensi dijadikan buah konsumsi baru. Tujuan penelitian adalah untuk mengetahui dan menilai preferensi serta tingkat kesukaan masyarakat terhadap jenis buah jambu-jambuan koleksi Kebun Raya Bogor. Metode yang digunakan adalah uji organoleptik melalui metode uji deskriptif, uji kesukaan, dan uji rangking. Parameter uji meliputi rasa, warna, aroma, tekstur, suara, dan ukuran. Analisis data dilakukan secara deskriptif dan non-parametrik Kruskal-Wallis. Hasil penelitian memperlihatkan sebagian besar responden menyukai jenis buah berukuran sedang, rasa dominan masam tetapi tidak pahit, warna mencolok, aroma tidak menyengat, tekstur lunak dan halus, serta tidak renyah saat digigit. Hasil uji kesukaan menunjukan nilai rata-rata tertinggi sebesar 4,7 terdapat pada sampel #4 dan #7. Rata-rata terendah ditunjukkan pada sampel #3 sebesar 3,0, yaitu responden tidak menyukai sampel tersebut. Perbedaan rata-rata tersebut tidak signifikan. Perangkingan hasil uji kesukaan menunjukkan tingkat kesukaan responden secara berturut-turut adalah Eugenia sp. asal Sulawesi Tenggara, Myrtus pendula, Syzygium bankense, Syzygium aqueum, Eugenia sp. asal Papua, Syzygium sp, asal Pulau Seram, dan Syzygium polycephaloides.Kata kunci: buah jambu-jambuan, Kebun Raya Bogor, preferensi konsumen, uji organoleptik
Product Development Model for Tempe Chocolate Chips Based on Costumer Preferences in Banjarnegara, Central Java, Indonesia Hety Handayani Hidayat; Nur Wijayanti
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 1 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.01.3

Abstract

AbstractThis study aims to determine the attributes and categories that are important in product development and its model to obtain appropriate design recommendations based on consumer preferences using Quantification Theory Type 1 (QTT1). The number of respondents involved was 250 respondents in Banjarnegara Regency who were selected on purposive sampling. Respondents were asked to rate the level of preference for 14 samples of chocolate tempe chips. The results of the identification of attributes and categories that affect preferences obtained seven attributes and 19 categories, namely shape attributes (round, square, triangle, and oval), thickness (thin and thick), size (large and medium), distinctive aroma (tempe, chocolate, and fruits), flavors (chocolate and variants), surface layers (glossy, sprinkles, sprinkles & chocolate, visible tempe surface & sprinkles), as well as coatings (chocolate compound coating and chocolate coating & sprinkles). Based on the data analysis, some recommendations for product development of chocolate tempe chips are: round, 0.15 mm thick, 8 cm wide, flavored and chocolatey, glossy coating with chocolate coating and sprinkles.Keywords: costumer’s preferences, product development model, tempe chocolate chips         AbstrakPenelitian ini bertujuan untuk menentukan atribut hingga kategori yang penting dalam pengembangan produk dan memodelkannya untuk memperoleh rekomendasi desain yang sesuai berdasarkan preferensi konsumen dengan menggunakan Quantification Theory Type 1 (QTT1). Jumlah respoden yang terlibat sebanyak 250 responden di Kabupaten Banjarnegara yang dipilih dengan purposive sampling. Responden diminta untuk menilai tingkat preferensi terhadap 14 sampel produk keripik tempe cokelat. Hasil identifikasi atribut dan kategori yang memengaruhi preferensi diperoleh 7 atribut dan 19 kategori, yaitu atribut bentuk (bulat, kotak, segitiga, dan oval), ketebalan (tipis dan tebal), lebar (besar dan sedang), aroma khas (tempe, cokelat, dan buah-buahan), rasa (cokelat dan varian), lapisan permukaan (mengkilap, taburan, taburan & cokelat, serta tempe terlihat & ada taburan), serta pelapis (coating compound cokelat dan coating cokelat & taburan). Analisis data menghasilkan rekomendasi pengembangan produk keripik tempe cokelat adalah berbentuk bulat, tebal 0,15 mm, lebar 8 cm, beraroma dan berasa cokelat, lapisannya mengkilap dengan bahan pelapis coating cokelat dan taburan.Kata kunci: keripik tempe cokelat, model pengembangan produk, preferensi konsumen

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