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AGRITEKNO, Jurnal Teknologi Pertanian
Published by Universitas Pattimura
ISSN : 23029218     EISSN : 26209721     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
AGRITEKNO is published twice a year, i.e. in April and October. The journal contains research results and scientific review related to food science and technology as well as nutrition. In addition, it also covers various technological package for industry, short communication, and other information including promotion and advertisement pertaining the development in food science and technology from all researcher.
Arjuna Subject : -
Articles 96 Documents
 1   2   3   4   5 
Pemanfaatan Limbah Agroindustri Kacang Tanah Sebagai Media Pertumbuhan Mikrobia Probiotik Lactobacillus bulgaricus Esna Dilli Novianto; Monica Sonia Indri Pradipta; Suwasdi Suwasdi; Mahdalina Mursilati; Surya Bagus Purnomo
AGRITEKNO: Jurnal Teknologi Pertanian Vol 9 No 1 (2020): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2020.9.1.35

Abstract

The increase of peanut-based agro-industry today, cause a significant increase in the number of waste products in the form of peanut shells. This can cause a problem to the environment due to insoluble carbohydrate fiber molecules in peanuts. However, the cellulose in peanut waste can be used as useful material, such as prebiotic, which plays a role in the growth of probiotic bacteria. Nowadays, inulin is used as a source of prebiotics in food additives or health supplements. However, its limited availability and high prices have an impact on the cost of finished products. This research was aimed to identify and to analyze the crude extracts of peanut shells waste as a prebiotic substitution material. The crude extract of peanut shells waste was used as a growth medium for the probiotic, Lactobacillus bulgaricus. A completely randomized experimental design with levels of treatments, i.e., 0% (negative control), 20%, 40%, 60%, 80% of peanut shell extracts, as well as inulin as a positive control was applied in this research to analyze bacterial growth. The parameters observed in this study were the morphology of bacterial colonies, gram staining, and growth curve analysis. The results showed that 60% concentration of peanut shells extract effectively increased the growth of L. bulgaricus at 6 and 10 hours. Cellulose in rough extracts of peanut shells can be used as a carbon source for bacterial growth. Keywords: peanut shells, prebiotics, probiotics ABSTRAK Peningkatan agroindustri berbahan dasar kacang tanah menyebabkan jumlah limbah kulit kacang tanah meningkat secara signifikan, sehingga berdampak pada pencemaran lingkungan. Selulosa pada kulit kacang tanah masih dapat digunakan sebagai bahan prebiotik. Senyawa prebiotik berperan dalam menumbuhkan bakteri probiotik. Pada umumnya, inulin digunakan sebagai sumber prebiotik pada bahan tambahan makanan atau suplemen kesehatan. Ketersediaan yang terbatas dan harga yang mahal berdampak pada harga produk jadi yang lebih mahal. Tujuan penelitian ini untuk mengidentifikasi dan menguji ekstrak kasar limbah agroindustri berupa kulit kacang tanah sebagai bahan substitusi prebiotik. Ekstrak kasar yang didapatkan dari limbah kulit kacang tanah digunakan sebagai media pertumbuhan bakteri probiotik, Lactobacillus bulgaricus. Rancangan acak lengkap satu faktor perlakuan digunakan untuk uji pertumbuhan bakteri L. bulgaricus. Variasi konsentrasi ekstrak kulit kacang tanah 0% (kontrol negatif), 20%, 40%, 60%, 80% digunakan sebagai perlakuan pada penelitian ini, sedangkan inulin sebagai kontrol positif. Parameter yang diamati pada penelitian inin adalah morfologi koloni bakteri, pengecatan gram dan analisis kurva pertumbuhan. Hasil penelitian menunjukkan bahwa ekstrak kulit kacang tanah konsentrasi 60% efektif meningkatkan pertumbuhan bakteri L. bulgaricus di jam ke-6 dan jam ke-10. Selulosa pada esktrak kasar kulit kacang tanah digunakan sebagai sumber karbon untuk pertumbuhan bakteri. Kata kunci: kulit kacang tanah, prebiotik, probiotik
Karakteristik Pektin Kulit Pisang Tongka Langit (Musa troglodytarum) Berdasarkan Variasi Waktu Ekstraksi Priscilia Picauly; Gilian Tetelepta
AGRITEKNO: Jurnal Teknologi Pertanian Vol 9 No 1 (2020): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2020.9.1.28

Abstract

Tongka langit banana peel is an organic waste that has not been widely used by the community and has a pectin content of about 10.41%. Pectin extraction from banana peels should thus be done effectively to utilize waste. The objective of this research was to characterize the properties of pectin extracted from banana tongka langit peel with the different extraction times. A completely randomized experimental design with 3 level treatment extraction time of banana tongka langit peel, i.e., 1 hour, 1,5 hours, and 2 hours with three replicates was applied in this research. The properties evaluated, including equivalent weight, methoxyl content, galacturonate acid, esterification degree, yield, moisture content, and ash content. Result showed that equivalent weight (757.88 mg, 735.48 mg, and 699.8 mg), methoxyl content (5.10%, 5.17%, and 5.44%), galacturonate acid (52.22%, 53.32%, and 56.08%), esterification degree (55.07%, 55.12%, and 55.43%), moisture content (9.99%, 9.90%, and 9.85%), ash (6.17%, 6.23%, and 6,46%), and yield (8.35%, 8.93%, and 9.2%). Keywords: banana tongka langit peel, pectin, extraction time ABSTRAK Kulit pisang tongka langit merupakan limbah organik yang belum banyak dimanfaatkan oleh masyarakat dan memiliki kandungan pektin sebanyak 10,41%. Ekstraksi pektin dari kulit pisang tongka langit harus dilakukan secara efektif dalam memanfaatkan limbah. Penelitian ini bertujuan untuk mengkarakterisasi pektin kulit pisang tongka langit berdasarkan waktu ekstraksi pektin yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap yang terdiri dari tiga tingkat perlakuan waktu ekstraksi pektin kulit pisang tongka langit yaitu 1 jam, 1,5 jam, dan 2 jam dengan 3 kali ulangan. Pengamatan dilakukan terhadap berat ekuivalen, kadar metoksil, kadar asam galakturonat, derajat esterifikasi, rendemen, kadar air, dan kadar abu. Hasil penelitian menunjukkan nilai berat ekuivalen (757,88% mg, 735,48 mg, dan 699,80 mg), kadar metoksil (5,10%, 5,17%, dan 5,44%), kadar asam galakturonat (52,22%, 53,32%, dan 56,08%), nilai derajat esterifikasi (55,07%, 55,12%, dan 55,43%), kadar air (9,99%, 9,90%, dan 9,85%), kadar abu (6,17%, 6,23%, dan 6,46%), dan rendemen (8,35%, 8,93%, dan 9,2%). Kata kunci: kulit pisang tongka langit, pektin, waktu ekstraksi
Karakteristik Kimia dan Fisik Bubur Instan Berbahan Dasar Tepung Jagung Pulut dan Tepung Kacang Merah Syane Palijama; Rachel Breemer; Miranda Topurmera
AGRITEKNO: Jurnal Teknologi Pertanian Vol 9 No 1 (2020): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2020.9.1.20

Abstract

People tend to choose their food practically and efficiently presented and made without reducing their nutritional content. The use of red bean flour is needed to replace protein sources while waxy rice flour contributes to carbohydrate replacement. The purpose of this study was to know and to determine the characteristics of instant porridge with the ratio of red bean flour and waxy corn flour. Results showed that the characteristics of instant porridge were influenced by the different ratios between red bean and waxy corn flour on instant porridge ash, protein, fat, fiber, carbohydrate contents as well as ask bulk density and rehydration powder. The ratio between corn and red bean flours of 80% and 20% resulted in instant porridge with moisture, protein, and carbohydrate of 3.44%, 10.8%, and 80.53%, respectively and met the quality standard set by SNI 01-7111.4-2005, an ash content of 1%, a fat content of 0.76% the fiber content of 3.79%, bulk density of 1.03 g/mL, and rehydration power of 2.83 mL/g.: instant porridge, the ratio of red bean, and waxy flour. Keywords: instant porridge, the ratio of red bean and waxy cornflour ABSTRAK Masyarakat lebih memilih makanan yang dikonsumsi secara praktis dalam bentuk penyajian maupun dalam pembuatannya tanpa mengurangi pemenuhan kebutuhan gizi. Penggunaan tepung kacang merah diperlukan sebagai sumber protein dan penggunaan tepung jagung pulut sebagai pengganti karbohidrat. Tujuan dari penelitian adalah untuk mengetahui dan menentukan karakteristik bubur instan dengan rasio tepung kacang merah dan tepung jagung pulut. Hasil penelitian menunjukan bahwa karakteristik bubur instan dipengaruhi oleh rasio tepung kacang merah dan tepung jagung pulut yang berbeda terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar serat, kadar karbohidrat, densitas kamba dan daya rehidrasi. Hasil penelitian menunjukkan rasio tepung jagung pulut 80% dan tepung kacang merah 20% memiliki karakteristik kadar air (3,44%), kadar protein (10,8%) dan kadar karbohidrat (80,53%) sesuai SNI 01-7111.4-2005, kadar abu (1%), kadar lemak (0,76%), kadar serat (3,79%), densitas kamba (1.03 g/mL) dan daya rehidrasi (2.83 mL/g). Kata kunci: bubur instan, tepung jagung pulut dan tepung kacang merah
Karakteristik dan Profil Asam Lemak Minyak Ikan dari Kepala dan Tulang Ikan Tuna (Thunnus albacares) Daniel A N Apituley; Raja Bonan Dolok Sormin; Esterlina E E M Nanlohy
AGRITEKNO: Jurnal Teknologi Pertanian Vol 9 No 1 (2020): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2020.9.1.10

Abstract

This study was aimed to determine the physical and chemical quality as well as the fatty acid profile of fish oil from the waste of the head and the bones of Thunnus albacares. An experimental method was applied in this research. Observed variables included yield, density, acid number, saponification value, iodine number, TBA value, as well as fatty acid profile. The results showed that the physical characteristics of the oil from the head and bone of the fish, i.e., yield 12,11% and 9.85%, density 0.92 mg/mL, and 0.90 mg/mL, respectively. The chemical characteristics of the oil from head and bones of tuna were acid number 2.10 mg KOH/g and 2.88 mg KOH/g, iodine number 88.80 mg KOH/g and 77.67 mg KOH/g; saponification number 178.80 mg KOH/g and 145.50 mg KOH/g, TBA values 1.80 mg KOH/kg and 1.29 mg KOH/kg, subsequently. Unsaturated fatty acids were found to dominate oil from the head and bones of tuna. Tuna head contained 25 types of fatty acids consisting of 10 types of saturated fatty acids (SFA) 20.8% w/w, seven types of monounsaturated fatty acids (MUFA) 11.92% w/w, eight polyunsaturated fatty acids (PUFA) 35.98% w/w. In comparison, tuna bones contained 26 types of fatty acids consisting of 11 SFA 19.69% w/w, seven MUFA 10.80% w/w, and 8 PUFA 26.21% w/w. Keywords: fatty acid, fish oil, Thunnus albacares, waste of head and bone ABSTRAK Penelitian ini bertujuan untuk mengetahui kualitas fisik maupun kimiawi serta profil asam lemak minyak limbah ikan dari kepala dan tulang ikan tuna (Thunnus albacares). Metode yang digunakan adalah metode eksperimen. Parameter yang diamati yaitu: rendemen, berat jenis minyak, bilangan penyabunan, bilangan iodin, bilangan Tiobarbituric Acid (TBA) serta profil asam lemak. Hasil penelitian menunjukkan karakteristik fisik dari kepala dan tulang ikan berturut-turut adalah: rendemen 12,11 dan 9,85%; berat jenis minyak 0,92 mg/mL dan 0,90 mg/mL. Karakteristik kimia dari kepala dan tulang ikan tuna adalah berturut-turut: bilangan asam 2,10 mg KOH/g dan 2,88 mg KOH/g; bilangan iod 88,80 mg KOH/g dan 77,67 mg KOH/g; bilangan penyabunan 178,80 mg KOH/g dan 145,50 mg KOH/g; nilai TBA 1,80 mg KOH/kg dan 1,29 mg KOH/kg. Asam lemak tidak jenuh mendominasi minyak dari kepala maupun tulang ikan Tuna. Kepala ikan tuna mengandung 25 jenis asam lemak terdiri dari 10 jenis asam lemak jenuh (SFA) 20,8% w/w, 7 jenis lemak tak jenuh tunggal (MUFA) 11,92% w/w, 8 asam lemak tak jenuh jamak (PUFA) 35,98% w/w; sedangkan tulang ikan Tuna mengandung 26 jenis asam lemak terdiri dari 11 SFA 19,69% w/w, 7 MUFA 10,80% w/w, dan 8 PUFA 26,21% w/w. Kata kunci: asam lemak, minyak ikan, Thunnus albacares, limbah tulang dan kepala
Karakteristik Nugget Ikan Tuna (Thunnus sp.) dengan Penambahan Ubi Ungu (Ipomoea batatas) Raja Bonan Dolok Sormin; Febe Gasperz; Syanne Woriwun
AGRITEKNO: Jurnal Teknologi Pertanian Vol 9 No 1 (2020): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2020.9.1.1

Abstract

This study was aimed to study the characteristics of tuna (Thunnus sp.) chunks nugget supplemented with purple sweet potato as filler both subjectively and objectively. A three-treatment experiment with five replications was applied in this research. Parameters tested included sensory test (aroma, taste, and texture), proximate analysis (moisture, ash, protein, fat, and carbohydrate contents). The treatment of purple sweet potato as filler on tuna fish nugget was found to influence the quality of the nugget. The result of the sensory test showed that treatment of 10%:90% purple sweet potato to tuna chunks had the highest score on aroma, taste, and texture than 20%:80% and 30%:70%. This was due to the higher proportion of tuna chunks resulted in distinctive nuggets aroma, tasty, and firm texture when it was bitten. The results of the proximate analysis showed that the addition of purple sweet potato on tuna nuggets had a very significant effect on protein, fat, and ash contents. The higher the percentage of purple sweet potato added to tuna nugget, the smaller the protein content and the ash content. However, the addition of purple sweet potato did not affect the moisture content of tuna nuggets. Overall, the proximate content of tuna nuggets in this study was found to meet the standard recommended by SNI for fish nuggets. Keywords: characteristics, nugget, sensory, proximate, purple sweet potato ABSTRAK Penelitian ini bertujuan untuk mempelajari karakteristik nugget tetelan ikan tuna (Thunnus sp.) dengan penambahan ubi ungu baik secara subjektif maupun objektif. Metode penelitian adalah eksperimen dengan tiga perlakuan dan lima kali ulangan. Parameter uji terdiri dari: uji organoleptik (aroma, rasa, dan tekstur), uji proksimat (kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat). Perlakuan penambahan ubi ungu pada nugget tetelan ikan tuna mengakibatkan perbedaan mutu pada nugget yang dihasilkan. Hasil organoleptik menunjukkan bahwa perlakuan perbandingan konsentrasi ubi ungu:tetelan ikan tuna 10%:90%, memiliki aroma, rasa dan tekstur yang lebih tinggi dibandingkan dengan perlakuan perlakuan perbandingan konsentrasi ubi ungu:tetelan ikan tuna 20%:80% dan 30%:70%. Panelis lebih menyukai perlakuan perbandingan konsentrasi ubi ungu:tetelan ikan tuna 10%:90%, hal ini disebabkan oleh penggunaan tetelan ikan membuat nugget beraroma khas, rasanya gurih serta teksturnya tidak hancur ketika digigit. Hasil uji proksimat menunjukkan bahwa penambahan ubi ungu pada pembuatan nugget ikan tuna berpengaruh sangat nyata terhadap kadar protein, kadar lemak dan kadar abu. Persentasi ubi ungu pada nugget ikan tuna semakin besar maka kadar protein, kadar abu semakin kecil, namun penambahan ubi ungu tidak berpengaruh terhadap kadar air nugget tuna. Nilai proksimat nugget ikan tuna secara keseluruhan dari hasil penelitian ini berada pada standar yang di anjurkan oleh SNI nugget ikan. Kata kunci: karakteristik, nugget, organoleptik, proksimat, ubi ungu
Analisis Fisikokimia Beberapa Jenis Tepung Jagung (Zea mays L.) Asal Pulau Moa Kabupaten Maluku Barat Daya Gelora Helena Augustyn; Gilian Tetelepta; Ida Rina Abraham
AGRITEKNO: Jurnal Teknologi Pertanian Vol 8 No 2 (2019): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2019.8.2.58

Abstract

Red, yellow and white corn are types of corn locally originate from Moa Island. These three types of corn are still consumed and processed traditionally, whereas these can be processed into flour as basic ingredients for food diversification. The aim of the research was to determine physicochemical properties of types of flour from several corn types of Moa Island, South west Moluccas Regency. Results showed that flour yield were in the ranger of 84.73-91.98%, bulk density of 0.83 g/cm3. moisture of 5.38-6.01%, ash content of 0.26-0.44%, fat content of 0.39-0.43%, protein content of 8.01-8.39%, carbohydrate of 84.92 -86.36%, and fiber content of 8.56-9.36%. Keywords: corn flour, local varieties, Moa Island, physicochemical characteristics ABSTRAK Jagung merah, jagung kuning, dan jagung putih merupakan jenis jagung lokal yang berasal dari Pulau Moa. Ketiga jenis jagung tersebut oleh masyarakat setempat masih diolah secara tradisional, padahal jagung-jagung tersebut dapat diolah menjadi tepung sebagai bahan dasar untuk diversifikasi pangan. Tujuan penelitian ini adalah mengkarakteristik sifat fisikokimia beberapa jenis tepung jagung asal Pulau Moa Kabupaten Maluku Barat Daya. Hasil penelitian menunjukkan bahwa nilai rendemen tepung jagung berkisar antara 84,73-91,98%, densita kamba memiliki nilai yang sama yaitu 0,83 g/cm3 kadar air berkisar antara 5,38-6,01%, kadar abu berkisar antara 0,26-0,44%, kadar lemak berkisar antara 0,39-0,43%, kadar protein berkisar antara 8,01-8,39%, kadar karbohidrat berkisar antara 84,92-86,36%, dan kadar serat berkisar antara 8,56-9,36%. Kata kunci: karakteristik fisikokimia, tepung jagung, Pulau Moa, varietas lokal
Karakteristik Organoleptik Teh Daun Binahong dengan Penambahan Kayu Manis Muhammad Yasir; Meittycorfrida Mailoa; Priscillia Picauly
AGRITEKNO: Jurnal Teknologi Pertanian Vol 8 No 2 (2019): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2019.8.2.53

Abstract

This study was aimed to determine the right concentration of cinnamon addition in the binahong leaf tea based on its sensory characteristics along with its phytochemical compounds composition. A completely randomized experimental design with three levels of cinnamon concentration i.e.; 20%, 30%, and 40% was applied in this research. Results showed that right concentration of cinnamon addition in the binahong leaf tea was 40% and contained phytochemical compounds such as alkaloids, saponins, flavonoids, steroids, triterpenoids and phenolics. Keywords: binahong leaves, cinnamon, tea drink ABSTRAK Penelitian ini bertujuan untuk mendapatkan konsentrasi penambahan kayu manis yang tepat terhadap teh daun binahong berdasarkan sifat organoleptik dan komposisi senyawa fitokimianya. Penelitian ini menggunakan rancangan acak lengkap yang terdiri dari satu faktor yaitu konsentrasi kayu manis dengan tiga taraf perlakuan yaitu; 20%, 30%, dan 40%. Hasil penelitian menunjukkan bahwa teh daun binahong yang terbaik yaitu penambahan kayu manis dengan konsentrasi 40% yang mengandung senyawa fitokimia alkaloid, saponin, flavonoid, steroid, triterpenoid dan fenolik. Kata kunci: daun binahong, kayu manis, minuman teh
Karakteristik Kimia Food Bar Puree Pisang Tongka Langit (Musa trogodytarum) dengan Penambahan Kenari (Canarium indicum L.) Vita N Lawalata; Illonkha Maatoke; Gilian Tetelepta
AGRITEKNO: Jurnal Teknologi Pertanian Vol 8 No 2 (2019): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2019.8.2.48

Abstract

Food bar is high caloric food made from blended food, enriched with nutrients, then formed into a compact bar shape. It is usually consumed either as breakfast or as snack food and is better than cakes or chocolates. This study was aimed to characterize the effect of canarium nut addition on the making of banana puree food bar. A completely randomized experimental design with four levels of treatments, i.e. 0%, 5%, 10% and 15% was applied in this research. Result showed that banana puree food bar with canarium nut addition caused not only a decrease in moisture, ash, and carbohydrate contents of 3.96%, 0.1%, and 2.6% but also an increase in protein content and fat content of 1.99% and 4.68%, respectively. Keywords: canarium nut, food bar, Musa troglodytarum, puree, tongka langit banana ABSTRAK Food bar merupakan produk pangan berkalori tinggi yang dibuat dari campuran bahan pangan (blended food), diperkaya dengan nutrisi, kemudian dibentuk menjadi bentuk padat dan kompak (a food bar form). Food bar biasanya digunakan untuk sarapan atau sebagai makanan ringan (camilan), food bar merupakan makanan yang lebih baik dibandingkan dengan kue ataupun coklat. Penelitian ini bertujuan untuk mengkarakterisasi pengaruh penambahan kenari dalam pebuatan food bar puree pisang tongka langit. Penelitian ini menggunakan rancangan acak lengkap faktor tunggal dengan perlakuan penambahan kenari 0%, 5%, 10%, 15%. Hasil penelitian menunjukkan bahwa food bar puree pisang tongka langit dengan penambahan kenari menyebabkan terjadinya penuruanan kandungan air, abu, karbohidrat yaitu 3,96%, 0,1%, 2,6% dan peningkatan kadar protein sebesar 1,99% dan lemak 4,68%. Kata kunci: food bar, kenari, pisang tongka langit, puree, Musa troglodytarum
Kualitas Sensoris dan Kimia Daging Sapi yang Beredar di Beberapa Tempat Penjualan di Kota Ambon Isye J Liur; Marcus Veerman; Arnolys Mahakena
AGRITEKNO: Jurnal Teknologi Pertanian Vol 8 No 2 (2019): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2019.8.2.42

Abstract

Meat is all animal tissue and its processed products which are suitable and used as food. Meat consists of four primary tissues, namely muscle tissue, connective tissue, epithelial tissue, and nerve tissue. Beef is meat obtained from cows that are commonly used for food consumption. This study aims to determine the sensory and chemical quality of beef circulating in several sales points in Ambon City. Parametric used are sensory analysis (color, aroma, texture) and chemical analysis (water content, ash content, protein content, fat content). The research method used is using questionnaires as primary data and testing at the Chemistry Laboratory, Department of Mathematics and Natural Sciences, University of Pattimura. The data obtained will be tested using Non-Parametric Analysis namely Conformity Test. The research results show that the evaluation of panelists, it turns out that between panelists did not differ in providing an assessment because in this study, on average, panelists gave the best assessment in terms of color, aroma, and texture. Keywords: beef, chemical quality, sensory quality ABSTRAK Daging adalah semua jaringan hewan dan produk olahannya yang sesuai dan digunakan sebagai makanan. Daging terdiri dari empat jaringan utama, yaitu jaringan otot, jaringan ikat, jaringan epitel dan jaringan saraf. Daging sapi adalah daging yang diperoleh dari sapi yang biasa dan umum digunakan untuk keperluan konsumsi makanan. Penelitian ini bertujuan untuk mengetahui analisis kualitas sensoris dan kimia daging sapi yang beredar dibeberapa tempat penjualan di Kota Ambon. Parametrik yang digunakan yaitu analisis sensoris (warna, arona, tekstur) dan analisis kimia (kadar air, kadar abu, kadar protein, kadar lemak). Metode penelitian yang dipakai yaitu menggunakan kuisioner sebagai data primer dan pengujian pada Laboratorium Kimia Jurusan MIPA Universitas Pattimura. Data yang diperoleh akan diuji menggunakan analisis non parametrik yaitu uji kesesuaian. Hasil Penelitian menunjukkan Penilaian dari panelis, ternyata antar panelis tidak berbeda dalam memberikan penilaian sebab dalam penelitian ini secara rata-rata panelis memberikan penilaian yang terbaik dari segi warna, aroma dan tekstur. Kata Kunci: daging sapi, kualitas kimia, kualitas sensoris
Characteristics and Permeability Properties of Sago Starch Edible Film Payung Layuk; Joula Sondakh; Marietje Pesireron
AGRITEKNO: Jurnal Teknologi Pertanian Vol 8 No 2 (2019): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2019.8.2.34

Abstract

The research was aimed to study the potential of sago starch as an edible film or edible wrapper, which is used as a barrier to mass transfer. The edible film was made from sago starch with the addition of nutmeg pectin at concentrations of 0%, 10%, 15%, 20% and 25% by adding glycerol as much as 20% w/w. The results showed that the addition of nutmeg pectin and glycerol was able both to improve film characteristics and to control mass transfer. Addition of nutmeg pectin caused an increase in the Water Vapor Permeability (WVP) value of the film. Edible sago starch films can be used as a dodol packaging material because it protects products from oxidation and fungi, and is a better barrier from oxygen when compared to synthetic films. The increase in nutmeg pectin concentration caused an increase in WVP and exponential oxygen permeability. Keywords: edible film, sago, wrapping

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