cover
Contact Name
Dina Soes Putri
Contact Email
dina.soes.putri@gmail.com
Phone
+6289531932874
Journal Mail Official
jafp.ummat@gmail.com
Editorial Address
K. H. Ahmad Dahlan Street Number 1 Pagesangan Village, Sekarbela District, Mataram City, West Nusa Tenggara, Indonesia
Location
Kota mataram,
Nusa tenggara barat
INDONESIA
Journal of Agritechnology and Food Processing
ISSN : -     EISSN : 28093607     DOI : https://doi.org/10.31764/jafp.v1i2.6997
Scope: processing technology, post-harvest physiology, industrial sanitation, local food development, nutrition & health, food chemistry, food safety, processing microbiology, and functional food
Articles 15 Documents
KAJIAN SUHU DAN LAMA PEMASAKAN TERHADAP MUTU PERMEN SUSU KERBAU Adi Saputrayadi; Marianah Marianah; Jannatun Alia
Journal of Agritechnology and Food Processing Vol 1, No 1 (2021): June
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (536.969 KB) | DOI: 10.31764/jafp.v1i1.5821

Abstract

The purpose of this study is to determine what temperature and cooking time is right to produce good quality milk candy and has a longer shelf life. The method used in this research is experimental method and the design used is a completely randomized design (CRD) with 2 factors. The first factor is the cooking temperature which consists of 3 levels (1100C, 1150C and 1200C). The second factor was the cooking time which consisted of 2 levels (60 minutes and 90 minutes). The stages of this research consisted of: (1) The process of making buffalo milk candy, (2) testing the chemical properties (moisture content and reducing sugar), (3) analyzing the organoleptic properties of buffalo milk candy. Based on the analysis, the temperature and cooking time had a significant effect on the chemical properties (moisture content and reducing sugar) and organoleptic properties (color and texture) of buffalo milk candy, but did not significantly affect the organoleptic properties (aroma and taste) of buffalo milk candy. The best treatment for the analysis of chemical and organoleptic properties was obtained in the S3L2 treatment (temperature 1200C, cooking time 90 minutes) with a water content of 2.969%, a reduced sugar content of 12.08%, a taste score of 4.00 (sweet criteria), a texture score of 3.20. (hard criteria), flavour score 4.25 (like criteria) and 2.35 color score (dark brown criteria).
KARAKTERISTIK COOKIES DARI TEPUNG TERIGU DAN TEPUNG BIJI NANGKA DIMODIFIKASI SECARA ENZIMATIS Siska Cicilia; Eko Basuki; Ahmad Alamsyah; I Wayan Sweca Yasa; Lingga Gita Dwikasari; Rafika Suari
Journal of Agritechnology and Food Processing Vol 1, No 1 (2021): June
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (591.215 KB) | DOI: 10.31764/jafp.v1i1.5960

Abstract

This study aims to determine the characteristics of cookies made from wheat with the addition of enzymatically modified jackfruit seed flour. This study used an experimental method with a one-factor Completely Randomized Design (CRD) consisting of 6 levels of the ratio of the use of wheat flour: modified jackfruit seed flour, namely P1=100% : 0%, P2=85% : 15% , P3=70% : 30% , P4=55% : 45% , P5=40% : 60% and P6=25% : 75% with 3 repetitions. Parameters observed included chemical parameters, namely moisture, ash, protein, fat content and organoleptic (color, taste, and texture). The observed data were analyzed for variance (Analysis of Variance) with a significance level of 5%. If there is a significant difference, the Polynomial Orthogonal (MOP) further test for chemical parameters and Duncan's test for organoleptic is carried out. The results showed that the addition of modified jackfruit seed flour with different concentrations gave significantly different effects on all chemical and organoleptic parameters. The higher the addition of modified jackfruit seed flour causes an increase in water content, ash content, protein content, fat content, darker color, denser texture and bitter taste. Treatment with a ratio of 55% flour: 45% modified jackfruit seed flour was the best treatment with 6.94% moisture content; 1.13% ash content; 7.95% protein content and 17.63% fat content.
PENERAPAN CRITICAL CONTROL POINT DAGING RENDANG DI RUMAH MAKAN PADANG TERHADAP NILAI pH DAN MUTU RASA ORGANOLEPTIK Anggoro Rizky Narastyawan; Yoyok Budi Pramono; Bambang Dwiloka
Journal of Agritechnology and Food Processing Vol 1, No 1 (2021): June
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (332.298 KB) | DOI: 10.31764/jafp.v1i1.5961

Abstract

This study aims to compare the production process of rendang at Padang restaurants and the production of rendang itself, namely by observing CCP management in the running production process or not. Observation of the implementation of CCP management was carried out on the pH value and organoleptic values. This study conducted observations on the implementation of CCP management in the rendang production process in Padang restaurants then carried out the production of rendang itself by implementing CCP management and made improvements in the production process so that rendang was analyzed for pH value and organoleptic. The research data were analyzed using the Independent Sample T Test. Data analysis on the organoleptic test used the non-parametric Kruskal Wallis test and continued with the Mann Whitney test. The results of this study indicate that the rendang that is produced by CCP management is better than the rendang produced in Padang restaurants because it does not apply CCP management and has a significant effect (P <0.05) so it has poor test results. The results showed that padang restaurants needed to take corrective action on their tighter production processes so that their food products would be better.
PENGARUH EKSTRAK DAUN PEDADA (Sonneratia alba) TERHADAP MUTU UDANG API-API (Metapenaeus monoceros) PASCA PANEN Samsu Rizal; Andi Noor Asiki; Gina Saptiani
Journal of Agritechnology and Food Processing Vol 1, No 1 (2021): June
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (393.264 KB) | DOI: 10.31764/jafp.v1i1.5962

Abstract

Shrimp is a leading commodity traded in local and international markets. The process of deterioration of shrimp quality can be caused by an autolysis reaction. This problem is the rationale for looking for an alternative natural preservative that is harmless and easy to obtain, namely using pedada (S. alba) leaves. This study aimed to determine the effect of pedada leaf extract (S. alba) on the post-harvest quality of fire shrimp and to determine the best concentration in inhibiting bacterial growth during cold storage (5oC). The test parameters observed were TPC, pH, and organoleptic tests. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. The treatments consisted of P1 (seawater extract + 800 ppm S. alba); P2 (seawater extract + S. alba 1200 ppm); P3 (freshwater extract + S. alba 800 ppm); P4 (freshwater extract + S. alba 1200 ppm); and P5 (control/without extract). The results showed that the immersion of fire shrimp in pedada leaf extract did not affect the TPC and pH values during cold storage, but did affect the organoleptic test for the appearance, smell, and texture specifications of the shrimp. Pedada leaf extract with 1200 ppm seawater as a solvent during cold storage (5°C) obtained the best results with a TPC value of 2.88 log cfu/g, a pH value of 7.12, and an organoleptic value (appearance 7.3, odor 7.3 and texture 7,3).
FORMULASI BUBBLE PEARLS DENGAN PENAMBAHAN PUREE JAMBU BIJI (PSIDIUM GUAJAVA L.) Della Sugiarto
Journal of Agritechnology and Food Processing Vol 1, No 1 (2021): June
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (435.617 KB) | DOI: 10.31764/jafp.v1i1.5963

Abstract

Bubble pearls are a beverage product that is easy to consume and rich in antioxidants and is one of the innovations that can be used to process guava so that it does not rot easily. Bubble pearls are generally made from tapioca flour, sugar and water. This study aims to determine the most preferred bubble pearls formulation based on the sensory attributes of the additives in various forms of guava ingredients. Bubble pearls are made with four types of guava ingredients in the form of puree, flour, extract and paste. Making bubble pearls is added with tapioca flour, sugar and water. The ingredients for guava and tapioca flour use a ratio of 4: 1, 3: 2, 2: 3. The first stage sensory test is based on hedonic ranking of the elasticity, mouthfeel and overall attributes, the results of which are analyzed using two way anova. The second stage of sensory test is a hedonic rating of the attributes of taste, aroma, color, texture and overall, the results of which are analyzed using one way ANOVA. The second stage uses 30 panelists each who are not trained who are identified to like bubble pearls. The results of the first stage sensory test showed that the attributes of chewiness, mouthfeel and overall were guava flour, puree, pasta with a ratio of 4: 1 while the extract form was a 3: 2 ratio. The results of the second stage sensory test showed that the attributes of aroma, taste, texture, color, and overall were guava flour with a ratio of 4: 1. Overall,  the most preferred formulation for making  bubble pears is made from guava powder and tapioca flour with a ratio of 4:1.
Cheese Analog Basis Susu Jagung Manis dan Susu Kedelai Sebagai Keju Rendah Lemak Dian Triana Daulima; Ade Andriyani; Prayoga Nurul Mustofa; Siti Aisa Liputo
Journal of Agritechnology and Food Processing Vol 1, No 2 (2021): December
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1599.609 KB) | DOI: 10.31764/jafp.v1i2.6684

Abstract

The purpose of this study is to produce analog chees from sweet corn milk and soy beans with lower fat levels than cheese in general. This study uses a randomized design with a single factor in 3 treatments that is the manufacture of analogue of sweet corn milk and mily soil with the addition of lactic acid bacteria with 1%, 2%, and 3% concentration. The observed parameters include physical characteristics (texture, color, scent and taste) and chemical (protein and fat content). The results showed that analogical cheese physical characteristics have soft texture, yellow pale color, slightly scaved aroma and salt taste. The results of protein analysis ranged from 8,42% - 10,90% and fat 2,41% - 3,60%. The analogue of the analog cheese in this study can be categorized low fat cheats than the cheese from animal milk.
Pengaruh Penambahan Bubuk Bawang Merah Sebagai Antioksidan Alami Terhadap Kualitas Minyak Goreng Curah Roushandy Asri Fardani; Putu Ayu Winda Christina; Bustanul Atfal
Journal of Agritechnology and Food Processing Vol 1, No 2 (2021): December
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (818.587 KB) | DOI: 10.31764/jafp.v1i2.6750

Abstract

The use of bulk cooking oil repeatedly with long storage time results in oil damage, such as increasing the peroxide value and acid number. So far, to overcome this problem, synthetic antioxidants are still used such as Butylated hydroxytoluene (BHT). When BHT added bulk cooking oil will be carcinogenic. Seeing this, it is necessary to look for alternative natural antioxidants. This study aims to seek out the effect of adding natural antioxidants, namely shallot powder to the peroxide value and acid number in bulk cooking oil with storage times of 0, 4, and 8 days. The peroxide number was determined by iodometric titration, while the acid number by acid-base titration. The data obtained were processed with statistics. The results of the statistical data of the Kruskal-Wallis test obtained a sig value of 0.000 less than 0.05, which means that there is an effect of adding shallot powder to the peroxide value and acid number. It shows that shallots are effective as natural antioxidants and can improve the quality of bulk cooking oil.
Penentuan Kualitas Minyak Goreng Bekas Setelah Penambahan Adsorben Alami dari Bonggol Jagung dan Ampas Tebu Ni Made Ayu Dinda Permatasari; Nunung Uswatun Hasanah; Wahyu Aldi Setiawan; Asmara Yauma Putri Farah Diba; Dinda Sahila; Hesti Wulandari; Handa Muliasari
Journal of Agritechnology and Food Processing Vol 1, No 2 (2021): December
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1523.553 KB) | DOI: 10.31764/jafp.v1i2.6973

Abstract

Continuous and repeated use of cooking oil at high temperatures accompanied by air and water contact can result in a hydrolysis reaction. The quality of the oil can be determined by carrying out the procedure for determining the free fatty acid content (FFA). Used cooking oil can be purified using an adsorbent/absorbent. Sugarcane bagasse and corn cobs have been widely used as adsorbents, but there has been no study comparing the increase in oil quality with these two adsorbents. This study aims to compare the color of the used cooking oil immersion with bagasse adsorbent and corncob charcoal adsorbent and determine the value of FFA levels of used cooking oil before and after soaking with bagasse adsorbent and corncob charcoal arsoben. The method used is fatty acid adsorption method and alkalimetric titration. From the observations, it was found that the color of the used cooking oil was fading after soaking with 3 types of adsorbents. The color of the immersion with a mixture of 1:1 adsorbent corncob charcoal and bagasse has the highest brightness level. FFA levels of used cooking oil after soaking also decreased from 0.207% to 0.141%; 0.132 %; and 0.094 %. The FFA content of used cooking oil by immersion in a 1:1 mixture of corn cob charcoal and bagasse was the lowest, which means the oil has the highest quality. It can be concluded that a mixture of 1:1 adsorbent of bagasse and corncob charcoal is the best adsorbent.
Ekstraksi dan Uji Aktivitas Enzim Bromelin Kasar dari Buah Nanas Intan Dzulqaidah; Regina Brigita Zanuba; Andi Siti Fatimah Alwi; Arista Rizkika Putri Salsabila; Siswandi Mursidi; Handa Muliasari
Journal of Agritechnology and Food Processing Vol 1, No 2 (2021): December
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1003.812 KB) | DOI: 10.31764/jafp.v1i2.6974

Abstract

Pineapple (Ananas comosus) is a source of protease enzymes. The protease enzyme present in pineapple is the bromelain enzyme. Bromelain enzymes are widely used in various industrial fields. The purpose of this experiment was to isolate the bromelain enzyme from pineapple plants, to test the activity of the enzyme, and to determine the optimum temperature of the enzyme. Isolation of the bromelain enzyme from pineapple was carried out by precipitating the pineapple fruit filtrate using table salt (NaCl). Then the crude extract of the enzyme obtained was tested on pieces of meat with variations in the testing temperature (room temperature, hot, and cold). The yield of the crude extract of the enzyme obtained from the experiment was 40%. The results of testing the bromelain enzyme activity of pineapple showed that room temperature was the best temperature for the enzyme to tenderize meat compared to hot and cold temperatures.
Mini-review Teknologi Produksi Teh Herbal Gaharu I Gde Adi Suryawan Wangiyana; I Gusti Agung Ayu Hari Triandini
Journal of Agritechnology and Food Processing Vol 1, No 2 (2021): December
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v1i2.6997

Abstract

     Agarwood tea is a prospective herbal tea product in the Indonesian marketplace. This product was made from agarwood trees, especially Aquilaria and Gyrinops genera. Agarwood leaves were the primary raw material of agarwood tea products. The leaves processing method into herbal tea products has adopted the conventional tea production method. This method has an essential contribution to maintaining the quality of agarwood tea products. This mini-review emphasizes the importance of systematic procedure and its effect on agarwood tea production technology. Agarwood tea production started with the standardization of raw material preparation. Raw material selection and sterilization were the essential procedure at this stage. Agarwood tea production after raw material preparation involves three steps: drying, chopping, and oxidizing. Dried leaves could produce agarwood tea with more robust characteristics than fresh leaves. Chopping the leaves is essential for agarwood tea product packaging. Oxidizing the leaves could produce agarwood tea with a better tannin concentration. It could be concluded that leaf preparation, drying, chopping, and oxidizing the leaves is an essential processing technology for agarwood leaves to produce a good quality tea.

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