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Dina Soes Putri
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Journal of Agritechnology and Food Processing
Published by Universitas Muhammadiyah Mataram
ISSN : -     EISSN : 28093607     DOI : https://doi.org/10.31764/jafp.v1i2.6997
Core Subject : Health, Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Public Health
Scope: processing technology, post-harvest physiology, industrial sanitation, local food development, nutrition & health, food chemistry, food safety, processing microbiology, and functional food
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
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Search results for , issue "Vol 2, No 2 (2022)" : 5 Documents clear
The Analysis of Characterisation of Body scrub Lo’I Me’e made of Rice Shafwan Amrullah; Nadila Nadila; Muhamad Amin
Journal of Agritechnology and Food Processing Vol 2, No 2 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i2.12197

Abstract

Several lulurus products have been spread as the main product in skin care. Besides that, traditional scrub products have become another alternative choice for Indonesian people because they are known to have good advantages. However, this traditional scrub lacks knowledge of its composition and characteristics. One of them is Bima's signature black scrub, Lo'I Me'e. So that in this study a physical and chemical testing process was carried out on the lo'I Me'e black scrub. The research began with making scrubs, which are made from coffee, rice, and also the addition of tamarind. The formula used is a formula that is generally used as a Lo'I Me'e scrub product. The results of the study were tested for characteristics in the form of skin irritation test, moisture content, pH value test and antioxidant test (IC50). The results obtained in this study included no skin irritation from the public test results. In addition, the average water content produced is 34.4%. The resulting anti-oxidant levels show an average number of 35.20 IC50. While the pH value test produced was 5. All of these results met the Indonesian National Standard (SNI) regarding physical and chemical tests of scrubs.
Addition of rosella flower (Hibiscus sabdariffa) powder addition on the quality of bulk cooking oil Roushandy Asri Fardani; Hendry Satria P.P
Journal of Agritechnology and Food Processing Vol 2, No 2 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i2.12405

Abstract

Oil is used as a medium for frying food that is widely consumed by the public. One way to overcome rancidity by improving the quality of oil by using antioxidants. Antioxidants consist of synthetic antioxidants and natural antioxidants. The use of synthetic antioxidants such as BHA (Butyl Hydroxy Anisol) and BHT (Butyl Hydroxy Toulene) raises many concerns about side effects such as causing swelling of the liver and affecting enzyme activity. Therefore, it is necessary to look for other alternatives, namely natural antioxidants. Natural antioxidants are antioxidants extracted from natural plant and microbial materials. One of the plants that has the potential to be utilized as a natural antioxidant is Rosella Flower. This aims of this study was to determine the effect of adding rosella flower powder as a natural antioxidant and to determine the quality of bulk cooking oil after adding Rosella Flower Powder to bulk cooking oil stored for 0 and 7 days. This study uses the Iodometric Titration method, data obtained by statistical tests and comparison with Indonesian National Standard number 01-3741-2013. The results of the analysis with Post hoc LSD test showed that the use of rosella flower powder almost equaled BHT and was said to be one group.
Hedonic test of tree leaf herbal tea using various statistical approaches I Gde Adi Suryawan Wangiyana; I Gusti Agung Ayu Hari Triandini
Journal of Agritechnology and Food Processing Vol 2, No 2 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i2.12442

Abstract

This research compares the hedonic assay of several tree-plant herbal teas with different statistical approaches. Leaves of cacao, muntingia, guava, avocado, and moringa were processed into the raw material of herbal tea. Herbal tea beverage made by boiling raw material at 80°C for 5 minutes with 5% w/v sweetener. Thirty panelists aged of 18 – 33 years old were given a response on the hedonic test. There were five scales of the hedonic test: like extremely (5), like slightly (4), neither like nor dislike (3), dislike slightly (2), and dislike extremely (1). Hedonic test results were analyzed using Kruskal-Wallis, Friedman, ANOVA-CRD, ANOVA-RBD, LSD, error standard, and spider web. The numeric score of the hedonic test from panelists based on color and taste parameters has shown correlated results among Kruskal-Wallis, Freidman, and ANOVA methods. However, the Friedman method has different analysis results from other statistical methods on the numeric score of the aroma parameter. LSD, error standard, and spider web  have shown that cacao tea has the best color and taste parameter score among other herbal tea. It could be concluded that cacao tea is the best tree-plant herbal tea based on a hedonic test analyzed by several statistical methods.
Opportunity of durian seed flour as an alternative to commercial wheat flour Jefri Pandu Hidayat; Fadli Robiandi; Meidi Arisalwadi; Asful Hariyadi
Journal of Agritechnology and Food Processing Vol 2, No 2 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i2.12236

Abstract

The  high carbohydrate content  in  durian seed flour  (DSF) has the potential to be a source of food energy that can replace wheat flour in the world. DSF processing has an impact on color changes that affect  the quality of the product.  Therefore, the purpose of this study is to modify durian seeds to obtain the best properties of durian seed flour through the soaking process. The modification was carried out  in a 0.6%  (w/v)  solution of sodium metabisulfite at a temperature of 30 ºC with a drying  temperature of 50 ºC for 17 hours before grinding and sifting in a size of 80 mesh.   Treatment of immersion time variables in minutes (40, 60, 80, 100, 120) using the Complete Randomized Design (RAL) method with three attempts.  The flour is then being analyzed its physical  and chemical properties.  The best treatment was obtained at soaking time during 120 minutes which had an impact on changes in chemical and physical properties.  The test  results showed that the longer soaking time reduced the moisture content and ash content of durian seed flour, but partially improved the  other parameters tested.  The amount of DSA, DSM  and fat is less affected by soaking time. In conclusion, DSF has the potential to be used as a base for pastries or biscuits due to its low water and protein content.  In addition, based on the residual content of sulfite, the durian seed flour obtained in this study is safe for consumption in accordance with GSFA standards.
The addition of cashew pseudo-fruit by different concentration towards chemical and organoleptic quality of dumbo catfish floss Bayu Ardiansah; Marianah Marianah
Journal of Agritechnology and Food Processing Vol 2, No 2 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i2.13311

Abstract

Shredded floss is a food product made from main raw materials, namely beef, chicken and fish. Shredded floss is generally used as an energy source because it contains a lot of protein. This study aims to determine the effect of the addition of cashew fruit on the chemical and organeleptic properties of African catfish shredded. This study was designed using a Completely Randomized Design (CRD). Data were analyzed using the Honest Significant Difference Test (BNJ) at 5% level in one aspect, namely the addition of cashew and African catfish pseudo-fruits with the following treatments: P0 0%: (100% African catfish meat as control), P1 African catfish meat mixture 100%: 20% cashew fruit, according to the weight of the ingredients, P2 A mixture of African catfish meat 100%: 30% cashew pseudo fruit, 100% P3 A mixture of African catfish meat: 40% cashew pseudo fruit, P4 African catfish 100% cashew fruit 50%. The results of this study indicate that the treatment of adding cashew fruit to the chemical and organeleptic properties of shredded catfish has an effect on significantly on chemical properties (parameters moisture content, protein content and fiber content) whereas organeleptic properties have a significant effect on parameters of color, taste and aroma, but no significant effect on texture. The best treatment was obtained in the P3 treatment (200 grams of African catfish meat 40% cashew nuts) with a water content of 14.62%, protein content of 17.10%, fiber content of 32.49%. The taste is very like, the color is slightly brownish, the aroma is like and the texture is rough.

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