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Safinta Nurindra Rahmadhia
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Journal of Agri-Food Science and Technology (JAFoST)
Published by Universitas Ahmad Dahlan
ISSN : 26860716     EISSN : 27465519     DOI : https://doi.org/10.12928/
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry
Journal of Agri food Science and Technology is a peer review journal that the Food Technology Department officially publishes Faculty of Industrial Technology Universitas Ahmad Dahlan As a scientific journal JAFOST publishes research and scientific studies related to the development of chemical or biochemical science engineering processing technology biotechnology and the food industry Authors are required to register in advance and upload the manuscript online The process of the document could be monitored through OJS Authors readers editorial board editors and peer review could obtain the manuscript real time status Our journal welcomes high quality manuscripts resulting from a research project in the scope of Chemical biochemical science Food engineering Food processing technology Biotechnology and Food industry
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
 1 
Search results for , issue "Vol. 2 No. 2 (2021): August" : 5 Documents clear
Cause Analysis of Cutting Process Problems on The Size of Nata De Coco Cutting Type NDC 12 Aria Azizah Ahmad Ghani; Safinta Nurindra Rahmadhia
Journal of Agri-Food Science and Technology Vol. 2 No. 2 (2021): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v2i2.4933

Abstract

The nata de coco cutting process takes place using three types of cutting machines, namely conventional cutting machines, conveyor cutting machines, and chain conveyor machines. The process of cutting nata often experiences practical problems, especially on the size of the pieces that do not match the predetermined criteria. This results in a decline in product quality and customer acceptance. The purpose of this study was to determine the causes of problems in the process of cutting nata de coco type NDC 12. Problem analysis was carried out using quantitative methods presented in the table of oversize nata de coco test data on each machine used so that deviations in the size of the nata produced against the criteria had been determined. determined, as well as qualitative methods with fishbone diagrams based on data from observations, interviews and documentation. The results of the size of the NDC 12 nata de coco pieces in general are still not in accordance with the standards set by the company, it can be seen from the average value of the largest defect in the chain conveyor machine, which is 12.75g pre-sorting treatment and 7.17g post-treatment. sort. This is largely due to machine work that is less than optimal and the pre-cutting process is not in accordance with work procedures.
Analysis of COD (Chemical Oxygen Demand) on Liquid Waste of Cheese Production in PT. XYZ, Yogyakarta with Iodometric Titration Method Nurjannah Aini; Titisari Juwitaningtyas
Journal of Agri-Food Science and Technology Vol. 2 No. 2 (2021): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v2i2.5886

Abstract

PT. XYZ is one of food industry engaged in milk processing, organic cheese and creamer in Yogyakarta. Cheese production produces a large volume of liquid waste that it is used as natural fertilizer. Liquid waste of PT XYZ was not handled properly and pollute the environment. This research evaluates liquid waste using COD analysis. This study aims to determine the COD (Chemical Oxygen Demand) value of liquid waste produced by PT. XYZ and compared these results with the quality standards of liquid waste set by the government in Indonesia before being disposed of into the environment. Based on the results of the study, the average COD value of liquid waste produced by PT. XYZ is 97.28 mg / L. This result shows the COD value of liquid waste in PT. XYZ has met the quality standards in accordance with the Regulation of the Minister of Environment Number 5 of 2014 that the maximum limit of COD value in liquid waste is 100 mg / L.
Hedonic Test Analysis and Feasibility of The Selling Price of Cocoa Seed Waste Products in PT XYZ Kulon Progo, Yogyakarta Oktavia Nurmalita Sari; Nurul Hidayah; Wahidah Mahanani Rahayu
Journal of Agri-Food Science and Technology Vol. 2 No. 2 (2021): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v2i2.5901

Abstract

Innovative use of waste into herbal beverage products the waste treatment process starts from the stage of roasting cocoa beans, breaking the beans and peeling the skin, sorting, drying, preparation of packaging and materials, filling and mixing, giving silica gel and labelling the expiration date. The raw materials needed are cocoa bean husk, dried cardamom, and cinnamon powder. While the packaging material uses PET plastic bottle packaging. Before the product is marketed, it is necessary to conduct a feasibility analysis of the selling price. The analysis shows that the selling price of chocolate product of Rp. 15,000 is feasible because profit taking is 48% with the selling price per unit more than the cost per unit. The net profit margin of chocolate product of 32.6% means that the company is considered efficient in determining the selling price of its products and successfully controlling costs in it because the NPM figure is > 5%. Hedonic tests were also conducted to determine consumer acceptance of the product through a hedonic test of 20 panelists based on the parameters of color, aroma, taste, and packaging. The hedonic test scale 1 shows that consumers do not like it very much, a scale 2 does not like it, a scale 3 likes it, and a scale 4 likes it very much. The average level of preference for color parameters is 3.58, aroma is 3.31, taste is 3.47, and packaging is 3.84 which indicates that the panelists like these 4 parameters.
Hedonic Test of Pegagan Chocolate Products at PT XYZ Dian Iryani; Nurul Hidayah
Journal of Agri-Food Science and Technology Vol. 2 No. 2 (2021): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v2i2.6440

Abstract

Handling of raw materials for cocoa beans is an important process to maintain the quality of the processed chocolate. There are several stages carried out in the post-harvest cocoa process including fruit picking, fruit breaking, cocoa bean fermentation, drying cocoa beans and storage. The purpose of this study was to determine whether or not a sensory assessment of the preference for pegagan chocolate was made, and to analyze the panellists’ level of acceptance of pegagan chocolate. Pegagan leaf chocolate is produced with the aim of providing good nutrition, brain multivitamins and memory enhancers. Sensory assessment of the hedonic test using 20 untrained panellists from the parameters measured were color, taste, texture, aroma and shape. The panellists’ acceptance of chocolate with the addition of pegagan leaves was that the majority liked the chocolate on all parameters.
Bibliometric Analysis of Trends Publications in Scopus Databased themed inulin sausages using R Studios Muhammad Mar'ie Sirajuddin; Syukri Abdullah; Barry Nur Setyanto
Journal of Agri-Food Science and Technology Vol. 2 No. 2 (2021): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v2i2.6473

Abstract

Inulin is a dietary fiber that can improve the quality of food products, such as texture, product nutrition, or as a disease-preventing functional food. Inulin has begun to be studied in various studies and applied to meat and poultry, but there have not been many studies assessing whether research on the application of inulin to sausage products is still relevant to be carried out and is still good novelist research, one way to assess the novelty of a research theme. Is to use bibliometric analysis. This study examines the publications in the Scopus database from 2001 to 2022 to measure the number of existing publications using the R method. Studied several aspects, namely 1. Annual Scientific Production 2. Most Relevant Author who has researched inulin sausage, 3. Country Production 4. Most Relevant Sources 5. Most Frequent Words 6. Word cloud related to inulin sausage. The results of the bibliometric analysis show that annual scientific publications show that article production growth has increased every year from 2001 to 2022; the highest was in 2019 with 11 articles. The most relevant Author who has written the most publications is Pollonio Mar, with six articles. Brazil is the country that produces the most articles, namely 28 articles, while the most relevant sources are the journal Meat science which produces six articles, and the most frequent words are inulin with 45 occurrences. Conclusions based on the analyzed data, research on inulin in sausages is still limited. And still very worthy of further research.

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