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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. 3 No. 2 (2022): August" : 5 Documents clear
Evaluation and Improvement of Chocolate Bar Production at CV. XYZ Factory Widya Larasati; Wahidah Mahanani Rahayu; Beta Achromi Nurrohmah
Journal of Agri-Food Science and Technology (JAFoST) Vol. 3 No. 2 (2022): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i2.5897

Abstract

CV. XYZ is a chocolate bar industry in Yogyakarta. The Village community carries out the industry. It creates cocoa product innovation from upstream to downstream products. This research contributes to evaluating the chocolate tempering to determine the fat content of the chocolate bar obtained. The proper tempering techniques and defect evaluation are conducted to determine the reasons for defects in chocolate bars. Good chocolate characteristics consist of the chocolate bar, such as being quickly released from the cast/not sticky, obtaining a glossy/glossy surface on the chocolate bar, being hard and crunchy when broken, and being resistant to melt at room temperature. The standard for the tempering process is set by CV. XYZ produces chocolate bars from the tempering process to produce chocolate bars with shiny/glossy look and crunchy.
Analysis of Almond Milk Quality at ABC MSME Yogyakarta Annisa Yasmin; Safinta Nurindra Rahmadhia; Soraya Kusuma Putri
Journal of Agri-Food Science and Technology (JAFoST) Vol. 3 No. 2 (2022): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i2.5903

Abstract

Milk is a secretion from mammals that has a function as a source of nutrition. The presence of lactose in milk causes some to be deprived of milk because of lactose allergies. Dairy product for those who are allergic to milk is to consume vegetable milk, such as almond milk. The almond milk produced by Micro Small and Medium Enterprises (MSME) ABC is raw almond milk, which have short shelf life. Quality analysis is a step made to achieve and maintain the desired standards of taste, odour, color and texture. This study contribution to investigate the quality of almond milk after five days of storage. In MSME ABC, quality analysis is done by sensory test and compared with the quality standards set by MSME ABC. The quality of the almond milk analysis takes five days, with three different batches. Data retrieval methods conducted with secondary and primary data. After analysis, obtained data of almond milk on day 5 of storage was devalued. The conclusion of the observations made is that almond milk changes in flavor, color, scent and texture parameters after 5 days of storage.
Evaluation of Halal Assurance System on Goat Milk Products in OPQ MSME, Sleman, Yogyakarta Septiana Wahyu Wulandari; Muhammad Mar’ie Sirajuddin; Nguyen Hoang Qui
Journal of Agri-Food Science and Technology (JAFoST) Vol. 3 No. 2 (2022): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i2.6415

Abstract

OPQ MSME is an industry engaged in processed products derived from fresh Etawa goat's milk, namely powdered goat's milk and caramel candy. Evaluation of halal assurance system based on the HAS 23101 standard was done to maintain the sustainability of the halal process, in accordance with the provisions of LPPOM MUI. The purpose of this research is to analyze the conformity of halal assurance system on powdered goat milk products at MSME OPQ. The method used in analyzing the problem is interview, literature study, documentation and participatory methods. The results showed that the implementation of the halal assurance system was quite appropriate, but there were several things need to be improved, especially halal policy section, halal management team, training and education, internal audit and management review. Obstacle experienced by MSME OPQ in extending the halal certificate was hindered by the renewal regulation which has now moved from MUI to BPJH, therefore MSME OPQ has not yet received the latest information.  
Quality Control Analysis of Carica Products Based on Sugar Content Parameters in PT AHA, Central Java Nurul Mardiyanti; Titisari Juwitaningtyas; Andi Patiware Metaragakusuma
Journal of Agri-Food Science and Technology (JAFoST) Vol. 3 No. 2 (2022): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i2.6444

Abstract

PT AHA is a manufacturing industry company engaged in the processing of carica fruit food in the form of candied syrup (carica in syrup). On PT AHA every day will be carried out quality control to control the quality of carica in syrup. This study contributes to investigating the sugar content of carica in syrup. The sugar level was analyzed using a refractometer, dropper pipette, and toothpick, then the data obtained was analyzed using the SPC method (Statistical Process Control) and this test was carried out for 19 days. The results showed that there were 4 product samples outside the quality control limits, namely day 1 (22.1% Brix), day 6 (21.8% Brix), day 9 (18.3% Brix) and day 13(22.0 %Brix). Only 1 sample is found that exceeds the quality control limit, namely on day 1, while the others are still under control. The difference in sugar content in carica products is possible because when entering sugar using a manual scale, errors can occur when reading the weight.
Evaluation of Bakery Product Defect at PT. ABC Lampung Ragil Aji Prabowo; Ibdal Satar
Journal of Agri-Food Science and Technology (JAFoST) Vol. 3 No. 2 (2022): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i2.6452

Abstract

The purpose of bread quality control is to determine the number of defects in bread during production so that causes and solutions can be found to solve the problem. The control chart method and the Pareto diagram were used to determine the product defect. The Control Chart method aims to determine the control of defective products, whether the production process is still within the control limits or outside the control limits and to find out how to control defective products. This study contributes to investigating the quality control of bakery products at PT. ABC in Lampung. The results obtained after the analysis using the P-Chart control showed that the defect bread data was still within the limits of LCL and UCL. By using the Control Chart method, it shows that the product is still within the control limits. The fishbone diagram method contains several factors that cause defects on the bakery products. These factors include materials, people, machines, and processes. The main factor that is very influential in causing defects in bread is the human factor due to the lack of manpower which causes employees to become tired and lack focus in doing work.

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