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All Journal AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan JMM (Jurnal Masyarakat Mandiri) Jurnal Agrotek UMMat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pendidikan Ilmu Pengetahuan Sosial (JPIPS) Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agritechnology and Food Processing
Marianah, Marianah
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Journal of Agritechnology and Food Processing

 1 
A study of the characteristics of a mango jelly candy formulated with gelatin and honey Ramdani, Sigit; Saputrayadi, Adi; Marianah, Marianah; Nazaruddin, Nazaruddin
Journal of Agritechnology and Food Processing Vol 4, No 1 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i1.26350

Abstract

Jelly confectionery is a soft textured confectionery processed with the addition of hydrocolloid components such as agar, gum pectin, starch, carrageenan, gelatin and others, which are used to modify the texture in order to obtain a chewy product and need to be moulded. The aim of this study was to determine the effect of the formulation of the addition of gelatin and honey on the chemical and organoleptic properties of mango jelly candy and to determine the correct formulation of gelatin and honey in the manufacture of mango jelly candy based on the panelists' preference. The method used in this research is an experimental method using a completely randomised design (CRD) with two factors, namely the formulation of gelatin and honey in the production of jelly candy, consisting of 5 treatments: P1 = 10% gelatin + 20% honey, P2 = 9% gelatin + 25% honey, P3 = 8% gelatin + 30% honey, P4 = 7% gelatin + 35% honey, P5 = 6% gelatin + 40% honey. The research data were analysed using ANOVA analysis of variance at the 5% real level and further tests were carried out using the BNJ test at the 5% level. Based on the statistical results, it is known that the formulation of gelatine and honey has a significant effect on the vitamin C and reducing sugar levels and on the organoleptic properties of all parameters, but does not have a significant effect on the moisture content and ash content of the mango jelly candies tested. In conclusion, the best treatment was P5 (6% gelatin + 40% honey) with respect to water content, ash, vitamin C and reducing sugars.
Kajian penambahan serbuk pegagan (Centella asiatica) terhadap mutu cookies tepung mocaf (modified cassava flour) Mukminin, Amirul; Asmawati, Asmawati; Marianah, Marianah
Journal of Agritechnology and Food Processing Vol 2, No 1 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i1.6711

Abstract

Cookies are a type of biscuit made from wheat flour with a soft dough, high fat content, relatively crunchy, and dense texture. To increase the nutritional value and functional properties of cookies, it is necessary to add other ingredients such as pegagan plant. The pegagan plant contains chemical components that are good for human health such as calcium, ascorbic acid, and bioactive compounds such as triterpenoids and asiaticoside which have antioxidant activity. The purpose of this study was to determine the effect of the addition of pegagan powder on the quality of mocaf flour cookies and determine the percentage of addition of pegagan powder that was appropriate and preferred by the panelists. The method used in this study was an experimental method arranged in a completely randomized design with the addition of pegagan powder in the manufacture of cookies consisting of five treatments: P0 (100% mocaf flour/control), P1 (2.5% pegagan powder), P2 (5% pegagan powder), P3 (7.5% pegagan powder) and P4 (10% pegagan powder). The results of the measurement of chemical properties and organoleptic tests were analyzed using a further test of Honest Significant Difference at 5% level. Based on the results of the study, it was found that the addition of pegagan powder had a significant effect on all tested chemical properties (moisture content, ash content, vitamin C, and antioxidant activity) and also on taste, aroma, and color scores, but had no significant effect on cookies texture scores. In which, the higher the concentration of pegagan powder added, the water content, ash content, vitamin C content, and antioxidant activity increased, while the scores for aroma, taste and color tended to decrease. The best treatment favored by panelists was P3, with preferred taste, slightly favorable aroma, green appearance color, and slightly soft texture. The values of water content, ash content, vitamin C content, and P3 antioxidant activity were 8.36%; 3.08%; 0.38%; and 94.45%, respectively.
KAJIAN SUHU DAN LAMA PEMASAKAN TERHADAP MUTU PERMEN SUSU KERBAU Saputrayadi, Adi; Marianah, Marianah; Alia, Jannatun
Journal of Agritechnology and Food Processing Vol 1, No 1 (2021)
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).
Effect of additional seaweed on the chemical properties of dodol pisang mas bali (Musa paradisiaca L.) Syahlan, Irfan; Sari, Desy Ambar; Marianah, Marianah
Journal of Agritechnology and Food Processing Vol 3, No 1 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i1.16305

Abstract

Dodol is a processed food belonging to the type of semi-wet food, consisting of a mixture of flour, coconut milk and sugar that is dried by cooking. Based on the main ingredients, dodol is divided into two groups, namely dodol made from glutinous rice and dodol made from fruits. One type of fruit that can be used to make dodol is banana. The aim of this study was to determine the effect of seaweed addition on the chemical and organoleptic properties of Mas Bali Banana Dodol. This study was designed using a completely randomised design (CRD) with a single factor, namely the addition of seaweed in the production of banana dodol, consisting of 5 treatments as follows 5% (P1), 10% (P2), 15% (P3), 20% (P4) and 25% (P5) seaweed addition. The parameters measured included chemical properties (moisture content, ash content and fibre content) and organoleptic tests (aroma, taste, colour and texture). The test results were then analysed using ANOVA at a 5% real level and, if there were significant differences between treatments, further tested using BNJ at the same real level. Based on the results of the analysis, it is known that the addition of seaweed has a significant effect on all the chemical and organoleptic properties of the grapefruit-banana dodol studied. The higher the addition of seaweed, the higher the water content, ash content and fibre content of the grapefruit-banana dodol, while the colour of the dodol becomes darker. In terms of texture, the higher the amount of seaweed used, the more chewy the texture of the resulting grapefruit banana dodol. In conclusion, P5 is the best treatment, most preferred by the panelists, with a seaweed addition of 25%, giving a moisture content of 47.33%, ash content of 2.28%, fibre content of 13.76%, with a preferred flavour and taste, a very brown dodol colour and a chewy texture.
The addition of cashew pseudo-fruit by different concentration towards chemical and organoleptic quality of dumbo catfish floss Ardiansah, Bayu; 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.
The effect of maceration on the organoleptic properties of ginger-based functional beverages Ihromi, Syirril; Putri, Dina Soes; Marianah, Marianah
Journal of Agritechnology and Food Processing Vol 5, No 1 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i1.32926

Abstract

Functional beverages represent a category of beverages that provide both sensory satisfaction and health benefits. In Indonesia, functional beverages such as jamu or herbal drinks are typically formulated from one or more combinations of spices or herbs. One frequently utilized herb is white ginger. In this study, the herbal beverage was formulated using a combination of white ginger, lemongrass, cinnamon, cloves, and pandan leaves. The objective of this study was to determine the effect of maceration on the sensory properties of ginger-based functional beverages. The maceration process was subdivided into three treatments: soaking for 0 (T1), 6 (T2), and 12 (T3) hours. The organoleptic test results were subjected to statistical analysis using Analysis of Variance at a confidence level of 5%. Preliminary organoleptic testing results indicate that the maceration process exerts a significant influence on the sensory characteristics of the functional beverage under investigation. Specifically, an increase in maceration time was associated with elevated color and turbidity scores, while concurrently resulting in a reduction in taste scores. In conclusion, based on the preferences of the panel, treatment T3 was most preferred for color and turbidity, while T1 was most preferred for its taste.
Co-Authors Abadi, Lukman Abdillah, Wisnu Arya Ahmad Fathoni Alia, Jannatun Amirul Mukminin Apriyandi, Erwin Ardiansah, Bayu Ariani, Zaenafi Asmawati Asmawati Asmawati Asmawati Buana, Lalu Agung Gede Erni Romansyah Gatama, Arya Halimatus Sakdiah, Halimatus Hanafiah, Muhammad Ali Hardiyanti, Titi Hidayatullah, Farid Ida Wahyuni Ilham Ilham Jaka, Heri susanto Karyanik, Karyanik Molo, Hasanuddin Muanah, Muanah Muhamad Ikbal N. Nazaruddin Nurhayati Nurhayati Nurhayati, Nurhayati Nusgia, Abi Hadit Oktaviani, Baiq Santi Putri, Dina Soes Ramdani, Sigit Ridho, Ridho Rukmana, Rukmana Saputra, Irwan Saputra, Saputra Saputrayadi, Adi Sari, Desy Ambar Sudirman Sudirman Suhairin, Suhairin Sumarlin, Lalu Suwati, Suwati Syahlan, Irfan Syirril Ihromi, Syirril Vicakhsana, I Gede Satria Wibawa, Lalu Elwan Wiryono, Budy Zohriah, Roviatul