Article Per Year (5 Year)
p-Index From 2021 - 2026
3.484
P-Index
This Author published in this journals
All Journal LAW REFORM Diktum Agrointek Jurnal Teknologi agriTECH Warta IHP (Warta Industri Hasil Pertanian) E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Aplikasi Teknologi Pangan QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ Kosmik Hukum Jurnal Bioindustri Indonesian Journal for Social Responsibility Jurnal Res Justitia : Jurnal Ilmu Hukum JURNAL AGROINDUSTRI HALAL Jurnal Pengabdian Masyarakat Fakultas Teknik: Jurnal Abditek Jurnal Sosial, Sains, Terapan dan Riset (Sosateris) Hakim: Jurnal Ilmu Hukum dan Sosial Perkara: Jurnal Ilmu Hukum Dan Politik al Kimiya : Jurnal Ilmu Kimia dan Terapan Jurnal Elektronik Pendidikan Matematika Tadulako
Taufik, Moh
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Social Sciences Other

Published : 32 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search
Journal : Agrointek

 1 
PENGARUH PENAMBAHAN BAKTERI ASAM LAKTAT TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK TEPUNG SORGUM FERMENTASI. Seveline Seveline; Heni Oktafiana; Wijaya Murti Indriatama; Moh Taufik
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7843

Abstract

The research aims to analyze the chemical and organoleptic properties of sorghum flour fermented by the addition of lactic acid bacteria. The study consisted of three stages, namely the preparation phase for the bacterial starter, the stage of making fermented sorghum flour and the analysis stage. The study consisted of four treatments namely one treatment of sorghum flour which was fermented spontaneously as a control and the other three sorghum flour fermented by the addition of Lactobacillus plantarum lactic acid bacteria, Lactobacillus fermentum and Lactobacillus paracasei. The fermentation process was carried out for 5 days, then the data were analyzed using one-way analysis of variants (ANOVA) at the 95% level with Duncan's further test. The results showed that the addition of lactic acid bacteria had no effect on water content, crude fiber content, tannin content, acidity (pH) value, panelist preference level on color, aroma and texture but had a significant effect on the level of panelist preference on overall sorghum flour resulting from.
PERUBAHAN KARAKTERISTIK FISIKOKIMIA MINYAK SELAMA PENGGORENGAN DENGAN METODE DEEP FAT FRYING: KAJIAN LITERATUR Moh Taufik; Yoni Atma
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.10436

Abstract

Deep fat frying is a popular frying method in the world. There are several chemical reactions that occur during the frying process, namely oxidation, hydrolysis and polymerization. These reactions will influence to the physicochemical properties of the oil, such as increasing-decreasing in the peroxide value, an increasing in free fatty acids, a decreasing in the iodine value, an increasing in viscosity and a decrease in the smoke point. The types of oil will affect to the stability of physicochemical properties. Oils rich in unsaturated fatty acids tend to have low heating stability. The type of fried food will also affect the stability of the oil used. Animal-based food (chicken, chicken nuggets and cod) tend to cause oil deterioration more quickly than plant-based foods (potato and banana).
PENGARUH SUBSTITUSI TEPUNG SORGUM FERMENTASI TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK KUKIS Seveline Seveline; Indah Putri Divia; Moh Taufik
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.8010

Abstract

The aim of this research is to find out the physical, chemical and organoleptic characteristics of cookies substituted by fermented sorghum flour and to determine the characteristics of the best cookies so that they can be used as alternative products based on local cereals. The study consisted of two stages, namely the manufacture of cookies and analysis. This study uses a completely randomized design with a combination of 50:50 flour and sorghum fermented flour and 100% wheat flour as a control. Data were analyzed using one-way analysis of variants (ANOVA) at 95% level and Duncan's continued test. The results showed that the used of fermentated sorghum flour as a substitute for flour making cookies had a significant effect on color, texture (level of hardness), moisture content and the level of panelist preference on cookie texture, but had no significant effect on protein content and the level of panelist freference on color, aroma, taste, aftertaste and overall of cookies produced.
Pengaruh konsentrasi bahan pengental terhadap karakteristik nori analog dari daun binahong (Anredera cordifolia) Hermawan Seftiono; Syahidah Syahidah; Moh Taufik
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.18067

Abstract

Nori is one of the products that are in demand by the people of Indonesia. Nori is mostly a product that is imported and produced by foreign companies. The price of seaweed, the raw material for making nori, is relatively expensive, so it is necessary to diversify the raw materials for making nori. This study aimed to determine the effect of thickener concentration on the organoleptic properties, chemical properties and physical properties of nori analog from binahong leaves. Organoleptic tests yielded the two best formulas, namely F3 (80% binahong leaves and 20% sago) and F6 (85% binahong leaves and 15% sago). Furthermore, chemical and physical analysis was carried out. The results of chemical analysis on the nori analog showed that analog nori F3 and F6 had a moisture content of 5.72% and 6.84%, an ash content of 4.27% and 5.21%, protein content of 3.66% and 4.60 %, fat content of 9.06% and 8.90% and carbohydrate content values of 77.29% and 74.45%. Physical analysis of analog nori included analysis of texture, color, and thickness. The hardness value of nori on F3 was 2.13 gf, while on F6 it was 2.15 gf. Color of nori analog of F3 and F6 obtained 50.44 and 49.38, with a lighter green color for F3 compared to F6, which produced a darker green color. The thickness values of the F3 and F6 analog nori obtained were 0.92 mm and 0.64 mm.
Co-Authors Achmad Faqih Aimim-Tham, Sukanya Al Akbar, Ramadhana Fatahillah Amaliyah, Nada Rifqi Aminah Aminah Angga Prasetyo Aranggraeni, Renda Bachrul Amiq Bha’iq Roza Rakhmatullah Borman, M. Syahrul Chairunnisa Oktofyani Fanzurna Diamonda, Sadewa Aziz Emilia Ratih Saputri Emilia Ratih Saputri Eny Yulianti, Eny Erwin Aditya Pratama Fajar Wibisono Fitria, Yati GAMMA ADITYA RAHARDI Gandung Sugita Hanifah Nuryani Lioe Hasanur Mohammad Firdausi Heni Oktafiana Himmatul Barroroh Ilzamha Hadijah Rusdan Indah Putri Divia Ismail Yahya Khausan, Makmur Lilik Miftahul Khoiroh Manurung, Marintan Paskalia Marintan Paskalia Manurung Maya Adriyanti Mubarok, Imam Anas Mulfirana Nancy Dewi Yuliana Nofi Diana Nurwulan Purnasari PUDJI ASTUTI Qiram, Syahrul Rizky Kusumawardani Royyanuddin, Moh Saputri, Emilia Ratih Seftiono, Hermawan Septin Puji Astuti Seveline, Seveline Sri Wulandari, Khotimah Sugiarto, Imawan Sukayasa Syahidah Syahidah Wijaya , Alex Sandi Wijaya Murti Indriatama Wiratman, Ajus Yoni Atma