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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian AGRITEKNO, Jurnal Teknologi Pertanian Journal of Agro Plantation (JAP) Jurnal Teknologi Pangan dan Industri Perkebunan
Assrorudin, Assrorudin
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Public Health Other

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Pengaruh Konsentrasi Agar-Agar Terhadap Karakteristik Kimia dan Sensori Permen Jelly Buah Mangga Kweni (Mangifera odorata Griff) Verawati, Nenengsih; Aida, Nur; Assrorudin, Assrorudin; Wijayanto, Andre
AGRITEKNO: Jurnal Teknologi Pertanian Vol 9 No 2 (2020): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2020.9.2.81

Abstract

Kweni mango is one type of mangoes with natural vitamin A, vitamin B6, vitamin C, and high fiber. This study aimed to determine agar's effect on the chemical and sensory properties of kweni mango jelly candies. A completely randomized experimental design was applied in this research with three treatment levels, i.e., 2, 3, and 4% of agar. The results showed that agar addition did not significantly affect the moisture and vitamin C content of jelly candies. The moisture and vitamin content of the candies were 1.40-1.50% and 48.37-72.28 mg/100 g, respectively. Panelists, in general, liked (7.28) the taste and texture of the candies with 3% agar. Keywords: agar, kweni fruit, jelly candies ABSTRAK Mangga kweni adalah salah satu buah manga yang memiliki sumber vitamin A, vitamin B6, vitamin C dan serat yang tinggi. Tujuan Penelitian adalah untuk mengetahui pengaruh konsentrasi agar-agar terhadap karakteristik kimia dan sensori permen jelly buah mangga kweni. Penelitian ini menggunakan metode eksperimen rancangan acak lengkap satu faktor yaitu konsentrasi agar-agar 2%, 3% dan 4%. Hasil penelitian menunjukkan bahwa penambahan agar-agar tidak memberikan pengaruh terhadap kadar air dan vitamin C pada permen jelly. Mutu kimia kadar air diperoleh 1,40-1,50% dan vitamin C 48,37-72,28 mg/100 g. Rata-rata panelis menyatakan suka terhadap rasa dan tektur dengan rata rata skor 7,28 pada agar-agar 3%. Kata kunci: agar, mangga kweni, permen jelly
PENGARUH PENAMBAHAN IKAN RUCAH PADA PEMBUATAN OPAK SINGKONG TERHADAP SIFAT FISIKOKIMIA Nova Zulfahmi, A.; Yuniarti, Yuyun; Assrorudin, Assrorudin; Dwi Hastuti, Ningrum; Cholid, Irfan
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1392

Abstract

Opak (cassava crackers) in general contains a lot of carbohydrates. To increase the nutritional value of opak, one of them is by adding trash fish which is quite rich in protein. This study aims to determine the effect of adding trash fish with different concentrations in the manufacture of opak crackers on the physicochemical properties. This study used an experimental method with a RAL experimental design in a laboratory. Sensory testing found that the more concentration of trash fish added, the more favored the panelists with the R3 treatment on average received. Tests for protein and water content produced linear data. The more fish content, the higher the protein content and water content. The highest water and protein content in the R4 treatment was 12.58% and 6.91%, respectively. The highest swelling power (except the control) in treatment R2 was 81.16%, while the least absorption in treatment R4 was 14.11%. These results indicated that the addition of trash fish had a significant effect on the physicochemical properties of opak
PENGARUH PEMBERIAN PUPUK ORGANIK CAIR BONGGOL PISANG TERHADAP PERTUMBUHAN BIBIT KOPI ROBUSTA (Coffea canephora) PADA MEDIA GAMBUT safitri, nita; Rosmalinda, Rosmalinda; assrorudin, assrorudin
Journal of Agro Plantation (JAP) Vol 2 No 02 (2023)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/jap.v2i02.1377

Abstract

Coffee (Coffea sp.) is a leading export commodity developed in Indonesia because it has a relatively high economic value in the world market. This study aims to determine the effect of giving banana weevil POC to the growth of robusta coffee seedlings on peat media and to determine the optimum banana weevil POC dose that affects the growth of robusta coffee seedlings on peat media. The study was carried out at the experimental garden of the Ketapang State Polytechnic, from July to September 2021. The study used a completely randomized design (RAL) consisting of 5 treatments and 5 replications, so there were 25 experimental units. Each experimental unit consists of 3 samples so that the total number is 75 samples. The treatments were B0 = POC banana weevil 0 ml L-1, B1 = POC banana hump 30 ml L-1B2 = POC banana weevil 50 ml L-1, B3 = POC banana weevil 70 ml L-1, B4 = POC banana hump 90 ml L-1. Parameters observed were plant height, stem diameter, number of leaves, root length and root dry weight. The results of analysis of variance showed that the application of POC banana weeds significantly affected the growth of plant height, stem diameter, number of leaves, root length and root dry weight. The optimum dose of POC banana hump that can increase the growth of robusta coffee seedlings in peat media is 30 ml L-1.
Pengaruh Penambahan Serbuk Daun Kelor (Moringa oleifera) Terhadap Komposisi Proksimat, Kadar Fenol, dan Evaluasi Sensoris Selai Daun Kelor Fitriarni, Dian; Nova Zulfahmi, A.; Assrorudin, Assrorudin; Ramadani, Dila
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1665

Abstract

A healthy lifestyle prioritizes nutritious sources to be processed into products that are common and liked by the public, such as processing Moringa leaves into jam. This is an effort to reduce malnutrition rates. The method for processing Moringa leaf jam refers to the general jam processing process, but is quite difficult because of the different characteristics of Moringa leaves and fruit. This experimental research aims to develop techniques for processing jam made from Moringa leaves, evaluating proximate tests, phenol content and sensory properties. The test samples consisted of jam with different percentages of Moringa leaf powder P0 (control), P1 (1%), P2 (1.5%), and P3 (2%). Data processing uses ANOVA (p>0.05). There was an increase in ash content, protein, fat and fiber content although there was no significant difference. Ash content increased from control 0.847% to 3.65% (P3) as well as protein from 1.323% (control) to 2.078% (P3). Fat increased from 1.121% (P1) to 1.126% (P3), the fiber percentage showed the lowest control value changed to 1.22% (P1) to 1.54% (P3). There is a decrease in water content and carbohydrate content. Water content from 34.19% (P1), 33.86% (P2), to 33.43% (P3) while carbohydrates from 58.86% (P1), 58.98% (P2), and 56.79 % (P3) with the highest value in controls (62.65%). Overall acceptance of Moringa leaf jam products by panelists received a score between 4.2-6.95 in terms of aroma, taste, texture and taste, getting a response of liking to very liking, while the color decreased with increasing percentage of Moringa leaf powder.
SStrategi Pemasaran Stik Ale-Ale (Meretrix Spp) Produksi Kub Wida Mantolo Sebagai Produk Unggulan Kabupaten Ketapang Assrorudin, Assrorudin; Fitriarni, Dian; Indriawan, Rois; Putri Dwiyanti , Agus
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 2 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i2.1672

Abstract

This study aims to identify the factors of strengths, weaknesses, opportunities, threats, and determine an effective strategy for marketing Stick Ale-Ale produced by KUB Wida Mantolo. The research uses SWOT and QSPM analysis methods. The main strength factor is that the food product is different from other UKM, with a score of 0.137, while the biggest weakness is the lack of product variety in terms of taste, with a score of 0.135. The biggest opportunity factor is that KUB Wida Mantolo uses online order services, scoring 0.241, while the biggest threat is that  customers choose food products from KUB Wida Mantolo based on meticulousness, with a score of 0.220. Based on the analysis of internal and external factors, four  strategies are recommended for marketing Stick Ale-Ale by KUB Wida Mantolo: (1) Utilizing e-commerce applications to expand the online market. (2) Increasing product flavor variety. (3) Partnering with online transportation services. (4) Maintaining service and product quality. The top priority result from the QSPM (Quantitative Strategic Planning Matrix) analysis is utilizing e-commerce applications, with a TAS score of 5.800.  
Pengaruh Penggaraman Dan Suhu Penggorengan Terhadap Karakteristik Kimia Dan Sensoris Kerang Ale-Ale (Meretrix Meretrix) Tepung Zulfahmi, A. Nova; Cholid, Irfan; Assrorudin, Assrorudin; Arianti, Ira
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 8, No 1 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v8i1.19244

Abstract

The background to this research is that ale-ale shellfish are endemic shellfish in Ketapang Regency; the results are abundant because they are available all year round. The use of ale-ale shellfish has yet to be maximized, so it does not have added economic value for the people of Ketapang Regency. The nutrition of ale-ale shellfish is quite a lot from the fatty acids and amino acids contained in ale-ale shellfish. The weakness of ale-ale shellfish is that its water content is very high, so a method is needed to reduce the water content so that it can be used as a raw material for processed products that have high economic value, one of which is ale-ale flour. The raw material in this research is fresh ale-ale shellfish meat added with 0% and 5% salt and fried at 120ËšC, 130ËšC, and 140ËšC for 15 minutes. Tests in this research consisted of tests for protein content, fat content, water content, and sensory tests. The results of this study showed that the water content was the lowest in the P3G3 treatment, namely 5.87%. The addition of salt increases fat and protein levels indirectly. The treatment with the highest fat and protein content was P3G3, namely 1.33% and 6.43%. Sensory parameters show that the addition of salt and differences in the frying temperature of flour ales can increase consumer acceptance. Ale-ale flour with the addition of 5% salt and fried at a temperature of 140ËšC (P3G3) got the highest value in all parameters. The addition of salt and the higher temperature used in processing ale-ale flour can increase the fat and protein content, which consumers like.
Co-Authors Arianti, Ira Dwi Hastuti, Ningrum Fitriarni, Dian Indriawan, Rois irfan cholid Nova Zulfahmi, A. Nur Aida Putri Dwiyanti , Agus Ramadani, Dila Rosmalinda, Rosmalinda Safitri, Nita Verawati, Nenengsih Wijayanto, Andre Yuyun Yuniarti, Yuyun Zulfahmi, A. Nova