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All Journal Agrointek Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Journal of the Indonesian Tropical Animal Agriculture EDUFORTECH Tropical Animal Science Journal Jurnal Pertanian Agros TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian ACCRUALS (Accounting Research Journal of Sutaatmadja) SOSHUM : Jurnal Sosial dan Humaniora [Journal of Social Sciences and Humanities] JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Bulletin of Applied Animal Research Jurnal Ilmiah Ilmu dan Teknologi Rekayasa JASS (Journal of Accounting for Sustainable Society) Jurnal Teknologi Pertanian Gorontalo Jurnal Pengabdian Masyarakat Indonesia Buletin Peternakan Tropis (Bulletin of Tropical Animal Science) Journal of Social Research Industrial Research Workshop and National Seminar Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Bioteknologi & Biosains Indonesia
Rita Purwasih
Politeknik Negeri Subang
Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Journal : Agrointek

 1 
PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT (EUCHEUMA COTTONII) SEBAGAI BAHAN PENSTABIL TERHADAP KARAKTERISTIK FISIK DAN HASIL UJI SENSORI ES KRIM Rita Purwasih; Enceng Sobari; Qurrota ‘Ayun Nurhasanah
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.9313

Abstract

The purposes of the research are to determine the physical characteristics (overrun, emulsion stability and melting power) in ice cream, learn the effect of adding seaweed flour to the results of sensory test (hedonic test and descriptive test) on ice cream and know the best treatment for ice cream with the addition of seaweed flour. The design of the analysis used is completely randomized design (CRD) with addition of seaweed flour 0%; 0,2%; 0,4%; 0,6% and 0,8%. Data processing used the One Way ANOVA method, and­­ Duncan Multiple Range Test (DMRT) method at a significant level of 5% (P ≤ 0,05). Based on the results of the analysis of the physical characteristics of ice cream that have been in accordance with the SNI, the melting power is found in treatments R1, R2, R3 and R4. Overrun values that are in accordance with SNI are treatment R0 and R1, with the highest emulsion stability found in treatment R0. The addition of seaweed flour to ice cream did not have a significant effect (P 0.05) on the hedonic test and descriptive test with texture, odor and flavor on ice cream.  The overall best treatment based on the level of preference for the panelists was the R1 treatment with the addition of 0.2% seaweed flour.
IMPLEMENTASI ASPEK GMP, SSOP, DAN SISTEM HACCP PADA UMKM ONCOM DAWUAN Rita Purwasih
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.v15i1.6837

Abstract

Dawuan is a sub-district in Subang Regency, West Java, which is famous for its special food, Oncom. Oncom is one of the typical foods from Java which is a fermented product from the substrate of peanut meal or tofu pulp which has been inoculated with red oncom spore molds. The purpose of this study is to find out the description of the application of GMP, SSOP and HACCP on SMEs Oncom Dawuan, identify hazards related to the Dawuan oncom manufacturing process and provide recommendations for developing a HACCP system, to produce products that are safe for consumption. The methodology carried out in this study consisted of 4 stages: identification, data collection, data collection and processing, and literature study. The process of collecting data is obtained through surveys that are observation and interviews and the data is processed and presented using descriptive methods. The application of GMP to MSME Oncom Dawuan has serious irregularities in machinery and equipment, employees, packaging, maintenance and sanitation programs, and transportation. The aspects of SSOP have not been implemented and are not yet a concern of MSME Oncom Dawuan and the critical points that exist in raw materials and the receipt of raw materials, starters, cassava mixture, steaming, and fermentation, as well as the dangers that can contaminate products in Dawuan oncom production, include biological/microbiological, chemical and physical. Recommendations given to MSME Oncom Dawuan are related to employee hygiene, production equipment and production support, SSOP application; and the layout of the production space.
Co-Authors A. Purnomoadi Abeng, Doni Agung Purnomoadi Atika Romalasari Bahata, Ridwan D. Samsudewa Dandy Hidayat E. Purbowati E.T. Setiatin Enceng Sobari, Enceng Fathurohman, Ferdi Fitri Suciati Hazna Azzahra Ilma Hana Yusrina Muhammad Gilang Ramadhan Nunu Nugraha Purnawan Nurul Mukminah Pirdan Garis Pratiwi, Putri Citra Qurrota ‘Ayun Nurhasanah Ramadhan, Muhammad Gilang Ratnasari, Uneng Restu Rizki Maulana Rian Piarna Ridwan Baharta S. Sutaryo Safitri, Laras Sirly Saindah, M. Septiani Nuraeni Setiani Nuraeni Sri Puri Andani Surya Mucti Susanto, Setio Sutaryo Sutaryo Tedi Heryan Triyuwanti, H. Wiwik Endah Rahayu Yusuf, F. S. Zaki Misbahudin Kusdiana ‪Irna Dwi Destiana