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All Journal Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Agro Wiralodra AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan)
Adiputra, Rachmat
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT

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EVALUASI PENANGANAN PASCA PANEN YANG BAIK PADA JAGUNG (Zea mays L) Adiputra, Rachmat
Jurnal Agro Wiralodra Vol 3 No 1 (2020): Jurnal Agro Wiralodra
Publisher : Universitas Wiralodra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31943/agrowiralodra.v3i1.38

Abstract

Penelitian ini bertujuan untuk mengevaluasi teknologi penanganan pasca panen jagung di tingkat petani dan membandingkan dengan perlakuan introduksi serta mengevaluasi standar mutu jagung yang dihasilkan. Metode penelitian yang digunakan yaitu membandingkan penanganan pasca panen jagung perlakuan petani dan perlakuan introduksi mulai dari pemanenan, pengeringan tongkol, pemipilan, pengeringan pipilan, pengemasan dan penyimpanan serta mutu yang dihasilkan. Data sekunder diperoleh dari Badan Ketahanan Pangan dan Pelaksana Penyuluhan Kabupaten Takalar, sedangkan data primer diperoleh dari hasil pengamatan langsung dilapangan. Penelitian dilakukan di Kelurahan Salaka, Kecamatan Pattallassang. Hasil penelitian menunjukkan bahwa teknologi penanganan pasca panen perlakuan petani menghasilkan kadar air jagung 16,3% bb, butir rusak 0,8 %,butir pecah 3,2%, kadar kotoran 0,3%. sedangkan teknologi penanganan pasca panen perlakuan introduksi mampu menghasilkan kadar air jagung 12,4% bb, butir rusak 0,2 %,butir pecah 1 %, kadar kotoran 0,2%. Mutu jagung perlakuan introduksi berada pada mutu I sedangkan perlakuan petani mutu I berada pada parameter butir rusak,butir warna lain, dan kadar kotoran. Mutu III pada parameter butir pecah. Mutu IV pada parameter kadar air,. Konsep dan praktik penanganan pasca panen yang baik efektif jika didukung dengan sarana dan prasarana yang tersedia serta manajemen waktu proses panen.
Karakteristik Sensorik Telur Asin dengan Pemberian Tepung Daun Jeruk Purut (Citrus Hystrix) Arifin, Ilmi; Ulfah, Triana; Adiputra, Rachmat; Hariadi, Hari; Akhdiyat, Tedi
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 4 No. 2 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v4i2.886

Abstract

Eggs are a food ingredient with a relatively high protein content and have complete amino acids, unsaturated fats, vitamins and minerals that the body needs and are easy to digest. Eggs are always available throughout the year, but the fact is that egg shells crack easily, relative humidity and temperature in the storage room can affect the quality of eggs and cause chemical and microbiological changes so preservation efforts are needed to maintain the quality of the eggs. Salted eggs are a way to preserve eggs which has the benefit of improving the taste and the texture of the egg yolk. The addition of kaffir lime leaf flour is one of the diversification methods for processing salted eggs. The aim of this research was to determine the sensory characteristics of salted eggs by administering kaffir lime leaf flour. The experimental research used a Completely Randomized Design (CRD) with 5 treatments, namely S0: 0% kaffir lime leaf flour, S1: 15% kaffir lime leaf flour, S2: 20% kaffir lime leaf flour, S3: 25% kaffir lime leaf flour, and S4: 30% kaffir lime leaf flour with 5 repetitions. he results of the research showed that salted eggs with 25% kaffir lime leaf flour produced salted eggs that were liked by the panelists in terms of sensory characteristics.
Karakteristik Organoleptik Telur Asin Dengan Penambahan Jahe Merah (Zingiber Officinale Varietas Rubrum) Ulfah, Triana; Adiputra, Rachmat; Akhdiyat, Tedi; Firman, Asep
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 18 No. 1 (2023): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v18i1.6342

Abstract

Eggs are livestock products that have a big contribution in overcoming nutritional problems in society. Generally, eggs only last for two weeks if stored at room temperature. Therefore preservation efforts are very important to maintain the quality of the eggs, so that the quality and nutritional value of the eggs remain good and do not change the taste, smell, color and contents. One way is to preserve them by salting and adding red ginger. Red ginger contains antioxidants, antimicrobials and essential oils that can preserve and give a distinctive aroma. The aim of this study was to determine the effect of adding red ginger (Zingiber officinale Rubrum variety) on the characteristics of salted eggs. The study used a completely randomized design (CRD) with 5 treatments, namely P0: 0% red ginger, P1: 20% red ginger, P2: 30% red ginger, P3: 40% red ginger, and P4: 50% red ginger with 5 times test. The results showed that the characteristics of salted eggs with the addition of 30% red ginger got the highest score in the hedonic method organoleptic test.
Co-Authors Akhdiyat, Tedi Arifin, Ilmi Firman, Asep Hari Hariadi, Hari Triana Ulfah