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All Journal AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Agrinika : Jurnal Agroteknologi dan Agribisnis Wiratani : Jurnal Ilmiah Agribisnis
Sabahannur, St
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Materials Science & Nanotechnology Social Sciences

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ANALISIS NILAI TAMBAH DAN KELAYAKAN USAHA KERUPUK AMPLANG IKAN Husniar, Husniar; Sabahannur, St; Rasyid, Rasmeidah
WIRATANI Vol 6, No 1 (2023): Juni 2023
Publisher : Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/wiratani.v6i1.115

Abstract

Studi Pengaruh Suhu dan Lama Penggorengan Terhadap Kualitas Jamur Tiram (Pleurotus osteatus) dengan Penggorengan Vacum Sabahannur, St; Alimuddin, Suraedah; Nikmah, Hanifa
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 1 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.1.1

Abstract

Oyster mushroom is one type of vegetable that is rarely utilized due to a lack of knowledge about how to process the mushroom itself. The perishable nature of mushrooms causes difficulties in distribution and marketing as fresh produce. One of the processed products from oyster mushrooms is chips. Vacuum frying is a frying method that is applied to heat-sensitive materials such as fruits and vegetables. This study was aimed to determine the effect of temperature and duration of vacuum frying on the physicochemical and organoleptic qualities of oyster mushroom chips. The study was conducted using a completely randomized design with a two-factor factorial pattern: the first factor, vacuum frying with a temperature of 85o and 90oC. The second factor, frying time, is 50, 60, and 70 minutes. The results showed that vacuum-fried oyster mushrooms with a temperature of 85oC and a frying time of 70 minutes produced oyster mushroom chips with the lowest fat content of 38.08%, the preferred taste, and color (score 4), while the preferred texture was frying at 90oC and long 70 minutes. The yield value and moisture content of oyster mushroom chips did not differ at different temperatures and frying times. Keywords: Oyster mushroom; vacuum frying; chips; temperature ABSTRAK Jamur tiram merupakan salah satu jenis sayuran yang pemanfaatannya sangat sedikit karena kurangnya pengetahuan tentang cara mengolah jamur itu sendiri. Sifat jamur yang mudah rusak menyebabkan kesulitan dalam distribusi dan pemasaran sebagai produk segar. Salah satu produk olahan dari jamur tiram adalah keripik. Penggorengan vakum merupakan metode penggorengan yang diterapkan pada bahan yang peka terhadap panas seperti buah-buahan dan sayuran. Penelitian bertujuan mengetahui pengaruh suhu dan lama waktu penggorengan vakum terhadap kualitas fisikokimia dan organoleptik keripik jamur tiram. Penelitian dilakukan menggunakan rancangan acak lengkap dengan pola faktorial dua faktor. Faktor pertama, penggorengan vakum dengan suhu 85o dan 90oC. Faktor kedua, lama penggorengan adalah 50, 60, dan 70 menit. Hasil penelitian menunjukkan jamur tiram yang digoreng vakum dengan suhu 85oC dan lama penggorengan 70 menit menghasilkan keripik jamur tiram dengan kadar lemak terendah 38,08%, rasa, dan warna yang disukai (skor 4), sedangkan tekstur yang disukai adalah penggorengan pada suhu 90oC dan lama. 70 menit. Nilai rendemen dan kadar air keripik jamur tiram tidak menunjukkan perbedaan pada suhu dan waktu penggorengan yang berbeda. Kata kunci: Jamur tiram; keripik; penggorengan vakum; suhu
Efek Metode Blansing dan Suhu Pengeringan Terhadap Mutu Tepung Ubi Jalar (Ipomoea batatas L.) Sabahannur, St; Netty, Netty; Ralle, Andi; Ikhsan, Muhammad
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.2.143

Abstract

Sweet potato is the sixth food crop in the world, containing high amounts of carbohydrates with a low glycemic index value. Sweet potatoes are easily damaged during storage, so their shelf life is short. Sweet potato processing into flour is an alternative to sweet potato preservation. Blanching and drying are two processing steps that have an impact on the quality of sweet potato flour. The study aimed to examine the effect of the blanching method and drying temperature on the quality of sweet potato flour. The study used a two-factor Completely Randomized Design. The first factor was the blanching method, which had two levels: steamed blanching and blanching by boiling. The second factor was the drying temperature of 50°, 60°, and 70°C. The results showed that sweet potatoes blanched using boiling and dried at 60°C produced good-quality sweet potato flour based on a yield value of 36.12%, carbohydrates of 70.44%, bulk density of 0.52 g/mL, moisture content of 0.34% and ash content of 3.3%. The assessment results of the color and aroma of sweet potato flour using the scoring method produced a yellowish-white flour color (score of 3.53) and a slightly distinctive aroma of flour (score of 3.46).
Efektivitas Pengemasan Vakum dan Penyimpanan Dingin terhadap Umur Simpan Cabai Rawit (Capsicum frutescens L.) Ralle, Andi; Sabahannur, St; Alimuddin, Suraedah; Dwizahra, Annisa
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.102

Abstract

Cayenne pepper (Capsicum frutescens L.) is a widely cultivated horticultural commodity in Indonesia, but its short postharvest shelf life presents limits marketability due to rapid quality deterioration during storage. This study evaluated the effects of packaging methods and storage temperatures on the shelf life and quality of cayenne pepper. A randomized complete block design with a two-factor factorial arrangement was employed. The first factor was packaging (no packaging, non-vacuum packaging, and vacuum packaging), and the second was storage temperature (5 °C ± 1 °C, 7 °C ± 1 °C, and 9 °C ± 1 °C). The results showed that the combination of vacuum packaging and storage at 5 °C yielded the best outcome, with the longest shelf life of up to 61.67 days, the lowest weight loss of 7.33%, and preserved cayenne pepper quality, as indicated by a vitamin C content of 1.44 mg/100 g, optimal deep red color (score 5.0), and firm texture (score 4.0). In contrast, peppers stored without packaging exhibited significant deterioration, primarily due to fungal infection by Fusarium sp. and Aspergillus sp. Overall, the findings demonstrate that vacuum packaging combined with low-temperature storage effectively extends the shelf life of cayenne pepper while preserving its physical, nutritional, and sensory attributes.
Peningkatan Mutu Keripik Labu Kuning (Cucurbita moschata L.) Goreng Vakum pada Berbagai Konsentrasi CaCl2 dan Suhu Pembekuan Sabahannur, St; Ralle, Andi; Rasyid, Rasmeidah; Mayastika, Eli
Jurnal Agrinika: Jurnal Agroteknologi dan Agribisnis Vol 6 No 2 (2022): SEPTEMBER
Publisher : Kadiri University - Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/agrinika.v6i2.2388

Abstract

Pumpkin is one type of vegetable that is not easily damaged compared to other types of vegetables because it has thick and hard skin so it can be an obstacle to respiration. However, pumpkin requires a very large space and is less practical when stored in the form of fresh fruit. Processing pumpkin into chips is one of the efforts to diversify pumpkin products, in addition to extending shelf life it can also increase selling value. The purpose of this study was to determine the effect of CaCl2 concentration and freezing temperature on the quality of vacuum-fried pumpkin chips. The study used a two-factor Completely Randomized Design (CRD). The first factor was soaking pumpkin in CaCl2 with concentrations of 0%, 1%, 2%, and 3%. The second factor, freezing at a temperature of -10oC and -18oC. The results showed that soaking pumpkin in 1% CaCl2 solution with a freezing temperature of -10oC resulted in better quality pumpkin chips with a yield value of 28.03%, ash content of 1.69%, and fat content of 30.89%. The hedonic test of colour and taste was favoured for its crispness. The aroma was highly favoured. Labu kuning merupakan salah satu jenis sayuran yang tidak mudah rusak dibandingkan dengan jenis sayuran lainnya karena memiliki kulit yang tebal dan keras sehingga dapat menjadi penghambat respirasi. Namun demikian labu kuning membutuhkan ruang yang sangat luas dan kurang praktis apabila disimpan dalam bentuk buah segar. Pengolahan labu kuning menjadi keripik merupakan salah satu upaya diversifikasi produk labu kuning, selain dapat memperpanjang umur simpan juga dapat meningkatkan nilai jual. Tujuan penelitian  adalah  mengetahui pengaruh konsentrasi CaCl2 dan suhu pembekuan terhadap mutu keripik labu kuning goreng vakum. Penelitian  menggunakan Rancangan Acak Lengkap (RAL) dua faktor. Faktor pertama, perendaman labu kuning dalam CaCl2 dengan konsentrasi 0%, 1%, 2%, dan 3%. Faktor kedua, pembekuan pada suhu -10oC dan -18oC. Hasil penelitian menunjukkan bahwa perendaman labu kuning dalam larutan CaCl2 1% dengan suhu pembekuan -10oC menghasilkan kualitas keripik labu kuning yang lebih baik dengan nilai rendemen 28,03%, kadar abu 1,69%, kadar lemak 30,89%, dan uji hedonik terhadap warna dan rasa disukai, kerenyahan dan aroma sangat disukai.
Examining the Influence of Product Quality and Pricing on Customer Satisfaction: A Case Study of "Dange" Cake in Pangkep Regency Sabahannur, St; Maylafaizza, Salsabila; Adam, Andi Maslia Tenrisau
Jurnal Agrinika: Jurnal Agroteknologi dan Agribisnis Vol 8 No 1 (2024): MARCH
Publisher : Kadiri University - Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/agrinika.v8i1.5093

Abstract

Dange Cake, a distinctive delicacy originating from the Pangkep Regency community, is crafted from primary ingredients such as black or white glutinous rice, coconut, and brown sugar. The Dange Cake enterprise has emerged as a promising venture for the local populace. This research endeavors to assess the impact of product quality and pricing on customer satisfaction levels concerning Dange Cake within the region. Employing multiple linear regression as the analytical method, the study seeks to quantify the degree of influence exerted by product quality and pricing on customer satisfaction. The investigation reveals the presence of two variants of Dange Cake, namely White Dange and Black Dange, retailed at IDR15,000 per box for each variant. The Dange Cake Sabah enterprise has succeeded in amassing a monthly revenue of IDR78,000,000, offset by a total production expenditure of approximately IDR37,647,500, thereby yielding a net profit of IDR40,352,500. A business feasibility assessment demonstrates a R/C Ratio of 2.07, underscoring the profitability and viability of the Dange Cake enterprise. Consumer perceptions pertaining to the quality and pricing of Dange Cake in Dange Sabah are overwhelmingly positive, with patrons enjoying its delectable flavor, distinctive texture, and reasonable pricing. Furthermore, commendations are extended towards product packaging and employee service, both of which receive high acclaim from consumers. The significance values associated with the product quality and pricing variables underscore their profound influence on customer satisfaction, with significance values of 0.000 <0.05.
Co-Authors Andi Maslia Tenrisau Adam Andi Ralle Dwizahra, Annisa Husniar, Husniar Mayastika, Eli Maylafaizza, Salsabila Muhammad Ikhsan Netty Netty Nikmah, Hanifa Rasyid, Rasmeidah