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All Journal Pro Food Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Ilmiah Inovasi J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Journal of Food Security and Agroindustry JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat DIANKES : Jurnal Pengabdian Teknologi Informasi dan Kesehatan Jurnal Teknik Pertanian Terapan Journal of Food Industrial Technology
Irene Ratri Andia Sasmita
Jurusan Teknologi Pertanian, Program Studi Teknologi Industri Pangan, Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Dentistry Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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FORMULASI TEPUNG MOCAF DAN TEPUNG WORTEL SEBAGAI BAHAN BAKU ALTERNATIF MESES: Formulation Of Mocaf Flour And Carrot Flour As Alternative Raw Materials For Meses Irene Ratri Andia Sasmita; Chatur Putri Pamungkas; Mulia Winirsya Apriliyanti; Yani Subaktilah
Journal of Food Industrial Technology Vol. 2 No. 3 (2025): November
Publisher : Journal of Food Industrial Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v2i3.6597

Abstract

Meses atau cokelat butir merupakan produk pangan yang umum digunakan sebagai pelengkap pada berbagai jenis makanan seperti roti, kue, donat, hingga es krim. Seiring berkembangnya teknologi pangan, modifikasi bahan baku meses menjadi alternatif inovatif untuk menghasilkan produk yang lebih bernilai gizi dan fungsional. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan konsentrasi tepung mocaf (modified cassava flour) dan tepung wortel terhadap karakteristik fisik meses yang diproduksi melalui metode ekstrusi. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan satu faktor perlakuan, yaitu enam variasi perbandingan tepung mocaf dan tepung wortel (C1=95:5; C2=85:15; C3=75:25, C4=65:35; C5=55:45; C6=45:55) yang masing-masing diulang sebanyak tiga kali. Parameter pengamatan meliputi karakteristik fisik (kekerasan, daya patah, dan densitas kamba). Hasil penelitian menunjukkan bahwa perbandingan konsentrasi tepung mocaf dan wortel berpengaruh nyata terhadap kekerasan dan daya patah, namun tidak berpengaruh nyata terhadap densitas kamba. Perlakuan terbaik pada perlakuan C1 dengan perbandingan mocaf dan tepung wortel 95:5. Nilai karakteristik fisik kekerasan (20,73 N), daya patah (0,15 N), dan densitas kamba (0,57). Dengan demikian, substitusi sebagian tepung mocaf dengan tepung wortel pada formulasi meses dapat mempertahankan karakteristik fisik meses.
Application of ANP Method and Fuzzy Inference System on New Product Selection and Production Capacity Determination of Fish Canning Aulia Brilliantina; Irene Ratri Andia Sasmita; Mohammad Mardiyanto; Emi Kurniawati; Putu Tessa Fadhila
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 3 (2025): June 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i3.823-835

Abstract

Jember State Polytechnic has a fish canning teaching factory with a productivity of 7 q of fish per production. The canned fish product is a superior product, but the quality and type of products produced are low quality and less desirable. Therefore, product diversification is needed to increase the added value of canned fish. The fluctuating production capacity at teaching factory (TeFa) Fish Canning is an obstacle in determining production capacity according to market demand. The aim of this research is to diversify products and optimize fish canning products. This research was carried out using two methods, namely selecting superior products for TeFa fish canning using the Analytical Network Process (ANP) method and determining production capacity using the Fuzzy Inference System (FIS)-Tsukamoto method. The research results show that TeFa fish canning's superior product was determined by considering 4 criteria and 12 sub-criteria to produce tongkol balado with the highest weight value and followed by sardines with chili sauce, yellow seasoning tuna, and tuna salt solution. Simulation results for optimizing canned fish production are 5.7863 q/day which provides the optimum supply of canned fish. Keywords: Analytic Network Process (ANP), Fish canning, Fuzzy Inference System (FIS) Tsukamoto, New product selection, Production capacity.
Pengaruh Penggunaan Pati Sukun sebagai Edible Coating terhadap Mutu Fisik dan Kimia Buah Tomat (Solanum lycopersicum L.) Selama Penyimpanan Findi Citra Kusumasari; Irene Ratri Andia Sasmita; Emi Kurniawati; Mohammad Mardiyanto; Angga Prasetyo
Journal of Food Security and Agroindustry Vol. 4 No. 2 (2026): JUNE
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v4i2.974

Abstract

Tomato (Solanum lycopersicum L.) is a climacteric horticultural commodity that is highly susceptible to postharvest quality deterioration due to high respiration and transpiration rates. This study aimed to evaluate the effects of breadfruit (Artocarpus altilis) starch concentration as an edible coating material and storage duration at 25 °C on the physical and chemical quality of tomato fruit. The study used a completely randomized design (CRD) with a combination of breadfruit starch concentrations of 0%, 1%, 2%, 3%, 4%, 5%, and 6%, and storage durations of 0, 2, 4, 6, 8, and 10 days. The observed parameters included vitamin C content, weight loss, total soluble solids, texture, and pH. The results showed that breadfruit starch concentration and storage duration significantly affected vitamin C content, weight loss, and total soluble solids, but had no significant effect on texture and pH. The best treatment was obtained at a breadfruit starch concentration of 6%, which maintained the highest vitamin C content, minimized weight loss, and resulted in a lower final total soluble solids value compared with the other treatments. Breadfruit starch-based edible coating has the potential to be used as an environmentally friendly postharvest technology to maintain quality and extend the shelf life of tomato fruit.
Co-Authors Agus Santoso Ainun Karimatun Nisa Angga Prasetyo Brilliantina, Aulia Budi Hariono Chatur Putri Pamungkas Devina Cinantya Anindita Elok Kurnia Novita Sari Emi Kurniawati Fika Wulan Romadhol Ana Findi Citra Kusumasari Gamasiano Alfiansyah Hanif Fatur Rohman Mohammad Mardiyanto Mudafiq Riyan Pratama Muhammad Ardiyansyah Suryanegara Muhammad Ardiyansyah Suryanegara Mulia Winirsya Apriliyanti Putu Tessa Fadhila Rhofidatul Fitriyana Ria Chandra Kartika Rizza Wijaya Selvia Juwita Swari Setyo Andi Nugroho Wahyu Suryaningsih Wardatul Islamiyah Yani Subaktilah Zupri Nur Cahyono