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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Sains dan Teknologi Pangan
Kumalasari, Dianita
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Education Energy Environmental Science

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Mass Balance and Yield Analysis of Apple (Malus sylvestris) Cider Drink Production in Batu City Kumalasari, Dianita; Dewi, Dian Ayuning Puspa
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.749

Abstract

Batu City is recognised as one of Indonesia's primary apple production centres, boasting significant potential for the development of fruit-based processed products. This study aims to analyze the mass balance and yield at each stage of the apple juice production process to obtain optimal production efficiency. The production process involves washing, crushing, filtering, mixing, cooking, and packaging. The mass balance was analyzed based on the principle of mass balance, while the yield was calculated from the ratio of output to input at each process stage. The results showed that the filtering process produced the lowest yield of 91.6% due to the waste of apple pulp, while the crushing and mixing process showed a yield of 100%. The mass balance calculation showed a match between the input and output masses at each process stage. This study emphasizes the importance of applying process engineering principles in food processing to increase efficiency, reduce material waste, and ensure production sustainability. Contribution to Sustainable Development Goals (SDGs):SDG 12-Responsible ConsumptionSDG 9-Industry, Innovation, and InfrastructureSDG 8-Decent Work and Economic GrowthSDG 2-Zero Hunger
PENGEMBANGAN DAN EVALUASI SENSORI SELAI AMPAS APEL (Malus domestica) DENGAN PENAMBAHAN LEMON (Citrus limon) SEBAGAI INOVASI PRODUK DARI LIMBAH PANGAN Kumalasari, Dianita; Dian Ayuning Puspa Dewi
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 5 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/nwd1n378

Abstract

Pemanfaatan limbah pangan sebagai bahan baku produk baru merupakan pendekatan inovatif yang mendukung prinsip ekonomi sirkular. Penelitian ini bertujuan untuk mengembangkan dan mengevaluasi selai berbahan dasar ampas apel (Malus domestica) dengan penambahan lemon (Citrus limon) sebagai sumber asam alami. Tiga formulasi selai dengan rasio ampas apel:gula yaitu 1:1 (A1), 2:1 (A2), dan 3:1 (A3) dikembangkan dan diuji secara organoleptik oleh 25 panelis tidak terlatih. Evaluasi sensori dilakukan terhadap atribut warna, aroma, rasa, tekstur, dan penerimaan keseluruhan menggunakan skala hedonik 1–5. Hasil analisis ragam (ANOVA) menunjukkan bahwa atribut rasa (p = 0,006) dan penerimaan keseluruhan (p = 0,000) berbeda signifikan antar formulasi, sedangkan aroma, warna, dan tekstur tidak berbeda nyata (p > 0,05). Uji lanjut Duncan menunjukkan bahwa sampel A3 (rasio 3:1) memperoleh nilai tertinggi untuk rasa (4,04 ± 0,84) dan penerimaan keseluruhan (4,16 ± 0,77), serta berbeda nyata dari A1. Dengan demikian, formulasi A3 berpotensi menjadi produk unggulan selai dari limbah apel dengan karakteristik sensori yang paling disukai. Hasil ini mendukung potensi pemanfaatan limbah ampas apel sebagai bahan pangan bernilai tambah dan ramah lingkungan. 
Co-Authors Dewi, Dian Ayuning Puspa Dian Ayuning Puspa Dewi