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All Journal REINWARDTIA Dinamisia: Jurnal Pengabdian Kepada Masyarakat Kasuari: Physics Education Journal (KPEJ) Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Indian Journal of Forensic Medicine & Toxicology JURNAL PATANI: Pengembangan Teknologi Pertanian dan Informatika Indonesian Journal of Community Services Cel Prosiding Seminar Informasi Kesehatan Nasional Agroista: Jurnal Agroteknologi Vitamedica: Jurnal Rumpun Kesehatan Umum Journal of Islamic Psychology and Behavioral Sciences GEMBIRA (Pengabdian Kepada Masyarakat) Reinwardtia AT-TAKLIM: Jurnal Pendidikan Multidisiplin Jurnal Penelitian Pendidikan
Purwaningsih
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : Agroista: Jurnal Agroteknologi

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PENGARUH JENIS PENGEMAS TERHADAP NILAI TAMBAH BIJI KAKAO FERMENTASI SELAMA PENYIMPANAN Purwaningsih; Tri Marwati; Titiek F. Djaafar
AGROISTA : Jurnal Agroteknologi Vol. 3 No. 2 (2019): NOVEMBER
Publisher : Program Studi Agroteknologi INSTIPER

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (201.809 KB) | DOI: 10.55180/agi.v3i2.54

Abstract

Cocoa is a leading commodity in the Special Region of Yogyakarta that needs to be developed. In Nglanggeran, Patuk, Gunungkidul, stands the Agricultural Technology Park (ATP) based on cocoa comodities that needs to be supported by postharvest technology studies including packaging and storage of cocoa beans to be able to produce quality and safe processed chocolate. The purpose of this study is to find out added value of cocoa beans with and without the addition of Lactobacillus plantarum HL 15 starter and packaging during storage. This research was conducted in January - December 2018 in the Ngudi Raharjo II Farmer Group, Plosokerep, Patuk, Gunung Kidul. The experimental design used was factorial completely randomized design 2 replications, with the first factor being the type of fermented cocoa beans (B), consisting of: fermented cocoa beans with starter L. plantarum HL. 15 (B1) and fermented cocoa beans by farmers (without starter) (B2) and the second factor type of packaging (K), consisting of: PP plastic in vacuum (K1), PP plastic without vacuum (K2) Plastic container (K3), PP plastic + vacuum + plastic container (K4). Nylon sack (farmer control) (K5). The result is an increase in added value from the highest to the lowest is IDR 2,675/kg (K4B1), IDR 2,375/kg (K2B1), IDR 2,025/kg (K1B1), IDR 1,725 /kg (K3B1), IDR 1,350/kg (K3B2) , Rp. 1,100 /kg (K2B2) and (K1B2), Rp. 1,050/kg (K2B2), Rp. 475/kg (K5B1), and Rp. 100/kg (K5B2). Keywords: fermented cocoa beans, added value, packaging
SIFAT ORGANOLEPTIK KEFIR SUSU KAMBING PERANAKAN ETAWA: PENGARUH LEVEL GRANULA KEFIR KOMERSIAL DAN SUKROS Purwaningsih; Titiek F. Djaafar; Tri Marwati
AGROISTA : Jurnal Agroteknologi Vol. 3 No. 2 (2019): NOVEMBER
Publisher : Program Studi Agroteknologi INSTIPER

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (203.019 KB) | DOI: 10.55180/agi.v3i2.57

Abstract

Goat's milk has a complete nutritional content, but so far it has not been favored because of goaty flavor which comes from short and medium chain fatty acids such as caproic acid, caprylic acid and capric acid. Processing milk into fermented milk like kefir is one method of processing milk that is useful to increase the nutritional value of milk and eliminate goaty flavor. The aim of this study is to know the effect of the use of kefir granule and sucrose levels on the sensory properties of PE goat’s milk kefir. The ingredients used are PE goat's milk, kefir granules, sucrose, aquadest. The Completely Randomized Design with six treatments is used in this study. Organoleptic test were using a hedonic scale. The treatments were arranged as follows: A1B1 (5% kefir granules 5%, 0% sucrose); A1B2 (5% kefir granules, 5% sucrose); A1B3 (5% kefir granules, 10% sucrose); A2B1 (10% kefir granules, 0% sucrose; A2B2 (10% kefir granules, 5% sucrose) and A2B3 (10% kefir granules, 10% sucrose). The results of this study indicate that the treatment of kefir granules (5 and 10%) and sucrose (0.5, and 10%) have a significant effect on aroma, thickness, taste and overall acceptance, but not significantly different of color. The use of 5% kefir granule and sucrose 10 % levels (A1B3) is the preferred kefir. Keywords: Kefir granules, sucrose, sensory properties, suc
Co-Authors Adi Rahman, Adi Basyar, M Bunga Widarizki, Restik Cheazar, H Danang Purwanto Doni Matondang Dwiranti, Febriza Eny Dwimawati Evamona Sinuraya Henny Johan Iin Indriyani Ikrima Rahmasari Ketti Andrayani Kurnia Sintia Kuswata - Kartawinata Mardiani Rahayu Pramesti Masayu, H Maula Habib Mayub, Afrizal Menti Susanti Miftakhul Huda Muhammad Fawwaz Nabila Shofiatuz Zahroh Nanang, Martinus Nisrina Nova Risky Noval Gerian Novia Tri Utami Noviyanti Nuri Luthfi Asih Nuzul Isnaini Fathurrahmah Nyimas Salsabila Pramudita, Jeanne Janaloka Pramudita Putri, ALSK., Razali - Yusuf Resmi Pangaribuan Rochadi - Abdulhadi Rohima Tazkiyah Rosyida Rossa Lara Sari, FItri Dian Nila SARIFUDIN Soedarsono - Riswan Sri Murlianti Sukapti Surachman Titiek F. Djaafar Tri Marwati Tukirin - Partomihardjo Wasi'An Yudhianto, KA.,