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All Journal Pro Food Jurnal Ilmu Alam dan Lingkungan Jurnal Agrotek UMMat IKRA-ITH ABDIMAS Jurnal Abdimas Madani dan Lestari (JAMALI) Jurnal Abdi Insani JIIP (Jurnal Ilmiah Ilmu Pendidikan) BEMAS: Jurnal Bermasyarakat Bioscientist : Jurnal Ilmiah Biologi Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agritechnology and Food Processing Jurnal Teknologi Pengolahan Pertanian Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE) Jurnal Teknologi dan Mutu Pangan Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal
Afgani, Chairul Anam
Universitas Teknologi Sumbawa
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Public Health Social Sciences Veterinary Other

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Journal : Journal of Agritechnology and Food Processing

 1 
Identification of dangerous preservative content in shrimp paste (acetes sp.) circulating in the traditional markets of Sumbawa City Sari, Dinda; Afgani, Chairul Anam
Journal of Agritechnology and Food Processing Vol 4, No 1 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i1.24811

Abstract

Shrimp paste is a processed food product produced by fermenting shrimp or fish through the addition of salt or other permitted ingredients. This research was conducted to determine whether or not there were dangerous preservatives formaldehyde and borax in shrimp paste circulating in the traditional markets of Sumbawa City. This type of research is laboratory-based qualitative and quantitative descriptive using a Completely Randomized Design (CRD). The samples used were 4 solid block dried shrimp paste samples obtained from the Labuan market, Brang seed market, Seketeng market and downstream Moyo market. The test parameters carried out were formalin test, borax test, physical color test, hedonic organoleptic quality test and water content value test. Based on the identification results, the shrimp paste samples that tested negative contained the dangerous preservatives formaldehyde and borax because they did not show any color change. The physical color test results showed that the â—¦Hue ranged between 68.11-71.09, which indicated that the shrimp paste was red-yellow. The results of the hedonic organoleptic quality test showed that there was no significant difference in the level of panelists' preference for the color, texture and aroma of shrimp paste. The results of the water content test yielded water content values ranging between 29%-35%. The lowest water content value was obtained in the Labuan market with a water content value of 29% and the highest water content value was in the seed brang market with a water content value of 35%. The water content of shrimp paste circulating in the traditional markets of Sumbawa City is in accordance with the standards set by SNI 2716:2016 concerning the water content of dry solid block shrimp paste, namely a maximum of 35%.
Study of sugar and tamarind addition on the quality of masin salted anchovy (stolephorus) Afgani, Chairul Anam; Ariskanopitasari, Ariskanopitasari
Journal of Agritechnology and Food Processing Vol 4, No 2 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i2.28448

Abstract

Masin is a Sumbawanese traditional cuisine which is a sauce, made from mashed rebon shrimp, mixed with chilies, salt, flavorings, sugar and tamarind which fermented for 2 to 7 days. This study used anchovy as the basic material because of its abundant resources in West Nusa Tenggara. This study can be an opportunity for the development of processed anchovy. This study aimed to determine the effect of concentration of sugar and tamarind on the physical and organoleptic characteristics of anchovy. This research was conducted in a completely randomized design (CRD) with three replications of 2 factors such as the concentration of sugar and tamarind (0%, 0.6%, and 1.4%). Masin fermentation was carried out spontaneously for 7 days. The results showed that visually the anchovy masin did not grow fungi until the 14th day, except for samples with a concentration of sugar and tamarind 0.6% and 1.4%. Based on the L and oHue values, the anchovy masin has a reddish yellow color (yellow red) to yellow (yellow). Based on the results of the organoleptic test, it was found that the sugar concentration had an effect on texture and aroma, but did not affect color. The concentration of tamarind affected the aroma, but not the color and texture of masin.
Co-Authors Adi Ardiansyah, Adi Amrullah, Shafwan Ana Rifdah Salsabiela Apriadi Apriadi Ariskanopitasari Ariskanopitasari, Ariskanopitasari Asraar Kamal Azmi Beata Ratnawati Bunga Ayu Ningtyas Chairul Hudaya Dedy Heri Wibowo Devi Tanggasari Husnita Komalasari Ihlana Nairfana Ihlana Nairfana Imam Munandar Isworo, Rhestu Komarudin, Nurul Amri Leonard Dharmawan Lukman Azis Manguntungi, Baso Melandani, Astri Miftah Nurfitrinnisa Mikhratunnisa, Mikhratunnisa Mikhratunnisa, Mikhratunnisa Muhammad Alhajj Dzulfikri Nairfana, Ihlana Nuraisyah, Anni Nurrahman, Aulia Nurul Amri Komarudin Nurul Amri Komarudin Ofi Hidayat Pinasthika Rizkia Warapsari Wiratara Pramudya Bagas Utama Raida Amelia Ifadah Rifqi Rahmat Hidayatullah Rizaldi, Lalu Heri Saputri, Dinar Suksmayu Sari, Dinda Sari, Ratna Nurmalita Setiawati, Veni Rori Sofyan Hadi Supriadi Supriadi Syamsul Hidayat Tanggasari, Devi Veni Rori Setiawati Yuni Yolanda