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All Journal Jurnal Teknologi Industri Pertanian Jurnal AGROTEKNOLOGI Agrointek agriTECH Jurnal Sains dan Teknologi Pangan Pro Food Tadarus: Jurnal Pendidikan Islam Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Agritechnology : Jurnal Teknologi Pertanian Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Yumary: Jurnal Pengabdian kepada Masyarakat Jurnal Pengabdian Masyarakat Bhinneka Jurnal Masyarakat Madani Indonesia Indonesian Journal of Food Technology
- Murtiningrum
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Nursing Public Health Social Sciences Other

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Journal : Agrointek

 1 
PENGARUH PREPARASI UBI JALAR (Ipomoea batatas) SEBAGAI BAHAN PENGENTAL TERHADAP KOMPOSISI KIMIA DAN SIFAT ORGANOLEPTIK SAUS BUAH MERAH (Pandanus conoideusL) Murtiningrum Murtiningrum; M Meilan Lisangan; Yonince Edoway
AGROINTEK Vol 6, No 1 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i1.1947

Abstract

The aim of this study was to determine the chemical composition and organoleptic properties of red fruit sauce due to the enriched of sweet potato as thickeners agent that was prepared in different forms. The sweet potatoes were prepared in some form, that was sweet potato starch, sweet potato flour, fresh grated sweet potato and sweet potato boiled and CMC was used for as comparison. The selection of the best treatment sauce formulations based on the total carotene content of the sauce. The red fruit sauce enriched sweet potato boiled as thickeners have the highest content of total carotenoids was 5.529 ppm and water content, ash, fat, protein, and carbohydrate were 75.44%, 8.05%, 59.97%, 8.49%, and  23.54%, respectively.  The panelists preference scores of color, flavor and textur of the best sauce formulation was 3.63 (neutral), 3.47 (neutral) and 4.17 (like), respectively.
MUTU MIKROBIOLOGIS DRUPA BUAH MERAH (Pandanus conoideus Lamk.) PADA BERBAGAI JENIS KEMASAN SELAMA PENYIMPANAN Mathelda Kurniaty Roreng; Zita Letviany Sarungallo; Murtiningrum Murtiningrum; Budi Santoso; Rossa MM Latumahina
AGROINTEK Vol 10, No 2 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i2.2471

Abstract

Microbiological quality is one crucial factor relating to food products quality. This quality can be measured based on the growth level of bacteria and fungi during storage of food product. The objective of this study is to determine the effect of plastic packaging types and different storage conditions on total bacteria and total fungi in fresh red fruit. The experiment was conducted using three treatments of plastic packaging, that is high-density polyethylene (HDPE), low density polyethylene (LDPE) and polypropylene (PP). Additionally, three storage conditions were applied, that is room temperature (27 °C), cold temperature (10 °C) and freezing temperatures (-18° C). The results showed that during storage, freezing conditions inhibited the growth of bacteria and fungi. Meanwhile, the type of plastic packaging did not inhibit the growth of bacteria and fungi.
REVIEW : POTENSI DAN ARAH PENGEMBANGAN AGROINDUSTRI BERBASIS KAKAO DI PROVINSI PAPUA BARAT Murtiningrum Murtiningrum; Tajuddin Bantacut
AGROINTEK Vol 10, No 1 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i1.2020

Abstract

West Papua Province as the coverage area of the National Cocoa Revitalization Movement (GERNAS Pro-Cocoa). This area has the potential to become a center for the cocoa production, and even become the main cocoa producing areas in eastern Indonesia. Cocoa plantation area in West Papua province was recorded as 5.509 ha with 3.104 tons of total production. This article aims to provide an overview of cocoa as a national strategic competitive commodities and conditions of cocoa plantations in West Papua province. At the end of the text presented on the direction of cocoa develop agroindustry through institutional capacity building among farmers, groups of farmers, Farmers Group Association (gapoktan), traders, relevant institutions and universities. This paper also presented the opportunities and challenges of developing downstream cocoa industry in West Papua province. Cocoa agroindustry development in West Papua Province needs of reform to the institutional capacity building cocoa between farmers, groups of farmers, gapoktan, traders, wholesalers, relevant institutions and universities. This cooperation can create a new business strength, increasing market coverage, and quality assurance of products. Income of the cocoa farmer can be increased by developing a simple process cocoa processing using appropriate technology. The farmers can produce cocoa downstream products which have a higher economic value
Co-Authors Abu, Nur Alfa Firdaus Antoh, Maikel Aprida Pongsibidang Awariti, Mohammad Haris Bertha Mangallo Budi Santoso Darma, Darma Durand, Anugerah Reindra Lamma Farida, Anif Gino Nemesio Cepeda Harry Triely Uhi Isak Silamba Latief, Nur Alya Mariska Leba, Herlyn Winda Wie M Meilan Lisangan Maftukhah, Rizki Mangallo, Bherta Mathelda K. Roreng Mathelda Kurniaty Roreng Muh. Fadli Hasa Ngadisih Ngadisih Orisoe, Dressy Leonora Pitaloka, Novita Dyah Ponisri, Ponisri Rosalina, Febrianti Rossa MM Latumahina Rumkowas, Saleh Rumwokas, M Saleh Santoso, Budi Septyana, Syifa Magita Sukmawati Sukmawati SULFIANA, SULFIANA Suruan, Yermias Tajuddin Bantacut Venny Murni Yonince Edoway Yuliana Waromi Zita L. Sarungallo