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All Journal Jurnal Ekonomi, Bisnis dan Kewirausahaan (JEBIK) JURNAL FISIKA Jurnal Penelitian Pascapanen Pertanian JURNAL AKUNTANSI DAN KEUANGAN JIAI (Jurnal Ilmiah Akuntansi Indonesia) VALUE: Jurnal Ilmiah Akuntansi, Keuangan dan Bisnis International Journal of Engagement and Empowerment (IJE2) Journal of Artificial Intelligence and Digital Business Jurnal Dinamika Akuntansi dan Bisnis (JDAB) Eduvest - Journal of Universal Studies Jurnal Pendidikan Vokasi dan Seni (JPVS) Media Akuntansi Perpajakan BAKIRA: Jurnal Pengabdian Kepada Masyarakat JURNAL ILMIAH PENELITIAN MAHASISWA Jurnal Intelek Dan Cendikiawan Nusantara Jurnal Abdimas
Nur Asni
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Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Health Professions Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Neuroscience Physics Social Sciences Other

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Journal : Jurnal Penelitian Pascapanen Pertanian

 1 
PENGARUH JENIS KEMASAN DAN TINGKAT KEMATANGAN TERHADAP KUALITAS BUAH JERUK SELAMA PENYIMPANAN Desy Nofriati; Nur Asni
Jurnal Penelitian Pascapanen Pertanian Vol 12, No 2 (2015): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v12n2.2015.88-92

Abstract

Packaging and maturity levels are considered to be two most important determinant factor that may affect of freshness the citrus duringstorage. The objective of the study to find out the best type of packaging and maturity levels to weights loss and damage of productduring storage. The experimental used randomized factorial design that the maturity levels as the first factor and type of packagingas the second factor and LSD analysis testing followed if there are significant differences among the treatment. The result indicatesthat type of package and the maturity levels affected of citrus quality during storage. The Packaging with the ventilated cardboard boxand plastic crate are the best packing in protecting for citrus fruit and than prolong it shelf life for 16 days of storage. The over maturityshowed the higher weight loss value than green maturity and the optimum maturity levels.
FORMULASI, KARAKTERISASI, DAN OPTIMASI WAKTU REHIDRASI PRODUK NASI KUNING INSTAN Sri Widowati; Nur Asni; Farida Nuraeni
Jurnal Penelitian Pascapanen Pertanian Vol 17, No 2 (2020): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v17n2.2020.95-107

Abstract

Nasi kuning instan menjadi salah satu alternatif menu sarapan pagi karena memiliki waktu penyajian yang singkat. Tujuan penelitian ini adalah untuk menghasilkan formula terbaik produk nasi kuning instan dengan waktu rehidrasi yang optimum dan menentukan karakteristik fisikokimia produk nasi kuning instan. Faktor yang diuji adalah formulasi bumbu (kontrol dengan menggunakan bumbu instan, formula A menggunakan 1 paket bumbu nasi kuning, formula B menggunakan 1,25 paket bumbu nasi kuning dan formula C menggunakan 1,50 paket bumbu nasi kuning) dan kadar amilosa beras (rendah, sedang dan tinggi). Hasil uji analisis one way anova menunjukkan bahwa antara formulasi dan kadar amilosa beras berbeda secara nyata dari karakteristik fisikokimia nasi kuning instan (p<0,05). Formula dan nasi kuning instan yang terpilih adalah formula 1,25 paket bumbu nasi kuning dari beras Sintanur dengan kadar amilosa rendah adalah waktu rehidrasi 4,59 menit, rendemen 90,23%, volume pengembangan 30,89%, daya serap air 49,68%, densitas kamba 0,62 g/mL, nilai °Hue diatas 90%, dan nilai kekerasan 74,03%. Produk ini mengandung kadar air 8,07%, abu 3,35%, protein 9,19%, lemak 2,08%, karbohidrat 76,32%, dan kadar pati 64,11 %. Formulation, Characterization, and Optimization of the Rehydration of Yellow Rice Instant.Instant yellow rice is an alternative to breakfast because it has a short testing time. The purpose of this study was to produce the best formula for instant yellow rice products with optimum rehydration time and determine the physicochemical characteristics of instant yellow rice products. Factors tested were seasoning formulations (control using instant seasoning, formula A using 1 package of yellow rice seasoning, formula B using 1,25 package of yellow rice seasoning and formula C using 1,50 packages of yellow rice seasoning) and amylose content of rice (low, medium and high). One way ANOVA analysis results showed that between the formulation and amylose content of rice was significantly different from the physicochemical characteristics of instant yellow rice (p <0,05). The formula and instant yellow rice selected were formula 1,25 package of yellow rice seasoning from Sintanur rice with low amylose content, rehydration time 4,59 minutes, yield 90,23%, development volume 30,89%, water absorption 49,68%, kamba density 0,62 g/mL , the ° Hue value is above 90%, and the hardness value is 74,03%. This product contains 8,07% water content, 3,35% ash, 9,19% protein, 2,08% fat, 76,32% carbohydrate, and 64,11% starch content.
Co-Authors Afyudi, Bobby Andi Murlina Tasse Andriani, Opi Angga, La Anto, La Ode Arba Suaib, Dwi Febrian Arifuddin Arifuddin Awal, Taufan Sufatriansa Balaka, Muh. Yani Chulhair, Mifta Dalli, Nasrullah Desy Nofriati Dian Agustina Farida Nuraeni Fitrinaingsih, Fitrinaingsih Freddy Haryanto Fuji Astuty Auza Hadisantoso, Erwin Husin Husin, Husin Ice, Ice Ika Mardiana Salam Isalman, Isalman Ishak Awaluddin Joni Iskandar Kalsum, Auliah Lestari, Kurnia Cahya Lestari, Whidy Bintang Lulu Afrida Mas'ud, Arifuddin Moh. Shofi Nur Utami, Moh. Shofi Nur Muh. Ilyas Muharam Budi Laksono, Muharam Budi Mulyati Akib, Mulyati Muntu Abdullah, Muntu Musram Abadi Nagu, Nadhirah Nawy, Eliza Agustriani Nermina, Nermina Nitri Mirosea Nur Santy Asminaya Nurdin, Emillia Nurul Miranda Ansar Nurwijayanti Pratiwi, Arby’in Purnaman, Si Made Ngurah Putera, Asrip Puteri, Ni Made Aditya Ariani Putra, Agus Kurniawan Putri Rahmadani Putry, St. Syadiah Rahmiana, Fitra Ramani, Ramani Rostin Rostin, Rostin Sarita, Kiki Fatimah Sinarwaty Sunarjo Sri Widowati TAKDIR SAILI Tjiptohadi Sawarjuwono Wahyuni, Delia Yamin Yaddi Yusifa, Anggun