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All Journal Gontor AGROTECH Science Journal Teknologi dan Industri Pertanian Indonesia
Azmi Alvian Gabriel
Universitas Internasional Semen Indonesia
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Sorghum Crackers (Sorghum bicolor L.) as an Effort in Utilizing Food Material of Local Wisdom in Lamongan City Irvan Adhin Cholilie; Anni Rahmat; Azmi Alvian Gabriel; Yunita Siti Mardhiyyah; Yulia Nur Rohmawati; Ahmad Musonnif Dzulfikri; Eka Nur Fadilah; Anisah Firdausiah Oktarilivyana; Hans Febrianto Setyo
Gontor AGROTECH Science Journal Vol 6, No 3 (2020): Special issue Seminar Nasional Sains dan Teknologi (SNST) 2020
Publisher : University of Darussalam Gontor, Ponorogo, East Java Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/agrotech.v6i3.4942

Abstract

In an effort to meet the growing needs for food, feed and industrial materials, as well as to increase the income of farmers in dry climates, sorghum development is one of the alternatives that can be selected. This research uses sorghum to become three types of food processing, namely crackers, popped and sorghum sugar. However, at this stage only crackers are processed. The research was conducted in several stages, namely (i) making crackers, (ii) chemical analysis of crackers and (iii) organoleptic crackers testing. The independent variable which is the subject of the study is the type of shorgum used. This study used three types of sorghum, namely KD4, Kawali, and Samurai. From the results of the tests carried out for the sorghum crackers sample, it was found that this product could still be said to be balanced, even though the amount of energy from the fat was at the maximum threshold, namely in the range of 29-31%. Products with this category are not recommended for someone who is on a fat diet. As a snack category, this product can be good declared. Based on the organoleptic (sensory) test results also indicate that the product can be accepted by consumers.
Sorghum Crackers (Sorghum bicolor L.) as an Effort in Utilizing Food Material of Local Wisdom in Lamongan City Irvan Adhin Cholilie; Anni Rahmat; Azmi Alvian Gabriel; Yunita Siti Mardhiyyah; Yulia Nur Rohmawati; Ahmad Musonnif Dzulfikri; Eka Nur Fadilah; Anisah Firdausiah Oktarilivyana; Hans Febrianto Setyo
Gontor AGROTECH Science Journal Vol 6, No 3 (2020): Special issue Seminar Nasional Sains dan Teknologi (SNST) 2020
Publisher : University of Darussalam Gontor, Ponorogo, East Java Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/agrotech.v6i3.4942

Abstract

In an effort to meet the growing needs for food, feed and industrial materials, as well as to increase the income of farmers in dry climates, sorghum development is one of the alternatives that can be selected. This research uses sorghum to become three types of food processing, namely crackers, popped and sorghum sugar. However, at this stage only crackers are processed. The research was conducted in several stages, namely (i) making crackers, (ii) chemical analysis of crackers and (iii) organoleptic crackers testing. The independent variable which is the subject of the study is the type of shorgum used. This study used three types of sorghum, namely KD4, Kawali, and Samurai. From the results of the tests carried out for the sorghum crackers sample, it was found that this product could still be said to be balanced, even though the amount of energy from the fat was at the maximum threshold, namely in the range of 29-31%. Products with this category are not recommended for someone who is on a fat diet. As a snack category, this product can be good declared. Based on the organoleptic (sensory) test results also indicate that the product can be accepted by consumers.
Utilization of Siwalan (Borassus flabellifer L.) Plantation Waste for Kraft Paper Production Azmi Alvian Gabriel; Yunita Siti Mardhiyyah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 11, No 1 (2019): Vol. (11) No. 1, April 2019
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (749.317 KB) | DOI: 10.17969/jtipi.v11i1.12111

Abstract

Borassus flabellifer L., one of the palm-based commodities in Indonesia which is grows in dry areas especially around the north coast of Java Island. An abundant waste of this plant is a leaf midrib and fruit fiber have an opportunity as a source of lignocellulose for the paper industry. In this study, Kraft paper production was conducted to know the influence of the proportion of Borassus flabellifer L. leaf midrib pulp and fruit fiber pulp, and the concentration of Polyvinyl Acetate (PVAc) adhesives on the sensory and physical quality of kraft paper. The research method used was Randomized Block Design (RBD) with two factors. The Friedman test was used to determine the sensory quality of kraft paper. The physical quality of kraft paper was used ANOVA analysis. The results showed that the treatment of raw material proportion and PVAc adhesive concentration had significant effect on color, surface texture, yield, and tensile resistance, but not significantly different between treatment of gramature and tear resistance. The best treatment of sensory tests was kraft paper with proportion of leaf midrib pulp 50% and fruit fiber pulp 50% and a 7.5% PVAc adhesive concentration. It has a yield value of 72.11%, gramature of 162.80 g/m2, tensile strength of 1.70 %, and tear resistance of 197.6 gf.
Co-Authors Ahmad Musonnif Dzulfikri Anisah Firdausiah Oktarilivyana Anni Rahmat Eka Nur Fadilah Hans Febrianto Setyo Irvan Adhin Cholilie Mardhiyyah, Yunita Siti Yulia Nur Rohmawati