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All Journal Jurnal AGROTEKNOLOGI Jurnal Teknologi Pangan dan Hasil Pertanian AGRITEKNO, Jurnal Teknologi Pertanian Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Journal of Tropical AgriFood INTEGRITAS : Jurnal Pengabdian International Journal on Food, Agriculture and Natural Resources (IJFANRES) Jurnal Penelitian Sains dan Teknologi Indonesia
Mukhammad Fauzi
Laboratorium Kimia dan Biokimia Hasil Pertanian, Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember Jl. Kalimantan I Jember Jawa Timur 68121
Religion Agriculture, Biological Sciences & Forestry Arts Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Social Sciences

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Journal : AGRITEKNO, Jurnal Teknologi Pertanian

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Karakteristik Fisik dan Fungsional Tepung Labu Kuning LA3 Desa Tegalrejo, Kecamatan Tegalsari, Kabupaten Banyuwangi Fauzi, Mukhammad; Herlina, Herlina; Sholeha, Indri M
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.2.106

Abstract

LA3 pumpkins are one of the pumpkin variants cultivated in Indonesia, especially in Tegalrejo, Tegalsari Districts, Banyuwangi Regency. LA3 pumpkin production is relatively high, however, its utilization is still low. The waste of LA3 pumpkin pulp is relatively high because farmers only take its seeds. In the origin, during harvest time, LA3 pumpkins are harvested and stored for two weeks before taking its seeds, while the whole pumpkin can be stored for up to three months. After two weeks the pumpkin will be cut open and take their seeds, this action will reduce the pumpkin’s shelf life. However, increasing the LA3 pumpkin’s shelf life can be done by milling the pulp into flour. This study aimed to determine the physical and functional characteristics of LA3 pumpkin flour from the pumpkin that has been stored. In this study, the harvested LA3 pumpkin was stored for both 2 weeks and 2 months, which was repeated 9 times, and then the pumpkin was milled into flour. The data obtained were analyzed by t-test. The values ​​for brightness, viscosity, water holding capacity, and swelling capacity of pumpkin flour stored for 2 weeks had higher values ​​than pumpkin flour stored for 2 months. In contrast, the bulk density, bulk angle, oil binding capacity, and solubility, of flour from pumpkin stored for 2 months had higher values.
Karakteristik Velva Labu Kuning LA3 (Cucurbita moschata) Dari Campuran Labu Kuning-Air Dan Jenis Bahan Penstabil Fauzi, Mukhammad; Giyarto, Giyarto; Rusdianto, Andrew S; Jannah, Sulihati
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 2 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.135

Abstract

Diversified fruit processing technology offers an alternative to improve undesirable flavors, adding value and extending shelf life. The LA3 pumpkin (Cucurbita moschata) has a pleasant taste and significant potential for processing into fruit velva. Yellow pumpkin velva is known for its smooth texture and resistance to melting. The choice of stabilizer significantly affects its consistency. This research aims to determine the most suitable stabilizer for producing LA3 pumpkin velva, with desirable melting resistance and favorable panelist preferences. A Completely Randomized Design (CRD)was employed, with factor A being the ratio of pumpkin: water (200 g: 40 mL; 200 g: 80 mL; 200 g: 120 mL; and 200 g: 160 mL), and factor B being the type of stabilizer (CMC and gum arabic). The objective was to determine the optimal formulation and stabilizer for LA3 pumpkin velva production. The research results showed that the best treatment LA3 pumpkin velva involved the ratio of 200 g pumpkin to 80 mL water with the CMC stabilizer, yielding an overrun of 21.23%, a melting speed of 18.57%, a lightness value (L*) of 46.09, and a β carotene content of 0.46 mg/100g of material. The organoleptic evaluation showed preference scores for taste at 4.08, color at 4.16, aroma at 4.16, texture at 4.16, and overall acceptance at 4.20.
Co-Authors Agustia Dwi Pamujiati Azkiyah, Lailatul Boy Arief Fachri Damayanti, Elka Rosa Dwi Masahid, Ardiyan Dyza Fisabilillah, Nadillah Giyarto Giyarto Hakim, Alfian Rizky Herlina Herlina Jannah, Sulihati Masahid, Ardiyan Dwi Puspita Sari Putri, Nia Ariani Rosiana Yunianto, Gading Rumaisha-Zuhriansyah, Rayya Rusdianto, Andrew S Salsabila Yusviva, Galuh Sholeha, Indri M Soni Sisbudi Harsono, Soni Sisbudi SUDARYANTO SUDARYANTO Sutarsi, Suratsi Sutisna Sutisna Watiningsih, Lusi Karlina Yuli Witono Zannah, Luluk Nasikhatuz