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All Journal Jurnal Agroindustri AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Jurnal Agriovet Community Empowerment SINTA Journal (Science, Technology, and Agricultural) Jurnal Agriculture Jurnal PADAMU NEGERI (Pengabdian pada Masyarakat Bidang Eksakta) AGRI-TEK : Jurnal Penelitian Ilmu-ilmu Eksakta Jurnal Dehasen Untuk Negeri JAPI: Jurnal Akses Pengabdian Indonesia Jurnal Agroindustri Pangan Jurnal Teknologi Pangan dan Ilmu Pertanian
Andwini Prasetya
Universitas Dehasen Bengkulu
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Nursing Physics Public Health Social Sciences Transportation Veterinary Other

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KARAKTERISTIK MUTU BAKSO JAMUR SAWIT DENGAN VARIASI KONSENTRASI JAMUR SAWIT (Volvariella volvacea) DAN TEPUNG MOCAF (Modified cassava flour) Elpera Rosianti; Hilda Meisya Arif; Andwini Prasetya
Jurnal Agriovet Vol. 6 No. 2 (2024): JURNAL AGRIOVET
Publisher : LPPM UNIVERSITAS KAHURIPAN KEDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51158/agriovet.v6i2.1072

Abstract

The purpose of this study is to characterize the physical, chemical, organoleptic properties, and analyze the advantages of palm mushroom meatballs. This study used a Complete Random Design (RAL) with 5 treatments, namely the comparison of the composition of palm mushrooms and mocaf flour 30%: 70%, 40%: 60%, 50%: 50%, 60%: 40%, 70%: 30%. The results showed that the average yield of palm mushroom meatballs was between 54% and 82.26%. The average texture of palm meatballs is highest in the treatment of the composition of palm mushrooms and mocaf flour 30%: 70% with a texture value of 26 mm. The higher the composition of palm mushrooms, the more textured the meatballs tend to be softer or less chewy. The average moisture content of palm meatballs was the lowest in the treatment of the composition of palm mushrooms and mocaf flour 60%: 40%, which was 9.80%. The average protein content of palm mushroom meatballs was the highest in the treatment of the composition of palm mushrooms and mocaf flour 70%: 30%, which was 16.58%. The higher the composition of palm mushrooms, the higher the protein content of palm mushroom meatballs. The average fiber content of palm mushroom meatballs is the highest in the composition of palm mushrooms and mocaf flour 70%: 30%. The average fat content of palm mushroom meatballs is the highest, which is 70%: 30%. Based on organoleptic analysis, palm mushroom meatballs with a composition of palm mushrooms and mocaf flour 60%: 40% gave the highest assessment, namely in terms of color 3.60 (like), taste 3.85 (like), and texture 3.90 (like). From the results of the analysis of the profit obtained in one month of production amounted to Rp.6,327,500.
The INOVASI PENGOLAHAN SELAI LEMBARAN JERUK RIMAU GERGA LEBONG (Citrus nobilis L. Var RGL) DENGAN VARIASI KOMPOSISI EDIBLE COATING Uci Auliah Azuri; Andwini Prasetya; Hesti Nur’aini
Jurnal Agriovet Vol. 6 No. 2 (2024): JURNAL AGRIOVET
Publisher : LPPM UNIVERSITAS KAHURIPAN KEDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51158/agriovet.v6i2.1071

Abstract

Semi-solid jam is transformed into elastic, thick, and non-sticky sheets to create sheet jam. A thin layer of edible material called edible coating is applied to food items in order to preserve their quality and aesthetic appeal. The objective of this study is to examine the impact of incorporating an edible coating composed of chitosan and cassava peel starch on the physical, chemical, and organoleptic characteristics of RGL orange jam. The concentrations of chitosan (0.5%, 1%, 1.5%) and cassava peel starch (3%, 5%, 7%) were the two (two) treatment variants employed in the study. All of the sheet jam samples underwent yield analysis, chemistry (water content, vitamin C, and total dissolved solids), organoleptic testing, optimal treatment determination, and revenue and profit analysis. With a production value of 65.2%, water content of 21.32%, vitamin C of 5.31%, and total soluble solids, the best sheet jam is treated with 5% cassava starch and 1% chitosan, according to analysis of the best treatment using the De Garmo technique. 30 degrees Brix. The best sheet jam passed organoleptic tests on color, scent, texture, taste, and overall appearance. Its average color score was 4.20, its average aroma score was 4.10, its average texture score was 4.15, its average flavor score was 4.05, and its average overall appearance score was 4.20. 4.30 overall. The findings of the sheet jam income and profit analysis for the best treatment indicate that, at a total cost of Rp 10,832,944, it is possible to produce revenue of Rp 13,500,000 and a profit of Rp 2,667,056 in only one month of production.
KARAKTERISTIK MAKANAN TRADISIONAL BENGKULU BOLU SOM DENGAN VARIASI TEPUNG KELOR Andwini Prasetya; Satria Wijaya; Methatias Ayu M
Jurnal Agroindustri Pangan Vol 5 No 1 (2026): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v5i1.1094

Abstract

Bolu som is a traditional Bengkulu cake shaped like a long rectangle with varying sizes, layered with pineapple jam inside, and then covered again with cake on top. Bolu som is always served at community events in the city of Bengkulu. This type of cake is moist, and the main ingredient used in making bolu som is usually wheat flour. This research aims to determine the effect of using moringa flour on the physical, chemical, and organoleptic characteristics of Bolu Som, in addition to analyzing revenue and profit, as well as identifying the best treatment in the processing of Bolu Som. This study involves six treatments, each wit a different composition ratio of raw materials, specifically wheat flour to moringa leaf powder: (100:0), (85:15), (70:30), (55:45), (40:60), and (25:75). The analyses conducted include physical analysis (texture and yield), organoleptic tests (taste, aroma, and color), selection of the best treatment, chemical analysis (moisture content, fat content, carbohydrate content, protein content, and antioxidant content), along with revenue and profit analysis of Bolu Som. The research results show the yield of various moringa flour to be 59.57% to 66.4%, with a texture of 2.24 mm to 3.84 mm. The organoleptic test on the taste, aroma, and color of the som cake showed an average taste value ranging from 1.96 (dislike) to 3.88 (like very much), an aroma ranging from 2.04 (dislike) to 3.92 (like very much), and a color ranging from 2.20 (dislike) to 3.96 (like very much). For the best treatment results, the combination of 85% wheat flour and 15% moringa flour was obtained. The results of the chemical analysis with the best treatment showed a moisture content of 28.10%, fat content of 11.35%, carbohydrate content of 19.23%, protein content of 11,672.92 mg/L, and antioxidant content of 236.21 mg/L.
Co-Authors Ade Apriado Ade Apriado Agustin Zarkani Ana Nurmalia Azhari, Diah Darius - Diah Azhari Dwi Wahyuni Ganefianti Eko Sumartono, Eko Elpera Rosianti Elyswandy Simanjuntak Wandy Endang Sulistyowati Erwin Susanto Evi Andriani Hengki Kurniawan Hengki Kurniawan Herri Fariadi Fariadi Hesti Nur'Aini Hesti Nur'aini Hesti Nur’aini Hesti Nur’aini Hesti Nur’aini Hilda Meisya Arif Hilda Meisya Arif Holil Adha Johannes Agung Sitorus Juniar - Jurois Meksi Jusuf Wahyudi Kadek Sudarsana Kadek Sudarsana Lina Widawati Lina Widawati Lina Widawati M, Mujiono Methatias Ayu Methatias Ayu M Methatias Ayu Moulina Methatias Ayu Moulina Methatias Ayu Moulina Methatias Moulina Novi Sari Ningsih Rabiul Armala Sari Nande Putri Rendi Nofriansyah Rifaldo Greastwonnio Riswan Mulyadi Satria Wijaya Sigit Mujiharjo Siska Apriyani Siska Apriyani Apriyani Uci Auliah Azuri