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All Journal Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Jurnal Agroindustri Kultivasi Jurnal Hasil Penelitian Industri Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknologi Pertanian Andalas REACTOR : Journal of Research On Chemistry And Engineering Sagu Repong Damar: Jurnal Pengabdian Kehutanan dan Lingkungan Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Mahasiswa Pertanian PESARE: Science and Engineering Service Journal JURNAL PENGABDIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (JP3L) Jurnal Pengabdian Mahakarya Masyarakat Indonesia
Murna Muzaifa
Jurusan Teknologi Hasil Pertanian - Universitas Syiah Kuala Banda Aceh
Agriculture, Biological Sciences & Forestry 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 Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Journal : jurnal agroindustri

 1 
KUALITAS SENSORIS DAN AKTIVITAS ANTIOKSIDAN KUE BAWANG YANG DIPERKAYA PASTA UMBI BIT MERAH (Beta vulgaris L.) Rohaya, Syarifah; Asiah, Ida; Muzaifa, Murna
Jurnal Agroindustri Vol. 13 No. 2 (2023): November 2023
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.13.2.176-189

Abstract

Shallots crisp is one type of traditional Indonesian food that is favoured by the wider community. Currently, public awareness of healthy food is increasing, including in choosing snacks. Red beetroot is a tuber plant that has the advantage of being a natural coloring agent and a source of antioxidants. Aims of this study were to determine the antioxidant activity and sensory test of shallots crips with the addition of beetroot paste at various concentrations. This study used a non-factorial Completely Randomized Design. The treatment used was making shallots crips using 200 g of flour added with a concentration of beetroot paste with a concentration of F1=20%, F2=30%, F3=40%, F4=50%, and F5=60%. Repetition was carried out 3 times to obtain 15 trials. The analysis carried out was the hedonic test, the description test on organoleptic including color, aroma, taste and texture as well as testing the antioxidant activity and water content of the Shallots cripss added with red beetroot paste. The results showed that the addition of red beetroot paste had a significant effect (p<0.05) on antioxidant activity, water content, description test and hedonic test for color, aroma, taste and texture. This research recommends F3 treatment as the best treatment alternative considering its antioxidant activity (58.26%); moisture content (3.40%); color description 4.44 (purplish red), onion and beetroot cake aroma description 3.52 (normal/typical), savory taste description 3.27 (normal/typical), texture description 3.29 (normal/typical) and hedonic with a color score of 3.99 (likes), aroma 3.81 (likes), taste 4.27 (likes) and texture 4.10 (likes).
AKTIVITAS ANTIOKSIDAN, SIFAT FISIK DAN SENSORI ES KRIM VANILA DENGAN PENAMBAHAN BUNGA TELANG (Clitoria ternatea L.) Muzaifa, Murna; Widayat, Heru Prono; Nilda, Cut; Rahmi, Faidha
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.68-76

Abstract

Clitoria ternatea L.  flower with an attractive bright blue color possible as an alternative to natural dyes. This study aims to evaluate the effect of addition vanilla and telang flower extract to quality characteristics of ice cream. The research design used two factors, the type of vanilla (N1 = vanilla powder and N2 = liquid vanilla) and the concentration of telang flower extract (A1 = 0%, A2 = 15% and A3 = 30%). The addition of telang flower extract affects the antioxidant activity, melting time and hedonic color of the ice cream. The higher the telang flower extract added, the higher the antioxidant activity and preference for color but decreased the melting time of the ice cream. The melting time did not meet SNI No. 01-3713-1995. The type of vanilla affects the overrun value and texture of hedonic ice cream. The use of liquid vanilla provides an overrun value that is in accordance with the home industry ice cream standard with a preferred texture. Based on the overall characteristics, the best ice cream was obtained by using liquid vanilla and 30% telang flower extract. Further research is needed to optimize the melting time of the ice cream.
RANCANG BANGUN ALAT DETEKSI KEMATANGAN BUAH KOPI ARABIKA MENGGUNAKAN SENSOR TCS3200 BERBASIS ARDUINO Rahma, Alti; Muzaifa, Murna; Rahmi, Faidha; Rahmany, Mahathir
Jurnal Agroindustri Vol. 16 No. 1 (2026): May 2026
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.16.1.112-124

Abstract

Ketepatan pemanenan buah kopi sangat menentukan kualitas biji kopi yang dihasilkan. Namun, metode manual yang masih banyak digunakan petani sering menghasilkan ketidakkonsistenan dan memerlukan waktu yang relatif lama. Penelitian ini bertujuan untuk merancang dan mengembangkan alat deteksi kematangan buah kopi Arabika berbasis Arduino menggunakan sensor warna TCS3200 dan algoritma k-Nearest Neighbor (k-NN). Sensor TCS3200 digunakan untuk membaca nilai RGB buah kopi, yang kemudian diklasifikasikan menjadi tiga tingkat kematangan, yaitu mentah, setengah matang, dan matang. Penelitian ini menggunakan 300 sampel sebagai data latih dan 150 sampel sebagai data uji, dengan evaluasi kinerja menggunakan confusion matrix. Hasil penelitian menunjukkan bahwa nilai k optimal adalah k = 20, yang memberikan keseimbangan antara bias dan varians serta menghasilkan tingkat kesalahan yang lebih rendah dibandingkan nilai k lainnya. Model yang dihasilkan mencapai akurasi 81,33%, presisi rata-rata 81,42%, recall 81,33%, dan F1-score 81,36%. Penelitian berpotensi memberikan kontribusi terhadap pengembangan teknologi pertanian presisi melalui integrasi sensor warna dan pengolahan data berbasis Python untuk mendeteksi kematangan buah kopi secara akurat dan efisien.
Co-Authors A.A. Ketut Agung Cahyawan W Abubakar, Yusya' Akhmad Baihaqi Anizar Anizar Anna Farida Ar Rasyid, Ulfa Hansri Ashabul Anhar Asiah, Ida Asra, Syafina Astri Winda Siregar Budi Satria Christian Moellers Cut Erika Dedy Rahmad Dian Hasni, Dian Donny Heansyah Putra Faidha Rahmi, Faidha Fardinatri, Intan Diani Hanafi, Ilham Hayati, Durrah Heru Prono Widayat Heru Prono Widayat, Heru Prono Hidayanti, Nori Asri Ismail Sulaiman Jasman, Gita Phonnasari Juanita Juanita Julius Munandar Karmel, Moehammad Ediyan Raza Martunis - Maulana Insan MMSI Irfan ,S. Kom Muhammad Ikhsan Sulaiman Muhammad Nazawi Muslih, Ali M. Nilda, Cut Normalina Arpi Novi Safriani Pohan, Andi Fauzan Rakhmadsyah Prasetyo, Farhan Akmal Rahma, Alti Rahmad, Dedy Rahmany, Mahathir Ramadhan, Ariz Umar Rasdiansyah Rasdiansyah Rinaldi Rinaldi Rinaldi, Dedi Rita Andini Rita Khathir Rita Khatir Ryan Moulana Santi Noviasari Syarifah Rohaya Viona Diansari Virna Muhardina, Virna Wagianto Wagianto Yulia Annisa Yulia Dewi Fazlina Yusriana Yusriana, Yusriana Yusya Abubakar Yusya&#039; Abubakar Zalniati Fonna Rozali