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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Industri Pertanian Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI Agrointek Jurnal Teknologi Pertanian Gontor AGROTECH Science Journal Jurnal Agroindustri Jurnal Litbang Industri UNEJ e-Proceeding Pro-Life EnviroScienteae JMM (Jurnal Masyarakat Mandiri) Jurnal Teknologi & Industri Hasil Pertanian J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Agritechno Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal La Bisecoman International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal La Lifesci Jurnal Abdimas Indonesia : Jurnal Abdimas Indonesia Agroindustrial Journal Jurnal Pengabdian Masyarakat Formosa (JPMF) Journal of Food Engineering Jurnal Pengabdian Masyarakat Bestari (JPMB) JURNAL TEKNIK INDUSTRI Teknologi dan Industri Pertanian Indonesia Jurnal Kajian dan Penelitian Umum Warta LPM Abdimas Terapan: Jurnal Pengabdian Kepada Masyarakat Terapan Jurnal Penelitian Sains dan Teknologi Indonesia Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Journal of Food Industrial Technology
Andi Eko Wiyono, Andi Eko
Fakultas Teknologi Pertanian, Universitas Jember
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Other

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PEMBERDAYAAN KELOMPOK USAHA TANI DALAM RANGKA PENGEMBANGAN HILIRISASI PRODUK KOPI ROBUSTA Andi Eko Wiyono; Dian Purbasari; Intan Hardiatama
JMM (Jurnal Masyarakat Mandiri) Vol 7, No 1 (2023): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v7i1.12149

Abstract

Abstrak: Kelompok usaha tani kopi di Desa Kalibaru Manis mengalami beberapa permasalahan dalam pengelolaan hilirisasi pascapanen kopi Robusta. Permasalahan yang ada diantaranya keterbatasan pengetahuan, teknologi dan sarana dalam penanganan pasca panen kopi, dan juga pemasaran yang belum dikelola secara baik. Melalui Program Kemitraan Masyarakat (PKM), solusi yang diberikan yaitu melalui pendampingan dan pelatihan proses, penggunaan alat dan mesin penanganan pasca panen kopi dan juga pemasaran produk kopi kepada kelompok usaha tani kopi. Mitra kegiatan ini adalah anggota kelompok usaha tani kopi di Desa Kalibaru Manis yaitu KUB Srikandi, sebanyak 20 peserta. Teknik eEvaluasi dilakukan di akhir kegiatan melalui pengamatan dan wawancara langsung terkait respon peserta. Hasil kegiatan menunjukkan bahwa selama pelaksanaan pelatihan, peserta menunjukkan antusiasme yang tinggi dan sekitar 90% peserta memahami proses, penggunaan alat dan mesin pasca panen kopi robusta. Abstract: The coffee farming group in Kalibaru Manis Village experienced several problems in the management of postharvest robusta coffee downstream. The problems that exist include limited knowledge, technology and facilities in handling post-harvest coffee, as well as marketing that has not been managed properly. Through the Community Partnership Program (PKM), the solution provided is through process assistance and training, the use of tools and machines for post-harvest handling of coffee and also the marketing of coffee products to coffee farming groups. The partners for this activity were members of the coffee farming group in Kalibaru Manis Village, namely KUB Srikandi, with a total of 20 participants. Evaluation techniques are carried out at the end of the activity through direct observation and interviews related to participant responses. The results of the activity showed that during the implementation of the training, the participants showed high enthusiasm and about 90% of the participants understood the process, use of tools and machines after the robusta coffee harvest. 
STABILITAS SERBUK PEWARNA ALAMI BERBASIS ANTOSIANIN BUAH NAGA MERAH APKIR TERVARIASI PELARUT ASAM DALAM BERBAGAI KONDISI EKSTERNA Andi Eko Wiyono; Oryzatania Windaru Runteka; Miftahul Choiron; Eka Ruriani; Maria Belgis
Jurnal Agritechno Jurnal Agritechno Vol. 15, Nomor 2, Oktober 2022
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.vi.693

Abstract

Anthocyanins are red, purple, blue pigments in low quality red dragon fruit which have potential as a source of natural dyes. Anthocyanins are more stable when an acid solvent is added because it can strengthen the anthocyanin color during the drying process. This study aims to determine the stability of the natural dye powder of an off grade red dragon fruit with the addition of a acid solvent under various pH conditions, high temperature heating time, storage temperature conditions, adding salt and adding sugar, as well as knowing the best treatment for the stability test of natural dyes powder with the addition of a acid solvent. In this study the stability test of the natural dyes powder was tested with variations in the types of acid solvent namely citric acid and ascorbic acid in concentrations of 0.3% and 3%. The data on the stability test results of the dye powder are presented in the form of tables and graphs and described descriptively. Determination of the best treatment was analyzed by the spider web method The results of the stability test of natural dye powder showed that treatment A1 with the addition of 0.3% citric acid was the best treatment because A1 dye powder was able to be more stable stored in a refrigerator temperature of 10⁰C for 7 days, stable in variations of citric acid buffer solution pH 3-6, stable in heating for 0-45 minutes, and also stable in 2%, 4%, and 6% salt solutions. The dye powder which is able to be stable at room temperature storage conditions of 27⁰C is A4 dye powder, and the dye powder which is stable in various sugar concentrations of 20%, 40%, and 60% is A2 dye powder.
Optimization of The Combination of CMC-Na and Glycerin in Tobacco (Nicotiana tabacum L.) Hand Sanitizer Gel Using The Simplex Lattice Design Andi Eko Wiyono; Iftitah Ariyanti Safitri; Andrew Setiawan Rusdianto; Miftahul Choiron; Ardiyan Dwi Masahid
International Journal on Food, Agriculture and Natural Resources Vol 4, No 1 (2023): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v4i1.108

Abstract

Tobacco leaves have active compounds such as phenols and alkaloids that can be used as antibacterial and antiseptic because they can damage the cell components of microorganisms. Tobacco leaf extract in hand sanitizer gel has been shown to have antibacterial activity against Staphylococcus aureus and Eschericia coli bacteria at a minimum concentration of 0.25%. Hand sanitizer is an antiseptic product that is used to clean hands and is preferred because it is practical, has a cooling and dries quickly when compared to hand soap. To make hand sanitizer products that are safe for the skin, various chemical compounds are used as building blocks, including CMC-Na and glycerin. CMC-Na acts as a gelling agent and glycerin has a role as a vehicle. This study aims to obtain the optimum formula for hand sanitizer gel preparations with variations in the concentration ratio of CMC-Na and glycerin using Simplex Lattice Design (SLD) and to determine the effect of variations in the concentration ratio of CMC-Na and glycerin on physical, chemical, and microbiological characteristics of the results of the optimum formula for hand sanitizer gel preparations. The research method used in this study is a type of laboratory experiment using Completely Randomized Design (CRD). The data obtained from the research results were processed using Analysis of Variance (ANOVA) with a 95% confidence level and continued with Duncan's Multiple Range Test at a significance level of 5%. The results showed that there were 3 optimum formulas for hand sanitizer gel of tobacco leaf extract based on the desirability value, 0.912 (Formula 1), 0.457 (Formula 4) and 0.653 (Formula 5). The variation of the concentration ratio of CMC-Na and glycerin in the optimum formula showed that CMC-Na had the most dominant influence on physical (homogeneity), chemical (total flavonoid) and microbiological (antibacterial and antiseptic) characteristics. Meanwhile, glycerin has the most dominant influence on product viscosity stability. The three optimum formulas have homogeneous gel characteristics.
Physical And Chemical Characteristics Of Cassava Leaf Chlorophyll As Natural Dye Powder (Manihot esculenta Cranzt) With Tween 80 And Alkaline Type Variations Winda Amilia; Andi Eko Wiyono; Retha Talia Shasabilah; Miftahul Choiron; Maria Belgis
International Journal on Food, Agriculture and Natural Resources Vol 4, No 1 (2023): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v4i1.137

Abstract

Cassava leaves are a good source of minerals Ca, Mg, Fe, Mn, Zn, vitamins A and B2 (riboflavin). In addition, cassava leaves contain bioactive compounds that are beneficial to the body, namely chlorophyll. Chlorophyll is a natural green dye that is generally found in plants whose composition is contained in the chloroplasts. The amount of chlorophyll in cassava leaves is classified as good, namely 18.141 mg/l. This is one of the potentials to utilize cassava leaves as natural dyes. Production of cassava leaf coloring powder using foam mat drying. Foam mat drying is a method of foaming technique by adding foam. The foaming agent used is tween 80 which can produce foam or froth and speed up drying. Chlorophyll can be easily degraded due to exposure to heat (temperature), acids, light and alcohol. The use of NaHCO3 can increase the levels of chlorophyll in the leaves. In addition, the use of MgCO3 can maintain the green color of leaf chlorophyll. The purpose of this study was to determine the interaction of tween 80 variations and types of bases on the physical and chemical profiles of cassava leaf natural dye powder. The research design used a laboratory experimental method with two variations, namely tween 80 and base type. In this study there were four treatment combinations. This study used several test parameters including physical and chemical tests, namely dissolving time, color (L, a, b), total dissolved solids, pH, water content, and chlorophyll content. The results showed that the variation of tween 80, the type of base and the interaction of the two had a significant effect on the b color value and the L color value in cassava leaf natural dye powder.
Potensi Daun Singkong (Manihot esculenta Crantz) sebagai Pewarna Alami Andi Eko Wiyono; Winda Amilia; Retha Talia Shasabillah; Rifqoh Anggarani Mulyana; Vinka Oktavia Pramesti
Teknotan: Jurnal Industri Teknologi Pertanian Vol 17, No 1 (2023): TEKNOTAN, April 2023
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol17n1.4

Abstract

Singkong merupakan salah satu bahan hasil pertanian yang keberadaannya melimpah di Indonesia. Potensi pengolahan singkong sangat besar seiring dengan perkembangan industri dan menyisakan limbah berupa daun singkong yang pemanfaatannya masih terbatas. Limbah daun singkong berpotensi sebagai pewarna alami karena daun singkong mengandung pigmen alami yakni klorofil. Penelitian ini bertujuan untuk mengetahui karakteristik daun singkong pada perlakuan blanching dan untuk mengetahui karakteristik ekstrak daun singkong dengan penambahan basa MgCO3. Penelitian ini dilakukan dengan metode eksperimental laboratorium dengan pengulangan tiga kali. Data hasil penelitian terkait daun singkong dianalisis dengan analisis regresi linier menggunakan Microsoft excel 2010, sedangkan data hasil ekstrak daun singkong penambahan basa disajikan dalam tabel dan dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa nilai pH antara 4,9-5,8. Nilai warna L tertinggi pada perlakuan blanching 1 menit dengan nilai 54,2 dan nilai terendah pada perlakuan blanching 3 menit yaitu 51,5. Nilai warna a tertinggi pada perlakuan blanching 1 menit yaitu -22,7 dan nilai terendah pada blanching 3 menit -19,3. Nilai warna b tertinggi pada blanching 3 menit 21,6 dan nilai terendah pada blanching 2 menit yaitu 16,3. Kadar klorofil pada perlakuan blanching 1 menit 24,64 mg/g, blanching 2 menit 23,01 mg/g, blanching 3 menit 20,67 mg/g. Nilai pH ekstrak daun singkong dengan penambahan basa MgCO3 adalah 7,7 dan hasil  warna L 53,4; warna a -22,9; dan warna b 19,4. Total klorofil ekstrak daun singkong dengan penambahan basa sebesar 22,047 mg/g. Perlakuan blanching berpengaruh terhadap pH, warna L, warna a, warna b, dan total klorofil.
KARAKTERISTIK MUTU SERBUK PEWARNA BUAH NAGA MERAH (Hylocereus polyhizus) HASIL FOAM MAT DRYING DENGAN VARIASI RASIO DAGING DAN KULIT BUAH Andi Eko Wiyono; Desiyanti rukmasari; Eka Ruriani; Herlina Herlina
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.14631

Abstract

Pigment is an important part as an indicator of product quality. Natural pigments can be used because they are relatively safe and have low side effects. One of the plants that contain natural pigments is red dragon fruit because it has a high anthocyanin pigment. In addition, the production of red dragon fruit in Jember Regency in 2019 reached 30.7 tons. The high anthocyanin pigment and productivity of red dragon fruit, so that all parts of red dragon fruit in the form of the ratio of flesh and skin of the fruit can be used as raw materials for making natural dyes. The red dragon fruit coloring powder in this study was made by a microencapsulation process using the foam mat drying. This microencapsulation process can extend the shelf life of the dye powder. The purpose of this study was to determine the effect of variations in the ratio of red dragon fruit flesh and skin to the quality characteristics of the dye powder. Research on the quality characteristics of this dye powder uses the ratio of flesh and skin of red dragon fruit. The results showed that all treatments had a significant effect on the quality characteristics of the dye powder in the form of pH value, color value, total dissolved solids value, water content value, water absorption value, and anthocyanin content value. The quality characteristics of the dye powder with 100% skin treatment have a better value than the other treatments. The quality parameters include: the highest anthocyanin content value of 8.437 mg/ml, the highest color intensity value of 11.17, the lowest pH value of 3.28, the lowest percentage decrease in stability of 69%, and the lowest water content value of 3.46%
Kinetika Perubahan Mutu Sediaan Sabun Padat Transparan Dari Ekstrak Daun Pepaya (Carica Papaya L.) Andi Eko Wiyono; Intania Cahaya Rani; Miftahul Choiron; Andrew Setiawan; Ardyan Dwi Massahid
JURNAL TEKNIK INDUSTRI Vol. 13 No. 1 (2023): VOLUME 13 NO 1 MARET 2023
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25105/jti.v13i1.17512

Abstract

Intisari— Daun pepaya mengandung pigmen klorofil yang dapat digunakan sebagai bahan pewarna alami. Oleh karenanya, kandungan klorofil dari daun pepaya dapat dimanfaatkan menjadi bahan aktif sebuah produk yang bermutu tinggi seperti produk sabun padat transparan. Selain itu, sabun juga dapat mengalami kerusakan pada warna dan perubahan pada mutu. Perubahan mutu sabun karena kondisi penyimpanan diidentifikasi dengan menggunakan model kinetika. Tujuan dari penelitian ini yaitu menganalisa perubahan warna sedian sabun transparan daun pepaya selama penyimpanan dan mengembangkan model kinetika perubahan mutu sediaan sabun transparan daun pepaya. Alat-alat yang digunakan pada penelitian ini antara lain, pH meter, thermometer, rotary vacum evaporator, oven, neraca digital, neraca analitik, spektrofotometer UV, colour reader, stopwatch. Bahan baku yang digunakan adalah daun papaya, dan bahan penunjang yang digunakan adalah VCO, etanol 96%, aquadest, gliserin, asam sitrat, asam stearate, NaCl, NaOH, gula pasir, dan Coco-DEA. Tujuan dilakukannya penelitian ini adalah menganalisa perubahan warna sedian sabun transparan daun pepaya selama penyimpanan dan mengembangkan model kinetika perubahan mutu sediaan sabun transparan daun pepaya. Jenispenelitian yang dilakukan pada kinetika perubahan mutu sediaan sabun transparan dari ekstrak daun pepaya (Carica Papaya L.) merupakan penelitian experimental laboratories. Penelitian ini menggunakan beberapa parameter pengujian diantaranya ialah parameter kekerasan sabun, dimensi, homogenitas, dan parameter perubahan warna, pH, kadar air, dan kadar klorofil dari daun pepaya di analisis berasarkan persamaan metode Arrhenius. Hasil penelitian menunjukkan bahwa pada semua perlakuan mengalamiperubahan warna yang menunjukkan bahwa semakin banyak penambahan ekstrak semakin rendah nilai kecerahan, semakin naik nilai a* dan semakin naik pula nilai *b. Variasi penambahan ekstrak klorofil daun papaya memiliki dampak terhadap pengujian kekerasan, dimensi lebar, dimensi tebal, dimensi berat, dan kadar klorofil. Model kinetika degradasi sabun padat transparan ekstrak klorofil daun papaya parameter warna (*C dan °hue) menggunakan orde nol pada seluruh perlakuan, parameter mutu seperti pH dan kadar air menggunakan orde satu pada seluruh perlakuan. Perlakuan A2 sabun transparan dengan penambahan ekstrak klorofil daun papaya sebanyak 1% dengan parameter *C memiliki nilai energi aktivasi terbesar sehigga kinetika degradasi lebih stabil dari perlakuan lainnya. Abstract— Papaya leaves contain chlorophyll pigment which can be used as a natural dye. Therefore, the chlorophyll content of papaya leaves can be used as an active ingredient in high-quality products such as transparent solid soap products. In addition, soap can also experience damage to color and changes in quality. Changes in soap quality due to storage conditions were identified using a kinetic model.The purpose of this study was to analyze the color changes of papaya leaf transparent soap during storage and to develop a kinetics model of changes in the quality of papaya leaf transparent soap preparations. The tools used in this study include meas, pH meters, thermometers, rotary vacuum evaporators, ovens, digital balances, analytical balances, soap molds, UV spectrophotometers, color readers, stopwatches. The raw materials used are papaya leaves, and the supporting materials used are VCO, 96% ethanol, aquadest, glycerin, citric acid, stearic acid, NaCl, NaOH, fragrance, granulated sugar, and Coco-DEA. The results showed that in all treatments there was a change in color which indicated that the more the extract was added, the lower the brightness value, the higher the a* value and the higher the *b value. Variations in the addition of papaya leaf chlorophyll extract affect the hardness test, width dimension, thickness dimension, weight dimension, and chlorophyll content. The degradation kinetics model of transparent solid soap chlorophyll extract of papaya leaf color parameters (*C and °hue) used zero order in all treatments, quality parameters such as pH and water content used first order in alltreatments. The A2 transparent soap treatment with the addition of 1% papaya leaf chlorophyll extract with parameter *C had the largest activation energy value so that the degradation kinetics were more stable than other treatments.
Production Optimization of Chlorophyll Herbs Spice Powder from Tapak Liman (Elephantopus scaber) Leaves with Response Surface Method Andrew Setiawan Rusdianto; Triana Oktaviani Nurhardiningsih; Andi Eko Wiyono
International Journal on Food, Agriculture and Natural Resources Vol 4, No 4 (2023): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v4i4.224

Abstract

Jamu is a herbal drink obtained from the processing of plant parts which are non-toxic and do not have side effects. One way to extend the shelf life of herbal medicine is by changing the form of herbal medicine into powder. The method that can be used is foam mat drying which involves an emulsifying agent in the form of maltodextrin and a foam agent in the form of tween 80. Generally, herbal medicine is made from raw materials such as ginger. Ginger contains gingerols and shogaols as phenolic antioxidant components. Improving the quality, characteristics, attractiveness of herbal spice powders can be done by adding green coloring from chlorophyll. Chlorophyll is a photosynthetic pigment in plants that can absorb blue, red and purple light and reflects green in plants. Tapak liman leave (Elephantopus scaber) is one of the weeds that has a deep green color and can be used as medicine. The characteristics of herbal spice powders with chlorophyll are influenced by factors in each process, such as the mixing and drying processes. Optimizing the final result requires process engineering with one of the methods, namely the Response Surface Methodology. This study used the Behnken Box Design with 3 factors in the form of mixing time, drying time and power with a design that produced 15 treatments. Optimization response parameters used consist of response to chlorophyll content and response to water content. Optimum treatment conditions were obtained in the  treatment with 26 minutes of stirring time, 10 minutes of drying time at 400 Watt power. The chlorophyll response is 14.138 ppm and the water content response is 2.5%. Analysis of herbal powder containing chlorophyll supporting optimum treatment conditions can be carried out by measuring color, pH and TDS. The L* value owned by  is 73.7 which tends to be brightness. Meanwhile, the a* value is -2.5 and the b* value is 6.5. The degree of acidity or pH at  is 6.03 with a total dissolved solids value of 7.75 °Brix.
Pemanfaatan buah naga merah apkir sebagai pewarna alami dengan variasi color retention agent menggunakan teknik foam mat drying berbantu gelombang mikro Andi Eko Wiyono; Miftahul Choiron; Oryzatania Windaru Runteka; Asyafa'atul Ulya
Jurnal Litbang Industri Vol 14, No 1 (2024)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v14i1.8475.69-76

Abstract

Buah naga merah kualitas apkir yang tidak termanfaatkan berpotensi menjadi sumber pewarna alami. Antosianin bersifat mudah rusak dalam bentuk ekstrak pekat dan dalam keadaan basa atau netral. Perlu dilakukan metode yang dapat memperkuat warna antosianin saat proses pengeringan menggunakan metode foam mat drying berbantu gelombang mikro dan penambahan color retention agent golongan asam. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh penambahan color retention agent (CRA) terhadap karakteristik fisik dan kimiawi serta mengetahui perlakuan terbaik dari serbuk pewarna alami buah naga merah apkir yang ditambahkan color retention agent. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal dengan variasi jenis CRA asam sitrat dan asam askorbat berkonsentrasi 0,3% dan 3%. Hasil uji karakteristik mutu fisik dan kimiawi menunjukkan bahwa penambahan variasi color retention agent berpengaruh signifikan terhadap nilai kadar air, pH, nilai warna L, a, C, dan H, dan total antosianin namun tidak berpengaruh signifikan terhadap nilai kelarutan dan nilai warna b. Perlakuan A4 adalah perlakuan terbaik dengan kadar air 3,06%, kelarutan 99,23%, pH 3,78, dan total antosianin 3,59 mg/ml karena asam askorbat mampu melindungi antosianin saat proses pengeringan.
Analisis Kadar Air, Daya Kembang dan Uji Organoleptik Kerupuk Tape Singkong Kuning dengan Konsentrasi Tape yang Berbeda Andi Eko Wiyono; Indira Maharani Hidayat; Nur’aini Mardhi Utami; Yusriyyah Vika Rahmadhani; Tiara Dwi Kusuma Putri; Marsa Suci Nurmalasari; Vindha Dhila Wulandari; Shinta Pramudita; Khoirul Umam; Nuril Rohmawati; Viola Risti Agasi
Jurnal Kajian dan Penelitian Umum Vol. 1 No. 6 (2023): Desember: Jurnal Kajian dan Penelitian Umum
Publisher : Institut Nalanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47861/jkpu-nalanda.v1i6.676

Abstract

Tape crackers are one of the innovations in developing cracker products made from tape. Crackers are a type of snack that experiences volume expansion to form a porous product and has a low density during the frying process. The aim of this research was to determine the water content, flowering power and organoleptic properties of crackers made from yellow cassava tape. This research was designed using a Completely Randomized Design (CRD) which was arranged with 1 factor, namely: A1 = Tapioca flour 80 grams + Wheat flour 20 grams + Tape 50 grams; A2 = Tapioca flour 80 grams + Wheat flour 20 grams + Tape 75 grams; A3 = Tapioca flour 80 grams + Wheat flour 20 grams + Tape 100 grams. The results of the organoleptic test were data analysis using ANOVA (analysis of variance) and Duncan's further test was carried out at α = 5%. The panelists' assessment or organoleptic test of the combination of tapioca flour, wheat flour and tape gave no real influence on the color and aroma and had a real influence on the taste and texture of the tape crackers.
Co-Authors -, Giyarto Aghata, Ola Riska Aprilia Intan Agus Susanta Ajeng Afriska Lailatul Fajriyah Andrew Setiawan Andrew Setiawan Anisa Aprilia Anisa Aprilia Ardyan Dwi Massahid Aristanti, Fransiska Candra Asyafa'atul Ulya Atika Yulianti Bertung Suryadarma Bertung Suryadharma, Bertung Cahyan Ferdie Fernanda Desiyanti rukmasari Dewanti Eka Diah Permatasari Dewi Ayu Savitri Dhifa Ferzia Dian Purbasari Dian Purbasari Diana Ermawati Dini Kusuma Ningrum Dyah Ayu Savitri EKA RURIANI Eka Ruriani Ekky Audina Rusita Eko Priyantono Elok Sri Utami Elok Sri Utami Eva Yulia Windiari Fajriyah, Ajeng Afriska Lailatul Felly Halsa Fiana Fillyvio Nizhomia Fitri Rahma Sari Hana, Dania Mazidatul Hendy Firmanto Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herry Purnomo Hifdzil Adila Ida Bagus Suryaningrat Iftitah Ariyanti Safitri Indira Maharani Hidayat Intan Hardiatama Intania Cahaya Rani Jani Januar Ketut Indraningrat Khoirul Umam Larasati, Misty Ayu Leemans, Joshep Yoshio Mahardika, Nidya Shara Maria Belgis Marsa Suci Nurmalasari Masahid, Ardiyan Dwi Mawaddah, Faireza Mega Desy Safitri Meiji Wanarni Putri Miftahul Choiron Miftahul Choiron MUHAMMAD IRFAN HILMI Muhammad Luthfi Nashiruddin Nadya Shara Mahardhika Nashiruddin, Muhammad Luthfi Nidya Shara Mahardika Nidya Shara Mahardika Nita Kuswardhani Noer Indah Maulida Putri Noer Novijanto Nuril Rohmawati Nur’aini Mardhi Utami Ola Riska Aprilia Intan Aghata Oryzatania Windaru Runteka Oryzatania Windaru Runteka Oryzatania Windaru Runteka Pamungkas, Ari Candra Juni Pradiptya Ayu Harsita Prajamukti, Randhiagus Prameswari, Dinda Putri Prihani, Suwita Tri Putra, Sigit Arya Putri, Chantika Rahayu, Supratiana Retha Talia Shasabilah Retha Talia Shasabilah Retha Talia Shasabillah Rifqoh Anggarani Mulyana Rifqoh Anggarani Mulyana Riska Rian Fauziah Riski Mulya Setyawati Rosi Pratiwi Rusdianto, Andrew Setiawan Saputri, Luluk Sari, Vina Juanita Savitri, Dewi Ayu Septy Handayani Setyawati, Putu Dewi Ratih Shanya Widyan Firdaus Shinta Pramudita Shinta Syafrina Endah Hapsari Sigit Arya Putra Sih Yuwanti Siswoyo Soekarno Siti Aisah Sri Wahyuni Suwasono, Sony TEGUH PRAYITNO Tiara Dwi Kusuma Putri Tiwakana, Yolanda Maulani Tri Riwayati Sudarmono Triana Lindriati Triana Oktaviani Nurhardiningsih Ucik Nurul Hidayati Ucik Nurul Hidayati Ulya, Asyafa’atul Vindha Dhila Wulandari Vinka Oktavia Pramesti Vinka Oktavia Pramesti Viola Risti Agasi Winda Amilia Winda Amilia Winda Amilia Windiari, Eva Yulia Yolanda Maulani Tiwakana Yuli Wibowo Yusriyyah Vika Rahmadhani Zuhriyah, Anis K