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All Journal Jurnal Teknologi Dan Industri Pangan Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Floratek Jurnal Litbang Industri Jurnal Sains dan Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Journal of Applied Agricultural Science and Technology Ensiklopedia of Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Eksakta : Berkala Ilmiah Bidang MIPA Jurnal Teknologi Pertanian Andalas Jurnal Ners Andalasian International Journal of Agricultural and Natural Sciences AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Litbang Industri Jurnal Riset Indragiri SAINTI: Majalah Ilmiah Teknologi Industri Andalasian International Journal of Social and Entrepreneurial Development
Sayuti, Kesuma
Andalas University
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Journal : Journal of Applied Agricultural Science and Technology

 1 
REVIEW PROSES PENYANGRAIAN KOPI DAN TERBENTUKNYA AKRILAMIDA YANG BERHUBUNGAN DENGAN KESEHATAN Rince Alfia Fadri; Kesuma Sayuti; Novizar Nazir; Irfan Suliansyah
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 3 No 1 (2019): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v3i1.82

Abstract

Makalah ini berisi tinjauan komprehensif terhadap literatur tentang proses penyangraian kopi dan pembentukan akrilamida sebagai hasil sampingan proses pengolahan biji kopi diterbitkan antara tahun 2008 hingga 2018. bagian besar penelitian bersifat empiris dan sebagian besar studi berfokus pada proses pengolahan kopi dan efek akrilamida pada kesehatan tubuh. Temuan penting lainnya, sebagian kajian menganggap bahwa kopi mampu meningkatkan kesehatan tubuh. Ulasan ini menyajikan pemahaman yang lebih baik tentang manfaat dan bahaya kopi serta pengaruh penyangraian terhadap mutu kopi yang dihasilkan. Tinjauan ini juga menyoroti tentang alat sangrai kopi yang relatif kurang dieksplorasi. Akademisi, peneliti dan kelompok tani dapat menggunakan hasil kajian ini sebagai pedoman dalam menyangrai kopi. Penyangraian dengan waktu dan suhu yang efektif dapat mengurangi pembentukan akrilamida pada kopi, namun perlu kajian literatur terbaru yang berkaitan dengan proses pengolahan kopi terutama pada proses penyangraian.
Accelerated Shelf Life Test (Aslt) Method with Arrhenius Approach for Shelf Life Estimation of Sugar Palm Fruit Jam With Addition of Asian Melastome (Melastoma malabathricum, l.) on Jar Packaging and Pouch Anna Anggraini; Kesuma Sayuti; Rina Yenrina
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 3 No 2 (2019): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v3i2.114

Abstract

Abstract. Base on previous studies showing that sugar palm fruit can be made as jam with the addition of Asian melastome fruit as a natural coloring. This sugar palm fruit jam product is packaged with jar and pouch packaging. shelf Life information for this product is unknown. The purpose of this study is to determine the rate of change in quality, critical parameters, and estimate the shelf life of sugar palm fruit jam with Arrhenius Model which is simulated at three storage temperature conditions (28⁰C, 38⁰C, and 48⁰C). Parameters observed during the storage process are water content, water activity (aw), pH, color (L), anthocyanin, and antioxidant activity (IC50). The results showed that the smallest activation energy value was used to determine product shelf life, it is color parameters (L) (first order reaction) with linear regression y = -4715.x + 9,787 on jar bottle packaging and y = -2021.x + 1,387 on packaging pouch. The age of storing sugar palm fruit jam with jar bottles is 93 days at 28⁰C and on the packaging pouch for 40 days at 28⁰C.
The Effect of Temperature and Roasting Duration on Physical Characteristics and Sensory Quality Of Singgalang Arabica Coffee (Coffea arabica) Agam Regency Rince Alfia Fadri; Kesuma Sayuti; Novizar Nazir; Irfan Suliansyah
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 3 No 2 (2019): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v3i2.117

Abstract

The purpose of this study were to determine the effect of temperature and roasting duration on physical characteristics and quality of arabica coffee sensory,: find out the best temperature and roasting duration treatmen to physical characteristics and quality of arabica coffee sensory. This study used a factorial complete randomized design with two factors (200°C, 220°C and 240°C) and duration of roasting (12, 15, and 18 minutes). The variables observed in this study were rendemen (sucrose content of sugar cane crop or sample), water content, color value, acidity and sensory test of arabica coffee. The results showed that temperature and duration of roasting had effect on rendemen, water content, color value, acidity, flavor, taste and color of arabica coffee. The temperature of 220 ° C with 12 minutes of roasting is produceed the best physical characteristics and sensory quality of Singgalang arabica coffee, with 88.1% of rendemen, 1.23% of water content (bb), different color L (Lightness) 6,07, acidity 5.81, scent score 3.5), taste score value of 3.2, color score 3.6.
Production Process and Quality Testing of Arabica Ground Coffee (Coffee arabica L) Solok Regency, West Sumatera Rince Alfia Fadri; Kesuma Sayuti; Novizar Nazir; Irfan Suliansyah
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 4 No 1 (2020): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v4i1.135

Abstract

One of the types of coffee cultivated in Solok Regency is Arabica Coffee (Coffea Arabica L). The quality of the coffee produced can be influenced by the proper harvesting and post-harvest process so as to produce ground coffee with good quality. This research is done by the method of observation, descriptive, and hedonic test. Ground coffee produced in Solok Regency has a semi-mechanical harvesting process while the post-harvest process begins with the release of the skin and meat of the fruit, subsequent drying, and release of the skin of horns, sorting and grading, roasted, milling and packaging. This research aims to study the processing and quality of Arabica Ground Coffee in Solok Regency.
Co-Authors Aisman Aisman Amelia, Kharisma Anak Agung Istri Sri Wiadnyani Anna Anggraini Anwar Kasim Aries Kusumawati Armenia, Armenia C,W Refdi Cesar Welya Refdi D Silvy Daimon Syukri Desniorita Desniorita Dewi, Yossie Kharisma Diana Sylvi Dini Novita Sari E P Mutiara Effendi Effendi Effendi Effendi Ekasari Putri, Nurwanita Elvinas, Rici Etti Swasti F. Failisnur Fajratul Yanda Fajri, PY Fauzan Azima Feby Andini Felga Zulfia Rasdiana Firdausni Firdausni Gustiarini Rika Putri Hanifah Andryani Hasbullah Hasbullah Hasbullah Hasbullah Hazli Nurdin Heni Pujiastuti Hijra, Reza Irfan Suliansyah Ismed Ismed Maria Liko K Tapun Neswati Neswati Neswati Neswati Netty Sri Indeswari Norio Muto Novelina Novizar Nazir Novizar Novizar Novizar Novizar Novizar, Novizar P Ramadani Prima Yaumil Fajri Purnama Dini Hari PY Fajri Rahmi Padilah Reni Koja Reza Hijra Rina Yenrina Rince Alfia Fadri Rince Alfia Fadri Rini B Rini Rini Sahadi Didi Ismanto Selly Harnesa Putri Sepni Asmira Surini Siswarjono Sylvi, Diana Tapun, Maria Liko K Tuty Anggraini Wellyalina, Wellyalina Welya Refdi, Cesar Yasen, Nadia Mardiah