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All Journal Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Penelitian Pertanian Terapan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Journal of Food Technology and Agroindustry Jurnal Agroindustri Pangan Journal of Food Security and Agroindustry
Rozana Rozana
Program Studi Agroindustri Pangan, Politeknik Negeri Sambas
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Electrical & Electronics Engineering Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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Program Kemitraan Masyarakat Kelompok Usaha Pembuatan Manisan Nangka dengan Pengering Rumah Kaca Santosa, Budi ; Tantalu , Lorine ; Rozana
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 1 (2018): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (695 KB)

Abstract

Jackfruit sweets are one of the jackfruit processing with drying technology application to extend the shelf life, strengthen the aroma and taste, increase nutritional value, and increase the selling value of jackfruit. The problem with partners is the color of products that experience browning and do not have standard packaging. The method of carrying out the activities was carried out in a participatory manner through a series of programs, namely (1) technical guidance activities, (2) intensive business assistance with emphasis on improving product quality, formulating marketing strategies, and implementing business bookkeeping, and (3) facilitating product packaging design. The results of the activity showed that the community partnership program conducted in the sweets jackfruit business group was able to provide some improvements both in terms of candied jackfruit production and business management. The quality of the product produced is better in terms of appearance and packaging.
Efektivitas Suhu dan Lama Pasteurisasi Pada Mutu Pasta Bawang merah (Alllium Cepa Var. Aggregatum) Kemasan Standing Pouch Lorine Tantalu; Rozana Rozana; Isrofatin Isrofatin
Jurnal Penelitian Pertanian Terapan Vol 18 No 3 (2018)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v18i3.1502

Abstract

Shallotpaste is an alternative product which can be applied as a spice, one of which is onionpaste. This study aims to determine the temperature and duration of shallot pastepasteurization before being processed into onion paste in standing pouch package.Randomized block design (RBD) 2x3 used as design experiments with pasteurizationtemperature treatment as a T factor, consisting of 2 levels, namely low-temperature longtime (LTLT), called T1, that is red onion paste heated at 65oC for 30 minutes, and high-temperature short time (HTST), called T2, that is red onion paste heated at 75oC for 15 seconds. While the S factor is the storage time consists of 5 levels, namely 4, 8 and 12 days.Storage is carried out at room temperature (27.5oC) with 3 replications. The quality observed was physical appearance, reinforced by the test parameters used including TPCand total acid. The results showed that there were changes in color and aroma that occurredafter 12 days storage into brownish yellow due to enzymatic performance. 60oC pasteurization temperature in 30 minutes is recommended for processing onion paste seenfrom the TPC value below the maximum threshold of SNI with a maximum mean value of9.103 CFU /g.
SIMULASI TRANSPORTASI TOMAT DAN PERUBAHAN MUTU TOMAT SELAMA PENYIMPANAN Rozana Rozana; Daud Perdana; Oktavia Nurmawaty Sigiro
Journal of Food Technology and Agroindustry Vol 3 No 1 (2021): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v3i1.1209

Abstract

Chemical, physical, and microbiological damage of fruits and vegetables can occur during the transportation process. The percentage of damage can reach 30-50% if the treatment during transportation is not carried out properly. The research objective was to determine the quality changes in tomatoes after transportation simulation based on the arrangement of the fruit in cardboard packaging. The treatment in this research is tomato arrangement patterns: the face centered cubic (FCC) arrangement, the traditional arrangement and the jumble (farmer) arrangement. The research begins with a transportation simulation using a vibrating table in a vertical direction, using a frequency range of 3.9 Hz and an amplitude of 5.2 cm. The simulation is carried out in 1 hour. After the simulation at the 1st hour, amount of mechanical damage (bruising) on ​​every package was carried out. The results showed that the pattern of arranging tomatoes in cardboard packaging that gave the least damage was the FCC arrangement pattern. The FCC pattern only causes shrinkage of 0.11% and the smallest amount of mechanical damage (bruising) is 0.64%.
MINIMALLY PROCESS PADA BUAH RAMBUTAN DAN PERUBAHAN KANDUNGAN VITAMIN C SELAMA PENYIMPANAN BEKU Rozana Rozana; Sunardi Sunardi
Journal of Food Technology and Agroindustry Vol 3 No 1 (2021): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v3i1.1247

Abstract

Fresh-cut rambutan products not only have to look fresh, but must have sensory properties (aroma, taste, texture, and visual appeal) similar to fresh products, they must also be safe, healthy and nutritious. So it is necessary to characterize the quality, especially vitamin C from fresh-cut rambutan products which are vacuum packed and stored at frozen temperatures. The purpose of this study was to determine the effect of frozen storage on changes in vitamin C in minimally processed rambutan. The material used in this study was fresh rambutan fruit, Si Kuning variety, obtained from rambutan collectors in Tengguli Village, Sajad District, Sambas Regency. The fruit used is fruit at the ripe stage. The level of vitamin C at the beginning of storage was 14.0772%. The observed peeled rambutan was stored at -15 oC for 20 days, vacuum packed and without vacuum. The results of testing for vitamin C levels were carried out on the 20th day of storage. The level of vitamin C of rambutan after 20 days of storage which was stored at -15 oC decreased drastically when compared to the vitamin C content on day 0. The percentage of loss of vitamin C reached 60% in vacuum packaged rambutan, and the proportion decreased by 70% in non-vacuum packed rambutan.
Efek variasi suhu dan waktu blanching pada kualitas manisan nangka kering (Artocarpus heterophyllus) Lorine Tantalu; Sri Handayani; Rozana Rozana; Ferianus Wunga

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i1.1864

Abstract

The aim of this study was to obtain a combination of blanching temperature and time in making candied jackfruit. Randomized factorial was used as research design within two factors, namely blanching temperature (80oC, 85oC, and 90oC) and blanching time (2, 3, and 4 minutes). The quality test of candied dried jackfruit includes organoleptic test of the hedonic scale scoring method namely taste, color, aroma, and texture. Chemical tests include water content, sugar content, and yield. The best treatment is a combination of 90oC blanching temperature and 4 minutes blanching time, which produces a product with a water content of 40.91%, a sugar content of 73.72%, even for yield raised up to 35.51%. Taste, color, aroma, and texture parameters did not show any real effect. Based on the results of the business feasibility analysis, it is found that the processing of the candied jackfruit processing industry is feasible to be cultivated on a small industrial scale.
Pemanfaatan sumber nitrogen organik dalam pembuatan nata de coco Budi Santosa; Rozana Rozana; Astutik Astutik

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i1.2431

Abstract

Nata de coco is made from raw coconut water which is fermented using the Acetobacter xylinum bacteria. This product has the characteristics of a white color, a thickness of approximately 1-2 cm and a chewy texture like a gel. The largest content in nata de coco is fiber known as bacterial cellulose. In addition to requiring sugar as a carbon source, making nata de coco also requires a source of nitrogen to activate the extracellular enzymes of the Acetobacter xylinum bacteria in the manufacture of nata cellulose. Sources of nitogen used in the manufacture of nata de coco generally use inorganic nitrogen sources, which in their development have caused many pros and cons, especially with regard to food safety issues when this product is consumed as a beverage. This study aims to obtain the best alternative nitrogen source and concentration in making nata de coco. The experimental design used in this study was nested randomized design with 2 factors as the first factor, the type of nitrogen source, while the second factor was the concentration of the nitrogen source in the first factor. The types of nitrogen sources used as the first factor were tofu industrial wastewater, green bean sprouts and Azolla microphylla, while the second factor was the concentration of nitrogen sources consisting of 4 levels, namely 0.5%, 1%, 1.5% and 2%. The parameters observed in this study were thickness of nata de coco, weight of nata de coco, crude fiber of nata de coco, number of Acetobacter xylinum cells in the nata de coco layer. The results showed that organic nitrogen sources (tofu, sprouts and Azolla microphylla liquid waste can be an alternative substitute for inorganic nitrogen sources (urea, ZA and ammonium sulfate) which have been commonly used in making nata. The highest quality nata de coco is produced from the treatment of organic nitrogen sources. sprouts with a concentration of 1.5% with a thickness of 2.83 cm, a weight of 279.33 grams, a crude fiber content of 4.14% and the number of Acetobacter xylinum cells in the cellulose layer 0.4 x 107 cells / ml.
Analisis Kadar Air, Abu, Serat dan Lemak Pada Minuman Sirop Jeruk Siam (Citrus nobilis var. microcarpa) Kiki Kristiandi; Rozana Rozana; Junardi Junardi; Andi Maryam
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 9, No 2 (2021)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2021.009.02.07

Abstract

Kandungan vitamin C berperan sebagai zat antioksidan yang dapat menetralkan radikal bebas hasil oksidasi lemak. Olahan yang sering dibuat pada jeruk siam adalah berbagai jenis minuman, manisan dan produk lainnya. Produk minuman yang umum menjadi olahan berbahan baku jeruk siam diantaranya yaitu jus, sirop dan minuman lainnya. Tujuan dalam penelitian ini adalah untuk menganalisis kadar air, abu, serat dan lemak pada minuman sirop. Adapun pengujian dalam penelitian ini adalah dengan metode SNI 19-2891-1992. Pengambilan sampel jeruk siam berada di Kabupaten Sambas yang selanjutnya dilakukan penyaringan untuk mendapatkan sarinya. Dan pengujian bahan tersebut dilakukan di Sucofindo. Berdasarkan hasil analisis tersebut didapatkan bahwa untuk kadar air untuk orang sebesar 46.04% dan kuning 43.98%, sedangkan untuk kadar abu sebesar 0.03% orange dan kuning 0.04% dan serat 0.39% orange dan kuning 0.30% serta lemak memiliki nilai yang sama yaitu 0.02%. Berdasarkan hasil data, minuman sirop jeruk siam dapat dikatakan sesuai dengan standar nasional Indonesia untuk minuman sirop, karena acuan ambang batas minuman adalah SNI 01-3544-1994.
POTENSI PEMANFAATAN LIMBAH KULIT JERUK SIAM (Citrus nobilis var. microcarpa) MENJADI MINYAK ATSIRI UNTUK SKALA INDUSTRI RUMAH TANGGA DI KABUPATEN SAMBAS Jimi Jimi; Asti Febrina; Rozana Rozana; Frengki Frengki
Journal of Food Security and Agroindustry Vol. 1 No. 2 (2023): JUNE
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (330.326 KB) | DOI: 10.58184/jfsa.v1i2.81

Abstract

Produksi buah jeruk siam atau keprok di Kalimantan Barat mencapai 1,3 juta ton pada 2020. Jumlah tersebut merupakan yang terbesar dibandingkan produksi buah-buahan dan sayuran lainnya di Kalimantan Barat. Buah jeruk sering kali dimanfaatkan pada bagian daging buahnya sedangkan kulitnya dibuang begitu saja. Padahal, kulit jeruk bisa dimanfaatkan sebagai produk olahan seperti minyak atsiri. Tujuan penelitian ini adalah untuk mengetahui proses pembuatan minyak atsiri skala rumah tangga dari limbah kulit jeruk. Metode penelitian menggunakan teknik eksperimen. Analisi data mengunakan Deskriftif dan Deskriftif kuantitatif. Berdasarkan hasil penelitian yang dilakukan dihasilkan warna minyak atsiri kulit jeruk siam yang di hasilkan pada proses destilasi sesuai dengan standar ISO 3140:2011 yaitu kuning bening. Rendemen minyak yang dihasilkan relatif kecil yaitu 0,4%. Kadar air yang terkandung dalam minyak atsiri kulit jeruk relatif besar yaitu 82,8549%. Serta, terdapat 3 tahapan dalam spesifikasi proses destilasi minyak atsiri kulit jeruk siam yang pertama proses pengupasan, kedua proses destilasi, dan yang ketiga pemisahan minyak dan air.
REVIEW: PELUANG REKAYASA PROSES PENGOLAHAN DAN DIVERSIFIKASI AMPING BERAS SEBAGAI PRODUK UNGGULAN DAERAH KABUPATEN SAMBAS Rozana
Jurnal Agroindustri Pangan Vol 1 No 1 (2022): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (530.828 KB) | DOI: 10.47767/agroindustri.v1i1.436

Abstract

The quality of the amping of rice is still low, has a dull color, not thin enough so that the texture is hard, and there is still a lot of mixture of husks and black rice. In addition, to be able to enjoy rice amping, consumers must prepare other additional ingredients such as grated coconut with brown sugar, so the practical level of the product it still needs to be improved and consumers can immediately enjoy rice amping products easily and practically. Improvements in the quality of Amping Sambas products need to be carried out through improving processing processes and diversifying rice amping products in accordance with current trends in the market. Improvements to the process of making Amping Sambas can refer to existing processes, among others, by paying attention to the raw materials for manufacture, using rice from varieties that have moderate amylose content (20-25%), soaking at room temperature for 7-8 hours, doing roasting is carried out at a temperature of 302 oC for 41 seconds, and the flattening is carried out in 2 stages, stage 1 at 45 oC, stage 2 at roller pressure of 145 ± 5 kg/cm2 and a temperature of 75 ± 5 oC. to increase consumer acceptance of Amping Sambas products, diversify products, including in the form of Iron Fortified Chocolate Flavored Rice Flakes, Roasted Rice Flakes in Cereal Bars, and Cereal Bars Made from Glutinous Rice Flakes and Sunnah Foods.
Co-Authors Andi Maryam Asti Febrina Astutik Astutik Budi Santosa Budi Santosa Budi Santosa Daud Perdana Ferianus Wunga Frengki Frengki Isrofatin Isrofatin Jimi Jimi Junardi Junardi Kristiandi, Kiki Lorine Tantalu Sigiro, Oktavia Nurmawaty Sri Handayani Sunardi Sunardi