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PENGARUH KONSENTRASI ETHEPHON PADA PROSES DEGREENING BUAH JERUK LEMON (Citrus limon L.) CALIFORNIA Putranto, Kelik; Haerudjaman, R.; Gunawan, Andri
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 4 No. 2 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v4i2.891

Abstract

The color of the peel of the California type lemon when harvested is generally green. Degreening technology using ethepon solution can improve the color of lemon peel to yellow. Degreening is the process of chemically remodeling the green pigment (chlorophyll) in orange peel and forming a yellow color (carotenoids) without affecting the internal quality of the fruit. The study aims to examine the effect of ethepon concentration to stimulate yellow pigments (carotenoids) and its effect on the physicochemical properties of California lemons from Majalengka. Degreening lemons using concentrations of 0 ppm, 200 ppm, 400 ppm, 600 ppm, 800 ppm and 1000 ppm solutions dipped for 10 seconds. Observations were made after one of the treatments had the effect of changing the color of lemons to full yellow (Value 5). Other physicochemical observations include weight loss, total acid, vitamin C and total soluble solids. The results showed that changes in fruit skin color began to occur on day 4 after degreening treatment. The best ethepon concentration is 1000 ppm i.e. it can improve the color quality of lemon fruit from full green to full yellow without negative influence on weight loss, total dissolved solids, vitamin C, and total acid.
Pengaruh Konsentrasi Kalium Permanganat Terhadap Karakteristik Pisang Ambon (Musa paradisiaca var. sapientum (L.) Kunt.) Selama Penyimpanan Ningrumsari, Ida; Putranto, Kelik; Anggraeni, Tharisa
SINTA Journal (Science, Technology, and Agricultural) Vol. 4 No. 2 (2023)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37638/sinta.4.2.291-302

Abstract

Bananas are the fruit with the highest production in Indonesia, but quality disintegration often occurs during the distribution process. Therefore, it is necessary to maintain the quality and shelf life of bananas during the distribution process by using potassium permanganate as a ripening inhibitor. The purpose of this research was to study the effect of potassium permanganate concentration on the characteristics of ambon banana during storage. This research was conducted at the Chemistry Laboratory of the Faculty of Agriculture, Ma'soem University from January to March 2023 The method used in this study used a Randomized Block Design (RAK) with various concentrations of potassium permanganate 0% as control, 2%, 4%, 6%, 8% and 10%. The parameters observed during storage were physico-chemical parameters consisting of peel color scale index, weight loss, moisture content, total acid, vitamin c, and total soluble solids, and sensory parameters, namely the level of liking for aroma, taste, and texture of ambon bananas. The results showed that different concentrations of potassium permanganate significantly affected the characteristics of ambon bananas during 7 days storage. The use of 6% potassium permanganate concentration was the most effective and economical in maintaining the characteristics and shelf life of ambon banana 4 days longer than the control.
Pengaruh Imbangan Tepung Ubi Jalar Ungu (Ipomoea batatas L.) dan Tepung Mocaf (Modified Cassava Flour) pada Karakteristik Pie Auliyah, Fitri; Putranto, Kelik
Jurnal Dimamu Vol. 4 No. 3 (2025)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/dimamu.v4i3.1617

Abstract

This research aimed to determine the optimal ratio of purple sweet potato flour and mocaf flour to achieve the best characteristics of milk pie, focusing on water content, organoleptic properties, carbohydrate content, and crude fiber. The research was carried out at the Chemistry and Food Processing Laboratories of the Faculty of Agriculture, Ma'soem University, with chemical testing conducted at the Chemistry Laboratory of Bakti Asih Bandung College and the Food Technology Laboratory at the Faculty of Engineering, Pasundan University, from March to July 2024. The experimental method used was a Randomized Group Design (RAK). The treatments included varying proportions of purple sweet potato flour and mocaf flour at 70%:30%, 60%:40%, 50%:50%, 40%:60%, and 30%:70%, with each treatment repeated five times. The analysis covered water content, carbohydrate content, crude fiber content, and organoleptic evaluation, including color, aroma, taste, and texture of the milk pie. The findings revealed that a 60% purple sweet potato flour and 40% mocaf flour ratio produced the best milk pie characteristics, based on preference levels for color (3.76 - liked), aroma (4.04 - liked), and texture (3.68 - liked), along with a carbohydrate content of 12.19% and crude fiber of 3.98%.
Pengaruh Konsentrasi Starter Bimo-CF dan Waktu Fermentasi terhadap Karakteristik Tepung Mocaf Ilyasa, Sephilana Nur; Hodijat, Asep; Putranto, Kelik
Jurnal Dimamu Vol. 3 No. 2 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/dimamu.v3i2.957

Abstract

Flour Mocaf is an alternative to wheat flour. Flour Mocaf using raw materials from cassava. In the process of making flour Mocaf fermented using starter Bimo-CF. The research was carried out at the Chemistry Laboratory, Microbiology Laboratory, Faculty of Agriculture, Ma'soem University and Food Processing Laboratory, University of Pasundan from 7 January 2023 to 4 June 2023. The research method used was the experimental method with a factorial Randomized Block Design (RBD) with three repetitions and 9 combination of concentration (d) and time (w) treatments : d?w?, d?w?, d?w?, d?w?, d?w?, d?w?, d?w?, d?w?, d?w?. Symbols 'd?' 0.5 grams, 'd?' 1 gram and 'd?' 1.5 grams. Symbols 'w?' 12 hours, 'w?' 18 hours and 'w?' 24 hours. Observations were made on water content, starch content, yield, while organoleptic tests were carried out on the level of preference for color, aroma, taste and texture. The results showed that the best concentration were d? with a moisture content of 7.69% and d? with a starch content of 85.53%. The best fermentation time was when the water content w? was 7.70% and w? with a yield of 85.60%. Interaction of the best concentration and time on flour Mocaf on d?w? with a moisture content of 7.87%. Organoleptic tests on the level of preference for color (3.28), taste (2.98), aroma (2.98) and texture (3.33).
Pengaruh Suhu dan Jangka Waktu Pengeringan Chips Ubi Kayu yang di Fermentasi terhadap Karakteristik Tepung Mocaf Al Haq, Isa Maulana; Hodijat, Asep; Putranto, Kelik
Jurnal Dimamu Vol. 4 No. 2 (2025)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/dimamu.v4i2.1432

Abstract

Mocaf is a flour that can be used as an alternative to wheat flour. Several factors in mocaf processing can produce flour with poor characteristics, ranging from small yields, high moisture content, brownish color and sour aroma. Some of the factors that influence the making of mocaf flour are the temperature and drying time of cassava chips. The purpose of this research is to determine the right temperature and time period in the drying process of cassava chips so as to obtain good mocaf flour characteristics. The research method used was the experimental method using a factorial pattern Randomized Group Design. The treatments consisted of drying temperature (60oC, 70oC and 80oC) as the main factor and drying time (12 hours, 16 hours and 20 hours) as the second factor, each treatment repeated 3 times. The research was conducted at the Chemistry Laboratory and Food Processing Laboratory of Ma'soem University, Sumedang, from March to July 2024. The results showed that the best drying temperature was 80oC which gave a yield of 26.34%, a degree of fineness of 99.89% and a moisture content of 5.09%. The best drying time was 16 hours with a yield of 23.39%, a degree of fineness of 99.69%, a moisture content of 5.93% and a color value of 3.66. There is an interaction between temperature and drying time. The combination of 60oC drying temperature with a period of 20 hours is the best treatment with a yield of 29.05%, a degree of fineness of 99.93% and a moisture content of 5.33%.
Pengaruh Imbangan Daging Ayam (Gallus gallus domesticus) dan Jamur Tiram Putih (Pleurotus ostreatus) Terhadap Karakteristik Nugget Yang Dihasilkan Santiah, Imas Santiah; Putranto, Kelik
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 6 No. 2 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v6i2.1901

Abstract

Nuggets are a type of food product that is popular with the public because of its practical nature. Generally made from chicken meat. Innovation in this product includes the addition of white oyster mushrooms to increase the diversification of high-fiber nugget processing. The purpose of this study was to obtain the right balance of chicken meat and white oyster mushrooms to produce the best nugget characteristics. This study was conducted in the Chemistry Laboratory and Food Processing Laboratory of the Faculty of Agriculture, Ma'soem University and chemical testing was carried out in the West Java Provincial Health Laboratory from April to June 2025. The study used a Randomized Block Design (RBD) with six treatments of chicken meat and white oyster mushrooms (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50) and four replications. The observed characteristic parameters were water content, protein content, fat content, crude fiber content as well as organoleptic tests in the form of color, aroma, taste and texture. The results of this study indicate that the balance of chicken meat and white oyster mushrooms 80:20 produces nuggets with the best characteristics. This determination is based on water content 54.20%, protein content 24.16%, fat content 5.82%, crude fiber content 6.05% and organoleptic tests of color 3.56 (like), aroma 3.35 (like), taste 3.77 (like) and texture 3.61 (like).
Co-Authors Al Haq, Isa Maulana Anggraeni, Tharisa Auliyah, Fitri Gunawan, Andri Haerudjaman, R. Hodijat, Asep Ilyasa, Sephilana Nur Ningrumsari, Ida Santiah, Imas Santiah