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Pengaruh Waktu Perendaman dalam Larutan Ca (Oh)2 0,5% terhadap Karakteristik Keripik Singkong Aghnia Rahmawati; Hendrawan Hendrawan; Cucu Maryani
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 3 No. 1 (2022)
Publisher : Ma'soem University

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Abstract

Cassava (Manihot Utilissima Pohl) is one of the food crops that is quite high in production but is easily damaged. Cassava as a raw material for chips has a weakness, namely it contains a bitter or astringent taste, and after being fried, the texture becomes hard. In addition, during the processing before frying there will be a browning reaction due to the reaction between sugar and protein or amino acids. Soaking cassava in a solution of whiting is an effort to reduce the astringent or bitter taste, improve the texture of the cassava chips to make them more crispy, and prevent the browning reaction. This study aims to determine the effect of the immersion period of cassava slices in 0.5% (Ca(OH)2) solution on several characteristics of the cassava chips produced. The design used was a randomized block design (RAK) with 6 treatment periods of immersion (6 hours, 12 hours, 18 hours, 24 hours, 30 hours and 36 hours) with a concentration of 0.5% Ca(OH)2 solution (w/v). ) and repeated 4 times. Organoleptic testing of color, taste, aroma and crispness was carried out by acceptance test (Hedonic). The results showed that soaking cassava in a 0.5% Ca(OH)2 solution for 30 hours produced cassava chips with the best characteristics based on the assessment of taste, aroma, color and crispness.
Perbedaan Hasil dan Kualitas Ubi Jalar (Ipomoea Batatas L.) Akibat Perendaman Stek Menggunakan Ekstrak Bawang Merah Lia Aulia; Hanny Hidayati Nafi'ah; Hendrawan Hendrawan
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 3 No. 1 (2022)
Publisher : Ma'soem University

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Abstract

One of the obstacles to the cultivation of sweet potatoes planted in the dry season is the lack of seedlings. One solution is to use cuttings that are cut smaller than the size of the cuttings should be. To increase the growth and yield of sweet potatoes, shallot extract is used as an exogenous hormone as a pre-planting treatment. The purpose of this study was to determine the effect of onion extract and soaking duration on the yield and quality of sweet potato. This experiment was carried out from March to June 2021 in the experimental field of the Faculty of Agriculture, University of Garut, Tarogong Kaler District, Garut Regency with an altitude of 761 meters above sea level. This experiment used a non-factorial randomized block design with nine treatments repeated three times. The concentration of shallot extract and the duration of soaking affect the weight of tuber per plant, the weight of tuber per plot, the weight of economical tuber per plot, the weight of non-economical tuber per plot and the brix test of fresh tuber. The best results were found in the treatment of shallot extract concentration of 90% and soaking duration of 90 minutes.
Pengaruh Kualitas Pelayanan terhadap Kepuasan Pelanggan pada Coffe Shop Nurona Space di Kota Bandung Rizki Ayu Utari; Hendrawan Hendrawan; Raden Haerudjaman
Jurnal Dimamu Vol. 2 No. 2 (2023)
Publisher : Ma'soem University

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Abstract

This study aims to determine the effect of service quality on customer satisfaction at Caffe shop Nurona Space in Bandung. In this study, the method used is Independent Variable and Dependent Variable, the research used is primary and secondary with data collection methods using questionnaires. The number of research samples used were 50 customers, the analysis obtained by accidental simply method used is the validates and reliability test, multiple linear, t test, spss and f test. From the research results show Quality of Service a positive and significant effect on customer satisfaction at the Nurona Space coffee shop.
Analisis Konsumsi Energi dan Protein Menu Makan Siang Siswa Program Kelas Mandiri SMKN II Subang Tuti Gantini; Hendrawan Hendrawan; Ardi Mulyono
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 4 No. 1 (2023)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v4i1.785

Abstract

Nutritional adequacy is an average adequacy of nutrients each day for people according to their age, gender, body size, body activity to reach the optimum health. Research to analize protein and energy consumption at lunch which was served for Mandiri class students of SMKN 2 Subang had been done. The objective of the research was to measure the adequacy of calory and protein intake of the students of SMKN 2 Subang based on menu plan. Menu was arranged for the cycle of 10 days. The descriptive method was applied in this research to find out the amount of energy and protein intake from lunch compared to the adequacy level that was recommended. Result of the analysis showed that contribution of protein from lunch compare to the recommended nutritional adequacy was 20.60% to 100.4%. Lunch menu at day 8th consisted of rice, stir-fried spinach and corn, and fried mujair fish contributed protein of more than 80%, and the contribution of protein was 19.88% to 31.42% that was less than the recommended adequacy level.
Co-Authors Aghnia Rahmawati Ardi Mulyono Cucu Maryani Gantini, Tuti Hidayati Nafi’ah, Hanny Lia Aulia Raden Haerudjaman Rizki Ayu Utari