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All Journal Jurnal Dedikasi Agrointek agriTECH Pro Food Omni-Akuatika Jurnal Agro Industri Perkebunan Jurnal Perikanan Universitas Gadjah Mada Canrea Journal: Food Technology, Nutritions, and Culinary Journal Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Bima Abdi: Jurnal Pengabdian Masyarakat Edible : Jedb Food Technology and Halal Science Journal JURNAL AGROINDUSTRI HALAL Makara Journal of Technology JAPI: Jurnal Akses Pengabdian Indonesia
Warkoyo .
Universitas Muhammadiyah Malang
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Journal : Edible : Jedb

 1 
STUDY OF DIFFERENCES IN FERMENTATION CONDITIONS AND INOCULUM CONCENTRATION IN THE MANUFACTURING OF GRAPE VINEGAR (Vitis vinifera L.) Pratama, Marchell Aditya; Warkoyo, Warkoyo; Mujianto, Mujianto
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 12, No 2 (2023): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v12i2.7857

Abstract

In Indonesia, grapes (Vitis vinifera L.) are widely planted in lowland areas with production of 11,905 tons per year in 2020 and continues to increase. Grapes that rot easily must be processed into various products even though grapes are not one of the fruit commodities with large production in Indonesia. However, according to 2020 data, Indonesia imported around 70,000 tons of grapes. The content of fresh grapes in 100 grams is 69 kcal energy, 88% water content, 1% fiber, 18.1 grams carbohydrates, 0.72 grams protein, 0.16 grams fat and rich in antioxidants. The abundant content of grapes makes this plant have the potential to be processed into a functional food product, namely grape vinegar. Wine vinegar has been studied to have antioxidant and antimicrobial effects. The purpose of writing this review is to determine differences in fermentation conditions and inoculum concentrations for making wine vinegar. The method used is searching for articles in the form of national and international journals in Google Scholar and ScienceDirect with the keywords inoculum, vinegar, wine and fermentation. The review results obtained show that differences in fermentation conditions (pH, time, oxygen) and inoculum concentration can have an effect on the product. The fermentation conditions are acidic, with oxygen and the length of time is appropriate to the microbes used. The inoculum concentration used is 5-15% or up to 20%. The conclusion of this review is that differences in fermentation conditions and inoculum concentrations in vinegar production have an effect on wine vinegar products.
Physical Characteristics Of Garut Starch Based Edible Film With The Addition Of Aloe Vera Gel (Aloe Vera) Masru’ah, Sallwa Asrofil; Warkoyo, Warkoyo
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 12, No 2 (2023): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v12i2.8025

Abstract

Packaging technology in the form of starch-based edible film has been widely discovered and developed at present, one of which is Edible Film Pati Garut. Arrowroot starch has a starch content of 98.1% and is classified as high. The addition of aloe vera gel is known to inhibit the transfer of CO2 and O2 gases and contains many functional components that are able to inhibit damage to a product so it is hoped that it can improve the physical characteristics of the resulting film. This research aims to determine the effect of adding arrowroot starch and aloe vera gel on the characteristics of edible films, to determine the effect of differences in arrowroot starch concentrations on film characteristics, to determine the effect of differences in aloe vera gel concentrations on film characteristics and to determine the best treatment for adding arrowroot starch concentrations and aloe vera gel concentration on physical characteristics. This research used a factorial Randomized Group Design (RAK) method with 2 factors. The first factor is the concentration of arrowroot starch (A) (4%, 5% and 6%) and the second factor is the concentration of aloe vera gel (B) (3%, 4% and 5%) to obtain 9 treatment combinations with 3 repetitions. . The parameters observed included thickness analysis, transparency. The results of the study showed that there was no interaction between arrowroot starch concentration and aloe vera gel concentration on physical characteristics. The addition of arrowroot starch concentration has a significant effect on the thickness and transparency values. The addition of aloe vera gel concentration has a significant effect on the thickness and transparency values. The best treatment in this study was the A3B3 treatment (6% arrowroot starch concentration and 5% aloe vera gel) with an average value What was obtained was a thickness of 0.17 mm and a transparency of 2.162 (A546 mm).
Co-Authors Adi Sutanto Afifa Husna Agustini, Sulisttyo Mulyo Akbar, Arif Alvianty Novitasari Anggit Ayu Pradana Siwi Anik Wahyuningsih Anis Febrianti Rahmanda K.W Ardiana Desi Ayu Taufani Budi Rahardjo Cahya, Salsabilla Aulia Catherina Iskandar Putri Claudia Jasmine Damat, Damat David Hermawan Desiana Nuriza Putri Devi Dwi Siskawardani Didit Haryadi Djagal Wiseso Marseno Elfi Anis Saati Elfi Saati Elfi Saati, Elfi Ety Setyaningsih, SP Ety Setyaningsih, SP, Ety Setyaningsih, Evi Lusiana Dwi Safitri Faradiba Hijriani Harahap Fitri, Farah Maulida Friska Yuana Amelia Ganjar Adhywirawan Sutarjo Hajizah, Rihul Jannah Hanif Alamudin Manshur Husna, Afifa Imam Munandar, Muhammad Iman, Takbil Indra Alam Joko Nugroho Wahyu Karyadi Jumpen Onthong Khairunnisa, Nabilla Anggia Lady Agitasi Amrillah Maghfiroh, Naely Maharani, Putri Kirana Mandala Putra, M. Fadhil Marcya Hulwatul Purtanti Mariamah, Mariamah Masru’ah, Sallwa Asrofil Muhammad Muhammad Nanda Zuhriansyah Nengsi, Sulistia Noor Harini Nur Aini Dwi Cahyo Nur Rahmiatiningrum Nurfikrillah Suriansyah, M. Sultan Okta Pringga Pakpahan Pratama, Marchell Aditya Putri, Elita Mahda Gatra Rafle Bachtiar Rahmatullah, Sarif Ramadayanti, Arum Retno Muji Rahayu Rista Anggriani Rizki Khoirun Nisa Safitri, Deshinta Lintang Siti Mukaromatul Muslimah Siti Nur Elisa Sri Winarsih Sukardi Sukardi Susi Oxyvia Rosenansi Tricahyadi, Anggi Usman, Bilal Vritta Amroini Wahyudi Wahyudin Wahyudin Widyasari, Ayu Yahya Suhaimi Yuniar Sawitri Yuniar Sawitri, Yuniar Zahro, Nur Alfiatus