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Askur Rahman
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Journal : Agrointek

 1 
Karakteristik Sifat Sensoris Minuman Sari Buah Salak yang Ditambahi Pengawet Alami Ekstrak Kulit Manggis (Garcinia mangostana L.) Setiani Setiani; Rakhmawati Rakhmawati; Askur Rahman
AGROINTEK Vol 12, No 2 (2018)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v12i2.3359

Abstract

Penambahan pengawet alami pada sari buah bertujuan untuk mencegah kerusakan pada minuman sari buah. Penambahan pengawet alami tentunya akan menyebabkan terjadinya perubahan sifat sensoris. Oleh sebab itu pengamatan sifat sensoris pada minuman sari buah salak diperlukan. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik sensoris pada sari buah salah yang ditambahi pengawet ekstrak kulit buah manggis. Faktor yang digunakan yaitu konsentrasi ekstrak kulit manggis (0%; 1,5%; 2,5% ; 3,5%; 4,5% dan 5,5%) yang akan ditambahkan dalam pembuatan sari buah salak. Karakteristik sensoris minuman sari buah salak menunjukkan nilai kesukaan paling tinggi pada atribut warna yaitu 3,17±0,65, nilai aroma 3,13±0,63, nilai rasa 3,27±0,78 dan nilai keseluruhan 3,07±0,98.
ISOLASI DAN KARAKTERISASI LINAMARASE HASIL ISOLASI DARI UMBI SINGKONG (MANIHOT ESCULENTA CRANTZ) Askur Rahman
AGROINTEK Vol 4, No 2 (2010)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v4i2.1367

Abstract

The purpose of this research was to know the optimum condition of linamarase enzymatic reaction from bitter cassava. These studies are designed in several stages of interrelated. Starting with the determination of cyanide content of cassava tubers, Isolation andcharacterization linamarase on cassava tuber. The research result showed that linamarase had optimum condition in some activities; pH for about 6, temperature for about 40OC, incubation period for about 3 hours, and Km for about 0.012% and Vmaks for about 0.296 unit.
PENGARUH PENGGUNAAN DAUN JAMBU BIJI DAN LARUTAN KAPUR TERHADAP KUALITAS NIRA SIWALAN Kurrotul Hasanah; Askur Rahman; Darimiyya Hidayati
AGROINTEK Vol 9, No 1 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i1.2119

Abstract

Nira siwalan mudah mengalami kerusakan yang umumnya ditandai dengan rasanyayang asam, berbuih dan berlendir karena aktivitas mikroba yang memfermentasi gula padanira.Penggunaan pengawet alami dapat mencegah kerusakan nira.Tujuan penelitian ini untukmengetahui pengaruh penggunaan daun jambu biji dan larutan kapur terhadap kualitas nirasiwalan selama penyimpanan 9 jam. Parameter penelitian meliputi pH, total padatan terlarut,total asam tertitrasi turbiditas serta pengujian sensoris meliputi aroma, kejernihan dan rasanira siwalan. Penelitian ini menggunakan Rancangan Split Plot (Petak Terbagi). Faktor petakutama adalah konsentrasi daun jambu biji segar yang terdiri dari 6% (J1), 10% (J2) dan 14%(J3), sedangkan penambahan larutan kapur 0,5 ml dengan konsentrasi larutan kapur 1% (K1),2% (K2) dan 3% (K3) merupakan faktor anak petak dengan melakukan pengulangan sebanyak3 kali. Hasil penelitian menunjukkan bahwa penggunaan daun jambu biji berpengaruhterhadap nilai pH, total asam tertitrasi, turbiditas, aroma dan kejernihan nira siwalan selamapenyimpanan 9 jam, namun tidak berpengaruh terhadap nilai total padatan terlarut dan rasanira siwalan. Penggunaan larutan kapur hanya berpengaruh terhadap nilai rasa nira siwalan,namun tidak berpengaruh terhadap nilai pH, total padatan terlarut, total asam tertitrasi,turbiditas, aroma dan kejernihan nira siwalan. Sedangkan interaksi keduanya berpengaruhterhadap nilai pH, total padatan terlarut, total asam tertitrasi, namun tidak berpengaruhterhadap nilai turbiditas, aroma, kejernihan dan rasa nira siwalan selama penyimpanan 9 jam.
IDENTIFIKASI FAKTOR-FAKTOR PENYEBAB PENYIMPANGAN MUTU PRODUK IKAN TERI NASI (STUDI KASUS DI PT. KELOLA MINA LAUT UNIT SUMENEP) Askur Rahman
AGROINTEK Vol 7, No 1 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i1.2049

Abstract

Quality control is a process to regulate the quality of the product and compare it withcertain standards and perform an action if there are irregularities or omissions. Irregularitiesor negligence caused by a number of factors that need to be traced further. Therefore the aim ofthis research is to identify the cause of deviation factors product quality. Identification offactors cause deviations of quality on this research method using fishbone diagrams. The resultsshowed that factors that influence directly on the fish is not intact, the color of the fish is notappropriate and inappropriate types of fish on the end product is the raw material, human orworkers, methods of work and the environment. Factors that affect the size of the fish is notappropriate is the raw material, human or workers, working methods, machines or equipmentand the environment.
OPTIMASI SUHU DAN WAKTU PENGERINGAN KOPRA PUTIH DENGAN PEMANASAN TIDAK LANGSUNG (INDIRECT DRYING) Vina Agustini; Burhan Burhan; Askur Rahman
AGROINTEK Vol 8, No 2 (2014)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v8i2.2009

Abstract

Copra drying process conventionally carried out by using sundrying and fogging. The weakness of these methodsis that copra is easily contaminated by dust, gravel and microbes, thus resulted in low quality product. Drying in a dryer results in better quality copra with white colour of flesh. The purpose of this study was to determine the optimum drying temperature and time to result in white copra that meetsquality standards as indicated by water, oil and free fatty acid content. Experiment design was done by employing Response Surface Methodology (RSM) and Central Composite Rotatable Design (CCRD) with 2 factor, 5 levels for each factor, and total of 13 treatments. The results showed that optimum time for dryingwas13 hours at temperature in 60-66°C. Copra resulted had water content of 2.66%, oil content of 61.5% and free fatty acid content of 0.63%. The copra produced showed brown colour which may be related to temperature and drying time used in the process
ANALISIS SENSORIS TERASI UDANG YANG DITAMBAHI BUBUK KULIT MANGGIS (Garnicia mangostana L) Askur Rahman; Iffan Maflahah
AGROINTEK Vol 10, No 2 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i2.2470

Abstract

Shrimp paste is much-loved by the people. Terasi liked by the people of taste, smelland appearance. But shrimp paste have weaknesses pale white color display, so that sometimesthe manufacturer add harmful dyes such as rhodamine B. Whereas including rhodamine B dyethat is forbidden to be used for food coloring. Therefore, the necessary natural dye paste is safeto eat as mangosteen rind. The purpose of this study was to determine the nature sesnsoris inshrimp paste with the addition of mangosteen rind. The method used was a completelyrandomized design (CRD). Factors used is the concentration of mangosteen peel powder (0%,0.5%, 1%, 1.5% and 2%) to be added in the of paste. Parameters measured were sensori levelon the color, texture, flavor, aroma and overall. Research shows that added shrimp paste ofmangosteen peel powder were significantly different (p 0.05) in the level of preference ofcolor, flavor and overall, while the aroma and texture preference level not significantly different(p 0.05). Concentration of 2% powdered bark of the mangosteen is the treatment of the mostpreferred by the panelists.
Quality properties of indonesian traditional terasi: a review Askur Rahman; Retno Astuti; Sucipto Sucipto
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.15274

Abstract

Terasi constitutes an Indonesian traditional fermented product made from shrimp or fish (or a mixture of both) at a high salt concentration with or without incorporating approved additional ingredients. With a distinct flavor and solid texture (paste), terasi is widely consumed as a seasoning ingredient, but it is still produced using a traditional method that lacks quality inspection. Quality properties of terasi, i.e., physical, chemical, and microbiological aspects, are essential since they highly affect consumer acceptance. This article reviews the quality profiles of terasi, covering such aspects as food safety, health, sensory, shelf life, and its use. The safety of biological, chemical, and physical threats can be used to evaluate the quality of terasi from a safety perspective. In addition, the nutritional content, functional qualities, and satiety characteristics of terasi indicate its quality from a health standpoint. Based on taste, texture, aroma, and color, the sensory qualities of terasi are evaluated to determine its quality. From the time the product is developed until consumers utilize it without any modifications, the quality of terasi based on the shelf life aspect is observed. The quality of terasi in terms of usability is determined by items that are user-friendly or, in other words, practical
Co-Authors Abdul Azis Jakfar Aminulloh, Rahmad Anjelita, Rina Okselya Burhan Burhan Damayanti, Tariska Eka DARIMIYYA HIDAYATI Dian Eswin Wijayanti Enung Siti Nurhidayah Fajriyah, Eka Wahyuni Firdaus, Mohammad Wahyu Firmansyah, Raden Arief Hamzah Fansuri Handayani, Rika Hasanuddin, Ahmad Heny Lestari, Heny Iffan Maflahah Inggil, Nafis Sulthan Inhu, Yusmanida Pujik Eks Trans Istifadhah, Istifadhah Kurrotul Hasanah Layla, Alia Nur M Latif Mardiyah Hayati Maulinna Kusumo Wardhani, Maulinna Kusumo Mojiono, Mojiono Muhammad Fahkry Muhammad Fakhry Muhammad Latif Mu’tamar, Mohammad Fuad Fauzul Prasasti, Agustin Oldri Prasetyo, Rifan Dwi Nur Probowati, Banun Diyah Puspita, Diah Ayu Raden Faridz Rakhmawati Rakhmawati Retno Astuti Setiani Setiani Setiawan, Aldi Nur Sucipto Sucipto Supriyanto Supiyanto Supriyanto Supriyanto Syarifah, Laylatus Taufik Rizal Dwi Adi Nugroho Vina Agustini Wati, Widiyah Zainab Zainab