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Journal : Journal Of Agritech Science (JASc)

PENGUJIAN TOTAL PLATE COUNT DALAM PEMBUATAN BAKSO IKAN KEMBUNG BERBAHAN DASAR TEPUNG SAGU DENGAN PENAMBAHAN DAUN SALAM Dahlan, Sakinah Ahyani
Journal Of Agritech Science (JASc) Vol 7 No 02 (2023): Jurnal Of AgritechScience (JASc) - November
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v7i02.1293

Abstract

Fish is an economical protein source with significant nutritional value, providing easily digestible protein and versatile cooking options. A popular modified version of processed mackerel is the fish ball or 'bakso,' commonly found in Indonesian cuisine. Bakso, a prevalent type of meatball, is crafted using mackerel and substituting flour, often opting for sago flour. Sago flour, as a food ingredient, can be consumed directly or incorporated into various food industry applications. Ongoing research is dedicated to exploring natural preservatives as an alternative to chemical preservatives due to their adverse effects. Research findings suggest that bay leaf extract can prolong the shelf life of mackerel fish balls stored at room temperature for up to 36 hours. Bay leaves exhibit antibacterial properties against pathogenic bacteria. Total Plate Count (TPC) testing in a laboratory stands out as a method for detecting and analyzing microbial content in food.
Type of Packaging Bags and their Impacts on the Post-Harvest Quality of Sorghum (Sorghum bicolor L.) Dahlan, Sakinah Ahyani; Saman, Widya Rahmawaty
Journal Of Agritech Science (JASc) Vol 9 No 1 (2025): Journal Of Agritech Science -Mei
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v9i1.1471

Abstract

The primary objective of this study is to explore how different packaging bag types affect the storage duration of sorghum seeds during the post-harvest phase of sorghum (Sorghum bicolor L.). The storage process plays a pivotal role in determining the quality of sorghum seeds until they are ultimately consumed. This significance arises from the heightened risk of fungal infestation during this stage, primarily influenced by storage conditions, including the type of packaging utilized. The research involves identifying fungi, specifically belonging to the Aspergillus sp. group, known for their association with storage fungi. These fungi were directly isolated from dried sorghum seeds. The study follows a descriptive methodology, and data analysis is performed using SPSS Descriptive. The presence of fungi from the Aspergillus sp. group in all sorghum samples suggests that the chosen packaging was ineffective in safeguarding the sorghum seeds during storage.
Pengaruh Substitusi Tepung Beras dan Tepung Tapioka terhadap Karakteristik Kimia dan Organoleptik Keripik Bayam Dahlan, Sakinah Ahyani; Bait, Yoyanda; Supu, Nur Zenab K.; Parumpa, Nuraidah Hi.Dg.; Olomia, Yayan; Botutihe, Dhea Detasya
Journal Of Agritech Science (JASc) Vol 7 No 01 (2023): Jurnal of agritech science (JASc) - Mei
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v7i01.1189

Abstract

In this study, spinach chips were made with various ratios of rice flour and tapioca flour with 3 replications for each treatment. Based on the results of the study, the chemical characteristics of spinach chips including water content, free fatty acid content and vitamin C had different values ​​for each treatment. The lowest water content value is found in spinach chips with the addition of 100% rice flour, which is 5.05%. While vitamin C levels were almost in spinach chips for all treatments. Organoleptic characteristics of spinach chips included taste, color, texture and aroma. The spinach chips with 100% rice flour competition had the highest score on the measurable criteria, taste and color. While on the aroma criteria, the spinach chips that have the most preferred texture by the panelists are in the ratio of 30% rice flour and 70% tapioca flour. Keywords: Spinach, Chips, Rice Flour and Tapioca Flour