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All Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Kewarganegaraan Journal of Food and Agricultural Product
Muhammad Hasdar, Muhammad
Universitas Muhadi Setiabudi
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Materials Science & Nanotechnology Social Sciences Other

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Teknologi Infusa Daun Sirsak (Annona Muricata Lin) Terhadap Kualitas Daging Ayam Kampung Husein, Muhammad; Windyasmara, Ludfia; Hasdar, Muhammad
Agrisaintifika: Jurnal Ilmu-ilmu Pertanian Vol 6 No 2 (2022): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v6i2.3315

Abstract

Pengawetan dapat menjaga kualitas daging Ayam Kampung selama penyimpanan. Daun Sirsak diketahui mengandung senyawa tannin, flavonoid sebagai antioksidan alami, sehingga pengunaan Infusa Daun Sirsak pada perendaman daging ayam kampung dapat digunakan sebagai pengawet. Penelitian ini bertujuan mengetahui pengaruh teknologi infusa daun sirsak (Annona muricata Lin) terhadap kualitas kada air, susut masak dan keempukan daging ayam kampung. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) pola searah. Sampel penelitian yang digunakan adalah daging ayam bagian dada. Penelitian ini terdiri 4 perlakuan perendaman pada suhu refrigerator 5°C yaitu 0 hari / tanpa perendaman, 2 hari perendaman, 4 hari perendaman, 6 hari perendaman, dengan 3 kali ulangan. Data yang diperoleh dianalisis dengan Analiysis of Variance (ANOVA) bila terdapat perbedaan dilakukan uji Duncan’s new Multiple Range Test (DMRT). Hasil penelitian menunjukan perendaman daging ayam kampung dengan infusa daun sirsak tidak memberikan pengaruh yang berbeda nyata (P>0,05) terhadap kadar air dan tidak berbeda nyata (P<0,05) terhadap pH, susut masak, dan keempukan daging ayam kampung. Perlakuan perendaman 2 dan 4 hari memberikan pengaruh yang terbaik dilihat dari kadar air, nilai pH, susut masak, dan keempukan daging ayam kampung yang masih dalam standar kelayakan daging segar.
Pengaruh Substitusi Tepung Sukun Terhadap Kadar Air, Kadar Abu dan Organoleptik Donat Anas, Nanang Kosim; Hasdar, Muhammad; Daryono, Daryono
Jurnal Kewarganegaraan Vol 6 No 3 (2022): October 2022
Publisher : UNIVERSITAS PGRI YOGYAKARTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (287.029 KB) | DOI: 10.31316/jk.v6i3.3979

Abstract

AbstrakTujuan pnelitian ini yaitu untuk mengetahui pengaruh substitusi tepung sukun terhadap kadar air, kadar abu dan organoleptik donat. Penelitian ini menggunakan rancangaan acak lengkap (RAL) yang terdiri 4 perlakuan dengan konsentrasi tepung sukun : tepung terigu (0%:100%), P1 (35%:65%), P2 (40%:60%) dan P3 (45%:55%) Variabel yang diamati terdiri dari kadar air, kadar abu, warna, aroma rasa dan tekstur, agar pemanfaatan tepung sukun dapat efektif digunakan dalam subStitusi tepung terigu dalam upaya meminimalisir penggunaan tepung terigu dan import tepung terigu. Data diolah menggunakan uji one way ANOVA, dan apabila berpengaruh nyata dilanjutkan pada uji lanjut Duncan. Hasil penelitian menunjukkan berdasarkan hasil uji kadar air dan hasil uji kadar abu penggunaan bahan baku tepung sukun sebagai substitusi tepung terigu pada donat memilki kandungan gizi sesuai dengan syarat SNI 01 – 2000, berdasarkan hasil uji organoleptik donat yang disukai yaitu dengan komposisi tepung sukun : tepung terigu dengan konsentrasi (35%:65%) dengan nilai uji organoleptik rasa = 5,78, aroma = 5,73, warna = 5,75, tekstur = 5,95 dan kesukaan = 6,20. Dengan kandungan kadar air sebesar 15,88% air, dan kandungan kadar abu donat substitusi tepung sukun sebesar 0,73%, semakin rendah konsentrasi tepung sukun semakin disukai oleh konsumen, berdasarkan hasil penelitian substitusi tepung sukun pada pembuatan donat memilki perbandingan yang cukup signifikan dengan tepung terigu, namun tepung sukun dapat digunakan sebagai substitusi tepung terigu sebagai bahan baku pembuatan donat, dengan rasa, aroma yang khas sukun, memiliki warna yang agak kecoklatan dan tekstur yang sedikit keras. Namun dari uji hedonik panelis menyukai donat dengan bahan baku tepung sukun.Keywords: Donat, Tepung Sukun, Tepung Terigu, Substitusi Tepung AbstractThe purpose of this study was to determine the effect of substitution of breadfruit flour on the moisture content, ash content and organoleptic donuts. This study used a completely randomized design (CRD) consisting of 4 treatments with concentrations of breadfruit flour (0%: 100%), P1 (35%: 65%), P2 (40%: 60%) and P3 (45%: 55 % ) The observed variables consist of water content , color ash content , aroma taste and texture so that the utilization of breadfruit flour can be effectively used in . substitution of wheat flour in an effort to minimize the use of wheat flour and imports of wheat flour. The data was processed using one way ANOVA test, and if it had a significant effect, it was continued on Duncan's follow-up test. The results showed that based on the results of the water content test and the results of the I level test the use of breadfruit flour as a substitute for wheat flour in donuts had the nutritional content in accordance with the requirements of SNI 01 2000, based on the results of organoleptic test of the preferred donut, namely the composition of breadfruit flour: flour. flour with a concentration of ( 35 % : 65 % ) with organoleptic test value of taste = 5,78 aroma 5,73 , color = 5,75 , texture 5,95 and preference = 6,20 . With a moisture content of 15.88% water, and an ash content of donuts substituted with breadfruit flour of 0.73%, the lower the concentration of breadfruit flour the more preferred by consumers, based on the results of research on substitution of breadfruit flour in the manufacture of donuts has a significant comparison with wheat flour, but breadfruit flour can be used as a substitute for wheat flour as a raw material for making donuts with a distinctive taste, aroma of breadfruit, a slightly brownish color and a slightly hard texture. However, from the hedonic test, the panelists liked donuts with breadfruit flour as the raw material.Keywords: Donuts, Breadfruit Flour, Flour, Substitution Flour
Effect of Cassava Peel Starch-Based Edible Coating with Galangal Extract Filtrate on Moisture Content, Weight Loss, and Vitamin C of Large Red Chili during Storage Hasanah, Lutfiyatun; Hasdar, Muhammad; Fera, Melly; Deederm, Waroonporn
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.6908

Abstract

This study aimed to evaluate the effect of cassava peel starch-based edible coating enriched with galangal extract filtrate on the quality of large red chili peppers (Capsicum annuum L.) during storage. The experiment was conducted using a Completely Randomized Block Design (CRBD) with two treatment factors: galangal extract filtrate concentration (control, 5%, 10%, and 15%) and storage duration (5, 10, and 15 days). The observed parameters included moisture content, weight loss, and vitamin C content. Statistical analysis showed that both treatment and storage duration had significant effects (P<0.05) on all measured parameters. The best treatment was edible coating with 10% galangal extract filtrate (P2), which was able to maintain moisture content at 68.80%, reduce weight loss to 49.98%, and preserve vitamin C content at 2.18 mg/100g up to the 15th day of storage. This combination formed a semipermeable layer that effectively inhibited transpiration and slowed the degradation rate of nutritional compounds. These findings indicate that the incorporation of natural antimicrobial compounds from galangal extract filtrate into edible coatings can enhance the shelf life of large red chili peppers at room temperature. Keywords: cassava peel starch, edible coating, galangal filtrate, red chili, postharvest quality
Pengaruh Substitusi Tepung Sukun Terhadap Kadar Air, Kadar Abu dan Organoleptik Donat Anas, Nanang Kosim; Hasdar, Muhammad; Daryono, Daryono
Jurnal Kewarganegaraan Vol 6 No 3 (2022): October 2022
Publisher : UNIVERSITAS PGRI YOGYAKARTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/jk.v6i3.3979

Abstract

AbstrakTujuan pnelitian ini yaitu untuk mengetahui pengaruh substitusi tepung sukun terhadap kadar air, kadar abu dan organoleptik donat. Penelitian ini menggunakan rancangaan acak lengkap (RAL) yang terdiri 4 perlakuan dengan konsentrasi tepung sukun : tepung terigu (0%:100%), P1 (35%:65%), P2 (40%:60%) dan P3 (45%:55%) Variabel yang diamati terdiri dari kadar air, kadar abu, warna, aroma rasa dan tekstur, agar pemanfaatan tepung sukun dapat efektif digunakan dalam subStitusi tepung terigu dalam upaya meminimalisir penggunaan tepung terigu dan import tepung terigu. Data diolah menggunakan uji one way ANOVA, dan apabila berpengaruh nyata dilanjutkan pada uji lanjut Duncan. Hasil penelitian menunjukkan berdasarkan hasil uji kadar air dan hasil uji kadar abu penggunaan bahan baku tepung sukun sebagai substitusi tepung terigu pada donat memilki kandungan gizi sesuai dengan syarat SNI 01 – 2000, berdasarkan hasil uji organoleptik donat yang disukai yaitu dengan komposisi tepung sukun : tepung terigu dengan konsentrasi (35%:65%) dengan nilai uji organoleptik rasa = 5,78, aroma = 5,73, warna = 5,75, tekstur = 5,95 dan kesukaan = 6,20. Dengan kandungan kadar air sebesar 15,88% air, dan kandungan kadar abu donat substitusi tepung sukun sebesar 0,73%, semakin rendah konsentrasi tepung sukun semakin disukai oleh konsumen, berdasarkan hasil penelitian substitusi tepung sukun pada pembuatan donat memilki perbandingan yang cukup signifikan dengan tepung terigu, namun tepung sukun dapat digunakan sebagai substitusi tepung terigu sebagai bahan baku pembuatan donat, dengan rasa, aroma yang khas sukun, memiliki warna yang agak kecoklatan dan tekstur yang sedikit keras. Namun dari uji hedonik panelis menyukai donat dengan bahan baku tepung sukun.Keywords: Donat, Tepung Sukun, Tepung Terigu, Substitusi Tepung AbstractThe purpose of this study was to determine the effect of substitution of breadfruit flour on the moisture content, ash content and organoleptic donuts. This study used a completely randomized design (CRD) consisting of 4 treatments with concentrations of breadfruit flour (0%: 100%), P1 (35%: 65%), P2 (40%: 60%) and P3 (45%: 55 % ) The observed variables consist of water content , color ash content , aroma taste and texture so that the utilization of breadfruit flour can be effectively used in . substitution of wheat flour in an effort to minimize the use of wheat flour and imports of wheat flour. The data was processed using one way ANOVA test, and if it had a significant effect, it was continued on Duncan's follow-up test. The results showed that based on the results of the water content test and the results of the I level test the use of breadfruit flour as a substitute for wheat flour in donuts had the nutritional content in accordance with the requirements of SNI 01 2000, based on the results of organoleptic test of the preferred donut, namely the composition of breadfruit flour: flour. flour with a concentration of ( 35 % : 65 % ) with organoleptic test value of taste = 5,78 aroma 5,73 , color = 5,75 , texture 5,95 and preference = 6,20 . With a moisture content of 15.88% water, and an ash content of donuts substituted with breadfruit flour of 0.73%, the lower the concentration of breadfruit flour the more preferred by consumers, based on the results of research on substitution of breadfruit flour in the manufacture of donuts has a significant comparison with wheat flour, but breadfruit flour can be used as a substitute for wheat flour as a raw material for making donuts with a distinctive taste, aroma of breadfruit, a slightly brownish color and a slightly hard texture. However, from the hedonic test, the panelists liked donuts with breadfruit flour as the raw material.Keywords: Donuts, Breadfruit Flour, Flour, Substitution Flour
Co-Authors Anas, Nanang Kosim Daryono Daryono, Daryono Deederm, Waroonporn Fera, Melly Hasanah, Lutfiyatun Ludfia Windyasmara, Ludfia Muhammad Husein