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Budi Hartoyo
Universitas 17 Agustus 1945 Semarang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Industrial & Manufacturing Engineering

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Journal : Jurnal Agrifoodtech

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Perbaikan Mutu Gizi Bahan Pangan Melalui Biofortifikasi Kandungan Mineral Improving the Nutritional Quality of Food Ingredients Through Biofortification of Mineral Content Budi Hartoyo
Jurnal Agrifoodtech Vol. 1 No. 1 (2022): Juni: Jurnal Agrifoodtech
Publisher : Universitas 17 Agustus 1945 Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (214.488 KB) | DOI: 10.56444/agrifoodtech.v1i1.53

Abstract

Kekurangan gizi merupakan permasalahan serius, sekitar 30% penduduk dunia termasuk Indonesia, terutama anak-anak, berisiko menderita kekurangan gizi Zn. Kekurangan gizi Zn juga menjadi salah satu faktor kekerdilan (stunting) yang prevalensinya cukup besar dan merata di Indonesia. Demikian pula masalah anemia karena kekurangan asupan zat gizi mikro terutama zat besi. Beras adalah makanan pokok sebagian besar penduduk di Indonesia. Sebagai pangan utama, beras diketahui memiliki nilai gizi mikro yang tidak memadai sehingga berpotensi menimbulkan kekurangan gizi bagi konsumen. Biofortifikasi merupakan salah satu inovasi dalam meningkatkan mutu gizi beras. Keuntungan biofortifikasi antara lain : (1) dapat dikembangkan pada bahan makanan pokok, (2) lebih murah dan menguntungkan dari aspek budidaya karena benih yang sudah melalui proses fortifikasi akan terikut pada generasi selanjutnya, (3) bermanfaat bagi masyarakat konsumen rawan gizi. Kandungan mineral penting seperti Fe (besi) dan Zn (seng) pada beras dapat ditingkatkan melalui biofortifikasi menjadi beras kaya Fe atau Zn. Beras kaya gizi mineral hasil biofortifikasi dapat dimanfaatkan dan dikembangkan Pemerintah guna menanggulangi masalah gizi pada masyarakat, terutama dari golongan ekonomi lemah.
Potensi Pengemas Ramah Lingkungan Untuk Mempertahankan Mutu Dan Keamanan Pangan Budi Hartoyo
Jurnal Agrifoodtech Vol. 2 No. 1 (2023): Juni : Jurnal Agrifoodtech
Publisher : Universitas 17 Agustus 1945 Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56444/agrifoodtech.v2i1.1560

Abstract

Food ingredients in general are very sensitive and easily experience quality degradation due to environmental, chemical, biochemical, microbiological, oxygen, water, light and temperature factors. To prevent this damage, the food product is packaged with plastic packaging material. Until now, plastic polymers are the most widely used packaging materials. In Indonesia, the use of plastic packaging materials by the food industry and other food business actors as food packaging has occupied a portion of 80% and 55%. This will of course result in danger to the environment. Packaging with edible coating/film is a relatively new food preservation technique. Research on coating food products with edible coating/film has been widely carried out and has been proven to extend the shelf life and improve the quality of food products. The safest, most potential and most widely researched polymer material for edible coating/film is a renewable organic material based on starch. Starch is a type of polysaccharide from plants that is abundantly available in nature, is biodegradable, easy to obtain and cheap. Edible packaging made from organic materials has the opportunity to be developed to meet the needs of safe packaging for consumers and support sustainable agriculture and realize the Sustainable Development Goals (SDG's), considering that there is an abundance of edible packaging materials in Indonesia that have not been utilized optimally. The application of environmentally friendly edible packaging is expected to provide very significant benefits in the development of food technology, namely aspects of maintaining quality, both in terms of nutritional value and food safety, extending product shelf life and being able to increase the added value of the materials that make up edible packaging.
Karakteristik Sensori Kopi Robusta Berdasarkan Tingkat Kematangan Buah Budi Hartoyo
Jurnal Agrifoodtech Vol. 2 No. 2 (2023): Desember: Jurnal Agrifoodtech
Publisher : Universitas 17 Agustus 1945 Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56444/agrifoodtech.v2i2.1564

Abstract

Coffee is one of the leading commodities in the plantation subsector in Indonesia which can compete in quality globally, so coffee has a strategic role in the national economy. Until now, coffee demand shows a positive trend, not only domestic demand but also global demand, which is increasing at a rate of 14% increase in coffee consumption every year. Coffee is an agricultural product that relies on quality and taste aspects. The quality and taste of coffee is influenced by many factors, one of which is the level of ripeness of the fruit at harvest time. Improper harvesting will affect the quality and taste of the coffee, for this reason it is necessary to test the sensory characteristics of Robusta Coffee based on the level of fruit ripeness. The research used a Completely Randomized Design (CRD) with three (3) treatments based on the composition of fruit maturity levels, namely 95% red fruit + 5% green fruit (M1); 85% red fruit + 15% green fruit (M2); and 75% red fruit + 25% green fruit (M3). The testing method used is a cupping test which follows SCA (Specialty Coffee Association) rules with 20 semi-trained panelists. Based on the Robusta coffee cupping test, the highest total score of 78.86 was obtained from a composition of 95% red fruit + 5% green fruit (M1), followed by a composition of 85% red fruit + 15% green fruit (M2) with a total score of 77.57. , and the lowest in the composition of 75% red fruit + 25% green fruit (M3) with a total score of 71.38. The results of the panelists' assessment of Robusta coffee at various maturity level compositions are still not included in specialty coffee.
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