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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Sains Dasar Jurnal Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Jurnal Ilmiah Pertanian Jurnal Penelitian Pertanian Terapan AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JURNAL GALUNG TROPIKA Jurnal Pertanian Agros Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Agrotek Tropika Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Agritech: Jurnal Fakultas Pertanian Universitas Muhammadiyah Purwokerto Jurnal Pendidikan Teknologi Pertanian Jurnal Ilmiah Membangun Desa dan Pertanian Agroteknika Agro Bali: Agricultural Journal Jurnal Ekologi, Masyarakat dan Sains Unram Journal of Community Service (UJCS) Jurnal DiMas (Jurnal Pengabdian Kepada Masyarakat) PERTANIAN TROPIK Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat Warta LPM Journal Of Agribusiness, Social and Economic Agroland: Jurnal Ilmu-ilmu Pertanian AGROLAND: The Agricultural Sciences Journal
Yoga Aji Handoko
Universitas Kristen Satya Wacana
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Jurnal Sains dan Teknologi Pangan

 1 
PENGARUH JENIS KEMASAN TERHADAP MASA SIMPAN BAWANG DAUN Subagyo, Ni Jeni Fanira; Handoko, Yoga Aji; Yulianingsih, Wamilia
Jurnal Sains dan Teknologi Pangan Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (547.012 KB) | DOI: 10.33772/jstp.v6i3.17567

Abstract

ABSTRACTThe Spring onion (Allium fistulosum L) is one of the vegetables that deserve intensive development, since it has high economic value and in Indonesia it is used as both a mainstay and a highly popular mix of food. The notable physical change of the leaf during the storage process is the change in leaf color, elegance, decay, and stupobility. Product destruction affects a degree of freshness during distribution because it cannot last long, so proper postposte treatment is required to reduce the rate of respiration of the spring onion after the harvest and other factors that can cause decline in quality. This study is aimed at figuring out the effect that packaging has on storing leeks and knowing the correct packaging for storing leeks. The method used was the heavy shrink measurement, the color and texture of the leaf. The experimental used was a Random design complete (RAL) design with 4 such treatments as unpacked treatment, kraft paper packaging, kitchen tissues and plastic wrap each 3 times the test. The spring onion is heavy with an average of 32.50% non-packaged treatment, paper kraft 45.61%, kitchen tissue 37.54% and plastic wrap 48.38%. A relatively small or slow change in color and texture change is the packing treatment used as a plastic wrap. Based on research conducted, it could be concluded that packaging has had a tangible effect on the storing of Spring onion. Wrap a plastic wrap that can extend the leeks' saving period, since Spring onion packed in plastic wrap shrinkage are relatively small, the color of the leaf and the texture of the bar do not easily wither and decay.Keywords: Spring onion, Packaging, Storage Period 
PENGARUH KUANTITAS KAPUR TOHOR TERHADAP MASA SIMPAN TOMAT (Lycopersicum esculentum Mill.) Sucipto, Christhoperus Vincent; Andrianto, Kurniawan; Handoko, Yoga Aji
Jurnal Sains dan Teknologi Pangan Vol 6, No 4 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (660.315 KB) | DOI: 10.33772/jstp.v6i4.17566

Abstract

The fruit that has been harvested is still carrying out the process of metabolism and respiration which causes the overhaul of the nutrients in the fruit which results in a degeneration process so that the fruit is quickly damaged. Tomato (Lycopersicum esculentum Mill.) Is a horticultural plant that has many benefits. The high rate of tomato damage during postharvest is one of the problems faced in meeting consumer expectations. Post-harvest handling is an important thing that needs to be taken into account by all actors in a supply chain until it reaches consumers, so that the quality of the deterioration in the quality of vegetables can be controlled. Therefore, the purpose of this study was to determine the handling and application of the fastest post-harvest activities for tomato plants using quicklime treatment. The characteristics of quicklime which can absorb CO2 at the time of respiration of tomatoes occur. With the increasing quantity of quicklime given, the more effective it will be in absorbing CO, so that this lime has a good adsorption ability of CO2 gas. The parameters observed in this research were weight loss, color, texture, and tomato damage
The Effect of Concentration of Beeswax Emulsion on Shelf Life and Quality of Beetroot (Beta vulgaris L.) during Room Temperature Storage Pratiwi, Vera Handi; Handoko, Yoga Aji
Jurnal Sains dan Teknologi Pangan Vol 6, No 6 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (630.753 KB) | DOI: 10.33772/jstp.v6i6.21337

Abstract

Beetroot (Beta vulgaris L.) is one of the horticultural products that have the potential for development in Indonesia. beetroot contains a high level of betalain and vitamin C, so it can be an antioxidant for cancer. But nowadays, post-harvest handling is not specially noticed by people yet. The aims of this research were to determine the effect of beeswax coating on shelf life and quality of the beetroot and determine the best wax emulsion concentration as beetroot coating. This research was conducted at the Posharvesting Handling Laboratory of the Faculty of Agriculture and Business, Satya Wacana Christian University, Salatiga. The method used Randomized Block Design with 4 treatments and 6 replications. The concentration of beeswax emulsions used in this research is about 4%, 8%, and 12%. The observed parameter was weight loss, respiration, total dissolved solids, water content, and vitamin C. The results show that the treatment with a concentration of 12% of beeswax emulsion is the best result when compared with other treatments. The result also shows the concentration of 12% beeswax emulsion can maintain the storage time and quality of the beetroot. 
Characterization Of Cassava Flour (Manihot esculenta Crantz) with Combination of Pregelatinization and Fermentation Methods Hildegardis Vania Santika; Yoga Aji Handoko
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i3.35708

Abstract

Cassava has a high content of starch that can process into flour. Using a different kind of modification process results in the different characterization of flour that is produced. Physic modification by pregelatinization produced pregel flour. Whereas, enzymatic modification by the fermentation process produced mocaf flour. This research aimed to determine the characterization of cassava flour with a combination of pregelatinization and fermentation methods. This study used a Factorial Randomized Block Design with two factors. The first factor was boiling temperature which is 65oC and 80oC whereas the second factor was the type of microorganism used in the fermentation process which is a single culture of Rhizopus oryzae, a single culture of Saccharomyces cerevisiae, a single culture of Lactobacillus plantarum, and mixed culture of Rhizopus oryzae, Saccharomyces cerevisiae, and Lactobacillus plantarum. The observed parameter was water content, sugar content, protein content, HCN content, ash content, amylose, and amylopectinn levels, swelling power, and water absorption index. The resultshowsw that the modification of cassava flour with a combination of pregelatinization and fermentation methods did not produce new characteristics or was very different from each origin method.
Co-Authors Adi Nugroho Adminarwati Hulu Adminarwati Hulu Agus, Yohanes Hendro Alfred Jansen Sutrisno Alvira Tuttan Dwi Maharani Andree Wijaya Setiawan Andrianto, Kurniawan Apria Ajeng Winanti Arita Putri Handayani Arita Putri Handayani Bayu Nuswantara Bellarose Novelia Kristina Pandeirot Bellarose Novelia Pandeirot Bistok Hasiholan Simanjuntak Brian Jordan Zendrato Briliani Ayu Arianita Chelsy Natalia Putirulan Christhoperus William Vincent Sucipto Christiani Yasmine Damara Dinda Nirmalasari Zebua David Richard Hendarto Deshinta Tri Murty Archery Desy Mar’atul Fadlilah Dwi Septian, Bagas Eko Wahyu Widiyatmoko Eko Wahyu Widiyatmoko Elen, Sisilia Elisa Esterelita Elvi Fitriani Simarmata Erlitha Rahmawati Faisalma, Mohamad Wega Gabriella Desnata Yoan Anarki Gideon Febby Prima Andhika Gilang Andi Nugroho Hendrik Johannes Nadapdap Hildegardis Vania Santika Hulu, Adminarwati Indrabayu Indriatmoko Indriatmoko Ivan Tjahja Pranata Jatiningrum, Setia Humani Jayanti, Malta Puspita Jennifer Larisa Liem Johan Jimmy Carter Tambotoh Krisdania Agaperesa Lasmono Tri Sunaryanto Liem, Jennifer Larisa Liska Simamora Lois Hintanara Shine Tanggara Manao, Nancy Felicia Maria Maria Maria Maria Maria Maria Marina Herawati Megawati Haloho Murtiwulandari Murtiwulandari Nokabun, Karolus Yubel Novani Wahyu Khristanti Novia Dewi Permatasari Nugraheni Widyawati Olsen O Pramana Panadi, Danendra Guido Pandeirot, Bellarose Novelia Kristina Paulya Eltje Leihitu Peli Rodo Pranata, Ivan Tjahja Pratiwi, Vera Handi Putra, Imanuel Trisya Putri, Christina Ari Pramono Rannes Ran Nes Rendha Kinasih Rony, Zahara Tussoleha Shinta Sugiarti Simanjuntak, istok Hasiholan Sisilia Elen Subagyo, Ni Jeni Fanira Sucipto, Christhoperus Vincent Sugiarti, Shinta Suprihati Suprihati Surya Seno Pamungkas Teresha Elena Permata Theresa Dwi Kurnia Tinjung Mary Prihtanti Vania Putri Santoso Velian Sandy Wardana Wamilia Yulianingsih Wamilia Yulianingsih Widhi Handayani Yasmine, Christiani Yayi Suryo Prabandari Yetero Hendikus Hulu Yohanes Hendro Agus Yuli Kristiyanto Yulianingsih, Wamilia Yuliawati Yuliawati Yulius Adi Kristiawan