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All Journal Jurnal Pendidikan Biologi Indonesia Journal of Tropical AgriFood Best Journal (Biology Education, Sains and Technology) Jurnal Jeumpa Symbiotic: Journal of Biological Education and Science Jurnal Teknologi Hasil Pertanian
Romdhani, Ahmad Mundzir
Institut Sains Dan Teknologi Annuqayyah
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Public Health Other

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The Effect Of Temperature and Drying Time On The Physicochemistry Of Kluthuk Banana Comb Flour (Musa Balbisiana Colla) wajdi, wafiqi; Ahmad Mundzir Romdhani
TAPE : Jurnal Teknologi Hasil Pertanian Vol 2 No 1 (2025): Jurnal TAPE: Teknologi Hasil Pertanian
Publisher : Teknologi Hasil Pertanian, Fakultas Teknik, Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/jthp.v2i1.564

Abstract

The klutuk banana (Musa balbisiana Colla) is a plant that belongs to the Musaceae family and can grow in the wild. The part of the banana plant that is rarely used or even becomes waste is the trunk because its shape and taste are bland This study used different treatments in the drying process, namely P1 (S: 60℃, W: 16 hours), P2 (S: 80℃, W: 13 hours), P3 (S: 90℃, W: 11 hours) and P0 (S: 70℃, W: 15 hours. The purpose of this study was to determine the water content, carbohydrates and gluten content of kluthuk banana stem flour and also to determine the effect of temperature and drying time on the physicochemical properties of kluthuk banana stem flour. The results of the study of the effect of temperature and drying time on the physicochemical properties of kluthuk banana stem flour using the BNJ advanced test obtained P3 temperature of 80 ℃ time of 13 hours is 0.27%, and water content P1 temperature of 60 ℃ time of 16 hours is 0.94%. Carbohydrate content P4 temperature treatment of 90 ℃ time of 11 hours, is 63.52%, carbohydrate content P1 temperature treatment of 60 ℃ time of 16 hours, is 59.23%, and the gluten content P1 emperature treatment of 60 ℃ time of 16 hours is 14.21%, the highest gluten content in P2 with a temperature treatment of 70 ℃ using a temperature of 15 hours, which is 18.42%.
Pengaruh penambahan ekstrak daun pandan (Pandanus amaryllifolius) terhadap pH dan respons organoleptik nira siwalan (Borassus flabiller) selama penyimpanan Mubarak, M. Zainun Syauqil; Romdhani, Ahmad Mundzir; Mulyadi, Mochtar Nova
Journal of Tropical AgriFood Volume 5, Nomor 2, Tahun 2023
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.5.2.2023.12354.62-72

Abstract

Nira siwalan, dikenal sebagai "la'ang" di kalangan masyarakat Aeng Panas di Kabupaten Sumenep, nira siwalan memiliki rasa unik yang sedikit manis dan asam, serta aroma yang khas. Namun, nira siwalan rentan terhadap kerusakan karena tingginya kandungan gula, yang memungkinkan pertumbuhan mikroba. Oleh karena itu, diperlukan pengolahan lanjutan untuk memperpanjang daya simpan nira siwalan. Salah satu metode alami yang digunakan adalah penggunaan ekstrak daun pandan, yang mengandung senyawa kimia seperti tanin, flavonoid, saponin, alkaloid, dan polifenol. Senyawa-senyawa ini berperan sebagai antimikroba yang dapat menghambat bahkan mematikan pertumbuhan mikroba. Penelitian ini merupakan penelitian deskriptif dengan faktor tunggal (penambahan ekstrak daun pandan, EDP), yaitu 5, 10, 15, 20, dan 25%. Parameter yang diamati adalah pH dan sifat organoleptik (rasa, aroma, dan warna). Pengamatan dilakukan selama 12 jam dengan periode pengamatan setiap dua jam. Data pH dan respons organoleptik nira selama penyimpanan dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa penambahan EDP memberikan perbedaan terhadap nilai pH nira siwalan selama periode penyimpanan, tetapi respons sensorisnya relatif sama kecuali untuk atribut warna pada nira dengan penambahan EDP 25%. Konsentrasi ekstrak daun pandan sebesar 25% menunjukkan performa terbaik dalam mempertahankan pH nira siwalan. Kondisi tersebut dapat mempertahankan pH nira dengan nilai 3 setelah 12 jam masa penyimpanan.
ANALISIS PENGARUH SUHU PENYIMPANAN TERHADAP KARAKTERISTIK FISIK JAJANAN TRADISIONAL GETTAS A Zainul Faruq; Ahmad Mundzir Romdhani; Moh. Nurul Hidayatullah
TAPE : Jurnal Teknologi Hasil Pertanian Vol 1 No 1 (2024): TAPE: Jurnal Teknologi Hasil Pertanian
Publisher : Teknologi Hasil Pertanian, Fakultas Teknik, Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/jthp.v1i1.275

Abstract

Gettas a traditional snack, is one of the homemade traditional treats. The producers of gettas, who are the target audience of this endeavor, are guided by their family heritage. The primary ingredient used in making gettas is glutinous rice flour. Other ingredients include coconut milk, granulated sugar,salt, and cooking oil. One of the challenges faced with this traditional snack is determining the appropriate storage temperature. Improper storage can affect the physical characteristics of gettas. The objective of this research is to identify the optimal storage temperature to maintain the physical attributes of gettas. The research methodology employed physical tests, encompassing parameters such as aroma, color, and texture. The findings of the research reveal that storage temperature does not significantly influence the physical attributes of gettas. However, the most suitable storage temperature to preserve the physical characteristics of gettas is refrigerator temperature, or 4°C.
PENGARUH JENIS KEMASAN TERHADAP KADAR AIR DAN SUSUT BOBOT MAKANAN TRADISIONAL OLET Zaki Zulkarnain; Ahmad Mundzir Romdhani; Moh. Nurul Hidayatullah
TAPE : Jurnal Teknologi Hasil Pertanian Vol 1 No 1 (2024): TAPE: Jurnal Teknologi Hasil Pertanian
Publisher : Teknologi Hasil Pertanian, Fakultas Teknik, Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/jthp.v1i1.276

Abstract

One of the cultures that Indonesia has is traditional food. Each region has different traditional food and is the hallmark of that area. Olet Cake is a traditional food typical of Sumenep, which is known in the Lenteng sub-district. Olet cake is made from cassava which is mashed and compacted. As a topping, black sticky rice is usually sprinkled on it. However, several factors that support Olet processing are packaging materials for water content and weight loss. There are quite a lot of factors that cause damage to food, including microbial growth and activity, enzyme activity contained in food, parasite activity and water content in food, air, especially oxygen, light and storage time, including the type of packaging. Packaging can inhibit the rate of damage to the product with the parameters of water content and weight loss. The method used in this research uses four packages, namely: Standing pouch, Mica, Banana leaves, Waxed paper. There are two parameters observed in this research. Water content and weight loss. The results of the research showed that there was no real difference in the use of standing pouch packaging, mica, banana leaves and wax paper, on the water content of traditional olet cake snack products. And in the weight loss results obtained there was no significant difference in the use of standing pouch, mica, banana leaf and wax paper packaging.
Co-Authors A Zainul Faruq Farid, Ulfa Maulida Istiqamatul Jannah Jannah, Istiqamatul Jannah, Nur Roudatul Moh. Nurul Hidayatullah Mubarak, M. Zainun Syauqil Muhammad Khalil Mulyadi, Mochtar Nova Qurratul Uyun, Qurratul Rahma, Ziyadatur Rr. Eko Susetyarini Rr. Eko Susetyarini Sukarsono Sukarsono Ulfa Maulida Farid wajdi, wafiqi Zaki Zulkarnain