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All Journal Jurnal Teknologi Pangan dan Industri Perkebunan Applied Information Technology and Computer Science (AICOMS)
Pratomo Sibuea, Budi
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Agriculture, Biological Sciences & Forestry Computer Science & IT

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ANALISIS MUTU MARGARIN DENGAN PERBANDINGAN BAHAN BAKU MINYAK GORENG KELAPA : MINYAK GORENG SAWIT Eko Rifkowaty, Encik; SP., Irianto; Pratomo Sibuea, Budi; Sariyanti, Devi; Antika Sari, Shelvy
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1371

Abstract

Margarine is an emulsion (w/o), made from vegetable oil. This experimental consisted of three oil comparison treatments was coconut cooking oil : palm cooking oil 50:50 ; 70:30 ; and 90:10. Parameter to be estimated were water content, free fatty acids, organoleptic tests, and pair comparison tests. Based on the pair comparison test, the color attribute for the 50:50 treatment is the same as the color of margarine on the market, while the aroma and taste attribute of the three treatments are different from the aroma and taste of margarine on the market. The results of the hedonic test had the higest score is 50:50 treatment (most preferred). Based on ANOVA on the three treatments the color and aroma attributes were significantly different, while the taste attributes were not significantly different. The result of this research was found that the water content of 50:50, 70:30, and 90:10 treatments were 5.30, 6.37 and 6.95% respectively, while the free fatty acids were 1.17, 1.47 and 1.83%. The percentage of water content complies with SNI 01-3541-2002, but this is not the case for free fatty acids.
Uji Preferensi Terhadap Produk Abon Sukun (Artocarpus altilis) Berdasarkan Atribut Sensoris Desita Jumiar, Alfath; Pratomo Sibuea, Budi; Rabbani, Fikri
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 2 (2023)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v3i2.1443

Abstract

Shredded food is a type of dry food with a distinctive shape whose processing is done by boiling, shredding, mixing spices, frying and pressing. The basic ingredients for shredded meat are not only sourced from animal fiber, but can also be sourced from vegetable fiber, one of which is breadfruit. Young breadfruit has enough fiber content that it meets the requirements for making vegetable shredded meat. This research aims to determine the level of panelists preference for breadfruit floss. Making shredded breadfruit is done using two treatments, namely shredded breadfruit with coconut milk and without coconut milk. Preference testing uses a hedonic test, with 30 panelis. The test result showed that the panelists tended to slightly prefer shredded breadfruit with coconut milk based on aroma, taste, and texture parameters with value respectively 6,43, 6,33, and 6,77, while shredded breadfruit without coconut milk obtained a neutral preference based on aroma, taste, and texture parameters with values respectively 5,97, 5,67, and 5,90. The yield of shredded breadfruit with coconut milk treatment was 51,2% higher than the treatment without coconut milk.
Sistem Informasi Lembaga Sertifikasi Profesi P-1 Politeknik Negeri Ketapang Berbasis WEB Darmanto, Darmanto; Akhmad, Pusparini; Pratomo Sibuea, Budi; Nurdianita, Nurdianita
Applied Information Technology and Computer Science (AICOMS) Vol 1 No 1 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/aicoms.v1i2.1233

Abstract

In an effort to prepare competitive and superior human resources, vocational higher education providers are expected to equip their students with competencies that are recognised by the industrial world. One of the institutions given the task of organising professional certification activities is the Professional Certification Agency (LSP) which obtained a licence from the National Professional Certification Agency (BNSP). Politap is a tertiary institution in Ketapang Regency that is licensed as a Professional Certification provider for students from 8 study programs in Politap. Based on observations made by LSP-P1 Politap in administrative management, starting from participant registration to the implementation of competency tests is still done manually, so that LSP-P1 Politap administrators often experience difficulties in the process of preparing files when implementing certification. The purpose of this research is to create a web-based information system that is built using the Laravel framework. The method used in making the Politap LSP-P1 information system uses Agile Software Development. Meanwhile, to ensure that the information system is successfully built, system testing is carried out using the black box testing method. The results of the research are in the form of an information system that can help the process of managing the administration of competency test participant data, scheduling, documentation and facilitate the preparation of reports on the results of the competency test by LSP-P1 Politap.
Co-Authors Akhmad, Pusparini Antika Sari, Shelvy Darmanto Darmanto Desita Jumiar, Alfath Eko Rifkowaty, Encik Nurdianita, Nurdianita Rabbani, Fikri Sariyanti, Devi SP., Irianto