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All Journal Jurnal AGROTEKNOLOGI Jurnal Teknologi Informasi dan Multimedia Journal of Food Industrial Technology
Bakri, Abi
Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Industrial & Manufacturing Engineering

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Sistem Monitoring berbasis Desktop untuk Perangkat Mini Exhausting Pada Proses Pengalengan Ikan Syamsiar Kautsar; Wahyu Suryaningsih; Abi Bakri; Budi Hariono; Aulia Brilliantina; Rizza Wijaya
JTIM : Jurnal Teknologi Informasi dan Multimedia Vol 4 No 1 (2022): May
Publisher : Puslitbang Sekawan Institute Nusa Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35746/jtim.v4i1.200

Abstract

One of the potential marine resources that can develop the economy is fisheries. Fishery potential in Indonesia is estimated at 7.3 million tons per year. However, the community has only utilized the empowerment of fish potential so far, only 80%. Therefore we need a processing business that can extend the shelf life while increasing the added value of fishery products. One of the processing processes that can preserve longevity is the canning process. Canning can be interpreted as processing using a sterilization temperature that aims to save the food material from the spoilage process. In a previous study, mini exhausting equipment was developed to produce fish in cans with a capacity of 200 115mL cans. A temperature monitoring system is needed during the exhausting process to ensure quality. Therefore, in this study, a desktop application-based monitoring system was created to display and store temperature data during the exhausting process.
Decleaning Residu Pestisida Methyl Thiopanat pada Edamame dengan Menggunakan Teknik Ozonated Water Abi Bakri; Budi Hariono; Wulan Pandamsari Nareswari; Elok Kurnia Novita Sari
JURNAL AGROTEKNOLOGI Vol 17 No 01 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i01.31728

Abstract

Edamame (Glycine max (L) Merr.) is a type of legume with larger seeds, a sweeter taste, a softer texture, and high protein content. Edamame is a potential plant to be developed, to keep up with market demand, a role is needed an intensive one. One form of treatment for edamame is the application of pesticides thyophanate methyl fertilizer to plants. Nevertheless, excessive use of pesticides in edamame can leave pesticide residues. One of the efforts to reduce pesticide residues is washing with ozonated water and LC-MS analysis. The research decleaned the pesticide residue on edamame using ozonated water. Research methods were carried out using experimental design, with laboratory observations. The research material was edamame from Gading Mas Company and Farmers. The results showed that ozonated water can reduce thyophanate methyl pesticide residues on edamame based on the data LC-MS analysis i.e undetectable residue on the sample edamame with control treatment except only on edamame of Ivory Mas part of the peel. While the edamame sample from Gading Mas with treatment (pesticides and ozone pesticides) LC-MS analysis resulted prove to occur reduction of pesticide residues after washing using ozonated water technology by 10 ppm for 30 minutes, a decrease occurs in edamame the skin share by 81%, 58% in the edamame part of the seed, and 66%. Keywords: edamame, LC-MS analysis, pesticide, ozon
Kajian Substitusi Tepung Tapioka Dengan Labu Siam Terhadap Sifat Kimiawi Dan Kualitas Sensori Otak-Otak Ikan Tengiri Abi Bakri; Khoiriyah Azzahroh; Syaiful Bahri; Mokhamad Fathoni Kurnianto; Wahyu Suryaningsih
Journal of Food Industrial Technology Vol. 1 No. 1 (2024): Januari
Publisher : Journal of Food Industrial Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v1i1.4611

Abstract

Otak-otak adalah makanan yang terbuat dari ikan yang dicampur dengan tepung dan rempah-rempah, dibungkus dengan daun pisang dan disajikan dengan bumbu kacang yang gurih dan pedas. Salah satu ikan yang bisa dijadikan otak-otak adalah ikan tenggiri. Penggunaan labu siam pada otak-otak adalah sebagai pengisi serta sebagai penambah nutrisi pada otak-otak ikan tenggiri. Tujuan penelitian untuk mengetahui pengaruh substitusi labu siam sebagai bahan pengisi otak-otak terhadap kandungan kimia yang meliputi kadar air, kadar protein, dan kadar serat, serta analisis sensori yang meliputi warna, aroma, rasa dan tekstur pada otak-otak ikan tenggiri. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktorial dengan 3 kali pengulangan yaitu substitusi tepung tapioka dengan labu siam yang terdiri dari 6 taraf, yaitu Tapioka 100 g dan labu siam 0 g; Tapioka 90 g dan labu siam 10 g; Tapioka 80 g dan labu siam 20 g; Tapioka 70 g dan labu siam 30 g; Tapioka 60 g dan labu siam 40 g; dan Tapioka 50 g dan labu siam 50 g. Pengamatan meliputi kandungan kimiawi; kadar air, protein, kadar serat dan uji sensori terdiri hedonik dan mutu hedonik meliputi atribut warna, aroma, rasa dan tekstur. Kesimpulan perlakuan terbaik untuk menghasilkan kualitas sensorik otak-otak ikan tenggiri yang paling disukai baik uji hedonik ataupun mutu hedonik atribut warna, aroma, rasa dan tekstur serta kandungan kimiawi protein dan kadar serat adalah perlakuan P1 (formulasi 90 gram tepung tapioka dan 10 gram labu siam) dan P2 (formulasi 80 gram tepung tapioka dan 20 gram labu siam).
Co-Authors Brilliantina, Aulia Budi Hariono Elok Kurnia Novita Sari Khoiriyah Azzahroh Mokhamad Fathoni Kurnianto Rizza Wijaya Syaiful Bahri Syamsiar Kautsar Wahyu Suryaningsih Wulan Pandamsari Nareswari