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All Journal Journal of Food and Agricultural Product Journal of Technology and Food Processing (JTFP)
Hasanah, Lutfiyatun
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Materials Science & Nanotechnology

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ANALISA HASIL ROASTING KOPI ROBUSTA DI UMKM KOPI PULOSARI CAP TUGU JUANG Hasanah, Lutfiyatun; Wadli
Journal of Technology and Food Processing (JTFP) Vol. 5 No. 01 (2025): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v5i01.1641

Abstract

Penelitian ini bertujuan untuk menganalisis proses roasting kopi robusta di UMKM Kopi Pulosari Cap Tugu Juang yang menggunakan teknologi centrifugal roaster. Proses roasting merupakan tahap penting dalam pengolahan kopi karena berpengaruh signifikan terhadap kualitas rasa, aroma, dan karakteristik fisik biji kopi. Metode yang digunakan meliputi wawancara, observasi, studi pustaka, dan studi lapangan untuk memahami tahapan produksi dan pengaruh teknologi roasting terhadap hasil akhir. Hasil penelitian menunjukkan bahwa mesin centrifugal roaster mampu menghasilkan tiga tingkat kematangan—medium, medium-dark, dan dark roast—dengan kontrol presisi pada suhu 200°C. Proses ini menghasilkan penurunan berat biji kopi sebesar 20% akibat pengurangan kadar air, sesuai dengan standar SNI. Selain itu, hasil roasting memiliki profil rasa yang disukai konsumen, terutama pada tingkat medium roast. Temuan ini menegaskan pentingnya penerapan teknologi modern untuk mendukung daya saing UMKM lokal dan meningkatkan nilai tambah produk kopi robusta. Penelitian ini diharapkan menjadi acuan bagi optimalisasi proses roasting dan pengembangan produk kopi yang lebih inovatif..
Effect of Cassava Peel Starch-Based Edible Coating with Galangal Extract Filtrate on Moisture Content, Weight Loss, and Vitamin C of Large Red Chili during Storage Hasanah, Lutfiyatun; Hasdar, Muhammad; Fera, Melly; Deederm, Waroonporn
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.6908

Abstract

This study aimed to evaluate the effect of cassava peel starch-based edible coating enriched with galangal extract filtrate on the quality of large red chili peppers (Capsicum annuum L.) during storage. The experiment was conducted using a Completely Randomized Block Design (CRBD) with two treatment factors: galangal extract filtrate concentration (control, 5%, 10%, and 15%) and storage duration (5, 10, and 15 days). The observed parameters included moisture content, weight loss, and vitamin C content. Statistical analysis showed that both treatment and storage duration had significant effects (P<0.05) on all measured parameters. The best treatment was edible coating with 10% galangal extract filtrate (P2), which was able to maintain moisture content at 68.80%, reduce weight loss to 49.98%, and preserve vitamin C content at 2.18 mg/100g up to the 15th day of storage. This combination formed a semipermeable layer that effectively inhibited transpiration and slowed the degradation rate of nutritional compounds. These findings indicate that the incorporation of natural antimicrobial compounds from galangal extract filtrate into edible coatings can enhance the shelf life of large red chili peppers at room temperature. Keywords: cassava peel starch, edible coating, galangal filtrate, red chili, postharvest quality
Co-Authors Deederm, Waroonporn Fera, Melly Muhammad Hasdar, Muhammad Wadli