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Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian
Published by Universitas Muhammadiyah Sumatera Utara
ISSN : -     EISSN : 26141213     DOI : -
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Computer Science & IT
Adalah publikasi jurnal ilmiah hasil penelitian di bidang pangan dan teknologi hasil pertanian, teknologi rekayasa proses pangan dan teknologi agroindustri. Jurnal ini diterbitkan secara berkala 2 kali setahun oleh Fakultas Pertanian Universitas Muhammadiyah Sumatera Utara, Medan.
Arjuna Subject : -
Articles 5 Documents
 1 
Search results for , issue "Vol 3, No 1 (2019)" : 5 Documents clear
Eksplorasi Kandungan Gizi Ikan Sibero (Hampala macrolepidota) Sebagai Bahan Baku Dalam Pembuatan Produk Pangan Perikanan Ahmad Fauzan Lubis; Andri Syaputra
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 3, No 1 (2019)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/agrintech.v3i1.3996

Abstract

Sibero fish (Hampala macrolepidota) is a freshwater fish caught by fishermen in the glare river area of Tanjungbalai City. However the number of fish catches is inversely proportional to the sales results. Sibero fish is not a favorite fish for consumption because sibero fish have many bones making it difficult to consume. However, this special processing of sibero fish can become a raw material that is of public interest because sibero fish meat has good nutritional value and tastes good. The purpose of this study was to determine the nutritional content of sibero fish through chemical compositions which include proximate to the proportion of body parts, and increase the potential of sibero fish as food products that have added value through information from the nutritional content. The research method used is the experiment method. The parameter observed was a proximate analysis of the proportion of sibero fish body parts. The results of the study are sibero fish based on the proportion of sibero fish body parts divided into three parts, namely (1) Caput / head section, (2) Truncus / body part, and (3) Cauda / tail section. Comparison of the chemical composition of the proportion of body parts to the content of water content obtained the highest value in the truncus (64.19%) and the lowest value in the head (57.11%). The highest ash content in the caput (2.37%) and the lowest in the cauda (1.90%). The highest protein in the caput (18.66%) and the lowest in the cauda (14.42%). The highest fat content in the caput (21.66%) and the lowest was in cauda (11.87%). The highest carbohydrate value in the cauda section (8.85%) and the lowest value in the caput section (0.20%).
Pemamfaatan Produk Hasil Samping Ikan Baji - Baji (Grammoplites scaber) Sebagai Tepung Yang Bergizi Berbasis “Zero Waste Concept” Ayu Diana; Muhammad Zakiyul Fikri
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 3, No 1 (2019)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/agrintech.v3i1.3997

Abstract

The processing of Grammoplites scaber as a whole by utilizing the processed products will provide more benefits such as reducing waste management activities. The research objective is to increase the potential of baji-baji fish by conducting continuous studies through the use of byproducts as flour against its nutritional content, as well as optimally utilizing it through zero waste concept. The research method used was an experimental method and experimental design in the form of a not factorial complete random design in 3 treatments (head, stomach contents, skin). The principle of zero waste concept by handling waste byproducts by utilizing optimally and yield becomes a parameter in the most important thing to know the economic value and effectiveness of a product process. Based on the test results it is known that the percentage of baji-baji fishes for waste byproducts is 76% compared to meat 24%, the largest byproducts are found in the head bones (47%) and skin (18%) and stomach contents in the body (11% ). Yields on flour making are Head (71%), stomach contents (9%), and skin (20%). The best chemical composition of flour is Protein 65,377% (head flour), water content 4,509% (skin flour), fat 13,463% (skin flour), ash content 2,204% (head flour), and carbohydrates 22,208% (stomach contents). Therefore the 76% baji-baji fish by-product can be used as raw material for making flour and has a good nutritional content.
APLIKASI PATI BIJI ALPUKAT (Parcea americana. Mill) SEBAGAI EDIBLE COATING BUAH STRAWBERRY (Fragaria sp.) DENGAN PENAMBAHAN EKSTRAK JAHE (Zingiber officinale. Rosc) Muhammad Fahmi Rangkuti; Muhammad Hafiz; Irma Julyanty Munthe; Misril Fuadi
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 3, No 1 (2019)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (934.987 KB) | DOI: 10.30596/agrintech.v3i1.4487

Abstract

This study aims to study edible coating avocado starch on strawberry fruit and also to know the amount of zingiber extract used in the manufacture of edible coating on avocado seeds for strawberry fruit. This study used a complete randomized design (RAL) factorial with (2) two replications. Factor I is the amount of avocado seed starch with a password (P) consisting of 4 levels: P1 = 0%, P2 = 5%, P3 = 10%, P4 = 15%. Factor II is the amount of addition of zingiber extract with a password (D) consisting of 4 levels ie D1 = 0%, D2 = 3%, D3 = 6%, D4 = 9%. Parameters observed included: weight loss, TSS, Vitamin C, Total Acid, color organoleptic test, organoleptic aroma, organoleptic flavor. The result of statistic analysis on each parameter gives the following conclusion: the amount of avocado seed concentration gives a very significant different effect on P < 0.01 level to weight shrinkage, TSS, Vitamin C, Total Acid, color organoleptic test, and organoleptic test of flavor. While at P> 0,05 level was not significant on the organoleptic test of aroma, the amount of extract of betel leaf extract had very different effects on p <0,01 to weight shrinkage, TSS, Vitamin C, Total acid, color organoleptic test, an organoleptic test of flavor. While at p> 0,05, it was not significant to an organoleptic test of aroma. And on the interaction, the amount of avocado starch concentration and the addition of zingiber extract has a very significant different effect on weight loss, Vitamin C, and total acid. And different not significant on TSS, color organoleptic test, the organoleptic test of aroma and taste organoleptic test. The best results on weight loss were P4D4 which was 0,0900%, vitamin C was P4D4 21,130 mg / 100 gr, and total P4D4 acid 2,112%.
KINETIKA PENGERINGAN SARI BUAH MENGKUDU DENGAN METODE FOAM MATE DRYING Muhammad Iqbal Nusa
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 3, No 1 (2019)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (965.394 KB) | DOI: 10.30596/agrintech.v3i1.4555

Abstract

The objective of this reasearch to study the effect of concentration egg albumin as foam agent, and duration of time whipping to physical caracteristic foam of the mengkudu fruit juice,and kinetic of foam mate drying.  The stage of  the reasearch have compiled to obtain juice mengkudu fruit by mechanical extraction. To adding maltodextrin (foaming stability) 5% (w/w), egg albumin (foaming agent) as the first factor four level as 0,25 %; 5 %; 7,5 %; and 10 % (w/w). Foaming process by whipping as the second factor with four level of duration time whipping 5; 10; 15; and 20 minute.  Quality of foaming indicators were cracteristic foaming as foaming expansion and density of foaming. And then foaming material to dry with foam mate thin drying methode at 700C to equilibrium moisture content. Measurement of paramater were characteristic physical of foaming, alteration of moisture content, the rate of drying, difusivitas moisture, and moisture content. The result of  reasearch data have indicated the corelation   increasing of foaming expansion with adding egg albumin concentration and prolong duration time of whipping, increasing of rate of drying and number of difusivitas moisture foam mate drying.
Peningkatan Kinerja Tenaga Kerja Bagian Sortasi Dan Grading Kulit Kayu Manis (C. Burmanii) Pada Cv. Rasdi & Co Berdasarkan Faktor-Faktor Yang Berpengaruh Andri Syaputra
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 3, No 1 (2019)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (661.364 KB) | DOI: 10.30596/agrintech.v3i1.4556

Abstract

Labour productivity is also greatly influenced by working procedures, the skills of workers, machine design and production equipment, as well as working environment. In this research, doing the identification of factors affecting the workers in sorting and grading of cinnamon skin department. The five factors are used as independent variables were the work motivation (X1), work environment (X2), salary (X3), age (X4) and workload (X5) that are correlated with one dependent variable which is the performance (Y). The Research conducted at Rasdi Fo & Co Jl. Adinegoro No. 38. 25172 Padang Lalang Simpang West Sumatra. Sampling extraction  method used in this study was stratified random sampling method. The Respondents were ≥ 25% from 70 production employees of Rasdi Fo & Co. and the characteristic features are based on years of service, so the method that would be used was to look at the curriculum vitae of employees and then grouped based on the length of working as the representative of the entire population. The measurement results obtained, the results of the maximum temperature was 38,44 °C and a minimum temperature was 29.33 °C and this did not meet the standards set. The results of a maximum humidity was 91.3% and minimum humidity was 59,2 % and also did not meet the standards set. The highest noise level was 78,4 dBA and at the lowest measurement was 48,8 dBA and was classified as normal without ear protection (1405/MENKES/SK/XI/ 2002).

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