cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Adi Susanto
Contact Email
adisusanto@untirta.ac.id
Phone
+6285217302904
Journal Mail Official
leuit@untirta.ac.id
Editorial Address
Jl. Raya Jakarta Km. 4 Pakupatan Serang Banten
Location
Kab. serang,
Banten
INDONESIA
Leuit, Journal of Local Food Security
Published by Universitas Sultan Ageng Tirtayasa
ISSN : -     EISSN : 27160300     DOI : http://dx.doi.org/10.37818/leuit.v1i1
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Leuit, Journal of Local Food Security is peer-review and open access scientific journal that publishes significant and important research from all area food security. The scope of the research results published in this journal also relates to the main pillars of food security, such as food availability, food accessibility, food utility and food stability
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
 1 
Search results for , issue "Vol 4, No 2 (2023)" : 5 Documents clear
KARAKTERISASI PROFIL SENSORI DAN KIMIA DONAT DENGAN PENAMBAHAN TEPUNG RUMPUT LAUT Kappaphycus alvarezii azis, Muhammad Amirruddiin; Surilayani, Dini; Haryati, Sakinah; Munandar, Aris
Leuit (Journal of Local Food Security) Vol 4, No 2 (2023)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v4i2.22608

Abstract

Indonesia had become one of the world's main producers of seaweed with most of the species Kappaphycus alvarezii and Gracillaria sp. Donuts are included in the bakery product category. With the addition of seaweed flour in the manufacture of donuts, it is expected to increased the fiber content in the donuts, because seaweed had a relatively high fiber content, so it can improve digestive function. This study aimed to determined the best formulation of the addition of K. alvarezii seaweed flour to donuts. This study used a completely randomized design (CRD) with 2 replications. The treatment in this study was the addition of K. alvarezii seaweed flour which was different with 5 levels namely: 0%, 10%, 20%, 30% and 40%. The quality parameters analyzed were the hedonic test, including colour, aroma, taste and texture. Donuts with the best hedonic test were tested for crude fiber content and proximate tests, namely moisture content, ash content, fat content, protein content, and carbohydrate content. The addition of 10% seaweed powder (D1) was the best treatment with hedonic taste (3.36 ± 0.55), aroma (3.10 ± 0.80), color (3.83 ± 0.79), and texture (4.06 ± 0.63). Based on the chemical properties test, namely crude fiber content (0.14%) and proximate namely water content (25.61%), ash content (2.53%), fat content (15.91%), protein content (2.61%) )%, and carbohydrate content (53.34%). The addition of seaweed powder to donut production affects the hedonic and chemical characteristics of donuts. 
PENGARUH JARAK TANAM DAN VARIASI WAKTU PENYIANGAN GULMA TERHADAP PERTUMBUHAN DAN HASIL TANAMAN CABAI MERAH KERITING VARIETAS KENCANA Meiliasari, Lisna Suci; Romdhonah, Yayu; Ritawati, Sri; Saylendra, Andree
Leuit (Journal of Local Food Security) Vol 4, No 2 (2023)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v4i2.22654

Abstract

The purpose of this study was to determine the effect of plant spacing and variation of weeding time on the growth and yield of curly red chili varieties of Kencana (C.annuum). This research was conducted at IP2TP Balitsa Serpong from May to September 2022. The experiment used a randomized block design (RBD) with 2 factors. The first factor was plant spacing (J) which consisted of 2 levels, namely J1 (50 cm x 50 cm), and J2 (50 cm x 60 cm). The second factor was weeding time (P) which consists of 5 levels, namely P0 - (With Weeds), P0 + (Without Weeds), P1 20 Days After Planting (DAP), P2 40 DAP, P3 60 DAP. Parameters observed included plant height (cm), number of leaves (strands), stem diameter (cm), fruit length (cm), fruit diameter (mm), number of fruit (fruit), fruit weight (g), number of fruit per plot (fruit), and fruit weight per plot (g). The J2 treatment gave the best results on the growth and yield of the Kencana variety but did not give the best results at 28 DAP, 1st harvest fruit diameter, and 3rd harvest fruit weight. The J2 treatment also gave the best results on the growth and yield of the Kencana variety but did not give the best results at 28 DAP, 1st harvest fruit diameter, and 3rd harvest fruit weight. The combination of plant spacing of 50 cm x 60 cm and weeding time of 60 DAP gave the highest average fruit length, which was classified as no 2 quality according to SNI.
PEMANFAATAN TEKNOLOGI AKUAPONIK PADA STRAIN IKAN NILA (Oreochromis niloticus) YANG BERBEDA TERHADAP PERPORMA PERTUMBUHAN Firmansyah, Taufiq; hermawan, dodi; Agung, Lukman Anugrah
Leuit (Journal of Local Food Security) Vol 4, No 2 (2023)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v4i2.22638

Abstract

Along with the rapid pace of development, therefore one of the consequences that must be addressed is the reduction in fresh water resources, especially in urban areas and reduced cultivated land. One of the technological innovations that can be applied to integrated fish farming with crop through aquaponics system. At this time various types of tilapia developed by the fish farmer, such as tilapia BEST, Sultana and Gesit. The performance of three strains should be tested with aquaponics system so that farmers can choose the right strain and use the land and water availability are difficult. This study was aimed to evaluate the three strains of tilapia in aquaponics technology systems that support the growth and survival rates are optimal. This study applied a completely randomized experimental design comprising three strains of tilapia namely BEST, Sultana and Gesit and each in three replicates. These results indicate that the differences in the three strains of tilapia (BEST, Sultana and Gesit) did not have a significant influence on the specific growth rate, but the real impact against the survival rate and feed conversion ratio. Sultana tilapia and tilapia BEST maintained at aquaponics system gives a better effect on the survival rate and feed conversion ratio. The survival rate of tilapia Sultana of 100%0,00 and tilapia BEST amounted to 98.41%±1,37 in the feed conversion ratio of tilapia Sultana of 1.27%±0,003 and tilapia BEST of 1.29%±0,01.
EFEK FERMENTASI AMPAS TAHU MENGGUNAKAN Saccharomyces cerevisiae SEBAGAI BAHAN BAKU PAKAN IKAN LELE DUMBO (Clarias gariepinus) Nugraha, Hilman Fajar; Noerkhaerin Putra, Achmad; Mas, Syamsunarno Bayu
Leuit (Journal of Local Food Security) Vol 4, No 2 (2023)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v4i2.22814

Abstract

Tofu dregs are solid waste obtained from making tofu which can be used as raw material for fish feed because it has high nutritional content and is abundantly available. This study aims to evaluate the effect of S. cerevisiae fermentation on tofu dregs as a raw material for catfish (Clarias gariepinus) feed. This research used a completely randomized design consisting of 3 feed treatments and 3 replications, namely: reference feed treatment (A), tofu waste feed treatment without fermentation (B) and tofu waste feed treatment with fermentation (C). The results showed that fermentation of S. cerevisiae could increase the protein content in tofu dregs. Feeding fermented tofu dregs provides higher protein digestibility, dry matter digestibility, raw material digestibility and growth rate for catfish compared to test feed without fermentation. Apart from that, tofu dregs fermented by S. cerevisiae have the potential to be used as raw material for catfish feed.
PENGARUH WAKTU STERILISASI TERHADAP DAYA SIMPAN PINDANG IKAN TONGKOL (Euthynnus affinis) DALAM KEMASAN RETORT POUCH Riandi, Rizki; Haryati, Sakinah; Aditia, Rifki Prayoga
Leuit (Journal of Local Food Security) Vol 4, No 2 (2023)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v4i2.22758

Abstract

Penelitian ini bertujuan untuk mengevaluasi pengaruh lama waktu sterilisasi terhadap daya simpan pindang ikan tongkol yang dikemas menggunakan kemasan retort pouch. Penelitian ini menggunakan Rancangan Acak Lengkap dengan perlakuan lama waktu sterilisasi 0, 5, 10, 15 menit. Parameter yang dianalisis pada penelitian ini adalah pH, Angka Lempeng Total (ALT) dan uji sensori. Hasil penelitian menunjukkan bahwa perlakuan tanpa sterilisasi memiliki nilai kenaikan Angka Lempeng Total (ALT) paling tinggi selama penyimpanan 30 hari. Perlakuan lama waktu sterilisasi 10 menit memberikan hasil paling disukai dari segi kenampakan dan tekstur, sedangkan sterilisasi 15 menit memberikan hasil paling disukai dari segi rasa dan bau. Setelah penyimpanan 30 hari, pindang ikan tongkol yang disterilisasi selama 5, 10, 15 menit menunjukkan daya simpan paling baik karena nilai sensori terhadap lendir masih di atas angka 7, sedangkan pindang ikan tongkol tanpa sterilisasi memiliki nilai sensori 5,13 pada parameter keberadaan lendir.

Page 1 of 1 | Total Record : 5

 1 

Filter by Year

2023 2023


Reset
Filter By Issues
All Issue Vol 6, No 1 (2025) Vol 5, No 2 (2024) Vol 5, No 1 (2024) Vol 4, No 2 (2023) Vol 4, No 1 (2023) Vol 3, No 2 (2022) Vol 3, No 1 (2022) Vol 2, No 2 (2021) Vol 2, No 1 (2021) Vol 1, No 2 (2020) Vol 1, No 1 (2020) More Issue