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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 5, No 2 (2024)" : 5 Documents clear
KARAKTERISTIK BROWNIES PANGGANG DENGAN PENAMBAHAN KONSENTRASI IKAN GELODOK (Periophthalmodon schlosseri) YANG BERBEDA Surya, Fauziah Nur; Surilayani, Dini; Pratama, Ginanjar; Haryati, Sakinah; Munandar, Aris; Aditia, Rifki Prayoga; Meata, Bhatara Ayi; Hasanah, Afifah Nurazizatul; Nuryadin, Devi Faustine Elvin
Leuit (Journal of Local Food Security) Vol 5, No 2 (2024)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v5i2.29996

Abstract

Giant mudskipper is one of the fishery commodities that has good nutritionalcontent but has not been optimally utilized. One way to optimize itsutilization is by fortifying giant mudskippers in brownie products. Theobjective of this study was to determine the best brownies with the additionof giant mudskipper. The research method used a completely randomizeddesign (CRD) with 4 levels of giant mudskipper addition treatment in bakedbrownies, namely A (control), B (2%), C (4%), and D (6%). The tests carriedout included proximate analysis, hedonic analysis, and RecommendedDietary Allowance (RDA). The results of the analysis showed that treatmentD was the best with a high protein content of 10.21% and a low carbohydratecontent of 57.39%. The results of the hedonic analysis in all treatments foraroma, taste, and texture characteristics were statistically the same. Based onthe RDA test per sample of brownies as much as 20 g can meet the nutritionalneeds of women aged 19-29 years, protein 3.53-4.32%, carbohydrates 4.054.44%, and fat 9.87-11.22%. Meanwhile, for men aged 19-29 years protein 3.26-3.99%, carbohydrates 3.39-3.71%, and fat 8.55-9.73%.
AKTIVITAS ANTIOKSIDAN EKTRAK ETANOL 96% DAUN MENGKUDU (MORINDA CITRIFOLIA) DENGAN MENGGUNAKAN METODE DPPH (2,2-DIFENIL-1-PIKRIHIDRAZIL) Rini, Yanuarti; Hidayati, Nur Afifah; Sadikin, Muhammad
Leuit (Journal of Local Food Security) Vol 5, No 2 (2024)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v5i2.30108

Abstract

One of the plants that has antioxidants is noni leaves (M. ctrifolia). Thepurpose of this study was to determine the best antioxidant contentbetween old and young noni leaves. The implementation of this study wascarried out in several stages, namely extraction, phytochemicalscreening, total flavonoid test, total phenol test and antioxidant test ofnoni leaf extract using the DPPH (2,2-diphenyl-1-picylhydrazyl) method.The results obtained for the IC50 value of the ethanol extract of old nonileaves were 309.99 ± 0.90 µg / ml, young noni leaf extract 255.33 ± 0.12µg / ml, and quercetin 4.09 ± 0.10 µg / ml. The antioxidant activity ofnoni leaves with better results is young noni leaves. The total phenol testresults of old noni leaves were 584.79 mg/kg and the results of youngnoni leaves were 543.42 mg/kg. The total flavonoid test results of old nonileaves were 5.20±0.16 mg QE/g and the results of young noni leaves were7.08±0.14 mg QE/g.
PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) PADA PENGALENGAN RAJUNGAN (Portunus pelagicus) DI PT. SIGER JAYA ABADI, LAMPUNG Herlambang, Denisha Azzahra; Wulandari, Wulandari; Afriani, Afriani; Hasanah, Hasanah; Yunita, Laura Hermala; Wulanda, Yoppie
Leuit (Journal of Local Food Security) Vol 5, No 2 (2024)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v5i2.29988

Abstract

Crab (Portunus pelagicus) is one of the high-value export commodities butspoils quickly if not handled properly and quickly. Canning is one way ofpreserving crab. PT Siger Jaya Abadi is one of the crab canning companiesin Indonesia. In the canning process, the application of GMP will affect thequality of the products produced. The purpose of this study is to determinethe application of GMP (Good Manufacturing Practice) in the process ofcanning crab at Siger Jaya Abadi Inc. This research design is a descriptivemethod. The process of canning crab starting from the environment ofprocessing facilities is in a good place, clean, safe, and does not become asource of contaminants, buildings and physical facilities, buildings, floorswalls, roofs or ceilings, and windows or ventilation, in accordance withengineering and hygiene requirements, sanitation facilities have completefacilities, ranging from water, sanitation officers, toilets, machinery andequipment, The raw materials and additives used are in accordance withapplicable standards, and the production process starting from receiving rawmaterials, piking, sorting, weighing, mixing, filling, seaming, sealing, coding,pasteurizing, chilling, packing, up to export, is carried out in accordancewith the application of GMP. This shows that the crab canning process atSiger Jaya Abadi Inc. is in accordance with the assessment of the aspects ofGMP and has fulfilled the correct principles and procedures.
KARAKTERISTIK KANDUNGAN KIMIAWI DAN SIFAT SENSORI TEH IPOMOEA PESCAPRAE BERDASARKAN VARIASI PROSES PENGERINGAN Pratama, Ginajar; Hasanah, Afifah Nurazizatul; Aditia, Rifki Prayoga; Muttaqin, Muhammad Iqbal; Rosita, Wiwit; Arisanti, Nabila; Yovanni, Ulfi Rahma; Yasmin, Ismi Illiyya; Ramadhan, Muhammad Azky Mamun; Khodijah, Khodijah
Leuit (Journal of Local Food Security) Vol 5, No 2 (2024)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v5i2.29993

Abstract

Ipomoea pescaprae is a wild plant that grows in coastal areas and can beused as raw material for making tea with its advantages as a traditionalmedicine such as making herbal medicine to treat diuretic disorders,gonorrhea and pain. Tea is one of the healthiest drinks that is consumedand processed directly into powder using the drying method. The dryingmethod used is using an oven, roasting and sunlight. The practicum willbe held on May 3 2024 at 07.30 WIB until completion. Located at theAquatic Products Technology Laboratory Fisheries Department, Facultyof Agriculture, Sultan Ageng Tirtayasa University. The aim of thisresearch is to determine the effect of the drying process on theorganoleptic quality of Ipomoea pescaprae tea and to find out the besttreatment in the drying process. The highest pH is 7.44 in sun drying.RGB oven drying produces acid green color, roasting produces olivecolor, sun produces pastel green color. Based on the organoleptic testresults, it can be concluded that the dominant panelists liked oven-dryingtea because it has more attractive appearance and color values.
PENGARUH WAKTU PENGASAPAN YANG BERBEDA TERHADAP KARAKTERISTIK KADAR AIR DAN SENSORI IKAN TONGKOL ASAP Febriadi, Deni; Jumsurizal, Jumsurizal; A, Sri Novalina
Leuit (Journal of Local Food Security) Vol 5, No 2 (2024)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v5i2.29995

Abstract

Smoking is a processing method that combines the drying process withthe provision of natural chemical compounds obtained from thecombustion of natural fuels. This process is influenced by various factors,including the generally high smoking temperature and time. This studywas conducted in three different smoking times with six fish samples. Thesmoking times were 60 minutes (D1), 80 minutes (D2), and 100 minutes(D3). The tests carried out included water content analysis andsensory/organoleptic assessment. Sensory assessment considers four mainquality aspects, including taste, color, aroma, and texture. The resultsshowed that smoked tuna with a smoking treatment of 100 minutes wasthe best treatment with the lowest water content value and the highestoverall organoleptic assessment.

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