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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 56 Documents
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IDENTIFIKASI BAKTERI Escherichia coli PADA IKAN SELAR KUNING (Selaroides leptolepis) DI PENGUJIAN DAN PENERAPAN MUTU HASIL PERIKANAN BANTEN DENGAN METODE SNI 2332.1: 2015 Maftuhah, Nurul; Nuryadin, Devi Faustine Elvina; Ramdhani, Ichsanudin
Leuit (Journal of Local Food Security) Vol 5, No 1 (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.v5i1.24520

Abstract

Pada umumnya ikan kuwe di daerah Pandeglang Provinsi Banten diolah menjadi produk ikan asin, ikan bakar, dan ikan pindang. Beberapa hal penting untuk menghasilkan produk pangan yang berkualitas adalah penerapan sistem sanitasi dan higiene. Penerapan ini berkaitan dengan sistem manajemen mutu yang bertujuan untuk menjaga keamanan produk dan menjaga kesehatan konsumen. Salah satu produk pangan yang beracun disebabkan oleh bakteri patogen. Salah satu bakteri patogen yang banyak ditemukan pada produk perikanan adalah Escherichia coli sebesar 40%. Penelitian ini bertujuan untuk mengidentifikasi bakteri E. coli pada ikan kuwe kuning. Penelitian ini dilaksanakan di Laboratorium Mikrobiologi UPTD Pengujian dan Penerapan Mutu Hasil Perikanan pada bulan Januari – Februari 2024. Pada ikan pari kuning segar teridentifikasi bakteri E. coli >1100APM/g. Pelaku usaha industri dan UMKM bidang pengolahan produk pangan harus menerapkan sistem sanitasi dan higienitas, agar produknya tidak terkontaminasi bakteri patogen yang dapat merugikan konsumen.
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.
AKTIVITAS ANTIOKSIDAN KOMBINASI EKSTRAK CAIR TEH HITAM (Camellia sinensis) DAN AIR LEMON (Citrus limon) Yanuarti, Rini; Muziburohman, Dede; Fajar, In Rahmi Fatria
Leuit (Journal of Local Food Security) Vol 5, No 1 (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.v5i1.24783

Abstract

Tea (Camellia sinensis) is a drink that is one of the favorites of Indonesian people. Black tea contains polyphenol compounds which act as antioxidants. The compound components of lime fruit (Citrus limon) have antioxidant activity. The brewing process is very beneficial because antioxidant compounds are obtained optimally and can maintain the quality of chemical compounds. The aim of this research was to determine the interaction based on the results of antioxidant activity tests on a combination of black tea liquid extract and lemon juice. This research is included in the experimental design carried out at the Tarumanagara University Laboratory, Cilandak, South Jakarta. The research methods used included phytochemical screening, ash content test, total flavonoid test and antioxidant test using SNI 01-1902-1995 tea brewing standards. The research results showed that the phytochemical screening combination of black tea liquid extract and lime juice contained flavonoid, saponin, tannin and terpenoid compounds. The ash content in black tea liquid extract has a value of 0.34%. The presence of flavonoid compounds which have a value of 472.115 mgQE/g extract indicates antioxidant activity. The combination of black tea liquid extract and lemon water has antioxidant activity. The combination of black tea A: lemon water (1:1) is included in the moderate antioxidant category with an IC50 value of 135.103 ppm and an AAI value of 0.740. The combination of black tea C: lemon water (2:1) gets an IC50 value of 74,742 ppm and an AAI value of 1,337, which is included in the strong antioxidant category. The combination of sample B black tea: lemon water (1:2) got an IC50 value of 105,400 ppm and an AAI value of 0.948, including the moderate antioxidant category. Keywords: Antioxidants, Lime juice, Black tea
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.
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.

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