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Dina Soes Putri
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Journal of Agritechnology and Food Processing
Published by Universitas Muhammadiyah Mataram
ISSN : -     EISSN : 28093607     DOI : https://doi.org/10.31764/jafp.v1i2.6997
Core Subject : Health, Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Public Health
Scope: processing technology, post-harvest physiology, industrial sanitation, local food development, nutrition & health, food chemistry, food safety, processing microbiology, and functional food
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
 1 
Search results for , issue "Vol 3, No 1 (2023)" : 5 Documents clear
Gluten-free cookies formulation using local composite flour of gadung, brown rice, and moringa leaves Dayani, Fitri; Sari, Ratna Nurmalita
Journal of Agritechnology and Food Processing Vol 3, No 1 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i1.15723

Abstract

Fibre-rich snacks can be made from local ingredients that are abundant and gluten-free, such as gadung and moringa leaves. This study aims to determine the correct formulation in the production of cookies using a combination of local composite flour from gadung tubers, brown rice and moringa leaves. The parameters observed include organoleptic test, fibre content and physical properties of the cookies. This research was carried out using an experimental method with a fully randomised design with 4 treatments and 3 replicates. The composites used consisted of umbi gadung flour, brown rice flour and moringa leaf flour with the formulation 60 g: 30 g: 10 g (P1), 50 g: 20 g: 30 g (P2), 40 g: 40 g: 20 g (P3) and (3 g: 25 g: 40 g (P4). Based on the results of the data analysis using the SPPS programme, it is known that the composite formulation has a significant effect on the organoleptic and physico-chemical parameters of the cookies. The more moringa leaves are added, the lower the panelists' liking, the darker the colour of the biscuits and the more brittle the texture. In conclusion, P1 is the best composite formulation based on panelist preference with yellowish-brown cookie colour, low breakage and crude fibre content of 3.51%.
Implementation of Standard Sanitation Operating Procedure in the process Stik Jaleee making in UMKM Kube Amanah Samarinda Rusdin, Ilmiani; Sulistiawati, Septiana; Kusumaningrum, Indrati
Journal of Agritechnology and Food Processing Vol 3, No 1 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i1.15771

Abstract

Sanitation Standard Operating Procedure (SSOP) is an important step that plays a role in maintaining the quality of a food product and fulfilling food safety guarantees according to standards. There are 8 key aspects of SSOP that must be met by a food business unit to produce good product quality and safety. The purpose of this study was to determine the application of SSOP in the production of Stik Jaleee at UMKM Kube Amanah Snack Samarinda. The method used in this research is descriptive qualitative with primary data collection through observation, interviews and active participation. The production process of Stik Jaleee includes the preparation of raw materials, weighing, grinding, mixing ingredients, printing, frying, draining, sorting and packaging. The results of this study indicate that the application of 8 key aspects of SSOP has not been fully implemented in Kube Amanah. Aspects that have been implemented according to the SSOP key are water safety, condition and cleanliness of surfaces in contact with food, protection or protection from chemicals, labelling and storage, employee health and pest control. Aspects that have not been properly implemented are the prevention of cross-contamination and the provision of hand washing, sanitation and toilet facilities.
Chemical, physical and organoleptic quality test of seaweed (Eucheuma cottonii) jelly candy with the addition of ginger juice and turmeric juice Setiawati, Veni Rori; Cendana, Sulista
Journal of Agritechnology and Food Processing Vol 3, No 1 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i1.13554

Abstract

The rich potential of seaweed in Indonesian seas has been used to produce processed foods such as jelly candy, which is made from fruit juice and gelling agents. Jelly candy has a clear, transparent appearance and a certain chewy texture and is considered a semi-wet food. The aim of this study was to evaluate the effect of the addition of ginger and turmeric juice on the chemical, physical and organoleptic properties of seaweed jelly candy in order to make it acceptable to consumers. In this study, the results obtained showed that the jelly candy had a moisture content of 12%, a sugar content of 16% and a pH of 5.66. The addition of ginger juice and turmeric resulted in a colour lightness value of L* of 23.8 and ⁰Hue of 49.1. Organoleptically, the jelly candies scored positively in terms of colour, aroma, taste and texture. The colour of the jelly sweets received hedonic scores of 3.08 (liked) and 3.36 (brownish-yellow), aroma scores of 2.8 (liked) and 2.48 (less flavourful), taste scores of 2.84 (liked) and 2.56 (slightly ginger and turmeric flavour) and texture scores of 2.76 (liked) and 2.72 (chewy).
Effect of additional seaweed on the chemical properties of dodol pisang mas bali (Musa paradisiaca L.) Syahlan, Irfan; Sari, Desy Ambar; Marianah, Marianah
Journal of Agritechnology and Food Processing Vol 3, No 1 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i1.16305

Abstract

Dodol is a processed food belonging to the type of semi-wet food, consisting of a mixture of flour, coconut milk and sugar that is dried by cooking. Based on the main ingredients, dodol is divided into two groups, namely dodol made from glutinous rice and dodol made from fruits. One type of fruit that can be used to make dodol is banana. The aim of this study was to determine the effect of seaweed addition on the chemical and organoleptic properties of Mas Bali Banana Dodol. This study was designed using a completely randomised design (CRD) with a single factor, namely the addition of seaweed in the production of banana dodol, consisting of 5 treatments as follows 5% (P1), 10% (P2), 15% (P3), 20% (P4) and 25% (P5) seaweed addition. The parameters measured included chemical properties (moisture content, ash content and fibre content) and organoleptic tests (aroma, taste, colour and texture). The test results were then analysed using ANOVA at a 5% real level and, if there were significant differences between treatments, further tested using BNJ at the same real level. Based on the results of the analysis, it is known that the addition of seaweed has a significant effect on all the chemical and organoleptic properties of the grapefruit-banana dodol studied. The higher the addition of seaweed, the higher the water content, ash content and fibre content of the grapefruit-banana dodol, while the colour of the dodol becomes darker. In terms of texture, the higher the amount of seaweed used, the more chewy the texture of the resulting grapefruit banana dodol. In conclusion, P5 is the best treatment, most preferred by the panelists, with a seaweed addition of 25%, giving a moisture content of 47.33%, ash content of 2.28%, fibre content of 13.76%, with a preferred flavour and taste, a very brown dodol colour and a chewy texture.
Formulation of dragon fruit (Hylocereus polirhizus) and rambutan fruit (Nephleum lappaceum) in jelly candy Baihaqi, Muhammad Imam; Sari, Desy Ambar; Ihromi, Syirril
Journal of Agritechnology and Food Processing Vol 3, No 1 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i1.16315

Abstract

Jelly candy is a soft-textured confectionary processed with the addition of hydrocolloid components such as agar, gum, pectin, starch, carrageenan, gelatin, or others used to produce a chewy product. This study aims to determine the formulation of dragon fruit pulp and rambutan fruit on the chemical and organoleptic properties of jelly candy that the panelists like. The method used in this study was an experimental method using a completely randomized design (CRD) with two factors, namely the formulation of dragon fruit pulp and rambutan fruit in the manufacture of jelly candy which consisted of 5 treatments: T1 = 80% dragon fruit pulp + 20% fruit pulp rambutan, T2 = 70% dragon fruit pulp + 30% rambutan fruit pulp, T3 = 50% dragon fruit pulp + 50% rambutan fruit pulp, T4 = 30% dragon fruit pulp + 70% rambutan fruit pulp, T5 = 20% fruit pulp dragon + 80% rambutan pulp. The research data were analyzed using the Analysis of Variance of Diversity Analysis at the 5% significance level. Further tests were carried out with the Honest Significant Difference test at the 5% level. In conclusion, the best treatment was T2 (70% dragon fruit pulp + 30% rambutan pulp) with a moisture content of 44.515%, ash content of 0.385%, antioxidant content of 3.61%, reducing sugar content of 3.24%, aroma value score of 4, 13 with liking criteria, a color score of 4.13 with liking criteria, a very purplish red score, a texture score of 4.20 with supple criteria, and a taste score of 3.27 with rather like criteria.

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