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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 46 Documents
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Pengaruh kombinasi tepung terigu dan jamur tiram (Pleurotus ostreatus) terhadap sifat organoleptik nugget Yuniartini, Ni Luh Putu Sherly; Nugrahani, Rizki
Journal of Agritechnology and Food Processing Vol 2, No 1 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i1.8940

Abstract

A nugget is a processed product of ground beef which is added to a binder and mixed with spices and then covered with egg white (batter) and breaded flour (breading), which is then packaged before being fried and frozen to maintain quality. Many raw materials were used in its development, including oyster mushrooms (Pleurotus ostreatus). Oyster mushrooms contain high fiber in contrast to chicken or beef, which have low fiber, and oyster mushrooms also have a texture and taste similar to chicken meat. High fat content and low fiber in chicken or beef are not recommended for people who are obese or hypercholesterolemic, so oyster mushrooms are a good choice as an ingredient for making nuggets. The combination of wheat flour and oyster mushroom has an effect on the organoleptic properties of the taste, aroma, and texture of the nuggets. The making of nuggets with a combination of wheat flour and oyster mushrooms was acceptable organically, and the panelists gave the impression of liking it for all organoleptic criteria. The average result of the best organoleptic test assessment in this study was the N5 treatment, namely 60% wheat flour and 40% oyster mushroom with organoleptic characteristics of taste, aroma and texture favored by the panelists.
Mutu teh celup dengan campuran bubuk sereh (Cymbopogon citratus) dan bubuk kelor (Moringa oleifera) Rahman, Suburi; Dwiani, Afe
Journal of Agritechnology and Food Processing Vol 2, No 1 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i1.8949

Abstract

Moringa is one of potential raw material of  herbal tea. Moringa tea had disadvantage is a off-flavour aroma. The addition of lemongrass hopefully can reduce the off-flavour aroma and improve the quality of tea. This research aimed to determine the effect of mixing lemongrass powder and moringa powder on the quality of teabags. The method that used in this study was complete randomized design (CRD) that was treatment P1 = 100% moringa leaf powder: 0% lemongrass powder; P2 = 80% moringa leaf powder: 20% lemongrass powder; P3 = 60% moringa leaf powder: 40% lemongrass powder; P4 = 40% moringa leaf powder : 60% lemongrass powder and P5 = 20% moringa leaf powder : 80% lemongrass powder. The data were analyzed using analysis of variance at a level of 5% and if there were real differences, tests continued using the LSD (least significant difference) at the same level. Based on the results of the analysis, it is known that the treatment has a significant effect on chemical quality (antioxidant activity, moisture content, and pH) and organoleptics (color and aroma), while it has no significant effect on the organoleptic taste in teabags. The best treatment for the chemical quality of teabags is produced by P2 treatment (80% moringa powder: 20% lemongrass powder) with antioxidant activity of 88.64%; moisture content of 6.44% and pH of 6.0. The best treatment for the organoleptic quality of hedonic tea bag color is produced by P2 treatment (80% Moringa powder: 20% lemongrass powder) with a value of 3.55 (like criteria) and for hedonic teabag aroma produced by P5 treatment (20% moringa leaf powder: 80 % lemongrass powder) with a value of 3.45 (rather like criteria).
Kajian penambahan serbuk pegagan (Centella asiatica) terhadap mutu cookies tepung mocaf (modified cassava flour) Mukminin, Amirul; Asmawati, Asmawati; Marianah, Marianah
Journal of Agritechnology and Food Processing Vol 2, No 1 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i1.6711

Abstract

Cookies are a type of biscuit made from wheat flour with a soft dough, high fat content, relatively crunchy, and dense texture. To increase the nutritional value and functional properties of cookies, it is necessary to add other ingredients such as pegagan plant. The pegagan plant contains chemical components that are good for human health such as calcium, ascorbic acid, and bioactive compounds such as triterpenoids and asiaticoside which have antioxidant activity. The purpose of this study was to determine the effect of the addition of pegagan powder on the quality of mocaf flour cookies and determine the percentage of addition of pegagan powder that was appropriate and preferred by the panelists. The method used in this study was an experimental method arranged in a completely randomized design with the addition of pegagan powder in the manufacture of cookies consisting of five treatments: P0 (100% mocaf flour/control), P1 (2.5% pegagan powder), P2 (5% pegagan powder), P3 (7.5% pegagan powder) and P4 (10% pegagan powder). The results of the measurement of chemical properties and organoleptic tests were analyzed using a further test of Honest Significant Difference at 5% level. Based on the results of the study, it was found that the addition of pegagan powder had a significant effect on all tested chemical properties (moisture content, ash content, vitamin C, and antioxidant activity) and also on taste, aroma, and color scores, but had no significant effect on cookies texture scores. In which, the higher the concentration of pegagan powder added, the water content, ash content, vitamin C content, and antioxidant activity increased, while the scores for aroma, taste and color tended to decrease. The best treatment favored by panelists was P3, with preferred taste, slightly favorable aroma, green appearance color, and slightly soft texture. The values of water content, ash content, vitamin C content, and P3 antioxidant activity were 8.36%; 3.08%; 0.38%; and 94.45%, respectively.
Studi awal uji aktivitas enzim amilase dari tumbuhan secara kualitatif berdasarkan perbedaan suhu dan konsentrasi substrat Muliasari, Handa; Permatasari, Lina
Journal of Agritechnology and Food Processing Vol 2, No 1 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i1.9338

Abstract

Amylase enzyme is a starch hydrolyzing enzyme that has wide applications in the food, beverage and biotechnology industries. One source of the amylase enzyme that is easily obtained is plant seeds and sprouts. This research is a preliminary study to qualitatively test the activity of the crude extract of the amylase enzyme from plants. Amylase enzyme was obtained from green bean sprouts, fresh and dried peanut seeds, and fresh and dried corn seeds. The crude extract of the amylase enzyme was tested for its activity using 1% starch as a substrate with variations in temperature and amount of substrate. The result of starch hydrolysis in the form of reducing sugar was detected using Benedict's reagent. The experimental results showed that the amylase enzyme extracted from green bean sprouts and fresh and dried corn kernels showed activity in breaking down starch at 25oC using 6 mL substrate concentration, while dried peanut seeds showed no activity. The enzyme activity is influenced by temperature and the amount of substrate.
Produksi gula cair dari selulosa kulit buah naga merah (hylocereus polyrhizus) dengan hidrolisis enzim Nuraini, Michelle Nattaya Narerat; Mutma'innah, Mustika Nindiya; Tridayanti, Devi; Hartanti, Lucky
Journal of Agritechnology and Food Processing Vol 2, No 1 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i1.8882

Abstract

Liquid sugar is a sweetener that is widely used in the food industry. Apart from starch, liquid sugar can be produced from cellulose hydrolysis by using cellulase enzymes. This study aims to obtain the best concentration of cellulase enzymes in the production of cellulose liquid sugar in the skin of red dragon fruit. The production of liquid sugar uses the method of hydrolysing enzymes of different concentrations (1%,2%,3%). The results showed that there was no significant influence on the characteristics of liquid sugars resulting from the addition of three different enzyme concentrations. The observed characteristics are total sugar content, water, ash content, viscosity and color. Enzyme concentration of 3% is the best liquid sugar based on observations of total sugar content and color.
The analysis of characterisation of body scrub Lo’I Me’e made of rice Amrullah, Shafwan; Nadila, Nadila; Amin, Muhamad
Journal of Agritechnology and Food Processing Vol 2, No 2 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i2.12197

Abstract

Several lulurus products have been spread as the main product in skin care. Besides that, traditional scrub products have become another alternative choice for Indonesian people because they are known to have good advantages. However, this traditional scrub lacks knowledge of its composition and characteristics. One of them is Bima's signature black scrub, Lo'I Me'e. So that in this study a physical and chemical testing process was carried out on the lo'I Me'e black scrub. The research began with making scrubs, which are made from coffee, rice, and also the addition of tamarind. The formula used is a formula that is generally used as a Lo'I Me'e scrub product. The results of the study were tested for characteristics in the form of skin irritation test, moisture content, pH value test and antioxidant test (IC50). The results obtained in this study included no skin irritation from the public test results. In addition, the average water content produced is 34.4%. The resulting anti-oxidant levels show an average number of 35.20 IC50. While the pH value test produced was 5. All of these results met the Indonesian National Standard (SNI) regarding physical and chemical tests of scrubs.
Addition of rosella flower (Hibiscus sabdariffa) powder addition on the quality of bulk cooking oil Fardani, Roushandy Asri; P.P, Hendry Satria
Journal of Agritechnology and Food Processing Vol 2, No 2 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i2.12405

Abstract

Oil is used as a medium for frying food that is widely consumed by the public. One way to overcome rancidity by improving the quality of oil by using antioxidants. Antioxidants consist of synthetic antioxidants and natural antioxidants. The use of synthetic antioxidants such as BHA (Butyl Hydroxy Anisol) and BHT (Butyl Hydroxy Toulene) raises many concerns about side effects such as causing swelling of the liver and affecting enzyme activity. Therefore, it is necessary to look for other alternatives, namely natural antioxidants. Natural antioxidants are antioxidants extracted from natural plant and microbial materials. One of the plants that has the potential to be utilized as a natural antioxidant is Rosella Flower. This aims of this study was to determine the effect of adding rosella flower powder as a natural antioxidant and to determine the quality of bulk cooking oil after adding Rosella Flower Powder to bulk cooking oil stored for 0 and 7 days. This study uses the Iodometric Titration method, data obtained by statistical tests and comparison with Indonesian National Standard number 01-3741-2013. The results of the analysis with Post hoc LSD test showed that the use of rosella flower powder almost equaled BHT and was said to be one group.
Hedonic test of tree leaf herbal tea using various statistical approaches Wangiyana, I Gde Adi Suryawan; Triandini, I Gusti Agung Ayu Hari
Journal of Agritechnology and Food Processing Vol 2, No 2 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i2.12442

Abstract

This research compares the hedonic assay of several tree-plant herbal teas with different statistical approaches. Leaves of cacao, muntingia, guava, avocado, and moringa were processed into the raw material of herbal tea. Herbal tea beverage made by boiling raw material at 80°C for 5 minutes with 5% w/v sweetener. Thirty panelists aged of 18 – 33 years old were given a response on the hedonic test. There were five scales of the hedonic test: like extremely (5), like slightly (4), neither like nor dislike (3), dislike slightly (2), and dislike extremely (1). Hedonic test results were analyzed using Kruskal-Wallis, Friedman, ANOVA-CRD, ANOVA-RBD, LSD, error standard, and spider web. The numeric score of the hedonic test from panelists based on color and taste parameters has shown correlated results among Kruskal-Wallis, Freidman, and ANOVA methods. However, the Friedman method has different analysis results from other statistical methods on the numeric score of the aroma parameter. LSD, error standard, and spider web  have shown that cacao tea has the best color and taste parameter score among other herbal tea. It could be concluded that cacao tea is the best tree-plant herbal tea based on a hedonic test analyzed by several statistical methods.
Opportunity of durian seed flour as an alternative to commercial wheat flour Hidayat, Jefri Pandu; Robiandi, Fadli; Arisalwadi, Meidi; Hariyadi, Asful
Journal of Agritechnology and Food Processing Vol 2, No 2 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i2.12236

Abstract

The  high carbohydrate content  in  durian seed flour  (DSF) has the potential to be a source of food energy that can replace wheat flour in the world. DSF processing has an impact on color changes that affect  the quality of the product.  Therefore, the purpose of this study is to modify durian seeds to obtain the best properties of durian seed flour through the soaking process. The modification was carried out  in a 0.6%  (w/v)  solution of sodium metabisulfite at a temperature of 30 ºC with a drying  temperature of 50 ºC for 17 hours before grinding and sifting in a size of 80 mesh.   Treatment of immersion time variables in minutes (40, 60, 80, 100, 120) using the Complete Randomized Design (RAL) method with three attempts.  The flour is then being analyzed its physical  and chemical properties.  The best treatment was obtained at soaking time during 120 minutes which had an impact on changes in chemical and physical properties.  The test  results showed that the longer soaking time reduced the moisture content and ash content of durian seed flour, but partially improved the  other parameters tested.  The amount of DSA, DSM  and fat is less affected by soaking time. In conclusion, DSF has the potential to be used as a base for pastries or biscuits due to its low water and protein content.  In addition, based on the residual content of sulfite, the durian seed flour obtained in this study is safe for consumption in accordance with GSFA standards.
The addition of cashew pseudo-fruit by different concentration towards chemical and organoleptic quality of dumbo catfish floss Ardiansah, Bayu; Marianah, Marianah
Journal of Agritechnology and Food Processing Vol 2, No 2 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i2.13311

Abstract

Shredded floss is a food product made from main raw materials, namely beef, chicken and fish. Shredded floss is generally used as an energy source because it contains a lot of protein. This study aims to determine the effect of the addition of cashew fruit on the chemical and organeleptic properties of African catfish shredded. This study was designed using a Completely Randomized Design (CRD). Data were analyzed using the Honest Significant Difference Test (BNJ) at 5% level in one aspect, namely the addition of cashew and African catfish pseudo-fruits with the following treatments: P0 0%: (100% African catfish meat as control), P1 African catfish meat mixture 100%: 20% cashew fruit, according to the weight of the ingredients, P2 A mixture of African catfish meat 100%: 30% cashew pseudo fruit, 100% P3 A mixture of African catfish meat: 40% cashew pseudo fruit, P4 African catfish 100% cashew fruit 50%. The results of this study indicate that the treatment of adding cashew fruit to the chemical and organeleptic properties of shredded catfish has an effect on significantly on chemical properties (parameters moisture content, protein content and fiber content) whereas organeleptic properties have a significant effect on parameters of color, taste and aroma, but no significant effect on texture. The best treatment was obtained in the P3 treatment (200 grams of African catfish meat 40% cashew nuts) with a water content of 14.62%, protein content of 17.10%, fiber content of 32.49%. The taste is very like, the color is slightly brownish, the aroma is like and the texture is rough.

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