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AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan)
Published by Universitas Ma'soem
ISSN : 27228703     EISSN : 27235211     DOI : https://doi.org/10.32627
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Artikel yang akan diterbitkan pada Jurnal Agritekh berfokus pada Agribisnis dan Tekhnologi Pangan dengan ruang lingkupnya meliputi: Sistem Agribisnis, Manajemen Agribisnis, Pembiayaan Agribisnis, Manajemen Produksi, Manajemen Pemasaran, Rantai Pasok, Ekonomi Pertanian, Ekonomi Sumberdaya Alam, Kebijakan Pertanian, mikrobiologi Pangan, Kimia dan Gizi Pangan, Bioteknologi Pangan, Rekayasa Teknologi Pangan dan Hasil Pertanian, dan Industri Pangan. Bidang ilmu lain yang terkait dengan usahatani dan pangan juga akan dimuat dalam jurnal ini selama fokus utama artikel adalah tentang agribisnis dan teknologi pangan.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 6 Documents
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Search results for , issue "Vol. 2 No. 1 (2021)" : 6 Documents clear
PENGARUH SUHU DAN JANGKA WAKTU PENGERINGAN WORTEL TERHADAP BEBERAPA KARAKTERISTIK TEPUNG WORTEL Kelik Putranto
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 2 No. 1 (2021)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (413.193 KB) | DOI: 10.32627/agritekh.v2i1.65

Abstract

The carrot has a sweet flavor and is one of the most popular versatile root vegetables. Carrot powder should be produced from carrot roots without damaging its carotene. The product may be moxed to many foods especially baby foods. The manufacturing procedure is relatively easy, simple and inexpensive. In manufacturing process of carrot powder, temperature and time of drying should be properly adjusted. The experiment was conducted in the laboratory of Chemistry and Food Processing, Faculty of Agriculture, Ma'soem University in June 2021. The experiment used a Split Plot Design with Randomized Block as the basic design. It was consisted of two factors having both three levels and three replications. The first factor was drying temperature i.e 550C, 600C and 650C. The second factor was drying time i.e 17 hours, 20 hours and 23 hours. The examined parameters were moisture, vitamin C, reduction sugars, and crude fibers contents and also organoleptic color, aroma and texture. It can be concluded that: there was an interactions effect between temperature and time of drying on moisture and vitamin C contents of produced carrot powder. The 650C of drying gave the best characteristic of carrot powder based on color, aroma, texture and crude fibers. The 23 hours of drying time gave the best characteristic of carrot powder based on colors, aroma, texture, reduction sugars and crude fibers.
PENGARUH IMBANGAN TEPUNG TEMPE DAN TERIGU TERHADAP KARAKTERISTIK ROTI TAWAR Raden Haerudjaman
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 2 No. 1 (2021)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (455.555 KB) | DOI: 10.32627/agritekh.v2i1.69

Abstract

Indonesia is seen as one of the rich countries in the field of traditional fermentation technology. Of the various types of fermented food, tempeh is a kind of food most outstanding views from simple technology, high nutritional value, and economically relatively cheap (Winarno, 1985). Tempe can be processed into flour. Advantages of flour products than can be saved in the long term, can also be processed into various forms of processed foods, so that the use of tempe become more multipurpose (Sarwono, 1996). One alternative is to add tempeh flour utilization in the manufacture of bread, so that the nutritional value of protein bread can rise. Making bread using flour mixture involves a problem particularly on the physical characteristics of the resulting bread, therefore it is necessary to investigate the influence of the balance of tempeh flour and wheat flour to the characteristics of the resulting bread, especially organoleptic properties such as taste and appearance. Preliminary experiments have been conducted to try different counterweight soybean and wheat flour baking test from 5: 95, 10: 90, 15: 85, 20: 80, 25: 75, 30: 70, 35: 65, 40: 60, 45: 55, 50: 50, on trial introduction that has been done shows that the rate of bread with a proportion ranging from 30: 70 to 50: 50 provides a value which is not preferable in terms of color, aroma, taste, porosity and texture. Based on these descriptions, then to set the balance of the primary research that will be examined starting from 0: 100 to 25: 75. The experiment was conducted at the Laboratory of Food Teknology Agricultural Faculty Ma’soem University, starting in Juny 2021 using a randomized block design (RAK). Based on the results obtained during the study, it can be concluded that the soybean flour is added to the bread dough will affect the characteristics of the resulting bread. Balance of tempeh flour: wheat 10% (10:90) to produce the best characteristics of white bread with a moisture content of 33.4%, protein content 9.79%, ash content 0:33% or organoleptic properties of bread produced acceptable panelists.
PENGARUH IMBANGAN UBI JALAR UNGU Var. TELO CEMORO, TEPUNG TERIGU DAN TEPUNG TAPIOKA TERHADAP KARAKTERISTIK STICK UBI JALAR UNGU F. S. Octaviani; Hendrawan; Kelik Putranto
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 2 No. 1 (2021)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (391.441 KB) | DOI: 10.32627/agritekh.v2i1.70

Abstract

The rind and flesh of purple sweet potato (Ipomea batatas L.) is deep purple that give impression to consumer, besides this sweet potato contain carbohydrate, vitamin and antioxidant. A way to utilize purple sweet potato is as raw material in making stick of purple sweet potato. The objective of the research was to determine the right ratio to produce the best stick characteristic of purple sweet potato. The experimental method was applied in this research with randomize block design. The result of the research showed that the ratio of purple sweet potato, wheat flour and tapioca flour 50:10:40 produced stick with lowest water content, the high carbohydrate content, the best flavor and taste. The ratio of 60:10:30 produced the best texture and color.
PENGARUH PENAMBAHAN SUSU WHEY BUBUK TERHADAP TOTAL PADATAN TERLARUT DAN KARAKTERISTIK YOGHURT YANG DIHASILKAN Dida Riyada
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 2 No. 1 (2021)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (393.318 KB) | DOI: 10.32627/agritekh.v2i1.71

Abstract

Yoghurt is a product of milk diversification that utilizes milk preservation technology by means of fermentation. Yogurt is a fermented beverage with the addition of Streptococcus thermophillus and Lactobacillus bulgaricus inoculum.The purpose of the study was to determine the effect of increasing the concentration of milk whey powder on the characteristics of yogurt, while the aim was to determine the right concentration of milk whey powder to produce yogurt with good characteristics. The research will be carried out from January to Maret 2021 in Laboratory Food Technology at the Faculty of Agriculture Ma’soem University. The design used in this experiment was a Randomized Block Design consisting of 6 (six) treatments and carried out 4 (four) replications. Treatment A: Addition of Concentration of Milk Whey Powder 5.75%, Treatment B: Addition of Concentration of Milk Whey Powder 6.00% , Treatment Addition of Concentration of Milk Whey Powder 6.25%, Treatment D: Addition of Concentration of Milk Whey Powder 6.50%, Treatment E: Addition of Concentration of Milk Whey Powder 6.75 % , Treatment F: Addition of Concentration of Milk Whey Powder 7.00%.Observations of experimental results have included chemical analysis of total dissolved solids, microbiological analysis of coliforms, and organoleptic analysis of the level of preference for texture, aroma and taste of the resulting yogurt. The results showed that the addition of milk whey powder concentration of 6.50% (D) resulted in a good total dissolved solids of 14.50%. In organoleptic testing of 25 panelists, the level of preference for texture: 3.9 , aroma: 4.45 and taste: 4.73 to the characteristics of the resulting Yoghurt. The results of microbiological testing expressed in Coliform <10. The yogurt from this experiment has also met the quality requirements of SNI 01-2891-1992.
ANALISA KELAYAKAN USAHA KERIPIK UBI UNGU PADA UKM BIMA SAKTI MAJALAYA BANDUNG Samsul Arifin
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 2 No. 1 (2021)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (334.469 KB) | DOI: 10.32627/agritekh.v2i1.73

Abstract

This study aims to analyze the feasibility of purple potato chips, (The case of the Bima Sakti UKM, Majalaya District, Bandung Regency). Determination of location in this study have choosen purposively, with consideration that in Bima Sakti UKM, Majalaya District, Bandung Regency, Analysis of the data used in this research is the analysis of R / C Ratio and BEP analysis. The results showed that the purple potato chips business in Bima Sakti UKM, Majalaya District, Bandung Regency to be developed either from the analysis of R / C Ratio and of BEP analysis. Based on the analysis of R / C Ratio obtained a value of 1.67 which means that the business is feasible to be developed because the value of R / C ratio is greater than one. BEP Analysis of results showed that the average amount of production per one month is 3.600 kg greater (>) than with the BEP production 17,2 Kg. Similarly, the calculation results BEP receipts (IDR) also shows that business in Bima Sakti UKM purple potato chips feasible to be developed, because the average amount of revenue (IDR) per one month is Rp. 72.000.000 more large (>) compared with BEP receipts (IDR) Rp. 344.000.
KAJIAN PEMASARAN AGROINDUSTRI SALE PISANG GORENG PADA PD BARKAH KERSANAGARA TASIKMALAYA Cecep Pardani
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 2 No. 1 (2021)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (486.282 KB) | DOI: 10.32627/agritekh.v2i1.74

Abstract

This study aims to determine: (1) the marketing channels of fried banana sale at PD Barkkah, (2) the cost, margin and profit of marketing fried banana sale at PD Barkkah, (3) the share of the price received by entrepreneurs (share) of fried banana sale. of the retail price on PD Barkkah. The type of research used is a case study method by taking the research location at PD Barkkah in Kersanagara Village, Cibeureum District, Tasikmalaya City. The sampling technique was carried out by purposive sampling method on the owner of the company named Mrs. Lilih Sholehah. The sample of marketing institutions was taken by snowball sampling of 2 wholesalers and 7 retailers. The results showed that: (1) There are two marketing channels for selling fried bananas at PD Barkkah, (2) Marketing channel 1 does not involve marketing agencies so that there are no marketing costs, the amount of marketing margins and profits. Marketing channel 2 involves two marketing institutions, namely wholesalers and retailers. Wholesalers spend marketing costs of Rp. 353.57 per kilogram, while retailers spend Rp. 315.17 per kilogram. The marketing margin at wholesalers is Rp. 2,000.00 per kilogram so that the marketing profit is Rp. 1,646.43 per kilogram. The marketing margin at retailers on channel 2 is Rp. 3,000.00 per kilogram so that the marketing profit is Rp. 2,684.83 per kilogram, and (3) The share price received by producers (Share) in channel 1 is 100%, and the share price received by producers (Share) in channel 2 is 86%.

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