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Jurnal Agroindustri Pangan
Published by Politeknik Negeri Sambas
ISSN : -     EISSN : 29648343     DOI : https://doi.org/10.47767/agroindustri
Core Subject : Humanities, Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Industrial & Manufacturing Engineering
Jurnal Agroindustri Pangan (ISSN 2964-8343) merupakan publikasi ilmiah yang dikelola oleh Program Studi Agroindustri Pangan, Jurusan Agribisnis, Politeknik Negeri Sambas. Ruang lingkup jurnal berkaitan dengan Teknologi Pangan, Pangan Fungsional, Gizi Pangan, Teknologi Hasil Pertanian, Rekayasa Sistem Agroindustri, Teknologi Proses Agroindustri, Manajemen Agroindustri dan penelitian lainnya yang berkaitan dengan industri pangan. Jurnal ini bertujuan untuk memfasilitasi penyebaran hasil penelitian oleh peneliti, dosen, mahasiswa, praktisi industri, dan pihak umum lainnya. Jurnal Agroindustri Pangan terbit sebanyak 3 kali dalam satu tahun yaitu Bulan Maret, Juli dan November.
Arjuna Subject : Umum - Umum
Articles 60 Documents
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KARAKTERISTIK ORGANOLEPTIK, FISIKOKIMIA, DAN MIKROBIOLOGI DADAR GULUNG ES TELER DENGAN SUBTITUSI TEPUNG TALAS BENENG Diana Rahmayanti; Aisha Shahrin Fathia; Vita Shofiyah Rohmah; Moh. Dzulqornain Jihadul Haq; Fadhia Shafira Oktavia Hendra; Balqis Nuralifah
Jurnal Agroindustri Pangan Vol 4 No 3 (2025): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v4i3.1052

Abstract

S’teler roll merupakan inovasi jajanan pasar berupa dadar gulung dengan isian es teler dan substitusi tepung talas beneng untuk meningkatkan nilai gizi dan memanfaatkan pangan lokal. Penelitian ini bertujuan mengetahui pengaruh substitusi tepung talas beneng terhadap karakteristik fisik, kimia, mikrobiologi, dan organoleptik s’teler roll. Empat formulasi diuji (f1–f4) dengan proporsi tepung talas beneng 20–35%. Metode analisis meliputi uji organoleptik oleh 30 panelis semi-terlatih, uji kimia (kadar air, abu, lemak, protein, pati, gula total, dan asam oksalat), fisik (warna), dan mikrobiologi (alt). Hasil organoleptik menunjukkan f1 (80:20) sebagai formulasi terbaik berdasarkan metode de garmo, dengan skor tertinggi pada parameter warna dan tekstur. Uji kimia f1 menunjukkan kadar air 62,71%, protein 2,73%, lemak 4,5%, abu 0,63%, pati 16,78%, gula total 46,73%, dan asam oksalat 86,37 mg/kg. Analisis fisik menunjukkan nilai kecerahan l* 54,21, a* 21,82, b* 6,47, dan chroma 22,76, dengan dominasi warna merah muda. Untuk hasil alt mencapai 5,9×105 cfu/g yang mengindikasikan potensi kontaminasi mikroba akibat isian segar seperti buah dan vla.
PERBANDINGAN MUTU SENSORIS SAUS TOMAT MENGGUNAKAN METODE UJI SEGITIGA Azhar, Farrisha Nurul; Yumna, Arkis; Ardana, Mellysa Putri
Jurnal Agroindustri Pangan Vol 4 No 3 (2025): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v4i3.1064

Abstract

Saus tomat merupakan produk olahan berbasis tomat yang digunakan sebagai penyedap dan pelengkap makanan, dengan mutu ditentukan oleh warna, aroma, dan rasa. Penelitian ini membandingkan mutu sensoris dua merek saus tomat menggunakan uji segitiga pada 15 panelis di Laboratorium Evaluasi Sensori Universitas Pendidikan Indonesia dengan desain distribusi binomial. Tiga sampel dikodekan acak dan diuji untuk parameter warna, aroma, dan rasa. Hasil menunjukkan warna dan rasa berbeda signifikan pada taraf kepercayaan 5%, 1%, dan 0,10%, sedangkan aroma berbeda nyata pada taraf 5%. Warna paling mudah dikenali karena pengaruh pigmen likopen dan proses pemanasan, aroma dipengaruhi senyawa volatil dan rempah tambahan, sedangkan rasa bergantung pada formulasi bahan. Uji ini memberikan gambaran objektif kemampuan panelis mendeteksi perbedaan, sekaligus menjadi acuan produsen dalam pengendalian mutu dan pengembangan produk yang kompetitif.
PENGGUNAAN TEPUNG TALAS DALAM PEMBUATAN CHOUX Chandra, Teddy; Yudha , Win Danuja; Utomo, Bambang Sapto
Jurnal Agroindustri Pangan Vol 4 No 3 (2025): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v4i3.1071

Abstract

Penggunaan Tepung Talas Dalam Pembuatan Choux adalah penelitian yang dilakukan untuk mengetahui bagaimana hasil penilaian organoleptik produk choux yang menggunakan tepung talas dibandingkan dengan produk choux konvensional. Pertanyaan yang diajukan dalam penelitian ini adalah: 1) Bagaimana warna Choux yang ditampilkan dari penggunaan tepung talas? 2) Bagaimana aroma Choux yang tercium dari penggunaan tepung talas? 3) Bagaimana rasa Choux yang diberikan dari penggunaan tepung talas? Dan 4) Bagaimana tesktur Choux yang dirasakan dari penggunaan tepung talas? Metode yang digunakan dalam penelitian ini adalah metode penelitian eksperimen. Teknik pengumpulan data dilakukan dengan cara observasi, studi pustaka, dan uji panelis untuk mengukur aspek organoleptik produk choux. Berdasarkan hasil penelitian yang telah dilakukan tersebut, maka dapat diketahui bahwa penggunaan tepung talas dalam pembuatan choux dapat diterima oleh konsumen berdasarkan hasil uji panelis yang telah dilakukan.
The EFFECT OF ADDITIONING PALM MUSHROOM (VOLVARIELLA VOLVACEA) AND MORINGA LEAVES (MORINGA OLEIFERA) TO INCREASE THE VALUE OF FUNCTIONAL FOOD ON CRY NOODLES Prasetya, Andwini
Jurnal Agroindustri Pangan Vol 4 No 3 (2025): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v4i3.1085

Abstract

Palm mushrooms and Moringa leaves contain nutrients and non-nutritional substances so they can be used as functional foods to support a person's daily diet. The protein and fiber content in palm mushrooms and Moringa can be said to be quite high. The use of palm mushrooms and Moringa is expected to increase the protein and fiber content of noodles. This study aims to determine the production resulting from the addition of palm mushrooms and Moringa leaves and the chemical content of dry noodles consisting of water, protein and fiber content. The study design used a Completely Randomized Design (CRD) consisting of 2 treatments: the addition of palm mushrooms consisting of 3 factors: 15%, 30%, 45% and the addition of Moringa leaves consisting of 2 factors: 20%, 40% so that it becomes 6 treatments. The higher the Moringa leaves added, the higher the percentage of dry noodle yield, the yield ranges from 65.0% to 65.5%. The quality of the water content of protein and water content of dry noodles with the addition of palm mushrooms and Moringa leaves between 4.19% - 5.08% has met SNI. Meanwhile, the highest protein content was 9.81% in the 30% palm mushroom and 40% moringa leaf treatment, and the highest fiber content was 1.93% in the 30% palm mushroom and 20% moringa leaf treatment.
THE CHARACTERISTICS OF BENGKULU TRADITIONAL FOOD BOLU SOM WITH MORINGA FLOUR VARIATION Prasetya, Andwini
Jurnal Agroindustri Pangan Vol 5 No 1 (2026): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v5i1.1094

Abstract

Bolu som is a traditional Bengkulu cake shaped like a long rectangle with varying sizes, layered with pineapple jam inside, and then covered again with cake on top. Bolu som is always served at community events in the city of Bengkulu. This type of cake is moist, and the main ingredient used in making bolu som is usually wheat flour. This research aims to determine the effect of using moringa flour on the physical, chemical, and organoleptic characteristics of Bolu Som, in addition to analyzing revenue and profit, as well as identifying the best treatment in the processing of Bolu Som. This study involves six treatments, each wit a different composition ratio of raw materials, specifically wheat flour to moringa leaf powder: (100:0), (85:15), (70:30), (55:45), (40:60), and (25:75). The analyses conducted include physical analysis (texture and yield), organoleptic tests (taste, aroma, and color), selection of the best treatment, chemical analysis (moisture content, fat content, carbohydrate content, protein content, and antioxidant content), along with revenue and profit analysis of Bolu Som. The research results show the yield of various moringa flour to be 59.57% to 66.4%, with a texture of 2.24 mm to 3.84 mm. The organoleptic test on the taste, aroma, and color of the som cake showed an average taste value ranging from 1.96 (dislike) to 3.88 (like very much), an aroma ranging from 2.04 (dislike) to 3.92 (like very much), and a color ranging from 2.20 (dislike) to 3.96 (like very much). For the best treatment results, the combination of 85% wheat flour and 15% moringa flour was obtained. The results of the chemical analysis with the best treatment showed a moisture content of 28.10%, fat content of 11.35%, carbohydrate content of 19.23%, protein content of 11,672.92 mg/L, and antioxidant content of 236.21 mg/L.
SUSU TEMPE SEBAGAI PANGAN FUNGSIONAL MASA DEPAN: TINJAUAN POTENSI NUTRISI, MANFAAT KESEHATAN, DAN PELUANG AGROINDUSTRI Ng, Winson Wiradhamma
Jurnal Agroindustri Pangan Vol 5 No 1 (2026): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v5i1.1111

Abstract

Susu tempe merupakan inovasi pangan fungsional berbasis fermentasi yang menawarkan keunggulan nutrisi signifikan dibandingkan susu kedelai non-fermentasi. Tinjauan ini bertujuan untuk mengevaluasi potensi susu tempe secara komprehensif ditinjau dari aspek profil nutrisi, manfaat kesehatan, dan peluang pengembangan agroindustri. Metode penulisan menggunakan studi kepustakaan dengan menelaah literatur ilmiah terkini dari basis data bereputasi. Hasil tinjauan menunjukkan bahwa proses fermentasi oleh Rhizopus sp. secara efektif menurunkan kadar anti-nutrisi seperti asam fitat dan trypsin inhibitor, serta meningkatkan bioavailabilitas mineral penting dan senyawa bioaktif, termasuk isoflavon aglikon, Gamma-Aminobutyric Acid (GABA), dan peptida bioaktif. Secara fisiologis, konsumsi susu tempe terbukti memberikan manfaat klinis dalam penanggulangan anemia defisiensi besi, percepatan pemulihan otot pada atlet, serta perbaikan profil lipid darah melalui mekanisme pengikatan kolesterol. Dari perspektif agroindustri, tantangan karakteristik sensoris dan umur simpan dapat diatasi melalui teknologi pengolahan modern, seperti penggunaan Enzymatic Membrane Reactor untuk produksi hidrolisat protein dan optimasi formulasi bubuk, yang membuka peluang diversifikasi produk menjadi minuman instan hingga es krim vegan. Kesimpulannya, susu tempe memiliki prospek strategis sebagai pangan fungsional berkelanjutan yang mampu mendukung ketahanan pangan dan kesehatan masyarakat. Kata kunci: Agroindustri, senyawa bioaktif, fermentasi, pangan fungsional, susu tempe.
THE ANALYSIS OF THE IMPACT OF SUBSTITUTING GRANULATED SUGAR WITH BROWN SUGAR ON ANTIOXIDANT LEVELS AND MICROBIAL STABILITY IN TRADITIONAL BEVERAGES Sya'bani, Tri Ashfiya
Jurnal Agroindustri Pangan Vol 5 No 1 (2026): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v5i1.1113

Abstract

This study aims to comprehensively analyze the impact of substituting granulated sugar with brown sugar on antioxidant levels and microbial stability in various types of traditional spice-based beverages, both fermented and non-fermented. Brown sugar is known to contain bioactive compounds such as polyphenols, flavonoids, and Maillard reaction products, which play an important role in increasing antioxidant activity and the functional potential of products. The research method used was a literature review, analyzing 15 scientific sources from national and international journals indexed by Sinta and Scopus published between 2017 and 2025. Data were obtained through searches on the Google Scholar, ScienceDirect, and SpringerLink databases using the keywords “brown sugar,” “granulated sugar,” “antioxidants,” and “traditional beverages.” A descriptive analysis was conducted on previous research results highlighting the effect of sugar type on the chemical, sensory, and microbiological quality of beverages. The results of the study show that substituting granulated sugar with brown sugar consistently increases the antioxidant content in various traditional beverages such as bir pletok, serbat, and instant powdered drinks, through the contribution of phenolic compounds and melanoidins produced during heating. However, microbial stability is influenced by process factors such as water content, pH, sanitation, and storage, so the use of brown sugar does not directly guarantee the microbiological safety of the product. Overall, substituting granulated sugar with brown sugar has the potential to increase the functional value and health benefits of traditional beverages without compromising sensory quality, provided that optimal processing control and hygiene are maintained to ensure product stability and safety.
PENGARUH INKUBATOR BERSUHU TERKONTROL TERHADAP KECEPATAN DAN KUALITAS FERMENTASI TAPE SINGKONG KHAS JAWA BARAT Ramadhani, Alya Putri
Jurnal Agroindustri Pangan Vol 5 No 1 (2026): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v5i1.1115

Abstract

This research aims to examine the effect of a temperature-controlled incubator on the speed and quality of cassava tape fermentation compared to room-temperature fermentation. The incubator was constructed using a styrofoam box reinforced with cardboard, a light bulb as a heat source, and a digital thermostat for temperature regulation. The method involved visual observations of color, texture, and maturity level during fermentation under two conditions: fermentation using the incubator and fermentation at room temperature. The results showed that cassava tape fermented in the incubator reached optimal maturity within 40 hours, whereas room-temperature fermentation required 72 hours. This substantial difference indicates that stable temperature enhances the enzymatic activity of yeast, leading to faster and more uniform fermentation. Tape produced using the incubator exhibited more homogeneous yellow coloration, a softer texture, and consistent maturity, while tape fermented without an incubator showed uneven ripening. Therefore, the simple incubator effectively accelerates fermentation and improves product quality, making it a low-cost technological solution suitable for household-scale and micro-enterprise applications.
PENGARUH PROSES PENGOLAHAN EKADO TERHADAP KOMPOSISI GIZI IKAN TONGKOL BERDASARKAN ANALISIS PROKSIMAT (PROTEIN, LEMAK, KARBOHIDRAT, AIR, DAN ABU) Nadia, Nadia; Nurhaifa, Nurhaifa; Ridho, Ridho; Simartama, Thera
Jurnal Agroindustri Pangan Vol 5 No 1 (2026): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v5i1.1132

Abstract

Ekado mackerel tuna is an innovation in the processing of mackerel tuna, developed with the aim of achieving good nutritional value and adequate shelf life. Mackerel tuna itself is recognized as a raw material for processed products with high nutritional content, particularly in terms of protein. This study aims to evaluate the nutritional composition of ekado mackerel tuna through proximate analysis, which includes protein, fat, carbohydrates, moisture, and ash content. The analytical methods applied involve determining moisture content using the oven method, ash content through ashing, protein content via the Kjeldahl method, fat content by Soxhlet extraction, and carbohydrate content calculated by difference. The research findings reveal that ekado mackerel tuna has a relatively high protein content, with balanced levels of fat and carbohydrates. Furthermore, its moisture and ash contents still meet the applicable quality standards for processed fish products. This nutritional profile indicates that the product has the potential to become a nutritious processed fish item and is worthy of further development. Through this study, it is expected to provide scientific information regarding the product's nutritional content, while also encouraging the advancement of value-added processed mackerel tuna products.
ANALISIS SUSTAINABLE VALUE STREAM MAPPING UNTUK PENINGKATAN KEBERLANJUTAN DAN EFISIENSI PROSES PRODUKSI TAHU Wulandari, Anting; Evi Febianti
Jurnal Agroindustri Pangan Vol 5 No 1 (2026): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v5i1.1153

Abstract

UMKM Tahu X is a micro-enterprise that still relies on traditional production systems and faces various problems in economic, environmental, and social aspects. This study aims to evaluate sustainability efficiency, identify waste-causing indicators, analyze root causes, and provide improvement recommendations. The method used is Sustainable Value Stream Mapping (Sus-VSM) through observation, time measurement, data collection on energy and water consumption, and social questionnaires. The results show that major waste occurs in energy consumption, physical workload, and work environment temperature. The causes include inefficient use of firewood, manual work processes, and poor ventilation. Improvements were made using the 5W+1H method, resulting in a decrease in energy consumption from 0.233 kWh/kg to 0.166 kWh/kg, physical workload score from 22.068 to 18, and production area temperature from 31.8°C to 27°C. These findings indicate that the implementation of the Sus-VSM approach can enhance the efficiency and sustainability of the production process in Tahu X.

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