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Journal of Food Security and Agroindustry
Published by Pakis Journal Institute
ISSN : 29860555     EISSN : 29860563     DOI : https://doi.org/10.58184/jfsa
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
The Journal of Food Security and Agroindustry (JFSA) provides readers with the state of the theory and its application in all aspects of food security and agroindustry. The aim of JFSA is to publish compelling empirical research, current scientific developments, and high-quality science that answers fundamental questions in food security and agroindustry. The scope of this journal includes but is not limited to research results on processing food, production, packaging, nutrition, food security, agriculture, process engineering, agricultural management, functional food, and agro-industrial biotechnology.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 45 Documents
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ANALISIS KARBOHIDRAT PADA BISKUIT AMPAS KELAPA: Carbohydrate analysis of coconut dregs biscuits Gunawan Gunawan; Rini Fertiasari
Journal of Food Security and Agroindustry Vol. 1 No. 1 (2023): FEBRUARY
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (208.973 KB) | DOI: 10.58184/jfsa.v1i1.14

Abstract

Coconut dregs is an organic waste that comes from the process of squeezing coconut milk or making VCO. Coconut dregs are only disposed of as garbage and sometimes become animal feed. The nutritional values ​​ of coconut pulp include crude fiber, carbohydrates, crude protein, and crude fat. The purpose of this study was to determine the macronutrient content of carbohydrates, proteins, fats, and reducing sugars in coconut dregs biscuits. The coconut pulp was dried in an oven for 5 h at a temperature of ± 700 C and dried for 3 days, in one day for 5 hours. Dried coconut dregs were floured and sifted using a 40-mesh sieve. Coconut dregs flour which is substituted with wheat flour and adding other ingredients, biscuit dough that has been molded, is baked at a temperature of 1000 C for 1.5 hours. Based on the results of the research on coconut dregs biscuits, it was shown that the coconut dregs biscuits, both oven and drying methods, affect carbohydrates.
ANALISIS ANTIOKSIDAN, TOTAL ASAM, TOTAL PADATAN TERLARUT DAN VISKOSITAS PADA MINUMAN SIROP JERUK SIAM (Citrus nobilis var. microcarpa): Analysis of antioxidants, total acid, total dissolved solid and viscosity of siam orange syrop drink (Citrus nobilis var. microcarpa) Dian Sari; Ee Zurmansyah; Hamdi Hamdi; Kiki Kristiandi
Journal of Food Security and Agroindustry Vol. 1 No. 1 (2023): FEBRUARY
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (262.724 KB) | DOI: 10.58184/jfsa.v1i1.15

Abstract

Syrup drink is a drink that is much favored by various circles of society after water and coffee. Many syrup drinks are served in various activities because the taste that is generated gives a sense of freshness. The syrup made in this research is Siamese orange syrup. The purpose of this study was to analyze the antioxidant content, total acid, total dissolved solids, and viscosity in Siamese orange syrup. This research uses the juice produced from Siamese oranges and this research takes place from November 2020 – February 2021. The processing process to get the juice is carried out at the Food Agroindustry Laboratory of the Sambas State Polytechnic. And the results of the tests carried out in Sucofindo with sample testing using the AOAC method (2016) ed. 20. The results obtained in the test of Siamese orange syrup are 18,542 mg/L (IC50) ) for antioxidants, 0.54% for total acid, 11.09 0Brix for total dissolved solids and a viscosity of 7.121 Cp. Based on the test results on the Siamese orange syrup drink, the processed Siamese orange can be said to be a drink that complies with market standards in general.
PEMANFAATAN TEPUNG AMPAS KELAPA SEBAGAI SUBSTITUSI PEMBUATAN BOLU KERING: Utilization of coconut daste flour as a substitution for dry bolu production Salindri Salindri
Journal of Food Security and Agroindustry Vol. 1 No. 1 (2023): FEBRUARY
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (609.655 KB) | DOI: 10.58184/jfsa.v1i1.16

Abstract

Processed coconut pulp, which is made into flour with rich fiber, can be used as a substitute for flour in the manufacture of dry sponge cakes. The purpose of this study was to determine the level of preference (taste, color, texture, and aroma) for each substitution of coconut dregs in processed food, namely dry sponge cake. The process of making coconut dregs flour was dried in an oven at 70 °C, mashed, and then used as a substitute for wheat flour in processed dry cakes with substitutions of 20%, 25%, 30%, 35%, and 40%. The treatment used was the addition of coconut pulp flour and wheat flour with a ratio of F1 (20% : 80%), F2 (25% : 75%), F3 (30% : 70%), F4 (35% : 65%), and F5 (40% : 60%), then analyzed for fiber content. The results of the data obtained were then analyzed using the SPSS program by testing for normality and correlation tests on the parameters of fiber content with the parameters of taste, color, texture, and aroma, and tabulated in the form of tables, residual plots, contour plots, and radar. The results of the identification of the preference level of dry sponge cake with coconut dregs flour substitution were more dominated by F1 treatment (20% coconut dregs:80% wheat flour). The fiber content in the dry sponge cake using coconut dregs flour substitution ranged from 7.01% to 11.71%. In addition, the correlation results obtained between the fiber content and the results of the preference level test indicate that the relationship between parameters has a relationship or correlation. The identification results from this study showed that the variation in coconut dreg flour substitution in the manufacture of the dry cake was greater in product samples F1 (taste, color, and texture) and F5 (aroma).
PENGARUH JENIS KEMASAN TERHADAP KUALITAS BUAH JERUK SIAM (Citrus nobilis var. microcarpa) PADA PERIODE MASA SIMPAN: The effect of type of packaging on the quality of fruit of siam orange (Citrus nobilis var. microcarpa) in the storage period Ari Rizki
Journal of Food Security and Agroindustry Vol. 1 No. 1 (2023): FEBRUARY
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (410.285 KB) | DOI: 10.58184/jfsa.v1i1.17

Abstract

Siamese orange is one of the fruits that produce vitamin C, containing 20-60 mg/100 ml. Siamese citrus production in Sambas Regency in 2016 – 2017 experienced an increase in growth of 28,937 quintals. In 2017 – 2018 it was 249,863 quintals. So that the total increase in Siamese oranges in 2016 – 2018 was 220,899 quintals. The purpose of this study was to analyze the effect of the type of packaging on the quality of Siamese oranges during the shelf-life period. The approach technique used in this study is true experimental, with analysis using the ANOVA test. Based on the results of the analysis using the iodimetric method, it was found that for the treatment at room temperature of 27 C with a weight of 330 g there was an increase in the content of vitamin C by 6.96%, while for the skin it decreased by 14.25%. For a sample weight of 340 g, vitamin C levels increased by 1.34% and for skin, vitamin C levels decreased by 25.37%. Based on the analysis of the ANOVA test, it was found that at room temperature treatment of 27 C Fcount (1.05) was smaller than Ftable 5% (5.99) and for 1% (13.75), this showed no significant difference. Meanwhile, for the freezer temperature sample - 10 C, Fcount (1.25) is smaller than Ftable (5.99), while for 1% (13.75), the data is said to be not significantly different.
FORMULASI DAN EVALUASI MUTU SABUN PADAT DENGAN PENAMBAHAN EKSTRAK SERAI, DAUN SENGGANI, DAN KULIT JERUK SIAM: Formulation and evaluation of the quality of solid soap with the addition of leaves senggani, leaf extracts and siam orange skin Dinda Ramadhani
Journal of Food Security and Agroindustry Vol. 1 No. 1 (2023): FEBRUARY
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (248.164 KB) | DOI: 10.58184/jfsa.v1i1.18

Abstract

Solid soap is a type of solid soap with the addition of lemongrass extract, senggani leaves and Siamese orange peel which is expected to increase the benefits of solid soap. The purpose of this study was to determine the process and formulation of making solid soap using the addition of lemongrass extract, senggani leaves and siam orange peel on the characteristics of soap. The research method used in this study is an experimental design study method using ANOVA. The treatment in this study was with the addition of 70grams: 30grams of senggani leaves (SS1), 60grams of lemongrass: 40grams of senggani leaves (SS2), 50grams of lemongrass: 50grams of senggani leaves (SS3), 70grams of lemongrass:30grams of Siamese orange peel (SS4), 60grams of lemongrass. :40gram Siamese orange peel (SS5), 50gram lemongrass :50gram Siamese orange peel (SS6). Parameters observed were water content test, vitamin C content, acidity pH. The results of the water content test are 17.51%, vitamin C content is 6.68%, the pH value is in accordance with SNI 3532-2016 with a pH value of 8-11, the organoleptic results of solid soap are on the parameters of color, aroma and texture with each the mean level of liking (6.2), (5,7), and (5,7).
STRATEGI PENGEMBANGAN INDUSTRI PENGOLAHAN MINYAK KELAPA DI KECAMATAN JAWAI Fitriani Fitriani; Andiyono Andiyono; Junardi Junardi; Tara Anantasya
Journal of Food Security and Agroindustry Vol. 1 No. 2 (2023): JUNE
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (290.685 KB) | DOI: 10.58184/jfsa.v1i2.43

Abstract

Pengembangan Agroindustri perlu dipertimbangkan dalam meningkatkan pendapatan dengan menggunakan sumber daya yang dimiliki, penyediaan lapangan kerja dan memberikan nilai tambah pada produk, sehingga perlu untuk dilakukan suatu strategi pengembangan industri pengolahan kelapa. Adapun tujuan penelitian ini adalah mengetahui kekuatan, kelemahan, peluang, dan ancaman yang serta strategi yang harus dilakukan. Teknik pengumpulan data melalui observasi dan data yang diperoleh dilakukan analisis menggunakan analisis strategis menggunakan matriks kekuatan, kelemahan, peluang dan ancaman. Adapun Strategi pengembangan usaha pengolahan minyak kelapa yaitu: a) memanfaatkan teknologi untuk meningkatkan pendapatan, lapangan pekerjaan dan perekonomian; b) memanfaatkan ketersediaan dan harga bahan baku untuk merebut pasar dengan menciptakan produk bermutu; c) bimbingan keterampilan serta penggunaan alat/teknologi dalam pengolahan minyak kelapa; d) bimbingan kepemimpinan dan manajemen administrasi bisnis; e) mempermudah akses pendanaan untuk pengembangan industri minyak kelapa dan meningkatan sarana dan prasarana pendukungnya; f) meningkatkan kesadaran kepada petani dan pengusaha bahwa industri pengolahan minyak kelapa haruslah dikelola secara terpadu dan professional; g) massa menyebarkan informasi tentang manfaat turunan kelapa; dan h) memperluas kemitraan antara PEMDA, peneliti, petani dan swasta dalam menciptakan produk bermutu dan berdaya saing.
PENGARUH PENAMBAHAN SERBUK KAYU SECANG (Caesalpinia sappan L) DAN KALIUM SORBAT TERHADAP MUTU KECAP KELAPA BORNEO Neti Saskia; Tio Tio
Journal of Food Security and Agroindustry Vol. 1 No. 2 (2023): JUNE
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (437.822 KB) | DOI: 10.58184/jfsa.v1i2.55

Abstract

Kecap Kelapa Borneo yang diproduksi oleh industri rumahan Kecamatan Jawai merupakan jenis kecap kelapa yang dibuat dengan bahan baku air kelapa. Kekurangan dari Kecap Kelapa Borneo adalah terjadinya penurunan mutu dalam waktu yang singkat sehingga menyebabkan Kecap Kelapa Borneo memiliki umur simpan yang singkat. Oleh karena itu, perlu dilakukan upaya memperpanjang umur simpan dengan cara menambahkan pengawet sintetis berupa kalium sorbat dan pengawet alami berupa kayu secang. Penelitian dilakukan di Laboratorium Analisis Mutu Politeknik Negeri Sambas dan Laboratorium Kimia dan Biologi Politeknik Negeri Pontianak dengan menggunakan metode percobaan Rancangan Acak Kelompok (RAK) non faktorial dengan 3 kali pengulangan dengan menggunakan 6 jenis perlakuan pada sampel dengan jenis konsentrasi kalium sorbat dan serbuk kayu secang yang berbeda. Dari penelitian diperoleh hasil bahwa penambahan serbuk kayu secang dapat meningkatkan kadar gula dan protein, mempertahankan mutu organoleptik produk dan tidak ditemukan adanya cemaran atau kontaminasi bakteri. Dari penelitian tersebut dapat disimpulkan bahwa penambahan kalium sorbat serta serbuk kayu secang dapat mempertahankan mutu sehingga dapat menambah umur simpan dari Kecap Kelapa Borneo.
FOOD BAR BERBASIS TEPUNG PISANG DAN MOCAF SEBAGAI EMERGENCY FOOD Aris Susanto; Kartika Kartika; Rini Fertiasari; Dian Sari
Journal of Food Security and Agroindustry Vol. 1 No. 2 (2023): JUNE
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (293.809 KB) | DOI: 10.58184/jfsa.v1i2.65

Abstract

Food bar merupakan suatu makanan yang dibuat beberapa bahan baku  yang mempunyai kandungan gizi yang tinggi kemudian, dikombinasikan dengan bahan lain sehingga menjadi bahan  olahan food bar yang mempunyai kalori tinggi dan juga kandungan gizi yang tinggi. Food bar merupakan bahan pangan yang dapat dijadikan sebagai emergency food. Aplikasi yang dapat digunakan dalam pembuatan food bar, yaitu dapat menggunakan tepung pisang dan tepung MOCAF. Tujuan dari penelitian ini untuk mengetahui formulasi food bar dari tepung pisang dan tepung MOCAF yang sesuai syarat pangan darurat dan daya terima produk. Penelitian ini menggunakan metode deskriptif kuantitatif. Berdasarkan dari penelitian yang telah dilakukan bahwa formula food bar F2 dengan tingkat kesukaan panelis 30 orang pada komposisi tepung pisang 80 gram, tepung MOCAF 20 gram, gula 25 gram, margarin 35 gram, kacang mete 20 gram, tepung maizena 5 gram, susu 5 gram, kismis 20 gram dan air 20 ml, yang dilihat dari parameter warna, aroma, rasa dan tekstur. Berdasarkan hasil uji analisis proksimat dalam pengujian food bar F2, yaitu kadar air 19,2597, kadar serat 19,5540, kadar lemak 14,4963, kadar abu 1,57 dan kadar protein 4,22.
POTENSI PEMANFAATAN LIMBAH KULIT JERUK SIAM (Citrus nobilis var. microcarpa) MENJADI MINYAK ATSIRI UNTUK SKALA INDUSTRI RUMAH TANGGA DI KABUPATEN SAMBAS Jimi Jimi; Asti Febrina; Rozana Rozana; Frengki Frengki
Journal of Food Security and Agroindustry Vol. 1 No. 2 (2023): JUNE
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (330.326 KB) | DOI: 10.58184/jfsa.v1i2.81

Abstract

Produksi buah jeruk siam atau keprok di Kalimantan Barat mencapai 1,3 juta ton pada 2020. Jumlah tersebut merupakan yang terbesar dibandingkan produksi buah-buahan dan sayuran lainnya di Kalimantan Barat. Buah jeruk sering kali dimanfaatkan pada bagian daging buahnya sedangkan kulitnya dibuang begitu saja. Padahal, kulit jeruk bisa dimanfaatkan sebagai produk olahan seperti minyak atsiri. Tujuan penelitian ini adalah untuk mengetahui proses pembuatan minyak atsiri skala rumah tangga dari limbah kulit jeruk. Metode penelitian menggunakan teknik eksperimen. Analisi data mengunakan Deskriftif dan Deskriftif kuantitatif. Berdasarkan hasil penelitian yang dilakukan dihasilkan warna minyak atsiri kulit jeruk siam yang di hasilkan pada proses destilasi sesuai dengan standar ISO 3140:2011 yaitu kuning bening. Rendemen minyak yang dihasilkan relatif kecil yaitu 0,4%. Kadar air yang terkandung dalam minyak atsiri kulit jeruk relatif besar yaitu 82,8549%. Serta, terdapat 3 tahapan dalam spesifikasi proses destilasi minyak atsiri kulit jeruk siam yang pertama proses pengupasan, kedua proses destilasi, dan yang ketiga pemisahan minyak dan air.
ANALISIS KANDUNGAN PROKSIMAT COOKIES TEPUNG TEMPE Arifah Madani; Rini Fertiasari; Angga Tritisari; Nurhayati Safitri
Journal of Food Security and Agroindustry Vol. 1 No. 2 (2023): JUNE
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (373.247 KB) | DOI: 10.58184/jfsa.v1i2.87

Abstract

Tempe adalah suatu olahan pangan yang dihasilkan dari proses fermentasi kacang kedelai rebus. Pada proses pengolahan tempe dilakukan dalam beberapa waktu dengan bantuan jamur Rhizopus sp. Tempe memiliki nilai gizi lebih baik dibandingkan kedelai yang masih mentah. Akan tetapi, umur simpan pada tempe sangat rendah. Agar tempe menjadi tahan lama, salah satu alternatif pengolahannya, yaitu dengan menjadi tepung tempe untuk meningkatkan kandungan gizi cookies. Cookies merupakan salah satu produk olahan yang banyak dikonsumsi dengan bahan utamanya yaitu tepung terigu. Tujuan penelitian penelitian yang dilakukan adalah untuk memformulasikan cookies dengan berbahan dasar tepung terigu dan tepung tempe. Penentuan cookies terbaik, yaitu berdasarkan tingkat kesukaan panelis pada uji organoleptik, selanjutnya dilakukan uji proksimat. Hasil dari pengujian kadar air pada tepung tempe sebesar 6,88%. Hasil pengujian organoleptik menunjukkan cookies F3 (tepung tempe 25% dan tepung terigu 75%) merupakan cookies yang paling disukai. Hasil uji proksimat pada cookies F3 menunjukkan kadar air 3,37%, kadar abu 1,81%, karbohidrat 36,7%, lemak 26,36%, protein 14,5%, serat kasar 0,0513% dan mengandung kalori 511,08 kkal.

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