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Robbi Rahim
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demeter@mediadigitalpublikasi.com
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JL. Kenari 18 No. 421 Desa/Kelurahan. Kenangan, Kec. Percut Sei Tuan, Kab. Deli Serdang, Provinsi Sumatera Utara
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INDONESIA
Journal of Farming and Agriculture
Published by CV. Media Digital Publikasi Indonesia
ISSN : -     EISSN : 29875889     DOI : https://doi.org/10.58905/demeter
Core Subject : Science, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Environmental Science
DEMETER: Journal of Farming and Agriculture is a peer-reviewed journal that aims to provide a platform for the dissemination of research, reviews, and perspectives on all aspects of farming and agriculture. The journal covers a wide range of topics related to farming and agriculture. Our mission is to advance the knowledge and understanding of farming and agriculture, and to promote sustainable and equitable food systems that benefit farmers, consumers, and the environment. We strive to maintain the highest standards of scientific rigor, editorial quality, and ethical conduct in all aspects of our journal. The journal welcomes original research articles, reviews, perspectives, and letters to the editor from researchers, practitioners, and policymakers in academia, industry, and government. We also encourage submissions on interdisciplinary and collaborative research that bridges the gap between different disciplines and stakeholders in the field of agriculture. Demeter is assigned the International Standard Serial Number (ISSN) 2987-5889 This unique identifier ensures the permanent availability and visibility of our journal in the scholarly community. We hope that you will consider submitting your research to Athena and joining the conversation about the important issues that shape our world.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 5 Documents
 1 
Search results for , issue "Vol. 1 No. 2 (2023): November 2023" : 5 Documents clear
Wheat Bran Substitution and Different Soaking Time on Chemical and Organoleptic Quality Chocolate Chip Cookies Gabriele Nathania Poentoadji; Fadjar Kurnia Hartati
Demeter: Journal of Farming and Agriculture Vol. 1 No. 2 (2023): November 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i2.188

Abstract

Cookies are a popular snack enjoyed by many people. One of the favored cookie types is chocolate chip cookies. Cookies are made from flour, eggs, fat, sugar, water, and salt. Wheat flour itself is made from wheat which has high fiber. The addition of wheat bran in making cookies is considered to be a good source of fiber. So, cookies can be a healthy food. This study aimed to determine the substitution concentration and soaking time on the chemical and organoleptic quality of chocolate chip cookies. The research used a randomized block design with 2 different wheat bran flour concentrations and soaking times of 5, 10, and 25 minutes each. The results showed that the soaking time had no significant effect on the crude fiber content and water content of chocolate chip cookies, but had a very significant effect on the protein content. An organoleptic test based on Friedman showed that the substitution of wheat bran flour and different soaking times significantly affected the parameters of taste, aroma, and mouthfeel. The best treatment was chocolate chip cookies with 25 grams of wheat bran flour substitution and 5 minutes of soaking time with the highest Yield Value (NH) of 0.45 with the criteria of protein content 5.650%, water content 2.352%, crude fiber content 3.287%, taste 4, 09 (like), aroma 3.63 (rather like), mouthfeel 3.44 (rather like).
Analysis of Escherichia coli and Total Plate Count of Red Guava Fruit Juice (Psidium guajava L.) Sold in Keboansikep Gedangan Subdistrict Sidoarjo Hafis Reonanda; Kurnia Hartati, Fadjar; Nunuk Hariyani; Bambang Sigit S.
Demeter: Journal of Farming and Agriculture Vol. 1 No. 2 (2023): November 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i2.205

Abstract

Red guava can be processed into a juice drink, but it does not rule out the possibility that fruit juice contains disease-causing microorganisms. This study aims to determine the number of Escherichia coli and TPC/Total Plate Count bacteria in red guava fruit juice sold in the Keboansikep, Gedangan, Sidoarjo. The method used is descriptive using a survey technique with a cross-sectional approach. Laboratory experiments are carried out, namely analyzed in the microbiology laboratory sampling using a saturated sampling technique. Samples were examined to compare the analysis results obtained compared to INS 3719:2014 concerning the Quality of Fruit Juice Drinks. Samples were examined using Escherichia coli analysis based on INS 01-2332.1-2006 with the Most Probable Number (MPN) method and Total Plate Count/TPC analysis based on INS 01- 2332.3-2006 with the pour plate method. The test results showed that the Escherichia coli analysis obtained 100% of the samples showing positive with the lowest MPN index of 9 APM/ml to the highest >1100 APM/ml. The results of the PNA analysis obtained 7% of all samples, indicating that it was safe and met the requirements, namely sample 7A with a TPC value of 4.9 x 103 CFU/ml, while 93% of all samples showed that it was unsafe or did not meet the requirements based on INS 3719: 2014. The sample containing the most microbes was sample 5A with a TPC value of 5,1 x 105 CFU/ml
A Comparative Analysis of Phenolic Compound Quality in Virgin Coconut Oil Lantemona, Herdianto
Demeter: Journal of Farming and Agriculture Vol. 1 No. 2 (2023): November 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i2.209

Abstract

Virgin coconut oil (VCO) is derived from fresh coconut fruit and offers numerous health benefits, such as preventing heart diseases, improving digestion, reducing fat accumulation, and more. VCO contains medium-chain fatty acids that are easily digested and metabolized by the body, preventing fat buildup. Additionally, it is rich in antioxidants like tocopherols and beta-carotene, which help prevent premature aging and maintain vitality. The phenolic content in VCO can be influenced by the processing method and the age of the coconuts used. Therefore, this research examined the impact of processing methods on the quality of phenolic content as a product of the pharmaceutical industry. The largest group of phenolic compounds includes tocopherols, sterols, and flavonoids. Phenolic compounds in coconuts are primarily located in the coconut fruit’s epidermis. VCO produced from coconuts with the epidermis or coconut fruit’s outermost layer contains a higher concentration of phenolic compounds compared to VCO produced from coconuts without the epidermis. The research involved defining and refining the problem, formulating hypotheses or tentative answers, drawing conclusions, and conducting meticulous testing of all conclusions to determine their alignment with the hypotheses. In this study, the researchers compared the quality and phenolic compound content of virgin coconut oil (VCO) by sampling from several small and medium enterprises in various regions, specifically in the Island of Sulawesi. The findings revealed that each graph represents the percentage of five samples, depicting various contents, such as water content, free fatty acids, peroxide value, phenolic compounds, and antioxidant activity
Influence of Robusta Coffee (Coffeea Canephora) Waste Type and Coffee Waste Substitution on Chemical and Organoleptics of Roasted Brownies Arzetha ragilia Novita; Fadjar Kurnia Hartati
Demeter: Journal of Farming and Agriculture Vol. 1 No. 2 (2023): November 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i2.225

Abstract

Most Indonesians choose robusta as a coffee that is often consumed, one type of robusta that is often consumed is arjuna and temanggung. With the increase in coffee consumption, there will also be a lot of coffee grounds left. Coffee has a distinctive aroma coffee also has several contents which include several flavonoid compounds and other chemical compounds. So that coffee grounds can still be utilized, one of which is as a substitute for cocoa powder in baked brownies. The purpose of this study was to determine the type of robusta coffee grounds and the best coffee grounds substitution on chemistry and organoleptic. This study used a Completely Randomized Design (CRD) which was arranged with factorial and consisted of two factors, namely robusta arjuno coffee and robusta temanggung with each concentration of 15 g, 22.5 g, 30 g per treatment. The results showed that the type of interaction effect of robusta coffee grounds with coffee grounds substitution had no significant effect on moisture content, ash content and fiber content. Organoleptic test based on Kruskal Wallis showed that the addition of coffee grounds did not significantly affect the parameters of color, aroma, taste and tenderness. The best treatment for brownie products is 30 g robusta arjuno coffee grounds with treatment code (R1A3), with the highest Result Value (NH) of 0.577. And has a non-parametric criteria value of aroma 4.90 (neutral), fiber 9.08%, water 9.08%, tenderness 4.96 (neutral), ash 2.80%, taste 5.32 (somewhat like), color 5.29 (somewhat like).
Mechanical and Barrier Properties of Biocellulose Nata de Coco-Based Edible Film: Influence of Purple Yam (Dioscorea alata) Flour and Glycerol Concentration Muflihah Ramadhia; Indrastuti, Y. Erning; Ledy Purwandani
Demeter: Journal of Farming and Agriculture Vol. 1 No. 2 (2023): November 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i2.226

Abstract

Edible films represent biodegradable food packaging. Potential material used as an edible film is biocellulose nata de coco, but flour made from purple yams needs to be added to increase the solubility of composites in water. The purpose of this research was to study the effects of purple yam flour and glycerol concentrations on moisture, ash content, thickness, barrier properties (WVTR), and mechanical properties biocellulose based edible film. Edible films made with the proportion of slurry biocellulose and purple yam flour were 100: 0; 98: 2; 96: 4% and glycerol were added 0, 1, and 2% and aquades was added to the total volume of 200 ml. The suspension is put in a mould and dried in a 40 ° C oven for 24 hours. Increased concentrations of purple yam flour at biocomposite and glycerol reduce tensile strength and modulus of elasticity, increase the thickness of the edible film. Interaction between biocellulose-purple yam flour and glycerol at high concentrations reduced mechanical strength as a result of network integrity disruption. Interaction between biocellulose-purple yam flour and glycerol reduced moisture content but increased ash content. Glycerol concentrations that were too low and high cause antiplastizicer properties that affected the elongation at break and WVTR edible film. This study demonstrated that proportion of biocellulose-purple yam flour 98:2% and glycerol 1% has good potential for producing the edible films

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