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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. 2 No. 2 (2024): July 2024" : 5 Documents clear
Variations In Gelatin And Pure Concentrations Of Cilembu Sweet Potato (Ipomoea batatas 'Cilembu') On The Chemical And Organoleptic Qualities Of Panna Cotta Kurnia Hartati, Fadjar; Christian Theodorus, Fransiskus; Handarini, Kejora
Demeter: Journal of Farming and Agriculture Vol. 2 No. 2 (2024): July 2024
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v2i2.308

Abstract

Dessert that is currenlty a favorite dish in Indonesia is panna cotta. Panna cotta has a taste that tends to be sweet. chewy and soft texture. Panna cotta it means “cooked cream”. The basic ingedients for making panna cotta are cream mixed with sugar, gelatin and flavorings. Modifications can be made to Panna Cotta products by using additional Cilembu sweet potato puree. The aim of this research was to determine the effect of varying concentrations of gelatin and Cilembu sweet potato puree (Ipomoea batatas 'Cilembu') on the chemical and organoleptic quality of panna cotta. Another objective is to determine the right concentration of gelatin and cilembu sweet potato puree so that the best chemical and organoleptic quality of panna cotta is obtained. The research method that used in this research is a laboratory experimental quantitative method. The experimental design used in this research was a completely randomized design (CRD) which consisted of 1 factor, which was a combination of gelatin concentration treatment and Cilembu sweet potato puree consisting of 4 levels, namely: P2 = Gelatin 6g and Cilembu sweet potato puree 40g; P3 = Gelatin 6g and Cilembu Sweet Potato Puree 50g; P4 = Gelatin 7g and Cilembu Sweet Potato Puree 40g; P5 = Gelatin g and Cilembu Sweet Potato Puree 50g. Each treatment was repeated 4 times. The quality parameters observed were TPA, beta-carotene content and organoleptics which included colour, softness and taste
Effectiveness of White Galangal Extract (Alpinia galanga W.) AS a Reducer on Formalin of Milkfish Fillets (Chanos chanos F.) Ariyawati, Shela; Kurnia Hartati, Fadjar; Susilo, Achmadi; Sigit Sucahyo, Bambang; Hariyani, Nunuk
Demeter: Journal of Farming and Agriculture Vol. 2 No. 2 (2024): July 2024
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v2i2.323

Abstract

This study aims to determine the effectiveness of white galangal extract (Alpinia galanga W.) as a reducer of formalin levels in milkfish fillets (Chanos chanos F.) with concentrations of 20%, 25%, 30% and soaking times of 30 minutes, 60 minutes. This study uses an experimental method. Data were analyzed using parametric statistics using Analysis of Variant (ANOVA) using Statistic Product and Service Solution (SPSS) version 24. Different concentrations and soaking times of white galangal extract (Alpinia galanga W.) had a very significant effect on reducing formalin levels, increasing protein levels and organoleptic properties of milkfish fillets. Based on the results of the study, L3P2 treatment with a concentration of 30% and a soaking time of 60 minutes was the best treatment in reducing formalin levels with a reduction efficiency of 63,42%, while the protein content of milkfish fillets increased by 17,85%. Organoleptic test results of the appearance of the best milkfish fillets in the L1P1 treatment amounted to 7,72, the best aroma in the L2P1 treatment amounted to 7,56 and the best texture in the L1P1 treatment amounted to 7,56.
Effectiveness of Aloe Vera Extract in Reducing Formalin Levels in Catfish Fillets (Pangasius sp.) Setiawati, Risa Fuji; Kurnia Hartati, Fadjar; Susilo, Achmadi; Hariyani, Nunuk; Rahmiati, Retnani
Demeter: Journal of Farming and Agriculture Vol. 2 No. 2 (2024): July 2024
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v2i2.324

Abstract

This study used a quantitative experimental laboratory method with a research design. Completely Randomized Design (CRD) with treatments K0B0, K1B1, K1B2, K1B3, K2B1, K2B2 and K2B3. The research variables include chemical quality tests, namely formalin levels, protein levels and organoleptic tests (appearance, aroma and texture) with 3 replications in each treatment using 25 panelists. The purpose of this study was to determine which treatment can reduce formalin content, maintain protein levels and organoleptic values ​​of catfish fillets. The treatment that can reduce the highest formalin levels and increase the highest protein levels is the K2B3 treatment with a percentage decrease in formalin levels of 82,339% and an increase in protein levels with a percentage increase of 48.128%. Based on the results of the organoleptic test, the best appearance was produced in treatments K1B1 and K2B1 with a median of 7 which means the color is specific to the type and less bright. The best aroma was produced by treatments K1B1, K1B2, K2B1 and K2B2 with a median of 5 which means musty and slightly rancid. The best texture was produced by treatments K1B1 and K2B2 with a median of 7 which means dense, less compact and less elastic
The Effect of Temperature and Extraction Time of Cinnamon (Cinnamomum burmannii) on Physicochemical and Organoleptic Properties of Herbal Paper Soap N Narsih; Y. Erning Indrastuti; S Saniah; Borneo Satria Pratama; Desi Ramayanti
Demeter: Journal of Farming and Agriculture Vol. 2 No. 2 (2024): July 2024
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v2i2.404

Abstract

This study aims to examine the effects of cinnamon (Cinnamomum burmannii) extraction temperature and duration on the physicochemical and organoleptic characteristics of herbal paper soap. The experiment involved three extraction temperatures (60°C, 70°C, and 80°C) and two extraction durations (15 and 20 minutes), resulting in six treatment combinations. The findings indicate that an extraction temperature of 60°C for 15 minutes produced the best moisture content, and foam stability, while the optimal free alkali content was obtained at 80°C for 20 minutes. The highest antibacterial activity was observed at 70°C for 15 minutes. In the organoleptic evaluation, the best color scoring was achieved at 60°C for 20 minutes, aroma scoring at 80°C for 20 minutes, and thickness scoring at 60°C for 15 minutes. Further analysis revealed that extraction temperature and duration significantly influenced the physicochemical properties, including free alkali content, foam stability, and skin irritation, as well as organoleptic characteristics such as color, aroma, and thickness. However, these factors had no significant effect on moisture content and antibacterial activity. Overall, the paper soap met the quality standards outlined in SNI 06-3532-2016, except for free alkali content, which exceeded the maximum allowable limit of 0.1%, making it non-compliant with soap quality standards
Effect of Lime (Citrus aurantifolia) Concentration and Stirring Time on the Quality of Palm Oil-Based Margarine N Narsih; Indrastuti, Y. Erning; Safitri, Sela; Pratama, Borneo Satria
Demeter: Journal of Farming and Agriculture Vol. 2 No. 2 (2024): July 2024
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v2i2.406

Abstract

This study aims to analyze the effects of lime (Citrus aurantifolia) concentration and stirring time on the quality of palm oil-based margarine. The treatments included lime concentrations of 1%, 2%, and 3%, with stirring times of 5 minutes and 10 minutes. The observed parameters included moisture content, fat content, free fatty acid levels, emulsion stability, spread ability, color, texture, aroma, and taste. Analysis of variance (ANOVA) results indicated that lime concentration and stirring time significantly influenced most margarine quality parameters. Increasing lime concentration and stirring time resulted in a rise in moisture content, ranging from 1.7249% to 3.1094%, and an increase in free fatty acid levels from 0.2543% to 0.4195%. Conversely, fat content decreased, ranging from 88.4387% to 81.3954%. Emulsion stability was within 99.6927%–99.8795%, while spread ability varied from 2.6335 g/mm² to 3.6473 g/mm². In terms of organoleptic properties, margarine color showed significant differences, with the highest value of 3.0000 (yellow) observed in the 3% lime concentration with a 5-minute stirring time, and the lowest value of 1.9524 (very yellow) found in the 2% lime concentration with a 10-minute stirring time. Margarine texture varied from firm to slightly firm, with the highest score of 2.6667 recorded for the 1% lime concentration with both 5- and 10-minute stirring times. Aroma intensity increased with higher lime concentrations, with the strongest aroma recorded at 2.9524 in the 3% lime treatment with a 5-minute stirring time. Meanwhile, taste remained mostly neutral, with the highest score of 3.3333 observed in the 2% lime concentration with a 10-minute stirring time. This study highlights that the appropriate combination of lime concentration and stirring time can produce margarine with improved quality characteristics

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