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Food and Agro-industry (FAGI) Journal
Published by Universitas Teknologi Sumbawa
ISSN : -     EISSN : 27465470     DOI : https://doi.org/10.36761/fagi.v5i1.4271
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Materials Science & Nanotechnology
Food and Agro-industry (FAGI) Journal is the journal under the Faculty of Agriculture Science & Technology, Universitas Teknologi Sumbawa. The journal is published twice a year (December and July) and contains articles on Food Microbiology, Health and Nutrition, Food Processing, Process Technology, System Engineering, and Environmental Management.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 61 Documents
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IDENTIFIKASI SENYAWA BIOAKTIF MADU DI BEBERAPA DAERAH SUMBAWA DENGAN MENGGUNAKAN GAS CHROMATOGRAPHY dinar saputri; Yolli Putri
The Journal of Teknologi Pangan Vol 1 No 1 (2020): Nutraceutical and Agroindustry
Publisher : Faculty of Agriculture Science & Technology

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Abstract

Sumbawa forest honey is one of the featured products in Sumbawa, which is believed to have many health effects. Forest honey on Sumbawa island is mostly produced by Apis dorsata bees. This research used Sumbawa honey from Batu Lanteh, Punik, Lape and Moyo Island areas. The bioactive compounds of honey samples were extracted by using dispersive liquid-liquid microextraction method. Furthermore, bioactive compounds were identified using Gas Chromatography Mass Spectromethry (GC MS). From the chromatogram results, it was found that several siloxane compounds might be formed because there was an error in the RTx-5Ms column in which there was silica. In addition, compounds that have antioxidant and anti-microbial effects are also identified such as, heptadecene-(8)-carbonic acid, 2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 9-octadecanoic acid, 7,9-di-tert-butyl-1-oxaspiro[4.5]deca-6,9-diene-2,8-dione, hexadecanoic acid dan 7,9-di-tert-butyl-1-oxaspiro[4.5]deca-6,9-diene-2,8-dione. Hydroxymethyl furfural or compounds that are formed by heating or overlong storage and are an indicator of food damage were also identified in this study.
EKSTRAKSI PEKTIN DARI LIMBAH KULIT PISANG KEPOK (Musa paradisiaca) MENGGUNAKAN PELARUT ASAM SITRAT Lukman Azis
The Journal of Teknologi Pangan Vol 1 No 1 (2020): Nutraceutical and Agroindustry
Publisher : Faculty of Agriculture Science & Technology

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Abstract

Pectin is water soluble fiber contained in the fruits such as lemon, apple and banana. Food Industry uses pectin for stabilizer and thickener. The aim of this research was to analyse the purity of pectin from Kepok banana peel waste extracted by using citric acid. Maceration is used to extract the pectin from Kepok banana peel powder. The research used Rancangan Acak Lengkap (RAL) with the factor of citric acid concentration 5, 10, 15 and 20%. Data analysis used was Analysis of Variant (ANOVA) in which the treatment showed significant different (p<0.05) was continued to DMRT test 5%. The result of pectin extraction from Kepok banana peel waste showed that pectin extracted by using citric acid 5% was highest of 19% whereas it was significantly different (p<0.05) compared to other concentrations; 10,15 and 20%. The higher number of purity analysis was from pectin with the concentration of citric acid 5% with purity of 78%. Extracted pectin is influenced by the concentration of citric acid.  
KAJIAN PENGGUNAAN ASAP CAIR DAN GARAM TERHADAP BEBERAPA KOMPONEN MUTU DAN MASA SIMPAN IKAN KAKAP (Lutjanus sp) KERING Chairul Anam A. Rahman
The Journal of Teknologi Pangan Vol 1 No 1 (2020): Nutraceutical and Agroindustry
Publisher : Faculty of Agriculture Science & Technology

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Abstract

This research was aimed to determine the combination of liquid-smoke and salt as natural preservatives to enhance the quality and shelf life of dried snapper fish (Lutjanus sp). The experiment was conducted using a complete randomized factorial design with sample combination on liquid smoke concentration respectively 0%; 2,5%; 5,0%; 7,5% and salt concentration of 0%; 2,5%; and 5,0%. Chemical and organoleptic data were analyed by analysis of variance at 5% significance level by using software Co-stat. A significant difference data were tested further by real difference test with honestly significant difference test, while the microbiological data were analyzed with a quantitative method. The results showed that the combination of liquid smoke and salt have not effect on the chemical properties of dried snapper fish (water content, salt content, and organoleptic quality on textur). However, the organoleptic quality on color, scent and flavor found to be affected; positive effect appeared after physical color test performed, i.e. L value and oHue. The sample treated with combination of 7,5% liquid smoke and 2,5% salt showed the best performance indicated by salt concentration and water content complied with standard based on SNI 01-2721-2009; color, scent, texture and flavor were acceptable based on organoleptic test; complied with food safety regulation on microbiology aspect, as indicated by value of total microbes up to 1,0 x 104 CFU/gram, total coliform up to 1,0 x 101 CFU/gram, and total fungus up to 1,0 x 102 CFU/gram. Therefore, it is recommended that combination of 7,5% liquid smoke and 2,5% salt is the best treatment to enhance the quality and safety of traditionally-processed dried snapper fish.
ANALISIS MUTU KIMIA DAN ORGANOLEPTIK SNACK BAR DENGAN KOMBINASI TEPUNG JAGUNG KETAN (Zea mays ceratina), TEPUNG HUNKWE DAN JAMBU METE Ihlana Nairfana
The Journal of Teknologi Pangan Vol 1 No 1 (2020): Nutraceutical and Agroindustry
Publisher : Faculty of Agriculture Science & Technology

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Abstract

In Sumbawa, Indonesia, glutinous corns (Zea mays ceratina) are usually sold fresh, unprocessed, or boiled. To increase its shelf life it can be processed into glutinous corn flour. This flour is believed to have many nutrients such as carbohydrates, protein and vitamins. Another agricultural products that are available in abundance in Sumbawa are cashew nuts and green beans, which are also high in nutrients content. The aim of this research is to determine the chemical and sensory characteristics of snack bar made from glutinous corn flour, hunkwe (which is green beans flour) and cashew nuts. The parameter observed was water, ash, protein, carbohydrate and lipid content, and also sensory analysis involved color, flavor, aroma and texture. This is a Completely Randomized Design with 3 different formulations of glutinous corn flour:hunkwe flour in grams; A (200:100), B (150:150) and C (100:200). The data was analyzed using Software SPSS for Analysis of Variance in 5% significance level. The result obtained was there were no significance differences in chemical (proximate) analysis and sensory analysis in snack bar in all three formulations, with an average of carbohydrate content of 57,11 – 57,74 %; protein content of 7,47 – 8,73%; lipid content of 21,24 – 21,53%; water content of 9,88 – 10,85%; and ash content of 2,57 – 2,70%. Panelists overall likes the color, flavor, aroma and texture of the snack bar. Keywords : Snack bar, Glutinous Corn Flour, Hunkwe Flour, Cashew Nut
PENGARUH VARIASI PENAMBAHAN EKSTRAK DAUN KELOR (MORINGA OLEIFERA) TERHADAP WARNA DAN ORGANOLEPTIK SELAI BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS) Ihlana Nairfana
The Journal of Teknologi Pangan Vol 1 No 1 (2020): Nutraceutical and Agroindustry
Publisher : Faculty of Agriculture Science & Technology

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Abstract

Red dragon fruit is one type of tropical fruit containing vitamin C, vitamin E, vitamin A, and polyphenol compounds which have the potential as antioxidants, and have high fiber. The high water content in red dragon fruit results in red dragon fruit being easily damaged. One of the processed products of red dragon fruit is jam. Red dragon fruit jam products are generally known to have high levels of antioxidants and vitamin C, but on the other hand do not contain much protein, it is known that the protein in dragon fruit is only 0.53 grams per 100 grams, on the other hand Moringa leaves contain 6.7 grams of protein per 100 grams. Therefore, the addition of Moringa leaf extract allows can add protein and other nutrients to the red dragon fruit jam. Moringa oleifera plant has many benefits and very high nutritional content, Moringa leaves contain vitamin A, vitamin B, vitamin C, calcium, potassium, iron and protein in very high amounts that are easily digested by the human body. The purpose of this study was to determine the effect of the addition of Moringa oleifera leaf extracts to the physical color and organoleptic quality of the hedonic red dragon fruit jam (Hylocereus polyrhizus). This study uses a Completely Randomized Design (CRD), the factor used is the concentration of Moringa leaf extract (P1 = 0%, P2 = 5%, P3 = 10%, P4 = 15%). Data analysis using ANOVA with a significance level of 5%. Based on the results of the study obtained differences in the concentration of Moringa leaf extract affect the brightness of the color of red dragon fruit jam, the higher the concentration of Moringa leaf extract added in making dragon fruit jam, the color will be darker. In the organoleptic test results showed that differences in the concentration of Moringa leaf extract affect the level of taste preferences, but does not affect the level of texture, color, and aroma of red dragon fruit jam.
ANALISIS KELAYAKAN USAHA PRODUK MADU HUTAN SUMBAWA: (Studi Kasus Pada OMG di Desa Bunga Eja, Kecamatan Empang, Kabupaten Sumbawa) Fina Rohadatul Aisy; Samuyus Nealma
The Journal of Teknologi Pangan Vol 3 No 1 (2022): Food Innovation, Hazard and Agro-industry Development
Publisher : Faculty of Agriculture Science & Technology

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Abstract

Jumlah wirausaha di Indonesia masih relatif sedikit dibanding negara tetangga dan mutunya masih belum bisa dikatakan hebat, kurangnya kepedulian suatu usaha untuk mengamati kelayakan usaha yang dijalani dengan mengunakan studi kelayakn bisnis menjadi salah satu faktornya. Tujuan dari peneltian ini adalah untuk mengetahui kelayakan usaha produk Madu Hutan Sumbawa milik UMKM OMG di Desa Bunga Eja, Kecamatan Empang, Kabupaten Sumbawa. Uji kelayakan usaha yang di lakukan, ditinjau dari dua klasifikasi kelayakan usaha, aspek non finansial meliputi beberapa cabang aspek didalamnya, diantarannya, aspek hukum, aspek teknis, aspek manajemen, dan aspek pasar, Serta aspek finansial yang dianalisis dengan menggunakan metode Net Present Value (NPV), Internal Rate of Return (IRR), Net B/C Ratio, Gross B/C Ratio dan Payback Period (PP). Hasil penelitian yang didapat menunjukan bahwa : (1) Ditinjau dari aspek hukum, produk Madu Hutan Sumbawa UMKM OMG belum layak untuk dijalankan, (2) Ditinjau dari aspek teknis, produk Madu Hutan Sumbawa UMKM OMG sangat layak untuk dijalankan, (3) Ditinjau dari aspek manajemen, produk Madu Hutan Sumbawa UMKM OMG sangat layak untuk dijalankan, (4) Ditinjau dari aspek pasar, produk Madu Hutan Sumbawa UMKM OMG sangat layak untuk dijalankan, dan (5) Ditinjau dari aspek finansial, produk Madu Hutan Sumbawa UMKM OMG sangat layak untuk dijalankan. Kata Kunci: Aspek finansial, Aspek nonfinansial, Kelayakan usaha, Usaha Madu Hutan Sumbawa
PENGARUH LAMA FERMENTASI TERHADAP MUTU ORGANOLEPTIK, TINGKAT KEASAMAN (pH) DAN TINGKAT KEMANISAN TAPE SORGHUM (Sorghum Bicolor (L.) Moench) elmadani nasution; Ihlana Nairfana; Veni Rori Setiawati
The Journal of Teknologi Pangan Vol 2 No 2 (2021): Bioactive compounds and the acceptability
Publisher : Faculty of Agriculture Science & Technology

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Abstract

Tape merupakan salah satu makanan tradisional dari Indonesia yang dapat dibuat dari berbagai jenis bahan baku yang mengandung pati. Sorgum dapat dimanfaatkan sebagai bahan dalam pembuatan tape karena kandungan nutrisi dan pati pada sorgum yang cukup tinggi. Pembuatan tape dilakukan dengan proses fermentasi yang dapat dipengaruhi oleh beberapa faktor, salah satunya adalah lama fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi terhadap mutu organoleptik, tingkat kemanisan dan tingkat keasaman tape sorgum. Penelitian dirancang menggunakan Rancangan Acak Lengkap (RAL), dengan 3 perlakuan yaitu L1 = Lama waktu fermentasi 48 Jam, L2 = Lama waktu fermentasi 72 Jam, L3 = Lama waktu fermentasi 96 Jam, dan diulang sebanyak 3 kali. Data yang berbeda nyata kemudian diuji dengan Beda Nyata Jujur (BNJ) pada taraf 5%. Hasil penelitian menunjukkan bahwa nilai pH tape sorgum berkisar antara 4.38 sampai 4.77, tingkat kemanisan berkisar antara 5,30% sampai 5,70%, warna disukai, rasa kurang disukai, aroma kurang suka hingga disukai dan tekstur kurang disukai oleh panelis.
The KARAKTERISTIK KIMIA, FISIK DAN ORGANOLEPTIK SNACK BAR BERBASIS SORGUM (Sorghum bicolor (L.) moench) DAN KACANG METE (Anacardium occidentale) Ana Rifdah Salsabiela; Chairul Anam Afgani; Muhammad Alhajj Dzulfikri
The Journal of Teknologi Pangan Vol 2 No 2 (2021): Bioactive compounds and the acceptability
Publisher : Faculty of Agriculture Science & Technology

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Abstract

Produk snack bar telah menjadi makanan yang cukup populer dan mulai berkembang pesat dengan berbagai inovasi bahan yang digunakan. Pesatnya produk snack bar di masyarakat membutuhkan inovasi produk berbasis pangan lokal yang bisa dikembangkan. Sorgum dan kacang mete merupakan salah satu komoditas pangan lokal dengan kandungan gizi dasar yang tinggi, Sehingga bisa dijadikan alternatif bahan pangan dalam inovasi pembuatan snack bar. Tujuan penelitian ini adalah untuk mengetahui pengaruh variasi penambahan sorgum dan kacang mete terhadap mutu kadar air, warna dan mutu organoleptik secara hedonik dan skoring. Penelitian ini merupakan penelitian eksperimental laboratorium di Universitas Teknologi Sumbawa dengan menggunakan metode Rancangan Acak Lengkap (RAL) 2 faktor, yaitu kombinasi penambahan sorgum dan kacang mete dengan 3 perlakuan, A (80:20), B (50:50), dan C (20:80). Data hasil penelitian dianalisis menggunakan ANOVA menggunakan software SPSS dengan taraf nyata 5% serta dilanjutkan dengan uji Duncan apabila terdapat hasil yang berbeda nyata. Hasil penelitian menunjukkan kombinasi sorgum dan kacang mete berpengaruh nyata terhadap kadar air, mutu fisik warna dan organoleptik snack Bar. Dengan nilai kadar air berkisar antara 10,97-12,18 %, nilai kecerahan (L*) berkisar antara 42,3–46,0 dan pada ºHue memiliki rata-rata nilai dengan range 62,20-84,13 yang menghasilkan warna yellow red. Pada uji organoleptik menunjukkan mutu warna snack bar yaitu berwarna kuning kecokelatan-cokelat mengkilap, aroma disukai, rasa disukai, serta bertekstur keras dan disukai.
INOVASI MINUMAN HERBAL YANG DIFERMENTASI DENGAN STARTER KOMBUCHA DAN PENGARUHNYA TERHADAP MUTU ORGANOLEPTIK, pH, DAN NILAI ANTIOKSIDAN Vinni Febriella; Nisa Alfilasari; Lukman Azis
The Journal of Teknologi Pangan Vol 2 No 2 (2021): Bioactive compounds and the acceptability
Publisher : Faculty of Agriculture Science & Technology

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Abstract

Minuman fungsional merupakan salah satu jenis minuman herbal. Minuman fungsional memiliki efek fungsional dan kepuasan sensorik seperti rasa yang enak dan warna yang baik. Salah satu jenis minuman fungsional yang dikenal masyarakat Indonesia adalah jamu. Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi kombucha dalam minuman fungsional terhadap kualitas organoleptik, pH, dan nilai antioksidan. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) 1 faktor yaitu lama fermentasi kombucha dengan 4 perlakuan (0 hari, 3 hari, 6 hari, dan 9 hari) dengan 3 ulangan. Data penelitian dianalisis menggunakan ANOVA software SPSS dengan taraf signifikansi 5% dan dilanjutkan dengan uji Duncan jika terdapat hasil yang berbeda nyata. Perlakuan terbaik dalam penelitian ini adalah fermentasi 3 hari yang menghasilkan nilai preferensi warna 3,24 pada skala suka; Nilai preferensi rasa adalah 3,56 pada skala suka; Nilai pH sebesar 3,91, dari perlakuan terbaik diperoleh nilai antioksidan sebesar 76,92%. Hasil penelitian menunjukkan bahwa lama fermentasi minuman kombucha berpengaruh nyata terhadap warna, rasa dan pH.
INOVASI MINUMAN BERPROTEIN DARI PUTIH TELUR AYAM (Gallus. Sp) DENGAN PEMANIS MADU (Apis dorsata) TERHADAP DAYA TERIMA ORGANOLEPTIK, KANDUNGAN PROTEIN, DAN LAMA PENYIMPANAN UNTUK DIET PENDERITA HIPOALBUMINEMIA Zainul Arifin; Nisa Alfilasari; Lukman Azis
The Journal of Teknologi Pangan Vol 2 No 2 (2021): Bioactive compounds and the acceptability
Publisher : Faculty of Agriculture Science & Technology

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Abstract

Gagal ginjal adalah penyakit ginjal stadium akhir adalah suatu kondisi dimana ginjal telah berhenti bekerja cukup baik penderita penyakit ini memiliki asupan yang rendah karena perawatan medis. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan madu dan vanili pada minuman putih telur terhadap kadar protein, organoleptik, dan penyimpanannya. Jenis penelitian ini adalah eksperimen dimana menggunakan Rancangan Acak Lengkap (RAL) dengan 1 faktor 3 perlakuan. Analisis ANOVA digunakan untuk mengetahui pengaruh perlakuan dengan nilai ? 5% yang dilanjutkan dengan uji Duncan untuk mengetahui perbedaan perlakuan yang nyata. Hasil penambahan madu ini dapat mempengaruhi kadar protein, organoleptik dan penyimpanan 10°C. Perlakuan terbaik terdapat pada penambahan madu dan vanila: 22,29 gr protein, dengan asumsi suka, dan 4 hari penyimpanan.

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