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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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REVIEW: EVALUASI KUALITAS FISIK ROTI YANG DIPENGARUHI OLEH PENAMBAHAN TEPUNG KOMPOSIT : Bahasa Indonesia Destiana Adinda Putri
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

Kualitas roti merupakan salah satu faktor yang paling mempengaruhi penerimaan oleh konsumen. Penambahan tepung komposit pada roti dapat meningkatkan nilai gizi dan memberikan manfaat kesehatan bagi konsumen sebaliknya mempengaruhi kualitas fisik roti baik yang diinginkan maupun tidak diinginkan. Beberapa literatur menunjukkan bahwa penambahan berbagai jenis tepung komposit yang bersumber dari tanaman dapat mempengaruhi sifat fisik dan tekstur dari roti, yaitu meningkatkan hardness, gumminess, chewiness, dan menyebabkan penurunan volume spesifik, volume roti, springiness, cohesiveness, resilience dan selain itu juga mempengaruhi warna, ukuran sel/diameter sel dari roti yang dihasilkan. Pengaruh penambahan jenis tepung komposit pada kualitas roti dibahas secara rinci.
POTENSI UMBI KENTANG HITAM (Coleus tuberosus) SEBAGAI PANGAN FUNGSIONAL: REVIEW Husnita Komalasari
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

Indonesia merupakan salah satu negara berkembang yang memiliki SDM dan SDA yang tinggi. Salah satu SDA dibidang pertanian adalah umbi-umbian, termasuk ke dalamnya adalah umbi kentang hitam. Umbi kentang hitam (Coleus Tuberosus) merupakan salah satu tanaman pangan sumber karbohidrat non-beras yang memiliki nilai gizi yang tinggi. Saat ini umbi kentang hitam telah diolah menjadi berbagai jenis produk pangan seperti roti tawar, beras analog, kue, Sohun dan crackers. Selain memiliki kandungan gizi tinggi, umbi kentang hitam juga mengandung senyawa bioaktif seperti fitosterol, asam triterpenoat (asam maslinat, asam ursolat, asam oleanolat), fenol, flavonoid, stigmasterol, beta-sitosterol dan kampesterol. Senyawa bioaktif ini dapat memberikan berbagai dampak yang baik bagi kesehatan tubuh seperti meningkatkan aktivitas antioksidan seluler, menurunkan kadar glukosa darah, menurunkan kolesterol dan anti-poliferasi sel kanker in-vitro. Sehingga dapat disimpulkan bahwa umbi kentang hitam memiliki potensi untuk dikembangkan sebagai pangan fungsional. Hasil review ini diharapkan dapat digunakan sebagai rujukan pembaca untuk penelitian selanjutnya serta dapat mengetahui manfaat mengonsumsi kentang hitam.
KAJIAN WAKTU PASTEURISASI TERHADAP KADAR AIR, KADAR pH, ORGANOLEPTIK DAN MASA SIMPAN SAMBAL TUK-TUK. Nila Nasution; Ihlana Nairfana; Veni Rori Setiawati
The Journal of Teknologi Pangan Vol 3 No 2 (2022): Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering
Publisher : Faculty of Agriculture Science & Technology

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Abstract

Sambal tuk tuk adalah sambal tradisional khas Suku Batak yang berasal dari Tapanuli, Sumatera Utara. Proses pembuatan sambal tuk tuk yang tergolong sangat singkat namun belum ada yang meneliti pengolahan lebih lanjut agar sambal dapat awet dengan umur simpan yang lebih lama. Dalam hal ini komersialisasi sambal tuk tuk sangat diperlukan untuk memperkenalkan sambal khas tersebut ke masyarkat luas. Tujuan dari penelitian ini untuk mengetahui proses pengemasan sambal dengan optimasi waktu pasteurisasi terhadap kadar air, kadar pH, organoleptik dan masa simpan sambal tuk tuk. Metode yang digunakan yaitu metode eksperimental yang dilakukan di laboratorium dan dirancang dengan Rancangan Acak Lengkap (RAL) 1 faktor yaitu variasi lama pasteurisasi (P1: 0 menit, P2: 10 menit, P3: 20 menit, P4: 30 menit dan P5: 40 menit). Data dianalisis menggunakan SPSS 25 dan untuk semua perlakuan yang berpengaruh diuji lanjut dengan Duncan Multiple Range Test. Hasil yang diperoleh yaitu lama pasteurisasi tidak berpengaruh terhadap kadar air sambal tuk tuk dengan nilai rata-rata kadar air sambal antara 60,30-62,70%, warna (skoring), aroma (skoring) dan umur simpan. Perlakuan lama pasteurisasi berpengaruh terhadap kadar pH (nilai antara 5-6), uji organoleptik rasa (hedonik dan skoring), warna {skoring) dan aroma {skoring). Karakteristik sambal tuk-tuk yang di pasteurisasi memiliki warna merah kecokelatan, aroma khas sambal, umur simpan yang bervariasi antara 11-62 hari.
STUDI KELAYAKAN USAHA PRODUK TEH CELUP CASCARA-JAHE MERAH Indah Nalurita; Fuad Sauqi Isnain
The Journal of Teknologi Pangan Vol 3 No 2 (2022): Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering
Publisher : Faculty of Agriculture Science & Technology

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Abstract

The development of a new product entails a business feasibility study. Study of business feasibility is a research on a business plan to analyze the feasibility of business and to estimate the maximum profit for an indefinite time. The aim of this study was to determine the feasibility of business development from financial aspect and predict the profit that will be obtained in the development of red ginger tea dip product. The financial feasibility were analyzed using Net Present Value (NPV), Benefit Cost Ratio (B/C Ratio), Internal Rate of Return (IRR), Break Event Point (BEP) and Payback Period (PBP). The results showed that the development of red ginger tea dip product was feasible based on marketing analysis with the NPV IDR 388.277.344; IRR 48%l; B/C ratio 1.13; BEP 97.990.767 units; and PBP 1.7 years.
ANALISIS SENSORI PRODUK SOSIS SAPI KOMERSIAL MENGGUNAKAN PRINCIPLE COMPONENT ANALYSIS Ni Wayan Putu Meikapasa; Lalu Danu Prima Arzani
The Journal of Teknologi Pangan Vol 3 No 2 (2022): Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering
Publisher : Faculty of Agriculture Science & Technology

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Abstract

The sensory characteristics of a product are one of the factors that determine the level of consumer acceptance. This study aimed to provide an overview of the differences in the sensory characteristics of commercial beef sausages. The study used three different brands of beef sausages (SG, SV, and SV) from different producers. The sensory attribute testing was carried out by 75 panelists. The sensory attributes tested were texture, color, aroma, mouthfeel, and meatiness of the product. Data were analyzed using one-way analysis of variance (ANOVA) with a confidence level of 95% (?=0.05) and followed by the Duncan test. Furthermore, to determine the variables that determine the sensory attributes of the product, multivariate analysis with principal component analysis (PCA) was used. The results of the study showed that the "SV" brand of beef sausage had a strong correlation with the sensory attribute of mouthfeel, and the "SB" brand of beef sausage had a strong correlation with the sensory attributes of meatiness and aroma and had a close correlation with the sensory attribute of texture. The "SG" brand of sausage had a strong correlation with the sensory attribute of color but had a negative correlation with the sensory attribute of texture.Keyword: beef sausage, PCA, Sensory
pengujian karakteristik alat perajang porang Jufri Efendi Solin; Mikhratunnisa
The Journal of Teknologi Pangan Vol 3 No 2 (2022): Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering
Publisher : Faculty of Agriculture Science & Technology

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Abstract

Porang (Amorphophallus muelleri) is a type of bulbous plant that grows naturally in almost all forests in Indonesia. Porang usually grows in areas with secondary vegetation, gardens, teak forests, and village forest edges. Porang plants can generally grow on all types of soil. Along with the development of increasingly sophisticated technology and the need for machines that can increase the production of agricultural products and snack food craftsmen, especially processed products from tubers. Therefore, we need a tool that facilitates the processing of the snack food industry with optimal results and relatively cheap prices. Characteristics of measuring instruments is a comprehensive measurement (preparation, implementation and analysis) that can be relied on for its success. One will not be able to design measurements correctly without knowing the meaning of the characteristics of the measuring instrument. The purpose of this study was to determine the characteristics of the porang chopper using tools. The result of the process of testing the cutting capacity of 818.836 kg/hour. Then the results of the average thickness is 5.6854 mm. The results of the percentage of damaged materials as much as 0.0744%. And the result of the percentage of materials left in the tool is 0.026%.
PENILAIAN DIMENSI TUBUH SEBAGAI SALAH SATU PREDIKSI KEKURANGAN NUTRISI PADA IBU MENYUSUI DAN BAYINYA DI KECAMATAN MOYO HULU Ratna Nurmalita Sari; Dwi Aprilian Nur Putri; Lukman Azis
The Journal of Teknologi Pangan Vol 3 No 2 (2022): Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering
Publisher : Faculty of Agriculture Science & Technology

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Abstract

Breastfeeding is recommended way of feeding directly from mother to baby. Newborns are recommended to be exclusively breastfed for at least six months to two years. Nutritional vulnerability to breastfeeding mothers and infants has an impact on nutritional deficiencies such as lack of magnesium, vitamin B6, folate, calcium, and zinc. Prediction of stunting can be conducted by measuring the baby body dimensions such as head circumference, height, and body weight. This study aimed to determine body dimensions as a method of predicting nutritional deficiencies in breastfeeding mothers and their babies in Moyo Hulu District, Sumbawa. This study used a cross sectional study method which carried on 15 breastfeeding mothers and their babies. The assessment was carried out using the WHO Anthro apps. The results showed that breastfeeding mothers in Moyo Hulu District had an average BMI of 21.95%. This showed that breastfeeding mothers in Moyo Hulu District have a normal BMI. Therefore, the baby was included in 3 anthropometric categories, including BMI-for-Age-Z score (BAZ), Height-for-Age-Z score (HAZ), and Weight-for-Age-Z score (WAZ). There were 2 categories of BAZ in infants in Moyo Hulu District, namely obesity with an average of 26.67%, and normal with an average of 73.33%. There were also 2 categories of HAZ in infants, including the normal category with an average of 53.33% and stunted to very stunted with an average of 46.67%. There were 3 categories of WAZ in infants, namely normal with an average of 86.67%, thin with an average of 6.67%, and very thin with an average of 6.67%.
KARAKTERISTIK FISIKOKIMIA DAN SENSORI SELAI BENGKUANG DENGAN PENAMBAHAN KULIT BUAH NAGA MERAH SEBAGA PEWARNA ALAMI Nadya Mara Adelina; Wasiatul Maghfiroh; Bidadari Kiara Ramadhani Lubis; Nabila Kilka Ramadhan
The Journal of Teknologi Pangan Vol 3 No 2 (2022): Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering
Publisher : Faculty of Agriculture Science & Technology

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Abstract

Jicama (Pachyrhizus erosus) has a huge potential to be developed as an ingredient of processed food. The high content of nutrition compounds possessed by jicama could be utilized to produce health products, such as jam. However, the product developed using jicama has a less attractive sensory characteristic, especially for their color. On the other hand, dragon fruit peel is a waste product containing high fiber, vitamin C, and anthocyanin, which is the natural red pigment that can be used as natural colorant. The utilization of dragon fruit peel as a natural colorant for jicama jam aimed to improve the sensory properties and nutritional compounds of product. This research used four formulas of jicama jam with various ratios of additional dragon fruit peel. These results showed that the increasing ratio of dragon fruit peel to jam could significantly decrease the water content and acidity value (pH). However, total dissolved solids, vitamin C content, anthocyanin content, and antioxidant activity increased significantly as the increasing of dragon fruit peel ratio. Results for the sensory analyses concluded that the formula of jam with 40% of jicama and 60% of dragon fruit peel has the highest scores for all parameters evaluated among the others (color, taste, texture, aroma, overall). This formula has the characteristic of red-purple in color, water content 21.67%, acidity 3.27, total dissolved solids 65.14%, anthocyanin content 2.70 mg/100 g, vitamin C content 42.77 mg/100g, and IC50 for DPPH radical scavenging 44.52 mg/mL. This research was expected to boost the utilization of jicama and to improve the additional value of waste dragon fruit peel.
MUTU TAPAI BERAS KETAN PUTIH DENGAN PENAMBAHAN BUAH NAGA SEBAGAI PEWARNA ALAMI Hana Nita Isnaini; Adi Saputrayadi; Desy Ambar Sari
The Journal of Teknologi Pangan Vol 3 No 2 (2022): Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering
Publisher : Faculty of Agriculture Science & Technology

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Abstract

Tapai is a traditional food that is still widely found in traditional markets made through the fermentation process using the help of yeast. The purpose of this study was to find out the effect of the addition of red dragon fruit extract on the quality of white glutinous rice tapai that panelists liked. The method used in this study is an Experimental method arranged with a Complete Random Design (RAL) with the treatment of adding red dragon fruit extract to the manufacture of white glutinous rice tapai consisting of 5 (five) treatments, namely: P1 (15% red dragon fruit extract), P2 (20% red dragon fruit extract), P3 (25% red dragon fruit extract), P4 (30% red dragon fruit extract) and P5 (35% red dragon fruit extract). Significant parameters are further tested using the Honest Real Difference (BNJ) advanced test at a real level of 5%. The results showed that the addition of red dragon fruit extract had a real effect on the chemical properties of alkohol content parameters, reduced sugar content, divorce level (L) and organoleptic properties of texture, taste and color value scores, but had no real effect on the pH levels and aroma scores of white glutinous rice tapai observed. The best treatment in making white glutinous rice tapai with the addition of red dragon fruit extract is obtained in the P4 treatment (addition of 30% red dragon fruit extract) which has an alcohol content of 8.79%, reduced sugar content of 24.73%, pH content of 3.57 and brightness level (L) 47.16 with a taste of likes, very red color, a slightly scented tapai aroma and a slightly mushy texture.
KAJIAN RASIO BUBUR SALAK (Salacca edulis) DENGAN BUBUR WORTEL (Daucus carota L.) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK SIRUP SALAK Muhammad Faisal; Suwati; Syirril Ihromi; Hutasoit Hutasoit
The Journal of Teknologi Pangan Vol 3 No 2 (2022): Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering
Publisher : Faculty of Agriculture Science & Technology

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Abstract

Snake fruit is a tropical fruit that is spread throughout Southeast Asia, specifically Indonesia, and can be used as an ingredient in drinks. In making syrup, the raw materials used usually consist of only one type of fresh fruit, so it is necessary to combine it with other ingredients to improve the nutritional content of the resulting syrup, such as adding carrots. The purpose of this study was to determine the effect of adding snake fruit puree, carrots, and sugar on reducing sugar levels, beta-carotene levels, and the organoleptic properties of snake fruit syrup. This study used a CRD (completely randomized design) with treatment of two factors, namely factor I, consisting of four levels: W1 = without comparison of carrot pulp (100% snake fruit puree), W2 = 90% snake fruit puree + 10% carrot puree, W3 = 80% snake fruit puree + 20% carrot puree, and W4 = 70% snake fruit puree + 30% carrot puree. While factor II consisted of 2 levels, namely, G1 = 25% sugar concentration and G2 = 50% sugar concentration, in order to obtain eight treatment combinations Each treatment was repeated twice to obtain 16 experimental units. Parameter analysis carried out included reducing sugar levels, beta-carotene levels, color, aroma, and taste. Observational data were analyzed using analysis of variance at a significant level of 5%. If the treatment is significantly different, then it will be further tested using the Honest Significant Difference (HSD) test at the same level. Combining snake fruit puree and carrots with sugar concentration had a significant effect on the color and aroma of snake fruit syrup, but lowering sugar levels, beta-carotene levels, and taste tests had no effect. The W2G2 treatment (450 g of snake fruit puree and 50 g of carrot puree) and 50% sugar concentration gave the best results in the organoleptic test of snake fruit syrup.

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