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Ahmad Mundzir Romdhani
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Jurnal Teknologi Hasil Pertanian
Published by Universitas Annuqayah
ISSN : -     EISSN : 30892252     DOI : https://doi.org/10.59005/jthp.v1i1
Core Subject : Economy, Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Industrial & Manufacturing Engineering
TAPE: Jurnal Teknologi Hasil Pertanian mempublikasikan artikel asli dan mengulas semua aspek agroindustri dalam kajian yang berupa hasil penelitian di bidang teknologi hasil pertanian. TAPE merupakan jurnal yang bersifat terbuka, direview oleh reviewer di bidangnya, dan diterbitkan oleh Program Studi Teknologi Hasil Pertanian Universitas Annuqayah dua kali dalam setahun yaitu bulan Juni dan Desember. Lingkup topik mencakup aspek-aspek dasar dan terapan, diantaranya Food Technology, Ilmu Kimia Pangan, Teknologi Hasil Pertanian dan Perkebunan, Rekayasa Pangan, Food Supply Chain, Quality Management System, Bioteknologi Pangan dan Mikrobiologi Pangan, Pascapanen Hasil Pertanian dan Perkebunan, Ekonomi dan Manajemen Hasil Pertanian dan Perkebunan, Pengelolaan Limbah Hasil Pertanian dan Perkebunan, Energi Baru dan Terbarukan, serta informasi lainnya dalam perkembangan ilmu teknologi hasil pertanian
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 15 Documents
 1   2 
PENGARUH PROSES PRODUKSI DAN PENGEMASAN TERHADAP MINAT BELI PRODUK “BUBUK SOKLA” Arij Rosa Indah; Vita Kurnia Utami; Ach Haris Abdi Manaf
TAPE : Jurnal Teknologi Hasil Pertanian Vol 1 No 1 (2024): TAPE: Jurnal Teknologi Hasil Pertanian
Publisher : Teknologi Hasil Pertanian, Fakultas Teknik, Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/jthp.v1i1.272

Abstract

Sumenep is one of the districts on Madura Island which is classified as a region producing traditional herbal medicine, one of which is Sokla powder. Sokla powder is a traditional herbal medicine made from several types of herbal plants such as ginger, turmeric, etc. Making sokla powder itself is a production activity using certain TOGA carried out by the Kasih Ibu Farming Women's Group (KWT) in Lengkong Bragung Village, Guluk-Guluk, Sumenep. The production activity referred to in this case is an activity to increase the added value of an item by involving several production factors together. Meanwhile, product packaging not only functions as a container for wrapping food or beverage products to protect them from dirt, dust, air, impact and sunlight, but also as a promotional tool to attract buyers' interest. The aim of this research is to determine the influence of the production and packaging process on purchasing interest in sokla powder products. The method used in this research is descriptive quantitative, while the data processed is using the SPSS version 26 program. Data was obtained from distributing questionnaires to 50 respondents. The results obtained from this research show that the production and packaging process variables do not have a partial and significant effect on purchase interest, with the results of the t test where the calculated t of the two variables is X1=1.830 and X2=-1.412 < t table 2, 011 obtained from a significance level of 5% and df=50-2- 1. Meanwhile, simultaneously the calculated F value obtained is 2.036 < f table of 3.20, which means that the production and packaging processes have no simultaneous and significant influence on purchasing interest.
PENGARUH KONSENTRASI GULA DAN CMC (CARBOXYMETHYL CELLULOSE) TERHADAP KADAR AIR DAN SIFAT ORGANOLEPTIK FRUIT LEATHER SIWALAN (BORASSUS FLABELLIFER L.) Rofida, Aminatur; Ulfa Maulida Farid; Vita Kurnia Utami
TAPE : Jurnal Teknologi Hasil Pertanian Vol 1 No 1 (2024): TAPE: Jurnal Teknologi Hasil Pertanian
Publisher : Teknologi Hasil Pertanian, Fakultas Teknik, Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/jthp.v1i1.273

Abstract

Siwalan (Borassus flabellifer L.) is one type of palmae that can thrive in dry environments, including Indonesia. Fruit leather can be used as an alternative to utilizing siwalan fruit as an effort to diversify products based on siwalan commodities. One of the shortcomings in fruit leather processing is that good texture and plasticity are difficult to form so that additional ingredients are needed in the process. The purpose of this study was to see the effect of adding sugar and CMC with different concentrations on water content and organoleptic properties including color, taste, aroma and texture attributes of siwalan fruit leather. The study used a completely randomized design (CRD) with 4 treatments including P1 = 10% CMC 0% sugar, P2 = 10% CMC 0.05% sugar, P3 = 15% CMC 1.0% sugar, P4 = 20% CMC 0.05% sugar with each treatment repeated 5 times. The results of the study stated that based on the Duncan test value at the 0.05 level, it can be seen that the addition of different concentrations of CMC and sugar has an effect on the water content of siwalan fruit leather, where P1 (10% CMC 0% sugar) has the highest water content (24.7%) and P3 (15% CMC 1.0% sugar) has the lowest water content value (18.2%). However, the average value of moisture content obtained from the four samples is 21.2% and this figure has met the standards regarding the maximum limit of moisture content of dried sweets. Meanwhile, the results of the assessment of 30 panelists for the organoleptic test stated that there was an effect of the addition of sugar concentration and CMC on texture and taste attributes, but had no effect on color and aroma attributes. And in terms of hedonic or liking, the majority of panelists liked the color of P1, the aroma of P2 and P3, the taste of P4, the texture of P2 and P3.
UJI DAYA KEMBANG DAN UJI ORGANOLEPTIK KERUPUK SUKUN (Artocarpus altilis) DENGAN PENAMBAHAN TEPUNG YANG BERBEDA Ayu Susilawati; Vita Kurnia Utami; Ulfa Maulida Farid
TAPE : Jurnal Teknologi Hasil Pertanian Vol 1 No 1 (2024): TAPE: Jurnal Teknologi Hasil Pertanian
Publisher : Teknologi Hasil Pertanian, Fakultas Teknik, Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/jthp.v1i1.274

Abstract

Breadfruit (Artocarpus alitilis) is a multi-functional plant because it is used as traditional medicine and an alternative food source. The use of breadfruit is generally limited to serving it in the form of fried foods and vegetables, so food diversification must be carried out for a longer shelf life and to increase its high selling value and be suitable for consumption, namely processing it into breadfruit crackers. The aim of this research is to determine the effect of breadfruit crackers (Artocarpus altilis) with the addition of different flours on the swellability of the crackers and to determine the effect of the organoleptic properties of breadfruit crackers (Artocarpus altilis) with the addition of different flours. The research method used a Completely Randomized Design (CRD) with 3 treatments and 6 replications, namely P1: 50% breadfruit + 50% T. tapioca, P2: 50% breadfruit + 50% T. rice and P3: 50% breadfruit + 50% T. cornstarch. Data analysis used Paired Sample T-Test to test flowering power and organoleptic tests using One Way Anova and Duncan's advanced test. Based on the Paired Sample T-Test P1, P2 and P3, the results were significant at p < 0.05, so the treatment carried out in this study had a significant influence on the swelling power of breadfruit crackers. Meanwhile, based on the results of color, taste and texture analysis tests, it produced a significant value of p > 0.05 and it was said that there was no real difference to breadfruit crackers. Meanwhile, the significance of the aroma of breadfruit crackers is p < 0.05 and it can be said that there is a real difference to breadfruit crackers and can be tested further with the Duncan test which produces P3 with P1 and P2, there is a real difference to the aroma of breadfruit crackers.
ANALISIS PENGARUH SUHU PENYIMPANAN TERHADAP KARAKTERISTIK FISIK JAJANAN TRADISIONAL GETTAS A Zainul Faruq; Ahmad Mundzir Romdhani; Moh. Nurul Hidayatullah
TAPE : Jurnal Teknologi Hasil Pertanian Vol 1 No 1 (2024): TAPE: Jurnal Teknologi Hasil Pertanian
Publisher : Teknologi Hasil Pertanian, Fakultas Teknik, Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/jthp.v1i1.275

Abstract

Gettas a traditional snack, is one of the homemade traditional treats. The producers of gettas, who are the target audience of this endeavor, are guided by their family heritage. The primary ingredient used in making gettas is glutinous rice flour. Other ingredients include coconut milk, granulated sugar,salt, and cooking oil. One of the challenges faced with this traditional snack is determining the appropriate storage temperature. Improper storage can affect the physical characteristics of gettas. The objective of this research is to identify the optimal storage temperature to maintain the physical attributes of gettas. The research methodology employed physical tests, encompassing parameters such as aroma, color, and texture. The findings of the research reveal that storage temperature does not significantly influence the physical attributes of gettas. However, the most suitable storage temperature to preserve the physical characteristics of gettas is refrigerator temperature, or 4°C.
PENGARUH JENIS KEMASAN TERHADAP KADAR AIR DAN SUSUT BOBOT MAKANAN TRADISIONAL OLET Zaki Zulkarnain; Ahmad Mundzir Romdhani; Moh. Nurul Hidayatullah
TAPE : Jurnal Teknologi Hasil Pertanian Vol 1 No 1 (2024): TAPE: Jurnal Teknologi Hasil Pertanian
Publisher : Teknologi Hasil Pertanian, Fakultas Teknik, Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/jthp.v1i1.276

Abstract

One of the cultures that Indonesia has is traditional food. Each region has different traditional food and is the hallmark of that area. Olet Cake is a traditional food typical of Sumenep, which is known in the Lenteng sub-district. Olet cake is made from cassava which is mashed and compacted. As a topping, black sticky rice is usually sprinkled on it. However, several factors that support Olet processing are packaging materials for water content and weight loss. There are quite a lot of factors that cause damage to food, including microbial growth and activity, enzyme activity contained in food, parasite activity and water content in food, air, especially oxygen, light and storage time, including the type of packaging. Packaging can inhibit the rate of damage to the product with the parameters of water content and weight loss. The method used in this research uses four packages, namely: Standing pouch, Mica, Banana leaves, Waxed paper. There are two parameters observed in this research. Water content and weight loss. The results of the research showed that there was no real difference in the use of standing pouch packaging, mica, banana leaves and wax paper, on the water content of traditional olet cake snack products. And in the weight loss results obtained there was no significant difference in the use of standing pouch, mica, banana leaf and wax paper packaging.
The Effect of Storage Time For Crispy Catfish Satay Raw Materials on Product Quality Mahmudi, Nur; Mohammad Nurul Hidayatullah
TAPE : Jurnal Teknologi Hasil Pertanian Vol 1 No 2 (2024): Jurnal TAPE: Teknologi Hasil Pertanian
Publisher : Teknologi Hasil Pertanian, Fakultas Teknik, Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/jthp.v1i2.565

Abstract

Crispy catfish satay is a diversification of processed products made from catfish. This research aims to determine the effect of storage time for crispy catfish satay raw materials on the physical characteristics of the product. This research uses a Completely Randomized Design (RAL) to process the data and data analysis is carried out using ANOVA and variance analysis. KruskalWallis with 3 treatments, namely storage time of 12 hours, 24 hours, and 36 hours. The results show that the results of the ANOVA variance analysis of the proximate content of the raw material for crispy catfish satay are water content (0.004 - 0.05), fat (0.001<0.05), protein (0.20<0.05), as well as carbohydrates, namely (0.18<0.05), so it can be stated that Ho is rejected. This means that there is a significant difference or influence between the independent variable and the dependent variable. The results of data processing for the physical characteristics test using the Kruskal-Wallis analysis method show that the three treatments storage time indicates that there is a significant average difference in aroma parameters (significance value 0.00), texture (significance value 0.00), while for appearance (significance value 0.00). So, with the 3 treatments, storage time has an influence or significant difference to product quality
The Effect of Banana Flour and Mangosteen Skin Flour on The Organoleptic Properties of Brownies Hasanah, Irfatul; Awidiyantini, Ruly
TAPE : Jurnal Teknologi Hasil Pertanian Vol 1 No 2 (2024): Jurnal TAPE: Teknologi Hasil Pertanian
Publisher : Teknologi Hasil Pertanian, Fakultas Teknik, Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/jthp.v1i2.566

Abstract

Banana Flour and Mangosteen Peel Flour are flours with nutritional content that is not inferior to the nutritional content of wheat flour. One of the uses is to use the flour as an ingredient for making brownies. The purpose of this study is to determine the Effect of Banana Flour and Mangosteen Peel Flour on the Organoleptic Characteristics of Brownies. The method used in this study used a Complete Random Design (RAL) with 4 treatments and 6 repeaters. Data analysis uses the ANOVA One Way Test and continues with the Duncan Test. Based on the analysis of the data of the results of the organoleptic test which included color, aroma, taste and texture carried out on 25 panelists, the average panelist liked brownies in P1 using a comparison of 100 grams of banana flour and 100 grams of mangosteen peel flour. As for the OneWay Anova analysis test, the color, aroma and texture results are p > 0.05 so it can be said that there is no real difference to brownies. Meanwhile, the results of One Way Anova on the brownie flavor have a significance of p < 0.05 so that it can be said that there is a real difference in brownies and can be further tested with the Duncan Test which produces P0 with P3, P2 and P1 there is a real difference in brownie taste. Therefore, the use of banana flour and mangosteen peel flour affects the taste of brownies.
Test Consumer Acceptance Of Processed Products Jackfruit seed sampler (Arthocarphus heterophillus) as Cassava Substitution Andriani; Akbar. H. Anr, Riyadlul
TAPE : Jurnal Teknologi Hasil Pertanian Vol 1 No 2 (2024): Jurnal TAPE: Teknologi Hasil Pertanian
Publisher : Teknologi Hasil Pertanian, Fakultas Teknik, Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/jthp.v1i2.567

Abstract

Jackfruit (Artocarpus heterophyllus), is one of the tropical fruits that is widely grown in Asia, including Indonesia. Jackfruit seeds are one of the by-products of jackfruit that are often obtained in the food processing process that uses jackfruit asthe main ingredient. Such as jackfruit chips and dodol. Jackfruit seeds are rarely used and known to the public. The use of jackfruit seeds is only limited to seeds, animal feed, boiled, burned or roasted. The use of jackfruit seeds has high nutritional value. Kepeng or commonly called samiler (cassava) is a type of traditional food that has long been consumed by the people of Indonesia from various walks of life. In this study, cassava, which is the main ingredient in making kepeng, was replaced with jackfruit seeds. This study aims to determine the acceptability of jackfruit seed kepeng. The method used in testing acceptability is an organoleptic test which is processed using the Kruskal Wallis test. The results of the research were based on analysis of data obtained from the organoleptic test panelists' assessment of jackfruit seed samples which had differences in color, taste, aroma and kepeng texture. The results of the Kruskal Wallis test on the color parameter show a value of 0.01<0.05 so it can be said that H is rejected or there is a significant difference, the taste test results show a significant value of 0.03<0.05 so it can be said that H is rejected or there is a difference which is significant, the results of the aroma test show a significant value of 0.313>0.05 so it can be said that H is accepted or there is no difference, and the results of the Kruskal test on texture parameters show a significant value of 0.161<0.05 so it can be said that H is accepted or there is no difference.
The Use Of Pineapple Juicce As a Sugar Substitute In Tape Candy Processing On Consumer Acceptance Qorina El Hariza; Mulyadi, Mochtar Nova
TAPE : Jurnal Teknologi Hasil Pertanian Vol 1 No 2 (2024): Jurnal TAPE: Teknologi Hasil Pertanian
Publisher : Teknologi Hasil Pertanian, Fakultas Teknik, Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/jthp.v1i2.568

Abstract

Candy tape is a snack produced from cassava ferementation. However, the use of sugar in the manufacture of tape candy can be an important issue considering its negative impact on public health, especially in the context of increasing cases of diseases such as diabetes and obesity, because in the use of sugar in tape candy can be replaced with pineapple juice. The purpose of this study is to determine the consumer acceptability test of tape candy substituted with pineapple juice. The method used in this study uses an organoleptic test with 4 treatments, after obtaining the results of the data, it will be analyzed using One Way Anova. If the results of the ANOVA test show a significant influence or <0.05, the next step is to perform the Duncan test. Based on the results of the ANOVA one-way test on the color of the candy tape, it is known that the significance value (sig) is =0.963> 0.05, then the null hypothesis is accepted. The results of the ANOVA one-way test for the aroma parameter showed a significance value of 0.010.< 0.05, then H0 was rejected so that there was a significant difference, to find out which one there was a difference, then the Duncan test was continued. The results of the ANOVA one-way test for taste showed a significance value of 0.001< 0.05, so H0 was rejected and showed a significant difference. Next, a duncan test is carried out. Based on the analysis of the results of the ANOVA one-way test, the sig value = 0.465 > 0.05, so the null hypothesis (H0) is accepted, which means there is no significant difference. The results of the organoleptic acceptability of candy tape based on the ANOVA one-way test can be stated that in the color and texture parameters Ho is accepted so that there is no real difference, while in the aroma and taste parameters Ho is rejected so that there is a real difference
The Effect Of Adding Coconut Drugs Flour (Coccus nucifera L) on Protein Levels of Apen Cakes Jannah, Nur Roudatul; Hasanah, Alfiatul
TAPE : Jurnal Teknologi Hasil Pertanian Vol 1 No 2 (2024): Jurnal TAPE: Teknologi Hasil Pertanian
Publisher : Teknologi Hasil Pertanian, Fakultas Teknik, Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/jthp.v1i2.605

Abstract

Coconut pulp is waste obtained from coconut milk production and contains quite complete nutrients. Coconut dregs can be processed into flour which can be produced into food products. Apen cake is a food whose processing uses rice flour which is rich in carbohydrates, but quite low in protein. Therefore, adding coconut dregs flour which is high in protein can be an alternative to further optimize the nutritional content of Apen cake. There are five treatments that will be studied to see the protein content in Apen cake, with the ratio of rice flour: coconut dregs flour as follows: P1 (100%: 0%), P2 (0%: 100%), P3 (75%: 25% ), P4 (50%:50%), and P5 (25%:75%). Research on protein content testing in Apen cake was carried out using the Kjeldahl method. The results of research using the Kjeldahl test stated that Apen cake with the addition of coconut dregs flour contains higher protein than Apen cake in general. Next, the results of the protein test were tabulated in one way ANOVA to determine whether there were differences between treatments or not. The data tabulation results show a sig value ≤ 0.05. Therefore, further BNT tests were carried out to find out which treatments were most significantly different. The results of the BNT further test stated that P5 was the treatment with the most significantly different samples, and had the most influence on the protein content of Apen cake

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