Pub Date : 2023-04-30DOI: 10.21776/ub.jpa.2023.011.02.4
Annastasia Milenia Mako Usfinit, H. Lalel, Z. Abidin, Yuliana Tandi Rubak, M. H. Ndapamuri
Belalang kembara merupakan hama yang sangat merugikan pertanian pada beberapa kabupaten di NTT setiap tahunnya. Pengendalian belalang melalui pemanfaatan potensi pangan serangga ini dapat menjadi solusi ekonomis bagi masyarakat. Belalang diketahui merupakan salah satu sumber pangan kaya protein. Konsumsi belalang dalam bentuk produk olahan seperti nugget dapat menjadi introduksi awal pemanfaatan belalang. Penelitian pengembangan nugget dilakukan dengan 5 perlakuan, yaitu A1 (100% daging ayam), A2 (75%daging ayam, da:25% tepung belalang, tb), A3 (67.5% da:32.5% tb), A4 (50% da:50% tb), dan A5 (100% tb) dalam rancangan acak lengkap dengan 3 ulangan untuk dipelajari sifat fisiko-kimia dan organoleptiknya. Nugget perlakuan A2 memiliki prospek yang baik, terlihat dari respon panelis suka (skor 4) untuk semua sifat organoleptik, dengan kandungan gizi yang setara dengan nugget 100% daging ayam (A1), serta sifat fisik berupa warna dan tekstur yang baik. Peningkatan proporsi tepung belalang meningkatkan kandungan gizi terutama protein dari nugget, namun menurunkan skor kesukaan panelis dan warna internal nugget semakin gelap.
{"title":"PENGARUH PROPORSI DAGING AYAM DAN TEPUNG BELALANG KEMBARA TERHADAP SIFAT FISIKO-KIMIA DAN ORGANOLEPTIK NUGGET","authors":"Annastasia Milenia Mako Usfinit, H. Lalel, Z. Abidin, Yuliana Tandi Rubak, M. H. Ndapamuri","doi":"10.21776/ub.jpa.2023.011.02.4","DOIUrl":"https://doi.org/10.21776/ub.jpa.2023.011.02.4","url":null,"abstract":"Belalang kembara merupakan hama yang sangat merugikan pertanian pada beberapa kabupaten di NTT setiap tahunnya. Pengendalian belalang melalui pemanfaatan potensi pangan serangga ini dapat menjadi solusi ekonomis bagi masyarakat. Belalang diketahui merupakan salah satu sumber pangan kaya protein. Konsumsi belalang dalam bentuk produk olahan seperti nugget dapat menjadi introduksi awal pemanfaatan belalang. Penelitian pengembangan nugget dilakukan dengan 5 perlakuan, yaitu A1 (100% daging ayam), A2 (75%daging ayam, da:25% tepung belalang, tb), A3 (67.5% da:32.5% tb), A4 (50% da:50% tb), dan A5 (100% tb) dalam rancangan acak lengkap dengan 3 ulangan untuk dipelajari sifat fisiko-kimia dan organoleptiknya. Nugget perlakuan A2 memiliki prospek yang baik, terlihat dari respon panelis suka (skor 4) untuk semua sifat organoleptik, dengan kandungan gizi yang setara dengan nugget 100% daging ayam (A1), serta sifat fisik berupa warna dan tekstur yang baik. Peningkatan proporsi tepung belalang meningkatkan kandungan gizi terutama protein dari nugget, namun menurunkan skor kesukaan panelis dan warna internal nugget semakin gelap.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43127654","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-30DOI: 10.47767/agroindustri.v2i1.508
Lisani Lisani
The amount of plantation waste materials, one of which is coffee husk waste by 35% which has the potential to be used as biobriquettes as an alternative fuel is coffee skins. The cellulose content of coffee skin is quite high. This study aims to determine the quality of biobriquettes from tapioca flour adhesive in the process of making Arabica Coffee Skin Waste Biobriquettes and to determine the most appropriate tapioca starch adhesive for Arabica coffee skin waste biobriquettes. The tapioca starch adhesive composition used is 5%, 10%, 15%, 20% and 25%. Analysis of this coffee husk waste Biobriquette with reference to the Indonesian National Standard (SNI). The analysis was carried out on the calorific value analysis test, the moisture content test analysis, the ash content analysis test, and the combustion rate. The values that meet the Indonesian National Standard are the Analysis of Moisture Content of 5.69% and the Analysis of Ash Content with a value of 7.86%, while the Analysis of Calorific Value of 3224 cal/g, and the Burning Rate of 0.351 g/minute do not meet the Indonesian National Standard.
{"title":"PEMANFAATAN LIMBAH KULIT KOPI ARABIKA (COFFEA ARABIKA L.) MENJADI BIOBRIKET","authors":"Lisani Lisani","doi":"10.47767/agroindustri.v2i1.508","DOIUrl":"https://doi.org/10.47767/agroindustri.v2i1.508","url":null,"abstract":"The amount of plantation waste materials, one of which is coffee husk waste by 35% which has the potential to be used as biobriquettes as an alternative fuel is coffee skins. The cellulose content of coffee skin is quite high. This study aims to determine the quality of biobriquettes from tapioca flour adhesive in the process of making Arabica Coffee Skin Waste Biobriquettes and to determine the most appropriate tapioca starch adhesive for Arabica coffee skin waste biobriquettes. The tapioca starch adhesive composition used is 5%, 10%, 15%, 20% and 25%. Analysis of this coffee husk waste Biobriquette with reference to the Indonesian National Standard (SNI). The analysis was carried out on the calorific value analysis test, the moisture content test analysis, the ash content analysis test, and the combustion rate. The values that meet the Indonesian National Standard are the Analysis of Moisture Content of 5.69% and the Analysis of Ash Content with a value of 7.86%, while the Analysis of Calorific Value of 3224 cal/g, and the Burning Rate of 0.351 g/minute do not meet the Indonesian National Standard. \u0000 ","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78739790","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-30DOI: 10.47767/agroindustri.v2i1.505
Fera Oktaria
Tujuan penelitian ini adalah untuk menganalisis nilai tambah kulit ari biji kedelai dari produksi tempe menjadi kerupuk. Penelitian ini menggunakan data primer dan sekunder dengan menggunakan metode kuantitatif dan deskriptif. dari penelitiandapat diketahui nilai tambah yang didapat pada pengolahan kulit ari kedelai menjadi kerupuk adalah Rp. 122,628/Kg per hari. Didapatkan rasio nilai tambah sebesar 2% dari nilai output sebesar Rp. 6.094,935/Kg. Faktor produksi lain yang terdapat pada nilai tambah kerupuk kulit ari kedelai adalah bahan baku sebesar Rp. 75,75/Kg, beban penyusutan Rp. 75.667/Tahun, bahan bakar Rp. 2.019.600/Tahun, bahan penolong Rp. 55.502.304/Tahun.
{"title":"ANALISIS NILAI TAMBAH KERUPUK KULIT ARI KEDELAI DARI PRODUKSI TEMPE DI JAMBI TIMUR","authors":"Fera Oktaria","doi":"10.47767/agroindustri.v2i1.505","DOIUrl":"https://doi.org/10.47767/agroindustri.v2i1.505","url":null,"abstract":"Tujuan penelitian ini adalah untuk menganalisis nilai tambah kulit ari biji kedelai dari produksi tempe menjadi kerupuk. Penelitian ini menggunakan data primer dan sekunder dengan menggunakan metode kuantitatif dan deskriptif. dari penelitiandapat diketahui nilai tambah yang didapat pada pengolahan kulit ari kedelai menjadi kerupuk adalah Rp. 122,628/Kg per hari. Didapatkan rasio nilai tambah sebesar 2% dari nilai output sebesar Rp. 6.094,935/Kg. Faktor produksi lain yang terdapat pada nilai tambah kerupuk kulit ari kedelai adalah bahan baku sebesar Rp. 75,75/Kg, beban penyusutan Rp. 75.667/Tahun, bahan bakar Rp. 2.019.600/Tahun, bahan penolong Rp. 55.502.304/Tahun.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88697699","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-30DOI: 10.47767/agroindustri.v2i1.522
Safriyanto Edi
Cemilan stick pada dasarnya memiliki kandungan protein dan karbohidrat yang berasal dari bahan-bahan dasarnya yaitu tepung terigu dan telur, namun memiliki sedikit kandungan kalsium didalamnya. Ikan teri nasi (Stolephorus commersonii) juga merupakan salah satu ikan yang mulai dari kepala, daging sampai tulangnya dapat langsung dikonsumsi sehingga dapat menjadi penyumbang kalsium yang baik untuk tubuh manusia. Cemilan stick dapat memberi sumbangan gizi yang baik apabila terdapat karbohidrat, protein. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ikan teri nasi (Stolephorus commersonii) terhadap kadar air dan uji sensori dari cemilan stick. Sedangkan manfaat dari penelitian yaitu dapat menambah wawasan pembaca dan sebagai bahan informasi dan pengembangan bagi penelitian berikutnya, serta agar masyarakat dapat mengetahui pengolahan ataupun pembuatan stick dengan bahan tambahan ikan teri nasi (Stolephorus commersonii). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) pada uji sensori dan Rancangan Acak Lengkap (RAL) pada uji kadar air. Perlakuan yang akan dilakukan adalah penambahan ikan teri nasi segar yang terdiri atas lima perlakuan dan masing-masing 0 gram, 125 gram, 130 gram, 135 gram dan 140 gram. Konsentrasi perlakuan ikan teri nasi segar diulang sebanyak 4 kali untuk uji kadar air dan uji kalsium. Berdasarkan hasil penelitian dapat disimpulkan bahwa penambahan ikan teri nasi memberikan pengaruh yang nyata terhadap sensori stick. Perlakuan terbaik terdapat pada perlakuan P5 dengan penambahan ikan teri nasi sebanyak 140 gram, dimana kadar air yang dihasilkan masih sesuai SNI yaitu < 4%, sedangkan untuk analisis sensori perlakuan P5 memiliki aroma, rasa dan tekstur yang disukai panelis. Kata Kunci: Stick, Ikan Teri Nasi, Kadar Air
{"title":"Analisis Kadar Air dan Daya Terima Panelis Cemilan Stick dengan Variasi Penambahan Ikan Teri Nasi (Stolephorus commersonii) yang Berbeda","authors":"Safriyanto Edi","doi":"10.47767/agroindustri.v2i1.522","DOIUrl":"https://doi.org/10.47767/agroindustri.v2i1.522","url":null,"abstract":"Cemilan stick pada dasarnya memiliki kandungan protein dan karbohidrat yang berasal dari bahan-bahan dasarnya yaitu tepung terigu dan telur, namun memiliki sedikit kandungan kalsium didalamnya. Ikan teri nasi (Stolephorus commersonii) juga merupakan salah satu ikan yang mulai dari kepala, daging sampai tulangnya dapat langsung dikonsumsi sehingga dapat menjadi penyumbang kalsium yang baik untuk tubuh manusia. Cemilan stick dapat memberi sumbangan gizi yang baik apabila terdapat karbohidrat, protein. \u0000Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ikan teri nasi (Stolephorus commersonii) terhadap kadar air dan uji sensori dari cemilan stick. Sedangkan manfaat dari penelitian yaitu dapat menambah wawasan pembaca dan sebagai bahan informasi dan pengembangan bagi penelitian berikutnya, serta agar masyarakat dapat mengetahui pengolahan ataupun pembuatan stick dengan bahan tambahan ikan teri nasi (Stolephorus commersonii). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) pada uji sensori dan Rancangan Acak Lengkap (RAL) pada uji kadar air. Perlakuan yang akan dilakukan adalah penambahan ikan teri nasi segar yang terdiri atas lima perlakuan dan masing-masing 0 gram, 125 gram, 130 gram, 135 gram dan 140 gram. Konsentrasi perlakuan ikan teri nasi segar diulang sebanyak 4 kali untuk uji kadar air dan uji kalsium. \u0000Berdasarkan hasil penelitian dapat disimpulkan bahwa penambahan ikan teri nasi memberikan pengaruh yang nyata terhadap sensori stick. Perlakuan terbaik terdapat pada perlakuan P5 dengan penambahan ikan teri nasi sebanyak 140 gram, dimana kadar air yang dihasilkan masih sesuai SNI yaitu < 4%, sedangkan untuk analisis sensori perlakuan P5 memiliki aroma, rasa dan tekstur yang disukai panelis. \u0000 \u0000Kata Kunci: Stick, Ikan Teri Nasi, Kadar Air \u0000 ","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82332667","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-30DOI: 10.47767/agroindustri.v2i1.514
Angga Tritisari
Microbiology is a science that studies very small living things that cannot be seen with the naked eye without the help of special equipment. These creatures are called microorganisms or microorganisms, but there are also harmful ones such as causing disease. Microbes consist of bacteria, fungi, and viruses. In general, each microbe has a different morphology and anatomical structure (Waluyo, 2004). Table salt or sodium chloride is used by humans for the food preservation process because it can inhibit the growth of bacteria. The purpose of this study was to determine the effect of variations in NaCl concentration on the number of bacterial colonies in Desiccated Coconut (DC) products. The type of research used is experimental with quantitative descriptive data analysis results. The sample used in this study was desiccated coconut with a concentration of NaCl as an alternative ingredient of Buffered Peptone Water (BPW) and the concentrations used were 0.80%, 0.85%, 0.90% and 0.95%. The results showed that all concentrations of NaCl could be used but at a concentration of 0.85% it was very close to the results with BPW control media for the total plate count, salmonella and yeast and mold tests.
{"title":"ANALISA MIKROBIOLOGI MENGGUNAKAN NaCl SEBAGAI ALTERNATIF BUFFER PEPTONE WATER PADA PRODUK DESICCATED COCONUT DI PT. Unicoco Industries Indonesia","authors":"Angga Tritisari","doi":"10.47767/agroindustri.v2i1.514","DOIUrl":"https://doi.org/10.47767/agroindustri.v2i1.514","url":null,"abstract":"Microbiology is a science that studies very small living things that cannot be seen with the naked eye without the help of special equipment. These creatures are called microorganisms or microorganisms, but there are also harmful ones such as causing disease. Microbes consist of bacteria, fungi, and viruses. In general, each microbe has a different morphology and anatomical structure (Waluyo, 2004). Table salt or sodium chloride is used by humans for the food preservation process because it can inhibit the growth of bacteria. The purpose of this study was to determine the effect of variations in NaCl concentration on the number of bacterial colonies in Desiccated Coconut (DC) products. The type of research used is experimental with quantitative descriptive data analysis results. The sample used in this study was desiccated coconut with a concentration of NaCl as an alternative ingredient of Buffered Peptone Water (BPW) and the concentrations used were 0.80%, 0.85%, 0.90% and 0.95%. The results showed that all concentrations of NaCl could be used but at a concentration of 0.85% it was very close to the results with BPW control media for the total plate count, salmonella and yeast and mold tests.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76712729","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-30DOI: 10.47767/agroindustri.v2i1.503
M. Arisandi, Ade Yulia, Rudi Prihantoro, Fauziah Fiardilla
Areca nut coir contains several chemical compounds, i.e., cellulose (34,18%), hemicellulose (20.83%), and lignin (31.6%). These chemical compounds are a source of carbon in the manufacture of activated charcoal or adsorbents and coconut coir is a material containing lignicellulose which can be used as a substitute for fuel. One way to use areca nut and coconut coir is to make biobriquettes. Processing of areca and coconut coir into biobriquettes deals with numerous production factors, starting from additional materials, labor, production equipment, and other materials. Processing costs are conducted to obtain higher prices and higher profits than without a production process, so value added analysis is needed. The purpose of this research is to find out the added value generated from processing areca nut shells and coconut coir into biobriquettes. Data were obtained from primary and secondary data. The methods used in this research are descriptive and quantitative methods. Based on the results of the research, processing of areca shell charcoal and coconut coir into biobriquettes starts from ordering raw materials, maintenance and storage of raw materials. The production process is conducted by weighing the raw materials, carbonizing, milling, sieving, mixing charcoal flour with tapioca flour, moulding, drying and packaging. and added value analysis shows that the business plan for processing areca shell charcoal and coconut coir into biobriquettes obtains an added value of Rp. 3,077/kg of raw materials. A large added value of zero (Rp. 3,077> 0) means that the utilization of areca nut shells and coconut husks into biobriquettes generates added value.
{"title":"PEMANFAATAN ARANG SABUT KELAPA DAN KULIT PINANG MENJADI BIOBRIKET UNTUK MENINGKATKAN NILAI TAMBAH","authors":"M. Arisandi, Ade Yulia, Rudi Prihantoro, Fauziah Fiardilla","doi":"10.47767/agroindustri.v2i1.503","DOIUrl":"https://doi.org/10.47767/agroindustri.v2i1.503","url":null,"abstract":"Areca nut coir contains several chemical compounds, i.e., cellulose (34,18%), hemicellulose (20.83%), and lignin (31.6%). These chemical compounds are a source of carbon in the manufacture of activated charcoal or adsorbents and coconut coir is a material containing lignicellulose which can be used as a substitute for fuel. One way to use areca nut and coconut coir is to make biobriquettes. Processing of areca and coconut coir into biobriquettes deals with numerous production factors, starting from additional materials, labor, production equipment, and other materials. Processing costs are conducted to obtain higher prices and higher profits than without a production process, so value added analysis is needed. The purpose of this research is to find out the added value generated from processing areca nut shells and coconut coir into biobriquettes. Data were obtained from primary and secondary data. The methods used in this research are descriptive and quantitative methods. Based on the results of the research, processing of areca shell charcoal and coconut coir into biobriquettes starts from ordering raw materials, maintenance and storage of raw materials. The production process is conducted by weighing the raw materials, carbonizing, milling, sieving, mixing charcoal flour with tapioca flour, moulding, drying and packaging. and added value analysis shows that the business plan for processing areca shell charcoal and coconut coir into biobriquettes obtains an added value of Rp. 3,077/kg of raw materials. A large added value of zero (Rp. 3,077> 0) means that the utilization of areca nut shells and coconut husks into biobriquettes generates added value.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76415040","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-29DOI: 10.47767/agroindustri.v2i1.501
Fenny Permata Sari
There is a lot of solid waste from the liberika coffee industry, in the form of coffee cherry skin waste which is not utilized further. Liberika coffee cherry skin waste has the potential to be made into a product, namely body scrub. This study aims to (1) determine the body scrub processing (2) analyze added value and (3) analyze the financial feasibility of processing body scrub from Liberika coffee cherry skin. The method used in this research is descriptive and quantitative methods. In analyzing added value, the method used is the Hayami method. The results of this study indicate that the added value generated from the processing of body scrub from Liberika coffee cherry skin is Rp. 210,626/kg of raw material with an added value ratio of 42%. This means that the added value generated is greater than zero (Rp. 210,626> 0), meaning that this business can provide (positive) added value. For financial feasibility analysis, the BEP value for production volume was 39,709 packages/year and the selling price BEP was Rp. 4,792. The resulting NPV is Rp. 218,505,606 (NPV > 0), meaning that this business is feasible to run. The IRR obtained is 53% with a Net B/C of 1.15 and a Payback Period (PP) of 2 years 6 months 18 days. This means that the business of processing body scrub from the skin of Liberika coffee cherries is profitable and feasible to run.
{"title":"ANALISIS NILAI TAMBAH BODY SCRUB DARI KULIT CERI KOPI LIBERIKA DI PROVINSI JAMBI","authors":"Fenny Permata Sari","doi":"10.47767/agroindustri.v2i1.501","DOIUrl":"https://doi.org/10.47767/agroindustri.v2i1.501","url":null,"abstract":"There is a lot of solid waste from the liberika coffee industry, in the form of coffee cherry skin waste which is not utilized further. Liberika coffee cherry skin waste has the potential to be made into a product, namely body scrub. This study aims to (1) determine the body scrub processing (2) analyze added value and (3) analyze the financial feasibility of processing body scrub from Liberika coffee cherry skin. The method used in this research is descriptive and quantitative methods. In analyzing added value, the method used is the Hayami method. The results of this study indicate that the added value generated from the processing of body scrub from Liberika coffee cherry skin is Rp. 210,626/kg of raw material with an added value ratio of 42%. This means that the added value generated is greater than zero (Rp. 210,626> 0), meaning that this business can provide (positive) added value. For financial feasibility analysis, the BEP value for production volume was 39,709 packages/year and the selling price BEP was Rp. 4,792. The resulting NPV is Rp. 218,505,606 (NPV > 0), meaning that this business is feasible to run. The IRR obtained is 53% with a Net B/C of 1.15 and a Payback Period (PP) of 2 years 6 months 18 days. This means that the business of processing body scrub from the skin of Liberika coffee cherries is profitable and feasible to run.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76911179","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-29DOI: 10.47767/agroindustri.v2i1.480
Dini Novita Sari Dini
Penelitian ini dilakukan di Laboratorium Farmasi, Fakultas Farmasi Universitas Sumatera Utara dari bulan April sampai dengan Juni 2022. Tujuan penelitian untuk mengetahui karakteristik fisik, kimia dan organoleptik minuman fungsional instan dari daun bidara (Ziziphus mauritiana, Lam) dan kayu manis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Perlakuannya adalah pencampuran bubuk ekstrak daun bidara, bubuk ekstrak kayu manis dan Stevia masing-masing: A = (0,2 g bubuk ekstrak daun bidara + 0,2 g bubuk ekstrak kayu manis + 0,5 g Stevia), B = (0,4 g bubuk ekstrak daun bidara + 0,2 g bubuk ekstrak kayu manis + 0,5 g Stevia), C = (0,6 g bubuk ekstrak daun bidara + 0,2 g bubuk ekstrak kayu manis + 0,5 g Stevia), D = (0,8 g bubuk ekstrak daun bidara + 0,2 g bubuk ekstrak kayu manis + 0,5 g Stevia), E = (1,0 g bubuk ekstrak daun bidara + 0,2 g bubuk ekstrak kayu manis + 0,5 g Stevia). Berdasarkan hasil uji fisik, kimia dan organoleptik maka ditetapkan produk terbaik minuman fungsional instan adalah perlakuan A (Pencampuran bubuk ekstrak daun bidara 0,2 g + bubuk ekstrak kayu manis 0,2 g + Stevia 0,5 g) dengan karakteristik mutu antara lain: waktu larut 15,32 detik, kadar air (4,282%), kadar abu (1,276%), aktivitas antioksidan (4,07%), kadar klorofil (1,436%), angka lempeng total (2,1 × 10² koloni/g), uji sisa pelarut (0,7%), serta penerimaan panelis terhadap warna (3,89), rasa (3,81) dan aroma (4,19).
这项研究将于2022年4月至6月在北苏门答腊大学药学研究所进行。研究目的是了解枣莲(Ziziphus mauritiana, Lam)和桂皮。本研究采用随机设计(RAL)，采用5种治疗方法和3种重复。他的治疗方法是将葡萄提取物、肉桂提取物和甜菊糖混合:A = (0.2 g + 0.2 g莲花叶提取物粉肉桂提取物+ 0.5 g甜菊糖),B = (0.4 g莲花叶提取物粉+ 0.2 g +肉桂提取物0.5 g甜菊糖粉),C = (0.6 g + 0.2 g莲花叶提取物粉肉桂提取物+ 0.5 g甜菊糖),D = (0.8 g莲花叶提取物粉+ 0.2 g +肉桂提取物0.5 g甜菊糖粉),E = (1.0 g + 0.2 g莲花叶提取物粉肉桂提取物+ 0.5 g甜菊糖)。根据物理、化学和有机饮料的测试结果，确定最好的即时功用饮料是治疗A(混合血达拉叶0.2 g + +肉桂提取物0.2 g + Stevia 0.5 g)及其其他特性:溶解15,32秒(4,282%水分),阿布(1,276%),抗氧化剂(4,07%活动水平),叶绿素含量(1,436%),总数字板块(2.1×10²- g)的殖民地,剩下的溶剂(0.7%),测试和验收小组对颜色(3,89),(4,19)(3.81)风味和香气。
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Jagung merupakan komoditas yang mudah rusak dalam keadaan segar. Salah satu metode yang dapat memperpanjang umur simpan sekaligus menjaga kualitasnya yaitu dengan mengolahnya menjadi jagung manis pipil beku. Dalam pembuatan jagung manis pipil diberikan perlakuan blanching metode steam karena dapat menghentikan reaksi enzimatis, mengurangi jumlah mikroba awal, menjaga tekstur bahan, dan menghilangkan komponen yang tidak diinginkan. Tujuan penelitian ini yaitu mendapatkan nilai optimal dari waktu dan suhu blanching untuk respon kadar air, total gula dan warna. Riset ini menggunakan metode RSM (Response Surface Methodology) dengan rancang percobaan CCD (Central Composite Design). Tahap optimasi menggunakan dua faktor yaitu suhu blanching (80○C, 90○C, 100○C) dan waktu blanching (2, 4, dan 6 menit). Analisis data menggunakan software Design Expert 13 dan minitab 18. Hasil penelitian menunjukkan perlakuan terbaik pada pembuatan jagung manis pipil yaitu suhu 80○C selama 2 menit menghasilkan kadar air 83.91%, total gula 4.23%, dan perubahan warna 6.04.
{"title":"OPTIMASI SUHU DAN LAMA WAKTU STEAM BLANCHING UNTUK PEMBUATAN JAGUNG MANIS PIPIL BEKU VARIETAS PARAGON","authors":"Mokhamad Nur, Nafisa Dwi Tanita, Suprayogi Suprayogi","doi":"10.21776/ub.jpa.2023.011.01.6","DOIUrl":"https://doi.org/10.21776/ub.jpa.2023.011.01.6","url":null,"abstract":"Jagung merupakan komoditas yang mudah rusak dalam keadaan segar. Salah satu metode yang dapat memperpanjang umur simpan sekaligus menjaga kualitasnya yaitu dengan mengolahnya menjadi jagung manis pipil beku. Dalam pembuatan jagung manis pipil diberikan perlakuan blanching metode steam karena dapat menghentikan reaksi enzimatis, mengurangi jumlah mikroba awal, menjaga tekstur bahan, dan menghilangkan komponen yang tidak diinginkan. Tujuan penelitian ini yaitu mendapatkan nilai optimal dari waktu dan suhu blanching untuk respon kadar air, total gula dan warna. Riset ini menggunakan metode RSM (Response Surface Methodology) dengan rancang percobaan CCD (Central Composite Design). Tahap optimasi menggunakan dua faktor yaitu suhu blanching (80○C, 90○C, 100○C) dan waktu blanching (2, 4, dan 6 menit). Analisis data menggunakan software Design Expert 13 dan minitab 18. Hasil penelitian menunjukkan perlakuan terbaik pada pembuatan jagung manis pipil yaitu suhu 80○C selama 2 menit menghasilkan kadar air 83.91%, total gula 4.23%, dan perubahan warna 6.04.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68322918","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-31DOI: 10.21776/ub.jpa.2023.011.01.4
Andra Tersiana Wati, D. Puspasari
Mango is a fruit favorite of tropical people and oranges Lime is rich in vitamin C as well abundant available moment season harvest. As an easy commodity broken, needed innovation to get consumed moment no season harvest. Innovation possible processing one of them did fruit leather. Fruit leather is a product layer flt practica, durable and worth economical. Influence variation temperature drying (50 °C; 60 °C; 70 °C; and 80 °C) to characteristics physical that is color and texture as well as Vitamin C levels of fruit leather were observed with us the method Draft Random Complete (RAL) Non-Factorial. Therefore a sensory test was carried out on the resulting product on 25 panelists no trained . From the results research fruit leather mango with a temperature of 60 o C is sufficiently preferred with a content of vitamin C 1of 5.74 (mg/100 g) and water content of 11.59 (% db ) and texture 4365.58 g and color L = 53.81, a= 21.29, b = 48.58).
{"title":"CHARACTERISTICS OF MANGO FRUIT LEATHER ( MANGIFERA INDICA ) WITH THE ADDITION OF LIME ( CITRUS AURANTIIFOLIA ) IN VARIATION OF DRYING TEMPERATURE","authors":"Andra Tersiana Wati, D. Puspasari","doi":"10.21776/ub.jpa.2023.011.01.4","DOIUrl":"https://doi.org/10.21776/ub.jpa.2023.011.01.4","url":null,"abstract":"Mango is a fruit favorite of tropical people and oranges Lime is rich in vitamin C as well abundant available moment season harvest. As an easy commodity broken, needed innovation to get consumed moment no season harvest. Innovation possible processing one of them did fruit leather. Fruit leather is a product layer flt practica, durable and worth economical. Influence variation temperature drying (50 °C; 60 °C; 70 °C; and 80 °C) to characteristics physical that is color and texture as well as Vitamin C levels of fruit leather were observed with us the method Draft Random Complete (RAL) Non-Factorial. Therefore a sensory test was carried out on the resulting product on 25 panelists no trained . From the results research fruit leather mango with a temperature of 60 o C is sufficiently preferred with a content of vitamin C 1of 5.74 (mg/100 g) and water content of 11.59 (% db ) and texture 4365.58 g and color L = 53.81, a= 21.29, b = 48.58).","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47032612","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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