Pub Date : 2022-12-09DOI: 10.47767/agroindustri.v1i1.437
Anwa
Fresh Cow Milk UKM Wijaya is one of the SMEs which is engaged in cattle farming as well as running UHT milk processing. One of the problems faced by Wijaya's Fresh Cows Milk UKM is the inadequate marketing activities, because the Wijaya Fresh Cow Milk UKM has various limitations, including business capital, market information, and supporting technology. This study aims to determine the marketing mix, internal and external influencing factors of SMEs, and the formulation of alternative marketing strategies using the IFE / EFE matrix method and the SWOT matrix. The results of this study are the internal strength factors that have the most influence is having as many as 15 dairy cows, and product prices that are affordable by school children and the general public, a score of 0.45. The most influential internal factor of weakness does not have adequate technology, a score of 0.3. The external factor, the most influential opportunity, is that there are no competitors who can produce pure cow's milk in the city area, with a score of 0.65. The most influential external threat factor is rupiah exchange rate inflation, a score of 0.42. The total IFE score is 2.59 and EFE 2.48, the strategy with IE matrix is market penetration and product development. The proposed strategy with a SWOT matrix based on the IE strategy is to improve product quality to retain old consumers and to attract new customers (S-O and W-T Strategies), and to make improvements to products by adding flavors and adding important information to product packaging.
{"title":"ANALISIS STRATEGI PEMASARAN DENGAN METODE SWOT ANALYSIS DAN MARKETING MIX","authors":"Anwa","doi":"10.47767/agroindustri.v1i1.437","DOIUrl":"https://doi.org/10.47767/agroindustri.v1i1.437","url":null,"abstract":"Fresh Cow Milk UKM Wijaya is one of the SMEs which is engaged in cattle farming as well as running UHT milk processing. One of the problems faced by Wijaya's Fresh Cows Milk UKM is the inadequate marketing activities, because the Wijaya Fresh Cow Milk UKM has various limitations, including business capital, market information, and supporting technology. This study aims to determine the marketing mix, internal and external influencing factors of SMEs, and the formulation of alternative marketing strategies using the IFE / EFE matrix method and the SWOT matrix. The results of this study are the internal strength factors that have the most influence is having as many as 15 dairy cows, and product prices that are affordable by school children and the general public, a score of 0.45. The most influential internal factor of weakness does not have adequate technology, a score of 0.3. The external factor, the most influential opportunity, is that there are no competitors who can produce pure cow's milk in the city area, with a score of 0.65. The most influential external threat factor is rupiah exchange rate inflation, a score of 0.42. The total IFE score is 2.59 and EFE 2.48, the strategy with IE matrix is market penetration and product development. The proposed strategy with a SWOT matrix based on the IE strategy is to improve product quality to retain old consumers and to attract new customers (S-O and W-T Strategies), and to make improvements to products by adding flavors and adding important information to product packaging.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80378607","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 : 2022-12-09DOI: 10.47767/agroindustri.v1i1.435
Muhammad Salikudin
Indonesia currently has four well-known coffee centers such as Nanggroe Aceh Darussalam, North Sumatra, South Sulawesi and East Java, especially in Ponorogo district. Ponorogo regency coffee production currently has a decline from 2012, this is because many damaged crops are attacked by pests. Until now, coffee farmers still treat coffee beans in moderation and their sales are still low, because they are still sold to traditional markets and coffee shops around Ponorogo. So that it allows the value chain that occurs in the production process to sales to consumers. The value chain will later break down the activities into Primary Activities and Support Activities. The purpose of this study is to determine the value cain activity of the value chain Activity which converts input into value added output for consumers. The results of the research on the Ponorogo coffee value chain are that the Ponorogo coffee value chain structure consists of farmers as suppliers, Reog Coffee as manufacturers, and buyers or visitors as consumers, while those who support the Plantation Office and Reog Coffee as post-harvest coffee supervisors. Primary activities include, harvesting fruit and procurement of raw materials as inbound logistics. Red sorting, mininghulling, washing mucus, drying, storing, pulping, roasting, resting, storing and packaging asstages operation.
{"title":"ANALISIS RANTAI NILAI KOPI PONOROGO","authors":"Muhammad Salikudin","doi":"10.47767/agroindustri.v1i1.435","DOIUrl":"https://doi.org/10.47767/agroindustri.v1i1.435","url":null,"abstract":"Indonesia currently has four well-known coffee centers such as Nanggroe Aceh Darussalam, North Sumatra, South Sulawesi and East Java, especially in Ponorogo district. Ponorogo regency coffee production currently has a decline from 2012, this is because many damaged crops are attacked by pests. Until now, coffee farmers still treat coffee beans in moderation and their sales are still low, because they are still sold to traditional markets and coffee shops around Ponorogo. So that it allows the value chain that occurs in the production process to sales to consumers. The value chain will later break down the activities into Primary Activities and Support Activities. The purpose of this study is to determine the value cain activity of the value chain Activity which converts input into value added output for consumers. The results of the research on the Ponorogo coffee value chain are that the Ponorogo coffee value chain structure consists of farmers as suppliers, Reog Coffee as manufacturers, and buyers or visitors as consumers, while those who support the Plantation Office and Reog Coffee as post-harvest coffee supervisors. Primary activities include, harvesting fruit and procurement of raw materials as inbound logistics. Red sorting, mininghulling, washing mucus, drying, storing, pulping, roasting, resting, storing and packaging asstages operation.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77209869","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 : 2022-12-09DOI: 10.47767/agroindustri.v1i1.438
Mellynia Asasa
Cocoghurt is a fermented drink made from coconut milk sediment. This study aims to analyze the microbial test on cocogurt drink. In this study the tests carried out were salmonella, coliform, escherichia coli, and bacillus tests using the Most Likely Number (APM) method in accordance with SNI 01-2897-1992, in addition to this test using a presumptive test approach or estimation and confirmation or confirmation with using liquid media in test tubes and carried out based on the number of positive tubes. Samples that were confirmed positive could be seen by the appearance of gas in the Durham tube and the bacillus test was carried out by observing using a binocular microscope with two temperature treatments, namely 400 C and 40 C. The Coliform and E. coli tests that had been carried out showed that the cocoghurt contained coliform bacteria contamination. of <3 APM/g and Escherichia coli of <3 APM/g. The amount of contaminants from the microbial test results is within the safe limit of the Indonesian National Standard for fermented beverages.
{"title":"ANALISIS UJI MIKROBA PADA MINUMAN COCOGHURT","authors":"Mellynia Asasa","doi":"10.47767/agroindustri.v1i1.438","DOIUrl":"https://doi.org/10.47767/agroindustri.v1i1.438","url":null,"abstract":"Cocoghurt is a fermented drink made from coconut milk sediment. This study aims to analyze the microbial test on cocogurt drink. In this study the tests carried out were salmonella, coliform, escherichia coli, and bacillus tests using the Most Likely Number (APM) method in accordance with SNI 01-2897-1992, in addition to this test using a presumptive test approach or estimation and confirmation or confirmation with using liquid media in test tubes and carried out based on the number of positive tubes. Samples that were confirmed positive could be seen by the appearance of gas in the Durham tube and the bacillus test was carried out by observing using a binocular microscope with two temperature treatments, namely 400 C and 40 C. The Coliform and E. coli tests that had been carried out showed that the cocoghurt contained coliform bacteria contamination. of <3 APM/g and Escherichia coli of <3 APM/g. The amount of contaminants from the microbial test results is within the safe limit of the Indonesian National Standard for fermented beverages.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84862671","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 : 2022-12-09DOI: 10.47767/agroindustri.v1i1.436
Rozana
The quality of the amping of rice is still low, has a dull color, not thin enough so that the texture is hard, and there is still a lot of mixture of husks and black rice. In addition, to be able to enjoy rice amping, consumers must prepare other additional ingredients such as grated coconut with brown sugar, so the practical level of the product it still needs to be improved and consumers can immediately enjoy rice amping products easily and practically. Improvements in the quality of Amping Sambas products need to be carried out through improving processing processes and diversifying rice amping products in accordance with current trends in the market. Improvements to the process of making Amping Sambas can refer to existing processes, among others, by paying attention to the raw materials for manufacture, using rice from varieties that have moderate amylose content (20-25%), soaking at room temperature for 7-8 hours, doing roasting is carried out at a temperature of 302 oC for 41 seconds, and the flattening is carried out in 2 stages, stage 1 at 45 oC, stage 2 at roller pressure of 145 ± 5 kg/cm2 and a temperature of 75 ± 5 oC. to increase consumer acceptance of Amping Sambas products, diversify products, including in the form of Iron Fortified Chocolate Flavored Rice Flakes, Roasted Rice Flakes in Cereal Bars, and Cereal Bars Made from Glutinous Rice Flakes and Sunnah Foods.
{"title":"REVIEW: PELUANG REKAYASA PROSES PENGOLAHAN DAN DIVERSIFIKASI AMPING BERAS SEBAGAI PRODUK UNGGULAN DAERAH KABUPATEN SAMBAS","authors":"Rozana","doi":"10.47767/agroindustri.v1i1.436","DOIUrl":"https://doi.org/10.47767/agroindustri.v1i1.436","url":null,"abstract":"The quality of the amping of rice is still low, has a dull color, not thin enough so that the texture is hard, and there is still a lot of mixture of husks and black rice. In addition, to be able to enjoy rice amping, consumers must prepare other additional ingredients such as grated coconut with brown sugar, so the practical level of the product it still needs to be improved and consumers can immediately enjoy rice amping products easily and practically. Improvements in the quality of Amping Sambas products need to be carried out through improving processing processes and diversifying rice amping products in accordance with current trends in the market. Improvements to the process of making Amping Sambas can refer to existing processes, among others, by paying attention to the raw materials for manufacture, using rice from varieties that have moderate amylose content (20-25%), soaking at room temperature for 7-8 hours, doing roasting is carried out at a temperature of 302 oC for 41 seconds, and the flattening is carried out in 2 stages, stage 1 at 45 oC, stage 2 at roller pressure of 145 ± 5 kg/cm2 and a temperature of 75 ± 5 oC. to increase consumer acceptance of Amping Sambas products, diversify products, including in the form of Iron Fortified Chocolate Flavored Rice Flakes, Roasted Rice Flakes in Cereal Bars, and Cereal Bars Made from Glutinous Rice Flakes and Sunnah Foods.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74040146","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 : 2022-12-09DOI: 10.47767/agroindustri.v1i1.439
Lina
Cream of coconut milk is a thicker viscous substance produced from coconut milk which can be utilized as oil from coconut cream. Processing of coconut cream into oil is a processed oil product that has a clear color and has a distinctive coconut odor and has a long shelf life. The purpose of this study was to determine the organoleptic test (taste, color, texture, and aroma) of coconut cream oil according to SNI. This study used an experimental design study method, which consisted of 3 treatments used, namely the addition of Fe tablets with a ratio of F1 (1 Fe capsule : 1 Vitamin A capsule), F2 (1 ½ Fe capsule : 1 ½ vitamin A), F3 (2 Fe capsule: 2 vitamin A), then the Fe content was analyzed. The data obtained using ANOVA (Analysis Of Variance) was then identified by organoleptic tests and the content of iron (Fe) was tabulated in tabular form. The results of the organoleptic test on coconut cream oil were more dominant in the F3 treatment (2 Fe capsules: 2 vitamin A), and less favored in the F1 treatment. The results of testing the content of iron (Fe) in treatment 1 was 0.0107 and in treatment 2 was 0.0543 while in treatment 3 it was 0.0133. The results of the data showed that there was an increase in iron (Fe) content in treatment 2 of 0.0543. The use of heat in the process of cooking food greatly affects the nutritional value of food. The frying process is food processing using high temperatures above 160⁰C which can reduce the fat content and destroy vitamins and minerals, one of which is iron.
{"title":"PEMANFAATAN KRIM SANTAN SEBAGAI MINYAK ALTERNATIF GUNA MENURUNKAN ANGKA KEJADIAN ANEMIA PADA REMAJA","authors":"Lina","doi":"10.47767/agroindustri.v1i1.439","DOIUrl":"https://doi.org/10.47767/agroindustri.v1i1.439","url":null,"abstract":"Cream of coconut milk is a thicker viscous substance produced from coconut milk which can be utilized as oil from coconut cream. Processing of coconut cream into oil is a processed oil product that has a clear color and has a distinctive coconut odor and has a long shelf life. The purpose of this study was to determine the organoleptic test (taste, color, texture, and aroma) of coconut cream oil according to SNI. This study used an experimental design study method, which consisted of 3 treatments used, namely the addition of Fe tablets with a ratio of F1 (1 Fe capsule : 1 Vitamin A capsule), F2 (1 ½ Fe capsule : 1 ½ vitamin A), F3 (2 Fe capsule: 2 vitamin A), then the Fe content was analyzed. The data obtained using ANOVA (Analysis Of Variance) was then identified by organoleptic tests and the content of iron (Fe) was tabulated in tabular form. The results of the organoleptic test on coconut cream oil were more dominant in the F3 treatment (2 Fe capsules: 2 vitamin A), and less favored in the F1 treatment. The results of testing the content of iron (Fe) in treatment 1 was 0.0107 and in treatment 2 was 0.0543 while in treatment 3 it was 0.0133. The results of the data showed that there was an increase in iron (Fe) content in treatment 2 of 0.0543. The use of heat in the process of cooking food greatly affects the nutritional value of food. The frying process is food processing using high temperatures above 160⁰C which can reduce the fat content and destroy vitamins and minerals, one of which is iron.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82407913","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 : 2022-10-31DOI: 10.21776/ub.jpa.2022.010.04.7
Agung Diantoro, Mentari Sekar Arum, Lulus Mualimin, Danny Setyawijayanto
Myrmecodia pendans termasuk tumbuhan epifit yang mengandung komponen bioaktif yang dapat berperan menjadi antioksidan didalam tubuh, seperti flavonoid, tanin dan polifenol. Ekstraksi ini sudah banyak di terapkan, namun masih sedikit yang menerapkan MAE dalam proses ekstraksi sarang semut. Tujuannya untuk menentukan kondisi optimal konsentrasi ethanol, rasio bahan-pelarut, waktu ekstraksi sarang semut menggunakan metode MAE terhadap kadar fenol total dan kadar flavonoid total. Rancangan penelitian eksperimen ini memakai software Design Expert 10.0 Box Behnken Design (BBD) dengan pemodelan yang ingin diketahui yaitu interaksi rasio konsentrasi etanol, rasio pelarut dan bahan serta lama ekstraksi sarang semut terhadap kadar fenol total dan kadar flavonoid total. Kemudian dilakukan langkah optimasi untuk mendapatkan respon yang optimal, selanjutnya diverifikasi. Pada proses verifikasi didapatkan kadar flavonoid total 115.47 mgQE/g dan kadar fenol total 464.39 mg GAE/g. Sedangkan hasil penelitian menunjukkan bahwa hasil optimal adalah konsentrasi ethanol 75%, rasio pelarut dan bahan 25ml/g dan lama ekstraksi 20 menit menghasilkan kadar flavonoid total 118.87 mg/QE dan kadar fenol total 469.13 mg/GAE.
{"title":"OPTIMASI EKSTRAKSI METODE MICROWAVE ASSISTED EXTRACTION (MAE) PADA SARANG SEMUT (MYRMECODIA PENDANS)","authors":"Agung Diantoro, Mentari Sekar Arum, Lulus Mualimin, Danny Setyawijayanto","doi":"10.21776/ub.jpa.2022.010.04.7","DOIUrl":"https://doi.org/10.21776/ub.jpa.2022.010.04.7","url":null,"abstract":"Myrmecodia pendans termasuk tumbuhan epifit yang mengandung komponen bioaktif yang dapat berperan menjadi antioksidan didalam tubuh, seperti flavonoid, tanin dan polifenol. Ekstraksi ini sudah banyak di terapkan, namun masih sedikit yang menerapkan MAE dalam proses ekstraksi sarang semut. Tujuannya untuk menentukan kondisi optimal konsentrasi ethanol, rasio bahan-pelarut, waktu ekstraksi sarang semut menggunakan metode MAE terhadap kadar fenol total dan kadar flavonoid total. Rancangan penelitian eksperimen ini memakai software Design Expert 10.0 Box Behnken Design (BBD) dengan pemodelan yang ingin diketahui yaitu interaksi rasio konsentrasi etanol, rasio pelarut dan bahan serta lama ekstraksi sarang semut terhadap kadar fenol total dan kadar flavonoid total. Kemudian dilakukan langkah optimasi untuk mendapatkan respon yang optimal, selanjutnya diverifikasi. Pada proses verifikasi didapatkan kadar flavonoid total 115.47 mgQE/g dan kadar fenol total 464.39 mg GAE/g. Sedangkan hasil penelitian menunjukkan bahwa hasil optimal adalah konsentrasi ethanol 75%, rasio pelarut dan bahan 25ml/g dan lama ekstraksi 20 menit menghasilkan kadar flavonoid total 118.87 mg/QE dan kadar fenol total 469.13 mg/GAE.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48590051","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 : 2022-10-31DOI: 10.21776/ub.jpa.2022.010.04.3
F. Ramadhani, Ratna Yulistiani, A. D. Priyanto, T. Estiasih, A. W. Putranto
Ponorogo menjadi satu dari 38 daerah terbesar yang menghasilkan susu di Jawa Timur, namun konsumsi olahan susu sapi masih kurang. Mengetahui preferensi konsumen dan menetapkan atribut yang paling diperhatikan berdasarkan persepsi konsumen terhadap produk susu pasteurisasi menggunakan teknologi Pulsed Electric Field (PEF) “Milkaya” hasil produksi CV Milkinesia Nusantara adalah tujuan dari riset ini. Atribut produk yang dipakai adalah varian rasa, kemasan, harga, dan lokasi pembelian. Lokasi ditentukan dengan menggunakan purposive sampling yakni secara sengaja dan sampel responden dengan nonprobability sampling dengan 100 responden rentang usia 7-12 tahun. Analisis data menggunakan metode deskriptif untuk karakteristik responden, uji validitas, reliabilitas, dan analisis preferensi dengan metode konjoint. Preferensi konsumen susu pasteurisasi PEF “Milkaya” yaitu, varian rasa coklat, kemasan bantal, harga jual 4000, dan lokasi pembelian di outlet Milkaya. Urutan atribut yang digunakan konsumen sebagai pertimbangan utama adalah varian rasa, lokasi pembelian, harga, dan model kemasan.
{"title":"ANALISIS PREFERENSI KONSUMEN SUSU PASTEURISASI PULSED ELECTRIC FIELD “MILKAYA” DI CV MILKINESIA NUSANTARA","authors":"F. Ramadhani, Ratna Yulistiani, A. D. Priyanto, T. Estiasih, A. W. Putranto","doi":"10.21776/ub.jpa.2022.010.04.3","DOIUrl":"https://doi.org/10.21776/ub.jpa.2022.010.04.3","url":null,"abstract":"Ponorogo menjadi satu dari 38 daerah terbesar yang menghasilkan susu di Jawa Timur, namun konsumsi olahan susu sapi masih kurang. Mengetahui preferensi konsumen dan menetapkan atribut yang paling diperhatikan berdasarkan persepsi konsumen terhadap produk susu pasteurisasi menggunakan teknologi Pulsed Electric Field (PEF) “Milkaya” hasil produksi CV Milkinesia Nusantara adalah tujuan dari riset ini. Atribut produk yang dipakai adalah varian rasa, kemasan, harga, dan lokasi pembelian. Lokasi ditentukan dengan menggunakan purposive sampling yakni secara sengaja dan sampel responden dengan nonprobability sampling dengan 100 responden rentang usia 7-12 tahun. Analisis data menggunakan metode deskriptif untuk karakteristik responden, uji validitas, reliabilitas, dan analisis preferensi dengan metode konjoint. Preferensi konsumen susu pasteurisasi PEF “Milkaya” yaitu, varian rasa coklat, kemasan bantal, harga jual 4000, dan lokasi pembelian di outlet Milkaya. Urutan atribut yang digunakan konsumen sebagai pertimbangan utama adalah varian rasa, lokasi pembelian, harga, dan model kemasan.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42611190","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 : 2022-10-31DOI: 10.21776/ub.jpa.2022.010.04.4
Serly Safitri, S. Winarti, Luqman Agung Wicaksono, A. D. Priyanto, Wildan Naufal Esfandiar, Almira Dinar Dhiny
Beras kencur drink is an Indonesia’s traditional beverage containing several antioxidant compounds that are good for human health. Thermosonication technology was chosen to process the beras kencur drink. This research aimed to evaluate antioxidant activity and the color of beras kencur drink thermosonication with compared to the control untreated and pasteurization treatment. The thermosonication treatment used a probe at a frequency of 22 kHz, while conventional pasteurization conditions were 100oC for 2 min. This study employed a Completely randomised design (CRD) with two factorials; temperatures of thermosonication (30, 45 and 60 oC) and times of thermosonication (5, 10, 15 min). The data were analyzed by ANOVA followed by DMRT with p-value greater than 0.05. The results showed that the effects of thermosonication on antioxidant activities and the color of beras kencur drink were more retention than the pasteurization treatment. The value antioxidant activity of beras kencur drink treated with thermosonication ranged from 1164.80 – 1323.86 mgAA/L, and the color values ranged from 58.16 – 62.58 for lightness (L*), 0.42 – 1.30 for redness (a*), 20.70 – 22.53 for yellowness (b*) and 0.50 – 5.29 for total color difference.
{"title":"EFFECT OF THERMOSONICATION ON FERRIC REDUCING ANTIOXIDANT POWER AND THE COLOR OF BERAS KENCUR DRINK","authors":"Serly Safitri, S. Winarti, Luqman Agung Wicaksono, A. D. Priyanto, Wildan Naufal Esfandiar, Almira Dinar Dhiny","doi":"10.21776/ub.jpa.2022.010.04.4","DOIUrl":"https://doi.org/10.21776/ub.jpa.2022.010.04.4","url":null,"abstract":"Beras kencur drink is an Indonesia’s traditional beverage containing several antioxidant compounds that are good for human health. Thermosonication technology was chosen to process the beras kencur drink. This research aimed to evaluate antioxidant activity and the color of beras kencur drink thermosonication with compared to the control untreated and pasteurization treatment. The thermosonication treatment used a probe at a frequency of 22 kHz, while conventional pasteurization conditions were 100oC for 2 min. This study employed a Completely randomised design (CRD) with two factorials; temperatures of thermosonication (30, 45 and 60 oC) and times of thermosonication (5, 10, 15 min). The data were analyzed by ANOVA followed by DMRT with p-value greater than 0.05. The results showed that the effects of thermosonication on antioxidant activities and the color of beras kencur drink were more retention than the pasteurization treatment. The value antioxidant activity of beras kencur drink treated with thermosonication ranged from 1164.80 – 1323.86 mgAA/L, and the color values ranged from 58.16 – 62.58 for lightness (L*), 0.42 – 1.30 for redness (a*), 20.70 – 22.53 for yellowness (b*) and 0.50 – 5.29 for total color difference.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44126328","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 : 2022-10-31DOI: 10.21776/ub.jpa.2022.010.04.5
Rizka Ayu Rifdah Ifrada, E. Martati, T. Estiasih
Propolis has been used in various traditional medicines throughout the world and has been shown to have anti-inflammatory activity due to its flavonoid and CAPE content. Naringenin on Tangerines Stone 55 ( Citrus reticulata Blanco ) is a flavonoid glycoside that has the potential as an anti-inflammatory and immunomodulator . Functional drinks from these 2 ingredients can be an anti-inflammatory treatment. By using Maceration Extraction, extraction was carried out with variations in the ratio of water and propolis of 1:5, 1:10 and 1:15 within 15 minutes, 30 minutes and 45 minutes at 50 o C, 60 o C and 70 o C. Conditions optimum extraction with the highest phenolic content ( 4.88 mg GAE/g ) at 30 °C, for 45.00 minutes, and the water:propolis ratio was 1:5. While the total flavonoids were highest at the water:propolis ratio 1:5 for 30 minutes at 50°C (0 . 46 mg QE/g).
{"title":"EXTRACTION OPTIMIZATION PROPOLIS IN THE FUNCTIONAL DRINK OF KEPROK BATU 55 ORANGE ( Citrus reticulate Blanco)","authors":"Rizka Ayu Rifdah Ifrada, E. Martati, T. Estiasih","doi":"10.21776/ub.jpa.2022.010.04.5","DOIUrl":"https://doi.org/10.21776/ub.jpa.2022.010.04.5","url":null,"abstract":"Propolis has been used in various traditional medicines throughout the world and has been shown to have anti-inflammatory activity due to its flavonoid and CAPE content. Naringenin on Tangerines Stone 55 ( Citrus reticulata Blanco ) is a flavonoid glycoside that has the potential as an anti-inflammatory and immunomodulator . Functional drinks from these 2 ingredients can be an anti-inflammatory treatment. By using Maceration Extraction, extraction was carried out with variations in the ratio of water and propolis of 1:5, 1:10 and 1:15 within 15 minutes, 30 minutes and 45 minutes at 50 o C, 60 o C and 70 o C. Conditions optimum extraction with the highest phenolic content ( 4.88 mg GAE/g ) at 30 °C, for 45.00 minutes, and the water:propolis ratio was 1:5. While the total flavonoids were highest at the water:propolis ratio 1:5 for 30 minutes at 50°C (0 . 46 mg QE/g).","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46290914","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 : 2022-10-31DOI: 10.21776/ub.jpa.2022.010.04.2
Winny Iftari, R. Amalia, Agustin Nurya Savitri, G. Saragih
Synthetic antioxidants are widely used to inhibit quality deterioration of the beef sausage. This study utilizes the high carotene content in Red Palm Oil (RPO) as a substitute for vegetable oil in beef sausage. This study aims to determine the sensory and chemical characteristics of beef sausage with the addition of RPO 5%, 10%, and 15%, and obtain the best formulation. Based on the study, it is known that beef sausage with the addition of RPO 10% received the highest overall sensory rating with an average score of 5.35 out of 7. The chemical characteristics of beef sausage include water content, protein content, and fat content that have met the standard of SNI 3820:2015. However, the ash content of beef sausage with the addition of RPO exceeds the maximum ash level that has been set by the SNI. The beta carotene level of beef sausage in the 5% RPO formula was 592.44 ppm, in the 10% RPO formula it was 596.89 ppm, and in the 15% RPO formula, it was 603.56 ppm. The 10% RPO formulation produces beef sausages with the best sensory and chemical characteristics.
{"title":"STUDY OF THE ADDITION OF RED PALM OIL (RPO) TO THE SENSORY AND CHEMICAL CHARACTERISTICS OF BEEF SAUSAGE","authors":"Winny Iftari, R. Amalia, Agustin Nurya Savitri, G. Saragih","doi":"10.21776/ub.jpa.2022.010.04.2","DOIUrl":"https://doi.org/10.21776/ub.jpa.2022.010.04.2","url":null,"abstract":"Synthetic antioxidants are widely used to inhibit quality deterioration of the beef sausage. This study utilizes the high carotene content in Red Palm Oil (RPO) as a substitute for vegetable oil in beef sausage. This study aims to determine the sensory and chemical characteristics of beef sausage with the addition of RPO 5%, 10%, and 15%, and obtain the best formulation. Based on the study, it is known that beef sausage with the addition of RPO 10% received the highest overall sensory rating with an average score of 5.35 out of 7. The chemical characteristics of beef sausage include water content, protein content, and fat content that have met the standard of SNI 3820:2015. However, the ash content of beef sausage with the addition of RPO exceeds the maximum ash level that has been set by the SNI. The beta carotene level of beef sausage in the 5% RPO formula was 592.44 ppm, in the 10% RPO formula it was 596.89 ppm, and in the 15% RPO formula, it was 603.56 ppm. The 10% RPO formulation produces beef sausages with the best sensory and chemical characteristics.","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47827682","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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