The availability of rice as a staple food commodity is one of the essential aspects in showing food security in an region, and the government must guarantee its availability. Tulang bawang regency is one of the rice barns in Lampung province, with a total population of 427,000 people. This study aims to map the condition of rice availability in Tulang bawang Regency from 2016-to 2020. In addition, this study also aims to analyze the forecasting of rice production, consumption, and availability in Tulang bawang regency. This study uses secondary data from the Food Security Office and the Statistics Center Office of Tulang bawang regency from 2016-to 2022. This research uses mapping analysis processed with microsoft excel and forecasting analysis with linear regression method. The mapping results show that the availability of rice in all sub-districts in Tulang bawang regency is moving towards a surplus from 2016-to 2020, and fewer sub-districts are experiencing a rice availability deficit. Forecasting results on production, consumption, population, and rice availability have residuals with actual data even though the movement trends are both positive.
{"title":"Analisis Peta Persebaran dan Pembandingan Hasil Forecasting Ketersediaan Beras di Kabupaten Tulang Bawang Provinsi Lampung","authors":"","doi":"10.35472/cfst.v1i1.969","DOIUrl":"https://doi.org/10.35472/cfst.v1i1.969","url":null,"abstract":"The availability of rice as a staple food commodity is one of the essential aspects in showing food security in an region, and the government must guarantee its availability. Tulang bawang regency is one of the rice barns in Lampung province, with a total population of 427,000 people. This study aims to map the condition of rice availability in Tulang bawang Regency from 2016-to 2020. In addition, this study also aims to analyze the forecasting of rice production, consumption, and availability in Tulang bawang regency. This study uses secondary data from the Food Security Office and the Statistics Center Office of Tulang bawang regency from 2016-to 2022. This research uses mapping analysis processed with microsoft excel and forecasting analysis with linear regression method. The mapping results show that the availability of rice in all sub-districts in Tulang bawang regency is moving towards a surplus from 2016-to 2020, and fewer sub-districts are experiencing a rice availability deficit. Forecasting results on production, consumption, population, and rice availability have residuals with actual data even though the movement trends are both positive.","PeriodicalId":340012,"journal":{"name":"Communication in Food Science and Technology","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124968978","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}
Minuman herbal seperti minuman daging buah pala memiliki khasiat dan berguna bagi tubuh. Tujuan dari penelitian ini adalah untuk mengetahui kesukaan masyarakat kabupaten Fakfak terhadap minuman pala yang dikombinasikan dengan ekstrak kopi dan juga ekstrak kayu manis. Penelitian ini meliputi uji pH, uji konsentrasi gula, dan uji organoleptik (rasa, aroma, warna, dan kemanisan). Formulasi varian minuman pala terdiri dari 4 varian, yaitu minuman pala original pekat (A), original encer (B), minuman pala ekstrak kopi (C), dan minuman pala ekstrak kayu manis (D). Rancangan penelitian menggunakan metode rancangan acak lengkap (RAL). Hasil sidik ragam (ANOVA) uji organoleptik menunjukkan tidak ada beda nyata antara semua varian minuman pala. Akan tetapi, formula penambahan ekstrak kopi (C) merupakan formula terbaik dimana skor rasa, aroma, warna dan kemanisan secara berturut-turut adalah 4,14; 4,04; 4,00; dan 4,00 (suka). Formulasi terbaik selanjutnya yaitu formulasi minuman pala original pekat (A) dengan skor rerata untuk rasa, aroma, warna, dan kemanisan adalah 4,00; 3,96; 3,72; dan 3,83 (mendekati suka). Varian minuman pala ekstrak kayu manis merupakan formulasi paling tidak disukai oleh penelis untuk semua parameter, skor penilaian panelis untuk parameter rasa, aroma, warna, dan kemanisan secara berturut-turut adalah 3,81; 3,68; 3,63; dan 3,71 (mendekati suka).
{"title":"Analisis Sensori Varian Minuman Pala (Myristica argentea Warb) yang dikombinasikan dengan Ekstrak Kopi (Coffea Canephora) dan Ekstrak Kayu Manis (Cinnamomum burmannii)","authors":"","doi":"10.35472/cfst.v1i1.958","DOIUrl":"https://doi.org/10.35472/cfst.v1i1.958","url":null,"abstract":"Minuman herbal seperti minuman daging buah pala memiliki khasiat dan berguna bagi tubuh. Tujuan dari penelitian ini adalah untuk mengetahui kesukaan masyarakat kabupaten Fakfak terhadap minuman pala yang dikombinasikan dengan ekstrak kopi dan juga ekstrak kayu manis. Penelitian ini meliputi uji pH, uji konsentrasi gula, dan uji organoleptik (rasa, aroma, warna, dan kemanisan). Formulasi varian minuman pala terdiri dari 4 varian, yaitu minuman pala original pekat (A), original encer (B), minuman pala ekstrak kopi (C), dan minuman pala ekstrak kayu manis (D). Rancangan penelitian menggunakan metode rancangan acak lengkap (RAL). Hasil sidik ragam (ANOVA) uji organoleptik menunjukkan tidak ada beda nyata antara semua varian minuman pala. Akan tetapi, formula penambahan ekstrak kopi (C) merupakan formula terbaik dimana skor rasa, aroma, warna dan kemanisan secara berturut-turut adalah 4,14; 4,04; 4,00; dan 4,00 (suka). Formulasi terbaik selanjutnya yaitu formulasi minuman pala original pekat (A) dengan skor rerata untuk rasa, aroma, warna, dan kemanisan adalah 4,00; 3,96; 3,72; dan 3,83 (mendekati suka). Varian minuman pala ekstrak kayu manis merupakan formulasi paling tidak disukai oleh penelis untuk semua parameter, skor penilaian panelis untuk parameter rasa, aroma, warna, dan kemanisan secara berturut-turut adalah 3,81; 3,68; 3,63; dan 3,71 (mendekati suka).","PeriodicalId":340012,"journal":{"name":"Communication in Food Science and Technology","volume":"64 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132979503","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}
Yosifa Syafitri, Syahrizal Nasution, Dina Fithriyani
Yoghurt merupakan salah satu minuman susu fermentasi yang dibuat menggunakan bakteri asam laktat. Selain yoghurt, saat ini dikenal minuman soyghurt, yaitu hasil fermentasi dari sari kedelai yang dibuat menyerupai yoghurt. Yoghurt dan soyghurt pada penelitian ini dibuat dengan metode ataupun proses fermentasi yang berbeda yaitu menggunakan starter komersil dan menggunakan metode back sloping. Penelitian ini dilakukan dengan 4 perlakuan yaitu yoghurt back slope (YB), yoghurt starter komersil (YS), soyghurt back slope (SB) dan soyghurt starter komersil (SS). Proses fermentasi yoghurt dilakukan selama 24 jam pada suhu ruang. Pengujian nilai pH dan analisis sensori pada penelitian ini dilakukan untuk mengetahui penerimaan konsumen. Berdasarkan analisis pH, produk diketahui memiliki nilai pH antara 4-5. Nilai pH yang rendah pada yoghurt dan soyhurt ini disebabkan akibat adanya pertumbuhan bakteri asam laktat. Berdasarkan analisis sensori produk yoghurt dan soyghurt, penggunaan starter komersil terlihat lebih unggul dibandingkan dengan pembuatan metode back slope dalam uji sensori rasa, aroma dan tekstur. Selain itu, warna produk soyghurt diketahui cenderung lebih gelap dibandingkan dengan produk yoghurt.
酸奶是使用乳酸细菌制成的发酵牛奶之一。除了酸奶，它现在被称为soyg赫特，它是由类似酸奶的大豆汁发酵而成的。酸奶和soyg赫特的研究是用不同的发酵方法或过程进行的，即使用商业发酵剂和后叶酸。这项研究涉及四种酸奶后发酵剂、酸奶的商业发酵剂、soyghurt back slope (YB)和soyghurt communications (SS)的治疗方法。发酵过程在室温下进行24小时。测试pH值和感官分析是为了确定消费者的接受。根据pH分析，已知产品的pH值在4-5之间。酸奶和soy赫特的pH值较低，是乳酸细菌生长的结果。根据酸奶和soyghurt产品的感官分析，商业先发器的使用似乎比在感觉、气味和纹理测试中使用后思路方法要好。此外，已知的soyg赫特产品的颜色比酸奶产品更暗。
{"title":"Analisis Nilai pH dan Sensori Yoghurt dan Soyghurt dengan Proses Fermentasi yang Berbeda","authors":"Yosifa Syafitri, Syahrizal Nasution, Dina Fithriyani","doi":"10.35472/cfst.v1i1.939","DOIUrl":"https://doi.org/10.35472/cfst.v1i1.939","url":null,"abstract":"Yoghurt merupakan salah satu minuman susu fermentasi yang dibuat menggunakan bakteri asam laktat. Selain yoghurt, saat ini dikenal minuman soyghurt, yaitu hasil fermentasi dari sari kedelai yang dibuat menyerupai yoghurt. Yoghurt dan soyghurt pada penelitian ini dibuat dengan metode ataupun proses fermentasi yang berbeda yaitu menggunakan starter komersil dan menggunakan metode back sloping. Penelitian ini dilakukan dengan 4 perlakuan yaitu yoghurt back slope (YB), yoghurt starter komersil (YS), soyghurt back slope (SB) dan soyghurt starter komersil (SS). Proses fermentasi yoghurt dilakukan selama 24 jam pada suhu ruang. Pengujian nilai pH dan analisis sensori pada penelitian ini dilakukan untuk mengetahui penerimaan konsumen. Berdasarkan analisis pH, produk diketahui memiliki nilai pH antara 4-5. Nilai pH yang rendah pada yoghurt dan soyhurt ini disebabkan akibat adanya pertumbuhan bakteri asam laktat. Berdasarkan analisis sensori produk yoghurt dan soyghurt, penggunaan starter komersil terlihat lebih unggul dibandingkan dengan pembuatan metode back slope dalam uji sensori rasa, aroma dan tekstur. Selain itu, warna produk soyghurt diketahui cenderung lebih gelap dibandingkan dengan produk yoghurt.","PeriodicalId":340012,"journal":{"name":"Communication in Food Science and Technology","volume":"85 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124900855","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}
Alviany Mayska Sugiarty, Dina Fithriyani, Amalia Wahyuningtyas
Changes in consumer lifestyles in Indonesia have led to an increase in coffee consumption in Indonesia. This has triggered an increasing number of coffee drink producers with various innovations, such as one of the coffee menus that consumers generally prefer, namely iced coffee, milk, palm sugar. Based on the study of the use of sweeteners, 61.36% were dominated by beverage products and sweeteners that were often used, namely cyclamate and saccharine. This study aims to determine the use of cyclamate and saccharin in iced coffee drinks with palm sugar milk in 5 coffee shops in Bandar Lampung which were analyzed by one sample t-test with α = 5%. The results obtained showed that all samples only contained cyclamate with a content exceeding the maximum limit of cyclamate use (350 mg/kg) without the use of saccharine. Keywords: Coffee, Cyclamate, Saccharine
{"title":"Analisis Kandungan Siklamat dan Sakarin pada Minuman Es Kopi Susu Gula Aren di 5 Coffee Shop, Kota Bandar Lampung","authors":"Alviany Mayska Sugiarty, Dina Fithriyani, Amalia Wahyuningtyas","doi":"10.35472/cfst.v1i1.925","DOIUrl":"https://doi.org/10.35472/cfst.v1i1.925","url":null,"abstract":"Changes in consumer lifestyles in Indonesia have led to an increase in coffee consumption in Indonesia. This has triggered an increasing number of coffee drink producers with various innovations, such as one of the coffee menus that consumers generally prefer, namely iced coffee, milk, palm sugar. Based on the study of the use of sweeteners, 61.36% were dominated by beverage products and sweeteners that were often used, namely cyclamate and saccharine. This study aims to determine the use of cyclamate and saccharin in iced coffee drinks with palm sugar milk in 5 coffee shops in Bandar Lampung which were analyzed by one sample t-test with α = 5%. The results obtained showed that all samples only contained cyclamate with a content exceeding the maximum limit of cyclamate use (350 mg/kg) without the use of saccharine. \u0000Keywords: Coffee, Cyclamate, Saccharine","PeriodicalId":340012,"journal":{"name":"Communication in Food Science and Technology","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127243299","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}
Masayu Nur Ulfa, Amalia Wahyuningtyas, Ilham Marvie, Hesti Ayuningtyas Pangastuti
Tempeh is a fermented food composed primarily of soybeans that is a nutrient-dense, cost-effective, and sustainable functional source of protein. Tempeh production, especially in Indonesia, is done usually in household scale. For its development, the producers should be maintaining their product quality, especially in food safety management such as good manufacturing pratices (GMP) and Hazard Analysis Critical Control Point (HACCP). The objectives of this study was to identify the suitability of GMP implementation and to compose HACCP plan. This study took place in a-Zaki tempeh household producer in Bandar Lampung. This study was conducted with descriptive quantitative approach. Primary data (observations and interviews) and secondary were collected as the information.. For GMP evaluation, the obtained data was compared with the regulation of food and drug regulatory agency. The result showed that a-zaki tempeh household producer were categorized into level III of IRTP due to 10 minors deviations, 3 major deviations, 4 serious deviations, and 0 critical deviations so that an internal audit needs to be held every 2 weeks. For HACCP, the producer had not yet designed and implemented HACCP plan.
{"title":"Evaluasi CPPB IRT dan Penyusunan Rekomendasi HACCP pada UMKM Tempe a-Zaki di Bandar Lampung","authors":"Masayu Nur Ulfa, Amalia Wahyuningtyas, Ilham Marvie, Hesti Ayuningtyas Pangastuti","doi":"10.35472/cfst.v1i1.971","DOIUrl":"https://doi.org/10.35472/cfst.v1i1.971","url":null,"abstract":"Tempeh is a fermented food composed primarily of soybeans that is a nutrient-dense, cost-effective, and sustainable functional source of protein. Tempeh production, especially in Indonesia, is done usually in household scale. For its development, the producers should be maintaining their product quality, especially in food safety management such as good manufacturing pratices (GMP) and Hazard Analysis Critical Control Point (HACCP). The objectives of this study was to identify the suitability of GMP implementation and to compose HACCP plan. This study took place in a-Zaki tempeh household producer in Bandar Lampung. This study was conducted with descriptive quantitative approach. Primary data (observations and interviews) and secondary were collected as the information.. For GMP evaluation, the obtained data was compared with the regulation of food and drug regulatory agency. The result showed that a-zaki tempeh household producer were categorized into level III of IRTP due to 10 minors deviations, 3 major deviations, 4 serious deviations, and 0 critical deviations so that an internal audit needs to be held every 2 weeks. For HACCP, the producer had not yet designed and implemented HACCP plan.","PeriodicalId":340012,"journal":{"name":"Communication in Food Science and Technology","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126700921","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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