Jurnal Teknologi dan Industri Pertanian Indonesia
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Pengaruh Derajat Sangrai Biji Kopi Arabika (Coffea arabica) dengan Penambahan Bubuk Serai Dapur (Cymbopogon citratus) terhadap Sifat Kimia dan Sensori Kopi Celup
Full text linkThe coffee brewing that is most often found in the community is manual or brewing coffee. However, this method is considered to still have weaknesses and is less practical because it leaves coffee grounds in the drink. One effort to overcome this problem is coffee in pouch packaging, and the addition of spices to diversify products. This research aims to study the effect of the degree of roasting of Arabica coffee beans and the percentage of added lemongrass powder on the chemical and sensory properties of coffee bag products. This research used a factorial completely randomized design (RAL). Experimental factors used in this study are the degree of roasting of Arabica coffee beans (D) which consists of 3 levels including 1900C (light) (D1), 2100C (medium) (D2) and 2400C (dark)(D3). The second factor is the concentration of kitchen lemongrass powder (S) which consists of 2 levels, namely 8% (S1) and 10% (S2). The research data obtained is then analyzed using Analysis of Variance (ANOVA) and followed with Duncan's Multiple Range Test (DMRT) if there are differences between treatments. The results of various types of roasting degree treatments had an effect on reducing water content, ash content, and total dissolved solids. The value of water content and ash content decreases as the degree of roasting increases, the value of total dissolved solids increases as the degree of roasting increases. The percentage of adding kitchen lemongrass powder also has an effect on reducing the ash content. The ash content value increased as the percentage of lemongrass powder was added. The interaction between the degree of roasting and the addition of lemongrass powder affects pH and hedonics (aroma, color and taste). The pH value increases as the degree of roasting increases and the addition of lemongrass powder. The average value of the aroma hedonic test was 3.55 (neutral), color hedonic 3.62 (liked) and taste hedonic 3.35 (neutral). The best treatment was obtained at a light roast level with an additional percentage of 8% kitchen lemongrass powder (D1S1) followed by antioxidant activity testing with a result of 52%
Formulasi Pembuatan Deodoran Spray dengan Variasi Konsentrasi Minyak Sereh Wangi dan Minyak Nilam
Full text linkDeodorant is a product used to eliminate body odor caused by bacterial activity in sweat. This research aimed to formulate a natural essential oil-based deodorant spray using citronella and patchouli oils and to evaluate the effects of oils concentration on deodorant spray quality, included antibacterial activity. This research used a Completely Randomized Design with two factors: citronella oil concentration (0.5%, 1.0%, 1.5%, and 2.0%) and patchouli oil concentration (0.25%, 0.50%, 0.75%, and 1.00%), resulting in 16 experimental units with two replications. The quality of deodorant spray was measured based on pH value, antibacterial activity, organoleptic tests (hedonic and descriptive), and irritation test. The results showed that concentration treatment of both essential oils had a similar pattern of decreasing pH and increasing antibacterial inhibitory power with increasing concentration used. The preference of spray deodorants was thought to be related to the appearing of the citronella oil aroma intensity. The increasing of citronella oil concentration caused a decreasing in the intensity of the rose aroma. However, overall, panelists most preferred spray deodorants with a formulation of 1.5% citronella oil concentration, 0.25-1.0% patchouli oil and 2% rose oil. No significant effects were found in the irritation test, suggesting that this deodorant spray is safe for use. It can be concluded that the citronella and patchouli oil-based deodorant spray formulation has potential as a natural alternative to prevent body odor, with good antibacterial properties, a skin-compatible pH, and positive acceptance in the organoleptic test
Pengaruh Substitusi Tepung Biji Nangka Terhadap Sifat Fisik, Kimia, dan Organoleptik Chiffon Cake
Full text linkTepung biji nangka merupakan salah satu bahan alternatif dalam pembuatan produk pangan inovatif dan sehat. Chiffon cake merupakan salah satu jenis cake yang memiliki tekstur lembut, berpori halus, ringan dan memiliki tampilan yang menarik. Tepung terigu berperan penting dalam pembuatan chiffon cake karena membentuk struktur dan tekstur adonan. Penggunaan tepung biji nangka dalam pembuatan chiffon cake didasarkan pada kandungan tepung biji nangka yang tidak kalah dengan tepung terigu dan sebagai pemanfaatan bahan pangan yang masih kurang pemanfaatannya. Sehingga dapat mengurangi ketergantungan terhadap tepung terigu dalam pembuatan produk roti. Penelitian ini dilakukan dengan tujuan untuk mengetahui pengaruh dan persentase penambahan tepung biji nangka yang terbaik terhadap sifat fisik, kimia dan organoleptik chiffon cake . Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan 8 taraf perlakuan penambahan tepung biji nangka (0%, 10%, 15%, 20%, 25%, 30%, 35%, dan 40%) dan 3 kali ulangan. Analisis data menggunakan uji ANOVA satu arah dan dilanjutkan dengan Uji Jarak Berganda Duncan (DMRT). Hasil penelitian menunjukkan bahwa penambahan tepung biji nangka memberikan pengaruh yang nyata terhadap daya kembang, volume spesifik, tekstur, warna ( L, a, b), penampakan irisan, kadar serat kasar, kadar air dan hedonik. Persentase penambahan tepung biji nangka terbaik pada chiffon cake dihasilkan oleh perlakuan N8 (tepung biji nangka 40%) namun penambahan tepung biji nangka dapat menurunkan sifat fisik dan daya terima panelis terhadap chiffon cake
Aktivitas Antioksidan Minuman Serbuk Instan Kombucha Sari Kulit Nanas (Ananas Comosus L. Merr)
Full text linkThe purpose of this research was to determine the effect of tween 80 concentratin and drying temperature on the antioxidant activity of Kombucha Pineapple skin juice instan drink powder. This study used a Completely Randomized Block Design (CRD) factorial with nine treatments and three replications. First factor was tween 80 concentration (0,5%; 1%; 1,5%) and Second factor was drying temperature (50C, 60C, 70C). Data were statistically analyzed using analysis of variance (ANOVA) and then continued with Honestly Significantly Differential at 5% level. Results of the research showed that the increasing the concentration of tween 80 resulted in increasing antioxidant activity values, while the higher drying temperature resulted in decreasing antioxidant activity. The highest IC 50 value was in the 50C drying treatment with a tween 80 concentration of 1.5% with an antioxidant activity value of 45.40 ppm, the powder drink yield reached 22.59%
Optimasi Kondisi Proses Pengeringan Kulit Kopi (Cascara) Terhadap Karakteristik Warna dengan Respon Surface Methodology
Full text linkCoffee peel, a by-product of coffee beverage production, is an underutilized resource despite its potential health benefits, particularly its antioxidant content. This by-product can be repurposed as a raw material for cascara, a drink made from dried coffee peel. The aim of this research is to determine the optimal drying conditions for cascara production and to analyze the effect of varying temperature and drying time using a food dehydrator on the color parameters L*, a*, and b* of the dried coffee peel. The experimental design includes temperature settings of 40C, 50C, and 60C, and drying durations of 2, 3, and 4 hours. The study employed an experimental approach with optimization using the response surface methodology (RSM) based on a central composite design (CCD), utilizing the Design Expert 13 software. The optimum drying condition for Arabica coffee peel was found to be 60C for 2 hours, resulting in an L* value of 29.36, an a* value of 10.96, and a b* value of 17.30, respectively
Analisis Kelayakan Penerapan Produksi Bersih Pada Industri Amplang (Studi Kasus UMKM Risma Amplang Desa Takisung)
Full text linkoai:jurnal.usk.ac.id:article/31781Amplang processing produces waste in the form of solid and liquid waste that can cause environmental pollution, including the UMKM Risma Amplang owned by Mrs. Faridatul Aina in Desa Takisung. This study aims to analyze the potential and alternative proposed implementation of cleaner production in UMKM Risma Amplang and determine alternative priorities for implementing cleaner production based on technical aspects and economic potential. The method used in this study is to use material balance and quick scanning to identify the process flow of amplang processing and alternative applications of cleaner production. Furthermore, the alternative clean production is carried out by technical analysis using a pairwise comparison questionnaire and Expert Choice. The technically selected alternative will be analyzed for its economic potential. Based on several eligibility criteria, an alternative to the proposed implementation of cleaner production that can be done at UMKM Risma Amplang is to make crackers from the skin and bones of mackerel fish, buy ingredients (sugar, salt, flavoring, baking soda) with a larger size, replacing the use of packaged tapioca flour brands with sacks of tapioca flour brands, making bath soap using used cooking oil, replacing the use of cloves of garlic with garlic powder. The priority of alternative clean production in terms of technical and economic aspects is the manufacture of crackers with a profit of Rp.452,000 in 1 month
Keputusan Pembelian Garam Berlogo Halal Di Kecamatan Kota Juang, Kabupaten Bireuen, Provinsi Aceh
Full text linkThe purpose of this study was to determine the presence of halal labeling on salt packaging on salt purchasing decisions in Kota Juang District, Bireuen Regency, Aceh Province. This study used survey method and purposive sampling. Data sources are primary data and secondary data. Data collection techniques through recording, interview and observation. This study uses a linear regression model to determine the effect of halal labeling on consumer purchasing decisions for salt. Hypothesis proving uses statistical tests simultaneously (F test) and partially (T test). The results showed that the tcount value (14.086) ttable (1.984) with a significant value of T (0.000) 0.05, so it can be concluded that the halal label affects the decision to purchase salt in Juang City, Bireuen
Optimalisasi Formulasi Muffin Tepung Jagung dan Tepung Labu Kuning Menggunakan Design Expert Metode Simplex Lattice Design
No full textMuffin merupakan salah satu produk roti berbasis terigu yang praktis dan enak, namun memiliki kandungan serat yang rendah karena rendahnya kandungan serat pada terigu. Penelitian ini bertujuan untuk mengembangkan formula optimal muffin dengan penambahan tepung jagung dan tepung labu kuning (Cucurbita moschata) sebagai alternatif tepung terigu guna meningkatkan kandungan serat pangan. Metode Simplex Lattice Design (SLD) digunakan untuk menentukan proporsi optimal tepung jagung, tepung labu kuning, dan tepung terigu berdasarkan parameter tekstur, volume spesifik, dan kadar serat kasar. Hasil penelitian menunjukkan bahwa validasi terhadap formula optimal yang terdiri dari 60% tepung jagung dan 20% tepung labu kuning menghasilkan nilai rata-rata aktual untuk tekstur yaitu sebesar 5,10 dengan prediksi 5,16 dan akurasi 96,89%. Untuk volume spesifik, rata-rata nilai aktualnya yaitu 2,65 dengan prediksi 2,80 dan akurasi 95,71%. Kadar serat kasar memiliki rata-rata nilai aktual 9,238 dengan prediksi 9,513 dan akurasi 97,95%. Validasi menggunakan one sample t-test menunjukkan tidak adanya perbedaan signifikan antara nilai prediksi dan nilai aktual. Artinya, model prediksi yang dikembangkan mampu menghasilkan muffin dengan tekstur yang baik, volume spesifik yang tinggi, dan kadar serat yang meningkat. Untuk mengetahui penerimaan produk muffin dengan penambahan tepung jagung dan tepung labu kuning terhadap konsumen, dilakukan uji hedonik. Secara keseluruhan, hasil uji hedonik menunjukkan muffin diterima dengan baik oleh konsumen, terutama pada aspek warna, aroma, dan penampilan keseluruhan, meskipun ada variasi penilaian pada tekstur dan rasa. Produk ini menunjukkan potensi diterima oleh konsumen, sesuai tujuan diversifikasi pangan
Physicochemical and Organoleptic Properties of Crackers From Native and Heat Moisture Treatment (HMT) of Breadfruit Flour
Full text linkCrackers are one of the biscuit are made through a fermentation process with yeast, thin in shape, salty taste, crunchy texture, and if broken the cross-section of the pieces is layered. The main ingredient of crackers is flour. The purpose of this study was to determine the effect of varying concentrations of native and HMT modification of breadfruit flour on the physicochemical and organoleptic composition of crackers and to obtain the selected concentrations. This research was conducted experimentally using a completely randomized design with six treatments and three replications. The treatment for this study were SK1 (50% native breadfruit flour), SK2 (75% native breadfruit flour), SK3 (75% native breadfruit flour), SK4 (50% modified breadfruit flour), SK5 (75% modified breadfruit flour), and SK6 (100% modified breadfruit flour). Flour physical test data were analyzed using the T-test, while the physical test data of crackers and organoleptic assessment were ANOVA and continued with duncan's multiple range test (DMRT) at the 5% level. The results showed that the percentage of native breadfruit flour and modified breadfruit flour had a significant effect on bake loss, crispness, and sensory assessment. The best treatment in this study was SK4 with bake loss value of 18.27 g, crispness of 2.13kgF, moisture content of 7.42%, ash 2.76%, protein 7.85%, fat 13.40%, carbohydrate 68.57%, and fiber 3.05%. Hedonic sensory assessment with color score 4.06 (like), aroma 3.71 (like), taste 3.74 (like), crispness 3.78 (like), and overall assessment 3.79 (like)
Pembuatan Minuman Kombucha dengan Mengkaji Perbandingan Bunga Telang dengan Sari Buah Nanas dan Konsentrasi Starter Scoby
Full text linkKombucha bunga telang drink is a fermented drink that can be categorized as a functional drink and has many benefits that greatly play a role in boosting the immune system. This study aims to determine the concentration of SCOBY starter culture and the ratio between the solution of telang flower and pineapple juice added to the functional drink of telang flower kombucha. This research was carried out in a laboratory with a Complete Random Design (RAL) research design with two factors studied. The first factor was the ratio between the solution of telang flower and pineapple fruit extract (85:15; 75:25; and 65:35) while the second factor studied was the concentration of SCOBY stater which consists of 3 (three) levels, namely: 5%, 10%, and 15%. The results showed that the comparison treatment of telang flowers with pineapple juice had a very real influence on the pH value, organoleptic aroma, taste, and color of kombucha drinks. The concentration of SCOBY starter culture had a very real effect on pH and organoleptic taste but had no real effect on aroma and color. The interaction between the ratio of telang flowers to pineapple juice and the concentration of SCOBY starter culture had a real effect on the organoleptic aroma and taste but had no real effect on the pH and color of kombucha tea. From the study, it can be concluded that kombucha tea with the best organoleptic quality was obtained by comparing telang flowers with pineapple juice 85:15 and a starter culture concentration of 5% SCOBY (N1S1) with product characteristics: pH 2.55; aroma score 3.61; taste score 3.91; and a color score of 4.07