Jurnal Agroindustri
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PHYSICAL, ORGANOLEPTIC AND FOOD FIBER CHARACTERISTICS OF SWEET BREAD WITH ADDITION OF BAMBOO FLOUR (Dendrocalamus asper)
Full text linkBread is made from wheat flour and other ingredients whose dough is fermented and baked. Sweet bamboo flour is a food product made from sweet bread raw material with substitution variations in the concentration of bamboo shoot betung flour. This study aims to determine the effect of bamboo flour substitution on the physical, chemical and organolytic properties of sweet bread. This study used Completely Randomized Design (CRD) consisting of one factor, namely the additon of bamboo flour with concentration of 0%, 5%, 10%, 15%, 20% Each treatment was carried out 3 times so that the total number of experimental units was 15 units. The results showed that the addition of bamboo flour had an effect on the level of improvement of sweet bread with the highest value of 114.88%, and the water content less than 40%. The brightness of the sweet bread color is found without the addition of bamboo flour with a value of 7.5 Y 9/4 and the darkest result is the addition of 20% bamboo flour with a value of 2.5 Y 3/6. Based on the results of organoleptic, the bamboo shoot flour significantly affected the color and texture of sweet bread but did not significantly affect the aroma, taste and overall. The fiber content of sweet bread with bamboo shoot flour was higher than the control, namely 13.34-19.29% and the control 8.54%
RENDEMEN AND CHARACTERISTICS OF PEKTINS RED DRAGON FRUIT LEATHER (Hylocereus costaricensis) WITH THE DIFFERENCE IN EXTRACTION METHOD AND TIME
Full text linkThis study aims to determine the effect of the method and time of extraction on the yield and characteristics of pektin red dragon fruit leather according to the SNI pektin (01-2238-1991) and the International Pektin Producers Association (IPPA) 2003. The experimentals design was a Completely Randomized Design with 2 factors. The first factor was the extraction method used, namely (M1 = conventional method, M2 = ultrasonik method). The second factor was extraction time (W1 = 15 minutes, W2 = 30 minutes, W3 = 60 minutes, and W4 = 90 minutes. The results showed that the extraction method had a significant effect on yield, equivalent weight, galacturonic acid content, degree of esterification, water content and ash content, but had no significant effect on methoxyl content. Extraction time significantly affected yield, equivalent weight, methoxyl content, galacturonic acid content, degree of esterification, water content and ash content. While the interaction of the two treatments had a significant effect on yield, equivalent weight, and water content. The highest yield was obtained using the ultrasonik method for 60 minutes with a value of 13.57%. The equivalent weight that meets IPPA (2003) and SNI pektin standards (01-2238-1991) is found in conventional and ultrasonik methods at 30 and 60 minutes
EFFECT OF YEAST CONCENTRATION AND TYPE ON BIOETHANOL PRODUCTION FROM SUGARCANE BAGASSE
No full textSugarcane bagasse is one of the potential biomass as raw material for bioethanol production. This study aims to determine the effect of concentration and type of yeast on the characteristics of bioethanol produced from bagasse bagel delignified with a mixture of NH4OH-NaOH in a ratio of 1:20. This study uses a Completely Randomized Design (CRD) with 2 factors: yeast concentration (0.4%, 0.6% and 0.8%) and the type of yeast (tape yeast and bread yeast). The results of this study indicate that Bioethanol levels increase with increasing yeast concentration. The highest levels of bioethanol were obtainedat the use of 0.8% bread yeast, ie 14.16
SUPPLY CHAIN MAPPING AND ADDED VALUE ANALYSIS OF CORN COMMODITIES IN TANAH LAUT REGENCY
Full text linkKabupaten Tanah Laut is one of the districts in South Kalimantan Province which has the largest of corn production compared to other districts. Based on data from the Office of Horticultural Food Crops and Plantation of Tanah Laut Regency, it was found that the production of corn commodities from 2017 to 2019 increased. This happens because the demand for corn commodities continues to increase every year. In addition, in Tanah Laut Regency, two large animal feed companies have been established that require corn as the main raw material. The magnitude of this potential makes it necessary to identify entities through supply chain mapping so that the added value of each entity can be determined. The purpose of this research was to map the supply chain and analyze the added value of corn commodity supply chain in Tanah Laut Regency. The research method used in analyzing the supply chain is descriptive analysis using purposive sampling and snowball sampling to obtain in-depth and objective information. Meanwhile, value added analysis uses the Hayami method.The results showed that there were three supply chain entities to reach consumers, namely farmers, small collectors, and large collectors. Meanwhile, the results of the analysis of the added value of each entity obtained the highest value, namely the large collectors with a value added ratio of 87% of Rp. 783,840.00, small collectors with a ratio of 86.4% of Rp. 699,840.00 and farmer entities of 86.13% with a value of Rp. 671,840.00. This is because the treatment of corn commodities in each entity is different
QUALITY IMPROVEMENT OF TRADITIONAL COCONUT OIL WITH ADDITION OF PANDANUS ETHANOL EXTRACT (Pandanus amaryllifolius Roxb)
Full text linkTraditional coconut oil is coconut oil that is produced for generations in a simple way. This coconut oil cannot last long without purifying. This oil is produced by heating so that the quality of the oil decreases. Improving the quality of thisoil can be done by adding extract of ethanol pandanus fragrant which is easily obtained and contains natural antioxidants. This study aims to determine the characteristics of traditional coconut oil after the addition of ethanolic extract of pandanus fragrant leaves. The study was conducted following a randomized block design (RBD) of one factor, namely the concentration of ethanol extract of pandanus leaves consisting of 6 levels of treatment, namely p1 = 0,00%, p2 = 0.02%, p3 = 0.04%, p4 = 0.06%, p5 = 0.08%, and p6 = 0.10% , with 4 replications. Data were analyzed by ANOVA test and further tests using BNJ test with a level of 5%. The results showed that the best treatment was obtained at the ethanol extract concentration of 0.10% pandanus fragrant leaves that produce coconut oil with a water content of 0.128%, free fatty acid content of 0.489%, and a saponification rate of 229.22 mg KOH/g of oil. The highest descriptive sensory characteristics of traditional coconut oil are yellowish green (4.48) and slightly pandanus (3.20
CHARACTERIZATION OF ROBUSTA COFFEE (Coffea canephora) FROM TULUNGREJO FERMENTED WITH Saccharomyces cerevisiae
Full text linkRobusta coffee (Coffea canephora) is one type of coffee that is cultivated by the people of Tulungrejo Village, Malang Regency. Until now, the coffee is still sold fresh or dry, because this coffee has a bitter taste and is quite acid so that if it is made into a grounded coffee and consuming it with a high enough frequency it will cause an increase in stomach acid. The presence of caffeine, as well as several types of secondary metabolites, caused the bitter and sour taste in Robusta coffee. Therefore, need a process that is easy, inexpensive, and can be directly applied by the community to reduce levels of caffeine and acid. Fermentation using Saccharomyces cerevisiae yeast is one of the stages of the processing of agricultural products that are most often carried out by the community. However, the effect of fermentation of Robusta coffee from Tulungrejo using S. cerevisiae has never been studied to reduce its acid content. Therefore, this study aimed to obtain the best yeast concentration and fermentation time in making Robusta ground coffee from Tulungrejo so that the acid content was in line with ground coffee standards. The best treatment was obtained by adding 2% yeast with 10 hours of fermentation time. This treatment produces ground coffee which has a pH of 5.275; water content 1.75%; ash content 4.81%; and caffeine content of 5.6055 mg/ml. The levels of caffeine and pH had met SNI 1-3542-2004 standard
POTENTIAL OF ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES ON CHOCOLATE BEVERAGE WITH GARAM MASALA ADDITION
Full text linkChocolate derivatives, such as beverage, is popularly developed with various flavor enrichment. It is experiencing growth in the market, including bottled ready-to-drink chocolate beverage, chocolate powder drink, and chocolate beverage that is widely available at chocolate cafés or stalls. Health benefits of various spices have been well investigated, but not have been widely used in the development of chocolate beverage. Therefore, the functional properties of spicy chocolate prepared with the addition of spices, garam masala is one of the spices, needed to be investigated. The objectives of the study were to evaluate the effects of garam masala addition on chocolate beverage to antimicrobial activity, antioxidant activity, and total phenolic content. Various formulas of garam masala addition (0.01-0.10%) were evaluated the functional properties to ensure the benefits of chocolate beverage enhanced with garam masala. The result showed that the addition of garam masala in chocolate beverage could increase the antimicrobial activity especially to inhibit negative gram bacteria (Salmonella thypii and Eschericia coli) with minimum concentration at 0.08%. Furthermore, garam masala addition increased antioxidant activity and total phenolic content with minimum concentration at 0.04%
CONSUMER ACCEPTANCE TOWARDS SWEET BREAD SUBTITUTED TO MODIFIED TALIPUK FLOUR (MOTAF) AND TEMULAWAK STARCH
Full text linkThis study aimed to analyze the consumer's acceptance towards sweet bread substituted to Modified Talipuk Flour (MOTAF) and temulawak starch. This research was conducted using a completely randomized design method (CRD) which consisted of 5 treatments consisting of the ratio of wheat flour, motaf, and ginger starch flour. The sweet bread of these 5 treatments was tested for specific volume and level of consumer preference which consisted of taste, aroma, and texture. The data obtained were then analyzed by ANOVA and followed by further DMRT test at the 5% level. The results showed that consumers could receive sweet bread substituted for Motaf and temulawak starch which in terms of aroma and texture showed no significant difference to bread 100% wheat flour, while in terms of taste in treatment C (substitution of Motaf and Temulawak Starch Flour) has a taste similar to 100% wheat bread with a score of 6.31. Whereas for the specific volume there was a significant difference in each treatment where the bread in treatment C had a greater value than the 100% wheat bread. The addition of temulawak starch will have an effect on the bread yield, the more temulawak starch was added, the quality of the bread will decrease
CHEMICAL AND ORGANOLEPTIC PROPERTIES CHARACTERIZATION OF RICE ANALOG MADE FROM MOCAF, BANANA OR CORN WITH ADDITION OF MUNG BEAN FLOUR
Full text linkRice analog made from locally available flour is one of food diversification to reduce rice consumption. Locally available flour that could be used to make rice analog is mocaf, kepok banana and corn. This study aims to formulate and analyses characteristic of rice analog made from mocaf, kepok banana and corn with addition of mung bean flour. This study using laboratory analysis and consumer preference test. This study divided into three stages; 1. Formulation of rice analog; 2. analysis of chemical characteristic of rice analog; 3. consumer preference test to the rice analog. Observed parameter are chemical characteristic consist of water content, protein, carbohydrate, fat and fiber while the organoleptic characteristic is color, aroma, texture and flavor. Observed data were statistically tested using analysis of variance. The study showed that utilization of mocaf, kapok, banana and corn to make rice analog produce rice analog with different color and texture. The best formula to produce rice analog based on organoleptic test is formula using mocaf flour 80% with mung bean flour 20%. Chemical analysis of rice analog using mocaf flour were protein content 8.24%; fat 0.73%; carbohydrate 77.97%; fiber 1.87%, water 9.72% and ash 1.47%. Organoleptic test showed that consumer preference towards rice analog made from modified cassava flour (mocaf) higher than other rice analog.