https://jurnal.uts.ac.id/index.php/JTP/issue/feed Food and Agro-industry Journal 2022-07-01T13:34:21+07:00 Ihlana Nairfana ihlana.nairfana@uts.ac.id Open Journal Systems <p>Started from the beginning of January 2021, the Food and Agro-industry Journal published by Faculty of Agricultural Technology’s publisher will be subjected to 0<strong> IDR</strong> publication fee once the paper is accepted publication.</p> <p>Food and Agro-industry (FAGI) Journal is the journal under the faculty of Agricultural Technology, Universitas Teknologi Sumbawa. The journal is published twice a year (December and July) and contains articles on Food Microbiology, Health and Nutrition, Food Processing, Process Technology, System Engineering, and Environmental Management.</p> <p>The manuscripts are submitted to this journal reviewed by double-blind technique and the Editor-in-Chief is the first layer review the manuscripts before distributed to the editors as well as the manuscript's topic.</p> <p>All manuscripts that submitted to this journal should be the original article and contribution, free from plagiarism, and not be under editorial consideration for publication elsewhere. We could not accept the manuscript that meet the exclussion criteria. </p> https://jurnal.uts.ac.id/index.php/JTP/article/view/1141 BUSINESS FEASIBILITY ANALYSIS OF SUMBAWA FOREST HONEY PRODUCTS 2021-07-28T09:44:43+07:00 Fina Rohadatul Aisy frahadatul@gmail.com Samuyus Nealma samuyus.nealma@uts.ac.id <p><em>The number of entrepreneurs in Indonesia is still relatively small compared to neighboring countries and the quality is still not great, the lack of concern for a business to observe the feasibility of a business carried out using a business feasibility study is one of the factors. The purpose of this study was to determine the business feasibility of Sumbawa Forest Honey products owned by OMG SMEs in Bunga Eja Village, Empang District, Sumbawa Regency. The business feasibility test is carried out, in terms of two business feasibility classifications, non-financial aspects including several branch aspects in it, including legal aspects, technical aspects, management aspects, and market aspects, as well as financial aspects which are analyzed using the Net Present Value method. NPV), Internal Rate of Return (IRR), Net B/C Ratio, Gross B/C Ratio and Payback Period (PP). The results showed that: (1) From a legal perspective, OMG Sumbawa MSME Forest Honey products were not feasible to run, (2) From a technical aspect, Sumbawa OMG Forest Honey products were very feasible to run. carried out, (3) From a technical point of view, OMG Sumbawa Forest Honey products are very feasible to run, (3) In terms of management, OMG Sumbawa Forest Honey products are very feasible to run, (4) From a market aspect, OMG Sumbawa Forest Honey products are very feasible to run, and (5) From the financial aspect, OMG Sumbawa Forest Honey product is very feasible to run.</em></p> <p><em>Keywords: <strong>Business feasibility, non-financial aspects, financial aspects, Sumbawa Forest Honey business</strong></em></p> 2022-07-06T00:00:00+07:00 Copyright (c) 2022 Food and Agro-industry Journal https://jurnal.uts.ac.id/index.php/JTP/article/view/1613 BREAD PHYSICAL QUALITY EVALUATION INFLUENCED BY COMPOSITE FLOUR ADDITION: A REVIEW 2022-06-24T22:12:44+07:00 Destiana Adinda Putri destianaadindap@gmail.com <p><em>The bread quality on of the most factor that affect the acceptance by consumer. The addition of composite flour to bread can improving the nutrition value and give health benefit for consumer otherwise affected the physical quality of the bread that is desired or not. The literature showed that the addition of composite flour from plants can affect the physical and textural properties of bread. Which increased hardness, gumminess, chewiness, porosity, and causes a decreased the specific volume, loaf volume, cohesiveness, springiness, chewiness, resilience and besides also affected color, cell size/cell diameter of resultant bread.&nbsp; The effects of adding any kind of composite flour on the quality of bread were discussed in detail.</em></p> 2022-07-01T00:00:00+07:00 Copyright (c) 2022 Food and Agro-industry Journal https://jurnal.uts.ac.id/index.php/JTP/article/view/1608 SIMULATION OF MAPPING AGRICULTURAL PRODUCTS PLANTING PERIOD JANUARY TO MARCH NEW VILLAGE HOLD SUMBAWA DISTRICT USING SANKEY DIAGRAM 2022-06-23T06:05:33+07:00 Shafwan Shafwan shafwanamr@gmail.com <p>Sumbawa Regency is a fairly large area. Agricultural products are one of the strengths of the district. So, in this study, data analysis on the potential of agricultural products was carried out and mapped the potential of agricultural products as well as<br />simulation of production and consumption lines in Baru Tahan Village, Sumbawa Regency. Based on the results of the study, it was obtained data that the total production<br />of up to 330,600 kg during the period of the study. Based on the paddy produced, 302,600 kg of paddy were sold intact. While 26,250 kg of the production is consumed. The rest is<br />bolted as rice seedlings again, which is 1750 kg. Meanwhile, to increase the selling value, 302,600 kg was modified first with a 5 kg packing process. The existence of an additional process like this can provide added value by increasing the price of rice from Rp. 8,000/kg to Rp. 13,000/kg. In corn products, the process of making corn flour is carried out first in order to increase the selling value. The resulting corn flour product is about 5,000 kg. This innovation can increase the selling value of corn from IDR 5,000 to IDR 57,000. In addition, the process of making tomato sauce is carried out for 5,000 kg of tomatoes<br />before being sold. So that this innovation can increase the price of tomatoes from Rp. 2,000/kg to Rp. 15,000/kg. For green beans itself, the process of making 2,000 kg of green<br />bean juice is carried out.</p> 2022-07-01T00:00:00+07:00 Copyright (c) 2022 Food and Agro-industry Journal https://jurnal.uts.ac.id/index.php/JTP/article/view/1607 SAFETY RISK ANALYSIS USING HAZOP METHOD AT PT. ASA 2022-06-22T09:52:49+07:00 Cyrilla Oktaviananda cyrillaoktaviananda.28@gmail.com Rahel Margareta rachelmargareta@gmail.com <p><em>The business continuity of a company is one of the things that is of concern to both employers and workers. To realize this goal, one aspect that needs to be considered by the company's management is occupational health and safety. The Hazard and Operability study method is one of the tools that can be used to analyze the risk of work accidents. PT. ASA as a company engaged in leather processing which has more than 200 workers is required to apply the principles of occupational health and safety. To realize a company with zero accidents, work accident risk analysis is an activity that must be carried out. Work accident risk analysis is carried out in the fields of occupational health, institutions and expertise, K3 fire, work environment, and K3 hazardous chemicals. The results of the research based on the HAZOP method showed that the field of work environment as well as institutions and expertise had a high level of risk. The recommendation given to minimize this risk is to conduct training on the use of Personal Protective Equipment consistently for workers. In terms of institutional and expertise, it is recommended to include forklift operators in training in order to have a recognized Operating License.</em></p> 2022-07-01T00:00:00+07:00 Copyright (c) 2022 Food and Agro-industry Journal https://jurnal.uts.ac.id/index.php/JTP/article/view/1580 EFFECT OF GLUCOMANAN CONCENTRATION AS AN EDIBLE COATING ON MOISTURE CONTENT OF SEAWEED DODOL DURING STORAGE 2022-06-20T16:57:56+07:00 Rina Heldiyanti rina@universitasbumigora.ac.id Riezka Zuhriatika Rasyda rasyda44@gmail.com Destiana Adinda Putri destianaadindap@gmail.com <p><em>Glucomannan will form a thin gel-like layer when dissolved in hot water. This characteristic has the potential to be developed as food packaging with edible coating characteristic. Seaweed dodol is an intermediate moisture food. The quality reduction of seaweed dodol can be indicated by its moisture content reduction. This study aims to determine the effect of glucomannan concentration as an edible coating on moisture content of seaweed dodol during storage. The study was conducted experimentally in the laboratory using a completely randomized design (CRD) with the concentration of glucomannan (M1: 0%, M2: 1%, M3: 1.5%, M4: 2% and M5: 2.5%) as a single factor. Data were analyzed using ANOVA (Analysis of Variance) at 5% significant level, while the follow-up test used HSD (Honestly Significant Difference) test. The result showed that 2% glucomannan is&nbsp;the best concentration for edible coating of seaweed dodol, which is able to prevent the reduction of the moisture content to only 10% for 14 days of storage.</em></p> 2022-07-01T00:00:00+07:00 Copyright (c) 2022 Food and Agro-industry Journal https://jurnal.uts.ac.id/index.php/JTP/article/view/1583 EFFECT OF VARIATION OF GINGER EXTRACT ON COLOR BRIGHTNESS, WATER CONTENT, DEGREE OF ACIDITY (pH) AND ORGANOLEPTIC QUALITY OF JELLY CANDY CASHEW EXTRACT (Anacardium occidentale L.) 2022-06-13T15:57:15+07:00 Defi Karmila defi.karmila10@gmail.com <p>Utilization of cashew nuts as food products is not optimal, therefore proper processing is needed, namely by conducting research on the manufacture of cashew jelly candy with the addition of ginger extract. Analysis of the effect of adding ginger extract<br />on color brightness (L*), water content, acidity (pH), and organoleptic quality of cashew jelly candy. This study used a completely randomized design (CRD) consisting of 4 treatments of ginger extract variations, namely, A1 (without ginger extract), A2 (40 ml ginger extract), A3 (60 ml ginger extract), and A4 (80 ml ginger extract). Each treatment was repeated 4 times. The research data were analyzed using ANOVA and Duncan's test at a 5% confidence level. The results showed that the addition of ginger extract had no significant effect on color brightness (L*), moisture content, organoleptic quality of hedonic taste and texture, and hedonic aroma and scoring. However, it has a significant<br />effect on the degree of acidity (pH), organoleptic quality of hedonic color and scoring, as well as taste and texture scoring of cashew jelly candy. The selected treatment was treatment A2 (40 ml ginger extract), where the water content was 18,5% and the degree of acidity (pH) was 5,25 (acid), color brightness was 31,375, organoleptic quality included hedonic color with a value of 3,24 ( likes), color scoring is 2,56 (yellow-brown), hedonic taste is 3,08 (likes), taste is scored is 2,4 (sweet less spicy), hedonic texture is 3,12 (likes), texture scores is 3,44 (slightly chewy), hedonic aroma of 2,6 (dislike), and aroma scoring of 2,16 (cashew flavored).</p> 2022-07-01T00:00:00+07:00 Copyright (c) 2022 Food and Agro-industry Journal https://jurnal.uts.ac.id/index.php/JTP/article/view/1494 - Analysis of QualityIn Corn Hair Herbal Tea(Zea MaysL.)With The Addition of Dragon Fruit Peel Powder (Hylocereus Polyrhizus) As a Natural Dye 2022-06-13T09:35:05+07:00 silvia mimi mimisilvia74@gmail.com <p><em>The use of corn hair for food processing has been done, one of which is the herbal drink corn hair tea. Corn hair tea is a beverage product that has a less attractive color. So it is necessary to add color variations to the corn hair drink. As for one of the natural dyes that are safe for consumption is dragon fruit peel. Dragon fruit skin contains anthocyaninswhits are the basic formers of red, purple and blue pigments in plants, especially as a coloring agent for flowers and fruits. This study aims to effect of the concentration of dragon fruit peel powder to corn hair herbal drink on the physical quality of color using the application (Color Analysis) and the organoleptic properties of corn hair herbal drink. This research desaign used a completely randomized design (CRD) wits a single factor, namely the concentration of dragon fruit peel powder A0 (0%), A1 (40%), A2 (60%), and A3 (80%) with 3 repetitions. Then the samples were analyzed for the physical quality of the color and the organoleptic properties. The data were analyzed using ANOVA with a significant level of 5% and continued with the Duncan test if there was a difference. The results showed that the addition of dragon fruit peel powder with a concentration of 0%, 40%, 60%, and 80% had an affect on physical color using the application (ColorAnalysis) of corn hair herbal drink by producing a °Hue value resulting in a brownish red color (Broun Red). The highest value of color preference was found in the addition of dragon fruit peel extract 80% (3.8) with like criteria. The highest value of aroma preference was found in the addition of dragon fruid skin 80% (3.44) with slightly like criteria. The highest value of taste preference was fount in the addition of dragon fruit peel powder 60% (3.48) with slightly like criteria. </em></p> <p><em>&nbsp;</em></p> <p><strong><em>Keywords:</em></strong><em> Corn Hair, Dragon Fruit Powder,Herbal Tea</em></p> <p><em>&nbsp;</em></p> 2022-07-01T00:00:00+07:00 Copyright (c) 2022 Food and Agro-industry Journal https://jurnal.uts.ac.id/index.php/JTP/article/view/1445 VARIATION OF FERMENTATION TIME ON ACIDITY, SENSORY AND ANTIOXIDANT CONTENT OF KOMBUCHA OF KERSEN LEAVES AND MANGO MADE EXTRACT 2022-06-13T09:38:56+07:00 haerilindrawan eril khirilsumbawa@gmail.com <p><br>Kombucha tea is a beverage that is produced from symbiotic culture activity which is activated in the ingredients used as raw materials by fermentation.&nbsp;This study aims to determine the effect of fermentation time on the pH value, organoleptic and antioxidant content of cherry leaf kombucha tea with mango extract.&nbsp;This study used a completely randomized design (CRD) research method using 1 factor, namely the length of fermentation consisting of 5 treatments with 3 replications in order to obtain 15 experimental units.&nbsp;&nbsp;The results showed the average value of the hedonic test results for the color of kombucha tea ranged from 2.29 to 2.67 which means the color was less favored to preferred, the average value of the pH test of kombucha drinks in a row at P1 to P5 was 4.99, 4.35, 4.11, 3.88 and 3.58, and the antioxidant content of kombucha drink increased with increasing fermentation time.&nbsp;Kombucha drink antioxidant levels ranged from 34.9-36.8%.&nbsp;The best treatment for long fermentation time to produce cherry leaf kombucha drink is 3 days with a characteristic green-brown color, slightly sour fresh taste, a distinctive mango aroma, pH 4.11 and antioxidant content of 36.30%.</p> 2022-07-01T00:00:00+07:00 Copyright (c) 2022 Food and Agro-industry Journal https://jurnal.uts.ac.id/index.php/JTP/article/view/1256 Feasibility Analysis of Consumption of Nata De Soya Products From Liquid Waste of Tofu Products 2022-06-13T09:36:43+07:00 muhammad Iqbal mi193451@gmail.com <p>The tofu industry is a small industry that is mostly found in cities and rural areas. The waste produced from tofu manufacture includes liquid waste and solid waste. Tofu waste treatment is still not optimal, even tofu waste is often dumped into the environment by producers. Tofu liquid waste, if utilized optimally by the community, becomes a source of additional income, because in tofu liquid waste there are proteins, fats, and carbohydrates. For this reason, handling is needed in the form of processing tofu liquid waste into nata de soya products. The purpose of this study was to determine the pH, rancidity, volume and color of the nata de soya product. This study used a completely randomized design (CRD). The factors used were the concentration of Acetobacter xylinum and ZA fertilizer. The research data were analyzed using ANNOVA (Analysis of Variance) using SPSS software. From the research results obtained that the value of the degree of acidity (pH) 3.65; 3.69; 3.62; 3.72; 3.63 and 3.66. The grade of rancidity is 6,16; 6,72; 6,32; 6,04; 6,16 and 6,20. Volume value 300 ml; 378 ml; 388 ml; 278 ml; 360 ml and 400 ml and color organoleptic value 1.72; 1.60; 1.96; 1.48; 2.00 and 1.44 wich a color range yellow.</p> 2022-07-01T00:00:00+07:00 Copyright (c) 2022 Food and Agro-industry Journal https://jurnal.uts.ac.id/index.php/JTP/article/view/1627 POTENSI UMBI KENTANG HITAM (Coleus tuberosus) SEBAGAI PANGAN FUNGSIONAL: REVIEW 2022-06-30T11:01:11+07:00 Husnita Komalasari husnita.komalasari96@gmail.com <p>Indonesia merupakan salah satu negara berkembang yang memiliki Sumber Daya<br />Manusia (SDM) dan Sumber Daya Alam (SDA) yang tinggi. Salah satu SDA dibidang<br />pertanian adalah umbi-umbian, termasuk ke dalamnya adalah umbi kentang hitam. Umbi<br />kentang hitam (Coleus tuberosus) merupakan salah satu tanaman pangan sumber karbohidrat non-beras yang memiliki nilai gizi yang tinggi. Saat ini umbi kentang hitam telah diolah menjadi berbagai jenis produk pangan seperti roti tawar, beras analog, kue, sohun dan crackers. Selain memiliki kandungan gizi tinggi, umbi kentang hitam juga mengandung senyawa bioaktif seperti fitosterol, asam triterpenoat (asam maslinat, asam ursolat, asam oleanolat), fenol, flavonoid, stigmasterol, beta-sitosterol dan kampesterol. Senyawa bioaktif ini dapat memberikan berbagai dampak yang baik bagi kesehatan tubuh seperti meningkatkan aktivitas antioksidan seluler, menurunkan kadar glukosa darah, menurunkan kolesterol dan antipoliferasi sel kanker in-vitro. Sehingga dapat disimpulkan bahwa umbi kentang hitam memiliki potensi untuk dikembangkan sebagai pangan fungsional. Hasil review ini diharapkan dapat digunakan sebagai rujukan pembaca untuk penelitian selanjutnya serta dapat mengetahui manfaat mengonsumsi kentang hitam.<br />Kata kunci: Kentang Hitam, Pangan Fungsional, Senyawa Bioaktif</p> 2022-07-01T00:00:00+07:00 Copyright (c) 2022 Food and Agro-industry Journal