Food and Agro-industry Journal <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 <strong>100,000 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 twin 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> Faculty of Agricultural Technology en-US Food and Agro-industry Journal 2746-5470 KAJIAN PENGGUNAAN ASAP CAIR DAN GARAM TERHADAP BEBERAPA KOMPONEN MUTU DAN MASA SIMPAN IKAN KAKAP (Lutjanus sp) KERING <p><em>This research was aimed to determine the combination of liquid-smoke and salt as natural preservatives to enhance the quality and shelf life of dried snapper fish </em>(<em>Lutjanus sp</em>)<em>. The experiment was conducted using a complete randomized factorial design with sample combination on liquid smoke concentration respectively 0%; 2,5%; 5,0%; 7,5% and salt concentration of 0%; 2,5%; and 5,0%. Chemical and organoleptic data were analyed by analysis of variance at 5% significance level by using software &nbsp;&nbsp;Co-stat. A significant difference data were tested further by real difference test with honestly significant difference test, while the microbiological data were analyzed with a quantitative method. The results showed that the combination of liquid smoke and salt&nbsp; have not effect on the chemical properties of dried snapper fish (water content, salt content, and organoleptic quality on textur). However, the organoleptic quality on color, scent and flavor found to be affected; positive effect appeared after physical color test performed, i.e. L value and <sup>o</sup>Hue. The sample treated with combination of 7,5% liquid smoke and 2,5% salt showed the best performance indicated by salt concentration and water content complied with standard based on SNI 01-2721-2009; color, scent, texture and flavor were acceptable based on organoleptic test; complied with food safety regulation on microbiology aspect, as indicated by value of total </em><em>microbes up to 1,0 x 10<sup>4</sup> CFU/gram, total coliform up to 1,0 x 10<sup>1</sup> CFU/gram, and total fungus up to 1,0 x 10<sup>2</sup> CFU/gram. Therefore,&nbsp; it is recommended that combination of 7,5% liquid smoke and 2,5% salt is the best treatment to enhance the quality and safety of traditionally-processed dried snapper fish.</em></p> Chairul Anam A. Rahman Copyright (c) 2020 Food and Agro-Industry Journal 2020-11-13 2020-11-13 1 1 10 20 ANALISIS MUTU KIMIA DAN ORGANOLEPTIK SNACK BAR DENGAN KOMBINASI TEPUNG JAGUNG KETAN (Zea mays ceratina), TEPUNG HUNKWE DAN JAMBU METE <p>In Sumbawa, Indonesia, glutinous corns (<em>Zea mays ceratina</em>) are usually sold fresh, unprocessed, or boiled. To increase its shelf life it can be processed into glutinous corn flour. This flour is believed to have many nutrients such as carbohydrates, protein and vitamins.&nbsp; Another agricultural products that are available in abundance in Sumbawa are cashew nuts and green beans, which are also high in nutrients content. The aim of this research is to determine the chemical and sensory characteristics of snack bar made from glutinous corn flour, hunkwe (which is green beans flour) and cashew nuts. The parameter observed was water, ash, protein, carbohydrate and lipid content, and also sensory analysis involved color, flavor, aroma and texture. This is a Completely Randomized Design with 3 different formulations of glutinous corn flour:hunkwe flour in grams; A (200:100), B (150:150) and C (100:200). The data was analyzed using Software SPSS for Analysis of Variance in 5% significance level. The result obtained was there were no significance differences in chemical (proximate) analysis and sensory analysis in snack bar in all three formulations, with an average of carbohydrate content of 57,11 – 57,74 %; protein content of 7,47 – 8,73%; lipid content of 21,24 – 21,53%; water content of 9,88 – 10,85%; and ash content of 2,57 – 2,70%. Panelists overall likes the color, flavor, aroma and texture of the snack bar.</p> <p>&nbsp;</p> <p>Keywords : <em>Snack bar, </em>Glutinous Corn Flour, Hunkwe Flour, Cashew Nut</p> Ihlana Nairfana Copyright (c) 2020 Food and Agro-Industry Journal 2020-11-13 2020-11-13 1 1 41 48 IDENTIFIKASI SENYAWA BIOAKTIF MADU DI BEBERAPA DAERAH SUMBAWA DENGAN MENGGUNAKAN GAS CHROMATOGRAPHY <p>Sumbawa forest honey is one of the featured products in Sumbawa, which is believed to have many health effects. Forest honey on Sumbawa island is mostly produced by <em>Apis dorsata</em> bees. This research used Sumbawa honey from Batu Lanteh, Punik, Lape and Moyo Island areas. The bioactive compounds of honey samples were extracted by using dispersive liquid-liquid microextraction method. Furthermore, bioactive compounds were identified using Gas Chromatography Mass Spectromethry (GC MS). From the chromatogram results, it was found that several siloxane compounds might be formed because there was an error in the RTx-5Ms column in which there was silica. In addition, compounds that have antioxidant and anti-microbial effects are also identified such as, heptadecene-(8)-carbonic acid, 2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 9-octadecanoic acid, 7,9-di-tert-butyl-1-oxaspiro[4.5]deca-6,9-diene-2,8-dione, hexadecanoic acid dan 7,9-di-tert-butyl-1-oxaspiro[4.5]deca-6,9-diene-2,8-dione. Hydroxymethyl furfural or compounds that are formed by heating or overlong storage and are an indicator of food damage were also identified in this study.</p> dinar saputri Yolli Putri Copyright (c) 2020 Food and Agro-Industry Journal 2020-11-13 2020-11-13 1 1 27 32 PENGARUH PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) TERHADAP KARAKTERISTIK ORGANOLEPTIK PRODUK DONAT <p><em>Don</em><em>u</em><em>t is a quick bread with</em> <em>specific</em><em> shape and a hole in the middle. </em><em>The research purposes</em> <em>are</em><em> (1) </em><em>to </em><em>determine the nutrition content of moringa leaves (2) </em><em>to </em><em>determine the panelist respons on moringa donuts. This </em><em>research</em><em> was using block randomized design and complete randomized design with the formulation factor of </em><em>flour from </em><em>moringa</em> <em>leaves and wheat at ratio</em> <em>K1 (75%:25%), K2 (50%:50%), K3 (25%:75). The </em><em>result</em><em> showed that the best organoleptic characteristic was obtained from K3 which has 2,24 colour value;</em> <em>2,36 texture flavor value; 2,72 texture value and 1,84 sapor value. Panelist respons also showed that K1, K2 and K3 h</em><em>ad</em><em> affected donuts sapor but did not affected </em><em>by </em><em>the color, flavor and texture . Therefor, physicochemistry test showed that the best result obtained from K2 which ha</em><em>d</em><em> 21,54% of moisture content, 8,82% of ash content, 3,37% of protein, 3,44% of fat content </em><em>also</em><em> 62,17% of carbohydrate.</em><em> The research </em><em>result showed that K1, K2, and K3 ha</em><em>d</em><em> affected </em><em>on </em><em>the moisture content, protein content, fat content, carbohydrate content of moringa donuts, but did not affected </em><em>by </em><em>the ash value of moringa donut.</em></p> Sahri Yanti Copyright (c) 2020 Food and Agro-Industry Journal 2020-11-13 2020-11-13 1 1 1 9 PENGARUH VARIASI PENAMBAHAN EKSTRAK DAUN KELOR (MORINGA OLEIFERA) TERHADAP WARNA DAN ORGANOLEPTIK SELAI BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS) <p>Red dragon fruit is one type of tropical fruit containing vitamin C, vitamin E, vitamin A, and polyphenol compounds which have the potential as antioxidants, and have high fiber. The high water content in red dragon fruit results in red dragon fruit being easily damaged. One of the processed products of red dragon fruit is jam. Red dragon fruit jam products are generally known to have high levels of antioxidants and vitamin C, but on the other hand do not contain much protein, it is known that the protein in dragon fruit is only 0.53 grams per 100 grams, on the other hand Moringa leaves contain 6.7 grams of protein per 100 grams. Therefore, the addition of Moringa leaf extract allows can add protein and other nutrients to the red dragon fruit jam. Moringa oleifera plant has many benefits and very high nutritional content, Moringa leaves contain vitamin A, vitamin B, vitamin C, calcium, potassium, iron and protein in very high amounts that are easily digested by the human body. The purpose of this study was to determine the effect of the addition of Moringa oleifera leaf extracts to the physical color and organoleptic quality of the hedonic red dragon fruit jam (Hylocereus polyrhizus). This study uses a Completely Randomized Design (CRD), the factor used is the concentration of Moringa leaf extract (P1 = 0%, P2 = 5%, P3 = 10%, P4 = 15%). Data analysis using ANOVA with a significance level of 5%. Based on the results of the study obtained differences in the concentration of Moringa leaf extract affect the brightness of the color of red dragon fruit jam, the higher the concentration of Moringa leaf extract added in making dragon fruit jam, the color will be darker. In the organoleptic test results showed that differences in the concentration of Moringa leaf extract affect the level of taste preferences, but does not affect the level of texture, color, and aroma of red dragon fruit jam.</p> Ihlana Nairfana Copyright (c) 2020 Food and Agro-Industry Journal 2020-11-13 2020-11-13 1 1 33 40 EKSTRAKSI PEKTIN DARI LIMBAH KULIT PISANG KEPOK (Musa paradisiaca) MENGGUNAKAN PELARUT ASAM SITRAT <p><em>Pectin is water soluble fiber contained in the fruits such as lemon, apple and banana. Food Industry uses pectin for stabilizer and thickener. The aim of this research was to analyse the purity of pectin from Kepok banana peel waste extracted by using citric acid. Maceration is used to extract the pectin from Kepok banana peel powder. The research used Rancangan Acak Lengkap (RAL) with the factor of citric acid concentration 5, 10, 15 and 20%. Data analysis used was Analysis of Variant (ANOVA) in which the treatment showed significant different (p&lt;0.05) was continued to DMRT test 5%. The result of pectin extraction from Kepok banana peel waste showed that pectin extracted by using citric acid 5% was highest of 19% whereas it was significantly different (p&lt;0.05) compared to other concentrations; 10,15 and 20%. The higher number of purity analysis was from pectin with the concentration of citric acid 5% with purity of 78%. Extracted pectin is influenced by the concentration of citric acid. </em></p> <p> </p> Lukman Azis Copyright (c) 2020 Food and Agro-Industry Journal 2020-11-13 2020-11-13 1 1 21 26