Food and Agro-industry Journal https://jurnal.uts.ac.id/index.php/JTP <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> en-US lukman.azis@uts.ac.id (Lukman Azis) ihlana.nairfana@uts.ac.id (Ihlana Nairfana) Sun, 30 May 2021 09:34:57 +0700 OJS 3.2.0.3 http://blogs.law.harvard.edu/tech/rss 60 Gluten-Free Cookies Made of Shorgum Flour (Sorghum bicolor L.) and Modified Cassava Flour https://jurnal.uts.ac.id/index.php/JTP/article/view/1034 <p><em>Cookies are a type of snack that is very popular with people both in cities and in rural areas. The shape and taste of cookies varies greatly depending on the ingredients used. Cookies can not only be made from wheat flour but also by using gluten free sorghum flour and mocaf flour. The purpose of this study was to determine the effect of the combination of sorghum flour and mocaf flour on the color and sensory quality of cookies. This study used a one-factor completely randomized design method, namely a combination of sorghum flour and mocaf flour with 4 treatments: Y1 (100: 0), Y2 (75:25), Y3 (50:50), and Y4. The research data were analyzed using ANOVA (Analysis of Variance) using SPSS software. The results showed that the combination of sorghum flour and mocaf flour had an effect on the quality of color (scoring), aroma (scoring) and taste (hedonic and scoring), but had no effect on color (hedonic), aroma (scoring) and texture (hedonic and scoring). The best treatment cookies were obtained in Y3 treatment (50:50) with yellowish white color, distinctive aroma, sweet taste and less crumb textured with brightness (L *) 64.10.</em></p> Lukman Azis Copyright (c) 2021 Food and Agro-industry Journal https://jurnal.uts.ac.id/index.php/JTP/article/view/1034 Wed, 26 May 2021 00:00:00 +0700 The MUTU FISIKOKIMIA DAN ORGANOLEPTIK MI JAGUNG KERING DENGAN VARIASI PENAMBAHAN KARAGENAN https://jurnal.uts.ac.id/index.php/JTP/article/view/1023 <p><em>The consumption of instant noodles in Indonesia is ranked as second highest in the world. Mainly, noodles aremade from wheat plantthat unfortunately, it cannot begrownin Indonesia. Corn flour as one of carbohydrate source from local food is suitable for substitution. However, the composition of the noodles needs to be added with hydrocolloid aswater binding and gel forming, so that the final product resembles to wheat noodles. The type of hydrolochoid that is mostly found in West Nusa Tenggara is carrageenan derived from red seaweed. This study aims to determine the physical quality (water absorption and color), chemical quality (water content and ash content), and organoleptic quality (color, aroma, taste, and texture) of dried corn noodles with variations in the addition of carrageenan. The method used was a Randomized Block Design (RBD) with two factors thetype of carrageenan (kappa and iota) andthe addition of carrageenan concentration (0.50%; 0.75%; and 1.00%) respectively. Corn noodles have increased water absorption (72-120%); L value (58.65-63.84%); increased water content (4.86-6.43%); increased ash content (1.09-2.08%); and the different levels of panelists' assessments of color (2.8-4.0); aroma (2.7-3.2); taste (2,4-2,8); and texture (1.9-2.9). Carrageenan type significantly affected water absorption, moisture content, ash content, organoleptic color, and texture profile. In another hand, carrageenan concentration significantly affected water absorption, ash content, organoleptic color, and texture profile; whereas the interaction of these two factors only affected the ashcontent</em></p> Chairul Anam Afgani Copyright (c) 2021 Food and Agro-industry Journal https://jurnal.uts.ac.id/index.php/JTP/article/view/1023 Wed, 26 May 2021 00:00:00 +0700 The Effect of Temperature and Drying Time on Microbiological and Sensory Quality of Ikan Bage Lemuru (Sardinella lemuru) marinated in Kemangi Leaves Extract https://jurnal.uts.ac.id/index.php/JTP/article/view/1032 <p><em>Fish is a source of animal protein that is easily available at a relatively affordable price. One type of fish that is widely available on the market is lemuru fish (Sardinella lemuru). Lemuru fish is currently one type of economical fish because of its role in improving community nutrition and is still within the reach of people's purchasing power. Lemuru is quite popular with the people of Sumbawa Regency and is usually processed into ikan bage fish. Ikan Bage is processed fish that has undergone a preservation process with the addition of salt, tamarind (bage) and driedIkan Bage is different from salted fish in general, the texture of ikan bage tends to be wilted (half dry) and less salty compared to dried salted fish. This study used a completely randomized design (CRD) with 2 factors, namely drying temperature (50 ° C and 60 ° C) and drying time (2 hours and 4 hours). Tests carried out in this study include microbiological tests (visual observation of mold growth) and organoleptic tests (taste, texture, aroma and color). Based on the results of the study, it was found that differences in temperature and drying time had an effect on the microbiological quality of bage lemuru during storage with the best treatment at drying temperature of 60<sup>o</sup>C for 4 hours with the start time of mold growth on the 26th day. In organoleptic testing, differences in temperature and drying time had no effect on the taste, texture, aroma and color of bage lemuru, where the best treatment was 50?C drying for 4 hours with an average organoleptic value (taste, texture, aroma and color). is 7.15 with the panelists' liking level ranging from like to like very much.</em></p> <p><strong><em>&nbsp;</em></strong></p> Ihlana Nairfana Copyright (c) 2021 Food and Agro-industry Journal https://jurnal.uts.ac.id/index.php/JTP/article/view/1032 Wed, 26 May 2021 00:00:00 +0700 KAJIAN PENAMBAHAN TEPUNG KAPPA KARAGENAN (Kappaphycus alvarezii) TERHADAPA WARNA FISIK, KADAR AIR DAN MUTU ORGANOLEPTIK SELAI BUAH KERSEN (Mutingia callabura L) https://jurnal.uts.ac.id/index.php/JTP/article/view/895 <p>Senjaya, Alpiani Alan. 2021. Study on the Addition of Kappa Carrageenan Flour (Kappahycus alvarezii) Against Physical Color, Moisture Content, and Organoleptic Quality of Kersen Fruit Jam (Mutingia callabura L) Thesis Agricultural Product Technology Study Program, Faculty of Agricultural Technology, Sumbawa University of Technology. Advisor (I) Ihlana Nairfana., S. TP. M. Si. Advisor (II) Tomy Dwi Cahyono., S.kom ,. MM.</p> <p><br>The purpose of this study was to determine the effect of kappa carrageenan flour concentration on physical color, moisture content and organoleptic quality (hedonic), organoleptic quality (scoring) of kersen kappa carrageenan flour. The design used in this study was a completely randomized design (CRD) with one factor, namely the concentration of carrageenan (A) which was repeated three times. The treatments consisted of A1 (Carrageenan, 0%), A2 (Carrageenan, 0.5%), A3 (Carrageenan, 1%), A4 (Carrageenan, 1.5%), and A5 (Carrageenan, 2%). The parameters observed were physical color, moisture content and organoleptic quality (hedonic), organoleptic quality (scoring) including color, texture and taste. The data from the observations were tested by analysis of variability at the 0.05% level using the SPSS 16 softwer application. The results showed that the treatment of kappa carrageenan concentration did not have a significant effect on physical color, moisture content and organoleptic quality hedonic or by scoring, the results of adding the best concentration treatment at each concentration were obtained at a concentration of 1%, the addition of carrageenan kappa flour. The best treatment resulted in cherry fruit jam with 16.43 physical color, 38% moisture content, slightly preferred hedonic organoleptic quality, brownish yellow organoleptic quality, slightly chewy texture and sweet taste.</p> alan dede, alan Copyright (c) 2021 Food and Agro-industry Journal https://jurnal.uts.ac.id/index.php/JTP/article/view/895 Wed, 26 May 2021 00:00:00 +0700 The KARAKTERISTIK MUTU FISIK MASKER WAJAH TRADISIONAL DOMPU LO’I MONCA DARI BERAS PUTIH (ORYZA SATIVA) https://jurnal.uts.ac.id/index.php/JTP/article/view/1027 <p>The purpose of this study was to determine the physical quality of <em>Lo'i Monca </em>masks which include particle size, moisture, adhesion, homogeneity, water absorption and dispersibility in order to make the product conform to the standard face mask standards. This <em>Lo'i Monca</em> mask is called a traditional face mask because it is made with the basic ingredients of rhizomes which are commonly found in Indonesia. The ingredients used to make this traditional face mask are rice, ginger, temu giring, bangle, tamarind leaves, kencur, and water. From the observation results of <em>Lo’i Monca</em> face mask preparations, the physical quality characteristics were obtained as follows; The particle size of 80 mesh or 0.154 mm is homogeneous, the average moisture content is 14.2%, the adhesion power is 97 minutes, the water absorption capacity is 10 ml / gram and the spreadability is 5.8 cm.</p> Shafwan Amrullah Shafwan Copyright (c) 2021 Food and Agro-industry Journal https://jurnal.uts.ac.id/index.php/JTP/article/view/1027 Wed, 26 May 2021 00:00:00 +0700 THE POTENCY OF KERSEN LEAVES (Muntingia calabura Linn.) TO DECREASE HIGH BLOOD SUGAR LEVEL – A LITERATURE REVIEW https://jurnal.uts.ac.id/index.php/JTP/article/view/1033 <p>Along with the increasing prevalence of diabetes mellitus in Indonesia in the past 5 years, various studies has been conducted related to drugs that can be used to decrease blood sugar levels. Natural materials become prevered alternative treatment to decrease high blood sugar level especially with the high cost of synthetic drugs, limited availability and the increasing understanding of medicinal plants. This literature review discusses the potency of Kersen leaf extract (<em>Muntingia calabura </em>Linn.) as an alternative to decrease high blood sugar. According to various studies, kersen leaves contain flavonoids that are thought to have antidiabetic pharmacological effects. Flavonoids are able to decrease high blood sugar by inhibiting the breakdown of carbohydrates into sugars and inhibiting the absorption of sugar in the small intestine, stimulating insulin secretion by pancreatic ? cells, activating insulin receptors, and repairing damaged pancreatic ? cells through antioxidant activity. A number of studies have been conducted to show the hypoglycemic effects of kersen leaves extract by using different experimental models with different doses.</p> Ihlana Nairfana Copyright (c) 2021 Food and Agro-industry Journal https://jurnal.uts.ac.id/index.php/JTP/article/view/1033 Wed, 26 May 2021 00:00:00 +0700