Food and Agro-industry Journal

Quality Of Sweet Corn Ice Cream With The Addition Of Jackfruit Seed Flour

2024-05-22T08:44:57+07:00

The purpose of this study was to determine the quality of sweet corn ice cream added with jackfruit seed flour. This study used CRD with the addition of jackfruit seed flour (EB) namely EB1 (0%, CMC 0.5%) as a control, EB2= 3%, EB3= 6%, EB4= 9%, EB5= 12% and EB6= 15%. Parameters observed were crude fiber content, melting resistance, overrun, and organoleptic quality (taste, color, and texture) by hedonic. The research data were analyzed using ANOVA at a 5% significance level. The data significantly different were further tested using HSD at the 5% level. Jackfruit seed flour added to the manufacture of jackfruit ice cream had a significantly different effect on crude fiber content, resistance, overrun, texture, but not significantly different on taste and color. The increase in the addition of jackfruit seed flour resulted in an increase in crude fiber content, resistance, and overrun. The EB5 treatment (the addition of 12% jackfruit ) had the best quality with a crude fiber content of 1.54%; resistance 47.25 minutes; and 48.15% overrun, taste and texture accepted by the panelists.

Characteristics of Sumbawa Lomo (Protium javanicum) Herbal Tea with Various Levels of Ginger Powder Addition

2024-06-27T15:50:12+07:00

Tea is a drink that is very popular with Indonesian people, one of which is the Katimis plant. Katimis (Protium Javanicum) is known as lomo. Lomo leaves contain flavonoids, polyphenols and tannins which are effective in treating diarrhea. This research aims to determine the antioxidant activity of lomo herbal tea drinks with variations in the addition of emprit ginger powder and to determine the addition of ginger powder on physical properties such as taste, aroma, texture and color. The method used in this research is the DPPH (1,1 -diphenyl-2-picrylhydrazi) method and UV-Vis spectrophotometry. The results of antioxidant analysis using the DPPH method, namely with UV-Vis spectrophotometry. Then the absorbance was measured at a wavelength of 517 nm with the aim of observing changes in absorbance at the wavelength of the Lomo herbal tea drink and for the antioxidant test, Lomo herbal tea had the highest value in the P3 treatment with concentration (50 grams of Lomo powder: 7.5 grams of ginger powder) namely with an IC50 value (90.885%). Data analysis used Completely Randomized ANOVA Design (CRD). Based on the test results, physical properties (Aroma) test results were obtained with average values ??of 2.63%, 2.84%, 3.33% and 3.45%, Texture test results with values ??of 2.67%, 2.76%, 3.13% and 3.25% and for Color test results with values 2.92%, 3.16%, 3.61% and 3.72% for taste test results with average values ??of 2.93%, 2.91%, 3.455 and 3.55%.

The Quality Of Meatballs Around The Mataram University

2024-05-08T17:23:14+07:00

Meatball is a processed food product made from meat which has become one of the favorite menus among students in the vicinity of Universitas Mataram. The aim of this research was to determine the quality of meatballs around the Universitas Mataram campus. The method used in this research was experimental method which conducted in the laboratory using Completely Randomized Design with one factor consisting of meatball vendors around the Universitas Mataram campus i.e. BSL, BCR, BRJ, BMA, BPJ and BJG with three trials, resulting in 18 experimental units. The parameters observed were moisture content, protein content, borax, total microbes, total coliforms, and meatball sensory properties. The data obtained were analyzed with a 5 % of significance level using CoStat software and followed by Honestly Significant Difference test for parameters showing significant differences. The results showed that meatballs sold by vendors around the Universitas Mataram campus have significant differences in moisture content, flavor, and texture (scoring test), but have no significant differences in protein content, color, taste, and texture (hedonic test). The meatballs meets the Indonesian National Standard (SNI) for the protein content, and do not contain borax. However, microbial quality of the meatballs does not meet yet SNI 01-3818-2014 except for Mr. Jhon Meatball.

Appliciation Of GMP (Good Manufacturing Practice) Principles And Sanitation In Guaranteing Product Quality In UMKM D’nurin Eti Eggroll Cilacap

2024-04-30T08:21:39+07:00

Implementation of Good Manufacturing Practice (GMP) is an important factor in ensuring the quality of food processing products. This research was conducted to analyze how Good Manufacturing Practice is implemented in home industrial food processing. The research used observation or observation methods with direct surveys to MSMEs D'Nurin Eti Eggroll Cilacap. Data analysis activities implementing Good Manufacturing Practice (GMP) according to Good Panga Production Methods for Home Industries (CPPB-IRT). There are 4 aspects that are considered not in accordance with the GMP assessment instrument and 10 aspects that are considered to be in accordance with the GMP assessment instrument. To support the implementation of GMP, it is necessary to implement SSOP. From UMKM D'NURIN ETIEGGROLL there are several aspects that have not been met so that monitoring and evaluation is needed to ensure the quality of the products produced.

Analysis Of The Added Value Of Groud Coffe Prosessing Industry Using Hayami Methode

2024-01-08T14:27:55+07:00

That Batu Lanteh District is the largest producer of coffee in Sumbawa Regency with a production of 2,265.09 kg with a land area of 3,516.42 Ha with a total of 1,740 farmers. Sumbawa Punic Coffee is one of the largest MSMEs in Batu Lanteh District, with its ground coffee products and coffee beans (green beans). The quality of Sumbawa Punic Coffee is also no less sold in the market, Punic Coffee has also received many champions such as, 2nd place in the Indonesian Specialty Coffee Contest (KKSI), 1st place in NTB young entrepreneurs, 1st place in Indonesian sharia young entrepreneurs, and participants in The Confex Instanbul Turkey exhibition. This research focused on ground coffee products from Sumbawa Punic Coffee. The point of this examination is to find out the value-added analysis of ground coffee processing using the Hayami method. The Hayami method is a method that estimates the change in value per kilogram of raw materials after getting treatment. From the results of calculations that have been carried out using the Hayami method it was obtained that the added value in one period of Sumbawa Punic Coffee amounted to Rp. 87,575, for the added value ratio obtained by 0,373653333 %, and the profit rate of 0,997323723 %. The outcomes achived by employing the Hayami method were valuable additions.