Jurnal AGROFOOD, Jurnal Pertanian dan Pangan merupakan publikasi hasil-hasil penelitian dan kebijakan di bidang ilmu budidaya tanaman pangan dan teknologi pangan yang diterbitkan oleh Unit Penelitian dan Pengabdian pada Masyarakat Politeknik Tonggak Equator secara berkala, dua kali dalam setahun, yaitu bulan Maret dan September. Tulisan-tulisan yang dimuat telah melalui proses penyuntingan seperlunya oleh penerbit dengan tanpa mengubah substansi sesuai naskah aslinya. Tulisan dalam setiap penerbitan merupakan tanggung jawab pribadi penulisnya, dan bukan mencerminkan pendapat penerbit. Naskah yang dikirim pada redaksi harus merupakan naskah asli dan tidak sedang dipertimbangkan untuk diterbitkan oleh penerbit yang lain.
APLIKASI KOMPOS KULIT DURIAN DAN ZPT AUKSIN SEBAGAI INISIASI PERTUMBUHAN TUNAS SETEK LADA (Piper nigrum L.)
This study was conducted to determine the effect of durian peel compost and auxin plant growth regulator (PGR) on shoot initiation in pepper plants. The study was conducted in Semade Village, Banyuke Hulu District, Landak Regency. The study was conducted from May to July 2020, using a factorial randomized block design with two factors. Factor 1 was durian peel compost, consisting of four treatment levels: K0 = no treatment (control), K1 = 50 grams/polybag, K2 = 100 grams/polybag, and K3 = 150 grams/polybag. Factor 2 was auxin plant growth regulator (PGR) with two treatment levels: A1 = 2 cc of auxin plant growth regulator (PGR) per liter of water, A2 = 4 cc of auxin plant growth regulator (PGR). The results showed that the application of durian peel compost and auxin plant growth regulator (PGR) had no significant effect on all observed parameters, including growth percentage, plant height, number of leaves, and number of roots.
ANALISIS PENGENDALIAN MUTU BAHAN BAKU SUSU PASTEURISASI DI CV. XYZ, KABUPATEN SEMARANG
CV. XYZ is a sole proprietorship engaged in the processing of cow's milk which is processed into pasteurized milk with a homogenization process. Pasteurized milk is produced in various flavors such as plain, chocolate, strawberry, vanilla, biscuit, mocha, and orange. Pasteurized milk is also packaged in various forms such as in cup, minipack and purepack packaging. CV. XYZ also produces other products such as yogurt in cup and bottle packaging. Quality control of raw materials plays an important role in determining the quality of the production process to the final product. Raw materials that have good quality and are processed through a controlled process are expected to be able to produce high-quality final products. Therefore, quality control is the main focus of this student internship activity, especially in the cow's milk processing industry into pasteurized milk at CV. XYZ in Semarang Regency.Quality control of raw materials at CV. XYZ, in Semarang Regency includes receiving, checking, and storing raw materials. Organoleptic examination (color, taste, texture, and aroma) is carried out for all raw materials other than milk. Fresh milk (raw milk) is tested in the laboratory by Quality Control through measuring temperature, pH, specific gravity, alcohol, total fat, total solid (TS), solid non-fat (SNF), organoleptic, and adulteration tests to ensure quality and safety until the next process.
Quality control, processing, pasteurized milk
PENGARUH PENAMBAHAN TEPUNG UBI JALAR UNGU (Ipomoea batatas) DAN TEPUNG PISANG NIPAH TERHADAP SIFAT ORGANOLEPTIK, VISKOSITAS DAN DAYA LELEH PADA ES KRIM SANTAN KELAPA
Ice cream is a frozen food product with a soft texture that makes it feel light. The softness of ice cream comes from its fat emulsion content. This study aims to determine the effect of varying amounts of purple sweet potato flour (Ipomoea batatas) and nipah banana flour (Musa acuminata) on the sensory tests (texture, color, aroma, and taste), viscosity, and melting point of coconut milk-based ice cream. The study was conducted by a completely randomized design (CRD) with six treatments and three replicates. The treatments consisted of combinations of purple sweet potato flour (2.5%, 5%, 7.5%) and Nipah banana flour (2.5% and 5%). The results showed that the addition of purple sweet potato flour and Nipah banana flour had no significant effect on sensory tests (p>0.05) for all sensory criteria. However, variations in concentration had a significant effect on viscosity and ice cream melting power (p<0.05). Treatment U3P2 (7.5% purple sweet potato flour and 5% Nipah banana flour) produced the highest viscosity (1500 cP) and the longest melting point (16.01 minutes), while U1P1 (2.5%:2.5%) showed the lowest viscosity and melting point. The conclusion of this study is that a combination of purple sweet potato flour and Nipah banana flour can increase the viscosity and melting point of coconut milk-based ice cream without reducing the organoleptic acceptance of the panellists. The best treatment was shown in U2P2 (5%:5%) and U3P2 (7.5%:5%), which provided better texture, taste, and stability of the ice cream.
ice cream, coconut milk, purple sweet potato, nipah banana, viscosity, melting point
ANALISIS BIAYA PERBANYAKAN AGEN HAYATI TRICODERMA, sp PADA MEDIA BERAS
Tricoderma, sp is a biological agent. As a fungal it is very beneficial for soil and plants. Research on tricoderma has only focused on its effectiveness and impact on plants and soil. This study aims to determine the cost of propagating tricoderma in rice media. This research was conducted at the Agribusiness Workshop of the Sambas State Polytechnic. The research design was descriptive quantitative, and the data analysis techniques used were cost analysis and production cost (HPP). The experiment was conducted three times, and the total production cost was 1.658.540, with a production cost of 78.233/kg.
cost analysis, production cost, tricoderma
PENGARUH PENAMBAHAN RAGI TERHADAP ORGANOLEPTIK TAPE YELIK (Coix lacryma-jobi L)
Nyelik (Coix lacryma-jobi L.) is a tropical cereal that has not been optimally utilized in Indonesia. This study aims to evaluate the effect of yeast addition on the fermentation quality of Nyelik (Tape Nyelik). The research employs a Completely Randomized Design (CRD) with a single factor, namely yeast concentration, which consists of three treatments (10 g, 15 g, and 20 g) and three replications. The parameters tested include sensory analysis, specifically a hedonic test to assess consumer preference, as well as evaluations of color, aroma, texture, and taste. The sensory evaluation results indicate that the treatment with the addition of 10 g of yeast was preferred by panelists, characterized by Tape Nyelik with reddish-white color (3.57), slightly acidic aroma (2.09), slightly acidic taste (2.28), and slightly soft texture (2.33). Tape Nyelik prepared with 10 g of yeast demonstrated the best overall acceptance. This study highlights that the addition of yeast significantly influences the organoleptic qualities of Tape Nyelik, and optimizing the amount of yeast is crucial to achieving the desired product characteristics.
yeast addition, fermentation, organoleptic, tape nyelik
Pengaruh Substitusi Tepung Labu Kuning (Cucurbita moschata) pada Kue Cucur terhadap Kadar Air, Tekstur, dan Uji Organoleptik
Cucur as one of Indonesia's traditional culinary heritage, the unique characteristic of cucur lies in its distinctive texture, which is crispy on the edges and soft in the middle, as well as its sweet and slightly savory taste. One of the innovative efforts that can be made is to utilize the potential of yellow pumpkin flour as a substitute ingredient in making cucur. The use of yellow pumpkin flour in the formulation of cucur is expected to provide an attractive natural color, improve the texture and taste of cucur. Therefore, this study will examine the substitution formulation of yellow pumpkin flour on the texture and moisture content of cucur, as well as conduct organoleptic tests to determine consumer preferences for the products produced. The substitution of yellow pumpkin flour in the manufacture of cucur significantly affects the chewiness value (chewiness) and moisture content of the product.The decrease in chewiness value was in line with a decrease in moisture content, from 26.3% at the control to 25.6% (P1) and 24.2% (P2). Overall, the results of this study show that the substitution of yellow pumpkin flour has a greater influence on chewiness than springiness. The substitution of 50% (P2) yellow pumpkin flour significantly reduced the chewiness of the product, and based on organopeltic test scores it was higher in aroma and taste parameters than other treatments. Meanwhile, the highest score color parameter was in the control treatment and the highest score texture parameter was in the substitution of 25% yellow pumpkin flour (P1).
Cucur, Pumpkin flour, Moisture content, texture, and organoleptic
PENGARUH PENAMBAHAN BUAH ALPUKAT TERHADAP KARAKTERISTIK ORGANOLEPTIK BOLU KUKUS MEKAR
Innovation in the development of traditional cake-based food products is becoming increasingly important as consumer demand for food that is not only delicious but also nutritious increases. This study aims to examine the effect of adding avocado (Persea americana) on the organoleptic characteristics and chemical composition of bolu kukus mekar. The method used was a Completely Randomized Design (CRD) with three treatments (0%, 25%, and 50% addition of avocado puree) which were each repeated three times. The parameters analyzed included water content, carbohydrate content, fat content, organoleptic testing of color, aroma, taste, and texture. The results showed that the addition of 50% avocado increased the water content to 38.8% and still met SNI standards, reduced the carbohydrate content to 36.6%, and produced a darker green color. The aroma and taste of avocado were detected in the 25% and 50% variations, although not dominant. The texture of the bolu kukus mekar became softer with the addition of 25% avocado, but decreased with the addition of 50%. Overall, the use of avocado as an additional ingredient provides the potential to increase the nutritional value and organoleptic characteristics of the blooming steamed sponge cake, with a concentration of 25% providing the best organoleptic results.
blooming steamed cake, avocado, food innovation, organoleptic characteristics
PENANGANAN PANEN DAN PASCA PANEN PADI DI DESA PARIT KELADI KECAMATAN SUNGAI KAKAP KABUPATEN KUBU RAYA
Rice production declines can be attributed to a variety of factors, one of which includes improper post-harvest handling. Improper post-harvest handling of rice can increase yield losses and reduce quality. At each stage, improper post-harvest handling of rice increases losses while decreasing quality and shelf life. The goal of this research was to identify the implementation of rice harvesting and post-harvest technology in Parit Keladi Village, Sungai Kakap District, Kubu Raya Regency. This study applies a descriptive method that provides as clear a picture or description of a situation as possible without any manipulation of the object under study. (Koutur, 2004). The study found that post-harvest rice handling in Parit Keladi Village, Kubu Raya Regency, West Kalimantan, was semi-mechanical, with one supporting machine in the form of a power thresher. Rice farmers in Parit Keladi Village have used a variety of post-harvest handling processes to reduce post-harvest losses and maintain rice quality, including selecting certified rice seeds, collecting rice in plastic sacks, threshing rice in a power thresher, manual cleaning, packaging in plastic sacks, and stacking on pallets. Several post-harvest handling processes used by rice farmers in Parit Keladi Village continue to increase post-harvest losses of rice, including the use of traditional sickles. Some rice is still stored in semi-open areas that are not free of post-harvest pests like rodents and insects.
paddy, harvest, post-harvest, descriptive
PEMBUATAN SABUN CAIR MENGGUNAKAN MINYAK KELAPA (Coconut Oil) DENGAN VARIASI PERSENTASE EKSTRAK LIDAH BUAYA (Aloevera Barbadensis) DAN MINYAK NILAM
In West Kalimantan, soybean cultivation is still relatively low, yet there is a high market demand for it. Therefore, soybean production needs to be increased. The use of tidal land for soybean cultivation faces several challenges, one of which is soil fertility. This research aims to determine the effectiveness of using biofertilizer and NPK fertilizer and their impact on the growth and yield of soybeans in river tidal land. The research design is a factorial randomized block design. The first treatment is the dosage of biofertilizer with three levels: 5 ml/L of water, 10 ml/L of water, and 15 ml/L of water, while the second factor is the dosage of NPK fertilizer with three levels: 100 kg/ha, 125 kg/ha, and 150 kg/ha. Soybean growth and yield measurements include root volume measurement, the number of effective root nodules, plant dry weight, the number of pods per plant, pod weight per plant, and weight of 100 seeds per plant. Data were analyzed using analysis of variance (ANOVA), and if there were significant effects of each treatment or interactions between treatments, then an honest significant difference (HSD) test was conducted at a significance level of 5%. The use of biofertilizer in soybean cultivation on tidal land effectively reduces the required dosage of NPK fertilizer. There is good collaboration between biofertilizer and NPK fertilizer at the combination of 5 and 15 ml/L of water + 100 and 125 kg/ha, resulting in optimal soybean yield.
Tidal Land, Soybeans, Biofertilizer, NPK Fertilizer
PENGUNAAN LAHAN PASANG SURUT UNTUK BUDIDAYA KEDELAI DENGAN APLIKASI PUPUK HAYATI DAN PUPUK NPK
PENGARUH PEMANFAATAN AIR KELAPA TUA TERHADAP KUALITAS KECAP MANIS DENGAN VARIASI LAMA WAKTU PEMASAKAN
This study aims to process soy sauce from old coconut water with variations in cooking time, as well as to examine its viscosity and protein content, as well as to evaluate the level of consumer preference through organoleptic tests. The method used is a Completely Randomized Design (CRD) with 4 treatments including variations in cooking time for 15 minutes, 25 minutes, 35 minutes, and 45 minutes, which are repeated 3 times. The parameters observed include protein content tests, viscosity tests, and organoleptic tests for sensory and hedonic analysis. The results showed that variations in cooking time affected the protein content of old coconut water soy sauce, with a tendency for protein content to decrease as cooking time increased. Despite the decrease, the protein content produced still exceeded the minimum standard of SNI 1996, which was 0.5% protein. In addition, the longer the cooking time, the higher the viscosity of the soy sauce produced; the highest viscosity was achieved at 45 minutes of cooking at 84 dPas, and the lowest at 15 minutes of cooking at 1.5 dPas. The color of the blackish brown soy sauce was influenced by kluwek and coconut sugar, although variations in cooking time did not provide significant differences in aroma and taste. Organoleptic tests showed that soy sauce cooked for 25 minutes had the highest level of preference, with ideal viscosity, homogeneous color, good spice aroma, and balanced sweetness, confirming the importance of cooking time in achieving the desired soy sauce quality.
KARAKTERISTIK SENSORIS BAKSO DARI JAMUR ENOKI (Flammulina velutipes) VARIASI PENAMBAHAN TEPUNG TAPIOKA
The aim of this research was to determine the effect of variations in the addition of tapioca flour on the sensory characteristics, protein content and water content of enoki mushroom meatballs, variations in the addition of tapioca flour. This study used a completely randomized design (CRD) with three treatments and three replications. The first treatment was P1 with the addition of 40% tapioca flour, the second treatment P2 with the addition of 50% tapioca flour and the third treatment P3 with the addition of 60% tapioca flour. Tests carried out include sensory tests, protein content and water content. The result is that the taste, texture and aroma are not significantly different while the color is very significantly different. Based on the hedonic test, the panelists liked the enoki mushroom meatballs variation 1 (P1) the most, with the addition of 40% tapioca flour, the color of the meatballs was quite gray, the taste was quite savory, the texture was quite chewy, the aroma was quite mushroom-flavored. protein content of 1.48% and water content of 68.61%
enoki mushrooms, tapioca flour, meatballs
PENGUJIAN KADAR AIR DAN TOTAL PADATAN TERLARUT PADA SELAI PISANG KEPOK DENGAN PENAMBAHAN LIMBAH KULIT PISANG KEPOK (Musa paradisica Linn)
Banana jam is one of the products made by cooking crushed fruit, mixing it with sugar, and adding water. Banana peel waste has not been utilized optimally by the community, in banana peel also contains bioactive compounds as hypoglycemic agents (lowering blood sugar levels) and contains high pectin compounds. The study aimed to determine the effect of adding banana peel on the water content and total dissolved solids in banana jam. In this study, there were 3 variations of adding banana peel, namely 0%, 25%, and 50%. Continued testing of water content using the thermogravimetric method and testing of total dissolved solids. The results of the chemical test of water content in making banana jam with the addition of the highest banana peel were in P2 with the addition of 50% banana peel, 58.37%, and the lowest total dissolved solids were in P2, 11.33%.
Banana Jam, banana peel, moisture content, total dissolved solids
RESPON PERTUMBUHAN DAN HASIL EDAMAME TERHADAP LUMPUR PADAT KELAPA SAWIT DAN PUPUK FOSFAT DI TANAH PODSOLIK MERAH KUNING
The cultivation of edamame soybean plants in red-yellow podsolic soils is affected by poor soil fertility, hence the application of palm oil mill sludge and phosphate fertilizer to improve soil fertility. The objective of this study was to assess the effects of applying palm oil mill sludge and phosphate fertilizer on the growth and yield of edamame soybeans in red-yellow podsolic soil. The study employed a factorial Randomized Block Design (RBD) as the basic design, consisting of 2 factors. The first factor was palm oil mill sludge with 3 treatment levels, 10 tons/ha, 20 tons/ha, and 30 tons/ha. The second factor was phosphate fertilizer with 3 treatment levels 150 kg/ha, 200 kg/ha, and 250 kg/ha. Each treatment was repeated 3 times, resulting in 9 combinations, with growth observations including plant height, root volume, plant dry weight, and soybean yield, which included the number of filled pods of plant and the weight of filled pods of plant. The obtained data were analyzed using analysis of variance, and if significant effects were found, they were followed by the 5% Least Significant Difference (LSD) test. Based on the observations, it was concluded that the application of palm oil mill sludge and phosphate fertilizer to the growth and yield of edamame soybeans in red-yellow podsolic soil did not result in any significant interaction. The application of palm oil mill sludge at a dose of 30 tons/ha and phosphate fertilizer at doses of 200 to 300 kg/ha produced the best growth and yield of edamame soybeans in red-yellow podsolic soil.
Edamame Soybeans, Palm Oil Mill Effluent, Red-Yellow Podsolic Soil, Phosphate Fertilizer
ANALISIS ORGANOLEPTIK SEDUHAN VARIETAS KOPI LOKAL DENGAN TEKNIK MANUAL BREW
The Liberica Kayong coffee variety, introduced by the Ministry of Agriculture's Center for Plant Variety Protection and Agricultural Licensing in 2021, is West Kalimantan's first local coffee variety. This variety has several advantages, including a distinct taste similar to fruit because it is planted near fruit trees. Liberica Kayong coffee has a large market potential but is not yet popular in the community. Arabica and Robusta coffee are widely available in coffee shops, street stalls, and traditional markets. Therefore, this study will analyze the consumer preference or acceptance values for three local coffee varieties including Liberica Kayong coffee, Arabica Gayo, and Robusta Lampung. The objective of this study was to determine consumer preferences for three local coffee varieties: Liberica Kayong, Arabica Gayo, and Robusta Lampung. The results showed that Arabica Gayo coffee had the highest aroma preference value (4.2), followed by Liberica Kayong and Robusta Lampung. Lampung Robusta coffee had the highest preference value for acidity at 4.08 (like-very much like), followed by Gayo Arabica coffee at 1.48 (very dislike-dislike) and Kayong Liberica. Gayo Arabica coffee had the highest preference value for sweetness in coffee brew at 3.88 (neutral-like), followed by Kayong Liberica at 3.36 (neutral-like) and Lampung Robusta at 2.24 (dislike-neutral). Lampung Robusta coffee had the highest preference value for bitterness in coffee brew, at 4.32 (like-very much like), followed by Gayo Arabica 2.92 (dislike-neutral) and Kayong Liberica 2.76 (dislike-neutral). The Lampung Robusta coffee variety had the highest preference value for the highest coffee viscosity, at 4.08 (like-really like), followed by the Kayong Liberica variety at 3.16 (neutral-like) and the Gayo Arabica variety at 2.48 (dislike-neutral).
coffee, liberika, robusta, arabika, local, preference
PEMBERIAN PLANT GROWTH PROMOTING RHIZOBACTERIA (PGPR) TERHADAP PERTUMBUHAN DAN HASIL TANAMAN KACANG HIJAU (Vigna radiata L.)
Increasing mung bean production can be done by improving technical culture such as the use of organic and biological materials. The use of PGPR bacteria in increasing plant growth and crop yields is one of the sustainable agricultural alternatives. The research design consisted of 5 levels where each treatment was repeated 5 times and each repeat there were 3 plant samples so that the number of plants used was 75 plants. This study used the RAK pattern including the level of PGPR administration. The level of treatment carried out is P0 (without PGPR); P1 (PGPR 4.5 ml.l-1 water); P2 (PGPR 9.0 ml.l-1 water); P3 (PGPR 13.5 ml.l-1 water) and P4 (PGPR 18.0 ml.l-1 water) with variables observed in this study were plant height, number of leaves, number of pods, and weight of 100 seeds. The treatment of PGPR affects plant height, number of leaves, number of pods and weight of 100 seeds of green bean plants with the best dose is 18.0 ml l-1 water.
Plant growth promoting rhizobacteria, pertumbuhan, hasil, kacang hijau
UJI SENSORIS DAN UJI ANGKA LEMPENG TOTAL (ALT) NUGGET IKAN TONGKOL (Euthynnus affinis) VARIASI PENAMBAHAN AMPAS TAHU
The aim of this research is to determine the effect of variations in the addition of tofu waste on sensory characteristics, protein content and Total Plate Number (ALT) in tongkol fish nuggets, variations in the addition of tofu waste. This study used a completely randomized design (CRD) with three treatments and three replications. The first treatment, P0 was control without the addition of tofu waste, the second treatment was P1 with the addition of 50 gr of tofu waste and the third treatment, P2 with the addition of 100 gr of tofu waste. Tests carried out include sensory tests, protein levels and Total Plate Number (ALT) contamination. As a result, the flavor, texture and color were not significantly different while the taste was very significantly different. Based on the hedonic test, the panelists liked the variation 2 (P2) tongkol fish nuggets the most, with the addition of 100 gr of tofu waste, the nugget color was quite gray, the flavor was quite aromatic to tofu waste, the texture was quite chewy, the taste was quite like tofu waste and the Total Plate Number (ALT) of 1.4x 103.
Euthynnus affinis, tofu waste, sensory characteristics, Total Plate Number (ALT)
ANALISIS UJI MPN BAKTERI Escherichia coli PADA SAMPEL PANGAN JAJANAN ANAK SEKOLAH (PJAS) DI KOTA PONTIANAK
Street food for children's school, known as PJAS (Pangan Jajanan Anak Sekolah), is one of the dietary staples among the Indonesian populace, particularly among children and adolescents. These food items are highly susceptible to contamination by microorganisms, posing potential health hazards if consumed. Escherichia coli is one such microbe capable of contaminating food and beverages, leading to various illnesses. This research aims to (1) determine the procedure for testing Escherichia coli MPN (Most Probable Number) in PJAS samples following SNI ISO 7251:2012 standards, and (2) understand the mechanisms behind Escherichia coli contamination in street school food. The research methodology involves MPN analysis of Escherichia coli, comprising presumptive, confirmatory, and indole reagent (Kovac’s) tests. Samples were collected from various schools in Pontianak City. The results revealed that out of the PJAS samples tested, two samples failed to meet safety standards: Es cincau (011) with an MPN >110 MPN/ml, and Es kopyor (012) with an MPN of 4.3 MPN/ml.
ANALISIS RANTAI PASOK (SUPPLY CHAIN) HASIL PERIKANAN DI SEKITAR KAWASAN MANGROVE DI KECAMATAN PALOH
The fishery supply chain must consider various factors that can affect the seamless distribution process of the end consumer. In addition to meeting consumer demand, regulating fish supply chains will benefit all the links involved. Thus, an approach to the supply chain system is required to determine the flow of products, financial flows, and information flows, because this will affect decision-making at each existing link. Making the right decisions will be useful in maintaining the supply and quality of fishery commodities originating from mangrove forests. This qualitative descriptive research focused on the Paloh District, Sambas Regency, chosen purposefully because of the high potential of fishery products from the mangrove forest ecosystem in the Paloh subdistrict. The results of this study show that fishery businesses involve various actors, including providers, fishermen, collectors, sub-district retailers, district retailers, regency retailers, border traders, cooperatives, and exporters. The average annual catch for fishermen is approximately 6,075 tons, with significant sales of catches such as crabs, shrimp, and snappers. The sales margins vary from IDR 3,000 to IDR 100,000. The smallest margin is for anchovy sales, with a purchase price of only IDR 10,000 and resale price of IDR 13,000. The highest margin is in lobster sales, with a purchase price at the fisherman level of IDR 250,000 per kg and a resale price at the collector level of approximately IDR 350,000 per kg.
Fishery Product, Paloh Mangrove, Supply Chain
SUBSTITUSI GULA AREN PADA MINUMAN SIRUP LIDAH BUAYA
Aloe vera (Aloe vera Linn.) is one of the leading commodities of Pontianak City. Aloe vera plants are rich in enzymes, amino acids, minerals, vitamins, polysaccharides, and other components that are beneficial for health. Palm sugar has good health benefits when compared to sugar made from other ingredients. It has a high calorie and fiber content and a low glycemic index. Syrup is a beverage in the form of a thick sugar solution with a variety of flavors with a minimum sugar content of 65%, with or without food additives in accordance with applicable regulations. Syrup is generally in the form of a concentrated or thick solution so that in consuming it is not directly drunk but needs to be dissolved first. (Saragih, C. 2017). The purpose of the study was to determine the effect of variations in palm sugar substitution on organoleptic properties, determine the content of total soluble solids and calcium, and the viscosity of palm sugar substituted aloe vera syrup. The treatment in this study was the substitution of palm sugar for granulated sugar with variations in the percentage of palm sugar substitution of 0%, 25%, and 50%. Statistical test of organoleptic data using Anova test and continued with LSD test if there is a significant difference. The results showed significant differences in color, aroma, taste and not significantly different in viscosity. The results of the liking test for aloe vera syrup without palm sugar substitution and 50% substitution were preferred by panelists with a slightly favorable level of liking. The highest total soluble solids chemical test results in aloe vera syrup with 25% palm sugar substitution of 60 oBrix, the highest viscosity in aloe vera syrup with 50% palm sugar substitution of 0.9 d.Pas, the highest calcium content in aloe vera syrup with 25% palm sugar substitution of 408.40 mg/l.
PREFERENSI ORGANOLEPTIK DENDENG GILING IKAN TONGKOL (Euthynnus affinis) DENGAN PENAMBAHAN JERAMI NANGKA (Artocarpus heterophyllus Lamk)
This research aimed to explore the sensory qualities of minced bonito fish jerky with different concentrations of jackfruit straw. The study utilized a Completely Randomized Design (CRD) with three treatments and three replications. The treatments included Treatment Po - no jackfruit straw added (control), Treatment P1 - 15% jackfruit straw added, and Treatment P2 - 25% jackfruit straw added. The sensory quality parameters assessed included color, aroma, taste, and texture. The research showed that the addition of jackfruit straw in the production of minced bonito fish jerky had a significant impact (P>0.05) on the color, aroma, taste, and texture. According to the hedonic testing, participants preferred minced bonito fish jerky without jackfruit straw (Po) with a "very liked" rating. Samples with 15% and 25% jackfruit straw were rated "liked".
Bonito fish, Jerky, Jackfruit straw, Sensory quality
SIFAT ORGANOLEPTIK KLEPON UBI UNGU DENGAN PENAMBAHAN EKSTRAK JAHE
Currently, many people are less concerned about the increasing number of free radicals in the body. Free radicals are atoms, molecules or compounds that can stand alone and have unpaired electrons, therefore they are very reactive and unstable. So it can cause cell or tissue damage, autoimmune diseases, cholesterol deposition and cause atherosclerosis and even cancer. One solution to ward off free radicals is antioxidants. Antioxidants are compounds that can slow down the oxidation process of free radicals, so they can protect cells from damage caused by unstable molecules known as free radicals. The aim of this research is: to find out the klepon formula, the process of making ginger extract klepon, to find out the panelists' level of preference for klepon products. Based on the research results, the preferred formula is F1, namely 200 grams of sticky rice flour, 10 grams of purple sweet potato flour and 150 ml of ginger extract.
PENGARUH VARIASI SUBSTITUSI EKSTRAK KULIT BUAH MANGGA TERHADAP SIFAT ORGANOLEPTIK PERMEN JELLY
Mango peel is a component that is in direct contact with the flesh of the mango fruit so that there is still vitamin C content in it and also other chemical content. Mango peel waste reaches 10% of the total mango fruit. Mango peel contains components in the form of pectin which is one of the ingredients used in making jelly candy. Jelly candy is a candy made from water or fruit juice and gelling agents, which has a clear transparent appearance and has a texture with a certain elasticity. Food consumption with high sugar content is avoided because it contributes high calories to the body which can cause negative health effects, such as obesity, diabetes and dental caries. Isomalt has a lower solubility than sucrose where the temperature required to dissolve isomalt is higher so that the binding of isomalt water is lower. This experiment aims to determine the effect of variation in the proportion of isomalt in mango peel candy on its sensory or organoleptic characteristics. Research design used is a single-factor Completely Randomized Design (CRD), using three levels with three replications. The design in the study as follows treatment (t) = 3 levels, namely A0 (100% sucrose and 0% isomalt), A1 (85% sucrose and 15% isomalt) and A2 (75% sucrose and 25% isomalt). Based on the analysis of variants, substitution of isomalt to mango skin jelly candy has a significant effect on color, and texture but has no significant effect on aroma and taste. According to the hedonic test results, panelists liked the sample with a 25% isomalt proportion ratio, namely in the like category (5.95). Its characteristics are moderately brownish orange in color, slightly mango flavored, moderately mango flavored and chewy in texture. The result of hedonic test of isomalt substitution treatment to sucrose showed that all treatments were acceptable to the panelists. pH test results showed that the higher the isomalt substituted, the lower the pH of mango skin jelly candy. Mango skin jelly candy has the potential to be developed and continued for research on its nutritional content.
Substitution, mango peel, jelly candy, organoleptic
ANALISIS PERSEDIAAN UBI KAYU ( Manihot esculenta Crantz ) SEBAGAI BAHAN BAKU KERUPUK SINGKONG STUDI KASUS KWT BERKAT USAHA DESA SERINDANG KECAMATAN TEBAS KABUPATEN SAMBAS
This research aims to determine the analysis of the supply of cassava (Manihot esculenta Crantz) as raw material for cassava crackers. Case Study of KWT Berkat Usaha in Serindang Village, Tebas District, Sambas Regency. The form of this research is quantitative descriptive. The research location was carried out in Serindang Village, Tebas District, Sambas Regency. The data used in this research are primary and secondary data. The data analysis method used in this research is inventory analysis using the EOQ method, namely EOQ Analysis, Safety Stock Analysis, and ROP Analysis. The research results were obtained from the EOQ analysis, the optimal economical purchase of cassava raw materials was 154.29 kg with a frequency of EOQ purchases of 17.18 times of year, the total cost of raw material inventory using EOQ was IDR 51,526.51 of year. Analysis of the safety stock that must be provided by KWT Berkat Usaha is 50.61 kg of year, and ROP analysis or reorder point for cassava raw materials is 58.71 kg of year
EOQ, Inventory Analysis, KWT Berkat Usaha
PENGARUH KONSENTRASI BAHAN PENGENTAL TERHADAP UJI ORGANOLEPTIK DAN UMUR SIMPAN SANTAN KELAPA CREAM (COCONUT CREAM)
Coconut milk cream is coconut milk made from grated coconut fruit, squeezed water is added and sodium alginat thickener is added. The purpose of this study was to determine the effect of sodium alginate concentration on color, taste, scent, texture and shelf life of coconut mil cream. The tests carried out in this study were the organoleptic test and the shelf life of coconut milk cream. With the experimental method, descriptive quantitative because the data obtained from the research in the from of organoleptic percentage and shelf life. The organoleptic test was carried out using the ranking method and the shelf life using the ESS (Extended Storage Studies) method. Coconut cream processing is carried out using a blanching temperature of 900C for 5 minutes and a pasteurization temperature of 700C for 15 minutes. The results showed that sodium alginate had on effect on coconut cream. But the panelists’ assessment of the organoleptic test results showed that the highest taste score was at concentration of 0,8%, which was 2,20. The highest scent score at a concentration of 1% is 2,30. The highest color score at a concentration of 0,8% is 2,20. The highest texture score was at a concentration of 1,2%, which was 2,33. While the observation of the shelf life of sodium alginate does not affect the shelf life of coconut cream either at room temperature (27-280C) or at cold temperatures (20-100C).
Coconut fruit, coconut milk, sodium alginate, organoleptic test and shelf life
PENGARUH JENIS PLASTIK POLYETHYLENE (PE), POLYPROPYLENE (PP), HIGH DENSITY POLYETHYLENE (HDPE), DAN OVERHEATED POLYPROPYLENE (OPP) TERHADAP KUALITAS BUAH PISANG MAS
This study aims to determine the effect of using plastic packaging on the quality of golden bananas and to compare the effects of four different types of plastic, namely Polypropylene (P1), High Density Polyethylene (P2), Overheated Polypropylene (P3), and Polyethylene (P4). Some of the parameters observed included weight loss, maturity level, appearance, and shelf life of the fruit. This study used a completely randomized design (CRD).5 treatment treatments without using plastic packaging (P0), Polypropylene (P1), High Density Polyethylene (P2), Overheated Polypropylene (P3) and Polyethylene packaging plastic (P4), with storage at the same temperature. The use of PP, HDPE, OPP and PE plastics can reduce weight loss compared to golden bananas without packaging (P0). Mas banana fruit with treatment (P4) had the lowest percentage of weight loss (3.2%) compared to P0 (35.3%), P1 (4.8%), P2 (8.9%) and P4 (3, 3%). The cause of the decrease in fruit weight loss is the transpiration process.Banana mas without packaging will experience a faster respiration process, which will increase pigment degradation and result in discoloration of the fruit skin. In treatment P1, the least color change occurred, while treatment P0 experienced the greatest color change. The control treatment (P0) without packaging had the shortest shelf life because bananas produce the hormone ethylene which plays a role in fruit ripening. Based on this research, the best treatment to maintain shelf life and reduce weight loss is to use polyethylene plastic packaging. This plastic packaging has the longest shelf life and experiences the least weight loss, which is 3.3%.
banana mas, packagingpolypropylene, high density polyethylene, overheated polypropylene, and polyethylene
ANALISA MUTU ORGANOLEPTIK NUGGET AYAM DENGAN VARIASIPENAMBAHAN REBUNG MUNTI (Schizostachyum sp) DAN TARENG (Gigantochloa altroviolancea)
This study aimed to determine the effect of adding two types of bamboo shoots, namely "rebung munti" and "rebung tareng", on the quality of chicken nuggets. The method used in this research was an experimental study using a Completely Randomized Design (CRD) with three treatment levels and three replications, namely chicken nuggets without treatment (control), P2; adding "rebung munti", P3; adding "rebung tareng" to chicken nuggets. The quality of the nuggets was analyzed using organoleptic analysis by a panelist. The results showed that the addition of different types of bamboo shoots in making chicken nuggets significantly affected (P>0.05) the aroma and taste parameters of the chicken nuggets produced. However, there was no significant difference in the color and texture parameters. The hedonic test results showed that chicken nuggets with the addition of "rebung munti" and "rebung tareng" were slightly liked on average.
nuggets, bamboo shoots, sensory, quality
KONSENTRASI KOMPOS BATANG PISANG DAN NPK BOOSTER TERHADAP PERTUMBUHAN DAN HASIL TANAMAN KACANG PANJANG (Vigna sinensis L.) PADA TANAH ALLUVIAL
This study aims to determine the proper concentration of banana stem compost and NPK Booster Fertilizer on the Growth and Yield of Long Bean Plants (Vigna sinensis L.) in Alluvial Soil. This research was conducted at the West Pontianak City Agricultural Extension Center (BPP), Jl. Bukit Tinggi Berdikari, West Pontianak, from 05 June to 10 October 2022. This study used a completely randomized design (CRD), consisting of 2 treatment factors, namely: the first factor is Banana Stem Compost code K and the second factor is NPK Booster fertilizer code N. The first factor consisted of 3 treatment levels, namely: k1= banana stem compost at a dose of 22.5 grams/polybag, k2= banana stem compost at a dose of 45 grams/polybag, and k3= banana stem compost at a dose of 67.5 grams/polybag. The second factor consisted of 3 treatment levels, namely: n1 = 0.45 gram/polybag NPK Booster fertilizer, n2 = 0.9 gram/polybag NPK Booster fertilizer, and n3 = 1.35 gram/polybag NPK Booster fertilizer. Thus, there are 9 treatment combinations namely: k1n1, k1n2, k1n3, k2n1, k2n2, k2n3, k3n1, k3n2, k3n3. Each treatment was repeated 3 times and each repetition contained 3 plant samples, so that the total number of plants was 3 x 3 x 3 x 3 = 81 plants. The results showed that the concentration of banana stem compost and NPK Booster fertilizer, both the interaction and treatment of each individually had no significant effect on all the observed variables of long bean plants, namely: plant height, number of branches, number of pods/plant, weight/pod, pod length.
Compost, banana stem, NPK booster, long bean
UPAYA PENINGKATAN HASIL BAWANG MERAH PADA TANAH ALLUVIAL MELALUI PENAMBAHAN PUPUK KANDANG AYAM DAN COCOPEAT
This study aims to obtain the appropriate doses of chicken dung manure and cocopeat doses which can increase the growth and production of shallots. The study was conducted in the village of Punggur Kecil, Sungai Kakap sub-district, Kubu Raya district. The study was conducted in May-July 2019 using a Factorial Randomized Block Design with 2 treatment factors, the first factor was the dose of chicken dung manure consisting of 3 levels, namely A1: 10 tons.ha-1, A2: 15 tons.ha- 1, A3: 20 tons. ha-1. The second factor was cocopeat which consists of 3 levels, namely C1: 15 tons ha-1, C2: 20 tons ha-1, C3: 25 tons ha-1. The parameters observed were plant height, number of leaves per clump, number of tubers, tuber fresh weight, and tuber dry weight. The results showed that 15 tons ha-1 chicken manure treatment was able to increase the number of leaves more. While the interaction of chicken manure by 20 tons ha-1 and cocopeat 15 tons ha-1 is able to produce tuber wet weight and tuber dry weight per clump better than other treatment.
PENGARUH PUPUK KANDANG TERHADAP PERTUMBUHAN DAN HASIL BEBERAPA VARIETAS BAWANG MERAH DI LAHAN GAMBUT
The Shallots are horticultural commodities with high economic value. In its utilization, the development of shallots on peatlands is faced with physical, chemical and biological constraints of the soil. The application of manure is expected to play a role in improving peat soil. The use of adaptive varieties on peat soil is expected to optimize the yield of shallots. The aim of the research was to study the effect of applying the best manure and varieties to the growth and yield of shallots on peat soil. The research was conducted in Siantan Hilir at a farmer's garden location for 3 months. The method used a Split Plot Experimental Design which consisted of 2 factors are the application. of manure as the Main Plot and Varieties as Sub-plots consisting of 5 types, namely Bauji, Bima Brebes, Biru Lancor, Manjung and Tajuk. The results showed that the application of manure treatment could increase the weight of fresh bulbs per plot and the weight of dry wind per plot of shallots. There were differences of varieties of increasing plant height, number of tillers, number of leaves, weight of fresh bulbs per plot and weight of the dry wind per plot of shallots. The varieties of Tajuk, Biru Lancor and Manjung gave the best weight of dry wind tuber per plot compared to the varieties Bauji and Bima Brebes.