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.
Efektivitas Daun Nangka (Artocarpus heterophyllus) sebagai Bahan Alami dalam Penyimpanan Pisang Kepok (Musa acuminata x Musa balbisiana (ABB) cv. Kepok)
The most common way to extend the shelf life of fruit is by storing it at low temperatures so that it can slow down the respiration rate, but bananas are quite sensitive to low temperatures. So far, bananas that are generally sold or stored are only hung using ropes without any treatment to extend their shelf life. Therefore, an easy and inexpensive treatment is needed that can extend the shelf life and maintain the quality of bananas, namely using jackfruit leaves. The purpose of this study was to analyze the shrinkage and preference value of the appearance of kepok bananas applied with jackfruit leaves during storage. This study used 3 treatments in the form of jackfruit leaf application methods in storing kepok bananas. N0 = Control, N1 = Jackfruit leaves are used as nipah banana wrappers, and N2 = Jackfruit leaves are inserted between bananas. Each treatment was subjected to organoleptic tests on the 6th day of storage, using the Hedonic Scale Scoring method where the test was carried out by 25 untrained panelists using the five senses to assess the color, texture, and aroma of kepok bananas. The treatment of wrapping with jackfruit leaves resulted in the lowest weight loss and the highest preference values ??for the color, aroma, and texture of kepok bananas.
leaves, jackfruit, kepok, shelf life, weight loss, organoleptic
Pembuatan Kerupuk Dengan Penambahan Puree Kulit Buah Naga Merah (Hylocereus polyrhizus) Dan Karakteristik Organoleptik
Crackers is traditional processed products popular with Indonesian people made from tapioca flour and could be increased its fiber content by red dragon fruit peel puree, so it could be their alternative. The purpose of this study was to determine the fiber content and water content in crackers and to determine the organoleptic characteristics (taste, aroma, texture, color) and hedonic test. The experimental design of the research was conducted by descriptive quantitative method for making crackers with variations in the addition of red dragon fruit peel puree presentation (0%, 50%, 75%, and 100%). The results obtained were the water content successively starting from 0% (control) to 100% were 8.03%, 1.80%, 2.46%, and 2.14%. The number of the fiber content in crackers with the addition of red dragon fruit peel puree obtained successive results from 0% to 100%, as follows: 0.229%, 0.254%, 0.275%, and 0.306%. As for the results of the scoring test for color, texture, taste, and aroma were significantly different while hedonic test was not significantly different. Based on the hedonic test that the addition of 100% red dragon fruit peel puree was the most preferred.
crackers, tapioca, puree, Red Dragon fruit peel, fiber
ANALISIS IN SILICO DAN KARAKTERISASI KIMIA MINUMAN HERBAL KOPI ROBUSTA-DAUN SIRIH PADA VARIASI PERBANDINGAN BAHAN DAN SUHU SEDUHAN
This research aims to develop a herbal beverage formulation based on Robusta coffee with the addition of Betel leaf powder (Piper betle L.), and to evaluate the effect of the mixture ratio and brewing temperature on sensory characteristics, pH, total dissolved solids (TSS), antioxidant activity, and in silico descriptive analysis of two components as well. The study used a factorial design with two factors, namely the mixture ratio (90:10, 80:20, 70:30) and brewing temperature (85°C and 99°C). The results showed that the addition of Betel leaf powder increased antioxidant activity with the best IC?? value of 32.527 ppm at a composition of 80:20 at 85°C. The best sensory characteristics for aroma and taste were obtained at a composition of 70:30 at 85°C, while the best color was at 90:10 at 99°C. The pH ranged from 5.60–6.13 and the TSS was 1.00–2.00%. This study demonstrated the potential of herbal coffee as a functional beverage, supported by in silico analysis of the two high-potential components.
Robusta, betel leaf, antioxidant, sensory, in silico
APLIKASI MULSA JERAMI TERHADAP PERTUMBUHAN DAN HASIL KACANG TANAH DI TANAH GAMBUT
Increasing peanut production in peatlands faces constraints due to unfavorable physical and chemical soil properties, necessitating cultivation technologies such as the use of organic mulch. This study aims to examine the effect of rice straw mulch application on the growth and yield of peanuts in peat soil. The research used a Randomized Block Design (RBD) with five levels of straw mulch dosage: M0 (without mulch), M1 (5 t.ha-1), M2 (10 t.ha-1), M3 (1t.ha-1), and M4 (20 t.ha-1), replicated five times. The observed variables included plant height, number of leaves, stem diameter, and 100-seed weight.The results showed that the application of straw mulch had a significant effect on plant height, number of leaves, and 100-seed weight compared to the treatment without mulch. However, there were no significant differences among the straw mulch dosage treatments (M1 to M4) for the plant height and leaf number parameters. The straw mulch dosage of 5 t.ha-1 (M1) provided the best result for the 100-seed weight parameter at 45.1 grams. It is concluded that the use of straw mulch is capable of creating better growing conditions in peat soil. Nevertheless, it should be applied at an efficient dosage because excessive additional mulch does not provide a significant increase in growth or yield and potentially reduces soil aeration.
Rice Straw Mulch, Peat Soil, Growth, Yield, Peanuts
PENGARUH ZPT ALAMI CAMPURAN EKSTRAK BAWANG MERAH DAN TAUGE TERHADAP PERTUMBUHAN BIBIT TEBU BUD CHIPS PADA FASE PERKECAMBAHAN
Sugarcane (Saccharum officinarum L.) is one of the important commodities in the agricultural sector and is the main raw material for sugar. Successful seedling propagation is a key factor in increasing productivity. However, the bud chip method has the limitation of low endogenous hormone content in stimulating root and shoot growth. The application of plant growth regulators (PGRs) is necessary to support optimal seedling growth. This study aims to determine the effect of a mixture of red onion and bean sprout extracts as PGRs natural on the growth of sugarcane bud chips during the germination phase. The study was conducted experimentally using a non-factorial Complete Randomized Design (CRD) with 4 treatments and 5 replications, each replication consisting of 3 samples, resulting in a total of 60 plant samples. The treatments included Z1 (10%), Z2 (20%), Z3 (30%), and Z4 (40%). Data were analyzed using ANOVA, and if significant effects were found, the DMRT test at the 5% level was conducted. The results showed that the application of PGRs mixed with red onion and bean sprout extracts at a concentration of 30% (Z3) yielded the best results in terms of sprouting speed (2 days), sprout height (128.51 cm), number of leaves (7 leaves), and root length (58.16 cm).
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.
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.
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
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