Agrofood

SUBSTITUSI GULA AREN PADA MINUMAN SIRUP LIDAH BUAYA

2024-03-27T20:42:11+07:00

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

2024-03-27T20:42:11+07:00

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.

ANALISIS UJI MPN BAKTERI Escherichia coli PADA SAMPEL PANGAN JAJANAN ANAK SEKOLAH (PJAS) DI KOTA PONTIANAK

2024-03-27T20:42:12+07:00

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.

UJI SENSORIS DAN UJI ANGKA LEMPENG TOTAL (ALT) NUGGET IKAN TONGKOL (Euthynnus affinis) VARIASI PENAMBAHAN AMPAS TAHU

2024-03-27T20:42:12+07:00

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.

PEMBERIAN PLANT GROWTH PROMOTING RHIZOBACTERIA (PGPR) TERHADAP PERTUMBUHAN DAN HASIL TANAMAN KACANG HIJAU (Vigna radiata L.)

2024-03-27T20:42:12+07:00

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.