Jurnal Agrifoodtech

Pengaruh Penambahan Jamur Kuping Hitam (Auricularia Polytricha) Terhadap Sifat Kimia dan Organoleptik Nugget Ikan Tongkol Abu-Abu (Thunnus Tonggol)

Dheniawan Danu Sukma Tirta Suradiyanto — 2024-02-20

Fish nuggets are a food that is quite popular with people because they contain high nutrition. Addition of black ear mushrooms to gray tuna nuggets to increase nutritional value and crude fiber content and acceptability. This study aims to determine the effect of the correct concentration of black ear fungus on chemical and organoleptic properties. This research was conducted using a completely randomized design method (CRD) with 4 treatments at the concentration of addition of black ear fungus 0% (K0) as a control, 10% (K1), 20% (K2), 30% (K3) of 100 g tuna. gray with 3 repetitions. The results of the chemical properties research showed that the water content ranged from 42.50% -51.00%. The best treatment was obtained (K3) of 51.00% fulfilled the SNI with a maximum of 60%, ash content was 2.63% -2.98%. K1) of 2.63% does not meet SNI with a maximum of 2.5%, protein content of 13.76% -15.31%, the best treatment is obtained (K0) of 15.31% meets SNI at least 5%, fat content is 13.22 % -15.25% obtained the best treatment (K3) of 13.22% fulfilling SNI with a maximum of 15%, crude fiber 0.22% -0.70% obtained the best treatment (K3) of 0.70%. The results of the organoleptic analysis regarding the taste of fish nuggets were 5.04-5.64 on average, the best treatment was obtained (K1) 5.64 (likes), the aroma was 4.68-5.32, the best treatment was obtained (K1) 5.32 ( rather like), texture 5.00-5.32 obtained the best treatment (K1) 5.32 (rather like), color 4.92-5.36 obtained the best treatment (K1) 5.36 (rather like).

Penguatan Legalitas Produk Pangan Halal Pada UMKM Menuju Terwujudnya Ketahanan Pangan

Bambang Hermanu — 2024-02-20

The improvement of food resilience in Indonesia, especially in the context of Micro, Small, and Medium Enterprises (UMKM) household industries, is a primary focus to achieve optimal food resilience. This write-up is a literature review related to the empirical phenomenon surrounding the issue of halal food products, discussing the strengthening of the legal aspects of halal food products in MSME household industries as a strategic step towards optimal food resilience. Halal food products are an essential need for Muslim communities, and government efforts to promote the halal industry align with the plan to become the world's halal industry center by 2024. The government has implemented policies to certify halal products through various agencies, such as the Technical Implementation Unit (UPT) of the Ministry of Industry and the Halal Product Assurance Organizing Agency (BPJPH) under the Ministry of Religious Affairs. The mandatory halal certification, starting with food and beverages in 2024, is a strategic step to strengthen the domestic industry's competitiveness in the global market. By reinforcing the legality of halal food products, it is expected to enhance consumer trust, develop the halal industry, and ultimately achieve optimal food resilience in Indonesia.

Pengaruh Ketinggian Lokasi Penanaman Terhadap Sifat Kimia dan Sensori Citarasa Kopi Robusta (Coffea canephora L)

Justisia Iriani Dewanti — 2024-02-20

The chemical characteristics and sensory attributes of Robusta coffee are influenced by the environment of the coffee plant grows, one of the influencing factors is the altitude plantation locations. The aim of the research was to determine the effect of the land altitude of plantation location on the physicalchemical properties and sensory taste of Robusta coffee. This research used a Completely Randomized Design (CRD) with four (4) treatments based on altitude of the Robusta coffee plantation were: 650; 750; 379 and 545 above sea level. The parameters observed in this study were water content, ash content, pH value, caffeine content, and sensory characteristics (fragance, flavor, after taste, colour and overall). Data were analyzed using Analysis of Variance (ANOVA). The ANOVA result shows the Duncan’s Multiple Range Test (DMRT). Data was processed using the SPSS version 26 program. The results of the research show that altitude of plantation has a significant effect on the pH value, water content, caffeine content and are not significantly different. from the ash content. The caffeine content shows real differences between on altitude of planting, the highest caffeine content is shown in Robusta coffee grown at an altitude of 650 m above sea level at 2.49% and the lowest in Robusta coffee planted at an altitude of 545 m above sea level, at 1,77%. The robusta coffee taste sensory test showed that Robusta coffee grown at an altitude of 650 m above sea level was the most delicious coffee.

Identifikasi Uji Mutu Dan Sensori Kopi Bubuk

Nur Janah — 2024-02-20

Coffe is one the plantation commodities that has high economic value and plays an important role as a source of foreign exchange for the country. The purpose of this study was to examine the quality test, tp determine whether there was a difference and to determine the content of water content, ash, alkalinity of the ash, coffee extract, caffeine and mineral Zinc (Zn) as well as the sensory test on ground coffe that met the requirements based on SNI 01-3542-2004. This research consisted of two research phases, namely research phase I, sample selection phase and research phase II, chemical test phase and sensory test. The research method used a completely randomized design (CRD) with 3 treatments and 3 replications. The research treatments included factory ground coffee (A), ground coffee from the Mranggen market area (D), ground coffee from the Mrican market area (E). If there is a significant difference, the Duncans Multiple Range Test (DMRT) test is carried out. The results of the first stage of the research, the sample selection stage, from five variants of factory ground coffee (brands A, B, C, F, G) after a sensory test were selected, factory ground coffee (brand A) was used as research material. From this sample selection stage, 3 ground coffee samples were obtained, namely factory ground coffee (A), ground coffee from the Mranggen market area (D coffee powder), and ground coffee from the Mrican market area (E powder coffee). The results of the hedonic test of taste parameters showed that ground coffee which had the highest preference value for taste was ground coffee with treatment A (4.47) which means like. The results of the second stage of the research on the analysis of the chemical properties of treatment A, water content (2.56%), ash content (4.48%), ash alkalinity (63.15 ml x n.NaOH/100 g), coffee extract (21.13%), caffeine (2.07% ), Zn (10.06 mg/kg). Treatment D, water content (5.60%), ash content (2.82%), alkalinity of ash (58.18 ml x n.NaOH/100 g), coffee extract (14.88%), caffeine (1.86%), Zn (19.47 mg/kg ). Treatment E, moisture content (6.17%), ash content (2.54%), ash alkalinity (48.28 ml x n.NaOH/100 g), coffee extract (10.61%), caffeine (1.48%), Zn (18.47 mg/kg ) in the sensory test hedonic test panelists liked treatment A (4.07) which means like, aroma A (4.73) which means very like, and taste A (4.73) which means very like. The conclusion of the study showed that the presence of , differences in water content, ash, alkalinity of ash, coffee extract, caffeine and the mineral Zinc (Zn) as well as a sensory test using the affective test method (acceptance test) including hedonic tests affected the sensory properties of ground coffee and met the quality characteristics according to SNI 01-3542-2004.