Jurnal Agroindustri

Cover and Table of Content

Ulfah Anis — Wed, 31 May 2023 00:00:00 +0000

THE EFFECT OF MALTODEXTRIN ON THE PHYSICAL AND CHEMICAL PROPERTIES OF TAPAK DARA FLOWER (Catharanthus roseus) DYE AS A FOOD BIOCOLOUR

Reni Erfianti, Titi Mutiara Kiranawati, Ummi Rohajatien — Wed, 31 May 2023 00:00:00 +0000

Tapak dara flower (Catharanthus roseus) is an ornamental plant originating from Central Amerika. This natural pigment derived from the tapak dara flower is made in powder with maltodextrin as a drying agent. This experimental study uses a one-factor, Completely Randomized Design (CRD) research method with 3 levels of maltodextrin concentration, namely 20%, 30%, and 40%. The data obtained were analyzed statistically using the ANOVA test and continued with the DMRT as a posthoc test if there were significant differences. The results showed that adding maltodextrin with concentrations of 20%, 30%, and 40% and repeated twice had significant differences in water content, pH, level of sweetness (°brix), color, solubility, and total dissolved solids. The results of the chemical analysis of tapak dara corolla dye powder with a maltodextrin concentration of 40% had a water content, and the lowest pH was a water content of 4,90% and a pH value of 3,41. Maltodextrin concentration of 20% has the lowest sweetness level (°brix) of 5,35%. The results of the physical properties study showed that tapak dara corolla dye powder with 40% maltodextrin concentration had the lowest color brightness level (L*) of 32,91; the lowest reddish color level (a*) of 35,26 and yellowish color level (b*) the lowest is 35,26. The concentration of 20% maltodextrin has the lowest solubility and total dissolved solids, namely the solubility of 92,84% and the total dissolved solids of 5,35%. Adding maltodextrin with a concentration of 30% gave the best dye results based on water content, pH, level of sweetness (°brix), color, solubility, and total dissolved solids using the De Garmo method.

PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF BUBBLE PEARL TAPIOCA AND LOCAL SAGO STARCH IN WEST KALIMANTAN

Y. Erning Indrastuti, Andreas Yolan Kristandi, Fenny Imelda — Wed, 31 May 2023 00:00:00 +0000

Sago starch from traditional industries in West Kalimantan has a sour aroma and brownish color, so it is only used to make traditional cakes. This study aimed to evaluate the physicochemical sensory characteristics of bubble pearl tapioca substituted for sago starch produced from a traditional industry in West Kalimantan. The results of this study are expected to diversify the use of local sago starch. Bubble pearls were made with various proportions of tapioca and sago starch (100:0 90:10 80:20 70:30%) and analyzed for water content, hardness, cooking loss, cooking time, rehydration capacity, and hedonic analysis (color, taste, aroma, and Springiness). The results showed that substituting sago starch in bubble pearls affected the water content, hardness, cooking loss, cooking time, rehydration capacity, color, and aroma of bubble pearls. Substitution of sago starch does not affect the taste and elasticity of the bubble pearls. A higher substitution of sago starch increased the bubble pearls' water content, hardness, and rehydration capacity. A higher substitution of sago starch decreased cooking loss, cooking time, color, and aroma of bubble pearl decreased. Sago starch from the local traditional industry of West Kalimantan can be used to substitute tapioca bubble pearls. However, panelists prefer bubble pearls from 100% tapioca in terms of color and aroma. Sago starch from the local industry has the potential to be used as bubble pearls by improving the color and aroma of sago starch.

ANALYSIS OF BATH SALT PACKAGING DESIGN USING THE VALUE ENGINEERING METHOD

Nurul Fabrianita, Iffan Maflahah, M Fuad Fauzul Mu'tamar, Dian Farida Asfan — Wed, 31 May 2023 00:00:00 +0000

Bath salts are shaped like scrubs or scrubs usually used when bathing. Bath salts are made with the main ingredient Epsom. This bath salt has a bright white color. The public needs to learn about Bath salts. To be able to introduce a new product, it is necessary to do a market analysis of the product, including packaging. One of the attractions of consumers to products is the packaging. This research aims to identify consumer choice criteria for designing bath salt packaging and to analyze alternative packaging options using value engineering to obtain bath salt packaging design performance. The research stages are the information stage, the creation stage, the analysis stage, the development stage, and the recommendation stage. The information stage in obtaining the order of importance is packaging materials, labels, shapes, graphic designs, and ease of use of packaging. The inventive step determines the specifications used in designing bath salt packaging. The analysis phase is carried out on three components, namely, performance analysis, cost analysis, and value analysis. The development stage is carried out to determine the best alternative concept. The bath salt packaging design that suits the needs and desires of consumers is a jar-shaped glass material packaging; the lid has a yellowish-green label, the bottom has a white label with yellowish-green writing, the dimensions of the package are (height 5.3 cm and diameter 9.3 cm), and the label section contains information about the product name, brand, company name, net weight, composition, BPOM, method of use, barcode, expiration date.

PHYSICOCHEMICAL CHARACTERISTICS VIRGIN COCONUT OIL ON A VARIETY OF CONCENTRATION ACETIC ACID AND INCUBATION TIME

Parwiyanti Parwiyanti, Eka Lidiasari, Bambang Yudono, Tyas Dwi Wijayanti — Wed, 31 May 2023 00:00:00 +0000

Virgin Coconut Oil (VCO) is a processed coconut product that has the potential to be used as a raw material for cosmetics and medicine. The purpose of this research is to determine the concentration of acetic acid and incubation time that give the best physicochemical characteristics of VCO. The research design used a Completely Randomized Factorial Design (CRFD) with two treatment factors, each repeated three times. The first treatment factor was the concentration of acetic acid (1%, 1.5%, 2%, and 2.5%), and the second factor was the incubation time (24 hours, 48 hours, and 72 hours). The parameters observed were pH, yield, free fatty acid content, moisture content, and clarity degree. The results showed that the concentration of acetic acid and incubation time had a significant effect on the yield. The interaction of the two treatment factors had a significant effect on the pH, yield, free fatty acid content, moisture content, and clarity degree. The best treatment was obtained at a concentration of 1% acetic acid and an incubation time of 24 hours, resulting in a yield of 16.3%, moisture content of 0.07%, and clarity degree of 95.56%, which met the quality requirements for VCO except for the free fatty acid content (1.71%).

ANALYSIS OF CONSUMER SATISFACTION LEVEL ROTI GANDA IN TOKO GANDA PEMATANGSIANTAR CITY

Maria Margareth Simarmata, Basuki Sigit Priyono, Ridha Rizki Novanda — Wed, 31 May 2023 00:00:00 +0000

Roti Ganda is a typical bread from Pematangsiantar, white bread made from flour, sugar, eggs, margarine, and other ingredients. Toko Ganda is shops that have long been established and still exists. So the researcher wants to know the opinions of consumers regarding the attributes of Toko Ganda that need to be improved again so that it becomes a store that still exists. This study aims to analyze Roti Ganda's customer satisfaction at Toko Ganda and analyze the attributes of Roti Ganda that need to be improved. The respondents used in the study were based on the results of Slovin's calculations of 96 people. The data collection method was carried out using the accidental sampling method. The location of this research was carried out purposively in Pematangsiantar City. The research method used is the Customer Satisfaction Index (CSI) Method and the Potential Gain in Customer Values (PGCV) Method. The results showed that the CSI value in this study was 82.60%, which was included in the very satisfied category. The PGCV index value shows attributes that need to be improved again, namely the parking location. The results showed that the CSI value in this study was 82.60%, included in the category of very satisfied. In contrast, the attributes of Toko Ganda that need to be increased are found in the location attributes, namely parking lots. The need for parking space is getting more significant because the volume of traffic that leaves or goes to the activity center increases. Parking space that cannot meet the needs results in roadside around the area; thus, expected more parking spaces.

ESTIMATION OF LAHAT LEMANG SHELF LIFE IN SILICA GEL ACTIVE PACKAGING BY ASLT (ACCELERATED SHELF LIFE TEST) METHOD

Melati Pratama pratama, Arief Marna Sonjaya — Wed, 31 May 2023 00:00:00 +0000

The objective of this research was to determine the shelf life of lemang by using the parameters of water content, the characteristic of organoleptic (color, texture, aroma, taste), and microbial growth parameters. The design used in this research was a Factorial Completely Randomized Design (FCRD) with two factors, weight of silica gel (0,1,3 and 5 gs) and storage time (0,3,5 and 7 days). The method used to calculate shelf life was ASLT (Accelerated Shelf Life Test) using water content, organoleptic value, and microbial growth data (Total Plate Number). This research showed a decrease in water content, a decrease in the level of organoleptic liking (color, texture, aroma, and taste), and an increase in the number of lemang microorganisms at various treatments during storage. Based on the parameters of water content, color, texture, aroma, and taste, lemang had a maximum shelf life of 3 days. Lemang with 0 g treatment had a shelf life of 3 days only from the color preference level, while lemang with 3 g treatment had a shelf life of 3 days from color, texture, aroma, and taste preference levels. Lemang with 1 g treatment had a shelf life of 3 days from color, texture, and taste preference level. Lemang with 5 g treatment had a shelf life of 3 days from color, aroma, and taste.

ORGANOLEPTIC AND PHYSICOCHEMICAL CHARACTERISTICS OF POWDER BEVERAGES CHERSSEN (Muntingia calabura) LEAVES AND BINAHONG (Anredera cordifolia) LEAVES WITH STEVIA AS SWEETENER

Ika Dyah Kumalasari, Ayu Larasati — Wed, 31 May 2023 00:00:00 +0000

Cherry leaves and binahong leaves have the potential to be processed into products in the form of powder drinks that have the potential as antioxidants, such as flavonoids, phenols, polyphenols, alkaloids, saponins and tannins. The purpose of this study was to determine the organoleptic and physico-chemical characteristics of powder drink made from cherry leaves (Muntingia calabura L.) and binahong (Anredera cordifolia) leaves with stevia (Stevia rebaudiana) leaf sweetener. The experimental design used a completely randomized design with two factors, namely the concentration of treatment of cherry leaves and binahong leaves 80%:0% (K1), 60%:20% (K2), 40%:40% (K3), 20%:60% (K4), 0%:80% (K5) with drying temperatures 55℃ (T1) and 60℃ (T2). The parameters in this study were organoleptic characteristic, water content, protein, fat, carbohydrates, antioxidants, total phenol, and solubility. Statistical processing using Two Way Analysis of variances (ANOVA) was continued with the Tukey test at a significant level of 0.05%. The results of the selected formulation K3T1, were significantly different from K3T2. The highest water content was 7.29% (K3T1), the highest fat was 0.46% (K3T2), the highest ash was 10.53% (K3T1), the highest protein was 12.39% (K3T1), the highest carbohydrate was 70.60% (K3T2), the highest %RSA was 75.80% (K3T1), the highest total phenol was 11.60% (K3T1), and the highest solubility was 46.00% (K3T2). The high antioxidant content in the K3T1 formulation can be used as an antioxidant-rich powder drink.

THE EFFECT OF THE ADDITION OF NaOH IN WATER DEGUMMING AND ALKALI REFINING PROCESS TO THE QUALITY OF RED PALM OIL OLEIN (RPOO)

Ilham Agus Saputra, Budiyanto Budiyanto, Devi Silsia — Wed, 31 May 2023 00:00:00 +0000

Red Palm Oil Olein (RPOO), obtained from Crude Palm Oil (CPO) processing, can be a potential source of provitamin A due to its high carotene. Water degumming and Alkali refining are alternative methods that are not widely used to remove gum and Free Fatty Acids (FFA) in making RPOO with relatively low heating temperatures. This study aims to determine the effect of increasing the amount of NaOH during neutralization on RPOO yield, FFA levels, β-carotene content, vitamin A, and preference level for RPOO. This study used Complete Randomized Design (CRD) with one treatment factor, namely variations in the addition of the amount of NaOH. The results showed that the variation of the addition of NaOH had a significant effect on decreasing FFA RPOO to range from 0.24 to 0.07. The content of β-carotene produced ranges from (635.87 to 645.54 ppm) and the content of provitamin A ranges from (105.97 to 107.59 μgRE). In addition, the RPOO yield decreased with an increase in NaOH use, ranging from (53.24 to 42.26%). Organoleptic tests showed that adding NaOH significantly affects the level of liking for the color and aroma of RPOO. Increasing the use of NaOH in alkaline refining could produce RPOO with good quality, but at the same time, it could reduce the yield of RPOO produced.