AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan)

Deteksi Kualitatif Boraks pada Jajanan Cimol di Lingkungan Pendidikan Kecamatan Panyileukan

2025-11-09T20:36:13-05:00

Snacks, commonly referred to as street foods or light foods, are an integral part of daily dietary habits and are inseparable from community life. One widely consumed and affordable example is cimol, a popular Indonesian fried tapioca ball snack. This study aimed to detect the presence of borax in cimol sold within educational areas across Panyileukan District, Bandung. The research employed descriptive analysis and qualitative testing methods, including flame test, turmeric paper test, and AgNO? precipitation test. These procedures are simple and commonly used for the qualitative detection of borax in food products. Based on examinations of 10 cimol samples collected from various school areas, only one sample tested positive for borax. These findings indicate that most cimol products available in educational zones within Panyileukan District are relatively safe for consumption; however, the detection of borax in one sample suggests that food safety monitoring must continue to be reinforced.

Optimasi Kombinasi Karagenan dan Gelatin dalam Formulasi Permen Jelly Jagung Manis

2025-11-12T01:21:33-05:00

Sweet corn is a cereal crop that serves as a source of carbohydrates and protein after rice; however, its utilization as a functional food remains limited, as most corn is used for animal feed. One alternative processing method is jelly candy, a type of soft candy favored by various age groups. The quality of jelly candy is strongly influenced by the type and concentration of gelling agents, particularly gelatin and carrageenan; therefore, appropriate formulation is required to obtain optimal physicochemical and sensory characteristics. This study aimed to optimize the formulation of sweet corn–based jelly candy through variations in gelatin and carrageenan concentrations. A factorial Completely Randomized Design (CRD) was applied with two factors: gelatin concentration (11 and 22 g) and carrageenan concentration (10, 15, and 20% of sweet corn extract), resulting in six treatment combinations with three replications. The analyzed parameters included moisture content, ash content, antioxidant activity, hardness value, and sensory attributes (color, aroma, texture, and taste). Data were analyzed using Analysis of Variance (ANOVA) followed by Tukey’s test at a 95% confidence level. The results showed that the optimum formulation was obtained at treatment G2K1 (22 g gelatin and 10% carrageenan), yielding a moisture content of 22.30%, ash content of 3.02%, antioxidant activity of 69.69 ppm, hardness value of 26.86 N, and sensory scores classified as liked.

Faktor Penentu Kesediaan Petani Krisan Membayar Iuran Pengairan

2025-11-09T20:19:19-05:00

The limited irrigation infrastructure required farmers to take turns using water. Farmers realized the importance of water availability in chrysanthemum cultivation, prompting them to seek alternative irrigation sources to meet the needs of their chrysanthemum crops. The purpose of this study was to estimate the farmers’ willingness to pay for irrigation service fees in Kampung Krisan and to identify the factors that influenced it. The sampling method used saturated sampling with a sample of 30 respondents (chrysanthemum farmers from the Sidorejo IV Farmer Group). The analyses applied in this study were the Contingent Valuation Method and multiple linear regression analysis. The results of the study showed that all respondents expressed a willingness to pay the irrigation fee. The average value of respondents’ Willingness to Pay (WTP) was IDR 208,333 per month, with a total WTP value of IDR 187,500,000 per month. The variables that significantly influenced the WTP value were land area, income, and water needs cost. Meanwhile, variables such as age, length of education, number of family members, distance from the land to the water source, and knowledge of irrigation fee functions had no significant effect on the farmers’ willingness to pay for irrigation services in chrysanthemum cultivation.

Pengaruh Lama Fermentasi dengan Kultur Mikroba Asam Laktat (Lactobacillus sp.) dan Teknik Roasting terhadap Kopi Arabika (Coffea arabica)

2025-12-17T21:34:36-05:00

Arabica coffee is celebrated for its unique flavor profile, yet enhancing its global market competitiveness requires innovation in post-harvest processing. Fermentation using lactic acid bacteria (LAB) specifically Lactobacillus plantarum and Lactobacillus brevis holds promise for modifying the coffee’s flavor, boosting acidity, and enriching its aroma and flavor complexity. However, the use of this technique in Arabica coffee processing remains limited. This study therefore aims to examine how LAB fermentation and roasting techniques influence the quality of Arabica coffee. The key controlled variables were fermentation duration (0, 12, 48, and 72 hours) and roasting method, which included light roast (160°C), medium roast (180°C), and dark roast (200°C). The experiment followed a Factorial Randomized Complete Block Design (RCBD) with a 4×3 factorial arrangement and three replications, yielding a total of 36 experimental units. Data were analyzed using Analysis of Variance (ANOVA) as part of a quantitative descriptive analysis. Based on the research findings, it can be concluded that fermentation time, roasting technique, and their interaction significantly affect the pH and moisture content of Arabica coffee beans. Meanwhile, roasting technique alone significantly influences caffeine content. The optimal treatment identified in this study was Arabica coffee beans fermented with Lactobacillus plantarum for 24 hours followed by medium roasting (180°C), which yielded a pH of 5.18, moisture content of 3.77%, caffeine content of 1.20%, a cupping score of 78.35, and a chlorogenic acid (CGA) content of 18.16 mg/g of roasted coffee beans.

Formulasi Patty Burger Non Daging Berbasis Jamur Tiram dan Batang Jamur Shitake dengan Tepung Non Gluten

2025-11-09T20:28:06-05:00

The high content of saturated fat and cholesterol is the reason for reducing the consumption of meat products and their derivatives. This study aims to formulate non-meat burger patty products using oyster mushrooms and shitake mushroom stems with three types of non-gluten flour as fillers, namely mocaf flour, tapioca flour and sago flour. The study used a Completely Randomized Design (type of non-gluten flour) with three replications and data analysis using One Way Anova with Duncan's differentiator test and Non Parametric Kruskal Wallis with Man Whitney Test. The quality tested included physical properties, namely cooking loss, water binding capacity and texture profile (hardness, gumminess, and springiness) as well as sensory properties with parameters of taste, aroma, texture and overall acceptance. The test results showed that the patty using tapioca flour had the smallest cooking loss and was significantly different between treatments. This is in line with the ability to bind water by starch granules contained in flour. Texture profile analysis resulted in the highest hardness value in mocaf flour patty, the highest gumminess in tapioca flour patty and springiness in sago flour patty. Sensory analysis based on all parameters showed that the patty with sago flour filling material was most preferred by 30 semi trained panelists. The addition of different types of non-gluten flour significantly affects the physical and sensory quality of the mushroom patty produced.

Formulasi Nugget Ikan Tongkol Berbasis Ampas Jagung sebagai Sumber Protein PMT Lokal

2025-11-12T01:15:09-05:00

Tuna fish nuggets are a type of processed food product based on animal protein that holds significant potential as a functional food to help prevent stunting in children. This study employed a Completely Randomized Design with 5 treatment formulations involving different ratios of tuna meat to corn residue, each replicated 3 times. The analyses conducted included chemical tests (moisture, ash, fat, protein, and carbohydrate content), physical tests (texture), and organoleptic tests (color, aroma, and taste). Statistical analysis was performed using Analysis of Variance (ANOVA) and Tukey’s test at a 95% significance level, using Minitab software. The physicochemical test results of the tuna fish nuggets showed ash content ranging from 0.70% to 2.53%, moisture content from 57.30% to 62.88%, protein content from 4.10% to 8.80%, fat content from 11.43% to 20.60%, carbohydrate content from 8.21% to 20.87%, and texture values from 17.37 to 22.87 N. Sensory evaluation results indicated aroma scores between 3.76 and 4.48, taste between 3.72 and 4.48, and color between 3.44 and 4.24. The best formulation was obtained from treatment P1 (250 grams tuna meat: 50 grams corn residue), which yielded a moisture content of 62.88%, ash 0.70%, fat 20.60%, protein 8.80%, carbohydrate 8.21%, and texture 25.26 N. In terms of sensory attributes, color scored 3.76, aroma 4.12, and taste 4.20, all of which fall into the “liked” category according to panelist evaluations.

Persepsi Petani Padi terhadap Perubahan Iklim di Kabupaten Pamekasan

2025-11-09T20:33:16-05:00

Climate change is a global issue that has a direct impact on the agricultural sector, especially on rice commodities. The problem faced is the uneven understanding of rice farmers about the phenomenon of climate change. The purpose of this study was to analyze the perception of rice farmers on climate change in Pamekasan District. This research was conducted from September 2024 using descriptive statistical analysis method. The research data were taken from a research sample of 100 farmers selected using simple random sampling method. The results showed that most farmers are aware of climate change, such as changes in temperature, rainfall, wind speed, shifts in the growing season, and extreme weather that have a direct impact on agricultural productivity. This awareness is an important foundation in shaping adaptive attitudes and behaviors. Therefore, it is expected that by increasing farmers understanding of the phenomenon of climate change, they will be more responsive in dealing with changes in climate conditions and be able to make the right decisions in managing farming in a sustainable manner.

Efektivitas Ekstrak Kayu Secang sebagai Agen Curing Alami pada Mutu Daging Sapi Knuckle

2025-11-09T20:49:20-05:00

The knuckle is the hind leg portion of beef, often also referred to as coconut meat. This meat contains a complete range of nutrients, making it an ideal medium for microbial growth. Curing is a method of preserving meat by adding table salt as well as nitrate or nitrite salts to achieve a stable red color and distinctive flavor. However, the use of nitrite carries risks, as it can act as a precursor for the formation of nitrosamines, which are carcinogenic through their reaction with amine compounds. This situation highlights the need to develop safer alternative materials for the curing process. One promising alternative is sappan wood, which contains the red pigment brazilein, whose color characteristics are influenced by pH. The concentration of sappan wood extract has a positive and significant effect on antimicrobial activity, both in liquid and powdered forms. This study aims to compare the effectiveness of three types of sappan wood extract on the physical, microbiological, and sensory responses of meat, as well as to determine the best treatment based on these responses. The study employed a Completely Randomized Design (CRD) with one factor: the type of sappan wood extract, which consisted of three levels (liquid extract, powdered extract, and extract solution). Each treatment was repeated six times, resulting in a total of 18 experimental units. Observations included Total Plate Count (TPC), color difference, and sensory evaluation using a scoring method for color, aroma, and texture (handfeel) conducted by 10 selected panelists. The results showed that the best curing process was achieved using the sappan wood extract solution. The analysis of knuckle beef cured with the extract solution revealed a TPC of 913 cfu/mL, a color difference (?E) of 8.60, a color score of 4.03, an aroma score of 3.20, and a texture score of 3.67.

Penerapan Keamanan dan Sanitasi Pangan pada Produksi Nuget dengan Metode HACCP

2025-11-09T20:23:44-05:00

Food safety and sanitation are essential components in the frozen food industry, particularly among Micro, Small, and Medium Enterprises (MSMEs). This study evaluates the implementation of the Hazard Analysis Critical Control Point (HACCP) system in a chicken nugget-producing MSME located in Bogor, Indonesia. A qualitative descriptive approach was applied through direct observations, in-depth interviews, and document analysis. The production process was examined from raw material handling to packaging and distribution. Two Critical Control Points (CCPs) were identified: the cooking stage and the quick freezing process. Monitoring of CCPs involved the use of digital thermometers, timers, and standardized checklists, supported by routine calibration and documentation. Verification measures included internal audits, microbiological testing, and systematic documentation reviews. The consistent application of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) was evident throughout the facility. Findings demonstrate that MSMEs, when supported by structured operational procedures and adequate training, are capable of implementing an effective HACCP-based food safety system. This contributes to product quality assurance, consumer protection, and enhanced competitiveness in the processed food sector.

Pengaruh Imbangan Daging Ayam (Gallus gallus domesticus) dan Jamur Tiram Putih (Pleurotus ostreatus) Terhadap Karakteristik Nugget Yang Dihasilkan

2026-01-20T01:17:30-05:00

Nuggets are a type of food product that is popular with the public because of its practical nature. Generally made from chicken meat. Innovation in this product includes the addition of white oyster mushrooms to increase the diversification of high-fiber nugget processing. The purpose of this study was to obtain the right balance of chicken meat and white oyster mushrooms to produce the best nugget characteristics. This study was conducted in the Chemistry Laboratory and Food Processing Laboratory of the Faculty of Agriculture, Ma'soem University and chemical testing was carried out in the West Java Provincial Health Laboratory from April to June 2025. The study used a Randomized Block Design (RBD) with six treatments of chicken meat and white oyster mushrooms (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50) and four replications. The observed characteristic parameters were water content, protein content, fat content, crude fiber content as well as organoleptic tests in the form of color, aroma, taste and texture. The results of this study indicate that the balance of chicken meat and white oyster mushrooms 80:20 produces nuggets with the best characteristics. This determination is based on water content 54.20%, protein content 24.16%, fat content 5.82%, crude fiber content 6.05% and organoleptic tests of color 3.56 (like), aroma 3.35 (like), taste 3.77 (like) and texture 3.61 (like).