Jurnal Teknologi Agro-Industri https://jtai.politala.ac.id/index.php/JTAI <p><strong>Jurnal Teknologi Agro-Industri&nbsp;</strong>diterbitkan oleh Program Studi Teknologi Industri Pertanian Politeknik Negeri Tanah Laut dan&nbsp;mempublikasikan hasil-hasil penelitian dalam&nbsp;bidang pengolahan hasil, aktivitas senyawa aktif,&nbsp;proses, teknik sistem, dan lingkungan industri&nbsp;khususnya pada bidang Agro-Industri.</p> <p><strong>Jurnal Teknologi Agro-Industri&nbsp;</strong>Terbit dua kali dalam satu tahun</p> <p><strong>Jurnal Teknologi Agro-Industri&nbsp;</strong>Telah terindeks oleh</p> <div class="container" style="width: 100%;"> <div class="row"> <div class="col-md-2"><a title="Profil Scholar" href="https://scholar.google.co.id/citations?hl=id&amp;user=TwnvQHgAAAAJ" target="_blank"><img class="img img-responsive" src="/public/site/images/okyrahmanto/Google-Scholar-Logo.jpg" alt="" height="50%"></a></div> <div class="col-md-3"><a href="http://garuda.ristekdikti.go.id/journal/view/11666" target="_blank"><img class="img img-responsive" src="/public/site/images/okyrahmanto/garuda1.png" alt=""></a></div> <div class="col-md-3"><img class="img img-responsive" src="/public/site/images/okyrahmanto/logo-ios-shadow.png" alt=""></div> <div class="col-md-3"><a href="http://isjd.pdii.lipi.go.id/index.php/public_no_login/index_direktori" target="_blank"><img class="img img-responsive" src="/public/site/images/okyrahmanto/logo_isjd.jpg" alt=""></a></div> </div> <div class="row" style="margin: auto;"> <div class="col-md-3"><a href="https://search.crossref.org/?q=2598-5884" target="_blank"><img class="img img-responsive" src="https://assets.crossref.org/logo/crossref-logo-landscape-200.svg" alt="Crossref logo" width="200" height="68">&nbsp;</a></div> <div class="col-md-3"><a href="https://app.dimensions.ai/discover/publication?search_text=10.34128%2Fjtai&amp;search_type=kws&amp;search_field=doi" target="_blank"><img class="img img-responsive" src="/public/site/images/okyrahmanto/dimensions_(1).png" alt="">&nbsp;</a></div> <div class="col-md-3"> <a href="https://relawanjurnal.id" target="_blank"><img class="img img-responsive" src="https://assets.relawanjurnal.id/logo/rji.png" alt="RJI Main logo"></a> </div> <div class="col-md-3"> <a href="https://patpi.or.id/" target="_blank"><img class="img img-responsive" src="https://patpi.or.id/wp-content/uploads/2019/02/logo_patpi1.gif" alt="Patpi logo"></a> </div> </div> </div> en-US emalestari@politala.ac.id (Ema Lestari) oky.rahmanto@gmail.com (Oky Rahmanto) Tue, 19 Jul 2022 13:54:51 +0000 OJS 3.2.1.4 http://blogs.law.harvard.edu/tech/rss 60 Model Rantai Pasok Dan Nilai Tambah Gula Semut Kelapa (Studi Kasus: Kelompok Tani) https://jtai.politala.ac.id/index.php/JTAI/article/view/145 <p><em>Ant sugar is coconut sugar in the form of a powder made from sap, which is a solution of sap water that has been cooked so that it becomes sugar. This study aimed to improve the supply chain and added value of ant sugar through supply chain analysis and added value of ant sugar. The mechanism of the ant sugar supply chain was identified by a qualitative method. This research was conducted with a systems approach supported by the Hayami method to calculate added value. The added value and benefits obtained by farmers and SMEs are 84.43% and 64.58%, with profits of 51.1% and 39.59%, respectively. The added value of the owner of the production factor of direct labor income to farmers and IKM is 39.48% and 27.91%, respectively.</em></p> Siti Wardah Copyright (c) 2022 Siti Wardah https://jtai.politala.ac.id/index.php/JTAI/article/view/145 Thu, 30 Jun 2022 00:00:00 +0000 AKTIVITAS ANTIOKSIDAN, TOTAL FENOLIK, DAN VITAMIN C PADA PROSES PENGOLAHAN SNACK BAR FORTIFIKASI BIJI KELOR DAN TOMAT KERING https://jtai.politala.ac.id/index.php/JTAI/article/view/149 <p>The potential of Moringa seeds (Moringa oleifera Lam.) as an antioxidant compound is very important to be applied to food products so that their functional properties directly benefit the health of the body. The purpose of this study was to produce <em>Snack bar</em>s of Moringa seeds and dried tomatoes with the highest antioxidant compounds by conducting DPPH analysis to measure antioxidant activity, and calculating total phenolic and vitamin C content. According to the results of the study, the best treated <em>snack bar</em>s were found in products with 100% Moringa seeds, i.e. 62.41% antioxidant activity, 2.5 g/100 g total phenolic, and 15.44 mg/100 g vitamin C content.</p> Eny Idayati, Kartiwan Kartiwan Copyright (c) 2022 Eny Idayati, Kartiwan Kartiwan https://jtai.politala.ac.id/index.php/JTAI/article/view/149 Thu, 30 Jun 2022 00:00:00 +0000 Karakteristik Selai Lembaran Dari Campuran Kolang-kaling (Arenga pinnata, M) dan Buah Terung Belanda (Solanum betaceum) https://jtai.politala.ac.id/index.php/JTAI/article/view/150 <p>This study aims to determine the effect of the comparison between kolang kaling and dutch eggplant on the physical, chemical and organoleptic characteristics of sheet jam. This study used a completely randomized design (CRD) of one factor with 5 treatments and 3 repetitions. The research use Analysis of Variants (ANOVA), then continued with Duncan 's New Multiple Range (DNMRT) at the level of 5%. The treatment used is a mixture of kolang-kaling and dutch eggplant namely A (100%: 0%), B (90%: 10%), C (80%: 20%), D (70%: 30%) and E ( 60%: 40%). The results showed that the mixture of kaling and eggplant gave a significant different effect on water content, pH value, vitamin C, total dissolved solids and crude fiber, and gave no significant effect on the fold test. The results showed the treatment of sheet jam from a mixture of kolang-kaling and dutch eggplant Netherlands at a concentration of 70%: 30% (treatment D) is a sheet jam product which is the most preferred &nbsp;with a moisture content of 29.89%, 5/10 color (10R), fold test (4.00), pH 3.63, vitamin C 6.16 mg, total dissolved solids 64.23 <sup>0</sup>Brix and crude fiber 1.03% and organoleptic acceptability with color values ​​3.84, aroma 3.24, texture 3 , 76 and taste 4.00.</p> Devi Silsia, Indah Yulastri, Marniza Marniza, Ulfah Anis Copyright (c) 2022 Devi Silsia, Indah Yulastri, Marniza Marniza, Ulfah Anis https://jtai.politala.ac.id/index.php/JTAI/article/view/150 Thu, 30 Jun 2022 00:00:00 +0000 Aktivitas Antioksidan dan Karakteristik Kimia Fruit Leather Buah Naga Merah (Hylocereus polyrhizus) dengan Subtitusi Labu Kuning (Cucurbita moschata) https://jtai.politala.ac.id/index.php/JTAI/article/view/151 <p><em>Fruit leather</em> adalah jenis olahan produk makanan yang berasal dari bubur daging buah yang dikeringkan sampai kadar air berkisar 10-15% berbentuk lembaran dan dapat digulung. Fruit leather dapat berasal dari satu atau campuran beberapa jenis buah. Salah satu buah yang dapat digunakan sebagai bahan pembuatan fruit leather adalah buah naga merah yang kaya akan antioksidan. Pembuatan fruit leather dengan buah naga merah memiliki kelemahan kurangnya kandungan pectin, sehingga dapat disubtitusi dari labu kuning. Rancangan percobaan digunakan Rancangan acak lengkap dengan satu faktor perlakuan yakni variasi konsentrasi buah naga merah: labu kuning: A (100% buah naga merah); B (75% buah naga merah : 25% labu kuning); C (50% buah naga merah:50% labu kuning); dan D (25% buah naga merah dan 75% labu kuning). Tujuan dari penelitian ini adalah untuk mengetahui pengaruh variasi konsentrasi buah naga merah dan labu kining terhadap aktivitas antioksidan dan sifat kimiawi fruit leather buah naga merah-labu kuning. Parameter penelitian meliputi aktivitas DPPH ( Gaulejac et al), vitamin C (Iodimetri (AOAC 1995)), gula reduksi (Nelson Somogy) serta derajat keasaman (pH). Data dianalisis dengan metode Aova dan dilanjutkan dengan uji DMRT dengan signifikansi 5%. Hasil penelitian di dapatkan pH tertinngi pada sampe D (5,52), kadar vitamin C tertinggi (7,47%), aktivitas antioksidan tertinggi (64,96%) dan kadar gula reduksi tertinggi (51.57%) pada sampel A (buah naga 100%).</p> <p><strong>Kata kunci: </strong><em>Fruit Leather,</em> buah naga merah, Labu kuning, Aktivitas antioksidan, sifat kimiawi</p> Putu Tessa Fadhila, Rizky Nirmala Kusumaningtyas, Yani Subaktilah, Ade Galuh Rakhmadevi Copyright (c) 2022 Putu Tessa Fadhila, Rizky Nirmala Kusumaningtyas, Yani Subaktilah, Ade Galuh Rakhmadevi https://jtai.politala.ac.id/index.php/JTAI/article/view/151 Thu, 30 Jun 2022 00:00:00 +0000 Pengaruh Variasi Konsentrasi Labu Kuning (Cucurbita moschata) Terhadap Karakteristik Kimia Fruit leather Buah Naga Merah (Hylocereus polyrhizus) https://jtai.politala.ac.id/index.php/JTAI/article/view/152 <p><em>Fruit leather </em>adalah salah satu jenis produk olahan makanan yang berasal dari daging buah yang dihancurkan dan dikeringkan. Produk jenis memiliki bentuk seperti lembaran tipis dengan&nbsp; ketebalan sekitar 2-3 mm, menyerupai kulit dan lentur sehingga dapat digulung. Buah naga merah adalah salah satu jenis buah yang mudah dijumpai di berbagai daerah di Indonesia. Buah ini terkenal akan tingginya kandungan antioksidan. Pemanfaat buah naga merah menjadi produk <em>fruit leather</em> menjadi solusi pada permasalahan umur simpan buah naga yang relatif singkat. Penambahan labu kuning <em>fruit leather</em> buah naga merah diharapkan membantu perbaikan tekstur dan kenampakan warna yang dihasilkan. Pada penelitian ini digunakan empat perlakuan yaitu sampel A (Buah naga 100%), B (Buah naga 75% : labu kuning 25%), C (Buah naga 50% : labu kuning 50%) dan D (Buah naga 25% : labu kuning 75%). Tujuan dari penelitian ini adalah untuk mengetahui pegaruh penambahan variasi konsentrasi labu kuning pada karakteristik kimia meliputi kadar air, abu, karbohidrat, lemak, protein serta pada serat kasar. Hasil peneltian ini menujukkan bahwa penambahan variasi konsentrasi labu kuning pada <em>fruit leather</em> memberikan pengaruh yang nyata pada kadar air, kadar protein, kadar karbohidrat dan serat kasar</p> <p><strong>&nbsp;</strong></p> <p><strong>Kata kunci: </strong>buah naga merah, <em>fruit leather</em>,labu kuning, proksimat</p> <p><em>Fruit leather </em>adalah salah satu jenis produk olahan makanan yang berasal dari daging buah yang dihancurkan dan dikeringkan. Produk jenis memiliki bentuk seperti lembaran tipis dengan&nbsp; ketebalan sekitar 2-3 mm, menyerupai kulit dan lentur sehingga dapat digulung. Buah naga merah adalah salah satu jenis buah yang mudah dijumpai di berbagai daerah di Indonesia. Buah ini terkenal akan tingginya kandungan antioksidan. Pemanfaat buah naga merah menjadi produk <em>fruit leather</em> menjadi solusi pada permasalahan umur simpan buah naga yang relatif singkat. Penambahan labu kuning <em>fruit leather</em> buah naga merah diharapkan membantu perbaikan tekstur dan kenampakan warna yang dihasilkan. Pada penelitian ini digunakan empat perlakuan yaitu sampel A (Buah naga 100%), B (Buah naga 75% : labu kuning 25%), C (Buah naga 50% : labu kuning 50%) dan D (Buah naga 25% : labu kuning 75%). Tujuan dari penelitian ini adalah untuk mengetahui pegaruh penambahan variasi konsentrasi labu kuning pada karakteristik kimia meliputi kadar air, abu, karbohidrat, lemak, protein serta pada serat kasar. Hasil peneltian ini menujukkan bahwa penambahan variasi konsentrasi labu kuning pada <em>fruit leather</em> memberikan pengaruh yang nyata pada kadar air, kadar protein, kadar karbohidrat dan serat kasar</p> <p><strong>&nbsp;</strong></p> <p><strong>Kata kunci: </strong>buah naga merah, <em>fruit leather</em>,labu kuning, proksimat</p> Rizky Nirmala Kusumaningtyas, Putu Tessa Fadhila, Ulfah Anis, Annisa Lutfi Alwi Copyright (c) 2022 Rizky Nirmala Kusumaningtyas, Putu Tessa Fadhila, Ulfah Anis, Annisa Lutfi Alwi https://jtai.politala.ac.id/index.php/JTAI/article/view/152 Thu, 30 Jun 2022 00:00:00 +0000 Pengaruh Fitoremediasi dengan Kombinasi Tanaman pada Kadar BOD dan COD Limbah Sasirangan https://jtai.politala.ac.id/index.php/JTAI/article/view/158 <p>Most of <em>sasirangan</em> craftsmen in South Kalimantan have not carried out an optimal liquid waste treatment effort. In order to improve the quality of the waste, a combination of filtration and phytoremediation using the symbiosis of water hyacinth and calamus plants were applied. This study aimed to analyse the effectiveness of the filtration and phytoremediation processes using a combination of the two aquatic plants. The method used in this study was an experimental method with the treatment of a comparison of water hyacinth and calamus, namely 25%:75%, 50%:50%, and 75%:25%. The research stages are the acclimatization of the two aquatic plants for ten days, filtration with sand, gravel, and coconut fibers, and phytoremediation. The parameters tested in this study were BOD and COD. The results showed that the filtration and phytoremediation treatment with a combination of water hyacinth and jeringau could reduce the BOD and COD values on the 7th day with the highest level of effectiveness in reducing BOD obtained in treatment A2 with BOD levels of 15.21 mg/L or decreased by 80, 65% and the largest COD decrease was in the A3 treatment with a COD value of 797.5 mg/l or decreased by 14.99% from the initial COD value.</p> Adzani Ghani Ilmannafian, Muhammad Indra Darmawan, Mariatul Kiptiah Copyright (c) 2022 Adzani Ghani Ilmannafian, Muhammad Indra Darmawan, Mariatul Kiptiah https://jtai.politala.ac.id/index.php/JTAI/article/view/158 Thu, 30 Jun 2022 00:00:00 +0000 PENGARUH KONSENTRASI NaCHO3 DAN LAMA PEREBUSAN TERHADAP SIFAT FISIK, KANDUNGAN KALSIUM OKSALAT DAN NILAI TAMBAH TEPUNG SUWEG (Amorphophallus campanulatus) https://jtai.politala.ac.id/index.php/JTAI/article/view/154 <p><em>Suweg tubers can be found in the Empat Lawang area, South Sumatra. The local community has not used the suweg tubers to be processed into food products because people only know them as wild plants that can cause itching. Suweg tubers also contain nutrients such as protein, carbohydrates, fats, minerals, vitamins, and a low glycemic index. The itching effect on the skin is due to calcium oxalate in the suweg tuber. Therefore, it is necessary to reduce the calcium oxalate content in suweg tuber flour. This study aims to determine the effect of boiling time and the addition of NaCHO<sub>3</sub> with various concentrations on the water content, color, calcium oxalate content, and added value of the resulting suweg flour. This study used a completely randomized design with two factors: the concentration of NaCHO<sub>3</sub> (6%, 8%, and 10%) and boiling time (10 minutes, 20 minutes, and 30 minutes). The results showed that the concentration of added NaCHO<sub>3 </sub>affected the calcium oxalate content of suweg flour. Boiling time affected the water content and calcium oxalate content of suweg flour. The greater the concentration of NaCHO3 added and the longer the boiling time affected the color of the suweg flour becomes medium brown. Suweg flour has an added value of Rp. 10.070,- /kg.</em></p> Ulfah Anis, Hidayat Koto, Syafnil Syafnil Copyright (c) 2022 Ulfah Anis, Hidayat Koto, Syafnil Syafnil https://jtai.politala.ac.id/index.php/JTAI/article/view/154 Thu, 30 Jun 2022 00:00:00 +0000