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The 2nd International Conference on Food and Agriculture (ICoFA 2019)

Event starts on 2019.11.02 for 2 days in Bali

http://conference.polije.ac.id/icofa2019 | https://ifory.id/conf-abstract/BmFZvwR6N

Page 4 (data 91 to 120 of 179) | Displayed ini 30 data/page

Isolation and Allergenicity of Protein Collagen from Parang-Parang Fish Skin (Cirocentrus dorab)
H Wijaya1, S Putriani2, M Safithri2 and K Tarman3

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Corresponding Author
Hendra Wijaya

Institutions
1Centre for Agro-based Industry, Ministry of Industry, Indonesia
2Biochemistry Department, Bogor Agricultural University, Indonesia
3Aquatic Product Technology Department, Bogor Agricultural University, Indonesia

Abstract
Commercial collagen, either comes from cow or pigs, usually are susceptible to biological contamination exposure. Other sources of collagen that are safe and halal are obtained from the fish skin waste. Collagen from fish skin can potentially cause allergies because fish proteins are generally allergen. The aims of this study is to isolation, characterization and testing the allergenic properties of protein collagen from Parang-Parang fish skin. Collagen analysis are done using UPLC and FTIR. Allergens properties assay done by using SDS PAGE electrophoresis and Immunoblotting. Collagen was isolate using 0.1 M NaOH in 12 hours and hydrolyse using 0.5 M acetic acid before experiment. The result shows non-collagen protein content is 0.2163 mg/mL, with 1.915% yield. FTIR analyst shows that chemical characteristic of the collagen has: some amide groups, which is amide A (3419.79), B (2924.09), I (1656.85), II (1558.48), dan III (1246.02) (cm-1); content of amino acid collagen constituent proline (13.19), alanine (10.733), arginine (10.148), glutamic acid (8.216)(%); and molecular collagen weight α1 (129), α2 (119), dan β (244) (kDa). Immunoblotting test results showed that there were no collagen protein binding sites with antibodies on nitrocellulose membranes which showed that collagen was not allergen

Keywords
collagen,Parang-Parang fish, allergen

Topic
Food Science and Technology

Link: https://ifory.id/abstract/N6XYfbHeTvJA


LEVEL OF SWINE PRODUCTIVITY ON THE SWINE DEVELOPMENT PROGRAM IN GIANYAR REGION
Parwati I.A., N. Suyasa and A. Sischa Jati Utami

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Corresponding Author
Ida Ayu Parwati

Institutions
Assesment Institute for Agricultural Technology (AIAT) Bali

Abstract
Raising pigs for the people of Bali is ussually done, pigs maintained from kitchen waste products. But lately it has become a promising bussines considering that Bali as a tourist destination, the need for pork is very high in addition to the need for religious ceremonies. Many technological innovations in the field of swine production have been produced, but the problem is not all of the technology produced by the IAARD has been reached in the the level of users. Therefore an approach is needed to encourages users to be able to apply recomendation technology from IAARD for developing their products. For this reason, the purpose of this study was to looked at the impact of technological assistance on the productivity in small holder farmers in Gianyar Regency. The parameters observed were body weight gain, feeds consumption, and profits gain from pig farming, data were analyzed by t-test. The data showed that the body weight of the group of pigs that were accompanied technology gave an increase in body weight 17.15% greater than the group of pigs that were not accompanied, statistically significantly different (P <0.05), on feeds consumption, the group of pigs accompanied, consuming less ration rather than the group of pigs that were not accompanied (P <0.05). Whereas from farming analysis, Farmers with ownership of 11 fattening animals for 121 days of maintenance, the group of pigs that were accompanied gave a profit of Rp 8,730,160, - with B / C of 0.60. Whereas the pigs that were not accompanied gained profit of Rp. 4,211,021 - with B / C of 0.27. In conclusion that technological accompanied program was able to increased the productivity of the smallholder farm swine production

Keywords
swine, productivity, regional accompanied, technology

Topic
Animal Nutrition, Animal Production, and Veterinary Science

Link: https://ifory.id/abstract/XgzLbMB38JNA


Maintaining the Production of Oyster Mushrooms Supply Chain Through the Diversification of its Processed Products using Statistical Process Control (SPC)
H Y Riskiawan (a), D P S Setyohadi (a*), B Hariono (b), M F Kurnianto (b)

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Corresponding Author
Hendra Yufit Riskiawan

Institutions
a) Department of Information Technology, Politeknik Negeri Jember, Indonesia
*dwi.putro[at]polije.ac.id
b) Department of Agricultural Technology, Politeknik Negeri Jember, Indonesia

Abstract
Oyster Mushroom Farmer Group (KPJT) is a community in Ranupakis Village at Klakah District, Lumajang Regency that has a vision to maintain the business continuity of its members in the cultivation and processing of oyster mushrooms. This group intervened in the production of oyster mushroom commodities produced especially those that could not be sold freshly by buying it at market prices. Furthermore, to increase its economic value by processing it into several valuable processed products. Increasing the leverage product competitiveness towards similar products, innovation, efficiency and competitive strategies are needed. Diversification of processed products is key to maintaining the supply of oyster mushrooms purchased from group members can be resold at a higher value so that the purchase of mushrooms from group members continues. Therefore, the role diversification are needed to be able to contribute various and appeal to the customer processed product oyster mushroom. Among the results of the diversification of processed products oyster mushroom are shredded mushrooms, steak mushrooms, crackers mushrooms, satay mushrooms, crispy mushrooms, mushroom meatballs, bread mushrooms, and etc. Statistical process control (SPC) used in measuring and controlling quality by monitoring the processing of oyster mushrooms into several derivative products.

Keywords
Oyster Mushroom; Supply Chain; Statistical process control (SPC); Diversification of Processed Products

Topic
IT for Agriculture

Link: https://ifory.id/abstract/JeULTt6BYf4V


Maize yield in a dryland area as affected by rainfall variability
I Komang Damar Jaya*), Sudirman, Rosmilawati, I Nyoman Soemeinaboedhy, I Wayan Sudika

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Corresponding Author
I Komang Damar Jaya

Institutions
Faculty of Agriculture University of Mataram
Jl. Majapahit 62 Mataram, Lombok, West Nusa Tenggara
*)ikdjaya[at]unram.ac.id

Abstract
Recent climate change causes rainfall variability. This study aimed to report maize yield in a dryland area of North Lombok as affected by rainfall variability. A three-year study was conducted during a period of maize growing season (December to April) in 2015/2016, 2016/2017 and 2017/2018 in Gumantar village, North Lombok. Daily rainfall data was collected from a rain gauge installed in one of maize farmers- land. Estimation of drain upper limit (DUL) and crop lower limit (CLL) was done based on gravimetric method. Hand-held core kits were used to collect soil samples at 0-15cm, 15-30cm, 30-60cm depth at sowing, fast vegetative growth stage (35 days after sowing=DAS), grain filling stage (85 DAS), and at harvest. Maize yield data were collected from 20 farmers that all grew maize as main crop and legume crop (ground nut or mung bean) as secondary crop. The study revealed that there was a great rainfall variability in term of the beginning of rainy season, volume and distribution of the rain as well as the occurrence of dry-spell period. The rainfall variability had caused a great maize yield variability, not only between the growing seasons but also within a growing season. The highest maize yield recorded was 8.4 ton/ha and the lowest was 0.6 ton/ha. Timing in sowing the seeds and the ability of the crops to escape the dry-spell determined the crops yield. Growing legume crop in addition to maize can be a good practice in dryland area to avoid total yield loss.

Keywords
adaptation, climate change, dry-spell, silking, water

Topic
Others (Related to food and agriculture)

Link: https://ifory.id/abstract/4ZvhLT8patq2


Making Of Natural Plant Growth Regulator (PGR) In “Teladan Farmers”, Sumberjambe District, Jember, East Java
Sepdian Luri Asmono (a), Dhanang Eka Putra (b), Irma Harlianingtyas(a*)

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Corresponding Author
Sepdian Luri Asmono

Institutions
a) Plant Production Department, State Polytech of Jember, PO BOX 164, Jember, East Java, Indonesia
*) irma[at]polije.ac.id
b) Agribusiness Management Department, State Polytech of Jember, PO BOX 164, Jember, East Java, Indonesia

Abstract
Some organic ingredients are known to contain nutrients and natural plant growth regulators (PGR), such as coconut water, young corn, sprouts, banana weevil, bamboo shoots. These materials are also a substrate for multiplying local microorganisms that are good for the soil. Therefore, the purpose of community service activities in the Exemplary Farmers Group, Sumberjambe Jember is to introduce, improve skills and implement local microorganism fermentation technologies (bio activators) using organic materials that contain natural plant growth regulators. This activity uses direct methods and practices for making natural PGR. The results achieved based on the indicators of the implementation of this training include the response of the attendance of the training participants attended by 30 people or 100% invited to attend the training event. Besides, during the extraction and fermentation activities of organic materials, it was seen that participants knew the sequence of procedures for making Natural PGR from the results of discussions and questions and answers. Also, a quantitative assessment of the success of the briefing activity was carried out through pre-test and post-test. The results obtained in the initial test mean the understanding of natural PGR is 25, while the post-test mean score after implementation is 75. Based on the pre-test and post-test results, there is a significant increase in participants knowledge about organic growth regulators. These results can also indicate that this activity can increase participants knowledge. In practice, about 80% of participants have been able to extract and mix ingredients for the fermentation process. The indicator of success is evident from the well-fermented natural PGR material which is characterized by a brown color and acidic odor resembling fermentation results.

Keywords
Natural Plant Growth Regulator, Organic, EM-4, Sumberjambe

Topic
Organic Agriculture

Link: https://ifory.id/abstract/V7mAP682Lep9


Marketing System and Development Strategy for Soybean in Jember
Dhanang Eka Putra; Rahmat Ali Syaban; Ariesia Ayuning Gema Putri

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Corresponding Author
Dhanang Eka Putra

Institutions
Politeknik Negeri Jember

Abstract
The Government through the Ministry of Agriculture in the 2015-2019 National Medium-Term Development Plan (RPJMN) has established rice, corn, soybeans, beef, sugar, fish, and salt production as the main food commodities, the target is to achieve food products sourced from domestic production. Especially for soybean commodity, currently, Indonesia has approximately 1.5 million tons every year. The purpose of this research; The first is to analyze the soybean marketing system through the marketing and institutional function approach, marketing channels, market structure, and market behavior in Jember Regency. Second, analyzing the efficiency of soybean marketing channels in Jember Regency on each marketing channel with a marketing margin approach, farmers share, and profit ratio. Third, determine the right strategy to be applied in efforts to develop soybean commodity in Jember Regency. The analytical method used in this research is qualitative and quantitative analysis to analyze the marketing system that has been running until now, to later find out the problem and its solution. Second is the development strategy analyzed by SWOT and continued with the QSPM (Quantitative Strategic Planning Matrix) method to determine alternative strategies for developing appropriate soybean commodities. The targeted research output is the results of the research can be discussed at the 2nd International Conference on Food and Agriculture (ICoFA) of the State Polytechnic of Jember, and the Level of Technology Readiness (TKT) is 4.

Keywords
marketing, system, soybean, SWOT, QSPM

Topic
Agroindustry and Agribusiness

Link: https://ifory.id/abstract/nap9cfNCx4YM


Mechanical Properties of Agrofiber Composite Rubber Reinforced Ramie Fiber and Banana Fiber Applications in Automotive Components
Andik Irawan, Dicky Adi Tyagita, Hasbie Nurrddin

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Corresponding Author
Andik Irawan

Institutions
Politeknik Negeri Jember

Abstract
Utilization of natural fiber can be used as an automotive component product with structural and composite strength that is in accordance with ASTM standards. The purpose of this study is to measure bending, tensile, and microstructure using Scanning Electron Microscopy (SEM) as an analysis of the composite structure between rubber composites made from ramie reinforced and banana fibers with latex. The material use is agro fiber form banana tree and ramie, mixing with latex. The Variation are 10%, 20% and 30% reinforce,and latex start from 70% to 90%. Mechanical Properties of Composite Strengthened Rubber Ramie Fiber and Banana Fiber with latex used for sample prototype replacement Automotive Rubber Installation (Synthetic rubber). This research method is by making samples according to ASTM with each of 3 specimen samples in each fiber composition and rubber composite, a total of 30 specimen samples. 15 specimens were subjected to tensile tests, 15 bending test specimens and specimens with optimal results in each composite composition were subjected to SEM tests. The results of this research are expected that the material properties of each variation of the composite can be used according to load requirements.

Keywords
ASTM, SEM, Bending, Composites

Topic
Others (Related to food and agriculture)

Link: https://ifory.id/abstract/6Arp2EZxYNBD


Microbiological approach in alleviating ruminal acidosis
Tabita Dameria Marbun1, Chang-Hyun Kim2, Gui-Seck Bae3, Moon Baek Chang3, Byeong Heoun Moon4, Eun Joong Kim1

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Corresponding Author
Tabita Dameria Marbun

Institutions
1Department of Animal Science, Kyungpook National University, Sangju, 37224, South Korea

2Department of Animal Life and Environmental Science, Hankyung National University, Anseong 17579, South Korea

3Department of Animal Science and Technology, Chung-Ang University, Anseong 25033, South Korea

4Celltech Co., Ltd. Eumseong 27622, South Korea

Abstract
Farmers generally provide a high level of concentrate to the cattle in order to improve cattle productivity. However, feeding a significant amount of concentrate to cattle can promptly induce rapid fermentation in the rumen, which results in high production of lactic acid and volatile fatty acid, decrease rumen pH and generate metabolic disease such as ruminal acidosis. A microbial approach, using microbes isolated from the rumen, may be an alternative eco-friendly option to prevent and treat this metabolic disorder. Lactic acid-utilizing bacteria isolated from the rumen can be a new alternative as it is naturally increasing during low ruminal pH conditions. Through several studies, a potential bacterium which can alleviate acidosis condition in ruminant is discovered. Pseudoramibacter sp. MF926250, which has a high activity of lactic acid utilization, may become the potential to a ruminal acidosis in the area of ruminant agriculture.

Keywords
Microbiological, Approuch, Ruminal acidosis

Topic
Animal Nutrition, Animal Production, and Veterinary Science

Link: https://ifory.id/abstract/PRtF4KGEbm7u


Microhydro Potential in Gunung Pasang Plantation Panti Jember East Java
Dedy Eko Rahmanto (a*) Michael Joko Wibowo (a)

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Corresponding Author
Dedy Eko Rahmanto

Institutions
a) Renewable energy Engineering, Politeknik Negeri Jember, Jalan Mastrip POBox 164 Jember
* dedy_eko[at]polije.ac.id

Abstract
Gunung Pasang plantation is located in Panti-Jember. The Gunung Pasang plantation actually already has a Francis type microhydro turbine with a power output of around 30 kW. However, this power is still too small when compared to energy needs in plantations which can reach 90 kW. A study is needed to find out the potential of micro-hydro energy in the Gunung Pasang plantation as a reference for developing micro-hydro energy in the plantation. Potential studies are carried out by measuring the discharge using a current meter and measuring the difference of elevation using a automatic level and altimeter. The result of measurement of potential river flow discharge in the dry season is 0.202 cms. The difference in elevation measured at the first point is 54.19 meters and the second point is 113.09 meters. Microhydro power potential based on the results of calculations by taking a discharge of 0.18 cms for the first point is 69.61 kW and for the second point 145.27 kW. Utilitation of potential power in the second point will be able to meet the electricity needs of the plantation. Economic feasibility analysis is needed if the micro hydro potential is to be developed.

Keywords
energy; Gunung Pasang; microhydro

Topic
Renewable and Novel Energy Sources

Link: https://ifory.id/abstract/GqYzmEt9jwb6


Model of Livestock Communication Network as Plasma in Broiler Partnership in Malang District
Jaisy Aghniarahim Putritamara, Siti Azizah, Nanang Febrianto

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Corresponding Author
Jaisy Aghniarahim Putritamara

Institutions
Socioeconomics Department, Faculty of Animal science, University of Brawijaya

Abstract
The research aims to analyze the pattern of farmer communication networks in partnerships and the role of farmers as one of the stakeholders in implementing communication within the institution. The number of research respondents as many as 10 taken with non-probability sampling method through snowball sampling found 5 farmers who partnered with the core of private companies and integrators. Data analysis using open software method with UCINET. Based on a survey that the majority of broiler farmers in Malang regency amount to 72% were farmers partnering with integrators compared to the core of private companies because the procurement of integartor livestock production facilities was able to adjust to the financial capabilities of farmers. The results of the study show that the degree of in degree in the communication of the farmer actors was on average higher than the outdegree which means that the role of the farmer as a communication actor in the partnership was very high that the farmer should be better able to determine the direction of business success. Communication between plasma and nucleus was very intense, even farmers have a high role in determining business, but the facts in the field of farmers have a high dependency on the core, with a value of 100% in degree while the value of out degree where the role to communicate and exchange information was that the farmer considers only the core able to provide good knowledge about on farm compared to other actors, with a value of 55.56%.

Keywords
Keywords : broiler, network, partnership, communication, plasma

Topic
Agroindustry and Agribusiness

Link: https://ifory.id/abstract/hZ8wCx4AEpFc


Modeling of the factors that influence sugar production in Asembagus Situbondo sugar factories
Irma Harlianingtyas (*), Dian Hartatie, Abdurrahman Salim, Supriyadi

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Corresponding Author
Irma Harlianingtyas

Institutions
Department Of Agricultural Production, Politeknik Negeri Jember, Jalan Mastrip Po Box 164 Jember, Indonesia
*irma[at]polije.ac.id

Abstract
Sugar is a major national need that will continue to increase along with population growth. Sugar cane is one of the important crop commodities in the development of the plantation sub-sector in East Java, among others, to meet the needs of domestic sugar and exports of the National Sugar Productivity since 2001. Its progress is the sugar industry in accordance with the agreement which was first carried out by the quality of sugar cane . The aspects that affect the quality are sugar cane (on farm) and factory (off farm) aspects related to technical and technological processes. This research studies the factors that influence sugar production in the Asembagus sugar factory. The method used to solve this problem is multiple linear regression by submitting six predictor variables, namely sugarcane production, fertilization, irrigation, rainfall, yield of sugar cane, and land area, then the dependent variable is sugar production. Based on the analysis obtained an appropriate regression model and has fulfilled the BLUE assumption is Y=-1357+0,06681X1+0,09X2-21,9X3+0,973X4+329,7X5-1,25X6. This regression model is expected to assist the leaders of the Asembagus sugar factory in determining policies to increase sugar production in the future

Keywords
sugarcane; regression; production; sugar

Topic
Agroindustry and Agribusiness

Link: https://ifory.id/abstract/Du8kG4W9R7Vn


Modification of High Fat diet and Cattle Brain Sonde to Weight Changes in Wistar Dyslipidemia Rats
Arisanty Nursetia Restuti1, Adhiningsih Yulianti2

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Corresponding Author
Arisanty Nur Setia Restuti

Institutions
Health Department, State Polytechnic of Jember

Abstract
Dyslipidemia is a change in blood lipid profile level marked by an increase in total cholesterol, triglycerides, Low Densitity Lipoprotein (LDL) and decreased High Density Lipoprotein. The main trigger for changes in blood lipid profile is free radicals. Excessive and uncontrolled amounts of free radicals cause oxidative stress. In addition, an increase in free radicals in the body can cause a decrease in the activity of the enzyme lipoprotein lipase (LPL) which causes fat degeneration around cells. Being overweight can be caused by an increase in consumption of high-energy foods such as fat and carbohydrates accompanied by low physical activity. A diet high in fat and carbohydrates with less physical activity causes an increase in the rate of fat accumulation. Fat will be deposited peripherally and centrally, the accumulation of central fat triggers the process of lipolysis to produce free fatty acids. This study aims to determine the effect of high-fat feeding compared to standard feed (Rat Bio) on the body weight of dyslipidemic white rats. The research was conducted during June-November 2019 in the Biomedical Laboratory of Dentistry Faculty University of Jember. This research method is experimental with pre-post control group design. The subjects were 10 male Wistar white rats. White rats were divided into 2 groups: control and treatment. The control group was given the standard Rat Bio diet while the treatment group was given modified diet (High fat Modified diet and cattle brain sonde) for 60 days. Statistical analysis using the T-Test. Paired T-Test results in the treatment group (High fat Modified diet and cattle brain sonde).

Keywords
body weight, high-fat diet, cattle brain, wistar, rat bio.

Topic
Others (Related to food and agriculture)

Link: https://ifory.id/abstract/thX9WK2FnCeE


Monitoring of banana deteriorations using Intelligent-Packaging containing Brazilien Extract (Caesalpina sappan L.)
Ardiyansyah(a*), Fatoni M (a), Poerwanto B (a), Wahyono A (a), Aprilyanti MW (a), Lestari I P

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Corresponding Author
Muhammad Ardiyansyah

Institutions
Departement of Agriculture Technology, Politeknik Negeri Jember

Abstract
Indonesia is one of the countries producing subtropical plants and fruits. The application of postharvest handling technology which is less reliable will change the quality of fruits. Some equipments is therefore required to know ripeness condition of fruits. Recently, many technologies can directly be used to monitor deterioration of food ingredients by using films or papers that contains colorimetric indicators called smart packaging. This research aims at detecting the freshness of climacteric fruits such as banana with the use of brazilien extracts as a colorimetric indicator. Measurements were conducted to determine the influence of pH variations on the change in color of brazilien extract, the stability of the color of the film, respiration rate and vitamin C of bananas. The results of this study indicate that the color stability of the film indicator containing sappan wood extract stored in the exicator for 6 days shows a color change from yellow to orange. Furthermore, from the observation result of banana deterioration for 6 days, it is obtained vitamin C content of 92.65 + 2.1 mg / 100 g, an increase in pH 5.1, an increase in texture profile is 10.1 mm / 10s, an increase in respiration rate is CO2 levels. It also indicates that banana deterioration is followed by color change of indicator film from yellow to dark red.

Keywords
Climateric Fruits, Smart Packaging, Sappan wood Extracts

Topic
Food Safety

Link: https://ifory.id/abstract/AzkVRCUWD8eq


Nitrogen Levels of Goat Manure and Chicken Excreta Bioculture with Addition of Gradual Young Coconut Husk Waste
A. Istanti, D.A. Priyadi, D. Triasih, S. Ton

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Corresponding Author
ARI ISTANTI

Institutions
Livestock Product Processing Technology, Politeknik Negeri Banyuwangi
Agribusiness, Politeknik Negeri Banyuwangi, Indonesia

Abstract
Indonesia is an agrarian country where farming is the main occupation of its people. Therefore fertiliser becomes an indispensable item. At present, the majority of fertilisers are met by chemical fertilisers. The low content of micronutrients in chemical fertilisers causes quality degradation to the chemical, physical, and biological properties of the soil. Organic fertiliser is one of the strategic solutions to overcome these problems. Agricultural and livestock waste, including coconut husk, goat manure, and chicken excreta can be used as raw material for liquid organic fertiliser. Experiments were comparing various compositions of coconut husk used, namely 0, 0.65, 1.25, 2.5, and 5%. The analysis design used is One-Way Anova. Fermentation was carried out for one week in anaerobic conditions. Ammonium, nitrate, and nitrite levels of bioculture with the addition of 5% young coconut husk were significantly higher than other treatments, obtained values, 0.193; 0.705; and 0.523%, respectively. The bioculture made has met the quality of liquid fertiliser as in Standar Nasional Indonesia (SNI).

Keywords
liquid fertiliser, bioculture, goat manure, chicken excreta, coconut husk

Topic
Organic Agriculture

Link: https://ifory.id/abstract/C24pN7zhAyra


OPTIMIZING ANTIOXIDANT ACTIVITY OF MELINJO (Gnetum gnemon) PEEL TEA THROUGH RESPONSE SURFACE METHODOLOGY (RSM)
Mulia Winirsya Apriliyanti1, Anna Mardiana Handayani2, Azhar Irfana Gangsar3

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Corresponding Author
MULIAWINIRSYA APRILIYANTI

Institutions
POLITEKNIK NEGERI JEMBER

Abstract
Melinjo (Gnetum gnemon) is one of plants provided in abundant numbers. Melinjo peel contained antioxidant compound which is beneficial for the human body health. This compound protects the body cells from free radicals. This research aims to optimize the antioxidant activity in the Melinjo peel tea through Response Surface Methodology with Central Composite Design (CCD). The design consisted of 13 combination treatments with variable of 0.05% - 0.1% citric acid concentration levels and 5-10 minutes of blanching duration levels. The result of antioxidant activity of the treatment design was 75.21-87.6%. The antioxidant activity of melinjo peel tea was analyzed through DPPH method with 518 nm of spectrophotometer wave length. The optimum point was obtained through 0.08% citric acid concentration and 7.50 minutes of blanching duration with 78.68% antioxidant activity while the verification result of antioxidant activity was 76.37%. This had fulfilled the fit requirement by not exceeding the 5% margin of error.

Keywords
antioxidant activity, melinjo peel tea, response surface methodology, optimization

Topic
Food Science and Technology

Link: https://ifory.id/abstract/UrdfY7V4JLEa


Optimizing productivity of fat-tail sheep using single cell protein in concentrate
Poespitasari Hazanah Ndaru, Hermanto, Kusmartono dan Asri Nurul Huda

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Corresponding Author
Poespitasari Hazanah Ndaru

Institutions
University of Brawijaya

Abstract
In livestock industries, single-cell protein has many applications in ruminant or poultry feed. Commonly, Application single-cell protein in ruminant feed has a purpose to fattening, which one of parameter to measure is average daily gain (ADG). The name of single-cell protein in this research is ajitein. In this research, ajitein was mixed with other feedstuffs (soybean meal, pollard, coconut cake, corn bran, palm cake, molasses, urea, and minerals) and the crude protein in this concentrate was isoprotein ( 22%). The treatments in this research consist of P0: elephant grass (ad libitum) with concentrate ; P1 : elephant grass (ad libitum) with concentrate (ajitein 2%); P2 : elephant grass (ad libitum) with concentrate (ajitein 4%); P3 : elephant grass (ad libitum) with concentrate (ajitein 6%). The highest feed intake in this research is P0 (104.9 ± 12.90 g / kg BB0.75 / day). Then the higher body weight gains are P0 and P3, with 140 g/head/day respectively. Furthermore, P3 has the ability to digest and use the feed more optimal than other treatments. The parameter to measure this ability is feed conversion value. The feed conversion of P3 was 6.6 ± 0.87. The conclusion is P3 has good ability to change the feed to be meat more effective

Keywords
single-cell protein, feed consumption, body weight gain, feed convertion

Topic
Animal Nutrition, Animal Production, and Veterinary Science

Link: https://ifory.id/abstract/MrbmduJgcf4p


Organoleptic Properties and acceptability Of Modisco With Moringa Leaf Flour
Indah Muflihatin,Galih Purnasari

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Corresponding Author
Indah Muflihatin

Institutions
Politeknik Negeri Jember,
jl. Mastrip Po Box 164 Jember
indah_muflihatin[at]polije.ac.id

Abstract
Modisco (Modified Dried Skimmed Milk and Coconut Oil) is a highly nutritious formula. Modisco has been tested and meets special dietary requirements for toddlers. It can be used to improve nutritional status. This research aims to describing organoleptic properties and acceptability of modisco with moringa leaf flour. It is a experimental research based on completely randomized design. The research results are analyzed through descriptive analysis and also Kruskall-wallis. The higher composition of moringa flour which is added can increase the green color, unpleasant aroma, and bitter taste. So that it can be weaken the aroma of milk, sweet taste and savory taste in Modisco. Kruskall-wallis significance test results showed that there were different acceptance (preferences) of the three organoleptic attributes color (p=0,000), aroma (p=0,000) and taste (p=0,000). The percentage of the addition of Moringa flour which is most preferred or accepted by panelists based on external and internal attributes in this study is modisco formulation with 2.5% moringa leaf flour. Keywords: modisco, Moringa.

Keywords
modisco, Moringa.

Topic
Others (Related to food and agriculture)

Link: https://ifory.id/abstract/wrPVdmMBbAYj


PERFORMANCE OF THE PHSYCO-CHEMICAL CHARACTERISTICS AND SENSORY PROPERTIES CEMPEDAK (Artocarpus integer L.) JELLY WITH AGAR AS GELLING AGENTS
YOHANA SUTIKNYAWATI KUSUMA DEWI;Oke Anandika Lestari

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Corresponding Author
Yohana Kusuma Dewi

Institutions
Universitas Tanjungpura Pontianak

Abstract
Cempedak (Artocarpus integer L). is one of an aromatic local fruit that can be widely found in Borneo during season. Its has flavor, fragrant aroma, is consumed fresh and has a short shelf life, so it needs to be diversified. Cempedak Jelly candy can be considered an important processing to add value to fruits. One of the factors that influence the quality of cemedak jelly candy is gel forming agent. The aims of this research to obtain correlation of agar concentration toward physico-chemical characteristics and sensory properties. The results showed the pH, moisture, ash content, and Total Solid Soluble (TPT) of cempedak jelly increased with increasing amount of agar concentration (1-7%). The acid total, vitamin C content and water holding capcity (WHC) decreased with incerasing of amount agar conentration. Overall preferences of cempedak jelly candy according to the panellist are vary, from dislike to very like. The higher agar concentration is used, the preference level decrease. Preference level from like to very like are the results of cempedak jelly candy with agar concentration 1% to 3%. According to the results, it can be said that panellist preference for hardness level is from soft to less soft, for sourness level is less sour to sour, for the color is yellow, for sweetness level is quite sweet to sweet, and for scent is fragrant.

Keywords
Cempedak, jelly- candy, agar, gelling agents

Topic
Food Science and Technology

Link: https://ifory.id/abstract/evzWBUthLPfx


Physical and Chemical Characteristics of Instant Yellow Rice at Various Concentrations of Hydrogen Phosphate (Na2HPO4) and Soaking Times
1*) Herlina, 1) Nita Kuswardhani, 2) Hadi Paramu, 1)Diah Nurmala, 1) Muhammad Danial MAL

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Corresponding Author
herlina herlina

Institutions
1University of Jember, Faculty of Agricultural Technology, Department of Agricultural
Product Technology, 2University of Jember, Faculty of Economics and Business,
Department of Financial Management, Kalimantan street. No. 37
Post Code No. 68121 Jember, East Java, Indonesia.

Abstract
Abstract: This study aims to determine the effect of sodium hydrogen phosphate (Na2HPO4) and soaking times on physical, chemical properties, and determining the appropriate soaking times for instant yellow rice processing. This study used a randomized block design (RCBD) of two factors, namely the concentration of Na2HPO4 (0.1; 0.3 and 0.5%) and the duration of soaking times (1.2, and 3 hours) with three replications in each treatment. The data obtained were analyzed with ANOVA and if there were significant differences between treatments, a DMRT (Duncan Multiple Range Test) test. The results showed that variations in the concentration of Na2HPO4 significantly affected ash content, protein content, fat content, carbohydrate content, swelling power and bulk density. Soaking times has a significant effect on protein content, fat content and swelling power, while the interaction of both of them significantly affects of water content and Na2HPO4 residue. Appropriate treatment in the processing of instant yellow rice is (A1B1) concentration of Na2HPO4 0.1% and soaking times 1 hour with parameters water content, ash content, protein content, fat content, carbohydrate content, Na2HPO4 residue, color lightness, swelling power, bulk density and rehydration power respectively: 6.45%; 0.48%; 9.03%; 1.90%; 82.14%; 51.98 ppm; 53.20; 52.06%; 1.83 g / ml; and 330%.

Keywords
instant yellow rice, soaking times, Na2HPO4 residue, physical properties, chemical properties

Topic
Food Science and Technology

Link: https://ifory.id/abstract/Qjg4N7H3Thvr


PHYSICAL AND CHEMICAL CHARACTERISTICS OF OYSTER MUSHROOMS FLOUR (Pleurotus ostreatus) USING ROTARY VACUUM DRYER TYPE BATCH
Siti Djamila (a*), Amal Bahariawan (a), Iswahyono (a)

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Corresponding Author
Siti Djamila

Institutions
a) Departement of Agricultural Engineering
Politeknik Negeri Jember
jalan Mastrip 164
a*) umi.djamilasy[at]gmail.com

Abstract
Harvested oyster mushrooms with high moisture content are easily damaged by enzyme and microorganism. Drying the mushroom into flour using sun drying or artificial dryer can extend the storage time. Rotary vacuum dryer, an artificial dryer, works on vacuum conditions with automatic material reversal technology. The vacuum conditions can reduce boiling point and minimize the nutrition damage. The purpose of this study is to compare the physical and chemical characteristics of oyster mushroom flour produced by rotary vacuum dryer and sun drying. Rotary vacuum dryer works at 60 o C for 8 hours while sun drying requires 6 hours for 4 days. Next, 80 mesh hammer mill is used to grind the dried oyster mushroom. The process includes physical and chemical test analysis with the statistical results followed by t test to understand the two treatments average differences. The results show that all chemical characteristics: moisture content, protein, ash, dietary fiber, produced by rotary vacuum dryer is not significantly different from sun drying. The physical characteristic: color (lightness) and the water activity are not significantly different but the water holding capacity and bulk density are significantly different.

Keywords
oyster mushroom , rotary vaccum dryer , physical and chemical characteristics

Topic
Agriculture Engineering and Biotechnology

Link: https://ifory.id/abstract/Pu8Vy2wWZDn6


PHYSICAL, ANATOMICAL AND CARCASS DIVERSITY OF SUPERIOR NATIVE CHICKEN SENSI 1 AGRINAC AND KUB MAINTENANCE IN FARMERS
Nyoman Suyasa and Ida Ayu Parwati

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Corresponding Author
I Nyoman Suyasa

Institutions
Bali Assesment Institute of Agriculture Technology (BPTP)

Abstract
Native chicken is one of the producers of animal protein that has a high taste and is in demand by many consumers. Therefore also the price is higher than domestic chickens. So far, Bali, which is known as a well-known tourist destination, always lacks the supply of native chicken meat to meet the needs of consumers who come to Bali, both foreign and domestic tourists, as well as local people. The decline in the population of native chickens also occurs in almost all regions of Indonesia, which is caused by not being able to compete with broiler chickens as well as high production costs. For this reason, the Central Agricultural Research and Development Agency has begun to make a breakthrough by producing superior types of native chicken, namely Sensi 1 Agrinak and KUB (superior native chicken of the Research and Development Agency), which are expected to be able to increase the interest of farmers. The study was conducted in Jehem Village, Bangli Regency. For observations of the anatomical and carcass characteristics performance, 60 chickens, consisting of male and female Sensi 1, as well as male and female KUB, each had 15 tails. The results obtained showed that the male live weight of Sensi 1 Agrinak was 1.72 kg / head while male KUB was 1.71 kg / head, while female Sensi 1 Agrinak was 1.30 kg / head higher than female KUB 1.14 kg / head. The length of male KUB legs reach 19.33 cm and Sensi 1 Agrinak 20 cm, while for female KUB 15.17 cm and Sensi 1 Agrinak 16.67 cm. Body length of male KUB 24 cm, sensi 1 agrinak 27 cm and female KUB 23.33 cm and Sensi 1 agrinak 23.67 cm. For carcass weight, KUB male reached 1038.33 gr and Sensi 1 Agrinak 1076.33 gr, and for chest weights of 300.34; 304.33; 227.34 and 207 gr / head while the thigh weight of the male KUB and Sensi 1 Agrinak are 192.34 and 189.00 gr / head. For each wing weight 153.67; 163,34; 108.00 and 99.00 gr /head.

Keywords
KUB Chicken, Sensi 1 Agrinak, carcass, body weight

Topic
Animal Nutrition, Animal Production, and Veterinary Science

Link: https://ifory.id/abstract/hagbtRGcCzHy


Phytochemical and Antioxidant Activity from fruit of Kulim (Scorodocarpus borneensis Becc.)
YOHANA SUTIKNYAWATI KUSUMA DEWI; SULVI PURWAYANTIE

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Corresponding Author
Yohana Kusuma Dewi

Institutions
Universitas Tanjungpura Pontianak

Abstract
This research was carried out to determine the phytochemical and antioxidant activity from the fruit of Scorodocarpus borneensis Becc. The partition of extract was prepared by fractination using gradient elution with hexane ethyl acetate, ethanol, methanol, and 70% methanol respectively and stirred for 24 hours. The crude fraction then concentrated using rotary evaporator at 400C. Qualitative determination by phytochemical screening were tested for the presence of flavonoids, alkaloids, tannins, phenols and terpenoids, while quantitative determination of total phenol and antioxidant activity by DPPH free radical scavenging activity was carried out using colorimetric methods. The yields of crude fraction were obtained 0,47% (hexane), 0,09% (ethyl acetate), 0,30% (ethanol), 1,23% (methanol) and 1,89% (70% methanol). Phytochemical screening of S. borneesis fruit crude fractions revealed the presence of all tested variable on ethanol, methanol and 70% methanolsolvent. The highest total phenolic content and antioxidant activity of S.borneensis fruit was obtained from fractionation with methanol solvent, that is 927,36 mgGAE/g and 14,54ppm respectively.

Keywords
S.borneensis, fractionation, phytochemical, antioxidant

Topic
Food Science and Technology

Link: https://ifory.id/abstract/46PVrzZ2RtJL


POTENTIALS STUDY ON WIND ENERGY IN JEMBER PAYANGAN BEACH BY DRONE SURVEYOR DATA OBSERVATION
Bayu Rudiyanto(a), Muhammad Fakhri Andi Hamdika(b), Azamataufiq Budiprasojo(a*), Budi Hariono(d)

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Corresponding Author
Bayu Rudiyanto

Institutions
(a)Energy Engineering Laboratory, Department of Renewable Energy Engineering, Politeknik Negeri Jember, Jember 68121, Indonesia
(b)Student of Department of Renewable Energy Engineering, Politeknik Negeri Jember, Jember 68121, Indonesia
(c)Engineering Computing Laboratory, Faculty Engineering, Politeknik Negeri Jember, Jember 68121, Indonesia
(b)Department of Agriculture Engineering Technology, Politeknik Negeri Jember, Jember 68121, Indonesia

Abstract
In an effort to develop and improve the energy mix, diversification of one of the new renewable energies that needs to be studied is wind energy. Wind energy is a renewable energy whose availability is of all time. Wind energy is also a renewable energy that does not produce pollution in its development. In Jember district, wind energy has the potential to be studied and developed especially in the southern coastal areas, one of them is on Payangan beach. This study aims to find out how much the potential of wind energy that can be converted into electrical energy on the Payangan coast. Observation of wind speed data using a drone surveyor enables researchers to reach a monitoring point that is impossible to reach by conventional anemometers. The wind speed varies between 3 to 52 m/s with a dominant wind speed of 25.2 m/s which has a wind power potential of 9644 Watt / m2 and the power absorbed by the generating system is 1402 Watt/ m2 area of the windmill.

Keywords
Drone Surveyor, Electricity, Wind Energy, Potential

Topic
Renewable and Novel Energy Sources

Link: https://ifory.id/abstract/bTN9vDG4rJm2


Predisposing Factor of the Willingness of Housewives to take HIV/AIDS Test In the Coastal Areas of Jember Regency
Faiqatul Hikmah(a*), Ida Nurmawati (a), Ervina Rachmawati (a), (a)

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Corresponding Author
Ida Nurmawati

Institutions
a) Medical Record, Health department, Politeknik Negeri Jember
Jalan Mastrip 164 Jember
*faiqatul[at]polije.ac.id

Abstract
The development of HIV / AIDS cases in Jember Regency from year to year also tends to increase, but the number of people taking HIV tests has decreased. Based on data from the Kencong Community Health Center it was known that in September 2017 the number of women who visited VCT and conducted HIV testing voluntarily was only one person, while HIV testing was initiated by 93 health workers. This shows the lack of utilization of VCT clinics in the Kencong Community Health Center. The purpose of this study was to determine the determinants of the willingness of housewives to carry out HIV testing. The research was conducted with preliminary study stages, literature studies, preparation of research instruments, data collection, data processing, data analysis, and preparation of recommendations to increase community participation in the implementation of HIV testing. This type of research in this study is an analytic survey with a cross-sectional time approach. The population was all housewives in Kencong sub-district and the study sample was 96 IRT. The sample collection technique uses quota sampling and data collection is done by giving a questionnaire to housewives who visit the Kencong Community Health Center. Univariate data analysis uses frequency distribution tables, bivariate analysis uses crosstabulation and chi square tests, and multivariate analysis uses logistic regression tests. Research outputs in the form of publications in accredited and non-accredited national journals, and draft textbooks. The TKT of this study was 4 in which the study produced recommendations in the form of efforts to increase the participation of housewives in HIV testing.

Keywords
HIV testing; VCT; AIDS

Topic
Others (Related to food and agriculture)

Link: https://ifory.id/abstract/9vmzEZ2euQjG


PREFERENCE OF SUPERIOR LOCAL CHICKEN MEAT FROM AGRICULTURAL RESEARCH AND DEVELOPMENT AGENCY KUB AND SENSI-1 AGRINAC AT SATO NADI GROUP IN JEHEM VILLAGE, BANGLI
Wayan Trisnawati, I Nyoman Suyasa, dan Anastasia Sischa Jati U

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Corresponding Author
Wayan Trisnawati

Institutions
Assessment Institute for Agricultural Technology (AIAT) Bali

Abstract
Chiken KUB is a native genetic selection which has the advantage of being able to produce more eggs. Chicken Sensi-1 Agrinak is a superior domestic broiler native to Indonesia. The purpose of this study was to differentiate sensory acceptance of chicken meat from KUB and Sensi-1 Agrinak. The sensory test uses a 1-6 hedonic quality scale on color, taste, texture, and level of preference. Data were analyzed by anova, correlation analysis and path analysis. Based on the variance analysis obtained differences in the color, taste, and level of pleasure. The attributes of chicken meat flavor quality correlate very significantly with the level of preference and have the strongest direct influence. The best preference based on the ranking test is in female KUB chicken meat. The quality of physical quality of female KUB chicken meat has a moisture content of 73.65%, water holding capacity of 13.52%, cooking shrinkage of 0.34% and pH of 5.50.

Keywords
Preference, chicken meat, KUB and Sensi-1 Agrinak

Topic
Animal Nutrition, Animal Production, and Veterinary Science

Link: https://ifory.id/abstract/kBNqxjUm9vDr


Product Design of Kolang Kaling Grass Jelly Drink through the Application of Quality Function Deployment Method (Case Study in Meru Betiri National Park)
Hari Rujito (a*), Merry Muspita Dyah Utami (b*), Hendra Yufit Riskiawan (c), Didiek Hermanuadi (d), Naning Retnowati (a)

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Corresponding Author
Hari Rujito

Institutions
a) Department of Agribusiness Management, Politeknik Negeri Jember, Jalan Mastrip PO Box 164, Jember 68124, Indonesia
b) Department of Animal Science, Politeknik Negeri Jember, Jalan Mastrip PO Box 164, Jember 68124, Indonesia
*merry.mdu[at]polije.ac.id
c) Department of Information Technology, Politeknik Negeri Jember, Jalan Mastrip PO Box 164, Jember 68124, Indonesia
d) Department of Agricultural Technology, Politeknik Negeri Jember, Jalan Mastrip PO Box 164, Jember 68124, Indonesia

Abstract
The kolang kaling grass jelly drink is a functional food product that is beneficial to health. Currently consumer demand for beverage products that have a good impact on health is increasing due to high public awareness of the importance of health. The home-industry must be able to find, recognize and know the criteria of any attribute for kolang kaling grass jelly drink products that are needed by consumers. One method that has proven to be effective and successful in fulfill the needs of consumers is Quality Function Deployment (QFD) method that begins by making a product planning matrix (House of Quality), followed by making a part planning matrix (part Deployment), planning matrix process (process planning) and production / manufacturing planning matrix. From the results of the QFD analysis, it is proposed that improvements to the planning process of making kolang kaling grass jelly drinks are subsequently realized using formulation techniques of implementation strategy based on mapping the main needs (containing the main objectives of improvement), and product performance to be achieved. Through this QFD approach, business players will be able to produce kolang kaling grass jelly drink products that are in accordance with the needs of consumers

Keywords
Process planning, Product quality, Quality Function Deployment Method

Topic
Agroindustry and Agribusiness

Link: https://ifory.id/abstract/pA6R8mJxW4FM


Production Black Garlic from Local Garlic variety of Lumbu Hijau in Various Aging Times
Herlina1*), Siswoyo Soekarno2), Johan Alif Ivansyah1)

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Corresponding Author
herlina herlina herlina

Institutions
1University of Jember, Faculty of Agricultural Technology, Departement of Agricultural Product Technology, 2University of Jember, Faculty of Agricultural Technology, Departement of Agricultural Engineering, Kalimantan street. No. 37 Post Code No. 68121 Jember, East Java, Indonesia.

Abstract
Abstract : The purpose of this study was to determine the effect of aging duration on the physical, chemical and bioactive characteristics of black garlic from local garlic (lumbuh Hijau varieties) and determine the appropriate aging time to produce black garlic with good properties and high bioactive content. This study uses a single completely randomized design (CRD), namely aging (7 days, 14 days and 21 days) with three replications in each treatment. The results of the analysis showed that the aging time in the manufacture of black garlic made from local garlic varieties of lumbu hijau significantly affected the yield, texture, color intensity, water content, protein content, fat content, ash content, carbohydrate content, total reducing sugar, total titrated acid (TAT), acidity (pH), total phenol and antioxidant activity (p <0.05). The appropriate aging time for the production of black garlic from garlic varieties of lumbu hijau is for 14 days, with a yield of 80.81%; texture of 8.90 g / 5mm; color intensity 0.52%; water content 61.77%; protein content 16.65%; fat content of 1.28%; ash content 4.05%; carbohydrate content of 29.82%; reducing sugar 3.94%; total titrated acid (TAT) 0.26%; acidity (pH) 3.01%; total phenol 0.91%; antioxidant activity 61.62%.

Keywords
Black garlic, aging times, bioactive characteristic, total polyphenols, antioxidant activity

Topic
Food Science and Technology

Link: https://ifory.id/abstract/jKqyM3XFdAe6


Promoting Social Skills and Personal Development in Teaching Pragmatics In EFL Classroom with Playful Rhymes
Fitri Wijayanti, Alfi Hidayatu Miqawati

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Corresponding Author
Fitri Wijayanti

Institutions
Politeknik Negeri Jember

Abstract
Teaching English to young learners has played a pivotal role in building basic language competence. In the EYL classroom, teachers never teach pragmatically sensitive English in that they assume this is hard to teach young learners. Yet, they need it to get social practices. Though using nursery rhyme as a fun way of learning English has been discussed repeatedly in the EYL literature, English teachers rarely use them contextually. Thus, the presenter wishes to present how to teach English using playful nursery rhyme. The presentation begins addressing a conceptual framework of Teaching English for Young Learners pragmatically. In this section, the presenter will provide the attendees with the nature of Teaching English for Young Learners together with the rationale for implementing Pragmatics. In the second session, the presenter will flesh out steps for teaching students by using nursery rhyme as a booster of the students- language development. The practical ideas of using nursery rhyme as social practices among students will be presented in this section. The presenter argues that nursery rhyme is able to build the social skills and promote personal development in today-s global world; thereby young learners can easily pragmatically sensitive English within the remit of their ability

Keywords
teaching pragmatics, playful rhymes

Topic
Others (Related to food and agriculture)

Link: https://ifory.id/abstract/NtPKzeaARY32


Quality characteristics and hypoglycaemic effects of rice bread containing Helianthus tuberosus powder
Kang-Hyun Park (a), Agung Wahyono (b), Nguyen Thi Thuy Duong (c), Woo-Won Kang (a*)

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Corresponding Author
Kang-Hyun Park

Institutions
(a) Department of Food and Food service industry Kyungpook National University, Sangju 37224, Korea
(b) Food Engineering Department, State Polytechnic of Jember, PO. BOX 164 Jember, Indonesia
(c) Faculty of Food Science and Technology, Ho Chi Minh City University of Food Industry, 140 Le Trong Tan St., Tay Thanh Ward, Tan Phu Dist.,
Ho Chi Minh City, Viet Nam

Abstract
This study aimed to investigate the quality characteristics of rice bread containing Helianthus tuberosus powder that shows excellent physiological functions, and the effect of its intake on blood glucose. Five samples were tested, H. tuberosus powder 5% (HRB1), 10% (HRB2), 15% (HRB3), 20% (HRB4) and control. HRB2 had the highest specific volume. The moisture content of rice bread tended to increase as the concentration of H. tuberosus powder increased. The L value and crumb colour value tended to decrease significantly with an increasing amount of H. tuberosus powder, whereas the b value was increased significantly. Hardness was the lowest in HRB2 and HRB3. In sensory evaluation, there was no significant difference in the appearance among the four groups. HRB1 had the highest values for flavour, texture, and overall evaluation. Taste showed no significant difference until HRB1. Rice bread samples with 15% HRB were selected to measure the hypoglycaemic effect of H. tuberosus compared to that of control rice bread (RB) and wheat bread (WB). The results showed significantly different blood glucose levels (p < 0.05) among treatments. Calculation of the glycaemic index (GI) showed HRB to have the lowest GI. As a result, rice bread containing H. tuberosus powder is expected to increase insulin sensitivity in diabetes.

Keywords
Gluten-free; rice bread; HPMC; H. tuberosus; hypoglycaemic effect

Topic
Food Science and Technology

Link: https://ifory.id/abstract/WYa3ecVfqzmy


Quality Improvement and Competitiveness of Modified Cassava Flour (Mocaf) Accompaniments Using Appropriate Stimulant Technology
Sri Sundari, A Ahsin Kusuma M

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Corresponding Author
Sri Sundari

Institutions
Politeknik Negeri Jember

Abstract
Nowadays, Mocaf (modified cassava flour) is a kind of popular snack. It can be found in some souvenir or gift shop with various flavor. Mocaf snacks also consumed in casual condition or working time. Dian Nita is leading mocaf snacks production as an innovation of Modified Cassava Flour products in a simple method. Some issues were found before the partnership program such as mocaf dough was produced by manual method that only created small capacity with slow rate production; unattractive packaging design; short-time product durability; don-t have P-IRT authorization; difficult to count the cost of goods manufactured and determine the sales cost that caused inaccurate to counting net profit from this mocaf business. With this program the issues can be solved by (1) Implementing more efficient technology with multipurpose mixer to improve capacity and productivity; (2) Using modern oven that equipped with temperature control to make products maturity more distributed; (3) Redesign packaging and put information about expired date, P-IRT number and halal label; (4) Completing Business Registration Number, industrial business permit, and perform nutrition test; (5) Improving business management by applying small medium enterprises accountancy, upgrading the operational production method, market segment and marketing, both online and offline stores

Keywords
Mocaf accompaniments, Processes technology, Product packaging

Topic
Others (Related to food and agriculture)

Link: https://ifory.id/abstract/FNwQtpKBxb9v


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