Journal of Food Technology and Agroindustry

KAJIAN MINAT PEMUDA TERHADAP SEKTOR PERTANIAN DI DESA SEKARPURO KECAMATAN PAKIS KABUPATEN MALANG

2025-01-16T04:58:07+00:00

One of the supporting pillars of the economy is the agricultural sector. Various needs in supporting food security, provision of production materials, results of industrial market strategies and sources of human resources and provision of capital for other sectors are fulfilled by the agricultural sector. This research was conducted to examine the perceptions (interests) of the younger generation in the agricultural sector in Sekarpuro Village, Pakis District, Malang Regency. This study used stratified random sampling, namely sampling based on strata. The research data was collected through questionnaires and interviews. The data analysis method used is quantitative descriptive method in the form of multiple linear regression analysis using SPSS (Statistical Package for Social Science) to analyze the effect of income, capital, family environment (parental point of view), age, education and work environment on perceptions (interest young generation towards agriculture). The research results obtained are that the interest of the young generation is strongly influenced by the parents' point of view, work environment and income. Based on the findings of a study on perceptions of youth interest in the profession of rice farming, a number of 99 young people, it is known that the interest of the younger generation in agriculture strongly agrees 4% disagrees 52.5% normal 38.4% agrees 5.1. The value of 100% is the cumulative value of the sum of 4% + 52.5 % + 38.4 %+5.1% = 100%. Meanwhile, age, capital, education did not influence the perception (interest) of the younger generation in the agricultural sector.

STRATEGI PENINGKATAN INCOME DI D’SRUPUT DENGAN MENGGUNAKAN MENU ENGINEERING

2025-01-16T05:35:02+00:00

This research is motivated by the problems found in D’Sruput, where are drinks that have low popularity and low profitability so that the income generated is not optimal. The purpose of this study is to analyze the income increasing strategi at D’Sruput by looking atthe level of popularity and profitability of each drink. The method in this study uses a qualitative descriptive method , in which the data obtained will be processed using menu engineering with the help of Microsoft excel with beverage sales history data obtained from October 2022 - Desember2022. Based on the results of research conducted by the autor using the menu engineering method. strategies for increasing income can be determined in the from of : maintaining quality for the star category, reducting beverage costs for the plowhors category, adding or reducting recipes or making changes to products for the puzzle category and changing the menu for the dog category

KADAR VITAMIN C PADA MANGGA ARUM MANIS YANG DISIMPAN PADA SUHU YANG BERBEDA

2025-01-16T05:58:48+00:00

Mango fruit that is consumed daily has several benefits such as increasing the body’s immunity, facilitating digestion, supporting eye health, helping hair and skin health, helping reduce cancer
risk, emphasizing cholesterol levels, and nourishing the heart. Mango post-harvest handling is a critical activity that needs attention before mango fruit reaches consumers. Mango fruit storage
is closely related to distribution and marketing activities. This study aims to determine how to store at different temperatures for seven days. This study used the storage temperature treatment of arum manis mango. The treatments used were 5-10oC, 15-20oC, 27-32oC, and 35-40oC. The main parameters were vitamin C levels in each treatment and a decrease in vitamin C levels
during storage. Storage at a temperature of 5-10oC produces an average vitamin C content of 6.84 ± 0.28 mg/ 100 g. Storage at room temperature (27-32oC) resulted in an average vitamin C
content of 3.91 ± 0.44 mg/ 100 g. The vitamin C content of the freshly harvested sweet arum mango fruit was 7.53 ± 0.40 mg/ 100 g. Storage at low temperatures is the best choice to
maintain the quality of vitamin C of arum manis mango.

ANALISIS SIFAT FISIKOKIMIA DAN ORGANOLEPTIK CAKE DENGAN RASIO TAPAI JAGUNG (Zea mays L.) DAN TAPAI SINGKONG BERBEDA

2025-01-16T06:10:33+00:00

Cake is one product bakery loved by the community. One of the variants cake what is known is cake cassava tapai. Currently, corn tapai is a fermented product that is not widely known by the
public. The content contained in corn tapai has the potential to enrich the nutrition of a processed food. This research aims to analyze the physicochemical and organoleptic properties
cake ratio of corn tapai and cassava tapai. The research method used was an experiment using a Completely Randomized Design (CRD) with two repetitions. The aim of this research is to
determine chemical properties (food fiber, protein, fat, water, ash and carbohydrates), physical properties (volume and color), and hedonic properties (taste, texture, color and aroma) ratio
cake corn tapai and cassava tapai 50:50, 75:25 and 100:0. Data were analyzed using ANOVA with further tests Duncan Multiple Range Test (DMRT). The research results show cake ratio
corn tapai and cassava tapai 100:0 have the highest chemical properties in terms of food fiber, protein, fat, ash and carbohydrate levels respectively at 9.689%, 5.460%, 11.522%, 1.346% and
52.386% but the lowest at water content at 29.258%. Physical properties volume highest on ratio cake corn tapai and cassava tapai 50:50 amounting to 304,856 cm3. Physical properties of
ratio colorscake corn tapai and cassava tapai 100:0 L (77.19), a (5.65), b(57.26). The highest hedonic level has a ratio of 100:0 for taste, texture, color and aroma, respectively 4.48, 4.26,
4.38, 4.38. The most preferred ratio of the hedonic test is the ratio cake the ratio of corn tapai and cassava tapai is 100:0 in terms of taste, texture, color and aroma. It can be concluded that
the ratio of corn tapai and cassava tapai provides significant differences in chemical, physical and organoleptic properties cake.

PENGARUH ILMU GASTRONOMI SEBAGAI DAYA TARIK MINAT MAHASISWA PADA BIDANG STUDI PENDIDIKAN TATA BOGA

2025-01-16T06:25:33+00:00

The purpose of this study was to determine the influence of gastronomy as the attractiveness of
respondents before entering the food and beverage industry with their sustainability as students
after taking the field of culinary education. This study uses descriptive and quantitative
research methods with primary data collection techniques using a questionnaire with
informants of 50 undergraduate Education and D3 Catering students from the 2020 and 2021
classes. The results are (1) 54% of students are interested in exploring culinary science based
on gastronomy obtained through taste, decoration of food (platting), processing, and
preparation of food & beverage. (2) 98% of students want to continue the culinary knowledge
that has been obtained by (3) applying the amount of 40% as entrepreneurs, (4) 36% working
in restaurants, hotels or other tourism sectors, (5) 12% becoming educators, and (6) The same
6% open courses and work in food & beverage companies. The conclusion is that gastronomy
as a good study in enjoying food & drinks is a factor that supports the interest of respondents
before and after becoming a student in the culinary education department. This research is also
supported based on research journals by; Jefriyanti, Ranti (2017) and Rosyadi, Yusril Fahmi
(2020).

KAJIAN TENTANG FOOD LOSS DAN FOOD WASTE: KONDISI, DAMPAK, DAN SOLUSINYA

2025-01-16T06:38:49+00:00

The purpose of writing this article is an attempt to introduce readers to the problem of Food
Loss & Food Waste (FL&FW) in a comprehensive concept regarding conditions, impacts and
solutions for handling them. FL&FW has been a global issue for a long time, but until now its
impact is getting more serious. The losses incurred by FL&FW are not only in the environmental
field but are very complex including economic and social losses. Food and Agriculture
Organization/FAO has estimated that 1/3 of world food production or around 1.3 billion tons
which is equivalent to 990 billion USD has been lost in vain. But on the other hand, about
21,000 people die every day because of hunger. This topic will continue to be a central issue in
the coming years, because the amount of food that must be provided will also continue to
increase in line with the increasing world population and the problems caused by the Co-19
pandemic. Reducing food waste is a priority scale to maintain sustainable food security. The
FL&FW issue since 2015 has been one of the programs of the Sustainable Development Goals
(SDGs), on target 12.3 with a commitment to reduce food waste by half per capita by 2030.
Therefore, all stakeholders (government, industry and society) must collaborate to implementing
policies and cultural changes towards prevention of FL&FW on all fronts.