JURNAL AGROINDUSTRI HALAL https://ojs.unida.ac.id/Agrohalal <p>Jurnal Agroindustri Halal Merupakan publikasi ilmiah yang diterbitkan oleh Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor sebagai media penyebarluasan dan pertukaran informasi hasil penelitian di bidang teknologi pertanian secara umum dan kehalalan secara khusus. Publikasi yang termasuk di dalamnya dapat berupa hasil penelitian maupun ulasan ilmiah dengan tema kimia pangan, biokimia pangan, pengolahan pangan halal, teknologi industri pertanian, manajemen dan pemodelan agroindustri, teknik dan sistem industri, teknik manajemen lingkungan agroindustri, rekayasa dan bioproses produk biomaterial halal, dan lain-lain. Jurnal ini diterbitkan dua kali dalam setahun yaitu pada bulan April dan Oktober. Redaksi menerima naskah dengan ketentuan seperti tersedia di halamam belakang setiap terbitan.</p> <p>Sebelum melakukan penyerahan naskah melalui OJS mohon isi Surat Pernyataan <a title="ORISINALITAS" href="https://drive.google.com/open?id=0BzLkpmfXc1RoZ0VEUEt3UnlPUlk" target="_blank" rel="noopener">ORISINALITAS</a> dan <a title="PEMINDAHAN HAK CIPTA" href="https://drive.google.com/open?id=0BzLkpmfXc1RoRDU1eTNwUUV1Zzg" target="_blank" rel="noopener">PEMINDAHAN HAK CIPTA</a> yang ditandatangi oleh semua penulis.</p> <p>Format tulisan telah disesuaikan dengan <a title="TEMPLATE" href="https://drive.google.com/file/d/10snMzuXJL7rrR2TydE7i8p-Y4TCxVxeX/view?usp=sharing" target="_blank" rel="noopener">TEMPLATE</a> dan <a title="PANDUAN PENULISAN" href="https://drive.google.com/file/d/1hzqGGAc6kfv20JETVtI1EEXwTn7vYSV2/view?usp=sharing" target="_blank" rel="noopener">PANDUAN PENULISAN</a> jurnal. </p> <p>TERAKREDITASI S-4</p> <p>SK Dirjen Penguatan Riset dan Pengembangan KEMENRISTEKDIKTI</p> <p>Nomor 21/E/KPT/2018 Tanggal 9 Juli 2018</p> <p>ISSN <a href="http://issn.pdii.lipi.go.id/issn.cgi?daftar&amp;1422869363&amp;1&amp;&amp;" target="_blank" rel="noopener">2442-3548</a></p> <p>eISSN <a href="http://issn.pdii.lipi.go.id/issn.cgi?daftar&amp;1488893318&amp;1&amp;&amp;" target="_blank" rel="noopener">2550-0163</a></p> <p><a href="https://api.whatsapp.com/send?phone=6281215771575&amp;text=Halo,%20Saya%20ingin%20bertanya%20tentang%20jurnal%20agroindustri%20halal"><img src="https://unida.ac.id/public/site/images/adminjurnal9/tanya_WA_100.png" alt="" /></a> <a title="TUTORIAL" href="https://drive.google.com/file/d/1oHV2VtJ-_vaVvOHWVi5sQJUPdZ9VIGrO/view?usp=sharing" target="_blank" rel="noopener"><img src="https://unida.ac.id/public/site/images/adminjurnal9/button_tutorial1.png" alt="" /></a></p> en-US <p>Authors who publish with <strong>Jurnal Agroindustri Halal</strong> agree to the following terms:</p><ol><li>Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a <a href="http://creativecommons.org/licenses/by/4.0/" rel="license" target="_blank">Creative Commons Attribution 4.0 International License</a> that allows others to share the work with an acknowledgement of the work's authorship and initial publication in <strong><strong>Jurnal Agroindustri Halal</strong>.</strong></li><li>Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in <strong>Jurnal Agroindustri Halal</strong>. </li><li>Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work</li></ol> j.agroindustrihalal@unida.ac.id (Sri Rejeki Retna Pertiwi) distya.rizki@unida.ac.id (Distya Riski Hapsari) Wed, 28 Apr 2021 00:00:00 +0000 OJS 3.3.0.7 http://blogs.law.harvard.edu/tech/rss 60 Antibacterial Effectiveness of Seaweed (Eucheuma cottonii) Extract with Different Solvent https://ojs.unida.ac.id/Agrohalal/article/view/001%20-%20008 <p>This research was aims to determine the antibacterial characteristics of seaweed extract <em>Eucheuma cottonii</em> with different solvents against bacteria <em>Bacillus cereus</em> and <em>Salmonella typhi,</em> to determine the diameter of the inhibition zone and the minimum inhibition concentration of <em>Bacillus cereus</em> and <em>Salmonella typhi </em>bacteria. The research method used was an experimental method by extraction of <em>Eucheuma cottonii</em> with different solvents, namely ethanol 96% and hexane. The analysis parameters consisted of phytochemical identification tested, antibacterial tested, inhibition zone diameter, and minimum inhibition concentration. The results showed that <em>E. cottonii </em>seaweed extracted with ethanol 96% had of yield 3.16% and hexane 2.19%. The results of the phytochemical identification test (qualitative) showed a positive presence of phenolic compounds, steroids/triterpenoids, flavonoids, saponins. Both extractions are classified as having antibacterial activity against <em>Bacillus cereus</em> and <em>Salmonella typhi </em>bacteria. The 6% concentration of ethanol 96% solvent was the most effective in inhibiting the growth of <em>Bacillus cereus</em> bacteria<em> </em>with 7.33 mm of inhibition zone diameter<em>.</em> Meanwhile, the 4% concentration of ethanol 96% solvent was the most effective in inhibiting the growth of <em>Salmonella</em> <em>typhi</em> bacteria<em> </em>with 5 mm of inhibition zone diameter. Antibacterial from seaweed (<em>Eucheuma cottonii</em>) extracted with ethanol 96% and hexane solvent tends to be more effective in inhibiting the growth of <em>Bacillus cereus</em> bacteria than bacteria <em>Salmonella</em> <em>typhi.</em><em></em></p><p align="left"><strong>Keywords</strong>: <em>Eucheuma cottonii</em>, Ethanol, Hexane, Antibacterial</p> Muhammad Fahrul, Ira Sari, Dian Iriani Copyright (c) 2021 JURNAL AGROINDUSTRI HALAL https://ojs.unida.ac.id/Agrohalal/article/view/001%20-%20008 Wed, 28 Apr 2021 00:00:00 +0000 Analysis of the Trading Margin of Micro Scale Tempe Processing Business in South Konawe Regency https://ojs.unida.ac.id/Agrohalal/article/view/009%20-%20016 <p class="Alinea2JSH"><span lang="IN">This study aims to analyze the trading margin of tempe processing business a micro-scale in the South Konawe Regency. The Determination of the location of the study was done deliberately (purposive sampling). The sampling method used in this research is the census method technique, in which the sample used in this study is the tempe business Micro A, Micro B, Micro C, Micro D, Micro E, and Mikro F, documents and literature. The analysis used is the trading system margin analysis. The results showed that the comparison of prices in each chain actor, the highest business margin of micro-scale tempe business was tempe F with the trading margin of collector traders by 24%, collectors to market traders 26.47%.</span></p> Dhian Herdhiansyah, Nasrullah Nasrullah, La Rianda, Asriani Asriani Copyright (c) 2021 JURNAL AGROINDUSTRI HALAL https://ojs.unida.ac.id/Agrohalal/article/view/009%20-%20016 Wed, 28 Apr 2021 00:00:00 +0000 Consumer Acceptance on The Grilled Catfish (Pangasius hypophthalmus) in Different Smoking Materials and Methods https://ojs.unida.ac.id/Agrohalal/article/view/017%20-%20024 <p>This study aimed to observe the effect of different smoking materials and methods on the consumer acceptance on the grilled catfish. The grilling treatments were consisting of grilling the fish by using coconut shell (A1), grilling the fish by using coconut shell charcoal (A2) and roasting the smoke flavored fish by using an oven (A3). The parameters observed were sensory evaluation, total bacteria plate count, the value of water activity, the content of total phenol and total acid. The result showed that the grilling the catfish by using coconut shell was indicated the most preferred by consumers. The product was showing the highest quality, characterized by the intact and shiny appearance, distinctive aroma of roasted fish, strong grilled fish taste, compact and dry solid texture. The number of total bacteria was 1.4 x 10<sup>4</sup> CFU/g, the value of water activity was 0.84%, pH was 6.3, the content of total phenol was 32.67 ppm and the total acid was 1.75%.</p><strong>Keywords:</strong> catfish, coconut shell, grilling, liquid smoke Raja Tayib, N Ira Sari, Tjipto Leksono Copyright (c) 2021 JURNAL AGROINDUSTRI HALAL https://ojs.unida.ac.id/Agrohalal/article/view/017%20-%20024 Wed, 28 Apr 2021 00:00:00 +0000 Profil Gelatinisasi dan Sifat Fisik Tepung Campolay Masak Penuh dan Lewat Matang (Pouteria campechina) Gelatinization Profiles and Physical Propertis of Ripe and Over Ripe Canistal Flour (Pouteria campechiana) https://ojs.unida.ac.id/Agrohalal/article/view/025%20-%20034 <p class="Alinea2JSH">This research aims to study gelatinization profile and physical properties of ripe and overripe canistel flour. Data statistically analyzed using the independent sample T-tes. Analyzed of the chemical properties of canistel fruits include water content, starch content, and sugar content, while analyzed canistel flour includes gelatinization profile, shape and size of starch granules with color test. The results of the analyzed showed that the water content and sugar content of ripe canistel fruit is higher than those of overripe canistel fruit, while the lower starch content. The total starch and amylose content of ripe canistel flour is higher than that of overripe flour. Analyzed the results of gelatinization profile ripe canistel flour has a peak viscosity, final viscosity, and higher gelatinization temperature than the finished canistel flour and the gelatinization faster time. Analysis of the physical properties of the color parameters of canistel flour produces the reddish yellow color, while of the shape and size of the canistel flour starch granule shape that are round with size ranges between 2-7 µm.</p><p><strong>Keywords</strong>: Canistel fruit, canistel flour, gelatization profile.</p> Nursyawal Nacing, Ari Irawan, Sri Rejeki Retna Pertiwi, Aminullah Aminullah Copyright (c) 2021 JURNAL AGROINDUSTRI HALAL https://ojs.unida.ac.id/Agrohalal/article/view/025%20-%20034 Wed, 28 Apr 2021 00:00:00 +0000 Pengaruh Substitusi Tepung Labu Kuning (Cucurbita moschata) Terhadap Sifat Kimia dan Sensori Pancake https://ojs.unida.ac.id/Agrohalal/article/view/035%20-%20042 <p>Pancake is a dish that has a sweet and savory taste than baked in a frying pan and is round and flat. So far, pancakes are made from wheat flour, thus increasing the use of wheat flour. Therefore, it is necessary to reduce dependence on wheat flour. One way is to optimize local ingredients, one of which is pumpkin. Based on this background, research was carried out with the following objectives: 1) Analyzing the effect of pumpkin flour substitution on the chemical and sensory characteristics of the pancakes produced 2) Determining the best formulation of pumpkin flour substitution in making pancakes to produce the preferred pancakes. The object of research in this study was a pancake substitution of pumpkin flour which was different, namely 0%, 5%, 15%, 25%. The data analysis method used was the ANOVA method and to find the best formulation used the preference test (Hedonic). The results of the ANOVA study showed that the addition of pumpkin flour had a significant effect on the water content, ash content, fat content and carbohydrate content of the pancakes. The pancake sample that the public likes is sample F2 with the addition of 15% pumpkin flour.</p> Nina Hairiyah, Adzani Ghani Ilmannafian, Mella Wulandary Copyright (c) 2021 JURNAL AGROINDUSTRI HALAL https://ojs.unida.ac.id/Agrohalal/article/view/035%20-%20042 Wed, 28 Apr 2021 00:00:00 +0000 Karakteristik Fisikokimia dan Sensori Jelly Drink Sari Buah Mangga (Magnifera indica) dengan Penambahan Sari Buah buni (Antidesma bunius) dan Karagenan https://ojs.unida.ac.id/Agrohalal/article/view/043%20-%20054 <p><em>Jelly drink </em>adalah suatu minuman semi padat yang terbuat dari sari buah-buahan, yang dimasak didalam gula dengan penambahan bahan pembentuk gel. Penelitian ini bertujuan mengetahui pengaruh perbandingan sari buah mangga dan sari buah buni dengan konsentarsi karagenan terhadap produk <em>jelly drink. </em>Metode penenlitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor. Faktor pertama perbandingan sari buah mangga dan sari buah buni yang terdiri dari 3 taraf perlakuan yaitu 80%:20%, 85%:15%, 90%:10% dan faktor yang kedua yaitu konsentrasi karagenan yang terdiri dari 3 taraf perlakuan yaitu 0,50%, 0,60%, 0,70% dengan 2 kali ulangan. Analisa produk yang digunakan yaitu uji sensori (mutu sensori dan hedonik), fisik (Total Padatan Terlarut), dan kimia (Kadar air, dan pH). Analisa untuk produk <em>jelly drink </em>terpilih yaitu kadar serat pangan dan aktivitas antioksdian. <em>Jelly drink </em>terpilih adalah (Sari buah mangga 85%: Sari buah buni 15%: Konsentrasi karagenan 0,50%). Memiliki mutu sensori aroma ke arah tidak tercium aroma mangga, warna ke arah merah terang, rasa ke arah manis, tekstur ke arah kenyal, kemudahan sedot ke arah mudah disedot. Memiliki hedonik aroma, warna, rasa, tekstur, dan kemudahan sedot ke arah suka, kadar air 20,6%, pH 5,6, total padatan terlarut 19,3 ˚Brix, kadar serat pangan 3,22%, aktivitas antioksidan dengan nila IC<sub>50</sub> 116,22 ppm.</p>Kata kunci : <em>Jelly drink, </em>karagenan, mangga, buni, serat pangan, antioksidan M. Ikhsan Pratama Inonu, Noli Novidahlia, Tiana Fitrillia Copyright (c) 2021 JURNAL AGROINDUSTRI HALAL https://ojs.unida.ac.id/Agrohalal/article/view/043%20-%20054 Wed, 28 Apr 2021 00:00:00 +0000 Minuman Ekstrak Bayam Merah (Alternanthera amoena Voss) dengan Penambahan Ekstrak Jahe (Zingiber officinale) dan Gula Aren https://ojs.unida.ac.id/Agrohalal/article/view/055%20-%20062 <p>Penelitian ini bertujuan mempelajari pengaruh perbedaan formulasi minuman ekstrak bayam merah dengan penambahan ekstrak jahe dan gula aren terhadap uji organoleptik serta uji fisik dan mengetahui jumlah zat besi dan antioksidan pada produk terpilih. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan tiga taraf perlakuan (ekstrak bayam merah : ekstrak jahe : gula aren) yaitu (70% : 15% : 15%), (80% : 10%10%) dan (85% : 7,5% : 7,5%). Analisis produk yang dilakukan meliputi uji organoleptik (uji hedonik), nilai pH, total padatan terlarut (TPT) untuk menentukan produk terpilih. Analisis terhadap produk minuman ekstrak bayam merah terpilih yaitu uji zat besi dan antioksidan. Analisis data yang digunakan yaitu ANOVA dan uji lanjut Duncan. Minuman ekstrak bayam merah terpilih adalah (ekstrak bayam merah 70%, ekstrak jahe 15% dan gula aren 15%), yang memiliki nilai pH 7,2, total padatan terlarut 15,5 °Brix, dan zat besi 0,39 mg/100 g dan antioksidan dengan nilai 7,58 mg/mL (7580 ppm).</p> Muhammad Fakih Kurniawan, Noli Novidahlia, Dwi Novian Irawanti Copyright (c) 2021 JURNAL AGROINDUSTRI HALAL https://ojs.unida.ac.id/Agrohalal/article/view/055%20-%20062 Wed, 28 Apr 2021 00:00:00 +0000 Organoleptic and Proximate Analysis of Natto (Yellow Soy Fermented Food by The Bacterium Bacillus subtilis natto) https://ojs.unida.ac.id/Agrohalal/article/view/063%20-%20070 <p class="Alinea2JSH">This research aims to conduct organoleptic and proximate analysis of yellow soybean natto which is a food fermented from soybeans by <em>Basillus subtillus natto</em>. Natto is a traditional food originating from Japan that is classified as a probiotic food because it is consumed in fresh condition with the bacteria <em>Basillus subtillus natto</em> in it. Organoleptic analysis of natto in this study consisted of tests of texture, taste, color and aroma, while proximate analysis consisted of analysis of water content, protein content, fat content, carbohydrate content, and ash content. The results of the yellow soybean natto analysis show that the natto originating from Vedca Cianjur has a slimy sticky texture, brown color, a slightly sour and musty aroma like semangit tempeh and the savory taste of soybeans which is the distinctive aroma of natto. Proximate analysis shows that natto contains an average water level of 58.4± 0.50 %wb, average protein content of 20,1 ± 0.65 %wb, average fat content of 9.4 <strong>±</strong><strong> </strong>0.42% wb, average carbohydrate content of 7.6 <strong>±</strong> 0.47% wb, and the average ash content of 2.3 <strong>±</strong> 0.19% wb.</p><p class="JJP"> </p><p class="Alinea2JSH">Keywords: physical, proximate, natto, <em>Basillus subtillus natto</em></p><p class="JJP"> </p> Sahirman Sahirman Copyright (c) 2021 JURNAL AGROINDUSTRI HALAL https://ojs.unida.ac.id/Agrohalal/article/view/063%20-%20070 Wed, 28 Apr 2021 00:00:00 +0000 Proximate Study and Acceptance of “Abon Ikan” Using Different Fish Meats in Cilacap https://ojs.unida.ac.id/Agrohalal/article/view/071%20-%20078 <p>Cilacap is a center of fisheries in Central Java province. One of the development fisheries product is the processing of “Abon Ikan”. The advantage of “Abon Ikan” “Abon Ikan” is they have a long shelf life and can give additional income for fishermen. Different fish meat will affect the taste and nutritional content of the “Abon Ikan”. This study aims to analyze the differences in “Abon Ikan” from 3 types of fish meat used in Cilacap. The fish meat used is tuna, catfish (<em>clarias</em>), and patin (<em>pangasius</em>)<em>.</em> The three “Abon Ikan” products were then analyzed for their nutrient contents using proximate analysis. Acceptance test using the sensory test carried out on 50 respondents covering aspects of taste, aroma, texture, and appearance. Based on the results of the proximate analysis, three parameters were in accordance with SNI Abon Ikan (1995) are crude protein content, ash content, and crude fat content. Parameters of water content and crude fiber content have not in accordance SNI Abon Ikan. “The hedonic test for acceptance of the four categories: taste, aroma, texture, and appearance, the highest positions were all in the Abon patin (4.04., 3,7., 4.02., 3,92).</p> khoeruddin wittriansyah, Ari Kristiningsih, Annas Setiawan Prabowo Copyright (c) 2021 JURNAL AGROINDUSTRI HALAL https://ojs.unida.ac.id/Agrohalal/article/view/071%20-%20078 Wed, 28 Apr 2021 00:00:00 +0000 Aktivitas Antioksidan Hidrolisat Protein Ikan Cunang (Congresox talabon) https://ojs.unida.ac.id/Agrohalal/article/view/079%20-%20086 <p>Cunang fish (Congresox talabon) has the potential as a raw material for fish protein hydrolyzates. Hydrolysis of cunang fish using the enzyme papain were produced peptides and amino acids that have antioxidant activity. The aim of this study was to determine the antioxidant activity of the protein hydrolyzate of cunang fish using different papain enzyme concentrations. This study used an experimental method with a completely randomized non-factorial design with three replications, with different papain enzyme concentrations (2%, 4%, 6%). The analysis parameters consisted of proximate content analysis in fish meat, degree of hydrolysis, the dissolved protein of the Bradford method, and the antioxidant activity of the DPPH method on the protein hydrolysate. The results showed that the protein content of cunang fish had 73.15% (bk). The papain enzyme concentration of 6% was the best concentration hydrolyze cunang meat, is produced. protein hydrolysate. The results of the protein hydrolyzate analysis showed that the degree of hydrolysis was 46.23%, the dissolved protein was 11.64% and the antioxidant activity was 549.16 ppm. Enzyme hydrolysis can increase dissolved protein content which is directly proportional to the increase in antioxidant activity.</p> Anggi Angelita Hermaya, Edison Edison, Andarini Diharmi Copyright (c) 2021 JURNAL AGROINDUSTRI HALAL https://ojs.unida.ac.id/Agrohalal/article/view/079%20-%20086 Wed, 28 Apr 2021 00:00:00 +0000 Utilization of Green Tea Extract and Pineapple in Jelly Candy https://ojs.unida.ac.id/Agrohalal/article/view/089-%20098 <p class="Alinea2JSH">The ratio of green tea extract and pineapple juice on the quality and sensory properties of the <em>jelly </em>candy was studied. This research used a Complete Randomized Design with five treatments and three replications followed by Duncan's New Multiple Range Test at a 5% level. The treatment in this research was the ratio of green tea extract and pineapple juice included NT<sub>1</sub> (1: 99), NT<sub>2</sub> (2: 98), NT<sub>3</sub> (3: 97), NT<sub>4</sub> (4: 96), and NT<sub>5</sub> (5: 95). The analysis showed that the ratio of green tea extract and pineapple juice significantly affected moisture content, ash content, pH, reduction sugar content, antioxidant activity, colour, flavour, taste, and overall assessment but did not significantly affect the elasticity of <em>jelly</em> candy. The best formulation of <em>jelly</em> candy was NT<sub>1</sub> with 21.65% water, 1.91% ash, 4.77pH, 4.80% sugar reduction, and 101.49ppm antioxidants activity. NT<sub>1</sub> organoleptic score with descriptions of yellow, pineapple-flavoured, pineapple flavour, and chewy texture. The panellists also favoured the overall hedonic assessment of the NT<sub>1</sub> treatment <em>jelly</em> candy with a score of 3,83.</p> Rizki Azhari, Noviar Harun, Dewi Fortuna Ayu Copyright (c) 2021 JURNAL AGROINDUSTRI HALAL https://ojs.unida.ac.id/Agrohalal/article/view/089-%20098 Wed, 28 Apr 2021 00:00:00 +0000 Physicochemical and Sensory Properties of Instant Perkedel using Kluwih Seed Flour and Potato Flour https://ojs.unida.ac.id/Agrohalal/article/view/099%20-%20108 This research were aimed to study the effects of the kluwih seed flour and potato flour combination on the sensory properties of instant perkedel and the physicochemical properties of the selected product. This study used a factorial Completely Randomized Design (CRD) with one factor. The factor was combination of kluwih seed flour and potato flour with 5 treatment levels A1 (20%:80%), A2 (25%:75%), A3 (50%:50%), A4 (75%:25%) and A5 (100%:0%). Data were analyzed by ANOVA with Duncan’s Advance Test. Selected perkedel was A3 treatment with the highest sensory and hedonic value. The selected product had the properties sensory of color lead to white bone (8.0), aroma lead to not typical kluwih (6.5), taste lead to not bitter (8.4), and texture lead to compact (8.1). The value of the hedonic result indicated preference for color 7.9, aroma 7.5, taste 7.5, texture 8.0 and overall 6.9. Physical analysis result showed there was no significant difference between the selected and the control one with brightness value 58.57. Meanwhile, the hardness of the selected product is harder than the control with hardness value 3915.5 gf. The results of the chemical analysis of the selected product had moisture content 50.71%, ash content 2.87%, protein content 3.47%, fat content 9.08%, carbohydrate content 33.88% and dietary fiber content 6.03%. Overall the chemical test results of the selected product tend to be better than the control. Intan Kusumaningrum, Distya Riski Hapsari, Putri Nurul Fauziah Copyright (c) 2021 JURNAL AGROINDUSTRI HALAL https://ojs.unida.ac.id/Agrohalal/article/view/099%20-%20108 Wed, 28 Apr 2021 00:00:00 +0000 Pengaruh Umur Panen dan Metode Pengeringan terhadap Mutu Fisik Rumput Laut (Euchema spinosum) https://ojs.unida.ac.id/Agrohalal/article/view/109%20-%20116 <p><em>Euchema spinosum</em> merupakan rumput laut yang umum dibudidayakan didaerah kepulauan seribu, Jakarta. Penelitian ini menguji perbedaan umur panen yaitu 35 hari, 45 hari dan 55 hari yang dikombinasikan dengan metode penjemuran para-para dengan 2 ketebalan tumpukan 10 cm dan 20 cm serta metode gantung dengan jarak gantung 15 cm dan 30 cm. Hasil pengukuran kadar vitamin C menunjukan umur 35 hari memililiki nilai tertinggi sebesar 61.37 mg/kg, dikiuti umur 45 hari sebesar 56.43mg/kg dan umur 55 hari 54.72mg/kg. Metode penjemuran terbaik berdasarkan hasil penelitaian adalah metode gantung 30 cm pada umur 45 hari berhasil mencapai kadar air 32% dalam waktu 7.5 jam. Pengujian organoleptik terhadap mutu fisik warna dan aroma rumput laut menunjukan seecara umum perlakuan dengan menggunakan metode gantung 30 cm memiliki hasil terbaik dengan rataan nilai 3.80.</p><p>Kata kunci : <em>Euchema spinosum,</em> rumput laut, vitamin c, metode penjemuran, uji organoleptik</p> Rosadi Rofik, Muhammad Firdaus Oktafiyanto, Syahiruddin Syahiruddin Copyright (c) 2021 JURNAL AGROINDUSTRI HALAL https://ojs.unida.ac.id/Agrohalal/article/view/109%20-%20116 Wed, 28 Apr 2021 00:00:00 +0000