Jurnal Agroindustri Pangan

ANALISIS HIGH-PRESSURE PROCESSING PADA PRODUK DAGING RTE: TINJAUAN TERHADAP STRUKTUR PROTEIN MIOFIBRIL DAN WHC

2026-08-03T09:13:29+00:00

Ready-to-eat (RTE) meat products are widely consumed due to their convenience and high nutritional value, but their high moisture and nutrient content make them prone to microbial spoilage and quality deterioration. High Pressure Processing (HPP) is a non-thermal technology that improves microbiological safety without significantly affecting sensory and nutritional quality. This review analyzes the effects of HPP on myofibrillar protein structure and its implications for water holding capacity (WHC) in RTE meat products, based on peer-reviewed articles published between 2015 and 2025 from major scientific databases. HPP modifies protein structure at secondary to quaternary levels through non-covalent interactions without altering the primary structure. Moderate pressure (100–200 MPa) induces partial unfolding, enhancing solubility, exposing reactive groups, and strengthening protein interactions, resulting in a more compact gel network and improved WHC. High pressure causes excessive denaturation and aggregation, leading to a coarse structure and reduced water retention. Optimization of pressure level and treatment duration is essential to control protein conformational changes and achieve optimal gel structure and WHC in RTE meat products.

POTENSI PENGEMBANGAN SUSU OAT, SUSU KEDELAI, DAN SUSU ALMOND SEBAGAI ALTERNATIF SUSU HEWANI

2026-08-03T09:13:29+00:00

Susu nabati adalah produk makanan yang dikembangkan sebagai alternatif susu hewani, khususnya bagi individu dengan intoleransi laktosa, alergi protein susu, atau mereka yang mengadopsi diet nabati. Studi ini bertujuan untuk meneliti potensi pengembangan susu nabati yang berasal dari oat, kedelai, dan almond sebagai alternatif susu hewani melalui pendekatan tinjauan pustaka. Metode yang digunakan dalam penelitian ini adalah tinjauan kualitatif deskriptif berdasarkan data sekunder yang dikumpulkan dari jurnal ilmiah terkait yang diterbitkan dalam 5–10 tahun terakhir. Hasil penelitian menunjukkan bahwa setiap jenis susu nabati memiliki karakteristik fisikokimia dan komposisi nutrisi yang berbeda. Susu kedelai mengandung protein yang relatif tinggi, susu oat kaya akan serat larut, dan susu almond tinggi akan lemak tak jenuh dan antioksidan. Selain itu, kualitas produk dapat mengacu pada standar yang ada seperti Standar Nasional Indonesia (SNI) untuk susu kedelai untuk memastikan keamanan dan kualitas. Perbedaan komposisi nutrisi ini memberikan peluang untuk pengembangan produk yang disesuaikan dengan kebutuhan konsumen. Kesimpulannya, susu nabati yang berasal dari oat, kedelai, dan almond memiliki potensi signifikan untuk dikembangkan sebagai alternatif yang lebih sehat dan berkelanjutan dibandingkan susu hewani. Pengembangan lebih lanjut diperlukan melalui inovasi formulasi dan peningkatan kualitas untuk meningkatkan daya saing di pasar.

ANALISIS KELAYAKAN PENDIRIAN INDUSTRI ABON IKAN LELE DUMBO (Clarias gariepinus) DI KABUPATEN BOYOLALI, JAWA TENGAH

2026-08-03T09:13:29+00:00

The high production of catfish (Clarias gariepinus) in Boyolali Regency, reaching a value of IDR 648.9 billion in 2023, opens strategic opportunities for value-added agro-industry development, such as catfish floss processing. The objective of this study was to analyze the feasibility of establishing a catfish floss industry at PT. ABELINDO in terms of market, technical, operational, legal, environmental, and financial aspects. This feasibility study was designed for a factory in Sawit District, Boyolali Regency, with a planned raw material capacity of 5,000 kg/day. Technical feasibility was analyzed through mass balance calculations and layout design using the Systematic Layout Planning (SLP) method. Financial feasibility was evaluated using Net Present Value (NPV), Internal Rate of Return (IRR), Benefit Cost Ratio (BCR), and Payback Period (PBP) indicators under an 8-year project life scenario with a 10% Minimum Attractive Rate of Return (MARR), along with a sensitivity analysis. Technical evaluation results indicate that the factory line is capable of producing a final yield of 1,100 kg of ready-to-pack floss per day, implementing an eco-friendly wastewater treatment plant (bio-filter system). Financially, the project with an initial investment of IDR 66,077,070,702 is declared highly feasible. The results recorded a positive NPV of IDR 48,022,235,309, an IRR of 27.44%, a BCR of 1.73, and a PBP achieved within 3 years and 1 month. Sensitivity analysis concluded that the project's risk tolerance remains feasible as long as operational production cost increases do not exceed 10% and selling price decreases do not surpass 10%.

PENGARUH PENAMBAHAN KAYU MANIS PADA TEH BUNGA TELANG TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK

2026-08-03T09:13:29+00:00

Butterfly pea flower (Clitoria ternatea) is a herbal plant containing various bioactive compounds, including anthocyanins and flavonoids, which have potential applications in functional food products. This study examined the effect of different proportions of butterfly pea flower in herbal teabag formulations on physicochemical properties, specifically moisture content and ash content, as well as sensory acceptance in terms of color, aroma, and taste. The experiment was arranged using a Completely Randomized Design (CRD) with a single factor, namely the proportion of butterfly pea flower at five levels (0%, 25%, 50%, 75%, and 100%), each conducted in triplicate. The collected data were analyzed using analysis of variance followed by a post hoc comparison test at a 95% confidence level. The results indicated that increasing the proportion of butterfly pea flower significantly affected the moisture content of the product (p < 0.05), with values ranging from 12.39% to 14.83%. In contrast, ash content was not significantly influenced by the treatments (p > 0.05), with values ranging from 4.21% to 4.47%, all of which met the requirements of SNI 3836:2013. Sensory evaluation revealed no significant differences among treatments in terms of color, aroma, and taste, with relatively similar hedonic scores across all samples. Overall, the formulation containing 75% butterfly pea flower was considered the most optimal, as it resulted in the lowest moisture content, stable ash content, and higher color acceptance compared to other treatments.

ANALISIS KIMIA DAN NILAI TAMBAH BOTOK IKAN KERING

2026-08-03T09:13:29+00:00

Fish botok is a processed food of the Sambas people in the form of a mixture of traditional spices such as kesum leaves, turmeric leaves, noni leaves and roasted coconut, giving it a different taste from fish botok found in other regions in Indonesia. Chemical analysis of this dried fish botok is to determine the water content, ash content, fat content, protein content and carbohydrate content contained in the botok. The results of the chemical analysis can be used to ensure that dried fish botok products in the future can meet food quality standards so as to maximize competitive opportunities in a wider market. The Hayami method is used to analyze the added value of dried fish botok. Based on the results of the analysis of the added value of the Sambas typical dried fish botok innovation, it shows that with a production output of 4 kg per process, an input of 2 kg is obtained a conversion factor of 2 kg, meaning that from 1 kg of fresh fish processed into 2 kg of dried fish botok. The output value produces Rp. 300,000 / kg derived from the conversion factor multiplied by the output price. The added value obtained is Rp. 188,000 / kg obtained from the result of subtracting the output value and input contribution minus the price of raw materials.

PEMANFAATAN AMPAS KOPI ROBUSTA DALAM PRODUK BAKERY: KAJIAN AKTIVITAS ANTIOKSIDAN, SERAT, DAN SIFAT FISIKOKIMIA

2026-08-03T09:13:29+00:00

The global coffee industry generates spent coffee grounds (SCG) waste exceeding 50% of coffee cherry mass at each processing stage. Annual SCG production reaches millions of tons, causing environmental pollution through anaerobic decomposition that releases greenhouse gases. However, SCG contains valuable components, including 66% dietary fiber on a dry basis, Total Phenolic Content (TPC) of 21.6 mg GAE/g, and bioactive compounds such as caffeine and chlorogenic acid These constituents support SCG classification as antioxidant dietary fiber with potential to control oxidative stress. SCG utilization in bakery products has proven to enhance nutritional value and antioxidant activity. Substitution of 4–7% SCG in cookies increased TPC and dietary fiber without compromising sensory acceptance, while 10% substitution in shortbread significantly improved protein, fiber, and antioxidant activity. Application in gluten-free products also demonstrated increased phenolic content and antioxidant capacity. This review aims to analyze SCG potential as a functional ingredient in bakery products, covering antioxidant activity profiles, dietary fiber characteristics, and physicochemical property modifications. Results indicate optimal substitution ranges from 2–10% depending on product type, with significant improvements in nutritional value, biological activity, and product stability. SCG utilization supports sustainable food development while reducing agro-industrial waste