JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY)
Jurnal Bioindustri merupakan publikasi ilmiah yang diterbitkan oleh Fakultas Bioindustri Universitas Trilogi, Jakarta sebagai media penyebarluasan dan pertukaran informasi hasil penelitian atau ulasan ilmiah di bidang agroekoteknologi (budidaya pertanian, pemuliaan dan genetika, dan pascapanen), agribisnis (ekonomi pertanian, sosial ekonomi, kebijakan pertanian, pemasaran produk pertanian, penyuluhan dan supply chain) dan teknologi pangan (kimia pangan, biokimia pangan, rekayasa proses pangan dan mikrbiologi pangan).
UTILIZING CORN AS A TEMPE INGREDIENT: DIVERSIFICATION INTO TAPIOCA TEMPE CHIPS
Tempe tapioca chips are chips made from soybean or other raw materials and mixed with yeast and tapioca, then fermented to a solid form like tempeh, and fried before consumption. The legume group (soya) is high in the amino acid lysine, but low in the amino acid methionine, as opposed to cereals. Therefore, the combination of soya with corn in the manufacture of tempe tapioca chips can potentially complement the nutrition of the final product. The objective of the study was to obtain the addition of tapioca that produces the best physicochemical and sensory characteristics of tempe tapioca chips. This research used Randomised Group Design (RAK) with 4 treatment levels, namely 25g (20%), 50g (33%), 75g (43%), and 100g (50%). Based on the results of the study, the best tempeh tapioca chips were added with 50g (33%) tapioca with the results of moisture content of 2.69%, acid insoluble ash content of 0.03%, protein content of 14.72%, crispness of 45.71% and had descriptive sensory characteristics of yellow colour, mild flavour, mild tempeh taste, crisp texture and preference level.
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THE EFFECT OF SUCROSE CONCENTRATION ON THE QUALITY AND ORGANOLEPTIC OF DRIED CANDY TOMATOES
Tomatoes are a high-value horticultural product but are easily damaged and tend to have a short shelf life. Processing tomatoes into candied tomatoes is one way to extend the shelf life of tomatoes. However, tomato processing such as the addition of sucrose can affect the quality and consumer acceptance. This study was designed using a complete randomized design with 1 variable, namely sucrose concentration of 20, 30 and 40%. The stages of this study consisted of sampel preparation, making candied tomatoes and characterizing candied tomatoes including water content, vitamin C, sucrose, and color and organoleptic tests. The results of the analysis showed that there were significant differences between each treatment with sucrose concentrations of 20, 30 and 40% with moisture content variations of sucrose addition to the moisture content of 25.53, 18.78 and 15.40%, total sucrose content worth 28.95, 41.10 and 50.56%, vitamin C content of 5.60, 4.59 and 3.65%, respectively. Color characteristics also showed significant differences, including Lightness of 39.25, 31.30, and 29.02, a* of 4.14, 13.29, and 8.75, b* of 5.83, 7.57, and 6.54, Chroma of 7.47, 15.35, 11.27, hue of 58.14, 29.70, and 43.83, Whiteness Index of 38.80, 29.62, 28.18 and Browning Index of 23.18, 56.45, and 45.23 respectively. And the organoleptic test results showed that the 20% sucrose content treatment tended to be the most preferred with a favorability score of 3.45.
DIVERSIFICATION OF TAPIOCA TEMPE CHIPS WITH MUNG BEANS
Tapioca tempeh chips are chips made from fermented tempeh together with tapioca. As an effort to diversify raw materials, a formulation of soybeans with mung beans 80:20 was carried out. Thus, an optimum ratio of tapioca and total beans is needed in making soybean-mung bean tapioca tempeh chips. This study aims to obtain the best tapioca concentration based on the physicochemical and sensory characteristics of soybean-mung bean tempeh chips. The treatments used were the ratio of tapioca:total beans, namely 1:4, 1:2, 3:4 and 1:1. The best treatment in the study of soybean-mung bean tempeh chips with the addition of tapioca was the treatment of tapioca:total beans ratio of 1:2. The physicochemical and organoleptic characteristics of the best treatment (tapioca:total beans ratio of 1:2) had a water content of 2.81%, protein content of 15.24%, acid insoluble ash content of 0.009%, free fatty acids of 2.50%, crispness of 36.78. The best soybean-mung bean tempeh chips with the addition of tapioca have descriptive sensory characteristics, namely brownish color, typical tempeh taste, slightly unpleasant aroma, crunchy texture and overall preference.
OCTOPUS EXPORT PERFORMANCE ANALYSIS (Octopus sp) PT AGRITA BEST SEAFOOD
The fisheries sector makes a substantial contribution to national economic development, notably through the export of octopus (Octopus sp.) commodities. PT Agrita Best Seafood serves as a major exporter of frozen octopus to the United States, the European Union, and Japan. This study examines the export performance and national competitiveness of Indonesian octopus enterprises through the application of Analytic Hierarchy Process (AHP), Revealed Comparative Advantage (RCA), and Constant Market Share (CMS) methodologies. Findings from the AHP indicate that export demand is the principal factor, with a weight of 0.245. The RCA index ranks Indonesia as the world’s second-largest exporter of frozen octopus, with a score of 6.46. Results from the CMS analysis demonstrate positive contributions from both composition and competitiveness effects. To further enhance export performance, governmental policy interventions are recommended, including quality assurance, streamlined licensing procedures, support for small and medium-sized enterprises, market expansion, and improved data transparency. Moreover, collaborative engagement between governmental bodies and industry stakeholders is vital to sustainably reinforce the international competitiveness of Indonesian octopus commodities.