Quality Analysis of Sauerkraut (Pickle of German) from Cabbage (Brassica oleracea) during Fermentation with Salt Concentration VariatioAbstract. Cabbage (Brassica oleracea) is a vegetable that many contain vitamin, carbohydrate, protein and mineral. Cabbage has a limited storage age because the high water content so easily damaged and not durable. Cabbage can be preservedby fermentation process into sauerkraut (pickle of German) to produce with especially characteristic flavor and taste. The research aims to analysis of quality sauerkraut with salt concentration variation during fermentation. Parameters analysed was physical characteristic, chemical analysisand organoleptic test. The value obtained is processed using analysis of variance (ANOVA) at a significant levelP0,05. The factor tested is salt concentration variation composed for2,25% (Control), 2,5%, 7,5% and 12,5%. This research result is indicated of sauerkraut, there are the best experiment is the salt concentration of 2,5% and 2,25%. The mean of value salt concentration of 2,25% is weight loss 20,75%, pH 3,56; TSS 7,75%, vitamin C 7,41 mg/100gr, water content 90,93%, activity water (Aw) 0,245 and lactid acid 0,0096%. While the mean of value salt concentration of 2,5% is weight loss 20,05%, pH3,69; TSS 7,55%, vitamin C 13,15 mg/100gr, water content 92,104%, Aw 0,245 and lactid acid 0,0095%. Saltconcentration variation in sauerkraut found to be significant on TSS, weight loss, water content, lactid acid, flavor, color, taste, texture and overall acceptance of sauerkraut. But it has non-significant on pH, vitamin C andAw sauerkraut. Based in organoleptic test result all experiment sauerkraut interested by Panelists is the product concentraced sauerkraut of 2,25% and 2,5%.
Institutional aspect is one of strategic aspect for an agroindustry development, including Gayo coffee agroindustry in Province of Aceh, Indonesia. Institution has important role as medium for innovation distribution, certification, and quality management of agroindustry, that the institution conduciveness is very much determining the development of the agroindustry itself. The purpose of the study was to formulate strategy of Gayo coffee agroindustry institution by using interpretive structural modeling (ISM). The study result showed that it was important to formulate strategy of each element in the development system of Gayo coffee agroindustry institution. For the element program goal, strategy that was necessary to be done was improvement in human resources and institutional performance. In element obstacles, the chosen strategy was to build cooperative relationship among agroindustry's actors that need to be optimized. For element activity, the main strategy was to enhance the human resources capacity of agroindustry's actors. In the element indicator of program success, the recommended strategy was the establishment of agroindustry institutional system that is conducive and continues to grow. The last element was actors, with strategy focused on developing farmers and farming group. Result from these strategies formulation became valuable reference for follow-up plan of Gayo coffee agroindustry institution development in Province of Aceh, Indonesia, and also could be a model for development of agroindustry institution of other commodities.
Volcano arabica coffee is one of the best coffee derived from Gayo Highlands, Aceh Province, Indonesia. That coffee was cultivated in a volcanic region, therefore as known as Gayo volcano arabica coffee. Several varieties from Gayo volcano arabica coffee were included Borbor, Timtim, and P88. Gayo volcano arabica coffee was a low caffeine coffee with a taste exceeding the Blue Mountain coffee from Jamaica which was determined using sensory assessment. This study aims to conduct a sensory taste assessment from Gayo volcano arabica coffee variety using the analytical hierarchy process (AHP) method. The AHP method is one of the easiest methods to produce an output calculated based on the input and weight value. Sensory assessment criteria have consisted the flavour, sweetness, aftertaste, body, and acidity. The preference for the best criteria based on the panellists was included taste (0.280), then the sweet criteria (0.253), after tasting (0.212); body (0.140); and acidity (0.115). The estimation was tested with a consistency ratio under 0.1 (10%). The results of the sensory assessment of the acceptance of Gayo volcano arabica coffee products showed that the P-88 variety with full-wash processing (0.206) was the product with the highest approval. Then followed by the Borbor variety with full-wash (0.176) and semi-wash processing (0.166), then the Timtim variety with semi-wash (0.166) and full-wash processing (0.164). The P-88 variety with semi-wash processing (P88) was the product with the lowest level of acceptance by the panellists. This finding was most important for the commercial development of arabica volcano coffee in the future. The varieties associated with the highest acceptable taste became the better necessary varieties to cultivation and developt for farmers and agroindustry.
Currently, there is a rapid increase in the cold brew method for coffee, favored by connoisseurs, especially Arabica coffee. This technique uses room temperature water, usually between 4–25°C, and is carried out through the stage of immersing coffee grounds with a coarse grind size in water at an extraction time of 8–24 hours. Therefore, this research aims to conduct a sensory assessment of Gayo Arabica coffee with a cold brew approach to a product with the best taste through a decision-making system using the Fuzzy Simple Additive Weighting (FSAW) method. A total of 5 samples of Gayo Arabica coffee were postharvest processed using the Honey method, which was brewed with various cold brew tools such as Asobu, French Press, Tygo Breeze, Toddy, and Eva Solo. The results showed that the level of product acceptance was different for each alternative product based on various cold brewing tools. The highest ratings of various cold drink alternatives were Asobu 0.974 (rank 1), Toddy 0.913 (rank 2), TygoBreeze 0.872 (rank 3), French Press 0.847 (rank 4), and Eva Solo 0.784 (rank 5). This showed that the FSAW method can easily be used to determine the best alternative for each Gayo Arabica coffee brewing with various cold brew tools.
The importance of agro-industrial development is deeply associated to necessity for development of agriculture-based economic activities. An alternative model and an institutional model selected should consider the innovation taken, feasibility, the lowest cost, the lowest possible consequences or risks. This article was aimed to describe strategies for development of agro-industrial institutions and some other opportunities for novelty as a research contribution. Results of the analysis discovered some research opportunities that become challenges for researchers, in particular in the context of wide open agro-industries. They include ones related to the historical analysis, the comparative analysis and the functional analysis, the assessment of institutional positions, the structurization of institutional systems, future prospects, the assessment of potential innovations and the institutional performance measurement. In-depth review of one component or in depth-study of a combination of components is continuously required. Therefore, characteristics of each agricultural commodity, social dynamics, current development and technological advances, policy changes and global challenges become challenges crucial for development of agro-industrial institutions in the future.
Abstrak. Kopi merupakan salah satu minuman terpopuler di dunia, seiring dengan pesatnya permintaan kopi dikalanagan penikmat kopi, maka perlu dilakukannya evaluasi sensoris kopi secara ilmiah guna memperoleh cita rasa kopi yang lebih berkualitas dan sesuai akan kebutuhan permintaan para konsumen. Untuk mendapatkan kualitas kopi Arabika Gayo yang baik ialah dengan cara menyangrai kopi dengan tepat. Mengetahui kualitas kopi Arabika akan rasa yang dihasilakan dapat dilakukan dengan metode cupping test, evaluasi setiap atributnya dilakukan oleh para pakar yang sangat berpengalaman dalam menilai mutu cita rasa kopi Arabika. Pengujian cupping test ini dilakukan karena tiga alasan, yaitu: untuk menentukan sensorik, untuk menggambarkan rasa dan untuk menentukan preferensi produk. Cupping test menjadi salah satu metode yang penting dilakukan untuk menentukan kualitas kopi sebelum didistribusikan.Arabica Coffee Taste Testing With Cupping Test MethodAbstract. Coffee is one of the most popular drinks in the world, along with the rapid demand for coffee among coffee connoisseurs, it is necessary to carry out a scientific sensory evaluation of coffee in order to obtain a higher quality coffee taste and according to the needs of consumer demand. To get good quality Gayo Arabica coffee is to roast the coffee properly. Knowing the quality of Arabica coffee for the taste produced can be done by the cupping test method, evaluation of each attribute is carried out by experts who are very experienced in assessing the quality of Arabica coffee taste. The cupping test was conducted for three reasons, namely: to determine sensory, to describe taste and to determine product preferences. Cupping test is one of the important methods to determine the quality of coffee before it is distributed.
Gayo Arabica coffee has more than one variety, and each variety has their own taste. The sensory test can be done to see the level of consumer acceptance for Gayo Arabica coffee based on several considered variables. Sensory evaluation through a fuzzy approach is expected to result in several data accumulations from various panelists, making it easier for decision-making. This research is purposed to develop an Adaptive Neuro-Fuzzy Inference System (ANFIS) model, which can be used in predicting panelist acceptance levels towards various varieties of Gayo Arabica coffee products by using different membership functions. Attributes in the sensory test involved fragrance, acidity, body, aftertaste, and flavour as input variables, whereas consumer acceptance level was used as output variables. By 60% of the data were used as training data and 40% of the data were used as testing data with ANFIS model. The result of the research showed that ANFIS model with generalized bell and gaussian membership function has the lowest error value, which is 12.71% and 13.88%. That result indicates that ANFIS model with both membership functions is suitable to be used in estimating the acceptance level for Gayo Arabica coffee by consumers.
Agricultural Insurance as an embodiment of farmer protection and empowerment is carried out with The Rice Farming Business Insurance (AUTP) facility with an insurance premium scheme by the Government of 80% and 20% by farmers. This study aims to simulate the AUTP premium based on government's subsidy and farmers' self-subsistent premium. The simulation test used panel data estimates in Indonesia Province during 2016-2019. The AUTP premium simulation was identified through the Moderating Regression Analysis (MRA) approach, with the moderate variables being government subsidies and farmers' self-subsistent premium. The Government's premium subsidy policy became a pure moderator that significantly increased the AUTP land area by 0.057%. Meanwhile, the coefficient of the farmers' self-subsistent premium variable has a negative and significant effect on the realization of AUTP in Indonesia. The results of the policy simulation emphasize the importance of the government's role in encouraging the increase in the realization of AUTP through subsidizing premium assistance to farmers. The implication of this simulation of the MRA model is that the response and participation rate of the farmers' premium payments independently is not followed by an increase in the realization of AUTP in Indonesia. The policy implications in the simulation of the two equation models conclude the importance of managing subsidized farmer premium payments and self-subsistent schemes based on insured land and farmer insurance policy. Agricultural insurance policy needs to adopt risk management tools, diversify agricultural insurance programs, and calculate the willingness to pay agricultural insurance premiums appropriately.
There have been significant changes to coffee-drinking cultures worldwide regarding how and where to consume coffee. The increase in coffee enthusiasts, how to enjoy coffee is also growing, starting from the addition of milk, chocolate, and various kinds of mixtures that follow existing local trends and wisdom. The purpose of this study is to analyze the product acceptance preferences of Gayo arabica coffee brewing with additional fruit and spices variants using the Simple Additive Weighting (SAW) method. In this study, there were 5 products analyzed, namely a mixture of espresso with sap (nirapresso), a mixture of espresso with sweet orange (orangepresso), a mixture of espresso with lime (limaupresso), a mixture of espresso with lemongrass (serehpresso) and a mixture of espresso with nutmeg (palapresso). The espresso used in this study was 30 ml, with the addition of fruit and spice extracts of 30 ml, 45 ml, and 60 ml for each product. The results showed that the panellists had different preferences for each alternative type of brewing. The alternatives of each product were obtained that nirapresso had the highest acceptance preference for the addition of 45 ml of sap, orangepresso with the addition of 60 ml of sweet orange, lime with the addition of 60 ml of lime, lemongrass with the addition of 60 ml of lemongrass, and palapresso with the addition of 30 ml of nutmeg.
Abstract One of the food diversification strategies of coconut commodity is to process it into Pliek U. Pliek U is a typical food of the Province of Aceh, Indonesia, which in its processing stage requires a drying process. So far, Pliek U drying process is often conducted conventionally through direct drying (sun drying), so that Pliek U produced is susceptible to dust and other dirt contamination. This research aimed to design a Pliek U dryer using Dafa type solar energy. The Dafa type solar energy dryer used a turbine ventilator with a vertical axis wind turbine equipped with two solar collectors. This turbine had a simple shape and construction and was arranged like the letter S. While the two parts of the solar collector were used to collect energy from the sun directly. In the experiment, the blank test was carried out in the time range, namely from 10.20 am to 04.50 pm in sunny weather, with an interval of 30 minutes for each temperature data recording. The empty test results of the Dafa type solar energy dryer showed that the average shelf temperature was 44.21 °C, the collector temperature was 45.64 °C, and the ambient temperature was 31.14 °C. This initial test revealed that the performance ability of the tool was very effective in maintaining temperature during the drying process, so that further tests using materials for drying Pliek U may be carried out.
