Soetomo Jurnal Pertanian AgroPro

Microbiological and Organoleptic Quality Deterioration in Frozen Baba Rafi Kebab Stored in Cold Temperature for 4 Days

2025-05-05T09:05:19+07:00

Kebab is a fast food originating from the Middle East consisting of grilled meat then sliced and added with fresh vegetables, sauce and mayonnaise, then coated with tortilla. Food contamination by microbiological agents is also a public health problem that is of particular concern to food entrepreneurs, especially kebabs. The potential for contamination from biological hazards of pathogenic bacteria at the stage of storing food ingredients, namely in onions, spices and especially meat, so it is necessary to conduct microbiological and organoleptic quality tests of original frozen Baba Rafi kebabs stored in cold temperatures for 4 days. This study aims to determine the decline in microbiological and organoleptic quality in original frozen Baba Rafi kebabs stored in cold temperatures for 4 days and to determine how long the most optimal kebab storage is with good quality. The method used in this study is a fixed method based on a laboratory for 4 days using 9 kebab samples (3 samples each on day 0, 3 samples on day 2, and 3 samples on day 4). The results of the study showed that there was no deterioration in the microbiological and organoleptic quality of frozen Baba Rafi kebabs stored in cold temperatures for 4 days. The best average total plate count value was 1.2 x 105 CFU/g; the best average number of Coliform bacteria was 2.83 x 101 MPN/g; the best average water content value was 54.96%; the best average pH value was 5.66; the best average organoleptic test values including color, taste, aroma, and texture were 3.87; 3.74; 3.50; and 3.50 respectively with a neutral category.

Keyword: kebab; total plate count; Coliform; organoleptic; water content

PERAN PEREMPUAN DALAM KEGIATAN PRODUKSI USAHA IKAN ASAP DI KEJAWAN LOR GANG II KENJERAN SURABAYA

2025-05-05T09:05:26+07:00

The role of women in the production and business of smoked fish in Kejawan Lor Gang 2, Kenjeran, Surabaya is very important. They often become the backbone of the production activities of the smoked fish business, from preparing raw materials, cleaning, smoking, cooling, to packaging. This study is qualitative research with a descriptive approach. It aims to describe the existing phenomena in the field using the theory of women's empowerment. The data collection techniques used include observation, interviews, and documentation. After the data is obtained, it is analyzed through several stages, namely data reduction, data presentation, and conclusion drawing.

Analisis Finansial Usaha Budidaya Udang Vannamei (Litopenaeus Vannamei) di UD. Hidayat Vannamei Kecamatan Tongas, Kabupaten Probolinggo

2025-05-05T09:05:32+07:00

This research discusses the financial analysis of vannamei shrimp (Litopenaeus vannamei) cultivation at UD. Hidayat Vannamei, located in Tongas District, Probolinggo Regency. The aim is to assess the financial feasibility of this cultivation business, considering the high demand for vannamei shrimp in the export market. The study employs a quantitative approach through a case study, utilizing primary and secondary data obtained via observation and interviews. The analysis results indicate that this business is viable based on various financial indicators such as the Revenue/Cost (R/C) Ratio, Break Even Point (BEP), and Payback Period (PBP). Vannamei shrimp cultivation business at UD. Hidayat Vannamei is very profitable with revenues of IDR 2,221,800,000 per cycle and net profits of IDR 1,404,954,000, supported by an R/C Ratio of 2.719 which shows the feasibility of the business. Total costs of IDR 816,846,000, consisting of fixed and variable costs, can be returned in less than one cycle (0.581 cycles), indicating a fast return on capital. With a break-even price of Rp14,586 and production of 20,588 kg, this business still has the potential to be sustainable even if there is a decline in prices or production, providing promising business prospects.