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All Journal Indonesian Food Science and TechnologyJournal JURMA : Jurnal Program Mahasiswa Kreatif
Irma Rahmayani
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Agriculture, Biological Sciences & Forestry Computer Science & IT Education Languange, Linguistic, Communication & Media Public Health Social Sciences

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The Effect of Heating Schedule on Physico-Chemical Properties of Instant Coffee of Liberika Tungkal Jambi Mursalin Mursalin; Addion Nizori; Irma Rahmayani
Indonesian Food Science & Technology Journal Vol. 2 No. 2 (2019): Vol 2 no 2, July 2019
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v2i2.9442

Abstract

Abstract— The making of instant brewed coffee using co-crystallization method is strongly influenced by the heating schedule (HS) applied. Five levels of HS (HS1, HS2, HS3, HS4 and HS5) were studied on the physico-chemical properties of instant coffee of Liberika Tungkal Jambi. The treatment was applied in a completely randomized design with 4 replications. The coffee was extracted using a special coffee extractor in a ratio of hot water/coffee powder of 15/1. Parameters observed were moisture content, ash content, pH, solubility, and total dissolved solids. The data obtained were analyzed using ANOVA and DNMRT at 5% significance. The results showed that the physico-chemical properties of instant coffee had significant effect on moisture content, pH, solubility, and total dissolved solids but not on ash content. The optimal HS to produce Liberika Tungkal Jambi instant coffee with good quality was heating at 110oC in the beginning, followed by 90oC at the initiation of crystallization, and 75oC when crystal growth (HS3). HS3 produces instant coffee with water content 1.57-1.61%; ash content 6.12-6.16; pH 5.50-5.56; solubility 98.22-98.25; and total dissolved solids 8.47-8.53% Brix. Keywords— crystal growth,instant coffee, libtukom, recrystallization,
The Effect Of Sugar Concentration on the Organoleptic Quality of Liberika Tungkal Jambi Instant Coffee Mursalin Mursalin; Addion Nizori; Irma Rahmayani
Indonesian Food Science & Technology Journal Vol. 3 No. 1 (2019): Vol 3 no 1, December 2019
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v3i1.9448

Abstract

Abstract— This study aimed to determine the effect of sugar concentration on the organoleptic quality of instant coffee of Liberika Tungkal Jambi and to determine the optimal concentration of sugar in producing instant coffee with the best organoleptic quality. Instant coffee was produced by co-crystallizationmethod.The crystallizing agent used was granulated sugar. Coffee extract was made using an extractor in a ratio of coffee powder/hotwater of 1/15. Five levels of sugar concentration (15, 25, 35, 45 and 55%) were applied in a completely randomized design with 4 replications. The parameters observed were the sweetness level, the distinctive aroma of coffee, the granulestexture, and the panelist's preference.The parameters were organoleptically determined using 15 trained panelists in the scoring test format. The data was analyzed using ANOVA and DNMRT at 95% confidence level. The results showed that the sugar concentration had a significant effect on the level of sweetness, the distinctive aroma of coffee, and instant coffee granules performance but had no significant effect on solubility and panelist preferences. The optimal sugar concentration to produce instant coffee with good quality was 25%. Keywords— libtukom, instant coffee, recrystallization, sugar
The Effect of Harvest Age On The Physical and Chemical Properties of White Oyster Mushrooms (Pleurotus ostreatus) Fitri Tafzi; Nur Hasnah; Nurfaijah Nurfaijah; Irma Rahmayani; Ayi Nurfitryah
Indonesian Food Science & Technology Journal Vol. 5 No. 1 (2021): Vol 5 No 1, December 2021
Publisher : Department of Technology of Agricultural product (THP) Jambi University

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Abstract

Oyster mushrooms have a delicious taste and contain nutrients. One of the popular oyster mushrooms in the community is white oyster mushrooms (Pleurotus ostreatus). The content and characteristics of oyster mushrooms are influenced by the age of harvest. This study aims to determine the effect of oyster mushrooms harvesting age on physical and chemical properties. This study used a completely randomized design. The treatment is the age of harvesting namely 2, 3, 4, and 5 days after budding. Each experimental unit was repeated 3 times. This research consisted of nursery, incubation, maintenance, and harvesting oyster mushroom. The results showed that harvest age has a significant effect on the height, diameter of the hood and the wet weight but has no effect on the number of stalks and water content of white oyster mushrooms
Penyuluhan Pola Hidup Bersih dan Sehat Sebagai Upaya Pencegahan Penyebaran Virus Covid-19 di Desa Gurusinga Fahdly Rinaldy; Dicky Aris Munanda; Irma Rahmayani; Khusnul Khatimah; Limce Nalsalisa; Rindi Tarigan
PKM-P Vol 6 No 1 (2022): Juni 2022
Publisher : LPPM UIKA Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/pkm-p.v6i1.983

Abstract

Virus Covid-19 sudah banyak menyebabkan berbagai permasalahan didunia kesehatan. Covid-19 telah banyak menginfeksi manusia mulai dari anak kecil hingga orang dewasa dan banyak juga menyebabkan kematian. Program pola hidup bersih dan sehat ialah bentuk perwujudan untuk memberikan pengalaman belajar dan menciptakan suatu kondisi yang kondusif untuk masyarakat dan perilaku agar dapat menerapkan cara - cara hidup sehat dalam rangka menjaga, memelihara dan meningkatkan kesehatan. Tindakan yang dilakukan ialah persiapan, pelaksanaan dan evaluasi. Tujuan dari penyuluhan ini adalah untuk meningkatkan kesadaran masyarakat akan pentingnya penerapan pola hidup sehat dan bersih (PHBS) guna menekan angka penyebaran Covid-19. Hasil dari kegiatan penyuluhan ini ialah berupa terciptanya keharmonisan antar masyarakat melalui gotong royong demi kebersihan lingkungan desa, adanya kegiatan pembuatan tempat mencuci tangan serta pembagian masker yang disertai dengan melakukan sosialisasi edukasi betapa pentingnya menjalankan perilaku hidup bersih dan sehat, dan terbentuknya taman bunga yang lebih bersih. Dengan demikian timbul kesadaran masyarakat dari kegiatan tersebut sehingga dapat menekan peningkatan penyebaran Covid-19 dan lingkungan juga terjaga kebersihannya.
Co-Authors Addion Nizori Ayi Nurfitryah Dicky Aris Munanda Fahdly Rinaldy FITRY TAFZI Khusnul Khatimah Limce Nalsalisa Mursalin Mursalin Nur Hasnah Nurfaijah Nurfaijah Rindi Tarigan