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All Journal Jurnal Ilmu Kebencanaan : Program Pascasarjana Unsyiah Pro Food
Nazaruddin .
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Agriculture, Biological Sciences & Forestry Education

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PENGARUH PENAMBAHAN HIDROKOLOID LAMBDA KARAGENAN TERHADAP MUTU MIKROBIOLOGIS ROTI SELAMA PENYIMPANAN Moegiratul Amaro; Mutia Devi Ariyana; Wiharyani Werdiningsih; Baiq Rien Handayani; Nazaruddin .; Sri Widyastuti
Pro Food Vol. 4 No. 1 (2018): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (672.992 KB) | DOI: 10.29303/profood.v4i1.73

Abstract

The purpose of this study was to examine the effect of lambda carragenan addition as a natural food additive alternative to bread to improve microbiological quality and prolong the shelf life. The method used in this study was completely randomized design (CRD) with 7 days of storage at room temperature as treatment and repeated three times. Observed parameters was moisture content, total microbes, total fungi and total E.coli. The concentration of lambda carragenan used was 0.4%. The observed data of water content was analyzed using Co-stat software with 5% significance Differences. If there was a real difference, then tested continued using Honestly Significance Differences (HSD) at level 5%. Microbiological quality observation data (total microbes, total fungi and total coliform) were analyzed descriptively. The results showed that the storage of bread with the addition of 0.4% lambda carrageenan caused the bread to last for 4 days of storage. Water content of bread decreased during 7 days storage. The microbiological quality of bread indicates that the storage of bread for 4 days was still acceptable in accordance with Indonesian National Standard (SNI) with total microbial 8.556 log cfu / ml, total mushroom 4,255 log cfu / ml, and amount of E.coli as much as <2,398 cfu / ml . The types of fungi that grow on bread with the addition of lambda carrageenan wer Aspergillus niger and Aspergillus flavus.Keywords: bread, hydrocolloid, lambda carrageenan, microbiological quality, shelf lifeABSTRAKTujuan dari penelitian ini adalah untuk mengkaji pengaruh penambahan lambda karaginan sebagai alternative bahan tambahan makanan (BTM) alami pada roti untuk meningkatkan mutu mikrobiologi dan memperpanjang masa simpan. Metode yang digunakan pada penelitian ini adalah rancangan acak lengkap dengan perlakuan lama penyimpanan selama 7 hari pada suhu ruang dan diulang sebanyak tiga kali. Parameter yang diuji antara lain kadar air, total mikroba, total jamur dan total E.coli. Konsentrasi lambda karaginan yang digunakan adalah 0,4%. Data hasil pengamatan kadar air dianalisis dengan software Co stat dengan taraf nyata 5%. Apabila terdapat beda nyata, maka dilakukan uji lanjut menggunakan uji Beda Nyata Jujur (BNJ) pada taraf 5%. Data hasil pengamatan mutu mikrobiologis (total mikroba, total jamur dan total koliform) dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa penyimpanan roti dengan penambahan 0,4 % lambda karagenan menyebabkan roti bertahan selama 4 hari penyimpanan. Kadar air roti mengalami penurunan selama penyimpanan 7 hari. Mutu mikrobiologis roti menunjukkan bahwa penyimpanan roti selama 4 hari masih dapat diterima sesuai dengan Standar nasional Indonesia (SNI) dengan jumlah total mikroba 8,556 log cfu/ml, total jamur 4,255 log cfu/ml, dan jumlah E.coli sebanyak <2,398 cfu/ml. Jenis jamur yang tumbuh pada roti dengan penambahan lambda karagenan adalah Aspergillus niger dan Aspergillus flavus.
PENGARUH LAMA PEMANASAN TERHADAP VITAMIN C, AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS SIRUP KERSEN (Muntingia calabura L.) Rizki Ameliya; Nazaruddin .; Dody Handito
Pro Food Vol. 4 No. 1 (2018): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (380.263 KB) | DOI: 10.29303/profood.v4i1.77

Abstract

The aim of this research was to determine the effect of boiling time on vitamin C, antioxidant activity, reduction sugar, pH and sensory properties (tastes and aroma) of singapore cherry (Muntingia calabura L.) syrup. The experimental design used was Completely Randomized Design (CRD) one factor (boiling time) consist of five treatments: P1 (20 minute), P2 (30 minute), P3 (40 minute), P4 (50 minute), P5 (60 minute). The observed parameters were vitamin C, antioxidant activity, reduction sugar, pH and sensory properties (tastes and aroma with hedonic and scoring test). The data were analyzed using analysis of variance at 5% confident level with Co-Stat software. The significant data were analyzed using Honestly Significant Differences (HSD) test. The result showed that boiling time gave a significant effect on pH, vitamin C, antioxidant activity and reduction sugar but didn’t significant on sensory properties (tastes and aromas). The best treatment was boiling time for 20 minutes that resulted in the highest value of vitamin C (28.09 mg/100 g material) and antioxidant activity (51.79%). Meanwhile the reduction sugar was 7.95%, pH 4.28, the taste was rather sweet and the aroma was rather specific of Singapore cherry.Keywords: antioxidant, Singapore cherry, syrup, vitamin C.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh lama pemanasan (perebusan) terhadap kadar vitamin C, aktivitas antioksidan, gula reduksi, pH dan sifat sensoris (rasa dan aroma) sirup kersen (Muntingia calabura L.). Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu lama pemanasan (perebusan) yang terdiri dari lima perlakuan, meliputi; P1 (20 menit), P2 (30 menit), P3 (40 menit), P4 (50 menit), P5 (60 menit). Parameter yang diamati meliputi vitamin C, aktivitas antioksidan, gula reduksi, pH dan sifat sensoris rasa dan aroma (metode hedonik dan scoring) sirup kersen. Data hasil pengamatan diuji dengan analisis keragaman pada taraf nyata 5 % menggunakan software Co-Stat. Apabila hasil pengamatan terdapat perbedaan yang nyata, maka diuji lanjut menggunakan uji Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan bahwa perlakuan lama perebusan memberikan pengaruh yang berbeda nyata (signifikan) terhadap pH, vitamin C, aktivitas antioksidan dan gula reduksi namun memberikan pengaruh yang tidak berbeda nyata (non signifikan) terhadap sifat sensoris rasa dan aroma (uji hedonik dan scoring) sirup kersen. Perlakuan terbaik adalah lama perebusan 20 menit karena menghasilkan sirup kersen dengan vitamin C tertinggi (28,09 mg/100 g bahan) dan aktivitas antioksidan tertinggi (51,79%), gula reduksi 7,95%, pH 4,28, rasa agak manis dan aroma agak khas kersen.Kata kunci: antioksidan, kersen, sirup, vitamin C.
ANALISIS KAPASITAS DAN TINGKAT KETAHANAN DAERAH DALAM UPAYA PENGURANGAN RISIKO BENCANA DI KECAMATAN JAYA BARU KOTA BANDA ACEH Herizal Fakhri; Safrida .; Nazaruddin .
Jurnal Ilmu Kebencanaan : Program Pascasarjana Unsyiah Vol 4, No 3: Agustus 2017
Publisher : Jurnal Ilmu Kebencanaan : Program Pascasarjana Unsyiah

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Jaya Baru sub-district, Banda Aceh, geographically an area which faced marine waters, this reason makes Jaya Baru one of the disaster-prone areas, especially tsunami disaster. This study aims to gain an overview of the capacity and resilience of Jaya Baru sub-districts in facing the disaster. Furthermore, to obtain the strategies necessary to increase the capacity and resilience in disaster risk reduction efforts. This study uses a combination method that is combining quantitative and qualitative methods and using five villages in Jaya Baru sub-district as the sample of research i.e. Gampong Ulee Pata, Lamjamee, Lampoh Daya, Emperom, and Bitai. Sources of the data in this study consisted of primary data (field research) and secondary data (library research) as supporting data. The results obtained from the data analysis process shows that Jaya Baru sub-districts categorized as 'medium' in the effort of disaster risk reduction. In addition, for the resilience of the region is at 'level three', i.e. commitment of the government, community and community related to disaster risk reduction has been achieved and supported by policy, but the achievement is not enough to reduce the negative impact of disaster that will happen in the future. Strategies undertaken in disaster risk reduction and capacity building in Gampong Ulee Pata, Lamjamee, Lampoh Daya, Emperom and Bitai must go through the individual level, the organizational level, and the system level.
Co-Authors Baiq Rien Handayani, Baiq Rien Dody Handito Herizal Fakhri Moegiratul Amaro Mutia Devi Ariyana Rizki Ameliya Safrida . SRI WIDYASTUTI Wiharyani Werdiningsih