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All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Serambi Journal of Agricultural Technology
Ruka Yulia
Serambi Mekkah University
Aerospace Engineering Agriculture, Biological Sciences & Forestry

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The Effet of pH and Pasteurisation Temperature on Water Content and Vitamin C Content From Tomato Sauce (Lycopersicum esculentum Mill) Nurhidayati Nurhidayati; Ruka Yulia; Putri Meutia Sari
Serambi Journal of Agricultural Technology Vol 1, No 1 (2019): Serambi Journal of Agricultural Technology (June 2019)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i1.1098

Abstract

The purpose of this study was to determine the effect of pH control and pasteurization temperature on making tomato sauce on the quality produced. This study uses a factorial completely randomized design (RAL) 2 which is used is the measurement of pH (R) (3, 4 and 5 and pasteurization temperature (T) (70˚C, 80˚C and 90˚C). , vitamin C and organoleptic tests (color and taste) .The results of the research showed the best treatment on the combination of R2T2 treatment with a pH regulator 4 and 800C pasteurization temperature which produced a good quality tomato sauce with chemical properties namely 77.24% moisture content, vitamin C 0.059%, organoleptic taste 3.74 (likes) and color 3.87 (likes).
Pendampingan Kelompok Tani "Pintoe Rimba" Desa Naga Umbang, Aceh Besar melalui Optimalisasi Pengolahan Minyak Herbal Tradisional Ruka Yulia; sholihati sholihati; Kiman Siregar
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 6 No. 2 (2020): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.6.2.159-165

Abstract

“Pintoe Rimba" farmer group of Naga Umbang, Lhoknga Subdistrict, Aceh Besar makes traditional herbal oils with conventional method and simple packaging. The quality of traditional herbal oil produced has not been standardized. Its production is not carried out every day due to the lack of equipment and knowledge. The mentoring of "Pintoe Rimba" farmer group conducted by the team for optimizing the process of making traditional herbal oils using distillation equipment as effort to improve skills, quality standards, sustainable production and economy in the farmer group. The stages of this mentoring include: 1) Socialization; 2) Counseling about entrepreneurs for increasing economic; 3) Training in packaging and labeling; and 4) Optimizing the making of herbal oil by using distillation equipment. The outcomes of this mentoring are a) The partners have knowledge about improving the entrepreneurial economy for their family, b) The partners are able to package and label the traditional herbal oil product using sealer, c) The partners are able to use distillation equipment that can increase traditional herbal oil production; and d) The partners can produce herbal oil with better quality standards.
The Effet of pH and Pasteurisation Temperature on Water Content and Vitamin C Content From Tomato Sauce (Lycopersicum esculentum Mill) Nurhidayati Nurhidayati; Ruka Yulia; Putri Meutia Sari
Serambi Journal of Agricultural Technology Vol 1, No 1 (2019): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i1.1098

Abstract

The purpose of this study was to determine the effect of pH control and pasteurization temperature on making tomato sauce on the quality produced. This study uses a factorial completely randomized design (RAL) 2 which is used is the measurement of pH (R) (3, 4 and 5 and pasteurization temperature (T) (70˚C, 80˚C and 90˚C). , vitamin C and organoleptic tests (color and taste) .The results of the research showed the best treatment on the combination of R2T2 treatment with a pH regulator 4 and 800C pasteurization temperature which produced a good quality tomato sauce with chemical properties namely 77.24% moisture content, vitamin C 0.059%, organoleptic taste 3.74 (likes) and color 3.87 (likes).
Co-Authors Kiman Siregar Nurhidayati Nurhidayati Putri Meutia Sari sholihati sholihati