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All Journal Jurnal AGROTEKNOLOGI Agrointek Jurnal Teknologi Agro-Industri Journal of Sustainable Transformation
Pratiwi Jati Palupi
Universitas Nahdlatul Ulama Kalimantan Timur
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Social Sciences

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ANALISIS VARIASI WAKTU FERMENTASI TEH SARI ALANG-ALANG (Imperata cylindrica) TERHADAP KUALITAS PRODUK DAN ORGANOLEPTIK Afrilia Sandra Ramadani; Pratiwi Jati Palupi
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.6057

Abstract

Diversification of processed products became very rare on the market. Therefore, the need for further processing to enhanced added value to this crops. One product that hasn’t been developed yet is fermented tea blady grass extract. Commonly fermented beverages is made from fruits, however to developed the variety of functional food an the abundant of raw ingredient, then blady grass is choosen. The research purpose is to know the effect different fermentation time toward organoleptic analysis of cogon grass. Processing divided into three parts. The first step is fermentation of cogon grass, processing product syrup, and tea cogon grass fermentation drink. The result of this research shows that fermentation time while effect toward pH and anti oxidant activity. Whereas the sugar reduxtion not really affect. The best treatment of cogon grass fermentation gain 6 days of fermentation
KARAKTERISTIK FISIKOKIMIA SELAI KULIT BUAH NAGA (Hylocereus polyrhizus) DENGAN PENAMBAHAN VARIASI KONSENTRASI BUAH NANAS (Ananas comosus L.) Pratiwi Jati Palupi; Retno Prasetia; Muh. Doddy Pratama; Indah Sriwahyuni
JURNAL AGROTEKNOLOGI Vol 15 No 01 (2021)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v15i01.20644

Abstract

Dragon fruit peels (Hylocereus polyrhizus) are generally only considered trash by the public because they are considered useless, even though dragon fruit peels still contain useful nutrients. Dragon fruit skin can be used as food, one of which is a jam. The addition of pineapple fruit variations to dragon fruit peel jam as a flavor enhancer and natural fragrance to reduce the use of sugar in jam and the aroma of pineapple fruit can mask the distinctive aroma of dragon fruit which is less desirable. The purpose of this study was to determine the appropriate concentration variations in the manufacture of dragon fruit peel jam with the addition of pineapple, which consumers liked. This study used a completely randomized design with six (6) treatments and two (2) replications. Dragon fruit peel jams analyzed by chemical tests included moisture content, sugar level, and pH, while organoleptic test included color, texture, taste, aroma, and a total of 30 untrained panelists. Observation data were processed using ANOVA (α = 5%) and further tested using the honest significant difference test (BNJ) (α = 5%). The results showed that the pineapple’s addition to dragon fruit peel jam had a very significant effect on the panelists' preference for aroma and taste, but not significantly different from the color, texture, and chemical characteristics of jam. The N6 treatment (dragon fruit peel 250 g: pineapple fruit 250 g) was the best jam, based on chemical characteristics (pH content of 3.52, moisture content of 18.65%, sugar level of 53.30%) and preferable in organoleptic characteristics (2.97 of color, 2.97 of texture, 2.97 of flavor, 3.00 of taste). Keywords: agricultural waste, dragon fruit peel, jam, pineapple
Karakteristik Fisikokimia dan Mikrobiologi Permen Jeli Jahe (Zingiber officinale) terhadap Daya Simpan dengan Teknik Pengemasan Berbeda Muh. Doddy Pratama; Pratiwi Jati Palupi; Retno Prasetia; M. Muhtar
Jurnal Teknologi Agro-Industri Vol 8 No 1 (2021): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v8i1.129

Abstract

Jelly candy is one type of candy that has basic composition such as granulated sugar (glucose/sucrose), gelatin (jelly base), and additional organic ingredients like Ginger which can use as preservative and naturally flavor. In the Ginger jelly candy production, Packaging is one of main evaluation to protect the quality of product. The study was carried out to know effect of difference of Packaging Technique on physical-chemical characterization and microbiology correlate to storability of ginger jelly candy. Physical characterization (organoleptic) on flavor, taste, texture and color were evaluated by Hedonic test through questionnaire, chemical characterization including moisture content and sugar content were analyzed by Gravimeter and Refractometer method, and bacterial contaminations figures was analyzed by total plate count method. The result showed packaging technique was no effect on organoleptic characterization and Sugar Content but it was effect on moisture content and bacterial contamination figures of ginger jelly candy. Storability was effect on organoleptic, moisture and sugar content, and bacterial contaminations figures. Non vacuum was higher compared to vacuum of packaging technique on moisture content and bacterial contaminations figures (43.01 % and 46 cfu/g, 23.38 % and 29 cfu/g (0 week)), (48.45% and 300 cfu/g, 43.48% and 71 cfu/g (4 week)) respectively.
TINGKAT KESUKAAN KONSUMEN TERHADAP PEWARNA ALAMI DAUN SIRIH (Piper betle L) DAN DAUN MANGGA (Mangifera indica) PADA SERAT KENAF (Hibiscus cannabinus L) Pratiwi Jati Palupi; syahdiyanor Syahdiyanor; Ali Sadikin
Journal of Sustainable Transformation Vol. 1 No. 1 (2022)
Publisher : Universitas Nahdlatul Ulama Kalimantan Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59310/jst.v1i1.7

Abstract

Kenaf fiber is a raw material in diversified products, such as paper, wall coverings, car interiors, geotextiles, soil safer, fiber drain, particle board, and plastic reinforcement as well as raw material for the biofuel industry. Organic kenaf fiber is yellowish white but when it is processed it is light brown and shiny. In improving the appearance to make it more attractive to consumers and high selling power, it is necessary to have a dyeing process for kenaf fiber. The dyes used in kenaf fiber are natural dyes because they are non-toxic, renewable, easily degraded and environmentally friendly. The advantages of using natural dyes are because they have economic value, are environmentally friendly and are easily available in the surrounding environment, such as mango leaves and betel leaves which can produce color pigments, namely mangiferine and anthocyanin pigments. This study aims to determine the effect of kenaf fiber added with natural dyes (mango leaves and betel leaf) on the color, texture, and aroma of kenaf fiber and to determine the level of consumer preference for kenaf fiber with natural dyes. This research was tested using the Hedonic Test method, using a questionnaire with 40 untrained panelists (consumers) with data obtained based on panelist responses using a hedonic scale analyzed by the Kruskal-Wallis test. The results showed that there was no significant effect on kenaf fiber that had been given natural dyes of betel leaf and mango leaf on the color, texture, and aroma of kenaf fiber. However, from the results of the average level of consumer preference, panelists on average tend to like the color and are neutral to the texture and aroma of kenaf fiber with natural dyes of mango and betel leave.
Co-Authors Afrilia Sandra Ramadani Ali Sadikin Indah Sriwahyuni M. Muhtar Muh. Doddy Pratama Prasetia, Retno syahdiyanor Syahdiyanor