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All Journal Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Mahasiswa Pertanian

Heru Prono Widayat

Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala

Author-ID : 2765112

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Perbaikan Mutu Bubuk Kakao Melalui Proses Ekstraksi Lemak dan Alkalisasi Heru Prono Widayat
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5, No 2 (2013): Vol.(5) No.2, June 2013
Publisher : Agricultural Faculty

“This study aimed to investigate the possibility of reducing the fat content of cacao powder by using organic solvent extraction and to improve the cacao powder quality that meets the quality standard and market requirement. The research was carried out at the University of Syiah Kuala from September 2007 to November 2007. Fermented cacao beans as raw material for the research were collected from farmers in Seureuke, Aceh Utara. Cacao fat was extracted from the powder by pressing them at high pressure. Remaining fat in the powder was further reduced by organic solvent extraction to approximately 4 percent to meet the Indonesian National Standard (SNI). The cacao powder was alkalized with variation treatments of potassium carbonate concentration of 2.0, 2.5 and 3.0 percent and alkalization time of 15, 30 and 45 minutes. The experiment was designed according to randomized factorial design with three replications.Alkalization had affected pH and solubility of cacao powder significantly. pH of the powder increased proportionally as followed the function of y=0.35x + 5.00. The effect of alkalization to the solubility was quadratic with a function of y= -16.34x2 + 76.93x – 60.60. The maximum solubility of 30% was reached at the concentration of potassium carbonate of 2.35%.The alkalization affected the colour hue L* of the cacao powder. Addition of potassium carbonate and time of alkalization had a significant effect but no effect on the interaction. The effect of potassium carbonate and time of alkalization followed the function of y= -4.39x + 42.17 and y= -0.13x + 35.17 respectively. Aroma of alkalized cacao powder was better than commercial products from the market. This had been investigated by panellist consisting of 20 people.

Pemanfaatan Limbah Kulit Buah Naga (Hylocereus costaricensis) dalam Pembuatan Teh Herbal dengan Penambahan Jahe Raudhatul Aiyuni; Heru Prono Widayat; Syarifah Rohaya
Jurnal Ilmiah Mahasiswa Pertanian Vol 2, No 3 (2017): Agustus 2017
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Tujuan penelitian untuk mengetahui pengaruh suhu pengeringan kulit buah naga dan konsentrasi penambahan jahe terhadap teh herbal serta mengetahui tingkat penerimaan konsumen terhadap teh herbal kulit buah naga dan jahe. Penelitian menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan 2 faktor. Faktor pertama adalah suhu pengeringan (T) yaitu T1 = 50⁰C, T2 = 60⁰C, T3 = 70⁰C. Faktor kedua adalah konsentrasi jahe (J) yaitu J1= 0%, J2= 10%, J3= 14%. Hasil penelitian menunjukkan bahwa suhu pengeringan berpengaruh sangat nyata (P≤0,01) terhadap kadar air, kadar abu, dan nilai organoleptik warna teh herbal kulit buah naga dan jahe yang dihasilkan, dan berpengaruh nyata (P≤0,05) terhadap nilai organoleptik rasa. Konsentrasi jahe (J) berpengaruh sangat nyata (P≤0,01) terhadap nilai organoleptik rasa teh herbal kulit buah naga dan jahe, dan berpengaruh nyata (P≤0,05) terhadap kadar air, dan nilai organoleptik warna. Interaksi suhu pengeringan dengan konsentrasi jahe (T×J) berpengaruh nyata (P≤0,05) terhadap nilai organoleptik rasa teh herbal kulit buah naga dan jahe. Berdasarkan hasil penelitian diperoleh perlakuan terbaik yaitu perlakuan dengan suhu pengeringan 50OC (T1) dan penambahan konsentrasi jahe 14% (J3) memiliki kadar air 10,89%, kadar abu 5,85%, aktivitas antioksidan 59,05% dan total fenol 6,07 mg GAE/g bahan. Utilization Of Waste Dragon Fruit Peel (Hylocereus Costaricensis) In The Production Of Herbal Tea With Additional Ginger Abstract. The purpose of this study was to know the impact of dried temperature and concentration additional of ginger and also to know the level of accept consumen for herbal tea dragon fruit peel and ginger. This study uses a randomized block design (RAK) Faktorial two factors. The first factor is dried temperature (T) that is T1 = 50⁰C, T2 = 60⁰C, T3 = 70⁰C. Factor II is consentration to add ginger (J) that is J1= 0%, J2= 10%, J3= 14%. The result of it showed that dried temperature obviously affected (P ≤ 0.01) on the moisture content, ash content, and sensory evaluation of color herbal tea dragon fruit peel and ginger, and obviously affected (P≤0,05) to the sensory evaluation of taste. While, the ginger consentration obviously affected (P ≤ 0.01) on the sensory evaluation of taste herbal tea dragon fruit peel and ginger, and obviously affected (P≤0,05) on the moisture content, and sensory evaluation of color. The interaction type of dried temperature with the ginger consentration obviously affected (P≤0,05) on the on the sensory evaluation of taste herbal tea dragon fruit peel and ginger. The best treatment is obtained from dried temperature 50°C (T1) and the addition of ginger concentration of 14% (J3) that product moisture content of 10,89%, ash content 5,85%, antioxidant activity 59,05% and total phenol 6.07 mg GAE / g of material.

Variasi Pasta dan Essence Kakao Pada Proses Pembuatan Sabun Cair Dedi Fahrozi; Heru Prono Widayat; Ismail Sulaiman
Jurnal Ilmiah Mahasiswa Pertanian Vol 3, No 1 (2018): Februari 2018
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Penggunaan essence dan pasta kakao sebagai bahan utama pembuatan sabun cair yang mengandung theobromin dan phenethylamin dapat menghasilkan efek fisiologi bagi tubuh manusia yaitu aphrodisial (rasa senang). Kandungan yang terdapat dalam kakao memiliki banyak manfaat bagi kulit, misalnya berfungsi untuk menjaga kelembutan, melembapkan, mengencangkan, mengangkat sel-sel kulit mati, memperhalus kulit.Tujuan penelitian yaitu untuk mempelajari pembuatan sabun mandi dalam bentuk cair dengan penambahan kakao dan minyak kakao sebagai flavour dan essence sehingga dapat menambah nilai ekonomis yang tinggi dari produksinya. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) non faktorial yang terdiri dari 1 (satu) faktor, yaitu perbadingan Konsentrasi Pasta Kakao (C) dan Konsentrasi Essence Kakao (M), dengan 3 (tiga) taraf 30% : 70% (A), 50% : 50% (B), dan 70% : 30% (C) dimana setiap perlakuan dilakukan 2 kali ulangan. Pada tahap ini, formulasi yang terpilih dari pembuatan sabun mandi cair dibandingkan antara yang satu dengan yang lainnya. Analisis yang dilakukan meliputi analisa pH, uji mikroba dan uji organoleptik. Secara keseluruhan, sabun cair dengan taraf perbandingan B (50% : 50%) menjadi sabun yang paling disukai panelis dengan nilai 4,3 untuk tekstur, 4,2 untuk aroma dan 4,2 untuk warna. Abstract. The use of essence and cocoa paste as the ingredient of liquid soap which containing theobromin and phenethylamin can produce physiological effects for the human body that is give the feeling of aphrodisial. The content contained in cocoa has many benefits for the skin, for example serves to maintain softness, moisturize, tighten, remove dead skin cells, soften the skin. The purpose of this research is to study the making of bath soap in liquid form with the addition of cocoa paste and essence so that can add high economic value from its production. This research was conducted by using Randomized Non-Factor Complete (RAL) design consisting of 1 (one) factor, ie Comparison of Cocoa Pasta Concentration and Cocoa Essence Concentration, consisting of 3 (three) levels 30%: 70% (A), 50%: 50% (B), and 70%: 30% (C) where each treatment was performed twice repeated. At this stage, the selected formulation of liquid bath soap production is compared to each of formulas. The analysis included pH analysis, microbial test and organoleptic test. Overall, the liquid soap with a B (50% : 50%) ratio of soap was the most preferred panelist choice with 4.3 for texture, 4.2 for aroma and 4.2 for color.

Pengaruh Penambahan Kokoa Terhadap Mutu Kimia Dan Sensori Minuman Kopi-Kakao Salsabila Salsabila; Heru Prono Widayat; Normalina Arpi
Jurnal Ilmiah Mahasiswa Pertanian Vol 7, No 1 (2022): Februari 2022
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Penelitian ini bertujuan untuk mempelajari dan menentukan beberapa kandungan kimia dan tingkat kesukaan minuman yang dibuat dari berbagai rasio bubuk kopi arabika dan kokoa. Analisis yang dilakukan terhadap campuran bubuk kopi-kokoa yaitu kadar air dan kadar lemak. Analisis pada minuman atau seduhan kopi-kokoa yaitu kadar kafein, total fenol, penghambatan DPPH, dan uji organoleptik hedonik terhadap warna, aroma, rasa, tekstur, aftertaste, dan overall. Hasil penelitian menunjukkan rasio bubuk kopi dan kokoa (C) berpengaruh nyata terhadap kadar air campuran bubuk kopi-kokoa, kafein, penghambatan DPPH, tekstur, aftertaste dan overall minuman kopi-kokoa. Jenis kokoa (V) berpengaruh sangat nyata terhadap kadar lemak bubuk campuran kopi-kokoa dan tingkat kesukaan terhadap aroma minuman kopi-kokoa dan berpengaruh nyata terhadap total fenol minuman kopi-kokoa. Interaksi kedua perlakuan berpengaruh nyata terhadap tingkat kesukaan rasa minuman kopi-kokoa. Hasil penelitian ini menunjukkan bahwa kadar air yang dikandung campuran bubuk kopi-kokoa 2,67%-3,83%, kadar lemak 12,64% -14,15%. Sedangkan minuman kopi-kokoa yang dihasikan mengandung kafein 0,98%-1,24%, total fenol 0,36 mg/L-0,50 mg/L dan penghambatan DPPH 53,47%-71,71%. The Effect Of Additional Cocoa On Chemical And Sensory Quality Of Coffee-Cocoa BeverageAbstract. This research aims to learn and determine some of the chemical content and level of preference of drinks made from various ratios of Arabica coffee and Cocoa grounds. The analysis was carried out on the coffee-cocoa powder mixture, which is water content and fat content. Analysis of coffee-cocoa drinks included caffeine content, total phenol, inhibition of DPPH (2,2-diphenyl-1-picrylhydrazyl), and hedonic organoleptic tests on color, aroma, taste, texture, aftertaste, and overall. The results showed that the ratio of coffee and cocoa powder (C) had a significant effect on the water content of the coffee-cocoa mixture, caffeine, DPPH inhibition, texture, aftertaste and overall coffee-cocoa drinks. The type of cocoa (V) had a very significant effect on the fat content of the coffee-cocoa mixture powder and the level of preference for the aroma of the coffee-cocoa drink and significantly on the total phenol of the coffee-cocoa beverage. The interaction of the two treatments had a significant effect on the level of preference for coffee-cocoa drinks. The results of this research indicate that the water content of the coffee-cocoa mixture is 2.67%-3.83%, fat content is 12.64% -14.15%. While the coffee-cocoa beverage produced contains caffeine 0.98%-1.24%, total phenol 0.36 mg/L-0.50 mg/L and DPPH inhibition 53.47%-71.71%.

Co-Authors Abdul Kudus Dedi Fahrozi Dewitayani Dewitayani Ismail Sulaiman Muhammad Ikhsan Sulaiman Normalina Arpi Raudhatul Aiyuni Salsabila Salsabila Yusya Abubakar

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