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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Pangan dan Gizi JURNAL GIZI INDONESIA Jurnal AGROTEKNOLOGI Animal Agricultural Journal Jurnal Teknologi Pangan dan Gizi Jurnal Penelitian Pascapanen Pertanian Pro Food Jurnal Aplikasi Teknologi Pangan AcTion: Aceh Nutrition Journal Indonesian Journal of Chemistry Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Jurnal Teknologi Hasil Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Litbang Provinsi Jawa Tengah Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Teknologi Pangan
Anang M Legowo
Departemen Teknologi Pangan, Fakultas Peternakan Dan Pertanian, Universitas Diponegoro, Semarang
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Optimization of Coffee-Clove-Ginger Formulated Powder Based on Antioxidant Activity and Physicochemical Properties Lestari, Arisa Puji; Legowo, Anang Mohamad; Susanti, Siti
Journal of Applied Food Technology Vol 5, No 1 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

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Abstract

The development of coffee products as functional drinks is hoped to increase the popularity of coffee as a healthy drink. One way of improving is by adding spices into the coffee. The purpose of this research was to obtain optimization of coffee-spice formulated powder based on its antioxidant activity, water content, ash content, and extract content. The spices used in this research were ginger powder and cloves(1:1). In this research, the ratio of coffee:spices (%,b/b) tested varied with F0(100%: 0%), F1(95%: 5%), F2(90%:10%), F3(85%:15%), and F4(80%:20%) each ratios underwent 4 repetitions of tests for physic and chemical properties. F0-F4 was roasted for 35 minutes at 200 °C. The results showed that all formulas except F4 had met the SNI certifications of ground coffee. The best formula was F3 had water(6.55%), ash content(4.72%), extract content(28.13%) was the highest(p<0.05) out of all the high varying ratio of coffee: spices formula (F4), and F3 had the lowest IC50(22.42μg/mL). Thus the formula with the lowest proportion of spices was considered as the optimal formula based on the water content, ash content, and extract content, whereas of antioxidant status, the formula with the highest proportion of spices was considered the best formula. The conclusion of this research was proportion of spices in the formula, the better the antioxidant status, but less optimum in terms of its other physic and chemical properties. It is hoped that the spiced coffee formula could potentially serve as a functional beverage for the community.DOI: http://dx.doi.org/10.17728/jaft.54
Total Dissolved Solids on Turmeric Emulsion (Curcuma longa L.) Affected by Iota and Kappa Carrageenan Arganis, Lusida Mulia; Rizqiati, Heni; Legowo, Anang Mohamad; Pramono, Yoyok Budi; Al-Baarri, Ahmad Ni'matullah
Journal of Applied Food Technology Vol 5, No 1 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

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Abstract

The quality of emulsion such as total dissolved solids, may be determined by type of emulsifier. Carrageenan is a polysaccharide from red seaweed (Rhodophyceae) and it is well known as emulsifier, however the application of carrageenan has not widely used in traditional beverage in Java Island, Indonesia. Therefore, the purpose of this research was to determine the effect of carrageenan in turmeric emulsion on its total dissolved solids. Distribution of total dissolved solids was tested using total dissolved solid-meter. Iota and kappa carrageenan were used. As a result, carrageenan might increase total dissolved solid at 58±3.4% and iota had reached higher total dissolved solid than kappa. As conclusion, total dissolved solid might be elevated by the addition of carrageenan.DOI:https://doi.org/10.17728/jaft.60
Efektivitas ekstrak umbi sarang semut (myrmecodia pendens merr.& perry) sebagai penurun kadar glukosa darah tikus sprague dawley yang diabetes mellitus Raya, Maxianus Kopong; Legowo, Anang M.; Wijayahadi, Noor
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 4, No 2 (2016)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (515.674 KB) | DOI: 10.14710/jgi.4.2.138-144

Abstract

Background : Diabetes Mellitus (DM) is a disease associated with pancreatic β cell damage and causes hyperglycemia Antioxidants were effective in reducing the state of hyperglycemia that was triggered by free radicals. Sarang semut contains flavonoids and tannins that act as antioxidants.Objective : The purpose to analyze the effectiveness of sarang semut stem extract as lowering blood glucose on diabetic white male Sprague Dawley rats. Method : True experimental with 30 rats which divided into five groups : negative control (DM+ water), positive control (DM+glibenklamid) and 3 treatment groups of DM + water extract of  sarang semut stem powder 90 mg/200gBW, 180 mg/200g BW and 360/200g BW respectively. DM was induced by 65mg/kgBW Streptozotocin and 230 mg/kgBW Nicotinamide intraperitonealy. Extract was given by sonde. The data was analyzed by Kruskall-Wallis and Mann-Whitney. Results : IC50 value of  sarang semut stem extract were 6,56-10,07 mg/ml in powder and 9,12-15,62 mg/ml whole. The average rats weight alteration on groups of negative control, positive control,  and 3 treatment groups of DM + water extract of  sarang semut stem powder 90 mg/200gBW, 180 mg/200g BW and 360/200g BW before and after treatment were -7,60± -0,40; 25,80±0,51; 16,40±0,44; 17,20±1,28 dan 19,20±0,06 gram respectively (ρ=0,001). The average fasting blood glucose level on groups of negative control, positive control,  and 3 treatment groups of DM + water extract of  sarang semut stem powder 90 mg/200gBW, 180 mg/200g BW and 360/200g BW before and after treatment were 3,33±2,42; -122,44±-0,51; -79,42±-11,38; -94,08±-11,97 and -134,66±-2,59 mg/dL respectively (ρ=0,001). Conclusion : The IC50­ value in sarang semut stem powder was higher than a whole form. Dose of 360 mg/200g BW lowered blood glucose better than 90 and 180 /200g BW dosage.
DAYA IKAT AIR, pH DAN SIFAT ORGANOLEPTIK CHICKEN NUGGET YANG DISUBSTITUSI DENGAN TELUR REBUS Laksmi, Restuning Tri; Legowo, Anang Mohamad; Kusrahayu, Kusrahayu
Animal Agriculture Journal Vol 1, No 1 (2012): Volume 1, Nomor 1, Tahun 2012
Publisher : Animal Agriculture Journal

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Abstract

ABSTRAK Penelitian ini bertujuan untuk untuk mengetahui Daya Ikat Air (DIA), nilai pH, dan sifat organoleptik nugget ayam yang disubstitusi telur rebus. Rancangan penelitian yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Data diolah menggunakan analisis ragam pada taraf signifikasi 5%, jika berbeda nyata dilanjutkan dengan Uji Wilayah Ganda Duncan. Hasil uji statistik menunjukkan bahwa substitusi telur rebus berbeda nyata (P>0,05) terhadap sifat organoleptik. Substitusi telur rebus tidak berpengaruh nyata (P<0,05) terhadap DIA dan pH. Nilai warna agak coklat-coklat tua dengan skor 2,00 - 3,16; tekstur tidak kasar-kasar dengan skor 1,96 - 2,28; dan kesukaan suka-sangat suka dengan skor 3,16 - 3,36. Substitusi telur rebus pada chicken nugget berpengaruh pada warna, tekstur dan kesukaan. Substitusi 20% sampai 40% merupakan substitusi paling optimal sebagai diversifikasi nugget.   Kata Kunci : chicken nugget, telur rebus, DIA, pH, sifat organoleptik
PENGARUH PENAMBAHAN SUSU SKIM PADA PEMBUATAN FROZEN YOGURT DENGAN BAHAN DASAR WHEY TERHADAP TOTAL BAHAN PADAT, WAKTU PELELEHAN DAN TEKSTUR Trisnaningtyas, Rara Yurisha; Legowo, Anang Mohamad; Kusrahayu, Kusrahayu
Animal Agriculture Journal Vol 2, No 1 (2013): Volume 2, Nomor 1, Tahun 2013
Publisher : Animal Agriculture Journal

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Abstract

ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan susu skim pada pembuatan Frozen yogurt dengan bahan dasar whey terhadap waktu leleh, tekstur dan total bahan padat. Materi yang digunakan dalam penelitian ini adalah susu sapi segar, jeruk nipis, rennet, medium deMan Rogosa Sharpe (MRS) broth, kultur stater (Lactobacillus bulgaricus dan Streptococcus thermophillus), CMC (carboxyl methyl celulosa), kuning telur, gula pasir (Gulaku), krim (whipping cream merek pondan), susu skim (merek calci Skim Indomilk). Peralatan yang digunakan antara lain ice cream maker, inkubator, kain saring, timbangan, waterbath, oven, thermometer, sendok, gelas, dan stopwatch. Rancangan percobaan yang digunakan untuk pengujian total bahan padat dan watu pelelehan adalah Rancangan Acak Lengkap dengan 4 perlakuan dan 5 kali ulangan, apabila terdapat pengaruh perlakuan dilanjutkan dengan Uji Wilayah Berganda Duncan. Uji sifat organoleptik dengan 25 panelis agak terlatih dianalisis menggunakan Uji Kruskal Wallis. Perlakuan yang diterapkan adalah penambahan susu skim sebanyak 0% (T0), 2% (T1), 4% (T2) dan 6% (T3). Hasil penelitian menunjukkan bahwa frozen yogurt dengan penambahan susu skim (0, 2, 4 dan 6 %) memberikan pengaruh nyata (P<0,05) terhadap total bahan padat, waktu pelelehan dan tekstur. Nilai rata-rata dari T0, T1, T2 dan T3 untuk total bahan padat yaitu 36,417; 34,617; 43,390 dan 41,505 %; nilai waktu pelelehan yaitu 8,82; 9,12; 10,30 dan 10,36; dan 3,28 menit serta tekstur yaitu 2,21; 1,38; 2,24 dan 2,23. Kesimpulan dari hasil penelitian ini adalah frozen yogurt berbahan dasar whey dengan penambahan susu skim sebesar 4 dan 6% memiliki kualitas yang paling baik sebagai produk alternatif pangan.Kata kunci: frozen yogurt, whey, susu skim, total bahan padat, waktu pelelehan, teksturABSTRACT The purpose of this research was to determine the effect of skim milk addition to the frozen yogurt with whey as the basic material on total solid, melting time, and the texture. The materials which are used in this research; fresh milk, lime, rennet, medium deMan Rogosa Sharpe (MRS) broth, culture starter (Lactobacillus bulgaricus dan Streptococcus thermophillus), CMC (carboxyl methyl celulose), yolk, (Gulaku), cream (whipping cream ‘pondan’), and skim milk (‘calci Skim Indomilk’). The tools which are used; ice cream maker, incubator, strainer, scales, waterbath, oven, thermometer, spoon, glass and stopwatch. Experimental design used in this study was completely randomized design with 4 treatments and 5 replications, if there is a treatment effect followed by duncan multiple test area. Test the organoleptic properties using organoleptic test by 25 panelists and analyzed using Kruskal Wallis test. The treatments given is the additional of skim milk as much as 0% (T0), 2% (T1), 4% (T2) and 6% (T3). The results showed that the effect of additional skim (0, 2, 4 and 6%) gave a significant influence (P<0,05) to total solid, melting time, and the texture. The average value of T0, T1, T2 and T3 for total solids, namely 36.417; 34.617; 43.390 and 41.505%, the value of a melting time is 8.82; 9.12; 10.30 and 10.36, and 3.28 minute and texture that is 2.21; 1.38; 2.24 and 2.23. The conclusion of this research is frozen yogurt by whey as the basic material ingredient with the addition skim milk of 4 and 6% had the best quality of food as an alternative product.Keywords: frozen yogurt, whey, skim milk, total solids, time melting, texture.
PENGARUH PENAMBAHAN SUSU SKIM PADA PROSES PEMBUATAN FROZEN YOGURT YANG BERBAHAN DASAR WHEY TERHADAP TOTAL ASAM, pH DAN JUMLAH BAKTERI ASAM LAKTAT Septiani, Amalia Husna; Kusrahayu, Kusrahayu; Legowo, Anang Muhammad
Animal Agriculture Journal Vol 2, No 1 (2013): Volume 2, Nomor 1, Tahun 2013
Publisher : Animal Agriculture Journal

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Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui adanya pengaruh dari penambahan susu skim pada frozen yogurtyang berbahan dasar whey terhadap total asam, pH dan jumlah total asam. Manfaat dari penelitian ini diharapkan memperoleh informasi mengenai penambahan susu skim dapat mempengaruhi total asam, pH dan jumlah mikroba pada frozen yogurt yang berbahan dasar whey. Materi yang digunakan dalam penelitian ini adalah susu sapi segar, jeruk nipis, rennet, MRS, kultur starter, CMC, kuning telur, gula pasir, krim dan susu skim. Peralatan yang digunakan antara lain ice cream maker, incubator, kain saring, timbangan, mixer, waterbath, oven, blender, thermometer, sendok dan gelas. Rancangan yang digunakan dalam penelitian adalah rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan yang diterapkan adalah : T0 = frozen yogurt dengan penambahan susu skim sebesar 0 %; T1 = frozen yogurt dengan penambahan susu skim sebesar 2 %; T2 = frozen yogurt dengan penambahan susu skim sebesar 4 % dan T3 = frozen yogurt dengan penambahan susu skim sebesar 6 %. Hasil penelitian menunjukkan bahwa penambahan susu skim sebesar 0%, 2%, 4% dan 6 % berpengaruh nyata terhadap total asam dan pH (P<0,05), namun tidak berpengaruh nyata terhadap jumlah bakteri asam laktat (P>0,05). Total BAL menghasilkan angka 8,38 - 8,88 log CFU/ml; nilai total asam 0,44 - 0,64%; nilai pH 5,99 - 5,95. Penambahan susu skim sebesar 6% menghasilkan total asam, pH dan umlah BAL yang paling baik. Semakin tinggi susu skim yang ditambahkan akan meningkatkan total asam dan menurunkan pH.Kata kunci: whey, frozen yoghurt, total asam, jumlah bakteri asam laktatABSTRACTThis research aimed to find out the influence of the addition skim milk for frozen yogurt made from whey on total acids, pH and total lactic acid bacteria. The benefits of the research are expected to get information about the addition of skim milk can affect the total acid, pH, and the amount of microbial frozen yogurt made from whey. The materials are used in research; fresh milk, lime, rennet, MRS, kultur starter, CMC, yolk, sugar, cream and skim milk. The tools are used; ice cream maker, incubator, strainer, scales, mixer, water bath, oven, blender, thermometer, spoon and glass. The design is used in research was completely randomized design with 4 treatments and 5 replications. The treatments applied: T0 = frozen yogurt with the addition of skim milk at 0%, T1 = frozen yogurt with the addition of 2% skim milk; T2 = frozen yogurt with the addition of 4% skim milk and frozen yogurt = T3 with the addition of skim milk 6%. The results showed the addition of skim milk at 0%, 2%, 4% and 6% significant affect the total acid and pH (P <0.05), but did not significant affect the amount of lactic acid bacteria (P> 0.05) . Total BAL generate a number from 8.38 to 8.88 log CFU / ml total acid value from 0.44 to 0.64; pH values from 5.99 to 5.95. The addition of 6% skim milk resulted in a total acid, pH, and otal BAL best. The higher skim milk is added will increase the total acid and lowers the pH.Key words: whey, frozen yogurt, total acid, amount of lactic acid bacteria
SUBSTITUSI EKSTRAK AMPAS TEBU TERHADAP LAJU KEASAMAN DAN PRODUKSI ALKOHOL PADA PROSES PEMBUATAN BIOETHANOL BERBAHAN DASAR WHEY Fawaid, Muhammad Thoriqul; Al-baarri, Ahmad Ni'matullah; Legowo, Anang Muhammad
Animal Agriculture Journal Vol 1, No 2 (2012): Volume 1, Nomor 2, Tahun 2012
Publisher : Animal Agriculture Journal

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Abstract

This aim of this study was to determine the acidity and alcohol production that was expressed by pH from whey substituted with bagasse extract that was fermented with bread yeast (Saccharomyces cerevisiae). Experimental design used in the study was completely randomized design (CRD) with 3 treatments and 4 replications. The whey was substituted with three level of bagasse extract: 10%, 20%, 30% for T1, T2, T3. The acidity was expressed as pH value of the fermentation solution. As a result,the substitution of whey using bagasse extract up to 30% slightly decreased pH value from 4.81 until 4.60 and alcohol from 0,21 until 0,41. This result suggested that the substitution of bagasse extract until 30% would not affected the acidity environment in fermentation solution.Keyword :whey;baggase extract;Saccharomyces cerevisiae; acidity;alcoholABSTRAK Penelitian ini bertujuan untuk mengetahui nilai pH dan produksi alkohol pada proses fermentasi whey yang disubstitusi ekstrak ampas tebu dengan bantuan ragi roti (Saccharomyces cerevisiae). Rancangan percobaan yang digunakan dalam penelitian adalah Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 4 ulangan. Berbagai tingkat substitusi whey dengan ekstrak ampas tebu, yaitu 10%, 20%, 30% telah dilakukan sebagai T1, T2, dan T3. Nilai pH dan produksi alkohol diuji pada jam ke-60. Hasil penelitian menunjukkan bahwa substitusi whey dengan ekstrak tebu, tidak mempunyai pengaruh yang nyata terhadap penurunan pH dan produksi alkohol. Substitusi ekstrak ampas tebu dengan whey dari 10 sampai dengan 30% telah merubah nilai pH dari 4,81 menjadi 4,60 dan alkohol dari 0,21 menjadi 0,41. Hasil penelitian mengindikasikan bahwa penambahan substrat berupa ekstrak ampas tebu kedalam proses fermentasi whey dalam pembuatan bioetanol, tidak banyak memberikan pengaruh pada nilai pH dan produksi alkohol.Kata kunci : whey;ekstrak ampas tebu;Saccharomyces cerevisiae;pH;alkohol
Rate of physical appearance changes on yellowness in salak during preservation in room storage Pangestika, Widia; Al-Baarri, Ahmad Ni’matullah; Legowo, Anang Mohamad; Hadipernata, Mulyana; Broto, Wisnu; Izzati, Laili
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 9, No 1 (2020)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.9.1.68-72

Abstract

Background: Discoloration was one indicator of food damage including in fruits, since the change may be used as a quality measurement. Salak became one of the commodities that often experience the browning reaction that may change the color. Since the yellow was close to the consumer preference along the preservation in salak, this color should be notified and may be represented as polyphenol change. Objectives: The focus of this study was to determine the pattern of inhibition of browning reactions in salak using HIO.Methods: This research determined the color level of yellow using digital color meter of salak that was stored in room temperature in aseptic treatment for 12 days. Result: Discoloration appeared in salak and it was clearly determined the change since a week of storage. The rate of discoloration was able to be detected highly after one week of storage. Conclusion: The discoloration of yellow color and the rate of salak could be detected specifically based on the day of storage. This research may open the information for the consumer to predict the storage time of salak based on the appearance of yellow color.
KARAKTERISTIK ES KRIM KEFIR PUREE BUAH NAGA MERAH SEBAGAI PANGAN FUNGSIONAL ANTIOBESITAS Khasanah, Siti Khuswatun; Susanti, Siti; Legowo, Anang M.
Jurnal Teknologi Pangan dan Gizi Vol 19, No 2 (2020)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v19i2.2749

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh fortifikasi puree buah naga merah dengan konsentrasi yang berbeda terhadap karakteristik fisik, kimia, sensoris, dan efeknya terhadap bobot badan dan jumlah konsumsi pakan mencit sebagai hewan uji antiobesitas pada es krim kefir sebagai pangan fungsional. Materi yang digunakan yaitu puree buah naga merah, curd kefir serta bahan untuk membuat es krim dengan formulasi bahan baku yang berbeda tiap perlakuan. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan 5 perlakuan. Perlakuan dalam penelitian ini adalah konsentrasi fortifikasi puree buah naga merah dengan konsentrasi 0%, 10%, 20%, 30%, dan 40%. Analisis data yang digunakan yaitu Kruskal Wallis dan analisis Independent Sampel T-Test pada taraf signifikansi 5%. Hasil yang diperoleh yaitu perlakuan terbaik berdasarkan uji organoleptik dihasilkan oleh es krim kefir dengan fortifikasi PNM 30%. Es krim kefir dengan fortifikasi puree buah naga merah memberikan pengaruh nyata (p
PENGARUH KONSENTRASI MESOKARP SEMANGKA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN MIKROBIOLOGI WATER KEFIR SEMANGKA KUNING (Citrullus lanatus (Thunb.)): Effect of Watermelon Mesocarp Concentration on Physicochemical and Microbiology Characteristic of Yellow Watermelon (Citrullus lanatus (Thunb.)) Water Kefir Rhema Nafiri Syalom; Sri Mulyani; Anang M Legowo
Pro Food Vol. 6 No. 2 (2020): 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 | DOI: 10.29303/profood.v6i2.154

Abstract

ABSTRACT Yellow watermelon (Citrullus lanatus (Thunb.)) is a kind of horticulture commodity that contains high water content. There are three parts of yellow watermelon, namely the outer part (exocarp), the middle part with white color (mesocarp), and the fruit flesh (endocarp) that the mesocarp often becomes waste of the consumption of yellow watermelon. One of the development innovations for yellow watermelon is to process it into fermented beverage such as water kefir using the mesocarp so that there is no waste material. This research aims to know the effect of mesocarp concentration on yellow watermelon water kefir physicochemical and microbiology characteristics. The method of research was using Completely Randomized Design with one factor (mesocarp concentration). Treatment variation which is utilized the 0% (v/v), 5% (v/v), 10% (v/v), 15% (v/v), and 20% (v/v) of mesocarp concentration. The research results show that the higher mesocarp concentration can increase the total of lactic acid and lactic acid bacteria, decrease the alcohol content and total of yeast, contribute to give antioxidants on water kefir, and mesocarp concentration does not have a real impact on viscosity. Keywords: Mesocarp, Yellow Watermelon, Water Kefir ABSTRAK Semangka kuning (Citrullus lanatus (Thunb.)) merupakan salah satu komoditas hortikultura dengan kandungan air yang sangat tinggi. Pada semangka kuning terdapat tiga bagian yaitu bagian terluar (eksokarp), bagian tengah berwarna putih (mesokarp), dan daging buah (endokarp) yang mana dalam mengonsumsi semangka, mesokarp seringkali menjadi limbah. Inovasi pengolahan semangka kuning salah satunya dapat dijadikan minuman fermentasi water kefir dengan memanfaatkan mesokarp agar tidak menjadi bahan yang terbuang. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi mesokarp terhadap karakteristik fisikokimia dan mikrobiologi water kefir semangka kuning. Metode penelitian menggunakan Rancangan Acak Lengkap dengan faktor tunggal (konsentrasi mesokarp). Variasi perlakuan yang digunakan adalah konsentrasi mesokarp 0% (v/v), 5% (v/v), 10% (v/v), 15% (v/v), dan 20% (v/v). Hasil penelitian menunjukan semakin tinggi konsentrasi mesokarp mampu meningkatkan total asam laktat dan total bakteri asam laktat, mampu menurunkan kadar alkohol dan total khamir, memberikan antioksidan pada water kefir, dan konsentrasi mesokarp tidak mempengaruhi viskositas. Kata kunci: Mesokarp, Semangka Kuning, Water Kefir
Co-Authors Achmad Zulfa Juniarto Agus Setiadi Ahmad Ni'matullah Al-Baarri Ahmad Ni’matullah Al-Baarri Ailsa Afra Mawarid Al-Baarri, Ahmad Ni'matullah Albertus Carolus Dito Wratsongko Amalia Husna Septiani Amanda Liana Aristya Angela Nitia Nefasa Antonius Hintono Anugrah Tamam Basroni Arganis, Lusida Mulia Arisa Puji Lestari Ayu Tri Astuti Baginda Iskandar Moeda Tampoebolon Bagus Fitriansyah Bhakti Etza Setiani Cecilia S Kristin Chindy Iswara Sembiring Cicilia Nuryati Cleopatra Hendria Dea Kumala Ardianti Deshinta Ramadhani Bastian Putri Dewi Indah Sari Diah Rahma Suryani Diana Nur Fitri Dika Intan Ayudiaswati Dita Desnasari Diyan Ayu Puspita Evan Kaka Demasta Fahmi Arifan Ferdina Vera Kesuma Marfiyanti Fitria Ningrum Galuh Hayu Kinasih Hadipernata, Mulyana Hendri Hermawan Adinugraha Heni Rizqiati Heni Rizqiati Himawan Wahyu Pamungkas Indah Pratiwi Mahardita Santoso Indira Susi Nur Anisa Jatu Megantari Kardina Enny Dian Kumalasari Khasanah, Siti Khuswatun Kheptin Mentary Farizha Kusmiyati Tjahjono Kusrahayu Kusrahayu Laili Izzati Lara Ayu Lestari Lestari, Arisa Puji Lusida Mulia Arganis M T Fawaid M. Sulchan Masykuri masykuri Maulana Yusuf Mauly Nabia Susanto Mega Silvia Pratiwi Miskiyah & Wisn Agus Supriatna Somantri Miskiyah & Wisnu Broto Agus Supriatna Somantri Mochammad Dicky Zulkharisma Muhammad Thoriqul Fawaid Mukson Mukson Mulyana Hadipernata Mulyana Hadipernata Mulyana Hadipernata Mulyana Hadipernata Nanik Hamidah Nashihatul Fuadah Natalia Putri Erva Simbolon Noor Wijayahadi Nurwantoro . Nurwantoro Nurwantoro Pangestika, Widia Putra Candra Nugraha Radia Juliasti Rafli Zulfa Kamil Rahim Fajar Pangestu Rani Oktaviani Saraswati Rara Yurisha Trisnaningtyas Raya, Maxianus Kopong restuning tri laksmi Rhema Nafiri Syalom Risfaheri Risfaheri Rita Miranda Selma Noor Permadi Setya Budi Muhammad Abduh Setyabudi, Francis M.C. Sigit Setyoningsih Budirahayu Silviana Silviana Siska Agustina Dwi Haryanti Siti Fatimah-Muis Siti Susanti Siti Susanti, Siti Soepardie , Sri Mulyani Suharso Suharso Suharso Suharso Suharso Suharso Suliasih Suliasih Suranto Moch Sayuthi Syaiful Anwar Tiara Yunistha Lestari Tri Utami Umar Santoso Widia Pangestika Widia Pangestika Widia Pangetika Wildan Alfira Gusrianto Wisnu Broto Wisnu Broto Wisnu Broto Wisnu Broto Yoga Pratama Yoga Pratama Yoga Pratama Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yudhistira Denta Elygio Yudi Pranoto Yuli Rohidayah Yulian Dwi Anggraeni Puspa Handoko Yulindha Yulindha Zulfa Tiara Salsabila Rusmiadi