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All Journal Jurnal AGROTEKNOLOGI Jurnal Teknologi Agro-Industri
Muh. Doddy Pratama
Program Studi Teknologi Industri Pertanian, Fakultas Teknik, Universitas Nahdlatul Ulama Kalimantan Timur
Agriculture, Biological Sciences & Forestry

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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.
Variasi Warna Kaca pada Media Pengeringan terhadap Karakteristik Fisikokimia dan Mikrobiologi Permen Jeli Jahe (Zingiber officinale) Muh. Doddy Pratama; M. Muhtar; M. Alif; Fahrizal Fahrizal
Jurnal Teknologi Agro-Industri Vol 8 No 2 (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.v8i2.141

Abstract

One step to producing ginger jelly candy is drying processing. Generally, this process is done by people using open drying method under the sunlight without considration of product quality eventhough it has lowcost production compare to conventional production that has been standarized. This research was to compare physical-chemical and microbiology characterization between variation of glass color in drying medium for ginger jelly candy (Zingiber officinale). Research methodology to analyze physical-chemical caharacterization consist of hedonic test (organoleptic), refractometre (Total Sugar), thermohygrometre (temperature and moisture) and gravymetre (moisture content), and microbiology characterization consist of total plate count for bacteria and fungi. Randomized complete design (oneway ANNOVA) result showed variation of glass color (P1 and P2) of drying medium was no effect on organoleptic result of ginjer jelly candy such as aroma (3.6 and 4.05), flavor (3.95 and 4.15), color (3.9 and 3.95) and texture (4.1 and 4.15) respectively, but it was effect to moisture content, total sugar and bacterial contamination numbers. Variation of glass color result from P1 was obtained higher compare to P2 on (21.43 % and 15.39 %) moisture content, (13.75 % and 11.75 %) total sugar and (22 cfu/g and 4.5 cfu/g) bacterial contamination numbers. Meanwhile, there was no growth of fungi contamination numbers on both treatments.
Co-Authors Fahrizal Fahrizal Indah Sriwahyuni M. Alif M. Muhtar M. Muhtar Prasetia, Retno Pratiwi Jati Palupi