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All Journal Indonesian Food Science and TechnologyJournal Jurnal Kesehatan Tambusai BULLET : Jurnal Multidisiplin Ilmu
Nita Anggreani
Akademi Analis Kesehatan Harapan Bangsa
Agriculture, Biological Sciences & Forestry Humanities Dentistry Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health

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Optimization Of Glucose and Nitrogen Consentration In Medium Nata de Citrus From Calamansi Orange Juice Nita Anggreani; Ahmad Jais; Bambang Gonggo Murcitro; Anggun Maulidia; Egi Dia Safitri
Indonesian Food Science & Technology Journal Vol. 4 No. 1 (2020): Vol 4 No 1, December 2020
Publisher : Department of Technology of Agricultural product (THP) Jambi University

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Abstract

Calamansi orange is a superior fruit that is being promoted for planting in Bengkulu Province. Calamansi citrus preparations have only a few variations, generally made into calamansi orange syrup. This research was conducted to make a new processed variation from calamansi orange juice to Nata de Citrus products and to optimize the nata fermentation medium based on glucose and nitrogen concentrations. This study used a factorial completely randomized design (CRD) with 2 factors. The first factor is the variation of glucose in the medium by diluting orange juice 0 times ( no diluting); 0.5 times; 1 times; 1.5 times and 2 times. The second factor is the variation of nitrogen in the medium obtained by adding 0.6% Ammonium Sulfate; 0.7% and 0.8%. The results were analyzed using ANOVA and for significantly different variables, further analyzed using orthogonal polynomial order 2. The optimum results were obtained at a glucose concentration of 1.76% (dilution of calamansi orange juice 1.65 times) and a nitrogen concentration of 0.17% (ammonium sulfate 0.8%).
ANALISIS KADAR GLUKOSA JERUK LOKAL PROVINSI BENGKULU MENGGUNAKAN METODE LUFF SCHOORL Nita Anggreani; Siti Anisah
Jurnal Kesehatan Tambusai Vol. 2 No. 4 (2021): Desember 2021
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jkt.v2i4.3192

Abstract

People in Bengkulu Province generally consume 3 (three) types of oranges, namely Kalamansi Oranges, Gerga Oranges, and Brastagi Oranges. Orange Gerga is a local variety originating from Bengkulu Province, to be precise from Rimbo Pengadang District, Rejang Lebong Regency. While Kalamansi Oranges and Brastagi Oranges are citrus varieties originating from outside the region that has been widely planted by people in Bengkulu. The sweet taste of these three oranges is different which indicates the difference in the sugar content in them. This study aims to analyze the glucose content in the three oranges. The analysis method uses the Luff Schoorl method according to SNI 01-2891-1992. The sampling technique used was purposive sampling. Each sample of orange juice as much as 5 grams was analyzed up to three times. The results showed that the highest glucose levels were in Kalamansi Oranges (0.58%), Brastagi Oranges (0.48%) and the lowest was Gerga Oranges (0.44%).
Pemeriksaan Formalin Pada Bakso Ayam Yang Dijual Di Beberapa Pasar Kota Bengkulu Nita Anggreani; Eka Nurdianty Anwar; Helda Afri yulyani
BULLET : Jurnal Multidisiplin Ilmu Vol. 1 No. 06 (2022): BULLET : Jurnal Multidisiplin Ilmu
Publisher : CV. Multi Kreasi Media

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-Chicken meatballs are a type of meatball that uses chicken meat as the main processed ingredient and is very popular with the public because the price is relatively cheap. Chicken meatball traders in the market usually sell their products without using ice coolers for preservation. This raises concerns if these traders use food preservatives from dangerous chemicals, one of which is formalin. This study aims to examine whether there is formalin content in chicken meatball products sold in markets in the city of Bengkulu. Six samples of chicken meatballs were purchased from Panorama Market, Pagar Dewa Market, and Bengkulu City Sunday Market. The qualitative analysis method used was a color test with chromotropic acid, while the quantitative analysis used titration. The results showed that of the 6 samples of chicken meatballs examined, all were negative for formaldehyde. Keywords: formalin, chicken meatballs, dangerous chemical preservatives.
Co-Authors Ahmad Jais Anggun Maulidia Bambang Gonggo Murcitro Egi Dia Safitri Eka Nurdianty Anwar Helda Afri yulyani Siti Anisah