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All Journal JURNAL IQRA´ Konstruktivisme: Jurnal Pendidikan & Pembelajaran Jurnal Teknologi Agro-Industri Paedagoria : Jurnal Kajian, Penelitian dan Pengembangan Kependidikan ESE International Journal (Environmental Science and Engineering) Journal on Education Bioedusiana: Jurnal Pendidikan Biologi Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Penelitian dan Pengkajian Ilmu Pendidikan: e-Saintika Jurnal Pendidikan dan Konseling Jurnal Humaniora Teknologi Jurnal Pendidikan dan Kewirausahaan Edunesia : jurnal Ilmiah Pendidikan Jurnal Humaniora Teknologi Bioscientist : Jurnal Ilmiah Biologi Nusantara Hasana Journal Proceeding Biology Education Conference Lentera: Jurnal Ilmiah Kependidikan Jurnal Pendidikan Hayati Jurnal Sains dan Teknologi Jurnal Pendidikan Dasar dan Sosial Humaniora
Almira Ulimaz
Politeknik Negeri Tanah Laut, Indonesia
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Journal : Nusantara Hasana Journal

 1 
THE THE EFFECT OF ETHREL SOLUTION IN RIPENING PROCESS ON THE QUALITY OF PAPAYA FRUIT (Carica papaya L) Almira Ulimaz
Nusantara Hasana Journal Vol. 1 No. 2 (2021): Nusantara Hasana Journal, July 2021
Publisher : Nusantara Hasana Berdikari

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Abstract

Papaya fruit is one source of vegetable protein. This fruit is often cultivated because of its considerable benefits for health. In addition to cultivating papaya plants, farmers also often ripening papaya fruit that has been harvested using ethrel solution. This study aims to describe the effect of The Addition of ethrel solution on the quality of papaya fruit. This research is an experimental study consisting of 5 treatments and 3 replications with a test model that is an organoleptic test to measure the quality of papaya fruit. Research data presented descriptively. The results showed that administration of Ethrel solution affected the quality of papaya fruit with optimal concentration in the treatment of P3 or 0.6% Ethrel per liter of water. Papaya fruit has the best color, texture, and taste in the P3 treatment when compared with the P0, P1, P2, P4, and P5 treatments. The best length of days in the ripening process is five days.
ETHANOL CONTENT OF FERMENTED JACKFRUIT SKIN (Artocarpus haterophyllus Lmk) ON DIFFERENT SALT LEVELS Almira Ulimaz
Nusantara Hasana Journal Vol. 1 No. 4 (2021): Vol. 1 No. 4 (2021): Nusantara Hasana Journal, September 2021
Publisher : Nusantara Hasana Berdikari

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Abstract

Jackfruit skin often considered as by product immediately after the fruit being used or consumed. However, if processed further this jackfruit skin can actually be fermented and has the potential to be a biofuel. Traditionally wastewater from fermented jackfruit skin can produce bioethanol. Bioethanol is ethanol (ethyl alcohol) whose production process uses natural raw materials and biological processes. Considering the current condition, namely fossil fuels in Indonesia are getting scarce, especially motor vehicle fuel, so naturally this bioethanol from fermented jackfruit skin has the opportunity to become a substitute energy. This study aimed to determine the ethanol content of jackfruit skin fermentation. Anaerobic fermentation was done with the addition of 600 ofater and one month incubation. The resulting bioethanol levels were measured with an alcohol meter. The results showed that different levels of salt produced an amount of ethanol which was also different from the fermentation of jackfruit skin. The difference in the amount of ethanol produced is thought to be due to the influence of the growth of lactic acid bacteria.
Co-Authors Abu Bakar Tumpu Aceng Haetami Agung Nugroho Agustina, Dwi Kameluh Ahmad Zain Sarnoto Anton Kuswoyo Arief Syamsuddin Aris Suhud Brian Sebastian Salim Citra Siwi Hanayanti Desty Endrawati Subroto Devin Mahendika Dewi Amelia Widiyastuti Dian Puspita Anggraini Dian Puspita Anggraini Dian Puspita Anggraini Dwi Kameluh Agustina Dwi Kameluh Agustina Edy Suprapto Ema Lestari Enos Lolang Eva Sylviaty Fadheela Salsabyla Fujiono Fujiono Hermin Nainggolan Ichsan Ichsan Ika Yuniwati, Ika Ilham Arief Jamaluddin Akbar Jesi Yardani Jesi Yardani Khasanah Khasanah Lasino Lasino Luthfina Ariyani M. Syukri Azwar Lubis Madaling Madaling Mariatul Kiptiah Marlia Adriana Marzuki Mayasari Mayasari Mia Aina Misbahul Munir Mufrida Zein Muh. Safar Muhammad Abdun Jamil Muhammad Ihsan Dacholfany Muhammad Indra Darmawan Nana Citrawati Lestari Nuryati Nuryati Ratna Ayu Pawestri Kusuma Dewi Singgih Prastawa Soetam Rizky Wicaksono Sri Tuti Rahmawati Sukini Sukini Sulistiana, Devita Summa Nur Hidayah Titis Linangsari Unan Yusmaniar Oktiawati Weraman, Pius Yuliana Ningsih Yuliana Ningsih Yulianti Hidayah