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All Journal Jurnal Hortikultura Jurnal Pengkajian dan Pengembangan Teknologi Pertanian Jurnal Planta Tropika Seminar Nasional Lahan Suboptimal
Hanif, Zainuri
Balai Penelitian Tanaman Jeruk Dan Buah Subtropika
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Journal : Seminar Nasional Lahan Suboptimal

 1 
Karakteristik Minuman Sari Jeruk Keprok Terigas dengan Penambahan beberapa Jenis Penstabil Imro’ah Ikarini; Trifena Honestin; Hasim Ashari; Zainuri Hanif
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Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Ikarini I, Honestin T, Ashari H, Hanif Z, 2020.  Karakteristik Minuman Sari Jeruk Keprok Terigas dengan Penambahan beberapa Jenis Penstabil. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-8 Tahun 2020, Palembang 20 Oktober 2020. pp. xx. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Postharvest technology is needed so that the abundant citrus fruits at harvest time can be utilized and at the same time can increase the added value of these oranges. The potential to increase the added value of Indonesian citrus products is still huge. The processing of oranges into fruit juice drinks can be one way to increase the added value of oranges. Orange juice is currently a trendy drink as it contains vitamin C, which increases the human body's immunity in the pandemic era. The study aims to determine the effects of several types of stabilizers addition with several formulations on the physical and chemical characteristics, as well as sensory properties of the panellists' preference for Keprok Terigas juice. This study made use of Completely Randomized Design (CRD) with two factors, the first factor was the type of stabilizer (CMC, xanthan gum, arabic gum) and the second factor was the concentration of the stabilizer (0.025%, 0.05%, 0.075%, 0.1%). Results of the study indicated that vitamin C contained in the citrus fruit juice ranged from 13.49 to 24.69 mg/100 grams. Citrus fruit juice had a total dissolved solid value of 11.10 -12.63, pH was 3.535-3.787, total acid was 4.567-7.433 and viscosity value of 4.167-43.500 cp. The treatment of several types of stabilizers affected the value of vitamin C content, viscosity, and total dissolved solids, yet it gave no affect on the pH of the citrus juice.
Pengaruh Sari Jeruk Siam Pontianak dan Keprok Terigas terhadap Kualitas Es Krim Trifena Honestin; Imro’ah Ikarini; Hasim Ashari; Zainuri Hanif
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Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Honestin T, Ikarini I, Ashari H, Hanif Z.  2020. Effects of siam pontianak and keprok terigas juice on the quality of ice cream. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-8 Tahun 2020, Palembang 20 Oktober 2020. pp. xx. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Ice cream products made of orange juice may increase the added value of the products. Besides, vitamin C contained in the oranges also contributes to human’s health. The study aims to determine effects of differences in the citrus varieties and the proportion of water compared to orange juice on the overrun value, total dissolved solids, melting rate, vitamin C content, sensory properties of scoring and the panellist’s preference for orange ice cream. The study was designed using Completely Randomized Design with two factors, namely differences in citrus varieties (Siam Pontianak and Keprok Terigas) and the  proportion of orange juice compared to water (1:2; 1:1; 2:1). The results show that the Keprok Terigas ice cream had the highest preference value on the parameters of colour, aroma, taste and texture compared to those of Siam orange ice cream. The highest content of vitamin C was obtained from Siam orange ice cream in the proportion of orange juice compared to water 1:1, vitamin C content was 48.40 mg/100 grams. Total dissolved solids of the orange ice cream ranged from 2.267 – 2.600, pH was between 4.933 – 6.180, the overrun value was between 52.320 – 56.780% and melting rate was between 790.1 - 884.5 seconds. The differences between the Keprok Terigas and Siam Pontianak varieties have affect the value of vitamin C, pH, and overrun. The treatment of the proportion of orange juice: water affected the pH value, total dissolved solids, and overrun, but did not affect the melting rate.
Co-Authors Arry Supriyanto Ashari, Hasim Hasim Ashari Hasim Ashari Hasim Ashari Imro’ah Ikarini Lizia Zamzami lyli mufidah Lyli Mufidah Supriyanto, Arry Trifena Honestin