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All Journal Best Journal (Biology Education, Sains and Technology) Jurnal Agro Fabrica
Pada Mulia Raja
Teknologi Pengolahan Hasil Perkebunan Institut Teknologi Sawit Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Immunology & microbiology Materials Science & Nanotechnology Mechanical Engineering Public Health

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OPTIMASI NIRA SAWIT DALAM PEMBUATAN MINUMAN SINBIOTIK DENGAN TAMBAHAN INULIN DAN KULTUR BAKTERI LACTOBACILLUS CASEI Wahyu Rinaldi; Pada Mulia Raja; Muhammad Syukri; Rhyna Maharani; Ika Ucha Pradifta Rangkuti
Jurnal Agro Fabrica Vol. 4 No. 1 (2022): Juni 2022
Publisher : Institut Teknologi Sawit Indonesia (ITSI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47199/jaf.v4i1.178

Abstract

Oil palm trunks can produce quite a lot of sap water, which is approximately 10 per day for 1 month for 1 oil palm tree that is uprooted, currently, there is not much optimal processing of palm oil with an economical selling price, for this reason, it is necessary to develop functional foods. This study aims to determine whether palm sap can be used in the manufacture of symbiotic beverage products with optimum chemical, microbiological and organoleptic qualities. The study was arranged using a non-factorial Completely Randomized Design (CRD) method with 3 treatments of incubation time, namely 12 hours, 24 hours, and 36 hours with each treatment using 6 replications so that 18 experiments were carried out. The best treatment by SNI 2981:2009 was obtained at an incubation time of 24 hours, namely with a pH of 5.2, water content is 82.50%, total dissolved solids is 17.33%, the lactic acid content is 0.81%, a total lactic acid bacteria of 2.8 x 108 and produces a minimum dense texture with sufficient acidity. The organoleptic aspect of taste and aroma at 24 hours of incubation time was favored or acceptable to consumers with a taste score of 3.3b and aroma of 3.3ab (scale 1-5) in the hedonic rating test. Meanwhile, at 36 hours of incubation, consumers did not like it with a taste score of 2.2a and aroma of 2.1a. This is because the longer the fermentation time can increase the acidity of the product which causes the distinctive taste and aroma of palm sap to increase.
Pembuatan Nata Berbasis Nira Kelapa Sawit Dengan Penambahan Ekstrak Taoge Sebagai Sumber Protein Pada Mulia Raja; Muhammad Syukri; Giyanto Giyanto; Ika Ucha Pradifta Rangkuti; Rasyid Hondro
BEST Journal (Biology Education, Sains and Technology) Vol 6, No 2 (2023): September 2023
Publisher : Program Studi Pendidikan Biologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30743/best.v6i2.7774

Abstract

Getah lontar ini dapat diolah menjadi nata dengan bantuan Acetobacter xylinum. Waktu penelitian selama 3 bulan yaitu dari bulan Mei 2021 – Juli 2021. Metode yang digunakan dalam penelitian ini adalah metode Rancangan Acak Lengkap (RAL) non faktorial dan terdiri dari 4 taraf perlakuan yaitu perlakuan A tanpa penambahan ekstrak tauge. , perlakuan B dengan penambahan ekstrak tauge. 2%, perlakuan C dengan penambahan ekstrak tauge 4%, dan perlakuan D dengan penambahan ekstrak tauge 6%. Perlakuan pembuatan nata berbahan dasar nira nira menghasilkan hasil pada perlakuan A sebesar 67,64%, perlakuan B sebesar 68,26%, perlakuan C sebesar 68,39%, dan perlakuan D sebesar 68,51%. Perlakuan pembuatan nata berbahan dasar nira nira menghasilkan kadar air pada perlakuan A sebesar 84,37%, perlakuan B sebesar 83,26%, perlakuan C sebesar 82,63%, dan perlakuan D sebesar 80,98%. Perlakuan pembuatan nata berbahan dasar nira aren menghasilkan serat kasar pada perlakuan A sebesar 7,05% dan perlakuan D sebesar 6,45%. Perlakuan pembuatan nata berbahan dasar nira aren menghasilkan kadar abu pada perlakuan A sebesar 0,615% dan perlakuan D sebesar 0,81%. Perlakuan terbaik terdapat pada perlakuan D dengan rendemen 68,51%, kadar air 80,98%, serat kasar 6,45%, dan kadar abu 0,81%. Hasil uji organoleptik menunjukkan aroma dan rasa tidak normal, sedangkan warna dan tekstur normal.
Co-Authors Giyanto Giyanto Ika Ucha Pradifta Rangkuti Muhammad Syukri Rasyid Hondro Rhyna Maharani Wahyu Rinaldi