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All Journal Jurnal Teknologi Agro-Industri Jurnal BETAHPA Jurnal BETAHPA Science Technology and Management Journal (STMJ)
Onne Akbar Nur Ichsan
Institut Teknologi Pagar Alam
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Industrial & Manufacturing Engineering

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Artikel Review AKTIVITAS ANTIOKSIDAN BEBERAPA OLAHAN TANAMAN UNTUK MENJADI PRODUK TEH Onne Akbar Nur Ichsan; Marta Tika Handayani
Jurnal BETAHPA Vol. 1 No. 1 Desember (2022): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36050/betahpa.v1i1 Desember.74

Abstract

Tea is a beverage known to have high antioxidant content. Several processed teas from several plants in Indonesia have been investigated for their antioxidant content. This journal discusses some of the antioxidant content of various plants that are claimed to be teas that have been processed in various processing methods. The antioxidant test method chosen for the review of antioxidant testing in its preparations is the DPPH (1,1-Diphenyl-2- picrylhydrazyl) method because this method is widely used in various antioxidant studies. The teas found by the author from several literatures include Moringa leaf (Moringa oleifera), soursop leaf tea (Annona muricata), cocoa leaf tea (Theobroma cacao L), coffee leaf tea (Coffea arabica), and edible flowers such as flower tea. rosella (Hibiscus sabdariffa), butterfly pea flower (Clitoria ternatea), then green tea and black tea (Camellia sinensis) as a comparison. The results of the review showed that the highest level of antioxidant activity was found in moringa leaf tea (74.9% inhibition) and the lowest was found in cocoa leaves (20.31% inhibition). All samples were still under the antioxidant activity of green tea (Camellia sinensis).
Degradasi Protein Selama Fermentasi Koro Kratok (Phaseolus lunatus) menggunakan Rhizopus oligosphorus Marta Handayani; Ira Gusti Riani; Aldilla Sari Utami; Onne Akbar Nur Ichsan
Jurnal Teknologi Agro-Industri Vol. 10 No. 1 (2023): 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.v10i1.176

Abstract

Koro kratok fermentation used Rhizopus oligosphorus was one of Indonesian’s society methods to consumed Koro kratok. Rhizopus oligosphorus produced proteolytic enzyme which can be used to break down complex protein to simple protein. Protein degradation was observed based on the fermentation time of koro kratok. Fermentation times used were 0 hours, 12 hours, 24 hours, 36 hours, 48 hours, 72 hours, 96 hours and 120 hours of fermentation. Parameters observed included proteolytic activity, growth of Rhizopus oligosphorus mycelium, dissolved protein, protein concentration and degree of hydrolysis also protein pattern using SDS PAGE. Observation showed that proteolytic activity, Rhizopus oligosphorus mycelium growth, dissolved protein, protein concentration and degree of hydrolysis were directly proportional to the length of fermentation time. The results of observation on protein patterns using SDS PAGE show that the longer the fermentation time, the simpler the protein produced. The longer the fermentation time, the bigger protein degration of koro kratok.
Artikel Review AKTIVITAS ANTIOKSIDAN BEBERAPA OLAHAN TANAMAN UNTUK MENJADI PRODUK TEH Onne Akbar Nur Ichsan; Marta Tika Handayani
Jurnal BETAHPA Vol. 1 No. 1 Desember (2022): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36050/betahpa.v1i1 Desember.74

Abstract

Tea is a beverage known to have high antioxidant content. Several processed teas from several plants in Indonesia have been investigated for their antioxidant content. This journal discusses some of the antioxidant content of various plants that are claimed to be teas that have been processed in various processing methods. The antioxidant test method chosen for the review of antioxidant testing in its preparations is the DPPH (1,1-Diphenyl-2- picrylhydrazyl) method because this method is widely used in various antioxidant studies. The teas found by the author from several literatures include Moringa leaf (Moringa oleifera), soursop leaf tea (Annona muricata), cocoa leaf tea (Theobroma cacao L), coffee leaf tea (Coffea arabica), and edible flowers such as flower tea. rosella (Hibiscus sabdariffa), butterfly pea flower (Clitoria ternatea), then green tea and black tea (Camellia sinensis) as a comparison. The results of the review showed that the highest level of antioxidant activity was found in moringa leaf tea (74.9% inhibition) and the lowest was found in cocoa leaves (20.31% inhibition). All samples were still under the antioxidant activity of green tea (Camellia sinensis).
PERBAIKAN TEKSTUR KERIPIK KULIT MANGGA MELALUI PERENDAMAN LARUTAN KAPUR SIRIH DAN PENJEMURAN Bovi Wira Harsanto; Onne Akbar Nur Ichsan
Science Technology and Management Journal Vol. 4 No. 1 (2024): Januari 2024
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v4i1.227

Abstract

Pengolahan buah mangga dapat menyisakan limbah berupa kulit mangga. Adanya kandungan pektin dalam kulit mangga membuka peluang untuk diolah menjadi produk pangan, seperti keripik. Perlakuan pendahuluan berupa perendaman larutan kapur sirih dan penjemuran jarang dikaji dalam evaluasi karakter keripik kulit mangga yang dihasilkan. Oleh karena itu, penelitian ini bertujuan untuk mengevaluasi perlakuan perendaman larutan kapur sirih dan penjemuran terhadap karakter keripik kulit mangga. Penelitian ini menerapkan 4 kombinasi perlakuan pendahuluan sebelum penggorengan keripik kulit mangga, yaitu tanpa perendaman larutan kapur sirih dan tanpa penjemuran; tanpa perendaman larutan kapur sirih dan dengan penjemuran; dengan perendaman larutan kapur sirih dan tanpa penjemuran; dengan perendaman larutan kapur sirih dan dengan penjemuran. Konsentrasi larutan kapur sirih yang digunakan adalah 2% b/v. Keripik kulit mangga diamati parameter tekstur melalui prinsip compression menggunakan universal testing machine dan parameter warna melalui prinsip CIE L a b menggunakan chromameter. Hasil penelitian menunjukkan bahwa kombinasi perlakuan perendaman larutan kapur sirih dan penjemuran mampu meningkatkan tekstur dari keripik kulit mangga setelah penggorengan, yaitu kekokohan sebesar 19,86 N dan kepatahan sebesar 16,28 N dibandingkan perlakuan lain. Namun, kombinasi perlakuan tersebut memiliki kecerahan yang kurang baik (16,63 dari 100) dan kuningnya memudar (5,10 dari 60). Temuan penelitian ini mampu menginformasikan pentingnya perlakuan pendahuluan sebelum penggorengan agar menghasilkan keripik kulit mangga yang bertekstur renyah meskipun perlu perbaikan dari segi warna.
Co-Authors Aldilla Sari Utami Bovi Wira Harsanto Ira Gusti Riani Marta Handayani Marta Tika Handayani