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All Journal Composite: Jurnal Ilmu Pertanian
Triana Ulfah
Fakultas Pertanian, Universitas Insan Cendekia Mandiri
Agriculture, Biological Sciences & Forestry Veterinary

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Pengaruh penambahan ekstrak bunga telang (Clitoria Ternatea L) pada sari buah belimbing wuluh (Averrhoa Bilimbi) sebagai minuman fungsional antihipertensi Hari Hariadi; Laila Rahmawati; Diang Sagita; Triana Ulfah; Widiawati Widiawati; Tita Wanyu Intani
Composite: Jurnal Ilmu Pertanian Vol 4 No 1 (2022): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v4i1.391

Abstract

Aktivitas antihipertensi adalah zat fitokimia yang menghasilkan kemampuan untuk mengurangi stres oksidatif, menghambat aktifitas angiotensin converting enzim, meningkatkan relaksasi endotel pembuluh darah. Penelitian ini bertujuan untuk menganalisis kandungan flavonoid dan saponin pada pembuatan minuman fungsional, kesukaan yang meliputi warna, aroma, dan tekstur. Penetian ini menggunaka Rancangan Acak Kelompok dengan 3 perlakuan yaitu penambahn ekstrak telang sebanyak 0,25 gram, 0,50 gram dan 0,75 dan 3 pengulangan. Hasil penelitian penambahan ekstrak bunga telang pada bunga telang menunjukan hasil bahwa penamban 0,750 mg ekstrak bunga telang paling banyak disukai oleh panelis. Minuman fungsional dengan penambahan 0,75mg memiliki kandungan saponin sebanyak 81,8ppm dan kandungan flavonoid sebesar 31,8 mg. tertingg yaitu sebanyak Kandungan gizi dalam minuman fungsional ekstrak bunga telang yaitu total kkal yang terkandung sebanyak 45,1 kkal, protein sebanyak 0,1 gram, lemak 0,1 gram, dan karbohidrat sebanyak 11,4 gram.
Pengaruh lama waktu inkubasi, konsentrasi starter terhadap pH, viskositas dan sifat organoleptik yoghurt susu sapi Rachmat Adiputra; Mita Ramadiyanti; Triana Ulfah; Dini Islah Maesaroh
Composite: Jurnal Ilmu Pertanian Vol 4 No 2 (2022): Agustus
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v4i2.557

Abstract

This research was conducted to determine the effect of incubation time and starter concentration on pH, viscosity, and organoleptic properties of cow's milk yogurt. This research was conducted from 16 to 23 June 2019 located at FIYO Yoghurt owned by Mr. Engkos Zakaria which is located in Pameungpeuk Village RT 03 RW 12 Pasirhalang Village, Cisarua District, West Bandung Regency. This study used a completely randomized design (CRD) factorial design consisting of two factors and three replications. The first factor is the length of incubation time (W) consisting of three levels, namely w1 = 3 hours incubation time, w2 = 6 hours of incubation time and w3 = 9 hours of incubation time. The second factor is the starter concentration (S) consisting of 3 levels, namely s1 = 2% starter concentration, s2 = 4% starter concentration and s3 = 6% starter concentration. From the research results it can be concluded that there has been an interaction between the length of incubation time and the concentration of the starter on the viscosity of cow's milk yogurt. The best interaction occurred at 9 hours of incubation time and 6% starter concentration. 9 hours incubation time and 6% starter concentration had a good effect on pH and viscosity. While the incubation time of 6 hours and 6% starter concentration produced organleptic properties which were quite liked by the panelists
Mie kering dengan substitusi tepung telur ayam ras (Gallus gallus domesticus) Sherina Melianti; Triana Ulfah; Rachmat Adiputra; Ati Atul Quddus; Atia Fizriani; Hari Hariadi
Composite: Jurnal Ilmu Pertanian Vol 3 No 02 (2021): Juli
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v3i02.558

Abstract

This research was purposed to determine the effect of the addition of egg powder on physicochemical properties and to determine the best formulation treatment according to organoleptic properties. This study used a one-factor Randomized group design (RAK) with 4 treatments (A0: 100% flour, A1: 90% flour + 10% egg flour, A2 : 80% flour + 20% egg flour, A3 : 70% flour + 30% egg flour) and 3 repetitions. The results showed that the combination of adding egg flour had no significant effect on chemical characteristics (ash content), on physical characteristics the combination of adding egg flour had a significant effect on physical properties. The best formulation based on organoleptic properties was the addition of 10% egg flour on texture parameters 5.00 (liked), aroma 4.80 (liked), taste 5.13 (liked), color 5.45 (liked).
Penambahan ekstrak kunyit (Curcuma domestica Val) cair terhadap karakteristik organoleptik dan kandungan antioksidan krispi bayam (crispy spinach) Hari Hariadi; Asysyifa Riana; Tisya Aisyah Chaerunnisa; Suseno Amien; Yusep Ikrawan; Triana Ulfah; Judiono Judiono; Cahya Edi Wahyu Anggara; Ilman Wibawa; Widiawati Widiawati; Duhita Diantiparamudita Utama
Composite: Jurnal Ilmu Pertanian Vol 5 No 2 (2023): Agustus
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v5i2.582

Abstract

The human immune system can protect the body from bacteria, viruses, and parasites that cause disease. The immune system becomes more active when enough amounts of macro and micro nutrients are consumed. Antioxidants can also guard against the attack of free radicals and radical chemicals found in the body, limiting the damage caused by the oxidation process. One of them is using turmeric and spinach extract as a supplement. Turmeric extract can be used in the production of crispy spinach cookies. The research was purposed to find out the effect of turmeric extract addition on organoleptic characteristics and antioxidant content crispy spinach. This research used a Experimental research design (Pre-Experimental Design) with three treatments consisting of the addition of 50 ml, 60 ml, and 70 ml of turmeric extract. All three formulations were conducted hedonic tests for know the best formulation, followed by antioxidant content (DPPH method), carbohydrate content (method by different), protein content (Kjedahl), and fat content (Soxhlet). Furthermore, economic analysis and product ranking are carried out. Formulation 3 was chosen because of the highest nutritional content. Keywords: crispy spinach, immunity, turmeric extract
Co-Authors Ati Atul Quddus Atia Fizriani Cahya Edi Wahyu Anggara Diang Sagita Dini Islah Maesaroh Hari Hariadi Hari Hariadi Ilman Wibawa Judiono Judiono Laila Rahmawati Mita Ramadiyanti Rachmat Adiputra Riana, Asysyifa Sherina Melianti Suseno Amien Tisya Aisyah Chaerunnisa Tita Wanyu Intani Utama, Duhita Diantiparamudita Widiawati Widiawati Widiawati Widiawati Yusep Ikrawan