Pub Date : 2024-05-02DOI: 10.20961/jthp.v17i1.77604
Devi Arianty, Nur R. Adawiyah Mahmud, E. Ernawati
Date vinegar is a processed date product that has a high nutritional content that improves the function of the body’s work system. This research aims to identify the chemical characterization and microbiology of date vinegar as an antimicrobial during the fermentation process. This study used a descriptive method for 30 days of the fermentation of date vinegar. The results were analyzed by a qualitative description of each parameter. Parameters observed were characterization of date vinegar compared to standard fermented vinegar according to SNI 01-4371-1996, organic acids, total phenols, and antimicrobial effect. The results indicated that the fermentation of Khalas dates for 30 days produced a pH of 4, 7.15% dissolved solids, 0% alcohol, 6% acetic acid, organic acid odor, liquid form, and dark brown color. The bioactive content of date vinegar was obtained using GC-MS a total of 44 compounds with two highest peaks were detected at RT 21.68 and RT 22.08. The resulting compounds are hexadecenoic methyl ester, Pentadecanoic acid, 14-methyl-, methyl ester dan Pentadecanoic acid, 13-methyl-, methyl ester, area at 19.98. On the other peaks are l-(+)-Ascorbic acid 2,6-dihexadecanoate, Estra-1,3, 5 (10)- trien-17β-ol, area at 9.79. Total phenol was 6213.57 mg/L, and the highest antimicrobial activity was with a concentration of 100% date vinegar of 15.27 mm.
{"title":"Karakteristik Kimia dan Mikrobiologis Cuka Kurma Jenis Khalas (Phoenix dactylifera)","authors":"Devi Arianty, Nur R. Adawiyah Mahmud, E. Ernawati","doi":"10.20961/jthp.v17i1.77604","DOIUrl":"https://doi.org/10.20961/jthp.v17i1.77604","url":null,"abstract":"Date vinegar is a processed date product that has a high nutritional content that improves the function of the body’s work system. This research aims to identify the chemical characterization and microbiology of date vinegar as an antimicrobial during the fermentation process. This study used a descriptive method for 30 days of the fermentation of date vinegar. The results were analyzed by a qualitative description of each parameter. Parameters observed were characterization of date vinegar compared to standard fermented vinegar according to SNI 01-4371-1996, organic acids, total phenols, and antimicrobial effect. The results indicated that the fermentation of Khalas dates for 30 days produced a pH of 4, 7.15% dissolved solids, 0% alcohol, 6% acetic acid, organic acid odor, liquid form, and dark brown color. The bioactive content of date vinegar was obtained using GC-MS a total of 44 compounds with two highest peaks were detected at RT 21.68 and RT 22.08. The resulting compounds are hexadecenoic methyl ester, Pentadecanoic acid, 14-methyl-, methyl ester dan Pentadecanoic acid, 13-methyl-, methyl ester, area at 19.98. On the other peaks are l-(+)-Ascorbic acid 2,6-dihexadecanoate, Estra-1,3, 5 (10)- trien-17β-ol, area at 9.79. Total phenol was 6213.57 mg/L, and the highest antimicrobial activity was with a concentration of 100% date vinegar of 15.27 mm.","PeriodicalId":511781,"journal":{"name":"Jurnal Teknologi Hasil Pertanian","volume":" 23","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141130078","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-02DOI: 10.20961/jthp.v17i1.69024
S. G. Sipahelut, Centhya Victorin Maitimu, Sri Rejeki, J. A. Patty
This study aims to study the chemical and organoleptic characteristics of an isotonic drink of aged coconut water with the addition of tomi-tomi fruit juice as a flavoring agent. This study was designed using a single factor Completely Randomized Design (CRD) with 4 treatment levels, ratios of old coconut water and tomi-tomi fruit juice, namely 90%:10%, 80%:20%, 70%:30%, and 60%:40 %. Parameters analyzed included: total phenol, total dissolved solids, pH and organoleptic tests including hedonic and hedonic quality tests (taste, aroma, color, turbidity, overall acceptability). The results showed that the higher the ratio of tomi-tomi juice added, the total phenol of isotonic coconut water drink increased, but the total dissolved solids and pH decreased. The use of tomi-tomi fruit juice 80%:20% is the best flavoring agent because it produces an isotonic drink flavor that is preferred by panelists compared to other treatments, with a total phenol content of 2.92 mg gallic acid/100 mL, total dissolved solids of 16.03° Brix, and a pH of 4.21.
{"title":"Pemanfaatan Sari Buah Tomi-Tomi (Flacourtia inermis Roxb) sebagai Flavoring Agent dalam Pembuatan Minuman Isotonik Air Kelapa","authors":"S. G. Sipahelut, Centhya Victorin Maitimu, Sri Rejeki, J. A. Patty","doi":"10.20961/jthp.v17i1.69024","DOIUrl":"https://doi.org/10.20961/jthp.v17i1.69024","url":null,"abstract":"This study aims to study the chemical and organoleptic characteristics of an isotonic drink of aged coconut water with the addition of tomi-tomi fruit juice as a flavoring agent. This study was designed using a single factor Completely Randomized Design (CRD) with 4 treatment levels, ratios of old coconut water and tomi-tomi fruit juice, namely 90%:10%, 80%:20%, 70%:30%, and 60%:40 %. Parameters analyzed included: total phenol, total dissolved solids, pH and organoleptic tests including hedonic and hedonic quality tests (taste, aroma, color, turbidity, overall acceptability). The results showed that the higher the ratio of tomi-tomi juice added, the total phenol of isotonic coconut water drink increased, but the total dissolved solids and pH decreased. The use of tomi-tomi fruit juice 80%:20% is the best flavoring agent because it produces an isotonic drink flavor that is preferred by panelists compared to other treatments, with a total phenol content of 2.92 mg gallic acid/100 mL, total dissolved solids of 16.03° Brix, and a pH of 4.21.","PeriodicalId":511781,"journal":{"name":"Jurnal Teknologi Hasil Pertanian","volume":" 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141130158","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-02DOI: 10.20961/jthp.v17i1.67017
Fadjar Kurnia Hartati, Trivena Trivena
Tofu is one of the foods that are very liked by the people of Indonesia. However, because it is easily damaged, there are still many tofu manufacturers who use formalin with the aim of extending the shelf life of products and avoiding losses. Based on this, the purpose of this study was to test the effectiveness of basil leaf extract solution with different concentration variations and soaking duration in reducing formalin content in white tofu, as well as observing changes in white tofu protein levels before and after treatment. In addition, the study will also conduct sensory tests of color, suppleness and aroma. This research method applies a factorial Complete Randomized Design (RAL) involving two main factors. The first factor is the concentration of basil extract solution (K), which has three levels (K1:10%, K2:20%, and K3:30%). The second factor is the duration of immersion (L), which also has three levels (L1: 30 minutes, L2: 60 minutes, and L3: 90 minutes). Each variation of the treatment was repeated three times, and tests were carried out on formalin content, protein levels, and sensory tests covering aspects such as color, texture, and aroma. The findings of this study indicate that the ability of the basil leaf extract solution to the highest decrease in formalin was 66.61% and an increase in protein content of 71.19%, namely in the treatment concentration of 30% basil leaf extract solution with immersion time 90 minutes (L3K3), with the results of the sensory test of texture 4.6 (like), color 4.1 (like), and aroma 3 (dislike).
{"title":"Pemanfaatan Eksrak Daun Kemangi (Ocimum basilicum L.) sebagai Alternatif Penurun Kadar Formalin pada Tahu Putih","authors":"Fadjar Kurnia Hartati, Trivena Trivena","doi":"10.20961/jthp.v17i1.67017","DOIUrl":"https://doi.org/10.20961/jthp.v17i1.67017","url":null,"abstract":"Tofu is one of the foods that are very liked by the people of Indonesia. However, because it is easily damaged, there are still many tofu manufacturers who use formalin with the aim of extending the shelf life of products and avoiding losses. Based on this, the purpose of this study was to test the effectiveness of basil leaf extract solution with different concentration variations and soaking duration in reducing formalin content in white tofu, as well as observing changes in white tofu protein levels before and after treatment. In addition, the study will also conduct sensory tests of color, suppleness and aroma. This research method applies a factorial Complete Randomized Design (RAL) involving two main factors. The first factor is the concentration of basil extract solution (K), which has three levels (K1:10%, K2:20%, and K3:30%). The second factor is the duration of immersion (L), which also has three levels (L1: 30 minutes, L2: 60 minutes, and L3: 90 minutes). Each variation of the treatment was repeated three times, and tests were carried out on formalin content, protein levels, and sensory tests covering aspects such as color, texture, and aroma. The findings of this study indicate that the ability of the basil leaf extract solution to the highest decrease in formalin was 66.61% and an increase in protein content of 71.19%, namely in the treatment concentration of 30% basil leaf extract solution with immersion time 90 minutes (L3K3), with the results of the sensory test of texture 4.6 (like), color 4.1 (like), and aroma 3 (dislike).","PeriodicalId":511781,"journal":{"name":"Jurnal Teknologi Hasil Pertanian","volume":" 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141130085","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-02DOI: 10.20961/jthp.v17i1.65684
Evy Fannia, Y. K. Dewi, Sulvi Purwayantie
Liang tea Pontianak consists of herbal ingredients (Dicliptera chinensis leaves, Tradescantia spathacea leaves, Origanum vulgare Wilder leaves, Pandanus amarillifolius leaves and skin of Aloe vera chinensis) and tea ingredients (Caesalpinia sappan wood). Technological developments for preparing tea burrows in fresh form have turned into dry ingredients so that they are practical in preparation. The process of serving liang tea Pontianak by brewing, but currently it is not known when and the brewing temperature that produces the best physicochemical characteristics of the burrow has not been studied. The target of this research was to obtain the temperature and brewing time that produces the best chemical and sensory characteristics of Liang tea Pontianak. This study used a factorial randomized block design (RBD) consisting of 2 treatment, namely the brewing temperature of 70±3°C, 85±3°C and 100°C while the second factor was the length of brewing, consisting of 5, 10, 15 and 20 minutes. The results of this study found that the chemical and sensory characteristics of Liang tea Pontianak were brewed at 100°C for 20 minutes. The physicochemical characteristics of Liang teh Pontianak have antioxidant activity of 73.81%, total phenol content of 97.58 mg GAE/g and flavonoid content of 217.28 mg QE/g. Based on sensory characteristics, the best brewing Liang Teh Pontianak was 70±3°C for 20 minutes with color attribute values of 4.28, aroma 3.80, and taste 3.64. Determination of the best treatment using the value of the effectiveness index.
{"title":"Efek Temperatur dan Waktu Seduh terhadap Karakteristik Kimia dan Sensori Liang Teh Pontianak","authors":"Evy Fannia, Y. K. Dewi, Sulvi Purwayantie","doi":"10.20961/jthp.v17i1.65684","DOIUrl":"https://doi.org/10.20961/jthp.v17i1.65684","url":null,"abstract":"Liang tea Pontianak consists of herbal ingredients (Dicliptera chinensis leaves, Tradescantia spathacea leaves, Origanum vulgare Wilder leaves, Pandanus amarillifolius leaves and skin of Aloe vera chinensis) and tea ingredients (Caesalpinia sappan wood). Technological developments for preparing tea burrows in fresh form have turned into dry ingredients so that they are practical in preparation. The process of serving liang tea Pontianak by brewing, but currently it is not known when and the brewing temperature that produces the best physicochemical characteristics of the burrow has not been studied. The target of this research was to obtain the temperature and brewing time that produces the best chemical and sensory characteristics of Liang tea Pontianak. This study used a factorial randomized block design (RBD) consisting of 2 treatment, namely the brewing temperature of 70±3°C, 85±3°C and 100°C while the second factor was the length of brewing, consisting of 5, 10, 15 and 20 minutes. The results of this study found that the chemical and sensory characteristics of Liang tea Pontianak were brewed at 100°C for 20 minutes. The physicochemical characteristics of Liang teh Pontianak have antioxidant activity of 73.81%, total phenol content of 97.58 mg GAE/g and flavonoid content of 217.28 mg QE/g. Based on sensory characteristics, the best brewing Liang Teh Pontianak was 70±3°C for 20 minutes with color attribute values of 4.28, aroma 3.80, and taste 3.64. Determination of the best treatment using the value of the effectiveness index.","PeriodicalId":511781,"journal":{"name":"Jurnal Teknologi Hasil Pertanian","volume":" 29","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141130153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-02DOI: 10.20961/jthp.v17i1.72260
Alif Eva Mili Ani, A. Mubarok, Erni Sofia Murtini
Enhancing post-harvest handling is crucial to boost productivity, preserve product quality, and enhance the competitiveness of food commodities. One effective approach to maintain product quality is by using edible coating, and in this case, alginate-based edible coating has been employed. The alginate-based edible coating exhibits a deficiency in terms of its inadequate mechanical properties. The addition of starch could improve the mechanical properties of alginate-based edible coating. Jackfruit seed starch has the potential to valorize as a cost-effective source of starch. Jackfruit seed flour has unique starch characteristics related to acid resistance, thermal properties, and mechanical properties when compared with starch from other sources. This study aims to optimize the concentration of alginate and jackfruit seed flour in the preparation of tomato edible coating using Response Surface Methodology (RSM). The effect of alginate concentration (1-2% b/v) and jackfruit seed flour concentration (1-2% b/v) on mass loss (%) and color difference (ΔE) were investigated. The optimum condition was obtained at an alginate concentration of 1.5% b/v and jackfruit seed flour concentration of 1.0% b/v with the resulting tomato quality value of mass loss of 5.43% and color difference (ΔE) of 0.70.
{"title":"Aplikasi Edible Coating Berbasis Tepung Biji Nangka dan Alginat Terhadap Kualitas Buah Tomat","authors":"Alif Eva Mili Ani, A. Mubarok, Erni Sofia Murtini","doi":"10.20961/jthp.v17i1.72260","DOIUrl":"https://doi.org/10.20961/jthp.v17i1.72260","url":null,"abstract":"Enhancing post-harvest handling is crucial to boost productivity, preserve product quality, and enhance the competitiveness of food commodities. One effective approach to maintain product quality is by using edible coating, and in this case, alginate-based edible coating has been employed. The alginate-based edible coating exhibits a deficiency in terms of its inadequate mechanical properties. The addition of starch could improve the mechanical properties of alginate-based edible coating. Jackfruit seed starch has the potential to valorize as a cost-effective source of starch. Jackfruit seed flour has unique starch characteristics related to acid resistance, thermal properties, and mechanical properties when compared with starch from other sources. This study aims to optimize the concentration of alginate and jackfruit seed flour in the preparation of tomato edible coating using Response Surface Methodology (RSM). The effect of alginate concentration (1-2% b/v) and jackfruit seed flour concentration (1-2% b/v) on mass loss (%) and color difference (ΔE) were investigated. The optimum condition was obtained at an alginate concentration of 1.5% b/v and jackfruit seed flour concentration of 1.0% b/v with the resulting tomato quality value of mass loss of 5.43% and color difference (ΔE) of 0.70.","PeriodicalId":511781,"journal":{"name":"Jurnal Teknologi Hasil Pertanian","volume":" 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141129908","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-02DOI: 10.20961/jthp.v17i1.66261
Rahmadini Payla Juarsa, Dewi Fortuna Ayu, Evy Rossi
Fruit leather is a processed product made from dried fruit puree, thin sheet-shaped with a thickness of 2-3 mm, moisture content of 10-15%, and generally had color and distinctive taste from the fruit as the raw material. The research purpose was to study the effect of red guava (Psidium guajava L) and red dragon fruit (Hylocereus polyrhizus) combination on the antioxidant activity, chemical, and sensory characteristics of the fruit leather. A complete randomized design consisting of five treatments and three tests was carried out in this study, where the treatment was the ratio of red guava and red dragon fruit puree, namely: JN1 (100%: 0%), JN2 (90%: 10%), JN3 (80%: 20%), JN4 (70%: 30%), and JN5(60%: 40%). Analyzed statistically using Anova and Duncan's new multiple range test at 5% were conducted in this research. The research showed that a combination of red guava and red dragon fruit significantly affected antioxidant activity, moisture and ash content, degree of acidity (pH), and organoleptic test. The best fruit leather was JN3 (80% red guava fruit: 20% red dragon fruit) with 12.17% water content, 0.49% ash content, 4.40 pH, and 79.84 µg/ml antioxidant activity. The overall fruit leather was preferred by the panelists with the description of rather red color, rather red guava-red dragon fruit-flavored, red guava-red dragon fruit taste, and rather springy.
{"title":"Aktivitas Antioksidan, Karakteristik Kimia, dan Sensori Fruit Leather Buah Jambu Biji Merah dan Naga Merah","authors":"Rahmadini Payla Juarsa, Dewi Fortuna Ayu, Evy Rossi","doi":"10.20961/jthp.v17i1.66261","DOIUrl":"https://doi.org/10.20961/jthp.v17i1.66261","url":null,"abstract":"Fruit leather is a processed product made from dried fruit puree, thin sheet-shaped with a thickness of 2-3 mm, moisture content of 10-15%, and generally had color and distinctive taste from the fruit as the raw material. The research purpose was to study the effect of red guava (Psidium guajava L) and red dragon fruit (Hylocereus polyrhizus) combination on the antioxidant activity, chemical, and sensory characteristics of the fruit leather. A complete randomized design consisting of five treatments and three tests was carried out in this study, where the treatment was the ratio of red guava and red dragon fruit puree, namely: JN1 (100%: 0%), JN2 (90%: 10%), JN3 (80%: 20%), JN4 (70%: 30%), and JN5(60%: 40%). Analyzed statistically using Anova and Duncan's new multiple range test at 5% were conducted in this research. The research showed that a combination of red guava and red dragon fruit significantly affected antioxidant activity, moisture and ash content, degree of acidity (pH), and organoleptic test. The best fruit leather was JN3 (80% red guava fruit: 20% red dragon fruit) with 12.17% water content, 0.49% ash content, 4.40 pH, and 79.84 µg/ml antioxidant activity. The overall fruit leather was preferred by the panelists with the description of rather red color, rather red guava-red dragon fruit-flavored, red guava-red dragon fruit taste, and rather springy.","PeriodicalId":511781,"journal":{"name":"Jurnal Teknologi Hasil Pertanian","volume":" 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141129958","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aimed to determine the level of interest and consumer satisfaction with implementing food safety in Brownies Cinta Mojosongo Urban Village, Surakarta. This quantitative descriptive study uses a sample of 100 Brownies Cinta customers who have visited Brownies Cinta twice. Data collection uses the survey method, and data analysis uses two analytical techniques: the CSI (Customer Satisfaction Index) method and the IPA (Importance Performance Analysis) method. The results showed that the order of importance of food safety indicators from the most important were buildings and facilities, production equipment, storage, production location/environment, process control, employee health and hygiene, water supply, hygiene facilities (hand washing), employee training, facilities hygiene (COVID protocol). The analysis results on the CSI method obtained a value of 84.54%, which means that consumers are satisfied with the food safety implementation carried out by Brownies Cinta Mojosongo. The analysis using the IPA method shows that the food safety indicator that needs to be improved is the production location/environment.
{"title":"Analisis Tingkat Kepentingan dan Kepuasan Konsumen Terhadap Penerapan Keamanan Pangan di Toko Brownies Cinta","authors":"Mellenia Putri Fiorentina, Achmad Ridwan Ariyantoro","doi":"10.20961/jthp.v17i1.72105","DOIUrl":"https://doi.org/10.20961/jthp.v17i1.72105","url":null,"abstract":"This study aimed to determine the level of interest and consumer satisfaction with implementing food safety in Brownies Cinta Mojosongo Urban Village, Surakarta. This quantitative descriptive study uses a sample of 100 Brownies Cinta customers who have visited Brownies Cinta twice. Data collection uses the survey method, and data analysis uses two analytical techniques: the CSI (Customer Satisfaction Index) method and the IPA (Importance Performance Analysis) method. The results showed that the order of importance of food safety indicators from the most important were buildings and facilities, production equipment, storage, production location/environment, process control, employee health and hygiene, water supply, hygiene facilities (hand washing), employee training, facilities hygiene (COVID protocol). The analysis results on the CSI method obtained a value of 84.54%, which means that consumers are satisfied with the food safety implementation carried out by Brownies Cinta Mojosongo. The analysis using the IPA method shows that the food safety indicator that needs to be improved is the production location/environment.","PeriodicalId":511781,"journal":{"name":"Jurnal Teknologi Hasil Pertanian","volume":" 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141129962","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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