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All Journal Pro Food ANNALES BOGORIENSES Jurnal TAMBORA Jurnal Pijar MIPA International Journal of Health and Information System (IJHIS) Food and Agro-industry (FAGI) Journal
Saputri, Dinar Suksmayu
Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Teknologi Sumbawa
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health

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Pengaruh CMC (Carboxymethyl Cellulose) Dan Lama Penumisan Terhadap Karakteristik Pasta Bawang Merah Mirza, Muhammad; Yanti, Sahri; Saputri, Dinar Suksmayu
The Journal of Teknologi Pangan Vol 4 No 2 (2023): Peluang dan Tantangan Bahan Pengawet Makanan Alami dalam Memperpanjang Umur Simpa
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v4i2.3789

Abstract

Bawang merah merupakan komoditas yang dimanfaatkan sebagai bumbu oleh masyarakat. Di Sumbawa bawang merah menjadi komoditas unggulan, sehingga ketersediaan bawang merah melimpah dan perlu pengolaham lebih lanjut. Penelitian bertujuan untuk memperoleh teknologi pengolahan, formulasi pasta bawang merah untuk mengetahui karakteristiknya. Penelitian dilakukan dengan tahapan persiapan bahan, pembuatan sampel pasta bawang merah, pengujian sampel dengan uji proksimat (kadar air, kadar lemak dan kadar protein) dan uji organoleptik (aroma, tekstur dan warna). Penelitian menggunakan Rancangan Acak Lengkap dengan 2 faktor, faktor perbedaan kadar CMC yaitu 0,1%, 0,3% dan 0,5%, dan lama penumisan yaitu 4 menit dan 7 menit. Penelitian dilakukan ulangan sebanyak 3 kali ulangan. Analisis statistik menunjukan bahwa perbedaan kadar CMC dan lama waktu penumisan mempengaruhi kadar air, kadar protein dan kadar lemak, sedangkan interaksi keduanya tidak mempengaruhi. Perlakuan pasta bawang merah terbaik adalah perlakuan penambahan kadar CMC sebesar 0,5% dengan lama waktu penumisan 7 menit dengan hasil kadar air 40,85%, kadar protein 3,25% dan kadar lemak 0,95%. Pada pengujian organoleptik perlakuan terbaik adalah penambahan kadar CMC sebesar 0,1% dengan waktu penumisan 4 menit. Rata-rata kesukaan pasta bawang merah yang terbaik adalah aroma (5,3), tekstur (5,8) dan warna (5,5)
Synthesis of Green Carbon Dots from Nephelium Lappaceum L. Seeds Kamali, Siti Raudhatul; Hamdiani, Saprini; Hermanto, Dhony; Saputri, Dinar Suksmayu; Chen, Chang-Nan
Jurnal Pijar Mipa Vol. 19 No. 3 (2024): May 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i3.6708

Abstract

In this study, rambutan (Nephelium Lappaceum L.) seeds were used to fabricate green carbon dots (gCDs) by employing a hydrothermal process. The synthesized CDs were evaluated using Fourier transform infrared (FT-IR) and X-ray photoelectron spectroscopy (XPS) for the structural properties as well as UV-Vis and fluorescence spectrophotometry for the optical properties. UV-Vis examination revealed that the produced gCDs showed emission-dependent photoluminescence excitation, with two absorption peaks at 265 nm and 330 nm. The presence of functional groups and chemical composition such as C=C, C=O, -COOH, and -OH on the surface of gCDs was confirmed by the results of FTIR and XPS spectra. Consequently, gCDs present several opportunities for exploration in a range of applications.
Co-Authors Afgani, Chairul Anam Aji Seto Arifianto Amrullah, Shafwan Anika Prastyowati Apon Zaenal Mustopa Ariani, Destri Chen, Chang-Nan Dahlia Indah Amareta, Dahlia Indah Dhony Hermanto Didi Suwardi Khadijah Alliya Fidien Kiki Yulianto Leggina Rezzy Vanggy Lestari, Rana Yulia Lukman Azis Manguntungi, Baso Maritsa Nurfatwa Mirza, Muhammad Nairfana, Ihlana Nurlaili Ekawati Permatacita, Fitriah Perwiraningrum, Dhyani Ayu Putri, Yolli Eka Saprini Hamdiani Shasmita Irawan Siti Raudhatul Kamali Suryana, Arinda Lironika Yanti, Sahri