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All Journal Biofoodtech : Journal of Bioenergy and Food Technology
Sunardi
Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian INSTIPER Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering

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Pengaruh Perbedaan Jenis Kulit Kopi dan Penambahan Daun Rosemary (Rosmarinus officinalis) terhadap Karakteristik Cascara Celup Awido Butar-Butar; Sunardi; Reni Astuti Widyowanti
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 1 (2024): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i1.1324

Abstract

The objectives of this study are: (1) to determine the effect of coffee skin type with the addition of rosemary leaf powder on the characteristics of cascara dip; (2) to know the formulation of the type of coffee skin with the addition of rosemary leaf powder that produces the most preferred cascara dip for the panelists. The latest in this study is an innovation to eliminate the taste of cascara with rosemary leaf powder, as well as practical and contemporary presentation in the form of dip cascara. The research will use 2 factors. The first factor is type coffee skin (A) with 3 levels, namely A1= arabica coffee skin, A2= robusta coffee skin, and A3 = arabica and robusta coffee skin blend with a 1:1 ratio. The second factor is the addition of rosemary leaf powder by weight of cascara with 3 levels, namely B1= 2%, B2= 4%, and B3= 6%. The results of the study showed that: (1) The type of coffee skin with the addition of rosemary leaves had an effect on the tannin content, taste, and color of the cascara dip. But it has no effect on antioxidant levels, caffeine levels, total acidity, total color difference, and aroma. (2) Cascara dip made from arabica coffee bark with the addition of 2% rosemary leaves (A1B1) is a cascara that consumers prefer (somewhat like) has an antioxidant level of A1B1 37.397%, caffeine 0.97%, tannins 0.0080, total acid 0.109, total color difference 29.173, moisture content 5.57% and ash content 1.815%.
Perbandingan Daun Kelapa Sawit (Elaeis guineensis Jacq.) dengan Daun Pandan (Pandanus amaryllifolius) dan Penambahan Jenis Madu pada Pembuatan Minuman Herbal Nova Yulinar Saragih; Maria Ulfah; Sunardi
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 4 No. 1 (2025): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v4i1.1874

Abstract

This study aims to investigate the effect of the ratio of oil palm leaves to pandan leaves and the addition of different types of honey on the chemical and organoleptic characteristics of the resulting herbal drink, as well as to determine the best herbal drink formula. A Completely Randomized Block Design (CRBD) with two factors was used in this study. The first factor was the ratio of oil palm leaves to pandan leaves, consisting of three levels: (A1 = 70:30 w/w; A2 = 50:50 w/w; A3 = 30:70 w/w). The second factor was the addition of honey, with three types: (B1 = kapok honey; B2 = longan honey; B3 = forest honey). The results showed that the ratio of oil palm leaves to pandan leaves affected antioxidant activity, total phenolic content, total sugar content, and pH, but had no effect on color closeness based on chromameter tests, or the preference for color, taste, aroma, and appearance of the herbal drink. The addition of different types of honey affected antioxidant activity, total sugar content, and aroma preference, but had no effect on total phenolic content, pH, color closeness based on chromameter tests, or the preference for color, taste, and appearance of the herbal drink. The herbal drink with the highest antioxidant activity was produced at A1 (oil palm leaves to pandan leaves ratio = 70:30) and B3 (addition of forest honey), reaching 89.30%, with an average preference score of 4.78 (somewhat liked)
Karakteristik Dupa Aromaterapi dari Campuran Cangkang Kelapa Sawit dengan Bubuk Serai dan Variasi Perekat Aidah Adzra Pratama; Sunardi; Ida Bagus Banyuro Partha
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 5 No. 1 (2026): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v5i1.2529

Abstract

Aromatherapy incense is a type of incense made from natural ingredients that when burned produces a certain aroma with the aim of providing a relaxing or therapeutic effect. The purpose of this study was to determine the effect of mixing shells and lemongrass powder and the type of adhesive on the quality of aromatherapy incense and to find out which incense produces a longer burning rate and is most preferred. In this study, a research method was used with an experimental design, namely a Randmized Complete Bloc Design (RCBD) of two factors, the first factor was the ratio of palm shell powder to lemongrass powder consisting of 3 levels (2: 1, 1: 1, 1: 2) and the second factor was the variation of adhesive consisting of 3 levels (gondorukem, damar resin, pine resin) with two repetitions. The results of this study indicate that the ratio of palm shells to lemongrass powder significantly affects the burning rate of incense, the type of adhesive affects the water content, and does not affect the ash content and density. The comparison of palm shells with lemongrass powder (1:2) in sample A3 and pine resin adhesive (B3) produced incense with the highest level of liking, and the lowest burning rate of 0.0414 g/minute.
Co-Authors Aidah Adzra Pratama Awido Butar-Butar Ida Bagus Banyuro Partha Maria Ulfah Nova Yulinar Saragih Reni Astuti Widyowanti