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Dealkoholisasi Minuman Fermentasi Kopi Cherry Arabika (Coffea arabica) Melalui Metode Pemanasan Serta Pengaruhnya Terhadap Karakteristik Kimia Syahirman Hakim; Irwansyah; Akmal Izwar; Baihaqi
Jurnal Sains Pertanian Vol. 9 No. 1: February, 2025
Publisher : Fakultas Pertanian Universitas Almuslim Bireuen Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/jsp.v9i1.3047

Tujuan penelitian ini adalah 1) Menentukan pengaruh lama pemanasan melalui pemanasan terhadap karaketertik kimia minuman fermentasi kopi wine arabika (Kadar Alkohol, Total Padatan Terlarut dan Total Asam. 2) Menentukan lama pemanasan terbaik untuk mendapatkan produk minuman kopi wine rendah alkohol dengan varian rasa baru dan layak untuk dikonsumsi. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial yang terdiri dari 4 taraf perlakuan dan masing-masing perlakuan diulang sebanyak tiga kali, adapun perlakuanya sebagai berikut; P0= kontrol (tanpa pemanasan), P1= Lama pemanasan 15 menit, P2= Lama pemanasan 25 menit dan P3= Lama pemanasan 35 menit. Data karakteristik kimia yang diperoleh diolah menggunakan analisis keragaman ANOVA. Kriteria berbeda nyata yang digunakan pada penelitian ini adalah pada tingkat kepercayaan 95% (p<0,05). Analisis statistik dilakukan dengan menggunakan bantuan sofware SPSS 25. Hasil penelitian yang diperoleh menunjukan bahwa lama waktu pemanasan minuman fermentasi kopi cherry arabika berpengaruh nyata (p<0.05) terhadap kadar alkohol, total padatan terlarut dan total asam. Semakin lama waktu pemanasan maka dapat menurunkan kandungan kadar alkohol dan total asam serta meningkatkan nilai total padatan terlarut minuman fermentasi kopi cherry arabika.

EVALUATION OF ANTIOXIDANT ACTIVITY OF YELLOW COCONUT (Cocos nucifera L) USING THE DPPH METHOD: EVALUASI AKTIVITAS ANTIOKSIDAN KELAPA KUNING (Cocos Nucifera L) DENGAN METODE DPPH Baihaqi; Fatahu; Sakir; Andi Laila Nugrawati; Ika Rezvani Aprita; Sri Agustina
ROCE : Jurnal Pertanian Terapan Vol. 3 No. 1 (2026): JPT ROCE 5, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/roce.v3i1.171

Yellow coconut (Cocos nucifera L) is an underexplored variety with significant potential in the agricultural and food sectors. Unlike regular coconuts, yellow coconuts have a distinct yellow skin and sweeter water. This study evaluates the antioxidant activity of yellow coconut water and flesh using the DPPH (2,2-Diphenyl-1-Picrylhydrazyl) method, which measures the ability to neutralize free radicals. Results indicate that both yellow coconut water and flesh contain bioactive compounds with notable antioxidant properties, though their activities vary depending on concentration. The water showed significant antioxidant activity at higher concentrations, whereas the flesh showed better activity at lower concentrations. The IC50 values for yellow coconut water and flesh were 900.6 ppm and 1342 ppm, respectively, showing that while both parts have promising antioxidant potential, higher concentrations are needed for more effective results. This research provides valuable insights into the potential of yellow coconut as a natural antioxidant source and its implications for food and health product development.

PROXIMATE ANALYSIS AND VITAMIN C CONTENT IN YELLOW COCONUT (Cocos Nucifera L): ANALISIS PROKSIMAT VITAMIN C DAN ANTIOKSIDAN PADA SAMPEL KELAPA KUNING (Cocos Nucifera) Fatahu; Baihaqi; Ekacahyana Mandasari; Wa Ode Mulyana; Andi Laila Nugrawati
ROCE : Jurnal Pertanian Terapan Vol. 3 No. 1 (2026): JPT ROCE 5, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/roce.v3i1.172

This study aims to analyze the nutritional composition and antioxidant activity of yellow coconut (Cocosnucifera), focusing on both the flesh and water parts. The analyzed parameters include vitamin C, protein, carbohydrate, fat, moisture, ash content, and antioxidant activity using the DPPH method. The results showed that yellow coconut flesh contains more nutrients than its water, with a vitamin C content of 237.67 mg/100g, protein at 1566 ppm, and fat at 93.67%. Moisture and ash contents were 91.33% and 0.82%, respectively. These findings suggest that yellow coconut, particularly its flesh, has significant potential as a functional food to support health and warrants further development in the natural food industry

TRAINING AND COMMUNITY MENTORING ON THE PRODUCTION OF VIRGIN COCONUT OIL (VCO) AND NATA DE COCO IN PADALEU SUBDISTRICT, KENDARI CITY: PELATIHAN DAN PENDAMPINGAN MASYARAKAT DALAM PEMBUATAN VIRGIN COCONUT OIL (VCO) DAN NATA DE COCO DI KELURAHAN PADALEU KOTA KENDARI Baihaqi; Sakir; Fatahu; Windayani; Ika Rezvani Aprita; Sri Agustina
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 3 No. 1 (2026): JPKM WISDOM 5, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/wisdom.v3i1.181

Padaleu Subdistrict, Kendari City, has significant potential for coconut resources, yet its utilization remains limited to low-value-added products. This community service activity aims to enhance the local community’s knowledge and skills through training and mentoring in producing Virgin Coconut Oil (VCO) and nata de coco as value-added coconut products with economic potential. The implementation method includes preparation, training through lectures and hands-on practice, production mentoring, and evaluation using pretest-posttest, skill assessments, and production outcomes. The results show an increase in participants’ knowledge, with an average pretest score of 52.44 rising to 72.88 in the posttest. Participants’ skills also improved, with the average score increasing from 2.15 to 3.31 on a 1–4 scale. The production success rate for VCO was 84%, while for nata de coco it was 56%, with a contamination rate of 20%. The difference in success rates indicates that VCO technology is easier to adopt than nata de coco, which requires stricter sanitation controls and fermentation processes. The activity is considered effective in enhancing the community’s capacity for coconut processing, given its local potential. Further mentoring is needed to improve product quality consistency, especially nata de coco, to ensure its sustainability and competitiveness as a household-based business.

Isolation and Identification of Microorganisms During the Spontaneous Fermentation Process of Cassava into Kabuto, a Traditional Food from Muna, Southeast Sulawesi Ilian Elvira; Baihaqi; Mariani L; Andi Dahlan; Nur Suci; Agry Anugrah Pertiwi
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.8043

Kabuto is a traditional fermented food originating from Muna Regency, Southeast Sulawesi, Indonesia, made from cassava through a spontaneous fermentation process. The presence of microorganisms during fermentation plays an important role in the development of sensory characteristics such as flavor, aroma, texture, and ultimately determines the final quality of the product. This study aimed to isolate and identify microorganisms involved in the fermentation process of kabuto. Microbial isolation was conducted on days 0, 2, 4, and 6 of fermentation using the pour plate and spread plate methods on de Man, Rogosa and Sharpe Agar (MRSA), followed by incubation at 37 °C for 48 hours. The resulting colonies were enumerated using the Total Plate Count (TPC) method, and Gram staining was performed to determine the characteristics of bacteria present during fermentation. The results showed that the microbial population increased gradually throughout the fermentation process, reaching the highest count on day 6 at 1.68 × 10^8 CFU/g. Gram staining results indicated that the microbial population was dominated by Gram-positive bacteria, suggesting the presence of lactic acid bacteria as the primary microorganisms involved in fermentation. Gram-negative bacteria were detected at the early stage, likely originating from raw materials and the surrounding environment. The dominance of lactic acid bacteria has positive implications for product safety due to pH reduction and inhibition of pathogenic microorganisms. However, the presence of Gram-negative bacteria in the early stage indicates a potential risk of contamination if proper sanitation is not maintained. Therefore, process control and hygienic practices are essential to ensure the safety of kabuto. Further studies are recommended to perform molecular identification and evaluate food safety parameters. Keywords: lactic acid bacteria, fermentation, Kabuto

ANALYSIS OF VITAMIN C CONTENT AND ANTIOXIDANT ACTIVITY OF GREEN COCONUT (Cocos nucifera L) USING THE DPPH METHOD: ANALISIS VITAMIN C DAN AKTIVITAS ANTIOKSIDANT PADA KELAPA HIJAU (Cocos nucifera L) MENGGUNAKAN METODE DPPH Baihaqi; Fatahu; Ika Rezvani; Sri Agustina; Sakir
ROCE : Jurnal Pertanian Terapan Vol. 3 No. 2 (2026): JPT ROCE 6, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/roce.v3i2.235

Green coconut (Cocos nucifera L.) is one of the tropical horticultural commodities widely consumed by Indonesian people and is empirically believed to have health benefits due to its vitamin C and antioxidant compounds. This study aims to analyze the levels of vitamin C and antioxidant activity in water and green coconut meat using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. Vitamin C levels were determined using the iodimetric titration method, while antioxidant activity was measured based on the percentage inhibition of DPPH radicals at five concentration series (1,000-5,000 ppm) using a UV-Vis spectrophotometer, then expressed as an IC50 value through a linear regression equation. The results showed that the average vitamin C levels in coconut water were 29.35 ± 5.08 mg/100 g and in coconut meat were 28.48 ± 4.93 mg/100 g. The IC50 value of coconut water was 5,824.52 ppm and coconut meat was 5,423.78 ppm, both well above the 200 ppm threshold, so both samples were classified as having very weak antioxidant activity based on the DPPH test. Coconut meat showed a slightly lower IC50 than coconut water, but the difference was not substantial. The low levels of vitamin C in both parts of the green coconut fruit are suspected to be one of the main factors in the weak antioxidant activity detected. This study provides baseline data on the antioxidant potential of fresh green coconut without further extraction treatment, which can be a reference for future research on the processing or fortification of coconut-based food products.

PROXIMATE ANALYSIS AND VITAMIN C CONTENT IN GREEN COCONUT (Cocos Nucifera L): ANALISIS PROKSIMAT DAN KANDUNGAN VITAMIN C PADA KELAPA HIJAU (Cocos Nucifera L) Baihaqi; Fatahu; Ika Rezvani; Sri Agustina
ROCE : Jurnal Pertanian Terapan Vol. 3 No. 2 (2026): JPT ROCE 6, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/roce.v3i2.236

This study analyzes the proximate composition, vitamin C content, and antioxidant activity of the water and flesh of young green coconuts (Cocos nucifera L.). Coconut water contains 7.19–8.20% carbohydrates, 29.35 mg/100g vitamin C, and 0.068–0.163% protein. The flesh contains 5.56–6.44% fat, higher protein levels, an average moisture content of 87.50%, and 0.88% ash. Antioxidant activity increases linearly in the water and fluctuates in the flesh. The results highlight coconut water's potential as an antioxidant source and the nutritional value of the flesh for food and health applications.

KARAKTERISTIK SINOLE HASIL MODIFIKASI MELALUI FORMULASI TEPUNG SAGU (Metroxylonsagu) DENGAN TEPUNG LABU KUNING (Cucurbita moschata) Dewi Rahmawati; Sri Wahyuni; Baihaqi
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 4 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/hqr2qw18

Sinole merupakan makanan tradisional Papua yang dibuat dari tepung sagu dan parutan kelapa. Tekstur sinole dapat menjadi keras setelah mengalami pendinginan sehingga diperlukan modifikasi formulasi untuk memperbaiki karakteristik produk. Penelitian ini bertujuan untuk mengetahui pengaruh formulasi tepung sagu dan tepung labu kuning terhadap karakteristik sinole berdasarkan uji organoleptik dan karakteristik kimia. Penelitian menggunakan Rancangan Acak Lengkap dengan enam perlakuan berdasarkan perbandingan tepung sagu dan tepung labu kuning, yaitu R0 (100:0), R1 (90:10), R2 (80:20), R3 (70:30), R4 (60:40), dan R5 (50:50), dengan empat kali ulangan. Parameter yang diamati meliputi karakteristik organoleptik secara hedonik dan deskriptif terhadap warna, aroma, rasa, dan tekstur, serta karakteristik kimia yang meliputi kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat. Hasil penelitian menunjukkan bahwa perlakuan R5 menghasilkan tingkat kesukaan tertinggi terhadap warna, aroma, rasa, dan tekstur. Perlakuan R5 memiliki kadar air sebesar 30,93%, kadar abu 2,35%, kadar lemak 10,54%, kadar protein 2,52%, dan kadar karbohidrat 53,67%. Formulasi dengan perbandingan 50% tepung sagu dan 50% tepung labu kuning merupakan perlakuan yang paling disukai berdasarkan karakteristik organoleptik dan menghasilkan karakteristik kimia sesuai hasil analisis penelitian.

KONSENTRASI RAGI TEMPE DAN EKSTRAK BROMELIN NENAS TERHADAPRENDEMEN DAN KARAKTERISTIK MUTU VIRGIN COCONUT OIL (VCO) Baihaqi
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 3 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/5xbqn860

Virgin Coconut Oil (VCO) merupakan minyak kelapa murni yang banyak diminati karena kandungan asam lauratnya yang tinggi serta manfaatnya bagi kesehatan. Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi konsentrasi ragi tempe dan ekstrak bromelin nenas serta variasi pH terhadap rendemen dan karakteristik mutu VCO yang dihasilkan melalui metode kombinasi fermentasi dan enzimatis. Krim santan kelapa diberi perlakuan penambahan 0,5 g ragi tempedengan ekstrak nenas pada konsentrasi 6%, 8%, 10%, dan 12% (kode sampel A6, A8, A10, A12) serta blanko tanpa penambahan (A0), masing-masing pada pH 3, pH 4, dan pH 5, kemudian diinkubasi pada tempat gelap selama 24 jam pada suhu ruang. Parameter mutu yang diamati meliputi rendemen, kadar air, kadar asam lemak bebas (ALB), danbilangan iodin. Hasil penelitian menunjukkan bahwa rendemen tertinggi diperoleh pada perlakuan A10 pH 5 (30,5%) dan terendah pada A0 pH 3 (4,7%). Kadar air terendah diperoleh pada A6 pH 5 (0,095%) dan seluruh perlakuan pada pH 3 serta sebagian besar perlakuan lain masih memenuhi ambang SNI 7381:2008 (maksimal 0,2%), kecuali pada A10 dan A12 pH 4 dan pH 5 yang melebihi batas tersebut. Kadar ALB berkisar antara 0,07-0,23%, seluruhnya masih memenuhi syarat mutu SNI (maksimal 0,2%) kecuali A12 pH 5. Bilangan iodin berkisar antara 7,0-9,1 g I2/100 g dan cenderung menurun seiring meningkatnya konsentrasi ekstrak nenas. Secara umum, kombinasi penambahan ragi tempe dan ekstrak bromelin nenas pada pH 4-5 memberikan rendemen yang lebih tinggi dibandingkan pH 3, namun perlu dikendalikan agarkadar air dan ALB tetap memenuhi standar mutu VCO.

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