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All Journal Martabe : Jurnal Pengabdian Kepada Masyarakat Journal Of Agritech Science (JASc) Agroplantae: Jurnal Ilmiah Budidaya dan Pengelolaan Tanaman Perkebunan Kumawula: Jurnal Pengabdian Kepada Masyarakat Media Agribisnis J-PEN Borneo : Jurnal Ilmu Pertanian Jurnal Sains dan Teknologi Pertanian Jurnal Teknologi Pengolahan Pertanian Perbal: Jurnal Pertanian Berkelanjutan Jurnal AGRISEP: Kajian Masalah Sosial Ekonomi Pertanian dan Agribisnis Sabangka Abdimas Jurnal Pengabdian Masyarakat Sabangka Jurnal Pendidikan Teknologi Pertanian
Muhanniah, Muhanniah
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Journal : Jurnal Pendidikan Teknologi Pertanian

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Karakteristik Produk Olahan Sarabba Bubuk Instan dengan Penambahan Ketumbar (Coriandrum Sativum) Menggunakan Metode Kristalisasi Asni, Andi; Salfiana, Salfiana; Muhanniah, Muhanniah
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 2 (2024): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i2.3025

Abstract

Sarabbba is a local drink that is known among the Bugis-Makassar community, South Sulawesi. This drink is popular with many people because it provides a refreshing effect and warms the body. Various modifications need to be made to promote this traditional drink, one of which is by adding spices such as coriander which is also recognized as having several health benefits. The various minerals found in coriander seeds (Coriandrum sativum) function as flavonoids,bone minerals,yield and help maintain proper blood pressure. The aim of this research was to determine the effect of adding coriander to instant sarabba powder on product moisture content metrics and organoleptic tests. In this study, three treatments the addition of five grams, ten grams, and fifteen grams of coriander were used three times each. ANOVA was used to evaluate research data. Duncan's multiple range test is used to ensure that there are real differences between treatments if the analysis shows that there are differences between treatments. Empirical studies show that the water content, yield and color produced are not significantly influenced by instant sarabba powder. The addition of 5 grams of coriander with an average color of 4.12, aroma of 4.11 and taste of 4.07 was the best treatment in terms of organoleptics.
Co-Authors Abdul Jabbar Aksal Mursalat Alus, Yuliana Jurita Andi Asni Anggi, Anggi AR, Trisnawaty asnia, Andi Fadil Syamsa, Muhammad Fenny Hasanuddin Gusriadi, Gusriadi Hasanuddin, Fenny Idrus, Muhammad Irsan Imran, Andi Nur Iskandar, Aldy Jumarni Jumarni Khaerani, St. M. Lolo, Nadyah Harnol Mansur Mansur Muh. Ali, Nur Hainul Nikmat Syarifuddin, Rifni Nining Triani Thamrin Nuari, Ramadhan Nurwidah, Andi Nuwidah, Andi P, Herliya Putra, Heriyansah Dwi Rahman, Nurdilah Indah Reskianti, Reskianti Ruslan, Muh Safri, Eka Pratiwi Salfiana, Salfiana Syarifuddin, Rifni Nikmat Trisnawaty AR. Widiati, Bibiana Rini Yaya, Astrina Nur Inayah Yusrianti, Yusrianti Zahilah, Rizka Nur