Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Jurnal Sains dan Teknologi Pangan Jurnal Akademika Kimia
Zarnila, Zarnila
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemistry Education

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Analisis Kadar b-Karoten Buah Pisang Raja (Musa Paradisiacal L) dan Pisang Kepok (Musa Paradisiaca Forma Typica) dengan Metode Spektrofotometri UV-Vis Zarnila, Zarnila; Napitupulu, Mery; Jura, Minarni Rama
Jurnal Akademika Kimia Vol 7, No 4 (2018)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1102.966 KB)

Abstract

Banana fruit is a fruit that contains many nutrients. One of that is b-carotene, b-carotene is a provitamin that plays an important role in the formation of vitamin A. This study aimed to determine the levels of β-carotene in raja and kepok bananas. This research used a qualitative and quantitative method, which is the qualitative method using TLC while the quantitative method using UV-Vis spectrophotometry. The TLC results obtained that Rf b-carotene comparison was 0.97 cm, Rf of banana raja extract was 0.96 cm and banana kepok extract was 0.97 cm. Based on the UV-Vis spectrophotometry result, b-carotene content of raja banana fruit was 0.222 mg/100 grams while the kepok banana fruit was 0.261 mg/100 grams, therefore the highest level was banana kepok.
PENGARUH LAMA PERENDAMAN TERHADAP KARAKTERISTIK PROKSIMAT DAN FISIKOKIMIA TEPUNG UMBI GADUNG (Dioscorea hispida Dennst) Zarnila, Zarnila; Ansharullah, Ansharullah; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 6, No 5 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (712.416 KB) | DOI: 10.33772/jstp.v6i5.21379

Abstract

ABSTRACTThis study aimed to determine the effect of immersion time on the physicochemical characteristics and proximate values of gadung tuber flour. This study was conducted using a completely randomized design (CRD) with three treatments, which were 12 hours of immersion (P1), 24 hours of immersion (P2), and 36 hours of immersion (P3). The results show that the selected treatment was P2, which was immersed for 24 hours at a temperature of 60 ºC and a heating time of 15 hours. The results of the physicochemical test show that the P2 product had a very significant increase in viscosity, swelling power, and solubility, which reached 1.64%, 7.09%, and 1.92%, respectively. Meanwhile, the P2 product contained 11.08% water, 3.24% ash, 10.11% protein, 75.24% carbohydrates, 8.02% fat, and 19.25 ppm of HCN. The results show that gadung tuber flour has a water content that met the national standard.Keywords: gadung flour, sea water, proximate, physicochemicalABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh lama perendaman terhadap karakteristik fisikokimia dan nilai proksimat tepung umbi gadung. Penelitian ini dilakukan menggunakan rancangan acak lengkap (RAL), perlakuan berjumlah 3, perendaman 12 jam ( P1) , perendaman 24 jam ( P2) , dan perendaman 36 jam 9 (P3). Hasil penelitian yang diperoleh perlakuan terpilih P2 diperoleh dari hasil perendaman 24 jam pada suhu 60ºc dan lama pemanasan 15 jam. Hasil uji fisikokimia menunjukan bahwa tepung gadung dengan perendaman 24 jam (P2) memiliki pengaruh sangat nyata terhadap peningkatan viskositas yang memiliki nillai 1.64%, nilai swelling power sebesar 7,09% dan nilai kelarutan sebesar 1,92% . Sedangkan nilai kandungan kimia produk tepung gadung terpilih hasil perendaman 24 jam (P2) pada suhu 60oc dengan lama pemanasan 15 jam meliputi kadar air 11,08% , kadar abu 3,24%, kadar protein 10,11% karbohidrat 75,24% , kadar lemak 8,02% dan kadar HCN 19,25 ppm. Berdasarkan hasil penelitian tepung umbi gadung memiliki kadar air yang telah memenuhi standar SNI.kata kunci : tepung gadung, air laut, proksimat, fisikokimia.
Co-Authors Ansharullah ansharullah Hermanto Hermanto Mery Napitupulu Minarni Rama Jura