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Putri, Aldila Sagitaning
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RASIO TANAMAN KROKOT (PORTULACA OLERACEA) DAN DAUN SIRIH MERAH (PIPOER BETLE) TERHADAP SIFAT ANTIOKSIDATIF MANISAN LEMBARAN Putri, Aldila Sagitaning
Jurnal Pengembangan Rekayasa dan Teknologi Vol. 4 No. 2 (2020): November (2020)
Publisher : Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jprt.v16i2.2941

Abstract

Abstrak  Krokot (Portulaca oleracea) dan Daun Sirih (Piper betle) yang selama ini dianggap hanya sebagai gulma dan tumbuh merambat, faktanya memiliki manfaat yang besar bagi tubuh kita. Pembuatan Manisan Lembaran merupakan salah satu inovasi baru dalam upaya mengoptimalkan pemanfaatan krokot dan daun sirih. Manisan Lembaran adalah jenis makanan alternatif pangan olahan yang dibuat berbahan sayuran, buah dan tanaman bunga. Penelitian ini bertujuan untuk mengetahui rasio terbaik dari sifat fisikomia manisan lembaran kombinasi tanaman krokot dan daun sirih merah. Target penelitian adalah untuk mengetahui sifat fisikokimia manisan lembaran sehingga dapat meningkatkan mutu dari manisan lembaran kombinasi krokot dan daun sirih merah. Metode yang digunakan yaitu Rancangan Acak Kelompok dengan 6 perlakuan dan diulang sebanyak 3 kali ulangan, apabila ada perbedaan nyata antar perlakuan dilanjutkan dengan uji DMRT pada taraf 5% untuk mengetahui perbedaan masing-masing taraf perlakuan. Hasil penelitian menunjukkan bahwa rasio tanaman krokot dan daun sirih merah berpengaruh nyata terhadap kadar air, kadar abu, kadar serat, beta karoten dan aktivitas antioksidan terhadap manisan lembaran. Manisan lembaran yang dibuat dengan rasio tanaman krokot dan daun sirih merah (P3, 15:10) memiliki kadar air 13,40%, kadar abu 4,91%, kadar serat 1,81, kadar beta karoten 71787,60 µ.g/100 g, aktivitas antioskidan 70,12%.  Kata Kunci:    
CHEMICAL AND ANTIOXIDANT CHARACTERISTICS OF FERMENTED YELLOW PUMPKIN FLOUR WITH VARIATION OF MICROORGANISMS AND FERMENTATION TIME Sari, Anisa Rachma; Putri, Aldila Sagitaning; Gunantar, Devy Angga
Jurnal Pangan dan Agroindustri Vol. 12 No. 1: January 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.01.3

Abstract

Pumpkin flour produced through fermentation can increase its nutritional value. This study aims to analyze the chemical characteristics and antioxidants of fermented pumpkin flour with variations in microorganisms and fermentation time, as well as the correlation between the two factors, and determine the best formulation. This study used a factorial group randomized design method with two factors, namely, variation of microorganism and fermentation time. The data obtained were analyzed using factorial ANOVA, followed by the Duncan Multiple Range Test (DMRT) test with a confidence level of 95% using SPSS 23. The chemical characteristics of fermented pumpkin flour showed an interaction between fermentation microorganisms and the length of fermentation time on the antioxidant activity of fermented pumpkin flour, but there was no interaction between fermentation microorganisms and the length of fermentation time on the moisture content, ash, protein, fat, and carbohydrates of fermented pumpkin flour. Fermentation by S. cerevisiae for 3 days had the best chemical characteristics and antioxidant activity of fermented pumpkin flour. Researchers hope that the application of fermentation in processing pumpkin into flour can increase the nutritional value, the economic value, and the value of health.
Co-Authors Antonia Nani Cahyanti Bambang Kunarto Bekti K, Endang Binardo Adi Seno Devy Angga Gunantar, Devy Angga Dewi Larasati, Dewi fitriana, ika Iswoyo Iswoyo Kristiani, Endang i Bekti Putri, Soraya Kusuma Rachma Sari, Anisa Romadhon, Fajarrudin Ahmad Sani, Elly Yuniarti Sari, Anisa Rachma Sidiq, Asah Wiari Sri Haryati Teguh Teguh