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All Journal BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Jurnal Penelitian Pertanian Terapan Jurnal Kartika Kimia Open Global Scietific Journal
Gozali, Thomas
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science

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Pengaruh Suhu Pasteurisasi Dengan Menggunakan Metode Ohmic Heating Terhadap Karakteristik Minuman Fungsional Sari Buah Jeruk Lemon ikrawan, yusep; Rukmamana, Jaka; Gozali, Thomas; Triani, Rini; Salam, Wildan Qoharisma
Jurnal Penelitian Pertanian Terapan Vol 23 No 4 (2023)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v23i4.3245

Abstract

The purpose of this study was to determine the effect of temperature on the pasteurization process of ohmicheating method on chemical, physical, microbiological, and ogranoleptic characteristics of lemon juice. Thisstudy used a simple linear regression method with application SPSS version 25. Simple linear regression testdecision making can refer to two things, namely comparing the significance value with the probability value of5%. The response in this study includes the chemical response is protein levels. Physical responses carried outinclude color using colorimetric methods, viscosity, and specific gravity. Microbiological responses include totalplate count (TPC). Organoleptic response is a hedonic test of aroma, taste, and aftertaste. Based on the results of the study, it shows that there is an influence of temperature on the characteristics of lemon juice that has beenpasteurized on the Line Process machine using the ohmic heating method, namely protein content, viscosity, specific gravity, color, and total microbes. Temperature also affects the level of preference for organolepticresponses to the attributes of aroma, taste, and aftertaste.
Inovasi Pengembangan Kulit Macaron Menggunakan Tepung Kacang Hijau (Vigna radiata L.) Dengan Tepung Almond dan Penambahan Serbuk Black Mulberry (Morus nigra Sp.) Taufik, Yusman; Gozali, Thomas; Nurminabari, Ina Siti; S, Ashifa Zahra
Jurnal Penelitian Pertanian Terapan Vol 24 No 2 (2024)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v24i2.3477

Abstract

The aim of this study was to obtain the results of the ratio of mung bean flour with almond flour and the addition of black mulberry powder on the characteristics of macaron shell.This research consists of two stages, namely preliminary research and main research. Preliminary research was conducted to make mung bean flour and black mulberry powder and then analyzed. The main research used a 3x3 factorial Randomized Block Design (RAK) with 3 replications. The treatment design consisted of two factors, namely the factor of the ratio of mung bean flour to almond flour (T) consisting of 3 levels (70:30), (60:40) and (50:50) and the factor of adding black mulberry powder (B) consisting of 3 levels 0%, 1% and 2%. The responses in this study consisted of chemical responses namely moisture content, ash content, fat content and protein content, physical responses of swelling power and color intensity, and organoleptic responses namely color, aroma, taste and texture attributes The results showed that the ratio of mung bean flour to almond flour had an effect on moisture content, ash, fat, protein, swelling power, color intensity (L* a* b* value), hedonic attributes of color, aroma, taste and texture. The addition of black mulberry powder had a significant effect of swelling power, color intensity (L* a* b* value), hedonic attributes of color, aroma, taste and texture. The interaction between the ratio of mung bean flour with almond flour and the addition of black mulberry powder had an effect of swelling power, color intensity (L* a* b* value), hedonic attributes of color, aroma, taste and texture.
Edible Film Characteristics Due to The Effect Of Plasticizer (Glycerol) and Moringa Leaf Extract on Moringa Leaves Edible Film Garnida, Yudi; Gozali, Thomas; Nurfirlian, Shanty
Jurnal Kartika Kimia Vol 5 No 1 (2022): Jurnal Kartika Kimia
Publisher : Department of Chemistry, Faculty of Sciences and Informatics, University of Jenderal Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jkk.v5i1.103

Abstract

This study aimed to determine the effect of glycerol and moringa leaf extract on the characteristics of the edible film. The benefit of research is to provide scientific information about the manufacture and characteristics of edible films. The results of the research can improve the quality and economy of Moringa leaves. This research consists of the main research. The preliminary study used a factorial randomized block design (RBD) with a factorial pattern (3x3) with three replications. The responses measured in this study were chemical responses and organoleptic responses. The results showed that the ratio of glycerol and moringa leaf extract affected the characteristics of the edible film.
Effect of Heat Moisture Treatment (HMT) Duration and Lactic Acid Concentration on the Characteristics of Purple Sweet Potato Flour (Ipomoea batatas L. Poiret) Nurminabari, Ina Siti; Gozali, Thomas; Ikrawan, Yusep; Hariadi, Hari; Eriningtyas, Fanisa
Open Global Scientific Journal Vol. 3 No. 1 (2024): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ogsj.v3i1.25

Abstract

This study aims to determine the effect of heat moisture treatment (HMT) duration and lactic acid concentration on the characteristics of purple sweet potato flour (Ipomoea batatas L. Poiret). The method consisted of two stages, namely preliminary stage to produce control (unmodified) flour and main stage to produce modified flour. The method used was a randomized group design with a factorial pattern of 3 x 3 and 3 replications. The variables used were HMT duration (3, 5, and 7 hours) and lactic acid concentration (200, 400, and 600 ppm). The parameters observed in the main stage were water content, anthocyanin level, swelling power, color, solubility, and flour gelatinization profile or Rapid Visco Analysis (RVA). The results show that HMT duration affected the water content and solubility of the modified purple sweet potato flour. HMT duration of 7 hours and lactic acid concentration of 600 ppm resulted in flour anthocyanin level of 24.046 mg/kg. The gelatinization profile shows that the modified purple sweet potato flour experienced the initial temperature of gelatinization (pasting temperature) at 92.30ºC, peak viscosity at 1,343 cP, hot paste viscosity (hold viscosity) at 362 cP, cold paste viscosity (final viscosity) at 931 cP, breakdown (viscosity stability during heating) at 381 cP, and seatback (changes in viscosity during cooling) at -31 CP.
Optimization Of Salted Duck Egg Formulation With Maltodextrine In Producing Powdered Salt Duck Eggs Using The Foam-Mat Drying Method Nurminabari, Ina Siti; Gozali, Thomas; Risdianto, Dian; Rakhmadianti, Safira; Hariadi, Hari; Rezaldi, Firman
Biotik Vol 13 No 2 (2025): JURNAL BIOTIK
Publisher : Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/biotik.v13i2.29043

Abstract

This study aims to produce an optimal formulation for making powdered salted duck eggs with foam-mat drying using Design Expert 13 Mixture D-Optimal method based on chemical and organoleptic properties. The use of salted duck eggs as instant seasoning is a form of product innovation to increase protein consumption in Indonesia. The research is to determine the optimal formulation of powdered salted duck eggs using the Design Expert 13 program using the Mixture D-Optimal method by analyzing protein content, moisture content, and organoleptics including color attributes, aroma attributes, taste attributes, and texture attributes (handfeel).The results of the study based on the prediction of the Design Expert 13 program showed that the optimization of the formula with a protein content of 18.04%, moisture content of 1.56%, and organoleptic values including color attributes of 4.99, aroma attributes of 4.67, taste attributes of 4.67, and texture attributes (handfeel) of 4.71. Then the accuracy value (desirability) was obtained, namely 0.761. Then, the verification results showed the protein content was 18,23%, mositure content was 3,04%, and organoleptics value include color 5,00; aroma 4,80; taste 4,67; and texture (handfeel) 4,93. The results of follow-up tests, there are fat content 30,91%; ash content 3,10%; carbohydarate content by difference method of 44,72%; and sodium (salt) content of 3,29%.
Co-Authors Dian Risdianto, Dian Eriningtyas, Fanisa Hari Hariadi, Hari Ikrawan, Yusep Nurfirlian, Shanty nurminabari, ina siti Rakhmadianti, Safira Rezaldi, Firman Rukmamana, Jaka S, Ashifa Zahra Triani, Rini Wildan Qoharisma Salam Yudi Garnida Yusman Taufik, Yusman