Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal BIOTROPIA - The Southeast Asian Journal of Tropical Biology Agroteksos
Paramartha, Dewa Nyoman Adi
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Immunology & microbiology Social Sciences Veterinary

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

Found 2 Documents
Search

 1 
PENGARUH PENAMBAHAN TEPUNG TEMPE TERHADAP KARAKTERISTIK KONYAKU KAYA PROTEIN Zainuri, Zainuri; Utama, Qabul Dinata; Paramartha, Dewa Nyoman Adi; Pertiwi, Made Gendis Putri; Anggraeni, Ines Marisya Dwi; Pratiwi, Anisa; Rahayu, Tri Isti
AGROTEKSOS, Jurnal Ilmiah Ilmu Pertanian Vol 35 No 1 (2025): Jurnal Agroteksos April 2025
Publisher : Fakultas Pertanian Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/agroteksos.v35i1.1404

Abstract

Porang termasuk umbi-umbian dengan kandungan glukomanan yang tinggi, dimana glukomanan dapat dijadikan sebagai bahan pangan dan bermanfaat bagi kesehatan. Sebagai bahan pangan, tepung porang dapat diolah menjadi konyaku yaitu makanan tradisional Jepang yang memilki tekstur seperti jeli dan dikonsumsi oleh vegetarian sebagai pengganti daging. Dengan demikian, perlu dilakukan penambahan sumber nutrisi pada proses pembuatannya yaitu dengan menambahkan tepung tempe yang kaya akan protein. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi tepung tempe terbaik terhadap karakteristik fisik, kimia, dan organoleptik konyaku kaya protein. Rancangan percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Kelompok dengan satu faktor yaitu penambahan tepung tempe. Parameter yang diamati meliputi parameter fisik (tekstur), parameter kimia (kadar air, kadar abu, dan kadar protein) dan parameter organoleptik (tekstur, warna, rasa, dan aroma). Hasil penelitian menunjukkan bahwa penambahan tepung tempe memberikan pengaruh yang berbeda nyata terhadap kadar air, kadar lemak, kadar protein, dan rasa (skoring), namun tidak berbeda nyata terhadap kadar abu, kadar serat kasar, uji tekstur, warna (skoring dan hedonik), aroma (skoring dan hedonik), rasa (hedonik), dan tekstur (skoring dan hedonik). Penambahan tepung tempe sebanyak 25% (P5) merupakan perlakuan terbaik, diperoleh parameter kimia kadar air sebesar 90,62%, kadar abu sebesar 0,16%, kadar lemak sebesar 1,27%, kadar serat kasar sebesar 1,69%, dan kadar protein sebesar 2,28%; mutu fisik berupa tekstur agak kenyal dengan hasil uji sebesar 1,02 N; berwarna cokelat muda, sedikit aroma tempe, dan sedikit ada rasa tempe
THE CHEMICAL CHARACTERISTICS OF ARABICA AND ROBUSTA GREEN COFFEE BEANS FROM GEOPARK RINJANI, INDONESIA Zainuri; Paramartha, Dewa Nyoman Adi; Fatinah, Amira; Nofrida, Rini; Rahayu, Novia; Anggraini, Ines Marisya Dwi; Utama, Qabul Dinanta
BIOTROPIA Vol. 30 No. 3 (2023): BIOTROPIA Vol. 30 No. 3 December 2023
Publisher : SEAMEO BIOTROP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11598/btb.2023.30.3.1940

Abstract

Green coffee beans are also called unroasted coffee beans. The chemical composition of green coffee beans plays a vital role in determining the final product’s aroma. The main objective of this research was to characterize the chemical properties of Arabica and Robusta green coffee beans grown in different regions of Geopark Rinjani, Lombok Island, Indonesia. The water, ash, protein, carbohydrate, total solids, and caffeine contents, total acidity, and pH were determined. Data were analyzed by analysis of variance. The results revealed significant differences in the moisture contents of Arabica beans from Sembalun, Sajang, and Sapit and Robusta beans from Rempek, Selelos, and Genggelang. Additionally, the ash contents of Arabica Sajang and Arabica Sapit showed notable differences compared to other samples. However, the total fat contents of Arabica Sajang, Arabica Sapit, Robusta Rempek, and Robusta Genggelang did not exhibit significant variations. On the other hand, significant differences were observed in the protein contents of all samples, particularly between Arabica Sembalun and Arabica Sapit, compared to Arabica Sajang, Robusta Rempek, Robusta Genggelang, and Robusta Selelos. Robusta coffee beans appeared to have a slightly lower pH than Arabica beans. The latter exhibited consistent acidity in the range of 0.20–0.21, whereas the former showed higher acidity levels (0.23–0.25). Arabica beans had a lower caffeine content, averaging 1.09%, whereas Robusta beans exhibited an average caffeine content of 2.09%. This research provides valuable insights into the chemical composition of green coffee beans from different species and locations within Geopark Rinjani, contributing to a better understanding of the factors influencing the aroma and quality of coffee.
Co-Authors Anggraeni, Ines Marisya Dwi Anggraini, Ines Marisya Dwi Fatinah, Amira Novia Rahayu Pertiwi, Made Gendis Putri Pratiwi, Anisa Qabul Dinanta Utama Rini Nofrida Tri Isti Rahayu, Tri Isti Utama, Qabul Dinata Zainuri Zainuri Zainuri, Zainuri