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All Journal Eksakta : Berkala Ilmiah Bidang MIPA Andalasian International Journal of Agricultural and Natural Sciences Andalasian International Journal of Social and Entrepreneurial Development
Sylvi, Diana
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Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Energy Engineering Environmental Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Social Sciences Other

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Journal : Eksakta : Berkala Ilmiah Bidang MIPA

 1 
Effect of the Addition of Red Dragon Fruit (Hylocereus polyrhizus) Extract on the Characteristics of Belimbing Wuluh (Averrhoa bilimbi, L.) Syrup Yenrina, Rina; Sylvi, Diana; Devi, Retno Gusti
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 24 No. 03 (2023): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol23-iss03/441

Abstract

This study aims to determine the effect of the addition of red dragon fruit juice on the characteristics and organoleptics of belimbing wuluh syrup. The experimental design used in this study was a completely randomized design (CRD) with five treatments and three replications. The treatment carried out in the study was the addition of red dragon fruit juice at concentrations of 0%, 5%, 10, 15%, and 20%. The results showed that the addition of red dragon fruit juice had a significant effect on physical tests (color), chemical tests (pH, total sugar content, vitamin C, total acid, antioxidant activity, betacyanin levels), and organoleptic tests (color and taste). and did not have a significant effect on the organoleptic test (aroma). The best treatment based on physical, chemical, microbiological, and organoleptic properties was the addition of red dragon fruit juice with a concentration of 20%, with color test results of 17.87°H, pH (3.67), total sugar content (73.99%), vitamin C (16.19 mg/100g), total acid (1.11%), antioxidant activity (44.65%), betacyanin content (1.63%), total plate number (2.46 102 CFU/g), and organoleptic analysis of color 4.20 (like), aroma 3.55 (like), and taste 3.85 (like).
Effect of Adding Beet Puree (Beta vulgaris L) on the Characteristics of Dry Noodles Made from Wheat Flour with Substitution of Sorghum (Sorghum bicolor (L) Moench) Flour Sylvi, Diana; Hari, Purnama Dini; Asma, Fadhillawati Fri
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 25 No. 02 (2024): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol25-iss02/507

Abstract

This study aims to determine the effect of adding beet tuber puree on the characteristics of dry noodles made from wheat flour with sorghum flour substitution. This research design used Complete Randomized Design (CRD) with 5 treatments and 3 repeats. The treatments carried out in this study were A (Control), B (Addition of beet tuber puree 3%), C (Addition of beet tuber puree 6%, D (Addition of beet tuber puree 9%), and E (Addition of beet tuber puree 12%). The data obtained in the study were carried out statistical analysis by ANOVA then continued with the analysis of Duncan's New Multiple Range Test (DNMRT) at the level of 5% effect on water content, ash content, protein content, fat content, carbohydrate content, antioxidant activity, color, and elasticity The best treatment based on physical, chemical, and organoleptic properties is treatment E (addition of puree 12%) with moisture content. of 8.89%, ash content of 2.83%, protein content of 13.58%, fat content of 2.80%, carbohydrate content of 71.89%, elasticity of 57.27%, value of 78.57 ⸰hue (yellow-red) and total plate count of 0.79 x 105 CFU/ml, organoleptic analysis color 4.65 (likes), aroma 4.15 (likes), texture 4.30 (likes), and taste 3.90 (regular).
Development of Herbal Tea Bags using Gotu Kola Leaves (Centella asiatica L. Urban) and Siamese Orange Peel (Citrus nobilis) Sylvi, Diana; Refdi, Cesar Welya; Dewi, Sesi Kumala
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 25 No. 04 (2024): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol25-iss04/558

Abstract

Herbal tea is a beverage made from dried leaves, flowers, seeds, nuts, bark, fruits, and other plant components, excluding Camellia sinensis. This study developed herbal tea bags using gotu kola leaves (Centella asiatica) and Siamese orange peel (Citrus nobilis) sweetened with stevia to enhance flavor and antioxidants. The research aimed to assess the chemical and organoleptic characteristics and identify the most preferred formula. Treatments involved varying ratios of gotu kola leaves to Siamese orange peel: (100%: 0%), (80%: 20%), (75%: 25%), (70%: 30%), and (65%: 35%). A Completely Randomized Design (CRD) with five treatments and three replications was used, and data were analyzed using ANOVA and DNMRT at a 5% significance level. Results showed significant effects of mixing ratios on DPPH antioxidant activity, total polyphenols, water-soluble content, pH, IC50 antioxidant activity, and organoleptic attributes (color and aroma), but not on moisture content, ash content, TPC, or taste. Treatment E (65%: 35%) was optimal, with moisture content 7.54%, ash content 6.65%, DPPH antioxidant activity 58.02%, total polyphenols 746.67 mg GAE/g, water-soluble content 35.33%, TPC 2.8×10³ CFU/g, pH 6.71, and IC50 67 ppm. Panelists preferred this formulation, scoring its color (3.96), aroma (3.72), and taste (3.72) as "like".
The Effect of Ginger (Zingiber officinale) Extract Addition on The Characteristics of Chayote (Sechium edule (Jacq.) Sw.) Syrup Amelia, Kharisma; Sylvi, Diana; Sayuti, Kesuma
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 26 No. 02 (2025): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol26-iss02/600

Abstract

This study aimed to evaluate the effect of adding ginger (Zingiber officinale) extract on the physical, chemical, microbiological, and sensory properties of chayote (Sechium edule) syrup, a potential functional drink developed from local agricultural produce. The research was designed using a Completely Randomized Design (CRD) with five levels of ginger extract addition (0%, 10%, 20%, 30%, and 40%) and three replications. Data were analyzed using Analysis of Variance (ANOVA), and Duncan’s New Multiple Range Test (DNMRT) at a 5% significance level was applied when significant differences were detected. The results showed that increasing the concentration of ginger extract significantly improved syrup viscosity (up to 1568.67 cP), phenol content (up to 45.65 mg GAE/g), and antioxidant activity (up to 46.03%), while reducing TPC to 2.7×10² CFU/g. The most preferred formulation was at 30% ginger extract addition, yielding a product with desirable sensory qualities and balanced composition. Color analysis using °Hue showed a shift towards deeper yellow tones, although this was not statistically significant. High viscosity contributes to better texture and product stability, while elevated phenol and antioxidant content enhance the health-promoting potential of the syrup. These attributes are essential in designing functional beverages. 
Co-Authors Aisman Aisman Amelia, Kharisma Asma, Fadhillawati Fri Bastian Nova Cesar Welya Refdi Daimon Syukri Devi, Retno Gusti Dewi, Sesi Kumala Felga Zulfia Rasdiana Hasbullah Hasbullah Ismed Ismed Linda Wati Purnama Dini Hari Ramadani, Siska Fitri Reni Koja Rina Yenrina RINI RINI Sayuti, Kesuma Wellyalina, Wellyalina