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Nurfaillah, Nurfaillah
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Agriculture, Biological Sciences & Forestry Computer Science & IT Education Social Sciences Other

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Kasumba Turate As a Raw Material For Functional Herbal Drink Nurfaillah, Nurfaillah; Yanto, Subari; Fadilah, Ratnawaty
Journal of Agroscience Indonesia Vol 2, No 1 (2024): May
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v2i1.63294

Abstract

Kasumba turate  is one of the functional herbal  plants because it contains polyphenols and  high  antioxidant  activity. Dried  kasumba  turate  flowers from farmers  have  varying concentrations  in each  plastic  packaging  so that  it can  affect the content  of the steeped kasumba turate.  This study aims to determine  the effect of differences in concentration  of kasumba turate  on the quality of functional herbal  drinks. The type of research  used was a completely randomized design with a quantitative  method consisting of one factor,  namely the concentration  of dried kasumba turate flowers. This study consisted of 3 treatments and 1 as control with 3 repetitions, namely: control (0.2 g), treatment A (0.6 g), treatment B (0.8 g), and treatment C (1 g). Each treatment was analyzed for moisture content, ash content, antioxidant  activity (IC50  ), polyphenol content, total  plate  number, and organoleptic  tests related  to  color,  aroma  and  taste.  The  results  showed  that  different  concentrations   of kasumba turate  had a significant effect on the quality of functional herbal  drinks based on water content, ash content, IC50 , polyphenol content, and taste organoleptic  tests. 50The best treatment  in this study was treatment  C with a concentration  of 1 gram of kasumba turate because it had an IC of 102.73 ppm in the medium category.
RANCANGAN TEKNOLOGI ALAT FERMENTASI KAKAO Nurfaillah, Nurfaillah; Khouw, Salahudin Sheva Maulana; Sulhaeni, Sulhaeni; Asis, Muhammad Hafiz Ma’ruf; Zain, Satria Gunawan
Jurnal MediaTIK Volume 2 Issue 2 (2019)
Publisher : Jurusan Teknik Informatika dan Komputer

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59562/mediatik.v2i2.1330

Abstract

Tulisan ini membahas tentang rancangan alat fermentasi kakao secara otomatis. Teknologi alat fermentasi kakao berupa Bofercao-Tech (Box Fermentation Cacao Technology) untuk meningkatkan mutu hasil fermentasi biji kakao. Adapun metode pelaksanaan yang dilakukan yaitu menganalisa kebutuhan pengguna, mendesain alat fermentasi biji kakao, membuat alat fermentasi biji kakao (box fermentasi dan box monitoring), uji fungsionality, uji usuability, dan pengujian mutu hasil fermentsi biji kakao. Bofercao-Tech (Box Fermentation Cacao Technology) telah memenuhi 100% uji fungsionality dan uji usuability dengan kategori baik. Pengujian mutu kakao hasil fermentasi menggunakan alat ini sesuai dengan SNI 2323-2008. Suhu box fermentasi biji kakao rata-rata 42°C. pH box fermentasi rata-rata 4.1 dan waktu optimum untuk pengadukan (pembalikan) box fermentasi setelah 24 jam. Biji kakao kering hasil fermentasi menggunakan Bofercao-Tech memiliki kualitas yang tidak berkecambah, tidak berjamur dan biji kakao terfermentasi sempurna.
Co-Authors Asis, Muhammad Hafiz Ma’ruf Asis, Muhammad Hafiz Ma’ruf Fadilah, Ratnawaty Khouw, Salahudin Sheva Maulana Sulhaeni, Sulhaeni Yanto, Subari