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All Journal Lentera Pendidikan : Jurnal Ilmu Tarbiyah dan Keguruan QALAMUNA: Jurnal Pendidikan, Sosial, dan Agama Jurnal Agritechno Jurnal Pendidikan Teknologi Pertanian Jurnal Biogenerasi Indonesian Journal of Social and Educational Studies JURNAL PATANI: Pengembangan Teknologi Pertanian dan Informatika Formosa Journal of Applied Sciences (FJAS) Seminar Nasional Pengabdian Kepada Masyarakat Seminar Nasional Hasil Penelitian LP2M UNM Journal of Agroscience Indonesia Jurnal Pendidikan Teknologi Pertanian
Yanto, Subari
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Journal : Journal of Agroscience Indonesia

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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.
Application of Coppeng (Syzygium Cumini L) Fruit Extract in Developing Instant Noodles with Antioxidant Properties Rezkyani, Aprilyanti Nur; Yanto, Subari; Putra, Reski Praja
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.v2i1.66764

Abstract

Coppeng fruit (Syzygium cumini L) is one of the local fruits in Indonesia, especially in Makassar, South Sulawesi. This fruit has many benefits and can act as an anthocyanin antioxidant, and the bioactive content of coppeng fruit extract is also known to act as an anti-inflammatory, worm medicine, anticancer, antibacterial, and antidiabetic. The purpose of this study was to determine the effect of coppeng fruit extract concentration on the physicochemical quality and microbiological contamination of the instant noodles produced and to determine the effect of coppeng fruit extract concentration on the hedonic quality and functional properties of the instant noodles produced. This research method is a quantitative experiment, namely the development of functional instant noodles by utilizing coppeng fruit extract. This study used a Completely Randomized Design (CRD) with 3 replications with the addition of coppeng fruit extract concentrations of 0%, 12%, 14%, and 16%. The results showed that the addition of coppeng fruit extract concentration had a significant effect on the instant noodles produced. The color change of the noodle dough occurred after the addition of a concentration of 12% and the instant noodles produced had met the SNI instant quality standards (01-3551-2000). The best instant noodles were produced from the treatment of coppeng fruit extract concentration of 14%, these noodles have characteristics, namely water content of 3.83%, ALT 4.7 Log colonies/ml, polyphenol content of 8.43%, anthocyanin content of 1.1900 ppm, antioxidant content of 10.57%.
Co-Authors Amirah Mustarin Amirah, Amirah Andi Alamsyah Rivai Andi Sukainah Arbain ariyanto, devi Dewi Puspitasari Diyahwati, Diyahwati Fadilah, Ratnawaty Fadillah, Ratnawaty Fitri, Hasanul Fitri, Hasanul Fitri Heryadi, Heryadi Hidayat Suryanto Suwoyo INDRAYANI INDRAYANI Jusmiati Jusmiati Kaseng, Ernawati Syahruddin Marianti, Marianti Muamalia, Mutmainnah Mutmainnah Mutmainnah Nur Rahmah Nurfaillah, Nurfaillah Patang Patang Patang, Patang Praja Putra, Reski Putra, Reski Praja Putri Pratiwi Putri, Alvira Rezkyani, Aprilyanti Nur Rizky Indah Pratiwi, Rizky Indah saenal, saenal Sakri Abdullah Sampebua, Delfianti Taufiq, Nurkhaerani