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All Journal Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Pro Food Jurnal Sains Teknologi dan Lingkungan (JSTL) Jurnal Abdi Insani Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Teknologi dan Mutu Pangan Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal
Nairfana, Ihlana
Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Teknologi Sumbawa, Nusa Tenggara Barat
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Public Health

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Analisis Kemampuan Ekstrak Metanol Daun Bidara Indigenous Pulau Sumbawa Sebagai Pengawet Ikan Nila: Analysis of Indigenous Sumbawa Bidara Leaf Extract as Preservative for Tilapia Fish Nairfana, Ihlana; Murtawan, Heri; Fatimah, Nurul
Jurnal Teknologi dan Mutu Pangan Vol. 2 No. 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3121

Abstract

Tilapia (Oreochromis niloticus) is one type of freshwater fish that has good prospects for development. Mentioning one of the weaknesses of tilapia is that it is easy to experience a decrease in freshness, microorganism activities that occur in fish or the presence of fat oxidation processes that cause damage and deterioration in quality in fish. Bidara (Ziziphus mauritiana) leaves contains, alkaloids, flavonoids, phenols, tannins and saponins so that they can be used as natural preservatives for fish because of the activity of flavonoids and phenols found in bidara leaves can be used as antimicrobial and natural preservatives. The purpose of this study was to determine the effect of bidara leaf methanol extract on the quality of tilapia freshness and tilapia microbiology. This study used 2 methods, organoleptic results using empirical methods with methanol extract concentrations of bidara leaves 0%, 5%, 10% and 15%, while bacterial tests used the TPC (Total Plate Count) method. Based on the results of the study showed that the methanol extract of bidara leaves was able to maintain the quality of tilapia freshness based on the appearance of the eyes, gills, mucus, meat, aroma and texture and the number of microbes. The best treatment is a 5% extract concentration that is able to maintain the freshness of the fish for up to 9 hours. Total cell during storage of 3 hours, 6 hours and 12 hours are still included in the SNI requirements, which is no more than 5.0 x 105 cell/g.
Pengaruh Pelapisan Edible Coating Dari Karagenan Rumput Laut Kappaphicus Alvarezzi Terhadap Masa Simpan Buah Sawo ( Manilkara Zapota ) Zubaidin, Zubaidin; Nairfana, Ihlana
The Journal of Teknologi Pangan Vol 4 No 2 (2023): Peluang dan Tantangan Bahan Pengawet Makanan Alami dalam Memperpanjang Umur Simpa
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v4i2.3546

Abstract

Sawo (manilkara zapota ) merupakan sebuah buah tropis yang berasal dari Amerika Tengah dan Meksiko. Tanaman sawo memiliki sifat adaptasi yang kuat, sehingga sering ditanam di banyak negara, termasuk Indonesia. Namun buah sawo termasuk ke dalam buah klimaterik yang cepat mengalami kerusakan setelah dipanen. Oleh karena itu diperlukan upaya untuk mengatasi penanganan pasca panen dan memerpanjang masa simpan. salah satu upaya yaitu dengan pelapisan atau edible coating. Penelitian ini bertujuan untuk mengetahui umur simpan buah sawo. Metode yang digunakan dalam penelitian ini adalah metode eksperimental yang dilaksankan di Laboratorium dan dirancang menggunakan Rancangan Acak Lengkap dengan perlakuan konsentrasi karagenan dari rumput laut kappachus alvarezzi sebesar 0% (P0), 0,1% (P1), 0,2% (P2), 0,3% (P3). Data hasil penelitian dianalisis dengan analisis keragaman pada taraf nyata 5% dengan menggunakan software SPSS 25 dan apabila terdapat beda nyata maka diuji lanjut dengan uji Duncan (DMRT). Hasil penelitian menunjukkan bahwa penggunaan karagenan dari rumput laut kappachus alvrezzi memberikan pengaruh terhadap susut bobot, total padatan terlarut, dan mutu organoleptik warna, tekstur, dan aroma serta mutu organoleptik. Perlakuan penggunaan konsentrasi karagenan 0,3% direkomendasikan sebagai perlakuan terbaik dari segi mutu susut bobot, total padatan terlarut dan organoleptik buah sawo. Kata kunci: Buah sawo (Manilkara zapota), edible coating, karagenan rumput laut kappachus alvarezzi
Pengaruh penambahan ekstrak etanol daun bidara (Ziziphus Mauritiana) sebagai pengawet alami ikan layang (Decapterus Macarellus) An Nisa Fujianti; Nairfana, Ihlana
The Journal of Teknologi Pangan Vol 4 No 2 (2023): Peluang dan Tantangan Bahan Pengawet Makanan Alami dalam Memperpanjang Umur Simpa
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v4i2.3547

Abstract

Ikan Layang(Decapterus macarellus) merupakan salah satu jenis ikan laut yang bernilai ekonomis yang sangat diminati oleh Masyarakat serta permintaan pasar sangat meningkat. Akan tetapi ikan laut salah satunya ikan layang memiliki kelemahan yaitu cepatnya mengalami penurunan mutu atau kesegaran. Daun bidara mengandung alkaloid, flavonoid, fenol, tanin dan saponin sehingga bisa digunakan sebagai bahan pengawet alami untuk ikan karena aktivitas flavonoid dan fenol yang terdapat pada daun bidara bisa dimanfaatkan sebagai anti mikroba dan pengawet alami. Tujuan dari penelitian ini untuk mengetahui pengaruh ekstrak etanol daun bidara terhadap mutu kesegaran ikan layang dan mikrobiologi ikan layang. Penelitian ini menggunakan 2 metode, hasil organoleptik menggunakan metode empiris dengan konsentrasi ekstrak etanol daun bidara 0 ml, 5 ml, 10 ml dan 15 ml, sedangkan uji bakteri menggunakan metode TPC (Total Plate Count)
Variasi Suhu dan Lama Pengeringan Terhadap Mutu Masakan Sepat Instan: Variations In Temperature And Drying Time On The Quality Of Instan Sepat Dishes Oktaviani, Fadila Hidayatun; Nairfana, Ihlana
Jurnal Teknologi dan Mutu Pangan Vol. 2 No. 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3094

Abstract

Sepat is a typical Sumbawa dish made from fresh fish that is grilled and mixed with various kinds of spices and complementary ingredients. Because this dish is served fresh, it can only be found on the island of Sumbawa. Sepat has the potential to beprocessed into instant food to increase its marketability. The purpose of this study was to determine the effect of temperature and drying time using a food dehydrator on the organoleptic quality, water content and total microbes of instant sepat. The study was designed using a factorial completely randomized design, namely drying temperature (P) and drying time (W). Nine combinations of drying temperature and time have been studied. Each treatment was repeated 3 times to obtain 27 experimental units. Data wasthenanalyzedusing ANOVA at 5% significant level. Eachdifferent data was further tested using the Duncan Multiple Range Testat a 5% level. The results showed that the temperature and drying time affected the organoleptic quality (aroma, texture and taste), moisture content and total microbe of instant sepat. The drying temperature is 60 ℃ for 16 hours (P2W2) that resulted sepat with a typical sour taste, a texture thatis not too dry, a water content of 9.37% and a total of 4.0 x 104 colonies/g microbes.
Co-Authors Afgani, Chairul Anam Aluh Nikmatullah Amrullah, Shafwan An Nisa Fujianti Bambang Admadi Harsojuwono elmadani nasution Fadila Hidayatun Oktaviani Heri Murtawan Hidayati Hidayati I Ketut Suter Lukman Azis Manguntungi, Baso Mikhratunnisa, Mikhratunnisa Muhammad Ramdhani Murtawan, Heri Nila Nasution Nurul Fatimah Nurul Fatimah Oktaviani, Fadila Hidayatun Qori'atul Fadilah Rizaldi, Lalu Heri Saputri, Dinar Suksmayu Sari, Ratna Nurmalita Setiawati, Veni Rori Siti Atiah Topan Rahmatul Iman Veni Rori Setiawati Zubaidin, Zubaidin