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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Journal Of Agritech Science (JASc) Agroplantae: Jurnal Ilmiah Budidaya dan Pengelolaan Tanaman Perkebunan JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Journal of Health and Nutrition Research Enrichment: Journal of Multidisciplinary Research and Development Jurnal Agroteknologi Merdeka Pasuruan
Spetriani, Spetriani
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Optimasi Kualitas Fisik dan Kimia Virgin Coconut Oil (VCO) Melalui Penambahan Enzim Papain dan Variasi Lama Fermentasi Limbong, Ferawati; Fathurahmi, Siti; Spetriani, Spetriani; Sabariyah, Sitti; If'all, If'all
Jurnal Agroteknologi Merdeka Pasuruan Vol 9, No 1 (2025): JUNI 2025
Publisher : Universitas Merdeka Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51213/jamp.v9i1.115

Abstract

Virgin Coconut Oil (VCO) merupakan minyak kelapa murni yang diperoleh melalui berbagai metode, salah satunya fermentasi dengan enzim papain. Penelitian ini bertujuan untuk mengoptimalkan kualitas fisik dan kimia VCO dengan variasi penambahan enzim papain dan lama fermentasi. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu konsentrasi enzim papain (0, 1, 2, dan 3 gram) dan lama fermentasi (24, 36, dan 48 jam), dengan masing-masing perlakuan diulang tiga kali. Parameter yang dianalisis meliputi rendemen, kadar air, asam lemak bebas, bilangan peroksida, bilangan iod, bilangan penyabunan, dan derajat kejernihan. Hasil penelitian menunjukkan bahwa penambahan enzim papain dan lama fermentasi berpengaruh nyata terhadap sifat fisik dan kimia VCO. Perlakuan terbaik diperoleh pada fermentasi selama 24 jam dengan penambahan 1 gram enzim papain (T1M1), yang menghasilkan kadar air 0,2%, asam lemak bebas 0,3%, bilangan peroksida 1,14 meq/kg, bilangan iod 9,70 g iod/100 g, bilangan penyabunan 69,94 mg-KOH/g, dan kejernihan 71%. Rendemen tertinggi (6,63%) diperoleh pada perlakuan T1M3 (fermentasi 24 jam, enzim papain 3 gram). Dengan demikian, penggunaan enzim papain dan pengaturan lama fermentasi berpotensi meningkatkan kualitas VCO secara optimal.
Pengaruh Suhu dan Waktu Pengeringan Terhadap Mutu Kimia dan Organoleptik Tepung Biji Durian Ananda, Lilian; If'all, If'all; Spetriani, Spetriani; Sabariyah, Sitti; Indriasari, Yuanita; Wahid, Siti Fathurahmi
JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Vol 5 No 1 (2025): Mei
Publisher : Program Studi Teknologi Hasil Pertanian Fakultas Sains dan Teknologi Hasil Pertanian Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jasathp.v5i1.1944

Abstract

Durian seeds are a fruit by-product with potential as a food source due to their carbohydrate, protein, and fiber content. This study aimed to evaluate the effects of drying temperature and duration on yield, chemical properties, antioxidant activity, and organoleptic characteristics of durian seed flour. A completely randomized design (CRD) with two factors—drying temperature (40°C, 60°C, and 80°C) and drying time (14, 16, and 18 hours)—was used, with three replications per treatment. Results showed that both temperature and time significantly affected all observed parameters. The optimal treatment was drying at 40°C for 14 hours, yielding 55.56%, with moisture content of 1.23%, protein 3.20%, starch 28.64%, and the highest antioxidant activity (IC₅₀ = 17.12 ppm). Meanwhile, drying at 80°C for 16 hours received the highest panelist preference in terms of color, aroma, and texture. These findings suggest that durian seed flour has potential as a functional food ingredient and a natural antioxidant source. Optimizing drying conditions adds value to durian seed waste and supports its application in the food industry.
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK NUGGET IKAN MUJAIR PADA PERBANDINGAN DAGING IKAN DAN ESKTRAK BAYAM MERAH Djaru, Lala H; If'all, If'all; Fathurahmi, Siti; Sabariyah, Sitti; Indriasari, Yuanita; Spetriani, Spetriani
Journal Of Agritech Science (JASc) Vol 9 No 1 (2025): Journal Of Agritech Science -Mei
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v9i1.1451

Abstract

Penelitian ini bertujuan untuk mengevaluasi karakteristik kimia dan organoleptik nugget ikan mujair (Oreochromis mossambicus) dengan penambahan ekstrak bayam merah (Amaranthus tricolor L.) dalam berbagai proporsi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan lima perlakuan dan empat kali ulangan, sehingga diperoleh 20 unit percobaan. Nugget dibuat dengan lima formulasi berbeda berdasarkan rasio daging ikan dan ekstrak bayam merah, lalu dianalisis kadar air, protein, kalsium, antosianin, serat kasar, serta mutu sensoris (aroma, rasa, tekstur, dan warna). Hasil penelitian menunjukkan bahwa peningkatan jumlah ekstrak bayam merah menyebabkan penurunan kadar air dan penerimaan warna, namun meningkatkan kadar protein, kalsium, serat kasar, dan antosianin. Formulasi MB5 (70% daging ikan : 30% bayam merah) menghasilkan kadar protein tertinggi (22,95%), kalsium (47,99%), dan antosianin (1,02%), dengan kadar air terendah (56,99%). Dari aspek organoleptik, aroma, rasa, dan tekstur nugget MB5 masih dalam kategori disukai meskipun penerimaan warna sedikit menurun. Penambahan ekstrak bayam merah terbukti meningkatkan nilai fungsional produk tanpa mengurangi kualitas sensoris secara signifikan. Dengan demikian, penggunaan ekstrak bayam merah sebagai bahan tambahan dalam pembuatan nugget ikan mujair dapat menjadi inovasi pangan fungsional yang menarik dan menyehatkan.
Effect of Partial Substitution of Beef with White Oyster Mushroom (Pleurotus ostreatus) on Nutritional Profile and Sensory Quality of Meatball Products If'all, If'all; Nofrianto, Nofrianto; Spetriani, Spetriani; Sabariyah, Sitti; Fathurahmi, Siti; Indriasari, Yuanita; Asrawaty, Asrawaty
Journal of Health and Nutrition Research Vol. 4 No. 2 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v4i2.374

Abstract

The increasing consumption of processed meat products has driven innovation in the partial substitution of raw materials with healthier, functional plant-based alternatives such as white oyster mushroom (Pleurotus ostreatus). This study aimed to evaluate the effect of partially substituting beef with oyster mushrooms on the nutritional profile and sensory quality of meatball products. A quantitative approach was employed using a Completely Randomized Design (CRD) with one factor and five treatment levels (J0–J4), each replicated three times. The treatments consisted of 0 g, 25 g, 50 g, 75 g, and 100 g of oyster mushrooms combined with 300 g, 275 g, 250 g, 225 g, and 200 g of beef, respectively. The results showed that increasing the proportion of oyster mushrooms significantly (p < 0.05) increased moisture content (from 28.57% to 35.37%), crude fiber (from 0.80% to 3.10%), carbohydrate content (from 2.50% to 4.80%), and water-holding capacity (from 55.50% to 68.10%). Conversely, protein and fat contents decreased significantly, with protein dropping from 18.50% (J0) to 13.00% (J4), and fat from 15.80% to 7.20%. Sensory evaluation using a hedonic test with 20 semi-trained panelists revealed that treatment J2 (50 g oyster mushroom + 250 g beef) received the highest scores for taste (3.90), aroma (3.95), texture (3.85), and color (3.95). Treatments with higher levels of mushroom substitution (J3 and J4) led to a significant decline in sensory acceptance, particularly in taste and texture. Therefore, partial substitution with up to 50 g of white oyster mushroom is recommended as an optimal level to improve the nutritional quality of meatballs without compromising sensory attributes, supporting the development of healthier and more functional meat-based products.
PERILAKU PETANI KAKAO DALAM PENGENDALIAN ORGANISME PENGGANGGU TANAMAN (OPT) DI KABUPATEN SIGI Ratnawati, Ratnawati; Jaya, Kasman; Spetriani, Spetriani; Krismayanti, Nova
Agroplantae: Jurnal Ilmiah Terapan Budidaya dan Pengelolaan Tanaman Pertanian dan Perkebunan Vol 14 No 2 (2025): Agroplantae: Jurnal Ilmiah Terapan Budidaya dan Pengelolaan Tanaman Pertanian da
Publisher : Jurusan Budidaya Tanaman Perkebunan, Politeknik Pertanian Negeri Pangkajene Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51978/agro.v14i2.957

Abstract

Penelitian ini bertujuan untuk mengetahui perilaku petani kakao dalam mengendalikan Organisme Pengganggu Tanaman (OPT) dan strategi pengelolaan kakao yang komprehensif yang mempertimbangkan praktik pertanian berkelanjutan. Penelitian dilakukan di Kabupaten Sigi, Sulawesi Tengah, tepatnya di Desa Petimbe dan Desa Sidondo 1, dengan menggunakan metode survei, studi komparatif dengan kuesioner terstruktur dan wawancara semi-terstruktur pada petani, yaitu; 20 petani pada masing-masing Desa,sehingga terdapat 40 petani responden. Hasil penelitian menunjukkan perbedaan dalam perilaku petani dalam pengendalian OPT berbasis Pengendalian Hama Terpadu (PHT). Petani di Desa Petimbe lebih menggunakan pengendalian hayati, seperti penggunaan agens hayati berupa Beuveria bassiana dan Trichoderma sp dan pemanfaatan pestisida nabati untuk mengendalikan OPT. Sedangkan petani di Desa Sidondo 1 lebih mengandalkan penggunaan pestisida sintetis. Jenis OPT yang dominan menyerang di kedua desa relatif sama yaitu; Penggerek Buah Kakao (PBK) (Conopomorpha cramerella), Pengisap Daun (Helopeltis sp), Penggerek batang (Zeuzera coffeae) dan Busuk buah (Phytopthora palmivora) dan Penyakit kanker batang Vascular Streak Dieback (Oncobasidium theobromae) hanya ditemukan di Desa Petimbe. Meskipun profil demografis petani relatif sama, namun perilaku petani kakao berbeda dalam pengendalian OPT karena perbedaan pengetahuan dan konflik internal yang terjadi.
Montong Durian Farmers' Behavior in Control of Bangkalan Disease in Parigi Moutong Regency, Central Sulawesi Jaya, Kasman; Ratnawati, Ratnawati; Sudewi, Sri; Spetriani, Spetriani
Enrichment: Journal of Multidisciplinary Research and Development Vol. 3 No. 7 (2025): Enrichment: Journal of Multidisciplinary Research and Development
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/enrichment.v3i7.495

Abstract

The presence of bangkalan disease has proven detrimental to Montong durian farmers in Parigi Moutong. Various control efforts have been made but have yielded no significant results. This study aims to determine the behavior of Montong durian farmers in controlling the attack of bangkalan disease. The study was conducted in Parigi Moutong Regency, Central Sulawesi, specifically in Tolai Village (Torue District), Buranga Village (Ampibabo District), and Sumber Sari Village (South Parigi District), using quantitative methods and survey techniques with structured questionnaires and in-depth interviews involving 10 farmers from each village, totaling 30 respondents. The findings indicate that farmers’ knowledge about the causes of bangkalan disease falls into the low category. Adequate levels of education and years of farming experience have not provided effective solutions to overcome the problem. Farmers generally expressed dissatisfaction with pesticide-based control methods, even though they have had to increase both the frequency and dosage of application. Because the causative agent of bangkalan disease has not yet been identified, many Montong durian farmers have chosen to cease treatment and harvesting, as the risk of loss is too great. This phenomenon reflects a strong relationship between uncontrollable biotic factors and the social as well as psychological dynamics of the farmers. Plant diseases not only threaten productivity but also erode farmers’ hopes for successful harvests. Consequently, their impacts extend to the behavioral and mental well-being of Montong durian farmers, which may eventually endanger the sustainability of the agricultural production system in affected regions—in this case, the future potential of Montong durian cultivation in Parigi Moutong Regency.
Analyzing the Rendement, Water Content, Chemical and Organoleptic Properties of Watermelon (Citrullus lanatus) Sweet Spicy Seasoning: Seasoning, Sweet spicy, Watermelon. Sabariyah, Siti; Jufri, Muhammad; If’all, If’all; Fathurrahmi, Siti; Spetriani, Spetriani; Sultan, Sultan; Chaniago, Ramadhani
Jurnal Penelitian Pendidikan IPA Vol 11 No 2 (2025): February
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i2.10178

Abstract

Until now, the use of watermelon has not been carried out optimally, often watermelon is only used as a food ingredient that is processed in less varied ways. This research aims to determine the physical, chemical, and organoleptic properties of sweet and spicy watermelon sprinkles and determine the physical, chemical, and organoleptic properties of the best sweet and spicy watermelon sprinkles. Sprinkle seasoning can improve taste and aesthetics in the food industry which is practical and varied. This research was carried out using a factorial Completely Randomized Design (CRD) and organoleptic testing with three replications consisting of: Factor A (addition of watermelon) S1=1000g Watermelon, S2= 800g Watermelon, S3= 600g Watermelon, S4= 400g Watermelon. Factor B (storage time,) P0 = no storage, P1 = 2 weeks of storage (P2 = 2nd month of storage for antioxidant testing). The best treatment of 40% was found in the fourth treatment after 2 weeks of storage. The best water content of 17.67% was found in the second treatment after 2 weeks of storage. The best antioxidant activity of 7.96 ppm was found in the first treatment without storage. The best Vitamin C content* both with and without storage was 0.19%. The best organoleptic taste 3.45 was found in treatment 1 without storage, in the aroma test the best and much liked
Co-Authors Ananda, Lilian Asrawaty, Asrawaty Djaru, Lala H Fathurahmi, Siti Fathurrahmi, Siti If'all, If'all If’all, If’all Jaya, Kasman Krismayanti, Nova Limbong, Ferawati Muhammad Jufri Nofrianto Nofrianto Ramadhani Chaniago Ratnawati Ratnawati Sabariyah, Siti Sabariyah, Sitti Sri Sudewi, Sri Sultan Sultan Wahid, Siti Fathurahmi