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Mutu teh celup dengan campuran bubuk sereh (Cymbopogon citratus) dan bubuk kelor (Moringa oleifera) Rahman, Suburi; Dwiani, Afe
Journal of Agritechnology and Food Processing Vol 2, No 1 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i1.8949

Moringa is one of potential raw material of herbal tea. Moringa tea had disadvantage is a off-flavour aroma. The addition of lemongrass hopefully can reduce the off-flavour aroma and improve the quality of tea. This research aimed to determine the effect of mixing lemongrass powder and moringa powder on the quality of teabags. The method that used in this study was complete randomized design (CRD) that was treatment P1 = 100% moringa leaf powder: 0% lemongrass powder; P2 = 80% moringa leaf powder: 20% lemongrass powder; P3 = 60% moringa leaf powder: 40% lemongrass powder; P4 = 40% moringa leaf powder : 60% lemongrass powder and P5 = 20% moringa leaf powder : 80% lemongrass powder. The data were analyzed using analysis of variance at a level of 5% and if there were real differences, tests continued using the LSD (least significant difference) at the same level. Based on the results of the analysis, it is known that the treatment has a significant effect on chemical quality (antioxidant activity, moisture content, and pH) and organoleptics (color and aroma), while it has no significant effect on the organoleptic taste in teabags. The best treatment for the chemical quality of teabags is produced by P2 treatment (80% moringa powder: 20% lemongrass powder) with antioxidant activity of 88.64%; moisture content of 6.44% and pH of 6.0. The best treatment for the organoleptic quality of hedonic tea bag color is produced by P2 treatment (80% Moringa powder: 20% lemongrass powder) with a value of 3.55 (like criteria) and for hedonic teabag aroma produced by P5 treatment (20% moringa leaf powder: 80 % lemongrass powder) with a value of 3.45 (rather like criteria).

Formulation of moringa leaf powder (Moringa oleifera) and red ginger powder (Zingiber officinale var. Rubrum) on the chemical characteristics of herbal drink Rahman, Suburi; Dwiani, Afe; Nurmiati, Nurmiati; Firmansyah, Firmansyah
Jurnal Agrotek Ummat Vol 11, No 1 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i1.20510

Herbal drinks are one of the most popular drinks for consumption because of health benefits. Herbal drinks are drinks that made from plants (dry form) such as flowers, fruits, seeds, stems, rhizomes, leaves and so on. Moringa leaves are plants whose leaf parts are often processed into herbal drinks. The high antioxidant in moringa leaves can improve the function of herbal drinks, but moringa leaves has an unpleasant aroma. Therefore, red ginger is used to improve the sensory and chemical quality of herbal drink. The purpose of this study was to obtain the best proportion of the main ingredients on the chemical quality of herbal drink products. This study used a completely randomized design (CRD), with 7 treatments of material proportions, namely JK0 (Moringa leaf powder 0%: red ginger powder 100%), JK1 (Moringa leaf powder 15%: red ginger powder 85%), JK2 (Moringa leaf powder 35%: 65% red ginger powder), JK3 (50% moringa leaf powder: 50% red ginger powder), JK4 (65% moringa leaf powder: 35% red ginger powder), JK5 (85% moringa leaf powder: 15% red ginger powder) and JK6 (100% moringa leaf powder: 0% red ginger powder). Each treatment was repeated 3 times and 21 experimental units were obtained. Based on the results of the analysis of variance and Tukey's further test (5%), it is known that the proportion of moringa leaf powder and red ginger powder produces a significant effect on chemical quality (water content, pH and antioxidant activity) in herbal drink. The best treatment for the proportion of moringa leaf powder and red ginger powder was produced by JK5 (85% moringa leaf powder: 15% red ginger powder) with chemical quality, like water content of 4.56% (suitable SNI 4324-2014), pH with a value of 5.16 and antioxidant activity with a value of 65.96%.

Penggunaan jamur merang (Volvariella volvacea) sebagai bahan peningkat nilai gizi dan organoleptik pada produk nugget Dwiani, Afe; Rahman, Suburi; Waris, Abdul
Jurnal Agrotek Ummat Vol 11, No 3 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i3.23291

Nugget is a highly nutritious chicken product, especially protein, but lacks fibre. The addition of other ingredients, namely fibre-rich merang mushrooms, is expected to increase the fibre content, which is lacking in nugget products, and maintain the protein nutrition and organoleptics. This study aims to determine the effect of substituting Merang mushroom on the chemical and organoleptic nutritional value of nuggets. This study used RAL with 5 treatments, namely N1 (0% Merang mushroom substitution), N2 (25% Merang mushroom substitution), N3 (50% Merang mushroom substitution), N4 (75% Merang mushroom substitution) and N5 (100% Merang mushroom). The results obtained were analysed with analysis of variance at the 5% level using SPSS 15.0. Significantly different results were tested using the Tukey test. The results showed that the nuggets with Merang mushroom substitution that complied with SNI 6683-2014 and was the best treatment based on chemical quality (moisture content, protein content and crude fibre) and hedonic organoleptic (colour, aroma, taste and texture) was treatment N2 (25% Merang mushroom substitution), which produced 59. 66% moisture content; 9.22% protein content; 17.67% fibre content, with a colour score of 3.75 (criteria like); aroma 3.65 (criteria like); taste 3.30 (criteria somewhat like) and texture 3.60 (criteria like).

Pelatihan Pembuatan Minuman Herbal Daun Pecut Kuda di SMA Darul Hikmah Mataram Rahman, Suburi; Dwiani, Afe; Yuniartini, Ni Luh Putu Sherly; Nugrahani, Rizki; Arini, Laili Azmiati; Patmawati, Patmawati; Salsabila, Riska Dia Salma; Riani, Riani; Maulana, Harpan; Aini, Diah Miftahul
Jurnal Pengabdian Inovasi Masyarakat Indonesia Vol. 3 No. 2 (2024): Edisi Agustus
Publisher : Program Studi Pendidikan Kimia FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpimi.v3i2.5999

SMA Darul Hikmah Mataram is one of the private secondary education institutions in the city of Mataram with the existence of a school that is still beautiful and surrounded by many medicinal plants. The existence of horse whip leaves (Stachytarpheta jamaicensis) in this school is very abundant and still underutilised. Horse whip leaves are useful as antioxidants and anti-inflammatories. Chemical compounds contained in horse whip leaves are flavonoids, terpenoids, alkaloids, tannins, steroids, and saponins. Herbal drinks are one of the practical products that can be processed into antioxidant-rich drinks using very cheap and easy packaging. This activity aims to increase the knowledge of teachers and students at SMA Darul Hikmah Mataram about making drinks, educate and increase the use of horse whip leaves as herbal drinks at SMA Darul Hikmah Mataram, show training participants the processing of horse whip leaves as herbal drinks, and increase product value related to packaging and processing of horse whip leaves as herbal drinks. The methods used were preparation, processing of horse whip leaves into powder, and evaluation. Evaluation is carried out through direct interviews and questions and answers. The results of this service are that the participants follow the entire series of activities well and are able to make pecut kuda herbal drinks in powder form and packaging with pouches, this activity is expected to be a government initiation for the development of local agricultural products in the form of herbs that have high selling value.

Chemical quality of red beans instant drink (Phaseolus vulgaris L.) with added red ginger (Zingiber officinale var. Rubrum) Rahman, Suburi; Dwiani, Afe
Jurnal Agrotek Ummat Vol 10, No 2 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i2.14194

Drinks in the form of powder or flour which dissolve easily in hot or cold water, do not precipitate, and are quickly and easily served are known as instant drinks. Instant drinks are made from natural ingredients, including red beans and red ginger. This study aims to determine the effect of adding red ginger to the chemical quality of instant drinks. Completely Randomized Design (CRD) was used in this study. The treatment in this study was the addition of red ginger to red bean instant drink with 5 treatments, namely M1 (100g red beans: 5g red ginger), M2 (100g red beans: 10g red ginger), M3 (100g red beans: 15g red ginger), M4 (100g red beans: 20g red ginger), and M5 (100g red beans: 25g red ginger). Each treatment was repeated 4 times to obtain 20 replicates. The research stages include: making red bean juice and red ginger juice, mixing red bean juice and red ginger juice according to the treatment for making instant drinks and evaluating the chemical quality of instant drinks. Based on the results of Analysis of Variance (ANOVA) and Honest Differential Follow-up Test (BNJ 5%), it is known that the addition of red ginger has a significant effect on the chemical quality (water content, pH and antioxidant content) of instant drinks. All chemical qualities tested met SNI standards for instant beverages with moisture content values ranging from 3.73% - 4.56%, pH between 6.52 - 6.96 and antioxidant levels between 82.66% - 94.24%.

Organoleptic quality of vegetable floss made from papaya and sweet potato Dwiani, Afe; Rosadi, Narita Amni
Jurnal Agrotek Ummat Vol 10, No 2 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i2.14189

Meat floss is a food that is usually consumed as a side dish for rice. Currently, floss products are not only made from animal materials but can also use vegetable ingredients such as papaya. Papaya is an ingredient that is widely found as well as sweet potatoes and also the addition of sweet potatoes can improve organoleptic properties. This study aims to determine the organoleptic quality properties of vegetable shredded made from papaya and sweet potato. In this study using a completely randomized design (CRD), namely the formula of papaya and sweet potato, the treatment consisted of B1, namely papaya 30% and sweet potato 70%; B2, papaya 40% and sweet potato 60%; B3, papaya 50% and sweet potato 50%; B4, papaya 60% and sweet potato 40% and B5, papaya 70% and sweet potato 30%. Data analysis using analysis of variance (ANOVA) using Microsoft Excel and SPSS version 16. The organoleptic test results showed that the formula of papaya and sweet potato did not significantly affect the color, texture and taste parameters of both hedonic and scoring tests. Hedonic organoleptic test results of vegetable shredded made from sweet potato and papaya specifications of color, taste and texture with each criterion is like. The results of the vegetable shredded scoring test with the criteria of yellow color, crispy texture and no papaya flavor. Based on the results of hedonic organoleptic tests and scoring, the best/selected treatment is B5 (papaya 70% and sweet potato 30%).

Kajian sifat kimia brownies panggang dengan substitusi mocaf dan tepung kelor Dwiani, Afe; Yuniartini, Ni Luh Putu Sherly
Jurnal Agrotek Ummat Vol 9, No 1 (2022): January
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v9i1.6731

Brownies are wheat-based snack products that prefer by peoples. The need for wheat increased every year. One of the local flours that can reduce people's dependence on the use of wheat is mocaf /modified cassava flour. Brownies have a high carbohydrate and fat content but a low vitamin and mineral content. Therefore, the addition of moringa leaf flour is need. The purpose of this study was to determine the effect of substitution of mocaf and moringa leaf flour on the chemical quality of brownies. The treatment of this study is the combination of flour, mocaf and moringa leave flour become six treatment, namely A0 = 50% flour : 50% mocaf : 0 moringa leaf flour (control), A1 = 47,5% flour : 47,5% mocaf : 5% moringa leaf flour, A2 = 45% flour : 45% mocaf : 10% moringa leaf flour, A3 = 42,5% flour : 42,5% mocaf : 15 % moringa leaf flour, A4 = 40% flour : 40% mocaf : 20% moringa leaf flour and A5 = 37,5% flour : 37,5% mocaf : 25% moringa leaf flour. The study results show that the addition of moringa leaf flour significantly influences the chemical properties (moisture, ash and protein content) on brownies. According to standard (SNI), the best treatment for water content is A0 treatment (wheat flour 50%: mocaf 50%: moringa leaf flour 0%) with a value of 25.21%, for ash and protein content are produced by A5 treatment (wheat flour 37.5%: mocaf 37.5%: moringa leaf flour 25%) with the value respectively are 2.80% and 6.68%.

Pelatihan Pembuatan Minuman Herbal Daun Pecut Kuda di SMA Darul Hikmah Mataram Rahman, Suburi; Dwiani, Afe; Yuniartini, Ni Luh Putu Sherly; Nugrahani, Rizki; Arini, Laili Azmiati; Patmawati, Patmawati; Salsabila, Riska Dia Salma; Riani, Riani; Maulana, Harpan; Aini, Diah Miftahul
Jurnal Pengabdian Inovasi Masyarakat Indonesia Vol. 3 No. 2 (2024): Edisi Agustus
Publisher : Program Studi Pendidikan Kimia FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpimi.v3i2.5999

SMA Darul Hikmah Mataram is one of the private secondary education institutions in the city of Mataram with the existence of a school that is still beautiful and surrounded by many medicinal plants. The existence of horse whip leaves (Stachytarpheta jamaicensis) in this school is very abundant and still underutilised. Horse whip leaves are useful as antioxidants and anti-inflammatories. Chemical compounds contained in horse whip leaves are flavonoids, terpenoids, alkaloids, tannins, steroids, and saponins. Herbal drinks are one of the practical products that can be processed into antioxidant-rich drinks using very cheap and easy packaging. This activity aims to increase the knowledge of teachers and students at SMA Darul Hikmah Mataram about making drinks, educate and increase the use of horse whip leaves as herbal drinks at SMA Darul Hikmah Mataram, show training participants the processing of horse whip leaves as herbal drinks, and increase product value related to packaging and processing of horse whip leaves as herbal drinks. The methods used were preparation, processing of horse whip leaves into powder, and evaluation. Evaluation is carried out through direct interviews and questions and answers. The results of this service are that the participants follow the entire series of activities well and are able to make pecut kuda herbal drinks in powder form and packaging with pouches, this activity is expected to be a government initiation for the development of local agricultural products in the form of herbs that have high selling value.

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