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Kajian Sifat Fisikokimia dan Organoleptik Cookies Rempah Dengan Penambahan Ekstrak Daging Buah Pala (Myristica fragrans) Nabila Shellawaty Latulanit; Nurjanna Albaar; Hamidin Rasulu; Abu Rahmat Ibrahim; Angela Wulansari
Cannarium Vol 19, No 2 (2021)
Publisher : Universitas Khairun

Extract from the nutmeg flesh can be used as an additional ingredient in making cookies spice. cookies Spiceare food products that are dried by oven. cookies Spiceare made from wheat flour, sugar and butter with a moisture content of less than 5% and can be stored for quite a long time. This study aims to determine the formulation for making cookies spicewith the addition of the best nutmeg pulp extract. This research method was completely randomized design (CRD) with a single factor, namely the addition of nutmeg pulp extract with 5 treatment levels and 3 replications to obtain 5x3 = 15 experimental units. The treatments consisted of 5 treatments, namely 0% nutmeg and 100% wheat flour (P0), 10% nutmeg pulp and 90% wheat flour (P1), 20% nutmeg pulp and 80% wheat flour. (P2), 30% nutmeg pulp and 70% wheat flour (P3), and 40% nutmeg pulp and 60% wheat flour extract formulation (P4). Parameters covering chemical properties analysis include: moisture content, ash content, protein, carbohydrate, fat, and antioxidant tests. While the organoleptic test analysis includes: taste, texture, color, and aroma. The best treatment was found in the formulation of 40% nutmeg pulp and 60% wheat flour in treatment P4.

ANALISIS KOMPOSISI KIMIA DAN SIFAT ORGANOLEPTIK TEPUNG PISANG “MULU BEBE” (Musa acuminata) DENGAN SUHU DAN WAKTU PENGERINGAN YANG BERBEDA Abu Rahmat Ibrahim; Nurjanna Albaar
Cannarium Vol 18, No 1 (2020)
Publisher : Universitas Khairun

The present study aims to analyze the effect of temperature and drying time on chemical composition and organoleptic characteristics of "Mulu bebe" banana flour. The experiment was established using a completely randomized design (CRD) within a factorial arrangement with each treatment had three replications. The combination of treatments include: 5 hours drying time at 35⁰C (S1s1), 10 hours drying time at 35⁰C (S1s2), 15 hours drying time at 35⁰C (S1s3), 5 hours at 40⁰C (S2s1), 10 hours drying time at 40⁰C (S2s2), 15 hours drying time at 40⁰C (S2s3), 5 hours drying time at 45⁰C (S3s1), 10 hours drying time at 450C (S3s2) and 15 hours drying time at 45⁰C (S3s3). The parameters observed were chemical composition (water, carbohydrates, fiber, fat and protein) and organoleptic properties (color, texture and odor). The results showed that the chemical and organoleptic properties had been significantly affected by drying time and temperature. The best chemical properties of "Mulu bebe" banana flour was found at the drying time of 15 hours at 45⁰C, while the organoleptic properties have a positive correlation with chemical composition.

Formulation Food Bars Made From Sago, Cakalang Fish Flour And Puree Mulu Bebe Bananas Fardiana Yasim; Erna Rusliana Muhamad Saleh; Nurjanna Albaar
Agrikan: Jurnal Agribisnis Perikanan Vol 15, No 1 (2022): SI: The Turning Point
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.15.1.57-68

This study aimed to influence of sago consentration, fish flour and mulu bebe banana on physical, chemical, organoleptic characteristics and the best formulation of food bars as emergency food. The parameters observed were physical and chemical characteristics include color, texture, moisture content, ash content, carbohydrate, protein, fat, caloric, and organoleptic value.The results showed that food bars from sago, cakalang fish flour and puree mulu bebe banana which hardness level 4,78 N to 7,17 N, color values include color values (L*) 53.28 to 57.76, color value (a*) 8,54 to 10,18, color value (b*) 25,22 to 27,44, moisture content 5,32% to 7,03%, ash content 1,16% to 1,3367 %, protein content 18,44% to 18,72%, fat content 14,34% to 15,78%, carbohydrate content 58,04% to 59,96%, calorific value 438,67 kcal/100 g to 447, 87 kcal/100 g. Organoleptic characteristics includes colors 6,67 to 6,93 (somewhat like), flavor 6,0 to 6,9 (somewhat like), taste 5,92 to 6.723 (neutral to somewhat like) and texture6.0 to 6,8 (somewhat like). The best formulation is that F3 treatment has chemical characteristics includes 6,85% moisture content, 1,26% ash content, 18,48% protein content, 14,34% fat, 58,95% carbohydrate, 438,67/100g calorific value. Physical characteristics includes hardness level of 5,18 N, brightness value (L*) 55.26, redness value (a*) 9,48, yellowish value (b*) 27.01, and organoleptic characteristics include color 6,8 (somewhat likes), flavor 6.0 (somewhat likes), taste 6,18 (somewhat likes), texture 6,0 (somewhat likes).

Potential of Bioethanol Production from Local Agricultural Waste in North Maluku Muhamad Sahman Hi. Luth; Erna Rusliana Muhamad Saleh; Nurjanna Albaar
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.454-463

The problem of the world energy crisis facing many countries, including Indonesia, can be overcome by using alternative energy sources to be used as fuel such as bioethanol. North Maluku is one of the regions in Indonesia that has a lot of agricultural products including waste. This agricultural waste contains a lot of carbohydrates which have the potential to be processed into bioethanol. This study aims to review research related to bioethanol production from agricultural waste and see the potential for bioethanol production from agricultural waste in North Maluku. This research method is written based on literature study. Sources of data in this study came from: 1). Related research journal. 2). Related institutions (BPS Maluku Utara). Data processing is carried out in calculating the potential bioethanol that can be produced. The results of the study showed that there were 190,276,660,746 tons of waste in North Maluku. If converted into bioethanol, there will be 10,630,272.41 kiloliters of bioethanol. Thus, North Maluku has the potential for bioethanol production.

Making Probiotic Drinks Based Bogor Pineapple Skin Using Lactobacillus casei with Different Fermentation Time Weny Rahayu; Nurjanna Albaar; Erna Rusliana Muhamad Saleh
Agrikan: Jurnal Agribisnis Perikanan Vol 14, No 1 (2021)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.14.2.172-183

Probiotic drink is a functional food that contains probiotic bacteria and can improve digestive health. This study aims to determine the best fermentation time to obtain pineapple skin probiotic drinks and to determine the effect of fermentation time on the chemical, microbiological and organoleptic characteristics of pineapple skin probiotic drinks. This research method used a simple one-factor Completely Randomized Design (CRD) consisting of 5 treatments and 3 replications so as to obtain 15 experimental units. The treatment consisted of 5 treatments, namely the duration of fermentation 24 hours, 48 hours, 72 hours, 96 hours, 120 hours. Parameters observed include chemical and microbiological properties, namely pH, vitamin C, ash content, lactic acid, total lactic acid bacteria, while for organoleptic properties include aroma, color and taste. Making a probiotic drink based on bogor pineapple skin using lactobacillus casei with different fermentation times has a significant effect on the parameters of pH, lactic acid, total lactic acid bacteria and has a significant effect on color organoleptic parameters. While the parameters of vitamin C, ash content, aroma and taste did not have a significant effect. Making a probiotic drink based on bogor pineapple skin using lactobacillus casei with different fermentation times, the best is in the 24-hour fermentation treatment (P1).

The Effect of Substitution of Seed Flour of Jackfruit (Artocarpus heterophyllus Lam.) on the Physicochemical and Organoleptic Characteristics of Macrons Nurul Ummu Habibah; Nurjanna Albaar; Hamidin Rasulu
International Journal on Food, Agriculture and Natural Resources Vol 2, No 1 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i1.25

Jackfruit seeds are rich in carbohydrates, so they can be processed into food products such as macrons. Macron is a typical food of Ternate city which is usually made using wheat flour as the base ingredient. The purpose of this study was to determine the best ratio of substitution of jackfruit seed flour in macron manufacturing and to determine the physicochemical and organoleptic characteristics of macrons produced from different substitutions of jackfruit seed flour. This research investigated the substitution of jackfruit seed flour and wheat flour with formulation (P0 = 0%: 100%, P1 = 25%: 75%, P2 = 50%: 50%, P3 = 75%: 25% and P4 = 100. %: 0%), using a completely randomized design (CRD) consisting of five treatments with three replications to obtain 5 x 3 = 15 experimental units. The best treatment results showed the formulation of 25% jackfruit seed flour and 75% wheat flour (P1) in macrons with physical characteristics in the form of texture (fracture power) 12.25 N, color L * 56.42, a * 9.77, b * 25.44. The chemical properties are 18.313% protein, 11.846% fat, 63.693% carbohydrate, 0.916% ash, and 3.5% moisture. The organoleptic properties include aroma 4.12 (preference), taste 3.30 (neutral), color 4.14 (preference) and texture 4.05 (preference). Macron, with the addition of jackfruit seed flour, has a significant effect on physicochemical properties, including texture, color, moisture content, ash content, and protein, as well as organoleptic characteristics such as taste, aroma, color, and texture. Meanwhile, the addition of jackfruit seed flour to macrons has no effect on fat and carbohydrate levels.

Formulation Food Bars Made From Sago, Cakalang Fish Flour And Puree Mulu Bebe Bananas Fardiana Yasim; Erna Rusliana Muhamad Saleh; Nurjanna Albaar
Agrikan: Jurnal Agribisnis Perikanan Vol 15, No 1 (2022): SI: The Turning Point
Publisher : Sangia Research Media and Publishing LLC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.15.1.57-68

This study aimed to influence of sago consentration, fish flour and mulu bebe banana on physical, chemical, organoleptic characteristics and the best formulation of food bars as emergency food. The parameters observed were physical and chemical characteristics include color, texture, moisture content, ash content, carbohydrate, protein, fat, caloric, and organoleptic value.The results showed that food bars from sago, cakalang fish flour and puree mulu bebe banana which hardness level 4,78 N to 7,17 N, color values include color values (L*) 53.28 to 57.76, color value (a*) 8,54 to 10,18, color value (b*) 25,22 to 27,44, moisture content 5,32% to 7,03%, ash content 1,16% to 1,3367 %, protein content 18,44% to 18,72%, fat content 14,34% to 15,78%, carbohydrate content 58,04% to 59,96%, calorific value 438,67 kcal/100 g to 447, 87 kcal/100 g. Organoleptic characteristics includes colors 6,67 to 6,93 (somewhat like), flavor 6,0 to 6,9 (somewhat like), taste 5,92 to 6.723 (neutral to somewhat like) and texture6.0 to 6,8 (somewhat like). The best formulation is that F3 treatment has chemical characteristics includes 6,85% moisture content, 1,26% ash content, 18,48% protein content, 14,34% fat, 58,95% carbohydrate, 438,67/100g calorific value. Physical characteristics includes hardness level of 5,18 N, brightness value (L*) 55.26, redness value (a*) 9,48, yellowish value (b*) 27.01, and organoleptic characteristics include color 6,8 (somewhat likes), flavor 6.0 (somewhat likes), taste 6,18 (somewhat likes), texture 6,0 (somewhat likes).

The Effect of Container Type and Fermentation Period Towards Cocoa Beans Quality in Tidore Island Mustamin Anwar Masuku; Syamsul Bahri; Nurjanna Albaar; Irwan Makarunggala
TECHNO: JURNAL PENELITIAN Vol 11, No 2 (2022): TECHNO JURNAL PENELITIAN
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/tjp.v11i2.5205

The purpose of this study was to determine the effect of wooden box containers on the quality of fermented cocoa beans. The experimental design used was Completely Randomized Design (CRD) with one factor, namely the length of fermentation consisting of each treatment repeated 3 times so that 9 experiments were obtained. The results obtained are analyzed for variance and if there is a significant difference between treatments, the Dancen test will be carried out. By the results of the treatment and discussion, it can be concluded that after fermenting cocoa beans using wooden boxes, the results obtained were an increase in the fermentation index of dry cocoa beans on the 3rd to 5th days (0.243, 1.147 and 2.027). This number indicates a change in color from purple to brown. Furthermore, the yield of dry cocoa beans, the content of moldy beans, and the skin content were at quality levels B and C and the water content and fat content still met the requirements of SNI-2323-2008. Polyphenols as antioxidants are in the range of 0.06 - 0.08.Â Based on this research it is also recommended that the fermentation process of beans use wooden boxes because it meets the requirements of the Indonesian National Standard for Cocoa Quality Number 2323-2008.

Making Probiotic Drinks Based Bogor Pineapple Skin Using Lactobacillus casei with Different Fermentation Time Rahayu, Weny; Albaar, Nurjanna; Muhamad Saleh, Erna Rusliana
Agrikan Jurnal Agribisnis Perikanan Vol. 14 No. 1 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar

This study aims to determine the best fermentation time to obtain pineapple skin probiotic drinks and to determine the effect of fermentation time on the chemical, microbiological and organoleptic characteristics of pineapple skin probiotic drinks. This research method used a simple one-factor Completely Randomized Design consisting of 5 treatments and 3 replications so as to obtain 15 experimental units. The treatment consisted of 5 treatments, namely the duration of fermentation 24 hours, 48 hours, 72 hours, 96 hours, 120 hours. Parameters observed include chemical and microbiological properties, namely pH, vitamin C, ash content, lactic acid, total lactic acid bacteria, while for organoleptic properties include aroma, color and taste. Making a probiotic drink based on bogor pineapple skin using lactobacillus casei with different fermentation times has a significant effect on the parameters of pH, lactic acid, total lactic acid bacteria and has a significant effect on color organoleptic parameters. While the parameters of vitamin C, ash content, aroma and taste did not have a significant effect. Making a probiotic drink based on bogor pineapple skin using lactobacillus casei with different fermentation times, the best is in the 24-hour fermentation treatment.

Formulation Food Bars Made From Sago, Cakalang Fish Flour And Puree Mulu Bebe Bananas Yasim, Fardiana; Muhamad Saleh, Erna Rusliana; Albaar, Nurjanna
Agrikan Jurnal Agribisnis Perikanan Vol. 15 No. 1 (2022): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

This study aimed to influence of sago consentration, fish flour and mulu bebe banana on physical, chemical, organoleptic characteristics and the best formulation of food bars as emergency food. The parameters observed were physical and chemical characteristics include color, texture, moisture content, ash content, carbohydrate, protein, fat, caloric, and organoleptic value.The results showed that food bars from sago, cakalang fish flour and puree mulu bebe banana which hardness level 4,78 N to 7,17 N, color values â€‹â€‹include color values â€‹â€‹(L*) 53.28 to 57.76, color value (a*) 8,54 to 10,18, color value (b*) 25,22 to 27,44, moisture content 5,32% to 7,03%, ash content 1,16% to 1,3367 %, protein content 18,44% to 18,72%, fat content 14,34% to 15,78%, carbohydrate content 58,04% to 59,96%, calorific value 438,67 kcal/100 g to 447, 87 kcal/100 g. Organoleptic characteristics includes colors 6,67 to 6,93 (somewhat like), flavor 6,0 to 6,9 (somewhat like), taste 5,92 to 6.723 (neutral to somewhat like) and texture6.0 to 6,8 (somewhat like). The best formulation is that F3 treatment has chemical characteristics includes 6,85% moisture content, 1,26% ash content, 18,48% protein content, 14,34% fat, 58,95% carbohydrate, 438,67/100g calorific value. Physical characteristics includes hardness level of 5,18 N, brightness value (L*) 55.26, redness value (a*) 9,48, yellowish value (b*) 27.01, and organoleptic characteristics include color 6,8 (somewhat likes), flavor 6.0 (somewhat likes), taste 6,18 (somewhat likes), texture 6,0 (somewhat likes)

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