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All Journal Jurnal Pangan dan Agroindustri Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Rekayasa Proses
TURNIP, NINA JULIANA ROBERTA
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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Effect of controlling the number of natural microorganisms on the taste and aroma of tuak (North Sumatra traditional beverage) Hutasoit, Sumy Ester; Turnip, Nina Juliana Roberta; Agnesia, Yoli; Martgrita, Merry Meryam
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 2 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.02.3

Abstract

Tuak is a traditional North Sumatran beverage produced through the fermentation of nira, the quality of which is significantly affected by the microorganisms involved in fermentation. This study aimed to enhance the processing of nira into tuak through the addition of a controlled number of natural microorganisms that play an important role in the taste and aroma of tuak and to reach conclusions about the most liked tuak. A total of 10 mL of each starter with a concentration of 0.007 g/mL was added to a container containing sterile nira. Into C1 was added 10 mL of yeast starter, C2 was added 10 mL of LAB (lactic acid bacteria), and C3 was added 10 mL of consortia, with a volume ratio of AAB (acetic acid bacteria): LAB : yeast respectively 2:4:4, then fermented for 10 hours. The results of pH and %ethanol measurements for C1 were 4.29 and 5.94; C2 were 4.25 and 5.49; and C3 were 4.12 and 4.93. Organoleptic data were analyzed using the Friedman test  and confirmed that the strategy affected the taste of tuak (p-value <0.05), but not the aroma. Furthermore, Wilcoxon test results clearly indicated that C2 was significantly different from C1 and C3. C2 was rated by panelists as the best in terms of taste and aroma profile, but C1 was also liked almost equally as a product (overall liked) compared to C3. The taste profile of C2 was sweet, with a slightly pungent sour aroma.
Optimasi proses adsorpsi zat warna indigosol di air limbah artifisial menggunakan response surface methodology dengan pendekatan desirability function Sitohang, Rifawany Grace; Turnip, Nina Juliana Roberta; Aditia, Astiti
Jurnal Rekayasa Proses Vol 16 No 2 (2022): Volume 16, Number 2, 2022
Publisher : Jurnal Rekayasa Proses

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jrekpros.72318

Abstract

Industri tekstil di Indonesia tumbuh menjadi salah satu sektor penyumbang devisa ekspor non-migas. Proses pewarnaan di industri tekstil berfungsi untuk memberikan warna pada benang dan kain. Indigosol merupakan salah satu jenis zat warna yang banyak digunakan pada industri tekstil. Pewarna jenis indigosol sering digunakan karena menghasilkan warna yang cerah dan tidak mudah luntur. Tahap pewarnaan membutuhkan pengelolaan dan pengolahan limbah cair yang memadai karena umumnya digunakan zat warna sintetis yang mengandung senyawa organik, logam berat, dan senyawa berbahaya lainnya. Metode yang banyak digunakan dalam pengolahan limbah cair zat warna adalah adsorpsi menggunakan karbon aktif. Rancangan percobaan menggunakan Box-Behnken Design (BBD) dengan 3 variabel bebas yaitu panjang gelombang zat warna limbah artifisial, konsentrasi limbah artifisial, dan massa karbon aktif, yang masing-masing variabel memiliki tiga level input. Pengukuran konsentrasi larutan sebelum dan sesudah proses adsorpsi dilakukan dengan menggunakan spektrofotometer UV-Vis dan data pengukuran diolah menggunakan Ms. Excel untuk memperoleh persentase penjerapan zat warna pada limbah artifisial. Selanjutnya, proses optimasi dilakukan dengan response surface methodology (RSM) melalui pendekatan desirability function (DF) yang bertujuan untuk memperoleh optimasi proses adsorpsi pada limbah zat warna indigosol. Pengukuran absorbansi menghasilkan panjang gelombang optimum untuk masing-masing jenis warna indigosol kuning, merah, dan violet adalah 470, 515, dan 520 nm. Hasil optimasi menunjukkan bahwa titik optimum persentase penjerapan berada pada konsentrasi umpan limbah 58,0808 mg/L, massa karbon aktif 60 mg, dan panjang gelombang zat warna 502,3232 nm. Di sisi lain, pengolahan hasil percobaan menunjukkan persentase penjerapan sebesar 97,59% pada konsentrasi umpan limbah 50 mg/L, massa karbon aktif 60 mg, dan panjang gelombang zat warna 515 nm (indigosol merah). Hal ini menunjukkan bahwa massa karbon aktif dan konsentrasi umpan pada tempuhan memberikan respons yang diprediksi sesuai hasil optimasi. beda halnya dengan panjang gelombang dari zat warna, karena respons pada hasil optimasi yaitu 502,3232 nm tidaklah merupakan panjang gelombang optimal dari zat warna indigosol merah. Pada percobaan semua istilah interaksi antara faktor kualitatif dan kuantitatif dimasukkan, maka disimpulkan bahwa hubungan berbeda antara faktor kuantitatif dan respons yang dimodelkan untuk setiap tingkat faktor kualitatif.
The Potential Of Mangosteen Bark Extract As A Natural Preservative For The Quality Of Aren Nira During Tapping : Potensi Ekstrak Kulit Batang Manggis Sebagai Pengawet Alami Terhadap Kualitas Nira Aren Selama Penyadapan Turnip, Nina Juliana Roberta; Ginting, Claudia A.; Martgrita, Merry M.; Aditia, Astiti
Jurnal Pangan dan Agroindustri Vol. 13 No. 3 (2025): Juli 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.03.6

Abstract

Abstract Arenga pinnata (Merr.) produces economically valuable nira, but is easily contaminated by microbes during tapping, causing acidic fermentation. This study examined the potential of mangosteen bark extract as a natural preservative to maintain nira quality. The method of extract application was adjusted to the volume of nira collected, and the extract was applied in three variations of concentration, i.e. 1.5%, 3%, 4.5% (v/v), and control (without extract). Evaluation was conducted on pH, total sugar content, antimicrobial activity, and organoleptic properties. The results showed that the extract effectively inhibited microbial growth, especially yeast, and slowed down the decrease in pH and sugar. The concentration of 4.5% was most effective, but less favorable in terms of sensory taste. In conclusion, mangosteen bark extract has the potential as an environmentally friendly natural preservative to maintain the freshness of nira during 10 hours of tapping.   Abstrak Arenga pinnata (Merr.) menghasilkan nira yang bernilai ekonomis, namun mudah terkontaminasi mikroba selama penyadapan, menyebabkan fermentasi asam. Penelitian ini mengkaji potensi ekstrak kulit batang manggis sebagai pengawet alami untuk menjaga kualitas nira. Metode pemberian ekstrak disesuaikan dengan volum nira yang terkumpul, dan ekstrak diaplikasikan dalam tiga variasi konsentrasi, yaitu 1,5%, 3%, 4,5% (v/v), serta kontrol (tanpa ekstrak). Evaluasi dilakukan terhadap pH, kadar gula total, aktivitas antimikroba, dan sifat organoleptik. Hasil menunjukkan bahwa ekstrak efektif menghambat pertumbuhan mikroba, terutama yeast, serta memperlambat penurunan pH dan gula. Konsentrasi 4,5% paling efektif, namun kurang disukai secara sensorik rasa. Kesimpulannya, ekstrak kulit batang manggis berpotensi sebagai pengawet alami yang ramah lingkungan untuk mempertahankan kesegaran nira selama 10 jam penyadapan.
Co-Authors ADITIA, ASTITI Agnesia, Yoli Ginting, Claudia A. Hutasoit, Sumy Ester Martgrita, Merry M. Martgrita, Merry Meryam Sitohang, Rifawany Grace