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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Communication in Food Science and Technology Jurnal Sains dan Teknologi Pangan
Ramanda, Muhammad Rizky
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Effect of Various Methods of Processing Curly Red Chilli (Capsicum annum L.) on the Physicochemical and Organoleptic Characteristics of Coconut Nira Soy Sauce Muhammad Rizky Ramanda; Alexandra T. Putri; Amalia Wahyuningtyas
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 10 No 1 (2023)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v10i1.3569

Abstract

Soy sauce is a liquid product derived from fermented soybeans or soybean meal plus sugar with or without the addition of other food ingredients. Soy sauce is usually made from soybeans, but apart from soybeans, soy sauce can be made with coconut sap. Previously, research on coconut sap soy sauce had been conducted, but the results showed that the panelists' preference for coconut sap soy sauce was still low. In this study, the addition of curly red chili with various processing methods and spices was thought to increase the panelists' preference for coconut sap soy sauce. This study aimed to examine the physicochemical and organoleptic characteristics of coconut sap soy sauce with the addition of curly red chili with four processing methods. The chili processing methods used were coarsely ground chilies, finely ground chilies, dried chili powder, and chili extracts. The research stages include the process of making coconut sap soy sauce, organoleptic tests, viscosity tests, acidity tests (pH), and sucrose tests. ANOVA (Analysis of Variance) and SPSS applications were used to analyze the test data. If significant results are obtained, the analysis is continued with Duncan's Multiple Range Test (DMRT) with a significance level of 5%. Based on the test results, the addition of various chili processing methods significantly affected the degree of acidity (pH), viscosity, sucrose content, hedonic color, hedonic viscosity, and hedonic spiciness. However, the effect is not significant on the hedonic aroma. The coconut sap soy sauce with chili extract obtained the highest score for the ranking test assessment.
Pengaruh Suhu Pengeringan terhadap Struktur Amorf dan Sifat Fisik Nira Kelapa Serbuk dengan Penambahan Maltodeksrin Ramanda, Muhammad Rizky
Communication in Food Science and Technology Vol. 2 No. 1 (2023): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i1.1273

Abstract

Sources of sucrose or food with high sugar content in Indonesia is sap/nira. Processed innovations from coconut sap besides brown sugar, can be made into powdered sugar. Powdered sugar can be crystalline or amorphous. One of the advantages of amorphous structures in high sugar products is the bright color and more soluble in water. Amorphous powdered coconut sugar in its manufacture has constraints, one of which is stickiness. This is because coconut sap is a food ingredient with high sugar content and has a low glass transition temperature of around 62°C, so it is necessary to add maltodextrin with a Tg value of 135-140°C to increase the value of the product's glass transition. In addition, the impact of the drying rate will affect the resulting structure. This research focuses on testing coconut sap powder with the addition of maltodextrin with a temperature comparison during the drying process. Where the temperature used is 50°C, 60°C, 70°C, 80°C using a vacuum dryer. Data analysis was carried out, namely the amorphous-crystalline structure test, hygroscopicity rate test and color test. The resulting data shows that the higher the temperature used, the higher the amorphous structure that is formed, and also has an impact on the hygroscopicity rate and color intensity.
PENGARUH LAMA FERMENTASI TERHADAP KARAKTERISTIK KIMIA SERBUK MINUMAN SEREALIA TEPUNG TEMPE SORGUM DAN KACANG TUNGGAK Ulfa, Masayu Nur; Ramanda, Muhammad Rizky; Listyaningrum, Gandis Ayu
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 2 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/brcd5219

Abstract

Kekurangan energi kronis (KEK) merupakan kondisi akibat ketidakseimbangan asupan zat gizi, terutama selama kehamilan, yang berisiko memicu stunting. Upaya pencegahan dapat dilakukan melalui pengembangan pangan bergizi berbasis bahan lokal. Sorgum dan kacang tunggak merupakan bahan pangan potensial, dan fermentasi dapat meningkatkan kualitas gizinya. Penelitian ini bertujuan untuk mengevaluasi pengaruh lama fermentasi terhadap karakteristik kimia serbuk minuman serealia berbasis tepung tempe sorgum dan kacang tunggak. Parameter yang dianalisis meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, serat kasar, dan daya cerna pati. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan variasi lama fermentasi 24, 48, dan 72 jam, masing-masing dilakukan secara duplo. Data dianalisis menggunakan uji One Way ANOVA pada taraf signifikansi 5% dan dilanjutkan dengan uji DMRT jika terdapat perbedaan nyata. Hasil menunjukkan bahwa lama fermentasi berpengaruh nyata terhadap penurunan kadar protein serta peningkatan kadar karbohidrat, serat kasar, dan daya cerna pati. Lama fermentasi tidak berpengaruh nyata terhadap kadar air, kadar abu, dan kadar lemak. Lama fermentasi memengaruhi karakteristik gizi dan berpotensi meningkatkan nilai fungsional produk. 
Co-Authors Alexandra T. Putri Amalia Wahyuningtyas Listyaningrum, Gandis Ayu Masayu Nur Ulfa