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All Journal Indonesian Food Science and TechnologyJournal Jurnal Bio-Geo Material Dan Energi
Purba, Daniel Tua
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Agriculture, Biological Sciences & Forestry Humanities Electrical & Electronics Engineering Energy

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The Effect of Concentration Areca Seed Extract (Areca Catechu L.) on Physicochemical and Sensory Properties of Pineapple Juice (Ananas Comosus L. Merr) As a Functional Beverages Purba, Daniel Tua; Nizori, Addion; Wulansari, Dian
Indonesian Food Science and Technology Journal Vol. 5 No. 2 (2022): Volume 5. Number 2, July 2022 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v5i2.17303

Abstract

This study aims to determine the effect of concentration areca seed extract on the physicochemical and sensory properties of pineapple juice as a functional beverages , and to determine the appropriate concentration of areca seed extract to produce pineapple juice that has the best physicochemical and sensory properties. This study used a completely randomized design (CRD) consisting of 4 levels of treatment, namely the concentration of areca seed extract 0%, 1%, 2%, and 3% (v/v). Each treatment was repeated 5 times, so there were 20 experimental units. The results showed that the concentration of areca seed extract had a significant effect on the total soluble solids, the degree of warmth L* and a*, antioxidant activity, total tannin, vitamin C levels, and had no significant effect on the acidity (pH), and had a characteristic taste of pineapple chelate until the taste of pineapple is slightly chelate, the color is brown to very brown, it has a pineapple aroma to a strong pineapple aroma, with a weak aftertaste to a slightly strong after taste. The best treatment in making pineapple juice with areca seed extract was the concentration of 2% areca seed extract which contained 80.02% antioxidant activity, vitamin C 104.68 mg/100 g, total tannin 99.62 mg TAE/g, total dissolved solids value 20.980brix, color degree value L*29.48, a*7.06, b*20.80, acidity value (pH) 3.37, has a slightly brown color, aroma of pineapple (methyl ester and ethyl ester compounds), taste pineapple and not chelate, and has no aftertaste.
The Influence of Fermentation Conditions on The Antioxidant and Physico-Chemical of Arabica Coffee from Kerinci Region of Indonesia Nizori, Addion; Jayanti, Elkanah; Surhaini, Surhaini; Gusriani, Ika; Mursyid, Mursyid; Purba, Daniel Tua
Indonesian Food Science and Technology Journal Vol. 5 No. 1 (2021): Volume 5. Nomor 1, December 2021 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v5i1.17383

Abstract

Abstract—Coffee quality can depend on several factors such as the species/varieties cultivated, the processing after the harvesting phase, geographical origin, and climatic factors. Fermentation is one of the post harvest technology that influence coffee chemical and sensory properties. This study was to determine the effect of fermentation time into antioxidant and physicochemical of Arabica coffee from Kerinci region Indonesia. Research design used was randomized complete design with 5 combinations of treatments, which are 12, 20, 28, 36, and 44 hours fermentation with 3 replicates. The results shows fermentation time have a significant effects on moisture content, pH, antioxidant activity. The duration of fermentation results in increasing higher moisture content, lower pH value and decreased antioxidants. Keywords— Anaerobic fermentation, coffee processing, antioxidan
The Effect of Different Techniques in Processing of Purple Yam Flour (Dioscorea alata) on The Characteristics of Mocaf-Based Cookies Putri, Mega Bunda; Ulyarti, U; Lavlinesia, L; Mursalin, M; Purba, Daniel Tua
Jurnal Bio-Geo Material Dan Energi Vol. 5 No. 1 (2025): Journal of Bio-Geo Material and Energy (BiGME), March 2025
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/j-bigme.v5i1.41311

Abstract

The utilization of purple yam flour is expected to enhance the functional value of cookies. This study aims to determine the effect of processing techniques of purple yam flour (Dioscorea alata) on the characteristics of mocaf-based cookies. This study uses a Completely Randomized Design. Complete with treatments of various processing technique for yam flour: P1 (yam tubers are cut, then steamed, sliced, and dried), P2 (yam tubers are sliced, soaked in 1% citric acid for 30 minutes, steamed, and dried), P3 (yam tubers are cut, then soaked in water for 24 hours, sliced, and dried), P4 (yam tubers are cut, steamed, mashed, mixed with mocaf, and dried), and P5 (yam tubers are soaked in 1% citric acid for 30 minutes, steamed, mashed, mixed with mocaf, and dried). The research shows that the processing techniques affect the hedonic quality of color and flavor of the produced cookies. The encapsulation with mocaf able to retain the color of purple but appear to be darker and not preferred by the panelist. Based on the sensory analysis, the selected cookies from treatment P3 was chosen to produce yam-mocaf cookies. This cookie has color values L*, a*, b* of (37.95; 9.30; 2.10), hardness 77.76gF, moisture content 6.75%, ash content 2.22%, fat content 17.28%, protein content 6.81%, fiber content 5.48%, carbohydrate content 66.79%, and anthocyanin content of 47.01 mg/100g.
The Effect of Rice Grain Malt Concentration during Hydrolysis of Rice on the Characteristics of Rice Sugar Syrup Rafael, Fadhil Luthfi; Rahmi, Silvi Leila; Purba, Daniel Tua; Ulyarti, Ulyarti
Jurnal Bio-Geo Material Dan Energi Vol. 5 No. 2 (2025): Journal of Bio-Geo Material and Energy (BiGME), September 2025
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/j-bigme.v5i2.43670

Abstract

Malt is the germination product of cereals that contain hydrolytic enzymes capable of breaking down starch. The concentration of rice grain malt is a factor that affects the hydrolysis process of rice (Oryza sativa L.) and the characteristics of the resulting rice sugar syrup. The malt concentrations used in this study were 25%, 35%, 45%, 55%, and 65%. The rice sugar syrup showed positive (+) results for residual starch. The concentration of rice grain malt had a significant effect on total soluble solids, color, organoleptic ranking, and viscosity. The total soluble solids of the rice sugar syrup ranged from 41.95 to 64.95 °Brix. The color difference (ΔE) ranged from 33.410 to 12.648. The viscosity of the rice sugar syrup ranged from 244.8 to 1448.1 cPs. The organoleptic ranking showed that the syrup produced with 65% malt concentration had the highest sweetness level. Hedonic organoleptic scores for color ranged from 3.6 to 3.36, aroma from 3.48 to 3.92, taste from 3.48 to 4.00, viscosity from 3.32 to 4.00, and overall acceptance from 3.56 to 4.16. The rice grain malt concentration of 65%, which was the highest concentration used for rice hydrolysis, produced rice sugar syrup with total soluble solids of 64.95 °Brix, color difference (ΔE) of 12.648, viscosity of 1448.1 cPs, the highest sweetness ranking, and the best favorability.
Co-Authors Addion Nizori Dian Wulansari, Dian Gusriani, Ika Jayanti, Elkanah Lavlinesia, L Muhammad Agus Muljanto Mursalin, M Putri, Mega Bunda Rafael, Fadhil Luthfi Silvi Leila Rahmi Surhaini Surhaini, Surhaini Ulyarti