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Palupi, Pratiwi Jati
Universitas Nahdlatul Ulama Kalimantan Timur
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Journal of Sustainable Transformation

 1 
TINGKAT KESUKAAN KONSUMEN TERHADAP PEWARNA ALAMI DAUN SIRIH (Piper betle L) DAN DAUN MANGGA (Mangifera indica) PADA SERAT KENAF (Hibiscus cannabinus L) Pratiwi Jati Palupi; syahdiyanor Syahdiyanor; Ali Sadikin
Journal of Sustainable Transformation Vol. 1 No. 1 (2022)
Publisher : Universitas Nahdlatul Ulama Kalimantan Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59310/jst.v1i1.7

Abstract

Kenaf fiber is a raw material in diversified products, such as paper, wall coverings, car interiors, geotextiles, soil safer, fiber drain, particle board, and plastic reinforcement as well as raw material for the biofuel industry. Organic kenaf fiber is yellowish white but when it is processed it is light brown and shiny. In improving the appearance to make it more attractive to consumers and high selling power, it is necessary to have a dyeing process for kenaf fiber. The dyes used in kenaf fiber are natural dyes because they are non-toxic, renewable, easily degraded and environmentally friendly. The advantages of using natural dyes are because they have economic value, are environmentally friendly and are easily available in the surrounding environment, such as mango leaves and betel leaves which can produce color pigments, namely mangiferine and anthocyanin pigments. This study aims to determine the effect of kenaf fiber added with natural dyes (mango leaves and betel leaf) on the color, texture, and aroma of kenaf fiber and to determine the level of consumer preference for kenaf fiber with natural dyes. This research was tested using the Hedonic Test method, using a questionnaire with 40 untrained panelists (consumers) with data obtained based on panelist responses using a hedonic scale analyzed by the Kruskal-Wallis test. The results showed that there was no significant effect on kenaf fiber that had been given natural dyes of betel leaf and mango leaf on the color, texture, and aroma of kenaf fiber. However, from the results of the average level of consumer preference, panelists on average tend to like the color and are neutral to the texture and aroma of kenaf fiber with natural dyes of mango and betel leave.
ANALISA ORGANOLEPTIK DAN ENUMERASI CEMARAN BAKTERI PADA TELUR ASIN DENGAN PERLAKUAN PERENDAMAN DAUN SIRIH ( Piper betle L.) Setyawan, Zuhdi; Pratama, Muh Doddy; Purbawati, Purbawati; Jati Palupi, Pratiwi; Prasetia, Retno
Journal of Sustainable Transformation Vol. 2 No. 02 (2024)
Publisher : Universitas Nahdlatul Ulama Kalimantan Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59310/jst.v2i02.35

Abstract

Eggs easily experience a decrease in quality caused by the evaporation of water and CO₂. This study aimed to study the effect of soaking betel leaves (Piper betel L.) in improving the quality of salt eggs, analyzed by the number of bacteria, and the quality of salted eggs. The research was conducted by a completely randomized design (RAL), the data were analyzed using the ANOVA test and BNJ as further test with a significance level of 5%. The sample of this research was 120 duck eggs divided into 4 groups that were with no soaking (AB1), and with soaking of betel solution at concentrations 20% (AB2), 30% (AB3), and AB4 (40% solution)) with 3 replicates for the organoleptic test and 2 for the bacterial contamination test. The best result of the organoleptic test was at a concentration immersion of 40% while the total bacteria in salted eggs soaking 30% obtained a value of 35x104 cfu/gr. Thus, the soaking of salted eggs at 40% was the most favored by panelists. The results of salted eggs treated with betel leaf solution at a concentration of 30% provided the least amount of bacterial contamination compared to others.
Co-Authors Afrilia Sandra Ramadani Ali Sadikin Cahyadi, Dicky Fahrizal Fahrizal Indah Sriwahyuni Kusnadi M. Muhtar Muh. Doddy Pratama Muh. Doddy Pratama Ni’matuljannah Akhsan Prasetia, Retno Prasetyo, Hendi Wahyu Pratama, Muh Doddy Pratama, Muhamad Doddy Purba, Nova Solina Purbawati, Purbawati Putri, Vinka Adelina Reza, Muhammad Ali Setyawan, Zuhdi Sirri, Ahmad syahdiyanor Syahdiyanor