Article Per Year (5 Year)
p-Index From 2021 - 2026
0.751
P-Index
This Author published in this journals
All Journal Jurnal AGROTEKNOLOGI Berkala Ilmiah Pertanian Jurnal Penelitian Tanaman Industri Warta IHP (Warta Industri Hasil Pertanian) Jurnal Penelitian Tanaman Industri (Littri) International Journal on Food, Agriculture and Natural Resources (IJFANRES)
-, Giyarto
Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember Jalan Kalimantan 37, Kampus Tegal Boto Jember 68121
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering

Published : 15 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Berkala Ilmiah Pertanian

 1 
KARAKTERISTIK MINUMAN ISOTONIK BERBAHAN BAKU AIR KELAPA DAN MADU PADA PENYIMPANAN DINGIN Nur Izzah Az-zahra; Giyarto Giyarto; Maryanto Maryanto
Berkala Ilmiah Pertanian Vol 2 No 1 (2019): FEBRUARI
Publisher : Jember University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/bip.v2i1.15773

Abstract

The coconut water has been declared a natural isotonic drink because it a fairly complete minerals. However, coconut water is easily damaged and polluted by the activity of microorganisms, so effort to improve the stability of coconut water is needed. Honey is a natural food source that has a function as a taste, contains rich minerals, and as an antimicrobials is expected to inhibit the growth of microorganisms as a solution in extending the shelf life of coconut water. With this ability, honey can be added (fortified) to the isotonic drink of coconut water. This research aims to measure the quality characteristics of isotonic drinks made from coconut water with variations of honey concentration during cold storage. The stages of this research was carried out with the preparation of the ingredients, the preparation of isotonic beverages according to the treatment, and the testing of quality characteristics during cold storage. Isotonic drinking stage made of coconut water and honey (100 ml Hydro coco as control (P0); 95 mL coconut water: 5 mL of honey (P1); 92.5 mL coconut water: 7 mL honey (P2), 90 mL coconut water: 10 mL honey (P3), 87.5 mL coconut water: 12.5 mL honey (P4), and 85 mL coconut water: 15 mL of honey (P5)). Measurement of quality characteristics (content of Na, K, ash, and degree of acidity) isotonic drinks of honey coconut water every 10 days once a month periodically. The results data are presented in tables and graphs, and analyzed descriptively. The results showed that the value of Na and K content in each sample was between 85.79-102.44 ppm and 1860.1-2020,8 ppm, the value of ash content in the lowest sample was 1.9681% and the highest was 4.7448 %, and the lowest degree of acidity (pH) was 3.4 and the highest was 5.7.Keywords: isotonic drinks, coconut water, honey Air kelapa telah dinyatakan sebagai minuman isotonik alami karena mengandung mineral yang cukup lengkap. Namun, air kelapa mudah rusak dan mudah tercemar oleh aktivitas mikroorganisme, sehingga upaya untuk meningkatkan stabilitas air kelapa sangat dibutuhkan. Madu merupakan sumber makanan alami yang memiliki fungsi sebagai rasa, mengandung mineral yang kaya, dan antimikroba diharapkan dapat menghambat pertumbuhan mikroorganisme sebagai solusi dalam memperpanjang stabilitas air kelapa. Dengan kemampuan ini, madu dapat ditambahkan (fortifikasi) ke minuman isotonik air kelapa. Penelitian ini bertujuan untuk mengukur kualitas karakteristik minuman isotonik yang dibuat dari air kelapa dengan variasi konsentrasi madu selama penyimpanan dingin. Tahapan penelitian ini dilakukan dengan persiapan bahan, pembuatan minuman isotonik sesuai perlakuan, dan pengujian karakteristik kualitas selama penyimpanan dingin. Tahapan pembuatan minuman isotonik yang terbuat dari air kelapa dan madu (100 ml Hydro coco sebagai kontrol (P0); 95 mL air kelapa: 5 mL madu (P1); 92,5 mL air kelapa: 7 mL madu (P2 ), 90 mL air kelapa: 10 mL madu (P3), 87,5 mL air kelapa: 12,5 mL madu (P4), dan 85 mL air kelapa: 15 mL madu (P5)). Pengujian karakteristik kualitas (kandungan Na, K, abu, dan derajat keasaman) minuman isotonik madu air kelapa setiap 10 hari sekali selama sebulan secara berkala. Data hasil disajikan dalam bentuk tabel dan grafik, dan dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa nilai kadar Na dan K pada masing-masing sampel adalah antara 85,79-102,44 ppm dan 1860,1-2020,8 ppm, nilai kadar abu pada sampel terendah adalah 1,9681% dan tertinggi 4,7448%, dan nilai derajat keasaman (pH) terendah adalah 3,4 dan tertinggi 5,7. Kata Kunci : Minuman isotonic, Air Kelapa, Madu
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MANISAN KERING BELIMBING WULUH (Averrhoa bilimbi L.) BERDASARKAN VARIASI KONSENTRASI GULA MERAH DAN JENIS LARUTAN RENDAMAN Eka Frida Hardiyanti; Giyarto Giyarto; Andrew Setiawan Rusdianto
Berkala Ilmiah Pertanian Vol 2 No 4 (2019): NOVEMBER
Publisher : Jember University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/bip.v2i4.16309

Abstract

ABSTRACT Small sour starfruit is a fruit whose limited utilization to traditional processing. The short shelf life causes a low level of consumption. The effort to extend the shelf life of small sour starfruit is to use it as dried sweets fruit. The purpose of the study was to determine the physicochemical and organoleptic characteristics of dried sweets small sour starfruit based on the concentration of brown sugar and the type of aqueous solution. Variations in treatment namely P1 (60% brown sugar concentration, lime water soaked), P2 (60% brown sugar concentration, husk ash soaked), P3 (60% brown sugar concentration, salt solution), P4 (70% brown sugar concentration, lime water soaked), P5 (70% brown sugar concentration, husk ash soaked), P6 (70% brown sugar concentration, salt solution), P7 (brown sugar concentration 80%, lime water soaked), P8 (80% brown sugar concentration, husk ash soaked), P9 (80% brown sugar concentration, salt solution). Observations included texture, water content, vitamin c levels, reducing sugar levels, ash content, and organoleptic tests. The results of the study were analyzed descriptively. The results showed that the higher concentration of brown sugar used resulted in ash content, and the reduced sugar content increased and the texture became softer, while the water content and vitamin C levels decreased. The use of the lime water soaked resulted in increased values of texture, ash content, and sugar content, while the water content and vitamin C levels decreased. The organoleptic test results are subjective and level acceptable to panelists on the parameters of color, aroma, taste and texture. Keywords : Small Sour Starfruit, Dried Sweets, brown sugar, Soak Solution ABSTRAK Belimbing wuluh adalah buah yang pemanfaatannya masih terbatas pada pengolahan tradisional. Umur simpan belimbing wuluh yang singkat menyebabkan tingkat konsumsinya rendah. Upaya untuk memperpanjang umur simpan belimbing wuluh adalah menjadikannya manisan kering. Tujuan penelitian ini untuk mengetahui karakteristik fisikokimia dan organoleptik manisan kering belimbing wuluh berdasarkan variasi konsentrasi gula merah dan jenis larutan rendaman. Variasi perlakuan yaitu P1 (konsentrasi gula merah 60%, larutan rendaman air kapur), P2 ( konsentrasi gula 60%, larutan rendaman air abu sekam), P3 (konsentrasi gula merah 60%, larutan rendaman larutan garam), P4 (konsentrasi gula merah 70%, larutan rendaman air kapur), P5 (konsentrasi gula merah 70%, larutan rendaman air abu sekam), P6 (konsentrasi gula merah 70%, larutan rendaman larutan garam), P7 (konsentrasi gula merah 80%, larutan rendaman air kapur), P8 (konsentrasi gula merah 80%, larutan rendaman air abu sekam), P9 (konsentrasi gula merah 80%, larutan rendaman larutan garam). Pengamatan meliputi tekstur, kadar air, vitamin c, gula reduksi, kadar abu, dan uji organoleptik. Hasil penelitian dianalisis secara deskriptif. Hasil penelitian menunjukkan tingginya konsentrasi gula merah mengakibatkan nilai tekstur, kadar abu, dan gula reduksi meningkat, sedangkan kadar air dan vitamin c menurun. Penggunaan larutan rendaman air kapur mengakibatkan nilai tekstur, kadar abu, dan kadar gula reduksi meningkat, sedangkan kadar air dan vitamin c menurun. Hasil uji organoleptik bersifat subjektif dan pada taraf dapat diterima oleh panelis pada parameter warna, aroma, rasa, dan tekstur. Kata Kunci : belimbing wuluh, manisan kering, gula merah, jenis larutan rendaman
Co-Authors Achmad Subagio Afina Desi Wulandari Agustin Akhiriani, Resti Agustin Akhiriani, Resti Ahmad Nafi’ Andi Eko Wiyono, Andi Eko Dian Putri Ariyanti Eka Frida Hardiyanti Ertriani Anindya Meiflorisa Fillyvio Nizhomia Jayus Jayus Maharani Sandiana Lukito Maria Belgis Maryanto - Nany Mariah Qibthiyah Nur Izzah Az-zahra Nurhayati Nurhayati Nurud Diniyah Putri Oktavilia Surya Rusdianto, Andrew Setiawan Suwasono, Sony Tejasari . Thabed Tholib Baladraf Winda Amilia Yuli Witono Zhelma Rahmatika