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Murna Muzaifa
Syiah Kuala University
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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KARAKTERISTIK SENSORI DAN KIMIA ASAM DRIEN (DURIAN OLAHAN KHAS ACEH) YANG DIFERMENTASI DENGAN WAKTU YANG BERBEDA murna muzaifa
Gontor AGROTECH Science Journal Vol 4, No 1 (2018): JUNE 2018
Publisher : University of Darussalam Gontor, Ponorogo, East Java Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/agrotech.v4i1.2173

Abstract

Fermentasi durian dapat mengatasi masalah melimpahnya buah durian pada masa panen puncak. Pengolahan durian dengan fermentasi menghasilkan produk yang disebut tempoyak (pasta durian fermentasi). Tempoyak di Aceh dikenal dengan sebutan asam drien. Penelitian ini bertujuan untuk menganalisis pengaruh lama fermentasi asam drien terhadap kualitas asam drien. Penelitian pembuatan asam drien dilakukan dalam skala rumah tangga. Daging buah durian dihancurkan diberi garam dan di fermentasi selama 7 hari. Sampling  untuk analisis dilakukan pada lama fermentasi yang berbeda (3,5,7 dan 9 hari). Analisis yang dilakukan adalah uji kesukaan (hedonik) yang meliputi kesukaan terhadah warna, rasa, aroma dan tekstur serta dilakukan uji biokimia sebagai data pendukung. Hasil penelitian menunjukkan bahwa asam drien yang paling disukai adalah asam drien yang difermentasi selama 3  hari dengan karakteristik sensori dan biokimia yaitu warna 2,71 (suka), aroma suka (2,52), rasa 2,00 (biasa), tekstur 2,67 (suka), total bakteri asam laktat 57,67 x 107CFU/g, total asam  0,21 %, dan total padatan terlarut 4,3 %. 
Perubahan Karakteristik Kimia dan Mikrobiologis Jruek Drien (Durian Fermentasi Khas Aceh) selama Fermentasi Murna Muzaifa; Ryan Moulana; Yuliani Aisyah; Zainuddin Zainuddin; Faidha Rahmi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 10, No 2 (2018): Vol. (10) No. 2, Oktober 2018
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (572.153 KB) | DOI: 10.17969/jtipi.v10i2.6123

Abstract

Jruek drien is one of traditional fermented food of Aceh. This product made from flash of durio that fermented without starter addition. Explorative research has been conducted to examine the change of chemical and microbiological characteristics of jruek drien during fermentation. This study used completely randomized design with single factor (length of fermentation: 1,3,5 and 7 days). The parameters analyzed were water content, pH, total acid, total sugars, total lactic acid bacteria and yeast. The results showed that water content and acid total were increased while pH and sugar content were decreased. The highest total of lactic acid bacteria was found on day 3. Yeast detected only on early fermentation and no detected on 7th day.
Kajian Pembuatan Infused Water dari Buah Kurma (Phoenix dactylifera) dengan Penambahan Jeruk Nipis (Citrus aurantiifolia) Murna Muzaifa; Yanti Meldasari Lubis; M. Arifullah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 11, No 2 (2019): Vol. (11) No. 2, Oktober 2019
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (702.381 KB) | DOI: 10.17969/jtipi.v11i2.14656

Abstract

Research has been conducted to analyze the effect of soaking time and addition of lime slices on the characteristics of infused water dates. This research was conducted in a laboratory scale using Completely Randomized Design consisting of 2 factors, namely soaking time (P) and number of lime slices (J). The first factor, soaking time consists of 3 levels, namely P1 = 1 day, P2 = 3 days, P3 = 5 days. The second factor is the number of pieces of lime (J) consisting of 3 levels, namely J1 = 1 piece, J2 = 2 pieces and J3 = 3 pieces. There were 9 treatment combinations with 3 replications, so that as a whole 27 unit experiments were obtained. The parameters analyzed were the ethanol content, Vitamin C content and hedonic test on color, aroma and taste. Ethanol content, hedonic color and aroma of infused water dates are influenced by soaking time, while the levels of Vitamin C and hedonic taste are influenced by the addition of lime. The interaction between soaking time and addition of lime influence the levels of Vitamin C of infused water. The longer soaking and the more dates used, the higher the ethanol content produced. The highest ethanol was obtained at 5 days treatment (0.98% w / v). The more the amount of lime used, the higher the levels of vitamin C in the infused water produced. The level of preference for panelists tends to decrease with increasing immersion time and addition of lime slices. Keywords :  etanol, infosed water, lime, date, Vitamin C
Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh Murna Muzaifa; Yusya Abubakar; Faitzal Haris
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 9, No 2 (2017): Vol.(9) No.2, October 2017
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (818.236 KB) | DOI: 10.17969/jtipi.v9i2.5975

Abstract

Fermentation process is the most crucial step in the formation of the flavor and aroma of the cocoa bean. Cocoa bean fermentation triggers an array of chemical changes within the bean.These chemical changes are vital to the development of the complex and much-loved flavour known as “chocolate”. Fermentation involves a number of specific microorganisms that play a role during fermentation. The aim of this research was to analized microorganism growth profil of Aceh cacao during fermentation. Fermentation was conducted on 6 days with  different aerations (agitation every 24 and 48 hours). The result showed that growth profile of microorganism during fermentation relatively  had similar trend. Yeast dominated on the early fermentation, lactid bacteria reached the higest population on day 3 and acetic acid bacteria on day 4. Better quality of fermented cacao was resulted on every 48 hours of agitation  that reached 70,19% of full fermentation.
Co-Authors Faidha Rahmi, Faidha Faitzal Haris M. Arifullah Ryan Moulana Yanti Meldasari Lubis Yuliani Aisyah Yusya Abubakar Zainuddin Zainuddin