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All Journal Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknologi Pertanian Andalas Jurnal Kedokteran Hewan Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Mahasiswa Pertanian

Asmawati Asmawati

Department Of Agriculture Product Technology, Faculty Of Agriculture, Universitas Syiah Kuala, Banda Aceh, Indonesia

Author-ID : 2765065

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Veterinary

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ENKAPSULASI MINYAK NILAM (Pogostemon cablin Benth), PALA (Myristica fragrans) DAN SEREH WANGI (Cymbopogon nardus) MENGGUNAKAN KITOSAN DENGAN METODE GELASI IONIK Yuliani Aisyah; Devri Maulina; Asmawati Asmawati
Jurnal Teknologi Pertanian Andalas Vol 26, No 2 (2022)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.26.2.151-162.2022

Minyak atsiri bersifat volatil sehingga rentan terhadap suhu tinggi, oksidasi, sinar UV dan kelembapan, sehingga diperlukan solusi untuk mengatasi permasalahan tersebut. Salah satu teknologi yang dapat digunakan adalah enkapsulasi. Penelitian ini bertujuan untuk mengetahui pengaruh jenis minyak atsiri dan perbandingan bahan penyalut kitosan-STPP dengan metode gelasi ionik terhadap karakteristik mikrokapsul yang meliputi efisiensi enkapsulasi, karakteristik gugus fungsi, ukuran partikel, distribusi ukuran partikel (indeks polidispersitas), zeta potensial, dan profil morfologi. Penelitian menggunakan Rancangan Acak Kelompok (RAK) faktorial, faktor pertama adalah jenis minyak atsiri (M) yaitu M1=Minyak Nilam, M2=Minyak Pala dan M3=Minyak Sereh Wangi. Faktor kedua adalah perbandingan larutan kitosan-STPP : minyak atsiri (P) yaitu P1=1:1, P2=1:2 dan P3=1:3. Pengulangan dilakukan sebanyak 3 kali, untuk mengetahui perbedaan pengaruh perlakuan maka dilakukan pengujian dengan Analysis of Variance (Anova) dan dilanjutkan dengan uji Beda Nyata Terkecil (BNT) pada taraf kesalahan 25%. Hasil penelitian menunjukkan bahwa faktor perbandingan larutan kitosan-STPP : minyak atsiri (P) berpengaruh nyata terhadap efisiensi enkapsulasi. Uji BNT0,25 menunjukkan nilai efisiensi enkapsulasi mikrokapsul dengan perbandingan kitosan-STPP : minyak atsiri 1:3 (89,5%) dan 1:2 (86,97%) lebih tinggi dan berbeda nyata dengan mikrokapsul perbandingan kitosan-STPP : minyak atsiri 1:1 (81,77%). Hasil FTIR menunjukkan bahwa ketiga jenis minyak atsiri memiliki gugus fungsi N-H amina dan gugus fungsi C=C ester. Mikrokapsul yang memiliki karakteristik terbaik adalah minyak nilam dengan perbandingan kitosan-STPP : minyak atsiri 1:3 (M1P3), memiliki nilai efisiensi enkapsulasi 93,13%, ukuran partikel 294,4 nm, indeks polidispersitas 0,498, zeta potensial -58,7, morfologi partikel berbentuk bulat, tidak berpori dan memiliki permukaan yang halus.

Pengaruh konsentrasi minyak sereh wangi, nisbah surfaktan-kosurfaktan, dan kecepatan homogenisasi terhadap karakteristik nanoemulsi minyak sereh wangi [Effect of citronella oil concentration, surfactant-cosurfactant ratio, and speed of homogenization on caracteristics of citronella oil nanoemulsion] Asmawati Asmawati; Irfan Irfan; Fathia Bilatul Izzah; Agus Riski Anuardi
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 1 (2023): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v28i1.43-53

Lemongrass is a plant that produces essential oils, which contain citronellal, citronellol, and geraniol. These compounds are known to be used as antimicrobials and antioxidants. Nanotechnology is one of the technological innovations that can be used as a medium for sending non-polar active components, such as essential oils. The research was to study the effect of citronella oil concentration, surfactant-cosurfactant ratio, and speed of homogenization on the characteristics of citronella oil nanoemulsion. The research was designed using the Factorial Completely Randomized Design, which consisted of 3 factors. The first factor was the concentration of citronella oil (M1 = 2.5%, M2 = 5%, and M3 = 7.5%). The second factor was the surfactant-cosurfactant ratio (S1 = 1:0, S2 = 3:2, and S3 = 2:3), and the third factor was the homogenization speed (K1 = 6000 rpm and K2 = 12000 rpm). The evaluation research outcome included pH, viscosity, stability, antimicrobial activity, and antioxidant activity. The results showed that the pH value was 4.39 to 5.03 and the viscosity value was 1.00 to 1.28 cP. The resulting nanoemulsion showed no phase separation for 10 days of storage at room temperature. The antimicrobial activity was 6.07 to 6.65 mm. The antioxidant activity of citronella oil nanoemulsion ranged from 74.60-86.73%. Increasing the concentration of citronella oil increased the value of pH, viscosity, antimicrobial activity and antioxidant activity. The highest antimicrobial activity was obtained at the surfactant:cosurfactant ratio (3:2). The antimicrobial activity of the nanoemulsion homogenized at a speed of 12,000 rpm was higher than that of the nanoemulsion homogenized at a speed of 6,000 rpm (P<0.05).

EFFECT OF SALINITY CHANGES ON METHIONINE CONTENT IN TIGER GROUPER JUVENILE (Epinephelus fuscoguttatus) Muhammadar Abdullah Abbas; Muchlisin Zainal Abidin; Dedi Fazriansyah Putra; Firdus Firdus; Agung Setia Batubara; Asmawati Muhammad Sail; Syafruddin Syafruddin; Roslizawaty Roslizawaty; Amalia Sutriana; Dwinna Aliza
Jurnal Kedokteran Hewan Vol 12, No 4 (2018): December
Publisher : Universitas Syiah Kuala

This study was conducted to determine the effect of water salinity changes on methionine content in tiger grouper juvenile (Epinephelus fuscoguttatus). A total of 2,560 tiger grouper juveniles were used and divided into five groups consist of 1 control group (without exposed to salinity changes) and 4 treatment groups. The salinity was changed every 2, 3, 4, and 6 hours in treatment A, B, C, and D, respectively. Salinity levels were changed during 24 hours by lowering salinity level from 32 psu to 22 psu. Twenty five of fish were collected from each treatment for methionine content analysis. Data were analysed using one way analysis of variance (ANOVA). The results showed that there was a decrease in methionine content in all treatments. A significant decrease (P0.05) of methionine content in treatment A, B, and C were observed after 20 hours (1.15%), 18 hours (1.27%), and 16 hours (1.24%), respectively. While at 0 hours (control), the methionine content was 2.02%. Methionine level in treatment D was not significantly different (P0.05) compared to control group. As conclusion, rearing the tiger grouper juvenile with salinity fluctuations every 6 hours did not lead to methionine deficiency.

Dendeng Ikan Leubiem (Canthidermis maculatus) dengan Variasi Metode Pembuatan, Jenis Gula, dan Metode Pengeringan Nida El Husna; Asmawati Asmawati; Gunawan Surwajana
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 6, No 3 (2014): Vol.(6) No.3, October 2014
Publisher : Agricultural Faculty

Leubiem fish (Canthidermis maculatus) is one of marine species in Aceh. As a perishable food product, this fish is needed to be processed becoming jerky products to prevent the damage. Jerky is a semi-moist food which is usually made from meat or fish, slab, wide and dried with additional of sugar, salt, spices and others. This study aims to determine the effect of jerk’s making methods (sliced and milled), types of sugars (white sugar and brown sugar), and drying methods (cabinet and sun drying) on the quality of the fish jerky. This study was conducted using a randomized block design (RBD) factorial with three replications. Analysis of the products includes of yields, moisture content, protein content, insoluble acid ash content, and organoleptic test. The results showed that the milled jerky had a higher yield and higher organoleptic texture score than sliced jerky. However, sliced jerky had a lower moisture content and higher protein content than milled jerky. The best quality of leubiem fish jerky was obtained in milled jerky, using white sugar, and sun drying method with the characteristics: yield 51.81%, moisture content 8.20%, protein content 53.94%, insoluble acid ash content 0.36%, and organoleptic tests scores: color 3.28 (neutral), flavor 3.35 (neutral), taste 3.33 (neutral), and texture 3.15 (neutral).

Pengaruh Suhu dan Lama Penyimpanan Terhadap Karakteristik Fisikokimia, Organoleptik dan Mikrobiologis Jruek Drien (Durian Fermentasi Khas Aceh) Eva Murlida; Cut Wirna Wilfida; Asmawati Asmawati
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 2 (2022): Vol. (14) No. 2, Oktober 2022
Publisher : Agricultural Faculty

Durian is a horticultural product that is easily damaged so it needs to be processed into other products. One of them can be processed into jruek drien. Jruek drien is one of the efforts made to extend the shelf life by means of fermentation. The purpose of this study was to determine the effect of temperature and duration of storage time on the physicochemical, microbiological and organoleptic on jruek drien characteristic. This study used a factorial randomized block design with two factors, namely the storage temperature with two level (room temperature and refrigerator temperature) and storage time with three levels (3, 6, 9 days) with 3 replicatons. The average value of each parameter is pH 4,1, total acid 1,26%, total lactic acid bacteria 7,14 log CFU/g and organoleptic values of color, aroma, taste and texture are 3.24 (neutral), 2.71 (neutral), 2.63 (neutral), 3.08 (neutral) respectively. Temperature and storage time and their interaction greatly affect the pH and total acid in the juicer. Temperature significantly affected the total lactic acid bacteria and organolepti test of color and aroma. The best result in making jruek drien is refrigerator temperature storage with six days of storage.

Kajian Literatur Pembuatan Avocado Fruit Butter (Margarin Buah Alpukat) Annisa Humaira; - Asmawati; Sri Haryani
Jurnal Ilmiah Mahasiswa Pertanian Vol 7, No 3 (2022): Agustus 2022
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Olesan buah yangsering dibuat atau sering dikonsumsi adalah selai buah (jam), marmalade, jelly, preserves, conserves dan fruit butter. Fruit butter (margarin buah) merupakan salah satu jenis olesan dengan bahan dasar dari buah yang digunakan sebagai olesan roti. Pembuatan fruit butter biasanya memakai gula dengan kadar lebih rendah dibandingkan selai pada umumnya. Pembuatan fruit butter dapat dimodifikasi dengan penambahan lemak atau minyak sebagai penambah nilai kalori dan penambah rasa gurih. Buah alpukat memiliki kandungan lemak yang sehat sehingga baik diolah menjadi olesan buah dibandingkan fruit butter dari buah lainnya. Penstabil juga diperlukan untuk memperbaiki tekstur dan penampakan fruit butter.(Literature Review Of Making Avocado Fruit Butter)Fruit spreads that are often made or often consumed are fruit jam, marmalade, jelly, preserves, conserves and fruit butter. Fruit butter is one type of spread with the basic ingredients is fruit and or vegetable and used as a spread for bread. Preparation of fruit butter usually uses sugar with lower levels than jam in general. The production of fruit butter can be modified by adding fat or oil to add caloric value and add savory taste. Avocado has a healthy fat content so it is beneficial to be processed into fruit spread. Stabilizers are usually needed to improve the texture and appearance of fruit butter.

Kajian Literatur Pembuatan Produk Olahan Tempoyak (Durian Fermentasi) Winny Erfisa; Normalina Arpi; Asmawati Asmawati
Jurnal Ilmiah Mahasiswa Pertanian Vol 7, No 1 (2022): Februari 2022
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Salah satu kesulitan dalam penanganan buah durian ketika musim panen raya adalah sifatnya yang mudah rusak, sehingga tidak tahan lama di suhu ruang. Dalam bentuk utuh berkulit, daging buah durian yang telah masak umumnya daya tahannya selama 4- 6 hari. Fermentasi durian dapat mengatasi masalah melimpahnya buah durian pada masa panen puncak. Pengolahan durian dengan fermentasi menghasilkan produk yang disebut tempoyak. Pembuatan tempoyak bervariasi tergantung hasil akhir yang diinginkan. Beberapa masyarakat melakukan penambahan bahan seperti gula, garam dan kunyit namun ada juga yang tidak menambahkan apapun. Lama fermentasi pada pembuatan tempoyak juga bervariasi mulai dari 3 hingga 7 hari. Pembuatan tempoyak yang bervariasi menghasilkan tempoyak dengan kualitas kimia, mikrobiologi dan sensori yang berbeda. Tempoyak dengan penambahan gula 6% dan lama fermentasi 5 hari yang menghasilkan kadar air 61,500%, aktivitas air 0,835, total asam 1,719%, total bakteri asam laktat 7,4976 log cfu/gr, kadar gula total 6,502%, kadar alkohol 1,605%, serat kasar 2,46 %, nilai tekstur 4,17 (lembut) dan warna 2,20 (kuning), nilai rasa 4,73 (sangat suka) dan aroma 4,80 (sangat suka). Pada tempoyak dengan penambahan kunyit 2%, garam 3% dan lama fermentasi 3 hari menghasilkan kadar air dan total asam laktat yang mengalami pengingkatan namun pH dan total gula mengalami penurunan serta total bakteri asam laktat tertinggi. Tempoyak dengan penambahan kunyit dengan fermentasi 7 hari menghasilkan tempoyak dengan kadar air 66.49%, pH 4.05, total asam 2.30%, total gula 30.50%, total bakteri asam laktat 99×1010 CFU/g dan total khamir 18×106 CFU/g. Tempoyak tanpa penambahan bahan apapun dengan fermentasi selama 7 hari menghasilkan total padatan terlarut yang mengalami penurunan hingga 1,03%, dan total asam laktat mencapai 0,38%.

Kajian Literatur Pembuatan Fruit Leather dari Labu Kuning dan Wortel Nardini Shadiqa Taswin; - Asmawati; Sri Haryani
Jurnal Ilmiah Mahasiswa Pertanian Vol 7, No 3 (2022): Agustus 2022
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Fruit leather merupakan salah satu produk olahan hasil pengeringan bubur buah atau sayuran sehingga menghasilkan lembaran tipis seperti kulit yang bertekstur kenyal yang dapat disimpan dalam jangka waktu yang lama. Produk ini dapat dikategorikan sebagai makanan sehat karena mengandung berbagai nutrisi bermanfaat. Penggunaan bahan baku kombinasi seperti labu kuning (Cucurbita moschata D.) dan wortel (Daucus carota L.) dapat menghasilkan fruit leather yang tinggi nutrisi dan dapat meningkatkan keanekaragaman produk dari bahan pangan lokal. Perbandingan bahan labu kuning dan wortel yang bervariasi akan menghasilkan fruit leather dengan karakteristik kimia yang berbeda. Kendala yang sering muncul dalam pembuatan fruit leather adalah tingkat elastisitasnya yang rendah. Oleh sebab itu, diperlukan penambahan bahan penstabil, seperti gum arab, untuk dapat meningkatkan kualitas fisikokimia dan organoleptik pada produk. Literature Review of Fruit Leather Productions from Combination of Pumpkin and CarrotsFruit leather is one of processed food made from the drying of fruit or vegetable puree to produce a thin sheet like leather with a chewy texture that can be stored for a long time. This product can be categorized as a healthy food because it contains a variety of beneficial nutrients. The use of combination raw materials such as pumpkin (Cucurbita moschata D.) and carrots (Daucus carota L.) can produce nutritious fruit leather and increase product diversity from local ingredients. Various ratio of pumpkin and carrot will produce fruit leather with different chemical characteristics. Constraints that often arise in the manufacture of fruit leather is a low level of elasticity. Therefore, it is necessary to add a stabilizer, such as gum arabic, to improve the physicochemical and organoleptic quality of the product.

Co-Authors Abdullah A. Muhammadar Agus Riski Anuardi Amalia Sutriana Annisa Humaira Anwar, Sri Haryani Batubara, Agung Setia Cut Wirna Wilfida Dedi Fazriansyah Putra Devri Maulina Dwinna Aliza Eva Murlida Fathia Bilatul Izzah Firdus Firdus Gunawan Surwajana Irfan Irfan Muchlisin Zainal Abidin Nardini Shadiqa Taswin Nida El Husna Normalina Arpi Roslizawaty Roslizawaty Syafruddin Syafruddin Winny Erfisa Yuliani Aisyah

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