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All Journal Jurnal Online Mahasiswa (JOM) Bidang Pertanian Insect (Informatics and Security) : Jurnal Teknik Informatika Sagu Jurnal Teknologi Pangan JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia
Noviar Harun
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences

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Journal : JURNAL AGROINDUSTRI HALAL

 1 
Karakteristik Selai Lembaran Kolang-Kaling dengan Penambahan Buah Naga Merah Ranita Sari; Vonny Setiaries Johan; Noviar Harun
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 1 (2020): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (940.59 KB) | DOI: 10.30997/jah.v6i1.2218

Abstract

The purpose of this research was to obtain the best formulation of slice jam from kolang-kaling and red dragon fruit based on the characteristics. This research used experimental method by using a complete randomized design (RAL) with four treatments and four replications. The treatments were KN1 = kolang-kaling puree 90% and red dragon fruit puree 10%, KN2 = kolang-kaling puree 80% and red dragon fruit 20%, KN3 = kolang-kaling puree 70% and red dragon fruit puree 30%, KN4 = kolang-kaling puree 60% and red dragon fruit puree 40%. Data were statistically analyzed using ANOVA and DNMRT at 5% level. Based on this research the best treatment was slice jam KN3= kolang-kaling puree 70% and red dragon fruit puree 30% which had 19,55% moisture content, 0,55% ash content, 1,52% crude fiber content, 41,45% level of reducty sugar. Result of the sensory test were descriptive red colorur, kolang-kaling and red dragon fruit taste, red dragon fruit flavor, and rather chewy in texture. Result of the hedonic test on color, taste, flavor, texture and overall assessment were liked by panelists.
Peningkatan Kualitas Alpokat Selama Masa Penyimpanan Menggunakan Edible Coating dari Pati Kulit Singkong Putri, Mutiara Riyanto; Harun, Noviar; Zalfiatri, Yelmira
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.13679

Abstract

The purpose of this research was to get the best starch concentration of cassava peel in the manufacture and the effect of edible coating on the quality of avocado. This research was conducted experimentally by using a completely randomized design with four treatments and four replications. The treatments in this research were P1 (concentration of starch cassava peel 1%), P2 (concentration of starch cassava peel 2%), P3 (concentration of starch cassava peel 3%), and P4 (concentration of starch cassava peel 4%) in edible coating of starch cassava peel formulation which applied to the avocado and stored for 15 days. Data obtained were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan’s new multiple range test (DNMRT) at a 5% level. The parameters observed in avocado were weight loss, total dissolved solid, hardness and hedonic test of color and aroma. The best treatment in this research was P4 (concentration of starch cassava peel 4%). This treatment can maintain fruit quality for 15 days of storage so that avocados have a weight loss of 29.13%, total dissolved solids 1.43°Brix, hardness 8.10 kg/f, and hedonic tests for color 3.15 (somewhat favored) and aroma 3.12 (somewhat favored).
Co-Authors ', Rahmayuni ', Wandestri .,, Desiliani Akbar, Muhammad Rizali Akhyar Ali Aldi Aldi Ariyanda Putra Azhari, Rizki Christian Sinaga Denty Andriani Dewi Fortuna Ayu Dewi, Seprina Putri Dewi, Yossie Kharisma Dian Eva Elpida Fitri Fadillah Zahra Faizah Hamzah Fajar Restuhadi FITRIANA, ARJELINA Geri, Jefrianta Demu Hamdani, Reza Rizky Hamzah, Farida Hanum Haryadi ' Heraldy Armanda Hutahaean Khairunnisa Khairunnisa Lasma Simanjuntak Lasron Pahala Tua Nainggolan Lisma Pratiwi Martia Ramadani Siregar Meiyanni Adawiyah Mohamad Zhaki Molerman ' Muharram, Rezqy Mutiara Izzah Netti Herawati PARLUHUTAN PARLUHUTAN PARLUHUTAN, PARLUHUTAN Putri, Desi Septia Putri, Mutiara Riyanto Rahmayuni ' Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Ranita Sari Raswen Efendi Resty Rahayu Ridho Ridho Rinaldi Satria Rizkika Rizkika Rossi, Evy Rudianto ' Saddam Husein Hasibuan Sarah Siska Hasibuan Sari, Ranita Selvi Marcellia Shanti Fitriani Siregar, Linda Nopita Sari Sise Heralita Sri Wahyuni Sugiyatno Sugiyatno Surianto ' Turelanda, Syahli Putra Victor David Vonny Setiaries Johan Weni Mulyani Asfi Wulan Kumala Dewi Yelmira Zalfiatri Yosua Sihotang Yucha Eklesia Sitepu Yusmarini Yusmarini Zulfajri, Zulfajri Zulhamdi Sumitro