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All Journal Jurnal Pendidikan Kimia Undiksha Jurnal Periodic Jurusan Kimia UNP Sainstek JURNAL EKSAKTA PENDIDIKAN (JEP) JURNAL PENDIDIKAN TAMBUSAI Eksakta : Berkala Ilmiah Bidang MIPA Pelita Eksakta Sainstek : Jurnal Sains dan Teknologi Edukimia SCIENCE : Jurnal Inovasi Pendidikan Matematika dan IPA Prisma Sains: Jurnal Pengkajian Ilmu dan Pembelajaran Matematika dan IPA IKIP Mataram Journal of Educational Sciences ALSYS : Jurnal Keislaman dan Ilmu Pendidikan MASALIQ: Jurnal Pendidikan dan Sains
Iswendi iswendi
Dosen Kesehatan Masyarakat, Fakultas Kedokteran Universitas Andalas, Padang
Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Social Sciences Other

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Journal : MASALIQ: Jurnal Pendidikan dan Sains

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Pengaruh Penambahan Variasi Kulit Buah Naga Merah terhadap Kualitas Selai Buah Naga Merah Amanda, Additya; Iswendi, Iswendi
MASALIQ Vol 5 No 5 (2025): SEPTEMBER
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/masaliq.v5i5.7011

Abstract

This study aims to evaluate the effect of varying additions of red dragon fruit peel (Hylocereus polyrhizus) on the quality of red dragon fruit jam, assessed through moisture content, vitamin C content, pH level, and organoleptic characteristics. The jam was formulated in three treatments: without peel, with the addition of 125 grams of peel, and with 250 grams. An experimental method was employed to measure changes in the composition and physicochemical properties of the jam. The results show that the addition of red dragon fruit peel increased moisture content from 26% to 39% and vitamin C content from 1.584% to 2.024%, while decreasing the pH from 4.9 to 4.4. Organoleptic tests revealed that the addition of 250 grams of peel yielded the highest scores for texture and taste attributes, whereas the characteristic aroma of dragon fruit was more pronounced in the jam without peel. These findings indicate that utilizing red dragon fruit peel positively impacts nutritional value, sensory characteristics, and the potential shelf life of the product. The implications of this study support the use of dragon fruit peel waste as an additive in the development of functional food products that are both economically valuable and environmentally sustainable.
Pengolahan Limbah Organik Kulit Pisang (Musa balbisiana) dan Kubis (Brassica oleracea) menjadi Eco Enzyme Ana, Aziza Putri; Kurniawati, Desy; Iswendi, Iswendi
MASALIQ Vol 5 No 5 (2025): SEPTEMBER
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/masaliq.v5i5.7181

Abstract

The management of household organic waste presents a significant challenge in efforts to promote environmental sustainability. This study aims to utilize banana peels (Musa balbisiana) and cabbage (Brassica oleracea) waste as raw materials for the production of eco-enzyme through a three-month fermentation process using a ratio of 3:1:10 (organic waste:brown sugar:water). The evaluation included organoleptic tests (color and aroma), pH measurement, and qualitative analysis of nitrogen (N), phosphorus (P), and potassium (K) content. The results showed that both eco-enzyme variations exhibited a cloudy brown color, acidic aroma with varying banana peel scent intensity, and a pH of 3, indicating high acidity due to organic acid formation. Qualitative tests confirmed the presence of N, P, and K in both variations. These findings demonstrate the potential of combining banana peels and cabbage to produce eco-enzyme as an environmentally friendly organic fertilizer. Further research is recommended to conduct quantitative analysis to determine nutrient content levels and assess the effectiveness of eco-enzyme application in agricultural practices.
Diversifikasi Pangan Olahan Buah Kurma Ajwa (Phoenix dactylifera L.) sebagai Bahan Kombinasi Produk Minuman Cokelat Bermineral Salwa, Shabrina Dini Alifah; Iswendi, Iswendi
MASALIQ Vol 5 No 6 (2025): NOVEMBER
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/masaliq.v5i6.7980

Abstract

Phoenix dactylifera L. is widely available on the market and is generally consumed directly, whereas kurma Ajwa dates have a high nutritional content (water 22.8 g; ash 3.43 g; protein 2.91 g; fat 0.47 g; carbohydrates 70%; dietary fiber 6.5–11.5%; and mineral contents of sodium 7.5 mg/100 g, magnesium 150 mg/100 g, calcium 187 mg/100 g, potassium 476.3 mg/100 g, phosphorus 27 mg/100 g, iron 0.15 mg/100 g, and zinc 0.52 mg/100 g), thus presenting potential as a food source to support the prevention of nutritional problems such as stunting. This study aimed to analyze the effect of adding Ajwa date pulp juice as a form of food diversification on the aroma, color, taste, texture, and mineral content of a chocolate beverage. A quantitative method was employed with varying concentrations of Ajwa date pulp addition of 0 g (control), 5 g, 10 g, 15 g, 20 g, and 25 g, coded as M1 to M6, respectively. The characteristics of the chocolate date beverage were evaluated using a hedonic test for aroma, color, taste, and texture, while the nutritional value (minerals) was analyzed by XRF in the sample most preferred by the panelists. Data were statistically analyzed using one-way ANOVA. The results show that the inclusion of Ajwa date pulp juice in the chocolate beverage formulation received positive panelist preferences and tended to increase nutritional value, particularly mineral content; M6 was the most preferred product among 25 panelists, and one of the minerals that increased was calcium, from 41.77 in M1 to 42.172 in M6. However, the addition of Ajwa date pulp juice at different concentrations did not produce statistically significant effects on the hedonic test results (aroma, color, taste, and texture) or on the mineral content of the beverage. Thus, varying levels of Ajwa date pulp juice in chocolate beverages can increase mineral levels, although not significantly in statistical terms, and have potential to be utilized as an alternative form of chocolate beverage diversification based on functional foods.
Co-Authors Amanda, Additya Ana, Aziza Putri Azzara, Salsabilla ‘Aini, Faizah Qurratul Desy Kurniawati Dewi, Elisa FARISI, AHMAD IHSAN Febriani, Yona Fitri Amelia Fitriza, Zonalia Hidayat, Basultan Hikmah, Chofizah Nurul Husni, Hikmah Ibnu Ifan Rivaldo Iryani Iryani Lantusia, Marina Lovia, Mutiara Maharani, Denisa Maida, Margarita Claudya Ningsih, Puji Aptriyani Anggelia Parbuntari, Hesty Putri, Salsabila Hasna Putri, Widya Rahayu Rahmadani, Ananda Ramadhani, Nurul Fitri Rasyid, Irfan Aminullah Rinata, Taufik Maulana Salwa, Shabrina Dini Alifah Sari, Indah Fedya Suryani, Okta vauzia, wiwin Wini Rahma Yuda Yuliana, Yusi