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All Journal Clarias : Jurnal Perikanan Air Tawar Jurnal BETAHPA Jurnal BETAHPA
Agus Wijaya
Universitas Sriwijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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PERBAIKAN TEKSTUR IKAN LELE (Clarias gariepinus) ASAP DENGAN GAMBIR (Uncaria gambir Roxb) SEBAGAI POTENSI USAHA DI DESA SUNGAI DUA Selly Ratna Sari; Guttifera; Rindit Pambayun; Agus Wijaya; Donny Prariska; Rizki Eka Puteri Puteri
Clarias : Jurnal Perikanan Air Tawar Vol. 1 No. 1 (2020): Jurnal Perikanan Air Tawar "Clarias"
Publisher : Universitas Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (182.081 KB) | DOI: 10.56869/clarias.v1i1.53

Abstract

Penelitian ini bertujuan untuk mengetahui Tekstur Ikan lele Asap yang diberikan gambir dengan lama perendaman dan konsentrasi yang berbeda. Perlakuan pada penelitian ini yaitu konsentrasi larutan gambir (0 sampai 6%) dan lama Perendaman (15 sampai 45 menit). Analisis data yang dilakukan menggunakan model Eksperimental dan Deskriptif. Penelitian ini dapat menghasilkan tekstur daging ikan yang masih empuk atau tidak keras. kesimpulan Ikan lele asap dengan perendaman gambir terbukti menghasilkan ikan lele asap yang lebih baik dibandingkan tanpa perendaman gambir terutama menghasilkan tekstur lembut di dalam dan keras di luar. Perlakuan terbaik diperoleh pada Perlakuan A3B1 sebagai tekstur yang peak load tidak terlalu lembut dan final load tetap dengan tekstur tidak terlalu keras. Sehingga Usaha ini dapat dilakukan di Desa Sungai Dua sebagai Potensi yang menjanjikan.
Minuman Fungsional Dari Kombinasi Kopi Hijau Robusta (Coffea canephora), Ekstrak Gambir (Uncaria gambir Roxb.) dan Pasak Bumi (Eurycoma longifolia Jack) Diatari Agustini; Syerina Raihatul Jannah; Agus Wijaya
Jurnal BETAHPA Vol. 1 No. 1 Desember (2022): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36050/betahpa.v1i1 Desember.75

Abstract

The objective of this research was to design beverage product with functional properties from the combination of green coffee Robusta, gambir extract and pasak bumi. The research used a Non-factorial Completely Randomized Design (CRD) consisting of 5 levels to obtain 5 treatments. Each treatment was repeated 3 (three) times. The parameters observed in this study included physical characteristics (solubility), chemistry (pH, total phenol and antioxidant activity), and microbiology (antibacterial activity). The results showed that the formulation of green coffee Robusta, gambir extract and pasak bumi had significant effect on solubility, pH, total phenol, and antioxidant activity. Characteristic of functional drink was produced pH 5.08 to 5.24, solubility 8.28 to 34.7%, total phenol 26.29 to 119.67 mg/g, antioxidant activity (IC50) 40.97 to 62.13 ppm, and clear zone diameter formed in Staphylococcus aureus reaches ±5 mm for gambir (control treatment). Based on antioxidant activity and total phenol, the best treatment was F5 (green coffee 60% : gambir 30% and pasak bumi 10%).
Minuman Fungsional Dari Kombinasi Kopi Hijau Robusta (Coffea canephora), Ekstrak Gambir (Uncaria gambir Roxb.) dan Pasak Bumi (Eurycoma longifolia Jack) Diatari Agustini; Syerina Raihatul Jannah; Agus Wijaya
Jurnal BETAHPA Vol. 1 No. 1 Desember (2022): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36050/betahpa.v1i1 Desember.75

Abstract

The objective of this research was to design beverage product with functional properties from the combination of green coffee Robusta, gambir extract and pasak bumi. The research used a Non-factorial Completely Randomized Design (CRD) consisting of 5 levels to obtain 5 treatments. Each treatment was repeated 3 (three) times. The parameters observed in this study included physical characteristics (solubility), chemistry (pH, total phenol and antioxidant activity), and microbiology (antibacterial activity). The results showed that the formulation of green coffee Robusta, gambir extract and pasak bumi had significant effect on solubility, pH, total phenol, and antioxidant activity. Characteristic of functional drink was produced pH 5.08 to 5.24, solubility 8.28 to 34.7%, total phenol 26.29 to 119.67 mg/g, antioxidant activity (IC50) 40.97 to 62.13 ppm, and clear zone diameter formed in Staphylococcus aureus reaches ±5 mm for gambir (control treatment). Based on antioxidant activity and total phenol, the best treatment was F5 (green coffee 60% : gambir 30% and pasak bumi 10%).
Co-Authors Diatari Agustini Donny Prariska Guttifera Rindit Pambayun Rizki Eka Puteri Puteri Selly Ratna Sari Syerina Raihatul Jannah