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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian
Rahma Hidaiyanti
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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PENGARUH PENGGUNAAN BERBAGAI MACAM VARIETAS MANGGA TERHADAP KUALITAS NATA DE MANGO Frengki Saputra; Rahma Hidaiyanti
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 2 No 1 (2015)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (255.105 KB) | DOI: 10.37676/agritepa.v2i1.101

Abstract

Mango (Mangifera indical L) during the harvest season arrives abundant in number, so the prospect of declining sales prices, one mango fruit processing alternative is to process it into a type of nata de mango products. Nata is a food gel (gelatin) with a slightly chewy texture, white and transparent (resembling fro). The purpose of this study on the effect of the use of various varieties of mangoes on the quality of nata de mango. the analysis in this study includes the analysis of fiber content, texture and organoleptic (color, taste, texture dam) nata de mango. the results of the analysis of the fiber content of nata de manggo showed that mango types of treatment used in penggolahan nata de manggo fiber content ranges from 1.43% to 2.35%, the results of texture analysis nata de manggo with numbers up to 102 73.00 mm, 67 mm and based on the results of organoleptic test of flavor, color and texture that the type  of treatment used  mango shows a noticeable difference.Keywords: Mango, Nata, Nata de Mango
PENGARUH PENAMBAHAN EKSTRAK ABU JERAMI DAN EKSTRAK KUNYIT TERHADAP ELASTISITAS DAN MUTU ORGANOLEPTIK MIE BASAH Evo Tuska Serie; Hesti Nur’aini; Rahma Hidaiyanti
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (247.415 KB) | DOI: 10.37676/agritepa.v1i1.116

Abstract

Noodles is a food favored by the public. The purpose of this study was to determine the effect of rice straw ash extract and turmeric extract to the elasticity and organoleptic quality of wet noodle. This study used a completely randomized design with the addition of straw ash extract concentration treatment variations ( 3%, 5%, and 7% ) , and the addition of turmeric extract ( 1%, and 1.5% ). The results of the analysis indicate that the elasticity of wet noodles all treatments gave a real difference at a significance level of 5%. The organoleptic analysis showed that all treatments gave significant effect on color, flavor, aroma, firmness at a significance level of 5 % , which is highest rank in the treatment of straw ash extract concentration of 5% and 1 % turmeric extract.Keywords: wet noodles, straw ash extract, turmeric extract
Penggunaan Ekstrak Daun Katuk (Sauropus Androgunus l. Merr) Sebagai Bahan Pengawet Alami Daging Ayam Bagus Hardianto; Rahma Hidaiyanti
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 4 No 2 (2017)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (235.966 KB) | DOI: 10.37676/agritepa.v4i2.678

Abstract

Bahan pengawet adalah bahan tambahan pangan yang dapat mencegah atau menghambat proses pembusukan yang disebabkan oleh mikroorganisme. Daging ayam merupakan salah satu bahan pangan yang mudah mengalami proses pembusukan. Penelitian ini bertujuan untuk menganalisis pengaruh perendaman daging ayam dalam ekstrak daun katuk terhadap pH, kadar air, TPC dan uji organoleptik. Penelitian dilakukan pada bulan Januari 2017 di Laboratorium Fakultas Pertanian Universitas Dehasen dan Laboratorium Kimia Universitas Bengkulu. Penelitian dilakukan dengan dua tahap yaitu perendaman daging ayam kedalam konsentrasi ekstrak daun katuk (10%, 20% dan 30 %) dan lama waktu perendaman 30 dan 60 menit, setelah itu ditiriskan dan daging ayam dibiarkan pada suhu ruang selama 12 jam, kemudian dilakukan pengujian pH, kadar air, TPC dan uji organoleptik (warna, aroma dan tekstur). Hasil penelitian menunjukkan bahwa perlakuan konsentrasi ekstrak daun katuk 30 % dan waktu 30 menit adalah perlakuan terbaik dengan nilai pH 5,4, kadar air 22, 35% dan TPC 6 x 102 cfu/g, namun tidak berpengaruh terhadap warna, aroma dan tekstur daging ayam. Kata Kunci : Daun Katuk (Sauropus adrogunus L. Merr), Daging Ayam, Pengawetan.
Co-Authors Bagus Hardianto Evo Tuska Serie Frengki Saputra Hesti Nur’aini