Article Per Year (5 Year)
p-Index From 2021 - 2026
5.459
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Ilmu Pangan dan Hasil Pertanian JURNAL PERTANIAN Jurnal Ilmiah Pangan Halal Karimah Tauhid Jurnal Agroindustri Halal
Intan Kusumaningrum
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Neuroscience Public Health Social Sciences Veterinary Other

Published : 32 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 32 Documents
Search

 1   2   3   4 
Sifat Mutu Sensori dan Kimia Selai Kulit Buah Naga Merah dan Buah Sirsak Ellyvia Primaviera; Intan Kusumaningrum; Titi Rohmayanti, S.Si, M.Si
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Jam is a semi-solid food product made from fruit and sugar. This study aims to utilize red dragon fruit skin and soursop fruit flesh as jam. This study used a one-factor Completely Randomized Design (CRD) with a ratio of red dragon fruit skin pulp and soursop fruit pulp at five treatment levels, namely 20%:80%, 35%:65%, 50%:50%, 65%:35%, and 80%:20% with two repetitions. Product analysis consists of chemical tests for water content, ash content, crude fiber, total dissolved solids, degree of acidity (pH), sensory quality test, and hedonic test to determine the selected product. The analysis of research data used a test of variance (ANOVA) with Duncan's advanced test. The results of the research on selected products in the treatment of 80% red dragon fruit skin pulp: 20% soursop fruit pulp, which has a moisture content of 33.33%, an ash content of 0.49%, 3.45% crude fiber, and 50.10% total dissolved solids. Sensory quality tests lead to a purplish red color, smells of red dragon fruit skin, smells of soursop fruit, sweet and not sour taste, a non-bitter aftertaste, a soft mouth texture, easy to spread, and hedonic test on all parameters leads to likes.
KARAKTERISTIK KIMIA DAN SENSORI PERMEN JELLY KULIT BUAH NAGA (Hylocereus polyrhizus) DENGAN PENAMBAHAN SARI BUAH BELIMBING WULUH (Avverhoa bilimbi L.) Afifah Izzatu Rahmah; Intan Kusumaningrum; Siti Nurhalimah
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.10283

Abstract

ABSTRACT Jelly candy is candy made from filtered fruit juice with gelling additions, has a clear color and soft texture with a certain level of chewiness. Dragon fruit skin contains anthocyanins and is a source of natural antioxidants and contains pectin. Belimbing wuluh contains oxalic acid and citric acid, so it can replace the use of citric acid in making jelly cady. The purpose of this study is the utilization of red dragon fruit peel as pectin and natural coroling in teh manufacture of jelly. This study used a one factor Completely Randomized Design (CRD), namely the concentration ratio of dragon fruit peel extract with star fruit (70:40), (80:30), and (90:20). Product analysis includes sensory test and water content test as a determinant of the selected product. Data analysis used was ANOVA with Duncan’s further test. The selected jelly candy was obtained in the treatment (90:20). The results of the sensory test on jelly candy are bright red to intense red, slightly scented with dragon fruit peel, sweet and slightly sour taste, soft and sticky texture and overall favored by panelists. The selected jelly candy has a moisture content of 34.79%, reducing sugar content of 25.75% and saccharose content of 83.20%. In addition, the selected jelly candy has a high vitamin C content of 1027.14 mg/100g.
Co-Authors - Misnawi Afiani, Eneus Risty Nur Afifah Izzatu Rahmah Aisyah Intan Pamela Aji Jumiono Aminullah Aminullah, Aminullah Anisyah, Yuni Nur Apriliana, Riyanda Arahmah, Siti Anissa Ariza Budi Tunjung Sari Arti Hastuti Arti Hastuti Balqis, Lily Siti Baswir, Irdawati C Hanny Wijaya Caesandra Indah Arlina Dafazi, Muhamad Deti Nirmala Distya Riski Hapsari Eka Fitri, Zusi Eliska, Arshyla Ellyvia Primaviera Erna Puspasari Fahriza, Muhammad Nur Faridah Handayasari Fauziah, Putri Nurul Feri Kusnandar Fitri Yani Fitrilia, Tiana Guna Wibawa, Sultan Gusrani, Salsabila Syifa Gusti, Muhammad Barkah Hamliyatun Najah Handayani, Delis Hastuti, Arti Izzatu Rahmah, Afifah Juanda, Dede Kurniawan, M. Fakih Lia Amalia LIA AMALIA Lia Amelia Lia Amelia Lidiyani, Nurfitri Mardiah Mardiah Mardiah Muhammad Rifqi Mulya, Sahnur Muthiatulmillah, Siti Najah, Hamliyatun Nirmala, Deti Noli Novidahlia Nurlaela, Raden Siti Nurrohmah, Shadiah Pamela, Aisyah Intan Pertiwi, Inno Ariska Puspa Pertiwi, Sri Rejeki Retna Pratiwi, Sri Rejeki Retna Pratiwy, Amelya Eka Primaviera, Ellyvia Puspitasari, Sri Dewi Putri Damayanti, Anisha Putri Nurul Fauziah Ramadhan, Muhamad Fauzi Refliana, Rana Rejeki Retna Pertiwi, Sri Rianto, Rahayu Pratiwi Budi Riski Hapsari , Distya Rosy Hutami Shaffira, Sania Zulfa Siti Aminah Siti Nurhalimah Siti Nurhalimah Soraya, Dina Ayu Soraya, Dina Ayu Sri Rejeki Retna Pertiwi Suprayatmi, Mira - Titi Rohmayanti Tri Ayu Anjani Triyassari, Fiola Utama, Nadia Widyananda, Anisya Wulandari Putri, Risni