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The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle Silaturahmi Silaturahmi; Zaidiyah Zaidiyah; Tengku Mia Rahmiati
Serambi Journal of Agricultural Technology Vol 2, No 1 (2020): Serambi Journal of Agricultural Technology (June, 2020)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i1.2037

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle. The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml). The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color). The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

Investigation of the Effect of Heat Moisture Treatment on Local Sweet Potato Starch Characteristics . Zaidiyah; Lukman Hakim
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 5, No 2 (2015): Life Sciences
Publisher : Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (121.471 KB)

The aimed of this study was to determine the effect of Heat Moisture Treatment (HMT) method on the characteristics of local sweet potato starch. Sweet potato starch were isolated from three varieties, namely based on their flesh colour white, light yellow and purple. The native sweet potato starch clasified into two groups; non HMT groups and HMT groups. The native sweet potato starch with HMT treatment were adjusted to moisture content of 25% and exposed to HMT at 110°C for 3 h. The native and treated starches were characterized for starch physicochemical characteristics espescially total dietary fibre (TDF) which is increased significatly

SIFAT TRANSPARANSI DAN PERMEABILITAS FILM BIONANOKOMPOSIT POLYLACTIC ACID DAN POLYCAPROLACTONE DENGAN PENAMBAHAN NANOCRYSTALLINE CELLULOSE SEBAGAI PENGISI [Transparency and permeability properties of Bionanocomposite Film of Polylactic Acid and Polycaprolactone, and Nanocrystalline Cellulose as a Filler] Eti Indarti; Arisa Sri Marlita; Zaidiyah Zaidiyah
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v25i2.81-89

Production of Polylactic acid (PLA)/Polycaprolactone (PCL) bionanocomposite films with various ratios was done by adding nanocrystalline celullose (NCC) from oil palm empty fruit bunches (OPEFB) as a filler. The aim of the research was to find out the effect of PLA/PCL ratio on film thickness, transparency of bionanocomposite films and water vapor permeability or WVP of the film bionanocomposite with addition of the 3% NCC. The PLA/PCL ratio are 1.0/0.0; 0.8/0.2; 0.6/0.4; 0.5/0.5; 0.4/0.6; 0.2/0.8; and 0.0/1.0, prepared with solvent casting method. Characterization of PLA/PCL bionanocomposites film performed was thickness, transparency test and water vapor permeability (WVP) test. The thickness of bionanocomposites film produced were around are about 0.036-0.053 mm, results show that the lower PLA/PCL ratio the thicker film obtained. The highest value of film transparency was obtained at a ratio of 1.0 / 0.0 (81.4% at a wavelength of 550 nm), the smaller the PLA / PCL ratio, the lower the value of transparency. The WVP value of PLA/PCL bionanocomposite films gives a lower value than the WVP value of pure PLA film and pure PCL film. The best WVP was obtained at a PLA/PCL ratio of 0.8/0.2 which was 1.49x10-16kg.m/(m2.s.Pa).

Recovery air kondensat pada stasiun perebusan untuk menekan oil losses: studi kasus PKS Cot Girek Eti Indarti; Dicky Aulia Zulmi; Zaidiyah Zaidiyah; Zulhadi Zulhadi
AGROINTEK Vol 16, No 2 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i2.11050

This study aims to reuse condensate water from sterilization stations to reduce oil losses; a case study at PKS Unit of PT. Perkebunan Nusantara I Cot Girek, North Aceh. Oil losses, a common problem in most crude palm oil (CPO) production, in the PKS Unit reach 0.71%, exceeding the company's standard of 0.6%. Among the possible oil losses, the sterilization station is concerned in this study due to the high content oil (0.86%) of the condensate water discharged from the station still. Therefore, the addition of a reservoir for condensate water is required to settle the impurities, and then this treated water is reused as diluent water in the oil gutter station. As a result, the overall oil losses in the fat pit reduce from 0.71% to 0.67%. Although the reduction of oil losses is only 0.04%, the cost-benefit of the reservoir addition is worthy 51.2 million rupiahs per month.

The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle Silaturahmi Silaturahmi; Zaidiyah Zaidiyah; Tengku Mia Rahmiati; Yuslinaini Yuslinaini
Serambi Journal of Agricultural Technology Vol 2, No 1 (2020): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i1.2037

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle. The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml). The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color). The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

Sucrose, Reducing Sugars,and Carotenoid Content of Aceh Besar Sweet Potato Cultivars (Ipomoea batatas L) Zaidiyah Zaidiyah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 6, No 1 (2014): Vol.(6) No.1, February 2014
Publisher : Agricultural Faculty

Sweet potato is considered as an important food crop and it is known as one of the most productive carbohydrate-producing crop. This crop requires less inputs and water in comparison to rice, corn, or potato. Its wide adaptation to various agro ecological conditions has made sweet potato as a promising crop for saving life particularly during food (rice) shortage. The crop contained higher vitamin (A) and minerals that could help women and children aged below five preventing certain diseases. However, the nutritional value of sweet potato is various from one cultivar to another. It was assumed that geographical and environmental factors would influence the nutritional value of the tubers. Therefore, the following study was investigating the nutritional value of local cultivars in Aceh Besar District. Total carotenoid content of sweet potato varied from 1.86to 3.06 mg 100g-1 DM. The highest carotenoid was recorded by cv. Keupila from Saree Sub-district.

Karakteristik Fisikokimia Fruit Leather Jambu Biji (Psidium guajava L.) dengan Variasi Konsentrasi Gum Aran dan Sukrosa Zaidiyah Zaidiyah; Cantika Putri Malini; Yusya Abubakar
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 2 (2021): Vol. (13) No. 2, Oktober 2021
Publisher : Agricultural Faculty

Guava is perishable fruit and has relatively short shelf life, so that many of these fruits are damaged and eventually discarded. Guava can be processed into fruit leather, a thin and elastic sheet properties, which is an alternative processing method to extend shelf life of guava. Nevertheless, the pectin content in guava was apparently not enough to desired plasticity properties in fruit leather, therefore it is necessary to add arabic gum to improve the texture and sucrose to improve the taste. This study aims to determine the effect of the addition of sucrose and gum arabic on the physicochemical characteristics and consumer acceptance of fruit leather. This study was conducted using a factorial Completely Randomized Design with two factors, concentration of gum arabic stabilizer with 3 levels (0,3%, 0,6% and 0,9%) and the concentration of sucrose with 3 levels (5%, 10% and 15%). The average value of each parameter were pH 4.93; total dissolved solids 68.27; ascorbic acid 97.04 mg/100 gr; water content 10.38%; total acid 0.39%; ash content 1.19%; antioxidant activity 49.67%, and organoleptic value of colour, aroma, taste and texture were 2.78 (neutral), 2.64 (neutral), 2.44 (dislike) and 2.75 (neutral). Based on the ranking test, the best guava fruit leather with the addition of 0.9% gum arabic and 15% of sucrose.

Pengaruh Jenis Kentang dan Konsentrasi Asam Sitrat terhadap Mutu Tepung Kentang Irfan Irfan; Zaidiyah Zaidiyah; Nadia Fitri
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 2 (2022): Vol. (14) No. 2, Oktober 2022
Publisher : Agricultural Faculty

Potato is a horticultural product which is easily damaged so that it needs to be handled properly or further processed. One of them is to process it into flour. Potato flour is one of the recommended alternatives to semifinished products because of its longer shelf life, ease of use and rich in nutrients. One of the problems that often occurs in the manufacture of potato flour is the occurrence of browning. To prevent this, soak in citric acid. Citric acid is an anti browning agent that functions as chelating agent and is able to lower the pH below the optimum so that the enzyme is denatured and it safer to use than other anti browning substances. The purpose of this study was to determine the effect of potato type and citric acid concentration on the quality of potato flour based on yield, moisture content, ash content, starch content and flour brightness. Potato flour was made from three types of potato, namely yellow-, white- and red potatoes and these potatoes were immersed in different concentrations of citric acid solution, namely 0,5%, 1% and 1,5%. This study used a factorial completely randomized design with two treatments and three replications. The best result for making potato flour is from the interaction of K2A3 (raw material of white potato type and 1,5% citric acid solution) because it produces highest yield and best brightness of potato flour, as well as lower water and ash contents. K2A3 potato flour meets the standard set by the Directorate of Nutrition of the Ministry of Health the Republic of Indonesia.

Karakteristik Fisikokimia dan Sensori Permen Jelly Kulit Buah Kopi dengan Penambahan Gelatin dan Sari Lemon Khalieda Zia; Yuliani Aisyah; Zaidiyah Zaidiyah; Heru Prono Widayat
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 11, No 1 (2019): Vol. (11) No. 1, April 2019
Publisher : Agricultural Faculty

In the field of food, coffee waste begins to be developed by processing it as a beverage product. The skin of coffee fruit can also be processed as a food product, one of which is jelly candy. This study aims to study jelly candy making with the addition of gelatin as a gelling agent and the addition of lemon juice to produce coffee fruit skin jelly candy that has physicochemical and sensory characteristics that meet SNI quality requirements. The design used was factorial Completely Randomized Design consisting of 2 (two) factors. Factor I concentration of gelatin (G) and Factor II is the concentration of lemon water (L). Factor I consists of 4 levels, namely G1 = 10%, G2 = 15%, G3 = 20% and G4 = 25%, while factor II consists of 3 levels, namely L1 = 5%, L2 = 10% and L3 = 15%. Each treatment was repeated 2 times to obtain 24 experimental units.The concentration of gelatin and the concentration of lemon have a very significant effect on water content and pH value. The concentration of lemon has a significant effect on the value of hedonic organoleptic taste. Both interactions have a very significant effect on the value of organoleptic hedonic texture. The results of the analysis of coffee fruit peel jelly candy have an average moisture content of 21.25%, 0.95% ash content, pH 4.53, sensory hedonic color (3.50 neutral reception), aroma (3.48 neutral acceptance), taste (3.50 neutral acceptance), texture (3.59 likes reception).The results showed that 10% gelatin concentration and 10% lemon concentration (G1L2) were the best treatments obtained through the ranking test. The jelly candy produced has 21.32% moisture content characteristics, 1.55% ash content, pH 4.71, 14.09% antioxidant activity, 3.03 mg / 100g vitamin C levels, 3.55 sensory colors (likes) , aroma 3.45 (neutral), taste 3.48 (neutral) and texture 3.43 (neutral).

Uji Sensori Ikan Asin Jambal Roti (Arius thalassinus) dan Teri (Stolepherus sp.) di Pasar Kota Banda Aceh Sitti Sarah Dinti; Yusriana Yusriana; Zaidiyah Zaidiyah
Jurnal Ilmiah Mahasiswa Pertanian Vol 5, No 1 (2020): Februari 2020
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Ikan asin merupakan produk olahan ikan yang banyak disukai oleh masyarakat Indonesia. khususnya masyarakat Kota Banda Aceh. Umumnya masyarakat memilih ikan asin yang memiliki kualitas baik dilihat dari ikan asin yang memiliki daging ikan yang segar, kering, taburan garamnya merata serta warna khas coklat kekuning-kuningan. Namun penilaian ini tidak dapat menjamin ikan asin memiliki mutu yang baik dan aman. Tujuan penelitian ini adalah untuk mengetahui mutu dan keamanan produk ikan asin (jambal roti dan teri) yang diperdagangkan di Pasar Kota Banda Aceh. Penelitian ini dilakukan dalam 2 tahap yaitu : (1) Penentuan lokasi pasar, jumlah pedagang dan jenis ikan asin menggunakan metode purposive sampling ; (2) Uji sensori (SNI 8273:2016) meliputi :Kenampakan, Bau, Rasa, Tekstur dan Jamur. Pasar yang menjadi tempat pengambilan sampel ikan asin ialah : Rukoh, Peunayong, Seutui, Ulee Kareng dan Gampong Peuniti. Jumlah sampel yang dikumpulkan yaitu 26 sampel ikan asin jambal roti dan 26 sampel ikan asin teri. Hasil penelitian menunjukkan bahwa sifat sensori ikan asin jambal roti dan ikan asin teri 100% memenuhi syarat mutu secara keseluruhan parameter.Sensory Test of Jambal Roti Salted Fish (Arius thalassinus) and Anchovy (Stolepherus sp.) in the Market of Banda Aceh CityAbstract. Salted fish is a processed fish product that is much liked by the people of Indonesia. especially the people of Banda Aceh City. Generally people choose salty fish that have good quality assessed from salted fish that have fresh, dried fish, sprinkled with salt and a distinctive yellowish brown color. However, this assessment can't guarantee that salted fish has good and safe quality. The purpose of this study was to determine the quality and safety of salted fish products (jambal roti and anchovy) traded in the Banda Aceh City Market. This research was conducted in 2 stages, namely: (1) Determination of market location, number of traders and types of salted fish using purposive sampling method; (2) sensory test (SNI 8273: 2016) includes: Appearance, Odor, Taste, Texture and Mushrooms.. The markets where salted fish are sampled are: Rukoh, Peunayong, Seutui, Ulee Kareng and Peuniti Village. The number of samples collected were 26 salted fish (jambal roti) and 26 salted fish (anchovy). The results showed that sensory properties of salted fish (jambal roti) and salted fish (anchovy) 100% fulfilled the overall quality requirements parameters.

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