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Nurhayati, Asti Dewi
Universitas Nahdlatul Ulama Purwokerto, Indonesia
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Pendugaan Umur Simpan Jambu Kristal (Psidium guajava L.) Terolah Minimal menggunakan Metode ASLT (Accelerated Shelf Life Test) Model Arrhenius Eva, Yulia; Syska, Kavadya; Nurhayati, Asti Dewi
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 2, Oktober 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i2.1194

Abstract

Shelf life prediction plays a crucial role in ensuring the quality and safety of food products. The increasing popularity of minimally processed crystal guava (Psidium guajava L.) in the food industry highlights the need to understand and optimize its shelf life. Minimally processed products offer advantages by preserving the sensory qualities and nutritional value of fruits while minimizing the use of preservatives and heat treatments that may compromise the inherent characteristics of the fruit. This research aims to assess the quality changes in minimally processed crystal guava using the Accelerated Shelf Life Test (ASLT) with the Arrhenius model and to estimate its shelf life under different storage conditions. The RESEARCH utilized a Completely Randomized Design with two factors: packaging types (PP, HDPE, Wrapping) and storage temperatures (10˚C and 30˚C). The parameter under investigation was water content. The findings revealed that at 10˚C, HDPE packaging exhibited the highest water content on the 9th day compared to Wrapping packaging, registering 23.67. At 30˚C, the highest water content was observed with HDPE packaging, reaching 33.27%, while Wrapping packaging recorded the lowest at 18.6%. These results provide valuable insights into the influence of packaging and storage conditions on the water content of minimally processed crystal guava. The practical implications of this research extend to the food industry, offering guidance for optimizing distribution and inventory management based on the predicted shelf life. Understanding these factors enhances the efficiency of production planning and ensures that the product maintains its quality throughout the desired storage period, meeting consumer expectations for fresh and high-quality produce.
Pendugaan Umur Simpan Daun Bawang (Allium Fistulosum L.) Terolah Minimal menggunakan Metode ASLT (Accelerated Shelf Life Test) Model Arrhenius Ariesta, Irenna Putri; Syska, Kavadya; Nurhayati, Asti Dewi
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 2, Oktober 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i2.1195

Abstract

Minimal processing of green onions (Allium fistulosum L.) have become increasingly popular in the food industry. The minimal processing method offers advantages in preserving the nutritional and organoleptic characteristics of green onions. However, quality changes during storage pose a significant challenge in ensuring sustainability and product quality. This research aims to 1) assess the quality changes in minimally processed green onions using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius model, and 2) determine the shelf life of minimally processed green onions using the ASLT method with the Arrhenius model. The ASLT method was applied with accelerated storage temperature variations to hasten the quality changes in the product. The Arrhenius model was employed to analyze the kinetics of reactions occurring during accelerated storage, providing an accurate prediction of the shelf life. Shelf life estimation was conducted using green onions packaged in plastic wrapping, HDPE plastic, and PP plastic, stored at temperatures of 10°C and 30°C for 9 days with observations every 3 days. Data were analyzed using ANOVA (Analysis of Variance) with a 5% confidence level. If the ANOVA results indicated significant differences, the Honest Significant Difference (HSD) test was performed. The research results showed that at 10°C, green onions stored in plastic wrap packaging exhibited the highest level of damage compared to HDPE and PP packaging. Meanwhile, at 30°C, minimally processed green onions in HDPE packaging experienced the highest level of damage compared to plastic wrap and PP packaging. The shelf life estimation using the ASLT method with the Arrhenius model indicated that the shelf life of green onions in wrapping packaging at 10°C tends to be longer compared to other packaging methods. These findings provide insights into the stability of minimally processed green onion products and lay the foundation for the development of optimal storage strategies. The application of ASLT with the Arrhenius model can assist the food processing industry in improving efficiency and product quality, particularly for minimally processed green onion products.
Pendugaan Umur Simpan Tomat (Solanum lycopersicum L) Terolah Minimal menggunakan Metode ASLT (Accelerated Shelf Life Test) Model Arrhenius Zahroh, Inarotul; Syska, Kavadya; Nurhayati, Asti Dewi
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 2, Oktober 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i2.1196

Abstract

Minimal processing of tomatoes (Solanum lycopersicum L.) have become increasingly popular due to their ability to preserve nutritional content and organoleptic characteristics. The minimal processing method offers advantages in minimizing natural changes in the product; however, the main challenge lies in maintaining the quality and freshness of the product during storage. This research aims to determine the shelf life of minimally processed tomatoes using the ASLT method with the Arrhenius model and to identify quality changes that occur during storage of minimally processed tomatoes. The Accelerated Shelf Life Test (ASLT) method proves to be an effective approach for predicting the shelf life of a product rapidly. The Arrhenius model, detailing the relationship between temperature and the rate of chemical reactions, is employed to analyze the kinetics of reactions during accelerated storage. The combination of these two methods provides an accurate overview of the product's shelf life. In this research, minimally processed tomatoes were packaged using wrapping plastic, HDPE (High-density polyethylene), and PP (Polypropylene), then stored at temperatures of 10°C and 30°C. The research results indicate that the highest pH value at 10°C with the wrapping packaging treatment was 3.6, and at 30°C, the highest pH value with wrapping packaging was also 3.6. The highest weight loss of tomato fruit at 10°C was observed with the wrapping packaging treatment at 1.25%, and at 30°C, the highest weight loss was 1.55% with wrapping packaging. The highest total soluble solids value was 4.27% with wrapping packaging at 10°C, and at 30°C, the highest total soluble solids in tomato fruit was 4.1% with wrapping packaging. The estimated shelf life of minimally processed tomatoes obtained results for the longest shelf life was wrapping packaging with an estimated shelf life of 15 days at 10°C, while the shortest shelf life was 2 days at 30°C with HDPE packaging. These findings provide insights into the stability of minimally processed tomato products and lay the foundation for the development of optimal storage strategies. The application of ASLT with the Arrhenius model can assist the food processing industry in enhancing efficiency and product quality, particularly in the case of minimally processed tomato products.
Pendugaan Umur Simpan Buah Melon (Cucumis melo L.) Terolah Minimal menggunakan Metode ASLT (Accelerated Shelf Life Test) Model Arrhenius Sukesi, Rina; Syska, Kavadya; Nurhayati, Asti Dewi
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 2, Oktober 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i2.1197

Abstract

Melon (Cucumis melo L.) minimal processing has become an increasingly sought-after product in the fruit-based food industry. Minimally processed products offer advantages in preserving the sensory and nutritional qualities of the fruit while minimizing the use of preservatives and heat treatments that can affect the fruit's characteristics. The objective of this research is to determine the changes in the quality of minimally processed melon using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius model and to determine the shelf life of minimally processed melon using the ASLT method with the Arrhenius model. The research employed the ASLTmethod with a Completely Randomized Design (CRD) consisting of 2 factors. Factor 1 involved three types of packaging (A), and factor 2 encompassed two room storage temperatures (S). The treatments in this experimental design included storage temperatures (S) of 30°C and 10°C. The results of the research indicated that the highest weight loss occurred in the sample (treatment at 10°C with wrapping packaging), while the lowest weight loss was observed in the treatment at 10°C with PP packaging. At a temperature of 30°C, melons stored in wrapping packaging for one day exhibited the highest weight loss at 96%, whereas melons stored in PP packaging for 9 days had the lowest weight loss at 54.3%. The highest soluble solids content at a storage temperature of 10°C was found in wrapping packaging, reaching 11.25% Brix, while the lowest total soluble solids content was in HDPE packaging, at 7% Brix, with a storage duration of 9 days. Observations on melons showed that the highest soluble solids content at a storage temperature of 30°C was in wrapping packaging, at 8.4%, after one day of storage, while the lowest value was in PP packaging, at 0.3%, after 9 days of storage. This research serves as a foundation for the development of more efficient storage management strategies, ensuring optimal quality of minimally processed melons during distribution and consumption.
Kajian Karakteristik dan Potensi Aktivitas Antioksidan Teh Daun Beluntas (Pluchea indica L.) dengan Penyertaan Jahe sebagai Minuman Fungsional Hakim, Ahmad Luqman; Syska, Kavadya; Ropiudin, Ropiudin; Nurhayati, Asti Dewi; Susanto, Andri; Aulia, Risfa; Insani, Choerul; Estiningrum, Diyah Palupi; Istiqomah, Kholifatun; Maskuri, Khasan; Ayuningtyas, Syella Aditya; Najib, Akmal Auladi; Subekti, Ilyas; Qodriyah, Laelatul; Wahdah, Fatimah; Alfiana, Yulia Eva; Khirnika, Asvi; Pranoto, Restu Aji Saripwijaya
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 1, April 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i1.1299

Abstract

This research aimed to 1) Determine the characteristics and antioxidant activity of Beluntas Tea with the addition of smashed ginger as a functional beverage; 2) Identify the best formulation for Beluntas tea with ginger as a functional beverage. This research utilized a Completely Randomized Design with two factors: Beluntas tea leaves and smashed ginger with three treatments. The treatments for Beluntas leaves consisted of 70%, 50%, and 30% (w/w). Meanwhile, the treatments for smashed ginger were 30%, 50%, and 70% (w/w). Data were analyzed using ANOVA, and if there were significantly different treatment effects, the Duncan 5% test was applied. Based on the analysis, the treatment with the highest pH value was B3J3 with a value of 7.17. The highest antioxidant value was found in treatment B2J3 with a value of 3.21%, with a Beluntas tea leaves to smashed ginger weight ratio of 1:1.4 g/g. The highest tannin content was observed in treatment B1J1 with a value of 21.85%. The highest yield was obtained from treatment B2J1 with a value of 0.96%. The best treatment based on organoleptic tests was treatment B2J2 with a value of 2.84, which was preferred over the other treatments.
Kajian Suhu Pengeringan Teh Daun Beluntas (Pluchea Indica L.) dan Pengaruhnya terhadap Kandungan Antioksidan Ayuningtyas, Syella Aditya; Syska, Kavadya; Ropiudin, Ropiudin; Nurhayati, Asti Dewi; Wahdah, Fatimah; Subekti, Ilyas; Maskuri, Khasan; Aulia, Risfa; Najib, Akmal Auladi; Susanto, Andri; Insani, Choerul; Qodriyah, Laelatul; Hakim, Ahmad Luqman; Estiningrum, Diyah Palupi; Istiqomah, Kholifatun; Sukesi, Rina; Khirnika, Asvi; Zahroh, Inarotul
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 1, April 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i1.1300

Abstract

This research investigates the impact of drying temperature on the antioxidant content of Beluntas leaf tea (Pluchea indica L.). Beluntas, a widely recognized medicinal herb, is renowned for its potential health benefits attributed to its antioxidant properties. This quantitative study employs a Factorial Completely Randomized Design with two factors: the drying time of Beluntas leaves (factor W) and the drying temperature (factor S). The research aims to evaluate the effects of drying time and temperature of Beluntas leaves on pH, yield, moisture content, antioxidant content, tannin content, and organoleptic properties of Beluntas leaf tea. Drying times of 120, 140, and 160 minutes were used, while drying temperatures were 50, 60, and 70°C. Beluntas leaf tea was then brewed with 200 ml of hot water at 90-100°C temperatures and steeped for 10 minutes. The results of the research can be summarized as follows: 1) Drying temperature and time significantly affect pH, yield, moisture content, antioxidant content, and tannin content. Higher drying temperatures and longer drying times decrease, pH, yield, moisture content, antioxidant content, and tannin content. 2) The optimal treatment of drying temperature and time to obtain optimal antioxidant content is in sample S1W2 (drying temperature of 50°C for 140 minutes) with a moisture content of 7.74%, pH of 5.92, yield of 74.66%, antioxidant content of 59.12%, and tannin content of 14.90%. 3) Based on organoleptic tests, the sample preferred by the panelists is S3W2 (drying temperature of 70°C for 140 minutes) with a tea color that tends towards greenish-yellow, slightly characteristic aroma of Beluntas, non-bitter taste, and a pleasant aftertaste. The results indicate a significant impact of drying temperature on the antioxidant content of Beluntas leaf tea, with clear trends observed with varying temperatures. Understanding the relationship between drying temperature and antioxidant content is crucial for optimizing the production process of Beluntas leaf tea to maximize its health-promoting properties. This research provides valuable insights into the cultivation and processing of Beluntas as a functional beverage with enhanced antioxidant activity.
KARAKTERISTIK NUGGET IKAN YANG DIPERKAYA DENGAN DAUN BELUNTAS (Pluchea indica L.) SEBAGAI PANGAN FUNGSIONAL Susanto, Andri; Syska, Kavadya; Ropiudin, Ropiudin; Nurhayati, Asti Dewi; Istiqomah, Kholifatun; Aulia, Risfa; Hakim, Ahmad Luqman; Estiningrum, Diyah Palupi; Maskuri, Khasan; Najib, Akmal Auladi; Insani, Choerul; Subekti, Ilyas; Qodriyah, Laelatul; Ayuningtyas, Syella Aditya; Alfiana, Yulia Eva; Sukesi, Rina; Zahroh, Inarotul; Pranoto, Restu Aji Saripwijaya
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 1, April 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i1.1301

Abstract

Functional food products have garnered significant attention, particularly among individuals seeking both palatable and nutritionally enriched dietary options. Among these, fish nuggets, as a processed fish product, emerge as a promising candidate for fulfilling daily nutritional requirements. This research aims to explore the quality characteristics of fish nuggets enriched with beluntas leaves and assess the fat and protein content, positioning them as functional food products. The research adopted a Completely Randomized Design (CRD) with two factors: beluntas leaves and mackerel, each featuring three distinct treatments. Beluntas leaf concentrations comprised 10%, 20%, and 30%, while mackerel concentrations included 90%, 80%, and 70%. Data analysis utilized Analysis of Variance (ANOVA), with subsequent application of the Duncan 5% test if significant treatment effects were observed. Results indicated that the most effective treatment for protein content was I1BI, exhibiting an average value of 88.66%. Meanwhile, the I1B3 treatment yielded the optimal fat content, averaging at 0.161%. This suggests that elevating the percentage of beluntas addition positively correlated with increased crude protein content, while significantly reducing fat content. This research contributes valuable insights into formulating fish nuggets with the incorporation of beluntas leaves as functional food. The outcomes serve as a foundational platform for advancing the development of functional food products based on fish, offering not only diverse flavors but also enhanced nutritional value. Such innovations align with the growing demand for healthier food alternatives and underscore the potential of fish-derived functional foods to address nutritional deficiencies and promote overall well-being.
Co-Authors Ahmad Luqman Hakim, Ahmad Luqman Alfiana, Yulia Eva Andri Susanto Anjar Safitri Arief Sudarmaji Ariesta, Irenna Putri Asep Budiman Aulia, Risfa Ayuningtyas, Syella Aditya Estiningrum, Diyah Palupi Eva, Yulia Feriani Budiyah Hanis Adila Lestari Hikmah Yuliasari Insani, Choerul Istiqomah, Kholifatun Kavadya Syska Khirnika, Asvi Krissandi Wijaya Kurniawan, Anri Laksmi Putri Ayuningtyas Maskuri, Khasan Najib, Akmal Auladi Pranoto, Restu Aji Saripwijaya Purwoko Hari Kuncoro Qodriyah, Laelatul Riztina Dwi Setyasih Ropiudin . Rudiyanti, Etik Subekti, Ilyas Sukesi, Rina SUKOWATI, DWI Susanto Budi Sulistyo Wahdah, Fatimah Yuwono, Triat Adi Zahroh, Inarotul