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All Journal FaST : Jurnal Sains dan Teknologi Prosiding Konferensi Nasional PKM-CSR Journal of Fisheries & Marine
Hardoko Hardoko
Fakultas Perikanan dan Ilmu Kelautan, Universitas Brawijaya
Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Environmental Science Nursing Public Health Social Sciences

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Pengaruh Penambahan Jeruk Nipis dan Minyak Esensial Eucalyptus globulus terhadap Aktivitas Antioksidan dan Organoleptik Seduhan Teh Hitam [The Effect of the Additional Lime and Eucalyptus globulus Essential Oil toward Antioxidants Activity and Organoleptics of Black Tea Steeping] Hardoko Hardoko; Windy Gunawan; Wenny Silvia Loren Sinaga
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 6, No 1 (2022): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v6i1.5263

Abstract

Black tea has lower antioxidant activity than green tea, the color is slightly darker and less stable during storage. Therefore, it is necessary to add natural antioxidants so that antioxidants increase, and the color is brighter and stable. This study aims to determine the effect of adding lime juice and Eucalyptus globulus essential oil (MEEg) on antioxidant activity and color, as well as organoleptic hedonic brewing of black tea. The research method used was an experimental method consisting of 2 stages, namely the stage of determining the length of brewing black tea and the stage of adding lime juice (0, 1, 2, 3% v/v) and MEEg (0.00, 0.05, 0). ,10, and 0.15% v/v). The results showed that the best brewing time was 8 minutes with an IC50 value of 1411.24±75.79 ppm, a pH value of 5.25±0.02, a yellow-red color (oHue 75.93±3.16), and a lightness value. 47.09±1.06. The addition of lime juice tends to decrease antioxidant activity, total phenolic, total flavonoid, and total condensed tannins, but the addition of MEEg increases antioxidant activity, total phenolic, total flavonoid, and total condensed tannins in black tea. The addition of lime juice and MEEg increased the preference for the tea color and mint flavor, but decreased the preference for the sour taste and tea aroma. The selected treatment was the one with the highest antioxidant activity and hedonic value, namely the addition of 3.0% lime and 0.15% MEEg.Bahasa Indonesia Abstract:Teh hitam mempunyai aktivitas antioksidan lebih rendah daripada the hijau, warna seduhannya agak gelap dan kurang stabil selama penyimpanan. Oleh karena itu perlu ditambahkan antioksidan alami agar antioksidan meningkat dan warna lebih terang dan stabil. Penelitian ini bertujuan mengetahui pengaruh penambahan perasan jeruk nipis dan minyak esensial Eucalyptus globulus (MEEg) terhadap akivitas antioksidan dan warna, serta organoleptik hedonic seduhan teh hitam. Metode penelitian yang digunakan metode eksperimen yang terdiri dari 2 tahap, yaitu tahap penentuan lama penyeduhan teh hitam dan tahap penambahan perasan jeruk nipis (0, 1, 2, 3% v/v) dan MEEg (0,00, 0,05, 0,10, dan 0,15% v/v). Hasil penelitian menunjukkan bahwa lama waktu penyeduhan terbaik adalah 8 menit dengan nilai IC50 1411,24±75,79 ppm, nilai pH 5,25±0,02, warna kuning merah (oHue 75,93± 3,16), dan nilai lightness 47,09±1,06. Penambahan perasan jeruk nipis cenderung menurunkan aktivitas antioksidan, total fenolik, total flavonoid, dan total tanin terkondensasi, tetapi penambahan MEEg meningkatkan aktivitas antioksidan, total fenolik, total flavonoid, dan total tanin terkondensasi seduhan teh hitam. Penambahan perasan jeruk nipis dan MEEg meningkatkan kesukaan terhadap warna seduhan teh dan rasa mint, tetapi menurunkan kesukaan terhadap rasa asam dan aroma teh. Perlakuan terpilih adalah yang memiliki aktivitas antioksidan dan nilai hedonik tertinggi yaitu penambahan jeruk nipis 3,0% dan MEEg 0,15%.
PENGARUH LAMA PENGERINGAN MENGGUNAKAN OVEN TERHADAP KARAKTERISTIK FISIKO- KIMIA ‘KERIPIK TERUNG Hardoko Hardoko; Hilman Fajar Sebastian
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 2 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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Abstract

‘Terung’ (Sea Cucumber) chips, one of the most popular traditional products in Indonesia, are the result of the process of drying sea cucumbers with sunlight and frying. Drying problems arise during the rainy season. The purpose of this study was to determine the effect of drying using an oven temperature of 60oC on the physical and chemical characteristics of sea cucumber chips. The research method used was a long drying experimental method (0 hours, 4 hours, 8 hours, 12 hours) and observational data were analyzed with Anova at a 95% confidence level. The results showed that the drying time treatment significantly affected the water content, protein content, fat content, ash content, swelling power, but did not significantly affect the power of sea cucumber chips. The best drying time is the drying time of 12 hours which produces sea cucumbers chips which are characterized by 58.90% protein content, 1.25% water content, 20.09% fat content, 9.61% ash content, 70.19%  swelling power,  and 3.85 N/m2power broken.
SUBSTITUSI TEPUNG SINGKONG TERHADAP TEPUNG TERIGU DAN PENAMBAHAN PROTEIN DALAM PEMBUATAN MI KERING [SUBSTITUTION OF CASSAVA FLOUR TO WHEAT FLOUR AND THE ADDITION OF PROTEIN IN MAKING DRY NOODLE] Hardoko Hardoko; Priscilla Fransisca; Titri Mastuti Siratantri
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 4, No 1 (2020): MAY
Publisher : Universitas Pelita Harapan

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Abstract

Cassava flour is a local Indonesian food that has the potential to reduce the use of wheat flour in making noodles. However, cassava flour has sticky physical characteristics because the high amylopectin may be overcome by adding protein. The purpose of this study is to utilize cassava flour in the manufacture of dried noodles that have good physical characteristics. Another goal is to determine the level of substitution of cassava flour to wheat flour and the addition of a type of protein source and its concentration that can produce the best dry noodles. The research method used was an experimental method by making phase 1 treatments, namely protein type (control / without protein addition, ISP 5%, ISP 10%, egg 5%, egg 10%, egg 15%) in the manufacture of cassava flour substitute dry noodles, and stage 2 treatments namely the level of substitution of cassava flour (20, 30, 40%) and the best protein concentration of stage 1 plus or minus 2.5%). The results showed that the addition of eggs produced dry noodles with better physical and hedonic characteristics than control noodles or noodles with the addition of ISP. The best physical characteristics of noodles result from the addition of 15% eggs. In the Phase 2 experiment it was found that substitution of 20% cassava flour and the addition of 15% eggs produced noodles with the best physical and hedonic characteristics. The dried noodles meet SNI standards and contain 4.50% water, 1.94% ash, 13.7% protein, 2.46% fat, 168.66% water absorption, cooking loss 6.63%, springiness 0, 98 mm, adhesiveness 24.07 gs, and overall hedonic value of 5.25 ± 1.02 (hedonic scale 1-7).Cassava flour is a local Indonesian food that has the potential to reduce the use of wheat flour in making noodles. However, cassava flour has sticky physical characteristics because the high amylopectin may be overcome by adding protein. The purpose of this study is to utilize cassava flour in the manufacture of dried noodles that have good physical characteristics. Another goal is to determine the level of substitution of cassava flour to wheat flour and the addition of a type of protein source and its concentration that can produce the best dry noodles. The research method used was an experimental method by making phase 1 treatments, namely protein type (control / without protein addition, ISP 5%, ISP 10%, egg 5%, egg 10%, egg 15%) in the manufacture of cassava flour substitute dry noodles, and stage 2 treatments namely the level of substitution of cassava flour (20, 30, 40%) and the best protein concentration of stage 1 plus or minus 2.5%). The results showed that the addition of eggs produced dry noodles with better physical and hedonic characteristics than control noodles or noodles with the addition of ISP. The best physical characteristics of noodles result from the addition of 15% eggs. In the Phase 2 experiment it was found that substitution of 20% cassava flour and the addition of 15% eggs produced noodles with the best physical and hedonic characteristics. The dried noodles meet SNI standards and contain 4.50% water, 1.94% ash, 13.7% protein, 2.46% fat, 168.66% water absorption, cooking loss 6.63%, springiness 0, 98 mm, adhesiveness 24.07 gs, and overall hedonic value of 5.25 ± 1.02 (hedonic scale 1-7).
PELATIHAN PENGOLAHAN SE’I TUNA DENGAN FORTIFIKASI EKSTRAK DAUN JATI DI DESA GAJAHREJO KABUPATEN MALANG Hardoko Hardoko; Mikchaell Alfanov Pardamean Panjaitan; Eddy Suprayitno; Bambang Budi Sasmito; Anies Chamidah; Titik Dwi Sulistiyati; Yunita Eka Puspitasari; Heder Djamaludin; Jeny Ernawati Tambunan
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 4 (2021): Peran Perguruan Tinggi dan Dunia Usaha dalam Mewujudkan Pemulihan dan Resiliensi Masya
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (331.641 KB) | DOI: 10.37695/pkmcsr.v4i0.1434

Abstract

Kegiatan Pengabdian kepada Masyarakat ini bertujuan untuk meningkatkan pengetahuan dan keterampilan pelaku UMKM di Desa Gajahrejo Kecamatan Gedangan Kabupaten Malang melalui diversifikasi pengolahan ikan tuna (Thunnus sp.) dalam bentuk se’i tuna dengan fortifikasi ekstrak daun jati. Tujuan kegiatan ini yaitu untuk meningkatkan pengetahuan dan keterampilan serta menumbuhkan sikap positif pelaku UMKM di Pantai Bajul Mati, Desa Gajahrejo, Kabupaten Malang terhadap usaha diversifikasi pengolahan produk berbahan ikan tuna. Metode yang digunakan pada kegiatan pengabdian kepada masyarakat ini adalah metode PALS (Participatory Action Learning Syatem) dengan cara pelatihan langsung yang meliputi pengolahan ikan menjadi se’i tuna dengan penambahan ekstrak daun jati sebagai pewarna alami untuk mengubah tampilan produk se’i tuna menjadi lebih menarik dan pengemasan produk olahan se’i tuna. Hasil kegiatan ini menunjukkan bahwa kelompok mitra telah mampu dalam melakukan pengolahan ikan tuna menjadi produk se’i tuna dengan adanya tambahan fortifikan berupa ekstrak daun jati sebagai pewarna alami. Mitra juga telah mampu mengemas produk se’i tuna menggunakan sealer dan vacuum sealer.
Chemical-Physical Properties Characterization of White Snapper Fish Skin Rambak Crackers Based on Boiling and Drying Duration Hardoko Hardoko; Sri Utami
Jurnal Ilmiah Perikanan dan Kelautan Vol. 12 No. 1 (2020): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v12i1.14842

Abstract

HighlightsThe utilisation process of snapper skin from fish fillet industry by products for cracklings was not optimalThe optimization of snapper skin crackling production by boiling and drying methodThe optimal method of snapper skin crackling production was 30 minutes of boiling and sun-drying for 30 hoursAbstractFish skin is a byproduct of fish filet production, its use is still limited, but some of the terrestrial animal skin is partially processed into rambak crackers, which is quite well known in Indonesia. The purpose of this study was to determine the duration of boiling and drying time on the chemical-physical properties of rambak crackers from white snapper skin. The research method used was an experiment with a boiling time treatment of 0, 10, 15, and 20 minutes and drying time with 10, 20, and 30 hours in sunlight. The results showed that the boiling time and drying duration had an effect on the chemical-physical properties of the rambak crackers of white snapper fish skin. The resulting rambak crackers have physical characteristics of 15.13-25.39 N / m2, 70.44-100.07% enlarging capacity, and chemical characteristics of the water content was 1.09-4.95%, protein content of 65.26-70.43%, and fat content of 13.43-15.83%. The best crackers are those which resulted from 30 minutes of boiling and 30 hours of frying process with a fracture limit of 15.13 N/m2, an enlarging capacity of 100.07%, moisture content of 1.09%, protein content of 66.25%, and fat content of 13. 43%. 
Co-Authors Anies Chamidah Bambang Budi Sasmito Eddy Suprayitno Heder Djamaludin Hilman Fajar Sebastian Mikchaell Alfanov Pardamean Panjaitan Priscilla Fransisca Sinaga, Wenny S.L. Sri Utami Tambunan, Jeny Ernawati Titik Dwi Sulistiyati Titri Siratantri Mastuti Windy Gunawan Yunita Eka Puspitasari