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All Journal Warta AKAB Journal of Tropical Food and Agroindustrial Technology
David Yudianto
Politeknik AKA Bogor
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Materials Science & Nanotechnology

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EVALUASI AKTIVITAS ANTIOKSIDAN DAN pH PADA NIRA NIPAH (Nypa fruticans) SELAMA PROSES PRODUKSI SIRUP GULA MERAH Dhina Aprilia Nurani Widyahapsari; David Yudianto; Mohammad Jihad Madiabu; Ricky Wahyudi
Journal Warta AKAB Vol 44, No 2 (2020): Warta AKAB
Publisher : Politeknik AKA Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55075/wa.v44i2.10

Abstract

Nira nipah sesaat setelah dipanen umumnya memiliki pH mendekati 7 dan akan menurun seiring dengan waktu akibat proses fermentasi. Nilai pH pada nira dapat diasosiasikan dengan aktivitas antioksidan di dalam nira, pH yang tinggi dapat meningkatkan aktivitas antioksidan. Selain pH, suhu merupakan faktor yang berpengaruh terhadap aktivitas antioksidan. Selama proses pemanasan nira menjadi gula merah akan terjadi pembentukan senyawa antioksidan tetapi juga dapat menurunkan jumlah senyawa asam. Penelitian ini dilakukan untuk mengetahui pengaruh suhu dan lama waktu evaporasi terhadap aktivitas antioksidan dan pH nira nipah selama proses produksi sirup gula merah. Evaporasi dilakukan pada suhu 70, 80, 90 dan 100oC kemudian dilakukan sampling setiap 10 menit dan dilakukan analisis nilai brix, aktivitas antioksidan dan pH. Proses sampling dihentikan ketika brix sirup gula merah telah mencapai 65%. Hasil analisis menunjukan bahwa pada semua perlakukan suhu, semakin lama proses evaporasi maka nilai IC50 menunjukan penurunan yang artinya semakin lama proses pemanasan maka aktivitas antioksidan meningkat. Sedangkan nilai pH selama pemanasan cenderung konstan pada kisaran nilai pH 6 untuk semua suhu pemanasan.
Quality Evaluation of Chili Flakes by Variation of Packaging and Storage Temperature David Yudianto; Prasetyo Wahyu Widhisono; Shofi Dwika Adha; Nurhasanah Nurhasanah; Sri Hadisetyana
jurnal makanan tropis dan teknologi agroindustri Vol 1 No 01 (2020): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (16.585 KB) | DOI: 10.21070/jtfat.v1i01.290

Abstract

Chili processing is conducted to avoid damages due to its indigenous metabolic process of the product or external factors. Chili flakes are dried and crushed chili, continued by packaging in polyethylene terephthalate (PET) bottle and vacuum metalized polyethylene terephthalate (VMPET) sachet. One of the factors that influence product quality parameters during distribution in market are type of packaging and storage temperature. Usually retailers store chili flakes at various temperatures leading to an necessary of evaluation for the ability of packaging to be able to maintain the quality of chili flakes during the marketing process. This evaluation aims to determine the quality of chili flakes packaged by PET bottles and VMPET sachets at storage temperatures of 27°C and 35°C. Evaluation is conducted as long as 0, 7, 14, and 21 days. The chili flakes sample is evaluated in two stages. The first stage is preparation which involves samples preparation. The second stage is evaluation which includes physical, microbiological and organoleptic evaluation. Samples in 35°C storage temperature have lower water content compared to 27°C storage temperature. The PET packaging tends to leak compared to VMPET. Total microbes by PET packaging are higher than VMPET. Storage temperature of 35°C tends to have a higher total microbial yield than 27°C storage temperature. Investigation from organoleptic evaluation informs that on 21st storage day at 35°C has decrease on taste quality. Based on the all evaluations, it can be concluded that VMPET packaging tends to be more able to maintain the quality of chili flakes during the storage process. Type of VMPET packaging and storage temperatures of 27°C or lower can be used as recommendations for storing chili flakes products.
Co-Authors Dhina Aprilia Nurani Widyahapsari Madiabu, Mohammad Jihad Nurhasanah Nurhasanah Prasetyo Wahyu Widhisono Shofi Dwika Adha Sri Hadisetyana Syamsul Arifin