Article Per Year (5 Year)
p-Index From 2020 - 2025
1.578
P-Index
This Author published in this journals
All Journal Agrointek Jurnal Teknologi Pertanian agriTECH Jurnal Agroindustri Jurnal Industri Hasil Perkebunan AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JURNAL PENGABDI Jurnal Agrotek UMMat Jurnal Gizi Prima FoodTech: Jurnal Teknologi Pangan Jurnal Triton
Maherawati, Maherawati
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Pertanian, Universitas Tanjungpura
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary

Published : 13 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Jurnal Industri Hasil Perkebunan

 1 
The Properties of Aloe Vera Powder using Cassava Maltodextrin as Carrier Agents Maherawati Maherawati; Lucky Hartanti
Jurnal Industri Hasil Perkebunan Vol 14, No 2 (2019): Jurnal industri Hasil Perkebunan
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33104/jihp.v14i2.5307

Abstract

The aims of this research is to determine the powder properties of aloe vera powder in different amount of cassava maltodextrin addition. The total soluble solid in aloe vera extract before spray drying was adjusted to the total soluble solid as 20%, 25%, and 30% (w/v) by adding the appropriate amount of cassava maltodextrin as carrier agents. The results showed that all aloe vera powder has the water activity in the range of safe water activity for dried food (0.32-0.38). The highest cassava maltodextrin added produce aloe vera powder with the lowest water content (4.49%). The addition of cassava maltodextrin increased brightness, reduced the water content, decreased the cohesiveness between powder particles and increased the flowability of the aloe vera powder. More of cassava maltodextrin addition caused a decrease in solubility and wettability time on aloe vera powder. The aloe vera powder particle had a round shape and uniform size. The higher cassava maltodextrin addition made a larger size of aloe vera powder particle.
KARAKTERISTIK FISIKOKIMIA DAN SENSORI BLENDING OIL MINYAK KELAPA, MINYAK SAWIT DAN VIRGIN COCONUT OIL Silvia Silvia; Maherawati Maherawati; Suko Priyono
Jurnal Industri Hasil Perkebunan Vol 17, No 2 (2022): Jurnal Industri Hasil Perkebunan
Publisher : BBSPJI Hasil Perkebunan, Mineral Logam, dan Maritim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33104/jihp.v17i2.7767

Abstract

Tujuan penelitian ini adalah untuk mengetahui perbedaan karakteristik fisikokimia dan sensori blending oil minyak kelapa, sawit, dan VCO serta memperoleh karakteristik formulasi blending oil terbaik. Pengujian karakteristik fisikokimia dan sensori yakni kadar asam lemak bebas, titik asap, viskositas, warna (L, a*, b*), dan uji sensori (warna, aroma) dilakukan pada minyak sebagai bahan baku dan perlakuan formulasi blending oil. Rancangan penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan satu faktor perlakuan yaitu formulasi pencampuran minyak (F) dengan 5 taraf rasio formulasi yang berbeda dan dilakukan sebanyak 5 kali ulangan. Data yang diperoleh dianalisis menggunakan ANOVA (Analysis of Variance) dengan taraf 5%, jika berpengaruh nyata, analisis dilanjutkan dengan uji Beda Nyata Jujur (BNJ). Analisis data uji sensori dilakukan dengan metode Kruskal wallis. Penentuan perlakuan terbaik menggunakan uji indeks efektifitas. Hasil penelitian menunjukkan bahwa blending oil berpengaruh nyata terhadap viskositas dan warna minyak. Blending oil minyak kelapa:sawit:VCO 40:30:30 merupakan perlakuan terbaik dengan karakteristik fisikokimia dan sensori sebagai berikut: kadar asam lemak bebas 0,114%; titik asap 201 oC; viskositas 0,3 dPas; nilai L (kecerahan) 11,45; nilai a* (redness) -1,01; nilai b* (yellowness) 0,81; uji sensori warna 9,51 dan aroma 10,84.
Co-Authors Ade Dwi Setyarini Amoria Suci Ramadhani Ayu Aprilia Dzul Fadly Edy Permadi Eka Putri Risyani Eva Mayasari Govinda Anggita Fortin Halia Mestagensi Haryadi Haryadi Kartini Kartini Khusnul Khotimah Putri Asnia Lucky Hartanti Lucky Hartanti Muharnanti Muharnanti Nining Putri Kurnianingsih Nur Imam Satria Retno Budi Lestari Retno Budi Lestari Sarbino Sarbino Satiah Satiah Silvia Silvia Suko Priyono Suko Priyono Suko Priyono suryati suryati Tri Rahayu Tri Rahayuni