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Maherawati, Maherawati

Program Studi Ilmu Dan Teknologi Pangan, Fakultas Pertanian, Universitas Tanjungpura

Author-ID : 3347248

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

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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

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.

EFEKTIVITAS DAUN AFRIKA (Vernonia amygdalina Del) DALAM MEREDUKSI KANDUNGAN FORMALIN DAN KUALITAS FILLET IKAN NILA (Oreochromis niloticus) Eva Mayasari; Kartini Kartini; Maherawati Maherawati; Suko Priyono
Jurnal Teknologi Pertanian Vol. 23 No. 1 (2022)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Formalin sebagai bahan pengawet pada ikan umum digunakan untuk memperpanjang masa simpan, namun penggunaan formalin berdampak buruk bagi kesehatan. Daun Afrika memiliki senyawa saponin yang mampu mereduksi kadar formalin. Penelitian ini bertujuan mengetahui efektivitas perendaman ekstrak daun Afrika (Vernonia amygdalina Del) untuk mereduksi kandungan formalin pada fillet ikan Nila (Oreochromis niloticus). Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu faktor yaitu konsentrasi ekstrak daun Afrika (0%, 1%, 2%, 3%, 4%, dan 5%), dengan 3 kali ulangan. Identifikasi saponin pada ekstrak daun Afrika dianalisis secara kualitatif menggunakan metode Forth. Fillet ikan Nila direndam selam 30 menit ke dalam ekstrak daun Afrika pada masing-masing konsentrasi. Penurunan kadar residu formalin diuji secara kuantitatif menggunakan metode pereaksi Schiff. Hasil menunjukkan bahwa ekstrak daun Afrika pada konsentrasi 1%, 2%, 3%, 4%, 5% teridentifikasi senyawa saponin. Perendaman fillet ikan Nila berformalin ke dalam ekstrak daun Afrika efektif dan berpengaruh positif terhadap reduksi kadar formalin. Konsentrasi ekstrak daun Afrika 5% memiliki kadar formalin terendah sebesar 0,73 mg/Kg masih di bawah ambang batas International Program on Chemical Safety sebesar 1,5–14 mg/Kg, demikian juga kadar abu sebesar 1,04% sesuai dengan mutu ikan segar Standar Nasional Indonesia 01-2354.1-2006 yaitu kurang dari 2%. Formalin used as preservative fish is generally carried out to extend shelf life. However, the use of formalin has an adverse effect on health. Saponin compounds contained in African leaves are able to reduce formalin content. This study aims to determine the effectiveness of immersing African leaf (Vernonia amygdalina Del) extract to reduce the formalin content in tilapia (Oreochromis niloticus) fillets. The experimental design used a completely randomized design with one factor, the concentration of African leaf extract (0%, 1%, 2%, 3%, 4%, and 5%), with three-time replications. Saponin identification in African leaf extract was analyzed qualitatively using the Forth method. Tilapia fillets were immersed for 30 minutes into the African leaf extract at each concentration. The reduction in formalin content was tested quantitatively by Schiff reagent method. The results showed that the African leaf extract at a concentration of 1%, 2%, 3%, 4%, 5% identified saponin compounds. Immersion of formalin tilapia fillets into African leaf extract was effective and significantly affects reducing formalin content. The concentration of 5% African leaf extract had the lowest formalin content of 0,73 mg/Kg below the threshold of International Program on Chemical Safety 1,5-14 mg/Kg, as well as ash content of 1,04% according to the quality of fresh fish Indonesian National Standard 01-2354.1-2006 is less than 2%.

KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK COOKIES DENGAN PENAMBAHAN PUREE LABU KUNING DAN TEPUNG CANGKANG TELUR AYAM Suryati Suryati; Maherawati Maherawati; Lucky Hartanti
FoodTech: Jurnal Teknologi Pangan Vol 2, No 1 (2019): May
Publisher : Universitas Tanjungpura

Cookies are a popular snack for people. Additional of plk (pumkin puree) and tct (eggshell flour) will increase the nutritional value of cookies. The aims of this study is to determine the chemical and organoleptic characteristics of cookies made from pumpkin puree and chicken eggshell flour. The research using a Complete Randomized Block Design (CRBD) with singel factor that was the addition of eggshell flour and pumpkin puree (5:55, 7:53, 9:51, 11:49, 13:47, 15:45) and each treatment repeated 4 times so that 24 treatment combinations obtained. Data was analyzed statistically by using the ANOVA test, continued by HSD test. Organoleptic data was analyzed by Kruskall Walis test. The addition of pumpkin puree and chicken eggshell flour did not affect the water content, color, taste and overall preference level of the cookies produced, but did affect ash content, calcium levels and texture of cookies. Based on the effectiveness test (De Garmo), the best cookies are produced from a ratio of 7% chicken eggshell flour and 53% pumpkin puree with chemical characteristics : water content 4.206%, ash content 0.865%, calcium content 3.767%, texture 0.607 Kg Force, color 3.433 (likes), taste 3,533 (likes) and an overall average value of 3,600 (likes).

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

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