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All Journal Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) Agroland : Jurnal Ilmu-Ilmu Pertanian AGROTEKBIS agriTECH Jurnal FishtecH AGROLAND: The Agricultural Sciences Journal GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Ecoment Global: Kajian Bisnis dan Manajemen Jurnal Nasional Manajemen Pemasaran dan SDM Indonesian Community Journal AGROTEKBIS: Jurnal Ilmu Pertanian AGROLAND: The Agricultural Sciences Journal Mitra Sains
Rostiati Dg Rahmatu
Program Studi Agroteknologi Fakultas Pertanian Universitas Tadulako, Palu
Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Environmental Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

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KARAKTERISTIK KIMIA DAN ORGANOLEPTIK CAKE DARI BERBAGAI KONSENTRASI BUAH KELOR MUDA (Moringa oleifera Lamk.) Veronika, Veronika; Rahmatu, Rostiati; Kadir, Syahraeni
AGROTEKBIS Vol 7, No 1 (2019)
Publisher : AGROTEKBIS

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Abstract

Utilization of Moringa is still not well known, normally known as one of the veggie menu. In addition to direct consumption in fresh form, Moringa can also be processed into powder form that can be used as a base material for food products, such as processed cakes,biscuits and other processed. This study aims to determine the concentration of Moringa fruit juice that gives the best effect against chemical and organoleptic properties cake. The research was conducted from January to March 2018 in the Laboratory of Agro-Industry, Faculty of Agriculture, University,of Tadulako. Research using completely randomized design (CRD) and a randomized block design (RBD) the factors which consist of 5 level of concentration, ie 37,5%, 41,1%, 44,4%, 47,3% and 50% were repeated 3 times so that obtained 15 experimental units. Treatment significantly or very real then tested further using honestly significant difference test (HSD) level of 5% or 1%. The results showed that the chemical and organoleptic characteristics of the best there is on the cake with a concentration of moringa juice 50%, with a content of 29.84% moisture, 7.79% protein content, fat content of 23.52%, 0.60% fiber content.
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK DAGING BUAH SRIKAYA (Annona squamosa L.) PADA BERBAGAI SUHU PEMANASAN PULP Listiorini, Erna; Kadir, Syahraeni; R., Rostiati
AGROTEKBIS Vol 2, No 6 (2014)
Publisher : AGROTEKBIS

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Penelitian ini bertujuan untuk mengetahui karakteristik kimia dan organoleptik daging buah  srikaya pada berbagai suhu pemanasan pulp dan untuk mendapatkan suhu pemanasan tertentu yang memberikan karakteristik kimia dan organoleptik terbaik pada pulp srikaya. Penelitian ini dilaksanakan pada bulan September sampai dengan November 2013, bertempat di Laboratorium Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Tadulako Palu. Menggunakan rancangan acak lengkap untuk analisis kimia dengan 4 taraf perlakuan  suhu pemanasan yaitu, tanpa pemanasan, 50oC, 60oC dan 70oC. Sedangkan untuk uji organoleptik menggunakan rancangan acak kelompok di mana pengelompokkan didasarkan pada masing-masing panelis, jumlah panelis yang dilibatkan sebanyak 15 orang.  Hasil penelitian menunjukkan bahwa peningkatan suhu pemanasan hingga 70oC menyebabkan penurunan terhadap mutu kimia antara lain kadar air, kadar serat dan vitamin C namun cenderung meningkatkan kadar gula reduksi. Selanjutnya pada mutu organoleptik, suhu pemanasan hanya berpengaruh terhadap uji warna. Suhu pemanasan 50oC memberikan pengaruh terbaik terhadap karakteristik kimia dan organoleptik buah srikaya.
APLIKASI EKSTRAK KULIT BUAH NAGA SEBAGAI PEWARNA ALAMI PADA SUSU KEDELAI DAN SANTAN Ekawati,Rostiati , Syahraeni, Prizka
AGROTEKBIS Vol 3, No 2 (2015)
Publisher : AGROTEKBIS

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Abstract

The study aims to find out a better concentration of dragon fruit peel extracted which capable to produce soybean and coconut milk products with stable color,  conducted in completely randomized design on two factors for chemical analysis, the first factor consisted of 3 levels dragon fruit peel extracted concentration of 20%, 30%, 40%, and the second were the product of soybean and coconut milk. The organoleptic test using a randomized block design in which the grouping was based on each panelist, the number of panelists with 15 people. Analysis parameters including color, aroma, taste, overall favorite. The results of  study showed that the better concentration of dragon fruit peel extracted was 40% that be able to produce high quality soy milk with natural color stable chemical characteristics included free fatty acid content of 0.01% and 1,15x107 cfu/ml of total microbial. Furthermore, the quality organoleptic, dragon fruit peel extract concentration of 20% were the best result that included aroma, taste and overall favorite scores were 5 (quite like), 4  (neutral) and 4 (neutral). The best concentration of dragon fruit peel extracted on soy milk the that concentration of 40% particularly  for free fatty acid  (0.69%) and total microbial (1,36x107 cfu/ml).  Futhermore, on organoleptic quality showed that the 20% concentration were the best score for aroma, flavour and overall favorite namely 5 (quite like), 4 (neutral) and 5 (quite like) respectively.
KARAKTERISTIK FISIK KIMIA DAN ORGANOLEPTIK PERMEN JELLY DARI SARI BUAH SRIKAYA PADA VARIASI KONSENTRASI AGAR-AGAR Hasyim,Abdul Rahim,Rostiati, Hasriyanti
AGROTEKBIS Vol 3, No 4 (2015)
Publisher : AGROTEKBIS

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The objectives of this study was to determined the concentration of gelatin that of the best in the production of jelly candy from sugar apple juice were physical, chemical and organoleptic characteristics. This study used completely randomized design with using sugar apple juice concentration as treatment consists of 4 degree i.e.6, 8, 10 and 12% (w/w). The organoleptic test using a randomized block design classification was based on each panelist, then the number of them panelist were involved 15 people. each treatment was repeated two times, so that would be obtained 8 samples. The treatment is significant in a further test with honestly significant difference test level of 5%.The results showed that the physical quality of the gelatine concentrations differences to have total soluble solid. The highest content of it made from gelatine 8% that is 1,94%, the solubility 12% (7.70%) and the water holding capacity at the 6% (2.82%), oil holding capacity at the 6% (2.15%), chemical quality such as water content at the8% (62.46%), vitamin C 6% (33.00% ) and dietary fiber at the 12%(7.46%). While the best of organoleptic test concentrations of gelatine at the 8% i.e the texture 4.20, colours 5.40, flavour 4.27, taste 4.27 and alike of comprehenship 4.80 which the were included neutral.
OPTIMASI SINTESIS KARBOKSIMETIL SELULOSA DARI POD HUSK KAKAO Mahfudz, Abrar; Hutomo, Gatot Siswo; Rahmatu, Rostiati Dg.
AGROTEKBIS Vol 3, No 1 (2015)
Publisher : AGROTEKBIS

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Penelitian ini bertujuan untuk mengetahui kondisi optimum sintesis Carboxymethyl Cellulose (CMC) melalui kombinasi perlakuan Kalium Hidroksida (KOH) Natrium Monokhlor Asetat (NaMCA) dan suhu yang optimal serta identifikasi karateristiknya melalui rendemen, viskositas, Derajat Subsitusi (DS), Water Holding Capacity (WHC), dan Oil Holding Capacity (OHC). Penelitian ini menggunakan Response Surface Methodology (RSM) dengan 3 faktor dan 5 level masing ? masing NaMCA (3,18-6,68g) dalam 20 ml KOH (11,59-28,41%), 100 ml isopropanol pada suhu (46,59-63,41oC). Parameter pengamatan meliputi rendemen, viskositas, derajat subsitusi (DS), Water Holding Capacity (WHC), dan Oil Holding Capacity (OHC). Hasil penelitian menunjukkan bahwa kondisi optimum sintesis CMC terhadap karateristiknnya diperoleh pada kombinasi perlakuan pada konsentrasi KOH 20% (w/v), NaMCA 5 gram dan suhu pada 47,60oC, dengan diperoleh nilai rendemennya sebesar 7,5226 gram, DS sebesar 0,82, WHC sebesar 6,51 g/g, OHC 3,59 g/g, dan nilai viskositasnya 0,095 cp.
Sifat Fisik-Kimia dan Organoleptik Bawang Goreng Palu pada Berbagai Frekuensi Pemakaian Minyak Goreng Nur Alam; Rostiati Rostiati; Muhardi Muhardi
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (477.352 KB) | DOI: 10.22146/agritech.9433

Abstract

The objectives of the study were to determine the physical-chemical and organoleptic properties of Palu fried onions at the varying utilization frequency of cooking oil, i.e. F0 : fresh oil , F1 : 1 time of using , F2 : 2 times of using , F3 : 3 times of using , F4 : 4 times of using , F5 : 5 times of using and F6 : 6 times of using , the each level was replicated three times. The frequency of cooking oil utilization was significantly affected to decreasing color, texture, moisture content, oil content and panelist preference level on the crispness of Palu fried onions as well as increasing oxidation rate of unsaturated fatty acids at the cooking oil. Physical - chemical and organoleptic quality of Palu fried onions were obtained of the best fresh frying utilization cooking oil, 1, 2, and 3 times of using cooking oil , respectively. The use of cooking oil more than 3 times oxidized free fatty acids, so it is less feasible to use based on the life time and health aspects of fried onions.ABSTRAKTelah dilakukan penelitian untuk mengetahui sifat fisik-kimia dan organanoleptik bawang goreng Palu yang digoreng pada berbagai taraf frekuensi pemakaian minyak goreng yaitu F0: minyak segar, F1 : 1 kali pemakaian, F : 2 kali pemakaian, F 3 : 3 kali pemakaian, F4 : 4 kali pemakaian, F 5 : 5 kali pemakaian dan F : 6 kali pemakaian, setiap taraf diulang tiga kali. Frekuensi pemakaian minyak goreng pengaruhnya sangat nyata menurunkan warna, tekstur, kadar air, minyak dan tingkat kesukaan panelis terhadap kerenyahan bawang goreng Palu serta meningkatkan laju oksidasi asam lemak tidak jenuh  pada minyak goreng. Mutu fisik-kimia dan organoleptik bawang goreng Palu secara berturut-turut terbaik diperoleh dari penggorengan menggunakan minyak goreng segar, 1, 2 dan 3 kali pemakaian. Pemakaian minyak goreng > 3 kali, asam lemak bebas telah teroksidasi sehingga kurang layak untuk digunakan jika ditinjau dari aspek daya tahan simpan bawang goreng dan kesehatan.
Ekstraksi dan Karakterisasi Gelatin Tulang Tuna Pada Berbagai Konsentrasi Enzim Papain Eko Cahyono; Rostiati Rahmatu; Samliok Ndobe; Asriaty Mantung
Jurnal FishtecH Vol 7, No 2 (2018)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v7i2.6594

Abstract

Gelatin adalah sejenis protein yang dapat diekstraksi dari tulang dan kulit ikan maupun hewan lainnya. Gelatin bersifat mudah larut dalam air, pada suhu ±71 ºC gelatin akan tercampur secara homogen. Penelitian bertujuan untuk mengetahui pengaruh berbagai konsentrasi enzim papain dalam perendaman tulang ikan tuna. Analisis data dilakukan menggunakan analisis ragam (Anova) dengan uji-F. Hasil analisis menunjukkan rendemen gelatin tertinggi 1.50% pada konsentrasi enzim papain 16% dan rendemen gelatin teredah sebesar 1.39% pada konsentrasi enzim papain 24%. Berdasarkan hal ini dapat dikatakan bahwa konsentrasi enzim papain sebesar 16% v/w dapat meningkatkan rendemen gelatin yang dihasilkan.
Karakteristik Kimia Dan Organoleptik Teh Daun Kelor (Moringa Oleifera Lam.) Berdasarkan Ketinggian Tempat Tumbuh Abdul Rahim; Herlianti Herlianti; Rostiati Rostiati
Ghidza: Jurnal Gizi dan Kesehatan Vol 3 No 2 (2019): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/ghidza.v3i2.23

Abstract

Tujuan penelitian adalah menentukan ketinggian tempat tumbuh optimal untuk menghasilkan teh daun kelor yang memiliki karakteristik kimia dan organoleptik teh daun kelor yang baik. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) pola satu faktor. Penelitian ini diawali dengan survai untuk mendapatkan tempat tumbuh tanaman kelor yang berada di ketinggian 0-150 meter diatas permukaan laut (dpl) di Desa Laswani, 151-300 m dpl di Desa Watunonju, 301-450 m dpl di Desa Bora, >451 m dpl di Desa Sigimpu. Variabel pengamatan yang digunakan yaitu kadar air, keasaman air, antioksidan dan organoleptik. Hasil penelitian menunjukan bahwa ketinggian 300-450 m dpl dihasilkan teh daun kelor yang sesuai karakteristik kimia dan organoleptik dengan keasaman, antioksidan dan organoleptik (warna, rasa) teh daun kelor meningkat dengan bertambahnya ketinggian tempat tumbuh tanaman kelor. Daun kelor yang berada diketinggian 301-450 m dpl berpotensi digunakan sebagai bahan teh daun kelor
MUTU KIMIA DAN ORGANOLEPTIK PASTA KULIT BUAH NAGA (Hylocereus polyrhizus) HASIL FERMENTASI DENGAN BERBAGAI MACAM RAGI Hasrudin S; Rostiati Rostiati; Nur alam Nur alam
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 24, No 1 (2017)
Publisher : Universitas Tadulako

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Abstract

This research aimed atidentifyingthe chemical quality and organoleptic properties of dragon fruit skinafter fermenting with different kinds of yeast and at determining the weight of dragon fruit rind and the typeof yeast which could produce best chemical quality and organoleptic properties. This research applied a Factorial Completely Randomized design with two factors. The first factor was the weight of red dragon fruit rind (20, 30, 40 g). The second factor was yeast types (control, bread yeast, tempeh yeast, and cassava yeast). Each experimental treatment was replicated twice, so there were 24 experimental units. The effect of the treatments was determined usinga F-test at 0.05% and if the effect significant then it would be further analyzed using an Honestly Significant Difference (HSD) test.The weight of dragon fruit rindsignificantly affected the level of anthocyanin, water content, texture, color and flavor.  The weight of dragon fruit rind of 20 g resulted in better anthocyanin level while 40 g produced better pH, water content, texture, color and flavor. Keywords: Chemical quality, Dragon Fruit,  Fermentation and Yeast.
RESPON DUA VARIETAS KUBIS (Brassica oleracaeL.) TERHADAP BERBAGAI JENIS MULSA ORGANIK DI DESA LANGALESO KECAMATAN DOLO Muhamad Ridwan; Rostiati Dg. Rahmatu; Ramli Ali
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 20, No 2 (2013)
Publisher : Universitas Tadulako

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Abstract

The purpose of this study was to determine the effect of different varieties of cabbages and organic mulches on cabbage growth. The research was carried out in the Langaleso Village, District of Dolo from October to December 2012. This study used a Randomized Block Design in two factorial experiment. The first factor was the mulch consisted of control, rice husk, rice straw, and sawdust. The second factor was the variety of cabbage consisted of Grand 11 and Grand 22. There fore, there were 8 treatment combinations, each combination was repeated 4 times to obtain 32 unit experiments.  The use of rice straw mulch resulted in better plant heightthan control, while the use of sawdust mulch produced larger leaf area and leaf number compared to control. The grand 11 varietyhad higher plant height at 22, 29, 36 and 43 days after plantingcompared to the 22 grand variety. The mulch additionand the cabbage variety showed no interaction effect on the growth      of cabbage. Key Words : Cabbage, growth, mulching, and variety.
Co-Authors Abdi, Yudha Alimba Abdul Hadid Abdul Rahim Abdul Rahim Abdul Rahman Alamsyah - Amalia Noviyanty Anggriana, Anna Anthon Monde Armila falinrungi Asriaty Mantung Badrin, Badrin Delfrin Poliwa Djau, Nurfathia EKO CAHYONO ENDANG MURNIATI Erna Listiorini Esyi Mardiana Fajri Fajri Fajri Fajri Fakhry Zamzam Fanda Cahyati Tri Utami Gatot Siswo Hutomo Gatot Siswo Hutomo Gatot Siswo Hutomo Gatot Siswo Hutomo Gatot Siswohutomo Gatot Siswohutomo Hadijah, Novia Hasrudin S Herlianti Herlianti Hidayat, Alif IRWAN LAKANI Made Krisna Laksmayani Mahfudz, Abrar Marwiah, Sitti Mediarta, Yogi Artha Mifta Hulzana Moh. Darwis Muh. Misbahul Munir Muh. Saadilah Muhamad Ridwan Muhammad Faras M.L Muhammad Iqbal Muhardi H. Muhardi Muhardi Muhardi Muhardi Munir, Muh. Misbahul Mutmainah Mutmainah Novianty, Amalia Nugroho, ⁠Muhammad Fawzul Alif Nur Alam Nur Alam Nur Alam Nur Alam Nur Alam Nur Anisa Pratiwi Pratiwi Ramli Ali Roswaty, Roswaty Saadilah, Muh. Safrianto S Maruka Safriyanto S Maruka Sahril Ramadan Samliok Ndobe Sangadji, Muhammad Nur Septian Palma Ariany Septian, Septian Silalong, Rama Yuni Siti Nurhaliza Sukisman Abdul Halid Syahraeni Kadir Syahraini Kadir Syahreni Kadir Syahreni Kadir Tricayanti, Yulia Usman Made Veronika Veronika Veronika Veronika Wahyuniarsih, Desi Yudha Alimba Abdi Yudha Kurniawan yunita, Haerina Zulkifli SY. Dome