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All Journal JURNAL SAINS PERTANIAN EQUATOR Jurnal Social Economic of Agriculture Jurnal Pangan dan Agroindustri FoodTech: Jurnal Teknologi Pangan Jurnal Manajemen Pendidikan dan Ilmu Sosial (JMPIS) Jurnal Ilmiah Wahana Pendidikan Stock Peternakan AutoMech : Jurnal Teknik Mesin Sustainability Nexus: Journal of Agriculture
Dwi Raharjo
tanjungpura university
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Physics Social Sciences Veterinary Other

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FORMULASI JAGUNG MANIS (Zea mays L. saccharata) DAN UBI JALAR ORANYE (Ipomoea batatas L.) TERHADAP SIFAT FISIKOKIMIA DAN SENSORI SUSU NABATI meidini, ema; raharjo, dwi; lestari, oke
Jurnal Sains Pertanian Equator Vol. 8 No. 2 (2019)
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v8i4.35499

Abstract

The goal of this research was to find out of the best formulation of sweet corn and sweet potato on physicochemical characterized and sensory properties in vegetable milk. This research used randomized block design (RBD) of one factor, namely the proportion of sweet corn (g) and sweet potato(g), consist of 6 levels are (100 : 0, 90 : 10, 80 : 20, 70 : 30, 60 : 40, 50 : 50) with 5 replications. The data obtained were analyzed using ANOVA 5%, with further testing using BNJ test with a level of 5%. The best treatment using the Effectiveness Indexs Test. The results showed that 50 g sweet corn : 50 g sweet potato is the best formulation basev on physicochemical and sensory characterized. The physicochemical of vegetable milk were protein content (0,31 %), viscosity (3,37 cP), Vitamin C (22,66 mg/100g), Total Soluble Solid (11,53 °Brix), and pH (6,80). The best sensory characteristics were the flavor of (3,50), the color of (3,67), aroma of (3,20), and preference 0f (3,47). Keywords : sweet corn, sweet potato, vegetable milk
SINGKONG PATIENT OF FORMULATION (Manihot Utillisima) AND GELATIN ON PHYSICOCYMIC AND ORANOLEPTIC PROPERTIES OF MARSHMALLOW ., Weliana; Raharjo, Dwi; Hartanti, Lucky
Jurnal Sains Pertanian Equator Vol. 9 No. 1 (2020)
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v9i1.36348

Abstract

This study aims to determine the formulation of the use of cassava starch and gelatin on the physicochemical and organoleptic properties of marshmallows. This study used a Randomized Block Design (RBD) by 1 factor consisting of 7 levels formulation of cassava starch concentration. Each treatment was repeated 4 times to obtain 28 combination samples. Parameters of observation included water content, ash content, texture, total dissolved solids, and sensory. Effectiveness Index Test results showed that the best concentration was found in the best concentration was found in the addition of 4.65g cassava, 19,85g gelatin starch concentration, by the physcochemical and scusory properties water content was 19,93%, ash content was 1,62%, texture was 0,025kg, total dissolved solids were 26,30 °Brix. The best sensory test results were 4,72 (likes) sweetness, 4,72 (likes) texture, 4,72 (likes) color and 4,68 (likes) elasticity. Keywords: Cassava Starch, Formulations, Gelatin, Marshmallows
SINGKONG PATIENT OF FORMULATION (Manihot Utillisima) AND GELATIN ON PHYSICOCYMIC AND ORANOLEPTIC PROPERTIES OF MARSHMALLOW ., Weliana; Raharjo, Dwi; Hartanti, Lucky
Jurnal Sains Pertanian Equator Vol. 9 No. 1 (2020)
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v9i1.36352

Abstract

This study aims to determine the formulation of the use of cassava starch and gelatin on the physicochemical and organoleptic properties of marshmallows. This study used a Randomized Block Design (RBD) by 1 factor consisting of 7 levels formulation of cassava starch concentration. Each treatment was repeated 4 times to obtain 28 combination samples. Parameters of observation included water content, ash content, texture, total dissolved solids, and sensory. Effectiveness Index Test results showed that the best concentration was found in the best concentration was found in the addition of 4.65g cassava, 19,85g gelatin starch concentration, by the physcochemical and scusory properties water content was 19,93%, ash content was 1,62%, texture was 0,025kg, total dissolved solids were 26,30 °Brix. The best sensory test results were 4,72 (likes) sweetness, 4,72 (likes) texture, 4,72 (likes) color and 4,68 (likes) elasticity. Keywords: Cassava Starch, Formulations, Gelatin, Marshmallows
EVALUASI SENSORI GULA KELAPA SERBUK DENGAN PENAMBAHAN SERBUK KULIT BUAH MANGGIS PADA SAAT PENYADAPAN NIRA KELAPA Syahrani, Andini Trianti; Raharjo, Dwi; Priyono, Suko
Jurnal Sains Pertanian Equator Vol. 15 No. 4: In Press
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspp.v15i4.104126

Abstract

Gula kelapa serbuk diproduksi melalui pemanasan lanjutan nira kelapa hingga kadar airnya menurun dan terbentuk kristal. Kualitas nira kelapa sangat menentukan mutu akhir produk, nira kelapa mudah mengalami fermentasi akibat mikroba alami yang menurunkan pH dan meningkatkan gula reduksi, sehingga tidak dapat diolah menjadi gula kelapa serbuk. Pencegahan kerusakan nira selama proses penyadapan petani kelapa biasanya menambahkan pengawet alami seperti batang resak yang kini populasinya menurun dan sulit diperoleh. Keterbatasan bahan pengawet alami yang digunakan, ada alternatif lain yang dapat dimanfaatkan sebagai bahan pengawet alami pada saat penyadapan nira seperti limbah kulit buah manggis karena memiliki aktivitas antimikroba. Tujuan dari penelitian ini yaitu untuk mendapatkan jumlah pengawet serbuk kulit buah manggis pada saat penyadapan nira kelapa terhadap karakteristik sensoris gula kelapa serbuk yang terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari satu faktor yaitu konsentrasi kulit buah manggis (P) yang terdiri dari 6 taraf perlakuan dengan 4 kali ulangan, sehingga diperoleh 24 unit percobaan. Hasil uji sensoris dianalisis dengan menggunakan uji Kruskal-Wallis. Karakteristik sensoris gula kelapa serbuk yang diamati ialah aroma, warna, rasa manis, rasa kelat dan kesukaan keseluruhan. Hasil penelitian menunjukkan bahwa 3 g kulit buah manggis merupakan perlakuan yang menghasilkan karakteristik sensoris terbaik dengan nilai Aroma khas gula kelapa (3,37), warna kuning kecokletan (2,67), rasa lebih manis (3,60), rasa tidak kelat (1,87), kesukaan keseluruhan lebih suka (3,63).
Sensory Evaluation of Liang Tea Kombucha in Various Ratios of Siam Orange Juice (Citrus nobilis) Oktavianti, Naya Elva; Raharjo, Dwi; Kusuma Dewi, Yohana Sutiknyawati
FoodTech: Jurnal Teknologi Pangan Vol. 8 No. 2 (2025): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i2.91925

Abstract

Kombucha is generally made from tea leaves (Camellia sinensis) through a fermentation process for 7-14 days using sugar as a carbon source and a scoby starter (symbiotic culture of bacteria and yeast). Fermentation of kombucha with raw materials other than tea has been widely reported, one of the raw materials that also has the potential to be utilized is liang teh and siam orange juice which have been studied to contain antioxidant source components. The main objective of this study was to determine the sensory description of liang teh kombucha at various ratios of siam orange juice. The parameters observed included color, taste, aroma, soda sensation and overall preference. This study used 6 formulations of liang teh and siam orange juice ratios (100%: 0%; 90%: 10%; 80%: 20%; 70%: 30%; 60%: 40%; 50%: 50%). Sensory data were analyzed using non-parametric statistics (Kruskal Wallis), if the effect was continued with the Man Whitney method. The results showed that the comparison of the ratio of siam orange juice obtained an average value of color attributes 2.23-3.60 (yellowish pink-yellowish), aroma 1.70-2.70 (no orange juice scent-slightly orange juice scent), taste 1.53-3.60 (Not sour typical Siam orange juice-sour Siam orange juice), Fizzy sensation 2.20-3.37 (slightly fizzy-fizzy), and overall preference 2.70-3.27 (slightly like-like).
Co-Authors ., Weliana Ahmad Yani ahmad yani Alfikri, Alfikri Alvionita, Neni ari krisnohadi Armiyanto, Eko Arnayulis, Arnayulis arti, buni Azhari, Adinda Salwa Chairunnisa, Wafa Chandra, Dodi Delvia, Vanessa Dhitasari, Rochmah Mira DOROTHEA, FEBRIANA Dwi Zulfita Erawati, Erawati esty widya hapsari, esty widya Febryani, Angelina Laurent Fitriani, Wini Dwi HAKIKI, ADE M Hariyadi, Hanif Herawati Pamungkas Hiromitsu, Kuno Julianti Julianti, Julianti Junaini, Junaini Kartika, Anna Silviyana Kusumadewi, Yohana Sutiknyawati lestari, nensi lestari, oke Lucky Hartanti, Lucky Maherawati, Maherawati Maswadi - Maulidi Maulidi meidini, ema Muhammad Adhimawan Wijaya Muharraran, Nazha Duta Ulkitasalka Nurjayanti - Nurmaulida, Dida Nurul Istiqomah Oke Anandika Lestari Oktavianti, Naya Elva panca pratomo, panca Pangesti, Nira Aulia Panjaitan, Pritania Selena PASERANG, ALGUINA DORDIA Priyono , Suko purwayanti, sulvi Putri, Audy Fadzilla Qalbi, Chesarani Nur Reski Agatri, Sagita Retno Budi Lestari rini hazriani Rofiqi, Munif Sahat Irawan Manik Sakapani, Patricia Dayu Sakira, Utin Dilla Shenny Oktoriana Sholahuddin Sidabutar, Hana Keziarani Suko Priyono suratmi, ema Syahrani, Andini Trianti Tri Rahayuni wahyuni, puji tri Wanti Fitrianti Warong, Sepiana Debora Widoyo, Nurman Alif Wisma Wisma, Wisma Yohana S.K.D Yohana Sutiknyawati Kusuma Dewi Yuswanti Ariani Wirahayu