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All Journal JPTK: Jurnal Pendidikan Teknologi dan Kejuruan Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Administrasi Publik Wacana, Jurnal Sosial dan Humaniora Journal of Educational Science and Technology JURNAL KEPEMIMPINAN DAN PENGURUSAN SEKOLAH AKRUAL: Jurnal Akuntansi AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Pendas : Jurnah Ilmiah Pendidikan Dasar Sketsa Bisnis JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Journal of Public Administration Studies Journal Publicuho JUPE : Jurnal Pendidikan Mandala Literasi : Jurnal Ilmu Pendidikan FIKROH: JURNAL PEMIKIRAN DAN PENDIDIKAN ISLAM Journal of Management and Bussines (JOMB) Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat JagoMIPA: Jurnal Pendidikan Matematika dan IPA Jurnal Ilmiah Mahasiswa Bidang Hukum Kenegaraan Fahima: Jurnal Pendidikan dan Kajian Keislaman JURNAL AGROINDUSTRI HALAL Trunojoyo Law Review Best Journal of Administration and Management Journal Publicuho Wacana: Journal of the Humanities of Indonesia Jurnal Aplikasi Manajemen & Kewirausahaan MASSARO Jurnal Ilmiah Pangan Halal Triwikrama: Jurnal Ilmu Sosial Karimah Tauhid Journal of Economic, Management and Entrepreneurship Al'Adalah Frontier Agribisnis Mozaic: Islamic Studies Journal Journal of International Islamic Law, Human Right and Public Policy NU-JST Global Review of Tourism and Social Sciences As-Sulthan Journal of Education
Aminullah Aminullah
Universitas Yudharta Pasuruan
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Journal : JURNAL AGROINDUSTRI HALAL

 1 
Karakteristik sensori dan aktivitas antioksidan snack bar berbahan dasar tepung sorgum dan labu kuning dengan penambahan ekstrak cassiavera (cassia bar) Sudrajat, Fathira Sakinah Anugrawati; Fauzi, Muhamad Rizki; Qodariah, Siti Nurlailatul; Sobarudin, Muhammad Fahmi; Cahyasiam, Riski; Aminullah, Aminullah
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 3 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i3.10714

Abstract

Potensi kayu manis atau cassiavera dalam meningkatkan aktivitas antioksidan dalam suatu produk makanan sangat menjanjikan. Penelitian ini bertujuan untuk mempelajari penambahan ekstrak cassiavera terhadap karakteristik sensori dan aktivitas antioksidan produk snack bar yang berbahan dasar tepung sorgum dan labu kuning. Metode penelitian ini menggunakan rancangan acak lengkap (RAL) 1 faktor dengan 3 taraf perlakuan, yaitu penambahan cassiavera 5%, 7,5%, dan 10% dari bobot tepung sorgum dan labu kuningnya. Parameter yang diuji meliputi mutu sensori, hedonik, dan aktivitas antioksidan metode DPPH dan analisis data menggunakan ANOVA dan uji lanjut Duncan. Analisis statistik menunjukkan bahwa penambahan ekstrak cassiavera dalam produk snack bar meningkatkan aktivitas antioksidan yang terkandung dalam produk, namun cenderung menurunkan tingkat kesukaan produk snack bar pada beberapa parameter seperti rasa dan warna. Produk snack bar terpilih dengan metode De Garmo adalah snack bar dengan penambahan ekstrk cassiavera sebanyak 7.5%. Snack bar tersebut memiliki karakteristik warna coklat yang pekat, aroma cassiavera yang kuat, tekstur yang renyah, dan rasa pahit yang lemah dengan aktifitas antioksidan (IC50) sebesar 165.909 ppm.
Chemical Properties of Bogor Local Palm Sugar from Leuwiliang and South Bogor and Its Utilization on Physical and Preference Properties of Cuko Pempek Agustiani, Novi; Aminullah, Aminullah; Rohmayanti, Titi
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.5324

Abstract

Cuko pempek is a palm sugar sauce with sour taste and a distinctive pungent aroma. The objective were to obtain palm sugar characteristics, and to study the effect of palm sugar types and water addition on the preference, viscosity, and total dissolved solids (TDS) of cuko. The preliminary research was to obtain chemical composition of palm sugar and spiciness preference for cuko with several chili concentration. The primary research used completely randomized design with two factors of palm sugar types and sugar to water ratio. The preliminary showed 5% chili was the most preferred spiciness, as well as the chemicals of Palembang palm sugar met the standard, while ash content of local palm sugar of Leuwiliang and South Bogor exceeds the SNI standard. Leuwiliang palm sugar has the highest ash and sucrose content, while Palembang palm sugar has the highest reducing sugar. The primary results showed that different palm sugar significantly affected the taste preference and the viscosity of cuko. Water addition could reduce the thickness and overall preferences, as well as the TDS and the viscosity of cuko. Also, Bogor local palm sugar could be used as raw material in cuko pempek as well as Palembang palm sugar, where the chosen in this study was South Bogor palm sugar with sugar and water ratio of 1:2.
Co-Authors A. Juli Andi Gani Abuzar Khpalwak Zazai Agustiani, Novi Ahmaludin Ahmaludin Andaista, Rahmatunnisa Any Urwatul Wusko Apriani, Yasri Aprilia, Sapira Aprilia, Tri Aristi, Sindi Nurmaya Aslikha Aulannisa, Fairuza Bambang Santoso Hariyono Baroza, Danu Wisnu Cahyasiam, Riski Delfitriani Dieny, Azkiya Distya Riski Hapsari Dwi Mita Setyasih Erni Ratna Dewi Fahreza, Fadhil Gusta Fani Rahmasari, Fani Fauzi, Muhamad Rizki Fauziyah, Muslimatul Fawaizul Umam Febriyanti, Emilia Firdaus, Muhammad Rizqy Fitri Wulandari Fitrilia, Tiana Fuad Azim Gunawan, Syifa Zahra Hambali Hambali Hanafi Hanafi Hartoni Hartoni Huda, Muhammad Habib Zainul Indradewa, Rhian Irfan Islamy Irwansya, Irwansya Iskandar A. Gani Ismail Roshangar Israyati Rifqoh Jamilatul Uyun Karisma, Nurul Khairul Muluk Khairunnisa, Nyimas Isnaini Khasani, Khiban Khoiriyah, Amanatul Khumaidi KUSUMA, NAILAH AKA Laila Qurrota A’yunina Lailatul Badriyah Lustiani, Marisa Hijjah Mardiah Mega Silpia Moh Choirul Anam Muhammad Rikzul Fikri Munawaroh Ningsih, Nofita Nugroho, Arief Setiawan Budi Nur Laili Nur Rohmad Nuzil Nur Sayidah Nurfahri, Rizky Ardhi Nurlaela, Raden Siti Nur’utami, Dwi Aryanti Pertiwi, Sri Rejeki Retna Puspa, Nurkania Kresna Putri Nabila, Gadis Qodariah, Siti Nurlailatul Rahmaniah, Mustika Ramadhan, Alif Muhammad Riris Setiyo Rini Saidah, Chilmiatus Sefiya, Helmi Silfiah, Rossa Ilma Silpi Riani Silpia, Mega Siti Aminah Siti Aminah Siti Atika Sobarudin, Muhammad Fahmi Sonya Puspitasari Sudrajat, Fathira Sakinah Anugrawati Sukarman Sukarman Suryadi Suryadi Syafiudin, Achmad Tiblola, Lidya Iriani Thabita Titi Rohmayanti Yasri Apriani