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All Journal Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Jurnal Sains dan Teknologi Pangan
Irwan Roza
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Medicine & Pharmacology Social Sciences Other

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Pengolahan Buah Naga menjadi Produk Pangan pada Kelompok Tani Nagari Simpang Sugiran, Kabupaten Lima Puluh Kota Mimi Harni; Fidela Violalita; Ermiati Ermiati; Irwan Roza; Yenni Muchrida; Tety Desrita Handayani; Henny Fitri Yanti; Agustina Agustina
Warta Pengabdian Andalas Vol 28 No 1 (2021)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.28.1.36-43.2021

Abstract

Red dragon fruit is one of the agricultural commodities in Simpang Sugiran Village. Dragon fruit has many functions and properties for health. Based on monitoring in the field, farmers do not have the knowledge and skills in processing dragon fruit into various processed dragon fruit products to increase their selling value. In addition, the price of dragon fruit and farmer acceptance continues to decline while the number of farmers cultivating is increasing. The purpose of this activity was to increase community knowledge and skills in processing dragon fruit, and business management to increase the added value of dragon fruit cultivation. The results of community service activities indicated that the diversification of dragon fruit processing is one of the most effective ways to increase community income in the Simpang Sugiran village. Dragon fruit can be processed into various processed products using simple technology and can be done as a home industry. This community service activity can motivate and encourage the entrepreneurial spirit of the Farmer Group of Simpang Sugiran, Guguak Sub District, Lima Puluh Kota, West Sumatra.
PENGEMBANGAN MINUMAN BERKARBONASI BERBASIS PEGAGAN (Centella Asiatica (L.) Urban) DENGAN PENDEKATAN ANALISIS SENSORI DAN EVALUASI MUTU Yanti, Henny Fitri; Rivki Murdiansyah; Nirmala Ainun Yazmil; Risma Wati; Fidela Violalita; Evawati; Irwan Roza
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 1 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/36py0895

Abstract

Penelitian ini bertujuan untuk mengembangkan minuman berkarbonasi berbasis pegagan (Centella asiatica (L.) Urban) dalam bentuk centella tea sparkling dengan penambahan natrium bikarbonat sebagai sumber karbonasi. Proses pengolahan meliputi pembuatan teh pegagan, ekstraksi, pasteurisasi, dan homogenisasi dengan variasi penambahan natrium bikarbonat sebanyak 1,5 g; 2,0 g; dan 2,5 g per 300 mL air. Evaluasi produk dilakukan melalui analisis sensori (warna, aroma, rasa, dan kenampakan) serta analisis kimia (aktivitas antioksidan, kadar flavonoid, kadar gula, dan pH). Hasil uji sensori menunjukkan bahwa formulasi dengan penambahan 2,0 g natrium bikarbonat merupakan perlakuan terbaik, ditandai dengan warna kuning kehijauan, aroma segar khas pegagan dan jeruk nipis, serta rasa yang seimbang.Hasil analisis kimia menunjukkan kadar gula sebesar 10,25%, aktivitas antioksidan 19,15%, kadar flavonoid 1,1 ppm, dan pH 4,48. Seluruh parameter tersebut memenuhi standar mutu minuman berkarbonasi sesuai SNI 01-2972-1998, sehingga centella tea sparkling berpotensi dikembangkan sebagai minuman fungsional yang dapat diterima oleh konsumen.
Co-Authors Ermiati Ermiati Evawati Fidela Violalita Henny Fitri Yanti Ida Ayu Putu Sri Widnyani Mimi Harni Nirmala Ainun Yazmil Risma Wati Rivki Murdiansyah Tety Desrita Handayani Yanti, Henny Fitri Yenni Muchrida