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All Journal Agrikultura Teknotan: Jurnal Industri Teknologi Pertanian Agriprima : Journal of Applied Agricultural Sciences Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Sebatik Food Science and Technology Journal (Foodscitech) Jurnal Ilmiah Inovasi J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Abdi Insani Sustainable Environmental and Optimizing Industry Journal Jurnal Kolaboratif Sains Indonesian Journal of Multidisciplinary Science International Journal of Islamic Education, Research and Multiculturalism (IJIERM) Jurnal Akuntansi AKUNESA Journal of Food Engineering Prosiding Seminar Nasional Universitas Serambi Mekkah ASERSI : Jurnal Akuntansi Terapan dan Bisnis Jurnal Indonesia Sosial Teknologi Journal Research of Social Science, Economics, and Management HARENA: Jurnal Gizi International Journal of Technology, Food and Agriculture
Silvia Oktavia Nur Yudiastuti
Politeknik Negeri Jember
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Analisis Preferensi Konsumen terhadap Teh Kulit Mangga Hasil Perbedaan Metode Produksi dan Penyajian: Analysis of Consumer Preferences for Mango Skin Tea Based on Differences in Production and Serving Methods Yudiastuti, Silvia Oktavia Nur; Rohmah, Febri Safinatur; Halim , Abdul; Handayani, Wiwik
Jurnal Ilmiah Inovasi Vol 26 No 1 (2026): April
Publisher : Politeknik Negeri Jember

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Abstract

Mango (Mangifera indica L) is one of the fruits that is widely produced in Indonesia, but the utilization of its peel has not been maximized. Mango peel is generally discarded as waste from mango fruit. Mango peel is known to contain bioactive compounds such as high phenolic compounds that can act as antioxidants. Mango peel can be developed into tea to increase its added value and minimize mango food waste. This study aims to determine the processing of mango peel tea using the blanching and wilting methods as the initial stages of processing and to evaluate the level of consumer acceptance of mango peel tea. This study was conducted using a Completely Randomized Design (CRD) with two factors in serving tea, namely tea concentration (2%, 4% and 6%) and brewing time (3, 5, and 7 minutes). The parameters observed were hedonic organoleptic tests including taste, aftertaste, aroma, and color involving 25 panelists. The test results showed that the production method, concentration and brewing time affected the level of panelist preference. The best formulation obtained was mango tea with a wilting process, with a tea concentration of 2% and a brewing time of 5 minutes.
Green Synthesis dan Karakterisasi Nanopartikel Emas (AuNPs) Menggunakan Asam Askorbat dan Iradiasi Sinar UV: Green Synthesis and Characterization Of Gold Nanoparticles (AuNPs) Using Ascorbic Acid And UV Irradiation Resti Pranata Putri; Silvia Oktavia Nur Yudiastuti
Jurnal Kolaboratif Sains Vol. 7 No. 2: FEBRUARI 2024 - Jurnal Kolaboratif Sains (JKS)
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v7i2.4717

Abstract

Nanopartikel Emas (AuNPs) bersifat inert dan memiliki resistensi tinggi terhadap oksidasi permukaan, sehingga AuNPs memiliki potensi untuk diaplikasikan sebagai bahan dalam kemasan makanan. AuNPs dapat diproduksi dengan cara mereduksi ion Au(III) menjadi nanopartikel emas menggunakan metode green synthesis dengan asam askorbat atau yang lebih dikenal sebagai vitamin C. Dalam penelitian ini, dilakukan investigasi terhadap pengaruh pH dan iradiasi sinar UV terhadap efektivitas reduksi ion Au(III) menjadi AuNPs dengan penambahan asam askorbat. Proses reduksi dilakukan dengan penambahan larutan HAuCl4, pada konsentrasi 0,25 mM, dengan asam askorbat pada konsentrasi 0,75 mM dan berbagai tingkat pH, yaitu 1; 3; 5; 7; 9; dan 11 dalam sebuah reaktor yang dilengkapi dengan lampu UV selama 24 jam. Hasil penelitian ini menunjukkan bahwa asam askorbat secara signifikan meningkatkan reduksi Au(III) di bawah iradiasi sinar UV dengan mencapai kondisi optimum pada pH 3. Hasil karakterisasi AuNPs menggunakan Transmission Electron Microscopy (TEM) dan pola Selected Area Electron Diffraction (SAED) menunjukkan bahwa produk yang terbentuk dari reduksi ion-ion Au(III) dengan asam askorbat di bawah iradiasi UV terdiri dari nanopartikel emas (AuNPs) dengan diameter rata-rata 25,64 nm.
Co-Authors A Halim Agung Wahyono Agung Wahyono Ahmad Haris Hasanuddin Slamet Anissa`u Choirun Anna Mardiana Handayani Arumsari, Alif Gita Brilliantina, Aulia Budiati, Titik Cahyana, Purwa Tri Dewi, Syahra Nakita Dharmawan, Tedy Een Sukarminah Efri Mardawati Ega Nur’aini Fauziah Elly Kurniawati Elly Kurniawati Elok Kurnia Novita Sari Elok Kurnia Novita Sari Febryan Kusuma Wisnu Findi Citra Kusumasari Handayani , Wiwik Hariyanti, Yesi Indah Dwi Kusuma Hernowo, Pandit Ismi Lailia Anggita Kusumasari, Findi Citra M.T.A.P. Kresnowati Marsetio - Maudiadwi Arsiwi Novita Sari , Elok Kurnia Nur Itsna Kurniasari Oryza Ardhiarisca Pangestu, Danar Pujo Perdana, Devtian Putera Prasetya Ramadhan Purnama, Wiwin Putri, Aurelia Rosa Azaria Putri, Resti Pranata Qurrota A’yun Mahros Ramadhan, Fadhil Hisyam Resti Pranata Putri Resti Pranata Putri Ricky Jadi Rezeqi Rizza Wijaya Rizza Wijaya Rizza Wijaya Rizza Wijaya Rohmah, Febri Safinatur Roni Kastaman Saiful Anwar Saiful Anwar Subaktilah, Yani Tensiska, Tensiska Titik Budiati Tri Wahyu Saputra Wahyono, Agung Wiwik Handayani Wiwik Handayani Yani Subaktilah Yani Subaktilah Yazid Bindar Yesi Indah Dwi Kusuma Hariyanti Yossi Wibisono Yossi Wibisono Yossi, Wibisono