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PENGARUH LAMA PEMANASAN TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN LAMA SIMPAN KASOAMI BASAH Sihombi, Oryana; Tamrin, Tamrin; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 5, No 6 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (603.807 KB) | DOI: 10.33772/jstp.v5i6.15727

Abstract

ABSTRACKThis study aimed to investigated the effect of heating time on the organoleptic characteristics and shelf life of wet kasoami. This study used a completely randomized design (CRD), with factors consisting of 3 levels, namely P0 (without heating), P1 (heating for 5 minutes), P2 (heating for 15 minutes) and P3 (heating for 25 minutes). Organoleptic assessment which significantly affected the observed variables, followed by Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05). The results showed that the heating time had a significant effect on color, aroma, texture and taste, and also affected the shelf life of wet kasoami. Kasoami wet treatment P1 is the best treatment. Sample P3 had a favorite sensory assessment score for color, aroma, texture and taste i.e. 4.20 (like); 4.52 (likes); 4.22 (likes); and 4.20 (likes), respectively. Sample P3 had a shelf life of 21 days with a moisture content of 41.68%.Keyword: kasoami, heating, prestoABSTRAKPenelitian ini bertujuan untuk mengevaluasi pengaruh lama pemanasan terhadap karakteristik organoleptik dan lama simpan kasoami basah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), dengan Faktor yang terdiri dari 3 taraf yaitu P0 (tanpa pemanasan), P1 (pemanasan 5 menit), P2 (pemanasan 15 menit) dan P3 (pemanasan 25 menit). Penilaian organoleptik yang berpengaruh nyata terhadap variabel pengamatan, dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa lama pemanasan sangat berpengaruh nyata terhadap warna, aroma, tekstur dan rasa, serta berpengaruh terhadap umur simpan kasoami basah. Kasoami basah perlakuan P1 merupakan perlakuan terbaik. Sampel P3 memiliki skor penilaian sensorik kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar 4,20 (suka); 4,52 (suka); 4,22 (suka); dan 4,20 (suka). Sampel P3 memiliki umur simpan selama 21 hari dengan kadar air sebesar 41,68 %.Kata kunci: kasoami, pemanasan, presto.
KAJIAN PEMBUATAN KERTAS DARI BERBAGAI SERAT LIMBAH KULIT NON-KAYU: STUDI KEPUSTAKAAN Irnawati, Irnawati; Tamrin, Tamrin; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 6, No 1 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (548.034 KB) | DOI: 10.33772/jstp.v6i1.16638

Abstract

ABSTRACTPaper is something that is often used in daily life consisting of cellulose and hemicellulose fibers found in nature. The need for a paper will increase along with the increasing population. Other alternative sources of fiber are needed that are abundantly available. Some researchers found that many non-wood bark wastes can be used as an alternative material in making paper, such as durian skin, corn husks, banana peels, cassava peels, corn peels, peanut shells, Matao fruit skin, cocoa pods, and rice husks. Previous studies used using mechanical processes, semi-mechanical processes, and chemical processes (chemical pulping) to create pulps. This paper aimed to provide information on the manufacture of paper from various non-wood bark waste fibers. Generally, the paper characteristics of the chemical method (NaOH solution) produce a higher tensile strength and tear strength than other methodsKeywords: Paper, pulping method, paper characteristicsABSTRAKKertas adalah sesuatu yang sering digunakan dalam kehidupan sehari-hari terdiri dari serat selulosa dan hemiselulosa yang terdapat di alam. Kebutuhan kertas akan semakin meningkat seiring dengan bertambahnya jumlah penduduk. Diperlukan sumber serat alternatif lainnya yang tersedia berlimpah. Beberapa peneliti menemukan bahwa banyak limbah kulit non-kayu yang bisa digunakan sebagai bahan alternatif dalam pembuatan kertas, yaitu seperti kulit durian, kulit jagung, kulit pisang, kulit singkong, kulit kacang, kulit buah matao, kulit buah kakao, dan kulit padi atau sekam padi. Metode pembuatan pulp yang digunakan dari beberapa penelitian yang telah dilakukan yaitu dengan proses mekanis, proses semi mekanis dan proses kimia (chemical pulping). Penulisan ini bertujuan untuk memberikan informasi dalam pembuatan kertas dari berbagai serat limbah kulit non-kayu. Umumnya karakteristik kertas dari metode kimia (larutan NaOH) menghasilkan kuat tarik dan kekuatan sobek kertas yang lebih besar dibandingkan dengan metode yang lain.Kata kunci : Kertas, metode pembuatan pulp, karakteristik kertas
PENGARUH PENAMBAHAN DAUN JERUK NIPIS (Citrus aurantifolia) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN MINUMAN FUNGSIONAL DAUN KUMIS KUCING (Orthosiphon aristatus Bl. Miq.) Ririn, Ririn; Tamrin, Tamrin; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 5, No 5 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (638.159 KB) | DOI: 10.33772/jstp.v5i5.15096

Abstract

ABSTRACTThis study aimed to determine the effect of adding lime leaves to the organoleptic value and to explain the chemical properties and antioxidant activity of the cat's whiskers leaf functional drink. This study used a non-factorial Completely Randomized Design (CRD), which consisted of five variations of lime leaves addition, namely the addition of 0% lime leaves (N0), the addition of 5% lime leaves (N1), the addition of 10% lime leaves (N2), the addition of 15% lime leaves (N3), and the addition of 20% lime leaves (N4). The observation variables in this study were organoleptic characteristics (color, aroma, and taste), chemical analysis (water content and pH), and antioxidant activity. Data were analyzed using Analysis of Variance (ANOVA). The results show that the addition of lime leaves had a very significant effect on aroma and taste with average scores of 3.83 (like) and 4.23 (like), respectively. However, it had no significant effect on color parameters with an average rating of 3 (like). The addition of lime leaves had a very significant effect (p <0.05) on chemical properties (pH). The addition of lime leaves can reduce the pH in the functional drink of cat whiskers leaves with the lowest pH of 4.51. Meanwhile, it had no significant effect (p> 0.05) on the water content as the average water content of the samples was 8.09%. The water content of the product met the national standard for the water content of functional drinks such as in the form of tea, which is a maximum of 10% w/w. The addition of lime leaves can increase the antioxidant activity of the cat whiskers leaf functional drink in line with the increasing concentration of lime leaves with an IC50 value of 55.2 ppm, which is classified as a strong antioxidant.Keywords: cat whiskers leaves, lime leaves, functional drinks.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan daun jeruk nipis terhadap nilai organoleptik dan menjelaskan sifat kimia dan aktivitas antioksidan produk minuman fungsional daun kumis kucing. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial, yang terdiri dari 5 variasi penambahan daun jeruk nipis yaitu penambahan daun jeruk nipis 0% (N0), penambahan daun jeruk nipis 5% (N1), penambahan daun jeruk nipis 10% (N2), penambahan daun jeruk nipis 15% (N3) dan penambahan daun jeruk nipis 20% (N4). Variabel pengamatan pada penelitian ini yaitu karakteristik organoleptik (warna, aroma dan rasa), analisis sifat kimia (kadar air dan pH) dan uji aktivitas antioksidan. Analisis data menggunakan Analysis of Varian (ANOVA). Hasil penelitian menunjukan penambahan daun jeruk nipis berpengaruh sangat nyata terhadap aroma dengan rerata penilaian 3,83 (suka) dan rasa 4,23 (suka) namun, berpengaruh tidak nyata terhadap parameter warna dengan rata-rata penilaian 3 (suka). Penambahan daun jeruk nipis berpengaruh sangat nyata (p<0,05) terhadap sifat kimia (pH), penambahan daun jeruk nipis dapat menurunkan pH pada minuman fungsional daun kumis kucing dengan pH terendah 4,51. Sedangkan pengujian kadar air berpengaruh tidak nyata (p>0,05), rata-rata kadar air serbuk minuman fungsional daun kumis kucing adalah 8,09%. Kadar air produk sudah memenuhi persyaratan mutu kadar air minuman fungsional seperti dalam bentuk teh berdasarkan SNI yaitu maksimal 10% b/b. Penambahan daun jeruk nipis dapat meningkatkan aktivitas antioksidan minuman fungsional daun kumis kucing seiring banyaknya konsentrasi penambahan daun jeruk nipis dengan nilai IC50 55,2 ppm yang tergolong sebagai antioksidan yang kuat.Kata kunci: Daun kumis kucing, daun jeruk nipis, minuman fungsional.
KAJIAN SUBSTITUSI BUBUK BIJI SALAK (Salacca zalacca) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK BUBUK KOPI ROBUSTA (Coffea canephora) TORAJA Rosdiana, Rosdiana; Tamrin, Tamrin; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 6, No 1 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (577.001 KB) | DOI: 10.33772/jstp.v6i1.16633

Abstract

ABSTRACT This study aimed to study the effect of salak seed powder substitution on the organoleptic characteristics, moisture content, ash content, caffeine, and antioxidants of Toraja robusta coffee. This study used a completely randomized design (CRD) with the ratio of salak seed powder substitution to robusta coffee as follows: T0 = (0%:100%) (control), T1 = (5%:95%), T2 = (10%:90%), T3 = (15%:85%), T4 = (20%:80%), and T5 = (25%:75%). Data analysis used analysis of variance (ANOVA). The organoleptic assessment results with a significant effect on the observed variables were then followed by Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05). The results show that there was an effect of the salak seed powder substitution on robusta coffee. Salak seed powder substitution had a very significant effect on color and taste, a significant effect on aroma, and no significant effect on texture. The selected treatment was the T5 treatment (25% salak seed powder substitution), with preference scores of color, aroma, taste, and texture reached 3.88 (like), 4 (like), 4.27 (like), and 3.88 (like), respectively. The T5 treatment significantly affected the coffee products, with moisture, ash, caffeine, and antioxidant contents reached 6.27%, 3.77%, 0.80%, and 63.65 ppm, respectively. The results show that the coffee products were be accepted and preferred by panelists. They also met the national standards for water, ash, and caffeine contents. Keywords: Substitution, Salak Seed Powder, Toraja Robusta Coffee PowderABSTRAKTujuan dari penelitian ini adalah untuk mempelajari pengaruh substitusi bubuk biji salak terhadap karakteristik organoleptik, kadar air, kadar abu, kafein dan antioksidan kopi robusta Toraja. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), adapun perlakuan substitusi bubuk biji salak terhadapa kopi robusta sebagai berikut: T0 = (0% : 100%) (kontrol), T1= (5% : 95%), T2= (10% : 90%), T3= (15% : 85%), T4= (20% : 80%), T5= (25% : 75%). Analisis data menggunakan Analysis Of Varian (ANOVA), penilaian organoleptik yang berpengaruh nyata terhadap variabel pengamatan, dilanjutkan denga uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan terdapat pengaruh substitusi bubuk biji salak terhadap kopi robusta. Substitusi bubuk biji salak berpengaruh sangat nyata terhadap warna dan rasa, tetapi berpengaruh nyata terhadap aroma dan tidak berpengaruh nyata terhadap tekstur. Perlakuan terpilih yaitu pada perlakuan T5 (substitusi bubuk biji salak 25%), dengan rerata kesukaan terhadap warna sebesar 3,88 (suka), aroma sebesar 4 (suka), rasa sebesar 4,27 (suka) dan tekstur 3,88 ( suka).Nilai karakteristik produk kopi terpilih T5 (substitusi bubuk biji salak 25%) berpengaruh nyata terhadap kadar air (6,27%), kadar abu (3,77%), kadar kafein (0,80%) dan antioksidan (63,65) ppm. Hasil penelitian kopi dapat diterima dan disukai panelis serta sesuai SNI pada kadar air, kadar abu dan kafein kopi.Kata kunci : Substitusi, Bubuk Biji Salak, Bubuk Kopi Robusta Toraja
UJI ORGANOLEPTIK, FISIK DAN NILAI GIZI MIE BASAH BERBASIS TEPUNG UBI KAYU FERMENTASI (Manihot esculenta Crantz) DAN TEPUNG IKAN TERI (Stolephorus commersonii) Maharani, Maharani; Tamrin, Tamrin; Isamu, Kobajashi Togo
Jurnal Sains dan Teknologi Pangan Vol 5, No 5 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (562.704 KB) | DOI: 10.33772/jstp.v5i5.15092

Abstract

ABSTRACTThe purpose of this study was to determine the effect of fermented cassava flour and anchovy flour formulation on the organoleptic characteristics, physical characteristics, and nutritional values of wet noodles. This study used a completely randomized design (CRD) using the formulations of wheat flour, fermented cassava flour, and anchovy flour of M1 (85:14.9:0,1), M2 (80:19.7:0,3), M3 (75:24.5:0,5), M4 (70:29.3:0.7). The observation variables in this study were organoleptic characteristics (color, aroma, taste, and texture), physical characteristics (water absorption, swelling power, and breaking power), and nutritional values (moisture, ash, protein, fat, and fiber contents). Organoleptic assessment data were statistically analyzed using Analysis of Variance (ANOVA). The results show that the formulation of fermented cassava flour and anchovy flour had a very significant effect (P <0.05) on the organoleptic test of color, aroma, taste, and texture. The selected wet noodles based on the organoleptic assessment were the M1 formulation (formulation of 85% wheat flour, 14.9% fermented cassava flour, and 0.1% anchovy flour) with assessment scores of color, aroma, taste, and texture reached 3.38 (slightly like), 3.37 (slightly like), 3.25 (slightly like), and 3.00 (slightly like, respectively). The nutritional values of the best wet noodle products included 11.44% moisture content, 3.43% ash content, 2.96% protein content, 3.09% fat content, and 12.25% crude fiber content. The results show that the wet noodle products formulated from fermented cassava flour and anchovy flour were accepted (preferred) by the panelists and had protein and moisture contents that did not meet the national standards.Keywords: wet noodle, fermented cassava flour, anchovy flourABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh formulasi tepung ubi kayu fermentasi dan tepung ikan teri terhadap karakteristik organoleptik, karakteristik fisik dan nilai gizi mie basah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan formulasi tepung terigu, tepung ubi kayu fermentasi dan tepung ikan teri M1 (85:14,9:0,1), M2 (80:19,7:0,3), M3 (75:24,5:0,5), M4 (70:29,3:0,7). Variabel pengamatan pada penelitian ini yaitu karakteristik organoleptik (warna, aroma, rasa dan tekstur), karakteristik fisik (daya serap air, daya kembang dan daya putus) dan nilai gizi (kadar air, kadar abu, kadar protein, kadar lemak dan kadar serat). Data hasil penilaian organoleptik dianalisis secara statistik menggunakan Analysis of Varians (ANOVA). Hasil penelitian menunjukkan bahwa formulasi tepung ubi kayu fermentasi dan tepung ikan teri berpengaruh sangat nyata (P<0,05) terhadap uji organoleptik warna, aroma, rasa dan tekstur. Mie basah terpilih berdasarkan penilaian organoleptik terdapat pada formulasi M1 (formulasi tepung terigu 85%, tepung ubi kayu fermentasi 14,9%, dan tepung ikan teri 0,1%) dengan skor penilaian terhadap karakteristik organoleptik warna 3,38 (agak suka), aroma 3,37 (agak suka), rasa 3,25 (agak suka) dan tekstur 3,00 (agak suka). Nilai gizi dari produk mie basah terbaik meliputi: kadar air 11,44%, kadar abu 3,43%, kadar protein 2,96%, kadar lemak 3,09% dan kadar serat kasar 12,25%. Berdasarkan hasil penelitian, produk mie basah formulasi tepung ubi kayu fermentasi dan tepung ikan teri dapat diterima (disukai) oleh panelis dan memiliki kadar protein dan kadar air yang belum memenuhi standar SNI.Kata kunci: mie basah, tepung ubi kayu fermentasi, tepung ikan teri
PENGARUH PERBEDAAN BAHAN PENGISI (KENTANG) TERHADAP ORGANOLEPTIK KARAKTERISTIK SOSIS IKAN GABUS (Channa striata) Sulsia, Sulsia; Tamrin, Tamrin; Isamu, Kobajashi Togo
Jurnal Sains dan Teknologi Pangan Vol 5, No 5 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (564.02 KB) | DOI: 10.33772/jstp.v5i5.15098

Abstract

3369 | P a g eJ. Sains dan Teknologi Pangan (JSTP) ISSN : 2527-6271 2020PENGARUH PERBEDAAN BAHAN PENGISI (KENTANG) TERHADAP ORGANOLEPTIK KARAKTERISTIK SOSIS IKAN GABUS (Channa striata)[Effect Of Material Difference (Potatoes) On The Organoleptic Of Fish Sosis (Channa Striata)]Sulsia1)*, Tamrin2), Kobajashi Togo Isamu3)1Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Halu Oleo, Kendari.*Email: sulsiahamzah076@gmail.com; (Telp: +6282349543294)Diterima tanggal 07 Januari 2019Disetujui tanggal 02 Maret 2019ABSTRACTThe purpose of this study was to determine the effect of substitution of potato flour on the organoleptic properties and nutritional value of cork fish sausages favored by panelists. This study used a Completely Randomized Design (CRD) consisting of three treatments, adding potato flour R0 (control 0%), (R1) 5: 20, (R2) 10: 15, (R3) 15: 10. The results showed that panelists liked the cork fish sausage with the addition of potato flour 15 g (R3), with an average color preference of 3.57 (rather like), Aroma of 3.68 (rather like), taste of 3.25 (rather like), and texture at 3.39 (rather like). The best cork fish sausage has a moisture content of 62,327%, 9.08% protein content, 0% fat content, 2.06% ash content, and 26.48% carbohydrate content. The more addition of potato flour, the water content of protein content, fat content and ash content increases while carbohydrate levels decrease and based on organoleptic assessment can be accepted (preferred) by the panelists.Keywords: Cork fish sausage, potato flourABSTRAKTujuan penelitian ini yaitu untuk mengetahui pengaruh subsitusi tepung kentang terhadap sifat organoleptik dan nilai gizi sosis ikan gabus yang disukai panelis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan, penambahan tepung kentang R0 (control 0%), (R1)5 : 20, (R2)10 : 15, (R3) 15 : 10. Hasil penelitian menujukkan bahwa panelis menyukai sosis ikan gabus dengan penambahan tepung kentang 15 g (R3), dengan rerata kesukaan warna sebesar 3,57 (agak suka), Aroma sebesar 3,68 (agak suka), rasa sebesar 3,25 (agak suka),dan tekstur sebesar 3,39 (agak suka). Sosis ikan gabus terbaik memiliki kadar air, protein, lemak, abu, dan karbohidrat berturut-turut sebesar sebesar 62,33%, 9,08%, 0%, 2,06%, 26,48%. Semakin banyak penambahan tepung kentang maka kandungan air kadar protein, kadar lemak dan kadar abu semakin meningkat sedangkan kadar karbohidrat menurun dan berdasarkan penilaian organoleptik, produk sosis ikan gabus dapat diterima (disukai) oleh panelis.Kata kunci: Sosis ikan gabus, tepung kentang
KAJIAN PENGOLAHAN COKELAT BATANG DENGAN PENAMBAHAN BUBUK KOPI ARABIKA TERHADAP ORGANOLEPTIK DAN KARAKTERISTIK KIMIA COKELAT BATANG Sesa, Alfreski Sangri; Tamrin, Tamrin; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 5, No 6 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (589.908 KB) | DOI: 10.33772/jstp.v5i6.15715

Abstract

ABSTRACTThis study aimed to study and determine the effect of adding arabica coffee powder on the organoleptic and chemical characteristics of chocolate bars. This study used a Completely Randomized Design (CRD) with the addition of arabica coffee powder: K0 Control (without addition of arabica coffee powder), P1 (Addition of 2% arabica coffee powder), K2 (Addition of 4% arabica coffee powder), K3 (Addition of coffee powder arabica 6%), K4 (addition of 8% arabica coffee powder), K5 (addition of 10% arabica coffee powder). Organoleptic assessment data were analyzed using Analysis of Variance (ANOVA). The results showed that the addition of arabica coffee powder had a very significant effect on the color, texture, aroma and taste of chocolate bars. The chocolate bar selected based on the organoleptic assessment was found in the K2 sample treatment with an assessment score of the organoleptic characteristics of color, aroma, texture and taste, namely 4.08; 4.28; 4.23; and 4.28. Water content, ash content, fat content, and antioxidant activity of selected chocolate bars were 1.37%, 2.04%, 52.42% and 15.00%.Keywords: chocolate, cocoa, arabica coffee powderABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk kopi arabika terhadap organoleptik dan karakteristik kimia cokelat batang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan penambahan bubuk kopi arabika:K0 Kontrol (Tanpa penambahan bubuk kopi arabika), P1(Penambahan bubuk kopi arabika 2%), K2 (Penambahan bubuk kopi arabika 4%), K3 (Penambahan bubuk kopi arabika 6%), K4 (Penambahan bubuk kopi arabika 8%), K5 (penambahan bubuk kopi arabika 10%). Data hasil penilaian organoleptik dianalisis menggunakan Analysis of Varians (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan penambahan bubuk kopi arabika berpengaruh sangat nyata terhadap warna, tekstur, aroma dan rasa cokelat batang. Cokelat batang terpilih berdasarkan penilaian organoleptik terdapat pada perlakuan sampel K2 dengan skor penilaian terhadap karakteristik organoleptik warna, aroma, tekstur dan rasa yaitu 4,08; 4,28; 4,23; dan 4,28. Kadar air, kadar abu, kadar lemak, dan aktivitas antioksidan coklat batang terpilih yakni 1,37%, 2,04%, 52,42% dan 15,00%.Kata kunci : cokelat, kakao, bubuk kopi arabika
ANALOGI KARAKTERISTIK PERAIRAN PADA KEGIATAN PENGEMBANGAN BUDIDAYA Kappaphycus alvarezii DI PULAU LIMBO, TALIABU, MALUKU UTARA Aris, Muhammad; Tamrin, Tamrin
Techno-Fish Vol 5 No 1 (2021): JURNAL TECHNO-FISH
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/tf.v5i1.3359

Abstract

Dewasa ini kegiatan budidaya rumput laut Kappaphycus alvarezii mengalami peningkatan yang sangat signifikan. Rumput laut Kappaphycus alvarezii merupakan salah satu komoditas utama budidaya perikanan yang bernilai ekonomis penting.  dan telah dibudidayakan secara komersial. Budidaya Kappaphycus alvarezii telah berkembang sangat pesat karena merupakan sumber penghasil karaginan. Kabupaten Pulau Taliabu merupakan Kabupaten yang menjadi prioritas pengembangan budidaya rumput laut Kappaphycus alvarezii terutama di pulau Limbo. Kondisi perairan budidaya rumput laut Kappaphycus alvarezii penting diketahui, karena sangat menentukan keberhasilan budidaya rumput laut Kappaphycus alvarezii. Penelitian ini bertujuan mengevaluasi tingkat kesesuaian lahan budidaya rumput laut Kappaphycus alvarezii di Pulau Limbo, Kabupaten Pulau Taliabu, Maluku Utara. Dalam penelitian ini setiap parameter dibagi dalam tiga kelas yaitu sesuai (S1), cukup sesuai (S2) dan tidak sesuai (N). Parameter kualitas air yang diamati adalah suhu, kecerahan, kedalaman, kecepatan arus, salinitas, pH, oksigen terlarut, nitrat dan fosfat. Hasil analisis kesesuaian perairan pada lokasi penelitian menunjukan bahwa lokasi budidaya rumput laut Kappaphycus alvarezii pada stasiun 1 cukup sesuai, sementara stasiun 2, stasiun 3, stasiun 4 serta stasiun 5 sangat sesuai.
Pengaruh Penambahan Kacang Hijau (Vigna Radiata) Terhadap Karakteristik Organoleptik, Nilai Gizi dan Antioksidan Sari Biji Nangka (Artocarpus Heterophyllus) Sebagai Minuman Fungsional Nurlin, Nurlin; Tamrin, Tamrin; Hermanto, Hermanto
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 9, No 1 (2020): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v9i1.3453

Abstract

Penelitian ini bertujuan untuk mempelajari pengaruh penambahan sari kacang hijau terhadap organoleptik, nilai gizi dan aktivitas antioksidan minuman sari biji nangka. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yaitu terdiri dari 5 perlakuan perlakuan KO (biji nangka 100% : sari kacang hijau 0%), K1 (biji nangka 90% : sari kacang hijau 10%), K2 (biji nangka 80% : sari kacang hijau20%), K3 (biji nangka 70% : 30%), K4 (biji nangka 60% : sari kacang hijau 40%). Data dianalisis menggunakan Analysis of Variances (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan penambahan sari kacang hijau berpengaruh sangat nyata terhadap organoleptik aroma, warna, dan rasa berpengaruh nyata terhadap organoleptik rasa pada perlakuan K0 dan K4 diperoleh nilai untuk aroma 3,56 (suka), rasa 4,39(suka), dan warna 4,61 (sangat suka). Serta analisis kandungan gizi meliputi Kadar protein  2,53 %,  glukosa 19,82 %, viskositas 6,60 cp dan aktivitas antioksidan IC50219,45. Berdasarkan SNI bahwa produk minuman sari biji nangka dengan penambahan sari kacang hijau belum memenuhi standar untuk kadar glukosa maksimum 5%.
PELAKSANAAN PELAYANAN PEMERINTAH DESA TERHADAP MASYARAKAT DI DESA RANTAU PANJANG KECAMATAN SEBAWI KABUPATEN SAMBAS Hasiah, Hasiah; Tamrin, Tamrin; Somiadi, Somiadi
YUSTISIA MERDEKA : Jurnal Ilmiah Hukum Vol 7, No 1 (2021): JURNAL YUSTISIA MERDEKA
Publisher : Universitas Merdeka Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33319/yume.v7i1.71

Abstract

This study aims to analyze the duties and authorities of the village government which is the leading government organization in the delivery of public services. Village government public services must be based on the minimum service standards as stated in the Regulation of the Minister of Home Affairs of the Republic of Indonesia Number 2 of 2017 concerning Village Minimum Service Standards that the Village Government must bring services closer to the community, facilitate services to the community, open service to the community and the effectiveness of services to the community. Public. This study uses a qualitative field research method with an empirical juridical approach. The results of the study concluded that there are still deficiencies in the implementation of the duties and authority of the village government in serving the community in Rantau Panjang. This is indicated by the fact that there are still people who do not have population data, there are concurrent positions in the Kasi and Kaur departments, and still not implemented regarding village determination regarding the village minimum service standard
Co-Authors - Afrizal A.A. Ketut Agung Cahyawan W AA Sudharmawan, AA ABDU RAHMAN BACO, ABDU RAHMAN Abdul Gafur Marzuki Abdul Haliq, Abdul Abdullah, Nursanti Acep, Sujatnika Adipa, Rakha Aditya, Rizki Andri Ahmad Adriani, Rovina Adrianti, Yulis Afrilia, Yuliani Agung, Amy Pratiwi Agus Haryanto Ahmad, Khamsiah Aisah, Mutiara Nur Aisyah, Deva Ayu Aji, Armadito Abilawa Cipta Ali Akbar Alpandi, Alpandi Amalia, Anggun Clarisa Amanda, Ikko Putri Anas, Ismail Andayani, Siti Andi Bahrun Andriyani, Yulita Andina Angggraini, Dewi Anggraini, Serly Angraeni, Rini Annisa Fitriani, Annisa Annisa, Wa Ode Siti Nur Ansharullah ansharullah Ansori, Ardy Setya Aprinal, Fery Aras Syazili Arif, Marhana Aris, M. Aris Aris, Muhammad Ariyani, Gusniar Paulin AS Aku, AS Asdar Asdar Ashar, Fitriyani Asnani Asnani Asranudin Asranudin, Asranudin Asri B, M. Asri, Ahmad Asrinaldi Asrinaldi Astuti, Wa Ode Reni Ayu, Melani K Ayuningsih, Fitria Azra, Muhammad Rizki Basri, Nur Waqiyah Bidul, Sayang Budianto Lanya Budy Wiryawan Cahyani, Devi Reskita Cicih Sugianti Damayanti, Eko Regita Darsan, Ismi Musdalifah Daud, Asmar Hi Davitri, Nessia Defira, Citra Demato, Pingkan Najua Deni Karsana Desyandri Desyandri Dewi, Dumaria Santia Doni saputra Dudirianto, Dudirianto Dwi Dian Novita Dwi Ermawati Rahayu Dwi Retnaningsih, Dwi Eka Lidiasari Elhamida Rezkia Amien Eny Kurnia Erni Danggi Evametha Vitranilla, Yudith Fadila Fadila, Fadila Fahlani, Wd Wd Sitti Aisyah Nurul Faizah, Intan Nurul Fajri, Fadhlan Fajriani Suaib, Yermia Nur Faradillah, F Fatinah, Siti Febriana, Elma Ferdin, Ferdin Filli Pratama Fropitasari, Irna Gemilang, Tirta Satria Ghufroni, Muhammad Afif GP, Muhammad Wahyudi Gusprinadi, Hanes Gustina, Risma Haisen Hower Haka, Yogi Hamente, Darwin Hanif, Anwar Hasiah, Hasiah Hasni Hasni Hayati, Wa Ode Rosmila Helmi Helmi Hermanto Hermanto Herni, Sitti Hery Widijanto Hidayatullah, Martin Sulung Hutriani, Nur Iba, Wa Ibrahim Ibrahim Ibrahim, Mohammad Nuh Ichsan, Onne Akbar Nur Idaman Idaman Idris Patekkai Ikbal, La Ode Ilma Sarimustaqiyma Rianse Imran Imran INDAH PUSPITASARI Iralistari, Waode Iralistar Irawati Irawati Irma Setiawan, Irma Irma Yanti Irman Irman Irmayanti Irmayanti, Irmayanti Isamu, Kobajashi Togo Ishak, Andi Abdul Azis Jamhari Jamhari Jamrudin, Hasrin Jannah, Nur Iffatul Jayadi, Muhammad Juharni, Juharni Jumadin ., Jumadin Jusnawati, Jusnawati Kasim, Nurdin Kiromah, Isrofiatul Kuncoro, Sapto Kurniawan, Yoni Kuswanta Futas Hidayat L, Mariani L, Mariani. La Aba La Karimuna La Ode Nafiu La Oge La Rianda Labenua, Rusmawati Laibu, Hartina Landika, Wahyu Aditiawan Lestari, Wa Ode Mazwin Lili Fitriani Linasari, Linasari Madiki, A Maharani Maharani, Maharani Maktub, Zana Azalia Malan, Sudirto Mardianta, I Gede Mareli Telaumbanua Mariana, Nining mariyati mariyati Marpongahtun, Marpongahtun Mataputun, Donny Richard Ma’bar, M. Fadin Meli, Wa Ode Merynda Indriyani Syafutri Mintarsih, Endah mondo, Firdawati Muchdar, Fatma Muchlis Muchlis Mufti Abdul Murhum Muh. Aris Muhammad Amin Muhammad Amrullah Pagala MUHAMMAD MASKUR, MUHAMMAD Muhammad Natsir Muhammad Ridwan Arif Muhammad Zakir Muhammad, Hardin Muntahar, Waisya Ade Muzuni, Muzuni Nabila, Leila Nahak, Gradiana Eny najar, najar Najarudin, Najarudin Nalefo, La Ngaropa, Siti Ntia, Wa Nugraha, Moch Isnaeni Nur Asyik, Nur Nur M, Wa Ode Dewiyanti Nur, Rahman Nurhasim, Agus Nurlin Nurlin, Nurlin Nurmadhani Fitri Suyuthi Ode Zuit, Wa Ode Oktafri Oktafri, Oktafri ottong, yuliana Panga, La Parwansyah, Parwansyah Patadjai, Andi Besse Pauzan, Muh Pirna, Pirna Pirnando, Heri Prasetya, Lisa Adum Pratiwi, Citra Prayoga, Agung Prayoga, M. Ilham Dio Purba, Rio Edy Saputra Putri, Cahyani Cahyanti Qadar Hasani Raden, Mustopa . Rahmad Hari Purnomo Rahmah, Fadhlilla Monica Rahmat, Saleh Rahmatang, Rahmatang Ramadhani, Imes Suci Ramadhon, Azkiya Putri Ramlan, H. Ranat, Zahratul Wardha Ranggawati, Mustika Rasid, Rasid Rasyid, Abd. Ratna Ratna Rattagi, Risma Rego Reski, Reski Restu Libriani RH. Fitri Faradilla Ria Ariany Rima Berlian Putri Rini Apriliani Rinto Rinto Ririn Ririn Risnayanti, Risnayanti Ritonga, Irene I. C. Riyadi Subur, Riyadi Rosdiana Rosdiana Rovina Andriani Rudhan, Andi Rudi Febriamansyah Rumpa, Arham Rusalim, Muhammad Mifthah Ruslan B, Ruslan B Ruslan Ruslan Rusli, Solfian S, Rizki Kurniawan Sabrin, Muhammad Sadimantara, Muhammad Syukri sadimantara, muhammad syukri Safitri, Yuniar Andini Sakira, Yuviza Samadan, Gamal M Sandi Asmara Saputri, Rizky Ayu Sari, Fadilah Kurnia Sari, Lusi Puspika Sariati Sariati, Sariati Sarinah Sarinah Sarma, Irfan Santosa Sarmin Sartika Sartika Sasmara, Minche Satria Satria, Satria SATRIYAS ILYAS Septemberiadi, Lando Sesa, Alfreski Sangri Shihab, Shihab Siala, Muhammad Arwan Sihombi, Oryana Silvianti, Elvi Sinaga, Elisabeth Intan Sipa, Nandar Kusrail Sismiati, Sismiati Sitepu, Mia Anjelina Siti Suharyatun Sitti Aminah Somiadi, Somiadi Sri Cahyani, Sri Sri Rejeki Sri Rejeki Sri Sudono Saliro Sri Wahyuni Sri Waluyo St. Rukaiyah Sudarto Sudarto Sudirman, Nirwan Sugito - Sul, Muhammad Sulaiman, Syarifuddin Sulistiani, Puspita Novia Sulistianti, Wa ODe Nova Sulsia, Sulsia Sumarni, Sitti Surya, Aufa Suryani Suryani Susanti, Afryani Susanti, Kadek Intan Arni Sutrianingsih, Susi Suwarjoyowirayatno, Suwarjoyowirayatno Suwarjoyowirayatno, Suwarjoyowirayatno Swy, Ignatio Katriel Syaiful, Friska Syarthibi, Ahmad TAKDIR SAILI Takzim, Faris Taufiq Abdullah Taufiq Abdullah, Taufiq Tri Wardani Widowati Triantari, Novi Ufrianto, Ufrianto Ulinsa, Ulinsa Usman Rianse Usmar Usmar, Usmar Utami, Nadya Virera, Julian Imelda WA KUASA Wahab, Djukrana wahab, djukrna Wahidin Wahidin Wahyu, Rizky Wahyunus, Wahyunus WAODE MUNAENI Wardani, Devi Kusuma Warji Warji Waryati, Waryati Weka Gusmiarty Abdullah, Weka Gusmiarty Wicaksono, Yoga Arif Widyaningsih, Tri Sakti Wijaya, Riky Yan Winda Rahmawati Windyastuti Windyastuti, Windyastuti Wisaksono, Muaffan Alfaiz Wisnumurti, Yogie Wiweka Wiwied Widyastuti Wulandari, Tri Laela Yanti, Indri Yudi Haryono Yudistira Yudistira Yuga, Ahmad Yudha Yuliana Yuliana Yundari, Yundari Yuni Safitri Zakaria, Rizky