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All Journal Edumatsains Agrosains: Jurnal Penelitian Agronomi Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Agroplasma Jurnal Biogenerasi Jurnal Abdi Masyarakat Indonesia
Lily Novianty
Universitas Nahdlatul Ulama Sumatera Utara
Agriculture, Biological Sciences & Forestry Arts Humanities Chemistry Economics, Econometrics & Finance Education Engineering Languange, Linguistic, Communication & Media Mathematics Physics Public Health Social Sciences Other

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Journal : Jurnal Biogenerasi

 1 
UJI DAYA TERIMA KERIPIK DAUN JERUJU DARI TANAMAN JERUJU (Acanthus ilicifolius) DI DESA PALUH MERBAU KECAMATAN PERCUT SEI TUAN KABUPATEN DELI SERDANG Siti Nurlani Harahap; Lili Noviyanti; Umidin Nurzanah Sembiring
Jurnal Biogenerasi Vol. 7 No. 2 (2022): Jurnal Biogenerasi Vol 7 Nomor 2 tahun 2022
Publisher : Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/biogenerasi.v7i2.1919

Abstract

Mangrove forests are the most productive ecosystems in the world that provide many benefits to coastal waters and commercial forest products, protecting the coastline, and supporting coastal fisheries. Mangrove management into the food is still widely unknown by the community, one of them is the management of jeruju into the food ingredients. This study aims to determine the acceptability of jeruju leaf chips derived from jeruju leaves (Acanthus ilicifolius). This study used the Group Randomized Design (RAK) method with treatment, it’s the addition of jeruju leaf extract to the flour dough which consisted of three levels of treatment, they are J1 samples without the addition of jeruju leaf extract, J2 is the addition of 30 grams of jeruju leaf extract and J3 is the addition of 50 grams of jeruju leaf extract. The test of the acceptability of jeruju leaf chips was carried out using an organoleptic test consisting of 20 panelists with a numerical scale of 5 = very like; 4= likes; 3 = rather like (regular); 2= dislike and 1 = strong dislike. From the research conducted, then the average result of the panelist's favorability of the color, texture and brittleness are the panelists prefer samples with J3 treatment (sample with the addition of jeruju leaf extract 50 grams ) with a higher favorability value than the J2 and J3 treatment are 4.15; 4.1 and 4.25. As for the taste and aroma, panelists prefer J1 treatment (without the addition of jeruju leaf extract) with panellist favorability scores of 3.75 and 3.6. As for the J2 treatment, the average panelist doesn't like it
ANALISIS PROKSIMAT KERUPUK DAUN JERUJU DARI TANAMAN JERUJU (Acanthus ilicifolius) Lily Novianty; Siti Nurlani Harahap; Dewi Novina Sukapiring
Jurnal Biogenerasi Vol. 8 No. 1 (2023): Volume 8 Nomor 1 Tahun 2023
Publisher : Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/biogenerasi.v8i1.2286

Abstract

Proximate analysis is an analysis performed to determine the nutritional value contained in a food or processed food. This study aims to determine the water content, protein content, fat content, ash content and carbohydrate content of Jeruju leaf crackers. The method used in this research was an experimental method in the laboratory by analyzing the water content, protein content, fat content, ash content and protein content of Jeruju leaf crackers. From the research conducted, the water content results for the S1 treatment were 3.17 + 0.12; S2 is 6.58 + 0.01 and S3 is 6.51 + 0.53. The resulting protein content for the S1 treatment was 28.65 + 0.52; S2 of 31.78 + 0.53; S3 is 23.97 + 1.05. The resulting fat content for the S1 treatment was 24.49 + 0.06; S2 is 19.74 + 0.01 and S3 is 21.64 + 0.06. The resulting ash content for the S1 treatment was 2.12 + 0.01; S2 is 1.4 + 0.01 and S3 is 1.39 + 0.02. The resulting carbohydrate content for the S1 treatment was 41.55 + 0.5; S2 is 40.46 + 0.5 and S3 is 46.47 + 1. Analysis of water content, protein content and ash content in Jeruju leaf crackers decreased in value while for fat content and carbohydrate content increased the levels if the concentration of Jeruju leaf extract was added to the sample more and more
Co-Authors Denny Mukhlisin Depari, Nelfita Rizka S. Dewi Novina Sukapiring, Dewi Novina Dini Novita Sari Eko Syahputra Khairuna Utami Nelfita Rizka S. Depari Riani Sari Sembiring Sembiring, Juhardi Septiarini Zuliati Sisilia Florina Yanti Siti Khairani Siti Khairani Siti Khairani Siti Nurlani Harahap SITI NURLANI harahap Situmorang, Nurbaity Tuti Wardani Siregar Umidin Nurzanah Sembiring Utami, Khairuna