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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Keteknikan Pertanian Jurnal Pangan dan Agroindustri Jurnal Dampak Akuisisi : Jurnal Akuntansi Pro Food Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknologi Pertanian Jurnal Katalisator Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Jurnal Teknologi Pertanian Andalas Menara Ilmu Agroteknika AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Indonesian Journal of Innovation Studies Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE Jurnal Sains dan Teknologi Jurnal Ekonomika Manajemen Dan Bisnis Jurnal Pengabdian Masyarakat Dharma Andalas Teknologi dan Industri Pertanian Indonesia Jurnal Katalisator Jurnal Ekonomi Pertanian dan Agribisnis Indonesian Scholar Journal of Nursing and Midwifery Science Jurnal Research Ilmu Pertanian GreenTech
Ruri Wijayanti
Program Studi Teknologi Industri Pertanian, Universitas Dharma Andalas, Padang, Indonesia
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Analisis Karakteristik Scoby Pada Fermentasi Kombucha Air Kelapa Yusmita, Lisa; Wijayanti, Ruri; Restika, Ririt
Jurnal Ekonomi Pertanian dan Agribisnis Vol. 3 No. 2 (2026): Januari - Juni
Publisher : CV.ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62379/jepag.v3i2.4476

Abstract

SCOBY (Symbiotic Colony of Bacteria and Yeast) is a colony of bacteria and yeast used in kombucha fermentation, including coconut water kombucha. Fermentation time affects the characteristics of the resulting kombucha, including SCOBY. This study aims to determine the effect of fermentation time on the characteristics of coconut water kombucha SCOBY such as nata thickness, pH, total titratable acid, cellulose content, and water content. The design used was a Completely Randomized Design (CRD) with 5 treatments and 3 replications. The treatments in this study were fermentation for 1 week, 2 weeks, 3 weeks, 4 weeks, and 5 weeks. The research data were analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at a significance level of 5%. Based on the research results, the nata thickness value was between 0.09 – 0.72 cm, the pH value was between 2.55 – 4.03, the total titratable acid was 78.44 – 140.74, the cellulose content was between 0.84% ​​– 2.41% and the water content was between 70.50% – 86.67%. The fermentation time affected the nata thickness, pH, total titratable acid, cellulose content and water content of coconut water kombucha.
Pemanfaatan Residu  Destilasi Cymbopogon Nardus Pada Sabun Fungsional Anggia, Malse; Wijayanti, Ruri; Kamal, Sefrianita; Bila, Salsa
Jurnal Research Ilmu Pertanian Vol. 6 No. 1 (2026): Jurnal Research Ilmu Pertanian (Februari 2026)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/1h4r6109

Abstract

Sereh wangi (Cymbopogon nardus) merupakan tanaman penghasil minyak atsiri yang banyak dimanfaatkan dalam industri parfum, kosmetik, pangan, aromaterapi, dan farmasi. Proses penyulingan minyak atsiri menghasilkan limbah residu padat sereh wangi yang masih mengandung senyawa bioaktif, namun pemanfaatannya masih sangat terbatas, khususnya pada industri penyulingan skala kecil. Penelitian ini bertujuan memanfaatkan residu padat sereh wangi sebagai bahan tambahan dalam pembuatan sabun fungsional yang bernilai ekonomi dan ramah lingkungan. Metode penelitian yang digunakan adalah eksperimen laboratorium, meliputi uji fitokimia residu dan uji karakteristik sabun, yaitu pH, daya busa, dan aroma. Hasil penelitian menunjukkan bahwa residu sereh wangi mengandung senyawa alkaloid, tanin, steroid, terpenoid, dan fenol, dengan kadar air sebesar 11%. Sabun yang dihasilkan memiliki kadar air 13%, pH 9 (sedikit basa), dan tinggi busa 5 cm, serta berpotensi memiliki aktivitas antibakteri. Inovasi ini mendukung pengolahan limbah bernilai tambah dan pengembangan produk herbal berkelanjutan berbasis green innovation.
Co-Authors A, Ariyetti Almiah, Tuti Anggia , Malse Anwar Kasim Anwar Kasim Ariyeti Ariyeti Ariyetti Ariyetti Ariyetti Ariyetti Ariyetti Ariyetti, Ariyetti Arsan Arsan Arziya, Dewi Arziyah, Dewi Aulia Putri, Nazira Bayu Kurniawan bila, salsa Dewi Arziyah Dewi Arziyah Emriadi Emriadi - Fitri, Anisa I Wayan Budiastra Ilham Syukri Erdiman Kamal, Sefrianita Lisa Yusmita Lisa Yusmita Lisa Yusmita, Lisa Malse Anggia Mutiar, Sri Nalwida Rozen Nur Kholis Nurjasmi, Nurjasmi Purba, Jamian Putra, Fahmi Ananda Putri, Nazira Aulia Restika, Ririt Rokhani Hasbullah Sri Mutiar Sri Mutiar, Sri Wiesa, Fujie Syukrillah Wulandari, Dian Sulistyorini Yudianto, Nofit Yulhendri Yulhendri