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All Journal International Journal of Advances in Applied Sciences Jurnal Teknologi Dan Industri Pangan Jurnal AGROTEKNOLOGI Berkala Ilmiah Pertanian Jurnal Teknologi Pertanian agriTECH Industria: Jurnal Teknologi dan Manajemen Agroindustri JMM (Jurnal Masyarakat Mandiri) Jurnal Penelitian Sains dan Teknologi Indonesia
Sih Yuwanti
Fakultas Teknologi Pertanian, Universitas Jember
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Social Sciences Other

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Karakteristik Pewarna Alami Cair Terbuat dari Variasi Rasio Tepung Labu Kuning (Cucurbita moschata): Pelarut dan Lama Waktu Ekstraksi: Characteristic of Liquid Natural Colorant Made from Variations in The Ratio of Yellow Pumpkin Flour: Solvent and Extraction Time Nafi', Ahmad; Yuwanti, Sih; Fahmi, Dafiq Kurniawan; Subagio, Achmad; Diniyah, Nurud
JURNAL AGROTEKNOLOGI Vol. 18 No. 2 (2024)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v18i2.30279

Abstract

Liquid natural colorant is an alternative product which was produced from pumpkin flesh. The pumpkin contains high carotenoid compounds which rich of antioxidants. This research was aimed to determine the effect of solvent concentration and extraction time on the characteristics of liquid natural colorant from pumpkin. This study used a completely randomized design with two factors, namely the ratio of yellow pumpkin flour: solvent (1:6, 1:8, and 1:10 (w/v)) and extraction time (1, 2, and 3 days). Each treatment was repeated three times. Based on the results of the research, the treatment with a ratio of yellow pumpkin flour: solvent (w/v) 1:10 and the extraction time is 3 days produced the best liquid natural colorant, with the characteristics: brightness level (lightness) was 85.59 of lightness, 85.17% of antioxidant activity, 3.94 mg GAE/mL of total polyphenol, 0.63 mg/100 g of carotenoid content, the color stability test based on temperature storage (room temperature and cold temperature), respectively 2.96 and 3.42, and color stability test based on light intensity (lamp light and covered with aluminum foil) 2.79 and 2.84, respectively. According to these findings, the maceration method used on this research could be applied on production of natural colorant made from yellow pumpkin. Keywords: extraction time, liquid natural colorant, solvent, yellow pumpkin
PENGARUH KONSENTRASI OLEORESIN CABAI MERAH DAN JENIS MINYAK TERHADAP KARAKTERISTIK MAYONES Yuwanti, Sih; Amaliyanti, Leni
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 1 No 1 (2022): Jurnal Hasil Penelitian UNIVERSITAS JEMBER
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v1i1.35

Abstract

Tujuan dari penelitian ini adalah untuk (a) mengetahui pengaruh konsentrasi oleoresin cabai merah dan jenis minyak terhadap karakteristik fisik, kimia, dan sensoris mayones, (b) menentukan mayones dengan karakteristik terbaik dan disukai. Penelitian ini dilaksanakan dengan rancangan acak lengkap faktorial, faktor pertama adalah konsentasi oleoresin cabai merah(1%, 2% dan 3 % ) dan faktor kedua jenis minyak (minyak sawit dan minyak kelapa). Penggunaan oleoresin cabai merah menghasilkan mayones yang lebih stabil daripada yang menggunakan puree cabai merah. Konsentrasi oleoresin cabai merah berpengaruh nyata terhadap semua parameter pada sifat fisik dan sifat kimia mayones yang dihasilkan. Semakin tinggi konsentrasi oleoresin cabai merah yang digunakan, akan meningkatkan nilai a*, kadar total polifenol, dan aktivitas antioksidan pada mayones. Jenis minyak berpengaruh nyata terhadap viskositas, nilai a*, nilai b*, kestabilan emulsi, kadar total polifenol, aktivitas antioksidan dan bilangan peroksida pada mayones. Smakin tinggi konsentrasi oleoresin cabai merah, tingkat kesukaan panelis terhadap mayones menurun. Mayones perlakuan terbaik berdasarkan uji efektivitas adalah mayones dengan konsentrasi oleoresin cabai merah 1% dengan menggunakan minyak kelapa.
Co-Authors . NURHAYATI Achmad Subagio Ade Galuh Rakhmadevi Afriliana, Asmak Ages Dwiga Marzelly Aji Sukoco Amaliyanti, Leni Andi Eko Wiyono, Andi Eko Aurora Urbahillah Azizah, Wafiq Budianto, Ivan Rivaldy Dewi Astuti Purnama Sari Fadhiyah, Umrotus Shofiyatul Fahmi, Dafiq Kurniawan Herlina Herlina Herlina Herlina Herry Purnomo, Bambang Intan Nurlaili Irma Purwati Lailatul Nichmah Maria Belgis Maulana, Aditya Bagas Nafi', Ahmad Nita Kuswardani Nurhayati Nurhayati Nurud Diniyah Pudji Hastuti Pudji Hastuti Puspita Sari Renny Dwi Anggraeni Shania Listyana Putri Sri Raharjo Sri Raharjo Supriyadi Supriyadi Supriyadi Supriyadi Suwasono, Sony Tamtarini Tamtarini Triana Lindriati Yani Subaktilah Yulianto Tri Chandra Kusuma Yulianto Tri Chandra Kusuma Yundari, Yundari