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All Journal Jurnal Teknologi & Industri Hasil Pertanian Molekul: Jurnal Ilmiah Kimia Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Jurnal Agroindustri Berkelanjutan
Ahmad Sapta Zuidar
Jurusan Teknologi Hasil Pertanian, Unila Jl Sumantri Brojonegoro No. 1 Bandar Lampung 35145
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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PENGARUH PENAMBAHAN TEPUNG DAUN KELOR (Moringa Oleifera L.) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORI SIOMAY IKAN NILA (Oreochromis niloticus) Arni, Siti Murdila; Koesoemawardani, Dyah; Indraningtyas, Lathifa; Zuidar, Ahmad Sapta
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 2 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i2.9805

Abstract

Processed fishery products in the form of dumpling are high in carbohydrates and protein, because they are made from at least 30% minced meat mixed with flour and other ingredients.  However, dumpling is low in fiber and needs to be supplemented with high fiber ingredients, such as Moringa leaf flour.  The aim of this research is to determine the effect of adding Moringa leaf flour on the physical, chemical and sensory characteristics of tilapia dumpling, as well as to establish the proportion of Moringa leaf flour addition that produces the best tilapia dumpling in accordance with SNI 7756:2013.  The research was conducted using a Complete Randomized Block Design (RAKL) with one factor and four replications consisting of 6 levels, namely the concentration of Moringa leaf flour addition of 0% (P1), 1% (P2), 2% (P3), 3% (P4), 4% (P5) and 5% (P6).  The best treatment is determined using the star method.  The research findings indicated that the addition of Moringa leaf flour had influenced the physical, chemical, and sensory characteristics of tilapia fish dumpling.  The best treatment for tilapia dumpling was treatment P6 (5%) with a gel strength value of 122.37g, water content of 58.97%, texture of 3.24 (chewy), taste of 4.54 (very characteristic of Moringa), aroma of 4.75 ( very characteristic of Moringa) color of 4.87 (dark green), ash content of 2.24%, crude fiber content of 12.53%, fat content of 1.97%, protein content of 12.19% and antioxidant activity of 4087.90 ppm.
PENGARUH PENAMBAHAN KARAGENAN DAN GLUKOMANAN TERHADAP KARAKTERISTIK FISIK DAN SENSORI MI BASAH SUBTITUSI TEPUNG TALAS KIMPUL (Xanthosoma sagittifolium) Indraputri, Qalbina Rifka; Zuidar, Ahmad Sapta; Winanti, Diki Danar Tri; Nurainy, Fibra
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 2 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i2.9992

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan karagenan dan glukomanan terhadap karakteristik mi basah subtitusi tepung talas kimpul serta mengetahui proporsi perbandingan karagenan dan glukomanan dengan karakteristik mi basah subtitusi tepung talas kimpul terbaik sesuai SNI 2987-2015. Penelitian disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan 5 kali ulangan. Faktor yang digunakan yaitu formulasi karagenan dengan glukomanan dengan 5 taraf perlakuan yaitu P1 (0%:100%), P2 (25%:75%), P3 (50%:50%), P4 (75%:25%), P5 (100%:0%). Hasil penelitian menunjukkan bahwa penambahan karagenan dan glukomanan berpengaruh terhadap sifat fisik dan sensori mi basah substitusi tepung talas kimpul. Mi basah perlakuan terbaik adalah perlakuan P4 (75% karagenan : 25% glukomanan) dengan nilai kadar air mi mentah 39,07%, kadar air mi matang 68,44%, daya serap air 117,98%, cooking loss 14,12%, skor tekstur (antara kenyal dan agak kenyal), skor warna (antara coklat pudar dan coklat), skor aroma (antara sangat khas talas kimpul dan agak khas talas kimpul), skor penerimaan keseluruhan (suka), kadar protein 3,72%, dan kadar abu tidak larut dalam asam 0,05%. 
KARAKTERISTIK SENSORI TEH CELUP MENIRAN (Phyllanthus niruri) DENGAN PENAMBAHAN DAUN STEVIA (Stevia rebaudiana) DAN DAUN MINT (Mentha piperita L.) SENSORY CHARACTERISTICS OF MENIRAN (Phyllanthus niruri) HERBAL TEA WITH THE ADDITION OF STEVIA LEAVES (Stevia rebaudiana) AND MINT LEAVES (Mentha piperita L.) Cahyaningtyas, Fransiska Dyah Ayu; Murhadi, Murhadi; Zuidar, Ahmad Sapta; Hidayati, Sri
Jurnal Agroindustri Berkelanjutan Vol. 4 No. 1 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v4i1.10830

Abstract

Phyllanthus niruri (commonly known as meniran) is a medicinal plant that can be processed into herbal tea. However, it is limited by its less desirable sensory qualities, particularly in terms of taste, aroma, and color. This study aimed to investigate the effects of stevia and mint leaf additions, as well as their interaction, on the sensory characteristics of meniran herbal tea. A Completely Randomized Block Design (CRBD) was applied, consisting of two factors. The first factor was stevia leaf addition at three levels: S0 (0%), S1 (15%), and S2 (30%). The second factor was mint leaf addition at five levels: M0 (0%), M1 (15%), M2 (30%), M3 (45%), and M4 (60%). Data were analyzed using analysis of variance (ANOVA), followed by further analysis using orthogonal polynomial and orthogonal contrast tests at a 5% significance level. The results showed that both stevia and mint leaf additions had a highly significant effect on the sensory attributes of the tea. The interaction between these two factors significantly affected the color and overall acceptance, but not the taste and aroma. The best formulation was M4S2, which consisted of 60% mint and 30% stevia. This treatment produced a taste score of 4.25 (not bitter), an aroma score of 4.29 (not characteristically meniran), a color score of 1.29 (yellowish green), and an overall acceptance score of 3.34 (somewhat liked).
Co-Authors Arni, Siti Murdila Assa'diyah, Indah Nurul Biran, Qinar Khaleza Cahyaningtyas, Fransiska Dyah Ayu Dameswary, Amarilia Harsanti DEWI SARTIKA Dyah Koesoemawardani Esa Ghanim Fadhallah Fibra Nurainy Hadi, Jessica Puteri Octavia Indraningtyas, Lathifa Indraputri, Qalbina Rifka Juwita, Nana Kidnem, Dara Mutiara Mylan Murhadi Murhadi Neti Yuliana Robiyansyah, Robiyansyah Samsu Udayana Nurdin Samsul Rizal Siti Nurdjanah Sri Hidayati Suharyono Suharyono Tanto Pratondo Utomo Teguh Setiawan Tullaila, Sholeha Winanti, Diki Danar Winanti, Diki Danar Tri Yudistiro, Muhammad Kahfi Kharisma Zakaria, Denny