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All Journal Buletin Udayana Mengabdi TEKNIK Jurnal Pangan dan Agroindustri Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Pengolahan Pangan DIKEMAS (Jurnal Pengabdian Kepada Masyarakat) Agroteknika Jurnal Abdi Insani G-Tech : Jurnal Teknologi Terapan Food ScienTech Journal Jurnal Abdimas Kartika Wijayakusuma Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Litbang Industri Journal of Agri-Food Science and Technology (JAFoST) INJURITY: Journal of Interdisciplinary Studies Jurnal Teknologi Pangan dan Industri Perkebunan Biofoodtech : Journal of Bioenergy and Food Technology
Reza Widyasaputra
Agricultural Technology Faculty, STIPER Institute Of Agriculture
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Public Health Social Sciences Other

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Journal : Jurnal Pengolahan Pangan

 1 
PERBEDAAN KARAKTERISTIK FISIK DAN KIMIA MANGO INFUSED TEA BERDASARKAN JENIS MANGGA DAN LAMA PERENDAMAN Siallagan, Edwin; Widyasaputra, Reza; Widyowanti, Reni Asuti
Jurnal Pengolahan Pangan Vol 8 No 1 (2023)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v8i1.106

Abstract

Tea beverage as water substitute in infused water drinks had not been widely used. One of fruit could be used was mango. Mango infused tea was tea with soaked mango for certain time. The purpose of this study was to analyze the physical and chemical characteristics of mango infused tea. The research method used is a 2-factor complete block design. The first factor was the cultivar of mango (kweni, golek, and arumanis) and the second factor was the different soaking times (4, 6, and 8 hours) and then analyzed. The research method used is a 2-factor complete block design. The first factor was the cultivar of mango (kweni, golek, and arumanis) and the second factor was the different soaking times (4, 6, and 8 hours) and then analyzed for antioxidants and vitamin C. Data analysis was carried out using two-way ANOVA, the significant factor was analyzed by Duncan's test. The results showed that generaly the longer of soaking time the greater of color changes. Kweni mango with 4 hours of soaking time obtained the highest levels of antioxidants and the type of arumanis mango with 8 hours of soaking time obtained the highest levels of highest vitamin C. Arumanis mango with 8 hours of soaking showed the highest pH value.
PEMANFAATAN PALM STEARIN OIL SEBAGAI BAHAN BAKU EDIBLE COATING TERHADAP KUALITAS BUAH SALAK PONDOH SLEMAN Widyasaputra, Reza; Syah, Ryan Firman; Safitra, Dharma; Prayogo, Catur
Jurnal Pengolahan Pangan Vol 9 No 2 (2024)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v9i2.158

Abstract

Produk hortikultura terutama sayur dan buah memiliki sifat mudah rusak, dan tidak dapat bertahan dalam waktu lama. Selain itu, beberapa komoditas buah masih melakukan proses metabolisme setelah panen (buah klimakterik) sehingga menyebabkan masa simpannya pendek. Pemanfaatan stearin pada pembuatan edible coating mempunyai fungsi sebagai bahan untuk memperbaiki permeabilitas uap air, fleksibilitas serta dapat menimbulkan efek kilap. Penelitian dilakukan selama enam bulan dari Mei – Oktober 2023 dengan menggunakan stearin sebagai bahan baku coating untuk buah salak pondok, Sleman. Penelitian dilakukan dengan beberapa variabel jumlah penggunaan stearin yaitu 0 % (kontrol/tanpa penambahan stearin), 0.2 % dan 0.4 % dan 0.6 %. Parameter pengukuran dalam penelitian ini adalah susut bobot, total padatan terlarut, indeks kecoklatan dan kekerasan. Hasil penelitian menunjukkan bahwa pelapisan edible film dengan penambahan stearin tidak menunjukkan pengaruh yang nyata pada parameter susut bobot, total padatan terlarut, indeks kecoklatan dan kekerasan. Penambahan stearin hingga maksimal 0.6% belum mampu untuk mempertahankan kualitas buah salak hingga lebih dari 10 hari.
Co-Authors Adi , Ruswanto Adi Ruswanto Adi Ruswanto Adi Ruswanto Andeswari, Arvi Yashinta Arif - Umami Arma, Hevenia Badrut Tamam Badrut Tamam Bimantio, M. Prasanto Bimantio, Mohammad Prasanto Citra Defira Defira, Citra Dewi Permata Sari E. Adisetya Elvira Syamsir Erista Adi Setya Fau, Masna Yanti Firmansyah, Ryan Ganda Siringo Ringo Gani , Supriyanto Herawati Oktavianty Himawan, Achmad Ida Bagus Banyuro Partha J.R. Sibarani Krisdiarto, Andreas Wahyu Kurnia, Zeni Lusiani, Luluk Maria Ulfah Mawandha, Hangger Gahara Muhammad Jordy Kurnia Wibawa Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah, Ngatirah Ngatirah, Ngatirah Novan Nandiwilastio Novan Nandiwilastio Oktavianty, Herawati Prayogo, Catur R. Firmansyah Ramadhani, Decky Sapuan Resna Trimerani, Resna Ruswanto, Adi Ruswanto, Adi Safitra, Dharma Saragih, Hendrawan Saragih, Jennifer Capriati Siallagan, Edwin Siti Maimunah Slamet Budijanto Sri Gunawan Sri Suryanti Sudarminto Setyo Yuwono Sudarminto Setyo Yuwono Sunardi Supriyanto, Gani Syah, Ryan Firman Syah, Ryan Firman Uktoro, Arief Ika Wardani, Lathifah Kusuma Widyowanti, Reni Asuti Zahro, Nabila Hidayatuz