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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Keteknikan Pertanian Jurnal Dinamika Penelitian Industri JURNAL PENGABDIAN KEPADA MASYARAKAT Seminar Nasional Lahan Suboptimal Bionatural: Jurnal Ilmiah Pendidikan Biologi Journal of Scientech Research and Development Journal of Community Service
Gatot Priyanto
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Study on Distilation Process of Patchouli Oil Through Leaves Delignification Nasruddin .; Gatot Priyanto; Basuni Hamzah
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 3 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3194.331 KB)

Abstract

Research was objected to determine the effect of patchouli leaves preparation on the distillation efficiency and quality of patchouli oil. The patchouli leaves (Pogostemon cablin Benth) were taken from Pandan Dulang Village, Muara Enim. It was separated from the stems and dried until maximum moisture content of 15%. Experiment was conducted in two replications base on these treatments, i.e delignification temperature (550C, 800C) and fermentation time (2, 4, 6, 8, days). NaOH solution (0,25%) was used for delignification. The distillation process was conducted at 100  20C and ambient pressure environment. Patchouli oil quality was expressed as several parameter such as ester numbers, acid numbers, and specific gravity. The result showed that increasing of fermentation time is followed by decreasing of the patchouli oil quality. Delignification at 550C for 6 days was identified as the treatment produced the highest efficiency process which about 2,346% (w/w) of patchouli oil that could be extracted and showed specific gravity 0.959, acid number 0,761 and ester number 4,561. All patchouli oil produced using the treatment of fermentation time were in the range of physico-chemical quality standard of patchouli oil given by SNI no 06-2385-1991. Keyword : patchouli leaves, preparation, delignification, fermentation, and distillation
Profil gelatinisasi formula pempek “lenjer” Railia Karneta; Amin Rejo; Gatot Priyanto; Rindit Pambayun
Jurnal Dinamika Penelitian Industri Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (590.732 KB) | DOI: 10.28959/jdpi.v25i1.671

Abstract

This research aims to determine the gelatinization profiles of pempek lenjer dough from several formulas, with comparising fish with tapioca flour treatment. During the heating occured an increase in viscosity caused by the swelling of the irreversible starch granules in the water caused by the kinetic energy of water molecules which is stronger than the attraction of starch molecules so that the water could get into the starch granules. Gelatinization profile result showed that the higher the addition of tapioca flour on the pempek dough the lower the initial gelatinization temperature (63°C), the lower the maximum viscosity (100 BU) is more compact the gel, paste stability was relatively low (41 BU) and the higher the reverse viscosity (31 BU), the development of the granules became larger, but the greater the the possibility of retrogradation.Keywords: dough, formulation, gelatinization, amilography properties, pempekAbstrakPenelitian ini bertujuan untuk mengetahui profil gelatinisasi adonan pempek lenjer dari beberapa formula, dengan perlakuan perbandingan ikan dengan tepung tapioka. Selama pemanasan terjadi peningkatan viskositas yang disebabkan oleh pembengkakan granula pati yang irreversible dalam air, karena energi kinetik molekul air lebih kuat dari daya tarik molekul pati sehingga air dapat masuk ke dalam granula pati. Hasil profil gelatinisasi menunjukkan bahwa semakin tinggi penambahan tepung tapioka pada adonan pempek maka suhu awal gelatinisasi semakin rendah (63°C), viskositas maksimum semakin rendah (100 BU) gel lebih kompak, stabilitas pasta relatif rendah (41 BU) dan viskositas balik semakin tinggi (31 BU) pengembangan granula lebih besar, tetapi kemungkinan retrogradasi semakin besar.Kata kunci: adonan, formula, gelatinisasi, sifat amilografi, pempek
Ketahanan usang kompon karet dengan bahan ekstrak kayu secang, silika pasir kuarsa dan kalsium karbonat kulit kerang Rahmaniar .; Amin Rejo; Gatot Priyanto; Basuni Hamzah
Jurnal Dinamika Penelitian Industri Vol 26, No 1 (2015): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (219.652 KB) | DOI: 10.28959/jdpi.v26i1.704

Abstract

The objectives of this study were to find out the effect of temperature and long storage to the characteristic of dock pads on the basis of National Standard of Indonesia 06-3568-2006 and to obtain the aging resistance of rubber compound. The usage formula of rubber compound was treatment A3P4 (9 phr of the extract of caesalpinia sappan wood and the mixture of quartz sand silica : calcium karbonat clamshell 75:25 phr). The experimental design uses some various temperatures of 60 oC, 70 oC and 80 oC and variation of time from one day until 7 days. The tested parameters were the hardness, tensile strength and elongation at break . The result of the study showed that the obtained hardness were 65-68 shore A, tensile strength were 26-30 N/mm2 and the elongation at break were 263-496%. The variety analysis showed that the hardness gave lack significant effect, meanwhile the temperature and time gave significant effect for the tensile strength parameter as well as the interaction. Futhermore, elongation at break parameter affected significantly toward the temperature, the time and intraction between them, Activated energy (EA) of the rubber compound hardness 5,994 K.kal/mol., the tensile strength was 6,915 K.kal/mol and elongation at break was 66,775 K.kal/mol, finally the aging resistance of rubber compound for the storage temperature of 60 oC was 48,08 days.Keywords : the extract of caesalpinia sappan wood, after ageing, rubber compound, calcium karbonat clamshell, quartz sand silicaAbstrakTujuan penelitian mengetahui pengaruh suhu dan lama penyimpanan terhadap karakteristik kompon bantalan dermaga sesuai SNI 06-3568-2006 dan mendapatkan umur usang kompon karet. Formula kompon karet yang digunakan perlakuan A3P4 (9 phr ekstrak kayu secang dan campuran silika pasir kuarsa : kulit kerang = 75:25). Rancangan percobaan dengan variasi suhu 60 oC, 70 oC dan 80 oC dan variasi waktu 1 hingga 7 hari. Parameter yang di uji Kekerasan, tegangan putus dan perpanjangan putus. Hasil penelitian untuk kekerasan 65-68 shore A, tegangan putus 22-30 N/mm2 dan perpanjangan putus 263-496%. Analisa keragaman untuk kekerasan memberikan pengaruh yang tidak signifikan, untuk parameter tegangan putus perlakuan suhu dan waktu berpengaruh secara signifikan sedangkan interaksi berpengaruh signifikan. Untuk parameter perpanjangan putus berpengaruh secara signifikan terhadap suhu, waktu dan interaksi keduanya. Energi aktivasi (EA) kompon karet kekerasan 5,994 K.kal/mol, tegangan putus 6,915 K.kal/mol dan perpanjangan putus 66,775 K.kal/mol. Umur usang kompon karet untuk variasi suhu penyimpanan 60 oC memberikan waktu 48,08 hari.Kata Kunci : ekstrak kayu secang, ketahanan usang, kompon karet, kulit kerang, silika pasir kuarsa
Pemanfaatan tepung dari kulit secang, kunyit dan kulit manggis untuk kompon karet Rahmaniar .; Amin Rejo; Gatot Priyanto; Basuni Hamzah
Jurnal Dinamika Penelitian Industri Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (410.055 KB) | DOI: 10.28959/jdpi.v25i1.680

Abstract

This research aims to obtain the optimal concentration in the variations of natural dyes and examines the characteristics of the resulting rubber compound. Research and laboratory testing conducted at Balai Riset dan Standardisasi Industri Palembang and PT. Kobe Internasional Mandiri Bandung. This study used dye concentration in 5 phr and 4 (four) color variation that were Formula A: Flour mangosteen peel, Formula B: Meal turmeric, Formula C: Flour wooden cup and Formula D: Synthetic dyes as the control. Parameters observed were Hardness, Shore A (ASTM D 2240-1997), tensile strength, kg / cm 2 (ISO 37, 1994), elongation at break (%), 50 PPHM ozone resistance, 20%, 24 h, 40 ° C and total color difference. The results showed that the best treatments was formula C: Flour wooden cup with Hardness test results of 44 shore A, the voltage dropped by 129 kg / cm 2, Elongation at break of 845%, the ozone resistance of rubber compounds showed no cracks and the total color difference was 26,74.Key word : rubber compound, dyes, wooden cup, turmeric, mangosteen rind.AbstrakPenelitian ini bertujuan untuk mendapatkan konsentrasi optimal variasi bahan pewarna alami dan mengkaji karakteristik kompon karet yang dihasilkan. Penelitian dan pengujian laboratorium dilaksanakan di Balai Riset dan Standardisasi Industri Palembang dan PT. Kobe Internasional Mandiri Bandung. Penelitian ini menggunakan konsentrasi pewarna 5 phr dan 4 (empat) variasi pewarna yaitu Formula A : Tepung kulit manggis, Formula B : Tepung kunyit, Formula C : Tepung kayu secang dan Formula D : Pewarna sintetis sebagai kontrol. Parameter yang diamati Kekerasan, Shore A (ASTM D. 2240-1997), tegangan putus, kg/cm2 (ISO 37, 1994), Perpanjangan Putus (%), ketahanan ozon 50 pphm, 20%, 24 jam, 40°C dan total perbedaan warna. Hasil penelitian menunjukkan bahwa Perlakuan yang baik adalah formula C : Tepung kayu secang dengan hasil uji Kekerasan sebesar 44 shore A, Tegangan putus sebesar 129 kg/cm2, Perpanjangan putus sebesar 845 %, ketahanan ozon menunjukkan kompon karet tidak retak dan total perbedaan warna yaitu 26,74.Kata kunci : kompon karet, pewarna, kayu secang, kunyit, kulit manggis.
PELATIHAN ANALISIS SWOT BAGI PENGURUS DAN KETUA UNIT USAHA KOPERASI UNTUK PENGEMBANGAN KOPERASI BMT TRANS MEKAR SARI MANDIRI DI KECAMATAN TANJUNG LAGO KABUPATEN BANYUASIN Sriati Sriati; Gatot Priyanto; Yulian Junaidi
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 27, No 1 (2021): JANUARI-MARET
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v27i1.21690

Abstract

Pelatihan  tentang Analisis SWOT dalam Pengembangan koperasi ini  bertujuan  meningkatkan motivasi, pengetahuan,   ketrampilan dan kemampuan   Pengurus, Ketua Unit Usaha, dan ketua KUBE BMT Trans Mekar Sari Mandiri di  Desa Muliasari Kecamatan Tanjung Lago Kabupaten Banyuasin,  dalam  manajemen dan pengembangan usaha koperasi. Metode pelaksanaan kegiatan  dengan presentasi materi, tanya jawab dan diskusi kelompok (FGD) tentang strategi pengembangan  usaha dengan analisis SWOT.  Materi pelatihan  meliputi : Analisis SWOT, manajemen koperasi, pengelolaan usaha koperasi,  nilai-nilai  manajemen koperasi, dan strategi pengembangan usaha.  Peserta pelatihan sebanyak 20 orang, terdiri atas Pengurus dan Ketua Unit Usaha Koperasi KSU BMT Trans Mekar Sari Mandiri. Evaluasi dilakukan dengan melakukan pre tes  dan post tes tentang materi, dan  penilaian terhadap hasil Diskusi Kelompok “perumusan strategi pengembangan usaha koperasi dengan  analisis SWOT. Hasil pelatihan menunjukkan bahwa 77 persen peserta menyatakan terdapat banyak peningkatan pengetahuan, sedangkan 23 persen menyatakan cukup peningkatan  pengetahuan, motivasi, ketrampilan dan kemampuan dalam manajemen dan strategi pengembangan usaha koperasi.   Peserta merespon baik  terhadap materi yang disampaikan, terutama  materi tentang  strategi pengembangan usaha melalui Analisis SWO. Hasil diskusi kelompok, strategi yang dirumuskan untuk pengembangan usaha koperasi adalah : Strategi SO (memperluas pasar, memperluas usaha); Strategi WO (pembinaan dan pengkaderan, ,mengajukan KUR);  strategi ST (mengikuti pelatihan, memanfaatkan peluang dikala pandemi, mencari tambahan dana); Strategi WT  (meningkatkan promosi). Peserta antusias menambah pengetahuannya tentang menentukan prioritas strategi yang bisa dilakukan melalui pengembangan usaha kelompok  dan mengusulkan diadakan pelatihan lanjutan tentang Analisis SWOT dan materi lain terkait perkoperasian. Kata kunci : Koperasi,  Manajemen,  Pelatihan ,  SWOT, Strategi Pengembangan
Difusivitas Panas dan Umur Simpan Pempek Lenjer Railia Karneta; Amin Rejo; Gatot Priyanto; Rindit Pambayun
Jurnal Keteknikan Pertanian Vol. 1 No. 1 (2013): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.01.1.%p

Abstract

AbstractThe objectives of this research were to study the effect of fish and flour formulation as well as centre point temperature on the thermal diffusivity and shelf life of pempek lenjer. The parameters observed were the temperature of pempek at several position: i.e. (r0) = 0 cm, r1 = 1 cm, r2 = 2 cm, cooking time, change of textural value, total volatile nitrogen and total microbes of pempek during storage. Data temperaturedistribution was analyzed by using diffusivity at center point model, and random diffusivity models through computer program of Engineering Equation Solver (EES) Ver 8.91. The shelf life data was analyzed by usinglinear regression to determine the relationship between storage time and the measured variables which was followed by calculating using Arrhenius method to compare the decrease of pempek lenjer quality. The results showed that thermal diffusivity coefficient of pempek lenjer for formula 1 was in the range of 0.321 to 1.515 .10-7 m2/s, for formula 2 was in the range of 0.297 to 1.389.10-7 m2/s, for formula 3 was in the rangeof 0.378 to 1.471 . 10-7 m2/s and for formula 4 was in the range of 0.2778 to 1.620.10-7 m2/s.The research results showedthat longerstorage time results in lower values of texture, but produced higher value oftotal volatile nitrogen and total microbes. The lowest Eavaluefrom the measured variablewas totalmicrobes which can be used as the main parameter of deterioration for pempek lenjer during storage. The shelf lifeof pempek lenjer based on total microbes value was in the range of 27 to 33 hoursKeywords : thermal diffusivity, shelf life, pempekAbstrakTujuan penelitian inimempelajari pengaruh formula ikan dan tepung, serta suhu terhadap difusivitas panas dan umur simpan pempek lenjer. Variabel yang diukur adalah suhu sampel pempek pada titik pusat (r0) = 0 cm, r1 = 1 cm, r2 = 2 cm,lama pemasakan pempek, perubahan nilai tekstur, total volatil nitrogen dan total mikroba selama penyimpanan. Data distribusi suhudianalisis menggunakan model difusivitas panas pada titik sebarang, dan model difusivitas panas pada titik pusat dengan program computer Engineering Equation Solver (EES) Ver 8.91. Data umur simpan dianalisismenggunakan regresi linier untuk melihat hubungan antara lama penyimpanan dengan tekstur, total volatil nitrogen, dan total mikroba yang diukur, dan dilanjutkan dengan perhitungan cara Arrhenius untuk membandingkan penurunan mutu pempek lenjer. Hasil penelitian menunjukkan bahwa koefisien difusivitas panas pempek lenjer pada formula 1 adalah interval 0,321 - 1,515. 10-7 m2/s, pada formula 2 adalah 0,297 – 1,389.10-7 m2/s, pada formula 3 adalah 0,378 – 1,471. 10-7 m2/s, dan formula 4 adalah 0,2778 – 1,620.10-7 m2/s.Semakin lama penyimpanan, tekstur semakin menurun, tetapi total volatil nitrogen dan total mikroba semakin meningkat. Nilai Ea terendah pada total mikroba, sehingga dapat dijadikan parameter kunci kerusakan pempek lenjer selama penyimpanan. Umur simpan pempek “lenjer” berdasarkan total mikroba selama 27 - 33 jam.Kata kunci : difusivitas panas, umur simpan, pempekDiterima: 17 Juni 2013; Disetujui: 26 September 2013
Karakteristik Edible Film Fungsional Pati Ganyong dengan Penambahan Filtrat Gambir (Uncaria gambir Roxb)dan Ekstrak Kenikir (Cosmos caudatus) Reza Fahlevi; Budi Santoso; Gatot Priyanto
Seminar Nasional Lahan Suboptimal 2019: Prosiding Seminar Nasional Lahan Suboptimal “Smart Farming yang Berwawasan Lingkungan untuk Ke
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Abstract

Fahlevi R, Santoso B, Priyanto G. 2019. the Characteristic Of Edibel Film Fungtional Ganyong Starch with The Addition Of Gambir Filtrat (Uncaria gambir Roxb) and kenikir ectratct (Cosmos caudatus). In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal 2019, Palembang 4-5 September 2019. pp. 567-575. Palembang: Unsri Press.  The objective research was to determine the effect of adding gambir extract (Uncaria gambir Roxb) and kenikir extract (Cosmos caudatus) on physical, chemical, and antibacterial of ganyong starch-based films. This reasearch used a Factorial Completely Randomized Design (RALF) with two treatment factors, namely factor A concentration of gambir extract and factor B concentration of kenikir extract. The observed parameters included physical analysis (thickness, elongation percent, compressive strength, and water vapor transmission rate), chemical analysis (total phenol), and analysis of antibacterial activity. The results showed that the treatment of the concentration of gambir extract had a significant effect on thickness, compressive strength, water vapor transmission rate, total phenol and antibacterial activity. The treatment of the concentration of kenikir extract addition to edible fim significantly affected on thickness, compressive strength, water vapor transmission rate, and total phenol. The interaction of the treatment of the addition of concentrations of gambir and kenikir are significantly affected on thickness and compressive strength of edible film. A2B2 treatment (gambir extract 2.5%: 2.5% kenikir extract) is the best treatment based on physical, chemical, and antibacterial characteristics of edible film.  Keywords: edible film, gambir, kenikir
Karakteristik Edible Film dengan Penambahan Filtrat Gambir (Uncaria gambir Roxb) dan Filtrat Daun Pepaya (Carica papaya L.) Budi Santoso; Herawati Herawati; Gatot Priyanto
Seminar Nasional Lahan Suboptimal 2018: Prosiding Seminar Nasional Lahan Suboptimal "Tantangan dan Solusi Pengembangan PAJALE dan Kela
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Abstract

Santoso et al, 2019. Characteristics of Edible Film with Addition of the Gambir Filtrate (Uncaria gambir Roxb) and Papaya Leaf Filtrate (Carica papaya L.). pp. 176-183.Edible film is a thin layer of biodegradable packaging made from hydrocolloid, lipid and a mixture of both and can serve as a carrier packaging for antibacterial compounds with adding gambir filtrate and papaya leaf filtrate. The objective of the research was to analyze the effect of the gambir filtrate (Uncaria gambier Roxb) and papaya leaf filtrate (Carica papaya L.) on the characteristics of edible film. The research used a Completely Randomized Factorial Design with two factors and each treatment was repeated three times. The frist factor was concentration of the filtrate Gambir (0%, 2.5% and 5%) and the second factor was the concentration of the papaya leaf filtrate (0%, 2.5% and 5%). The research showed that the concentration of the filtrate gambir significant effect on percent of elongation, antibacterial, thickness and water vapour transmission rate. The concentration of the papaya leaf filtrate significantly affected the antibacterial, thickness, percent of elongation and a pressure strength. The best treatment based on some physical and microbiological characteristics is that A3B3 has a thickness 0.174 mm, percent of elongation 20%, pressure strength 90.80 (N / m2), water vapour transmission rate 21.16 (gm-2.day-1) and a inhibition zone for microbe 7.97 mm.
PENGARUH PASCA PEMANASAN DAN PENYINARAN ULTRAVIOLET TERHADAP PENYIMPANAN TAPAI PISANG Nico Syahputra; Gatot Priyanto; Agus Wijaya
Bionatural : Jurnal Ilmiah Pendidikan Biologi Vol 5, No 2 (2018): BIOnatural : Jurnal Ilmiah Pendidikan Biologi
Publisher : STKIP BINA BANGSA MEULABOH

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Abstract

Tujuan penelitian ini untuk membandingkan dua metode pemanasan, penyimpanan yang tepat dan perubahan mutu tapai pisang selama penyimpanan. Ragi yang digunakan pada pembuatan tapai pisang dibeli dari pasar tradisional di Kota Palembang. Penelitian dan pengujian laboratorium dilaksanakan di Laboratorium Kimia Hasil Pertanian dan Laboratorium Mikrobiologi Hasil Pertanian, jurusan Teknologi Pertanian, Fakultas Pertanian, kampus Universitas Sriwijaya di Indralaya.  Kegiatan penelitian dilaksanakan dari bulan Oktober 2013 sampai Juli 2014.Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Kelompok (RAK) Faktorial dengan 2 (dua) tahap, 3 (tiga) kali ulangan.  Tahap pertama memiliki 2 perlakuan, yaitu  jenis metode pemanasan  (A1 : Oven; A2 : Ultraviolet 30 watt), dan lama pemanasan (B1 : 0 menit; B2 : 15 menit; B3 : 30 menit).    Parameter yang diuji meliputi angka lempeng total, total Saccharomyces cerevisiae, Hasil penelitian menunjukkan bahwa perbedaan yang nyata dan perbedaan yang tidak nyata.. Perlakuan terbaik diperoleh pada  kombinasi perlakuan pemanasan oven selama 15 menit.
Penambahan Krim dan Gula Aren dalam Formulasi Kopi Fermentasi dengan Tingkat Sangrai Berbeda Nairul Ulfa Putri Ahmy; Budi Santoso; Agus Wijaya; Gatot Priyanto
xxxx-xxxx
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Abstract

Ahmy NUP, Santoso B, Wijaya A,  Priyanto G. 2022. Addition of cream and palm sugar in fermented coffee formulation with different roasted levels. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang  27 Oktober 2022. pp. 388-402. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Coffee with the addition of gambier makes the functional value of coffee drinks increase, but so that the taste of this functional drink is accepted by the community, in this study the addition of cream and palm sugar. The purpose of this study was to determine the effect of the type of fermented coffee and the degree of roasting on the improvement of chemical, functional and sensory properties. This research will be carried out at the Chemical, Processing and Sensory Laboratory of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a completely randomized non-factorial design (RALNF) with 6 formulations. The results of this study indicate that the higher the coffee roasting rate, the lower the antioxidant activity and total phenol. This is a result of heating which can accelerate the oxidation of antioxidants contained in a material including phenolic compounds. The results of the analysis also show that the higher the roasting rate, the higher the average pH value of instant coffee. This decrease in acidity value is due to the evaporation of some acids (chlorogenic acid and carboxylic acid) when the coffee is roasted. Based on sensory results that panelists tend to like the taste of coffee with a higher roasted level and a higher concentration of palm sugar. The type of fermented coffee formulation, roasted coffee level and the addition of cream and palm sugar had a significant effect on water content, antioxidant activity, total phenol, pH of the solution.
Co-Authors Agus Wijaya Amin Rejo Anny Yanuriati Basuni Hamzah Budi Santoso Eka Lidiasari Herawati Herawati Hermanto Hermanto Junaidi, Yulian Merynda Indriyani Syafutri Muhammad Iqbal Aidil Fitri YR Nairul Ulfa Putri Ahmy Nasruddin . Rahmaniar . Railia Karneta Reza Fahlevi Rindit Pambayun Sebayang, Nico Sriati Sriati Sugito - Syaiful, Friska Triwardani Widowati