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All Journal CommIT (Communication & Information Technology) JURNAL PENDIDIKAN TAMBUSAI Jurnal Basicedu Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Teknologi Hasil Pertanian Jurnal Basicedu Jurnal Ilmiah Manajemen Ekonomi Dan Akuntansi (JIMEA) Jurnal Cendekia Ilmiah Pedagogi: Jurnal Pendidikan Dasar
Trivena Trivena, Trivena
MMSI Post Graduate Department, Faculty of Information System Management, Bina Nusantara University Jl KH Syahdan 9, Jakarta 11480, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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Pemanfaatan Eksrak Daun Kemangi (Ocimum basilicum L.) sebagai Alternatif Penurun Kadar Formalin pada Tahu Putih Hartati, Fadjar Kurnia; Trivena, Trivena
Jurnal Teknologi Hasil Pertanian Vol 17, No 1 (2024): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i1.67017

Abstract

Tofu is one of the foods that are very liked by the people of Indonesia. However, because it is easily damaged, there are still many tofu manufacturers who use formalin with the aim of extending the shelf life of products and avoiding losses. Based on this, the purpose of this study was to test the effectiveness of basil leaf extract solution with different concentration variations and soaking duration in reducing formalin content in white tofu, as well as observing changes in white tofu protein levels before and after treatment. In addition, the study will also conduct sensory tests of color, suppleness and aroma. This research method applies a factorial Complete Randomized Design (RAL) involving two main factors. The first factor is the concentration of basil extract solution (K), which has three levels (K1:10%, K2:20%, and K3:30%). The second factor is the duration of immersion (L), which also has three levels (L1: 30 minutes, L2: 60 minutes, and L3: 90 minutes). Each variation of the treatment was repeated three times, and tests were carried out on formalin content, protein levels, and sensory tests covering aspects such as color, texture, and aroma. The findings of this study indicate that the ability of the basil leaf extract solution to the highest decrease in formalin was 66.61% and an increase in protein content of 71.19%, namely in the treatment concentration of 30% basil leaf extract solution with immersion time 90 minutes (L3K3), with the results of the sensory test of texture 4.6 (like), color 4.1 (like), and aroma 3 (dislike).
Co-Authors Aryanto, Sani Fadjar Kurnia Hartati, Fadjar Kurnia Fajri, Mutiara Fanny Sumirat, Fanny Hakpantria, Hakpantria Harisno Harisno Hendrik , Hendrik Hinayatillah, Marisa Iindarda Sangkung Panggalo Julia Sampe Ala’ Kurnia, Dety Amelia Lestari, Trisensia Pitria, Pajar Reza Rantekada, Rasika Since, Kristina Tatat Hartati Turu’ Allo, Riana