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All Journal Jambi Medical Journal : Jurnal Kedokteran dan Kesehatan International Journal of Renewable Energy Development Journal of Nutrition College Jurnal Pendidikan Jasmani El-Hayah : Jurnal Biologi Jurnal Teknik Kimia The Journal of Pure and Applied Chemistry Research Jurnal Ilmiah Biosaintropis (Bioscience-Tropic) EMPATI : JURNAL ILMU KESEJAHTERAAN SOSIAL Jurnal Ilmiah Pendidikan Pancasila dan Kewarganegaraan Indonesian Journal of Clinical Pathology and Medical Laboratory (IJCPML) JIKA (Jurnal Informatika) Sains dan Matematika J-PEN Borneo : Jurnal Ilmu Pertanian Indonesian Journal of Law and Economics Review Indonesian Journal of Applied Research (IJAR) MEDIC MEdical Dedication JURNAL MANAJEMEN AKUNTANSI (JUMSI) Jurnal Ilmu Sosial Indonesia (JISI) Journal Peqguruang: Conference Series Jurnal Tadbir Peradaban Postgraduate Management Journal TAMIKA: Jurnal Tugas Akhir Manajemen Informatika & Komputerisasi Akuntansi Jurnal Sains Alami (Known Nature) Majapahit Journal of Islamic Finance dan Management Jurnal Keuangan dan Perbankan Syariah El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam Politeia : Journal of Public Administration and Political Science and International Relations Journal of Ekonomics, Finance, and Management Studies
ahmad syauqi, ahmad
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Uji Rendemen Nira dan Gula Semut Aren (Arenga pinnata Merr.) Hasil Penyadapan Pagi dan Sore Hari dengan Instrumen Refraktometer Maghfirah, Inayatul; Santoso, Hari; Syauqi, Ahmad
Jurnal SAINS ALAMI (Known Nature) Vol. 2 No. 1 (2019)
Publisher : FMIPA UNISMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/j.sa.v2i1.2959

Abstract

Enau (sugar palm) trees are multi-use plants and almost all parts of the plant can be used for human needs. The nira of sugar palm (legen or saguer) can be processed into palm sugar. The purpose of this study was to measure rendemen nira and palm sugar from the results of tapping in the morning and evening. The research method uses survey by measuring the pH and volume of nira that obtained in the morning and evening and directly processing it into palm sugar. The results of the study showed the morning tapping,  temperature =  , the rendemen of palm sugar = 11.50% and the water content of palm sugar = 4.05%. In the evening tapping,   temperature = , pH nira of palm sugar = 6,3, the rendemen of palm sugar = 11.48% and the water content of palm sugar = 3.57%. The results of the t-test pairs analysis were obtained P temperature = 0.041 ˃ 0.025, P pH  nira of sugar palm = 0.134 ˃ 0.025, P brix nira of sugar palm = 0.557 ˃ 0.025, P rendemen of palm sugar = 0.975 ˃ 0.025 and P water content of palm sugar = 0.975 0.025. There were no significant difference from nira of palm sugar produced by tapping morning and evening. ABSTRAKPohon Enau (Aren) tanaman multi guna dan hampir semua bagian tanaman dapat dimanfaatkan untuk keperluan manusia. Nira aren (legen atau saguer) dapat diolah menjadi gula semut. Tujuan penelitian ini untuk mengukur rendemen nira dan rendemen gula semut dari hasil penyadapan pagi dan sore hari. Metoda penelitian menggunakan survey dengan mengukur pH dan volume nira yang didapat pagi hari dan sore hari serta langsung mengolahnya menjadi gula semut. Hasil penelitian menunjukkan pada penyadapan pagi hari ,   ,  rendemen gula semut = 11,50 % dan kadar air gula semut = 4,05%. Pada penyadapan sore hari ,   ,  rendemen gula semut = 11,48 % dan kadar air gula semut = 3,57%. Hasil analisis uji t-Test Pairs diperoleh P suhu = 0,041 ˃ 0,025, P pH nira aren = 0,134 ˃ 0,025, P brix nira aren= 0,557 ˃ 0,025, P rendemen gula semut = 0,975 ˃ 0,025 dan P kadar air gula semut = 0,975 ˃ 0,025. Tidak ada perbedaan yang nyata dari nira aren hasil penyadapan pagi dan sore hari.Kata kunci: Rendemen, Nira, Aren, Gula semut
Efek Daun Picung (Pangium edule Rewind.) sebagai Pengawet Alami terhadap Kadar Protein Total Ikan Nila (Oreochromis sp) Segar Utami, Ade Ratna; Santoso, Hari; Syauqi, Ahmad
Jurnal SAINS ALAMI (Known Nature) Vol. 2 No. 1 (2019)
Publisher : FMIPA UNISMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/j.sa.v2i1.3325

Abstract

Tilapia (Oreochromis sp) is one group of fish that has high economic value. Tilapia contains protein that is easy to lysis, quickly undergoes a process of decay (perishable food). Alternatively the preventing process of preserving fish with natural ingredients is Picung leaves. The aim of study was to compare the levels of protein of fresh Tilapia before preserving with Tilapia preserved with Picung leaves (Pangium edule Rewins.) at concentrations of 5 %. This research method uses experiment with the purposive sampling with complete randomized analysis, using temperature and preservation factors with each treatment, namely 6 replications. Temperature factor that is using room temperature 28o C and temperature 18o C ( in refrigerator) and the preservation time factor is 0 hours, 12 hours, 24 hours, 36 hours, and 48 hours. Protein determination used spectrophotometric Kjedhal modification methods. The results of the average protein content of fresh Tilapia before being preserved are 19.93 %, the average protein of Tilapia is preserved at 28oC which is 13.59% and the average protein of Tilapia is preserved at 18oC which is 15.07%. The average protein of Tilapia was preserved for 12 hours, 24 hours, 36 hours and 48 hours, namely 13.22%, 13.88%, 12.78% and 11,83%. The research data was analysed by ANOVA test with result Fs Faktor A> F0.05 (1,50), meaning that there is a real effect caused by factor A (temperature factor). Fs Faktor B > F0.05 (4,50),meaning that there is real effect caused factor B (preservation time).Keywords: Tilapia, Protein, Picung Leaves and Natural PreservativeABSTRAKIkan nila (Oreochromis niloticus) adalah salah satu kelompok ikan yang mempunyai nilai ekonomis tinggi. Ikan Nila mengandung protein yang mudah lisis cepat mengalami proses pembusukan (perishable food). Alternatif mencegah proses tersebut dilakukan pengawetan ikan dengan bahan alami seperti daun picung. Tujuan penelitian  yaitu membandingkan kadar protein ikan Nila segar sebelum diawetkan dan setelah diawetkan dengan daun picung (Pangium edule Rewins.) pada konsentrasi 5%. Metoda penelitian ini menggunakan percobaan dengan purposive sampling. Rancangan acak lengkap, mengunakan faktor suhu dan waktu pengawetan dengan masing-masing perlakuan yaitu 6 ulangan . Faktor suhu yaitu menggunakan suhu ruang 28o C dan suhu 18o C (dalam kulkas) dan faktor waktu pengawetan yaitu 0 jam, 12 jam, 24 jam, 36 jam dan 48 jam. Penentuan protein mengunakan metode modifikasi kjedhal spektofotometri.  Hasil rerata kadar protein ikan Nila segar sebelum diawetkan yaitu 19.93%, rerata ikan Nila yang diawetkan  pada suhu 28o C yaitu 13.59 % dan rerata kadar protein ikan Nila yang diawetkan pada suhu 18o C yaitu 15.07%. Rerata protein ikan Nila yang diawetkan selama 12 jam, 24 jam, 36 jam dan 48 berurutan yaitu 13.22%, 13.88%, 12.78% dan 11.83%. Data penelitian ini dianalisa dengan uji Anova dengan hasil  Fs Faktor A > F0.05 (1,50), artinya terdapat efek yang nyata ditimbulkan oleh faktor A (faktor suhu). Nilai Fs Faktor B  > F0.05 (4,50) , artinya terdapat efek yang nyata ditimbulkan oleh faktor B( waktu pengawetan).Kata Kunci: Ikan Nila, Protein, Daun Picung, Pengawet Alami
Analisis Lemak Susu Edamame dari Olahan Biji Edamame Sukiran, Nufan Muwafiq; Santoso, Hari; Syauqi, Ahmad
Jurnal SAINS ALAMI (Known Nature) Vol. 2 No. 1 (2019)
Publisher : FMIPA UNISMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/j.sa.v2i1.3368

Abstract

Edamame milk (Glycin max. L var. edamame) is one product with the advantages; easily produced and highly nutritious. This study aims was to determine the fat content of edamame milk prepared by edamame bean. The method used in this study is the experiment using a completely randomized design with 4 treatments and 5 replications. Fat analysis was done using the Gerber method. The fat levels of edamame milk at the first treatment, the average value of Edamame milk was 5.74% , the second 5.28%, the third 4.56% and the last treatment or the the fourth is fat at 2.0%. The results are compared with the other fat content of the other varieties, then it can be compared the fat content of Edamame varietes lower than the variants of Malika and Grobogan which are variants of Edamame fat content which is 5.74%, Malika fat content was 13.2%, and the Grobogan variance averaged 12.83%. The results of the analysis show that there are significant differences between treatments. For the average edamame fat content that is good is equal to 2.02% and the results close to the standard of soy milk that is equal to 2.0%.Keywords: fat content, edamame milk, Gerber method.ABSTRAKSusu edamame (Glycin max. L var. edamame) merupakan salah satu produk dengan kelebihan; mudah diproduksi dan bergizi tinggi. Penelitian ini bertujuan adalah menentukan kadar lemak susu edamame olahan biji Edamame. Metode yang digunakan dalam penelitian ini yaitu eksperimen dengan Rancangan Acak Lengkap dengan 4 perlakuan dan 5 kali ulangan. Analisis lemak dilakukan menggunakan metode Gerber. Hasil penelitian kadar lemak susu edamame pada perlakuan pertama, nilai rata-rata ulangan lemak susu edamame yaitu sebesar 5,74%, kedua 5,28% ketiga 4,56% dan keempat 2,02% Jika hasilnya dibandingkan dengan kadar lemak varietes lainnya maka bisa di bandingkan kadar lemak varietes edamame lebih rendah dari varietes malika dan grobogan yang mana varietes edamame kadar lemaknya yaitu sebesar 5,74%. Malika kadar lemaknya sebesar 13,2%, dan varietes Grobogan rata-ratanya sebesar 12,83%. Hasil analisis menunjukkan bahwa terdapat perbedaan yang signifikan diantara perlakuan. Rata-rata kadar lemak edamame yang baik yaitu sebesar 2,02%  dan hasilnya mendekati standar susu kedelai sebesar 2,0%Kata kunci: kadar lemak, susu edamame, metode Gerber.
Analisa Kadar Protein Ikan Nila (Oreochromis Niloticus) yang Diawetkan Dengan Biji Picung Muda (Pangium edule Reinw) Ningrum, Mei Ninda; Santoso, Hari; Syauqi, Ahmad
Jurnal SAINS ALAMI (Known Nature) Vol. 2 No. 1 (2019)
Publisher : FMIPA UNISMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/j.sa.v2i1.3372

Abstract

Tilapia (Oreochromis niloticus) is one of the freshwater fish that is widely cultivated and consumed by the community. Tilapia is abundant and it remains fresh than preserved using Picung seeds. The aim of the study was to analyze the protein content of tilapia that preserved without young picung seeds and fresh tilapia after being preserved with young Picung seeds. The method was carried out experimentally with 3 treatments of coated young Picung seed; (A) storage at16 oC without coated, (B) storage at 16 oC coated, and (C) storage of 26 oC temperature coated with 6 replications respectively. The average yield of storage for 40 hours of treatment; A is 16.011%, B=16.003% and C=13.256%. The results of analysis of protein content of tilapia preserved with young Picung seeds (Pangium edule Reinw) in 3 treatments did not different significantly. Protein content of tilapia (Oreochromis niloticus) preserved with young Picung seeds at the storage time of each treatment showed different results. The young Picung seeds used for preservation are a solution to inhibit decreasing protein levels in tilapia.Keywords: Tilapia, Picung seeds, proteinABSTRAKIkan nila (Oreochromis niloticus) adalah salah satu ikan air tawar yang banyak dibudidayakan masyarakat dan di konsumsi masyarakat. Ikan nila melimpah dan agar tetap segar dilakukan pengawetan menggunakan biji picung. Tujuan penelitian adalah untuk menganalisa kadar protein ikan nila yang diawetkan tanpa biji picung muda dan kadar protein ikan nila segar setelah diawetkan dengan biji picung muda. Metode dilakukan secara eksperimental dengan 3 kali perlakuan lumuran biji picung muda (A) penyimpanan suhu 16oC tanpa lumuran, (B) penyimpanan pada suhu 16oC dengan lumuran, dan (C) penyimpanan suhu 26oC dengan lumuran diulang masing-masing 6 ulangan.  Hasil rata-rata penyimpanan selama 40 jam perlakuan A 16,011%, perlakuan  B 16,003% dan perlakuan  C 13,256%. Hasil analisis kadar protein ikan nila yang diawetkan dengan biji picung muda (Pangium edule Reinw) pada 3 perlakuan tidak berbeda secara signifikan. Kadar protein ikan nila (Oreochromis niloticus) yang diawetkan dengan biji picung muda pada lama waktu penyimpanan masing-masing perlakuan menunjukkan hasil berbeda. Biji picung muda yang digunakan untuk pengawetan menjadi solusi untuk menghambat penurunan kadar protein pada ikan nila.Kata kunci : ikan nila, biji picung, protein.  
Analisis Kadar Vitamin C pada Selai Stroberi (Fragaria sp.) - Buah Naga (Hylocereus costaricensis) Nisa, Siti Rofiatun; Santoso, Hari; Syauqi, Ahmad
Jurnal SAINS ALAMI (Known Nature) Vol. 2 No. 2 (2020)
Publisher : FMIPA UNISMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/j.sa.v2i2.3382

Abstract

Food intake need ingredient containing vitamin C so that the body remains healthy as in the strawberry and Dragon fruit. One of the efforts to extend the power save and maintain the content of its nutrition value of processed products made with jam. The purpose of this research is to analyze the content of vitamin C in processed jam strawberries (Fragaria sp.) and Dragon fruit (Hylocereus costaricensis) in comparison with a concentration of fruit and Dragon fruit strawberries of differen; 1:1, 1:2, 1:3. The method used is the method of experiment with the design research in the form of a complete Random Design (CRD). Analysis of vitamin C using test qualitative and quantitative test methods for iodimetri. The research results obtained difference  between treatmen, and treatment of 1:3 resulted  2.,96 mg/100 g.The qualitative and quantitative test on vitamin C shows the result of the more strawberries are used then the higher levels of vitamin C.Keywords: mixed berries, iodometricABSTRAKAsupan makanan memerlukan bahan yang mengandung vitamin C agar tubuh tetap sehat seperti pada stroberi dan buah naga. Salah satu usaha untuk memperpanjang daya simpan dan mempertahankan kandungan gizinya dengan dijadikan produk olahan selai. Tujuan dari penelitian ini adalah untuk menganalisa kandungan vitamin C pada hasil olahan selai stroberi (Fragaria sp.) dan buah naga (Hylocereus costaricensis) dengan konsentrasi perbandingan buah naga dan buah stroberi yang berbeda yaitu 1:1, 1:2, 1:3. Metode yang digunakan adalah metode eksperimen dengan rancangan penelitian berupa Rancangan Acak Lengkap (RAL). Analisa vitamin C menggunakan uji kualitatif dan metode iodimetri untuk uji kuantitatif. Hasil penelitian didapat beda sangat nyata antar perlakuan, dengan nilai perlakuan 1:3 tertinggi yaitu 24,96 mg/100 gram. Uji kualitatif dan kuantitatif pada vitamin C menunjukkan semakin banyak stroberi yang digunakan maka semakin tinggi kadar vitamin C-nya.Kata kunci: Campuran buah, Iodometri
Analisis Perbandingan Kadar Protein Telur Itik (Khaki campbell) Sebelum dan Sesudah Perendaman dengan Jeruk Nipis (Citrus aurantifolia) pada Pengasinan Maulidiyah, Ni'matul; Santoso, Hari; Syauqi, Ahmad
Jurnal SAINS ALAMI (Known Nature) Vol. 2 No. 2 (2020)
Publisher : FMIPA UNISMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/j.sa.v2i2.3524

Abstract

Eggs as a source of animal protein consumed by the community are a side dish. Duck eggs have a relatively short shelf life. Duck egg protein is easy to be lysis (easily damaged) both natural damage and chemical damage. Adding the kitchen salt and decreasing pH with lime juice can affect the microbiologic activity particulary the bacteria. The purpose of the study is to analyze the levels of white protein and egg yolk before soaking and after soaking with lime juice (Citrus aurantifolia). The method in this study used the experimental method Complete Random Design (CRD) with 3 treatments, namely treatment I control (fresh eggs), treatment II before soaking and treatment III after soaking and six replications respectively. Protein testing uses the Kjeldahl method with spectrophotometric technique. The result of the analysis showed that the protein content of egg whites was not significant difference between the three treatments. While the analysis of protein content of egg yolks was differences in the average yield of the three treatments. Keywords: Protein, Duck Eggs, Salting before and afterABSTRAKTelur sebagai sumber protein hewani yang dikonsumsi oleh masyarakat sebagai lauk.Telur itik mempunyai usia simpan relative pendek. Protein telur itik mudah mengalami lisis (mudah rusak) baik kerusakan alami maupun kerusakan kimiawi. Pemberian garam dapur dan penurunan pH dengan air jeruk dapat mempengaruhi aktivitas mikrobiologis khususnya bakteri. Tujuan penelitian untuk menganalisis kadar protein putih dan kuning telur itik sebelum perendaman dan sesudah perendaman dengan larutan jeruk nipis (Citrus aurantifolia). Metode yang digunakan dalam penelitian ini yaitu menggunakan metode eksperimental Rancangan Acak Lengkap (RAL) dengan 3 perlakuan yaitu perlakuan I kontrol (telur segar), perlakuan II sebelum perendaman dan perlakuan III sesudah perendaman dengan 6 kali ulangan. Uji protein menggunakan metode Kjeldahl dengan Tekhnik Spektrofotometri. Hasil analisis menunjukkan bahwa kadar protein putih telur tidak ada perbedaan yang signifikan antara ketiganya. Sedangkan analisis kadar protein kuning telur ada perbedaan hasil rata-rata dari ketiganya. Kata Kunci: Protein, Telur itik, Pengasinan sebelum dan sesudah 
Uji Daging Ikan Mujair (Oreochromis mossambicus) Menggunakan Rendaman Kulit Manggis (Garcinia mangostana L.) Kusmawati, Eka; Santoso, Hari; Syauqi, Ahmad
Jurnal SAINS ALAMI (Known Nature) Vol. 3 No. 1 (2020)
Publisher : FMIPA UNISMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/j.sa.v3i1.3555

Abstract

Meat elasticity is a characteristic of meat that has the power to resist pressure from the outside and return to its original shape. Tilapia fish (Oreochromis mossambicus) has perishable properties if it hasn’t been through processing. One alternative to maintain the suppleness of the meat by using a soaking mangosteen (Garcinia mangostana L.) peel. Based on the description above this study aims to knowing the effectiveness of soaking using mangosteen peel and analyzes the concentration for the best meat suppleness. The research method used was completely randomized design using 4 concentration of treatments 0%, 5%, 10%, 15% and  each with 5 replications. The results of study obtained Fcou = 72,55 ; F(0,01) = 5,29 shows that Fcou > F(0,01) so H0 is rejected, which means there is a very real difference between treatments with value concentration of 0% 5,069 N/mm2; concentration of 5% 7,574 N/mm2; concentration of 10% 10,401 N/mm2 and  concentration of 15% 13,924 N/mm2. The secondary metabolites in the mangosteen peel are effective so as to give effect to increase the tenderness of tilapia fish and the test results of the effective concentration value for the suppleness of the best fish meat according to SNI is the concentration of 15%. In this elascity test it was found thet the higher of concentration of mangosteen peel given the higher the level of elasticity of tilapia fish meat.Key Word: Elasticity, Immersion, Powder ConcentrationABSTRAKKekenyalan daging merupakan sifat daging yang mempunyai kekuatan untuk menahan tekanan dari luar dan kembali ke bentuk semula. Daging ikan mujair (Oreochromis mossambicus) memiliki sifat mudah rusak jika belum melalui suatu pengolahan. Salah satu alternatif untuk menjaga kualitas kekenyalan dagingnya dengan menggunakan rendaman kulit buah manggis (Garcinia mangostana L.). Tujuan penelitian ini adalah untuk mengetahui efektifitas perendaman menggunakan kulit buah manggis dan menganalisa konsentrasi yang tepat untuk kekenyalan daging ikan mujair. Metode penelitian yang digunakan yaitu Rancangan Acak Lengkap menggunakan 4 konsentrasi perlakuan 0%, 5%, 10%, 15% dan masing-masing 5 kali ulangan. Hasil penelitian didapat Fhit = 72,55 ; F(0,01) = 5,29 menunjukkan bahwa Fhit > F(0,01) sehingga H0 ditolak yang berarti terdapat beda sangat nyata antar perlakuan, dengan nilai konsentrasi 0% 5,069 N/mm2; konsentrasi 5% 7,574 N/mm2; konsentrasi 10% 10,401 N/mm2 dan konsentrasi 15% 13,924 N/mm2. Senyawa metabolit sekunder pada kulit manggis yang efektif sehingga memberikan pengaruh untuk meningkatkan kekenyalan daging ikan mujair dan hasil uji nilai konsentrasi yang efektif untuk kekenyalan daging ikan terbaik sesuai dengan SNI adalah konsentrasi 15%. Pada uji kekenyalan ini didapatkan bahwa semakin tinggi konsentrasi kulit manggis yang diberikan maka semakin tinggi tingkat kekenyalan daging ikan mujair.Kata Kunci: Kekenyalan, Perendaman, Konsentrasi Serbuk
Uji Organoleptik Ikan Mujair (Oreochromis mossambicus) yang Direndam dengan Kulit Manggis (Garcinia mangostana L.) sebagai Pengawet Alami Nurmala, Aulia Putri; Santoso, Hari; Syauqi, Ahmad
Jurnal SAINS ALAMI (Known Nature) Vol. 3 No. 1 (2020)
Publisher : FMIPA UNISMA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tilapia fish is one of the freshwater fish that is easily available in the market and is popular with the community. Freshwater fish are chosen as a source of protein, minerals, vitamins and fats for consumption. Purplish red mangosteen peels contain tannin, resin and compounds crystallizable mangostine (C2OH22O5), are easily soluble in alcohol or ether, and are insoluble in water. Tannin of mangosteen peel is a polyphenol compound and an additive functions as an antiseptic, a coloring agent for paint and ink. Compounds in mangosteen peel are able to bind proteins so that they can be used as natural preservatives, containing catechkin (flavan-3,4-diol), the proanthocyanidin group. The purpose of this study is to compare the effectiveness of mangosteen peel as a natural preservative in various concentrations in maintaining the quality of tilapia fish. The research method was carried out through experiments by soaking tilapia fish in mangosteen peel at a concentration of 0%, 25%, 50%, 75% for 24 hours with a temperature of 0-50C. Organoleptic analysis of changes in quality: gills, eyes, flesh texture and odor of tilapia fish (Oreochromis mossambicus) by measuring changes in pH of soaking water. The organoleptic test results showed that the highest organoleptic value was found at the highest concentration of 75%, with eye specifications having an organoleptic value of 8.3; gills have an organoleptic value of 8.6, odor has the highest organoleptic value of 8.7 and texture has an organoleptic value of 8.4. Soaking tilapia (Oreochromis mossambicus) carried out in the mangosteen peel (Garcinia mangostana L.) for 24 hours at 0-5OC showed the highest concentration of mangosteen peels had a lower pH (acidic) with the best organoleptic value.Keywords: Organoleptic, Mangosteen Skin Solution, pHABSTRAKIkan mujair salah satu ikan air tawar yang mudah didapat dipasar-pasar karena digemari masyarakat. Banyak  jenis ikan air tawar yang dapat dipilih sebagai sumber protein, karbohidrat, mineral, air, vitamin dan lemak untuk dikonsumsi. Kulit manggis berwarna merah keunguan karena mengandung tannin, resin, dan crystallizable mangostine (C2OH22O5), yang mudah larut dalam alkohol atau eter, dan tidak larut dalam air. Tanin merupakan senyawa polifenol, tanin kulit manggis sebagai zat aditif berfungsi sebagai antiseptik, bahan baku pewarna pada cat dan tinta. Kulit manggis mampu mengikat protein sehingga dapat digunakan sebagai bahan pengawet alami, mengandung katekkin (flavan-3,4-diol) golongan proantosianidin. Tujuan dari peelitian ini yaitu untuk membandingkan efektifitas kulit manggis sebagai bahan pengawet alami dalam berbagai konsentrasi dalam menjaga mutu ikan mujair, Untuk menganalisa perubahan mutu meliputi : insang, mata, tekstur daging dan bau (lisis) ikan mujair (Oreochromis mossambicus) yang direndam kulit Manggis (Garcinia mangostana L.). Untuk menganalisa perubahan pH rendaman dari kulit Manggis pada konsentrasi 0%, 25%, 50%, 75% selama 24 jam dengan suhu 0-50C. Penelitian ini merupakan penelitian eksperimen survey, dimana penelitian eksperimen yaitu dengan ikan mujair yang direndam dalam kulit manggis dengan konsentrasi 75%, 50%, 25% dan 0% selama 24 jam dalam suhu 0-50C. Survey dengan uji organoleptic. Perendaman ikan mujair (Oreochromis mossambicus) dalam kulit manggis (Garcinia mangostana L.) selama 24 jam dalam suhu 0-5OC didapatkan kesimpulan bahwa pada konsentrasi kulit manggis paling tinggi memiliki pH paling rendah (asam) dan nilai organoleptiknya yang paling baik.Kata kunci: Organoleptic, Larutan Kulit Manggis, pH
Analisa Kadar Protein Total Ikan Kurisi (Nemipterus japonicus) Segar yang Diawetkan dengan Biji picung Tua (Pangium edule Reinw) Hidayati, Arini; Santoso, Hari; Syauqi, Ahmad
Jurnal SAINS ALAMI (Known Nature) Vol. 3 No. 1 (2020)
Publisher : FMIPA UNISMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/j.sa.v3i1.3742

Abstract

Curry fish catch by fishermen is quite abundant, kurisi fish contains protein between 5-20%, and fat is about 5% and is easy to lime (rot). Kurisi fish are utilized by fishing communities in the form of processed surimi and dried fish (salted fish). One alternative is the inhibitor of the decay process with preservation using old picung seeds (Pangium edule Reinw). The purpose of this study was to analyze the levels of preserved curry fish protein using old picung seeds. The research method was carried out experimentally using a factorial design, namely Factor I of fresh curry fish covered in 5 mm thick picung paste placed in a plastic container at 16 ℃ refrigerator temperature, Factor II fresh curry fish without coated with picung paste placed in a plastic container at 16 ℃, with 6 replications. The results showed control protein content of 6.71%, at a temperature of 16 ℃ for 32 hours; treatment with picung seeds 11.88%, at a temperature of 16 ℃ for 32 hours; etc. Results Analysis of factorial ANOVA test at a time factor has a significance value of 0.01, which means that there is an effect caused by a long time factor of observation. In the treatment factor has a significance value of 0.01 then there is the effect caused by the picung seed factor. Then the interaction between time factor and treatment factor has a significance value of 0.05, so there is an effect caused by the interaction between the time factor and the factor of giving picung seeds. Old picung seeds as an influential natural preservative can increase the shelf life, and be able to maintain the protein levels of fish curisi during the preservation period of 48 hours. Compared with 32 hours of preservative seedless curry fish preservation which experienced total decay and decreased protein content.Keywords: Preservation, old picung seed paste, Protein.ABSTRAKIkan kurisi hasil tangkapan nelayan cukup melimpah, ikan kurisi mengandung protein antara 5 – 20 %, lemak lebih kurang 5 % dan mudah lesis (busuk).Ikan kurisi dimanfaatkan masyarakat nelayan dalam bentuk olahan surimi dan ikan kering (ikan asin). Salahsatualternativpenghambat proses pembusukandenganpengawetan menggunakan biji picung tua (Pangium edule Reinw). Tujuan penelitian ini untuk menganalisa kadar protein ikan kurisi hasil pengawetan menggunakan biji picung tua. Metoda penelitan dilakukan secara eksperimen menggunakan Rancangan Faktorial yaitu Faktor I ikan kurisi segar dilumuri pasta picung setebal 5 mm yang ditempatkan dalam wadah plastikpada suhu kulkas 16 oC, Faktor II ikan kurisi segar tanpa dilumuri pasta picung ditempatkan dalam wadah plastikpada suhu kulkas 16 oC,dengan 6 kali ulangan. Hasil penelitian menunjukkan kadar protein kontrol 6,71%, pada suhu 16 oC selama 32 jam; perlakuan dengan biji picung 11,88%, pada suhu 16 oC selama 32 jam. Hasil Analisis uji ANOVA FAKTORIAL pada faktor waktu memiliki nilai signifikansi 0,01 yang berarti terdapat efek yang ditimbulkan oleh faktor lama waktu penyimapan. Pada faktor perlakuan memiliki nilai signifikansi 0,01 Maka terdapat efek yang ditimbulkan oleh faktor biji picung. Kemudian interaksi antara faktor waktu dan faktor perlakuan memiliki nilai signifikansi 0,05 Maka terdapat efek yang ditimbulkan oleh interaksi antara faktor waktu dan faktor pemberian biji picung. Biji picung tua sebagai pengawet alami berpengaruh mampu meningkatkan lama masa simpan, dan mampu mempertahankan kadar protein ikan kurisi selama masa pengawetan yakni 48 jam. Dibandingkan dengan pengawetan ikan kurisi tanpa biji picung selama 32 jam yang mengalami kebusukan total dan megalami penurunan kadar protein.Kata kunci: Pengawetan, Pasta biji picung tua, Protein
Uji Kandungan Vitamin A Tanaman Sawi (Brassica juncea L) Dan Wortel (Daucus corata L) Desa Bumiaji Dan Poncokusumo Fatonah, Siti; Syauqi, Ahmad; Laili, Saimul
Jurnal SAINS ALAMI (Known Nature) Vol. 2 No. 2 (2020)
Publisher : FMIPA UNISMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/j.sa.v2i2.4439

Abstract

Vitamins are a complex compound that is needed by the body that serves to aid in the arrangement or metabolic processes in the body. Carrots are a multi-efficacy vegetable for public health. Carrot is a potential foodstuff to alleviate the disease problem of vitamin A because the content of carotene (Pro Vitamin A) in carrots can prevent the disease twilight (Blind chicken) and the problem of malnutrition. Mustard is a horticultural crop that can improve and facilitate digestion. Contains vitamin A, vitamin B and vitamin C. Research aim is to  test the content of vitamin A in mustard and carrots from Bumiaji and Poncokusumo . The method in this research used  a survey method to determine the content of vitamin A in mustard greens and carrots derived from Bumiaji and Poncokusumo villages. The number of repeats used in this study was 12 times. The result of Vitamin A in carrots from Bumiaji is an average of 0.3457% of the highest value of 722.3mg and the carrot from Poncokusumo with the highest value of 672mg. The mustard has percentage value from Bumiaji village is 0.069% i.e 69mg and from Poncokusumo with a percentage value of vitamin A amounted to 66 mg with an average of 51 mg. Both are not diffrent significantly.Kata kunci: vitamin A, carrot, mustard, Bumiaji, PoncokusumoABSTRAKVitamin adalah suatu senyawa kompleks yang sangat dibutuhkan oleh tubuh yang berfungsi untuk membantu pengaturan atau proses metabolisme di dalam tubuh. Wortel merupakan sayuran yang multi khasiat bagi kesehatan masyarakat.Wortel merupakan bahan biologi potensial untuk menjawab masalah penyakit kurang vitamin A yaitu kandungan karoten atau pro vitamin A, dapat mencegah penyakit rabun senja (buta ayam) dan masalah kurang nutrisi. Sawi sebagai tanaman hortikultura dapat memperbaiki dan memperlancar pencernaan.bagi yang mengkonsumsi dan mengandung vitamin A, B dan C. Telah di lakukan penelitian yang bertujuan untuk menguji kandungan vitamin A  pada Sawi dan wortel dari Bumiaji dan Poncokusumo. Metode yang digunakan dalam penelitian ini adalah metodesurvey untuk mengetahui kandungan vitamin A pada sayuran Sawi dan wortel yang berasal dari desa Bumiaji dan Poncokucumo.Ulangan yang digunakan dalam penelitian ini adalah dua belas kali. Hasil yang didapat Vitamin A pada worteldari Bumiaji adalah rata-rata 0,3457% yaitu nilai tertinggi 722,3mg tiap 100 g dan wortel dari Poncokusumo dengan nilai persentasi tertinggi 0,672%, tertinggi 672 mg. Sedangkan untuk nilai persentase Sawi dari desa Bumiaji adalah 0,069% yaitu 69 mg tertinggi dan dari Poncokusumo dengan nilai 66 mg dengan rata-rata 51 mg. Keduanya tidak berbeda secara signifikan.Kata kunci: vitamin A, wortel, Sawi, Bumiaji, Poncokusumo
Co-Authors Abdul Khalik Agustin, Sekar Sari Aisyah Wardani, Aisyah Ali Djamhuri Allinha Yusfin Innaya Amaliyah, Viki Andaru Dahesihdewi Andrianto, Fathinah Ulfah Anggraeni, Agintha Silvya Anshori, Syaiful Apriliani, Susi Arhabi, Abuddafi Arifin Fauzi Lubis Armaidi Darmawan Atika Atika Awan, Edi Aziz, Achmad Qomarul Baskara, Vanza Aulia Belqis, Farah Nabila Choiroh, Durrotul Darizal, Adjeng Amelia Lucky Delfira, Annisa Erny Kusdiyah Fairuz Quzwain Faisal Fatmawati Fatmawati Fuadi, Muhammad Chaniful Fuadi, Mukhlisul Guntur Trimulyono Hamdy, M. Kholis hani septiana, hani Haq, Fafa Maulal Hari Santosa, Hari Hari Santoso Hartanti Sandi Wijayanti Hasan Zayadi Hasmita, Debby Hidayati, Arini Hotimah, Sitti Norul Iskandar Yusuf Istiqfaroh, Laila Iwan Permadi Juliyanti, Afifah Koto, Rinta Febrina Kusmawati, Eka Kusumawardhany, Intan Ratna Lailah, Rukhil Lathifah, Iffah Maghfirah, Inayatul MAHALINA, WEDA Majida Ramadhan Maulidiyah, Ni'matul Melinda, Fatihatul Mubarok, Imam Anas Mufidah, Ana Liatul MUHAMMAD BAKRI MUKAMTO MUKAMTO, MUKAMTO Muryanah, Siti Muzayyanah, Nana Ningrum, Mei Ninda Nisa, Siti Rofiatun Nur Fazat Arinal Haq, Nur Fazat Arinal NUR KHOLIFAH Nurdin, Immega Adelia Nurmala, Aulia Putri Pakiding, Mainar Daud Puspithasari, Agustina Dwi Rachmawati, Rachmawati Suprayoto Ramadhan, Majida Ranitadewi, Ika Nindyas Ratna Djuniwati Lisminingsih Refiandinova, Fatur Rini Oktari Batubara Riyadi, Tomi Rodiyanto Rohimah, Ririn Alfiatu Rohmatillahil Jamilah, Favi Rustandi, Helmi Saada, Iqlimatus Saifudin Asrori Saimul Laili Samsirun Halim Setyawan, Febrianto Sholehuddin, Mohammad Siti Fatimah Siti Fatonah Sonny, Sonny Sotianingsih, Sotianingsih Sri Wahyuni Suhartini, Venita Sukiran, Nufan Muwafiq Syifa, Carla Amadea Tintrim Rahayu, Tintrim Tresna, Adira Tatus Trisna, Adira Tatus Ulfa, Syazwani Umaroh, Sofiyatul Umma, Firda Firdausi Utami, Ade Ratna Varadibbah, Hasina Wahyu Indah Dewi Aurora Wakik, Wakik Widodo, Laurentius Urip Wijaya, Kusuma Lestari Wulandari, Rossa Martha Yuana, Hera Zaki, Siti Muzakiyah Zuliyana, Devy Zulkarnain, Rahmat