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All Journal AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Teknologi Pangan
Amila Firdhauzi
Jurusan Teknologi Pangan, Fakultas Teknologi Dan Industri Pangan, Universitas Slamet Riyadi, Jln. Sumpah Pemuda 18, Kadipiro, Surakarta 57136, Indonesia
Agriculture, Biological Sciences & Forestry Veterinary

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Pengaruh Konsentrasi Ekstrak Daun Cincau Hitam Terhadap Karakteristik Fisikokimia Gel Cincau Hitam Denny Dwiputra; Amila Firdhauzi; Siti Susanti; Yoga Pratama
Jurnal Teknologi Pangan Vol 3, No 2 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (337.869 KB) | DOI: 10.14710/jtp.2019.23930

Abstract

Penelitian ini bertujuan untuk mengetahui adanya pengaruh ektrak daun cincau hitam terhadap pH, viskositas, total padatan terlarut dan tekstur. Materi yang digunakan adalah daun cincau hitam dan pelarut sodium bikarbonat NaHCO3. Rancangan percobaan yang digunakan adalah menggunakan rancangan analisis regresi yang terdiri dari perlakuan menggunakan pelarut NaHCO3 dan suhu pemanasan 90oC selama 3 jam. Subtitusi ekstrak daun cincau hitam dengan konsentrasi penambahan aquades sebanyak 0%, 20%, 40%, 60% dan 80% (v/v) dan dilakukan pengulangan sebanyak 3 kali. Hasil menunjukkan bahwa Total padatan terlarut pada ektrak cincau hitam dipengaruhi oleh komponen pembentuk gel yang terdapat pada daun cincau hitam. pH pelarut cincau hitam dipengaruhi oleh asam organik dan pektin yang terdapat pada cincau hitam. Viskositas ektrak daun cincau hitam dipengaruhi oleh total padatan yang terlarut pada ektrak daun cincau hitam serta pH pelarut cincau hitam. Tekstur gel cincau hitam dipengaruhi nilai pH dan penambahan tepung tapioka.
Pemanfaatan Rempah Tradisional dalam Peningkatan Mutu dan Daya Simpan Geplak Sirsak (Annona muricata) Amila Firdhauzi; Wikiyas L Saputri; Nanik Suhartatik; Akhmad Mustofa
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.156

Abstract

Geplak is a traditional food from Bantul Regency, Yogyakarta, made from grated coconut and sugar, which is roasted and shaped into small, colorful balls. The increasing consumer demand for natural traditional foods has encouraged the development of geplak with addition of soursop (Annona muricata) and traditional spices, resulting in a functional product with enhanced shelf life. This study aimed to evaluate the effect of adding traditional spices (cinnamon, clove, and nutmeg) on the physicochemical properties and shelf life of soursop geplak during storage. The geplak was prepared from a mixture of coconut, young papaya, and soursop, with each spice added at 0.4% (w/w). The samples were stored at room temperature and analyzed on days 0, 5, 10, and 15. The parameters analyzed included color (Chroma), texture (crispness and hardness), pH, moisture content, water activity (aw), and antioxidant activity (DPPH method). The results showed that cinnamon produced the highest color intensity (22.05) and exhibited the highest antioxidant activity, with only a slight decrease from 82.41% to 79.31% during storage. Nutmeg resulted in the highest hardness (445.51 N) and crispness (3431.9 Nmm) on day 0. The pH increased during storage, with cinnamon reaching 5.52 on day 15. Although moisture content increased significantly, it remained within the acceptable range of the geplak quality standard, while water activity remained relatively stable with an average value of 0.65. The addition of spices, particularly cinnamon, effectively maintained the quality of soursop geplak and extended its shelf life without the use of synthetic additives, in accordance with SNI 01-4298-1996. These findings highlight the potential of soursop geplak as an innovative local functional food.
Co-Authors Akhmad Mustofa Denny Dwiputra Nanik Suhartatik Siti Susanti Wikiyas L Saputri Yoga Pratama