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All Journal Pro Food Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Food ScienTech Journal Journal of Food Engineering Jurnal Agroindustri Halal
Muhammad Fajri Romadhan
Universitas Sahid
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Engineering Immunology & microbiology

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 1 
Characteristics of Secang Jelly Drink as Functional Drink with the Addition of Red Ginger Extract for Antioxidant Source Bevhia Moza Agusthi; Muhammad Fajri Romadhan
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 2 (2024): June 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i2.449-458

Abstract

Secang wood (Caesalpinia sappan L.) and red ginger can be used as alternative functional drinks in form of jelly drinks, due to the antioxidant properties contained in these two ingredients. In this study, we wanted to know the characteristics of secang jelly drinks with addition of red ginger extract at various concentrations. The research was conducted with ginger extract concentrations of 20% (J1), 25% (J2), 30% (J3), 35% (J4), and 40% (J5) executed completely random. The results of the research regarding the characteristics of secang jelly drink with the addition of red ginger extract have significant differences (p<0.05) for viscosity, pH value, antioxidant activity, and sensory as well as hedonic quality. The best treatment is obtained from red ginger extract concentration of 35% with an average viscosity of 986.7 cP, pH of 4.47, antioxidant activity with an IC50 value of 72.97 (strong), sensory score for aroma, texture, and taste is 5, hedonic quality score for aroma, texture, and taste is 4. This treatment also results in average total flavonoid content of 24.29 mg/100 g. No heavy metal contamination was found and total plate number was <102 colonies/mL. Keywords: Antioxidant, Functional drink, Jelly drink, red ginger, Secang woods.
Pengaruh Lama Waktu Fermentasi Terhadap Kandungan Kombucha Daun Kecapi (Sandoricum koetjape): The Effect of Fermentation Time on The Content of Kombucha From Sentul Leaves (Sandoricum koetjape) Sarmila; Fajri Romadhan, Muhammad
Journal of Food Engineering Vol. 4 No. 3 (2025): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v4i3.6058

Abstract

Kombucha was a fermented beverage that contained various metabolite compounds beneficial to health. The content of these compounds was influenced by the duration of fermentation and the type of raw materials used. Sentul leaves (Sandoricum koetjape) had the potential to be used as a raw material for kombucha because they were rich in metabolite compounds. This study aimed to determine the effect of fermentation duration on the content of sentul leaf kombucha. The sentul leaf kombucha was fermented for 6, 7, 8, 9, and 10 days. The analyzed parameters included total phenol, pH, vitamin C, alcohol content, and organoleptic tests such as hedonic and quality score tests. Sentul leaf kombucha fermented for 7 days produced a total phenol content of 66.19 mg GAE/g, vitamin C content of 0.25 g/100 ml, a pH value of 3.43, and an alcohol content of 0.03013%. The organoleptic test with 35 untrained panelists showed that the 7-day fermented kombucha was moderately liked, with a brown color and a slightly sour aroma. The results of this study showed that the duration of fermentation affected the content of sentul leaf kombucha, with 7 days being the best fermentation time.
Pengaruh Lama Perkecambahan Terhadap Mutu Tepung Kecambah Kacang Tunggak (Vigna Unguiculata (L.)) Topan, Ali; Pramesti Khan, Hayyu; Rahmawati, Rahmawati; Fajri Romadhan, Muhammad; Hamidatun, Hamidatun
Pro Food Vol. 11 No. 2 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i2.566

Abstract

Kacang tunggak (Vigna unguiculata (L.)) merupakan kacang lokal dari provinsi Nusa Tenggara Timur (NTT) yang memiliki berbagai kandungan zat gizi dan senyawa bioaktif seperti polifenol, Asam Gamma-Aminobutirat (GABA), dan antioksidan. Proses perkecambahan merupakan salah satu cara untuk meningkatan zat gizi dan senyawa bioaktif pada kacang-kacangan. Penelitian ini bertujuan untuk menganalisis lama perkecambahan terhadap mutu tepung kecambah kacang tunggak. Metode penelitian yang digunakan yaitu eksperimental dengan variabel waktu perkecambahan yang terdiri dari 5 taraf: 0, 12, 24, 36 dan 48 jam, dengan 3 kali ulangan. Analisis yang dilakukan meliputi uji fisik, uji  proksimat, kandungan GABA, total polifenol, dan aktivitas antioksidan IC50 menggunakan metode 2,2-diphenyl-1-picrylhydrazyl (DPPH) menggunakan metode spektrofotometri UV-Vis. Hasil peneltian menunjukkan bahwa waktu perkecambahan mempengaruhi mutu tepung kacang tunggak yang dihasilkan. Waktu perkecambahan mampu meningkatkan kandungan senyawa bioaktif seperti kandungan GABA, total polifenol, dan aktivitas antioksidan IC50. Waktu perkecambahan terbaik dihasilkan pada perlakuan perkecambahan 24 jam dengan hasil mutu tepung kecambah kacang tunggak selama 24 jam memiliki panjang kecambah 23,41 mm, persentase pertumbuhan 100%, kadar air 9,61 %, kadar abu 4,38 %bk, kadar lemak 1,02 %bk, kadar protein 28,66 %bk, kadar karbohidrat 56,35 %bk, kandungan GABA  106,09 mg/100 g, aktivitas antioksidan IC50 18,96 mg/ml dan total polifenol 17,09 mg GAE/100 g.  Hasil penelitian ini menunjukkan adanya peningkatan senyawa bioaktif pada kacang tunggak akibat proses perkecambahan dan berpotensi sebagai bahan pangan fungsional. Oleh karena itu, peneliti berharap temuan ini dapat menjadi dasar pengembangan produk pangan dengan nilai yang lebih tinggi.
Sintesis Nanopartikel ZnO dan Aplikasinya sebagai Edible Coating Berbasis Pektin untuk Memperpanjang Umur Simpan Buah Belimbing Muhammad Fajri Romadhan; Shanti Pujilestari
JURNAL AGROINDUSTRI HALAL Vol. 5 No. 1 (2019): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v5i1.1712

Abstract

ABSTRAKNanopartikel ZnO (NP-ZnO) merupakan partikel yang mempunyai aktivitas antimikroba cukup luas yaitu dapat menghambat pertumbuhan bakteri Gram negatif, Gram positif, khamir dan kapang. Nanopartikel ZnO dapat digunakan sebagai bahan tambahan untuk memperbaiki sifat mekanik dan fungsional dari edible coating yang berbasis pektin. Tujuan dari penelitian ini adalah untuk melihat pengaruh edible coating pektin+NP-ZnO terhadap masa simpan buah belimbing. Nanopartikel disintesis dengan metode presipitasi menggunakan tiga suhu pemanasan yang berbeda yaitu 60, 80 dan 100°C selama 2 jam dan ditanur pada suhu 500°C selama 5 jam. Nanopartikel yang terbentuk dikarakterisasi menggunakan Fourier Transform Infra Red (FTIR), Particle Size  Analyzer (PSA) dan Scanning Electron Microscopy (SEM). Hasil analisis FTIR menunjukkan bahwa nanopartikel ZnO telah terbentuk dengan adanya puncak pada panjang gelombang 474 cm-1. Suhu sintesis nanopartikel ZnO terbaik adalah 800C dengan ukuran partikel rata-rata 43.1 nm. Hasil analisis SEM memperlihatkan bahwa nanopartikel yang terbentuk mempunyai morfologi bulat. Hasil uji antimikroba dengan metode Total Plate Count (TPC) memperlihatkan nanopartikel ZnO dapat menghambat pertumbuhan bakteri Bacillus cereus, Escherichia Coli dan kapang Penicillium Sp. Aplikasi edible coating pektin+ Nanopartikel ZnO 1% pada buah belimbing memperlihatkan penurunan susut bobot,  menjaga warna buah lebih stabil dan mencegah kerusakan buah yang ditimbulkan kapang selama delapan hari penyimpanan. Kata kunci: nanopartikel ZnO, edible coating, antimikroba, umur simpan, belimbing
Characterization of Soybean Extract Drinks Using Ambon Banana Peel Waste as a Source of Calcium Miftahul Rizqiah; Muhammad Fajri Romadhan
Food ScienTech Journal Vol 6, No 1 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i1.22227

Abstract

Potassium is an important mineral that has many roles in the body. Potassium can be found in fruits and nuts such as ambon banana and soybeans. Ambon banana peel is part of the ambon banana which has not been widely used as processed food or drink. This study aims to determine the best quality ambon banana peel soybean extract based on physical, chemical, and organoleptic characteristics. This research used an experimental method with a completely randomized design (CRD) with one factor with three replications consisting of 6 concentration levels of ambon banana peel extract (P1=10%, P2=15%, P3=20%, P4=25%, P5 = 30%, P6=35). The results showed that the concentration of ambon banana peel was significantly different (α=0.05) on viscosity, stability, total dissolved solids, pH, protein content, fat content, color and taste hedonic tests, hedonic quality tests for color, and taste. However, it was not significantly different in the hedonic aroma and texture test. The best treatment chosen in this study was the P2 treatment (15%) with a viscosity value of 5.52 cps, a stability value of 94.42%, a pH value of 6.71, a total dissolved solids value of 11.07 oBrix, a potassium content of 31.01 mg/100mL, a fat content of 1.42%, a protein content 2.35%, and the overall hedonic value is like the quality attributes of brownish white color, odorless, watery texture, and sweet taste.
Co-Authors Bevhia Moza Agusthi Hamidatun Hamidatun, Hamidatun Miftahul Rizqiah Pramesti Khan, Hayyu Rahmawati, Rahmawati Sarmila Shanti Pujilestari, Shanti Topan, Ali