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All Journal EKOLOGIA : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup Jurnal Sains dan Teknologi Pangan Jurnal Agroindustri Halal JURNAL BIOSAINSTEK
Sophia Grace Sipahelut
Universitas Pattimura
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Mathematics

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POTENSI MINYAK JAHE MERAH DAN MINYAK JERUK MANIS SEBAGAI BAHAN AKTIF ALAMI DALAM PEMBUATAN HANDSANITIZER Jhelsia Sisilia Tandikura; Sophia Grace Sipahelut; Gelora Helena Augustyn
Ekologia: Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup Vol 22, No 2 (2022): Ekologia: Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/ekologia.v22i2.5229

Abstract

The COVID-19 pandemic that has hit the world requires everyone to maintain hand hygiene as a way to avoid this virus. Hand sanitizer is an instant option for cleaning hands. The use of essential oils in hand sanitizers is considered safer than alcohol. This study aims to study the antiseptic activity, physical and organoleptic characteristics of hand sanitizers in combination with red ginger oil and sweet orange oil. This study was designed using a completely randomized design (CRD) with one factor, namely a combination of red ginger oil and sweet orange oil, with three treatment levels: 75% : 25%, 50% : 50%, dan 25% : 75%. Parameters analyzed included antisepticby Replika method, dispersibility, pH, density, homogeneity and organoleptic tests (texture, aroma, and color). The results showed that hand sanitizer with a combination treatment of 25% red ginger oil and 75% sweet orange oil had a stronger antiseptic effectiveness compared to other treatments. 6.2 cm which shows the consistency of the hand sanitizer that is comfortable when used, the hand sanitizer gel is homogeneous, without any coarse grains and is still organoleptically acceptable for texture, aroma and color.
POTENSI MINYAK JAHE MERAH DAN MINYAK JERUK MANIS SEBAGAI BAHAN AKTIF ALAMI DALAM PEMBUATAN HANDSANITIZER Jhelsia Sisilia Tandikura; Sophia Grace Sipahelut; Gelora Helena Augustyn
Ekologia: Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup Vol 22, No 2 (2022): Ekologia : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/ekologia.v22i2.5229

Abstract

The COVID-19 pandemic that has hit the world requires everyone to maintain hand hygiene as a way to avoid this virus. Hand sanitizer is an instant option for cleaning hands. The use of essential oils in hand sanitizers is considered safer than alcohol. This study aims to study the antiseptic activity, physical and organoleptic characteristics of hand sanitizers in combination with red ginger oil and sweet orange oil. This study was designed using a completely randomized design (CRD) with one factor, namely a combination of red ginger oil and sweet orange oil, with three treatment levels: 75% : 25%, 50% : 50%, dan 25% : 75%. Parameters analyzed included antisepticby Replika method, dispersibility, pH, density, homogeneity and organoleptic tests (texture, aroma, and color). The results showed that hand sanitizer with a combination treatment of 25% red ginger oil and 75% sweet orange oil had a stronger antiseptic effectiveness compared to other treatments. 6.2 cm which shows the consistency of the hand sanitizer that is comfortable when used, the hand sanitizer gel is homogeneous, without any coarse grains and is still organoleptically acceptable for texture, aroma and color.
KARAKTERISTIK FISIK DAN PREFERENSI KONSUMEN TERHADAP JELLY DRINK PALA (Myristica fragrans H.) DENGAN VARIASI KONSENTRASI GELATIN Sophia Grace Sipahelut
Jurnal Sains dan Teknologi Pangan Vol. 9 No. 4 (2024): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/axb36p72

Abstract

Daging buah pala mengandung serat pangan dan fitokimia yang berpotensi sebagai antioksidan.  Diversifikasi daging buah pala menjadi produk-produk olahan merupakan salah satu upaya untuk mengatasi produksi daging buah pala yang melimpah, diantaranya produk jelly drink.  Tujuan dari penelitian ini adalah untuk menentukan konsentrasi gelatin yang tepat dalam pembuatan jelly drink pala.  Penelitian ini merupakan penelitian eksperimen yang dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan dan tiga kali ulangan, dengan perlakuan antara lain: G1= konsentrasi gelatin 0,75%; G2= konsentrasi gelatin 1,00%; G3= konsentrasi gelatin 1,25%).  Data yang diperoleh dianalisis secara statistik menggunakan Analysis of Variance (ANOVA) dan dilanjutkan dengan uji Duncan New Multiple Range Test (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa perlakuan konsentrasi gelatin yang berbeda memberikan pengaruh nyata terhadap kadar total padatan terlarut, sineresis, dan laju alir, namun tidak mempengaruhi pH jelly drink pala.  Tingkat kesukaan panelis terhadap rasa, aroma dan warna juga tidak dipengaruhi oleh penambahan konsentrasi gelatin yang berbeda, kecuali tekstur.  Perlakuan konsentrasi gelatin 1,00% merupakan perlakuan terbaik dengan kadar total padatan terlarut 25,60Brix, pH 4,07, sineresis 1,928%, laju alir 1,86 cm/detik, serta tingkat kesukaan panelis terhadap rasa 3,92 (suka), aroma 3,88 (suka), warna 3,56 (suka), dan tekstur 4,16 (suka). 
AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK FISIKOKIMIA VELVA PALA (Myristica fragrans Houtt) DENGAN PENAMBAHAN GULA AREN Sophia Grace Sipahelut
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 2 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/67vxbb44

Abstract

Pemanfaatan daging buah pala oleh masyarakat hanya sebagian kecil saja dan selebihnya dibuang sebagai limbah pertanian. Padahal daging buah pala mengandung senyawa-senyawa fungsional seperti flavonoid dan terpenoid yang berfungsi sebagai antioksidan, antimikroba, dan antivirus.  Pemilihan gula aren sebagai pengganti gula pasir dalam pembuatan velva pala merupakan salah satu upaya memaanfaatkan potensi produksi dan nilai fungsional dagaing buah pala.  Tujuan penelitian ini adalah mengkaji pengaruh konsentrasi gula aren yang berbeda terhadap aktivitas antioksidan dan karakteristik fisikokimia velva pala. Rancangan percobaan yang digunakan, yaitu Rancangan Acak Lengkap (RAL) dengan perlakuan konsentrasi gula aren, yakni 30%, 40%, dan 50% (b/v).  Parameter yang dianalisis antara lain aktivitas antioksidan dan karakteristik fisikokimia meliputi overrun, resistensi pelelehan, vitamin C, serat kasar, dan total gula.  Hasil penelitian menunjukkan bahwa konsentrasi gula aren yang berbeda berpengaruh terhadap semua parameter.  Velva pala yang dihasilkan dari penggunaan konsentrasi gula aren yang berbeda memiliki aktivitas antioksidan dengan nilai IC50 sebesar 136,48-173,32 ppm, overrun 14,86-20,16%, resistensi pelelehan 11,91-16,06 menit, vitamin C 16,98-31,85 mg/100 g bahan, serat kasar 1,37-1,94%, dan total gula 13,65-17,24%. Velva pala terbaik dihasilkan dari penggunaan gula aren 50% dengan aktivitas antioksidan yang paling baik dibandingkan perlakuan lainnya, yakni nilai IC50 sebesar 136,48 ppm dan termasuk dalam antioksidan sedang.
Karakteristik Fisik dan Sensori Velva Kombinasi Puree Sirsak (Annona muricata L.) dengan Kulit Buah Naga Merah (Hylocereus polyrhizus) Sophia Grace Sipahelut
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.7400

Abstract

Velva is a frozen dessert containing low-fat, high natural fiber, and vitamin C from fruit raw materials. This study aims to determine the best formulation for making Velva using soursop puree and red dragon fruit peel puree. A completely randomized design was used as a research design with one factor, namely the ratio of soursop puree and red dragon fruit peel, which included four treatment levels, namely 90: 10; 80: 20; 70: 30; and 60: 40, with three repetitions. Physical test observations included overrun, melting power, pH, and sensory tests, including hedonic and hedonic quality tests for color, aroma, taste, texture, and overall. The de Garmo Effectiveness Index test is used to determine the best formulation. The results showed that the comparison of soursop puree and red dragon fruit peel puree had a significant effect on the physical and sensory characteristics of the velva, except for the hedonic quality of the aroma. Based on the de Garmo effectiveness index test, the best formulation was obtained from the soursop puree and red dragon fruit peel puree formulations 60%: 40% (effectiveness value 0.813) with an overrun value of 12.48%, melting power of 11.00 minutes/5 g, pH 5.45, pink in color, slightly soursop taste, slightly soursop scent, and soft texture, while the hedonic test results showed a value of like to like the color, aroma, taste, texture and overall.
Sensory Profile of Cake with the Addition of Nutmeg (Myristica fragrans H.) Essential Oil as a Flavouring Agent Sophia Grace Sipahelut
BIOSAINSTEK Vol 7 No 1 (2025): Jurnal BIOSAINSTEK
Publisher : UNIVERSITAS MUHAMMADIYAH MALUKU UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/biosainstek.v7i1.2366

Abstract

Utilizing nutmeg pulp into essential oil is an effort to maximize the potential of nutmeg flesh which has so far only been a waste. The content of functional compounds in nutmeg pulp oil can enrich the taste of food products and even provide health benefits. The aim of this research is to examine the effect of essential oils from nutmeg flesh as a natural flavoring agent on the sensory profile of cakes. The experimental design used was a Completely Randomized Design (CRD) with treatment concentrations of nutmeg pulp oil, namely 0%, 0.05%, 0.10%, and 0.15%. The sensory profile observed included color, aroma, taste, and texture. Data were analyzed using ANOVA and continued with Duncan's Multiple Range Test (DMRT) if there were significant differences. The results showed that different concentrations of nutmeg pulp oil affected the aroma, taste and porous texture of the cake, but had no real effect on the color and soft texture of the cake. The addition of nutmeg pulp oil as flavouring agent produces a cake with a bright yellow color, a slightly fragrant aroma typical of cake to a typical cake aroma, no nutmeg aroma to nutmeg aroma, the taste is close to sweet to sweet, the texture is soft and the pores are quite tight. The sensory profile of a cake with the addition of nutmeg pulp oil has the same sensory characteristics as a cake without the addition of nutmeg pulp oil, namely a cake with the addition of 0.05% nutmeg pulp oil.
Study on the Preparation of Virgin Coconut Oil Using the Cooling Method Sophia Grace Sipahelut
BIOSAINSTEK Vol 7 No 2 (2025): Jurnal BIOSAINSTEK
Publisher : UNIVERSITAS MUHAMMADIYAH MALUKU UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/biosainstek.v7i2.2432

Abstract

Virgin Coconut Oil (VCO) is becoming increasingly popular as public awareness of the importance of health through the use of natural ingredients increases.  The fatty acids and antioxidants in VCO make a major contribution to body health. The nutritional content of the VCO produced is influenced by the processing method.   The purpose of this study was to determine the duration of standing coconut cream after being frozen which can produce VCO with high yield, lowest water content, and most preferred by consumers. The research method used was an experimental method using the treatment of the duration of standing of coconut cream (12 hours, 18 hours, and 24 hours). The parameters observed included yield, water content and consumer acceptance including aroma, color, taste, viscosity and rancidity of VCO produced using 30 semi-trained panelists. The results showed that the duration of standing coconut cream significantly affected the yield and water content. A standing time of 18 hours can provide the best VCO results based on yield (30.33%), water content (0.18%), and consumer acceptance of aroma, color, taste, viscosity, and rancidity on a scale of liking.
Sensory Evaluation of Carbonated Coconut Water Fortified with Nutmeg Juice Sophia Grace Sipahelut
BIOSAINSTEK Vol 8 No 1 (2026): Jurnal BIOSAINSTEK
Publisher : UNIVERSITAS MUHAMMADIYAH MALUKU UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/biosainstek.v8i1.2712

Abstract

Old coconut water is underutilized and often ends up as waste. However, old coconut water contains macro and micro nutrients that provide health benefits. Therefore, efforts are needed to develop old coconut water, one of which is carbonated drinks. The taste of old coconut water tends to be rather bland, so formulation innovation is needed by adding other ingredients to improve the taste and consumer acceptance, such as nutmeg juice. The purpose of this study was to study the sensory characteristics of carbonated drinks using different proportions of old coconut water and nutmeg juice. The research method used was an experimental method using the ratio of coconut water and nutmeg juice (90:10; 80:20; 70:30; 60:40). Sensory characteristic testing was carried out by 30 semi-trained panelists, including tests of taste, aroma, color, texture, and sparkle effect. The results of the study showed that carbonated drinks with the ratio of old coconut water and nutmeg juice affected the sensory characteristics of carbonated drinks. The sensory characteristics of the resulting carbonated drinks included: taste characteristics 2.85-4.45 (slightly nutmeg flavor to nutmeg flavor); aroma characteristics 2.95-4.55 (slightly nutmeg flavor to nutmeg flavor); color characteristics 2.30-3.85 (pale yellow to brownish yellow); texture characteristics; 2.85-4.60 (less thick to thick); sparkle effect 3.70-4.25 (quite noticeable sparkle effect to noticeable sparkle effect).
Co-Authors Augustyn, Gelora Helena Jhelsia Sisilia Tandikura