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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Agrointek SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan JSHP (Jurnal Sosial Humaniora dan Pendidikan) Jambura FIsh Processing Journal Bubungan Tinggi: Jurnal Pengabdian Masyarakat Journal of Tropical Food and Agroindustrial Technology
Ni’matus Sholihah
Institut Teknologi Kalimantan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Diversifikasi dan Optimalisasi Pengolahan Kulit Salak melalui Perlakuan Suhu dan Durasi Penyeduhan Ni’matus Sholihah; Fadhil Muhammad Tarmidzi
JSHP : Jurnal Sosial Humaniora dan Pendidikan Vol 6, No 2 (2022): JSHP (Jurnal Sosial Humaniora dan Pendidikan)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Negeri Balikpapan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jshp.v6i2.1390

Abstract

Salak is only used for the flesh of the fruit, for the peel and seeds of salak, it has not been widely developed into a product and only becomes waste. Consumption of peel is generally made in the form of extracts such as tea, where the peel is dried and then after drying it is mashed into powder and brewed using hot water. The use of hot water needs to attention to the temperature and brewing time because it can affect the amount of nutrient content in the peel tea. The temperature and brewing time affect the direct contact between water and the peel extract powder. The temperature used is 80,90,100 (oC) with a time of 5,7,10 (minutes). The analyzes carried out were analysis of raw material (moisture content), analysis of brewing quality, and chemical analysis (antioxidants, caffeine, tannins, and total sugar). The results showed that the best results were at 80oC for 10 minutes, the antioxidant content was 500.57 mg/ml, caffeine 0.65 mg/ml, tannins 1.35 mg/ml. The 80oC temperature treatment with a time of 7.5 minutes resulted in the highest total sugar content of 3.06%
Penambahan daun kelor pada restructured chicken product sebagai sumber antioksidan Ni’matus Sholihah; Laili Hajidah
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.14542

Abstract

Moringa leaves are still utilized in a limited number of processed food items. Moringa is mostly used as a vegetable. Moringa leaves contain enzymes that produce disagreeable scents; thus, their utilization requires product innovation. Nuggets are processed meats that are simple to prepare due to their inclusion in frozen foods that can be readily prepared and kept, but the hue is often unappealing. Fortification is one of the processes that involves adding nutrients to a food product so that it has nutritional value. sufficient. The inclusion of antioxidants produced from Moringa leaves in this nugget product provides nutrition. This study aims to determine the effects of increasing the concentration of moringa leaves on the quality of chicken nuggets as well as the interaction between the usage of concentration and treatment of moringa leaves on the quality of chicken nuggets. The research design used was a factorial randomized block design (RAK) with two treatment factors. Factor 1 was added Moringa leaves which consisted of 3 levels (fresh Moringa leaves, dried Moringa leaves, blanching Moringa leaves), and factor 2 was the concentration of Moringa leaves, which consisted of 3 levels (10%, 15%, 20%). The parameters of the tests were water, ash, texture, fat, protein, chlorophyll, and antioxidants. The best treatment was on 20% fresh leaf treatment which had 63.24% water content, 7.33% ash content, 0.36% chlorophyll, 55.66% antioxidant, 6.07% fat, 12.05% protein. Moringa nuggets are a potential outcome of Moringa leaf innovation.
Pemanfaatan Limbah Kulit Salak sebagai Produk Pangan Berupa Teh Kulit Salak di Kebun Salak Km. 21 Kota Balikapapan Ni'matus Sholihah; Fadhil Muhammad Tarmidzi; Farrah Widy Herlina; Lidya Putri Ramadhani; Eris Pransiscah Nainggolan; Yuwanda Chusnul Ramadhani; Amanda Fara Aulia; Theresia Cecilia; Ira Soviani; Yamasyah Salmanabila; Raudatul Jannah
Bubungan Tinggi: Jurnal Pengabdian Masyarakat Vol 5, No 3 (2023)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/btjpm.v5i3.7481

Abstract

Buah salak merupakan salah satu komoditas hortikultura buah yang cukup melimpah di Balikpapan terutama di kawasan KM. 21 yang dikelola oleh kelompok tani “Sapo jaya Mandiri“. Sejauh ini kelompok tani masih menjual salak dalam bentuk buah segar yang dipasarkan di wilayah Kalimantan. Keterbatasan untuk menjual salak ke pulau lain sulit untuk dilakukan, sehingga dengan jumlah pasar yang sama ketika panen raya banyak buah salak yang kelewat masak. Dampaknya adalah menurunnya mutu salak segar yang berujung pada busuk dan tidak dapat termanfaatkan. Di sisi lain, produk olahan salak juga menghasilkan produk samping berupa kulit salak yang belum termanfaatkan. Valorisasi hasil samping ini menjadi fokus utama dalam pengabdian untuk pengembangan kelompok tani untuk dapat meningkatkan nilai asetnya berupa buah salak. Pengabdian ini bertujuan untuk memanfaatkan produk samping berupa kulit salak untuk meningkatkan nilainya sebagai diversifikasi produk yang khas, yaitu teh kulit salak. Kegiatan ini dilakukan dengan pendekatan Asset Based Community Development (ABCD) dengan sasaran kelompok tani buah salak yang ada di kawasan KM. 21, Balikpapan. Kegiatan dilakukan pada 22 Desember 2022 dengan agenda sosialisasi potensi kulit salak menjadi produk minuman teh yang mengandung antioksidan dan peragaan cara pembuatannya. Hasil evaluasi kegiatan dilakukan dengan melakukan survei menggunakan pengisian kuesioner. Evaluasi yang dilakukan terdiri dari evaluasi produk dan kegiatan. Produk yang dihasilkan dapat diterima baik oleh kelompok tani sebagai konsumen dan kegiatan ini dirasa sangat bermanfaat oleh kelompok tani. Produk yang dikembangkan sangat menarik dan memiliki potensi nilai jual yang baik.Zalacca is one of the commodities in Balikpapan and can mostly be found in KM. 21 area managed by “Sapo Jaya Mandiri” farmer group. Until now, zalacca is still sold as fresh fruit by the farmer group in the Kalimantan area. Market expansion to other islands is becoming difficult due to limited management. Therefore, with the limited market, many fruits are too ripe when harvesting seasons come. This impacts decreasing the quality of fresh zallaca, leading to rot that cannot be utilized. On the other hand, processed zalacca products also produce by-products, which is zalacca skins. The valorization of this by-product is the main focus in the community service for the development of farmer groups to increase the value of their assets by utilizing the zalacca peel to increase its value as a distinctive product diversification. This activity was carried out using the Asset Based Community Development (ABCD) approach with the target of zalacca farmer groups in the KM 21 area., Balikpapan. The activity was carried out on December 22, 2022, with the agenda of socializing the potential of zalacca peels as a tea product containing antioxidants and demonstrating how to make them. The evaluation consists of product and activity evaluations. Farmer groups can well receive this product as consumers, and this activity is considered very useful by farmer groups. This product is also very attractive and has good potential selling points to be developed.
Karakteristik edible coating gel Aloe vera dengan fortifikasi bawang putih sebagai antimikroba Jefri Pandu Hidayat; Hammada Alfafa Romadhona; Ni’matus Sholihah; Siti Munfarida
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.14607

Abstract

Aloe vera-based edible coating consists of hydrocolloids that have potential research to optimate the biodegradable bushing. Meanwhile, the process of edible coating Aloe vera characterization is still the mind concept. The investigation Aloe vera edible coating Aloe vera- is concluded lifetime storage  which `still in development. Optimization of storage tight to surrounding microbial contamination. Adding antimicrobial matter that can sustain food precursors is one concept of packaging bio-transformation. Onion powder has antioxidant goods to be fathomed to increase the characteristic of edible coating.The aim research was determined the optimum formulation to get foremost option of biodegredable packaging technology by fortification method. The derivation viscosity model was added by first-order differential. Mixing with 2% w/v onion powder and Aloe vera suspension with five ratio variables (A-E) revisited the viscosity effect against storage time and microbial growth. Hereafter, the solution's impact over in simple modulation inhibits Aspergillus niger and common bacterial at ambient growth. One-way analysis of variance (ANOVA) was performed. In five days, the suspension shows decreasing viscosity. Stable at 40 cp on control variable without any addition after days. Onion powder fortified in the suspension depicts bacterial growth at 12 hours. Afterward, the zone of accretion bacterial is uncontrol. The best option for edible coating by water and Aloe vera is an equal ratio of either A. Niger and common bacteria up to 16 hours saving time. All storage at the ambient temperature of 28ºC. Further research on suspension Aloe vera edible coating needs to compare the other microbial substance addiction. Furthermore, the application to foodstuffs is a potential discussion of edible coating research.
Optimization of Pedada Mangrove Fruit as a Mangrove Processed Product to Enhance Mangrove Forest Utilization Ni'matus Sholihah; Fadhil Muhammad Tarmidzi; Jefri Pandu Hidayat; Gevbry Ranti Ramadhani Simamora; Siti Munfarida; Amalia Nur Kumalaningrim
Bubungan Tinggi: Jurnal Pengabdian Masyarakat Vol 6, No 3 (2024)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/btjpm.v6i3.11157

Abstract

Mangrove forests are a unique ecosystem and are important in providing life support for coastal communities. The community group (Kelompok Kariangau Lestari) is a community in Kariangau RT 02 Village that has yet to receive intensive training or socialization regarding the diversification of mangrove derivative products. Mangrove plants are not used properly, so they are only left to grow wild around residential areas. The settlement around the mangrove is used as a tourist attraction, namely Jembatan Panjang Mangrove Kariangau. Still, this tourist attraction is not optimal because the long bridge is the only attraction, and the bridge has been damaged, so there is no longer a source of income for residents. Therefore, this community service activity aims to train community groups to utilize mangrove fruit as a processed food product to attract tourism to the Jembatan Panjang Mangrove Kariangau and increase residents' income. This activity began with observing the condition of the mangrove forest and holding discussions with the local community regarding efforts to increase mangrove forest productivity. In this activity, minimizing processing tools was also carried out to make processed food products and determine the right formulation for processed food products. The evaluation was carried out in two discussions, namely product evaluation, with the result that residents could accept the product as consumers, and activity evaluation, with the result that residents felt this activity was very useful for increasing the current use of mangrove plants.
Optimasi ekstraksi karagenan dari Kappaphycus alvarezii berbantu metode enzim selulase dan gelombang ultrasonik : Optimization of carrageenan extraction from Kappaphycus alvarezii using ultrasonic-assisted cellulase extraction (UACE) Kumalaningrum, Amalia Nur; Poeloengasih, Crescentiana Dewi; Azhary, Muhammad Fachrul; Sholihah, Ni’matus; Syafitri, Tatia Asnur; Sabillah, Hana; Nusantara, Bangun Garuda; Christyandari, Debora Ayu
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 2 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v28i2.61454

Abstract

Karagenan merupakan polisakarida bernilai ekonomi tinggi yang diperoleh dari alga merah sebagai bahan pengental maupun penstabil diberbagai industri. Metode ekstraksi karagenan yang umum digunakan di industri melibatkan proses alkali panas dengan waktu cukup panjang sehingga tidak efisien dan menghasilkan banyak limbah. Oleh karena itu, perlu teknik ekstraksi yang dapat meningkatkan efisiensi dan mengurangi dampak lingkungan. Penelitian ini bertujuan menentukan kondisi optimum ekstraksi kappa-karagenan K. alvarezii menggunakan metode UACE berdasarkan persentase rendemen dan kualitas fisikokimia. Variabel yang diamati pada penelitian ini adalah rasio pelarut dan rumput laut (20–100 mL/g), konsentrasi enzim selulase (2–10%) dan waktu ultrasonikasi (20–100 menit). Karagenan dari K. alvarezii yang telah mendapatkan praperlakuan selanjutnya diekstrak pada suhu 80-90ºC selama 30 menit, dikarakterisasi dan dibandingkan dengan karagenan murni sesuai SNI 8391-1:2017. Kenaikan rasio pelarut:rumput laut, jumlah enzim dan waktu ultrasonik dapat menaikkan rendemen karagenan hingga mencapai 62%. Karagenan yang dihasilkan memiliki warna yang lebih gelap dibandingkan karagenan komersial. Karagenan memiliki kadar air, sulfat, viskositas, kandungan logam berat sesuai SNI, sedangkan kadar abu dan abu tak larut asam melebihi SNI serta kekuatan gel dari karagenan masih di bawah SNI. Karagenan masih mengandung unsur N yang menunjukkan ketidakmurnian karagenan. Hasil spektrum FTIR menunjukkan bahwa karagenan yang diperoleh merupakan jenis kappa-karagenan. Penelitian lebih lanjut masih diperlukan untuk mengevaluasi pengaruh UACE sebagai perlakuan awal dalam proses ekstraksi karagenan sehingga tidak hanya meningkatkan jumlah karagenan, tetapi juga mutu karagenan yang dihasilkan.
PENDAMPINGAN AKTIVITAS PEMBELAJARAN TEMA BERKEBUN DENGAN TEKNIK HIDROPONIK UNTUK SISWA TK HARAPAN BUNDA BALIKPAPAN Musyarofah, Musyarofah; Pawara, Muhammad Uswah; Sholihah, Ni’matus; Prayitno, Budi
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 7, No 4 (2023): December
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v7i4.19236

Abstract

ABSTRAKDalam konsep kurikulum Merdeka Belajar, siswa belajar sesuai minat dan kemampuan, fokus pada menciptakan portofolio yang mencerminkan bakat individu, dan semuanya bertujuan untuk mencapai potensi optimal dengan cara yang menyenangkan. 30 siswa TK Harapan Bunda semester genap tahun ajaran 2022-2023 mendapatkan pendampingan rangkaian aktivitas pembelajaran meliputi pengenalan jenis-jenis tanaman, pengenalan teknik berkebun hidroponik, penanaman benih di instalasi hidroponik, pengamatan pertumbuhan tanaman hingga masa panen, dan memasak hasil panen menjadi masakan bergizi. Metode pengumpulan dan analisis data yang digunakan adalah deskriptif kualitatif yang berfokus pada implementasi kurikulum Merdeka Belajar. Informasi dikumpulkan melalui pengamatan, dokumentasi pembelajaran, dan wawancara dengan guru, kepala sekolah, serta wali murid untuk memahami pelaksanaan kegiatan belajar di sekolah tersebut. Kegiatan pengabdian ini tidak hanya memberikan pengalaman baru yang berharga bagi siswa, tetapi juga memperkaya pengalaman belajar mereka dengan melibatkan mereka dalam aktivitas yang praktis dan relevan. Selain itu, kegiatan ini juga mengembangkan kreativitas siswa dan kemampuan adaptasi guru dalam menghadirkan nuansa segar dalam pembelajaran. Ini adalah langkah positif menuju pendidikan yang lebih interaktif dan berorientasi pada pemahaman konsep melalui pengalaman langsung. Berdasarkan hasil pengamatan dan wawancara bersama guru, dapat disimpulkan bahwa pelaksanaan program pengabdian ini telah memberikan kontribusi yang berarti dalam meningkatkan kualitas pembelajaran untuk 30 siswa di TK Harapan Bunda Balikpapan semester genap tahun ajaran 2022-2023. Kata kunci: hidroponik; siswa; taman kanak-kanak; berkebun; Merdeka Belajar. ABSTRACTIn the Merdeka Belajar curriculum concept, students learn according to their interests and abilities, focus on creating a portfolio that reflects individual talents, and aim to achieve optimal potential in a fun way. 30 Harapan Bunda Kindergarten students for the even semester of the 2022-2023 academic year received assistance with a series of learning activities including introducing plant types, introducing hydroponic gardening techniques, planting seeds in hydroponic installations, observing plant growth until harvest time, cooking the produce. harvest into nutritious food. The data collection and analysis method used is descriptive qualitative, focusing on implementing the Merdeka Belajar curriculum. Information was collected through observations, learning documentation, and interviews with teachers, school principals, and student guardians to understand the implementation of learning activities at the school. This service activity not only provides valuable new experiences for students but also enriches their learning experience by involving them in practical and relevant activities. Apart from that, this activity also develops student creativity and the teacher's adaptability in bringing a fresh nuance to learning. This is a positive step towards education that is more interactive and oriented towards understanding concepts through hands-on experience. Based on the results of observations and interviews with teachers, it can be concluded that the implementation of this service program has made a significant contribution in improving the quality of learning for 30 students at Harapan Bunda Kindergarten Balikpapan even semester of the 2022-2023 academic year. Keywords: hydroponics; student; kindergarten; gardening; merdeka belajar.
Pengenalan budaya di wilayah IKN dan sekitarnya untuk mahasiswa asing melalui kegiatan cultural camp Musyarofah Musyarofah; Healty Susantiningdyah; Maryo Inri Pratama; Chandra Suryani Rahendraputri; Hesti Rosita Dwi Putri; Meidi Arisalwadi; Ni’matus Sholihah; Olivia Febrianty Ngabito; Budi Prayitno
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 8, No 4 (2024): December
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v8i4.27243

Abstract

Abstrak Cultural Camp merupakan salah satu program pengabdian masyarakat yang dijalankan di Institut Teknologi Kalimantan (ITK), yang bertujuan untuk memberikan pemahaman mendalam tentang kekayaan budaya Indonesia kepada mahasiswa asing dan lokal. Dengan tema "Ibu Kota Nusantara (IKN): A City for All," program ini menargetkan pembentukan generasi mahasiswa yang menghargai perbedaan budaya dan mampu berkontribusi dalam melestarikan warisan budaya Indonesia. Sejumlah 30 peserta dari Perancis, Denmark, Jerman, China, Malaysia, dan mahasiswa lokal mengikuti kegiatan ini. Peserta mengikuti rangkaian aktivitas mulai dari short course tentang IKN, pelatihan membatik, mencicipi santapan khas daerah, hingga campus tour, jalan santai ke Kebun Raya Balikpapan, dan kunjungan ke kampung adat Dayak. Metode deskriptif kualitatif digunakan dalam kegiatan ini, dengan pengumpulan informasi melalui pengamatan, dokumentasi, dan wawancara untuk memahami pengalaman peserta selama Cultural Camp. Interaksi antara peserta dari berbagai latar belakang budaya menguatkan keterlibatan dan pemahaman antarbudaya, menciptakan ikatan peserta dan masyarakat lokal, meningkatkan komitmen bersama dalam mendukung dan memperkaya satu sama lain dalam perjalanan lintas budaya. Kata kunci: cultural camp; budaya; ibu kota nusantara; kalimantan; dayak. Abstract Cultural Camp is one of the community service programs run at Institut Teknologi Kalimantan (ITK), which aims to provide an in-depth understanding of the richness of Indonesian culture to foreign and local students. With the theme " Ibu Kota Nusantara (IKN): A City for All," this program targets the formation of a generation of students who respect cultural differences and are able to contribute to preserving Indonesia's cultural heritage. 30 participants from France, Denmark, Germany, China, Malaysia and local students took part in this activity. They took part in a series of activities ranging from a short course on IKN, batik training, tasting regional specialties, to a campus tour, a leisurely walk to the Balikpapan Botanical Gardens, and a visit to a Dayak traditional village. A qualitative descriptive method was used in this activity, by collecting information through observation, documentation and interviews to understand the participants' experiences during the Cultural Camp. Interaction between participants from various cultural backgrounds strengthens intercultural engagement and understanding, creates bonds between participants and local communities, increasing mutual commitment in supporting and enriching each other in cross-cultural travel. Keywords: cultural camp; culture; ibu kota nusantara; kalimantan; dayak.
Kualitas Fisik Dan Nilai Sensori Super Bumbu Tabur Berbasis Ikan Bandeng (Chanos chanos) Dan Rumput Laut (Kappaphycus alvarezii) Gevbry Ranti Ramadhani Simamora; Ni'matus Sholihah; Siti Munfarida; Mirza Gulam Ahmad; Gressty Sari Br Sitepus
Jambura Fish Processing Journal Vol 8, No 2 (2026): VOLUME 8 NOMOR 2, JULY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i2.37379

Abstract

Seasoning is a condiment product that is widely used to improve the taste of food, but generally has low nutritional value. The development of seasonings based on food ingredients with high nutritional value is necessary so it is necessary to produce products that not only provide taste, but also better nutritional benefits. Milkfish (Chanos chanos) is a good source of protein and minerals, while Kappaphycus alvarezii seaweed is rich in dietary fiber and bioactive compounds which have the potential to be used as raw materials for super seasonings. This research aimed to determine the effect of differences in the concentration of milkfish flour and seaweed flour on the physical and sensory quality of super sprinkles and determine the best formula that can be accepted by consumers. This research used an experimental method with four comparison treatments of seaweed flour and milkfish flour, namely F1 (0%: 100%), F2 (20%: 80%), F3 (30%: 70%), and F4 (40%: 60%). The selected super seasoning formula was determined based on hedonic tests and the level of panelist acceptance on the attributes of appearance, color, aroma, taste, texture and colorimetric analysis. The results showed that the difference in concentration of seaweed flour and milkfish flour influenced the level of panelists' acceptance of super seasoning. Formula F2 (20% seaweed: 80% milkfish) is the best formula with the highest taste preference score of 6.88 and obtained the highest average score for all sensory attributes tested. Based on these results, the F2 formula has the potential to be developed as a super product for seasonings that is rich in nutrition and has a good level of consumer acceptance.
Optimization of Acidulant Type and Concentration on the Physicochemical and Bioactive Characteristics of Purple Sweet Potato Sauce Ni'matus Sholihah; Eka Okta Setiawan
jurnal makanan tropis dan teknologi agroindustri Vol 7 No 02 (2026): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v7i02.1678

Abstract

Purple sweet potato is a promising raw material for functional food development due to its high anthocyanin content; however, its low natural acidity limits its suitability for sauce production. Optimization of acidulant type and concentration is therefore required to enhance physicochemical stability, bioactive retention, and sensory quality. This study aimed to optimize the effects of acidulant type and concentration on the physicochemical and bioactive of purple sweet potato sauce. This study used a nested research design with two types of acidifiers (lime and apple cider vinegar) at various concentrations (10%, 15%, 20%, and 25%) as research variables. The parameters observed were pH, water content, total titratable acid, total dissolved solids, dispersion, antioxidant activity, and anthocyanin.. The results showed that differences in the type and concentration of acidulant affected the physicochemical and functional properties of the sauce. Lime produced a lower pH value, while apple cider vinegar produced higher water content, total titratable acidity, total soluble solids, antioxidant activity, and anthocyanin content. The higher concentration of acidulant can lower pH and increase total acidity, increase the value of antioxidant activity, and anthocyanin stability. The highest antioxidant activity (88.33%) and anthocyanin content (123.89 mg/L) were observed in the apple cider vinegar treatment with a concentration of 25%.. Apple cider vinegar demonstrated greater potential than lime juice as an acidulant in purple sweet potato sauce formulation, particularly in improving functional properties. Appropriate selection of acidulant type and concentration is essential to obtain purple sweet potato sauce with optimal physicochemical quality and functional value.
Co-Authors Amalia Nur Kumalaningrim Amanda Fara Aulia Azhary, Muhammad Fachrul Budi Prayitno Budi Prayitno Chandra Suryani Rahendraputri Christyandari, Debora Ayu Eka Okta Setiawan Eris Pransiscah Nainggolan Fadhil Muhammad Tarmidzi Farrah Widy Herlina Gevbry Ranti Ramadhani Simamora Gressty Sari Br Sitepus Hammada Alfafa Romadhona Healty Susantiningdyah Hesti Rosita Dwi Putri Ira Soviani Jefri Pandu Hidayat Jefri Pandu Hidayat Kumalaningrum, Amalia Nur Laili Hajidah Lidya Putri Ramadhani M. Uswah Pawara Meidi Arisalwadi Mirza Gulam Ahmad Musyarofah Musyarofah Musyarofah Musyarofah, Musyarofah Ngabito, Olivia Febrianty Nusantara, Bangun Garuda Poeloengasih, Crescentiana Dewi Pratama, Maryo Inri Raudatul Jannah Sabillah, Hana Siti Munfarida Siti Munfarida Syafitri, Tatia Asnur Theresia Cecilia Yamasyah Salmanabila Yuwanda Chusnul Ramadhani