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All Journal AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Composite
Lina Herlinawati
UNIVERSITAS MA'SOEM
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Engineering Veterinary Other

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Pengaruh Varietas Jahe (Zingiber officinale) terhadap Karakteristik Minuman Serbuk Empon-Empon Lina Herlinawati; Ida Ningrumsari; Asep Hodijat
Composite : Jurnal Ilmu Pertanian Vol 5 No 1 (2023): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v5i1.501

Abstract

The research on making empon-empon microcrystals is expected to make it easier for people to consume healthy drinks because of their more practical. This study also aims to determine the effect of ginger varieties used in the manufacture of empon-empon microcrystals on water content, total dissolved solids, and hedonic tests on taste, color, aroma, and aftertaste. The experimental design that will be used in this study is a Completely Randomized Design (CRD) with one variable consisting of three levels, namely ginger varieties (big ginger, red ginger, and small ginger). The experiment was repeated 6 times, so 18 experimental units were obtained. Determination of the best sample using the scoring method. The best samples were analyzed for total sugar content and antioxidant activity using UV Visible spectrophotometer DPPH method. The results showed that the different varieties of ginger had a significant effect on the aroma, taste, and aftertaste of the empon-empon powder drink. Differences in ginger varieties had no significant effect on the color, water content, and total dissolved solids of empon-empon powder drink. The best sample was the empon-empon powder drink using ginger emprit which had a reducing sugar content of 1.3133%, disaccharide content of 63.2125%, a total sugar content of 64.5258%, IC50 value for antioxidant activity of 78.01 µg/mg, the water content of 3.90%, total dissolved solids was 67.85%, the color attribute preference test value was 4.30, the aroma was 2.50, the taste was 3.92, and the aftertaste was 3.81.
Pengaruh substitusi sari buah tomat (Lycopersicum esculentum Mill) terhadap karakteristik soyghurt kedelai hitam (Glycine soja L Merrit) Ida Ningrumsari; Asep Cahya Saputra; Lina Herlinawati
Composite : Jurnal Ilmu Pertanian Vol 6 No 1 (2024): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v6i1.620

Abstract

Salah satu upaya dalam memanfaatkan kedelai hitam dan tomat yaitu dibuat menjadi produk soyghurt kedelai hitam tomat. Tujuan percobaan ini yaitu untuk memperoleh imbangan sari buah tomat yang terbaik terhadap pH, vitamin C, dan total bakteri asam laktat pada karakteristik soyghurt kedelai hitam serta untuk memperoleh tingkat kesukaan masyarakat terhadap karakteristik soyghurt kedelai hitam tomat. Rancangan penelitian memakai RAL non faktorial dengan empat perlakuan dan enam kali pengulangan. Data yang sudah terhimpun dianalisis memakai analisis variansi (ANOVA), jika ada perbedaan yang signifikan maka akan diteruskan dengan uji jarak berganda Duncan. Hasil penelitian menunjukkan bahwasanya pH terbaik pada perlakuan 15% sebesar 4,67, vitamin C terbaik pada perlakuan 15% sebesar 0,00107 IU dan total BAL terbaik pada perlakuan 15% sebesar 62,50 x 1011 CFU serta pengujian organoleptik terbaik rasa pada perlakuan 5% dengan tingkat kesukaan biasa, sedangkan untuk warna aroma dan tekstur pada perlakuan 15% dengan tingkat kesukaan biasa.
Efektivitas Ekstrak Kayu Secang sebagai Agen Curing Alami pada Mutu Daging Sapi Knuckle Tanty Sulistiani Widodo; Lina Herlinawati
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 6 No. 2 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v6i2.1706

Abstract

The knuckle is the hind leg portion of beef, often also referred to as coconut meat. This meat contains a complete range of nutrients, making it an ideal medium for microbial growth. Curing is a method of preserving meat by adding table salt as well as nitrate or nitrite salts to achieve a stable red color and distinctive flavor. However, the use of nitrite carries risks, as it can act as a precursor for the formation of nitrosamines, which are carcinogenic through their reaction with amine compounds. This situation highlights the need to develop safer alternative materials for the curing process. One promising alternative is sappan wood, which contains the red pigment brazilein, whose color characteristics are influenced by pH. The concentration of sappan wood extract has a positive and significant effect on antimicrobial activity, both in liquid and powdered forms. This study aims to compare the effectiveness of three types of sappan wood extract on the physical, microbiological, and sensory responses of meat, as well as to determine the best treatment based on these responses. The study employed a Completely Randomized Design (CRD) with one factor: the type of sappan wood extract, which consisted of three levels (liquid extract, powdered extract, and extract solution). Each treatment was repeated six times, resulting in a total of 18 experimental units. Observations included Total Plate Count (TPC), color difference, and sensory evaluation using a scoring method for color, aroma, and texture (handfeel) conducted by 10 selected panelists. The results showed that the best curing process was achieved using the sappan wood extract solution. The analysis of knuckle beef cured with the extract solution revealed a TPC of 913 cfu/mL, a color difference (?E) of 8.60, a color score of 4.03, an aroma score of 3.20, and a texture score of 3.67.
Co-Authors Asep Cahya Saputra Asep Hodijat Ida Ningrumsari Ida Ningrumsari Tanty Sulistiani Widodo