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All Journal Jurnal Media Infotama Jurnal Smart PAUD Jurnal al-Ulum : Jurnal Pemikiran dan penelitian ke-Islaman Lex Librum: Jurnal Ilmu Hukum Brikolase : Jurnal Kajian Teori, Praktik dan Wacana Seni Budaya Rupa Capture : Jurnal Seni Media Rekam Care : Jurnal Ilmiah Ilmu Kesehatan Al-Hikmah: Jurnal Agama dan Ilmu Pengetahuan PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Review Pendidikan dan Pengajaran (JRPP) Indonesian Journal of Community Services Jurnal Agrotek Lestari International Journal of Demos Disiplin : Majalah Civitas Akademika Sekolah Tinggi Ilmu Hukum sumpah Pemuda ARTISTIC : International Journal of Creation and Innovation Jurnal Sosial dan Teknologi Al-Mu'awanah Journal of Nutrition Science GENIUS: Indonesian Journal of Early Childhood Education Bima Journal of Elementary Education Journal of Medical Surgical Concerns Lex Librum : Jurnal Ilmu Hukum Disiplin : Majalah Civitas Akademika Sekolah Tinggi Ilmu Hukum sumpah Pemuda
Jauhari Jauhari, Jauhari
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Journal : Journal of Nutrition Science

 1 
Effect Of Combination of Wheat Flour with Yellow Pumpkin Paste and Yeast Concentration on The Quality of Yellow Pumpkin Donuts (Cucurbita Moschata) Mailidarni, Novi; Jauhari, Jauhari
Journal of Nutrition Science Vol 4, No 2 (2023): November, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i2.7814

Abstract

The aim of this research was to determine the effect of the ratio of pumpkin paste and yeast concentration on donuts. The variables used include the effect of the ratio of wheat flour to pumpkin pasta and the concentration of yeast on the quality of pumpkin donuts, the ratio of 40% pumpkin paste: 60% wheat flour, 50% pumpkin pasta: 50% wheat flour, 60% pumpkin pasta: 40% and pumpkin paste 1%, 2% and 3% respectively. Meanwhile, the parameters explained are water content, ash content, and organoleptic tests (color, taste, aroma and texture). The research data were processed using a Factorial Completely Randomized Design (CRD) with 2 replications, data analysis using ANOVA and the Least Significant Difference Follow-up Test (BNT).The best treatment in this study was the T2L2 treatment and the SNI 01-2000 donut quality requirements were 50% pumpkin pasta donuts with a wheat flour ratio of 50: 50% (T2) and a yeast concentration of 2% (L2) with a water content value of 20.71%. , ash content value 0.91%, organoleptic test color value 3.37%, taste value 3.83%, aroma value 3.37% and texture value 3.54%.
Analysis of the Combined Effects of Hydrodistillation and Ultrasound Methods on the Yield and Quality of Eucalyptus Leaf Oil Mailidarni, Novi; Jauhari, Jauhari
Journal of Nutrition Science Vol 5, No 2 (2024): November, 2024
Publisher : Universitas Teuku Umar

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Abstract

This study investigates the effects of combining hydrodistillation and ultrasound methods on the yield and quality of eucalyptus leaf oil. The study uses factorial randomized block design (RBD) with two replicates, focusing on the treatment variables of ultrasound exposure time and hydrodistillation temperature and pressure. The ultrasound exposure time is divided into three categories: 5-10 minutes, 15-20 minutes, and 25-30 minutes, while the hydrodistillation temperatures are set at 50-60 °C, 70-80 °C, and 90-100 °C. The essential oil yield and quality were analyzed using ANOVA and Least Significant Difference (LSD) tests. Results indicate that the combination of hydrodistillation at 70-80 °C with ultrasound exposure for 15-20 minutes significantly increases oil yield and enhances the chemical composition of eucalyptus oil, particularly its cineole content. This method shows potential as an alternative to traditional extraction techniques, offering improvements in both efficiency and product quality. keywords:  Cineole, Eucalyptus oil, Extraction yield, Hydrodistillation, Ultrasound
Co-Authors Absi, Warmiyana Zairi Afriani, Kinaria Aldri Frinaldi Algifari, M Zakky amayase, arif budiman Andi Candra ansori ansori ARIS ARIS, ARIS Ayu Wulandari Baihaki, Ahmad Broto, Ibnu Kuncoro Busroh, Firman Freaddy Candra, Andi Carolina, Wina Ella Frisella Enni Merita Fathkul Wahab, Abdillah Firman Freaddy Busroh Fitrah Dewi, Rosita Hermansyah Muttaqin, Hermansyah Indra Kanedi Insaniah, Cita Irwandi Irwandi Khairo, Fatria Kinaria Afriani Kustiwa, Dea Rahma M. Dwi Marianto Mailidarni, Novi Mariamah, Mariamah Merita, Enni Muhammad Fedryansyah, Muhammad Muhith, Abd. Nidyah Widyamurti Nur, Fahyuni Pratiwi, Citra Adhiputri Putri, Pratiwi Hendro Rasyid, Suparta Rosa, Yolanda Rowi, Mohamad Wahyu Saiful Bahri Sandra, Faramitha Saputri, Eka Cisilia Siti Salmah Susanti, Eka Desy Syawiril Ammah, Erisy Taufik Ismail Wibowo, Imam yono, Hari Aspri Yudhanto, Sigied Himawan