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All Journal Jurnal Teknologi Pangan Jurnal Teknologi Proses dan Inovasi Industri Heuristic Jurnal Teknologi Proses dan Inovasi Industri Syntax Literate: Jurnal Ilmiah Indonesia JEPA (Jurnal Ekonomi Pertanian dan Agribisnis) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Food Science and Technology Journal (Foodscitech) PEDULI: Jurnal Imiah Pengabdian Pada Masyarakat JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Bioscientist : Jurnal Ilmiah Biologi Unram Journal of Community Service (UJCS) TRANSFORMASI : JURNAL PENGABDIAN PADA MASYARAKAT Pro-Stek Indonesian Journal of Food Technology Jurnal Riset Multidisiplin dan Inovasi Teknologi Jurnal Difusi Ipteks Legowo Journal of Food Safety and Processing Technology
Fadjar Kurnia Hartati, Fadjar Kurnia
Dosen Tetap Jur. Teknologi Pangan Fak. Pertanian Universitas Dr. Soetomo Surabaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Public Health Social Sciences Other

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Analisis Mutu Fisikokimia dan Organoleptik Panna Cotta Cincau Hijau (Cyclea barbata Miers) Liu, Louissa Calista; Hartati, Fadjar Kurnia; Rahmiati, Retnani
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 4 (2025): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i4.19341

Abstract

This study aimed to analyze the effect of green grass jelly leaf extract addition on the physicochemical and organoleptic properties of panna cotta. The research employed a laboratory experimental method using a Completely Randomized Design (CRD) with one factor, namely the combination of green grass jelly leaf extract and UHT milk concentrations at four treatment levels: P1 (20% green grass jelly leaf extract and 50% UHT milk), P2 (25% and 45%), P3 (30% and 40%), and P4 (35% and 35%). The evaluated parameters included Texture Profile Analysis (TPA), protein content, pectin content, and organoleptic assessment covering color, aroma, taste, and mouthfeel. The effectiveness test results indicated that treatment P1 produced the best overall quality with a Result Value (RV) of 0.55562. This treatment was characterized by balanced textural properties, protein content of 5.66%, pectin content of 8.92%, and good panelist acceptance, particularly in taste and mouthfeel attributes. In conclusion, green grass jelly leaf extract has strong potential as a natural gelling agent in panna cotta production, especially at a concentration of 20%, offering a practical local-based alternative to gelatin.
Pengaruh Konsentrasi Sari Buah Pala (Myristica Fragrans) dan Teh Hijau (Camellia Sinensis) terhadap Aktivitas Antioksidan Kombucha Tahir, Faleria Christin; Yuniati, Yuyun; Hartati, Fadjar Kurnia
Syntax Literate Jurnal Ilmiah Indonesia
Publisher : Syntax Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36418/syntax-literate.v11i3.63992

Abstract

Kombucha merupakan minuman fermentasi berbasis teh yang dihasilkan melalui simbiosis bakteri dan khamir (SCOBY) dan dikenal memiliki aktivitas antioksidan. Pemanfaatan daging buah pala (Myristica fragrans) sebagai bahan tambahan berpotensi meningkatkan nilai fungsional kombucha karena kandungan senyawa fenolik, flavonoid, dan vitamin C. Penelitian ini bertujuan untuk menganalisis pengaruh konsentrasi sari buah pala dan teh hijau (Camellia sinensis) terhadap aktivitas antioksidan, pH, total asam tertitrasi (TAT), dan karakteristik organoleptik kombucha. Penelitian menggunakan Rancangan Acak Lengkap (RAL) satu faktor, yaitu kombinasi konsentrasi sari buah pala dan teh hijau dengan lima taraf perlakuan: A1 (0%:100%), A2 (5%:95%), A3 (10%:90%), A4 (20%:80%), dan A5 (30%:70%) (v/v). Fermentasi dilakukan selama 8 hari pada suhu ruang. Aktivitas antioksidan dianalisis menggunakan metode DPPH (IC₅₀), sedangkan data parametrik dianalisis dengan ANOVA dan data nonparametrik dengan uji Kruskal–Wallis (α = 5%). Hasil penelitian menunjukkan bahwa konsentrasi sari buah pala berpengaruh nyata (p < 0,05) terhadap aktivitas antioksidan dan total asam tertitrasi, namun tidak berpengaruh nyata terhadap pH kombucha. Nilai IC₅₀ terendah diperoleh pada perlakuan A5 sebesar 56,50 ppm, menunjukkan aktivitas antioksidan tertinggi. Nilai total asam tertitrasi tertinggi diperoleh pada perlakuan A3 sebesar 0,75%. Uji organoleptik menunjukkan bahwa perlakuan A2 memiliki tingkat penerimaan tertinggi oleh panelis. Berdasarkan uji efektivitas, perlakuan terbaik adalah A2 (5% sari buah pala : 95% teh hijau), karena memberikan keseimbangan optimal antara aktivitas antioksidan, karakteristik kimia, dan penerimaan sensoris.
Co-Authors Aminullah Assagaf Amorita, Bernadetta Vega Angelline, Lucia Angga Pratama Putra, Angga Pratama Augustinah, fedianty Bambang Sigit Besari Dj, Arlin Budiyanto, Njoo Christopher Cahyani Tri Susilo, Regitha Pandu Djauhari, Arlin Besari Djauhari, Arlin Besari Doloksaribu, Ayu Lestari Fahilah, Khoiriyah FAUZI, MOCH Hanandhina, Rana Harwiki, Wiwiek Jaya, Bill Loren Jehandu, Maria Yuliana Permatasari Kejora Handarini Kosasih, Michael Fidellouis Likasari, Gati Ayu Liu, Louissa Calista Marasabessy, Hawari Abariyah Matheus Nugroho Melinda, Anna Michelle Muktisari, Ratri Diah Muktisari, Ratri Diah Mulyono, Tiara Puswarni Ningsih, Reza Rizkia Novitasari, Sherly Putri Nunuk Hariyani Nuril, Muhammad Hayyu Hani Ony Kurniawati Orodiputro, Charolin Paur, Maria Agustina Arlyn Prasiska, Revina Lusy Pratama, M. Afrizal Adi Prayudanti, Adhania Andika Rahmiati, Retnani Ramadhani, Amalia Ridho'i, Mohammad Safitri, Andini Siti Marwiyah Sri Luayyi Sucahyo, Bambang Sigit Sugiono Sugiono Suryawati, Cicilia Tantri Suyanto Tahir, Faleria Christin Tampubolon, Liosten Rianna Roosida Ully Teddy, Christine Alexandra Tuljannah, Jamila Ulul Albab, Ulul Wijayanti, Regita Faridatunisa Yuyun Yuniarti, Yuyun Yuyun Yuniati