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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal IPTEK Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat Berita Biologi
Yunita Khilyatun Nisak
Institut Teknologi Dan Sains Nahdlatul Ulama Pasuruan
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Other

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Journal : Jurnal IPTEK

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INCREASING CASSAVA JERKY PROTEIN THROUGH THE FERMENTATION PROCESS USING SACCHAROMYCES CEREVISIAE AND RHIZOPUS ORYZAE Nurhayati, Anis Anis; Khurniyati, Maylina Ilhami; Nisak, Yunita Khilyatun
Jurnal IPTEK Vol 27, No 2 (2023): December
Publisher : LPPM Institut Teknologi Adhi Tama Surabaya (ITATS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.iptek.2023.v27i2.5055

Abstract

Cassava is a plant that is easy to grow in Indonesia. People generally use cassava as a food source of carbohydrates, while the leaves are used as a vegetable by processing it into curry or stir-fry. Cassava leaves have high nutritional value but have yet to be used optimally; most become agricultural waste. This study aims to increase cassava leaf jerkys nutritional value (protein) using microbial fermentation. The experimental design used in this study was a factorial, Completely Randomized Design with two factors: the type of microbe (Saccharomyces cerevisiae, Rhizopus oryzae) and fermentation time (2, 3, 4 and 5 days). The parameters analyzed were protein content, ash content, fat content, carbohydrate content, water content and consumer preference level. From the results of this study, there was an increase in protein levels in cassava leaves for up to 120 hours (5 days), 15.395% using Saccharomyces cerevisiae and 16.165% using Rhizopus oryzae. The ash content significantly differs from treatments with shorter fermentation times of 96 hours, 72 hours or 48 hours. There is no significant difference in the percentage of water content in the various treatments between the treatments. The highest score in the organoleptic test is A2B4 (jerky with the addition of Rhizopus oryzae with a fermentation time of 120 hours).
HEDONIC TEST AND HEDONIC QUALITY TEST OF KOMBUCHA FROM VARIOUS TYPES OF INDONESIAN HERBS Nisak, Yunita Khilyatun; Khurniyati, Maylina Ilhami; Nurbaya, Syarifa Ramadhani; Nugroho, Endik Deni
Jurnal IPTEK Vol 27, No 2 (2023): December
Publisher : LPPM Institut Teknologi Adhi Tama Surabaya (ITATS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.iptek.2023.v27i2.5061

Abstract

Since the COVID-19 pandemic, people have learned the importance of consuming vitamins or supplements that boost the immune system. In fact, compounds that enhance the immune system, usually called immunomodulators, can be obtained easily around us, one of which is from TOGA (Family Medicinal Plants). Even though TOGA has been known for a long time, the utilization of TOGA still needs to be improved, even though the bioactive compounds in TOGA can be utilized, one of which is by fermenting it into kombucha. The method used in this study is quantitative and descriptive. The results of this study indicate that based on pH analysis, kombucha had a pH between 3.4 and 3.89 before fermentation. Meanwhile, after fermentation, the kombucha pH dropped to 2.89 – 3.08. The results of the hedonic test showed that curcuma kombucha had the highest average value in terms of aroma, colour, flavour, sensation of soda and overall preference. The results of the hedonic quality test showed that the preferred TOGA kombucha had a slightly pungent aroma, pale yellow colour, quite sour flavour and quite pronounced soda sensation.
Co-Authors Abd Rohim Afgani, Chairul Anam Anis Nurhayati Endik Deni Nugroho Fadhilah Rahmawati Jannah, Fatmatul Maylina Ilhami Khurniyati Mukhliso, Ida Pinctada Putri Pamungkas Rohmawati, Uun Shaddiqah Munawaroh Fauziah Sutama, Daning Kinanti Syarifa Ramadhani Nurbaya