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All Journal Pro Food AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan JMM (Jurnal Masyarakat Mandiri) Jurnal Agrotek UMMat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengabdian Magister Pendidikan IPA Jurnal Abdimas Ilmiah Citra Bakti (JAICB) Jurnal Ilmiah Abdi Mas TPB Unram Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agritechnology and Food Processing Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal
Syirril Ihromi, Syirril
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : Journal of Agritechnology and Food Processing

 1 
Formulation of dragon fruit (Hylocereus polirhizus) and rambutan fruit (Nephleum lappaceum) in jelly candy Baihaqi, Muhammad Imam; Sari, Desy Ambar; Ihromi, Syirril
Journal of Agritechnology and Food Processing Vol 3, No 1 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i1.16315

Abstract

Jelly candy is a soft-textured confectionary processed with the addition of hydrocolloid components such as agar, gum, pectin, starch, carrageenan, gelatin, or others used to produce a chewy product. This study aims to determine the formulation of dragon fruit pulp and rambutan fruit on the chemical and organoleptic properties of jelly candy that the panelists like. The method used in this study was an experimental method using a completely randomized design (CRD) with two factors, namely the formulation of dragon fruit pulp and rambutan fruit in the manufacture of jelly candy which consisted of 5 treatments: T1 = 80% dragon fruit pulp + 20% fruit pulp rambutan, T2 = 70% dragon fruit pulp + 30% rambutan fruit pulp, T3 = 50% dragon fruit pulp + 50% rambutan fruit pulp, T4 = 30% dragon fruit pulp + 70% rambutan fruit pulp, T5 = 20% fruit pulp dragon + 80% rambutan pulp. The research data were analyzed using the Analysis of Variance of Diversity Analysis at the 5% significance level. Further tests were carried out with the Honest Significant Difference test at the 5% level. In conclusion, the best treatment was T2 (70% dragon fruit pulp + 30% rambutan pulp) with a moisture content of 44.515%, ash content of 0.385%, antioxidant content of 3.61%, reducing sugar content of 3.24%, aroma value score of 4, 13 with liking criteria, a color score of 4.13 with liking criteria, a very purplish red score, a texture score of 4.20 with supple criteria, and a taste score of 3.27 with rather like criteria.
Influence of adding earl flower extract (Clitoria Ternatea L.) on the fruit leather quality of kersen fruit (Muntingia Calabura L.) Hardianingsih, Lusi; Saputrayadi, Adi; Ihromi, Syirril
Journal of Agritechnology and Food Processing Vol 4, No 1 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i1.24265

Abstract

Fruit leather is a thin sheet-shaped processed product with a distinctive consistency and flavor according to the type of fruit used as its main raw material. This study aims to determine the effect of the addition of telang flower extract on the quality of fruit leather of kersen fruit and to determine the right addition of telang flower extract in making fruit leather of kersen fruit. This study used a Completely Randomized Design (CRD) which analyzed the results with the Honest Real Difference Test (BNJ) at the 5% level with one factor treatment, namely the addition of telang flower extract consisting of 5 treatments: P0 (0%: 200 gr of kersen fruit pulp as control), P1 (25%: 200 gr), P2 (30%: 200 gr), P3 (35%: 200 gr) P4 (40%: 200 gr). Based on the results of data analysis, it is known that the treatment of adding telang flower extract has a significant effect on chemical properties (water content, antioxidant activity and vitamin C) as well as organoleptic properties of color and texture, but has no significant effect on organoleptic aroma and taste). Where, the higher the addition of telang flower extract, the moisture content, antioxidant activity and vitamin C content of fruit leather will increase. The best treatment based on the organoleptic test results is treatment P4 (addition of 40% telang flower extract) with very purple color criteria, preferred aroma and taste, very chewy texture, 19.69% moisture content, IC50 94.84 ppm, and with vitamin C content of 1856.13 mg/100g.
The effect of maceration on the organoleptic properties of ginger-based functional beverages Ihromi, Syirril; Putri, Dina Soes; Marianah, Marianah
Journal of Agritechnology and Food Processing Vol 5, No 1 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i1.32926

Abstract

Functional beverages represent a category of beverages that provide both sensory satisfaction and health benefits. In Indonesia, functional beverages such as jamu or herbal drinks are typically formulated from one or more combinations of spices or herbs. One frequently utilized herb is white ginger. In this study, the herbal beverage was formulated using a combination of white ginger, lemongrass, cinnamon, cloves, and pandan leaves. The objective of this study was to determine the effect of maceration on the sensory properties of ginger-based functional beverages. The maceration process was subdivided into three treatments: soaking for 0 (T1), 6 (T2), and 12 (T3) hours. The organoleptic test results were subjected to statistical analysis using Analysis of Variance at a confidence level of 5%. Preliminary organoleptic testing results indicate that the maceration process exerts a significant influence on the sensory characteristics of the functional beverage under investigation. Specifically, an increase in maceration time was associated with elevated color and turbidity scores, while concurrently resulting in a reduction in taste scores. In conclusion, based on the preferences of the panel, treatment T3 was most preferred for color and turbidity, while T1 was most preferred for its taste.
Co-Authors Abdul Samad Adi Saputrayadi Ahmad Fathoni Anggriani, Nining Apriandi, Doni Arman Maulana Asmawati Asmawati Asmawati Asmawati Asmawati Asmawati Asmawati Baihaqi, Muhammad Imam Desy Syafitri Dina Putri Earlyna Sinthia Dewi Erni Romansyah Fadlin Arisandi Fathuryani Fathuryani Febriana, Dina Fernanda, Muhammad Hamzan Sunardi Hana Nita Isnaini Hardianingsih, Lusi Hutasoit Hutasoit Ibrahim Ibrahim Ibrahim Ibrahim Ida Wahyuni Karyanik, Karyanik Kurniawati Kurniawati Kuswari, Zeta Lusi Hardianingsih Lutfiah, Tasya Danela Maliq, Nina Marianah Marianah Marianah, Marianah Marianah, Marianah Meli Apriana Muanah, Muanah Muhammad Faisal Muhammad Faisal Muhammad Jahidin Muliatiningsih Muliatiningsih Mursal Ghazali Mursal Ghazali Nur Annisa Istiqamah Nurhayati Nurhayati Nurhayati Nurhayati Nurhayati, Nurhayati Nurnaningsih, Ratna Nusgia, Abi Hadit Pacitra, Silda Putri, Dina Soes Rajai, Lailatul rizal, Hairul Ronia, Ronia Rosyid Ridho Sahbudin, Muhammad Saputra, Irwan Saputrayadi, Adi Sari, Desy Ambar Septi Falensia Haris Siti Nurazizah Suhairin, Suhairin Sukuryadi Sukuryadi Suwati Suwati Suwati Suwati, Suwati Yeni Sulastri Yeni Sulastri Yodi Adi Susandi Zohriah, Roviatul Zuliawan, Ikbal