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All Journal Jurnal Ekonomi Manajemen Sistem Informasi Masker Medika Akuntansi: Jurnal Riset Ilmu Akuntansi
Novianty Novianty
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Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Health Professions Nursing Public Health

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Journal : Masker Medika

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DETEKSI FORMALIN PADA TAHU MENGGUNAKAN EKSTRAK ANTOSIANIN DARI KULIT NAGA (Hylocereus polyrhizus) Novianty Novianty
Masker Medika Vol 11 No 1 (2023): Masker Medika
Publisher : IKesT Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52523/maskermedika.v11i1.535

Abstract

Introduction: Tofu is one of food that is much liked by the public, because it has a relatively high nutritional content and has a low price, however, tofu is also a food that is often given formalin by unscrupulous producers with the aim of extending the shelf life and maintaining the quality of tofu so that it remains visible good. Objective: to determine the effectiveness of dragon fruit peel extract in detecting formaldehyde content in tofu. Method: This research is an experimental research. The sampling technique used is purposive sampling. The sample used is white tofu. There were 3 treatments with 3 repetitions consisting of P1 (5%), P2 (10%), and P3 (15%). Results: The results showed that P3 (15% anthocyanin extract of dragon fruit skin) was the most effective in detecting formaldehyde in white tofu. There were 7 positive samples containing formalin. Conclusion: Anthocyanin extract from dragon fruit peel with 15% concentartion was effective as a formaldehyde detector in food.
PENGARUH PENAMBAHAN BAYAM MERAH PADA OLAHAN PEMPEK IKAN TENGGIRI DITINJAU DARI SIFAT ORGANOLEPTIK DAN KADAR ZAT BESI (Fe) Novianty Novianty
Masker Medika Vol 11 No 2 (2023): Masker Medika
Publisher : IKesT Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52523/maskermedika.v11i2.561

Abstract

Introduction: Pempek is a typical Palembang food whose main ingredients are fish meat and starch (tapioca flour). Pempek with the addition of red spinach can be put to good use as an alternative food source of iron. Purpose: aims to determine the effect of adding red spinach on organoleptic properties and levels of iron (Fe) in mackerel pempek. Methods: This study was an experimental study using a non-factorial Completely Randomized Design (CRD) with 2 repetitions. Treatment in the form of the addition of red spinach as much as 0%, 15% and 25%. The panelists used in this study were 30 semi-trained panelists. Analysis of the results of the organoleptic test used the Normality test with Excel while the results of the iron content test used the ANOVA and DMRT (Duncan Multiple Range) tests. Conclusion: (1) It is known that the acceptability of processed mackerel pempek based on color, aroma and taste assessment is more preferred by the panelists is P0 (Control) without the addition of red spinach with an average color result of (5.9), aroma of (5 ,6) and taste of (5,9) while based on texture assessment the panelists preferred P1 with the addition of 15% red spinach with an average texture yield of (5,8). (2) Based on the results of laboratory tests, it was known that the level of pempek with the addition of red spinach which had the highest iron content was pempek with the addition of 25% red spinach, which was 1.22 mg/100 g (P2) compared to (P1), which was 1.08 mg/100 g . And the ratio of iron levels between the two is equal to 0.14 mg.
KARAKTERISASI SCOBY (SYMBIOTIC CULTURE OF BACTERIA AND YEAST) DAN DAYA TERIMA KEFIR AIR KELAPA NANAS Novianty Novianty
Masker Medika Vol 12 No 1 (2024): Masker Medika
Publisher : IKesT Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52523/maskermedika.v12i1.629

Abstract

Introduction: Scoby (Symbiotic culture of bacteria and yeast) are a group of microorganisms found in probiotic drinks. The presence of these microorganisms in drinks adds nutritional value which is beneficial for the human body. Scoby is found in kefir-type probiotic drinks. Kefir in circulation only contains milk and has not been fortified with fruit juice, even though the addition of fruit juice can increase the nutrients, aroma, taste and texture. Coconut and pineapple water could be used as additional ingredients in making kefir. Not many studies have reported on coconut and pineapple water kefir. Objective: to get the right formulation, find out the characteristics of the scoby, and the acceptability of pineapple coconut water kefir. Method: This research is experimental research. with 3 treatments with 10 repetitions. The data obtained included the characteristics of scoby kefir, the number of LAB, and the acceptability of pineapple coconut water kefir based on organoleptic tests. Results: The results show that the characteristics of the pineapple coconut water kefir scoby are lactic acid bacteria (LAB) and yeast. The best total amount of BAL was in P3 with a total of 281 CFU/mL, and organoleptic tests based on aroma, texture, color parameters were found in P2 and taste in P3. Conclusions: The best formulation of pineapple coconut water kefir is P2, pineapple coconut water kefir consists of BAL and scoby. The panelists' acceptance based on color is in P2 and taste is in P3
Co-Authors Erislan Erislan Sheila Sintya Sugiarto Sugiarto