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Andi Abriana, Andi
Jurusan Tehnologi Hasil Pertanian, Fakultas Pertanian Universitas 45 Makassar
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MUTU SOYGHURT DITINJAU DARI JENIS GULA DAN PERSENTASE GELATIN (Review of Quality Soyghurt Based Sugar Type and Percentage of Gelatin) Lullung, Alfrida; Yumas, Medan; Abriana, Andi
Jurnal Hasil Penelitian Industri Vol 25, No 2 (2012)
Publisher : Baristand Industri Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (23.353 KB)

Abstract

Penelitian mutu soyghurt ditinjau dari jenis gula dan persentase gelatin telahdilakukan. Proses pembuatan soyghurt diawali dengan pembuatan susu kedelai denganvariasi penambahan jenis gula dan konsentrasi gelatin, kemudian dilanjutkan denganproses fermentasi menggunakan starter Streptococcus thermophillus dan Lactobacillusbulgaricus. Variabel pengamatan adalah derajat keasaman (pH), total padatan terlarut,kadar protein, total asam, dan uji organoleptik. Hasil penelitian menunjukkan bahwasoyghurt dari hasil fermentasi susu kedelai dengan penambahan sukrosa 7% dan gelatin5% (perlakuan A1B2) yang memenuhi SNI 01 – 2891 – 1992 dan yang paling di sukaioleh panelis dengan tingkat kesukaan terhadap rasa (5,0), aroma (3,3), warna (4,1) dantekstur (4,9).
Organoleptic Quality of Corn Flour (Zea mays l.) by Oven Method Abriana, Andi; Tenri Fitriyah, Andi; Laga, Suriana; Sumiati, Sumiati
jurnal1 VOLUME 3 ISSUE 1, JUNE 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i1.234

Abstract

Diversification of processed corn into flour increases corn value. Corn flour is a fine grain from dried corn. This study was carried out to determine the organoleptic quality of corn flour (texture, color, and aroma) through the drying process by the oven method. The best moisture test of dried corn flour was at 80°C, with 7.5% of moisture content, and 3 hours of the drying process. The organoleptic test showed a different score of aroma, color, and texture at various temperatures. Based on panelist assessments showed that 3.71 of aroma score (rather like), 3.86 of color score (rather like), and 2.86 of texture (like moderately) at 60°C; 3.71 of aroma, color, and texture score (like) at 70°C; 4.14 of aroma score (like), 3.71 of color score (rather like), and 4.86 of texture score (like very much) at 80°C. The best result from organoleptic evaluation test was corn flour by drying at 80 ° C with 4.24 of average score and included preferred category.
PENANGANAN PASCA PANEN SAYUR BROKOLI DI KABUPATEN ENREKANG Abriana, Andi; Laga, Suriana
Jurnal Ilmiah Ecosystem Vol. 19 No. 1 (2019): ECOSYSTEM VOL 19 NO. 1 Januari - April 2019
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat Universitas Bosowa

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Abstract

Broccoli vegetables are one of the vegetables included in the cabbage tribe produced in Baroko Subdistrict, Enrekang Regency, which has high economic value with good quality production, so post-harvest handling needs to be done so that it remains qualified according to consumer demand. This study aims to determine how to handle post-harvest broccoli vegetables and the quality of broccoli in the garden and after transportation. The usefulness of this study is that it can provide a deeper understanding of the handling of post-harvest broccoli vegetables. Farmers can also use the results of this study to add insight into the post-harvest process, and as information material for broccoli vegetable farmers and subsequent research. The postharvest handling stage of broccoli consists of harvesting, collecting, sorting, cleaning, grouping, packaging, and transportation; the color of broccoli vegetables in the garden remains greenish and at the supermarket broccoli changes color because of the flowers from broccoli having black spots; and the diameter of 10-12 cm broccoli vegetables transported to supermarkets (Makassar), while broccoli vegetables with diameters below 10-12 cm are sold in traditional markets.
PENGARUH PENGULANGAN PENGGORENGAN TERHADAP KANDUNGAN ASAM LEMAK BEBAS DAN VISKOSITAS MINYAK HASIL PENGGORENGAN: Effect of Repeated Frying Against Free Fatty Acid Content and Viscosity Oil Frying Repeatedly Sutanto, Saiman; Rahman, Rahmawati; Abriana, Andi
Jurnal Ilmiah Ecosystem Vol. 16 No. 3 (2016): Ecosystem Vol 16 No 3, Oktober-Desember 2016
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat Universitas Bosowa

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Abstract

Changes that occur chemically and physically on cooking oil used to fry during which in turn will affect the quality of the product is fried. The chemical changes that occur such as free fatty acid, thiobarbituric acid, peroxide; whereas physical changes such as: color, smoke point, viscosity, smell and taste. The resulting chemical changes, namely an increase in free fatty acids and physically namely oil colors become darker, the increase in viscosity and a decrease in smoke point. This study aims to determine the free fatty acid content and viscosity of the oil that has been used repeatedly. The results of this study are expected to produce information about the quality of frying oil that has been used repeatedly, so that it can be seen up to frying how many times the result of frying oil can still be used. Repetition frying can lead to increased free fatty acids in the oil frying and getting repeatedly used the free fatty acid content further increased. Repetition of frying oil used more and the quality has gone downhill since free fatty acid content is higher. The content of free fatty acids in the oil was frying chicken giving a very real difference to the result of frying oil bananas. Repetition pan many times can increase the viscosity of the oil. The viscosity of the oil was frying bananas providea very real difference to the chicken frying oil
Minyak Jagung Sebagai Bahan Tambahan Selai Coklat Kacang Tanah Arachis Hypogaea Fatmawati, Fatmawati; Halik, Abdul; Abriana, Andi; Laga, Suriana; Andriani, Adinda
Jurnal Ilmiah Ecosystem Vol. 23 No. 2 (2023): Ecosystem Vol. 23 No 2, Mei - Agustus Tahun 2023
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35965/eco.v23i2.2760

Abstract

Selai merupakan produk pangan yang bertekstur kental atau semi padat. Selai coklat kacang tanah ini kaya akan protein dan kalium yang mampu membantu mengurangi resiko tekanan darah tinggi, jantung dan juga menjaga kesehatan usus dan pencernaan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak jagung terhadap kualitas selai coklat kacang tanah.  Metode penelitian eksperimen menggunakan Rancangan Acak Lengkap (RAL), dengan empat taraf penambahan minyak jagung (5; 6; 7; 8)% dan tiga kali ulangan. Data hasil pengamatan dianalisis dengan keragaman (ANOVA) dan uji lanjutan BNT, menggunakan alat SPSS. Hasil penelitian diperoleh penambahan minyak jagung terhadap selai coklat kacang tanah, tidak berpengaruh nyata terhadap kadar air, kadar lemak, dan padatan terlarut. Perlakuan terbaik dari penambahan minyak jagung, jika ditinjau dari kadar air adalah penambahan 6% minyak jagung hasilnya 0,63% kadar air, dan  Kadar lemak  43,71%, serta total padatan terlarut 26,43oBrix.  Hasil yang diperoleh jika dirujuk dengan SNI selai kacang tanah atau mentega kacang, maka produk selai yang dihasilkan untuk total padatan terlarut belum memenuhi syarat mutu yang tercantum dalam Standar Nasional Indonesia, akan tetapi jika hasil penelitian dirujuk kepada standar mutu selai buah maka hasil ini memenuhi Standar Nasional Indonesia. Jam is a food product that has a thick or semi-solid texture. Chocolate peanut butter is rich in protein and potassium which can help reduce the risk of high blood pressure, heart disease and also maintain intestinal and digestive health. This study aims to determine the effect of the addition of corn oil on the quality of peanut chocolate jam. The experimental research method used a completely randomized design (CRD), with four levels of addition of corn oil (5; 6; 7; 8)% and three replications. Observational data were analyzed with variance (ANOVA) and LSD follow-up test, using the SPSS tool. The results showed that the addition of corn oil to peanut chocolate jam did not significantly affect the water content, fat content, and dissolved solids. The best treatment for adding corn oil, in terms of water content, is the addition of 6% corn oil, the result is 0.63% water content, and 43.71% fat content, and 26.43oBrix total dissolved solids. The results obtained if referred to the SNI for peanut butter or peanut butter, then the resulting jam product for total dissolved solids does not meet the quality requirements listed in the Indonesian National Standard, however if the research results are referred to the fruit jam quality standard then these results meet the Indonesian National Standard
COOKIES TEPUNG SAGU (METROXYLON SP) DENGAN PENAMBAHAN BUBUR KULIT BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS) Jannah, Raodatul; Laga, Suriana; Abriana, Andi; Khaerunnisa, Khaerunnisa
JURNAL TEKNOLOGI KIMIA MINERAL Vol 3 No 2 (2024): JURNAL TEKNOLOGI KIMIA MINERAL
Publisher : Politeknik ATI Makassaar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61844/jtkm.v3i2.957

Abstract

Cookies adalah salah satu jenis camilan atau kue kering yang terbuat dari campuran margarin, gula, telur, dan berbahan dasar tepung terigu. Produksi tepung terigu di Indonesia masih minim sehingga masih harus diimpor. Oleh karena itu untuk mengurangi produk impor, maka perlu dilakukan upaya pemanfaatan bahan pangan lokal seperti tepung sagu yang dapat menggantikan peran tepung terigu dalam pembuatan cookies. Sedangkan untuk menambah daya tarik cookies, dapat digunakan kulit buah naga merah sebagai pewarna alami yang memiliki banyak khasiat serta dapat mengurangi limbah pangan di Indonesia. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubur kulit buah naga merah terhadap kadar air, kadar abu, serta hasil uji organoleptik seperti warna, aroma, rasa, dan tekstur pada cookies sagu. Perlakuan yang diterapkan dalam penelitian ini ialah penambahan bubur kulit buah naga merah 5%, 10%, 15%, dan 20%. Parameter pengujiannya adalah kadar air, kadar abu, dan uji organoleptik terhadap warna, aroma, rasa dan tekstur cookies sagu. Data dianalisis menggunakan metode Rancangan Acak Lengkap (RAL) dengan tiga kali pengulangan dan uji lanjutan adalah uji beda nyata terkecil (BNT). Hasil penelitian disimpulkan bahwa penambahan bubur kulit buah naga merah berpengaruh nyata terhadap kadar air, warna, aroma, rasa, dan tekstur cookies, tetapi tidak berpengaruh nyata terhadap kadar abu cookies. Perlakuan terbaik diperoleh pada penambahan bubur kulit buah naga merah 20% ditinjau dari kadar abu 0,77%, warna 4,47 (suka), aroma 4,05 (suka), dan rasa 4,48 (suka) cookies sagu.
Pemanfaatan Kulit Buah Naga Hylocereus polyrhizus sebagai Pewarna Alami pada Pembuatan Cookies dari Tepung Sagu Metroxylon sp Jannah, Raodatul; Laga, Suriana; Abriana, Andi; Halik, Abdul; Fatmawati, Fatmawati; Azis, Rosdiana
Jurnal Ilmiah Ecosystem Vol. 24 No. 3 (2024): Ecosystem Vol. 24 No 3, September - Desember Tahun 2024
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35965/eco.v24i3.5404

Abstract

Kue kering adalah penganan yang dibuat dengan telur, gula, margarin, dan tepung terigu. Namun, karena produksi tepung terigu di Indonesia masih rendah, pemanfaatan tepung sagu sebagai alternatif lokal menjadi penting untuk mengurangi impor. Penelitian ini termasuk penelitian eksperimen dengan tujuan mengkaji pengaruh penambahan bubur kulit buah naga merah (5%, 10%, 15%, dan 20%) terhadap kadar air, kadar abu, serta uji organoleptik (warna, rasa, tekstur, dan aroma) pada kue kering sagu. Analisis menggunakan metode Rancangan Acak Lengkap (RAL) dengan tiga kali replikasi, dilengkapi Uji Beda Nyata Terkecil (BNT). Hasil menunjukkan bahwa meskipun kadar abu tidak terpengaruh signifikan, penambahan bubur kulit buah naga merah secara signifikan memengaruhi kadar air, warna, aroma, rasa, dan tekstur. Penambahan 20% bubur kulit buah naga merah memberikan hasil terbaik, menghasilkan kue kering dengan warna, rasa, dan aroma yang lebih menarik serta tekstur yang optimal. Cookies are confectionery made with eggs, sugar, margarine, and wheat flour. However, because wheat flour production in Indonesia is still low, the use of sago flour as a local alternative is important to reduce imports. This study is experimental research with the aim to examines the effect of adding red dragon fruit skin porridge (5%, 10%, 15%, and 20%) on water content, ash content, and organoleptic tests (color, taste, texture, and aroma) in sago cookies. The analysis used the Completely Randomized Design (CRD) method with three replications, equipped with the Least Significant Difference Test (LSD). The results showed that although the ash content was not significantly affected, the addition of red dragon fruit skin porridge significantly affected water content, color, aroma, taste, and texture. The addition of 20% red dragon fruit skin porridge gave the best results, producing cookies with more attractive color, taste, and aroma and optimal texture.
Studi Perbandingan Biji Pepaya Carica Papaya L. Dengan Bubuk Madu Sebagai Kopi Non Kafein Marwah, Marwah H.; Abriana, Andi; Laga, Suriana
PALLANGGA: Journal of Agriculture Science and Research Vol. 3 No. 1 (2025): PALLANGGA: Journal of Agriculture Science and Research, Januari 2025
Publisher : Fakultas Pertanian Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56326/pallangga.v3i1.4652

Abstract

Processing non-caffeinated papaya seed coffee with a ratio of honey is one effort to utilize papaya seed waste as a drink. A drink that comes from processing papaya seeds as an alternative to non-caffeinated coffee. Papaya seed coffee has a bitter, spicy, and pungent taste, so to neutralize the bitter taste, honey powder is added and as an additional flavor element in non-caffeinated coffee. This research aims to determine the effect of the best comparison between papaya seeds and honey powder on making non-caffeinated coffee and determine the water content, ash content and organoleptic tests on the color, aroma, and taste of non-caffeinated coffee. The research treatment was a comparison of papaya seeds with honey powder (100%: 0%, 70%: 30%, 60%: 40%, 50%: 50%). Completely Randomized Design (CRD) method with three replications. The comparison treatment of papaya seeds with honey powder for non-caffeinated coffee had a significant effect on the water content, aroma, and color and had a very significant effect on the ash content, and had no real effect on the taste. The best results from non-caffeinated coffee are the comparison treatment of 50% papaya seeds: 50% honey powder in terms of water content of 4.42% and taste of 3.24 (like) and has fulfilled the instant coffee quality requirements of SNI 2983 (2014) regarding coffee quality requirements instant which states that the maximum water content contained in instant coffee is 5%. Pengolahan kopi non kafein biji pepaya dengan perbandingan madu merupakan salah satu upaya untuk memanfaatkan limbah biji pepaya sebagai minuman. Minuman yang berasal dari pengolahan biji pepaya sebagai salah satu alternatif pengganti kopi non kafein. Kopi biji pepaya memiliki rasa yang pahit, pedas, dan menyengat, sehingga untuk menetralkan rasa pahit dilakukan penambahan bubuk madu serta sebagai penambah unsur rasa dalam kopi non kafein. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan terbaik antara biji pepaya dengan bubuk madu pada pembuatan kopi non kafein dan mengetahui kadar air, kadar abu, dan uji organoleptik terhadap warna, aroma, dan citarasa kopi non kafein. Perlakuan penelitian yaitu perbandingan biji pepaya dengan bubuk madu (100%: 0%, 70%: 30%, 60%: 40%, 50%: 50%). Metode Rancangan Acak Lengkap (RAL) dengan tiga kali ulangan. Perlakuan perbandingan biji pepaya dengan bubuk madu terhadap kopi non kafein berpengaruh nyata terhadap kadar air, aroma, dan warna serta berpengaruh sangat nyata terhadap kadar abu, dan tidak berpengaruh nyata terhadap citarasa. Hasil terbaik dari kopi non kafein adalah perlakuan perbandingan biji pepaya 50%: bubuk madu 50% ditinjau dari kadar air 4,42% dan citarasa 3,24 (suka) dan telah memenuhi syarat mutu kopi instan SNI 2983 (2014) tentang syarat mutu kopi instan yang menyatakan bahwa kadar air maksimal yang terkandung didalam kopi instan adalah 5%.
Perbandingan Tepung Terigu Dengan Tepung Biji Nangka Artocarpus Heterophyllus Dalam Pembuatan Donat Izzah, Nurul; Laga, Suriana; Abriana, Andi
PALLANGGA: Journal of Agriculture Science and Research Vol. 3 No. 1 (2025): PALLANGGA: Journal of Agriculture Science and Research, Januari 2025
Publisher : Fakultas Pertanian Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56326/pallangga.v3i1.4743

Abstract

Doughnuts are a type of after-meal dessert made from a dough of wheat flour, sugar, milk, butter, and eggs. However, wheat flour production in Indonesia is still minimal so it still has to be imported from abroad. To reduce imported products, it is necessary to make efforts to utilize waste from jackfruit seeds to be used as flour in making donuts that have many nutrients and can reduce food waste in Indonesia. This study aims to determine the effect of wheat flour substitution with jackfruit seed flour on moisture content, protein content, and organoleptic tests on color, aroma, taste, and texture of donuts.The research treatment was the substitution of jackfruit seed flour (0%, 10%, 20%, 30%). The research parameters were water content, protein content, and organoleptic test of color, aroma, taste, and texture of donuts. Data analysis used the Complete Randomized Design (CRD) method, with three repetitions. Further tests used the Least Significant Difference Test (BNT).The results concluded that the effect of wheat flour substitution with jackfruit seed flour had a significant effect on water content, protein content, color, aroma, taste, and texture of donuts. The best treatment was obtained at 10% jackfruit seed flour substitution in terms of color 3,87(like), aroma 3,8 (like), taste 3,99 (like), texture 4,21 (like), and protein content 1,74%. Donat merupakan salah satu jenis hidangan penutup setelah makan yang terbuat dari adonan tepung terigu, gula, susu, mentega, dan telur. Namun produksi tepung terigu di Indonesia masih minim sehingga masih harus diimpor dari luar negeri. Untuk mengurangi produk impor, maka perlu dilakukan upaya pemanfaatan limbah dari biji buah nangka untuk dijadikan tepung dalam pembuatan donat yang memiliki banyak nutrisi serta dapat mengurangi limbah pangan yang ada di Indonesia. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan tepung terigu dengan tepung biji nangka terhadap kadar air, kadar protein, dan uji organoleptik terhadap warna, aroma, cita rasa, dan tekstur donat. Perlakuan penelitian yaitu perbandingan tepung biji nangka 0%, 10%, 20%, 30%. Parameter penelitian yaitu kadar air, kadar protein, dan uji organoleptik terhadap warna, aroma, cita rasa, dan tekstur donat. Analisis data menggunakan metode Rancangan Acak Lengkap (RAL), dengan tiga kali pengulangan. Uji lanjut yang digunakan Uji Beda Nyata Terkecil (BNT). Hasil penelitian disimpulkan bahwa pengaruh perbandingan tepung terigu dengan tepung biji nangka berpengaruh nyata terhadap kadar air, kadar protein, warna, aroma, cita rasa, dan tekstur donat. Perlakuan terbaik diperoleh pada perbandingan tepung biji nangka 10% di tinjau dari warna 3,87 (suka), aroma 3,8 (suka), cita rasa 3,99 (suka), tekstur 4,21 (suka), dan kadar protein 1,74%.
Pengolahan Minuman Serbuk Instan Buah Naga Merah Hylocereus Polyrhizus Dengan Metode Ko-Kristalisasi Anugrah, Salsabila Permata; Laga, Suriana; Abriana, Andi
PALLANGGA: Journal of Agriculture Science and Research Vol. 3 No. 1 (2025): PALLANGGA: Journal of Agriculture Science and Research, Januari 2025
Publisher : Fakultas Pertanian Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56326/pallangga.v3i1.4970

Abstract

Red dragon fruit has bioactive substances such as antioxidants (ascorbic acid, beta-carotene and anticyanin) and pectin which has dietary fiber which is good for the body. Processing instant products using the co-crystallization method can be done by adding sucrose and fillers such as maltodextrin and vegetable creamer. Maltodextrin aims to coat the flavor components and organoleptic properties of instant powder products. Vegetable creamer is used as a flavoring for food and drinks. The aim of the research is to determine the effect of adding vegetable creamer on water content, sugar content, and organoleptic tests which include color, aroma, and taste. The research treatments carried out in this study were the addition of 0%, 12%, 17%, and 22% vegetable creamer. The research parameters are, water content, sugar content, organoleptic tests including color, aroma, and taste. The design used was a Completely Randomized Design (CRD), with three replications. The further test used is the Least Significant Difference Test (LSD). The best treatment was the addition of 22% vegetable creamer in terms of taste, namely 3,33 (rather like it). The water content in instant red dragon fruit powder drinks ranges from 3.44%-3.75%, not yet meeting the requirements according to SNI 01-4320-2004 for powdered drinks of 3%; meanwhile, the sugar content meets the requirements. Buah naga merah mempunyai zat bioaktif seperti antioksidan (asam askorbat, betakaroten, dan antisianin) serta pektin dimana memiliki serat pangan yang baik bagi tubuh. Pengolahan produk instan dengan metode ko-kristalisasi dapat dilakukan dengan adanya penambahan sukrosa dan bahan pengisi seperti maltodekstrin dan krimer nabati. Maltodekstrin bertujuan untuk melapisi komponen flavor dan sifat organoleptik produk instan serbuk. Krimer nabati dipergunakan sebagai padanan rasa untuk makanan dan minuman. Tujuan penelitian yaitu untuk mengetahui pengaruh penambahan krimer nabati terhadap kadar air, kadar gula, dan uji organoleptik yang meliputi warna, aroma, dan citarasa. Perlakuan penelitian yaitu penambahan krimer nabati 0%, 12%, 17%, dan 22%. Parameter penelitian yaitu kadar air, kadar gula, dan uji organoleptik meliputi warna, aroma, dan citarasa. Rancangan yang digunakan yaitu Rancangan Acak Lengkap (RAL), dengan tiga kali ulangan. Uji lanjutan yang digunakan ialah Uji Beda Nyata Terkecil (BNT). Perlakuan terbaik yaitu penambahan krimer nabati 22% ditinjau dari cita rasa yaitu 3,33 (agak suka). Kadar air pada minuman serbuk instan buah naga merah yaitu berkisar antara 3,44%-3,75% belum memenuhi SNI 01-4320-2004 minuman serbuk sebesar 3%; sedangkan kadar gula telah memenuhi.
Co-Authors Abdul Halik Alfrida Lullung, Alfrida Andriani, Adinda Anugrah, Salsabila Permata Azis, Riswandi Azis, Rosdiana Erni Indrawati Fatmawati Fatmawati Fitriyah, Andi Tenri Gunawan Gunawan Hamid, Abd. Haris Haris Mahmud IZZAH, NURUL Jalil, Jalil Khaerunnisa Khaerunnisa, Khaerunnisa Mardiana Mardiana Marwah, Marwah H. Medan Yumas, Medan Muin, Muin Rahman, Rahmawati Raodatul Jannah Rosdiani, Azis Sumiati Sumiati Suriana Laga Sutanto, Saiman Yohannes, Eva