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All Journal Biofoodtech : Journal of Bioenergy and Food Technology
Ngatirah Ngatirah
Program Studi Teknologi Hasil Pertanian, INSTIPER Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering

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Pembuatan Silase Daun Kelapa Sawit yang Diperkaya dengan Sumber Protein Titin Wijayanti; Ngatirah Ngatirah; Dina Mardhatilah
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 1 No. 01 (2022): Juni
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v1i1.224

Abstract

Telah dilakukan penelitian tentang pembuatan silase daun kelapa sawit yang diperkaya sumber protein. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan maggot, bungkil inti sawit dan bekatul terhadap kandungan protein pada silase daun kelapa sawit yang dihasilkan dan menentukan waktu fermentasi terbaik yang menghasilkan silase dengan kadar protein terbaik sesuai dengan SNI. Metode penelitian yang digunakan yaitu Rancangan Blok Lengkap (RBL) dan terdiri dari dua faktor. Faktor pertama adalah variasi jenis sumber protein yang terdiri dari 3 taraf yaitu: A1 (maggot), A2 (bungkil int sawit), A3 (bekatul). Faktor kedua adalah rasio (perbandingan) lama fermentasi yang terdiri dari 3 taraf yaitu: B1 (3 hari), B2 (6 hari), B3 (9 hari). Hasil penelitian menunjukkan bahwa Variasi sumber protein maggot, bungki inti sawit, bekatul berpengaruh sangat nyata terhadap silase yang meliputi kadar protein , kadar serat kasar dan kadar lemak. Tetapi tidak berpengaruh nyata terhadap kadar abu dan kadar air. Lama fermentasi 3 hari, 6 hari dan 9 hari dapat memberikan pengaruh sangat nyata terhadap silase yang meliputi kadar air, kadar abu, kadar protein, dan kadar serat kasar. Tetapi tidak berpengaruh nyata terhadap kadar lemak. Berdasarkan hasil perlakuan terbaik terdapat pada silase dengan dengan bahan maggot dengan lama fermentasi 9 hari yaitu kadar air 38,45%, kadar abu 9,68%, kadar protein 11,65%, kadar serat 7,76% dan kadar lemak 5,99%.
Karakteristik Permen Keras Ekstrak Daun Jambu Biji dengan Variasi Perbandingan Sukrosa dan Sirup Glukosa Suhardiyanto Suhardiyanto; Ngatirah Ngatirah; Herawati Oktavianty
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 2 No. 02 (2023): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v2i02.658

Abstract

This research is about making hard candy from guava leaf extract and variations in the ratio of sucrose and glucose syrup which aims to determine the effect of variations in the ratio of sucrose and glucose syrup on the quality of guava leaf extract candy, determine the influence of guava leaf types on the quality of guava leaf hard candy, and obtain guava leaf types and sucrose and glucose syrup ratios that produce guava leaf candy favored by panelists and that meets the Indonesian National Standard (SNI). The research design used in this study is the Complete Block Design (RBL) with two Factor 1 Factors Sucrose Comparison: Glucose Srisup with each treatment level as follows: A1= 50:50, A2= 75:25, and A3= 85:15 and 2nd Factor – types of guava fruit parts with each level of treatment as follows: B1= Old guava leaves, B2= Young guava leaves and B3= Young guava leaves: old guava leaves (1: 1). The analysis carried out was water content, ash content, sugar reduction, antioxidant activity, phenol, Vitamin C, texture, and sensory tests (color, aroma. texture, and taste). The results of this study showed that variations in the ratio of sucrose: glucose syrup had a significant effect on the analysis of reduced sugar, vitamin C, and sensory tests of color, flavour, and Taste, but did not have a significant effect on the analysis of water content, ash content, antioxidants, phenols, texture, and sensory tests (texture). Guava leaf extract has a significant effect on the Sensory Test (Color) and has no real effect on the analysis of water content, ash content, reduction sugar, antioxidants, phenols, vitamin C, Texture, and Sensory tests (Texture, flavourma, and Taste) and variations in the ratio of sucrose with glucose syrup and the addition of guava leaf extract have a level of preference ranging from 3.86 – 4.10 where the value is also the same as Neutral so that in this manufacture the panelists have taste or the same liking for all samples  
Co-Authors Dina Mardhatilah Herawati Oktavianty Suhardiyanto Suhardiyanto Titin Wijayanti