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All Journal Jurnal Pengolahan Pangan Jurnal Sylva Scienteae
Husnul Chotimah
Antakusuma University
Agriculture, Biological Sciences & Forestry Environmental Science

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PENGARUH POLA PENGERINGAN TERHADAP RENDEMEN DAN KUALITAS MINYAK ATSIRI DAUN NILAM (Pogostemon calbin Benth) Husnul Chotimah; Vita Yanuar; Sikin M Noor
Jurnal Sylva Scienteae Vol 6, No 4 (2023): Jurnal Sylva Scienteae Vol 6 No 4 Edisi Agustus 2023
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jss.v6i4.10028

Abstract

The nilam plant (Pogostemon Calbin Benth) is a type of plant that has fibrous roots that can live in upland and lowland areas. Nilam will grow well at an altitude of 10 to 400 meters above sea level. The spread of patchouli in South Kalimantan covers the Bati-Bati District and Pelaihari Regency. Nilam (Pogostemon Calbin Benth) contains patchouli alcohol which is used as a binder for fragrance ingredients. This study aims to determine the yield and quality of essential oil from nilam (Pogostemon Calbin Benth) using water and steam distillation methods in various leaf drying patterns. This research was initiated by drying the material and then distilling it to obtain essential oils. Laboratory tests for the content of chemical compounds were carried out at the Agricultural Research and Development Center, Research Institute for Medicinal and Aromatic Plants Bogor to determine the levels of cineol and patchouli alcohol. Laboratory tests showed the highest cineol content in fresh material (77.4%) and the highest patchouli alcohol in sun-dried material (22.95%). Tumbuhan nilam (Pogostemon Calbin Benth) merupakan jenis tanaman yang memiliki akar serabut yang dapat hidup di daerah dataran tinggi dan rendah. Nilam akan tumbuh baik pada ketinggian 10 sampai 400 meter di permukaan laut. Penyebaran nilam di Kalimantan Selatan meliputi wilayah Kecamatan Bati-Bati dan Kabupaten Pelaihari. Nilam (Pogostemon Calbin Benth) memiliki kandungan patchouli alkohol yang digunakan sebagai pengikat bahan-bahan pewangi. Penelitian ini bertujuan mengetahui rendemen dan kualitas minyak atsiri dari tumbuhan Nilam (Pogostemon Calbin Benth) dengan metode penyulingan air dan uap (water and steam destillation) dalam berbagai pola pengeringan daun. Penelitian ini diawali dengan melakukan pengeringan bahan kemudian penyulingan  untuk memperoleh minyak atsiri. Uji Laboratorium kandungan senyawa kimia dilakukan di Balai Penelitian dan Pengembangan Pertanian, Balai Penelitian Tanaman Obat dan Aromatika Bogor untuk mengetahui kadar sineol dan Patchouli alkohol. Menunjukkan hasil kadar sineol tertinggi pada bahan segar (77,4%) dan patchouli alkohol tertinggi pada bahan kering matahari (22,95%). 
Pengaruh Suhu dan Waktu Penyeduhan Teh Daun Kelakai (Stenochlarna Palutris) Dengan Treatmen Asam Lemon (Citrus Limon) Terhadap Kadar Besi (Fe) Husnul Chotimah; Ayutha Wijinidyah; Jerry Selvia; Susan E Lumban Gaol
Jurnal Sylva Scienteae Vol 7, No 4 (2024): Jurnal Sylva Scienteae Vol 7 No 4 Edisi Agustus 2024
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jss.v7i4.12675

Abstract

Iron (Fe) is one of the many nutrients found in kelakai. Lemon acid treatment (Citrus lemonade) is used in the processing of kelakai tea powder as an effort to increase the nutritional value of the plant. The aim of this research is to determine how temperature and brewing time affect the iron (Fe) content in kelakai leaf tea (Stenochlarna palutris) prepared with lemon acid (Citrus lemonade). This research used a 2 factorial completely randomized design (CRD) and was experimental. There are two factors: the first is the temperature at which the brewing is done (40, 50 and 60 degrees Celsius), and the second is the brewing time (1, 5 and 10 minutes) with three repetitions. Two-Way Analysis of Variance (ANOVA) was used in data analysis, along with an additional 5% Honestly Significant Difference (BNJ) test. These findings show a very significant influence of brewing temperature, brewing time, and the combination of temperature and brewing time. The results of the research show that moderate temperatures produce high iron (Fe) levels, moderate brewing results in high iron (Fe) levels. The brewing temperature treatment T2 (50oC) had the highest amount of calcium at 2.73778 ppm. Iron (Fe) levels are low at temperature T1 (400C) of 1.42000 ppm.  The effect of brewing time on high iron (Fe) levels at F2 time (5 minutes) is 2.73778 ppm. The lowest iron (Fe) content was located at the longest brewing time, namely F3 (10 minutes) at 1.12267 ppm. T3F2 (600C, 5 Minutes) with iron (Fe) content of 3,707 ppm.  The treatment that produces the lowest iron (Fe) content is T2F3 (500C, 10 minutes) with a value of 0.702 ppm
OPTIMASI SUHU DAN WAKTU PENYEDUHAN TERHADAP KADAR FOSFOR (P) TEH DAUN KELAKAI (STENOCHLAENA PALUSTRIS) DENGAN PENAMBAHAN ASAM SITRAT (CITRUS LIMON) Husnul Chotimah; Ayutha Wijinindyah; Jerry Selvia; Harianty Harianty; Susan E Lumban Gaol
Jurnal Sylva Scienteae Vol 9, No 4 (2026): Jurnal Sylva Scienteae Vol 9 No 4 Edisi Agustus 2026
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jss.v9i4.19663

Abstract

Stenochlaena palustris is a wetland fern with potential for development as a functional food based on local biological resources. This study aimed to evaluate the effects of brewing temperature and steeping time on the phosphorus content of kelakai leaf tea supplemented with citric acid solution and to determine the optimum brewing conditions. The study was conducted in 2024 using kelakai leaves collected from Pangkalan Bun, West Kotawaringin Regency, Indonesia. A factorial Completely Randomized Design (CRD) was employed with two factors: brewing temperature (40°C, 50°C, and 60°C) and steeping time (1, 5, and 10 min), each with three replications. A 0.5% citric acid solution was used as the brewing medium. Data were analyzed using analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results showed that brewing temperature, steeping time, and their interaction significantly affected phosphorus content (p < 0.001). The highest mean phosphorus content based on temperature was obtained at 50°C (102.015 ppm), while the highest mean based on steeping time was observed at 5 min (101.048 ppm). The optimum treatment combination was achieved at 50°C and 5 min, yielding a phosphorus content of 148.379 ppm. These findings indicate that optimization of brewing temperature and steeping time enhances phosphorus extraction from kelakai leaf tea.
MODIFIKASI BUBUK DAN TEH BERBAHAN LOKAL : KALAKAI, KELOR DAN CANGKANG TELUR SEBAGAI SUMBER ZAT BESI DAN KALSIUM Ayutha Wijinindyah; Susan L. Lumban Gaol; Husnul Chotimah
Jurnal Pengolahan Pangan Vol. 11 No. 1 (2026)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Local food ingredients are currently widely used as a source of nutrients. One of the local foods in Kalimantan is kalakai. Combined with Moringa, wich also high iron content and a source of calcium from egg shell waste which has not been widely used, then the three ingredients are combined and a drying process is carried out. Kalakai and Moringa leaves are dried in an oven at 500C, while egg shell waste, after being cleaned and boiled for 15 minutes, is then dried in an oven at 950C. These three ingredients are then blended and filtered until they become kalakai, moringa and egg shells powder. The aim of this research was to look at alternatives for giving kalakai, kelor and egg shells powder with various variation and dippings, on iron and calcium levels. The result showed that every treatment gave the significantly affected. The best result for iron levels were obtained in the variation (moringa : shell : kalakai) were (0,5 : 0,5 : 2) 81,11 ±0,23 ppm and the best result of calcium levels in the variation (moringa : shell : kalakai) were (0,5 : 2 : 0,5) 240101,11 ± 312,76 ppm. Giving it in the form of tea with immersionfor 1 minute is lesst effective in providing the nutritional value of iron and calcium
Co-Authors Ayutha Wijinidyah Harianty Harianty Jerry Selvia Jerry Selvia Sikin M Noor Susan E Lumban Gaol Susan E Lumban Gaol Susan L. Lumban Gaol Vita Yanuar Wijinindyah, Ayutha