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All Journal Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Maria F. Sumual
Prodi Teknologi Pangan Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Computer Science & IT

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Pengaruh Blansir Terhadap Karakteristik Fisikokimia Daun Leilem (Clerodendrum Minahassae Teisjm. & Binn) Gloria Kusmin; Maria F. Sumual; Lana E. Lalujan
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 14 No. 1 (2023): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v14i1.48345

Abstract

Leilem leaves are vegetables that have a short shelf life, so they require postharvest handling to maintain the quality and quantity of leilem leaves. Blanching can be done as an effort to handle postharvest vegetables which can extend the shelf life of vegetables by heating methods. This research was conducted to determine the effect of blanching time on the quality and nutritional value of leilem leaves. The study was based on the RAL method with 5 treatments namely K0 (without blanching), K1 (1 minute blanching), K2 (3 min blanching), K3 (5 min blanching), K4 (7 min blanching) at 85°C which included a test color (hunter method), water content (AOAC method), chlorophyll content (Wintermans & de Mots method), vitamin C content and antioxidant activity using the spectrophotometer method. The results showed that there was an effect of the dip blanching treatment on vegetable color, chlorophyll levels, vitamin C levels and antioxidant activity. Blanching at 85°C for 3 minutes increased the water content, chlorophyll content and antioxidant activity, but not vitamin C. A longer blanching time of more than 3 minutes could cause degradation and decomposition of the chlorophyll content and antioxidant activity of leilem leaves. Keywords: Blanching, Leilem leaves, Color, Chlorphyl, Vitamin C, Antioxidants and Moisture Content
Pengaruh perbedaan konsentrasi jeruk kalamansi (Citrus macrocarpa) terhadap Karakteristik Fisiko-kimia dan Sensoris Jelly Drink Papaya (Carica papaya L.) var. Bangkok Dhony S. Paendong; Jenny E. A. Kandou; Maria F. Sumual
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 1 (2022): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v13i1.43281

Abstract

ABSTRACTThis study aims to obtain the appropriate and accepted concentration of papaya and orange kalamansi mixture in the manufacture of jelly drink with observation parameters of organoleptic test (color, aroma, taste, and texture), chemical analysis (pH level analysis and total acid analysis), sensory test (syneresis test). The study used a Complete RandomIzed Design (RAL). The factor studied was the addition of kalamansi oranges with concentration. The study will use 5 treatments and 3 repeats. Treatments include A = 0% Kalamansi Orange, B = 3% Kalamansi Orange, C = 6% Kalamansi Orange, D = 9% Kalamansi Orange, E = 12% Kalamansi Orange. Papaya jelly drink with a 3% kalamansi orange concentration is a panelist-preferred jelly drink that contains 60ml kalamansi orange, total acid 0.206%, pH value of 4.153%. This jelly drink has a syneresis of 7.025%.Keywords: papaya; kalamansi; jelly drink. ABSTRAKPenelitian ini bertujuan untuk mendapatkan konsentrasi campuran pepaya dan jeruk kalamansi yang sesuai dan diterima panelis dalam pembuatan jelly drink dengan parameter pengamatan uji organoleptik (warna, aroma, rasa, dan tekstur), analisis kimia (Analisis kadar pH dan Analisis total asam), uji sensoris (uji sineresis). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Faktor yang diteliti adalah penambahan jeruk kalamansi dengan konsentrasi. Penelitian ini akan menggunakan 5 perlakuan dan 3 kali ulangan. Perlakuan antara lain adalah A = 0% Jeruk Kalamansi, B = 3% Jeruk Kalamansi, C = 6% Jeruk Kalamansi, D = 9% Jeruk Kalamansi, E = 12% Jeruk Kalamansi. Jelly drink pepaya dengan konsentrasi jeruk kalamansi 3% merupakan jelly drink yang disukai panelis yaitu yang mengandung jeruk kalamansi 60ml, total asam 0,206%, nilai pH 4,153%. Jelly drink ini memiliki sineresis 7,025%. Kata kunci: papaya; jeruk kalamansi; jelly drink
Co-Authors Dhony S. Paendong Gloria Kusmin Jenny E. A. Kandou Lana E. Lalujan