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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Sains dan Teknologi Pangan
Khairiah Khairiah
Universitas Muhammadiyah Bandung
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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PENGARUH SUHU DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK KIMIA, KADAR POLIFENOL, DAN SIFAT ORGANOLEPTIK TEH HERBAL BAWANG HITAM Hadi Yusuf Faturochman; Bina Indah Widyananda; Khairiah Khairiah; Sakina Yeti Kiptiyah
Jurnal Sains dan Teknologi Pangan Vol 8, No 5 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i5.43185

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu pengeringan terhadap karakteristik kimia, kadar fenolik total, dan sifat organoleptik teh herbal bawang hitam. Percobaan dilakukan dengan Rancangan Acak Lengkap dua faktor. Faktor pertama adalah suhu pengeringan yang terdiri dari dua taraf (50 ⁰C dan 60 ⁰C). Faktor kedua adalah waktu pengeringan yang terdiri dari dua taraf (5 jam dan 6 jam). Hasil pengamatan dianalisis menggunakan analysis of variance (ANOVA) dan dilanjutkan dengan uji lanjut DMRT tingkat kepercayaan 5%. Hasil menunjukkan suhu dan waktu pengeringan teh herbal bawang hitam berpengaruh nyata terhadap karakteristik kimia, kadar fenolik total, dan warna, tetapi tidak berpengaruh nyata terhadap aroma, rasa, keseluruhan. Hasil uji kimia terbaik pada perlakuan P4 (suhu pengeringan 60 ⁰C selama 6 jam) mengandung 7,65% kadar air, 2,98% kadar abu, 4,06mgGAE/g kadar polifenol.
Physicochemical Properties Of Sorghum (Sorghum Bicolor L.) Tempeh At Different Fermentation Times And Yeast Concentrations Khairiah Khairiah; Sakina Yeti Kiptiyah; Ismi Fathiya Khoirunnisa; Shefira Nurunazmi
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 12 No 1 (2025)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v12i1.8359

Abstract

Purpose: This study aims to determine the effect of yeast concentration and fermentation duration on the physical characteristics (texture and colour) as well as the chemical properties (moisture content, protein content, fat content, and crude fibre content) of sorghum tempeh. Methodology: A factorial Completely Randomised Design (CRD) was employed, comprising Factor I: fermentation time of 42 hours (L1), 48 hours (L2), and 54 hours (L3); and Factor II: yeast concentrations of 1.5% (K1), 1.8% (K2), and 2.0% (K3), each with three replications. Data were analysed using Analysis of Variance (ANOVA) at a 5% significance level, followed by Duncan’s multiple range test for post hoc comparison. Results: In terms of physical texture parameters, hardness, springiness, and H value were not significantly affected (P > 0.05). However, significant differences (P < 0.05) were observed in colour values (L*, a*, b*, C), texture parameters (cohesiveness and chewiness), and chemical properties (moisture, protein, fat, and crude fibre contents), all influenced by both yeast concentration and fermentation duration. Findings: The optimal treatment was identified in sorghum tempeh fermented with 1.8% yeast for 48 hours, which enhanced cohesiveness, chewiness, fat content, moisture, protein levels, and crude fibre, while reducing the physical attributes of hardness, springiness, and H value. Novelty : This study reveals that both yeast concentration and fermentation time significantly influence the physical and chemical characteristics of sorghum tempeh. Originality: The research specifically investigates the impact of varying yeast concentrations and fermentation durations on the quality attributes of sorghum-based tempeh. Conclusion: The physical and chemical properties of sorghum tempeh are significantly affected by the concentration of yeast and the duration of fermentation. Article Type: Experimental Research Article.
Characterization Of Unmilled Local Foxtail Millet (Setaria Italica L.) Varieties As Potential Local Food Sources To Support Indonesia'S Food Security Khairiah Khairiah; Sakina Yeti Kiptiyah; Putri Jasmine Nurfadillah; Amelia Deswita Putri Soleh; Zahra Khairunisa; Islah Nurazizah
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 13 No 1 (2026)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v13i1.10420

Abstract

Foxtail millet (Setaria italica L.) is a local cereal with great potential as an alternative food source in Indonesia. Purpose : This study aims to characterize the physicochemical properties of whole-grain foxtail millet flour from three different varieties based on seed color: cream (TXX), red (TYY), and black (TZZ). Methodology: The evaluated parameters included chemical properties (moisture, ash, fat, protein, and carbohydrate contents) and physical properties (thousand-grain weight and color parameters). This study utilized a Completely Randomized Design (CRD). Data were analyzed using ANOVA followed by Tukey’s test at a 5% significance level. Results: The results showed significant differences in moisture content, ash content, thousand-grain weight, and color parameters (p < 0,05). Conversely, fat, protein, and carbohydrate contents were not significantly different among the varieties (p < 0,05). Findings: The black variety exhibited the lowest moisture content (10.23%) and the highest ash content (4.79%), indicating excellent storage stability and high mineral content. The cream variety showed the highest thousand-grain weight (1.26 g) along with a lightness value () of 68.16 and a value of 25.85, reflecting a bright, yellowish flour profile. Novelty: This study demonstrates that the red variety displays the highest value (6.83), which strongly indicates the presence of anthocyanin content. Conclusion: Each variety possesses specific advantages tailored for different product applications; thus, this characterization is essential for optimizing the utilization of foxtail millet in diversifying local Indonesian food sources. Type of Paper: Research paper.
Co-Authors Amelia Deswita Putri Soleh Bina Indah Widyananda Hadi Yusuf Faturochman Islah Nurazizah Ismi Fathiya Khoirunnisa Putri Jasmine Nurfadillah Sakina Yeti Kiptiyah Shefira Nurunazmi Zahra Khairunisa