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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian Biofoodtech : Journal of Bioenergy and Food Technology
Maria Krisna Evania
Politeknik Tonggak Equator Pontianak
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Public Health Other

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Kajian Pustaka Metode Optimasi Respons Surface Methods dan Thin Layer Equation pada Produk Pengeringan Rempah Rimpang (Jahe, Kunyit, Temulawak) Evania, Maria Krisna; Fransiska
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 1 (2024): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i1.1209

Abstract

Ginger, turmeric, and curcuma are rhizome spices that have the highest production value in Indonesia. Fresh products from rhizomes have high water content and are often damaged by microorganisms. For this reason, proper and efficient processing is needed so that the quality of the rhizome spices is maintained and under the standards set by the Indonesian National Standards. One of the appropriate processing methods for rhizome spices is the drying method. Drying is the oldest technique for food preservation and is an indispensable process in the food industry. The drying process aims to reduce water content and activity to safe limits that can extend shelf life, minimize packaging demands, and reduce weight during distribution. Various conventional and modern drying techniques have been applied to spices, namely solar drying, oven drying, and microwave drying. To obtain final drying results in good quality and high drying efficiency, it is necessary to optimize the drying method process conditions, including mathematical modelling using the RSM (Response Surface Method) method and the Thin Layer Drying Equation. From the optimum conditions for each drying method, a regression analysis was then carried out on several drying quality parameters for ginger, turmeric, and ginger. The higher the value of the regression coefficient (R2) and the closer it is to 1 in the mathematical modelling obtained, then this mathematical modelling is the best.  
Pembuatan Selai Buah Naga Merah (Hylocereus polyrhizus) Dengan Variasi Penambahan Stevia Evania, Maria Krisna; Ratiati, Ratiati; Deglas, Welly; Fransiska, Fransiska
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 9, No 2 (2025): December 2025
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v9i2.24860

Abstract

Red dragon fruit (Hylocereus polyrhizus) is a leading horticultural commodity in West Kalimantan with high potential but limited shelf life, thus requiring product diversification such as jam processing. This study aimed to evaluate the effect of stevia addition on the chemical characteristics and quality of red dragon fruit jam. The main ingredient consisted of 200 g dragon fruit flesh processed with 50 g sugar, 3 g pectin, and 1 g citric acid under four treatments: control (without stevia), 0.5% stevia (V1), 0.75% stevia (V2), and 1% stevia (V3). Parameters observed included moisture content, total soluble solids, reducing sugar, and organoleptic properties. The results showed that moisture content ranged from 23.26–26.96%, with the lowest value obtained in V3 (23.26%). Total soluble solids were recorded between 23–24.6 °Brix, with V2 showing the highest value (24.6 °Brix). Reducing sugar decreased with increasing stevia concentration, from 13.53% (control) to 9.28% (V3). All treatments met the Indonesian National Standard (SNI) for jam, with a maximum allowable moisture content of 35%. The incorporation of stevia effectively reduced reducing sugar levels without significantly affecting total soluble solids, while producing a low-calorie jam potentially suitable for consumers with special dietary needs. Therefore, red dragon fruit jam sweetened with stevia can be considered a functional, value-added innovation that supports local food diversification and promotes healthy consumption trends.
Co-Authors Deglas, Welly Fransiska Fransiska Fransiska Ratiati, Ratiati