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All Journal Jurnal Ners Indonesia Indonesian Journal of Agricultural Research Journal of Tropical AgriFood Jurnal Gizi Kerja dan Produktivitas Jurnal Kesehatan Tambusai Formosa Journal of Science and Technology (FJST) Journal of Agri-Food Science and Technology (JAFoST) Formosa Journal of Sustainable Research (FJSR) Journal of Health and Nutrition Research Jurnal Kesehatan Mahardika
Rinten Anjang Sari
Politeknik Kesehatan Kementerian Kesehatan Kalimantan Timur
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary

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Pengaruh waktu perebusan terhadap nilai gizi, total padatan terlarut dan karakteristik sensoris susu biji nangka (Artocarpus heterophyllus) Sitohang, Agnes Chrisvera; Naibaho, Netty Maria; Sari, Rinten Anjang
Journal of Tropical AgriFood Volume 6 Nomor 1 Tahun 2024
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.6.1.2024.12713.17-26

Abstract

Susu nabati adalah minuman berbasis bahan pangan nabati yang digunakan sebagai alternatif susu hewani. Tujuan dari penelitian ini adalah untuk melihat pengaruh waktu perebusan terhadap nilai gizi, total padatan terlarut, dan karakteristik sensoris terhadap susu biji Nangka. Penelitian ini menggunakan Rancangan Acak faktor tunggal (waktu perebusan) dengan 3 taraf perlakuan (15, 30, dan 45 menit), masing-masing diulang sebanyak tiga kali. Parameter yang diamati meliputi nilai gizi (protein, lemak, kadar abu, kadar air, karbohidrat, dan energi), total padatan terlarut, dan karakteristik sensoris hedonik dan mutu hedonik. Data dianalisis menggunakan ANOVA dilanjutkan dengan uji Beda Nyata Terkecil untuk data nilai gizi dan total padatan terlarut dan uji Kruskal-Wallis dilanjutkan dengan uji Mann-Whitney untuk data sensoris. Hasil penelitian menunjukkan bahwa waktu perebusan berpengaruh tidak nyata terhadap kadar lemak, kadar air, energi, respons sensoris hedonik untuk warna dan kekentalan, serta respons sensoris mutu hedonik. Namun berpengaruh nyata terhadap kadar protein, kadar abu, karbohidrat, total padatan terlarut, dan respons sensoris hedonik untuk aroma dan rasa.
The Shelf Life of Wet Noodle Added by Gendarussa (Justicia gendarussa Burm. F.) Leaves Extract Yuliani Yuliani; Rinten Anjang Sari; Aswita Emmawati; Krishna Purnawan Candra
Indonesian Journal of Agricultural Research Vol. 3 No. 1 (2020): InJAR, Vol. 3, No. 1, March 2020
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (756.457 KB) | DOI: 10.32734/injar.v3i1.3823

Abstract

Gendarussa (Justicia gendarussa) is a herbaceous plant with a height of 1-1.5 m. Its stem and leaves extract show antimicrobial and antioxidant activities and have potent cytotoxic activity on the human cancer cell. Gendarussa has a better flavor than stem. Its aqueous extract shows higher extract than ethanol extract. The present study evaluated the preservative effect of aqueous extract of gendarussa leaves (GL) in prolonging the shelf life of wet noodles. The single-factor experiment (GL of 0, 50, 100, 150, and 200 g was extracted in hot water of 100 mL) arranged in a completely randomized design was applied in this research. Total bacterial and mold were observed as well as sensory hedonic characteristics during storage. Data were analyzed using SPSS ver.25. The microbial quality data were analyzed by the Kruskal-Wallis test followed by pair comparison with Bonferroni correction, while the sensory data analyzed by Friedman test continued by Wilcoxon Sign Rank Test. The results showed that the addition of GL aqueous extract (200 g in 100 mL hot water) could prolong the shelf life of wet noodles. The microbial quality of the wet noodle, which preserved at room temperature for 24 h still meet the Indonesian standard of wet noodle (SNI: 2987-2015) for total bacteria and 36 h for total molds. The wet noodles have log cfu/g of 5.35 and 1.58 for total bacterial and mold, respectively. The panelists preferred the color, aroma, texture, and taste of wet noodles produced with the GL aqueous extracts. The most preferred one was wet noodle with the addition of GL aqueous extract at a concentration of 200 g per 100 mL with the characteristic of greenish-white color, not scented with GL, chewy texture, and slightly flavored GL.
Co-Authors Ade Damayanti Raihani Ajeng Kusumawardani Aminah Toaha Arik Nugraheni Astri Ayu Novaria Diah Retno Wahyuningrum Emmawati, Aswita Indah Mulyani, Rieska Krishna Purnawan Candra Kurniati Dwi Utami Mutiara Azzahra Asrivananda Naibaho, Netty Maria Natalie, Umboh Ruth Gloria Netty Maria Naibaho Nur Hafifah Raihani, Ade Damayanti Rieska Indah Mulyani Rieska Indah Mulyani Rieska Indah Mulyani Saqowati, Lika Siti Nurul Aini Sitohang, Agnes Chrisvera Utami, Riana Pangestu Yuliani, Yuliani