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Elida
Universitas Negeri Padang
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UMUR SIMPAN DAN DAYA TERIMA DODOL EKSTRAK DAGING DAN KULIT BUAH NAGA MERAH Farah Meidilla Az Zahra; Elida; Lucy Fridayati; Rahmi Holinesti
JOURNAL OF SCIENCE AND SOCIAL RESEARCH Vol. 9 No. 2 (2026): April 2026
Publisher : Smart Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54314/jssr.v9i2.6061

Abstract

Abstract: "The shelf life of a food product is the period during which the product remains safe and maintains its sensory, chemical, physical, and microbiological quality according to expected standards. For semi-moist products such as dodol, key facto rs affecting shelf life include moisture content, water activity (aw), pH, the presence of microorganisms (mold/yeast), packaging conditions, and storage temperature. Hedonic testing is a sensory evaluation method conducted to determine the level of consumer preference for a product. Both the flesh and peel of red dragon fruit contain betalain pigments (betacyanins) and phenolic compounds that function as natural antioxidants. Utilizing the peel can reduce agricultural waste while enhancing the nutritional aspects and oxidative stability of the product. Therefore, comparing the extract of red dragon fruit flesh and peel in dodol products is relevant from the perspectives of food technology and sustainability. This assessment covers shape, color, aroma, texture, and taste, evaluated based on a subjective scale. This study aims to analyze the differences in shelf life and acceptability (hedonic test) between dodol using red dragon fruit flesh and peel extracts. The research method employed is a mixed method, combining descriptive qualitative analysis for shelf-life observation and quantitative analysis for the hedonic test with 50 panelists. The results showed that the optimal shelf life of the product is 10-12 days at room temperature. Statistical tests indicated that significant differences were only found in the color variable, while aroma, texture, and taste showed no significant differences between the two types of dodol."   Keywords: dodol; red dragon fruit flesh; red dragon fruit peel; shelf life; hedonic test.   Abstrak: Umur simpan suatu produk pangan adalah periode di mana produk tersebut tetap aman dan mempertahankan mutu sensori, kimiawi, fisik, dan mikrobiologis sesuai standar yang diharapkan. Untuk produk semi-basah seperti dodol, faktor-faktor kunci yang mempengaruhi umur simpan meliputi kadar air, aktivitas air (a_w), pH, keberadaan mikroorganisme (jamur/yeast), kondisi pengemasan, dan suhu penyimpanan. Uji hedonik adalah metode evaluasi sensori yang dilakukan untuk mengetahui seberapa besar tingkat kesukaan seseorang terhadap suatu produk. Daging dan kulit buah naga merah mengandung pigmen betalain (betasianin) dan senyawa fenolik yang berfungsi sebagai antioksidan alami. Pemanfaatan kulit dapat menurunkan limbah pertanian sekaligus menambah aspek nutrisi dan stabilitas oksidatif produk. Oleh karenanya, membandingkan ekstrak daging dan ekstrak kulit buah naga merah pada produk dodol relevan dari sisi teknologi pangan dan keberlanjutan. Penilaian ini mencakup bentuk, warna, aroma, tekstur dan rasa yang dinilai berdasarkan skala subjektif. Penelitian ini bertujuan untuk menganalisis perbedaan umur simpan dan daya terima (uji hedonik) antara dodol yang menggunakan ekstrak daging dan kulit buah naga merah. Metode penelitian yang digunakan adalah mixed method yang menggabungkan analisis kualitatif deskriptif untuk pengamatan umur simpan dan kuantitatif untuk uji hedonik dengan 50 panelis. Hasil penelitian menunjukkan bahwa masa simpan optimal produk adalah 10-12 hari pada suhu ruang. Uji statistik menunjukkan perbedaan signifikan hanya ditemukan pada variabel warna, sementara aroma, tekstur, dan rasa tidak menunjukkan perbedaan signifikan antara kedua jenis dodol tersebut.   Kata kunci: dodol; daging buah naga; kulit buah naga; umur simpan; uji hedonik
Sosial Budaya Masyarakat Jawa di Kecamatan Ujung Batu, Kabupaten Rokan Hulu, Provinsi Riau Anisa Amalia; Elida; Lise Asnur; Asmar Yulastri
Visual Heritage: Jurnal Kreasi Seni dan Budaya Vol. 9 No. 1 (2026): Visual Heritage: Jurnal Kreasi Seni dan Budaya
Publisher : Universitas Indraprasta PGRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30998/vh.v8i2.755

Abstract

Artikel ini membahas dinamika sosial budaya masyarakat Jawa di Kecamatan Ujung Batu, Kabupaten Rokan Hulu, Provinsi Riau, dalam konteks adaptasi dan akulturasi budaya dengan masyarakat Melayu Riau. Penelitian ini mengungkap bagaimana masyarakat Jawa, sebagai penduduk hasil transmigrasi, berhasil mempertahankan tradisi leluhur seperti kenduri, slametan, dan adat pernikahan, sambil mengadopsi elemen budaya lokal, seperti penggunaan pakaian adat Melayu Riau dan tradisi kenduri adat. Harmoni budaya ini terlihat dalam hubungan sosial yang kuat melalui gotong royong, pernikahan campuran, dan interaksi lintas budaya. Artikel ini juga menunjukkan peran paguyuban Jawa dalam memperkuat hubungan antar komunitas dan generasi muda yang mampu menyeimbangkan identitas budaya Jawa dengan keterbukaan terhadap budaya Riau. Dengan pendekatan observasi dan wawancara mendalam, artikel ini menekankan pentingnya toleransi dan keterbukaan dalam menciptakan sinergi budaya yang memperkaya keragaman tradisi di Indonesia.
Cultural identity and social adaptation of indian community in Padang in the context of Minangkabau Culture Fitri Wulandary; Elida; Yuliarma
Journal of Social Studies (JSS) Vol. 22 No. 1 (2026): Journal of Social Studies (JSS)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jss.v22i1.98162

Abstract

The objective of this research is to analyse the cultural identity and social adaption of the Indian Muslim minority in Kampung Keling, Padang in the perspective of the dominant Minangkabau culture. The research adopts a qualitative method to explore the ways minority communities keep their cultural identity while adapting to a multicultural social environment. Data were acquired through in-depth interviews, observation and reading of literature. The findings demonstrate that the Indian community keeps its cultural identity through religious institutions, cultural activities and social customs such as the serak gulo tradition and the major role of Masjid Muhammadan. At the same time, the community shows social adaptability by interaction with the surrounding Minangkabau society, including the use of local language and involvement in social activities. This encounter illustrates a process of cultural acculturation that builds social peace and mutual understanding. However, being a minority population, the community is still facing some obstacles such as social prejudices and pressures. In conclusion, the research reveals that cultural identification and social adaptability can co-exist in a healthy balance, developing an integration pattern that encourages social cohesiveness in a multicultural society.
Co-Authors Abdul Luthfi Ali Anis Andhini Azzahra Anni Faridah Arsyad Athari Asmar Yulastri Bunga Indah Zaletri Ezi Anggraini Farah Meidilla Az Zahra Feri Ferdian Fitri Wulandary Frisca Sasri Dwitama Ibrahim An-Nakha'i AD Juliana Siregar Kasmita Kasmita Lise Asnur Lisnur Yarahandria Lucy Fridayati Rahmayani Harnesia Rahmi Holinesti Retnaningtyas Susanti Rezeki Nur Aini Siti Halipah Yasril Yunus Yolanda Intan Sari Yuliana Yuliarma, Yuliarma