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All Journal Microbiology Indonesia Jurnal Teknologi Pangan BERDIKARI : Jurnal Inovasi dan Penerapan Ipteks TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Amerta Nutrition AgriHealth: Journal of Agri-food, Nutrition and Public Health Community Empowerment Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat Sagu PELS (Procedia of Engineering and Life Science) Procedia of Social Sciences and Humanities Journal of Tropical Food and Agroindustrial Technology Teknologi dan Industri Pertanian Indonesia International Journal Multidisciplinary Journal of Halal Lifestyle and Sustainability Journal of Food Safety and Processing Technology Jurnal Ilmiah Teknologi Pertanian Agrotechno Academia Open
RIMA AZARA
Universitas Muhammadiyah Sidoarjo
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Influence of Sucrose and Scoby Concentration on Physical Characteristics of Pineapple Skin Kombucha: Pengaruh Konsentrasi Sukrosa dan Scoby terhadap Karakteristik Fisik Kombucha Kulit Nanas Rahmah Utami Budiandari; Andriani Eko Prihatiningrum; Rima Azara; Faiza Nur Aini
Academia Open Vol. 8 No. 2 (2023): December
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/acopen.8.2023.6935

Abstract

This study investigates the impact of sucrose and Scoby concentration on the physical characteristics of kombucha made from pineapple skin juice. It was conducted using a randomized block design factorial with different sucrose and Scoby concentrations. The findings show that sucrose concentration significantly affected the total dissolved solids (TDS) of kombucha, while Scoby concentration had no significant effect. The highest TDS value was in the 5% sucrose concentration, and the lowest was in the 10% Scoby concentration. The study provides valuable insights for further research and applications in probiotic beverages and fermentation processes. Highlight: The study investigates the impact of sucrose and Scoby concentration on the physical properties of kombucha made from pineapple skin juice. Sucrose concentration significantly influences the total dissolved solids (TDS) of kombucha, while Scoby concentration shows no significant effect on TDS. The weight and thickness of the pellicle formed in kombucha are affected by both sucrose and Scoby concentrations, whereas the diameter remains unaffected. Keyword: Pineapple Skin, Kombucha, Sucrose Concentration, Scoby Concentration, Physical Characteristics.
Physicochemical Characteristics of Cucumber Sherbet on Various Pandan Wangi Juice Concentrations and Sweetener Types Nurbaya, Syarifa Ramadhani; Azara, Rima; Prihatiningrum, Andriani Eko; Hudi, Lukman; Elshiva, Danya Mozza
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 5, No 2 (2024): October
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v5i2.92815

Abstract

Cucumbers can be processed into a frozen snack called sherbet. The problem with using cucumber in sherbet processing is its bland taste. Pandan wangi leaves (Pandanus amaryllifolius Roxb.) can be used to improve the flavor and aroma of cucumber sherbet. This study aimed to determine the effect of pandan wangi juice concentration and sweetener type on cucumber sherbet’s physical and chemical characteristics. The study used a factorial randomized group design consisting of 2 factors: the concentration of pandan wangi juice (5%, 10%, and 15%) and the type of sweetener (simple syrup, fructose, and honey). The physicochemical characteristics observed in this study include overrun, texture, color (L, a, b), melting time, total dissolved solids, vitamin C content, and total chlorophyll. The interaction between the concentration of pandan wangi juice and the type of sweetener significantly influenced the overrun of cucumber sherbet. The concentration of pandan wangi juice significantly influenced the texture, greenness (a-), yellowness (b+), and total chlorophyll. The type of sweetener significantly affects the yellowness (b+) value, melting time, and total soluble solids. The best treatment is pandan wangi juice with a concentration of 15% and fructose syrup as a sweetener type. Pandan wangi juice concentration and sweetener type can improve the characteristics of sherbet in terms of both physical and chemical properties. Cucumber sherbet combined with pandan wangi juice and certain sweeteners can be a healthy frozen snack.
Co-Authors Adawiyah, Ro’biatul Ahmad Syauqi Firdaus Al Machfudz Amarulloh, Rochma Andriani Eko Prihatiningrum, Andriani Eko Anggita Dhea Novita Arvialika, Yesy Dwita Atik Wahyuni Budiandari , Rahmah Utami Desi Utami Desi DWI SURYANTO Eka Sabela Eka sabela Elshiva, Danya Mozza Erika Puspita Sari Faiza Nur Aini Frida Dwi Aggraeni Hadiah Fitriyah Hikmah, Allysa Rowihatunnufus Ida Agustini Saidi Indah Apriliana Sari W. Indahsari, Fitriyah Nur IS HELIANTI Jian Permani Ningsih Joni Kusnadi Kinanti, Kintan Sari Laksana, Cakra Lesmana, Mochammad Affan Lukman Hudi M. Vikri Baihaggi Vikri Maziya, Zidny Misbachul Ulum NICO ARDIAWAN PUTRA NICO Nur Aziza Nur Ravita Hanun Nurbaya, Syaraifa Ramadhani Oktarina, Pramitha Wahyu Poppy Diana Sari Poppy Diana Sari, Poppy Diana Puspita Handayani Rafdiansyah, Muhammad Ainur Rahmah Utami Budiandari Ramadhani Nurbaya, Syarifa Robiatul Adawiyah Rochman, Moch Fatchur Sabela, Eka Sari, Erika Puspita Selviani Selviani Sutiono Sutiono Syarifa Ramadhani Nurbaya WDP, Al Machfud Widayanti, Silvi Zahiroh, Alza Della Zakiyah, Mei Dita Fitrotus