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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Indonesian Green Technology Journal agriTECH Pro Food JOIV : International Journal on Informatics Visualization Jurnal Pengabdian Magister Pendidikan IPA Jurnal Teknologi Pertanian Andalas ABSYARA: Jurnal Pengabdian Pada Masyarakat Jurnal Kolaboratif Sains Gunung Djati Conference Series Alamtana
Mi’raj Fuadi
Universitas Mataram
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Journal : Pro Food

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Rancangan Indikator Kesegaran Buah Pisang Ambon Lumut (Musa paradisiaca var. Sapientum) Berbasis Bromofenol Biru dan Metil Merah Wardatullatifah, Ince Siti; Ayu, Hanifah; Muttalib, Surya Abdul; Fuadi, Mi’raj; Santoso, Dwi; Fatima, Siti; Kusmiah, Nurhaya; Amalia, Anugerah Fitri
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.487

Abstract

Buah pisang ambon lumut merupakan salah satu buah klimaterik yang umumnya dipanen ketika masih mentah dari pohonnya untuk bisa dijual. Perkiraan kematangan buah pisang ambon lumut masih mengalami kesulitan sebab warna kulit buah tidak berubah saat mentah ataupun matang, sehingga pembeli harus mengecek tanda-tanda kematangan dari buah dengan cara menekan buah yang dapat menimbulkan memar dan mempengaruhi perubahan mutu buah tersebut. Penelitian ini bertujuan merancang pendeteksi tingkat kesegaran buah pisang ambon lumut berbasis indikator bromofenol biru dan metil merah yang mampu menyerap senyawa bromin penyebab kebusukan. Metode penelitian ini menggunakan Rancangan Acak Lengkap dengan dua faktor penelitian. Faktor pertama yaitu komposisi dan perbandingan metil merah dan bromofenol biru dengan empat taraf perlakuan (BM3 = 3 larutan A:1 larutan B, BM5 = 5 larutan A:1 larutan B, BM = 100% larutan A, dan BB = 100% larutan B). Larutan A yaitu 50% metil merah dan 50% bromofenol biru, sedangkan larutan B yaitu 100% bromofenol biru. Faktor kedua yaitu konsentrasi pelarut etanol dengan dua taraf perlakuan (pengenceran 50 ml dan 100 ml). Data penelitian dianalisis menggunakan software SPSS dengan ANOVA pada taraf nyata 5% dan diuji lanjut dengan uji Beda Nyata Jujur pada taraf nyata yang sama. Perlakuan BM5 memberikan data total perubahan warna tertinggi yang mengindikasikan perubahan warna yang terlihat signifikan, yaitu warna ungu–kuning untuk kondisi matang–busuk. Pengembangan indikator kesegaran ini diharapkan dapat menjadi label pintar pendeteksi bromin pada buah pisang ambon lumut hijau.
Pengaruh Variasi Suhu dan Waktu Penyimpanan Terhadap Karakteristik Nira Aren Sinaga, Yesica Marcelina Romauli; Widyastuti, Sri; Ma’wa, Miftahil; Ariyana, Mutia Devi; Yuniarto, Kurniawan; Fuadi, Mi'raj
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i1.543

Abstract

Palm sap is one of the non-timber forest products (NTFPs) that has high economic potential as a raw material for palm sugar. However, the quality of palm sap is greatly influenced by storage conditions prior to processing. This study aims to determine the effect of temperature and storage duration on the microbiological, chemical, and physical characteristics of palm sap. Samples of palm sap were collected from Kekait Village, West Lombok, and stored at room temperature and cold temperature (4°C) for 3 to 24 hours. The parameters observed included total yeast, reducing sugar content, alcohol content, total acid titratable (TAT), and turbidity. Data were analyzed using two-way ANOVA, and post-hoc tests were conducted using the Honest Significant Difference at a 5% significance level. The results showed that temperature significantly affected alcohol content and turbidity of the sap. Meanwhile, time significantly affected reducing sugar content, alcohol content, TAT, and turbidity. The interaction between temperature and time significantly affected reducing sugar content, turbidity, and alcohol content. After 3 hours of storage, nira stored at cold temperatures and room temperature already showed a total yeast population of approximately 8 Log CFU/mL. Cold temperatures were not sufficiently effective in preventing yeast growth and nira degradation, as indicated by the production of fermentation products such as reducing sugars, acids, and alcohol.
Co-Authors Abyan Nur Fauzi Afni, Nur' Alfi Mawadah Amalia, Anugerah Fitri Amaliah, Wenny Amaliyah, Wenny Amuddin Amuddin Amuddin, Amuddin Anggraini, Ines Marisya Dwi Antesty, Sella Aqidah, Fitratul Asih Priyati Ayu Widhiantari, Ida Ayu, Hanifah Azhar, Khaerul De Side, Gagassage Nanaluih Diena Rauda Ramdania Dody Handito, Dody Dwi Putra Buana Sakti DWI SANTOSO Elya Antariksana Bachmida Fakhrul Irfan Khalil FATIMA, SITI Firman Fajar Perdhana Fitria Dea Ananda Guyup Mahardhian Dwi Putra Hairul Azmi, Muhamad Halimatul Ulfa Ru'ya' Hidayat, Agriananta Fahmi Husnan Hadi Ichsan Budiman Joko Sumarsono Khaerul Rizal, Muhammad Kurniawan Yuniarto Kurniawan Yuniarto Kusmiah, Nurhaya Lalu Muhammad Furkan Lilik Sutiarso M. Azhar Mustafid M. Rizki Alfariji Made Gendhis Putri Pertiwi Maylawati, Dian Sa'adillah Ma’wa, Miftahil Mita Sari Ningsih Mohammad Fajar Septian Muhamad Munzir Muhammad Insan Al-Amin Mutia Devi Ariyana Mutia Devi Ariyana, Mutia Devi Nurul Aen Oki Saputra OKI SAPUTRA Pavalee Chompoorat Tridtitanakiat Perdana, Firman Fajar Pertiwi, Made Gendis Putri Puspitasari, Isnaini Qabul Dinanta Utama Radi Radi Rahman Yazid Tabrani Raphael Bianco Huwae Rasyda, Riezka Zuhriatika Reza Kusuma Nurrohman Rini Nofrida Rohmat Mulyana Sapdi Rosyid Ridho S., Ince Siti Wardatullatifah Sella Antesty Setyaning Pawestri Sirajuddin Haji Abdullah Sri Widyastuti Surya Abdul Muttalib Surya Abdul Muttalib, Surya Abdul Tridesi Rhamdani Sumantri Unsunnidhal, Lalu Wahyudi Zulfikar Wahyudin Darmalaksana Wardatullatifah , Ince Siti Wardatullatifah S., Ince Siti Wardatullatifah, Ince Siti Wenny Amaliah Widhiantari, Ida Ayu Wiwin Apriyanditra Yasa, I Wayan Sweca Yesica Marcelina Romauli Sinaga Yessica Romauli Sinaga Yuhendra AP