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All Journal Journal of Food Security and Agroindustry ROCE : Jurnal Pertanian Terapan
Dodi Iskandar
Politeknik Negeri Pontianak
Agriculture, Biological Sciences & Forestry Other

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Pengaruh Ukuran Partikel Ampas Kelapa dan Rasio Kacang Tanah pada Karakteristik Snack bar Tinggi Serat Siti Aisyah; Yuliana Erning Indrastuti; Donor Utomo Muhammad Susilo; Dodi Iskandar; Suharyani Amperawati
Journal of Food Security and Agroindustry Vol. 4 No. 2 (2026): JUNE
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v4i2.979

Abstract

Coconut dregs are a byproduct of the coconut oil processing industry, and their utilization as food is limited, even though they still contain crude fiber. This study aimed to analyze the effects of the size and ratio of peanuts and coconut dregs on the physical (color), chemical (water content and crude fiber), and sensory characteristics of snack bars. This study used a Completely Randomized Design (CRD) with two factors: the first factor is size of the coconut dregs (coarse and fine). The second factor was the ratio of coconut dregs to peanuts (15:85, 20:80, and 25:75 g/g). The analysis carried out on the snack bar was water content, fiber content, color (L*, a*, b*, whiteness index and browning index), sensory analysis (taste, color, aroma and texture) and hedonic. The results showed that the size of coconut dregs and the ratio of coconut dregs: peanuts did not affect the water content, b*, aroma, but did affect the fiber content, L*, a*, browning index, sensory taste, color, texture and hedonic. The 25:75 g ratio of coarse coconut dreg to peanuts had the highest preference score, with water and fiber contents of 4.51% and 17.52 %, respectively. The browning index of the snack bar with the highest preference score was the lowest. The coarse coconut dreg had a browning index of 28.80. The browning index of the snack bar with a coconut dreg:peanut ratio of 25:75 g had a browning index of 27.61.
INNOVATION IN FERMENTED FUNCTIONAL BEVERAGES BASED ON NUTMEG SEEDS (Myristica Fragrans Houtt.) AND ACACIA HONEY AS A SOURCE OF NATURAL ANTIOXIDANTS: INOVASI DALAM MINUMAN FUNGSIONAL FERMENTASI BERBASIS BIJI PALA (Myristica Fragrans Houtt.) DAN MADU AKASIA SEBAGAI SUMBER ANTIOKSIDAN ALAMI Dodi Iskandar
ROCE : Jurnal Pertanian Terapan Vol. 3 No. 1 (2026): JPT ROCE 5, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/roce.v3i1.162

Abstract

Nutmeg seeds (Myristica fragrans Houtt.) are rich in bioactive compounds and have strong potential for development as functional beverages. This study evaluated the effects of formulation ratio and fermentation duration on the physicochemical characteristics and antioxidant activity of a fermented nutmeg seed beverage supplemented with acacia honey. Three formulations with different nutmeg seed–acacia honey ratios were subjected to anaerobic fermentation for 15 and 30 days, followed by analysis of moisture content, sugar content, total acidity, insoluble solids, ash content, and antioxidant activity using the DPPH method (IC₅₀), with data evaluated by analysis of variance (ANOVA). The results showed that fermentation duration significantly affected moisture content, total acidity, ash content, and antioxidant activity (p < 0.05), while formulation ratio significantly influenced insoluble solid content and antioxidant performance. Moisture content ranged from 0.27% to 0.91%, sugar content from 0.64% to 0.75%, total acidity from 165.26 to 179.21, insoluble solids from 1.46% to 5.63%, and ash content from 0.17% to 0.93%. Antioxidant activity showed IC₅₀ values ranging from 56.85 to 148.59 μg/mL, with the highest activity observed in the formulation containing equal proportions of nutmeg seeds and acacia honey fermented for 30 days. These findings indicate that fermented nutmeg–acacia honey beverages possess promising functional properties, with formulation composition and fermentation time playing critical roles in optimizing antioxidant activity
Co-Authors Donor Utomo Muhammad Susilo Siti Aisyah Suharyani Amperawati Y. Erning Indrastuti