Article Per Year (5 Year)
p-Index From 2020 - 2025
0.408
P-Index
This Author published in this journals
All Journal Pallangga: Journal of Agriculture Science and Research
Andi Tenri Fitriyah
Program Studi Agribisnis, Fakultas Pertanian, Universitas Bosowa
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Pemanfaatan Daging Buah Pala Myristica Fragrans Menjadi Manisan Pala Kering Nurhajarningsi Nurhajarningsi; Abdul Halik; Andi Tenri Fitriyah
PALLANGGA: Journal of Agriculture Science and Research Vol. 1 No. 1 (2023): PALLANGGA: Journal of Agriculture Science and Research, Januari 2023
Publisher : Fakultas Pertanian Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Nutmeg has a fairly high economic value, because apart from being used as a spice, namely the seeds, the flesh of the nutmeg fruit can also be used to make dried candied nutmeg. This study aims to determine the effect of the best concentration of nutmeg pulp and sugar solution on water content, sugar content, vitamin C and the resulting organoleptic tests. The research treatments were nutmeg flesh with concentrations (75%, 70%, 65%, 60%) and granulated sugar with concentrations (25%, 30%, 35%, 40%). Data analysis used a completely randomized design (CRD), with four treatment levels and three replications. Observational data were analyzed using analysis of variance (ANOVA) and follow-up test for BNT. Based on the results of the study, the treatment of adding granulated sugar to dried candied nutmeg had a very significant effect on water content, sugar content, aroma, color and taste, while vitamin C did not have a significant effect. The best results of dried candied nutmeg with the addition of granulated sugar were treatment of 40% sugar solution in terms of water content 14.36%, sugar content 45.22%, vitamin C 651.94 mg, aroma 3.67 (rather like), color 3.72 (like), and taste 4, 20 (likes). Buah pala mempunyai nilai ekonomis yang cukup tinggi, karena selain digunakan sebagai rempah-rempah yaitu bijinya, daging buah pala juga dapat dimanfaatkan menjadi manisan dan produk lainnya. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi terbaik antara daging buah pala dan larutan gula terhadap kadar air, kadar gula, vitamin C dan uji organoleptik yang dihasilkan. Perlakuan penelitian yaitu daging buah pala dengan konsentrasi (75%, 70%, 65%, 60%) dan gula pasir dengan konsentrasi (25%, 30%, 35%, 40%). Analisis data menggunakan metode Rancang Acak Lengkap (RAL), dengan empat taraf perlakuan dan tiga kali ulangan. Data hasil pengamatan dianalisis menggunakan analisis keragaman (ANOVA) dan uji lanjutan BNT. Berdasarkan hasil penelitian bahwa perlakuan penambahan gula pasir terhadap manisan pala kering berpengaruh sangat nyata terhadap kadar air, kadar gula, aroma, warna dan cita rasa, sedangkan yang tidak berpengaruh nyata terdapat pada vitamin C. Hasil terbaik dari manisan pala kering dengan penambahan gula pasir adalah perlakuan larutan gula 40% ditinjau dari kadar air 14,36%, kadar gula 45,22%, vitamin C 651,94 mg, aroma 3,67 (agak suka), warna 3,72 (suka), dan cita rasa 4,20 (suka).
Perbandingan Buah Nipah Nypa fruticans wurmb Dengan Buah Nanas Ananas comosus Dalam Pembuatan Selai Armita Sari; Andi Tenri Fitriyah; Fatmawati Fatmawati
PALLANGGA: Journal of Agriculture Science and Research Vol. 1 No. 2 (2023): PALLANGGA: Journal of Agriculture Science and Research, Juli 2023
Publisher : Fakultas Pertanian Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56326/pallangga.v1i2.2882

Abstract

Nipah is a type of palm plant that grows in mangrove forests or tidal areas on the seashore. Nipah shoots are edible and young nipa fruits can be used as a kind of fruit and fro, compote, and jam. Pineapple is a fruit that has distinctive characteristics in terms of aroma, taste and color. One way that can be done to overcome rot in pineapples is to process pineapples into a processed product, namely jam. This study aims to determine the best concentration ratio between palm fruit and pineapple fruit on water content, vitamin C, and organoleptic tests. The research treatments were nipah fruit with concentration (70%, 65%, 60%, 55%) and pineapple fruit with concentration (30%, 35%, 40%, 45%). Data analysis used Completely Randomized Design (CRD). Based on this study, it was shown that the best results from nipa fruit jam with a comparison of pineapple were in the treatment (55% nipa fruit: 45% pineapple fruit) in terms of chemical analysis, namely water content, vitamins, and organoleptic tests, namely aroma, color, spreadability, and taste Nipah adalah jenis tanaman palem yang tumbuh di lingkungan hutan mangrove atau daerah pasang surut tepi laut. Tunas nipah dapat dimakan dan buah nipah yang masih muda dapat dijadikan semacam kolang-kaling, kolak, dan selai. Nanas adalah buah yang memiliki karakteristik khas dari segi aroma, rasa, dan warna. Salah satu cara yang dapat dilakukan untuk mengatasi kebusukan pada nanas adalah dengan mengolah nanas menjadi suatu produk olahan yaitu selai. Penelitian ini bertujuan untuk mengetahui konsentrasi perbandingan terbaik antara buah nipah dengan buah nanas terhadap kadar air, vitamin c, dan uji organoleptik. Perlakuan penelitian yaitu buah nipah dengan konsentrasi (70%, 65%, 60%, 55%) dan buah nanas dengan konsentrasi (30%, 35%, 40%, 45%). Analisis data menggunakan metode Rancangan Acak Lengkap (RAL). Berdasarkan penelitian ini menunjukkan bahwa hasil terbaik dari selai buah nipah dengan perbandingan buah nanas adalah pada perlakuan (buah nipah 55%: buah nanas 45%) ditinjau dari analisis kimia yaitu kadar air, vitamin, dan uji organoleptik yaitu aroma, warna, daya oles, dan citarasa
Co-Authors Armita Sari Fatmawati Fatmawati Nurhajarningsi Nurhajarningsi