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All Journal Pallangga: Journal of Agriculture Science and Research
Fatmawati Fatmawati
Pogram Studi Teknologi Pangan, Fakultas Pertanian, Universitas Bosowa
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Pengaruh Penambahan Kopi Arabica Coffea Arabica Terhadap Pembuatan Selai Terong Belanda Solanum Betaceum Gideon Tonapa Rinding; Fatmawati Fatmawati; Abdul Halik
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.v1i2.2444

Abstract

Dutch eggplant is a fruit that has good nutrition for health, but processing of Dutch eggplant as a food product is still minimal. Arabica coffee is a commodity that is widely available in Indonesia and has a high selling price. Dutch eggplant processing into jam is a practical form of food diversification. This study aims to determine the best addition concentration between Dutch eggplant and arabica coffee extract for total dissolved solids, degree of acidity (pH), and organoleptic tests. The research treatments were Dutch eggplant with a concentration of 500 grams and arabica coffee extract with a concentration of 5%, 10%, 15%, and 20%. Data analysis used a completely randomized design (CRD) with four treatment levels and three replications. Observational data were analysed using analysis of variance (ANOVA) and BNT follow-up test. Based on the results of the study, the addition of Dutch eggplant with Arabica coffee extract was significantly different in terms of total dissolved solids, degree of acidity (pH), aroma, texture, taste, and spread ability. The best result from Dutch eggplant jam with the addition of arabica coffee extract was the addition of 10% coffee extract in terms of total dissolved solids 68.49, degree of acidity (pH) 5.92, aroma 3.59 (likes), texture 4.13 (likes), taste 4.15 (like), and spread ability 4.19 (like). Terong belanda merupakan buah yang memiliki gizi yang baik untuk kesehatan, namun pengolahan terong belanda sebagai produk pangan masih sangat minim dilakukan. Kopi arabica merupakan salah satu komoditi yang banyak didapatkan di Indonesia dan memiliki harga jual yang tinggi. Pengolahan terong belanda menjadi selai merupakan salah satu bentuk diversifikasi pangan yang praktis. Penelitian ini bertujuan untuk mengetahui konsentrasi penambahan terbaik antara terong belanda dengan ekstrak kopi arabica terhadap total padatan terlarut, derajat keasaman (pH), dan uji organoleptik. Perlakuan penelitian yaitu terong belanda dengan konsentrasi 500 g dan ekstrak kopi arabica dengan konsentrasi 5%, 10%, 15%, dan 20%. Analisis data menggunakan metode Rancangan 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 penambahan terong belanda dengan ekstrak kopi arabica berbeda nyata terhadap total padatan terlarut, derajat keasaman (pH), aroma, tekstur, citarasa, dan daya oles. Hasil terbaik dari selai terong belanda dengan penambahan ekstrak kopi arabica adalah penambahan ekstrak kopi 10% ditinjau dari total padatan terlarut 68,49, derajat keasaman (pH) 5,92, aroma 3,59 (suka), tekstur 4,13 (suka), citarasa 4,15 (suka), dan daya oles 4,19 (suka).
Perbandingan Tepung Labu Kuning Dan Rumput Laut Eucheuma cottonii Dalam Pembuatan Mi Instan Rifqa Wulandari; Suriana Laga; 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.v1i2.2880

Abstract

Instant noodles are foods made from wheat flour with or without additional ingredients and are ready to serve in up to four minutes. In an effort to prevent the spread of degenerative diseases due to lack of consumption of dietary fiber, it is necessary to make optimal use of seaweed, one of which is that it can be applied as a substitute for wheat flour in the manufacture of seaweed instant noodles. This study aims to determine the effect of the ratio of wheat and seaweed with the addition of pumpkin flour. The research treatment was the ratio of wheat and seaweed to instant noodles (80%:20%; 70%:30%; 60%:40%). Data analysis used a completely randomized design (CRD), with three treatment levels and three replications. Observational data used analysis of variance (ANOVA) and follow-up test for BNT. Based on the results of the study, the ratio of flour and seaweed had a significant effect on water content but did not significantly affect protein content, color, aroma, texture, and taste of instant seaweed noodles. The best results were obtained at a ratio of 80% flour: 20% seaweed pulp in terms of water content 2,08%, protein content 9,82%, color 3,79 (like), aroma 3,71 (like), texture 3,75 (like), and taste 4,20 (like). Mi instan adalah makanan yang terbuat dari tepung terigu dengan atau tanpa tambahan bahan makanan dan siap disajikan hingga empat menit. Dalam upaya mencegah meluasnya penyakit degeneratif akibat kurangnya konsumsi serat pangan, maka perlu diupayakan pemanfaatan rumput laut secara optimal salah satunya adalah dapat diaplikasikan sebagai substitusi tepung terigu pada pembuatan mi instan rumput laut. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan terigu dan rumput laut dengan penambahan tepung labu kuning. Perlakuan penelitian yaitu perbandingan terigu dan rumput laut terhadap mi instan (80%:20%; 70%:30%; 60%:40%). Analisis data menggunakan metode Rancangan Acak Lengkap (RAL), dengan tiga taraf perlakuan dan tiga ulangan. Data hasil pengamatan menggunakan analisis keragaman (ANOVA) dan uji lanjutan BNT. Berdasarkan hasil penelitian bahwa pengaruh perbandingan terigu dan rumput laut berpengaruh nyata terhadap kadar air tetapi tidak berpengaruh nyata terhadap kadar protein, warna, aroma, tekstur dan cita rasa mi instan rumput laut. Hasil terbaik diperoleh pada perbandingan terigu 80%: bubur rumput laut 20% ditinjau dari kadar air 2,08%, kadar protein 9,82%, warna 3,79 (suka), aroma 3,71 (suka), tekstur 3,75 (suka), dan cita rasa 4,20 (suka).
Perbandingan Tepung Biji Dengan Pure Terhadap Velva Durian Durio zibethinus Asmiran M. Saleh; Suriana Laga; 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.v1i2.2881

Abstract

Durian is a type exotic tropical fruit plant that has a unique taste and aroma and a lot of production. Durian seed waste can be used as durian seed flour. Durian seed flour can be used as a food ingredient such as velva (frozen dessert). This study aims to determine the ratio of durian seed flour to fat content, overrun and and melting power as well as organoleptic tests which include taste, aroma, color and texture produced. The research treatment was the comparison of durian seed flour and pure durian (70% : 30%), (75% : 25%), (80% : 20%), and (85% : 15%). Data analysis using Complete Randomized Design (RAL) with four treatment levels and three replications. Observational data were analyzed using analyzed using analysis of variance (ANOVA) and the smallest real difference follow-up test. Comparison of durian seed powder and durian puree had a very significant effect on fat content, overrun, taste, aroma, color, and texture but had no significant effect on melting time. The best treatment results from velva durian were the comparison of 85% durian seed flour and 15% puree durian in terms of fat content 0,13%, overrun 33,82%, melting time 44,45 minutes, taste 2,81% (didn’t like it), aroma 3,06 (rather like), color 3,44 (rather like), and texture 3,36 (rather like). Durian merupakan salah satu jenis tanaman buah tropis eksotik yang mempunyai rasa dan aroma yang unik serta produksinya yang banyak. Limbah biji durian dapat dijadikan tepung biji durian. Tepung biji durian dapat dimanfaatkan sebagai bahan makanan seperti velva (makanan beku). Penelitian ini bertujuan untuk mengetahui perbandingan tepung biji durian terhadap kadar lemak, overrun, dan daya leleh serta uji organoleptik yang meliputi rasa, aroma, warna dan tekstur yang dihasilkan. Perlakuan penelitian yaitu perbandingan tepung biji durian dan pure durian (70% : 30%), (75% : 25%), (80% : 20%), dan (85% : 20). Analisis data menggunakan metode Rancangan Acak Lengkap (RAL) dengan empat taraf perlakuan dan tiga kali ulangan. Data hasil pengamatan dianalisis menggunakan analisis keragaman (ANOVA) dan uji lanjutan Beda Nyata Terkecil. Perbandingan tepung biji durian dan pure durian berpengaruh sangat nyata terhadap kadar lemak, overrun, rasa, aroma, warna, dan tekstur tetapi tidak berpengaruh nyata terhadap daya leleh. Hasil perlakuan terbaik dari velva durian adalah perbandingan tepung biji durian 85% dan pure durian 15% ditinjau dari kadar lemak 0,13%, overrun 33,82%, waktu leleh 44,45 menit, rasa 2,81 (tidak suka), aroma 3,06 (agak suka), warna 3,44 (agak suka), dan tekstur 3,36 (agak 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
Perbandingan Bubuk Daun Kelor Moringa oleifera Dengan Bubuk Madu Apis mellifera Linneus Terhadap Teh Naziratun Mutmainah; Abdul Halik; 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.v1i2.2885

Abstract

  Tea is a type of beverage that is favoured by people from all walks of life. So far, tea comes from the youngest tea leaves of the tea plant (Camelia sinensis L. Kuntz) which undergo a heating process to deactivate the enzymes contained in the tea leaves, then rolled and dried. Currently, not only tea leaves can be made into beverages in the form of brewing but tea innovations such as moringa tea are starting to develop. Moringa has a weakness, namely, it has a languorous taste. Therefore, there needs to be an alternative so that moringa tea can be accepted in the community and has more benefits. One of them is by adding honey powder as a sugar substitute. This study aims to determine the comparison between moringa leaves and honey powder affects the quality of moringa leaf tea and to find out is the best treatment for making moringa leaf tea with honey powder. The research treatments were moringa leaves with concentrations (100%, 75%, 70%, 65%) and honey powder with concentrations (0%, 25%, 30%, 35%). Data analysis used the Complete Randomized Design (CRD) method, with four levels of treatment and three replications. The best results of moringa leaf tea with the addition of honey powder are the treatment of moringa leaf ratio 65%: 35% honey powder in terms of moisture content 3.49%, ash content 6.43%, aroma 3.76% (like), colour 3.52% (like), and taste 3.68% (like). The moisture content and ash content of moringa tea in this study meet the Indonesian National Standard 01-3545-2013. Teh merupakan jenis minuman yang digemari masyarakat disemua kalangan. Selama ini teh berasal dari pucuk daun teh termuda tanaman teh (Camelia sinensis L. Kuntz) yang mengalami proses pemanasan untuk menonaktifkan enzim-enzim yang terdapat dalam daun teh, kemudian digulung dan dikeringkan. Saat ini, tidak hanya daun teh yang dapat dibuat minuman dalam bentuk seduhan namun mulai berkembang inovasi teh seperti teh daun kelor. Kelor mempunyai kelemahan yaitu, memiliki rasa langu. Olehnya itu, perlu adanya alternatif agar teh daun kelor bisa diterima di masyarakat dan mempunyai manfaat yang lebih. Salah satunya yaitu, dengan menambahkan bubuk madu sebagai salah satu pengganti gula. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan antara daun kelor dengan bubuk madu terhadap mutu teh daun kelor dan mengetahui  perlakuan yang terbaik pada pembuatan teh daun kelor dengan perbandingan bubuk madu. Perlakuan penelitian yaitu daun kelor dengan konsentrasi (100%, 75%, 70%, 65%) dan bubuk madu dengan konsentrasi (0%, 25%, 30%, 35%). Analisis data menggunakan metode Rancangan Acak Lengkap (RAL), dengan empat taraf perlakuan dan tiga kali ulangan. Hasil terbaik dari teh daun kelor dengan penambahan bubuk madu yaitu perlakuan perbandingan daun kelor 65%: bubuk madu 35% ditinjau dari kadar air 3.49%, kadar abu 6.43%, aroma 3.76% (suka), warna 3.52% (suka), dan citarasa 3.68% (suka). Kandungan kadar air dan kadar abu teh daun kelor dalam penelitian ini memenuhi Standar Nasional Indonesia 01-3545-2013.  
Penambahan Labu Kuning Cucurbita moschata Terhadap Brownies Panggang Aishwara Megha Dewi; Abdul Halik; 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.v1i2.2887

Abstract

Baked brownies are baked goods that are square, flat. Yellow pumpkin has the advantage of being used as a processed cake as an effort for business opportunities, one of which is yellow pumpkin baked brownies, that is, it contains many nutrients, contains little fat, contains inulin and high dietary fiber, has a distinctive aroma and taste. This study aims to determine the effect of yellow pumpkin concentration (Cucurbita moschata) on water content, sugar content and organoleptic test of baked brownies. The method used in this study was using a complete randomized design (RAL) of four treatments and three data repeats with the addition of yellow pumpkin (Cucurbita moschata) as much as 0%, 20%, 40% and 60%. Based on the results of research on baked brownies with the addition of yellow pumpkin (Cucurbita Moschata) it was concluded that the addition of yellow pumpkin had a very real effect on water content, sugar content, color, aroma, texture and taste. The best treatment results were obtained in the treatment (addition of yellow pumpkin 40%) in terms moisture content 23.78%, sugar content 12.21%, color 3.96 (like), aroma 4.36 (like), texture 3.84 (like) and taste 4.36 (like) Brownies panggang merupakan sebuah makanan yang dipanggang berbentuk persegi, datar. Labu kuning memiliki keunggulan untuk dijadikan olahan kue sebagai upaya peluang usaha, salah satunya brownies panggang labu kuning yaitu, mengandung banyak nutrisi, mengandung sedikit lemak, mengandung inulin, dan serat pangan yang tinggi, mempunyai aroma dan cita rasa yang khas. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi labu kuning (Cucurbita moschata) terhadap kadar air, kadar gula serta uji organoleptik brownies panggang. Metode yang digunakan dalam penelitian ini adalah menggunakan rancangan acak lengkap (RAL) yaitu empat perlakuan dan tiga kali ulangan data dengan penambahan labu kuning (Cucurbita moschata) sebanyak 0%, 20%, 40%, dan 60%. Berdasarkan hasil penelitian brownies panggang dengan penambahan labu kuning (Cucurbita Moschata) disimpulkan bahwa penambahan labu kuning berpengaruh sangat nyata terhadap kadar air, kadar gula, warna, aroma, tekstur, dan rasa. Hasil penelitian terbaik diperoleh pada perlakuan (penambahan labu kuning 40%) ditinjau dari kadar air 23,78%, kadar gula 12,21%, warna 3,96 (suka), aroma 4,36 (suka), tekstur 3,84 (suka), dan rasa 4,36 (suka).
Co-Authors Abdul Halik Aishwara Megha Dewi Andi Tenri Fitriyah Armita Sari Asmiran M. Saleh Gideon Tonapa Rinding Naziratun Mutmainah Rifqa Wulandari Suriana Laga