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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Industri Hasil Perkebunan Jurnal Ilmiah Ecosystem Pallangga: Journal of Agriculture Science and Research
Abdul Halik
Pogram Studi Teknologi Pangan, Fakultas Pertanian, Universitas Bosowa
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Social Sciences

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Perbandingan Ubi Jalar Ungu Ipomoea Batatas L. Dengan Kacang Tanah Arachis Hypogeae L. Dalam Pembuatan Selai Khotimah, Khusnul; Fatmawati, Fatmawati; Halik, Abdul
PALLANGGA: Journal of Agriculture Science and Research Vol. 3 No. 1 (2025): PALLANGGA: Journal of Agriculture Science and Research, Januari 2025
Publisher : Fakultas Pertanian Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56326/pallangga.v3i1.4664

Abstract

Purple sweet potato (Ipomoea batatas L.) is one of the food ingredients that contains protein, fat, carbohydrates, water, vitamins, and minerals, as well as anthocyanin content. Peanuts contain 25-30% protein, 40-50% fat, and minerals such as calcium, phosphorus, iron and vitamins A and B. Based on this, the researcher wants to combine the use of purple sweet potatoes and peanuts as a comparison material in making jam. This study aims to determine the best treatment concentration and the effect between the comparison of purple sweet potato and peanuts in making jam on moisture content, dissolved solids, and organoleptic tests of color, aroma, taste, and texture. The research treatment was purple sweet potato with concentrations (100%, 85%, 70%, 55%) and peanuts with concentrations (0%, 15%, 30%, 45%). The research method used a Complete Random Design (CRD), with four levels of treatment and three replicates. The results of the study obtained the best treatment with a comparison (purple sweet potato 85%: peanuts 15%) reviewed from moisture content 48.31%, dissolved solids 42.94%, color 3.85 (like), aroma 3.45 (somewhat like), taste 3.93 (like), and texture 3.64 (like). Based on the results of the fingerprint of purple sweet potato jam varieties with the comparison of peanuts, there is a real effect on moisture content, dissolved solids, color, aroma, taste, and texture.  Based on SNI 3746:2008, the moisture content and dissolved solids of purple sweet potato jam compared to peanuts are not qualified. Ubi jalar ungu (Ipomoea batatas L.) yaitu salah satu bahan pangan yang mengandung protein, lemak, karbohidrat, air, vitamin, dan mineral, serta kandungan antosianin. Kacang tanah mengandung 25-30% protein, lemak 40-50%, dan mineral seperti kalsium, fosfor, besi serta vitamin A dan B.  Berdasarkan hal tersebut maka peneliti ingin memadukan pemanfaatan ubi jalar ungu dan kacang tanah sebagai bahan perbandingan pada pembuatan selai. Penelitian ini bertujuan untuk mengetahui konsentrasi perlakuan terbaik dan pengaruh antara perbandingan ubi jalar ungu dengan kacang tanah dalam pembuatan selai terhadap kadar air, padatan terlarut, dan uji organoleptik warna, aroma, rasa, dan tekstur. Perlakuan penelitian yaitu ubi jalar ungu dengan konsentrasi (100%, 85%, 70%, 55%) dan kacang tanah dengan konsentrasi (0%, 15%, 30%, 45%). Metode penelitian menggunakan Rancangan Acak Lengkap (RAL), dengan empat taraf perlakuan dan tiga kali ulangan. Hasil penelitian diperoleh perlakuan terbaik dengan perbandingan (ubi jalar ungu 85% : kacang tanah 15%) ditinjau dari kadar air 48,31%, padatan terlarut 42,94%, warna 3,85 (suka), aroma 3,45 (agak suka), rasa 3,93 (suka), dan tekstur 3,64 (suka). Berdasarkan hasil sidik ragam selai ubi jalar ungu dengan perbandingan kacang tanah berpengaruh nyata terhadap kadar air, padatan terlarut, warna, aroma, rasa, dan tekstur.  Berdasarkan SNI 3746:2008 bahwa kadar air dan padatan terlarut selai ubi jalar ungu dengan perbandingan kacang tanah tidak ada yang memenuhi syarat.
Teh Herbal Berbahan Dasar Daun Kersen Muntingia Calabura L. Dengan Perbandingan Daun Salam Syzygium Polyanthum Nurhikmah, Nurhikmah; Halik, Abdul; Azis, Rosdiana
PALLANGGA: Journal of Agriculture Science and Research Vol. 3 No. 1 (2025): PALLANGGA: Journal of Agriculture Science and Research, Januari 2025
Publisher : Fakultas Pertanian Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56326/pallangga.v3i1.4686

Abstract

Cherry leaves (Muntigia calabura L.) are a plant that has benefits for protecting and maintaining body health because they contain flavonoids and saponins which act as antioxidants. Bay leaf (Syzygium polyanthum) is a herbal plant that is easy to find and is often used to lower blood sugar levels, cholesterol, blood pressure, as well as treat diarrhea and ulcers. Traditionally, bay leaves are also used to treat stomach aches. Cherry leaves and bay leaves have the potential to be processed into herbal tea products that function as antioxidants. This research aims to determine the effect of the comparison of cherry leaves and bay leaves on water content, ash content, and organoleptic tests as well as determining the best treatment concentration for herbal tea. Research treatments included concentrations of cherry leaves (70%, 60%, 50%, 40%) and bay leaves (30%, 40%, 50%, 60%). Data analysis used the Completely Randomized Design (CRD) method with four treatment levels and three replications. The research results showed that the best treatment was P1 (70% kersen leaves: 30% bay leaves) with a water content of 6.59% and an ash content of 5.95%. Panelists indicated their level of liking for the organoleptic test with an assessment of color 3.94 (liked), taste 3.48 (somewhat liked), and aroma 3.72 (liked). The research results also showed that the comparison of cherry leaves and bay leaves had a real influence on ash content and organoleptic tests in terms of color, taste and aroma, but did not have a real influence on water content. All parameters of water content and ash content meet the quality requirements for green herbal tea, namely SNI 03-4324-2014. Daun kersen (Muntingia calabura L.) adalah tanaman yang memiliki manfaat untuk melindungi dan menjaga kesehatan tubuh karena kandungan flavonoid dan saponinnya yang berperan sebagai antioksidan. Daun salam (Syzygium polyanthum) adalah tanaman herbal yang mudah ditemukan dan sering digunakan untuk menurunkan kadar gula darah, kolesterol, tekanan darah, serta mengatasi diare dan maag. Secara tradisional, daun salam juga digunakan untuk mengobati sakit perut. Daun kersen maupun daun salam memiliki potensi untuk diolah menjadi produk minuman teh herbal dengan fungsi sebagai antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan daun kersen dan daun salam terhadap kadar air, kadar abu, dan uji organoleptik serta menentukan konsentrasi perlakuan terbaik dalam teh herbal. Perlakuan penelitian meliputi konsentrasi daun kersen (70%, 60%, 50%, 40%) dan daun salam (30%, 40%, 50%, 60%). Analisis data menggunakan metode Rancangan Acak Lengkap (RAL) dengan empat taraf perlakuan dan tiga ulangan. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah P1 (daun kersen 70%: daun salam 30%) dengan kadar air 6,59% dan kadar abu 5,95%. Panelis menunjukkan tingkat kesukaan terhadap uji organoleptik dengan penilaian warna 3,94 (suka), citarasa 3,48 (agak suka), dan aroma 3,72 (suka). Hasil penelitian juga mengindikasikan bahwa perbandingan daun kersen dan daun salam memberikan pengaruh nyata terhadap kadar abu dan uji organoleptik dari segi warna, citarasa, dan aroma, tetapi tidak berpengaruh nyata terhadap kadar air. Semua parameter kadar air dan kadar abu memenuhi syarat mutu teh herbal hijau yaitu SNI 03-4324-2014.
Red Dragon (Hylocereus polarizes) Fruit Peel Herbal Tea with The Addition of Cinnamon, Ginger, and Orange Zest Abdul Halik; Fatmawati; Jannati Tangngisalu
Jurnal Ilmu Pertanian Indonesia Vol. 30 No. 1 (2025): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.30.1.170

Abstract

The peel of dragon fruit is a waste. The meat of dragon fruit is the most frequently consumed; the peel is rarely used and is only wasted. The natural antioxidant lycopene may be found in the skin of dragon fruit. Dragon fruit skin can be processed to make herbal tea. This study aims to ascertain the yield, moisture content, and organoleptic testing to produce dragon fruit peel tea and the effects of adding cinnamon, ginger, and lemon zest. The research treatments included lemon zest at 40%, ginger at 14%, and cinnamon at 6% concentrations. Three treatment levels and three replications were employed in the fully randomized design (CRD) for data analysis. According to the study's findings, the best way to treat a dragon fruit peel herbal tea bag that contains 6% cinnamon powder was to know how adding cinnamon, ginger, and lemon zest to the process of making dragon fruit peel tea affects the yield, moisture content, and organoleptic test. According to the respondents' liking, the taste test scored 3.91%, scent 3.88%, and color 4.45% (loved) (liked). Based on SNI 3836.2013 about tea quality criteria, which stipulates that the maximum moisture content included in tea powder is 8%, a yield of 8.64%, and a moisture content of 0.48% satisfy the tea quality requirements. Keywords: dragon fruit peel, cinnamon, ginger, lemon zest, red dragon fruit peel tea
Co-Authors -, Baharuddin Aishwara Megha Dewi Andi Abriana, Andi Andriani, Adinda Aylee Christine Alamsyah Sheyoputri Azis, Rosdiana Edy Jumady Fatmawati Fatmawati Fatmawati Fatmawati Fitriyah, Andi Tenri Gideon Tonapa Rinding Hendra Saputra Setiawan khusnul khotimah M. Mukhlis Afriyanto Marwan Marwan Naziratun Mutmainah Nurhikmah Nurhikmah Pance, Yohanes Ramdanis, Ramdanis Raodatul Jannah Ratri Retno Utami Suriana Laga Sutanto, Saiman Tangngisalu, Jannati