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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA)
Siti Nuryanti
Tadulako University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Materials Science & Nanotechnology Physics

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Effect of Ragi Concentration on the Physical and Chemical Characteristics of Kepok Banana Tape (Musa paradisiaca L.) Siti Nuryanti; Dinda Ulan Daini; Tahril; Sitti Rahmawati; Arwansyah
Jurnal Penelitian Pendidikan IPA Vol 11 No 5 (2025): May
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i5.10987

Abstract

Banana tape is one of the innovations in processing bananas into new processed products that can be enjoyed by the community, which is almost the same as making tape in general. The purpose of this study was to determine the right variation of ragi concentration on the physical and chemical characteristics of kepok banana tape. This type of research is experimental with the Completely Randomized Design (RAL) method with variations in ragi concentration, namely 0.5 grams, 1 gram, 1.5 grams, 2 grams and 2.5 grams with a fermetation time of 3 days. The parameters of this study include physical analysis (taste, flavor, color and texture) and chemical analysis (glucose, alcohol and pH). The results showed that ragi concentration of 0.5 gram produced the best organoleptic test of taste 3.75, aroma 3.4, color 3.6 and texture 3.45. Chemical tests showed that a ragi concentration of 1.5 grams produced the best results in glucose levels of 7.9%, alcohol 1.24% and pH 4.41. This study has the potential to be used as a contextual chemistry learning medium, particularly in understanding fermentation processes, pH changes, and biochemical transformations in everyday food products.
The Effect of Steaming Time on the Chemical and Organoleptic Characteristics of Kepok Banana Tape (Musa paradisiaca Linn) Siti Nuryanti; Olivia Inrawati I. Somang; Tahril; Arwansyah
Jurnal Penelitian Pendidikan IPA Vol 11 No 5 (2025): May
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i5.10988

Abstract

Steaming is a very important factor in the processing of food ingredients, especially kepok bananas before being fermented into tape. This study was to determine the effect of steaming time on the quality of kepok banana tape seen from the chemical characteristics including pH value determined using a pH meter, sugar content with the phenol sulfate method, alcohol content with the acid-base titration method, and organoleptic testing by 15 panelists. The bananas used were half-ripe kepok bananas from Dolo District, Sigi Regency, with variations in steaming time of 25, 30 and 35 minutes. The results showed that kepok banana tape with a steaming time of 25 minutes had a pH of 4.88; sugar content 12.62%; alcohol content 1.47%; color preference 3.4; aroma 2.8; texture 3.6 and taste 2.8. Tape with a steaming time of 30 minutes had a pH of 4.85; sugar content 16.37%; alcohol content 1.52%; color preference 3.5; aroma 2.6; texture 3.2; and taste 3.1. And tape with a steaming time of 35 minutes has a pH of 4.85; sugar content 10.57%; alcohol content 1.61%; color preference 3.4; aroma 3; texture 3.4; and taste 3.4. Based on the results of chemical and organoleptic characteristic tests, the best quality of banana kepok tape is tape with a steaming time of 35 minutes. This study provides educational relevance by illustrating the application of chemistry concepts such as acid-base reactions, fermentation, and analytical techniques in real-world food processing, making it a potential contextual learning material in science education.
Organoleptic Characteristics of Tempeh from Durian Seed (Durio zibethinus Murr) as Alternative Raw Material Siti Nuryanti; Sitti Rahmawati; Magfirah Magfirah; Sriyulaningsi Sriyulaningsi
Jurnal Penelitian Pendidikan IPA Vol 10 No 8 (2024): August
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i8.7925

Abstract

Durian seeds have a high starch content, making it possible to be used as a raw material for making tempeh as an alternative to soybeans This research aims to make tempeh using durian seeds as raw material and determine the taste of durian seed tempeh using organoleptic tests. The method used to make tempeh from durian seeds is by fermentation, the durian seed samples are washed, cleaned, then boiled and the hard skin removed, then sliced and steamed until soft. The final stage of the two-day fermentation process continues with packaging. To determine suitability for consumption, an organoleptic/taste test (color, taste, texture and aroma) is carried out. The panelists who determined the taste consisted of several people from the Chemistry Study Program, FKIP UNTAD. The results of the study showed that durian seed tempeh was less white compared to soybean tempeh. The panelists' organoleptic tests for color liking levels stated that they liked 50% and disliked 50%, for taste 60% liked, liked 10% and disliked 30%, and texture panelists stated that they liked 60% and disliked 40% and 70% liked the aroma and 30% disliked it. The conclusion obtained in this research is that durian seeds can be used as an alternative for making tempeh and can reduce durian seed waste
Co-Authors Arwansyah Arwansyah Dinda Ulan Daini Magfirah Magfirah Olivia Inrawati I. Somang Sitti Rahmawati Sriyulaningsi Sriyulaningsi Tahril