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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Pro Food SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengabdian Magister Pendidikan IPA ABSYARA: Jurnal Pengabdian Pada Masyarakat Indonesian Journal of Chemical Science and Technology Rengganis Jurnal Pengabdian Masyarakat Jurnal Kolaboratif Sains Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Journal of Food and Agricultural Product Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal Alamtana Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Bioteknologi & Biosains Indonesia
Yesica Marcelina Romauli Sinaga
Prodi Ilmu Dan Teknologi Pangan FATEPA Universitas Mataram
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Journal : Pro Food

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Pengaruh Variasi Suhu dan Waktu Penyimpanan Terhadap Karakteristik Nira Aren Sinaga, Yesica Marcelina Romauli; Widyastuti, Sri; Ma’wa, Miftahil; Ariyana, Mutia Devi; Yuniarto, Kurniawan; Fuadi, Mi'raj
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i1.543

Abstract

Palm sap is one of the non-timber forest products (NTFPs) that has high economic potential as a raw material for palm sugar. However, the quality of palm sap is greatly influenced by storage conditions prior to processing. This study aims to determine the effect of temperature and storage duration on the microbiological, chemical, and physical characteristics of palm sap. Samples of palm sap were collected from Kekait Village, West Lombok, and stored at room temperature and cold temperature (4°C) for 3 to 24 hours. The parameters observed included total yeast, reducing sugar content, alcohol content, total acid titratable (TAT), and turbidity. Data were analyzed using two-way ANOVA, and post-hoc tests were conducted using the Honest Significant Difference at a 5% significance level. The results showed that temperature significantly affected alcohol content and turbidity of the sap. Meanwhile, time significantly affected reducing sugar content, alcohol content, TAT, and turbidity. The interaction between temperature and time significantly affected reducing sugar content, turbidity, and alcohol content. After 3 hours of storage, nira stored at cold temperatures and room temperature already showed a total yeast population of approximately 8 Log CFU/mL. Cold temperatures were not sufficiently effective in preventing yeast growth and nira degradation, as indicated by the production of fermentation products such as reducing sugars, acids, and alcohol.
Optimasi Proses Ekstraksi Propolis dari Limbah Perasan Madu Trigona dengan Penggunaan Pelarut Air Tri Isti Rahayu; Sinaga, Yesica Marcelina Romauli; Perdhana, Firman Fajar; Zuhdia, Lulu Diani
Pro Food Vol. 10 No. 1 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i1.393

Abstract

Propolis is a natural resin produced by bees and has various health benefits that have been extensively studied. The extraction of propolis from Trigona honey pass residues generally uses organic solvent. Propolis can be extracted using water as a solvent with certain treatments. The study aims to obtain an optimal propolis extraction using a water solvent which is known to be safe and cheap. The optimization process of water extraction was combined with various extraction methods such as cold maceration, hot maceration (temperature 60°C), Ultrasound-Assisted Extraction (UAE), and Microwave-Assisted Extraction (MAE), compared to organic solvent controls and commercial propolis. The parameters observed from the obtained extracts are pH, phytochemical screening (alkaloids, phenolics, saponins, steroids, and flavonoids), color, antioxidant activity, and antibacterial activity. The data was analyzed using analysis of variance with the level of significance set at 5%. The results showed that the water extraction with MAE produced propolis extract with the highest antioxidant content and performed bacterial growth inhibition against Escherichia coli and Staphylococcus aureus.
Co-Authors Afni, Nur' Ahmad Alamsyah Alisukma, M. Taufan Amaliah, Wenny Amaliyah, Wenny Amaro, Moegiratul Amro, Moegiratul Ananda, Zhafira Dwika Anggraini, Ines Marisya Dwi Antesty, Sella Arsyi, Elmia Kharisma Baiq Rien Handayani, Baiq Rien Cicilia, Siska Clarisa, Rahma Dhaifullah, M. Naufal Dharmawan, Wawan Dilla Afriansyah Dody Handito, Dody Elya Antariksana Bachmida Firman Fajar Perdhana Fitrianti, Linda Gusti Ayu Lestari Handayani, Dei Hotang, Nadia Givani Br Hotang Intan Intan Kirtiyani, Ni Kadek Ayu Astiti Kurniawan Yuniarto Lestari, Gusti Ayu Ma’wa, Miftahil Meylita, Anggi Putri Mi’raj Fuadi Moegiratul Amaro Murniaty Simorangkir Murniaty Simorangkir Mutia Devi Ariyana Mutia Devi Ariyana, Mutia Devi Nadia Givani Br Hotang Hotang Ningsi Ningsi Novia Rahayu Nurulfadilah, Nurulfadilah OKI SAPUTRA Perdana, Firman Fajar Pertiwi, Made Gendis Putri Qabul Dinanta Utama Rahma Clarisa Rasyda, Riezka Zuhriatika Ratih Dewanti -Hariyadi Rini Nofrida Ruth Yohana Saragih S., Ince Siti Wardatullatifah Saragih, Ruth Yohana Setyaning Pawestri Sri Widyastuti Suryaningsih, Liana Syanhabi, Aan Syazwana Izni Tri Isti Rahayu Tri Isti Rahayu, Tri Isti Unsunnidhal, Lalu Wardatullatifah , Ince Siti Wardatullatifah S., Ince Siti Wati, Husnul Weriningsih, Wiharyani Wiharyani Werdiningsih Yasa, I Wayan Sweca Yusuf, Aulia Islamiati Zainuri Zainuri, Zainuri Zhafira Dwika Ananda Zuhdia, Lalu Diani Zuhdia, Lulu Diani