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All Journal Prosiding Seminar Nasional Mini Riset Mahasiswa
Lodi, Sarmila
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Agriculture, Biological Sciences & Forestry

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PENGARUH SUHU PENYIMPANAN TERHADAP MINYAK KELAPA TRADISIONAL Liputo, Siti Aisa; Une, Suryani; Mutsyahidan, Arif Murtaqi Akhmad; Lodi, Sarmila; Ibrahim, Nurfadilah; Tunai, Kasmawati; Malabali, Adinda Putri; Sari, Neneng Puspita
Prosiding Seminar Nasional Mini Riset Mahasiswa Vol 3, No 1 (2024)
Publisher : Universitas Negeri Gorontalo

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Abstract

The factor that influences cooking oil is the free fatty acid content or free fatty acid, abbreviated as FFA. The levels of freefatty acid components in cooking oil can increase if an oxidation reaction occurs or because it undergoes a hydrolysis reaction. The aim of this research is to determine the effect of free fatty acid content in oil stored at different temperatures. The design used in this research was a Completely Randomized Design (CRD) with one factor where each treatment was repeated 3 times. Based on the research carried out, the results of the Free Fatty Acid test at a temperature of 15℃ were 0.04%. At a temperature of 30℃ the yield was 0.59% and at a temperature of 45℃ the yield was 1.07%. The organoleptic aroma test results that were most popular with panelists were for sample S1 with a storage temperature of 15℃ of 5.40 and the lowest value was at a storage temperature of45℃ with a value of 4.30. The color organoleptic test results that were most popular with panelists were for sample S1 with astorage temperature of 15℃ of 5.30 and the lowest value was at a storage temperature of 45℃ with a value of 2.90.
Identifikasi Aktivitas Antibakteri Pada Bumbu Kuah Bugis Yang Di Jual Di Beberapa Tempat Di Kecamatan Kota Selatan Kota Gorontalo Ahmad, Lisna; Une, Suryani; Mutsyahidan, Arif Murtaqi Akhmad; Datau, Firman; Ibrahim, Nur Fadilah; Dahlan, Mastin; Paputungan, Sugi Saputra; Jannah, Sandrina Izathul; Junus, Zilanya; Lodi, Sarmila; Makalalag, Anjely
Prosiding Seminar Nasional Mini Riset Mahasiswa Vol 3, No 1 (2024)
Publisher : Universitas Negeri Gorontalo

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Abstract

One of Indonesia's specialties is kuah bugis, which is a mixture of various spices such as garlic, ginger, and so on. In the composition are ingredients as antibacterial naturally. For example, garlic has the potential to overcome disease. Antibacterial is a compound used to inhibit bacteria. Antibacterials are usually found in an organism as a secondary metabolite. The purpose of this study was to determine the inhibition of bugis sauce seasoning against the growth of Staphylococcus aureus bacteria. The method used in this practicum is Randomized Group Design (RAK) to identify antibacterial activity in bugis sauce seasoning sold in markets in Kota Selatan District by taking three samples in each of three different places, then conducting research after sampling. The results of this practicum in the inhibition zone test are different from each sample. The N1 sample showed a higher inhibition zone value of 17.65 mm (strong) than N2 and N3. Where N2 is the lowest level between N1 and N3 which is 15.03 mm (strong) and N3 has a value of 15.58 mm (strong).
Co-Authors Dahlan, Mastin Datau, Firman Ibrahim, Nur Fadilah Ibrahim, Nurfadilah Jannah, Sandrina Izathul Junus, Zilanya Makalalag, Anjely Malabali, Adinda Putri Mutsyahidan, Arif Murtaqi Akhmad Paputungan, Sugi Saputra Sari, Neneng Puspita Siti Aisa Liputo Tunai, Kasmawati