Article Per Year (5 Year)
p-Index From 2020 - 2025
0.817
P-Index
This Author published in this journals
All Journal Indonesian Journal of Agricultural Research Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Teknologi Pertanian Gorontalo Eduvest - Journal of Universal Studies
Romauli, Nauas Domu Marihot
Unknown Affiliation
Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Neuroscience Public Health Social Sciences Veterinary

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Uji Hedonik Pada Tingkat Kemanisan Permen Daun Kelapa Sawit (Elaeis Guineensis Jacq.) Rangkuti, Bella Triana; Padang, Sheila Saharani Br; Dawolo, Stephania Anasthasha; Zahari, Muhammad Pari; Romauli, Nauas Domu Marihot; Hasibuan, Asmaul Habib
JTPG (Jurnal Teknologi Pertanian Gorontalo) Vol 9 No 1 (2024): Jurnal JTPG (Mei)
Publisher : PROGRAM STUDI MESIN DAN PERALATAN PERTANIAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jtpg.v9i1.1325

Abstract

Daun kelapa sawit memiliki beberapa manfaat, meskipun tidak sepopuler atau sebanyak manfaat dari buahnya. Pada penelitian ini, dimanfaatkan daun kelapa sawit sebagai bahan tambahan dalam pembuatan permen daun kelapa sawit untuk mengoptimalisasikan penggunaan daun kelapa sawit yang diolah menjadi makanan. Dilakukan uji kesukaan panelis menggunakan pengujian organoleptik untuk mengetahui tingkat kemanisan permen yang diminati pelanggan. Sebanyak 30 panelis tidak terlatih diminta tanggapan pribadinya tentang kesukaan atau ketidaksukaan terhadap permen kelapa sawit yang disajikan dengan menggunakan skala 1 (satu) sampai 5 (lima): (1) Sangat tidak suka, (2) Tidak suka, (3) Netral, (4) Suka dan (5) Sangat suka. Diantara panelis terdiri dari 25 laki-laki dan 5 wanita dengan interval usia diantara 17 – 23 tahun. Hasil analisis data menunjukkan bahwa Panelis lebih mengutamakan rasa manis permen daun kelapa sawit yang menggunakan konsentrasi gula 300gr dengan kode sampel 333 untuk semua pengulangan. Rata-rata semua panelis memberikan skala tertinggi untuk parameter warna, aroma, tekstur dan rasa. Warna merupakan salah satu penentuan produk salah satu ciri khas dalam permen daun kelapa sawit dimana warna pada kode 322 merupakan warna yang paling netral, tidak terlalu pucat dan tidak terlalu kecoklatan. Hal ini disebabkan oleh kadar gula yang normal pada perlakuan 322 dengan konsentrasi sebanyak 50%.
Papaya Peel Extract and Citric Acid Addition on the Quality of Guava Jelly Kosasih, Sofia Winnie; Karo-Karo, Terip; Romauli, Nauas Domu Marihot
Indonesian Journal of Agricultural Research Vol. 6 No. 3 (2023): InJAR, Vol. 6, No. 3, November 2023
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v6i3.11367

Abstract

The aim of this study was to determine the quality of guava jelly after the addition of papaya peel extract and citric acid. The study used a two-factor, randomized factorial design. The first factor was the addition of papaya peel extract (P): (2%;4%;6%;8%), while the second was the addition of citric acid (A): (1%;1,5%;2%;2,5%). The parameters analyzed were moisture content, ash content, total soluble solids, vitamin C content, crude fiber content, degree of acidity (pH), and total acid. According to the results, the addition of papaya peel extract had a highly significant effect on the water content, crude fiber content, degree of acidity, total acid, and had a differ significant effect on ash content and total dissolved solid. The addition of citric acid also had a highly significant effect on the total dissolved solid, the content of Vitamin C, degree of acidity, the organoleptic test of taste, and had a differ significant effect on water content and total acid. The interaction between the addition of papaya peel extract and citric acid had a highly significant effect on the degree of acidity. Guava jelly with 8% papaya peel extract and 2% citric acid had the optimum quality characteristics.
Physical Characteristics, Total Flavonoids, Total Phenols and Antioxidant Activity of Ketepeng Cina Leaf Herbal Tea (Cassia Alata L.) Intan Sari, Febby; Julianti, Elisa; Romauli, Nauas Domu Marihot
Eduvest - Journal of Universal Studies Vol. 5 No. 5 (2025): Eduvest - Journal of Universal Studies
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/eduvest.v5i5.50894

Abstract

Ketepeng cina leaf herbal tea is a functional beverage made from the dried leaves of Cassia alata (ketepeng cina), which are known to contain beneficial bioactive compounds. However, its use as a herbal drink remains limited. This study aimed to investigate the effects of stevia leaf addition (0%, 6%, 12%, and 18%) and brewing time (2, 3, and 4 minutes) on the physicochemical and sensory characteristics of ketepeng cina leaf herbal tea. A completely randomized design (CRD) with a two-factor factorial pattern and three replications was employed. The parameters evaluated included color index, pH, total soluble solids (TSS), total flavonoids, total phenols, antioxidant activity, and sensory attributes. Data were analyzed using ANOVA at a 5% significance level, followed by Duncan’s Multiple Range Test (DMRT) when significant differences were found. The findings showed that stevia concentration and brewing time significantly influenced the tea's characteristics. The optimal formulation was achieved with an 18% stevia concentration and a 3-minute brewing time, resulting in 3.68°Brix TSS, 0.18 mgQE/g total flavonoids, 1.93 mgGAE/g total phenols, and 49.21% antioxidant activity. This study suggests that the addition of stevia and controlled brewing time can improve the functional and sensory quality of ketepeng cina herbal tea, making it a promising alternative in the development of antioxidant-rich herbal beverages.
Pengaruh Blansir dan Konsentrasi CMC terhadap Karakteristik Sirup Kulit Kopi Robusta (Coffea canephora) Nisah, Adinda Khairun; Romauli, Nauas Domu Marihot
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 2 (2025): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2025.12.2.169

Abstract

Coffee processing frequently generates large amounts of coffee husk waste due to the absence of subsequent utilization, thereby contributing to environmental pollution. However, the presence of antioxidant compounds in coffee husk waste offers potential for its valorization into functional food products such as syrup beverages. The formulation of syrup requires the addition of stabilizing and thickening agents, such as carboxymethyl cellulose (CMC), to maintain product stability and achieve a desirable viscosity that meets consumer preferences. Blanching is applied to improve the characteristics of the syrup product. This study aimed to investigate the potential of robusta coffee husk as a natural source of antioxidants and to evaluate the effects of varying CMC concentrations on the physicochemical and sensory properties of coffee husk syrup. Three blanching treatments—no blanching, hot water blanching, and steam blanching—were applied to the coffee husks, combined with CMC concentrations of 0.05%, 0.10%, and 0.15%. Among all treatments, the combination of steam blanching and 0.10% CMC produced the most favorable results, with IC₅₀ (175.51 μL/mL), L* (31.82), a* (7.57), b* (9.26), color index (50.58 °Hue), total dissolved solids (72.71 °Brix), viscosity (68.73 cP), and total microbes (3.1×10² CFU/mL). These values meet the quality requirements established by the Indonesian National Standard for syrup products (SNI 3544:2013), which specifies a maximum total plate count of 5.0×10² CFU/mL.
Co-Authors Dawolo, Stephania Anasthasha Elisa Julianti Hasibuan, Asmaul Habib Intan Sari, Febby Kosasih, Sofia Winnie Nisah, Adinda Khairun Padang, Sheila Saharani Br Rangkuti, Bella Triana Terip Karo-Karo Zahari, Muhammad Pari