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All Journal Indonesian Journal of Agricultural Research Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Teknologi Pertanian Gorontalo Eduvest - Journal of Universal Studies Rona Teknik Pertanian
Romauli, Nauas Domu Marihot
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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

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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.
Pengaruh Penambahan Karagenan dan Kayu Secang (Caesalpinia sappan L.) Terhadap Mutu Minuman Jeli Kulit Kopi Arabika Br Hutagalung, Sarah Helena; Romauli, Nauas Domu Marihot; Karo-karo, Terip
Rona Teknik Pertanian Vol 18, No 2 (2025): Volume No. 18, No. 2, Oktober 2025
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v18i2.45957

Abstract

Abstrak.Kopi merupakan bagian dari komoditi hasil pertanian yang memiliki peran yang cukup penting pada sektor ekonomi Indonesia. Kulit kopi atau cascara merupakan salah satu hasil samping dari pengolahan biji kopi yang umumnya menjadi limbah. Namun demikian, kulit kopi masih mengandung sejumlah senyawa polifenol yang berfungsi sebagai antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh dari penambahan karagenan dan kayu secang terhadap mutu fisikokimia dan sensoris dari minuman jeli kulit kopi arabika. Rancangan penelitian yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan dua faktor. Faktor pertama yaitu penambahan karagenan (K) terdiri dari 3 taraf 0,2%, 0,3%, 0,4% dan 0,5%. Faktor kedua yaitu penambahan kayu secang (S) terdiri dari 3 taraf 0%, 0,5%, 1% dan 1,5%. Setiap perlakuan diberikan 2 kali ulangan. Parameter pengamatan meliputi aktivitas antioksidan (% inhibisi dan IC50), serat kasar, total padatan terlarut, total asam, pH, sineresis, viskositas, indeks warna, dan uji organoleptik (rasa, tekstur dan penerimaan umum). Hasil penelitian menunjukkan penambahan karagenan berpengaruh sangat nyata (P0,05) terhadap parameter aktivitas antioksidan (% inhibisi dan IC50), serat kasar, total padatan terlarut, total asam, pH, sineresis, viskositas, daya sedot, hedonik tekstur, hedonik rasa dan penerimaan umum. Sementara itu, penambahan kayu secang memberikan pengaruh sangat nyata (P0,05) terhadap parameter aktivitas antioksidan, total asam, indeks warna, pH, sineresis, hedonik rasa dan penerimaan umum. Penelitian ini merekomendasikan minuman jeli kulit kopi arabika dengan perlakuan penambahan karagenan 0,4% (K3) dan kayu secang 1% (S3).Effect of Addition of Carrageenan and Sappan Wood (Caesalpinia sappan L.) on the Quality of Arabica Coffee Pulp Jelly DrinkAbstract. Coffee is part of an agricultural commodity that has an important role in Indonesia's economic sector. Coffee skin or cascara is waste products of coffee beans processing. However, coffee skin still contains a number of polyphenolic compounds that could have function as antioxidants. This study aimed to determine the effect of addition of carrageenan and sappan wood on the physicochemical and sensory quality of Arabica coffee skin jelly drink. This research used the factorial Completely Candomized Design (CRD) with two factors. The first factor, namely the addition of carrageenan (K) consisted of 0,2%; 0,3%; 0,4%; and 0,5%. The second factor, namely sappan wood extract (S) consisted of 0%; 0,5%; 1%; and 1,5%. Each treatment was repeated twice. The quality parameters observed were antioxidant activity (% inhibition and IC50), crude fibre, total soluble solids, total acid, pH-value, sineresis, viscosity, colour index, and organoleptic test (taste, texture and general acceptance). Results showed that the addition of carrageenan gave a highly significant effect (P0,05) on the parameters of antioxidant activity (% inhibition and IC50), crude fiber, total acid, total soluble solids, pH-value, syneresis, viscosity, suction power, hedonic texture, hedonic taste and general acceptance. Meanwhile, the addition of secang wood extract gave a highly significant effect (P0,05) on the parameters of antioxidant activity, total acid, color index, pH-value, syneresis, hedonic taste and general acceptance. This study recommended Arabica coffee skin jelly drink with the addition of 0.4% carrageenan (K3) and 1% sappan wood (S3).
Pengaruh Rasio Sari Kulit Kopi Arabika Dan Konsentrasi CMC (Carboxyl methyl cellulose) Berbeda Terhadap Aktivitas Antioksidan Dan Organoleptik Selai Cascara Romauli, Nauas Domu Marihot; Nurminah, Mimi; Siahaan, Felinda Tria Kasih
Rona Teknik Pertanian Vol 17, No 1 (2024): Volume No. 17, No. 1, April 2024
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v17i1.34772

Abstract

Abstrak. Penelitian ini tentang selai yang terbuat dari bahan dasar kulit kopi arabika dengan rasio air yang berbeda untuk menghasilkan sari dan penambahan konsentrasi CMC (carboxy methyl cellulose). Penelitian ini bertujuan mengetahui pengaruh rasio air dengan kulit kopi arabika serta pengaruh penambahan konsentrasi CMC terhadap sifat fisik dan kimia. Rancangan penelitian yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan dua faktor. Faktor pertama yaitu rasio air dengan kulit kopi (R) terdiri dari 3 taraf 1:1, 2:1, 3:1. Faktor kedua yaitu konsentrasi CMC (carboxyl methyl cellulose) (K) terdiri dari 4 taraf 0,5%, 0,75%, 1%, 1,25% dengan pengulangan 3 kali. Analisis yang dilakukan adalah aktivitas antioksidan, uji daya oles dan uji organoleptik (warna, rasa aroma, penerimaan umum). Hasil penelitian menunjukkan rasio air yang semakin tinggi menurunkan tingkat persentase antioksidan pada kulit kopi arabika, konsentrasi CMC yang semakin banyak menyebabkan selai cascara sulit di oles pada permukaan roti. Berdasarkan pengujian organoleptik warna, rasa, aroma dan penerimaan umum memiliki rerata nilai 6 yaitu suka dan selai cascara dapat diterima oleh panelis.The Effect of Different Ratios of Arabica Coffee Skin Juice and CMC (Carboxyl methyl cellulose) Concentrations on the Antioxidant and Organoleptic Activities of Cascara JamAbstract. This research was about jam made from Arabica coffee pulp with different water ratios to produce juice and the addition of CMC (carboxy methyl cellulose) concentration. This research aims to determine the effect of the ratio of water to Arabica coffee skins and the effect of adding CMC concentration on physical and chemical properties. The research design used was a Completely Randomized Design (CRD) with two factors. The first factor, namely the ratio of water to coffee pulp (R), consists of three levels: 1:1, 2:1, 3:1. The second factor is the concentration of CMC (carboxyl methyl cellulose) (K), consisting of 4 levels of 0.5%, 0.75%, 1%, 1.25% with repetition three times. The analyses carried out were antioxidant activity, spreadability test, and organoleptic test (color, taste, aroma, general acceptability). The results of the research show that a higher water ratio reduces the percentage level of antioxidants in Arabica coffee pulp, the water ratio in different CMC concentration gave significantly different effect (sig0.05) on the antioxidant value. The higher concentration of CMC makes cascara jam difficult to spread on the surface of the bread. The use of 1.25% CMC gave the lowest spreadibility, meanwhile the use of 0.5% and 0.75% gave spreadibility of cascara jam near 6 scale. Based on organoleptic testing of color, taste, aroma, and general acceptance, it has an average score of 6, and cascara jam can be accepted by the panelists.
Co-Authors Br Hutagalung, Sarah Helena Dawolo, Stephania Anasthasha Elisa Julianti Hasibuan, Asmaul Habib Intan Sari, Febby Kosasih, Sofia Winnie Mimi Nurminah Nisah, Adinda Khairun Padang, Sheila Saharani Br Rangkuti, Bella Triana Siahaan, Felinda Tria Kasih Terip Karo-Karo Zahari, Muhammad Pari