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All Journal AGRIEKONOMIKA Agrointek Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri REKAYASA Jurnal Sains dan Teknologi Pangan Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi & Industri Hasil Pertanian Jurnal Agritechno Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat Proceeding of the International Conference on Family Business and Entrepreneurship (ICFBF) Reinforce: Journal of Sharia Management Journal of Fisheries & Marine
Ulya, Millatul
Agroindustrial Technology, Faculty Of Agriculture, University Of Trunojoyo Madura
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Physics Social Sciences Other

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Journal : Industria: Jurnal Teknologi dan Manajemen Agroindustri

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Pengembangan Produk Minuman Herbal Berbasis Teh Cabe Jawa (Piper retrofractum Vahl.) Menggunakan Metode Value Engineering Ulya, Millatul; Wasilah, Wasilah; Faridz, Raden
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 2 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2020.009.02.5

Abstract

AbstrakMinuman herbal merupakan minuman berbahan dasar bagian tumbuhan yang berkhasiat bagi tubuh. Salah satu tumbuhan berkhasiat yang dapat diolah menjadi minuman herbal yaitu cabe jawa, namun selama ini cabe jawa hanya digunakan sebagai bahan pembantu dalam pembuatan jamu dan minuman herbal lainnya. Oleh karena itu, terdapat peluang pengembangan produk berbasis cabe jawa sebagai bahan baku utama. Penelitian ini bertujuan untuk mengetahui alternatif pengembangan produk minuman herbal berbasis teh cabe jawa mengunakan metode Value Engineering dengan 5 tahapan, yaitu tahap informasi, kreatif, analisis, pengembangan, dan rekomendasi. Penelitian ini menghasilkan 5 alternatif pengembangan produk minuman herbal berbasis cabe jawa dengan skor tertinggi. Masing-masing alternatif berbeda pada proporsi daun teh dan cabe jawa, berat per kantong, jenis kemasan dan penggunaan benang. Alternatif terbaik yang diperoleh yaitu alternatif 3 dengan kondisi proporsi daun teh dan cabe jawa (1:2) dengan berat < 2 (1-2) gr/ kantong, jenis kemasan box dengan menggunakan benang. Rasio nilai tambah minuman cabe jawa celup dengan metode Value Engineering sebesar 52,095% dengan persentase keuntungan 34,251% dari produk sebelumya dan nilai tambah sebesar Rp5.822,81.Kata Kunci: minuman herbal, teh cabe jawa, Value Engineering AbstractHerbal drinks are drinks based on plant parts that are beneficial for health. One of the beneficial plants that can be processed into herbal drinks is Java long pepper. So far, Java long pepper only used as a supporting ingredient in producing herbs and other herbal drinks. Therefore, there is an opportunity to develop Java long pepper-based products as the primary raw material. This study aims to determine the product development of herbal drink based on Java long pepper tea using the Value Engineering method with five stages (information, creative, analysis, development, and recommendation stages). This study resulted in 5 alternatives for herbal drink products based on Java long pepper tea with the highest score. Each alternative is different in the proportion of tea leaves and Java long pepper, weight per bag, type of packaging, and use of teabag yarn. The best alternative obtained is alternative 3 with the condition of the proportion of tea leaves and Java long pepper (1: 2) with a weight of <2 (1-2) gram per bag and type of box packaging using teabag yarn. The ratio of value-added to Java long pepper tea with the Value Engineering method is 52.095%, with a profit percentage of 34.251% from the previous product and an added value of Rp5,822.81.Keywords: herbal drinks, java long pepper tea, Value Engineering
Shelf-Life Estimation of Cabe Jamu (Piper retrofractum Vahl) Herbal Drink with the Addition of Benzoate Using Accelerated Shelf-Life Testing (ASLT) Method Hidayat, Khoirul; Ulya, Millatul; Aronika, Nadiyah Ferah
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 2 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.02.2

Abstract

Abstract This study aims to determine the cabe jamu (Piper retrofractum Vahl) herbal drink shelf-life with the addition of sodium benzoate concentration and determine the sodium benzoate addition effect on the cabe jamu herbal drink shelf-life. This research used Accelerated Shelf-Life Testing (ASLT) method. Cabe jamu herbal drink was stored at 35 °C and 45 °C and then tested every week for 28 days. The test parameters used were pH, total dissolved solids (TDS), color, total microbes, and total phenolics. The results showed that the cabe jamu herbal drink without sodium benzoate addition stored at a lower temperature had a longer shelf-life. Cabe jamu herbal drink with 400 ppm sodium benzoate addition and stored at 35 °C has the most extended shelf-life, which was 201.21 days. Sodium benzoate addition had a significant effect on the cabe jamu herbal drink shelf-life at a temperature of 35 °C and 45 °C.Keywords: Accelerated Shelf-life Testing, cabe jamu herbal drink, shelf-life AbstrakPenelitian ini bertujuan untuk mengetahui umur simpan minuman herbal cabe jamu dengan penambahan konsentrasi natrium benzoat dan mengetahui pengaruh penambahan natrium benzoat terhadap umur simpan minuman herbal cabe jamu. Metode yang digunakan dalam penelitian ini adalah Accelerated Shelf-Life Testing (ASLT). Minuman herbal cabe jamu disimpan pada suhu 35 °C dan 45 °C kemudian diuji setiap minggu selama 28 hari. Parameter uji yang digunakan adalah pH, total padatan terlarut (TPT), warna, total mikroba, dan total fenolik. Hasil penelitian menunjukkan bahwa minuman herbal cabe jamu tanpa penambahan natrium benzoat mempunyai umur simpan yang lebih lama jika disimpan pada suhu yang lebih rendah. Minuman herbal cabe jamu dengan penambahan natrium benzoat 400 ppm dan disimpan pada suhu 35 °C mempunyai umur simpan terlama, yaitu 201,21 hari. Penambahan natrium benzoat berpengaruh signifikan terhadap umur simpan minuman herbal cabe jamu pada suhu 35 °C dan 45 °C.Kata kunci: Accelerated Shelf-life Testing, minuman herbal cabe jamu, umur simpan
Co-Authors Abdul Azis Jakfar Ach Supriyanto Ariani Ariani Aronika, Nadiyah Ferah Burhan Burhan Burhan Burhan Cystiana, Chika Uca DARIMIYYA HIDAYATI Elfrida Ratnawati Enung Siti Nurhidayah Fajar Kurniawan Falah, Aizetul Fauzul Mu’tamar, Mohammad Fuad Firmansyah, Raden Arief Holilah Holilah Iffan Maflahah Khoirul Hidayat Kurnia Putri Lisdayana, Nurmalisa Muh Faishol Muhammad Fakhry Mu’tamar, Mohammad Fuad Fauzul Prastika, Yuni Dwi Probowati, Banun Diyah Raden Faridz Risa Dewi Munica Sri Hastuti Sugiarti, Apriliany Supriyanto Supriyanto Umi Purwandari UMI PURWANDARI Uswatun Hasanah Verdiana, Hanif Risma Wasilah Wasilah