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All Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Edukasia: Jurnal Pendidikan dan Pembelajaran
Agnesia, Yoli
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Agriculture, Biological Sciences & Forestry Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Mechanical Engineering Other

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Effect of controlling the number of natural microorganisms on the taste and aroma of tuak (North Sumatra traditional beverage) Hutasoit, Sumy Ester; Turnip, Nina Juliana Roberta; Agnesia, Yoli; Martgrita, Merry Meryam
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 2 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.02.3

Abstract

Tuak is a traditional North Sumatran beverage produced through the fermentation of nira, the quality of which is significantly affected by the microorganisms involved in fermentation. This study aimed to enhance the processing of nira into tuak through the addition of a controlled number of natural microorganisms that play an important role in the taste and aroma of tuak and to reach conclusions about the most liked tuak. A total of 10 mL of each starter with a concentration of 0.007 g/mL was added to a container containing sterile nira. Into C1 was added 10 mL of yeast starter, C2 was added 10 mL of LAB (lactic acid bacteria), and C3 was added 10 mL of consortia, with a volume ratio of AAB (acetic acid bacteria): LAB : yeast respectively 2:4:4, then fermented for 10 hours. The results of pH and %ethanol measurements for C1 were 4.29 and 5.94; C2 were 4.25 and 5.49; and C3 were 4.12 and 4.93. Organoleptic data were analyzed using the Friedman test  and confirmed that the strategy affected the taste of tuak (p-value <0.05), but not the aroma. Furthermore, Wilcoxon test results clearly indicated that C2 was significantly different from C1 and C3. C2 was rated by panelists as the best in terms of taste and aroma profile, but C1 was also liked almost equally as a product (overall liked) compared to C3. The taste profile of C2 was sweet, with a slightly pungent sour aroma.
Pengaruh Penguasaan Materi Matematika Dasar II Terhadap Penguasaan Materi Probabilitas dan Statistika Agnesia, Yoli
EDUKASIA Jurnal Pendidikan dan Pembelajaran Vol. 3 No. 3 (2022): Edukasia: Jurnal Pendidikan dan Pembelajaran
Publisher : LP. Ma'arif Janggan Magetan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62775/edukasia.v3i3.111

Abstract

Basic Mathematics II is a prerequisite course for taking Probability and Statistics courses. The author found that students were constrained in solving problems in the Probability and Statistics courses because they did not master the Basic Mathematics II course material. The purpose of the study was to determine the effect of mastery of Basic Mathematics II material on mastery of Probability and Statistics material. The population of this research is the undergraduate students of Del Institute of Technology and the sample is 52 students of Bachelor of Information study program. The data used are the final grades for both courses and analyzed using simple linear regression. The results of data analysis showed that mastery of Basic Mathematics II had a significant effect on mastery of Probability and Statistics.
Co-Authors Hutasoit, Sumy Ester Martgrita, Merry Meryam TURNIP, NINA JULIANA ROBERTA