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All Journal Jurnal Pengolahan Pangan Spizaetus: Jurnal Biologi dan Pendidikan Biologi Biofoodtech : Journal of Bioenergy and Food Technology
Peristiwati
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Immunology & microbiology Other

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PENGARUH LAMA FERMENTASI TERHADAP MUTU ORGANOLEPTIK PADA PROSES PEMBUATAN KOMBUCHA SARI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) Gumanti, Zarfani; Amalia Putri Salsabila; Sihombing, Maria Engzelita; Peristiwati; Kusnadi
Jurnal Pengolahan Pangan Vol 8 No 1 (2023)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v8i1.96

Abstract

Kombucha merupakan produk minuman hasil fermentasi larutan teh dan gula dengan menggunakan starter kultur mikroorganisme kombucha (Acetobacter xylinum dan Saccharomyces cereviseae serta beberapa jenis khamir lainnya) yang difermentasi selama 1-2 minggu. Penelitian ini dilakukan untuk mengetahui pengaruh lama fermentasi terhadap penilaian organoleptik scoresheet berupa warna, aroma, dan rasa. Metode yang digunakan dalam penelitian ini adalah metode eksperimental laboratorium untuk menguji pengaruh waktu fermentasi terhadap mutu organoleptik kombucha sari kulit buah dengan yang terdiri dari 3 perlakuan yaitu lama fermentasi 10 hari, 12 hari, dan 14 hari. Hasil penelitian menunjukkan bahwa lama fermentasi memberikan pengaruh terhadap rasa, aroma dan warna (metode hedonik dan skoring). Lama fermentasi 14 hari direkomendasi sebagai perlakuan terbaik untuk menghasilkan kombucha sari kulit buah naga merah, karena memiliki mutu organoleptik terbaik meliputi rasa manis tidak pekat, aroma asam khas kombucha, dan warna coklat yang jernih dengan kadar pH 3.
Pemanfaatan Limbah Sekam Padi (Oryza sativa Linn.) sebagai Media Fermentasi untuk Produksi Enzim Selulase oleh Aspergillus niger Fadhilah, Eksa Adhwa; Peristiwati; Surakusumah, Wahyu
Spizaetus: Jurnal Biologi dan Pendidikan Biologi Vol 6 No 2 (2025): Spizaetus: Jurnal Biologi dan Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi, FKIP, Universitas Nusa Nipa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55241/spibio.v6i2.559

Abstract

This study aims to optimize the production of cellulase enzyme by the cellulolytic fungus Aspergillus niger using rice husk powder (Oryza sativa Linn.) as substrate. Cellulase enzymes have important roles in various industrial applications, including the bioconversion of lignocellulosic waste into high-value products such as bioethanol, pulp, paper, and animal feed. The utilization of rice husk as a substrate offers economic and environmental advantages due to its abundant availability, low cost, and ability to reduce the volume of agricultural waste. The research method used a quantitative experimental approach to evaluate the effect of fermentation parameters, such as pH, temperature, and incubation time, on enzyme production. A. niger isolates were developed on carboxymethylcellulose (CMC) media to ascertain their cellulolytic capacity, with measurements of biomass, pH, temperature, and enzyme activity. The results showed that the biomass of A. niger increased from hour 0 to hour 96 at pH 4.5 to 5.5, and temperature 29.5°C to 30.5°C. The optimum condition for enzyme production was found at pH 4.5 and temperature 30.5°C, with the highest enzyme activity reaching 0.736 U/mL. These findings suggest that optimization of cellulase enzyme production from rice husk not only improves enzyme production efficiency, but also contributes to more sustainable waste management.
Perbedaan Konsentrasi Ragi terhadap Kualitas Donat Mochi Subargah , Diece Harti; Renada, Kirey Qanita; Kurniawan, Naneu Nurfarida; Peristiwati
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 4 No. 1 (2025): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v4i1.1912

Abstract

Mochi donuts are an innovative bakery product that combines the traditional shape of donuts with the chewy texture of mochi. Fermentation plays a key role in shaping their final quality, with yeast concentration being one of the most critical factors. This study aims to determine the optimal yeast concentration that produces mochi donuts with the best sensory characteristics. The research employed a completely randomized design experimental method with three treatments: yeast concentrations of 1.3%, 1.5%, and 1.7%. Seventeen randomly selected panelists evaluated the aroma, taste, and texture of the donut samples using organoleptic tests. The results show that the 1.5% yeast concentration produced mochi donuts with the most desirable characteristics. This sample received the highest preference due to its balanced fermentation aroma, soft and consistent texture, and mild acidity. In contrast, the 1.3% concentration resulted in excessive acidity and unstable texture due to under-fermentation, while the 1.7% concentration led to over-fermentation, negatively affecting aroma and texture. These findings highlight that a precise balance in yeast concentration is essential to optimize sensory quality. Future research is encouraged to explore other influencing factors such as fermentation duration, temperature, or different yeast strains to further enhance the nutritional value, stability, and market potential of mochi donut products.
Co-Authors Amalia Putri Salsabila Fadhilah, Eksa Adhwa Gumanti, Zarfani Kurniawan, Naneu Nurfarida Kusnadi Renada, Kirey Qanita Sihombing, Maria Engzelita Subargah , Diece Harti Wahyu Surakusumah