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Yuliani, Yuliani
Agricultural Product Technology Department, Agricultural Faculty, Mulawarman University, Samarinda
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PENGARUH PERBANDINGAN BUBUK KOPI ARABIKA (Coffea arabica) TORAJA DENGAN BUBUK BIJI PEPAYA (Carica papaya) TERHADAP KADAR AIR, pH, AKTIVITAS ANTIOKSIDAN, KARAKTERISTIK SENSORIS, DAN WARNA KOPI ., Claraneth; ., Yuliani; Prabowo, Sulistyo
Jambura Journal of Food Technology Vol 5, No 2 (2023): DESEMBER
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v5i02.17616

Abstract

Penelitian ini betujuan untuk mengetahui pengaruh perbandingan bubuk kopi arabika toraja dan bubuk biji pepaya (ATBP) terhadap kadar air, pH, aktivitas antioksidan, karakteristik sensoris, serta warna kopi bubuk. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Non Faktorial dengan 5 perlakuan perbandingan bubuk biji kopi arabika toraja dan bubuk biji pepaya  (ATBP) yaitu 100:0, 75:25, 50:50, 25:75, dan 0:100 masing –masing dengan 3 kali ulangan. Data dianalisis dengan sidik ragam (One Way Anova). Data yang menunjukkan perbedaan nyata, dilanjutkan dengan uji DMRT dengan taraf 1%. Parameter yang diamati dalam penelitian ini adalah kadar air, pH, aktivitas antioksidan, warna, dan karakteristik sensoris. Pengaruh nyata terlihat pada parameter uji kadar air, pH, aktivitas antioksidan, organoleptik, serta warna dari kopi bubuk yang dihasilkan. Semakin  tinggi penambahan biji pepaya maka nilai kadar air dan pH dari kopi bubuk yang dihasilkan semakin tinggi..Perlakuan terbaik berdasarkan aktivitas antioksidan dari kopi yang dihasilkan adalah pada perlakuan tanpa penambahan biji pepaya  P0 (100:0) dengan  rata – rata  nilai IC50 64,74 ppm (kuat), kopi dengan penambahan biji pepaya menghasilkan kopi bubuk dengan aktivitas antioksidan yang lemah. Analisis warna menunjukkan adanya peningkatan  nilai kecerahan (L*) dan nilai kekuningan (b*) dengan penurunan pada nilai kemerahan (a*) pada setiap perlakuan. Perlakuan terbaik berdasarkan uji hedonik dan mutu hedonik adalah perlakuan P0 (100:0) dan P1 (75:25)
Analisis Penerapan Prinsip Etika Bisnis Pada Transaksi Jual Beli Online pada Marketplace Tokopedia Perspektif Yusuf Al-Qardawi Andari, Karina Widya; -, Yuliani
Indonesian Journal of Islamic Economics and Business Vol. 6 No. 2 (2021): Indonesian Journal of Islamic Economics and Business
Publisher : Fakultas Ekonomi dan Bisnis Islam UIN STS Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30631/ijoieb.v6i2.1045

Abstract

The increasingly advanced technology requires the entire community to continue to innovate in various activities. One of them is in the economic field. Buying and selling online is an activity that is very much happening in the current era. Not meeting sellers and buyers is one of the gaps in the existence of fraud in business activities. One of the most visited marketplace platforms in Indonesia is Tokopedia. In doing business it is necessary to have ethics, one of the figures who have thoughts about Islamic business ethics is Yusuf al-Qardhawi. The purpose of this study is to analyze the application of business ethics in online buying and selling transactions in the Tokopedia marketplace, Yusuf al-Qardhawi's perspective. The methodology of this research is qualitative with library method (literature research). As a third party that bridges the meeting of sellers and buyers, Tokopedia has applied the principles of Islamic business ethics from the perspective of Yusuf Al-Qardhawi. Tokopedia has a fairly good system to protect business actors in it so that they feel safe and comfortable when making transactions.
The Shelf Life of Wet Noodle Added by Gendarussa (Justicia gendarussa Burm. F.) Leaves Extract Yuliani Yuliani; Rinten Anjang Sari; Aswita Emmawati; Krishna Purnawan Candra
Indonesian Journal of Agricultural Research Vol. 3 No. 1 (2020): InJAR, Vol. 3, No. 1, March 2020
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (756.457 KB) | DOI: 10.32734/injar.v3i1.3823

Abstract

Gendarussa (Justicia gendarussa) is a herbaceous plant with a height of 1-1.5 m. Its stem and leaves extract show antimicrobial and antioxidant activities and have potent cytotoxic activity on the human cancer cell. Gendarussa has a better flavor than stem. Its aqueous extract shows higher extract than ethanol extract. The present study evaluated the preservative effect of aqueous extract of gendarussa leaves (GL) in prolonging the shelf life of wet noodles. The single-factor experiment (GL of 0, 50, 100, 150, and 200 g was extracted in hot water of 100 mL) arranged in a completely randomized design was applied in this research. Total bacterial and mold were observed as well as sensory hedonic characteristics during storage. Data were analyzed using SPSS ver.25. The microbial quality data were analyzed by the Kruskal-Wallis test followed by pair comparison with Bonferroni correction, while the sensory data analyzed by Friedman test continued by Wilcoxon Sign Rank Test. The results showed that the addition of GL aqueous extract (200 g in 100 mL hot water) could prolong the shelf life of wet noodles. The microbial quality of the wet noodle, which preserved at room temperature for 24 h still meet the Indonesian standard of wet noodle (SNI: 2987-2015) for total bacteria and 36 h for total molds. The wet noodles have log cfu/g of 5.35 and 1.58 for total bacterial and mold, respectively. The panelists preferred the color, aroma, texture, and taste of wet noodles produced with the GL aqueous extracts. The most preferred one was wet noodle with the addition of GL aqueous extract at a concentration of 200 g per 100 mL with the characteristic of greenish-white color, not scented with GL, chewy texture, and slightly flavored GL.
Co-Authors ., Claraneth Ainudin Ainudin Alberth Parlindungan Andari, Karina Widya Anis Sofianur Anton Rahmadi Anton Rahmadi Anton Rahmadi Arboby Gunawan Arif Kurniawan Aswita Emmawati Bernatal Saragih Bernatal Saragih Chandra Kadwa Utama Sutrisno Emmawati, Aswita Frio Handayani Hamka Hendra Saputra Hendri Wardana Hudaida Syahrumsyah Hudaida Syahrumsyah Irma Febriandini Isak Budi Setionugroho Ismail Ismail Kartika Sari Kasma Kasma Krishna Purnawan Candra Marwati Mentari Mentari Miftakhur Rohmah, Miftakhur Muhammad Arifin Muhammad Fahri Nazaruddin - Nur Amaliah Onedha Hosana Prabowo, Sulistyo Prabowo, Sulistyo Rinten Anjang Sari Tazri Amrullah Viky Bayu Parytha WIJAYANTI KUSUMA WARDHANI Wiwit Murdianto Yudha Agus Prayitno Yulian Andriyani