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Pengaruh metode pengeringan oven gas dan rumah pengering terhadap laju pengeringan dan kualitas chips labu kuning (Cucurbita moschata) Ikhwan Yusnayadi; Anton Rahmadi; Yuliani Yuliani
Journal of Tropical AgriFood Volume 4, Nomor 1, Tahun 2022
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.4.1.2022.7742.43-52

Pengeringan adalah metode penanganan bahan hasil pertanian yang bertujuan mengurangi sebagian besar air pada bahan. Metode pengeringan umumnya dibagi menjadi 2 yaitu pengeringan konvensional dan pengeringan modern. Rancangan penelitian menggunakan Rancangan Acak Lengkap dengan dua metode pengeringan yaitu oven gas dan rumah pengering dengan tiga kali ulangan. Data laju pengeringan diolah dengan analisis persamaan laju pengeringan model Lewis dan Page sementara data kualitas chips labu kuning diuji dengan Anova dilanjutkan dengan uji Tukey. Penelitian ini menunjukkan bahwa laju pengeringan oven gas pada suhu 80°C menghasilkan korelasi regresi (R2) yaitu 0,836±0,051 sedangkan laju pengeringan metode rumah pengering menunjukkan korelasi regresi di bawah 0,6. Untuk hasil kualitas terbaik kadar air chips labu kuning pada suhu 70°C yaitu 4,5 ± 0,98% dan Rumah pengering 20,10 ± 1,97%; hasil yield terbaik pada suhu 60°C 6,11 ± 0,96% dan rumah pengering 7,22 ± 3,85%; ketebalan pada suhu 60°C yaitu 0,16 ± 0,03% dan rumah pengering 0,25 ± 0,09%. Warna terbaik pada suhu 60°C menunjukkan hasil terbaik pada perlakuan blanching yaitu 61,52±5,82 (L), 14,02±297 (a) dan 66,21±5,11 (b), yang artinya bahwa warna cerah dominan kuning dan sedikit merah, sedangkan rumah pengering menunjukkan hasil terbaik pada perlakuan blanching yaitu 68,55±2,87 (L*), 10,15±2,53 (a*) dan 79,71±482 (b*), yang artinya bahwa,, warna cerah dominan kuning dan sedikit merah. Metode pengeringan rumah pengering dan oven gas dengan perlakuan blanching dan suhu pengeringan berpengaruh nyata terhadap kadar air dan warna chips labu kuning, sedangkan untuk yield tidak berpengaruh nyata. Untuk ketebalan chips labu kuning dengan metode oven gas perlakuan blanching dan suhu pengeringan berpengaruh nyata, namun tidak berpengaruh nyata dengan metode rumah pengering.

Study of white frangipani flower and bitter grape stem ethanol extract combination on antibacterial and antioxidant activities KRISHNA PURNAWAN CANDRA; WIJAYANTI KUSUMA WARDHANI; ANTON RAHMADI; MIFTAKHUR ROHMAH; YULIANI YULIANI
Jurnal Natural Volume 20 Number 3, October 2020
Publisher : Universitas Syiah Kuala

Frangipani flower (Plumeria acuminata) and bitter grape (Tinospora crispa L. Miers) stem extract alone shows antimicrobial and antioxidant activities. However, there is a limited report about the actions from the combination of both extracts. Combinations of ethanol extract of white frangipani flower (EFF) and ethanol extract of the bitter grape stem (EBS), each of 0, 1, 2, and 3% were tested for inhibition against Staphylococcus aureus growth and DPPH (1,1-diphenyl,2-picrylhydrazyl) free radicals. A yield of 3.17 and 2.62 g of EFF and EBS, respectively, were resulted from 100 g of dried powdered of the white frangipani flower and bitter grape stem using 200 mL of absolute ethanol. The antimicrobial test was assayed using a 10% stock solution of extract diluted in water. The combination of EFF and EBS showed a synergistic effect on antimicrobial activity, but it proved an antagonistic effect on antioxidant activity. The combination of EFF 3% and EBS 3% showed the highest inhibition index on the S. aureus growth , i.e. 2.02±0.06, which is higher than the inhibition index of Amoxycillin 2%, i.e. 1.85±0.09. The highest antioxidant activity showed by 1% EFF alone (57.5 ± 0.60%), while the lowest was from the combination of EFF 1% and EBS 3% (23.4±0.30%).

Pengaruh substitusi mocaf terhadap sifat kimia dan sensoris boba Aisya Maulidina Natasasmita; Bernatal Saragih; Yuliani Yuliani
Journal of Tropical AgriFood Volume 5, Nomor 1, Tahun 2023
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.5.1.2023.9109.35-42

Boba adalah bahan tambahan pada makanan berbahan dasar tepung tapioka yang dimasak bersama dengan cairan gula jawa atau madu dengan proses perebusan untuk menghasilkan bola berbentuk bundar dan memiliki tekstur kenyal. Penelitian ini merupakan penelitian eksperimental yang menggunakan Rancangan Acak Lengkap faktor tunggal dengan enam perlakuan. Perlakuan dalam penelitian ini adalah substitusi tepung mocaf adalah 0, 20, 40, 60, 80 dan 100%, masing-masing diulang sebanyak tiga kali. Parameter yang diamati meliputi sifat kimia (kadar air, protein, dan karbohidrat terhitung sebagai pati, gula total), sifat fisik (warna sebagai L*, a* dan b*, dan struktur permukaan), serta sifat sensoris (hedonik dan mutu hedonik). Data dianalisis menggunakan sidik ragam dilanjutkan dengan uji Beda Nyata Terkecil. Hasil penelitian menunjukan bahwa substitusi mocaf terhadap tepung tapioka memberikan pengaruh nyata terhadap sifat kimia dan sensoris boba. Substitusi mocaf sebesar 40% terhadap tepung tapioka menghasilkan boba dengan respons sensoris paling disukai dengan mutu hedonik berwarma coklat muda, berasa manis, tidak beraroma tepung mocaf dan bertekstur lembek.

Colorimeter design for dry food-products inspection using TCS3200 sensor and Arduino Mega-2560 Sulistyo Prabowo; Chandra Kadwa Utama Sutrisno; Krishna Purnawan Candra; Anton Rahmadi; Yuliani Yuliani
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 2 (2023)
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.2023.006.02.4

This report describes the successful construction of a Colorimeter CK20.1 prototype using a TCS3200 sensor based on the Arduino Mega-2560 microcontroller for solid foodstuffs inspection. The sample color exposed is presented in RGB form. In this experiment, a commercial colorimeter (ColorFlex EZ Spectrophotometer, with the output, is in L*a*b* form) was applied as a validator of the prototype quality performance on color reading for green beans, wheat flour, palm sugar, ground coffee, and cocoa powder. Data were analyzed for mean comparison using t-test or Mann-Whitney for normally or not normally distributed data, respectively. Before data analysis, the RGB data provided by the prototype was transformed to L*a*b* by the template available from colormine.org and vice versa for the data provided by the ColorFlex EZ. The results showed that color component measurement data from the Colorimeter CK20.1 prototype and the Color FlexEZ were significantly different (p<0.05) for all the foodstuffs observed; however, the color produced by each color component is likely very similar visually. Further development of the CK2.1 prototype is being done to provide a cheap and practical color detector.

Chemical Profile and Observing Honey Adulteration Using Fourier Transform Infrared (FTIR) Spectroscopy and Multivariate Calibration Sulistyo Prabowo; Yudha Agus Prayitno; Yuliani
Journal of Food and Pharmaceutical Sciences Vol 8, No 1 (2020): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.653

Honey is a complex mixture that contains nutrients and bioactive composition and chemical compositionthat is needed by the human body. Honey is also rich in antioxidants because it is prone to falsification given its manyproperties. This study discusses the chemical and nutritional profiles and the observation of counterfeiting in honey usingthe infrared septicroscopy method. The honey used is obtained from providers of native honey from Kalimantan forestswith 3 kinds of honey brands, namely Mahuka A (MHA), Mahuka B (MHB) and Mahuka C (MHC). Tests of chemicaland nutritional profiles included Water content, ash content, protein content, fat content and calcium levels followed byhoney counterfeiting observation using the Fourier Transform Infrared (FTIR) method with a combination of Partial leastsquare (PLS) calibration model and Principle Component Regression (PCR). The results of all honey samples havevarying values in the water content between 26.75 - 31.00%. Ash content of 0.10 -0.16%. Protein content 0.24 - 0.88%fat content 0.08 -0.44% carbohydrate content. Observation of FTIR honey counterfeiting is used to replace the authenticity of Honey (MH). FTIR combined with Partial Least Square (PLS) was optimized in the subsequent testing ofa mixture of sucrose (MCS) with native honey (MH). Calibration models were taken in a combination of regions 1423 -1825 cm-1. A high coefficient of determination (R2) of 0.9960 with a calibration value (RMSEC) of the root error of thesquare root low of 0.0898% v / v was successfully understood in the MHA on the PLS model. high R2 values and lowRMSEC and RMSEP values on calibration and validation assessments with both accuracy and precision models used.

Profil Kualitas Organoleptik Produk Segar Dan Matang Dari Ikan Nila (Oreochromis niloticus) Hasil Pengawetan Menggunakan Daun Keluwek (Pangium Edule Reinw.) Krishna Purnawan Candra; Onedha Hosana; Yuliani Yuliani; Aswita Emmawati
Jurnal Pertanian Khairun Vol 2, No 2: (Desember, 2023)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v2i2.7296

Dayak tribe, as the native people of Kalimantan, has used the Keluwek plant for generations to prepare food sources of protein such as meat and fish. Apart from getting a preferred taste, this plant has also extended the food shelf life. This research aims to determine the sensory response profile of cooked products from preserved fish using Keluwek leaves. Tilapia fish is preserved using chopped Keluwek leaves for 2 days, then steamed and fried to get the cooked product. The organoleptic properties of fresh fish from preservation were compared with fresh fish without preservation using a quality assessment score of 1-9 based on SNI 01-2729.1-2006 for eyes, body surface mucus, odor, and texture. The cooked product's hedonic organoleptic properties and hedonic quality (color, aroma, taste and texture) were also observed (score 1-5). The results showed that on day 2 of preservation, the sensory properties of preserved fish were significantly different (p0.001) from fish without preservation for the eye, body surface mucus, smell, and texture attribute. Meanwhile, the sensory properties of the steamed cooked product are significantly different (p0.001) from those for the taste attribute but are not significantly different (p0.001) for the color, aroma, and texture attribute. Likewise, the sensory properties of the cooked fried product are significantly different (p0.001) for the color, aroma, taste and texture attribute. The steamed cooked product of preserved tilapia received a neutral response. for the attribute of color, aroma, taste, and texture. Meanwhile, the cooked fried product of preserved tilapia received a bit dislike response for the attribute of color, smell, taste, and a neutral response to texture attribute.Keywords: Keluwek, Nile fish, fish preservation.

Crystal Palm Sugar Yield Optimization and Its Chemical and Sensory Characteristics Marwati; Irma Febriandini; Krishna Purnawan Candra; Yuliani; Hamka Nurkaya
Food Science and Technology Journal (Foodscitech) Vol. 6 No. 2 (2023)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v6i2.6095

Crystal palm sugar (CPS) is crystal brown sugar produced from palm tree sap. The quality of CPS depends on the quality/freshness of the sap, while the sap quality depends on the tapping method and its freshness. This study aimed to determine the appropriate sap tapping time of Arenga palm (Arenga pinnata) for raw material in CPS processing. The sap tapping time was carried out at 3, 6, 9, and 12 hours, each with four replications. Sap tapping was done by adding five grams of sodium bicarbonate into the sap container. Parameters observed were sap pH, yield, chemical properties (moisture content, ash content, and reducing sugar content), and sensory properties (color, aroma, texture, and taste) of the CPS. The data were processed by ANOVA and polynomial regression. The results showed that sap tapping time significantly affected (p<0.05) the sap pH and reducing-sugar content of CPS, but not (p>0.05) the yield, water content, ash content, and sensory response of CPS. However, using quadratic polynomial regression shows that CPS yield is optimum by processing the palm sap at about seven hours of tapping time, i.e., 14.56% and 12.47% for coarse and fine CPS, respectively. The sap pH obtained from the seven hours of tapping time was 6.8-7.1. The CPS has a reducing sugar content of 26.94% and overall hedonic characteristics of moderately like. The hedonic quality characteristics of the CPS are typical palm sugar for aroma, slightly brown for color, slightly hard for texture, and sweet for taste.

Study of white frangipani flower and bitter grape stem ethanol extract combination on antibacterial and antioxidant activities KRISHNA PURNAWAN CANDRA; WIJAYANTI KUSUMA WARDHANI; ANTON RAHMADI; MIFTAKHUR ROHMAH; YULIANI YULIANI
Jurnal Natural Volume 20 Number 3, October 2020
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jn.v20i3.17175

Frangipani flower (Plumeria acuminata) and bitter grape (Tinospora crispa L. Miers) stem extract alone shows antimicrobial and antioxidant activities. However, there is a limited report about the actions from the combination of both extracts. Combinations of ethanol extract of white frangipani flower (EFF) and ethanol extract of the bitter grape stem (EBS), each of 0, 1, 2, and 3% were tested for inhibition against Staphylococcus aureus growth and DPPH (1,1-diphenyl,2-picrylhydrazyl) free radicals. A yield of 3.17 and 2.62 g of EFF and EBS, respectively, were resulted from 100 g of dried powdered of the white frangipani flower and bitter grape stem using 200 mL of absolute ethanol. The antimicrobial test was assayed using a 10% stock solution of extract diluted in water. The combination of EFF and EBS showed a synergistic effect on antimicrobial activity, but it proved an antagonistic effect on antioxidant activity. The combination of EFF 3% and EBS 3% showed the highest inhibition index on the S. aureus growth , i.e. 2.02±0.06, which is higher than the inhibition index of Amoxycillin 2%, i.e. 1.85±0.09. The highest antioxidant activity showed by 1% EFF alone (57.5 ± 0.60%), while the lowest was from the combination of EFF 1% and EBS 3% (23.4±0.30%).

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

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 â€“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 â€“ 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

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.

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