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All Journal JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT JURNAL AGROINDUSTRI HALAL Jurnal Ilmiah Pangan Halal
Iznilillah, Wilna
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Veterinary Other

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Journal : JURNAL AGROINDUSTRI HALAL

 1 
Karakteristik Kimia dan Sensori Selai Tamarillo (Solanum betaceum Cav.) Dengan Albedo Jeruk Pamelo (Citrus maxima L. Merr) Hastuti, Arti; Kurniawan, Muhammad Fakih; Ramadhanti, Fairuz Irdina; Nurhalimah, Siti; Iznilillah, Wilna
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.16243

Abstract

Jam is a semi-wet food product made from fruits with added sugar. Tamarillo (Solanum betaceum Cav.) is a fruit whose processing is still limited, usually being made into juice. The aim of this study is to investigate and analyze the effects of the ratio between tamarillo pulp and pomelo albedo pulp on chemical characteristics (moisture content, crude fiber, total dissolved solids, and pH), sensory and hedonic properties, and to select the product for further antioxidant activity testing. The research design used is a Completely Randomized Design (CRD) with a single factor, which is the ratio of tamarillo pulp to pomelo albedo pulp, with four treatment levels: (100%:0%), (85%:15%), (70%:30%), and (55%:45%). The data were analyzed using ANOVA followed by Duncan's post hoc test at a 95% confidence level. The results showed that the jam product with the formulation of 85% tamarillo pulp and 15% pomelo albedo pulp significantly affected the chemical characteristics (moisture content 31.41%, pH value 3.96, IC50 antioxidant activity value of 8.73 ppm, classified as very strong, total dissolved solids value of 40.50%), with sensory and hedonic properties resulting in a jam product that had a reddish-purple color, a distinct tamarillo aroma, a sweet-sour taste, a non-bitter aftertaste, a soft texture in the mouth, easy spreadability, and an overall preference towards liking.
Penambahan Ekstrak Bawang Putih pada Edible coating Pati Singkong dan Tepung Cangkang Telur Terhadap Masa Simpan Cabai Merah Nurhalimah, Siti; Amanah, Lisania; Puspasari, Erna; Iznilillah, Wilna
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.16184

Abstract

Red chili is a horticultural product that has a short shelf life at room temperature, one of which is due to microbial contamination. This is because metabolic activities such as respiration still occur after the product is harvested. Therefore, the application of Edible Coating is an alternative to extend the shelf life of red chili. This study aims to study the effect of different concentrations of garlic extract on weight loss, TPC value, and sensory quality of red chili. Randomized Block Design (RAK) 1 factor for weight loss parameters, TPC value, sensory quality with four treatment levels consisting of A1 (0%), A2 (3%), A3 (6%), A4 (9%). The results showed that differences in garlic extract concentrations affected the weight loss values ​​around 8.52%-2.16%, the TPC values ​​ranging from 6.93 to 5.17 Log CFU/g, the sensory quality of red color, slightly complex and smooth texture, and non-rotten aroma in red chilies during a 9-day storage period at room temperature.
Co-Authors Amanah, Lisania AMINULLAH Aprilia, Sapira Distya Riski Hapsari Dzikrillah, Herry Muhammad Erna Puspasari Hanifah, Ishmah Khadijah, Neng Siti Kurniawan, M. Fakih Mohamad Zaenudin Nursalsabila, Putri Pertiwi, Sri Rejeki Retna Raden Siti Nurlaela Rahma, Anisa Aulia Ramadhanti, Fairuz Irdina Siti Nurhalimah Wilna Iznilillah