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All Journal GANEC SWARA Ganec Swara
NI LUH PUTU SHERLY YUNIARTINI
Program Studi Teknologi Hasil Pertanian Fakultas Pertanian Universitas Nahdlatul Wathan Mataram, Indonesia
Agriculture, Biological Sciences & Forestry Education Engineering Law, Crime, Criminology & Criminal Justice Social Sciences

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SKRINING FITOKIMIA SERBUK DAUN PECUT KUDA DAN JAHE PUTIH SEGAR SEBAGAI BAHAN MINUMAN HERBAL RIZKI NUGRAHANI; NI LUH PUTU SHERLY YUNIARTINI
GANEC SWARA Vol 18, No 2 (2024): Juni 2024
Publisher : Universitas Mahasaraswati K. Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35327/gara.v18i2.890

Abstract

Raw materials are something that is very important to prepare in order to get quality production results in terms of quality and benefits. The quality of raw materials needs to be considered both in terms of physical quality and in terms of nutritional content and chemical content. This study aims to determine the qualitative chemical content through phytochemical screening tests of herbal drink raw materials made from horse whip leaf simplicia in powder preparations with the addition of fresh white ginger rhizomes. This research is a descriptive-explorative research. This research process begins with drying the horse whip leaves and then converting them into powder. The research continued with soaking the horse whip leaf powder combined with fresh white ginger using methanol solvent and then phytochemical screening test. The results of phytochemical screening showed that the combined extract of horse whip leaves and fresh white ginger contained alkaloid, saponin, tannin, steroid and phenolic compounds.
UJI ORGANOLEPTIK BOLU KUKUS DENGAN PROPORSI TEPUNG MOCAF (MODIFIED CASSAVA) DAN TEPUNG KELOR (MORINGA OLEIFERA): Organoleptic Test of Steamed Sponge Cake with Proportions of Mocaf Flour and Moringa Flour Rizki Nugrahani; Ni Luh Putu Sherly Yuniartini
Ganec Swara Vol. 19 No. 2 (2025): Juni 2025
Publisher : Yayasan Al-Amin Qalbu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59896/gara.v19i2.268

Abstract

Raw materials can increase the nutritional value of product. Raw materials with gluten-free and rich in nutrients are very beneficial for health. Mocaf flour (Modified Cassava Flour) and Moringa flour (Moringa oleifera) are gluten-free and rich in nutritional value. This study aims to find out how the organoleptic test value of steamed sponge cake with the proportion of mocaf flour and moringa flour. This study used a Completely Randomized Design (CRD). The research process began with making sponge cake by varying the amount of mocaf flour and moringa flour composition. Four variations of flour composition were used as treatments, namely: P1 =Moringa Flour 0%: Mocaf 100%, P2 =Moringa Flour 1%: Mocaf 99%, P3 =Moringa Flour 3%: Mocaf 97%, P4 =Moringa Flour 5%: Mocaf 95%. Data were analyzed by ANOVA using Microsoft Excel and IBM SPSS 25. If there is a difference, it is continued with the BNJ test at a significance level of 5%. The results showed that mixing the two types of flour as raw materials had a significant effect on all organoleptic parameters. The results of the hedonic test of Bolu Kukus showed that the highest level of preference was in the P2 treatment for all parameters tested.
Co-Authors RIZKI NUGRAHANI