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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Sains dan Teknologi Pangan
Candra Sigalingging
Universitas Nahdlatul Ulama Sumatera Utara
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Materials Science & Nanotechnology Physics

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EKSPLORASI POTENSI CAMPURAN TEPUNG BIJI DURIAN DAN TEPUNG DAUN KELOR DALAM MIE KERING SEBAGAI PRODUK FUNGSIONAL BERKUALITAS TINGGI Connie Daniela; Dewi Restuana Sihombing; Candra Sigalingging
Jurnal Sains dan Teknologi Pangan Vol. 9 No. 5 (2024): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/trz5eq49

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung biji durian dan tepung daun kelor terhadap  kandungan gizi dan sifat organoleptik mie kering. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan  satu faktor  penambahan tepung daun kelor 0%,3%, 6%, 9%, dan 12%. Perlakuan tersebut meliputi perbandingan tepung  terigu dan tepung biji durian   dengan tepung daun kelor yang terdiri dari: T1 = 70%:30%:0%;   T2 = 67%:30%:3%; T3=64%:30%:6%; T4=61%:30%:9%; T5=58%:30%:12%. Analisis data dilakukan dengan metode  Analysis of Varian (ANOVA) hasil analisis berbeda sangat nyata dilanjutkan dengan uji lanjut Duncan’s Multiple Range Test  (DMRT) dengan taraf kepercayaan 95% (α=0,05). Berdasarkan penelitian yang telah diambil kesimpulan bahwa  penambahan serbuk daun kelor yang paling tepat dari berbagai perlakuan terhadap mie kering T5 dengan penambahan  serbuk daun kelor 12% dengan karakteristik sebagai berikut: daya kembang 39,46%; daya rehidrasi ,1427%;cooking loss 39,511%; kadar air 8,127%; kadar serat kasar 0,469%;aktivitas antioksidan 3,282% inhibisi.  
Simultaneous Analysis of Preservatives in Beverages Samples Using High Pressure Liquid Chromatography Tetty Uli Oktaviana Situmeang; Jansen Silalahi; Hotnida Sinaga; Candra Sigalingging
Jurnal Penelitian Pendidikan IPA Vol 11 No 7 (2025): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i7.9018

Abstract

The development of ways to test the quantities of preservatives in beverages is required, since they are often included in these drinks. It is important to keep an eye on the amount of preservatives used in drinks since several research have shown that they may cause a variety of disorders. The researchers in this study set out to find out how much sodium benzoate and potassium sorbate were in various drinks sampled from the city of Medan. They also wanted to make sure their analytical approach was sound.This study used a reversed-phase HPLC technique using an Eclipse plus C18 column measuring 250 x 4.6 mm and 5 μm, a phosphate buffer mobile phase with a pH of 5, a 70:30 ratio of metanol, and a flow rate of 1.0 ml/minute. The linearity test passed with a coefficient of determination (R2) of 0.99998 - 0.99999, as shown in the method validation results. A range of 0.2541-0.31101 mg/kg was observed for the LOD values. There was an intermediate accuracy of 0.24% to 0.28%, a percent RSD of the repetability values ranging from 0.21% to 0.24%, and a LOQ from 0.8469 to 1,0338 mg/kg. An average of 99.95% to 104.52% recovery was the outcome. Beverage sweetener determination using the described approach has been a success.
Co-Authors Daniela, Connie Dewi Restuana Sihombing Hotnida Sinaga Jansen Silalahi Tetty Uli Oktaviana Situmeang