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All Journal Jurnal Ilmiah Ecosystem Pallangga: Journal of Agriculture Science and Research
Azis, Rosdiana
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Pemanfaatan Kulit Buah Naga Hylocereus polyrhizus sebagai Pewarna Alami pada Pembuatan Cookies dari Tepung Sagu Metroxylon sp Jannah, Raodatul; Laga, Suriana; Abriana, Andi; Halik, Abdul; Fatmawati, Fatmawati; Azis, Rosdiana
Jurnal Ilmiah Ecosystem Vol. 24 No. 3 (2024): Ecosystem Vol. 24 No 3, September - Desember Tahun 2024
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35965/eco.v24i3.5404

Abstract

Kue kering adalah penganan yang dibuat dengan telur, gula, margarin, dan tepung terigu. Namun, karena produksi tepung terigu di Indonesia masih rendah, pemanfaatan tepung sagu sebagai alternatif lokal menjadi penting untuk mengurangi impor. Penelitian ini termasuk penelitian eksperimen dengan tujuan mengkaji pengaruh penambahan bubur kulit buah naga merah (5%, 10%, 15%, dan 20%) terhadap kadar air, kadar abu, serta uji organoleptik (warna, rasa, tekstur, dan aroma) pada kue kering sagu. Analisis menggunakan metode Rancangan Acak Lengkap (RAL) dengan tiga kali replikasi, dilengkapi Uji Beda Nyata Terkecil (BNT). Hasil menunjukkan bahwa meskipun kadar abu tidak terpengaruh signifikan, penambahan bubur kulit buah naga merah secara signifikan memengaruhi kadar air, warna, aroma, rasa, dan tekstur. Penambahan 20% bubur kulit buah naga merah memberikan hasil terbaik, menghasilkan kue kering dengan warna, rasa, dan aroma yang lebih menarik serta tekstur yang optimal. Cookies are confectionery made with eggs, sugar, margarine, and wheat flour. However, because wheat flour production in Indonesia is still low, the use of sago flour as a local alternative is important to reduce imports. This study is experimental research with the aim to examines the effect of adding red dragon fruit skin porridge (5%, 10%, 15%, and 20%) on water content, ash content, and organoleptic tests (color, taste, texture, and aroma) in sago cookies. The analysis used the Completely Randomized Design (CRD) method with three replications, equipped with the Least Significant Difference Test (LSD). The results showed that although the ash content was not significantly affected, the addition of red dragon fruit skin porridge significantly affected water content, color, aroma, taste, and texture. The addition of 20% red dragon fruit skin porridge gave the best results, producing cookies with more attractive color, taste, and aroma and optimal texture.
Teh Herbal Berbahan Dasar Daun Kersen Muntingia Calabura L. Dengan Perbandingan Daun Salam Syzygium Polyanthum Nurhikmah, Nurhikmah; Halik, Abdul; Azis, Rosdiana
PALLANGGA: Journal of Agriculture Science and Research Vol. 3 No. 1 (2025): PALLANGGA: Journal of Agriculture Science and Research, Januari 2025
Publisher : Fakultas Pertanian Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56326/pallangga.v3i1.4686

Abstract

Cherry leaves (Muntigia calabura L.) are a plant that has benefits for protecting and maintaining body health because they contain flavonoids and saponins which act as antioxidants. Bay leaf (Syzygium polyanthum) is a herbal plant that is easy to find and is often used to lower blood sugar levels, cholesterol, blood pressure, as well as treat diarrhea and ulcers. Traditionally, bay leaves are also used to treat stomach aches. Cherry leaves and bay leaves have the potential to be processed into herbal tea products that function as antioxidants. This research aims to determine the effect of the comparison of cherry leaves and bay leaves on water content, ash content, and organoleptic tests as well as determining the best treatment concentration for herbal tea. Research treatments included concentrations of cherry leaves (70%, 60%, 50%, 40%) and bay leaves (30%, 40%, 50%, 60%). Data analysis used the Completely Randomized Design (CRD) method with four treatment levels and three replications. The research results showed that the best treatment was P1 (70% kersen leaves: 30% bay leaves) with a water content of 6.59% and an ash content of 5.95%. Panelists indicated their level of liking for the organoleptic test with an assessment of color 3.94 (liked), taste 3.48 (somewhat liked), and aroma 3.72 (liked). The research results also showed that the comparison of cherry leaves and bay leaves had a real influence on ash content and organoleptic tests in terms of color, taste and aroma, but did not have a real influence on water content. All parameters of water content and ash content meet the quality requirements for green herbal tea, namely SNI 03-4324-2014. Daun kersen (Muntingia calabura L.) adalah tanaman yang memiliki manfaat untuk melindungi dan menjaga kesehatan tubuh karena kandungan flavonoid dan saponinnya yang berperan sebagai antioksidan. Daun salam (Syzygium polyanthum) adalah tanaman herbal yang mudah ditemukan dan sering digunakan untuk menurunkan kadar gula darah, kolesterol, tekanan darah, serta mengatasi diare dan maag. Secara tradisional, daun salam juga digunakan untuk mengobati sakit perut. Daun kersen maupun daun salam memiliki potensi untuk diolah menjadi produk minuman teh herbal dengan fungsi sebagai antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan daun kersen dan daun salam terhadap kadar air, kadar abu, dan uji organoleptik serta menentukan konsentrasi perlakuan terbaik dalam teh herbal. Perlakuan penelitian meliputi konsentrasi daun kersen (70%, 60%, 50%, 40%) dan daun salam (30%, 40%, 50%, 60%). Analisis data menggunakan metode Rancangan Acak Lengkap (RAL) dengan empat taraf perlakuan dan tiga ulangan. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah P1 (daun kersen 70%: daun salam 30%) dengan kadar air 6,59% dan kadar abu 5,95%. Panelis menunjukkan tingkat kesukaan terhadap uji organoleptik dengan penilaian warna 3,94 (suka), citarasa 3,48 (agak suka), dan aroma 3,72 (suka). Hasil penelitian juga mengindikasikan bahwa perbandingan daun kersen dan daun salam memberikan pengaruh nyata terhadap kadar abu dan uji organoleptik dari segi warna, citarasa, dan aroma, tetapi tidak berpengaruh nyata terhadap kadar air. Semua parameter kadar air dan kadar abu memenuhi syarat mutu teh herbal hijau yaitu SNI 03-4324-2014.
Co-Authors Abdul Halik Andi Abriana, Andi Fatmawati Fatmawati Nurhikmah Nurhikmah Raodatul Jannah Suriana Laga