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All Journal KOVALEN: Jurnal Riset Kimia JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Rahmadina, Hizra Nur
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry

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Aplikasi Edible Coating Albedo Semangka dengan Penambahan Ekstrak Etanol Daun Bandotan pada Tomat Napu: Application of Edible Coating of Watermelon Albedo with the Addition of Ethanol Extract of Bandotan Leaves on Napu Tomato Lutfi, Mohammad; Wulandari, Asri; Fito; Rahmadina, Hizra Nur; Chaedar, Nur; Nurhaeni; Amar, Aini Auliana
KOVALEN: Jurnal Riset Kimia Vol. 10 No. 3 (2024): December Edition
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/kovalen.2024.v10.i3.17408

Abstract

One of the causes of food waste is due to the lack of post-harvest handling of fruits or vegetables, therefore, an innovation is needed to overcome this problem, one of which is with edible coating. This study aimed to determine the characteristics of edible coatings from watermelon albedo pectin with the addition of Bandotan leaf extract as an antibacterial against Napu tomatoes. This study used a completely randomized design (CRD) consisting of 4 treatments, namely tomatoes (edible coating), tomatoes (edible coating + 12.5% bandotan leaf ethanol extract), tomatoes (edible coating + 25% bandotan leaf ethanol extract), and tomatoes (edible coating + 50% bandotan leaf ethanol extract). The watermelon albedo pectin characterization test results were the equivalent weight of 558.3 mg, methoxyl content of 6.1%, galacturonic acid content of 32.1%, moisture content of 11.469%, and ash content of 9.378%. From the results of tomato characterization tests for weight loss, moisture content, and microbial tests, the best treatment was produced by tomatoes (edible coating + 50% antibacterial), with consecutive results of 7.90%, 53.18%, 16.6 colonies (10-4 dilution), and 5.6 colonies (10-5 dilution).
Characterization of soy tofu substituted with palm kernel meal (Elaeis guineensis jacq): Karakterisasi Tahu Kedelai Tersubstitusi Bungkil Inti Sawit (Elaeis guineensis jacq) Lutfi, Mohammad; Azzahra, Fadlia; Pomuruh, Felix Kristianto; Manggau, Gemaliany Pilo; Syamsuddin, Syamsuddin; Amar, Aini Auliana; Rahmadina, Hizra Nur
JITIPARI Vol 10 No 2 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i2.11710

Abstract

Tofu is a common food made from soybeans. However, because soybeans have limitations in terms of availability, other alternative ingredients such as palm kernel meal (BIS) are needed. The purpose of this study was to determine the best concentration of palm kernel meal added to tofu making so as to reduce dependence on the use of soybeans. The study was designed using a completely randomized design with 1 factorial, namely the concentration of BIS and soybeans. The concentration variations used were: A1 (control, 100% soybean), A2 (25% BIS: 75% soybean), A3 (50% BIS: 50% soybean), and A4 (75% BIS: 25% soybean). The parameters tested were BIS crude fiber, proximate analysis and tofu organoleptic. The results showed that BIS after fermentation experienced a decrease in crude fiber from 27.25 to 18.375%. Based on the proximate analysis, the variation of 75% BIS: 25% soybean is the best concentration with the highest protein content of 45.14%. Likewise, the moisture, ash, fat and carbohydrate content obtained were 79.05; 1.00; 6.20; and 0.96%. The organoleptic showed the level of panelists' liking for color, aroma, texture and taste with the value of panelists' liking level respectively 3.11; 4.09; 3.6 and 3.96 which indicates that this product can be accepted by the community.
Co-Authors Aini Auliana Amar Asri Wulandari Azzahra, Fadlia Chaedar, Nur Fito Manggau, Gemaliany Pilo Mohammad Lutfi Nurhaeni Pomuruh, Felix Kristianto Syamsuddin Syamsuddin