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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Biofoodtech : Journal of Bioenergy and Food Technology Meta: Journal of Science and Technological Education
Ngatirah
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Social Sciences Other

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Pengaruh Lama Waktu Steaming dan Tiris terhadap Warna Seduhan Teh Hijau dengan Variasi Media Penyeduh Octavian, Diva; Ngatirah; Maulana, Hilman
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 2 (2024): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i2.1456

Abstract

There were two methods of green tea processing, namely the panning method and the steaming method. The panning method often produces unstable quality of tea because temperature and pressure of the heat on the process are not evenly distributed, so that green tea becomes burnt, or the polyphenol oxidase enzyme not inactivated as well. Therefore, green tea processing was developed using the steaming method. This research aimed to determine the effect of steaming time and draining time on the color of green tea brewed water with different brewing media. This study used the Randomized Complete Complete Block Design (RCBD) method with 2 factors. The first factor is length of steaming time with 3 levels, there are 2 minutes, 3,5 minutes and 5 minutes. The second factor is length of draining time with 3 levels, 0 hours, 2 hours and 4 hours. The results showed that steaming time had a significant effect on the G, B, L* and ∆E values of the brewed water color with Le Minerale. However, it didn’t significantly affect the R value with Le Minerale, the R, G, B, L* and ∆E values with distilled water and Gambung water. The draining time significantly affected the R, G, B, L* and ∆E values of the brewed water color with Le Minerale, as well as the G, L* and ∆E values with Gambung water. However, it did not significantly affect the R, G, B, L* and ∆E values with distilled water, the R and B values with Gambung water.
The Effect of Variations in the Water-to-Coffee-Powder Ratio on the Water Content and Caffeine Content of Sigarar Utang Instant Arabica Coffee Nasution, Ananta Mulia Alfatah; Ngatirah; Oktavianty, Herawati; Nasution, Nanda Eska Anugrah
META: Journal of Science and Technological Education Vol. 2 No. 2 (2023)
Publisher : Aspirasi Masyarakat Intelektual Islam Nusantara

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Abstract

The Sigarar Utang Arabica coffee is a varietal of Arabica coffee that originated from the North Tapanuli region of the North Sumatra province. The purpose of this study is to see how variations in water-to-coffee powder ratios affect water content and caffeine content of Sigarar Utang Arabica instant coffee. This study's research design is a complete block design (CBD). Experiments were carried out at 95°C with three levels of coffee powder-to-water ratio: N1 (1:4)%, N2 (1:6)%, and N3 (1:8)%. Each treatment was repeated twice, for a total of six experimental units. According to the findings of this study, variations in the water-to-coffee powder ratio in Sigarar Utang coffee had a substantial impact on both moisture content and caffeine content.
Pemanfaatan tepung kentang sebagai substitusi tepung terigu dalam pembuatan bolu marmer panggang: Use of potato flour as a substitute for wheat flour in making baked marble bolu Pratiwi, Ardita Epi; Ngatirah; Sunardi
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 2 (2024)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5442

Abstract

Efforts to reduce the use of domestic wheat flour include the use of local food ingredients such as tubers. Potatoes can be used to make potato flour, a type of flour derived from potatoes that can be used as an alternative to adding wheat flour as a raw material in making sponge cake. This research aims to determine the effect of substituting potato starch for wheat flour on the physical, chemical, and hedonic characteristics of baked marble sponge cake. This research used a completely randomized design with 1 factor, namely the substitution of potato starch for wheat flour with 6 levels (A = 100%, B = 80%, C = 60%, D = 40%, E = 20%, and F = 0%) with 3 repetitions. The results showed that higher substituting potato starch significantly affects increasing of moisture and ash, reducing of fat, protein, and carbohydrate, increasing crude fiber, decreasing brightness value (L* value), and decreasing hardness, as well as affecting the texture, color and aroma preference tests. Based on the overall organoleptic test results, it showed that all treatments were liked by the panelists, however, based on texture, the best treatment was found in the sample with 80% potato starch substitution. The marble cake with the formulation of potato starch 80% and wheat flour 20% has good physical and chemical characteristics.
Co-Authors Hilman Maulana Nasution, Ananta Mulia Alfatah Octavian, Diva Oktavianty, Herawati Pratiwi, Ardita Epi Sunardi