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All Journal Jurnal Pengabdian kepada Masyarakat Nusantara Prosiding Konferensi Nasional PKM-CSR PERTANIAN TROPIK Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA) Jurnal Teknologi dan Mutu Pangan Jurnal Sains dan Teknologi Pangan
Dewi Restuana Sihombing
Universitas Katolik Santo Thomas
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Nursing Public Health Social Sciences

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Pengembangan Jeli Buah Lokal dari Kombinasi Sari Markisa dan Terung Belanda dengan Penambahan Asam Sitrat dan Gula Kelapa Dewi Restuana Sihombing; Connie Daniela; Maruba Pandiangan
Jurnal Riset Teknologi Pangan dan Hasil Pertanian (RETIPA) Volume 5 Nomor 2
Publisher : Universitas Katolik Santo Thomas Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini bertujuan untuk mengembangkan produk jeli berbasis buah lokal dengan melakukan substitusi sari markisa dan terung belanda, serta mengevaluasi pengaruh penambahan asam sitrat dan gula kelapa terhadap karakteristik fisik, kimia, dan organoleptik jeli. Sari buah markisa dan terung belanda dipilih karena keduanya merupakan komoditas lokal khas Sumatera Utara yang kaya akan vitamin, antioksidan, dan cita rasa khas. Asam sitrat digunakan sebagai penyeimbang rasa dan pengawet alami, sedangkan gula kelapa sebagai pemanis alami yang kaya mineral. Parameter yang diamati meliputi pH, total padatan terlarut, kadar vitamin C, tekstur, warna, serta uji organoleptik meliputi rasa, aroma, warna, dan tekstur. Metode penelitian menggunakan Rancangan Acak Lengkap faktorial dengan variasi konsentrasi asam sitrat 0%, 3%, 5%, 7% dan gula kelapa 50%, 60%, 70%, 80%. Hasil penelitian menunjukkan bahwa peningkatan konsentrasi asam sitrat meningkatkan total asam, kadar vitamin C, dan menurunkan pH produk. Sementara itu, penambahan gula kelapa juga meningkatkan kualitas fisikokimia dan organoleptik jeli. Hasil ini berkontribusi pada pengembangan inovasi pangan lokal dan peningkatan konsumsi buah tropis olahan, serta pemberdayaan sumber daya alam secara berkelanjutan. Inovasi ini diharapkan dapat menjadi alternatif produk olahan buah lokal yang sehat dan bernilai tambah, sekaligus mendukung diversifikasi pangan berbasis potensi daerah
Pengaruh Konsentrasi Larutan Garam Dan Lama Fermentasi Terhadap Mutu Kimchi Daun Bawang Lokio: The Effect of Concentration of Salt Solution and Fermentation Time on the Quality of Lokio Cheves Kimchi Daniela, Connie; Sihombing, Dewi Restuana
Jurnal Teknologi dan Mutu Pangan Vol. 2 No. 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3123

Abstract

Kimchi is a fermented product made from various types of vegetables with a mixed with seasonings including onions, garlic, and red chili, is believed to offer numerous health benefits. Lokio Cheves are from Batak onion plants which commonly used as medicinal and food ingredient which is abundant in North Sumatera. However, due to its short shelf life, processing the lokio cheves are necessary to extend its shelf life through fermentation process. Given the beneficial properties of kimchi and the abundance of daun bawang lokio, the utilization of this local food source to diversifying kimchi is essential to enhance its benefits and market value. Lactobacillus bacteria which play a role in the fermentation process can produce high levels of lactic acid, enhancing the digestive system's functionality and shelf life. This study aims to investigate the effect of salt solution concentration and fermentation time on the quality of chive chives kimchi. The method of this study used a completely randomized design (CRD) with a two-factor factorial pattern with two repetitions. Factor I was salt concentration 2%;4%;6%; and 8%. Factor II is the fermentation time, 2, 4, 6, 8 (days). The rusults showed, the best treatment was obtained from a salt concentration of 8% with a fermentation time of 2 days resulting in kimchi with total lactic acid bacteria of 2.32 (mg/100g), total dissolved solids of 3.67oBrix, a moisture content of 9.5%, and a pH of 5.17. The best treatment was carried out by antioxidant test, and the antioxidant obtained was 73.4%.
Co-Authors Apul Sitohang Candra Sigalingging Daeli, Willharticer Kartika Daniela, Connie Delima Panjaitan Einsten, Albert Erin Alawiyah Siregar, Erin Alawiyah Ginting, Risdawati Br Gulo, Historis Hutabarat, Elisabeth Isti Pricilia Karo, Seringena Br Manalu, Baginda manurung, widya asdelina Maruba Pandiangan Sanggam Dera Rosa Tampubolon Sembiring, Meriksa Sembiring, Riduan Sembiring, Swati Sihole, Rospika Simanullang, Togi Sirait, Lasmaida Siregar, Yen Cendiana Sitanggang , Timbul Tuahman Sitanggang, Lasmianna Situmorang, Reonaldo