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All Journal Jurnal Penelitian Pertanian Terapan ASIAN JOURNAL FOR POVERTY STUDIES (AJPS) JITEKGI Jurnal Ilmiah dan Teknologi Kedokteran Gigi Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Pasundan Food Technology Journal (PFTJ) Community Development Journal: Jurnal Pengabdian Masyarakat M-Dental Education and Research Journal
Triani, Rini
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Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Public Health Social Sciences

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Journal : Jurnal Penelitian Pertanian Terapan

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Pengaruh Suhu Pasteurisasi Dengan Menggunakan Metode Ohmic Heating Terhadap Karakteristik Minuman Fungsional Sari Buah Jeruk Lemon ikrawan, yusep; Rukmamana, Jaka; Gozali, Thomas; Triani, Rini; Salam, Wildan Qoharisma
Jurnal Penelitian Pertanian Terapan Vol 23 No 4 (2023)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v23i4.3245

Abstract

The purpose of this study was to determine the effect of temperature on the pasteurization process of ohmicheating method on chemical, physical, microbiological, and ogranoleptic characteristics of lemon juice. Thisstudy used a simple linear regression method with application SPSS version 25. Simple linear regression testdecision making can refer to two things, namely comparing the significance value with the probability value of5%. The response in this study includes the chemical response is protein levels. Physical responses carried outinclude color using colorimetric methods, viscosity, and specific gravity. Microbiological responses include totalplate count (TPC). Organoleptic response is a hedonic test of aroma, taste, and aftertaste. Based on the results of the study, it shows that there is an influence of temperature on the characteristics of lemon juice that has beenpasteurized on the Line Process machine using the ohmic heating method, namely protein content, viscosity, specific gravity, color, and total microbes. Temperature also affects the level of preference for organolepticresponses to the attributes of aroma, taste, and aftertaste.
Comparison of Filtration Processes Using Microfiltration, Ultrafiltration, Nanofiltration and Reverse Osmosis Methods on The Characteristics of Lemon Juice Functional Beverages At Pilot Scale ikrawan, yusep; Rukmana, Jaka; Gozaly, Thomas; Triani, Rini; Qoharisma Salam, Wildan; Hariadi, Hari
Jurnal Penelitian Pertanian Terapan Vol 24 No 4 (2024)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v24i4.3759

Abstract

This study aims to determine the comparison of filtration processes using filtration membranes which include Microfiltration, Ultrafiltration, Nanofiltration and Reverse Osmosis on the characteristics of lemon juice functional drinks on a pilot scale, so that the stability of product results from the four different methods can be known. The best product quality parameters in this study include vitamin C content, total acid content, total soluble solids content, antioxidant activity, pH value, viscosity value, *b value (yellowish color), total microbial reduction, and hedonic quality test (aroma, taste, and aftertaste). So that a comparison of product characteristics can be obtained. The research conducted will go through three stages including the manufacture of control juice products as a comparison, the characteristics of products processed using membrane filtration machines and data processing using t tests conducted to find a comparison of the results of these products.The results of this study are the manufacture of lemon juice functional beverages using the filtration membrane method affects the vitamin C content, total acid content, total dissolved solids and antioxidant activity because the pore size of the membrane will decrease and the particles contained in the sample will be increasingly filtered and after being compared between each method, the highest results are obtained in the microfiltration method and the lowest is reverse osmosis. The manufacture of lemon juice functional beverages using the filtration membrane method affects the pH value, viscosity and color because the pore size of the microfiltration membrane to reverse osmosis is getting smaller so that it will decrease the pH value, viscosity and color. The manufacture of lemon juice functional beverages using the filtration membrane method affects the quality of the product, where in organoleptic testing the color attributes of the MF method produce lemon yellow beverage products. At the aroma attribute, the UF method produces a typical lemon-scented beverage product. At the taste attribute, the RO method produces a very sour beverage product typical of lemon. At the aftertaste attribute, the MF method produces very bitter beverage products.
Co-Authors A.A. Ketut Agung Cahyawan W Al-Farizi, Jidan Azkiah, Asfiatul Devinor, Monica Gozali, Thomas gozaly, thomas Hadi, Bambang Nur Hanum, Jatsiyah Z Hari Hariadi, Hari Hermawan, Cindy Zahra Putri Hervelly, Hervelly Ika Anisyah, Ika Ikrawan, Yusep Istiyati Inayah Izzata, Nasywa Jaka Rukmana Jamilah, Nurul Lafadzia, Shafa Malahayani, Fanida Marthia, Nabila Maskati, Bassam Shauqi Nandi Sukri Nurhawa, Shalli Nurseto, Hardian Eko Nurullah, Dzakirah Asma Qoharisma Salam, Wildan Robi Andoyo Rohima, Ira Endah Rudi Saprudin Darwis, Rudi Saprudin Rukmamana, Jaka S., Talitha Nur Aisyah Siti Nurminabari, Ina Tri Damayanti, Tri Valenzka, Verena Wibisono, W Latifa Wildan Qoharisma Salam Witriana Latifa Yunelva, Yunelva Zahra, Nabilah