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All Journal Jurnal SOLMA Gorontalo Agriculture Technology Journal Journal Of Agritech Science (JASc)
Zahilah, Riska Nur
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Other

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Pengaruh Lama Pemanasan terhadap Sari Buah Lemon Salfiana, Salfiana; Nurwidah, Andi; Zahilah, Riska Nur
Journal Of Agritech Science (JASc) Vol 8 No 2 (2024): Journal Of Agritech Science (JASc) - November
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v8i2.1355

Abstract

Pemanasan merupakan hal yang sangat penting di lakukan pada minuman kemasan. Lama suhu pemanasan dapat berpengaruh terhadap produk akhir yang di hasilkan. Penelitian ini bertujuan untuk mengetahui apakah lama pemanasan dapat berpengaruh terhadap sari lemon yang di hasilkan. Waktu pemanasan yang di gunakan bervariasi yaitu 0 menit,10,menit,20menit,30 menit. Berdasarkan hasil uji organoleptik yang di lakukan di dapatkan hasil bahwa panelis lebih menyukai sari lemon tanpa adanya proses pemanasan. Hasil uji organoleptik yang di dapatkan yaitu warna 3,5, rasa 3,3, dan aroma 3,5.
Inovasi Produk Kulit Pisang Berbasis Zero Waste sebagai upaya Pemberdayaan Digital di Komunitas Nasyiatul Aisyiyah Sidenreng Rappang Yaya, Astrina Nur Inayah; Herman, Bahtiar; Aksan, Muhammad; Zahilah, Riska Nur; Irnandi, Erwin; Reskianti, Reskianti; Yuliana , Yuliana
Jurnal SOLMA Vol. 14 No. 2 (2025)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v14i2.18484

Abstract

Background: Nasyiatul Aisyiyah (NA) Sidenreng Rappang which is a women's wing organization of Muhammadiyah which focuses on empowering women and young people. The problems that occur with Nasyiatul Aisyiyah are (1) they still lack knowledge zero waste product innovation; (2) limited access  digital marketing technology; (3) low competitiveness of local products. Objectives (1) increase members' understanding and skills in processing banana peels into innovative and economically valuable products; (2) Increase members' ability to use digital marketing to market zero waste products more widely and effectively. (3) Building an online marketing network that can increase product competitiveness in local markets. The partner for this service activity is the Nasyiatul Aisyiyah group with 30 participants. Method: The stages in this activity are: (a) Preparation stage which consists of surveys and discussions with partners, preparation of training materials and production. This stage was carried out by FGD with the NA leadership and PKM team members; (b) The implementation phase is carried out over two days, namely. First day of activity opening, pre-test, delivery of material, practical demonstration of developing zero waste products from banana peels, discussion and post-test, closing of activities; Second day of digital marketing and e-commerce training activities as well as branding and packaging creation (c) Service program evaluation stage.  Results: This activity are an increase in knowledge which can be seen from NA's activeness in the activity. Conclusion: the implementation of the activity went smoothly and the participants were very enthusiastic in taking part in the activity.
Subtitusi Tepung Ampas Tahu pada Pembuatan Brownies Kering Kulit Pisang Inayah, Astrina Nur; Zahilah, Riska Nur; Ramadhan, Tri
Gorontalo Agriculture Technology Journal Volume 8 Nomor 1 April 2025
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32662/gatj.v0i0.3888

Abstract

Tofu dregs are a by-product of soybean pulp which is pressed to extract its juice in making tofu. Tofu dregs have low economic value, are easily damaged and cannot be stored for long. However, wet tofu dregs are easily damaged and spoiled, so they need further handling to increase the shelf life of the tofu dregs and to be more flexible in use, for example by making flour. This research aims to analyze the effect of adding tofu dregs flour and kepok banana peel on the physical and organoleptic quality of dry brownies. Tofu dregs flour was used as a substitute for wheat flour with three variations in concentration (20%, 25%, 30%). Tests included color, aroma, taste and texture parameters through organoleptic tests using the hedonic scale method by 25 panelists. The results showed that the highest value of the color organoleptic test was in the BK2 treatment (4.36) with 25% tofu dregs substitution, the highest value of the aroma organoleptic test was in the BK3 treatment (4.21) with 30% tofu dregs substitution, the highest value of the taste organoleptic test was in treatment BK2 (4.29) with 25% tofu dregs substitution, and the highest value of the texture organoleptic test was in treatment BK0 (4.09) with 0% tofu dregs substitution. The use of tofu dregs flour gives an attractive deep brown color to the final product. This research concluded that the addition of tofu dregs flour and kepok banana peels could increase the panelists' appeal to dry brownies. 
Co-Authors Aksan, Muhammad Astrina Nur Inayah Herman, Bahtiar Irnandi, Erwin Nurwidah, Andi Ramadhan, Tri Reskianti, Reskianti Salfiana, Salfiana Yaya, Astrina Nur Inayah Yuliana , Yuliana