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Sukesi, Rina
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Engineering Environmental Science

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Pendugaan Umur Simpan Buah Melon (Cucumis melo L.) Terolah Minimal menggunakan Metode ASLT (Accelerated Shelf Life Test) Model Arrhenius Sukesi, Rina; Syska, Kavadya; Nurhayati, Asti Dewi
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 2, Oktober 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i2.1197

Abstract

Melon (Cucumis melo L.) minimal processing has become an increasingly sought-after product in the fruit-based food industry. Minimally processed products offer advantages in preserving the sensory and nutritional qualities of the fruit while minimizing the use of preservatives and heat treatments that can affect the fruit's characteristics. The objective of this research is to determine the changes in the quality of minimally processed melon using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius model and to determine the shelf life of minimally processed melon using the ASLT method with the Arrhenius model. The research employed the ASLTmethod with a Completely Randomized Design (CRD) consisting of 2 factors. Factor 1 involved three types of packaging (A), and factor 2 encompassed two room storage temperatures (S). The treatments in this experimental design included storage temperatures (S) of 30°C and 10°C. The results of the research indicated that the highest weight loss occurred in the sample (treatment at 10°C with wrapping packaging), while the lowest weight loss was observed in the treatment at 10°C with PP packaging. At a temperature of 30°C, melons stored in wrapping packaging for one day exhibited the highest weight loss at 96%, whereas melons stored in PP packaging for 9 days had the lowest weight loss at 54.3%. The highest soluble solids content at a storage temperature of 10°C was found in wrapping packaging, reaching 11.25% Brix, while the lowest total soluble solids content was in HDPE packaging, at 7% Brix, with a storage duration of 9 days. Observations on melons showed that the highest soluble solids content at a storage temperature of 30°C was in wrapping packaging, at 8.4%, after one day of storage, while the lowest value was in PP packaging, at 0.3%, after 9 days of storage. This research serves as a foundation for the development of more efficient storage management strategies, ensuring optimal quality of minimally processed melons during distribution and consumption.
Kajian Suhu Pengeringan Teh Daun Beluntas (Pluchea Indica L.) dan Pengaruhnya terhadap Kandungan Antioksidan Ayuningtyas, Syella Aditya; Syska, Kavadya; Ropiudin, Ropiudin; Nurhayati, Asti Dewi; Wahdah, Fatimah; Subekti, Ilyas; Maskuri, Khasan; Aulia, Risfa; Najib, Akmal Auladi; Susanto, Andri; Insani, Choerul; Qodriyah, Laelatul; Hakim, Ahmad Luqman; Estiningrum, Diyah Palupi; Istiqomah, Kholifatun; Sukesi, Rina; Khirnika, Asvi; Zahroh, Inarotul
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 1, April 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i1.1300

Abstract

This research investigates the impact of drying temperature on the antioxidant content of Beluntas leaf tea (Pluchea indica L.). Beluntas, a widely recognized medicinal herb, is renowned for its potential health benefits attributed to its antioxidant properties. This quantitative study employs a Factorial Completely Randomized Design with two factors: the drying time of Beluntas leaves (factor W) and the drying temperature (factor S). The research aims to evaluate the effects of drying time and temperature of Beluntas leaves on pH, yield, moisture content, antioxidant content, tannin content, and organoleptic properties of Beluntas leaf tea. Drying times of 120, 140, and 160 minutes were used, while drying temperatures were 50, 60, and 70°C. Beluntas leaf tea was then brewed with 200 ml of hot water at 90-100°C temperatures and steeped for 10 minutes. The results of the research can be summarized as follows: 1) Drying temperature and time significantly affect pH, yield, moisture content, antioxidant content, and tannin content. Higher drying temperatures and longer drying times decrease, pH, yield, moisture content, antioxidant content, and tannin content. 2) The optimal treatment of drying temperature and time to obtain optimal antioxidant content is in sample S1W2 (drying temperature of 50°C for 140 minutes) with a moisture content of 7.74%, pH of 5.92, yield of 74.66%, antioxidant content of 59.12%, and tannin content of 14.90%. 3) Based on organoleptic tests, the sample preferred by the panelists is S3W2 (drying temperature of 70°C for 140 minutes) with a tea color that tends towards greenish-yellow, slightly characteristic aroma of Beluntas, non-bitter taste, and a pleasant aftertaste. The results indicate a significant impact of drying temperature on the antioxidant content of Beluntas leaf tea, with clear trends observed with varying temperatures. Understanding the relationship between drying temperature and antioxidant content is crucial for optimizing the production process of Beluntas leaf tea to maximize its health-promoting properties. This research provides valuable insights into the cultivation and processing of Beluntas as a functional beverage with enhanced antioxidant activity.
KARAKTERISTIK NUGGET IKAN YANG DIPERKAYA DENGAN DAUN BELUNTAS (Pluchea indica L.) SEBAGAI PANGAN FUNGSIONAL Susanto, Andri; Syska, Kavadya; Ropiudin, Ropiudin; Nurhayati, Asti Dewi; Istiqomah, Kholifatun; Aulia, Risfa; Hakim, Ahmad Luqman; Estiningrum, Diyah Palupi; Maskuri, Khasan; Najib, Akmal Auladi; Insani, Choerul; Subekti, Ilyas; Qodriyah, Laelatul; Ayuningtyas, Syella Aditya; Alfiana, Yulia Eva; Sukesi, Rina; Zahroh, Inarotul; Pranoto, Restu Aji Saripwijaya
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 1, April 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i1.1301

Abstract

Functional food products have garnered significant attention, particularly among individuals seeking both palatable and nutritionally enriched dietary options. Among these, fish nuggets, as a processed fish product, emerge as a promising candidate for fulfilling daily nutritional requirements. This research aims to explore the quality characteristics of fish nuggets enriched with beluntas leaves and assess the fat and protein content, positioning them as functional food products. The research adopted a Completely Randomized Design (CRD) with two factors: beluntas leaves and mackerel, each featuring three distinct treatments. Beluntas leaf concentrations comprised 10%, 20%, and 30%, while mackerel concentrations included 90%, 80%, and 70%. Data analysis utilized Analysis of Variance (ANOVA), with subsequent application of the Duncan 5% test if significant treatment effects were observed. Results indicated that the most effective treatment for protein content was I1BI, exhibiting an average value of 88.66%. Meanwhile, the I1B3 treatment yielded the optimal fat content, averaging at 0.161%. This suggests that elevating the percentage of beluntas addition positively correlated with increased crude protein content, while significantly reducing fat content. This research contributes valuable insights into formulating fish nuggets with the incorporation of beluntas leaves as functional food. The outcomes serve as a foundational platform for advancing the development of functional food products based on fish, offering not only diverse flavors but also enhanced nutritional value. Such innovations align with the growing demand for healthier food alternatives and underscore the potential of fish-derived functional foods to address nutritional deficiencies and promote overall well-being.
Co-Authors Ahmad Luqman Hakim, Ahmad Luqman Alfiana, Yulia Eva Andri Susanto Aulia, Risfa Ayuningtyas, Syella Aditya Estiningrum, Diyah Palupi Insani, Choerul Istiqomah, Kholifatun Kavadya Syska Khirnika, Asvi Maskuri, Khasan Najib, Akmal Auladi Nurhayati, Asti Dewi Pranoto, Restu Aji Saripwijaya Qodriyah, Laelatul Ropiudin . Subekti, Ilyas Wahdah, Fatimah Zahroh, Inarotul