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All Journal SINTA Journal (Science, Technology, and Agricultural) Jurnal Teknologi Pangan dan Industri Perkebunan Ekliptika: Jurnal Inovasi Teknologi Berkelanjutan Ashlach : Journal of Islamic Education
Pinctada Putri Pamungkas
Universitas Nahdlatul Ulama Pasuruan
Religion Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Environmental Science Industrial & Manufacturing Engineering Physics Social Sciences Veterinary Other

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Pengaruh Konsentrasi Temulawak (Curcuma Xanthoriza Roxb) Terhadap Karakteristik Organoleptik Kombucha Yunita Khilyatun Nisak; Anis Nurhayati; Maylina Ilhami Khurniyati; Pinctada Putri Pamungkas; Silvi Laini
Ekliptika Vol. 6 No. 1 (2025): Ekliptika : Jurnal Inovasi Teknologi Berkelanjutan (Juli)
Publisher : Universitas Nahdlatul Ulama Pasuruan, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55757/ekliptika.v6i1.578

Abstract

Temulawak (Curcuma Xanthoriza Roxb) adalah tanaman obat – obatan yang tergolong dalam suku temu – temuan (Zingiberaceae). Rimpang temulawak mengandung pati, kurkuminoid, serat kasar, abu, protein, mineral dan minyak atsiri. Kombucha merupakan produk minuman hasil fermentasi larutan teh dan gula sukrosa sebagai nutrient yang difermentasi oleh bakteri Acetobacter Xylinum dan beberapa jenis khamir lainnya yang mengubah kandungan gula menjadi asam amino essensial yang bermanfaat bagi tubuh. Berdasarkan hasil uji hedonic, kombucha temulawak yang paling disukai panelis dari segi aroma adalah kombucha temulawak dengan konsentrasi 0,2% dengan skor 2,82; rasa kombucha yang paling disukai adalah dengan temulawak konsentrasi 0,6% yang mempunyai skor 3.48 sedangkan warna kombucha yang paling disukai adalah kombucha teh dengan skor uji hedonic 3.38.
Pengaruh Metode Pengeringan Berbeda Terhadap Kadar Air, Kadar Abu, Dan Kadar Antioksidan Bubuk Daun Meniran (Phyllanthus niruri) M. Wahyu Maulidio; Pinctada Putri Pamungkas
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 2 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v5i2.1791

Abstract

This study aims to determine the effect of different drying methods on water content, ash content, and antioxidant activity in meniran leaves (Phyllanthus niruri). The drying methods used were air drying for 2 days, sunlight for 20 hours, and oven for 3.5 hours at a temperature of 60℃. After drying, each sample was then analyzed to determine the water content, ash content, and IC_50 value for the antioxidant activity indicator. The results showed that the oven drying method produced the lowest water content of 6.11%, and the lowest ash content was obtained through air drying, which was 15%. While the highest antioxidant activity (the lowest IC (50) value) was produced by samples dried in sunlight, which was 116.8429 µg/mL. From these results, it can be concluded that each drying method has a different effect on the characteristics of meniran leaves. Oven drying is suitable for reducing water content effectively, air drying maintains the lowest ash content, and sun drying is effective in maintaining antioxidant compounds. This study can be a reference in determining the appropriate drying method for processing meniran leaf herbal materials.
Kontekstualisasi Pendidikan Agama Islam melalui Nilai Aswaja An-Nahdliyah pada Mahasiswa Program Studi Teknologi Hasil Pertanian Makhfud Syawaludin; Pinctada Putri Pamungkas; Mohd Syaubari bin Othman
Ashlach : Journal of Islamic Education Vol. 3 No. 2 (2025): Ashlach: Journal of Islamic Education (Oktober)
Publisher : Universitas Nahdlatul Ulama Pasuruan, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55757/ashlach.v3i2.1246

Abstract

Tujuan: Penelitian ini bertujuan menganalisis bagaimana mahasiswa Program Studi Teknologi Hasil Pertanian memaknai dan menginternalisasikan nilai-nilai Aswaja An-Nahdliyah, yaitu tawassuth, tawazun, i'tidal, dan tasamuh, dalam menghadapi tantangan industri pangan halal, transformasi digital, dan keberagaman masyarakat Indonesia. Metodologi: Penelitian menggunakan pendekatan kualitatif deskriptif-interpretatif dengan strategi studi dokumentasi terhadap tiga jawaban esai mahasiswa pada mata kuliah Aswaja, dipilih melalui teknik purposive sampling. Data dianalisis melalui tahapan open coding, axial coding, dan selective coding. Temuan: Diperoleh empat tema utama, yaitu (1) Aswaja sebagai landasan etika profesional yang tercermin dalam kejujuran ilmiah dan tanggung jawab keamanan pangan; (2) internalisasi nilai Aswaja dalam menghadapi industri halal dan era digital yang menumbuhkan sikap kritis-adaptif terhadap teknologi; (3) Aswaja sebagai fondasi moderasi beragama dalam kehidupan multikultural; dan (4) implikasinya bagi pengembangan kurikulum Pendidikan Agama Islam yang lebih kontekstual. Implikasi: Temuan ini relevan bagi pengembangan metode pembelajaran Aswaja berbasis keterampilan berpikir tingkat tinggi, baik pada pendidikan tinggi vokasi maupun pendidikan menengah kejuruan. Orisinalitas: Penelitian ini mengisi kesenjangan kajian internalisasi Aswaja yang selama ini didominasi konteks pesantren dan organisasi kemahasiswaan, dengan menelusurinya pada mahasiswa bidang sains terapan.
The Effect of Pectin and Agar Ratios on the Chemical Characteristics and Microorganisms of Cavendish Banana (Musa Acuminata) Kharisma Yulia Safitri; Mukhammad Azkal Asror; Pinctada Putri Pamungkas
SINTA Journal (Science, Technology, and Agricultural) Vol. 7 No. 1 (2026)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37638/sinta.7.1.155-164

Abstract

Cavendish banana peel waste has the potential to be developed into a functional food product in the form of sheet jam due to its bioactive compounds such as phenolics and flavonoids. This study aimed to analyze the effect of pectin and agar ratios on the chemical characteristics and microorganisms of Cavendish banana (Musa acuminata) peel sheet jam. A completely randomized design (CRD) with one factor and five treatment levels of pectin : agar ratio was applied, namely P1 (1:0), P2 (2:1), P3 (1:1), P4 (1:2), and P5 (0:1), each replicated three times. Parameters analyzed included antioxidant activity (DPPH method), moisture content (oven method), pH, total acid, and microorganism count (TPC method). Results showed that the hydrocoloid ratio significantly affected antioxidant activity (F = 7.339; p = 0.025) and moisture content (F = 265.83; p = 4.18 × 10⁻¹⁰), but did not significantly affect microorganism count (p = 0.159). pH values ranged from 5.4–5.6 and total acid ranged from 1.28–3.20% across all treatments. Treatment P2 yielded the highest antioxidant activity of 74.61% with a moisture content of 15.46%. Storage duration had a highly significant effect on microbial growth, with the product remaining safe for consumption up to day 2 of storage. The P2 formulation is recommended as the optimal treatment for developing Cavendish banana peel sheet jam as an agroindustrial waste-based functional food.
Co-Authors Anis Nurhayati Kharisma Yulia Safitri M. Wahyu Maulidio Makhfud Syawaludin Maylina Ilhami Khurniyati Mohd Syaubari bin Othman Mukhammad Azkal Asror Silvi Laini Yunita Khilyatun Nisak