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All Journal Symbiotic: Journal of Biological Education and Science Jurnal Teknologi Hasil Pertanian ABDISUCI: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Ulfa Maulida Farid
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Pengaruh Variasi Perendaman Terhadap Kadar Hidrogen Sianida (HCN) Pada Keripik Kulit Singkong (Manihot esculenta) Ahmad Mundzir Romdhani; Ulfa Maulida Farid; Istiqamatul Jannah
Symbiotic: Journal of Biological Education and Science Vol. 6 No. 1 (2025): Symbiotic: Journal of Biological Education and Science Vol. 6 No. 1 April 2025
Publisher : Institut Agama Islam Negeri Kerinci

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32939/symbiotic.v6i1.159

Abstract

Cassava skin contains toxic compounds that can poison the body if consumed. These dangerous compounds are hydrogen cyanide (HCN). The appropriate cassava skin processing process can trigger a decrease in cyanide levels. As with the processing of cassava skin into delicious cassava skin chips. The purpose of this study was to determine the effect of soaking variations on hydrogen cyanide (HCN) levels in cassava skin chips (Manihot esculenta). This type of research is a quantitative experiment. The research method used is steam distillation and titration tests. The selection of cassava skin samples used a simple random sampling technique. This study had 3 treatments including, P1: soaking with water, P2: soaking with salt water, P3: soaking with lime water. Each treatment was repeated 6 times. The data analysis technique used was a single variance analysis (one way anova) with a significance level of 0.05. The results of the study showed that there was a significant effect of soaking variation treatment on hydrogen cyanide (HCN) levels in cassava skin chips with a Sig. value of 0.000. The treatment of soaking in lime water for 7 days has proven effective in reducing cyanide levels by 99.67%.
Efektivitas Carboxymethyl Cellulose (CMC) dan Gula terhadap Kadar Serat Fruit Leather Siwalan (Borassus flabellifer) Ulfa Maulida Farid; Ahmad Mundzir Romdhani; Nur Roudatul Jannah
Symbiotic: Journal of Biological Education and Science Vol. 6 No. 1 (2025): Symbiotic: Journal of Biological Education and Science Vol. 6 No. 1 April 2025
Publisher : Institut Agama Islam Negeri Kerinci

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32939/symbiotic.v6i1.160

Abstract

Until now, the utilization of siwalan fruit is limited to direct consumption of the fruit. Siwalan fruit processed into siwalan fruit leather can be an alternative food with high fiber. Stabilizers are needed to maintain the physical texture of siwalan fruit leather in order to obtain the appropriate quality. One of them is by adding a concentration of Carboxymethyl Cellulose (CMC) and sugar. This study aims to determine the effectiveness of Carboxymethyl Cellulose (CMC) and sugar on the fiber content of siwalan fruit leather (Borassus flabellifer). The fiber content test of siwalan fruit leather used a gravimetric test. The concentration of added sugar and CMC in siwalan fruit leather consisted of 4 treatments and 6 repetitions, namely P1: CMC 0% SUGAR 10%, P2: CMC 0.5% SUGAR 10%, P3: CMC 1.0% SUGAR 15%, P4: CMC 0.5% SUGAR 20%. The addition of Carboxymethyl Cellulose (CMC) and sugar has a significant effect on increasing the fiber content of fruit leather siwalan (Borassus flabellifer) with a Sig. value of 0.001 <0.05. The higher the concentration of Carboxymethyl Cellulose (CMC), the fiber content will also increase. The higher the concentration of sugar given, the more it will provide an increase in terms of aroma, taste and texture of fruit leather.
Sensory Analysis Of Dry Noodles Of Buni Fruit Extract (Antidesma bunius (L) Spreng) shofiya Nadia Kafi; Ulfa Maulida Farid
TAPE : Jurnal Teknologi Hasil Pertanian Vol 2 No 1 (2025): Jurnal TAPE: Teknologi Hasil Pertanian
Publisher : Teknologi Hasil Pertanian, Fakultas Teknik, Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/jthp.v2i1.725

Abstract

Buni is a small fruit arranged in a chain-like structure on its stem. The purpose of this study was to determine the Sensory Analysis of Dry Noodles with Buni Fruit Extract (Antidesma bunius (L) Spreng). The method used in this study used sensory analysis with a hedonic scale. Data analysis used was One Way Anova. The experimental design used was RAL with buni fruit extract at P1 = 75% wheat flour with 25 ml of buni fruit extract, P2 = 75% wheat flour with 50 ml of buni fruit extract, P3 = 75% wheat flour with 75 ml of buni fruit extract, P4 = 75% wheat flour with 100 ml of buni fruit extract. The results of the sensory analysis of dry noodles including color, aroma, taste and texture carried out on 30 panelists, on average the panelists liked dry noodles with 100 ml of buni fruit extract (P4). Based on the results of the one-way ANOVA test on each aspect, the color aspect was 0.03 <0.05, the aroma aspect was 0.03 <0.05, the taste aspect was 0.04 <0.05, and the texture aspect was 0.04 <0.05, which means there is a significant influence on the four aspects of sensory analysis.
PENGARUH KONSENTRASI GULA DAN CMC (CARBOXYMETHYL CELLULOSE) TERHADAP KADAR AIR DAN SIFAT ORGANOLEPTIK FRUIT LEATHER SIWALAN (BORASSUS FLABELLIFER L.) Rofida, Aminatur; Ulfa Maulida Farid; Vita Kurnia Utami
TAPE : Jurnal Teknologi Hasil Pertanian Vol 1 No 1 (2024): TAPE: Jurnal Teknologi Hasil Pertanian
Publisher : Teknologi Hasil Pertanian, Fakultas Teknik, Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/jthp.v1i1.273

Abstract

Siwalan (Borassus flabellifer L.) is one type of palmae that can thrive in dry environments, including Indonesia. Fruit leather can be used as an alternative to utilizing siwalan fruit as an effort to diversify products based on siwalan commodities. One of the shortcomings in fruit leather processing is that good texture and plasticity are difficult to form so that additional ingredients are needed in the process. The purpose of this study was to see the effect of adding sugar and CMC with different concentrations on water content and organoleptic properties including color, taste, aroma and texture attributes of siwalan fruit leather. The study used a completely randomized design (CRD) with 4 treatments including P1 = 10% CMC 0% sugar, P2 = 10% CMC 0.05% sugar, P3 = 15% CMC 1.0% sugar, P4 = 20% CMC 0.05% sugar with each treatment repeated 5 times. The results of the study stated that based on the Duncan test value at the 0.05 level, it can be seen that the addition of different concentrations of CMC and sugar has an effect on the water content of siwalan fruit leather, where P1 (10% CMC 0% sugar) has the highest water content (24.7%) and P3 (15% CMC 1.0% sugar) has the lowest water content value (18.2%). However, the average value of moisture content obtained from the four samples is 21.2% and this figure has met the standards regarding the maximum limit of moisture content of dried sweets. Meanwhile, the results of the assessment of 30 panelists for the organoleptic test stated that there was an effect of the addition of sugar concentration and CMC on texture and taste attributes, but had no effect on color and aroma attributes. And in terms of hedonic or liking, the majority of panelists liked the color of P1, the aroma of P2 and P3, the taste of P4, the texture of P2 and P3.
UJI DAYA KEMBANG DAN UJI ORGANOLEPTIK KERUPUK SUKUN (Artocarpus altilis) DENGAN PENAMBAHAN TEPUNG YANG BERBEDA Ayu Susilawati; Vita Kurnia Utami; Ulfa Maulida Farid
TAPE : Jurnal Teknologi Hasil Pertanian Vol 1 No 1 (2024): TAPE: Jurnal Teknologi Hasil Pertanian
Publisher : Teknologi Hasil Pertanian, Fakultas Teknik, Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/jthp.v1i1.274

Abstract

Breadfruit (Artocarpus alitilis) is a multi-functional plant because it is used as traditional medicine and an alternative food source. The use of breadfruit is generally limited to serving it in the form of fried foods and vegetables, so food diversification must be carried out for a longer shelf life and to increase its high selling value and be suitable for consumption, namely processing it into breadfruit crackers. The aim of this research is to determine the effect of breadfruit crackers (Artocarpus altilis) with the addition of different flours on the swellability of the crackers and to determine the effect of the organoleptic properties of breadfruit crackers (Artocarpus altilis) with the addition of different flours. The research method used a Completely Randomized Design (CRD) with 3 treatments and 6 replications, namely P1: 50% breadfruit + 50% T. tapioca, P2: 50% breadfruit + 50% T. rice and P3: 50% breadfruit + 50% T. cornstarch. Data analysis used Paired Sample T-Test to test flowering power and organoleptic tests using One Way Anova and Duncan's advanced test. Based on the Paired Sample T-Test P1, P2 and P3, the results were significant at p < 0.05, so the treatment carried out in this study had a significant influence on the swelling power of breadfruit crackers. Meanwhile, based on the results of color, taste and texture analysis tests, it produced a significant value of p > 0.05 and it was said that there was no real difference to breadfruit crackers. Meanwhile, the significance of the aroma of breadfruit crackers is p < 0.05 and it can be said that there is a real difference to breadfruit crackers and can be tested further with the Duncan test which produces P3 with P1 and P2, there is a real difference to the aroma of breadfruit crackers.
PEMANFAATAN POHON PISANG MUSA PARADISIACA SEBAGAI PRODUK UMKM TARO PISANG DESA LARANGAN PERRENG Laila, Lailatul Mutmainnah; Ulfa Maulida Farid
ABDISUCI : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 1 No 3 (2023): ABDISUCI : Jurnal Pengabdian dan Pemberdayaan Masyarakat Oktober 2023
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/j-abdisuci.v1i3.119

Abstract

Abstrak. Banyaknya komoditas holtikultura dalam golongan buah buahan yang cukup diperhitungkan pada masa ini yakni buah pisang (Musa paradisiaca). Hampir seluruh bagian tanaman pisang dapat dimanfaatkan, baik buah, daun, batang, bonggol, jantung, akar, serta kedebog pisang. Kedebog pisang memiliki manfaat untuk dijadikan sebagai bahan dasar olahan, yakni sebagai bahan dasar pembuatan Taro pisang. Taro Pisang merupakan salah satu jenis keripik yang unik dan jarang ditemukan dengan ciri khas rasa renyah, gurih dan berwarna kekuning-kuningan. Peluang bisnis Taro Pisang tersebut menjadi peluang bisnis yang menguntungkan bagi UMKM. Tujuan dari kegiatan ini yaitu: memberikan pemanfaatan yang alternatif bagi hasil pertanian menjadi produk dengan inovasi baru yang belum banyak dikenal oleh masyarakat, Meningkatkan keterampilan masyarakat dalam mengolah hasil pertanian sehingga menjadi produk inovatif dengan memanfaatkan teknologi sederhana sehingga dapat meningkatakan kemandirian ekonomi, Meningkatkan nilai ekonomis batang pisang sebagai sumber bahan olahan baru. Hasil sosialisasi dan praktek pembuatan pisang dapat diterima dengan baik oleh masyarakat, ibi-ibu PKK dan seluruh aparat desa Larangan Perreng.
Co-Authors Ahmad Mundzir Romdhani Ayu Susilawati Istiqamatul Jannah Laila, Lailatul Mutmainnah Nur Roudatul Jannah Rofida, Aminatur Romdhani, Ahmad Mundzir shofiya Nadia Kafi Vita Kurnia Utami