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All Journal Hemera Zoa AGRIKA TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX PARAHITA : Jurnal Pengabdian kepada Masyarakat Journal Research of Social Science, Economics, and Management Asian Journal of Management, Entrepreneurship and Social Science
Deny Utomo
Universitas Yudharta Pasuruan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Languange, Linguistic, Communication & Media Social Sciences

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Pengaruh konsentrasi sari jeruk nipis (citrus aurantifolia) dan sari tebu (saccharum officinarum) terhadap ph, antioksidan, dan organoleptik seduhan bunga telang (Clitoria ternatea) Deny Utomo; Mohammad Nurul Abidin

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.5003

Abstract

Telang flower (Clitoria ternatea) is an antioxidant-rich flower that often grows in yards, forests, or even outside gardens. Butterfly pea flowers are rich in antioxidants and are better known as medicinal plants. This study aims to determine the effect of the concentration of lime juice and sugar cane juice. The research method used a factorial Randomized Block Design (RBD) with 2 treatment factors, namely the concentration of lime juice (1.5%, 2% and 2.5%) and sugarcane juice (60%, 65% and 70%). The variables studied included chemical parameters (pH value and antioxidant activity) and sensory parameters (taste, aroma and color). Data analysis for chemical parameters was analyzed using ANOVA statistics, followed by the Tukey test, while sensory parameters used the Friedman method. The best chemical and sensory analysis treatment uses the De Garmo Effectiveness Index method. The best treatment was combination 9, namely J3T3 (concentration of 2.5% lime juice and 70% of sugarcane juice) with chemical and organoleptic parameters including pH 3.53%, antioxidant activity 98.06 mg/ml, taste 3.84 (very like), aroma 2.80 (like), and color 2.16 (like).
Efeketivitas pembuatan bioetanol sebagai sumber green energy dari buah mangga klonal 21 (Mangifera indica) dengan pengaruh lama fermentasi dan massa ragi Deny Utomo; Rendika Octa Pratama

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5408

Abstract

Mango fruit is a horticultural commodity in Pasuruan district which has various types and varieties that are abundant, but this fruit is rarely processed into an innovation. Mango fruit can be made into bioethanol, so it will be a useful renewable energy. Indonesia has great potential to develop green energy because of the abundance of natural resources that can be utilized. This study aims to determine the effect and optimal proportion of bioethanol to the mass of yeast and the length of time fermemtasi. The research method used a factorial Randomized Block Design with 3 treatment factors, namely yeast mass (1%, 3%, 5%) and factor 2 fermentation time (48 hours and 96 hours). The factors and treatments were 6 treatment combinations, each treatment was carried out 3 times. The variables studied included chemical parameters (ethanol content value, sugar content value, pH value and water content) and visual combustion parameters. Data analysis for chemical parameters was analyzed using ANOVA statistics, followed by Fisher's test. The best treatment of chemical analysis using the De Garmo Effectiveness Index method. The best treatment was found in the treatment combination R3T2 (5% yeast mass and fermentation time 96 hours) with chemical parameters including ethanol content of 50%, sugar content of 17%, pH 4.3 and moisture content of 0.98%.
Co-Authors Ahmad Zainul Arifin Alfi Ro’isatul Muna Cahyuni Novia Cahyuni Novia D. Andayani . Devi Putri Muslimah Dini Octasari Jamhari Jamhari Khisbul Maulana El Romadhon Khoirin Maghfiroh Kholid Murtadlo Kholid Murtadlo Kunti Mufarikha Lailatul Rizkiyah Maftuhatuz Zakiyah Darojah Mohammad Effendi Mohammad Nurul Abidin Muh. Aniar Hari Swasono Muh. Aniar Hari Swasono Nucky Istiqomah Mulyawati NURUL QOMARIYAH Pratama, Rendika Octa Rakhmad Wiyono Rekna Wahyuni Rekna Wahyuni Rendika Octa Pratama S. Prawirodigdo . Saiful Saiful Septiani Budi Ariska Siti Junaida Siti Maisaro Sulistyawati Syafiih, M. Syaiful Syaiful Syaiful Syaiful Tri Kurniawidi Tulus Subagyo Utami, Cahyaning Rini Widyatus Solichah Wisma Soedarmadji