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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian Biofoodtech : Journal of Bioenergy and Food Technology
Deglas, Welly
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Public Health Other

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Pembuatan Minuman Tradisional Tuak Beras Ketan dengan Variasi Penambahan Jahe Merah (Zingiber officinale var. Rubrum) Fransiska; Deglas, Welly; Supiana, Ana Maria
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 2 No. 02 (2023): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v2i02.971

Abstract

To determine the effect of adding red ginger to the traditional sticky rice palm wine drink and to determine the alcohol content, dissolved sugar content, and organoleptic in the traditional sticky rice palm wine drink with variations in the addition of red ginger. The research method used was the research design used was a Completely Randomized Design (CRD) with three replications with the addition of red ginger rhizomes, namely with concentration levels of 0%, 50%, 75%, and 100%. In the research, the parameters observed were alcohol content, dissolved sugar content, and organoleptic properties of traditional palm wine drinks sticky rice with a variation of adding red ginger. The addition of red ginger to the traditional drink of sticky rice palm wine has a significant impact on several aspects of the product. Overall, increasing the concentration of red ginger with its antimicrobial and antioxidant properties causes a decrease in alcohol content in palm wine because it can inhibit the fermentation process. The addition of red ginger also reduces the dissolved sugar content and increases the water content in the drink and together reduces the sweet taste of the wine. The addition of red ginger can influence the color of the wine to become more brownish-yellow and increase the aroma of red ginger. Panelists tended to prefer palm wine without the addition of red ginger, possibly because of the distinctive spicy aroma and taste of red ginger which is less popular in this traditional drink.  
Pengaruh Jenis Kemasan Terhadap Umur Simpan Buah Nanas Madu (Ananas comosus (L.) Merr.) Deglas, Welly; Hendrik, Hendrik
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 8, No 1 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v8i1.19128

Abstract

The aim of this research was to investigate the impact of various types of plastic packaging on the physical characteristics, weight, sugar content, and shelf life of honey pineapple (Ananas Comosus (L.) Merr.). Additionally, this study aimed to evaluate the influence of Polypropylene (PP) and High Density Polyethylene (HDPE) plastic packaging on the sensory evaluation of honey pineapple fruit following storage. Employing a Completely Randomized Design (CRD) with three replications, treatments included no packaging, Polypropylene (PP) plastic packaging, and High Density Polyethylene (HDPE). Research parameters encompassed the physical and chemical properties of honey pineapple fruit, such as weight loss, color, aroma, texture, and sugar content.Findings revealed that honey pineapple subjected to treatment (P1) exhibited the lowest weight loss percentage (0.04%), contrasting with the highest weight loss observed in P0 (11.6%). ANOVA analysis of the scoring test indicated no significant differences in color, aroma, or texture. Honey pineapple fruit under treatment P2 demonstrated the lowest percentage of total sugar content compared to P0 and P1. Regarding physical appearance, honey pineapple fruit treated with P0 displayed the most pronounced change in aroma. According to the experimental assessment based on SNI 3166-2009, honey pineapple fruit without packaging failed to meet quality criteria, while those packaged in Polypropylene (PP) and High Density Polyethylene (HDPE) plastic met the quality standards for honey pineapple.
Making Edible Coating Cucumber Skin (Cucumis Sativus L.) with The Addition of Agar Powder to the Shelf Life of Banana Kepok Deglas, Welly; Martiyanti, M. Anastasia Ari
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 2 (2022)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i2.12427

Abstract

The purpose of this study was to determine the effect of cucumber peel edible coating with the addition of agar powder on the shelf life of kepok bananas and to see weight loss, pH and fruit appearance with cucumber peel edible coating on the ripening of kepok bananas. The research method used was Completely Randomized Design (CRD) with three replications with 150 grams of cucumber peel extract (P1), 300 grams of cucumber peel extract(P2) and500 gram cucumber peel extract(P3)with storage at room temperature with 3 replications.The percentage of banana fruit weight loss decreased along with the treatment of adding the number of cucumber skins in the manufacture of edible coatings,sthe more addition of cucumber peel extract in the manufacture of edible coating, sowill be thicker in coating the fruit andgood barrier against water,tThe brightness level of bananas is caused by the amount of cucumber peel extract added to the edible coating so that the layer becomes thick and the color and brightness of the bananas darken, weight loss and fruit respiration will be hampered as seen in treatment (P3) the addition of 500 grams of cucumber skin has a weight loss the smallest is 3.16%. smore and moreextractCucumber skin which is added to the edible coating layer becomes thicker so that the decrease in pH in bananas tends to be slightly and can slow down the respiration rate of bananas so that the pH value can be maintained.In treatment (P3) the addition of500 grams of cucumber skin in the manufacture of edible coating shows the pH of bananas for 14 days is 5.0.
The Effect of Storage Temperature and Maturity Level on the Shelf Life of Tomatoes Deglas, Welly
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 1 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i1.15460

Abstract

Tujuan dari penelitian adalah untuk mengetahui pengaruh suhu penyimpanan dan tingkat kematangan terhadap umur simpan buah tomat serta untuk mengetahui umur simpan, susut bobot, dan organoleptik buah tomat dengan perlakuan suhu penyimpanan dan tingkat kematangan terhadap umur simpan buah tomat. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan tiga ulangan dengan perlakukan suhu penyimpanan (suhu ruang 25% dan suhu rendah 3%) dan tingkat kematangan (pengemasan plastik dan tanpa pengemasan).Penyimpanan buah tomat dapat dipengaruhi oleh suhu, tingkat kematangan, dan penggunaan plastik sebagai kemasan buah tomat. Plastik dapat mempercepat respirasi dan memperpendek umur simpan buah tomat. Susut bobot buah tomat dipengaruhi oleh suhu, tingkat kematangan, dan plastik, dengan kehilangan susut bobot tertinggi terjadi pada perlakuan M3S1. Kualitas senyawa volatil yang membentuk aroma buah tomat dipengaruhi oleh suhu dan tingkat kematangan buah, di mana suhu yang terlalu tinggi dapat merusak buah. Suhu dan tingkat kematangan buah juga mempengaruhi tekstur tomat, di mana suhu penyimpanan yang terlalu rendah atau tinggi dapat merusak tekstur buah, dan buah matang lebih lembut dan berair. 
Co-Authors Fransiska Hendrik Hendrik Martiyanti, M. Anastasia Ari Supiana, Ana Maria