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All Journal Journal Of Agritech Science (JASc) Journal of Agri-Food Science and Technology (JAFoST)
Ibrahim, Nur Syamsi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology

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Sago Porridge Enriched with Red Dragon Fruit (Hylocereus polyrhizus) Extract: A Functional Food with Enhanced Sensory and Nutritional Properties Putra, I Gede Arie Mahendra; Rna Fajarini, Luh Dian; Dewi, Putu Julyantika Nica; Muzakki, Wafi Adizara; Ibrahim, Nur Syamsi
Journal of Agri-Food Science and Technology Vol. 6 No. 2 (2025): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i2.12847

Abstract

Sago, one of Indonesia’s staple foods, holds significant potential for food diversification due to its high carbohydrate content. However, despite its nutritional benefits, sago consumption remains less popular than corn and potatoes. Sago porridge, a traditional food product, can be developed into a healthy alternative, but its translucent brown color is visually unappealing, affecting consumer acceptance. This study aims to evaluate the optimal concentration of red dragon fruit extract as a natural colorant to enhance the visual appeal of sago porridge. The research method involved testing varying concentrations of red dragon fruit extract (0%, 2%, 4%, 6%) through sensory evaluation and physical analysis. Results showed that a 6% concentration yielded the highest acceptability, with the following physical properties: strawberry red color (L*:48.4; a*:70.8; b*:21.5), viscosity of 56,000 mPažs, texture force of 8.7980 N, and pH of 7.21. This study contributes through the innovative use of red dragon fruit extract as a natural colorant, improving both the visual appeal and nutritional value of sago porridge. The optimal 6% concentration provides a practical reference for local food industries to produce value-added products, supporting food diversification based on local resources and aligning with global trends in healthy, natural foods.
KARAKTERISTIK FISIKOKIMIA EDIBLE FILM DENGAN BAHAN BAKU PATI GARUT DAN GLISEROL SEBAGAI PLASTICIZER Tamalea, Rafi Renaldy; Fajarini, Luh Dian Rna; Ibrahim, Nur Syamsi; Jannah, Syerina Raihatul
Journal Of Agritech Science (JASc) Vol 9 No 1 (2025): Journal Of Agritech Science -Mei
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v9i1.1453

Abstract

Tujuan penelitian ini adalah mengkaji pengaruh konsentrasi gliserol terhadap karakteristik fisik dan kimia dari Edible film yang dihasilkan berbasis pati garut serta mengkaji pengaruh bahan pati garut terhadap karakteristik fisik dan kimia dari Edible film yang dihasilkan. Penelitian ini menggunakan metode rancangan percobaan Rancangan Acak Lengkap dengan 6 kombinasi perlakuan dan 3 kali ulangan. Perlakuan yang digunakan adalah jumlah pati garut 3 gram dan 4 gram serta konsentrasi gliserol 1,25%, 1,5%, 1,75%. Kesimpulan pada penelitian adalah hasil dari analisis kadar air, ketebalan, kelarutan dan warna (a,b) menunjukkan tidak ada perbedaan yang signifikan dengan menggunakan uji F pada taraf 5% kecuali parameter warna kecerahan (L) dengan kadar pati yang berbeda menunjukkan adanya pengaruh atau perbedaan yang signifikan tetapi tidak ada pengaruh ataupun perbedaan yang signifikan antara perbedaan konsentrasinya.
Co-Authors Dewi, Putu Julyantika Nica Fajarini, Luh Dian Rna I Gede Arie Mahendra Putra Muzakki, Wafi Adizara Rafi Renaldy Tamalea Rna Fajarini, Luh Dian Syerina Raihatul Jannah