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All Journal Mikroba: Jurnal Ilmu Tanaman, Sains dan Teknologi Pertanian
Deffia Aryati Putri
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Agriculture, Biological Sciences & Forestry

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Analisis Pengaruh Waktu terhadap Kualitas VCO (Virgin Coconut Oil) Berbau Tengik dan Berbau Harum Santan dengan Metode tanpa Pemanasan Deffia Aryati Putri; Dzakma Putri Alsa; Ghina Khairiyah; Tashania Zhahyra; Della Rosalynna Stiadi; Jon Efendi
Mikroba : Jurnal Ilmu Tanaman, Sains Dan Teknologi Pertanian Vol. 2 No. 2 (2025): August : Mikroba : Jurnal Ilmu Tanaman, Sains Dan Teknologi Pertanian
Publisher : Asosiasi Riset Ilmu Tanaman Dan Hewan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/mikroba.v2i2.406

Abstract

This study aims to evaluate the effect of different settling times on the quality of Virgin Coconut Oil (VCO) produced without heating (cold process), by comparing two time variations: 3 hours and ±18 hours (variation 1) and 4 hours and ±24 hours (variation 2), through organoleptic tests (color, aroma, taste), acid value, and pH analysis. The results showed that VCO from variation 2 had better quality, with a clear color, a fresh coconut-like aroma, a pleasant taste, an acid value of 1.707 mg KOH/g, and a pH of 6.4–6.5, all of which met the quality standards of SNI 7381-2008. In contrast, variation 1 showed imperfections in oil separation due to shorter settling time, which triggered oxidation and fat hydrolysis. Thus, optimal settling time in the cold process method is a key factor in producing high-quality VCO that is free from rancid odor.
Pembuatan Teh Herbal dari Bunga Telang (clitoria ternatea l) Dengan Variasi Penambahan Lemon (citrus limon l) Untuk Uji Antioksidan Zhahyra, Tashania; Deffia Aryati Putri; Dzakma Putri Alsa; Ghina Khairiyah; Della Rosalynna Stiadi
Mikroba : Jurnal Ilmu Tanaman, Sains Dan Teknologi Pertanian Vol. 2 No. 2 (2025): August : Mikroba : Jurnal Ilmu Tanaman, Sains Dan Teknologi Pertanian
Publisher : Asosiasi Riset Ilmu Tanaman Dan Hewan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/mikroba.v2i2.422

Abstract

Bunga telang (Clitoria ternatea L.) also known as blue pea, is a distinctive flower with single petals, that come in purple, blue, pink, and whote color. This flower is widely used as a natural colorant due to its high anthocyanin content, lemon juice was added to butterfly pea flower to determine antioxidant activity based on the number of hydroxyl groups capable of donating hydrogen atoms to free radical compounds. The color change observed is influenced by the acidity level (pH) of the beverage. Lemon contains a high amount of citric acid, which can flower the pH of the butterfly peaextract solution.  The colot change from blue to purple, redpr even pink indicates reaction anthocyanins to pH changes. Antioxidant activity was teste using the DPPH ( 2,2-diphenyl-picrylhydrazil) method, which measueres the samples ability to scavenge free radical. The lower the IC 150 value obtained, the stronger the antioxidant capacity of the substance. The results showed that the water content in butterfly pea tea was 15,5% and total ash content in butterfly and total ash content was 8%. The IC 50 value obtained was 53,65 which is classified as very strong in antioxidant activity and shows great potential as a natural antioxidant source
Co-Authors Della Rosalynna Stiadi Dzakma Putri Alsa Ghina Khairiyah Jon Efendi Tashania Zhahyra Zhahyra, Tashania