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-, Murhadi
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Biochemistry, Genetics & Molecular Biology Chemistry Education Engineering Environmental Science Industrial & Manufacturing Engineering

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KARAKTERISTIK FISIK DAN SENSORI TEH CELUP DAUN KERSEN (Muntingia calabura L.) DENGAN PENAMBAHAN BUNGA MELATI (Jasminum sambac L.) DAN KULIT KAYU MANIS (Cinnamomum burmannii) PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF KERSEN (Muntingia calabulara L.) TEA BAG WITH THE ADDITION OF JASMINE FLOWER (Jasminum sambac L.) AND CINNAMON SKIN (Cinnamomum burmannii) Pertiwi, Vera; -, Murhadi; Hidayati, Sri; Sartika, Dewi
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8795

Abstract

Kersen leaves are a herbal plant that has various health benefits, especially as a medicine for diabetes sufferers. Kersen leaves can be processed into tea bags, but they still have sensory deficiencies in terms of color, aroma and taste. This research aims to determine the effect of adding jasmine flowers and cinnamon and their interaction on the sensory and physical characteristics of kersen leaf tea bags. The method used in this research was a Complete Randomized Block Design (RAKL) with two factors, namely the addition of jasmine flowers which consisted of 3 levels, namely M1 (10%), M2 (20%) and M3 (30%). The second factor, namely the addition of cinnamon powder, consists of 6 levels, namely K0 (0%), K1 (3%), K2 (6%), K3 (9%), K4 (12%) and K5 (15%). The data obtained were analyzed for variance and analyzed further with further Orthogonal Polynomial tests at the 5% and 1% levels. The results of the research showed that the addition of jasmine flowers and cinnamon had a very significant effect on the color, aroma and taste as well as the brightness level of the kersen leaf tea bag. The interaction between the two has a real influence on the color and taste as well as the brightness level of the brew but has no real influence on the aroma of kersen leaf tea bags. Based on research results, kersen leaf tea bags with the addition of jasmine flower concentration of 10% (w/w) and cinnamon concentration of 15% (w/w) produced the best treatment with color value of4.167  (brownish  yellow),  aroma  value  of  3.875  (not  unpleasant), taste  value  4.000  (not  bitter),  brew brightness level value of 22.850, water content value of 6.9% and ash content value of 5.9%.
KAJIAN PROSES EKSTRAKSI SECARA MEKANIS UMBI PORANG TERHADAP FISIKOKIMIA TEPUNG GLUKOMANAN STUDY OF THE MECHANICAL EXTRACTION PROCESS OF PORANG TUBER ON THE PHYSICOCHEMISTRY OF GLUCOMANNAN FLOUR Bastari, Muhammad Afif; -, Murhadi; -, Subeki; Utomo, Tanto
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8853

Abstract

Indonesia is of the fourth largest coffee producing countries in the world and is grown in several types of coffee, one of which is robusta coffee. Robusta coffee processing in Indonesia, especially Lampung Province, only uses general processing, which makes the coffee have less value. One way to increase the value of Lampung robusta coffee is by using a fermentation processing method or wine process which is influenced by the conditions and length of the fermentation process. This research aims to determine the effect of conditions, fermentation time, and the interaction between conditions and fermentation time on the coffee wine produced. This research was conducted using a Complete Randomized Block Design (RAKL) with two factorials and three replications. This research used 3 formulations, namely intact skin in dry conditions, intact skin in wet conditions, and peeled skin in dry conditions. The similarity of variances was tested using the Bartlett test, the data was processed using variance analysis to obtain an error variance estimate and continued with the BNT test at the 5% level. This research produced the best coffee wine with  treatment intact skin, dry condition for 30 days of fermentation with an aroma score of 8.00 (fine), a taste score of 8.11 (fine), an aftertaste of 7.77 (very good), an acidity of 8.33 (fine), mouthfell 7.77 (very good), balance 7.89 (very good), Uniform Cups 7.00 (very good), clean cups 7.11 (very good), and overall 8.47 ( fine). Further testing of the best treatment resulted in caffeine levels of 0.27% w/w and chlorogenic acid levels of 0.45% w/w.
Co-Authors -, Subeki Bastari, Muhammad Afif DEWI SARTIKA Pertiwi, Vera Sri Hidayati Utomo, Tanto