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All Journal Jurnal AGROTEKNOLOGI Jurnal Ekonomi : Journal of Economic Acta Pharmaceutica Indonesia Kultivasi JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Riset Teknologi Industri Jurnal Sibermas (Sinergi Pemberdayaan Masyarakat) Food Scientia: Journal of Food Science and Technology OrchidAgro JURNAL AGROINDUSTRI HALAL Pharmaceutical Sciences and Research (PSR) Jurnal Pengabdian Masyarakat Farmasi : Pharmacare Society ELIGIBLE : Journal of Social Sciences Jurnal Ilmiah Pangan Halal Karimah Tauhid Journal Of Agriculture Sciences (Agrosci)
Lia Amalia
Universitas Djuanda Bogor
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Neuroscience Public Health Social Sciences Veterinary Other

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Journal : JURNAL PERTANIAN

 1 
EFFECTS OF REDUCE SPECIFIC BAU ON KUNASIT (Curcuma Domestica Val.) AS NATURAL DYE COLOR Mardiah, Mardiah; Nurhayati, Astri; Amalia, Lia
JURNAL PERTANIAN Vol 9, No 1 (2018): APRIL
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (908 KB) | DOI: 10.30997/jp.v9i1.1151

Abstract

Turmeric is widely used as a herbal medicine, food preservation and food coloring. However, food industries have less interest to utilize turmeric as a food coloring due to its spesific aroma. The objective of this research was to obtain the proper method to eliminate the turmeric’s spesific aroma. The experimental methods consisted of 3 stages, namely distillation (A1) and non-distillation (A2) methods which then was extracted by maceration method with the addition of 96% ethanol (B1), acetone (B2) and ethanol 96% + acetone (B3) as stage 1; with (C1) and without heating (C2) as stage 2; and the addition of 3% acetic acid and 3% citric acid as stage 3. The results of stage 1, 2, and 3 were the spesific aroma of turmeric tend to be weak when use the distillation and maceration with 96% ethanol where the curcumin content was 0.50%, and with the addition of 3% acetic acid which have a brighter color, respectively. The color analysis showed that the color by adding 3% acetic acid has CIE b* (yellow) of 66.85 with pH of 3.24. So, the proper method for eliminating the turmeric’s spesific aroma was distillation process then followed by extraction using 96% ethanol and adding 3% acetic acid to increase the color brightness and homogeneity. 
PEMANFAATAN AMPAS BUAH MERAH UNTUK PEMBUATAN DODOL THE USE OF RED FRUIT WASTE FOR MAKING DODOL LUNKHEAD LukmanulHakim, LiaAmalia
JURNAL PERTANIAN Vol 6, No 2 (2015)
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (190.79 KB) | DOI: 10.30997/jp.v6i2.37

Abstract

Buah merah merupakan buah khas Papua. Pada umumnya, buah merah dibuat minyak untuk pengobatanpenyakit. Pembuatan minyak menghasilkan limbah. Limbah tersebut masih mengandung nutrisi dan dapatdigunakan sebagai pewarna alami pada pembuatan dodol. Untuk menghasilkan dodol dengan tekstur yangbaik kita harus menambahkan hidrokoloid seperti gelatin. Ketersediaan gelatin halal saat ini sangat sedikit,karena sangat penting untuk mencari alternatif gelatin halal. Salah satu alternatif pengganti jelatin halaladalah kefir air. Penelitian dimulai dengan membuat minyak buah merah untuk diambil ampasnya. Padapenelitian ditambahkan ampas buah merah dengan berbagai konsentrasi gelatin yaitu 0,1%, 0,5%, dan 1%.Hasil analisis sensori menunjukkan bahwa falvor dan rasa tidak berpengaruh nyata, sedangkan teksturberpengaruh nyata. Berdasarkan hasil uji hedonik, flavor dan rasa tidak berpengaruh nyata, sedangkantekstur berpengaruh nyata. Dodol buah merah terpilih dengan 1% gelatin mengandung kadar air 19,47%,karbohidrat 70%, lemak 6,90%, protein 3,26%, abu 0,37%, and beta carotene tidak terdeteksi.
FORMULATION CRACKERS PASTA TALAS (Colocasia esculenta) AND PURPLE SWEET POTATO (Ipomea batatas L) Novidahlia, Noli; Amalia, Lia; Januarisca, Brida
JURNAL PERTANIAN Vol 9, No 1 (2018): APRIL
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (629.689 KB) | DOI: 10.30997/jp.v9i1.1149

Abstract

Taro is rich in nutrients and purple sweet potato is rich in anthocyanin which can be functioned as a pigment. The aims of the study were to determine the best paste formulated using taro flour and mash sweet potato based on sensory quality test, to evaluate the preference level of crackers using hedonic test and to analyze the chemical properties of selected product. The study was begun with pasta preparation assigned by three ratios of taro flour and mash purple sweet potato (1:1 , 3:1 and 1:3). The sensory qualities of paste including color, taste, and texture were analyzed. Paste made with ratio of taro flour and mash purple sweet potato 1:3 had the best sensory qualities. The paste was then used for crackers making, crackers with filler of paste (sandwich) and crackers made by mixing the dough and paste. Each crackers was then evaluated its preference level using hedonic test including color, aroma, taste, crispyness, and the preferred crackers was analyzed its chemical properties including moisture, ash, protein, lipid, and carbohydrate. The results showed that sandwich crackers was preferred than mixed dough-paste crackers and contained of moisture 3.54%, ash 0.82%, protein 8.57%, fat 7.15%, and carbohydrates 79.93%.
FORMULATION CRACKERS PASTA TALAS (Colocasia esculenta) AND PURPLE SWEET POTATO (Ipomea batatas L) Novidahlia, Noli; Amalia, Lia; Januarisca, Brida
Jurnal Pertanian Vol. 9 No. 1 (2018): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (629.689 KB) | DOI: 10.30997/jp.v9i1.1149

Abstract

Taro is rich in nutrients and purple sweet potato is rich in anthocyanin which can be functioned as a pigment. The aims of the study were to determine the best paste formulated using taro flour and mash sweet potato based on sensory quality test, to evaluate the preference level of crackers using hedonic test and to analyze the chemical properties of selected product. The study was begun with pasta preparation assigned by three ratios of taro flour and mash purple sweet potato (1:1 , 3:1 and 1:3). The sensory qualities of paste including color, taste, and texture were analyzed. Paste made with ratio of taro flour and mash purple sweet potato 1:3 had the best sensory qualities. The paste was then used for crackers making, crackers with filler of paste (sandwich) and crackers made by mixing the dough and paste. Each crackers was then evaluated its preference level using hedonic test including color, aroma, taste, crispyness, and the preferred crackers was analyzed its chemical properties including moisture, ash, protein, lipid, and carbohydrate. The results showed that sandwich crackers was preferred than mixed dough-paste crackers and contained of moisture 3.54%, ash 0.82%, protein 8.57%, fat 7.15%, and carbohydrates 79.93%.
EFFECTS OF REDUCE SPECIFIC BAU ON KUNASIT (Curcuma Domestica Val.) AS NATURAL DYE COLOR Mardiah, Mardiah; Nurhayati, Astri; Amalia, Lia
Jurnal Pertanian Vol. 9 No. 1 (2018): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (908 KB) | DOI: 10.30997/jp.v9i1.1151

Abstract

Turmeric is widely used as a herbal medicine, food preservation and food coloring. However, food industries have less interest to utilize turmeric as a food coloring due to its spesific aroma. The objective of this research was to obtain the proper method to eliminate the turmeric’s spesific aroma. The experimental methods consisted of 3 stages, namely distillation (A1) and non-distillation (A2) methods which then was extracted by maceration method with the addition of 96% ethanol (B1), acetone (B2) and ethanol 96% + acetone (B3) as stage 1; with (C1) and without heating (C2) as stage 2; and the addition of 3% acetic acid and 3% citric acid as stage 3. The results of stage 1, 2, and 3 were the spesific aroma of turmeric tend to be weak when use the distillation and maceration with 96% ethanol where the curcumin content was 0.50%, and with the addition of 3% acetic acid which have a brighter color, respectively. The color analysis showed that the color by adding 3% acetic acid has CIE b* (yellow) of 66.85 with pH of 3.24. So, the proper method for eliminating the turmeric’s spesific aroma was distillation process then followed by extraction using 96% ethanol and adding 3% acetic acid to increase the color brightness and homogeneity. 
Co-Authors Agus Budiyanto Ai Komariah -, Ai Komariah Aji Jumiono Akil, Syahril Al Ghifari Ramadhan, Rafly Amalia, Elsa AMINULLAH Aminullah Aminullah Anik Zumaeroh Azizah, Rifdah Bilqisthy , Salmiah Rahayu Budiasih, R Chaerunnisa, Syakira Dina Sudjana Dinda Army Trimelati Distya Riski Hapsari Dita Wulandari E. Y. Purwani Eliska, Arshyla Erna Puspasari Fanani, Muhammad Zainal Fellicia, Jovita Feranica Firdaus, Muhammad Revy Fitriana, Nadia Fitrilia, Tiana Guna Wibawa, Sultan Hanan, Acep Helmi Haris Herawati, Lia Hudaya Mulyana Hutami, Roy Indradewa, Rhian Indriani, Loli Intan Kusumaningrum Irmawati Irmawati Ismah, Nabilah Nurul Januarisca, Brida Januarisca, Brida Kurniawan, M. Fakih Kusumaningrum, Julia Lidiyani, Nurfitri Linda Mei Velina Luthfiya Azzahra, Haura Maesaroh, Mia Mardiah Mardiah Monita, Gita Muhammad Rifqi Muhammad Rifqi Muhammad Rifqi Suryana Mulya, Sahnur Nabila Oktri Sumantri Noli Novidahlia Nunuk Widhyastuti Nurhayati, Astri Nurhayati, Astri Nurlaela, Raden Siti Nursyawal Nacing Nurul, Eka Nurzaman, Lisye Papeo, Dizky Ramadani Putri Parlinah, Linlin Perkasa Nurlukman, Candra Pertiwi, Sri Rezeki Retna Putri Daliesta, Nenda Fuji Putri, Fenia Apriliani Putri, Syalwa Dania Rachmaini, Fitri Raden Haryo Bimo Setiarto Rahayu, Cherry Ramadhan, Muhamad Fauzi Rambe, Muhammad Ikbal Ria, Elly Roosma Riski Hapsari , Distya Rizki, Ahmad Miftahul Rohana Abdullah Roni Assafaat Hadi Rosy Hutami S., Hartini Saepul Adnan Salsabila Samsul, Asep Sari, Amelia Nurlaelasari Siti Aminah Siti Aminah Siti Fauziah Siti Nurhalimah Sofyan, Nurul azfy Sri Rejeki Pertiwi Sugandi, Ullyanna Rachmah Sukmawati, Deti Suradi, Alivia Veditami Syafira, Fika Putri Syifa, Nurhaeni Titi Rohmayanti Ulfah, Indriana Utami, Intan Velita, Velita Wardani, Widya Azzahra widodo, R. wahyono Wikaningtyas, Pratiwi Wilna Iznilillah Wilujeung, Sri Wiraningrum, Sekar Yasir Mokodompis Yusdianti Febriani