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All Journal Pro Food Food and Agro-industry (FAGI) Journal
Anam Afgani, Chairul
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Materials Science & Nanotechnology

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Aplikasi Serbuk Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhizus) Sebagai Pewarna Alami Pada Terasi Udang Di Kabupaten Sumbawa Ningtyas, Bunga Ayu; Anam Afgani, Chairul
The Journal of Teknologi Pangan Vol 4 No 2 (2023): Peluang dan Tantangan Bahan Pengawet Makanan Alami dalam Memperpanjang Umur Simpa
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v4i2.3587

Abstract

Terasi udang di Kabupaten Sumbawa memiliki warna cokelat gelap yang kurang menarik. Oleh karena itu, perlu dilakukan inovasi pada pewarnaan terasi udang dengan pengaplikasian pewarna alami serbuk ekstrak kulit buah naga merah (Hylocereus polyrhizus) untuk meningkatkan kualitas warna terasi udang di Kabupaten Sumbawa. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pengaplikasian serbuk ekstrak kulit buah naga merah (0%, 20%; 40%; 60%) terhadap warna terasi udang di Kabupaten Sumbawa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 1 faktor dan terdapat 4 perlakuan konsentrasi serbuk ekstrak kulit buah naga merah (0%, 20%, 40%, dan 60%). Data hasil penelitian dianalisis menggunakan software SPSS versi 27. Hasil penelitian ini menunjukkan bahwa peningkatan konsentrasi serbuk ekstrak kulit buah naga merah meningkatkan nilai°Hue namun menurunkan intensitas warna terasi udang. Pada uji organoleptik pengaplikasian serbuk ekstrak ekstrak kulit buah naga merah berpengaruh nyata terhadap warna, aroma dan tekstur. Pada uji tingkat keasaman (pH) pengaplikasian serbuk ekstrak kulit buah naga merah berpengaruh nyata terhadap tingkat keasaman (pH) terasi udang. Hasil uji warna secara fisik diperoleh perlakuan terbaik yaitu perlakuan serbuk ekstrak kulit buah naga merah pada konsentrasi 40% dengan nilai °Hue 247,26. Hasil terbaik yang didapatkan pada penelitian ini dari uji organoleptik yaitu dengan pengaplikasian serbuk ekstrak kulit buah naga merah pada konsentrasi 60% yang menghasilkan terasi udang yang berwarna cokelat kemerahan, tekstur yang kompak, beraroma terasi udang yang tidak menyengat, dan tingkat keasaman (pH) 7,08.
Pengembangan Limbah Biji Asam Jawa (Tamarindus Indica L.) Sebagai Inovasi Produk Bubuk Kopi Khas Sumbawa: Untuk Mengurangi Limbah Biji Asam Jawa Khususnya di Kabupaten Sumbawa Abdillah, Rijal Fauzan; Anam Afgani, Chairul
The Journal of Teknologi Pangan Vol 6 No 1 (2025): Food Safety: Science in Action
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v6i1.5503

Abstract

Asam (Tamarindus indica L.) or also known as tamarind is a fruit that grows in the Sumbawa region. In Sumbawa, tamarind fruit is often used as a seasoning for dishes such as sepat, singang and ikan bage. Besides, tamarind also produces waste that is not utilized properly, one of which is tamarind seeds. Therefore, one innovation to reduce tamarind seed waste is to make it into a coffee powder product. The purpose of this study was to found a tamarind seed-based beverage formulation as a substitute for coffee beans without changing its taste and properties. This type of research is laboratory-based experimental consisting of 4 treatments of coffee powder with variations in roasting time (5, 10, 15 and 20 minutes). The parameters tested were tannin content, water content test, and sensory quality test by scoring and hedonic. Based on the results of the study, the sensory quality test on the parameters of color, smoothness, aroma and taste with the highest treatment was found in the fourth treatment. The scores were (4.50), (3.97), (4.23), (4.27) and hedonic scores were (3.73), (3.97), (4.17), (3.43). In the water content test, the highest treatment was found in the fourth treatment with a value of 4.59%, which has fulfilled SNI 01-3542-2004, which is a maximum of 7%. In the tannin content test, the fourth treatment was the highest treatment with a value of 0.017%. The results showed that the best treatment was the fourth treatment with a roasting time of 20 minutes. Keywords: Tamarind Seeds, Coffee Beans, Moisture Content, Tannin Content
Identifikasi Potensi Bakteri Asam Laktat dari Dangke Susu Kuda Liar di Nusa Tenggara Barat Sebagai Kandidat Probiotik Lokal Komalasari, Husnita; Anam Afgani, Chairul; Melandani, Astri
Pro Food Vol. 11 No. 2 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i2.540

Abstract

Dangke is a traditional food from Enrekang, South Sulawesi, and in the West Nusa Tenggara (NTB) region, dangke is also produced from local food which is wild horse milk. This study aimed to identify and characterize the microbiological profile of dangke of NTB to assess its potential as an indigenous probiotic candidate. The research used an experimental method with a Completely Randomized Design (CRD), considering the area of sample origin as the factor with Tukey's post-hoc test was applied at a 5% significance level. Multivariate Principal Component Analysis (PCA) was conducted using XLSTAT to map the microbiological characteristics. The results showed that sampling areas significantly affected microbiological properties such as total lactic acid bacteria (LAB), growth tolerance to bile salt, NaCl, and pH 2.5, as well as antimicrobial activity against E. coli and S. aureus. PCA revealed that dangke from Bima and Sumbawa had similar characteristics, which differed from those of Lombok and Dompu. These findings indicated that LAB from wild horse milk dangke had potential as indigenous probiotic candidates. In conclusion, this study identified and mapped the regional differences in dangke characteristics and highlighted their probiotic potential.
Co-Authors Abdillah, Rijal Fauzan Husnita Komalasari Melandani, Astri Ningtyas, Bunga Ayu