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All Journal FoodTech: Jurnal Teknologi Pangan Journal of Food Security and Agroindustry
Safrina, Rona
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology

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The Effect of Brewing Time on the pH Level and Antioxidant Content of Liberica Coffee Peel and Siam Orange Peel Infusion Tea Safrina, Rona; Tritisari, Angga
FoodTech: Jurnal Teknologi Pangan Vol 7, No 1 (2024): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i1.79425

Abstract

Tea is the second most consumed beverage in the world after water. About two-thirds of the world's population consumes tea. The purpose of this research is to determine the pH and antioxidant content of Liberica coffee peel and Siam orange peel infusion tea. The approach taken in this research is quantitative with a factorial completely randomized design (CRD) and two factors. Each was replicated three times. The first factor is the comparison used for coffee peel and orange peel (X), namely coffee peel:orange peel (1:3) (X1), coffee peel:orange peel (1:1) (X2), coffee peel:orange peel (3:1) (X3). The second factor is the brewing time (Y) consisting of three treatment levels: 5 minutes (Y1), 10 minutes (Y2), and 15 minutes (Y3). The results of the analysis of variance (ANOVA) show that the comparison of the composition of Liberica coffee peel-Siam orange peel infusion tea (factor X) can significantly affect antioxidant activity. Additionally, the pH measurement results indicate significant differences in the composition comparison marked by factor X, brewing time (factor Y), and interaction factor (XY). The average pH measurement results in a neutral outcome and affect the stability of antioxidant activity. The conclusion of this research is that chemical analysis of the formula with a composition ratio of 1:1 (X1) with a brewing time of 5 minutes (Y1) has the highest antioxidant content.
Analysis of Crude Fiber Content in Chips Safrina, Rona; Saputra, Arif; Suryana, Muhammad; Nurhaliza, Nurhaliza; Ropita, Ropita; Nopia, Nopia
Journal of Food Security and Agroindustry Vol. 4 No. 1 (2026): FEBRUARY
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v4i1.887

Abstract

This study aims to determine the crude fiber content in potato chip samples. Potato chips were chosen because they are a processed food product commonly eaten as a snack and are commonly consumed by the public. The crude fiber test is a method for determining the insoluble content of food samples, such as vegetables, tubers, or fruit. The method used in this study was quantitative with an experimental approach. The samples used were purple sweet potato chips, banana chips, and orange chips, each with different oven-drying methods. The drying time for chips was 1 hour. The results of this study indicate that purple sweet potato chips (4.462%-6.241%) have a relatively high crude fiber content, compared to the other two samples. The high fiber content in purple sweet potato may be due to its thicker fiber network compared to the other two samples. In addition, factors such as the maturity level of the tuber, growing conditions, and processing methods can affect the fiber content obtained. Based on these results, purple sweet potato is a healthy food that can be a healthy snack and can be used to increase fiber intake in the daily diet.
Co-Authors Arif Saputra, Arif Nopia, Nopia Nurhaliza, Nurhaliza Ropita, Ropita Suryana, Muhammad Tritisari, Angga