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KAJIAN KARAKTERISTIK FISIKOKIMIA DAN SENSORI MINUMAN SARI BUAH NANAS BERKARBONASI DENGAN VARIASI KONSENTRASI NATRIUM BIKARBONAT -, Cengristitama; Wahyuni, Sri Rizky
Jurnal TEDC Vol 18 No 3 (2024): JURNAL TEDC
Publisher : UPPM Politeknik TEDC Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70428/tedc.v18i3.894

Abstract

Nanas adalah buah yang kaya akan berbagai nutrisi, seperti vitamin A, kalsium, fosfor, magnesium, zat besi, natrium, kalium, dekstrosa, sukrosa, serta enzim bromelin yang sangat bermanfaat bagi kesehatan. Namun, nanas segar hanya memiliki umur simpan sekitar 4 hingga 6 hari pada suhu 22°C karena tingginya kadar air (90,73%), yang membuatnya cepat rusak, menyusut, dan membusuk. Salah satu cara untuk memperpanjang umur simpan nanas adalah dengan mengolahnya menjadi produk seperti minuman sari buah nanas berkarbonasi. Penambahan bahan tambahan makanan (BTM) seperti natrium bikarbonat dapat meningkatkan cita rasa sparkle atau sensasi menyegarkan di lidah, mirip dengan minuman bersoda lainnya. Penelitian ini bertujuan untuk mengevaluasi pengaruh konsentrasi natrium bikarbonat terhadap kadar vitamin C, pH, karakteristik sensori, total padatan terlarut, dan kadar gula. Metode penelitian yang digunakan adalah eksperimen, dimana peneliti mengamati pengaruh variabel tertentu terhadap variabel lainnya dalam kondisi yang terkontrol. Eksperimen dilakukan dengan berbagai konsentrasi natrium bikarbonat (0; 0,5; 1,0; 1,5; dan 2 gram). Penelitian ini mengacu pada standar SNI 01-2972-1998 tentang minuman karbonasi. Hasil menunjukkan bahwa konsentrasi natrium bikarbonat mempengaruhi karakteristik sensori serta parameter lainnya seperti pH, vitamin C, dan kadar gula. Sampel P2 dengan penambahan satu gram natrium bikarbonat memberikan hasil terbaik. Minuman sari buah nanas berkarbonasi dengan penambahan natrium bikarbonat satu gram memenuhi standar SNI 01-2927-1998.
PENGARUH LAMA PERENDAMAN KAIN KATUN TERHADAP DAYA WARNA YANG DIHASILKAN EKSTRAK AKAR MENGKUDU (MORINDA CITRIFOLIA) SEBAGAI PEWARNA ALAMI Sari, Myra Wardati; -, Cengristitama; Sopian, Yogi; Wulandari, Ratna Rizky
Jurnal TEDC Vol 19 No 2 (2025): JURNAL TEDC
Publisher : UPPM Politeknik TEDC Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70428/tedc.v19i2.1255

Abstract

The textile industry requires innovation in the use of dyeing materials that are not only effective but also environmentally friendly. One potential source of natural dyes is noni root (Morinda citrifolia), which contains anthocyanin and morindone compounds as coloring agents. This study aims to examine the effect of immersion duration on the color strength of cotton fabric dyed with natural dye extracted from noni root (Morinda citrifolia). The dye extraction was carried out using two methods: heating (batch) and maceration with methanol as the solvent. The dyeing process included mordanting, dyeing with varying immersion duration (8, 16, 24, 32, and 40 hours), and fixation. The results showed that longer immersion duration increased amount of dye bound to the fabric in both extraction methods. Color fastness tests produced results categorized as poor (2–3/2.5), fair (3.0), and good (4/4–5/4.5). These findings indicate that natural dye extracted from noni root can be used as an alternative natural dye for textiles, particularly cotton fabric, with sufficient color stability.
PENGARUH PENAMBAHAN EKSTRAK UBI JALAR PUTIH TERHADAP KARAKTERISTIK SIRUP NANAS -, Cengristitama; Rochma, Siti; Sari, Myra Wardati
Jurnal TEDC Vol 17 No 3 (2023): JURNAL TEDC
Publisher : UPPM Politeknik TEDC Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70428/tedc.v17i3.749

Abstract

Pineapple (Ananas comosus L. Merr) is a fruit that is always available throughout the year and makes this fruit a superior agricultural commodity in Indonesia. But, pineapples are easily damaged and decay quickly. An alternative to inhibit the damage process by processing it into pineapple syrup. This study’s aim was to determine the effect of adding white sweet potato extract to the characteristics of pineapple syrup. This research was conducted using an experimental method consisting of 1 factor, namely without variation of white sweet potato as a control (0%), 10%, 20%, 30% and 40%, so that it got 5 treatments with 2 repetitions. The research started by making white sweet potato extract, making pineapple syrup, testing vitamin C, total sugar content, viscosity and organoleptic testing. The research was conducted in accordance with SNI 3544-2013 about syrup. The results showed that the organoleptic test of pineapple syrup obtained an assessment of the taste parameters on NU1 of 3,2 (like) and on the aroma is treatment NU3 of 3,0 (like), and color on NU2 of 3,10 (like). The best results were obtained from pineapple syrup with treatment at a concentration of 10% white sweet potato extract with the observed parameters: vitamin C of 0,35%, viscosity of 31,53 cP and total sugar content of 6,4%.
Co-Authors Rochma, Siti Sari, Myra Wardati Sopian, Yogi Wahyuni, Sri Rizky Wulandari, Ratna Rizky