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All Journal Jurnal Agritechno Jurnal Riset Rumpun Ilmu Tanaman
Nurul Al Varqani
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Engineering Environmental Science

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Perubahan Mutu Fisik, Kimia dan Organoleptik Cabai Blok dengan Variasi Kemasan dan Suhu Penyimpanan Dwi Anggraini; Faisal Basyir; Kevin Tanjung; Nurul Al Varqani
Jurnal Riset Rumpun Ilmu Tanaman Vol. 4 No. 2 (2025): Oktober : JURRIT: Jurnal Riset Rumpun Ilmu Tanaman
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrit.v4i2.7069

Abstract

This study aims to investigate the impact of packaging type and storage temperature on the physical, chemical, and sensory properties of chili blocks during storage. Additionally, the study aims to identify the optimal packaging and storage temperature combination, as well as to characterize the quality attributes of chili blocks. The experimental design employed was a Completely Randomized Design (CRD) in a factorial arrangement with two factors: packaging type and storage temperature. In this study, using aluminum foil as primary packaging, PP plastic packaging, and paper as secondary packaging, and 3 treatment storage temperatures, each repeated as many as 3 trials, so that it has 18 experimental units. Data analysis using ANOVA with Duncan's Multiple Range Test (DMRT)at a significant level of 5% using the SPSS18 program. The results showed that secondary packaging types and storage temperatures did not significantly affect physical properties (moisture content) and organoleptic properties (color, aroma, texture), but significantly affected the chemical properties (pH, vitamin C, ash content) and secondary packaging types the good for chili block is alufo + plastic packaging and refrigerator storage temperature (10oC), and good chili block characteristics are: Refrigerator storage (temperature 10oC) with alufo + plastic packaging: lowest physical properties (moisture content) 27.29, chemical properties (lowest pH 5.23, Vitamin C 12.91 and ash content 6.35).
Profil Komposisi Kimia Dan Senyawa Bioaktif Nira Aren (Arenga Pinnata) Serta Turunannya: Tinjauan Dekade Terakhir: Chemical Composition and Bioactive Compounds of Palm (Arenga Pinnata) Sap And Its Derivatives: A Review Of The Last Decade Miftahuddin, Miftahuddin; Miftahuddin; Aidil Zulhaq Paradiman; Mentari Mangguali; Reza Arianto Sultan; Abdi Wahid Kurniawan; Nurul Al Varqani
Jurnal Agritechno Vol. 19 No. 1 (2026): Jurnal Agritechno
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v19i1.2247

Abstract

ABSTRACT Palm sap (Arenga pinnata) plays a strategic role in the agro-industrial sector; however, its utilization is frequently constrained by rapid microbiological degradation.This review synthesizes research advancements over the past decade (2015-2025) to characterize the chemical properties, nutritional profiles, and bioactive potential of palm sap and its derivatives. Employing a narrative review of literature from reputable databases, this study identifies palm sap as a complex biochemical system rich in sucroses, essential amino minerals (K, Mg, Ca, and P), vitamins, and a comprehensive profile of amino acids. The identification of phenolic and flavonoid constituents further substantiates its potential as a significant source of natural antioxidants. This review highlights that the retention of these functional compounds is highly dependent on the precision of processing techniques. The implementation of vacuum evaporation and advanced drying technologies, such as spray drying and freeze-drying, has proven superior in preserving the integrity of thermolabile bioactive compounds compared to conventional open-pan heating. In conclusion, a comprehensive understanding of biochemical stability dynamics during processing provides a critical foundation for innovation and the downstream development of sugar palm commodities, facilitating the production of value-added and globally competitive functional foods. Keywords: Antioxidant activity, Arenga pinnata, Bioactive compounds, Palm sap, Thermal stability.
Co-Authors Abdi Wahid Kurniawan Aidil Zulhaq Paradiman Dwi Anggraini Faisal Basyir Kevin Tanjung Mentari Mangguali Miftahuddin Miftahuddin Miftahuddin Reza Arianto Sultan