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Fakultas Pertanian, Universitas Jambi
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Journal : Jurnal Sains dan Teknologi Pangan

 1 
ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT TEMPOYAK ASAL JAMBI DARI BERBAGAI KOSENTRASI GARAM Nizori, Addion; Prayogi, Nanda; Mursalin, Mursalin
Jurnal Sains dan Teknologi Pangan 2017: PROSIDING SEMINAR NASIONAL FKPT-TPI 2017
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (25.875 KB)

Abstract

Tempoyak adalah makanan tradisional khas Jambi  yang banyak peminatnyakarena cita rasa gurih dan aromanya yang khas. Tempoyak terbuat dari dagingdurian tanpa biji melalui proses fermentasi yang disimpan beberapa hari dalamkondisi lingkungan an-aerob. Tujuan penelitian ini adalah untuk identifikasibakteri asam laktat (BAL) dari tempoyak yang terbentuk  dari penambahanberbagai kosentrasi garam (0, 1%, 2%, 3% dan 4%) selama 1 minggu masapenyimpanan serta melihat karakteristik fisik, kimia dan sensori tempoyak yangdihasilkan. Dari hasil pengamatan identifikasi secara mikrobiologi  kolonibakteri asam laktat berbentuk bulat dan bewarna putih susu, gram positif (+),reaksi katalase negatif. Sedangkan analisa sensori karakteristik tempoyak yangdihasilkan adalah bewarna kuning muda, rasa asam, tekstur agak lunak, aromatempoyak tajam dan disukai panelis penampakan tempoyak secara keseluruhan.Karkteristik fisik dihasilkan dengan pH berkisar antara 3,61 – 3,95 dan totalpadatan terlarut berkisar antara 1,90 – 3,50. Kata kunci: Tempoyak, kosentrasi garam, Bakteri asam laktat.
The Effect Of Stevia Sugar On The Sensory And Antioxidant Properties Of Functional Drink From Telang Flower (Clitoria Ternatea L.) nizori, addion
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (561.795 KB) | DOI: 10.33772/jstp.v8i2.35296

Abstract

Butterfly pea flowers can be used as a functional drink because they contain phytochemical compounds such as tannins, saponins, triterpenoids, polyphenols, phenols, flavonoids, glycosides, alkaloids and steroids. The addition of stevia sugar provides a sweet taste to the butterfly pea flower functional drink, making it more appealing to consumers. Stevia sugar is a low-calorie and low-sugar sweetener. The purpose of this study was to determine the effect of stevia sugar concentration on the characteristics of the telang flower functional drink and to determine the best stevia sugar concentration in the butterfly pea flowersfunctional drink. This study used a completely randomized design (CRD) consisting of 5 levels of treatment, namely ( 0%, 0.1%, 0.2%, 0.3% and 0.4%) stevia sugar and then repeated 4 times to obtain 20 unitstest. The results showed that the concentration of stevia sugar had a significant effect on total soluble solids (TPT), taste hedonic quality, and overall acceptance (sensory) but had no significant effect on color degree, acidity (pH), % inhibition, and color. Functional drinks with the addition of 0.3% stevia sugar gave the best results with the characteristic description of pure blue color, pH 5.02, total soluble solids 1.03 Brix, antioxidant 71.61% inhibition, overall acceptance 3.56 (slightly like – like)
Co-Authors AA Sudharmawan, AA Anisa, Khairin Ardiyaningsih Puji Lestari Arzita, Arzita Budi Waluyo Budiyati Ichwan Choirun, Annisa'u Dewi , Erwita Diah Riski Gusti Dian Wulansari, Dian Elis Kartika Eliyanti Eliyanti Emanauli Emanauli Fathia, Nyimas Myrna Elsa Firmansyah Firmansyah Fitra Armando FITRY TAFZI Gusriani, Ika Hasnah, Nur Heri Junedi Hesi Novialispita Hutwan Syarifuddin Huwan Syarifuddin Ika Gusriani Ikawati, Diyan Indra Lasmana Tarigan Indriyani Indriyani Irianto Irianto Irma Rahmayani Islah Hayati Jayanti, Elkanah Jesayas Maranata Lavlinesia Lavlinesia Lavlinesia Lavlinesia Lavlinesia Lavlinesia Lavlinesia Lavlinesia Lavlinesia, lavlinesia Lizawati Lizawati M. Afdal Madyawati Latief Madyawati Latief Mapegau Mapegau Mapegau Mapegau Marlina Marlina Md Sikin, Adi Merlya, Merlya Miranti Sari Fitriani Mishra, Vijay Muhammad Agus Muljanto Muhammad Hery Setiawan Mursalin . Mursalin Mursalin Mursalin Mursalin Musyid Musyid Nabila, Annisa Candra Nanda Prayogi Ningsih, Maryati Nola Sihombing Nurfaijah, Nurfaijah Nurul Huda Oline Yatinko Tanjung Prayogi, Nanda Purba, Daniel Tua Rahayu Suseno Rahayu Suseno Rahayu Suseno Rahmayani, Irma Ratih Dyah Puspitasari Sahrial Sahrial Setyawan, Hendrix Yulis Silvi Leila Rahmi Silvia Mawarti Perdana Solikhati Indah Purwaningrum Suhaimi, Qamarina Sunaryo Sunaryo Surhaini Surhaini, Surhaini Suryono Suryono Suryono Suseno, Rahayu Sutrisno Tona Aurora Lubis Ulyarti Wan Kamarudin, Wan Saidatul Syida Wibowo, Yudha Gusti Yernisa Yernisa Yogi Ridho Pangestu Yundari, Yundari Yusnaidar Yusnaidar Yusof, Yus Aniza Zulkarnain Zulkarnain