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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat
Nurkhaliza, Aisyah
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Decision Sciences, Operations Research & Management Energy Environmental Science Physics

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Pangan Fungsional berbasis Rumput laut Gracilaria verrucosa dijadikan produk Nori di Masyarakat Pesisir Sidoarjo Hudi, Lukman; Prihatiningrum, Andriani Eko; Mauliana, Metatia Intan; Hilmi, Sectio Bachrul; Nurkhaliza, Aisyah
SINAR SANG SURYA Vol 10, No 1 (2026): Januari 2026
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v10i1.4299

Abstract

Gracilaria verrucosa adalah salah satu jenis rumput laut yang banyak digunakan dalam industri pangan, berkat kandungan gizinya yang kaya dan manfaat kesehatan yang signifikan. Rumput laut ini bisa digunakan dalam pembuatan produk makanan ringan, seperti nori dari rumput laut yang diperkaya dengan ekstrak rumput laut untuk menambah kandungan serat dan mineral. Proses pembuatan melibatkan pengeringan, pemotongan, dan penambahan bahan-bahan lain seperti rempah atau rasa. Nori sebagai camilan ringan sangat cocok untuk konsumen yang mencari alternatif makanan ringan sehat. Mengingat konsumsi makanan ringan sering kali dikaitkan dengan produk tinggi kalori dan rendah gizi. Nori dari rumput laut Gracilaria verrucosa memberikan pilihan yang lebih bergizi, rendah kalori, dan lebih ramah bagi mereka yang menjalani pola makan sehat. Proses pembuatan nori dari rumput laut ini relatif sederhana. Rumput laut dipanen, dicuci, dikeringkan, dan kemudian diproses menjadi lembaran tipis yang siap digunakan sebagai nori.
Kadar klorofil ekstrak daun pepaya pada jenis pelarut dan kadar zat penstabil yang berbeda Sari, Poppy Diana; Hudi, Lukman; Al - Machfud; Nurkhaliza, Aisyah; Sari, Erika Puspita
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/rdraga58

Abstract

Chlorophyll is a green coloring agent and antioxidant from plants that is needed in everyday life, both in the food industry, cosmetics and renewable energy. Its abundant presence in nature makes it interesting to research and develop its use. Various methods are used to extract chlorophyll from existing natural materials. One type of plant with the highest chlorophyll content is papaya leaves, but the highest chlorophyll content has not been found from the extraction process used so far. The use of papaya leaves has only been used for animal feed so it is very interesting to develop in order to be used further in other things. This study aims to obtain the highest chlorophyll content with the treatment of solvent types and levels of stabilizers used in the papaya leaf chlorophyll extraction process. The study was conducted with 2 treatment variables, including the type of solvent, namely ethanol and seton and the treatment of the levels of NaHCO3 stabilizers used, namely 1%, 3% and 5%. From the research that has been done, the highest results were obtained in the treatment using acetone as a solvent and the addition of NaHCO3 stabilizer as much as 3%. This treatment resulted in an extract yield of 7.56%, an average total chlorophyll content of 10.597%, an average chlorophyll a content of 5.916% and an average chlorophyll b content of 4.684%.
Co-Authors Al - Machfud Andriani Eko Prihatiningrum, Andriani Eko Hilmi, Sectio Bachrul Lukman Hudi Mauliana, Metatia Intan Poppy Diana Sari, Poppy Diana Sari, Erika Puspita