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All Journal IJFAC (Indonesian Journal of Fundamental and Applied Chemistry) Jurnal Kesehatan Vokasional Jurnal Teknik JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Jurnal Puan Indonesia Tedc
Marlina, Lusi
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PENGARUH PERBANDINGAN AIR KELAPA DAN SARI SIRSAK TERHADAP KUALITAS MINUMAN BERKARBONASI DENGAN PENAMBAHAN NaHCO3 Marlina, Lusi; Wijayanto, Yulfan
Jurnal TEDC Vol 18 No 2 (2024): JURNAL TEDC
Publisher : UPPM Politeknik TEDC Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70428/tedc.v18i2.838

Abstract

Carbonated drinks have a sparkle effect with a typical soda taste in the mouth and generally use artificial flavors. Rarely use natural flavors. A new innovation in the manufacture of carbonated drinks is using coconut water as raw material with the addition of soursop fruit juice which is a natural flavor. Making carbonated drinks from coconut water and soursop juice is done by using sodium bicarbonate (NaHCO3) as a producer of CO2 gas. This study aims to determine the effect of the ratio of coconut water to soursop extract and sodium bicarbonate concentration to produce carbonated drinks with good quality. This study used a completely randomized design (CRD) with 2 factors, namely the ratio of coconut water to soursop extract and the concentration of sodium bicarbonate. The results showed that the highest levels of vitamin C were in KS1N1 with a ratio of coconut water: soursop essence (50: 50) and 0.7% NaHCO3, with vitamin C levels (26.4 mg/100 g) which were still acceptable TKPI Ministry of Health 2019, value total acid (0.282%) according to SNI 3719:2014, and the pH value (4.33) according to SNI 3708:2015. The best organoleptic results were for KS4N1 with a ratio of coconut water: soursop extract (80: 20) and 0.7% NaHCO3 with an organoleptic value of taste 4.7 (like), aroma 3.3 (rather like) and color 4.3 (like) . The results showed that the ratio of coconut water and soursop extract affects the quality of carbonated drinks.
OPTIMASI PENGGUNAAN PEMANIS STEVIA DAN PENGARUHNYA TERHADAP KUALITAS SENSORIS DAN STABILITAS WARNA SIRUP BUNGA TELANG (CLITORIA TERNATEA L.) Marlina, Lusi; Pujiastuti, Sari Dewi
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.v18i3.890

Abstract

This study aims to evaluate the effect of the addition of natural sweeteners stevia and citric acid on color changes in butterfly pea flower syrup, which is rich in anthocyanin pigments. Anthocyanins give a distinctive blue color to telang flowers and are sensitive to changes in pH. The research method used a 3-factorial completely randomized design (CRD) with variations in the concentration of stevia leaf extract, stevia sugar, and the volume of lemon juice as a source of citric acid. The analysis included organoleptic test, anthocyanin qualitative test, total sugar test, viscosity test, and L*a*b* color test. The results showed that the addition of stevia leaf extract and citric acid significantly affected the color intensity of butterfly pea flower syrup. The combination of 30 grams of stevia leaf extract and 50 mL lemon juice produced the highest blue to violet color change based on the L*a*b* value. However, based on the organoleptic test, panelists preferred the sample with 10 grams of stevia leaf extract and 30 mL lemon juice. In the treatment with stevia sugar, the combination of 30 grams of stevia sugar and 30 mL of lemon juice produced the most preferred color.
PENGARUH KOMPOSISI MEDIA FERMENTASI (SARI UMBI TALAS : AIR) DAN INOKULUM STARTER TERHADAP MUTU PROBIOTIK Marlina, Lusi; Mulyani, Nada Sri
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.v19i2.1266

Abstract

Taro (Colocasia esculenta) is a source of carbohydrates that is rich in nutrients, low in fat, low in calories, and gluten-free. Taro juice has the potential to be processed into functional beverages for the community. Increasing the functional value of the beverage can be done through fermentation with probiotic bacteria, resulting in a taro tuber juice probiotic beverage. Taro tubers provide nutrients that support the growth of lactic acid bacteria, such as Lactobacillus casei, which is commonly used in the production of probiotic drinks. This study aimed to evaluate the effect of fermentation media composition represented by the ratio of taro tuber juice and water, as well as the concentration of starter inoculum (Lactobacillus casei) on the quality of probiotic drinks produced. This study used a 2x4 factorial completely randomized design (CRD) method, with the first factor being the ratio of taro root juice and water (50:50 mL, 30:70 mL, 25:75 mL, 20:80 mL) and the second factor being the starter concentration (1%, 2%, 3%, 4%). Quality testing of the final product included pH analysis, total bacteria, total titratable acid, viscosity, and organoleptic evaluation (color, texture, aroma, and taste) based on SNI 7552-2009. The results showed that the best treatment in the production of taro root juice probiotic drink was obtained in the combination of taro root juice and water ratio of 30:70 mL with 4% starter concentration. This condition produced a product with a pH value of 5, total acid of 0.29%, viscosity of 12.83 cp, and organoleptic scores for color, texture, aroma, and taste of 2.8, 2.5, 2.9, and 2.5, respectively.
PENGARUH TEPUNG ECENG GONDOK SEBAGAI BAHAN CAMPURAN PAKAN IKAN DENGAN MENGGUNAKAN CAMPURAN PROBIOTIK BACILLUS Sp. DAN MOLASSES Marlina, Lusi; Pamungkas, Agisna
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.v17i3.736

Abstract

Water hyacinth with the Latin name Eichhornia crassipes is a type of aquatic plant that is generally considered a weed. Water hyacinth can be used to feed fish that are omnivorous or herbivorous. One of them is tilapia with the Latin name Oreochromis niloticus whose market demand is very much. Tilapia has a high economic value because the need for seeds and consumption continues to increase along with the number of cultivation businesses. Making feed using probiotic Bacillus Spp. and molasses prebiotics to increase the growth rate of fish. However, one of the weaknesses of water hyacinth plants is the low digestibility of the feed ingredients because they contain a lot of crude fiber. The purpose of this study is to find the effect of each experiment that will be carried out. This study uses an experimental method. This study involved six treatments, namely P1 = Feeding + Bacillus Sp. 10 mL/Kg feed + Molasses 20 mL prebiotic. P2 = Feeding + water hyacinth flour + probiotic Bacillus Sp. 10 mL/Kg of feed. P3 = Feeding + water hyacinth flour + probiotic Bacillus Sp. 10 mL mL/Kg feed and 20 mL Molasses prebiotics. P4 = Feeding + water hyacinth flour + probiotic Bacillus Sp. 20 mL/Kg of feed. P5 = Feeding + water hyacinth flour + probiotic Bacillus Sp. 20 mL/Kg feed + Molasses 40 mL prebiotic. P6 = Feeding + water hyacinth flour without the addition of Bacillus Sp. and Molasses. This research is expected to produce a good quality fish feed mixture for rearing tilapia (Oreochromis nilocticus) which achieves a protein content of at least 25% according to SNI 01-7242- 2006. The best treatment of fish growth rate was in P3 where each fish increased by 43.8%/day. Comparison of feed using 100 grams of water hyacinth flour without the addition of Bacillus Spp. and Molasses were significantly different, where the feed using water hyacinth without the addition of Bacillus Sp. and Molasses every day the growth rate of fish is 23.64%/day. While the feed that was given a mixture of water hyacinth flour, Bacillus Spp. and Molasses like P3 the growth rate is 43.8%/day
PENGARUH KONSENTRASI KALSIUM PROPIONAT DAN DEKSTRIN TERHADAP MUTU FISIKOKIMIA DAN ORGANOLEPTIK MINUMAN SERBUK SARI BUAH PEPAYA Marlina, Lusi; Kharisma, Ratna Ayu
Jurnal TEDC Vol 18 No 1 (2024): JURNAL TEDC
Publisher : UPPM Politeknik TEDC Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70428/tedc.v18i1.774

Abstract

Papaya fruit (Carica papaya L.) is one of the tropical fruits that can be found everywhere, apart from the delicious taste of this fruit is also rich in complete nutrition with several vitamins contained in papaya fruit. Papaya fruit has a very high tendency to decay, which causes a relatively short shelf life. Therefore, efforts or techniques are needed to process fresh papaya fruit into functional food products with long shelf life. This study was conducted with the aim of determining the effect of the addition of calcium propionate and the amount of dextrin on papaya fruit pollen drinks. This study used an experimental method with a two-factor completely randomized design (RAL), namely the addition of calcium propionate (0.1%, 0.2%, 0.3%) and the addition of dextrin (5 g, 10 g, 15 g) with reference to SNI 01-4320-1996. The test parameters analyzed were water content, vitamin C content, antioxidants, organoleptic tests of color, aroma, taste and texture. The results showed that the addition of calcium propionate and dextrin significantly influenced the water content, vitamin C, antioxidant and organoleptic tests. The addition of calcium propionate concentration (0.1%) and the amount of dextrin (15 g) produced the best quality of papaya fruit pollen drink.
PEMANFAATAN LIMBAH KULIT BUAH NAGA SUPER MERAH (HYLOCEREUS POLYHIZUS) MENJADI PERMEN JELLY DENGAN VARIASI RASA JAHE MERAH (ZINGIBER OFFCINALE VAR.RUBRUM) Marlina, Lusi; Indriani, Riska; Wulandari, Ratna Rizky
Jurnal TEDC Vol 17 No 2 (2023): JURNAL TEDC
Publisher : UPPM Politeknik TEDC Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70428/tedc.v17i2.700

Abstract

Kulit buah naga super merah memiliki kandungan antosianin dan pektin yang dapat digunakan sebagai bahan alternatif alami pada produk olahan pangan. Selain itu di Indonesia terkenal dengan penghasil rimpang jahe yang memiliki rasa serta aroma yang bervariasi, salah satunya jahe merah. Perkembangan produk pangan semakin inovatif, salah satu pemanfaatan kulit buah naga yaitu dengan cara pembuatan permen jelly dengan penambahan sari jahe merah. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh serta konsentrasi terbaik dari ekstrak kulit buah naga super merah dengan variasi sari jahe merah utuk memperbaiki mutu pada permen jelly. Penelitian ini menggunakan metode eksperimental yang terdiri dari 9 perlakuan yaitu konsentrasi ekstrak kulit buah naga super merah 20%, 30%, dan 40%, serta sari jahe merah 0%, 3% dan 6% dengan parameter uji organoleptik, uji kadar air, uji kadar abu dan uji gula reduksi. Hasil analisis didapat perlakuan terbaik pada konsentrasi 40% ekstrak kulit buah naga super merah dan 3% ekstrak jahe merah, dengan menghasilkan nilai kesukaan pada uji organoleptik indikator warna dengan nilai 3,00, parameter rasa dengan nilai sebanyak 2,46, parameter tekstur dengan nilai 2,70, dan parameter aroma dengan nilai 2,86 sedangkan untuk uji kadar air sebesar 4%, uji kadar abu sebesar 0,05% dan uji kadar gula reduksi sebesar 8,13%. Hasil yang diperoleh sudah memenuhi standar mutu permen jelly (SNI 3547.2-2008).
Co-Authors Ade Yuliana Ayu Hendrati Rahayu Ayu Puspita Ningsih Cengristitama, Cengristitama Damayanti , Eva Dini Rohmayani Eva Damayanti, Eva Indriani, Riska Iskandar, Rachmat Kharisma, Ratna Ayu listiana, reni Monica, Rizqy Dimas Mulyani, Nada Sri Nuranisa, Hida Arliani Pamungkas, Agisna Paryati, Retno Prasetyaningsih, Yusi Pujiastuti, Sari Dewi Pujilestaria , Intan Puspitasari, Budiarti Rochmawati Rochmawati Sari, Myra Wardati Wijayanto, Yulfan Wulandari, Ratna Rizky Yurika, Yurika