Jurnal Teknologi Agro-Industri

Perbandingan Parameter Mutu Ekstrak Bunga Telang (Clitoria ternatea) Menggunakan Metode Refluks, Sokhlet, dan Maserasi

Nina Hairiyah, Raden Rizki Amalia, Nuryati Nuryati, Faridah Faridah — Thu, 30 Nov 2023 00:00:00 +0000

Butterfly pea flower (Clitoria ternatea) is a plant that is known to contain high levels of flavonoids, anthocyanins and antioxidants which can be used for food and non-food products. Butterfly flower extract can be used as an active ingredient in product manufacturing. This research aims to compare the quality parameters of pea flower extract (Clitoria ternatea) obtained using the reflux, sochlet and maceration methods from organoleptic, yield, water content, total ash content, acid insoluble ash content and flavonoid aspects. The research results showed that for organoleptic parameters, butterfly pea flower extract had a deep purplish blue color and a distinctive aroma of butterfly pea flower. Based on the parameters of yield value, water content, total ash content, acid insoluble ash content, and flavonoids, the best extraction method for pea flowers (Clitoria ternatea) is the heat method (reflux or sokhlet).

Optimasi Metode Ekstraksi Terhadap Parameter Mutu Ekstrak Daun Ketepeng Cina (Senna alata)

Nuryati Nuryati, Raden Rizki Amalia, Nina Hairiyah, Nanis Nurisyah — Thu, 30 Nov 2023 00:00:00 +0000

Ketepeng Cina (Cassia alata) is a plant that is widely used to treat various skin problems caused by bacteria or fungi. Various studies have been carried out to obtain optimal extract results such as the influence of the type of drying or solvent used. The optimal extract can be used for applications in making products based on Chinese ketepeng extract such as gel, cream or soap preparations. In this research, optimization of the extraction method will be carried out to obtain extracts with the best parameters in terms of water content, yield and flavonoid values resulting from extraction methods using cold methods (maceration) and hot methods (sochlet and reflux). The research results showed that the optimal extract produced was using the reflux method with a yield value of 23,24%, water content of 4,02%, total ash content of 1,20%, non-acid ash content of 1,04%, and flavonoids of 8,78%.

Uji Hedonik Sari Kedelai dengan Penambahan Gula Aren dan Jahe

Fatimah Fatimah — Thu, 30 Nov 2023 00:00:00 +0000

Inovasi pembuatan sari kedelai dengan penambahan gula aren dan jahe sebagai olahan minuman menyehatkan sekaligus sebagai pangan fungsional. Tujuan penelitian ini adalah untuk menganalisis daya terima produk sari kedelai dengan pemanis alami gula aren dan adanya penambahan jahe. Penelitian dirancang menggunakan perbedaan konsentrasi gula aren yaitu 3,75% (F1), gula aren 5% (F2), gula aren 6,25% (F3), dan gula aren 7,5% (F4). Uji daya terima mengunakan panelis sebanyak 25 orang dengan rentang usia 18-20 tahun dengan skor penilaian tingkat kesukaan rentang 1 (Amat sangat tidak suka) sampai 9 (Amat sangat suka) . Penentuan formulasi terbaik berdasarkan analisis data mengunakan uji de Garmo. Hasil menunjukkan minuman sari kedelai dengan pemanis gula aren sebesar 6,25% paling disukai panelis dengan nilai rata-rata warna sebesar 7,67, aroma sebesar 7,48 dan penilaian rasa sebesar 8,21 dari skala 9. Hasil uji de Garmo menunjukkan nilai produktivitas paling tinggi yaitu sebesar 0,99.

Karakterisasi Sabun Padat Berbahan Dasar Minyak Jelantah Dengan Penambahan Serbuk Daun Sirih Hijau (Piper Betle L)

Ika Kusuma Nugraheni, Sauqi Rahman, Yuliana Ningsih — Thu, 30 Nov 2023 00:00:00 +0000

Minyak jelantah adalah minyak limbah yang berasal dari tumbuh-tumbuhan yang digunakan sebagai minyak goreng. Minyak jelantah dapat dimanfaatkan kembali dengan proses pemurnian dan dimanfaatkan dalam pembuatan sabun dengan proses saponifikasi menggunakan basa (KOH atau NaOH). Berdasarkan hal tersebut dilakukan penanganan limbah minyak jelantah dengan pemanfaatan sebagai bahan baku pembuatan sabun padat. Tujuan dari penelitian ini adalah melakukan karakterisasi mutu sabun padat minyak jelantah dengan penambahan serbuk daun sirih hijau dan menganalisis kemampuan antibakterinya. Metode penelitian dilakukan melalui analisis ekperimental dengan variasi penambahan serbuk sirih dalam pembuatan sabun padat. Minyak jelantah sebagai bahan dasar dimurnikan dengan penambahan NaOH 30% serta penambahan bleaching earth. Sedangkan serbuk daun sirih diproses dengan penghalusan dan disaring dengan ukuran 500 mesh. Proses pembuatan sabun padat dengan penambahan asam stearat, propilen glikol, gliserin, etanol serta Tetra Etil Amina (TEA). Karakterisasi sabun padat dilakukan dengan pengujian yang meliputi parameterer kadar air, jumlah asam lemak, alkali bebas, asam lemak bebas, minyak mineral, stabilitas busa, uji keasaman (pH), dan uji anti bakteri. Berdasarkan hasil karakterisisasi yang dilakukan, nilai asam lemak bebas, minyak mineral, stabilitas busa pada seluruh variasi sampel telah memenuhi SNI Sabun padat (SNI 06-3532-1994). Batas nilai alkali bebas tidak terpenuhi pada sampel dengan variasi serbuk daun sirih tertinggi, sedangkan nilai derajat keasaman (pH) menjadi meningkat hingga melebihi ambang batas dengan adanya penambahan serbuk sirih. Uji antibakteri menunjukkan semakin besar penambahan serbuk sirih, maka semakin baik dalam kemampuan antibakterinya.

Evaluasi Sifat Kimia dan Sensoris Nata De Coco dengan Penambahan Ekstrak Buah Naga (Hylocereus polyrhizus)

Thu, 30 Nov 2023 00:00:00 +0000

Nata de coco is a product resulting from a fermentation process from coconut water with the help of Acetobacter xylinum. To increase the functional value and taste of nata de coco, you can add red dragon fruit extract. This study aims to evaluate the chemical and sensory properties of nata de coco which did not have dragon fruit extract added (P0) and nata de coco which had dragon fruit extract added (P1). Parameters for observing chemical properties include water content, protein, vitamin C and fiber. Sensory evaluation was carried out using a hedonic test using 30 panelists, the parameters observed were aroma, texture, taste and color. Based on the results of the evaluation of the chemical and sensory properties of nata de coco to which dragon fruit extract was added, it can be concluded that the addition of dragon fruit extract can increase protein levels (1.57%) and vitamin C (0.25%), and reduce water content (93.16%) and fiber content (1.20%). Meanwhile, the hedonic test showed that the panelists preferred the texture, aroma and taste parameters of nata de coco without adding dragon fruit extract. In terms of color parameters, panelists preferred nata de coco with added dragon fruit extract.

Analisis Risiko dan Kelayakan Usaha Produk Wirausaha Kembang Goyang dari Daun Kelor

Jaka Darma Jaya — Thu, 30 Nov 2023 00:00:00 +0000

Kembang goyang moringa leaves is a traditional cake that was developed as an innovation in entrepreneurship. The development of the Moringa leaf goyang flower business aims to develop the cultural heritage of traditional South Kalimantan cakes, while optimizing the use of local Moringa leaf resources. Therefore, in this research, a study was carried out on the production of the Moringa leaf rocking flower using 3 (three) different formulations, risk and business feasibility analysis, and marketing strategy analysis of Moringa leaf rocking flower. Based on the results of the hedonic test on the kembang goyang moringa leaf product, it is known that the kembang goyang K10 product containing 10 g of moringa leaf flour is the best kembang goyang product in terms of taste, appearance, aroma and texture of the product. Next, a risk analysis was carried out on the Moringa leaf goyang flower business to map and anticipate risks that might occur. It is known that business capital and the availability of Moringa raw materials occupy extreme and high risk levels. The business feasibility analysis shows that the Moringa leaf rocking flower business is feasible to run with an R/C ratio of 1.87% and a PBP of 1.15. In further development, it is necessary to optimize marketing using a segmenting, targeting and positioning approach so that the Moringa leaf goyang flower product is well received by consumers.