Jurnal Teknologi Pertanian最新文献

{"title":"FERMENTASI TEPUNG KULIT UBI KAYU OLEH TRICHODERMA HARZIANUM UNTUK MEMPRODUKSI GLUKOSA","authors":"Ika Gusriani, Hidayat Koto","doi":"10.32520/jtp.v11i1.1951","DOIUrl":"https://doi.org/10.32520/jtp.v11i1.1951","url":null,"abstract":"Kulit ubi kayu merupakan limbah produk ubi kayu yang belum dimanfaatkan secara optimal, pemanfaatan pada kulit ubi kayu terkendala komponen Lignoselulosa, hemiselulosa dan lignin yang sulit untuk diuraikan menjadi bentuk lebih sederhana agar lebih mudah dalam mengolahnya untuk berbagai keperluan industri. Perombakan komponen lignoselulosa dapat dilakukan dengan berbagai cara salah satunya yaitu penggunaan Jamur lignoselulosa Trichoderma harziaum. Tujuan penelitian ini yaitu menentukan kondisi optimum fermentasi oleh Trichoderma harzianum terhadap limbah kulit ubi kayu dalam menghasilkan glukosa. Penelitian dilakukan dengan beberapa tahap yaitu : Penyiapan Media dan Reagen, Pengujian dan klarifikasi Trichoderma harzianum, Fermentasi dan Pengambilan Filtrat Enzim serta Pengukuran Sampel. Fermentasi mencapai kondisi optimum pada hari ke-4 dengan jumlah konidia mencapai 1,05 x 107 sel/ml. pH Optimum pertumbuhan Trichoderma harzianum yang menghasilkan aktivitas enzim tertinggi adalah pH 5, dengan konsentrasi optimum penggunaan substrat yaitu 1% menghasilkan 0,74 gr glukosa pada setiap 1 gr sampel kulit ubi kayu.","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45980754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PEMBUATAN ALAT PENJERNIHAN MINYAK JELANTAH DENGAN OTOMASI LAJU ALIR","authors":"Melysa Putri, Roswita, Faldi Lulrahman, Fardian","doi":"10.32520/jtp.v11i1.1949","DOIUrl":"https://doi.org/10.32520/jtp.v11i1.1949","url":null,"abstract":"Used cooking oil is oil obtained from repeated frying, so it is not healthy for consumption. In addition, used cooking oil can also cause environmental pollution if discharged directly into the environment. To overcome this problem, a used cooking oil purification device with flow rate automation was made. This study aims to make the used cooking oil purification process more effective. This used cooking oil processing equipment consists of a holding tank, a flow rate control device, a flow rate reader, an adsorption column containing cotton, activated charcoal, and zeolite. Then, the performance of the tool was tested. Based on the research that has been done, used cooking oil which was initially reddish brown and smelled rancid after being processed, the color changed to brownish yellow and the smell was slightly rancid. Therefore, it can be concluded that the used cooking oil purification equipment with flow rate automation is effective for purifying used cooking oil.","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41505716","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ANALISIS TEMPERATUR DAN TONASE DALAM PENENTUAN OIL LOSSES CPKO PADA INDUSTRI PENGOLAHAN MINYAK","authors":"Rizki Fadhillah Lubis, Arianto Purba, Silvi Armaini","doi":"10.32520/jtp.v11i1.1907","DOIUrl":"https://doi.org/10.32520/jtp.v11i1.1907","url":null,"abstract":"Oil losses in the oil processing industry is still of particular concern. The purpose of this study is to find out how the relationship and influence between CPKO oil tonnage and temperature in each tank, analyze oil losses and causal factors using Correlation and Linear Regression. Based on the results of research it can be known that there is a suspected relationship between temperature and oil tonnage. There are several factors that cause oil losses including human error and other factors such as the condition of the tank, raw materials and the monitoring process. Recommended improvement proposals for the company are to improve the method of sounding, equip the tank with temperature monitoring, refine sounding equipment, supervise operators in the work area and conduct supervision for each receipt of raw materials.","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46348217","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"KONSENTRASI ASAP CAIR KAYU KESAMBI (SCLEICHERA OLEOSA) DAN PENGARUHNYA TERHADAP FISIKO KIMIAWI DAGING SAPI","authors":"Nikodemus Luta Ana Meha, Yessy Tamu Ina, A. Kaka","doi":"10.32520/jtp.v11i1.1948","DOIUrl":"https://doi.org/10.32520/jtp.v11i1.1948","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi asap  cair kayu kesambi (Schleichera oleosa) yang berbeda  terhadap  kadar air, pH, total fenol dan organoleptik dendeng sapi meliputi (Warna, rasa, tekstur dan kesukaan). Penelitian telah dilaksanakan di laboratorium terpadu Universitas Kristen Wira Wacana Sumba. Materi penelitian yang digunakan adalah daging sapi segar yang diperoleh dari Rumah Potong Hewan (RPH) Waingapu, Kabupaten Sumba Timur. Daging diambil pada bagian paha belakang sebanyak 5kg. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 5 ulangan  yaitu : P1= Konsentrasi pengasapan 10%; P2= Konsentrasi pengasapan 15%; P3=Konsentrasi pengasapan 30%; P4=Konsentrasi pengasapan 45%, sehingga terdapat 20 unit sampel.  Variabel pengamatan adalah kadar air, pH, total fenol dan organoleptik (Warna, rasa, tekstur dan kesukaan). Data yang diperoleh kemudian analisis raganm dengan taraf kepercayaan 5%, hasil berpengaruh nyata dilanjutkan dengan uji  Beda Nyata Terkecil (BNT), Data Organoleptik diolah statistik dengan metode Non Parametrik Kruskall Wallis. Hasil analisis ragam menunjukkan,  bahwa pemanfaatan asap cair kayu kesambi dengan level konsentrasi yang tertinggi berpengaruh dalam menurunkan   kadar air dan pH tetapi dapat meningkatkan penerimaan panelis terhadap organoleptik (warna, rasa, tekstur dan kesukaan) pada dendeng sapi.  Konsentrasi asap cair dengan level yang tertinggi dapat meningkatkan aktivitas total fenol.","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41781409","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PEMANFAATAN LIMBAH BONGGOL NANAS DARI UMKM KUE KERING MENJADI SERBUK INSTAN","authors":"Roswita, Faldi Lulrahman, Fardian","doi":"10.32520/jtp.v11i1.1947","DOIUrl":"https://doi.org/10.32520/jtp.v11i1.1947","url":null,"abstract":"Nanas merupakan produksi buah terbesar ketiga di Indonesia berdasarkan Angka Tetap (ATAP) tahun 2015 produksi nenas mencapai 1,73 juta ton. Dari hasil kosumsi dan olahan nanas maka dihasilkan limbah berupa kulit dan bonggol nenas dalam jumlah yang cukup banyak yaitu 48,6% dari berat buah. Nanas mengandung kandungan aktif yaitu enzim bromelain. Konsentrasi tertinggi terdapat pada bagian bonggol nanas dibandingkan dengan daging buah, kulit maupun mahkota buah. Enzim bromelain sangat bermanfaat bagi kesehatan manusia. Pada penelitian pembuatan serbuk instan dari bonggol nanas ini, penulis akan membandingkan dua metoda cara kerja yaitu metoda kering dan metoda basah. Metoda kering bonggol nanas langsung dikeringkan dengan cahaya matahari selama 5 hari, kemudian dilakukan pengecilan ukuran sampai membentuk serbuk, sedangkan metoda basah bonggol nanas terlebih dahulu diekstrak menggunakan air untuk mendapatkan sarinya, kemudian dipanaskan sampai terbentuk serbuk instannya. Untuk melihat kualitas metoda cara kerja mana yang lebih baik, maka akan dinilai berdasarkan syarat mutu Standar Nasional Indonesia (SNI) nomor 01-4320-1996. Pengujian yang dilakukan meliputi Pengujian Kadar air, kadar abu, kadar tak larut, waktu larut, rendemen, Angka Lempeng Total (ALT), coliform dan uji organoleptik. metode yang paling bagus untuk pembuatan serbuk instan limbah bonggol nanas berdasarkan pengujian kadar air, kadar tak larut, waktu larut, dan Angka Lempeng Total (ALT) adalah metode basah. Sedangkan untuk pengujian organoleptik dan rendemen metode yang terbaik adalah metode kering. Kemudian untuk pengujian kadar abu dan coliform nilai kedua metode sama.","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45636239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"SIFAT FISIKO-KIMIAWI DAN FUNGSIONAL TEPUNG UWI (Dioscorea spp.) YANG DI MODIFIKASI MENGGUNAKAN CAIRAN SAUERKRAUT","authors":"U. Ulyarti, Surhaini Surhaini, Yuli Sri Wahyuni, N. Nazarudin","doi":"10.21776/ub.jtp.2022.023.01.7","DOIUrl":"https://doi.org/10.21776/ub.jtp.2022.023.01.7","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi menggunakan cairan kubis fermentasi (sauerkraut) terhadap sifat fisikokimia dan fungsional tepung uwi kuning (Dioscorea spp.). Cairan sauerkraut hari ke-3 (72 jam fermentasi) sebagai sumber Bakteri Asam Laktat (BAL) digunakan dalam proses fermentasi. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 6 taraf perlakuan, yaitu tanpa fermentasi (kontrol), 12, 24, 36, 48, dan 60 jam fermentasi. Penelitian dilakukan dalam dua tahap yaitu pembuatan cairan sauerkraut dan pembuatan tepung fermentasi. Cairan sauerkraut mengalami peningkatan total mikroba dan penurunan nilai pH seiring dengan lamanya fermentasi. Pada cairan fermentasi uwi terjadi peningkatan total mikroba dan penurunan pH selama 48 jam fermentasi. Fermentasi lebih dari 48 jam mengakibatkan jumlah mikroba menurun kembali. Hasil penelitian menunjukkan bahwa lama fermentasi memiliki pengaruh (p ≤ 0,05) terhadap nilai kromatik warna b* 25,95 (48 jam), solubility pada titik suhu 65 °C dan 75 °C, kapasitas penyerapan air 2,28 g/g (60 jam), dan aktivitas antioksidan 67,68% (60 jam), namun tidak berpengaruh (p ≥ 0,05) pada kadar air, kadar serat, nilai kromatik warna L* dan a*, °hue, swelling power, solubility dibeberapa titik suhu (70, 80, 85, 90, 95 °C), kapasitas penyerapan minyak, dan aktivitas emulsi.","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41313561","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT PADA FERMENTASI SPONTAN BIJI KOPI ROBUSTA ASAL BANTAENG","authors":"Izmi Azhara, Muhammad Rais, Andi Sukainah, Reski Praja Putra","doi":"10.21776/ub.jtp.2022.023.01.5","DOIUrl":"https://doi.org/10.21776/ub.jtp.2022.023.01.5","url":null,"abstract":"Penelitian ini adalah penelitian eksperimen yang bertujuan mengisolasi bakteri asam laktat (BAL) indigenus yang terlibat dalam fermentasi spontan biji kopi robusta asal Bantaeng pada interval waktu fermentasi 0, 3, 6, 9, 24, 48, dan 72 jam serta untuk mengetahui aktivitas enzim dari isolat bakteri asam laktat indigenus sebagai upaya pengembangan kultur starter dalam fermentasi biji kopi secara terkontrol. Hasil penelitian menunjukkan isolasi berhasil dilakukan pada 37 isolat bakteri yang terlibat dalam fermentasi spontan biji kopi robusta. Hasil identifikasi sederhana yang dilakukan secara bertahap menunjukkan hanya 12 isolat bakteri yang bersifat katalase negatif, Gram positif, non spora, non motil, tidak menghasilkan gas (homofermentatif), tumbuh pada suhu 10 °C, 37 °C, 45 °C serta mampu tumbuh pada konsentrasi garam 4% dan 6,5%. Selanjutnya, 2 isolat BAL yang diisolasi pada waktu fermentasi 24 jam diuji lebih lanjut untuk dikembangkan sebagai kultur starter fermentasi biji kopi secara terkontrol. Kedua isolat BAL terpilih, yaitu BT24I1 dan BT24I2, diuji kemampuannya dalam menguraikan selulosa dan pektin. Hasil pengujian kualitatif menunjukkan kedua isolat BAL mampu menghasilkan selulase dan pektinase sehingga keduanya berpotensi dikembangkan sebagai kandidat kultur starter dalam fermentasi terkontrol biji kopi robusta dalam upaya pengembangan mutu dan cita rasa kopi","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42739833","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"RED ONION (Allium ascalonicum) PEEL EXTRACT AS A NATURAL SOURCE OF ANTIOXIDANTS TO ENHANCE THE OXIDATION STABILITY OF REFINED BLEACHED DEODORIZED PALM OIL (RBDPO)","authors":"Destia Ayu Prameswari, Dela Retno Maryuni, Saffarina Dini Astari, Salsabila Permata Sari, Desiana Nuriza Putri","doi":"10.21776/ub.jtp.2022.023.01.4","DOIUrl":"https://doi.org/10.21776/ub.jtp.2022.023.01.4","url":null,"abstract":"The repeated use of cooking oil can trigger chemical reactions that cause the cooking oil to be unstable to heat. Red onion peel may be an antioxidant because it contains flavonoid compounds, polyphenols, saponins, and alkaloids that scavenge free radicals. This study aims to prove the use of natural antioxidant concentrations of onion peel. This study used a completely randomized design (CRD) consisting of 5 treatments of onion peel extract, namely 3% (P1), 6% (P2), 9% (P3) 12% (P4), without treatment (P-), and the addition of 0,1% BHT (P+) with consecutive times. The ability of antioxidant of onion peel extract is known to be able to maintain the stability of cooking oil compared to an antioxidant synthetic BHT. Peroxide in extract oil 9% (6.65 meq/kg), Total Oxidation in extract oil 9% (15.92 meq/kg), P-anisidine in extract oil 3% and 9% (3.54 meq/kg) /kg and 3.92 meq/kg) and the iodine value of the extract oil 3%, and 9% (21.41 mg iodine/g and 20.81 mg iodine/g). It was found that natural antioxidants of onion peel extract showed better primary oxidation inhibition ability than synthetic antioxidants BHT and among the five types of antioxidant concentrations, antioxidants from onion peel extract 9% showed the best oxidation inhibition ability. So that it can be obtained that the addition of onion peel extract is used as a natural antioxidant to maintain the stability of the oil against heat","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43667440","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"OPTIMASI PROSES PENGERINGAN TERHADAP AKTIVITAS ANTIOKSIDAN BUNGA TELANG (Clitoria ternatea) MENGGUNAKAN METODE RESPON PERMUKAAN","authors":"Rizal Anwar Fauzi, A. Widyasanti, Sophia Dwiratna Nur Perwitasari, Siti Nurhasanah","doi":"10.21776/ub.jtp.2022.023.01.2","DOIUrl":"https://doi.org/10.21776/ub.jtp.2022.023.01.2","url":null,"abstract":"Bunga telang (C. ternatea) diidentifikasi mengandung senyawa bioaktif yang berpotensi menjadi sumber antioksidan alami namun mudah terdegradasi oleh suhu tinggi. Tujuan penelitian ini yaitu mengetahui model matematis dan kombinasi suhu dan waktu pengeringan yang menghasilkan bunga telang kering dengan kadar air, rendemen dan aktivitas antioksidan paling optimum. Pengering yang digunakan yaitu food dehydrator dengan suhu 45 °C hingga 65 °C serta waktu 4 hingga 6 jam. Metode penelitian ini yaitu metode eksperimen dengan optimasi menggunakan Response Surface Methodology tipe CCD pada aplikasi Design Expert 11. Parameter yang dianalisis selain respon pada RSM yaitu kelarutan bubuk dan warna seduhan bunga telang kering. Kondisi pengeringan optimum yang diberikan RSM diperoleh pada pengeringan dengan suhu 64,46 °C selama 5,95 jam. Diperoleh nilai hasil dari validasi aktivitas antioksidan 159,75 ppm (kategori sedang), kadar air 4,33%, kelarutan 63,09%, rendemen 8,44%, L* 41,39, a* -24,18, b* -18,39, kromatisitas warna 30,23, dan Hue 216,88 (Blue green). Persamaan matematis aktivitas antioksidan didapatkan Y = 2630,202 – 62,236 A – 140,078 B – 4,171 AB + 0,707 A2 + 28,864 B2, dengan Y adalah aktivitas antioksidan (ppm), A adalah suhu (°C), dan B adalah waktu (jam). Penelitian ini membuktikan bahwa kombinasi suhu dan waktu pengeringan berpengaruh pada aktivitas antioksidan bunga telang kering.","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44579557","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"EFEKTIVITAS DAUN AFRIKA (Vernonia amygdalina Del) DALAM MEREDUKSI KANDUNGAN FORMALIN DAN KUALITAS FILLET IKAN NILA (Oreochromis niloticus)","authors":"Eva Mayasari, Kartini Kartini, Maherawati Maherawati, Suko Priyono","doi":"10.21776/ub.jtp.2022.023.01.1","DOIUrl":"https://doi.org/10.21776/ub.jtp.2022.023.01.1","url":null,"abstract":"Formalin sebagai bahan pengawet pada ikan umum digunakan untuk memperpanjang masa simpan, namun penggunaan formalin berdampak buruk bagi kesehatan. Daun Afrika memiliki senyawa saponin yang mampu mereduksi kadar formalin. Penelitian ini bertujuan mengetahui efektivitas perendaman ekstrak daun Afrika (Vernonia amygdalina Del) untuk mereduksi kandungan formalin pada fillet ikan Nila (Oreochromis niloticus). Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu faktor yaitu konsentrasi ekstrak daun Afrika (0%, 1%, 2%, 3%, 4%, dan 5%), dengan 3 kali ulangan. Identifikasi saponin pada ekstrak daun Afrika dianalisis secara kualitatif menggunakan metode Forth. Fillet ikan Nila direndam selam 30 menit ke dalam ekstrak daun Afrika pada masing-masing konsentrasi. Penurunan kadar residu formalin diuji secara kuantitatif menggunakan metode pereaksi Schiff. Hasil menunjukkan bahwa ekstrak daun Afrika pada konsentrasi 1%, 2%, 3%, 4%, 5% teridentifikasi senyawa saponin. Perendaman fillet ikan Nila berformalin ke dalam ekstrak daun Afrika efektif dan berpengaruh positif terhadap reduksi kadar formalin. Konsentrasi ekstrak daun Afrika 5% memiliki kadar formalin terendah sebesar 0,73 mg/Kg masih di bawah ambang batas International Program on Chemical Safety sebesar 1,5–14 mg/Kg, demikian juga kadar abu sebesar 1,04% sesuai dengan mutu ikan segar Standar Nasional Indonesia 01-2354.1-2006 yaitu kurang dari 2%. Formalin used as preservative fish is generally carried out to extend shelf life. However, the use of formalin has an adverse effect on health. Saponin compounds contained in African leaves are able to reduce formalin content. This study aims to determine the effectiveness of immersing African leaf (Vernonia amygdalina Del) extract to reduce the formalin content in tilapia (Oreochromis niloticus) fillets. The experimental design used a completely randomized design with one factor, the concentration of African leaf extract (0%, 1%, 2%, 3%, 4%, and 5%), with three-time replications. Saponin identification in African leaf extract was analyzed qualitatively using the Forth method. Tilapia fillets were immersed for 30 minutes into the African leaf extract at each concentration. The reduction in formalin content was tested quantitatively by Schiff reagent method. The results showed that the African leaf extract at a concentration of 1%, 2%, 3%, 4%, 5% identified saponin compounds. Immersion of formalin tilapia fillets into African leaf extract was effective and significantly affects reducing formalin content. The concentration of 5% African leaf extract had the lowest formalin content of 0,73 mg/Kg below the threshold of International Program on Chemical Safety 1,5-14 mg/Kg, as well as ash content of 1,04% according to the quality of fresh fish Indonesian National Standard 01-2354.1-2006 is less than 2%.","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48241852","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}