Gorontalo Agriculture Technology Journal最新文献_第2页

Ginger (Zingiber officinale) Mass Ratio on Physicochemical And Sensory Characteristics of Liang Tea 姜(Zingiber officinale)质量比对梁茶理化及感官特性的影响

Gorontalo Agriculture Technology Journal Pub Date : 2022-10-29 DOI: 10.32662/gatj.v0i0.2443

S. Surachman, Y. Dewi

{"title":"Ginger (Zingiber officinale) Mass Ratio on Physicochemical And Sensory Characteristics of Liang Tea","authors":"S. Surachman, Y. Dewi","doi":"10.32662/gatj.v0i0.2443","DOIUrl":"https://doi.org/10.32662/gatj.v0i0.2443","url":null,"abstract":"The study aims to find out the effect of ginger mass ratio on the physicochemical and sensory characteristics of liang tea. The ingredients of liang tea was consisting of the leaves of D.chinensis, T.spathacea, O.vulgare, P.amaryllifolius, stem bark of secang woods (Caesalpinia sappan), midrib skin of lidah buaya (Aloevera chinensis) and rhizome of ginger with certain mass ratio. The treatment was in the form of mass ratio of liang tea and ginger rhizome powder (20:0; 20:1; 20:2; 20:3; 20:4; 20:5; 20:6; 20:7). Parameters to observed are physical characters include color, pH and chemical characters include qualitative phytochemical testing, vitamin C content, total phenol content, total flavonoid content and antioxidant activity with DPPH inhibitory activity and followed by sensory characteristic. The results showed that the formulation of the mass ratio of liang tea:ginger 20:0 possess the highest value on total phenolic content, flavonoid content and antioxidant activity (43.62 ± 5.64 mg GAE/g, 39.69 ± 1.32 mg QE/g and 56.02 ± 1.74 % respectively). The color value of tea which possess the highest phytochemical content and antioxidant activity are *L value (28.6±0), *a (4.1±0), *b (3.7±0), *c (5.5±0) and *h (42.35±0.14). Sensory characteristic showed that liang tea and ginger with mass ratio 20:0 was the best result, with colour value (3.93±0.91), flavor (3.57±0.94), taste (3.60±0.97), sweetness (3.77±0.97) and fondness overall (3.80±0.85) Based of the results of Index effectivity showed that liang tea and ginger with mass ratio 20:0 showed the best formulation as rich-antioxidant liang tea.","PeriodicalId":405497,"journal":{"name":"Gorontalo Agriculture Technology Journal","volume":"63 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131166595","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}

引用次数: 0

Phytochemical Characteristics and Antioxidant Activity of Liang Tea at Different pH During Storage 不同pH条件下凉茶的植物化学特性及抗氧化活性研究

Gorontalo Agriculture Technology Journal Pub Date : 2022-10-29 DOI: 10.32662/gatj.v0i0.2436

Y. Dewi

{"title":"Phytochemical Characteristics and Antioxidant Activity of Liang Tea at Different pH During Storage","authors":"Y. Dewi","doi":"10.32662/gatj.v0i0.2436","DOIUrl":"https://doi.org/10.32662/gatj.v0i0.2436","url":null,"abstract":"Tea is a popular beverage consumed in Pontianak City, Indonesia. The ingredients of tea were consist of the leaves of D.chinensis, R.discolor, O.aristatus, P.amaryllifolius, heartwood of C.sappan and peels of A.vera with certain ratio. The study aims to find out the effect of storage time on phytochemical content and antioxidant activity of liang tea with different pH. The liang tea was prepared by hot brewing of the tea ingredients for 6 minutes and let it cooled down. The pH of tea adjusted to 4, 5, 6 and 6,5 by adding citric acid buffer and stored in plastic container and leave it at room temperature. The observed parameters were pH, vitamin C content, Total Soluble Solid (TSS), total phenolic content, total flavonoid content and antioxidant activity by DPPH scavenging method. Each of mentioned parameters of tea were observed for 17 days, with 2 days interval measurement. The treatment was replicated five times. The results in averaged time showed that liang tea with pH 4 possess highest total phenolic content and TSS (13.04 ± 1.21 mgGAE/g dw and 2.40 ± 0.3oBrix respectively) and pH 5 liang tea possess highest vitamin C, total flavonoid content and antioxidant activity (5.49 ± 0.94 mg/100ml; 20.02 ± 2.12 mgQE/g dw and 40.38 ± 4.37 % respectively. Base on the result showed the optimum pH of liang tea during storage was ranged 4 to 5, which pH 4 liang tea possess highest total phenolic content and total dissolved solid and pH 5 liang tea possess highest vitamin C, total flavonoid content and antioxidant activity.","PeriodicalId":405497,"journal":{"name":"Gorontalo Agriculture Technology Journal","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128082428","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}

引用次数: 0

Karakteristik Organoleptik Dan Fisikokimia Tepung Umbi Gadung (Dioscorea hispida Dennst.) Fermentasi 根茎淀粉的有机和化学特性。发酵

Gorontalo Agriculture Technology Journal Pub Date : 2022-10-29 DOI: 10.32662/gatj.v0i0.2431

Eka Widyanti, Seveline Seveline

引用次数: 0

Karakterisasi Fisikokimia Pati Porang Pandeglang Banten 潘德朗·班顿淀粉的理疗特性

Gorontalo Agriculture Technology Journal Pub Date : 2022-10-29 DOI: 10.32662/gatj.v0i0.2423

N. Nurman, Muslih Silahudin, Nurhali Muda, Tuti Rostianti Maulani

{"title":"Karakterisasi Fisikokimia Pati Porang Pandeglang Banten","authors":"N. Nurman, Muslih Silahudin, Nurhali Muda, Tuti Rostianti Maulani","doi":"10.32662/gatj.v0i0.2423","DOIUrl":"https://doi.org/10.32662/gatj.v0i0.2423","url":null,"abstract":"Porang (Amorphophallus muelleri) merupakan salah satu jenis tumbuhan umbi-umbian. Pengembangan produk porang dikembangkan menjadi pati mulai banyak dilakukan. Porang yang digunakan dalam penelitian ini adalah porang Kabupaten Pandeglang yang memiliki usia 8 bulan (PP1) dan porang usia 1 tahun (PP2). Umbi porang PP1 dan PP2 akan dibuat pati dan dilakukan karakterisasi kimia pati. Hasil karakterisasi kimia terbaik akan dilanjutkan analisis gelatinisasi menggunakan Rapid Visco Analyzer (RVA) dan analisis sifat termal dengan Differential Scanning Calorimetry(DSC). Hasil karakterisasi kimia pati porang terpilih PP1 (8 bulan) menghasilkan nilai kadar air 15.89%, lemak 2,59%, protein 2,75%, karbohidrat 75,82%, abu 3,06%, amilosa 20,44%, amilopektin 42,85% dan total pati 63,30%. Grafik gelatinisasi pati porang PP1 Kabupaten Pandeglang menunjukkan nilai gelatinisasi pati PP1 menghasilkan nilai viskositas puncak 2774 cP, seatback 631 cP, breakdown 1754 cP dan suhu pasta 87,35 oC. Sedangkan pengukuran sifat termal dengan instrumen DSC menunjukkan nilai To, Tp dan ΔHg pati porang varietas Kabupaten Pandeglang antara lain 83,08°C, 88,71°C dan 8,04 J/g. Dari hasil analisis ini menunjukkan nilai profil yang mirip dengan pati singkong dan sagu. Berdasarkan hasil ini pati porang dapat dijadikan sebagai alternatif sumber pati.","PeriodicalId":405497,"journal":{"name":"Gorontalo Agriculture Technology Journal","volume":"25 3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115996129","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}

引用次数: 0

Analisis Kadar Kafein Kopi Bubuk Arabika di Sulawesi Selatan Menggunakan Spektrofotometri UV-VIS

Gorontalo Agriculture Technology Journal Pub Date : 2022-04-23 DOI: 10.32662/gatj.v5i1.2010

Rismaladewi Maskar, F. Faisal

{"title":"Analisis Kadar Kafein Kopi Bubuk Arabika di Sulawesi Selatan Menggunakan Spektrofotometri UV-VIS","authors":"Rismaladewi Maskar, F. Faisal","doi":"10.32662/gatj.v5i1.2010","DOIUrl":"https://doi.org/10.32662/gatj.v5i1.2010","url":null,"abstract":"Kopi merupakan salah satu minuman yang digemari oleh masyarakat, hal ini ditandai dengan semakin berkembangnya kedai kopi dipinggir jalan. Ketergantungan pada minuman kopi salah satunya dapat disebabkan oleh kandungan kafeinnya. Apabila dikonsumsi, kafein dapat memberikan efek positif dan negatif pada tubuh. Tujuan penelitian ini untuk mengetahui kadar kafein pada kopi bubuk lokal berjenis Arabika yang berasal dari wilayah sentra produksi di Sulawesi Selatan dan mengetahui kesesuaian kandungan kafein tersebut dengan standar SNI 01-3542-2004. Penelitian ini menggunakan sampel kopi bubuk lokal dari wilayah Latimojong, Bantaeng, Malakaji, dan Kalosi, dengan menggunakan metode Spektrofotometri UV-VIS, pengulangan sebanyak tiga kali. Hasil penelitian menunjukkan persentasi kadar kafein yang terkandung dalam kopi bubuk lokal yaitu kopi bubuk Arabika Latimojong sebesar 2,98 %, kopi bubuk Arabika Kalosi sebesar 2,85%, kopi bubuk Arabika Malakaji sebesar 2,69% dan kopi bubuk Arabika Bantaeng sebesar 2,95%. Kadar kafein kopi bubuk dari semua sampel lebih dari 2% b/b berdasarkan standar SNI 01-3542-2004, namun masih layak untuk dikonsumsi.","PeriodicalId":405497,"journal":{"name":"Gorontalo Agriculture Technology Journal","volume":"53 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122461084","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}

引用次数: 2

Substitusi Tepung Sagu dan Modified Cassava Flour (Mocaf) pada Produk Makanan Tradisional Ilepa’o

Gorontalo Agriculture Technology Journal Pub Date : 2022-04-23 DOI: 10.32662/gatj.v5i1.1975

Asniwati Zainuddin, Deyvie Xyzquolyna, Asriani I. Laboko, Anto Anto, Sri Yuniati Mokoginta

{"title":"Substitusi Tepung Sagu dan Modified Cassava Flour (Mocaf) pada Produk Makanan Tradisional Ilepa’o","authors":"Asniwati Zainuddin, Deyvie Xyzquolyna, Asriani I. Laboko, Anto Anto, Sri Yuniati Mokoginta","doi":"10.32662/gatj.v5i1.1975","DOIUrl":"https://doi.org/10.32662/gatj.v5i1.1975","url":null,"abstract":"Tujuan penelitian ini untuk menganalisis kadar air, kadar abu, kadar protein dan tingkat penerimaan panelis terhadap produk tradisional Ilepa’o yang diolah dengan mensubstitusi tepung mocaf pada tepung sagu. Penelitian ini menggunakan rancangan acak lengkap atau (RAL) dengan 4 perlakuan dan 3 ulangan. Perlakuan penelitian diperoleh yaitu P1 = 50g tepung sagu, P2 = 50g tepung mocaf, P3= 10g tepung sagu+40g tepung mocaf, dan P4=25g tepung sagu+25g tepung mocaf. Hasil analisa yang di peroleh adalah kadar air P1= 50,41%, P2= 58,90%, P3= 57,86%, dan P4= 55,02%. Kadarabu P1= 1,16%, P2= 2,15%, P3=2,38%, dan P4=2,33%. Kadar protein P1= 11,84%, P2= 11,87%, P3= 9,16%, dan P4= 9,56%. Hasil uji organoleptikpada makanan tradisional ilepao yang paling di sukai oleh panelis (dari segi rasa, aroma, dan tekstur) adalah perlakuan P4 yaitu dengan formulasi 25gtepung sagu+25g tepung mocaf. Penambahan tepung mocaf memberikan pengaruh yang tidak nyata terhadap kadar air dan kadar protein, sedangkan pada kadar abu memberikan pengaruh yang nyata pada produk ilepa’o.","PeriodicalId":405497,"journal":{"name":"Gorontalo Agriculture Technology Journal","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132108840","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}

引用次数: 0

Tingkat Kesukaan Puree Ikan Oci (Rastrelliger kanagurta) Dengan Penambahan Gelatin Ikan Komersial

Gorontalo Agriculture Technology Journal Pub Date : 2022-04-23 DOI: 10.32662/gatj.v5i1.1976

Anto Anto, Deyvie Xyzquolyna, Asniwati Zainuddin

引用次数: 0

Tingkat Kesukaan Sambal Ikan Teri (Stolephorus sp) Secara Organoleptik

Gorontalo Agriculture Technology Journal Pub Date : 2021-11-01 DOI: 10.32662/gatj.v4i2.1815

M. H. Mansyur

{"title":"Tingkat Kesukaan Sambal Ikan Teri (Stolephorus sp) Secara Organoleptik","authors":"M. H. Mansyur","doi":"10.32662/gatj.v4i2.1815","DOIUrl":"https://doi.org/10.32662/gatj.v4i2.1815","url":null,"abstract":"Sambal merupakan produk olahan dari cabai (Capsicum sp) yang menyerupai bubur dan biasanya ditambahkan bahan – bahan tambahan lainnya seperti garam, bawang merah, bawang putih, dan gula pasir. Tujuan dari penelitian ini adalah untuk mengetahui tingkat kesukaan panelis terhadap sambal ikan teri (Stolephorus sp) selama penyimpanan secara organoleptik. Perlakuan pada penelitian ini adalah penambahkan ikan teri dengan berbagai tingkat konsentrasi, (A) Konsentrasi ikan teri 10%, (B) Konsentrasi ikan teri 15%, (C) Konsentrasi ikan teri 20%, (D) Konsentrasi ikan teri 25%, dan (E) Konsentrasi ikan teri 30%. Hasil uji penerimaan panelis berdasarkan organoleptik sambal ikan teri yang disimpan selama 3 minggu berdasarkan tingkat warna berkisar 1,32-1,55 atau mulai dari sangat suka hingga suka, tingkat aroma berkisar 1,41-1,85 atau mulai dari sangat suka hingga suka dan tingkat rasa berkisar 1,52-176, atau mulai dari sangat suka hingga suka. Berdasarkan data tersebut dapat disimpulkan bahwa tingkat penerimaan panelis pada produk sambal ikan teri selama 3 minggu penyimpanan masih. Kesimpulan dari penelitian ini adalah hasil analisa tingkat kesukaan panelis terhadap sambal yang disimpan selama 3 minggu berdasarkan organoleptik baik tingkat warna, aroma maupun rasa menunjukan hasil yang sangat disukai hingga suka.","PeriodicalId":405497,"journal":{"name":"Gorontalo Agriculture Technology Journal","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116940291","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}

引用次数: 0

Kontribusi Kandungan Zat Gizi Bakso Aci Pada Angka Kecukupan Gizi Remaja Aci肉丸营养成分对青少年营养补充率的贡献

Gorontalo Agriculture Technology Journal Pub Date : 2021-10-31 DOI: 10.32662/gatj.v4i2.1723

Eko Yuliastuti Endah Sulistyawati, Dini Nur Hakiki, Athiefah Fauziyyah

引用次数: 0

Pengaruh Pelapisan Silika Terhadap Sifat Fisikokimia Buah Pisang pada Suhu Ruang 在室温下对香蕉果实的化学性质的影响

Gorontalo Agriculture Technology Journal Pub Date : 2021-10-31 DOI: 10.32662/gatj.v4i2.1747

Lizia Miratsi, Nur Hamrin, Rena Aprilianti, Yunita Febriani, Fitri Afriani

{"title":"Pengaruh Pelapisan Silika Terhadap Sifat Fisikokimia Buah Pisang pada Suhu Ruang","authors":"Lizia Miratsi, Nur Hamrin, Rena Aprilianti, Yunita Febriani, Fitri Afriani","doi":"10.32662/gatj.v4i2.1747","DOIUrl":"https://doi.org/10.32662/gatj.v4i2.1747","url":null,"abstract":"Pisang (Musa sp.) merupakan komoditas buah yang rasanya enak, kaya akan kandungan gizi, dan harganya yang relatif terjangkau, tetapi pisang cepat mengalami pembusukan. Pada penelitian ini digunakanlah silika sebagai bahan yang dapat memperpanjang masa simpan buah pisang. Silika merupakan bahan yang memenuhi standar keamanan pangan dan juga dapat digunakan sebagai bahan tambahan pangan, dan silika tentunya tidak memiliki sifat toksik. Metode pelapisan silika pada pisang yang dikembangkan yaitu silika dicampur dengan akuades dan dilapiskan pada pisang yang telah dibersihkan. Berdasarkan parameter yaitu indeks skala warna kulit, rasio daging terhadap berat buah, kekerasan buah pisang, dan asam tertitrasi total (ATT), diketahui bahwa pisang dengan pelapisan silika menunjukkan nilai yang lebih rendah pada setiap pengujian dibandingkan kontrol. Hal ini menunjukkan bahwa pisang dengan silika memiliki tingkat kematangan yang lebih rendah daripada pisang kontrol, dan silika dapat menjadi alternatif yang menarik untuk meningkatkan kualitas pengawetan buah pisang segar untuk penyimpanan yang lebih lama.","PeriodicalId":405497,"journal":{"name":"Gorontalo Agriculture Technology Journal","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122705608","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}

引用次数: 0