Jurnal Agroteknologi

Karakteristik Pewarna Alami Cair Terbuat dari Variasi Rasio Tepung Labu Kuning (Cucurbita moschata): Pelarut dan Lama Waktu Ekstraksi

Ahmad Nafi’ — 2024-12-20

Liquid natural colorant is an alternative product which was produced from pumpkin flesh. The pumpkin contains high carotenoid compounds which rich of antioxidants. This research was aimed to determine the effect of solvent concentration and extraction time on the characteristics of liquid natural colorant from pumpkin. This study used a completely randomized design with two factors, namely the ratio of yellow pumpkin flour: solvent (1:6, 1:8, and 1:10 (w/v)) and extraction time (1, 2, and 3 days). Each treatment was repeated three times. Based on the results of the research, the treatment with a ratio of yellow pumpkin flour: solvent (w/v) 1:10 and the extraction time is 3 days produced the best liquid natural colorant, with the characteristics: brightness level (lightness) was 85.59 of lightness, 85.17% of antioxidant activity, 3.94 mg GAE/mL of total polyphenol, 0.63 mg/100 g of carotenoid content, the color stability test based on temperature storage (room temperature and cold temperature), respectively 2.96 and 3.42, and color stability test based on light intensity (lamp light and covered with aluminum foil) 2.79 and 2.84, respectively. According to these findings, the maceration method used on this research could be applied on production of natural colorant made from yellow pumpkin.

Identifikasi Profil Komponen Volatil dan Sensori Cascara Arabika dan Robusta Asal Nusa Tenggara Barat, Indonesia

Indah Nalurita — 2024-12-25

High coffee production is followed by a significant amount of coffee husk waste. However, the processing of coffee husk waste has not been fully optimized due to the lack of information regarding the unique characteristics of cascara from West Nusa Tenggara (NTB), Indonesia. The volatile components present in cascara can be measured and used as sensory threshold indicators. Therefore, this study aimed to identify the volatile and sensory components and determine the distinctive aroma and taste characteristics of cascara from arabica and robusta coffee. The research used a Completely Randomized Design with GC-MS analysis and Rate All That Apply (RATA) sensory evaluation. The results showed that arabica var. Rinjani cascara contains the most dominant compounds, including caffeine (22.37% retention area) and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (13.32% retention area). Robusta var. Rinjani cascara is dominated by caffeine (14.71% retention area) and quinic acid (13.92% retention area). Arabica var. Tambora cascara contains caffeine (40.82% retention area) and quinic acid (11.67% retention area), while robusta var. Tambora cascara has quinic acid (29.74% retention area) and mome inostol (22.98% retention area) as the most dominant compounds. Based on sensory profiles, arabica var. Rinjani cascara has a fruity, earthly, and green aroma with sour, sweet, and bitter flavors. Arabica var. Tambora cascara has a similar aroma with a sour, sweet, and bitter taste. Robusta var. Rinjani cascara features a floral, fruity, earthly, and green aroma with a similar taste. Meanwhile, robusta var. Tambora cascara has an earthy and green aroma with a bitter, sour taste. The RATA taste intensity test showed that robusta var. Rinjani cascara was sweeter than robusta var. Tambora. The sweet taste of cascara enhances its hedonic value, making it more preferred by panelists. This study provides the valuable sensory profile insights of cascara from NTB and base references for developing value-added food products.

Kualitas Es Krim Dengan Kombinasi Penambahan Ekstrak Tulang Ikan Patin Jambal (Pangasius djambal) dan Ekstrak Kacang Gude (Cajanus cajan)

Libertus Anggit Martini Lunggono Putra — 2024-12-29

Ice cream is a frozen food processed using a stabilizer, fat milk, and protein. It has a soft texture that can survive at room temperature. The bones of jambal catfish (Pangasius djambal) have collagen fibers, which are used to make gelatin as a stabilizer and emulsifier; gude or pigeon pea beans (Cajanus cajan) contain high protein that can be used to improve the quality of protein in ice cream. This research was conducted to determine the quality of ice cream with jambal catfish bone extract and pigeon pea bean extract added, which was seen from a chemical, physical, and microbiological point of view, as well as the acceptability of ice cream for consumption, besides this research also determine the right combination of using jambal catfish bone extract as a stabilizer to replace carboxy methyl cellulose (CMC) and pigeon pea bean extract in improving the quality of ice cream. This research was conducted using a completely randomized design (CRD) with 4 combination treatments of adding jambal catfish bone extract and pigeon pea bean extract i.e., 0:0% (control/K), 0.25:50% (A); 0.5:50% (B) and 0.75:75% (C). The results showed that the best quality of ice cream by the addition of 0.5% jambal catfish bone and 50% pigeon pea bean extract (B) with the protein content of 5.95%, lipid content of 17.48%, total solid of 22.39%, overrun value of 68.00%, melting rate value of 16.95%, total microbes (total plate count) of 2.46 log₁₀ colony/gram, and negative of Salmonella sp. This research is beneficial in replacing synthetic emulsifiers and stabilizers with natural ingredients and increasing the use of plant-based ingredients to increase ice cream protein.