Research Interests:
One of the current significant environmental challenges that have to be dealt with the majority of farmer in Indonesia, especially those on Gayo highlands - is the absence of an optimal utilization of coffee by-products or waste, which is... more
One of the current significant environmental challenges that have to be dealt with the majority of farmer in Indonesia, especially those on Gayo highlands - is the absence of an optimal utilization of coffee by-products or waste, which is deliberately produced in a great amount during the coffee processing. The Gayo highlands are located in the middle regions of Aceh province and widely known as the most extensive arabica coffee plantation all over Indonesia, with a total area 101,473 hectares. The aim of this research was to optimally utilize the by-products or the exfoliated cherry-pulp into the so called kombucha cascara bearing great economical potential. However, further information in terms of its optimum processing condition (the length of fermentation duration, concentration of kombucha starter) from the cherry pulp into kombucha cascara has been much unexplored. In order to reveal that, we were trying to apply the effects of wo determinants, namely: i) fermentation duration...
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Cascara is coffee husk that has been dried and drunk like tea through a brewing process. This study aims to improve the taste of cascara tea which is still unfamiliar in Indonesia by adding lemon and honey. The study used lemon extract... more
Cascara is coffee husk that has been dried and drunk like tea through a brewing process. This study aims to improve the taste of cascara tea which is still unfamiliar in Indonesia by adding lemon and honey. The study used lemon extract (L) with different concentrations of 0.5% and 1%. Honey (P) used also varied with concentrations of 5%, 10%, 15%. The analysis carried out on the cascara drink was physicochemical analysis (antioxidant activity, total Vitamin C, pH) and sensory analysis (hedonic test on taste, color and aroma). The results showed that the concentration of lemon extract affected antioxidant activity, Vitamin C, pH, taste and aroma of cascara tea. The higher the concentration of lemon used, the higher the antioxidant activity, vitamin C, and the pH of cascara tea. honey concentration affects the pH value and taste of cascara tea. The higher the concentration of honey used, the lower the pH value of cascara tea but it can increase the panelists' favorites for the tas...
ABSTRACTBelacan depik is a traditional food of Gayonese obtained by fermentation of depik (Rasbora tawarensis) fish.The aim of this research were to analyze the chemical and microbiological characteristics of belacan depik.This study was... more
ABSTRACTBelacan depik is a traditional food of Gayonese obtained by fermentation of depik (Rasbora tawarensis) fish.The aim of this research were to analyze the chemical and microbiological characteristics of belacan depik.This study was explorative study using sample belacan depik from traditional market in Takengon, CentralAceh. The parameters analyzed were chemical (content of water, protein, fat, ash, carbohydrate) andmicrobiological (total lactic acid bacteria) analysis. The results show that belacan depik had 57,93% ofwater, 14,46 % of protein, 5,18% of fat and 14,21% of carbohydrate. Belacan production is spontaneousfermentation, without addition of microbial culture. Total lactic acid bacteria was 6,3 x108 CFU/gram. Thisis an indication that belacan depik is lactic acid bacteria fermented product. Key words: belacan depik, gayo, fermentation, lactic acid bacteria
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Abstrak. Cascara adalah salah satu bentuk pengembangan terhadap pemanfaatan produk- produk turunan dari limbah kopi. Cascara juga merupakan produk sampingan dari hasil pengolahan limbah kulit kopi menjadi minuman fungsional yang memiliki... more
Abstrak. Cascara adalah salah satu bentuk pengembangan terhadap pemanfaatan produk- produk turunan dari limbah kopi. Cascara juga merupakan produk sampingan dari hasil pengolahan limbah kulit kopi menjadi minuman fungsional yang memiliki nilai ekonomi yang tinggi. Cascara dapat dijadikan minuman sehari hari, namun dapat juga dijadikan bahan tambahan untuk kopi. Pembuatan sirup dengan berbahan dasar cascara dan tanpa atau penambahan buah lemon ini dapat menjadi sirup yang kaya akan citarasa hingga dapat ditambahkan pada minuman kopi jenis lainnya seperti ke dalam kopi espresso, kopi susu dan kopi kekinian lainnya. Penelitian ini bertujuan untuk mengetahui karakteristik sensori dari sirup cascara dengan menggunakan persentase ekstrak cascara yang berbeda dan penambahan atau tanpa penambahan ekstrak lemon untuk mendapatkan formulasi terbaik pada sirup cascara yang dihasilkan.study of making cascara and lemon syrup. Cascara is a form of development towards the utilization of derivative ...
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Indonesia is one of the cocoa producing countries in the world. Although the amount of cocoa production and planted area has increased, the quality of cocoa beans in Indonesia including Aceh is still low. This happened because the farmers... more
Indonesia is one of the cocoa producing countries in the world. Although the amount of cocoa production and planted area has increased, the quality of cocoa beans in Indonesia including Aceh is still low. This happened because the farmers did not carry out the fermentation process. Fermentation is one of the most important steps that must be taken to improve cocoa quality. However, it is rarely done because it takes a long time. The purpose of this study was to analyze the use of starter bacteria lactic acid (LAB) and acetic acid (BAA) indigenous Aceh cocoa in fermenting Aceh cocoa. The research was conducted by fermenting cocoa with two different factors, namely the type of starter (control, LAB, BAA, LAB-BAA mixture) and fermentation time (3,4 and 5 days). The results showed that the use of Acehnese cocoa indigenus bacteria starter and different fermentation time had an effect on fermentation conditions and the quality of fermented cocoa beans. Fermentation of cocoa beans with the...
Maulana Kue, Rahmi Kue dan Nurun kue adalah tiga usaha mikro yang bergerak dalam pengolahan kue di Dusun Alue Gampong Lamgapang Kecamatan Krueng Barona Jaya Kabupaten Aceh Besar. Keberadaan ketiga usaha ini sangat krusial karena mampu... more
Maulana Kue, Rahmi Kue dan Nurun kue adalah tiga usaha mikro yang bergerak dalam pengolahan kue di Dusun Alue Gampong Lamgapang Kecamatan Krueng Barona Jaya Kabupaten Aceh Besar. Keberadaan ketiga usaha ini sangat krusial karena mampu menopang kebutuhan hidup keluarga sederhana tersebut, mengingat kepala keluarga dari seluruh mitra ini bekerja sebagai buruh bangunan. Namun sangat disayangkan akhir-akhir ini pendapatan mitra menurun cukup signifikan mencapai 30-50% yang diperparah dengan kondisi pandemi Covid-19. Permasalahan mitra akan coba diatasi melalui pendekatan dengan penyuluhan intensif (pendampingan) yang mampu melatih softskill dan hardskill mitra melalui transfer IPTEK terdiri atas pelatihan good manufacturing practice (GMP), penyuluhan keamanan pangan, penyuluhan kehalalan produk, penguatan manajemen usaha melalui pendaftaran P-IRT dan halal, perbaikan kemasan produk dan penyediaan fasilitas produksi pendukung. Ketiga mitra telah memperoleh manfaat kegiatan tersebut. Tim ...
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Guava is perishable fruit and has relatively short shelf life, so that many of these fruits are damaged and eventually discarded. Guava can be processed into fruit leather, a thin and elastic sheet properties, which is an alternative... more
Guava is perishable fruit and has relatively short shelf life, so that many of these fruits are damaged and eventually discarded. Guava can be processed into fruit leather, a thin and elastic sheet properties, which is an alternative processing method to extend shelf life of guava. Nevertheless, pectin content in guava not enough to desired plasticity properties in fruit leather, therefore it is necessary to add arabic gum to improve the texture and sucrose to improve the taste. This study aims to determine the effect of the addition of sucrose and gum arabic on physicochemical characteristics and consumer acceptance of red fleshed guava fruit leather. This study was conducted using a factorial Completely Randomized Design (CRD) with two factors, concentration factor of gum arabic stabilizer with 3 levels (0,3%, 0,6% and 0,9%) and the concentration of sucrose with 3 levels (5%, 10% and 15%). The average value of each parameter were pH 4.93; total dissolved solids 68.27; ascorbic aci...
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Research Interests:
Generally there are two coffee varietes cultivated in Indonesia, known as Arabica and Robusta coffee. Arabica distinctively known for its distinctive quality but limited quantity compared to robusta which is commonly use for commercial... more
Generally there are two coffee varietes cultivated in Indonesia, known as Arabica and Robusta coffee. Arabica distinctively known for its distinctive quality but limited quantity compared to robusta which is commonly use for commercial coffee production due to its robust productivity. Nowadays, global market demand encourages a huge variety of coffee product, based on coffee such as espresso. The quality of espresso is influence by many factors such as roasting technique and ratio blending of coffee ground. This study aims to determine the influence of blending ratio and roasting techniqus to the chemical compounds of coffee ground and its espresso brewed. This research used Factorial Random Design, consists of 2 factors. First factor is ratio of blending Arabica and Robusta with three levels ratio; B1=70:30; B2=80:20; and B3=90:10). The second factor is roasting technique, consisting of 2 levels of conventional roasting(P1) and torrefacto (P2). Each treatment was repeated 3 replica...
Research Interests: Food Science and Reactor
Abstrak : Bokasi adalah pupuk organik yang dapat dibuat menggunakan bahan atau limbah organik seperti kotoran hewan, abu sekam, serbuk gergaji dan dedak. Pada daerah penghasil kopi seperti Dataran Tinggi Gayo – Kabupaten Aceh Tengah, pulp... more
Abstrak : Bokasi adalah pupuk organik yang dapat dibuat menggunakan bahan atau limbah organik seperti kotoran hewan, abu sekam, serbuk gergaji dan dedak. Pada daerah penghasil kopi seperti Dataran Tinggi Gayo – Kabupaten Aceh Tengah, pulp kopi merupakan limbah yang sangat potensial untuk dijadikan sebagai bahan baku dalam pembuatan bokasi. Penelitian ini menggunakan Rancangan Petak Terpisah (RPT). Petak utama adalah persentase pulp kopi (A) yang terdiri dari 4 taraf yaitu: A 1 =0%, A2 = 15%, A 3 = 30%, dan A 4 = 45%. Anak petak adalah lama fermentasi (F) yang terdiri dari 3 taraf yaitu F 1 = 0 hari, F 2 = 10 hari, dan F 3 = 16 hari. Bokasi dibuat dengan penambahan mikroorganisme lokal (MOL) sebanyak 2.5% yang dibuat dari limbah buah pepaya, pisang dan air cucian beras. Analisis total mikroba, temperatur, unsur N, dan uji pertumbuhan tanaman dilakukan pada masing-masing satuan percobaan. Hasil penelitian menunjukkan bahwa limbah pulp kopi dapat dimanfaatkan dalam pembuatan bokasi hi...
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Coffee is one of the most famous commodities in the world. There are two types of coffee planted in Central Aceh District, namely Arabica coffee andRobusta coffee. Robusta has a bitter taste and weaker aroma, while Arabica coffee has a... more
Coffee is one of the most famous commodities in the world. There are two types of coffee planted in Central Aceh District, namely Arabica coffee andRobusta coffee. Robusta has a bitter taste and weaker aroma, while Arabica coffee has a slightly sour taste and strong aroma. Farmer in the area often mixsRobusta and Arabica coffee to produce a coffee blend that provide a better taste. However, the composition used in the blend is not known, so that there is no reference to make coffee blend withthe best quality. Beside blending, roasting also become one of the main factor influencingthe coffee’s flavour. Therefore, it is necessary to investigate the effect of roasting degree and blend composition of Arabicaand Robusta coffee on its sensory quality. This research uses Randomized Block Design (RBD) Factorial with 2 factors. The first factor is the Arabica composition (P) with four levels, P1 = 0% Arabica, P2 = 10% Arabica, P3 = 20% and P4 = 30% Arabica. The second factor is the roasting ...
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Research Interests:
Kakao ( Theobroma cacao L.) merupakan tanaman tropis yang berasal dari hutan tropis di Amerika Selatan yang juga menjadi komoditas andalan Aceh. Pengolahan kakao menjadi cokelat mebutuhkan proses fermentasi untuk meningkatkan cita rasa... more
Kakao ( Theobroma cacao L.) merupakan tanaman tropis yang berasal dari hutan tropis di Amerika Selatan yang juga menjadi komoditas andalan Aceh. Pengolahan kakao menjadi cokelat mebutuhkan proses fermentasi untuk meningkatkan cita rasa yang dihasilkan nantinya. Proses fermentasi tersebut melibatkan mikroorganisme, salah satunya adalah bakteri asam asetat. Oleh karena itu, perlu dilakukan penelitian untuk mengetahui genus bakteri asam asetat yang berperan pada proses fermentasi kakao Aceh. Penelitian ini bersifat eksploratif yang dilakukan dalam 3 tahap, yaitu: fermentasi kakao, sampling serta isolasi dan identifikasi isolat bakteri secara konvensional berdasarkan sifat morfologi, sifat fisiologis dan biokimia. Pengambilan sampel untuk isolasi bakteri dilakukan pada fermentasi hari ke 2, 3 dan 4 pada 5 titik berbeda. Data hasil penelitian ditampilkan dalam bentuk gambar dan tabel serta dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa berdasarkan morfologi koloni dihas...
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Research Interests:
Abstrak . Masam keueng (asam pedas) merupakan masakan tradisional khas daerah Aceh, namun tiap daerah memiliki komposisi yang berbeda-beda. Penelitian ini bertujuan untuk mengetahui cara pembuatan bumbu masam keueng instan dalam bentuk... more
Abstrak . Masam keueng (asam pedas) merupakan masakan tradisional khas daerah Aceh, namun tiap daerah memiliki komposisi yang berbeda-beda. Penelitian ini bertujuan untuk mengetahui cara pembuatan bumbu masam keueng instan dalam bentuk bubuk dan untuk mendapatkan kondisi pengeringan dan formulasi bahan yang tepat. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK Faktorial) dengan 2 faktor. Faktor pertama yaitu kondisi pengeringan (P) dengan 3 taraf yaitu P 1 (T = 50 o C; t = 9 jam), P 2 (T = 60 o C; t = 6.5 jam), P 3 (T = 70 o C; t = 4.5 jam). Faktor kedua yaitu formulasi bahan (F) dengan 3 taraf yaitu F 1 = Formulasi bahan lengkap (asam sunti, cabai rawit, bawang merah, bawang putih, kunyit, dan lada), F 2 = Formulasi bahan tanpa bawang putih (asam sunti, cabai rawit, bawang merah, kunyit, dan lada), dan F 3 = Formulasi bahan tanpa lada (asam sunti, cabai rawit, bawang merah, bawang putih, dan kunyit). Setiap perlakuan diulang sebanyak 3 kali ulangan sehingga diperoleh 27 sa...
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Advances in waste management offer huge possibilities for economic and social utilization of residues from coffee production such as the pulp and husk. Coffee pulp are obtained during coffee production around 20-45% of raw... more
Advances in waste management offer huge possibilities for economic and social utilization of residues from coffee production such as the pulp and husk. Coffee pulp are obtained during coffee production around 20-45% of raw material either it processed wet or dry. In Gayo Highland areas, as a centre of Arabica production in Indonesia, coffee production known as semi-drying process where numbers of coffee residues arise up to 40% of total coffee berries. For local farmers pulp and husks often be decompose by burning, whether several alternatives have been attempted individually, either used as fertilizer, livestock feed and compost. However the applications above cover only small number of robust coffee residues. Therefore studies have been conducted to explore possibility to extract pectin from coffee pulp. Implementation of SWOT analysis and Risk Analysis by FMEA gain to enhance the informatio...
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Telah dilakukan penelitian untuk menganalisis mutu kimia seduhan cascara yang diperoleh dari kombinsi suhu dan waktu pengeringan. Penelitian ini merupakan penelitian eksperimental menggunakan RAK (Rancangan Acak Kelompok) faktorial... more
Telah dilakukan penelitian untuk menganalisis mutu kimia seduhan cascara yang diperoleh dari kombinsi suhu dan waktu pengeringan. Penelitian ini merupakan penelitian eksperimental menggunakan RAK (Rancangan Acak Kelompok) faktorial menggunakan 2 faktor. Faktor pertama adalah kombinasi suhu dan waktu pengeringan (T) terdiri dari 2 taraf yaitu pengeringan tray dryer suhu 37 o C selama 20 jam (T1) dan pengeringan tray dryer suhu 45 o C selama 10 jam (T2) . Faktor kedua adalah pengecilan ukuran teh cascara (P) terdiri dari 2 taraf yaitu pengecilan ukuran 20 mesh (P1), dan tanpa pengecilan ukuran teh cascara (P2). Dengan demikian dihasilkan 4 kombinasi perlakuan dengan pengulangan sebanyak 3 kali sehingga diperoleh total 12 unit percobaan. Parameter seduhan teh cascara yang diamati adalah nilai pH, total padatan terlarut, total fenol dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa kombinasi suhu dan waktu pengeringan mempengaruhi total fenol dan aktivitas antioksidan seduha...
Research Interests:
Roasting is an industrial coffee processing which has heavy contribution towards formation of coffee flavor. This heat treatment modifies the aroma precursor in coffee bean through Maillard reaction and Stecker Degradation.... more
Roasting is an industrial coffee processing which has heavy contribution towards formation of coffee flavor. This heat treatment modifies the aroma precursor in coffee bean through Maillard reaction and Stecker Degradation. Conventionally, roasting is done by contacting the green bean with hot air in short time. However several producing countries have different techniques of roasting, such as torrefacto whisch defined as roasting with additional ingredients. This work aims to investigate the effect of two roasting conditions (conventional and torrefacto) towards Gayo coffee (Arabica and Robusta varieties) which being sold commercially and laboratory experimented. The measured chemical compounds are moisture (%), ash (%), lipid (%), protein (%) and carbohydrate with two repetitions. The results showed that both commercial and experimental roasted coffee powders are meeting the SNI requirements for moisture and ash contents, where commercial product has higher amount of these compoun...
Abstrak. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi garam terhadap mutu dari kecap ampas tahu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Non Faktorial, dengan faktor konsentrasi garam (G) yang terdiri... more
Abstrak. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi garam terhadap mutu dari kecap ampas tahu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Non Faktorial, dengan faktor konsentrasi garam (G) yang terdiri atas 4 perlakuan yaitu G1 = 10%, G2 = 15%, G3 = 20% dan G4 = 25%. Ulangan dilakukan sebanyak 4 kali sehingga dihasilkan 16 satuan percobaan. Analisa yang dilakukan pada produk kecap ampas tahu ini meliputi analisis fisikokima dan analisis organoleptik. Analisis fisikokimia meliputi analisis kadar air, analisis protein, analisis kadar abu, analisis kekentalan. Analisis organoleptik yaitu uji hedonik yang meliputi analisis warna, rasa dan aroma.Hasil penelitian menunjukkan bahwa ampas tahu memiliki kandungan yaitu air 83,59% ± 2,18%, protein 5,37% ± 0,40%, lemak 2,27% ± 0,72%, dan abu 2,19% ± 0,72%. Konsentrasi garam berpengaruh sangat nyata terhadap hedonik warna, aroma, rasa, dan viskositas, berpengaruh nyata terhadap kadar air dan protein terlarut s...
Research Interests:
Murna Muzaifa1*, Ryan Moulana1, Yuliani Aisyah1, Zainuddin1, Faidha Rahmi2 1Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala, Banda Aceh 2Jurusan Agroteknologi, Fakultas Pertanian, Universitas Gadjah Putih,... more
Murna Muzaifa1*, Ryan Moulana1, Yuliani Aisyah1, Zainuddin1, Faidha Rahmi2 1Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala, Banda Aceh 2Jurusan Agroteknologi, Fakultas Pertanian, Universitas Gadjah Putih, Aceh Tengah Email: murnamuzaifa@unsyiah.ac.id CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS CHANGE OF JRUEK DRIEN (FERMENTED DURIO OF ACEH SPECIFIC) DURING FERMENTATION
Abstrak . Ampas tahu merupakan limbah bubur kedelai yang telah diperas dari hasil pembuatan tahu. Sejauh ini penggunaan ampas tahu masih sangat terbatas bahkan menjadi limbah yang tidak dimanfaatkan. Diperlukan upaya untuk pengembangan... more
Abstrak . Ampas tahu merupakan limbah bubur kedelai yang telah diperas dari hasil pembuatan tahu. Sejauh ini penggunaan ampas tahu masih sangat terbatas bahkan menjadi limbah yang tidak dimanfaatkan. Diperlukan upaya untuk pengembangan produk baru dalam memanfaatkan ampas tahu sekaligus agar lebih dapat meningkatkan nilai guna ampas tahu, salah satunya dengan mengolah ampas tahu menjadi kecap. Penelitian ini bertujuan untuk mempelajari pengaruh jenis bumbu dan konsentrasi gula aren terhadap mutu kecap manis ampas tahu. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri atas 2 faktor. Faktor pertama adalah Jenis Bumbu (B) yang terdiri atas 2 taraf yaitu B1 = bumbu lengkap ( jahe 20g, lengkuas 20g, kayu manis 10g, bawang putih 10g, kunyit 10g, ketumbar 10g, kemiri 10g). B2 = bumbu sederhana (jahe 20g, lengkuas 20g, kayu manis 10g). Faktor kedua adalah konsentrasi gula aren (G) yang terdiri atas 3 taraf yaitu G1 = 200g, G2= 250g, dan G3 = 3...
Production of CMC (Carboximethyl Cellulose) from Bacterial Cellulose (Nata de Coco) ABSTRACT . Bacterial cellulose (nata de coco) has been used as source of cellulose in CMC (Carboximethyl Cellulose) production. This research has been... more
Production of CMC (Carboximethyl Cellulose) from Bacterial Cellulose (Nata de Coco) ABSTRACT . Bacterial cellulose (nata de coco) has been used as source of cellulose in CMC (Carboximethyl Cellulose) production. This research has been conducted to study the optimum formulation of CMC production from nata de coco. Factorial Randomized Completely Design was employed with two factors that were concentration of NaOH (10%, 15%, and 20%) and amount of NaMCA (10g, 3g and 16g). The result showed that concentration of NaOH and amount NaMCA significantly affected moisture content, degree of eterification (DE), yield, and viscosity. The combination of NaMCA at 16 g and NaOH at 15% produced the best treatment with characteristics: 10,12% of moisture content, 0,9 of degree of eterifiication, 40,40% of yield and 25,41 of viscosity.
Tofu dregs is a waste of soy porridge that has been squeezed from the production of tofu. The use of tofu dregs is still very limited even become untapped waste. Necessary efforts for the development of new products in order to utilize... more
Tofu dregs is a waste of soy porridge that has been squeezed from the production of tofu. The use of tofu dregs is still very limited even become untapped waste. Necessary efforts for the development of new products in order to utilize and increase the value of tofu dregs, one of them by processing tofu dregs into sauce. This research aims to study the influence of seasoning type and palm sugar concentration on the quality of sweet sauce of tofu’s dregs. This research is conducted by using a Completely Randomized Design (CRD) Factorial consisting of two factors. The first factor is the type of seasoning (B) consisting of 2 levels namely B1 = complete seasoning (20g ginger, 20g galangal, 10g cinnamon, 10g garlic, 10g turmeric, 10g coriander, candlenut 10g). B2 = simple seasoning (20g ginger, 20g galangal, 10g cinnamon). Second factor is the concentration of palm sugar (G) consisting of 3 levels namely G1 = 200g, G2 = 250g, G3 = 300g. The resulting sauce is then analyzed its water con...
Telah dilakukan penelitian untuk menganalisis mutu kimia seduhan cascara yang diperoleh dari kulit kopi arabika Gayo. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor yaitu perlakuan pulp dan lama seduhan cascara.... more
Telah dilakukan penelitian untuk menganalisis mutu kimia seduhan cascara yang diperoleh dari kulit kopi arabika Gayo. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor yaitu perlakuan pulp dan lama seduhan cascara. Faktor perlakuan pulp kopi (P) terdiri atas 6 taraf yaitu pulp buah kopi yang difermentasi dalam karung selama 12 jam (P 1 ), pulp yang direndam air selama 12 jam (P 2 ), pulp yang dibiarkan diruang terbuka (P 3 ), pulp dari pengolahan kering (P 4 ), pulp dari limbah produksi wine coffee (P 5 ) dan pulp dari limbah petani (P 6 ). Faktor kedua yaitu lama penyeduhan (H) yang terdiri atas 3 taraf yaitu (H 1 = 4 menit, H 2 = 6 menit dan H 3 = 8 menit). Parameter yang diamati meliputi nilai pH, total padatan terlarut dan total fenol. Hasil penelitian menunjukkan bahwa perlakuan pulp kopi dan lama seduhan berpengaruh terhadap nilai pH dan total padatan terlarut. Nilai total fenol seduhan cascara hanya dipengaruhi oleh lama penyeduhan cascara. Cascara dengan ...
Telah dilakukan penelitian untuk menganalisis perubahan komponen kimia belimbing wuluh selama fermentasi asam sunti. Asam sunti dibuat dalam skala laboratorium dengan merujuk pada pembuatan asam sunti yang dilakukan oleh masyarakat Aceh.... more
Telah dilakukan penelitian untuk menganalisis perubahan komponen kimia belimbing wuluh selama fermentasi asam sunti. Asam sunti dibuat dalam skala laboratorium dengan merujuk pada pembuatan asam sunti yang dilakukan oleh masyarakat Aceh. Sampling dilakukan pada 3 tahap yaitu sebelum fermentasi, setelah fermentasi awal dan setelah fermentasi lanjutan. Parameter yang dianalisis adalah kadar air, kadar gula reduksi, kadar garam, total asam tertitrasi dan kandungan asam organik. Analisis data dilakukan dengan ANOVA. Hasil penelitian menunjukkan bahwa karakteristik kimia belimbing wuluh mengalami perubahan yang signifikan selama pengolahan belimbing wuluh menjadi asam sunti : kadar air belimbing wuluh segar 95,62 %, mengalami penurunan setelah pengolahan dan pemeraman menjadi 47,73% dan 46,07%. Total asam tertitrasi belimbing wuluh segar 69,08% mengalami penurunan, setelah pengolahan menjadi 17,37% kemudian meningkat kembali setelah pemeraman selama menjadi 21,05%. Kadar gula reduksi bel...
Abstrak . Mi merupakan salah satu makanan olahan tepung terigu yang terkenal di Indonesia dan Asia. Mi basah merupakan salah satu jenis mi paling banyak digunakan di masyarakat. Pada proses pembuatan mi basah, sering digunakan tepung... more
Abstrak . Mi merupakan salah satu makanan olahan tepung terigu yang terkenal di Indonesia dan Asia. Mi basah merupakan salah satu jenis mi paling banyak digunakan di masyarakat. Pada proses pembuatan mi basah, sering digunakan tepung terigu yang diimpor. Pengimporan terigu yang cukup tinggi dapat menurunkan devisa negara, sehingga perlu ditambahkan tepung selain terigu. Salah satu tepung yang ditambahkan yaitu tepung ubi jalar ungu sebagai pensubtitusi untuk menurunkkan pengunaan terigu. Didalam mi basah ubi jalar ungu yang diperoleh terdapat kandungan karbohidrat, lemak, protein dan antioksidan. Dalam pembuatan mi pada penelitian ini terdiri dari dua faktor tepung ubi jalar ungu dan karagenan. Karagenan pada pembuatan mi digunakan untuk memperbaiki kekuatan gel mi. karagenan yang digunakan adalah karagenan dari rumput laut. Penambahan tepung ubi jalar ungu pada mi basah sebesar 40%, 60% dan 80% sedangkan penambahan karagenan pada mi basah adalah 0,5%, 0,75% dan 1%. Pada penelitian ...
The objective of this study was to identify indigenous lactic acid bacteria from bilimbi. Seven isolates wereselected from bilimbi. Isolates were identified by morphological and biochemical characterictics and theirability to ferment... more
The objective of this study was to identify indigenous lactic acid bacteria from bilimbi. Seven isolates wereselected from bilimbi. Isolates were identified by morphological and biochemical characterictics and theirability to ferment carbohydrates. Three species of lactic acid bacteria from bilimbi were identified, asEnterococcus faecalis, Lactococcus lactis subsp. lactis and Lactobacillus plantarum. Key words : bilimbi, isolate, identification, indigenous, lactic acid bacteria
Biodiversity is defined as the variety of life encompassing the ‘existing’ variations at all level, starting from the tiny genes within a species up to a broader sense consisted of habitats within ecosystem. It is urgently needed as long... more
Biodiversity is defined as the variety of life encompassing the ‘existing’ variations at all level, starting from the tiny genes within a species up to a broader sense consisted of habitats within ecosystem. It is urgently needed as long as human is still exist on this earth. Therefore, its proper utilization and correct application of biodiversity bring great advantage in tangible and non-tangible benefits. Indonesia is known as the third largest biodiversity hotspots; both its flora and fauna. It has also tremendous diverse ecosystems extended from west to east; with amplitude of variation ranging from humid tropical rain forests until a very dry savannah type at the eastern part of Nusa Tenggara. Furthermore, Indonesia is also known as the fourth world highest producer of coffee; with a total production 11,49 million kg in 2016-2017. The Gayo highlands on the northern tip of Sumatra are known as the major production of arabica coffee. There, up to ten varieties of commercial arab...
Penelitian ini bertujuan untuk mempelajari pembuatan starter kering dari isolat BAL, BAA dan campuran isolat BAL dan BAA untuk fermentasi kakao Aceh. Penelitian ini bersifat laboratorium eksploratif dengan 3 tahapan yaitu: peremajaan... more
Penelitian ini bertujuan untuk mempelajari pembuatan starter kering dari isolat BAL, BAA dan campuran isolat BAL dan BAA untuk fermentasi kakao Aceh. Penelitian ini bersifat laboratorium eksploratif dengan 3 tahapan yaitu: peremajaan isolat bakteri, karakterisasi isolat bakteri dan pembuatan starter kering. Analisis yang dilakukan meliputi: analisis rendemen, kadar air, viabilitas sel dan organoleptik deskriptif (aroma, warna dan tekstur). Hasil penelitian menunjukkan bahwa ke lima (5) isolat BAL dan BAA dapat diremajakan dengan baik. L. coryniformis dan Gluconobacter sp merupakan isolat terpilih (potensial) yang mempunyai kemampuan mendegradasi protein dan pektin. Starter kering yang dihasilkan mempunyai rata-rata rendemen 63,42%, kadar air 9,77% dan viabilitas sel 1,3 x 10 5 CFU/gr. Karakteristik organoleptik starter kering secara keseluruhan mempunyai aroma asam, warna cerah dan tekstur halus. Perlakuan terbaik diperoleh perlakuan menggunakan isolat BAL terpilih ( L. coryniformis...
Indonesia is one of the largest coffee producer and exporter countries in the world. The current significant environmental problem challenge being faced by Indonesian farmer is the absence of utilization of coffee by-products. Coffee... more
Indonesia is one of the largest coffee producer and exporter countries in the world. The current significant environmental problem challenge being faced by Indonesian farmer is the absence of utilization of coffee by-products. Coffee processing from fruit to brewing coffee that is ready to drink produces a large amount of by-product. Depending on the processing method chosen, the waste produced also differs consisting of pulp, husk, musilage, silver skin and residual coffee grounds. This review aims to provide an overview on coffee by-products characteristic and their potential utilization as profitable products. For this purpose, we have collected and reviewed some literature on chemical properties of coffee by-products and the history of these by-products consumption in some countries. The coffee pulp is the largest by-product acquired during wet coffee processing, so the primary attention has given to the by-product. The by-products have been studied from the coffee pulp includin...
Biodiversity is defined as the variety of life encompassing the ‘existing’ variations at all level, starting from the tiny genes within a species up to a broader sense consisted of habitats within ecosystem. It is urgently needed as long... more
Biodiversity is defined as the variety of life encompassing the ‘existing’ variations at all level, starting from the tiny genes within a species up to a broader sense consisted of habitats within ecosystem. It is urgently needed as long as human is still exist on this earth. Therefore, its proper utilization and correct application of biodiversity bring great advantage in tangible and non-tangible benefits. Indonesia is known as the third largest biodiversity hotspots; both its flora and fauna. It has also tremendous diverse ecosystems extended from west to east; with amplitude of variation ranging from humid tropical rain forests until a very dry savannah type at the eastern part of Nusa Tenggara. Furthermore, Indonesia is also known as the fourth world highest producer of coffee; with a total production 11,49 million kg in 2016-2017. The Gayo highlands on the northern tip of Sumatra are known as the major production of arabica coffee. There, up to ten varieties of commercial arab...
Kopi umumnya dikonsumsi dalam bentuk seduhan, dimana biji kopi merupakan bahan baku utamanya. Pada pengolahan pembuatan kopi, bagian yang tidak diolah kembali atau yang biasa dijadikan limbah adalah daging kopi (pulp). Pulp kopi sejauh... more
Kopi umumnya dikonsumsi dalam bentuk seduhan, dimana biji kopi merupakan bahan baku utamanya. Pada pengolahan pembuatan kopi, bagian yang tidak diolah kembali atau yang biasa dijadikan limbah adalah daging kopi (pulp). Pulp kopi sejauh ini baru dimanfaatkan untuk pembuatan pupuk dan pakan ternak. Salah satu produk yang dapat dibuat dari limbah pulp kopi yaitu minuman sari buah. Pembuatan minuman sari buah pulp kopi juga dapat ditambahkan dengan campuran buah lainnya untuk menambah citarasa dari minuman sari buah tersebut. Penambahan gula 20-10% biasanya dilakukan agar menghasilkan minuman sari buah dengan rasa yang lebih manis. Penelitian ini dilakukan untuk mengetahui pengaruh dari penambahan terong belanda dan gula terhadap mutu sensori, kandungan antioksidan dan total fenol yang terdapat di minuman sari pulp kopi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan pola faktorial yang terdiri atas 2 (dua) faktor. Faktor I adalah rasio pulp kopi dan terong belanda (B) ...
Research has been conducted to analyze the effect of soaking time and addition of lime slices on the characteristics of infused water dates. This research was conducted in a laboratory scale using Completely Randomized Design consisting... more
Research has been conducted to analyze the effect of soaking time and addition of lime slices on the characteristics of infused water dates. This research was conducted in a laboratory scale using Completely Randomized Design consisting of 2 factors, namely soaking time (P) and number of lime slices (J). The first factor, soaking time consists of 3 levels, namely P1 = 1 day, P2 = 3 days, P3 = 5 days. The second factor is the number of pieces of lime (J) consisting of 3 levels, namely J1 = 1 piece, J2 = 2 pieces and J3 = 3 pieces. There were 9 treatment combinations with 3 replications, so that as a whole 27 unit experiments were obtained. The parameters analyzed were the ethanol content, Vitamin C content and hedonic test on color, aroma and taste. Ethanol content, hedonic color and aroma of infused water dates are influenced by soaking time, while the levels of Vitamin C and hedonic taste are influenced by the addition of lime. The interaction between soaking time and addition of l...
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Fermentation process is the most crucial step in the formation of the flavor and aroma of the cocoa bean. Cocoa bean fermentation triggers an array of chemical changes within the bean.These chemical changes are vital to the development of... more
Fermentation process is the most crucial step in the formation of the flavor and aroma of the cocoa bean. Cocoa bean fermentation triggers an array of chemical changes within the bean.These chemical changes are vital to the development of the complex and much-loved flavour known as “chocolate”. Fermentation involves a number of specific microorganisms that play a role during fermentation. The aim of this research was to analized microorganism growth profil of Aceh cacao during fermentation. Fermentation was conducted on 6 days with different aerations (agitation every 24 and 48 hours). The result showed that growth profile of microorganism during fermentation relatively had similar trend. Yeast dominated on the early fermentation, lactid bacteria reached the higest population on day 3 and acetic acid bacteria on day 4. Better quality of fermented cacao was resulted on every 48 hours of agitation that reached 70,19% of full fermentation.
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Kopi luwak (civet coffee) is produced exclusively from coffee beans excreted by Indonesian palm civet or luwak (Paradoxurus hermaphroditus) and relatively has a high price. The aim of this research was to identify amino acid compositions... more
Kopi luwak (civet coffee) is produced exclusively from coffee beans excreted by Indonesian palm civet or luwak (Paradoxurus hermaphroditus) and relatively has a high price. The aim of this research was to identify amino acid compositions of kopi luwak (green and roasted beans), its changing forms and its correlation to sensory profile. The coffee beans of kopi luwak were collected from six locations in Gayo Highland, Aceh-Indonesia. Amino acid compositions were analyzed by LC-MS and sensory profiles were performed using a cupping test based on Specialty Coffee Association of America (SCAA) procedures. The result showed that green and roasted beans had significant differences on their Alanine, Tyrosine, Cysteine and Arginine contents. Valine, Glutamine, Aspartic acid and Glutamic acid are considered as the main amino acids which have higher percentage in both green and roasted bean. Several amino acids are absence in green bean but presence in roasted bean or vice versa, such as alan...
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Jruek drien is one of traditional fermented food of Aceh. This product made from flash of durio that fermented without starter addition. Explorative research has been conducted to examine the change of chemical and microbiological... more
Jruek drien is one of traditional fermented food of Aceh. This product made from flash of durio that fermented without starter addition. Explorative research has been conducted to examine the change of chemical and microbiological characteristics of jruek drien during fermentation. This study used completely randomized design with single factor (length of fermentation: 1,3,5 and 7 days). The parameters analyzed were water content, pH, total acid, total sugars, total lactic acid bacteria and yeast. The results showed that water content and acid total were increased while pH and sugar content were decreased. The highest total of lactic acid bacteria was found on day 3. Yeast detected only on early fermentation and no detected on 7th day.