JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)

KARAKTERISTIK MINUMAN KOMBUCHA TEMULAWAK (Curcuma xanthorrhiza Roxb) HASIL FERMENTASI PADA BERBAGAI KONSENTRASI EKSTRAK DAN LAMA INKUBASI

Mukhammad Fauzi, Soni Sisbudi Harsono, Yanis Nurana — Tue, 24 Oct 2023 00:00:00 +0000

In the modern era, the utilization of curcuma has not utilized optimally, which is normally processed into jamu (traditional beverage). Curcuma practically can be processed into a fermented drink which is called kombucha. The research purpose was to discover the effect of curcuma extract concentration and fermentation period the characteristic of curcuma kombucha. The research applied two-factor Randomized Block Design (RBD) are the curcuma extract concentration (5%, 10%, and 15%) of the total used water and the fermentation period (6, 9, 12, and 15 days). The best treatment for making curcuma extract kombucha was the sample 10% curcuma extract and 9-day fermentation, resulting in curcuma extract kombucha characterized by the total dissolved solids of 11.22 Brix; viscosity 0.97 cP; brightness (*L) 57.24; pH 3.32; total acid 0.73%; antioxidant activity 74.82%; favorite organoleptic color 5.77 (like); fragrance preference 3.57 (neutral); taste preference 5.10 (slightly like) and overall 5.50 (like).

PEMANFAATAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) UNTUK IDENTIFIKASI KANDUNGAN FORMALIN PADA CILOK DI KECAMATAN ROGOJAMPI

Abdur Rohman, Bagus Setyawan, Arfiati Ulfa Utami — Tue, 24 Oct 2023 00:00:00 +0000

The use of formalin as a food preservative is still common today. One type of food that is mixed with formaldehyde preservatives is cilok. There is a simple way without using chemicals to detect the formaldehyde content in cilok, namely using red dragon fruit skin. Red dragon fruit skin is waste that is not utilized and has the potential to provide natural coloring to food. Anthocyanin is a type of compound that reacts easily when mixed with acid or base compounds. The anthocyanin content in dragon fruit skin can identify the presence of formalin compounds in food. Anthocyanin has the same strong acid properties as formalin so when anthocyanin meets formalin, the formalin content can be easily observed organoleptically. This study aims to determine the formalin content in cilok taken in Rogojampi District in as many as 19 samples using a cross-sectional study method. The test results showed that the samples tested were negative or did not contain formalin.