PRISMA FOODTECH

Pengaruh Variasi Simplisia Biji Alpukat (Persea americana Mill) Dan Madu (Apis mellifera linneus) Terhadap Aktivitas Antioksidan Teh Herbal

Maria Liando — 2025-07-29

Plants that can be used to make herbal tea are avocado seeds. Avocado seed herbal tea has a bitter taste and aroma that is not widely accepted by the public. So additional ingredients are needed, namely sweeteners so that this herbal tea can be liked and consumed by all groups. One of the sweeteners added to herbal tea is honey. This study aims to determine the effect of variations in avocado seed simplicia and honey on the organoleptic quality and antioxidant activity of avocado seed herbal tea, as well as to determine the content of tannin and saponin metabolite compounds. The methods used include the DPPH method using a UV-Vis spectrophotometer for antioxidants, hedonic tests for organoleptics, and for phytochemical screening of tannins and saponins carried out qualitatively using 1% FeCl3 for tannins, and for saponins carried out by shaking. The results of the analysis showed that strong antioxidant activity was present in the treatment of 12 grams of avocado seeds + 30ml of honey. This is indicated by the IC50 value of 1,795ppm. Meanwhile, organoleptic testing showed that herbal tea with 9 grams of avocado seed simplicia + 30ml honey was preferred by the panelists in terms of color and aroma, while for taste the panelists preferred herbal tea with 3 grams of avocado seed simplicia + 30ml honey. And the content of tannin and saponin metabolite compounds was found in the 6 gram, 9 gram and 12 gram treatments.

Pemanfaatan Tepung Ubi Jalar Ungu (Ipomoea batatas) dan Tepung Porang (Amorphophallus oncophyllus Prain) Sebagai bahan Baku Snack Bar Tinggi Antioksidan

Aurcelia Wongkar — 2025-07-23

Snack bars are light meals that can provide nutrition to consumers and give them a sense of satiety when eating them. Purple sweet potato has a natural colour called anthocyanin which is useful as an antioxidant. Porang tubers contain glucomannan which has a good effect on several health problems such as cholesterol and digestive organ health, and has the ability as a binder. This study aims to formulate a high antioxidant snack bar made from purple sweet potato flour and porang flour by analysing the chemical characteristics and public acceptability. The methods used include hedonic test for organoleptic, oven method for moisture content test, micro kjeldahl method for protein test, Soxhlet method for fat test, and Benedict test for reducing sugar, and DPPH method using UV-Vis spectrophotometer for antioxidant. The results of the analysis for organoleptic testing of snack bars of 40% purple sweet potato flour: 60% porang flour were preferred by panelists in terms of colour and aroma. While in terms of taste and texture panellists preferred the snack bar of 60% purple sweet potato flour: 40% porang flour, the moisture content of the snack bar ranged from 10.43 - 11.34%, the protein content ranged from 3.60 - 7.07%, the fat content ranged from 15.75 - 19.22%, all variations of flour ratio in positive snack bars contained reducing sugars, and strong antioxidant activity was in the snack bar of 60% purple sweet potato flour: 40% porang flour with an IC50 value of 6.95 ppm..

Analisis Kimia Dan Sifat Organoleptik Kerupuk Ikan Cakalang (Katsuwonus pelamis) Dengan Jenis Tepung Yang Berbeda

Fricilia Laoh — 2025-07-23

Skipjack fish (katsuwonus pelamis) is a type of marine fish commonly consumed by the people of Indonesia and has a high protein content that is good for the human body so that skipjack fish is classified as an important fishery resource and is one of the non-oil and gas export commodities (Kekenusa et al, 2012). Skipjack fish are found in almost all Indonesian waters, especially in South Minahasa. In South Minahasa, the use of skipjack fish is still limited to fresh conditions or only smoked without further processing. The use of skipjack fish in the form of processed products with longer shelf life has not been carried out. One way to use skipjack fish is to process it into crackers. Crackers are dry and light food products that are usually made from shrimp-based ingredients (Arisanti, 2017). Fish crackers are often used as a complement when dining or as a snack. Even for certain types of typical food always equipped with crackers. Crackers are a favorite food because it tastes good and savory. In addition to being a favorite because of its delicious taste, fish crackers also contain chemicals needed by the human body. (Nurul, et al 2021). Skipjack fish crackers are crackers that use skipjack fish meat as the main flavorer. The raw material used in the process of making skipjack fish crackers is starch. Starch is used quite a lot, some types of starch that can be used are tapioca flour, wheat flour, and cornstarch with the addition of other permitted ingredients (BSN, 1999). Based on the description above, a study was conducted entitled "Chemical analysis and organoleptic properties of skipjack fish crackers (Katsuwonus pelamis) with a type of flour that.

Pengaruh Perbandingan Daging Kelapa (Cocos nucifera) dan Pandan Wangi (Pandanus amarylifolius) terhadap Kualitas Selai

Melinda Paat — 2025-07-23

The coconut plant (Cocos nucifera) is an industrial plant that plays an important role in the economy in Indonesia. Coconut has good nutritional content for the human body, it contains the amino acid glutamate which acts as brain nutrition. Coconut jam with a sugar concentration has a distinctive coconut taste with a persistent aroma and a brown color that makes the appearance of the jam less attractive. For this reason, it is necessary to add natural colorings that can improve the color attributes of the jam. There are many natural additives that are often used in making jam, one of the natural ingredients that can be used is fragrant pandan. Fragrant pandan is a plant whose leaves are often used as a food additive, generally as a green coloring agent and aromatic agent. This research aims to determine whether the addition of coconut meat and fragrant pandan has an effect on jam quality such as water content, total dissolved solids, spreadability and organoleptic acceptability of fragrant pandan coconut jam. The analysis results show that the water content meets SNI requirements, namely not exceeding a maximum of 35%. The total dissolved solids (TPT) value of the jam samples ranged between 7 – 9 brix, the addition of pandan to coconut jam had a real effect on the jam. 90% coconut meat and 10% fragrant pandan, had the highest spreadability with an average value of 6.8 cm. Jam with 90% coconut meat and 10% fragrant pandan was most liked by the panelists in organoleptic testing in terms of color, aroma, taste and texture.

Skrining Fitokimia Ekstrak Tomat (Lycopersicum esculentum Mill) Dan Daya Terima Konsumen Pada Permen Jelly Tinggi Antioksidan

Elvi Silitonga — 2025-07-23

The tomato plant is a Solanaceae plant with red fruit that blooms and tastes sweet and slightly sour. Tomatoes contain polyphenol compounds, carotenoids, ascorbic acid, potassium, vitamin A and vitamin C which can act as antioxidants so they have the potential to be used as jelly candy which is in great demand by the public. This research aims to determine the bioactive compounds and acceptability of tomato jelly candy and antioxidant activity, as well as to determine the water content and reducing sugar. The methods used include the DPPH method using a UV-Vis spectrophotometer for antioxidants, phytochemical screening of flavonoids, tannins and saponins carried out quantitatively using HCl for flavonoids, FeCl for tannins and for saponins carried out by shaking. Meanwhile, for reducing sugar using the Luff Schrool method, the water content test uses the oven method and the hedonic test for organoleptics. The results of the analysis showed that strong antioxidant activity was found in the tomato extract treatment of 80%: 20% sucrose with an IC50 value of 5,684 ppm, the flavonoid and tannin content was found in the tomato extract treatment of 80%: 20% sucrose and the saponin content was found in the extract treatment. tomatoes 60% : 40% sucrose. Meanwhile, the results of the reduced sugar analysis in tomato jelly candy are 20%, the water content is 0.72% to 6.95% and for organoleptic testing it shows that jelly candy with 60% tomato extract: 40% sucrose is preferred by the panelists in terms of taste, aroma, color and texture.