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KAJIAN PEMBUATAN INFUSED WATER DARI BUAH KURMA (PHOENIX DACTYLIFERA) DENGAN PENAMBAHAN JERUK NIPIS (CITRUS AURANTIIFOLIA) Muzaifa, Murna; Lubis, Yanti Meldasari; Arifullah, M.
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 11, No 2 (2019): Vol. (11) No. 2, Oktober 2019
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (702.381 KB) | DOI: 10.17969/jtipi.v11i2.14656

Abstract

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 lime influence the levels of Vitamin C of infused water. The longer soaking and the more dates used, the higher the ethanol content produced. The highest ethanol was obtained at 5 days treatment (0.98% w / v). The more the amount of lime used, the higher the levels of vitamin C in the infused water produced. The level of preference for panelists tends to decrease with increasing immersion time and addition of lime slices. Keywords :  etanol, infosed water, lime, date, Vitamin C
PEMBUATAN CMC (CARBOXIMETHYL CELLULOSE) DARI SELLULOSA BAKTERIAL (NATA DE COCO) Muzaifa, Murna
Jurnal Agrista Vol 10, No 2 (2006): Volume 10 Nomor 2 Agustus 2006
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

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Abstract

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.
EXPLORATION OF PULP AND HUSK OF GAYO ARABICA COFFEE AS RAW MATERIAL OF PECTIN – SWOT, RISK AND CHEMICAL COMPONENT ANALYSIS Sulaiman, Ismail; Muzaifa, Murna; Hasni, Dian; Munandar, Julius
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 5, No 2 (2015): Life Sciences
Publisher : Syiah Kuala University

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Abstract

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 information of strength, weakness, opportunity and threats of extraction pectin from coffee pulp/husks demonstrated that this attempt have higher possibility to be more efficient than others trial for both economically and ecologically. Furthermore, moisture contents,  ash  and  crude  fiber  are  examined  from  fresh  pulp/husk  which  are  stored  in  room temperatures for 16 days, 24 days and 30 days. The data demonstrated that length of storage up to 30 days has impact on increasing ash (up to 12.66% from 1.38%)  and solid fiber contents (up to  28.24%  from  2.70%)  whilst  moisture  are  decreased  (down  to  15.51%  from  86.08%)  which emphasizes  that  delaying  production  or  prolonging  the  storage  of  coffee  residues  might  not  have any impact on product quality
ISOLASI DAN IDENTIFIKASI BAKTERI ASAM ASETAT DARI FERMENTASI KAKAO ACEH Abubakar, Yusya; Widayat, Heru P; Muzaifa, Murna; Mega, Fitrah Atul
Jurnal Teknologi Pertanian Andalas Vol 24, No 1 (2020)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.24.1.23-28.2020

Abstract

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 dihasilkan 3 isolat dugaan bakteri asam asetat yaitu F1, F2 dan F3. Adapun berdasarkan hasil uji fisiologis dan biokimia, ketiga isolat teridentifikasi sebagai genus Acetobacter sp. dan Gluconobacter sp.
Karakteristik Kimia dan Mikrobiologis Asam Drien (Durian Fermentasi dari Aceh) pada Berbagai Metode Pembuatan Muzaifa, Murna; Moulana, Ryan; Aisyah, Yuliani; Sulaiman, Ismail; Rezeki, Trisma
Agritech Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (605.777 KB) | DOI: 10.22146/agritech.9339

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Research has been conducted to examine the chemical and microbiological characteristics of asam drien (tempoyak from Aceh) made by following various methods in Aceh. This study used completely randomized design consisting of 4 treatments: fermented durian without the addition of other ingredients/normal (A), fermented durian using turmeric (B), fermented durian using salt (C), fermented durian using salt and turmeric (D). The parameters analyzed included chemical properties (water content, pH, total lactic acid, and total sugars) and microbiological analysis (total lactic acid bacteria and yeasts). The results showed that the method of asam drien production had very significant effect on the water content, the total pH, total lactic acid, total sugar sand total lactic acid bacteria, but did not significantly affect the total yeast. There is a tendency that the number of treatment without the addition of salt produced water content, total lactic acid and total lactic acid bacteria higher. Average chemical and microbiological characteristics asam drien are as follows: 66.49% moisture content, pH4.1, totalacid2.30%, 30.50% total dissolved solids, total lactic acid bacteria 99×10 10  CFU/g and a total of 18×10 6 yeast CFU/g.ABSTRAKTelah dilakukan penelitian untuk mengkaji karakteristik kimia dan mikrobiologis asam drien(tempoyak asal Aceh) dengan mengikuti beberapa metode pembuatan asam drien yang ada di Aceh. Penelitian ini menggunakan RAL nonfaktorial yang terdiri atas 4 perlakuan, yaitu: fermentasi durian biasa tanpa penambahan bahan lain (A), fermentasi durian menggunakan kunyit (B), fermentasi durian menggunakan garam (C), fermentasi durian menggunakan garam dan kunyit (D). Parameter yang dianalisis meliputi sifat kimia (kadar air, pH, total asam laktat, total gula) dan analisis mikrobiologis (total bakteri asam laktat dan khamir). Hasil penelitian menunjukkan bahwa metode pembuatan asam drien berpengaruh sangat nyata terhadap kadar air, total pH, total asam laktat, total gula dan total bakteri asam laktat, namun berpengaruh tidak nyata terhadap total khamir. Terdapat kecenderungan bahwa pada perlakuan tanpa penambahan garam dihasilkan kadar air, total asam laktat dan total bakteri asam laktat lebih tinggi. Rata-rata karakteristik kimia dan mikrobiologis asam drien adalah sebagai berikut: kadar air 66.49%, pH 4.1, total asam 2.30%, total padatan terlarut 30.50%, total bakteri asam laktat 99×1010 CFU/g dan total khamir 18×10 6CFU/g.
PHYSICOCHEMICAL PROPERTIES OF FISH PROTEIN HYDROLYSATES PREPARED FROM FISH BY-PRODUCT USING ALCALASE AND FLAVOURZYME ENZYME Muzaifa, Murna; Fahrizal, Fahrizal; Safriani, Novi
Jurnal Biologi Edukasi Vol 3, No 2 (2011): Jurnal Biologi Edukasi
Publisher : Jurnal Biologi Edukasi

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Limbah ikan banyak yang terbuang dengan percuma, padahal limbah ikan masih mengandung sejumlah protein. Protein tersebut dapat dimanfaatkan kembali dengan cara menghidrolisis limbah ikan menjadi hidrolisat protein ikan. Penelitian ini bertujuan untuk mempelajari sifat fisikokimia hidrolisat protein ikan yang diperoleh dengan hidrolisis menggunakan enzim. protease alcalase dan flavourzyme. Hasil penelitian menunjukkan bahwa hidrolisat protein ikan yang menggunakan enzim alcalase mempunyai kandungan protein yang lebih tinggi, kadar abu lebih rendah serta warna yang lebih gelap dibandingkan hidrolisat protein ikan yang menggunakan enzim flavourzyme.
MUTU GULA AREN (Arenga pinnata Merr) DI PASAR KOTA BANDA ACEH (The Palm (Arenga pinnata merr) Sugar Quality In Banda Aceh Market) Muzaifa, Murna; Juanda, Juanda; Rinaldi, Rinaldi
Jurnal Hasil Penelitian Industri Vol 26, No 2 (2013)
Publisher : Baristand Industri Banda Aceh

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The aim of this research was to study the quality of arenga palm sugarespecially solid sugar at several markets in Banda Aceh. The research was conducted bysurvey using purposive random sampling method with proportional samples. Five marketschosen are Peunayong, Aceh, Seutui, Kampong Ateuk and Lamnyong. The total number ofpalm sugar traders who spread in the five markets are about 40 peoples. This researchsecured 8 traders as respondents. Needed palm sugar about 1 kilogram for analyses thereal quality. The parameters analyzed include moisture content, insoluble in water, ashcontent and reducing sugar levels. The data analyzed by using histogram and the dataanalysis were made by using SPSS program. The result showed the average moisturecontent and reduced sugar content has met the SNI 01-3743-1995, whereas the insolublematerial and ash content did not have any specifications yet. The average of moisturecontent of the palm sugar were 4,01%, the reduction palm sugar were 7,78%, the insolublematerials were 1,34% and ash content were 2,58%. The palm sugar parameter which mostunspecific materials were the insoluble for 87,5%.
PRODUKSI ROTI TAWAR DARI LABU KUNING DENGAN PERSENTASE SUBSTITUSI TEPUNG TERIGU DAN KONSENTRASI EMULSIFIER YANG BERBEDA (Production of Yellow Pumpkin Bread with Different Percentage of Wheat Flour Subtitution and Emulsifier Concentration) Muzaifa, Murna; Rozali, Zalniati Fonna; Rasdiansyah, Rasdiansyah
Jurnal Hasil Penelitian Industri Vol 25, No 2 (2012)
Publisher : Baristand Industri Banda Aceh

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Tepung terigu digunakan sebagai bahan baku dalam pembuatan roti.Indonesia hingga saat ini masih mengimpor terigu dalam jumlah besar. Substitusi tepungterigu dengan produk labu kuning sangat mungkin dilakukan karena kaya karbohidrat.Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia roti tawar yangdisubstitusi sebagian dengan pasta beku labu kuning. Penelitian ini menggunakanRancangan Acak Kelompok (RAK) pola faktorial yang terdiri atas 2 faktor, yaitupersentase substitusi sebagian tepung terigu dengan pasta labu kuning (R1 = 10%, R2 =20%, R3 = 30%, dan R4 = 40%) dan konsentrasi bahan pengemulsi yang digunakan(S1 = 0,5% dan S2 = 1%). Parameter yang diamati meliputi kadar air, kadar abu dankadar betakaroten untuk bahan baku labu kuning, dan analisis kadar abu, kadar air, kadarbetakaroten, rasio pengembangan adonan roti dan volume spesifik untuk roti tawar. Hasilpenelitian menunjukkan bahwa faktor persentase substitusi pasta labu kuning memberikanpengaruh sangat nyata (P≤0,01) terhadap kadar abu dan kadar betakaroten danberpengaruh tidak nyata (P>0,05) terhadap kadar air, volume spesifik dan rasiopengembangan adonan roti tawar. Faktor konsentrasi bahan pengemulsi memberikanpengaruh nyata (P≤0,05) terhadap rasio pengembangan adonan roti tawar danberpengaruh tidak nyata (P>0,05) terhadap kadar air, kadar abu, kadar betakaroten danvolume spesifik roti tawar setelah pemanggangan. Tidak terdapat interaksi keduanya(P>0,05) terhadap semua parameter yang diuji. Semakin tinggi persentase substitusi pastalabu kuning yang digunakan, maka kadar betakaroten pada roti tawar semakin meningkat.Kadar betakaroten tertinggi terdapat pada persentase substitusi pasta labu kuning 40 %.Rasio pengembangan adonan yang lebih tinggi didapatkan pada konsentrasi bahanpengemulsi 1%.
Studi Pembuatan Kecap Asin Dari Ampas Tahu dengan Konsentrasi Garam yang Berbeda Rushariandi, Teuku; Muzaifa, Murna; Moulana, Ryan
Jurnal Ilmiah Mahasiswa Pertanian Vol 2, No 1 (2017): Februari 2017
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

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Abstract

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 serta berpengaruh tidak nyata terhadap kadar abu kecap ampas tahu yang dihasilkan. Kecap ampas tahu yang dihasilkan memiliki tingkat kesukaan warna, aroma dan rasa yang berbeda, dengan kisaran dari tidak suka sampai netral. Berdasarkan uji hedonik, produk terbaik diperoleh pada perlakuan konsentrasi garam 20% dengan kadar air 14.19%, protein terlarut 3,87%, kadar abu 5.23% dan viskositas yaitu 3.88%.Abstract. This study aims to determine the effect of salt concentration on the quality of soy sauce. This study used a completely randomized design (CRD) non factorial, with a salt concentration factor (G) consisting of 4 treatment, G1 = 10% = 15% G2, G3 and G4 = 20% = 25%. This study has been repeated 4 times and 16 experimental unit for the result. Analysis performed on tofu Dregs product included physicochemical analysis and organoleptic analysis. The physicochemical analysis included analysis of water content, protein analysis, analysis of the ash content, viscosity analysis. Organoleptic analysis which is hedonic test included the analysis of color, flavor and smell. The results showed that the tofu dregs has a water content of which is 83.59% ± 2.18%, a protein content 5.37% ± 0.40%, a fat content 2.27% ± 0.72% and ± 2.19% an ash content 2,19% ± 0 , 72%. Salt concentrations very significant effect on the hedonic color, flavor, smell and viscosity, a significant effect on water content and soluble protein has no real effect on levels of ash produced soy sauce. Soy sauce has produced the preference level of color, smell and taste different, ranging from dislike to neutral. Based on the hedonic test, the best product was obtained in 20% salt concentration treatments with the result that the water content of 14.19%, 3.87% soluble protein, ash content of 5.23% and 3.88% of viscosity.
PENGARUH PENAMBAHAN AMONIUM SULFAT (ZA) SEBAGAI SUMBER NITROGEN PADA PEMBUATAN NATA DE COFFEA Moulana, Ryan; Martunis, Martunis; Muzaifa, Murna; Rahmi, Faidha
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 8, No 1 (2016): Vol.(8) No.1, April 2016
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v8i1.5247

Abstract

(Effect of Ammonium Sulphate (Za) Addition as The Nitrogen Source on The Making of Nata De Coffea) ABSTRACT. The research was conducted to analyze the effect of the addition of nitrogen source; ammonium sulfate (ZA) on the process of making nata de coffea. ZA was added in various concentrations, which is 0% (as controls), 0,3% and 0,5 %. Parameters analyzed were yield, thickness, strength and organoleptic (color and elasticity). The analysis of nata de coffea produced shows that the increasing concentration of ZA added has significant effect on yield improvement, reducing the value of strength, as well as reducing the value of preferences for color, as well as the elasticity increases. As for all of the added concentration ZA does not affect the value of its thickness but getting thicker significantly when compared with no addition of ZA.