Pub Date : 2018-12-30DOI: 10.21082/jpasca.v15n3.2018.147-155
E. Herawati, D. Ariani, nFN Miftakhussolikhah, Fela Laila, Y. Pranoto
Sohun pati aren kentang hitam merupakan sumber karbohidrat alternatif yang dibuat dari 75% pati aren dan 25 % tepung umbi kentang hitam, dengan karakteristik warna hitam kecoklatan sehingga perlu penambahan zat warna alami untuk memperbaiki kenampakan produk. Penelitian ini bertujuan untuk mengetahui karakteristik produk dengan penambahan pewarnaan alami, yaitu ekstrak umbi bit, kunyit, dan daun suji. Dalam penelitian ini terdapat 5 variasi penambahan ekstrak, yaitu 0,4; 0,6; 0,8; 1,0 dan 1,2 g daun suji atau umbi bit/mL air, sedangkan ekstrak kunyit ditambahkan sebanyak 0,06; 0,12; 0,18; 0,24; dan 0,30 g kunyit/mL air. Analisis sifat fisik meliputi kuat patah, tensile strength, elongasi dan warna sohun, sedangkan analisis sensoris yaitu uji kesukaan dengan atribut warna, aroma, rasa, dan kesukaan keseluruhan. Hasil yang diperoleh menunjukkan bahwa semakin banyak ekstrak umbi bit, daun suji, dan kunyit yang ditambahkan dalam sohun aren-kentang hitam akan menurunkan kuat patah, tensile strength, engolasi, dan kecerahan sohun. Sohun aren-kentang hitam dengan penambahan ekstrak daun suji dari 0,4 g daun suji / ml air memiliki sifat fisik dan sensoris yang paling baik. CHARACTERISTIC OF COLEUS ROTUNDIFOLIUS-ARENGA STARCH NOODLE WITH ADDITION EXTRACT FROM BEETROOT, SUJI LEAF, AND TURMERICColeus rotundifolius arenga starch noodle is an alternative carbohydrate source made from 75% arenga starch and 25% C.rotundifolius tuber flour which has a brownish-black color, so the addition of natural coloring agents is needed to fix its physical appearance. The aim of this study is to determine the characteristic of C.rotundifolius arenga starch noodle with addition of natural color, including beetroot, suji leaf, and turmeric extract. The noodle made with five variations concentration 0.4; 0.6; 0.8; 1.0; and 1.2 g of suji leaf or beetroot/ml water, and 0.06; 0.12; 0.18; 0.24; and 0.30 g turmeric/ml water. Physical properties analyzed are compression strength, tensile strength, elongation percentage and color. Sensory properties analyzed are hedonic scoring of color, odor, taste, and overall. The results showed that the higher concentration of beetroot extract, suji leaf extract, and turmeric extract decreased the compression strength, tensile strength, elongation percentage and brightness properties of starch noodle. The best noodle quality is reached with the addition of suji leaf extract from 0.4 g suji leaf /mL water.
{"title":"KARAKTERISTIK SOHUN PATI AREN – KENTANG HITAM DENGAN PENAMBAHAN EKSTRAK UMBI BIT, DAUN SUJI, DAN KUNYIT","authors":"E. Herawati, D. Ariani, nFN Miftakhussolikhah, Fela Laila, Y. Pranoto","doi":"10.21082/jpasca.v15n3.2018.147-155","DOIUrl":"https://doi.org/10.21082/jpasca.v15n3.2018.147-155","url":null,"abstract":"Sohun pati aren kentang hitam merupakan sumber karbohidrat alternatif yang dibuat dari 75% pati aren dan 25 % tepung umbi kentang hitam, dengan karakteristik warna hitam kecoklatan sehingga perlu penambahan zat warna alami untuk memperbaiki kenampakan produk. Penelitian ini bertujuan untuk mengetahui karakteristik produk dengan penambahan pewarnaan alami, yaitu ekstrak umbi bit, kunyit, dan daun suji. Dalam penelitian ini terdapat 5 variasi penambahan ekstrak, yaitu 0,4; 0,6; 0,8; 1,0 dan 1,2 g daun suji atau umbi bit/mL air, sedangkan ekstrak kunyit ditambahkan sebanyak 0,06; 0,12; 0,18; 0,24; dan 0,30 g kunyit/mL air. Analisis sifat fisik meliputi kuat patah, tensile strength, elongasi dan warna sohun, sedangkan analisis sensoris yaitu uji kesukaan dengan atribut warna, aroma, rasa, dan kesukaan keseluruhan. Hasil yang diperoleh menunjukkan bahwa semakin banyak ekstrak umbi bit, daun suji, dan kunyit yang ditambahkan dalam sohun aren-kentang hitam akan menurunkan kuat patah, tensile strength, engolasi, dan kecerahan sohun. Sohun aren-kentang hitam dengan penambahan ekstrak daun suji dari 0,4 g daun suji / ml air memiliki sifat fisik dan sensoris yang paling baik. CHARACTERISTIC OF COLEUS ROTUNDIFOLIUS-ARENGA STARCH NOODLE WITH ADDITION EXTRACT FROM BEETROOT, SUJI LEAF, AND TURMERICColeus rotundifolius arenga starch noodle is an alternative carbohydrate source made from 75% arenga starch and 25% C.rotundifolius tuber flour which has a brownish-black color, so the addition of natural coloring agents is needed to fix its physical appearance. The aim of this study is to determine the characteristic of C.rotundifolius arenga starch noodle with addition of natural color, including beetroot, suji leaf, and turmeric extract. The noodle made with five variations concentration 0.4; 0.6; 0.8; 1.0; and 1.2 g of suji leaf or beetroot/ml water, and 0.06; 0.12; 0.18; 0.24; and 0.30 g turmeric/ml water. Physical properties analyzed are compression strength, tensile strength, elongation percentage and color. Sensory properties analyzed are hedonic scoring of color, odor, taste, and overall. The results showed that the higher concentration of beetroot extract, suji leaf extract, and turmeric extract decreased the compression strength, tensile strength, elongation percentage and brightness properties of starch noodle. The best noodle quality is reached with the addition of suji leaf extract from 0.4 g suji leaf /mL water.","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129295835","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-12-30DOI: 10.21082/JPASCA.V15N3.2018.147-154
Devi Safrina, W. Priyambodo
Sambang Colok (Iresine herbstii) merupakan salah satu tanaman obat yang memberikan efek diuretik, anti-inflamasi, dan antipiretik. Sambang Colok merupakan tanaman yang dapat hidup dari dataran rendah sampai dataran tinggi. Pertumbuhan dan perkembangan tanaman sangat dipengaruhi oleh lingkungan termasuk ketinggian. Proses pembuatan bahan jamu harus memenuhi beberapa kriteria parameter kualitas simplisia diantaranya flavonoid total. Kandungan kimia simplisia sangat dipengaruhi oleh proses pembuatan simplisia salah satunya adalah proses pengeringan. Penelitian ini bertujuan mengetahui pengaruh ketinggian tempat tumbuh dan cara pengeringan terhadap kandungan flavonoid tanaman Sambang Colok. Penelitian yang dilakukan menggunakan variasi ketinggian (1800 mpdl, 1200 mdpl, 600mdpl, dan 200mdpl) serta metode pengeringan (sinar matahari, oven dan kombinasi). Simplisia yang diperoleh selanjutnya dianalisis biomasa dan kadar flavonoid totalnya. Hasil penelitian menunjukkan bahwa terdapat perbedaan yang signifikan pada perlakuan ketinggian dan pengeringan, dimana perlakuan terbaik adalah pada tempat tumbuh dengan ketinggian 1200 mdpl dan pengeringan dengan menggunakan kombinasi sinar matahari dan oven atau pengeringan menggunakan oven Effect of Altitude and Drying Method on Flavonoid of Sambang Colok (Iresine herbsti)Sambang colok (Iresine herbstii) is one of the medicinal plants which has diuretic, anti-inflammatory, and antipyretic properties. Sambang colok can live inlowlands and highlands. Plant growth and development is strongly influenced by the environment, including altitude. The process of making herbal medicine materials must meet the quality parameters of simplicia, i.e. total flavonoid content. Chemical content of simplicia is strongly influenced by the manufacturing process, one of which is the drying process. The aim of this research was to study the influence of altitude of planting land and drying methods on flavonoid content of sambang colok. The research was conducted using variations of altitude planting land (1800 masl, 1200 masl, 600masl, and 200masl) as well as the drying method (sun drying, oven drying and combination). Simplicia then analyzed for total biomass and flavonoid content. The result showed that altitude and drying methods gave significant effect on simplicia sambang colok, where the best result for flavonoid content obtained with altitude of 1200 masl and oven drying and combination of drying methods.
{"title":"PENGARUH KETINGGIAN TEMPAT TUMBUH DAN PENGERINGAN TERHADAP FLAVONOID TOTAL SAMBANG COLOK (Iresine herbstii)","authors":"Devi Safrina, W. Priyambodo","doi":"10.21082/JPASCA.V15N3.2018.147-154","DOIUrl":"https://doi.org/10.21082/JPASCA.V15N3.2018.147-154","url":null,"abstract":"Sambang Colok (Iresine herbstii) merupakan salah satu tanaman obat yang memberikan efek diuretik, anti-inflamasi, dan antipiretik. Sambang Colok merupakan tanaman yang dapat hidup dari dataran rendah sampai dataran tinggi. Pertumbuhan dan perkembangan tanaman sangat dipengaruhi oleh lingkungan termasuk ketinggian. Proses pembuatan bahan jamu harus memenuhi beberapa kriteria parameter kualitas simplisia diantaranya flavonoid total. Kandungan kimia simplisia sangat dipengaruhi oleh proses pembuatan simplisia salah satunya adalah proses pengeringan. Penelitian ini bertujuan mengetahui pengaruh ketinggian tempat tumbuh dan cara pengeringan terhadap kandungan flavonoid tanaman Sambang Colok. Penelitian yang dilakukan menggunakan variasi ketinggian (1800 mpdl, 1200 mdpl, 600mdpl, dan 200mdpl) serta metode pengeringan (sinar matahari, oven dan kombinasi). Simplisia yang diperoleh selanjutnya dianalisis biomasa dan kadar flavonoid totalnya. Hasil penelitian menunjukkan bahwa terdapat perbedaan yang signifikan pada perlakuan ketinggian dan pengeringan, dimana perlakuan terbaik adalah pada tempat tumbuh dengan ketinggian 1200 mdpl dan pengeringan dengan menggunakan kombinasi sinar matahari dan oven atau pengeringan menggunakan oven Effect of Altitude and Drying Method on Flavonoid of Sambang Colok (Iresine herbsti)Sambang colok (Iresine herbstii) is one of the medicinal plants which has diuretic, anti-inflammatory, and antipyretic properties. Sambang colok can live inlowlands and highlands. Plant growth and development is strongly influenced by the environment, including altitude. The process of making herbal medicine materials must meet the quality parameters of simplicia, i.e. total flavonoid content. Chemical content of simplicia is strongly influenced by the manufacturing process, one of which is the drying process. The aim of this research was to study the influence of altitude of planting land and drying methods on flavonoid content of sambang colok. The research was conducted using variations of altitude planting land (1800 masl, 1200 masl, 600masl, and 200masl) as well as the drying method (sun drying, oven drying and combination). Simplicia then analyzed for total biomass and flavonoid content. The result showed that altitude and drying methods gave significant effect on simplicia sambang colok, where the best result for flavonoid content obtained with altitude of 1200 masl and oven drying and combination of drying methods.","PeriodicalId":329229,"journal":{"name":"Jurnal Penelitian Pascapanen Pertanian","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115501614","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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