JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian

Pengaruh Maltodekstrin Terhadap Sifat Fisikokimia dan Antioksidan pada Minuman Instan Jahe Merah-Kunyit Putih

Jefreanto Jefreanto — 2026-05-16

ABSTRAK

Jahe merah (Zingiber officinale var. rubrum) dan kunyit putih (Curcuma zedoaria) kaya senyawa bioaktif, namun pengolahan bersuhu tinggi berisiko menurunkan aktivitas antioksidan dan mutu produk. Oleh karena itu, maltodekstrin sebagai bahan penyalut (enkapsulan) diharapkan mampu melindungi senyawa bioaktif sekaligus memperbaiki karakteristik minuman instan. Penelitian ini bertujuan menganalisis pengaruh konsentrasi maltodekstrin terhadap sifat fisik, aktivitas antioksidan, dan sifat organoleptik minuman instan jahe merah–kunyit putih serta menentukan perlakuan terbaik. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan enam perlakuan konsentrasi maltodekstrin yaitu 0%, 5%, 10%, 15%, 20%, dan 25%. Parameter yang diamati meliputi kadar air, waktu larut, aktivitas antioksidan (metode DPPH, % inhibisi), serta uji hedonik warna, aroma, dan rasa (skala 1–5). Hasil menunjukkan bahwa penambahan maltodekstrin berpengaruh nyata (p<0,05) terhadap kadar air, waktu larut, aktivitas antioksidan, serta penilaian organoleptik aroma dan rasa, sedangkan atribut warna tidak berbeda nyata. Aktivitas antioksidan meningkat hingga konsentrasi 15% dengan nilai tertinggi 78,25% lalu cenderung menurun pada konsentrasi lebih tinggi. Perlakuan 15% menghasilkan keseimbangan terbaik antara aktivitas antioksidan dan karakteristik fisik, sedangkan 25% memberikan kesukaan panelis tertinggi dan waktu larut tercepat.

Kata kunci: Jahe merah instan, kunyit putih, maltodekstrin, antioksidan, organoleptik

ABSTRACT

Red ginger (Zingiber officinale var. rubrum) and white turmeric (Curcuma zedoaria) are rich in bioactive compounds, yet high-temperature processing may reduce antioxidant activity and product quality; therefore, maltodextrin as an encapsulating carrier is expected to protect bioactives and improve the quality of instant beverages. This study evaluated the effect of maltodextrin concentration on physical properties, antioxidant activity, and sensory acceptance of an instant red ginger–white turmeric beverage and determined the best treatment. A completely randomized design with six maltodextrin levels (0%, 5%, 10%, 15%, 20%, and 25%) was applied. The measured parameters included moisture content, dissolution time, antioxidant activity (DPPH assay; % inhibition), and hedonic sensory scores for color, aroma, and taste (1–5 scale). The results indicated that maltodextrin significantly affected (p<0.05) moisture content, dissolution time, antioxidant activity, and hedonic scores for aroma and taste, while color was not significantly different among treatments. Antioxidant activity increased up to 15% maltodextrin, reaching the highest value of 78.25%, and then tended to decrease at higher concentrations. The 15% treatment provided the best overall balance between antioxidant activity and physical characteristics, whereas 25% maltodextrin achieved the highest panel preference and the fastest dissolution time.

Keywords: red ginger, white turmeric, maltodextrin, antioxidant activity, sensory evaluation

Karakterisasi Mutu Kimia, Sensori, dan Mikrobiologis Ikan Peda di Pasar Tradisional dan Pasar Modern

Finna Aura Ramadhani — 2026-05-20

Peda fish is a product of traditional fermentation with the addition of 20-30% salt. The quality of peda fish needs attention considering that the production and distribution processes are still simple and conventional. This study aims to determine the chemical, sensory, and microbiological characteristics of peda fish. This research used peda fish samples obtained from traditional and modern markets in the city of Surabaya. The samples were observed for water content, acid-insoluble ash, salt, sensory properties (appearance, aroma, and texture), and Total Plate Count (TPC). The results showed that only one out of six peda fish samples met the requirements of SNI 8273:2023 for water content. The acid-insoluble ash content of all samples did not meet the requirements of SNI 8273:2023. The salt content, sensory properties, and Total Plate Count (TPC) of all peda fish samples were found to meet the requirements of SNI 8273:2023.

Transformasi Genetik Tanaman Serealia berbasis Agrobacterium Tumefaciens: Tinjauan Kemajuan dan Dampaknya terhadap Produktivitas Pertanian.

Fenny Hasanuddin — 2026-05-20

Transformasi genetik tanaman serealia yang dimediasi oleh Agrobacterium tumefaciens telah berkembang menjadi alat bioteknologi yang sangat efektif untuk peningkatan pertanian. Ulasan ini membahas kemajuan terbaru dalam sistem transformasi yang dimediasi Agrobacterium untuk tanaman serealia utama seperti padi, jagung, dan gandum, dengan fokus pada perbaikan teknis serta dampaknya terhadap produktivitas pertanian. Perkembangan utama meliputi optimasi protokol transformasi, aplikasi gen morfogenetik (BBM, WUS, GRF-GIF) untuk meningkatkan efisiensi regenerasi, serta integrasi dengan teknologi pengeditan genom CRISPR/Cas9. Dampak agronomis tanaman serealia transgenik mencakup peningkatan hasil panen yang signifikan (kenaikan 13-54% pada beragam tanaman), peningkatan ketahanan terhadap hama dan penyakit sehingga mengurangi penggunaan insektisida hingga 136,6 juta kg, toleransi yang lebih baik terhadap stres abiotik, dan biofortifikasi untuk mengatasi defisiensi mikronutrien. Manfaat ekonomi bagi petani mencapai $15,4 miliar secara global pada tahun 2015, dengan tambahan keuntungan lingkungan melalui pengurangan aplikasi pestisida kimia dan penerapan pertanian konservasi. Meskipun masih terdapat tantangan regulasi dan ketergantungan genotipe, transformasi yang dimediasi Agrobacterium terus merevolusi perbaikan tanaman serealia untuk ketahanan pangan dunia.

Pengaruh Penambahan Kayu Manis dan Cengkeh terhadap Minuman Tepache Kulit Nanas (Ananas Comosus L.)

Gusmiyanti Sam — 2026-05-20

Fermented drinks can be made from pineapple skin extract which is then called pineapple skin juice fermented drink. This study aims to determine the effect of cinnamon and cloves on pineapple skin tepache drinks, and to determine the organoleptic properties of pineapple skin tepache with the addition of cinnamon and cloves. Making pineapple skin tepache is done by fermenting for 24 hours using 150 grams of pineapple skin, 25 grams of brown sugar, 50 grams of granulated sugar, 250 ml of boiled water (group I), adding 2 cm, 2.5 cm, 3 cm of cinnamon (group II) and adding 2 cloves, 3 grains, 4 grains (group III). This study uses the Completely Randomized Design (CRD) analysis method, and will be continued with the Duncan Test if there is a significant difference. After fermentation, pineapple skin tepache drinks are obtained with the characteristics of color, aroma and taste. All drinks were liked by respondents related to these characteristics, the pH of the drink was also still at 4.13 - 4.37, inactive antioxidant activity (IC50 > 250 ppm), and the content of lactic acid bacteria was still low around 107.33 to 178.33. Pineapple skin tepache drink had inactive antioxidant activity, the acidity of all drinks was at the acid level, and the lactic acid bacteria colony was below standard. All samples were still liked by respondents, both in terms of color, taste, and aroma.

Pengaruh Waktu Fermentasi terhadap Karakteristik Minuman Tepache Gula Kelapa

Jihan Salsa Olii — 2026-05-22

Honey pineapple peel, which is often underutilised and becomes a source of waste, contains secondary metabolites. The aim of this study was to determine the effect of varying fermentation times on the chemical and organoleptic analysis of tepache made from honey pineapple peel (Ananas comosus L. merr). The parameters observed included pH analysis, alcohol content, and organoleptic testing. Statistical validity of the results and analysis of variance (ANOVA) were used to determine the significance of differences between fermentation time treatments. Data collection employed a completely randomised design (CRD) with three fermentation time treatments (1 day, 3 days and 5 days). The results of the study showed that fermentation time had a significant effect on the chemical and organoleptic properties of tepache made from honey pineapple peel with coconut sugar. The lowest pH was achieved on day 5 (W3) (4.41), with an alcohol content of 0.06%. Meanwhile, the results of the organoleptic test showed that fermentation for 3 days (W2) was preferred by the panelists based on assessments of taste, aroma, colour, and overall quality. Thus, the best minimum fermentation time from the results of this study was on the third day and the optimal time was on the fifth day.

Keywords: Fermentation, Coconut sugar, Tepache