EJurnal Universitas Negeri Gorontalo
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AKTIVITAS ANTIOKSIDAN TEH BUNGA TELANG ( Clitoria Ternatea L.) PADA BERBAGAI SUHU PENYEDUHAN
No full textABSTRAKBunga telang (Clitoria ternatea L.) merupakan salah satu tanaman herbal yang dapat digunakan sebagai minuman fungsional berupa teh yang memiliki kandungan antioksidan yang tinggi. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan, Total fenol serta Organoleptik teh bunga telang pada berbagai suhu penyeduhan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan faktor tunggal yaitu suhu penyeduhan 60oC, 70oC, 80oC selama 3 menit. Masing-masing perlakuan diulang 3 kali. Penelitian ini dilaksanakan selama 2 bulan di Laboratorium Ilmu dan Teknologi Pangan, Universitas Negeri Gorontalo, dimana tahapan pertama adalah persiapan bahan baku bunga telang yang merupakan bahan dasar pembuatan Teh bunga telang. Data dianalisis dengan uji statistik Analisis Of Variance (ANOVA) pada taraf α=5% menggunakan program Microsoft Excel 2007, dan data analisis yang berbeda nyata diuji dengan menggunakan metode Duncan Multiple Range Test (DMRT) dan aplikasi SPSS 16.0. Hasil penelitian menunjukkan bahwa teh bunga telang memberikan pengaruh nyata pada aktivitas antioksidan, warna, aroma. Sedangkan, total fenol, rasa tidak memberikan pengaruh nyata. Teh bunga telang pada berbagai suhu penyeduhan menghasilkan nilai aktivitas antioksidan yang memiliki IC50 sangat kuat pada suhu penyeduhan 80oC sebesar 42,932 ppm, sedangkan pada suhu 60oC memiliki aktivitas antioksidan kuat IC50 sebesar 73,32 ppm, nilai total fenol tertinggi pada suhu penyeduhan 70oC sebesar 1,54 mg/100gr, sedangkan nilai total fenol yang terendah pada suhu penyeduhan 60oC sebesar 1,50 mg/100gr, warna pada suhu penyeduhan 80oC dari segi karakteristik hedonik warna sebesar 5,73 dan rasa sebesar 5,6 sedangkan pada parameter organoleptik aroma yang paling disukai oleh panelis yaitu penyeduhan 60oC yaitu sebesar 5,6 serta penerimaan keseluruhan yang diterima dengan baik.Kata Kunci : bunga telang, aktivitas antioksidan, total fenol, organoleptik
CHEMICAL CHARACTERISTICS OF SORGUM (Sorgum bicolor) TEMPEH WITH SUBSTITUTION OF GUDE BEAN (Cajanus cajan)
No full textTempeh is a traditional food processed using a fermentation method to produce a distinctive flavor. Tempeh is made with soybeans as the main ingredient. Currently, it is often made by mixing legumes such as cowpeas, red beans, mung beans, and sorghum. Sorghum tempeh can be made using pigeon peas, but no research has ever been conducted on the chemical characteristics of sorghum tempeh with pigeon pea substitution. The purpose of this study was to chemically characterize sorghum tempeh with pigeon pea substitution and fermentation times of 48 and 72 hours. The study used a completely randomized design with two factors: variations in the level of pigeon pea substitution and fermentation time, resulting in eight treatments. The research parameters observed were water, ash, protein, fat, and carbohydrate content. The results showed that pigeon pea substitution and fermentation affected protein content, but did not affect water, ash, fat, or carbohydrate content. Fermentation time can increase water, protein, and carbohydrate content
STUDI PEMBUATAN LEMPOK DURIAN (DURIO ZIBETHINUS MURR) DENGAN PENAMBAHAN GULA AREN (ARENGA PINNATA)
No full textLempok merupakan salah satu makanan tradisional khas Indonesia yang berasal dari Sumatera dan Kalimantan. Pemilihan durian dalam pembuatan lempok dapat membantu permasalahan pasca panen dengan membuat produk dari durian yang dapat memiliki usia simpan lebih lama dan bernilai ekonomis. Selain itu ditambahkan juga gula aren sebagai bahan tambahan pemanis Penelitian ini bertujuan untuk melihat bagaimana pengaruh gula aren sebagai pemanis pada pembuatan lempok durian, gula aren pada penelitian ini akan dibuat 3 variasi konsentrasi (10%, 20%, dan 30%) untuk melihat bagaimana pengaruh dari variasi konsentrasi gula aren tersebut terhadap beberapa parameter pada penelitian yaitu meliputi uji organoleptik, uji kadar air, dan uji kadar gula. Adapun analisis yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan tiga kali ulangan kemudian dilakukan uji lanjutan menggunakan Uji Beda Nyata Terkecil (BNT). Hasil penelitian disimpulkan bahwa perlakuan terbaik yaitu P3 dengan penambahan gula aren 30% dan kadar air yang didapatkan sebesar 23,323%, kadar gula sebesar 39,16%, dan organoleptik tekstur (3.98), warna (3.58), aroma (3.54), dan rasa (4.10). Hal ini sesuai dengan SNI : 01-4313-1996 tentang standar mutu lempok duria
PENGARUH KONSENTRASI SUSU SKIM TERHADAP KUALITAS FISIK & KIMIA SERTA MIKROBIOLOGI YOGHURT SUSU KACANG SACHA INCHI (Plukenetia volubilis L.)
No full textSacha Inchi merupakan sejenis kacang-kacangan, tumbuh di wilayah hutan tropis Amazon, Peru komoditas yang bisa dikembangkan menjadi berbagai jenis olahan pangan salah satunya dapat dibuat menjadi yoghurt. Yoghurt salah satu produk olahan susu yang difermentasi dengan bantuan bakteri asam laktat (BAL), sehingga diperoleh rasa dan aroma yang khas. Tujuan dari penelitian ini adalah Untuk mengetahui Pengaruh yoghurt susu kacang sacha inchi (Plukenetia volubilis L) dengan berbagai konsentrasi susu skim yang berbeda terhadap kualitas fisik kimia mikrobiologi serta dan organoleptik. Rancangan penelitian yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) faktor tunggal. Setiap perlakuan diulang sebanyak 3 kali ulangan. Analisis data yang digunakan berupa Analysis of Variant (ANOVA) dan uji banding Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukan faktor perlakuan berpengaruh nyata terhadap, Bakteri Asam Laktat (BAL), Derajat Keasaman (pH), Total Padatan terlarut (TPT), Viskositas Protein, Lemak, dan rasa tetapi tidak berpengaruh nyata terhadap Warna, Aroma, hasil uji organoeptik. Hasil analisis Yoghurt susu kacang sacha inchi dengan konsentrasi susu skim 12 - 24% yang hasil pengujian berdasarkan parameter bakteri asam laktat (BAL) diperoleh (4,07×107- 8,76×107 CFU/ml), derajat keasaman (pH) diperoleh (4,74 - 4,26), Tpt diperoleh (10,40-14,57 oBrix), Protein diperoleh (4,23% - 9,61%. %), Lemak diperoleh (5,56% - 3,65%). viskositas diperoleh (125, - 322,00 cP), dan nilai organoleptik warna (4,73 - 4,87 agak suka), aroma (4,87- 4,60 agak suka), rasa (3,67 – 5,53 agak suka).Kata Kunci : Yoghurt, Sacha Inchi, Susu Ski
KARAKTERISTIK FISIKOKIMIA KEJU ANALOG DARI SUSU KACANG SACHA INCHI (Plukenetia volubilis L.) DENGAN VARIASI KONSENTRASI ENZIM RENNET
No full textKeju analog merupakan jenis keju yang terbuat dari protein nabati mengganti protein hewanidan meniru tekstur dan rasa dari keju asli. Tujuan dari penelitian ini yaitu untuk mengetahuiapakah konsentrasi enzim rennet dapat mempengaruhi karakteristik fisikokimia keju analogdari susu kacang sacha inchi (Plukenetia volubilis L.). Rancangan penelitian yang digunakandalam penelitian ini adalah Rancangan Acak Lengkap (RAL) satu faktor yaitu konsentrasienzim rennet 1%, 2%, 3%. Setiap perlakuan diulang sebanyak 3 kali. Berdasarkan hasilpenelitian pada keju analog dari susu kacang sacha inchi dengan konsentrasi enzim rennetyang berbeda menunjukkan bahwa enzim rennet mempengaruhi karakteristik fisikokimiakeju analog yaitu kadar protein, kadar asam lemak bebas, kadar air, rendemen, viskositas,total padatan keju akan tetapi tidak mempengaruhi nilai pH. Keju analog menghasilkan kadarprotein 6,29%-9,25%, kadar asam lemak bebas 3,99%-5,58%, kadar air 49,51%-53,46%,rendemen 7,1%-9,4%, viskositas 1,004-1,181 cP, total padatan keju 46,54%-50,49% dannilai pH 4,72-4,90 (asam). Berdasarkan penilaian organoleptic warna, aroma, tekstur dan rasakeju analog menghasilkan konsentrasi enzim rennet mempengaruhi rasa dan tekstursedangkan warna dan aroma tidak terdapat pengaruh yang signifikan. Hasil dari penilaianpanelis menunjukkan Tingkat kesukaan panelis terhadap warna 5,13 (agak suka), aroma 4,07(netral), tekstur 4,73 (agak suka) dan rasa 4,20 (netral)
Lanskap Ritual Gua Buatan Masa Klasik Hindu-Buddha di Kediri dan Tulungagung
No full textLandscapes of Ancient East Javanese Hindu-Buddhist religious sites were not built anywhere, their position determined by people perspective in the 11th to 15th century. The ancient East Javanese religious sites were built on the slopes of hills. This paper reveals the main trait of landscape archaeology approach in archaeology to the rock-cut architecture, i.e. cave temples and hermitages in the ancient Javanese period (11th up to 15th centuries). Landscape Archaeology provides valuable clues about how ancient Javanese people saw the landscape around them, and how it was developed and created. It confirms the importance of space based on Hindu-Buddhist cosmological concept which determined the ritual landscape. This cosmological space also reveals the division of slopes based on the level of the places according to Triloka concept which explains lower world (Bhurloka), middle world (Bhuvarloka), and upper world (Svarloka). This thesis also offers a reflection on the structure of the religious places and its relations with conceptualized space, showing the influence of Hindu-Indian thought, as well as its limits
Dynamical Analysis of Online Shopping with Beauty Influencer
No full textThis study develops a modified nonlinear mathematical model of online shopping dynamics that explicitly incorporates the direct influence of beauty influencers through promotional content (F) and a parameter α for transition from offline to online shopping without the influence of influencers. The model comprises offline shoppers (L), online shoppers (O), and the amount of promotional content created by beauty influencers (F). Stability analysis shows two equilibrium points: an online shopping-free state E1 locally asymptotically stable when R0 1 and an endemic state E2 locally asymptotically stable when R0 1. Numerical simulations using MATLAB R2013a confirm the analysis, revealing that higher promotional content growth rates (k) and lower decline rates (θ) increase R0 and the online shoppers population. The novelty lies in explicitly modeling influencer-based promotional content as a driver of shopping behavior, offering strategic insights for sustained engagement and customer retention in beauty sector digital marketing
Model Matematika Penyebaran Penyakit Demam Berdarah Dengue dengan Faktor Kesadaran Sosial: Analisis dan Simulasi
No full textDengue haemorrhagic fever (DHF) is a serious health problem in many tropical regions, including Indonesia. The spread of this disease is influenced by various factors, one of which is the level of social awareness in the prevention and control of infection. This study developed a mathematical model of DHF spread by integrating social awareness as an additional compartment. The model was analysed by determining the equilibrium points and the basic reproduction number (R0), as well as stability analysis using the Routh–Hurwitz criterion. The analysis results show the existence of two types of equilibrium points: the disease-free equilibrium point (T1) and the endemic equilibrium point (T2). Point T1 is locally asymptotically stable when R0 1 and unstable when R0 1, while point T2 is locally asymptotically stable when R0 1. Sensitivity analysis shows that the social awareness parameter significantly influences the value of R0. Additionally, numerical simulations indicate that increasing social awareness can effectively reduce disease spread and drive the system toward a disease-free state. These findings underscore the importance of community-based awareness interventions in dengue control strategies
Microclimatic Temperature Variability and Trends in Bengkulu Province: ANOVA and Regression-Based Analysis
No full textThis study investigates the microclimatic variability and trends of air temperature across three meteorological stations—Fatmawati, Bengkulu, and Kepahiang—in Bengkulu Province, Indonesia. Using five years of daily data (June 2020 to May 2025), minimum (Tmin), maximum (Tmax), and average (Tavg) temperatures were analyzed to understand both spatial patterns and temporal changes in surface air temperature. One-way ANOVA was conducted to assess whether mean temperatures differed significantly across stations, followed by Tukey post hoc test for pairwise comparisons. The analysis revealed a consistent and statistically significant difference in all temperature variables (p 0.05), particularly between the inland highland station (Kepahiang) and the two coastal stations. In addition, monthly averages of Tavg were analyzed using simple linear regression, with significance tested via regression-based ANOVA. All three stations exhibited statistically significant warming trends (p 0.005), with slopes ranging from +0.0152 to +0.0213 °C/month (~0.18–0.26 °C/year), despite relatively modest coefficients of determination (R² = 0.14–0.24). These results highlight a dual climatic dynamic in the region: strong seasonal and spatial variability, overlaid with emerging baseline warming. The study underscores the importance of localized climate analysis for adaptation planning, particularly in topographically diverse tropical regions facing increased exposure to climate variability and change
Estimasi Premi Bruto Asuransi Kendaraan Bermotor Menggunakan Metode Panjer Recursion dan Fast Fourier Transform
No full textInsurance is an agreement between two parties, namely the insurance company as the insurer and the customer as the insured. In practice, an insurance product can have hundreds or even thousands of policy contracts. This condition requires the insurer to model the compound distribution of total aggregate loss, which involves repeated convolutions. However, applying convolution to a large number of policies becomes increasingly difficult and inefficient. Therefore, alternative methods are needed to optimize the calculation process. This study uses the Panjer Recursion and Fast Fourier Transform methods to approximate the aggregate loss distribution. The model applies the Zero-Truncated Negative Binomial distribution for claim frequency and the Burr distribution for claim severity. The results show that Panjer Recursion and Fast Fourier Transform yield the same values, resulting in identical probability distributions for all values of aggregate loss. The aggregate loss distribution is then used to estimate gross premium based on the pure premium principle and the expected value principle. The loading factors increase as the confidence level rises, with θ = 3.51 at the 95% confidence level and θ = 5.47 at the 99% confidence level, resulting in total gross premiums of IDR 109,510,000 and IDR 520,835,000, respectively. The choice of confidence level plays a strategic role for insurance companies in balancing risk protection with premium affordability