TAPE : Jurnal Teknologi Hasil Pertanian

Review: Effectiveness Of Sonication Method In Extraction Of Bioactive Compounds From Fruit Peel Waste

2025-05-17T09:41:42+00:00

Plant-based food waste such as fruit peels contain various high-value bioactive compounds that have the potential to be used as functional ingredients in the food and pharmaceutical industries. One of the innovative methods used to extract these compounds is Ultrasound-Assisted Extraction (UAE), which is known to be efficient, environmentally friendly, and able to maintain the quality of active compounds. This article aims to systematically review the effectiveness of UEA in extracting bioactive compounds from fruit peels such as, mangosteen, pear, and kiwi. A literature study was conducted by analyzing five main articles in the period 2015-2025. The results of the study showed that UEA was able to increase the yield, total phenolic and flavonoid content, and antioxidant activity significantly compared to conventional methods. The effectiveness of UEA is greatly influenced by the type of solvent, sonication time, temperature, ultrasonic power, and sample-solvent ratio. Therefore, UEA is a sustainable technology that promises to utilize food waste into high-value products.

Keywords : bioactive compounds, food waste, fruit peels, ultrasound-assisted extraction.

The Effect Of Temperature and Drying Time On The Physicochemistry Of Kluthuk Banana Comb Flour (Musa Balbisiana Colla)

2025-03-15T06:01:42+00:00

The klutuk banana (Musa balbisiana Colla) is a plant that belongs to the Musaceae family and can grow in the wild. The part of the banana plant that is rarely used or even becomes waste is the trunk because its shape and taste are bland This study used different treatments in the drying process, namely P1 (S: 60℃, W: 16 hours), P2 (S: 80℃, W: 13 hours), P3 (S: 90℃, W: 11 hours) and P0 (S: 70℃, W: 15 hours. The purpose of this study was to determine the water content, carbohydrates and gluten content of kluthuk banana stem flour and also to determine the effect of temperature and drying time on the physicochemical properties of kluthuk banana stem flour. The results of the study of the effect of temperature and drying time on the physicochemical properties of kluthuk banana stem flour using the BNJ advanced test obtained P3 temperature of 80 ℃ time of 13 hours is 0.27%, and water content P1 temperature of 60 ℃ time of 16 hours is 0.94%. Carbohydrate content P4 temperature treatment of 90 ℃ time of 11 hours, is 63.52%, carbohydrate content P1 temperature treatment of 60 ℃ time of 16 hours, is 59.23%, and the gluten content P1 emperature treatment of 60 ℃ time of 16 hours is 14.21%, the highest gluten content in P2 with a temperature treatment of 70 ℃ using a temperature of 15 hours, which is 18.42%.

The Effect of Flour Variations on The Organoleptic Properties of Ambon Banana Sheld Chips (Musa paradisiaca)

2025-06-29T04:57:35+00:00

Banana is one of the relatively large herbaceous plants with large leaves with the Musaceae family. Banana plants can be cultivated well in tropical and subtropical climates. Banana stems contain chemical compounds including saponins, tannins and flavonoids. So it can be used as a basic ingredient for making banana stem chips. Banana stem chips are used by the community to empower banana tree plants and improve the quality of chips by testing Organoleptic properties. The research method used a Completely Randomized Design (CRD) with 4 treatments P0 = Banana stem 350 gr (without using flour) P1 = Banana stem 350 gr + Cornstarch 250 gr P2 = Banana stem 350 gr + Tapioca Flour 250 gr P3 = Banana stem 350 gr + Rice Flour 250 gr. Based on the results of the color, taste and texture analysis tests, it produced a significant value of p <0.00 and it was said that there was no significant difference in banana stem chips. While the aroma of banana stem chips significance p> 0.032 and it can be said that there is a significant difference in banana stem chips and can be further tested with the Duncan test which produces P0, P1 with P2 and P3 there is a significant difference in the aroma of banana stem chips.

The Effect Of Flour Variations On The Organoleptic Properties Of Betung Bamboo Chips (Dendrocalamus asper)

2025-06-29T05:23:47+00:00

Bamboo shoots (Dendrocalamus asper) are young bamboo shoots that appear on the surface of the base of bamboo clumps and are usually covered by fine hairs or gugut. Bamboo shoots have various good nutritional contents so they can be processed into chips. Bamboo shoot chips (Dendrocalamus asper) are food made from bamboo shoots that are thinly sliced then boiled, drained, mixed with a variety of flour that has been added with flavorings and then fried. The purpose of this study was to determine the effect of organoleptic properties of bamboo shoot chips with variations in flour. The research method used ANOVA with 4 treatments, namely: P0: 60gr bamboo shoots + Without flour, P1: 60gr bamboo shoots + 60gr wheat, P2: 60gr bamboo shoots + 60gr rice flour and P3: 60gr bamboo shoots + 60gr tapioca flour. Data analysis in the organoleptic test used One Way Anova and Duncan's further test. The results of the One Way Anova analysis test showed a significance value of the texture aspect of p < 0.05 so that it can be concluded that there is a real difference or there is an influence on the texture of bamboo shoot chips and can be further tested with the Duncan test which produces P0, P3, P1, and P2 there is a real difference or there is an influence on the texture of bamboo shoot chips.

Sensory Analysis Of Dry Noodles Of Buni Fruit Extract (Antidesma bunius (L) Spreng)

2025-06-29T05:04:57+00:00

Buni is a small fruit arranged in a chain-like structure on its stem. The purpose of this study was to determine the Sensory Analysis of Dry Noodles with Buni Fruit Extract (Antidesma bunius (L) Spreng). The method used in this study used sensory analysis with a hedonic scale. Data analysis used was One Way Anova. The experimental design used was RAL with buni fruit extract at P1 = 75% wheat flour with 25 ml of buni fruit extract, P2 = 75% wheat flour with 50 ml of buni fruit extract, P3 = 75% wheat flour with 75 ml of buni fruit extract, P4 = 75% wheat flour with 100 ml of buni fruit extract. The results of the sensory analysis of dry noodles including color, aroma, taste and texture carried out on 30 panelists, on average the panelists liked dry noodles with 100 ml of buni fruit extract (P4). Based on the results of the one-way ANOVA test on each aspect, the color aspect was 0.03 <0.05, the aroma aspect was 0.03 <0.05, the taste aspect was 0.04 <0.05, and the texture aspect was 0.04 <0.05, which means there is a significant influence on the four aspects of sensory analysis.