Open Science and Technology https://opscitech.com/journal <p><strong>Open Science and Technology</strong> is published by the Research and Social Study Institute as a means to publish research results, review articles from researchers in the fields of natural sciences, agricultural sciences, forestry sciences, engineering sciences, technology, and their applications. This journal is published twice a year (April and October). This journal is published online and in print. Open Science and Technology has the philosophy that this journal is open to anyone, including students, lecturers, researchers, consultants, practitioners in the field of science and technology in general to publish the results of their studies or research in this journal. This journal is also expected to become a fast response journal, fast review and fast publication. And in the future it can be accredited nationally and indexed globally. Open Science and Technology has P-ISSN 2776-169X and E-ISSN 2776-1681</p> <p>Distribution: Open Access</p> <p>Frequency: Published biannual (April and October)</p> Research and Social Study Institute en-US Open Science and Technology 2776-169X Ekstraksi Pektin Dari Kulit Buah Pisang Cavendish (Musa acumminata Cavendish) https://opscitech.com/journal/article/view/73 <p>Senyawa pektin umumnya ada dalam dinding sel utama tumbuhan, terutama di sela-sela antara selulosa dan hemiselulosa, fungsi pektin dalam dinding sel tumbuhan sebagai pengikat antara dinding sel. Industri yang biasanya menggunakan Pektin yaitu industri makanan, minyak dan farmasi. Tujuan dari penelitian ini untuk memanfaatkan limbah kulit pisang cavendish (Musa acumminata Cavendish) sebagai alternative sumber pektin. Metodologi yang digunakan dalam penelitian ini rancangan acak kelompok (RAK) faktorial dengan 2 faktor, normalitas HCl 0,01N, 0,05N, 0,10N dan waktu ekstraksi 60, 90, 120 menit, ekstraksi dilakukan pada suhu 90°C tahap selanjutnya penyaringan, filtrat yang diperoleh didinginkan dan ditambahkan etanol untuk mengendapkan pektin, kemudian dikeringkan untuk mendapatkan pektin kering. Parameter yang diamati; kemurnian pektin, rendemen pektin dan kadar air. Hasil penelitian menunjukkan pektin dengan kemurnian tertinggi 90,8% dari ekstraksi HCl 0,05N dengan waktu 60 menit. Kemurnian pektin terendah 84,07% dari ekstraksi HCl 0,01N dengan waktu 120 menit. Rendemen pektin tertinggi dari ekstraksi HCl 0,05N waktu ekstraksi 90 menit, yaitu 4.57% dan Rendemen pektin terendah dari ekstraksi HCl 0,01 N waktu ekstraksi 60 dan 120 menit, yaitu 3.11 %. Semua perlakuan ekstraksi terdapat interaksi dan berpengaruh nyata terhadap kemurnian pektin dan Rendemen pektin, namun tidak ada pengaruh nyata pada kadar air pektin.</p> <p><em>Pectin compounds are generally present in the primary cell walls of plants, especially on the sidelines between cellulose and hemicellulose, pectin functions in plant cell walls as a binder between cell walls. Pectin is used in the food, oil and pharmaceutical industries. The purpose of this study was to utilize Cavendish banana peel waste (Musa acumminata Cavendish) as an alternative source of pectin. The methodology used in this study was factorial randomized block design (RAK) with 2 factors, normality of HCl 0.01N, 0.05N, 0.10N and extraction time of 60.90, 120 minutes, the extraction was carried out at a temperature of 90°C, the next stage was filtering, the filtrate obtained is cooled and ethanol is added to precipitate the pectin, then dried to obtain dry pectin. Parameters observed; pectin purity, pectin yield and water content. The results showed pectin with the highest purity 90.8% from 0.05N HCl extraction with a time of 60 minutes. The lowest pectin purity was 84.07% from 0.01N HCl extraction with 120 minutes. The highest pectin yield from 0.05N HCl extraction with 90 minutes extraction time, which is 4.57% and the lowest pectin yield from 0.01 N HCl extraction with 60 and 120 minutes extraction time, which is 3.11%. All extraction treatments had interaction and significant effect on pectin purity and pectin yield, but there was no significant effect on pectin moisture content.</em></p> Anis Nurhayati Copyright (c) 2022 Open Science and Technology https://creativecommons.org/licenses/by/4.0/ 2022-11-21 2022-11-21 2 2 136 142 10.33292/ost.vol2no2.2022.73 Analisis Kandungan Zat Besi dan Sifat Organoleptik Puding Yogurt Daun Kelor Sebagai Makanan Alternatif Penderita Anemia https://opscitech.com/journal/article/view/70 <p>Proporsi anemia pada kelompok umur 15-24 tahun sebesar 32% tahun 2018. Daun kelor memilliki kandungan gizi yang cukup kompleks seperti karbohidrat, lemak, protein, betakaroten, vitamin C, fosfor, kalsium, dan zat besi. Penelitian ini bertujuan untuk mengetahui pengaruh dari penambahan ekstrak daun kelor terhadap karakteristik organoleptic dan kandungan zat besi dari yogurt puding. Pada penelitian ini menggunakan Rancangan Acak Kelompok faktorial dengan tiga perlakuan (F1: 0,15% Daun kelor + 10% yogurt, F2 :0,30% Daun kelor + 10% yogurt dan F3: 0,45% Daun kelor + 10% yogurt) dan diulang sebanyak tiga kali. Hasil uji statistik terhadap organoleptik puding yogurt daun kelor, didapat hasil bahwa formula dengan penambahan 0,45% ekstrak daun kelor dan 10% yogurt paling banyak disukai oleh panelis dari segi warna, aroma, rasa, dan tekstur dengan hasil organoleptik 5,77 untuk warna, 4,53 untuk aroma, 5,06 untuk rasa dan 5,12 untuk tekstur. Kandungan zat besi pada puding yogurt ekstrak daun kelor pada formula tiga dengan penambahan 0,45% ekstrak daun kelor dan 10% yogurt yaitu 8,88%, kandungan flavonoid sebesar 31,8mg dan kandungan saponin sebesar 91,8mg.</p> <p><em>The proportion of anemia in the 15-24 year age group was 32% in 2018. Moringa leaves contain quite complex nutrients such as carbohydrates, fat, protein, beta-carotene, vitamin C, phosphorus, calcium and iron. This study aims to determine the effect of the addition of extract moringa leaf on the organoleptic characteristics and iron content of yogurt pudding. In this study, a factorial randomized block design was used with three treatments (F1: 0.15% Moringa leaves + 10% yogurt, F2: 0.30% Moringa leaves + 10% yogurt and F3: 0.45% Moringa leaves + 10% yogurt) and repeated three times. The results of statistical tests on the organoleptic of Moringa leaf yogurt pudding showed that the formula with the addition of 0.45% Moringa leaf extract and 10% yogurt was the most preferred by the panelists in terms of color, aroma, taste and texture with an organoleptic result of 5.77 for color. , 4.53 for aroma, 5.06 for taste and 5.12 for texture. The iron content in yogurt pudding with Moringa leaf extract in formula three with the addition of 0.45% Moringa leaf extract and 10% yogurt was 8.88%, the flavonoid content was 31.8 mg and the saponin content was 91.8 mg.</em></p> Hari Hariadi Copyright (c) 2022 Open Science and Technology https://creativecommons.org/licenses/by/4.0/ 2022-11-29 2022-11-29 2 2 143 148 10.33292/ost.vol2no2.2022.70 Identifikasi Timbulan Minyak Jelantah di Daerah Sekitar Universitas Jember (UNEJ) https://opscitech.com/journal/article/view/74 <p><strong> </strong></p> <p>Tingginya penggunaan minyak goreng mempengaruhi jumlah timbulan limbah minyak jelantah yang dihasilkan. Tuntutan konsumen kepada pedagang akan makanan yang terjangkau namun dengan tingginya harga minyak goreng memicu penyalahgunaan minyak jelantah dengan menggunakannya berulang kali. Selain itu, pengolahan daur ulang minyak jelantah memiliki kesulitan terkait ketersediaan bahan baku untuk memenuhi kapasitas mesin produksinya. Oleh sebab itu, perlu dilakukan penelitian ini sebagai studi awal untuk mengetahui jumlah timbulan minyak jelantah beserta karakteristiknya agar mengurangi dampak negatif dan tercipta perencanaan manajemen limbah minyak jelantah yang terukur dan sesuai dengan tujuan yang diharapkan. Penelitian ini dilakukan berdasarkan SNI 19-3964-1994 untuk identifikasi jumlah timbulan dan SNI 7709:2019 untuk karakteristik minyak jelantah. Hasil yang didapatkan adalah total timbulan minyak jelantah di daerah Kampus UNEJ adalah sebanyak 104,556 L/hari dan berat 95,085 kg/hari. Dari total 15 sampel memiliki warna yang bervariasi mulai dari hitam kecoklatan, coklat kemerahan, dan kuning kecoklatan. Densitas minyak jelantah bervariasi antara 0,900 – 0,936 g/ml, kadar air pada minyak jelantah bervariasi antara 0,1 – 1%. Hasil asam lemak bebas bervariasi antara 0,2 – 4,1%.</p> <p><em>The high use of cooking oil affects the amount of waste cooking oil (WCO) produced. Consumer demands to merchants for affordable food but with the eminent prices of cooking oil create misuse of WCO by using it repeatedly. In addition, the WCO recycling treatment has difficulties related to the availability of raw materials to meet the capacity of its production machinery. Therefore, it is necessary to carry out this research as an initial study to investigate the amount of WCO and its characteristics in order to reduce the negative impact and create a measurable waste management plan for WCO in accordance with the expected goals. This research was conducted based on SNI 19-3964-1994 for the identification amount of WCO and SNI 7709:2019 for the characteristics. The results obtained from the total amount of WCO in the UNEJ Campus area is 104,556 l/day with a weight of 95,085 kg/day. From a total of 15 samples, the colors varied from brownish black, reddish brown, and brownish yellow. The density of WCO varies between 0.900 – 0.936 g/ml. The water content varies between 0.1 – 1%. The free fatty acids varies between 0.2 - 4.1%.</em></p> Meiliasyari Wiliandani Yebi Yuriandala Fina Binazir Maziya Copyright (c) 2022 Open Science and Technology https://creativecommons.org/licenses/by/4.0/ 2022-12-03 2022-12-03 2 2 149 162 10.33292/ost.vol2no2.2022.74 Analisis Zat Gizi Dan Uji Organoleptik Puding Ekstrak Kelor Sebagai Makanan Alternatif Tinggi Flavonoid Untuk Penderita Hipertensi https://opscitech.com/journal/article/view/71 <p>Hipertensi merupakan tingginya nilai tekanan darah secara menetap dimana tekanan darah diatas 140 mmHg dan tekanan darah diastolik diatas 90 mmHg. Aktivitas antihipertensi adalah zat fitokimia yang menghasilkan kemampuan untuk mengurangi stres oksidatif, menghambat aktifitas angiotensin converting enzim, meningkatkan relaksasi endotel pembuluh darah. Tanaman kelor (Moringa oleifera Lamk) merupakan tanaman yang tinggi akan kandungan antioksidan dengan berbagai bahan aktif seperti tanin, steroid, triterpenoid, flavonoid, dan memiliki manfaat potensial. Tanaman kelor merupakan tanaman yang sangat kaya akan zat gizi sehingga tanaman ini banyak dimanfaatkan baik sebagai sumber zat gizi maupun tanaman obat sangat kaya akan fungsinya. Penelitian ini bertujuan untuk menganalisis kandungan zat gizi makro, serat, dan flavonoid pada pembuatan puding ekstrak kelor, kesukaan yang meliputi warna, rasa, aroma, dan tekstur. Desain penelitian ini menggunakan eksperimental dengan 2x perlakuan terdiri dari penambahan ekstrak kelor 0,25%, 0,50%, dan 0,75%. Kandungan flavonoid diukur dengan menggunakan uji fitokimia dan uji organoleptik menggunakan uji hedonik. Data dianalisis menggunakan excel jika fh &gt; 0,05 maka dilanjutkan uji duncan. Penambahan imbangan yang disukai panelis yaitu ekstrak kelor 0,75% berdasarkan hasil uji organoleptik (warna,rasa, aroma dan tekstur) dengan kandungan gizi dalam puding ekstrak kelor yaitu protein sebanyak 14,21 gram, lemak 18,73 gram, karbohidrat sebanyak 9,69 gram, serat sebanyak 1,38 gram, dan flavonoid yaitu 2,56 mg. Formula 3 dengan penambahan 0,75% ekstrak kelor merupakan formula terbaik.</p> <p><em>Hypertension is a persistent high value of blood pressure where blood pressure is above 140 mmHg and diastolic blood pressure is above 90 mmHg. Antihypertensive activity is a phytochemical substance that produces the ability to reduce oxidative stress, inhibit the activity of angiotensin converting enzymes, promote relaxation of the endothelium of blood vessels. Moringa plant (Moringa oleifera Lamk) is a plant that high antioxidants with various active ingredients such as tannins, steroids, triterpenoids, flavonoids, and has potential benefits. The moringa plant is very rich in nutrients so that this plant is widely used both as a source of nutrients and medicinal plants are very rich in their functions. This study aims to analyze the content of macronutrients, fiber, and flavonoids in the manufacture of Moringa extract pudding, preferences which include color, taste, aroma, and texture. The design of this study used experimental with 2x treatments consisting of the addition of Moringa extract of 0.25%, 0.50%, and 0.75%.</em> <em>Flavonoid content is measured using phytochemical tests and organoleptic tests using hedonic tests. The data were analyzed using excel if fh &gt; 0.05 then the duncan test continued. The addition of the balance preferred by the panelists was Moringa extract 0.75% based on organoleptic test results (color, taste, aroma and texture) with the nutritional content in moringa extract pudding, namely protein as much as 14.21 grams, fat 18.73 grams, carbohydrates as much as 9.69 grams, fiber is 1.38 grams, and flavonoids are 2.56 mg. Formula 3 with the addition of 0.75% Moringa extract is the best formula.</em></p> Hari Hariadi Copyright (c) 2022 Open Science and Technology https://creativecommons.org/licenses/by/4.0/ 2022-12-30 2022-12-30 2 2 163 171 10.33292/ost.vol2no2.2022.71 Formulasi Minuman Fungsional Berbahan Dasar Ekstrak Teh Hitam, Daun Meniran Dan Kunyit Untuk Imunitas Tubuh https://opscitech.com/journal/article/view/72 <p>Produk teh tidak hanya terbuat dari daun teh, melainkan bisa juga dari tanaman lain, seperti daun meniran ataupun bahan lain yang ditemui dilingkungan sekitar. Pemanfaatan tanaman herbal memiliki efek immunostimulan yang baik bagi tubuh karena diharapkan dapat meningkatkan kekebalan pada tubuh manusia dan melawan penyakit yang mencoba menyerang sistem imun tubuh manusia. Tingkat kekebalan yang baik di dalam tubuh manusia untuk mencegah penyakit yang masuk. Penelitian ini bertujuan untuk mengetahui imbangan yang tepat teh hitam, daun meniran, dan kunyit, menganalisa sifat organoleptik (warna, aroma, rasa dan kekentalan), menganalisa kandungan zat gizi karbohidrat, protein dan antioksidan. Desain penelitian ini menggunakan eksperimental dengan 3 perlakuan (0,5 g daun meniran, 1 g teh hitam, dan 0,5 g kuunyit) (1 g daun meniran, 0,8 g teh hitam, 0,2 g kunyit), (0,5 g daun meniran, 0,5 g teh hitam, 1 g kunyit). Kandungan Karbohidrat, Protein dan Antioksidan dan uji organoleptik menggunakan uji hedonik. Data dianalisis menggunakan excel jika fh &gt; 0,5 maka dilanjutkan uji duncan. Imbangan yang disukai panelis yaitu pada formula 1 dengan 0,5 g daun meniran, 1 g teh hitam dan 0,5 g kunyit berdasarkan hasil uji organoleptik (warna, aroma, rasa dan kekentalan). minuman fungsional berbahan dasar ekstra teh hitam, daun meniran dan ekstrak kunyit mengandung karbohidrat 56,71 g, protein 28,1 g dan kandungan antioksidan 20,42 g. Formula 1 dengan 0,5 g daun meniran, 1 g teh hitam dan 0,5 g kunyit merupakan formula terbaik.</p> <p><em>Tea products are not only made from tea leaves, but can also be made from other plants, such as meniran leaves or other materials found in the surrounding environment. Utilization of herbal plants has a good immunostimulant effect for the body because it is expected to increase immunity in the human body and fight diseases that try to attack the human body's immune system. Good level of immunity in the human body to prevent disease from entering. This study aims to determine the appropriate balance of black tea, meniran leaves, and turmeric, analyze organoleptic properties (color, aroma, taste, and thickness), analyze the nutrient content of carbohydrates, proteins and antioxidants. This study used an experimental design with 3 treatments (0.5 g meniran leaves, 1 g black tea, and 0.5 g turmeric) (1 g meniran leaves, 0.8 g black tea, 0.2 g turmeric), ( 0.5 g meniran leaves, 0.5 g black tea, 1 g turmeric). Carbohydrate, Protein and Antioxidant content and organoleptic test using hedonic test. Data were analyzed using excel if fh &gt; 0.5 then continued with the Duncan test. The panelists preferred the balance in formula 1 with 0.5 g of meniran leaves, 1 g of black tea and 0.5 g of turmeric based on organoleptic test results (color, aroma, taste, texture). functional drink made from black tea extract, meniran leaves and turmeric extract containing 56.71 g carbohydrates, 28.1 g protein and 20.42 g antioxidants. Formula 1 with 0.5 g of meniran leaves, 1 g of black tea and 0.5 g of turmeric is the best formula</em>.</p> Hari Hariadi Copyright (c) 2022 Open Science and Technology https://creativecommons.org/licenses/by/4.0/ 2022-12-31 2022-12-31 2 2 172 179 10.33292/ost.vol2no2.2022.72 Pengaruh Penambahan Ragi NKL dan Waktu Fermentasi terhadap Populasi Mikroorganisme selama Fermentasi Biji Kakao https://opscitech.com/journal/article/view/77 <p>Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan ragi NKL dan waktu fermentasi terhadap perubahan warna keping biji kakao yang dihasilkan selama fermentasi. Penelitian menggunakan perlakuan pertama (A0) tanpa inokulasi (kontrol), perlakuan kedua (A1) dengan penambahan ragi NKL 2% diberikan pada awal fermentasi, perlakuan ketiga (A2) penambahan NKL 0,5% awal fermentasi kemudian ditambahkan 0,5% pada 24 jam selanjunya, dan 1% NKL ragi pada 48 jam sebagai persentase berat ragi/berat biji kakao segar. Fermentasi dilakukan selama 120 jam. Populasi mikrobia diukur menggunakan metode <em>pour plate, </em>perubahan warna keping biji menggunak<em>an Cut Test</em>. Penelitian menghasilkan populasi S. cerevisiae, L. lactis dan A. aceti tertinggi diantara ketiga perlakuan pada fermentasi 24, 48 dan 72 jam. Keping biji warna coklat (Ao), (A1) dan (A2) terbanyak pada perlakuan (A2) yaitu 97,01%.</p> <p><em>The purpose of this study was to determine the effect of NKL yeast addition and fermentation time on discoloration to cocoa bean ping produced during fermentation</em>. <em>The study used the first treatment (A0) without inoculation (control), the second treatment (A1) with the addition of 2% NKL yeast given at the beginning of fermentation, the third treatment (A2) the addition of NKL 0.5% initial fermentation then added 0.5% in the next 24 hours, and 1% NKL yeast at 48 hours as a percentage of yeast weight / weight of fresh cocoa beans. Fermentation is carried out for 120 hours. Microbial populations were measured using the pour plate method, discoloration of seed chips using the Cut Test. The study resulted in the highest populations of S. cerevisiae, L. lactis and A. aceti among the three treatments at 24, 48 and 72-hour fermentation. The most brown (Ao), (A1) and (A2) seed chips in the treatment (A2) were 97.01%.</em></p> Mulono Apriyanto Priambada Mohammad Imam Sufiyanto Copyright (c) 2022 Open Science and Technology https://creativecommons.org/licenses/by/4.0/ 2023-01-03 2023-01-03 2 2 180 189 10.33292/ost.vol2no2.2022.77 Analisis Kerangka Kerja yang Logis untuk Menyusun SOP Penanganan Pertama pada CCTV https://opscitech.com/journal/article/view/67 <p><em>Time the authorized officer does the digital forensic investigation activity, the important point that surely concern is using and following the process at every step of the investigation framework. Not only following the certain mechanism but also standing by the rule of duty. Unfortunately, there was criminal evidence in the judge ignored at the case with number </em>85/PID.B/2012/PN.pwt <em>because there was no evidence of hashing proceed tool for CCTV recording that printed as the letter for the originality document of the file. This showed that the people at the judge cannot receive the things for the evidence offhand delivered if they cannot guarantee how that thing is handled. Therefore, this research did in resulting the first response to the framework for CCTV forensics by identifying the rule and important processes from the applied standard. This research used the document </em>SNI 27037:2014<em> and </em>SWGIT 1.0 2013.09.27<em>, such that yield the recording of CCTV as the legal digital evidence for the judge.</em></p> Danang Mulyadipa Suratno Alya Triska Sutrisno Novrianti Copyright (c) 2022 Open Science and Technology https://creativecommons.org/licenses/by/4.0/ 2023-01-04 2023-01-04 2 2 190 197 10.33292/ost.vol2no2.2022.67