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All Journal Jurnal Pangan dan Gizi Jurnal FishtecH Journal of Food and Agricultural Product Ulil Albab Sriwijaya Foodtech Journal
Sari, Ina Permata
Program Studi Teknologi Hasil Pertanian, Universitas Sriwijaya, Palembang Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Social Sciences

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Karakteristik Fisikokimia dan Sensoris Nugget Kijing (Pilsbryoconcha exilis) Ina Permata Sari; Herpandi Herpandi; Shanti Dwita Lestari
Jurnal FishtecH VOL 7, No 1 (2018)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v7i1.5983

Abstract

The purpose of this research was to observe the effects of threadfin breams surimi (Nemiptarus nematophorus) and mussel (Pilsbryoconcha exilis) to physical, chemical and sensory characteristics of nugget. This research used randomized block design (RBD) consisted of one factor treatment and three replications. Factor treatment consisted of combination ratio threadfin breams surimi and mussel 100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, 0% : 100%. The variables observed were physical characteristics (elasticity), chemical characteristics (moisture content, ash, protein, fat, carbohydrate, and iron) and sensory analysis on appereance, flavour, taste and texture of the final products. Different combinations of threadfin breams surimi and mussel had significant effect on elasticity (222.53 gf, 278.33 gf, 300.66 gf, 312.13 gf, 452.86 gf), ash content (3.26%, 2.51%, 2.23%, 1.63%, 1.45%), protein content (8.27%, 12.11%, 14.8%, 17.14%, 20.73%), carbohydrate content (17.32%, 14.34%, 11.11%, 8.42%, 3.5%), and iron (23.61%, 18.56%, 12.77%, 7.24%, 1.54%). Based on the results, the greater addition of surimi concentration caused the increasing value of elasticity, protein, and water content. While the greater addition of mussel concentration resulted on the increased value of ash, fat and iron. This research showed that the combination of 75% threadfin breams surimi and 25% mussel produced on nugget with the best characteristics.
Aplikasi Lama Fermentasi dan Perbandingan Air Terhadap Karakteristik Sari Tempe Syafutri, Merynda Indriyani; Rosidah, Umi; Ramadhan, Hafidhuddin N; Permata Sari, Dwi Indah; Sujatmiko, Harumi; Sari, Ina Permata; Sugito
Sriwijaya FoodTech Journal Vol 2 No 01 (2025): Sriwijaya Foodtech Journal
Publisher : Prodi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v2i01.10

Abstract

Sari tempe memiliki karakteristik sensori yang mirip seperti sari kedelai dengan rasa dan aroma khas tempe. Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi tempe dan perbandingan tempe dan air terhadap karakteristik sari tempe. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) Faktorial dengan 2 faktor perlakuan yaitu lama fermentasi tempe (24 jam, 48 jam, 72 jam) dan perbandingan tempe dan air (1:3; 1:5; 1:7) dengan 3 kali ulangan dan uji lanjut beda nyata jujur (BNJ). Hasil penelitian menunjukkan bahwa lama fermentasi tempe berpengaruh nyata terhadap viskositas, kadar protein, pH larutan, aktivitas antioksidan, total padatan terlarut dan sensoris sari tempe. Perbandingan tempe dan air berpengaruh nyata terhadap viskositas, kadar protein, pH larutan, aktivitas antioksidan, total padatan terlarut dan sensoris sari tempe. Interaksi lama fermentasi tempe dan perbandingan tempe dan air berpengaruh nyata terhadap viskositas, kadar protein, pH larutan, aktivitas antioksidan, total padatan terlarut dan sensoris sari tempe. Hasil sari tempe terbaik yaitu pada perlakuan lama fermentasi 48 jam dan rasio tempe dan air 1:3. Karakteristik yang dihasilkan yaitu viskositas 6,07 mPa.s, kadar protein 3,53%, pH 6,2 , aktivitas antioksidan IC50 110,8 µg/mL dan total padatan terlarut 4,47 Brix.
Analisa Mutu Udang Beku Di PT. Lestari Magris Palembang, Sumatera Selatan Ina Permata Sari; Sujatmiko, Harumi
ULIL ALBAB : Jurnal Ilmiah Multidisiplin Vol. 4 No. 2: Januari 2025
Publisher : CV. Ulil Albab Corp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/jim.v4i2.7212

Abstract

Udang merupakan salah satu sumber makanan yang dikenal memiliki kandungan zat gizi yang tinggi terutama protein. Oleh karena itu, udang termasuk ke dalam bahan pangan yang sangat mudah mengalami kerusakan (perishable food). Penanganan bahan pangan perikanan yang baik harus sesuai dengan Badan Standar Nasional Indonesia (BSNI) dengan menaati Peraturan Menteri Kelautan dan Perikanan Republik Indonesia Nomor 8 Tahun 2024. Tujuan penelitian ini yaitu menganalisa mutu udang windu berdasarkan pengujian TPC (Total Plate Count), bakteri Esherichia coli dan bakteri Coliform. Penelitian ini bersifat deskriptif dengan menggunakan APM (Angka Paling Memungkinkan) dan menggunakan perhitungan TPC. Sampel yang digunakan pada PT. Lestari Magris Palembang yaitu udang windu yang di ambil secara acak dari beberapa supplier pada PT. Lestari Magris. Hasil penelitian ini menunjukkan bahwa tidak adanyaa cemaran bakteri E.coli dan bakteri Coliform. Pada pengujian TPC (total plate count) tertinggi sampel udang SH 2 menghasilkan koloni 81000 ALT/gram namun jumlah koloni mikrobiologi tersebut memenuhi standar atau baik. Hal ini didasarkan pada ketentuan yang dikeluarkan standar nasional indonesia (SNI 01.2332.3.2006) untuk udang jumlah mikrobiologi tidak boleh melebihi 500.000 cfu/g
THE EFFECT OF SUGAR CONCENTRATION AND DRYING TIME TO NATA DE COCO CHARACTERISTIC Eka Lidiasari; Ina Permata Sari; Nindia Febianti; Boby Pranata
Jurnal Pangan dan Gizi Vol 16, No 1 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.1.2026.35-49

Abstract

Nata de coco is a fermented food product rich in cellulose produced by Acetobacter xylinum and commonly utilized as an ingredient in various beverages and desserts. Despite its popularity, the high moisture content of fresh nata de coco results in limited shelf life and challenges in storage and transportation. Drying is considered a suitable approach to improve product stability and extend its storage period. This study aimed to determine the influence of sugar concentration and drying time on the physical and chemical characteristics of dried nata de coco. The experiment was arranged using a factorial completely randomized design with two factors: sugar concentration (40%, 50%, and 60% w/v) and drying time (7, 8, and 9 hours), each treatment performed in three replications. The evaluated physical properties included texture, color parameters (L*, a*, and b*), and rehydration capacity, while chemical properties consisted of moisture content and total sugar. The results revealed that sugar concentration significantly affected lightness (L*), rehydration capacity, moisture content, and total sugar levels. Drying time significantly influenced texture, color (L* and a*), rehydration capacity, moisture content, and total sugar. No significant interaction between the two factors was observed. The best treatment was obtained at 40% sugar concentration with a drying time of 7 hours, resulting in dried nata de coco with favorable physical and chemical characteristics
The Effect of Sugar Concentration and Drying Time to Nata De Coco Characteristic Eka Lidiasari; Ina Permata Sari; Nindia Febianti; Boby Pranata
Jurnal Pangan dan Gizi Vol 16, No 1 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.1.2026.31-43

Abstract

This study aimed to evaluate the effects of sugar concentration and drying time on the physical and chemical properties of nata de coco. A factorial completely randomized design with two factors sugar concentration (40%, 50%, and 60% w/v) and drying time (7, 8, and 9 hours) was used, with three replications per treatment. Physical parameters (texture, color, rehydration) and chemical parameters (moisture content, total sugar) were measured. Results showed that sugar concentration significantly affected color (L*), rehydration, moisture, and total sugar, while drying time significantly influenced texture, color (L*, a*), rehydration, moisture, and total sugar. The interaction between factors was not significant. The optimal condition was 40% sugar and 7-hour drying, producing 18.01% moisture, 64.67 °Brix total sugar, 117.0 gf texture, color values of L* = 63.0%, a* = 4.17%, b* = 10.93%, and 139.45% rehydration.
Review of traditional soy-based fermented foods from Indonesia Tri Nurmaseli; Boby Pranata; Harumi Sujatmiko; Dwi Indah Permata Sari; Ina Permata Sari; Onne Akbar Nur Ichsan
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7682

Abstract

  Traditional Indonesian soy-based fermented foods most notably tempeh, oncom (red and black varieties), tauco, and kecap (sweet soy sauce) represent a rich intersection of culinary heritage, microbial ecology, and nutritional innovation. This review synthesizes current knowledge on the production methods, microbial communities, biochemical transformations, and potential health implications of these products. Fermentation by molds (e.g., Rhizopus spp. and other filamentous fungi), bacteria (including Bacillus spp. and lactic acid bacteria), and yeasts drives proteolysis, carbohydrate modification, vitamin biosynthesis, and the breakdown of antinutritional compounds such as phytic acid, leading to improved protein digestibility, increased amino acid availability, and the generation of bioactive peptides and other metabolites with antioxidant, antihypertensive, and immunomodulatory potential. We examine traditional and modernized processing practices, strain-level functionality, and analytical approaches used to characterize metabolite profiles and microbial succession. Critical challenges and gaps are identified: inconsistent product quality, microbial safety concerns (including mycotoxins and opportunistic contaminants), limited strain characterization, and the tension between standardization for scale-up and preservation of local artisanal knowledge. We highlight emerging solutions that control starter cultures, integrate omics (metagenomics, metabolomics), and pilot clinical assessments to substantiate health claims and improve process control while maintaining cultural authenticity. By bringing together ethnographic, microbiological, and biochemical perspectives, this review provides a roadmap for interdisciplinary research and responsible commercialization of Indonesian soy-based fermented foods as nutritious, sustainable ethnic foods. Keywords: fermentation, microorganisms, soy-based, traditional foods
Co-Authors Boby Pranata Boby Pranata Dwi Indah Permata Sari Eka Lidiasari Harumi Sujatmiko Herpandi . Merynda Indriyani Syafutri Nindia Febianti Onne Akbar Nur Ichsan Permata Sari, Dwi Indah Ramadhan, Hafidhuddin N Rosidah, Umi Shanti Dwita Lestari SUGITO Sujatmiko, Harumi Tri Nurmaseli