Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Jurnal Ilmiah Padma Sri Kreshna
Elisa Tri Nursari
Universitas Widya Mataram
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Environmental Science Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Karakteristik Fisikokimia Mayonnaise Rendah Lemak Berbasis Isolat Protein Kedelai : Studi Formula Terbaik Berdasarkan Uji Hedonik Elisa Tri Nursari; masrukan; Eman Darmawan; Dyah Titin Laswati
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 2 (2025): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i2.2220

Abstract

Conventional mayonnaise is typically high in fat and cholesterol due to the use of oil and egg yolk as emulsifiers. This study aimed to develop a healthier alternative by formulating low-fat mayonnaise using soy protein isolate (SPI) as a plant-based emulsifier. The objective was to evaluate the physical and chemical properties of SPI-based mayonnaise selected through hedonic testing, and to compare it descriptively with a conventional sample (without SPI) and a commercial product. A Completely Randomized Design (CRD) was applied with five SPI concentrations: 0%, 1%, 2%, 3%, and 4%. Parameters observed included viscosity, texture, emulsion stability, color, pH, moisture, fat, and protein content. The 4% SPI formulation was identified as the most preferred based on sensory evaluation. Results showed that the 4% SPI sample had lower fat content (31.51%) and higher protein content (4.41%) than the reference samples. It also exhibited high viscosity (36,937.5 cP), good texture (0.094 N), excellent emulsion stability (96.80%), bright appearance (L=66.30; a=1.33; b=12.67), and a pH of 3.95. These findings suggest that SPI-based mayonnaise offers improved nutritional and physical qualities, making it a promising functional low-fat alternative favored by consumers.
Inovasi Diversifikasi Produk Pangan Fungsional Berbasis EmponEmpon Lokal sebagai Strategi Ketahanan Pangan di Kelurahan Kedungkeris Kecamatan Nglipar, Gunung Kidul Masrukan; Elisa Tri Nursari; Eman Darmawan; Bahri
Jurnal Ilmiah Padma Sri Kreshna Vol. 7 No. 2 (2025): Jurnal Padma Sri Kreshna
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/psk.v7i2.2091

Abstract

The development of product diversification based on empon-empon by the Seger Waras Agricultural Industry Group (KITSW) in Kedungkeris Village, Nglipar District, Gunungkidul Regency, faces several challenges, particularly in post-harvest handling, standardized herbal product processing, and conventional marketing strategies. Through the Community Partnership Program (PKM), the implementing team provided solutions via several forms of assistance: 1) training and mentoring in optimal post-harvest handling of empon-empon 2) training and mentoring in the production of simplisia and functional beverages based on empon-empon, and 3) training and mentoring in business management and digital marketing strategies. As a result of the program, proper post-harvest handling and processing practices were successfully implemented, leading to the production of simplisia and functional beverages under the brand “Saras Kasuri Toga”. Marketing efforts were also improved, not only through conventional methods but also via technology-based platforms such as the website https://kedungkeris-mart.com). This program has contributed to enhancing the competitiveness and welfare of the farmer group in managing their business, strengthening local food security, and creating new employment opportunities for the surrounding community. Keywords: diversification, local empon-empon, functional food, food sovereignty
Co-Authors Bahri Dyah Titin Laswati Eman Darmawan Masrukan