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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Pertanian agriTECH JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Sinergitas PkM & CSR Jurnal Teknologi Hasil Pertanian PRIMA: Journal of Community Empowering and Services Jurnal Riset Teknologi Industri Prosiding Konferensi Nasional PKM-CSR

Sari, Ardhea Mustika

Department Of Food Science And Technology, Universitas Sebelas Maret, Surakarta

Author-ID : 1073273

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Nursing Public Health Social Sciences

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KOMBINASI ENZIM POLIGALAKTURONASE DAN SELULASE PADA KLARIFIKASI SARI BUAH NAGA SUPER MERAH (Hylocereus costaricensis) DALAM PEMBUATAN SIRUP Esti Widowati; Ardhea Mustika Sari; Fitriana Husnayaini
Jurnal Teknologi Hasil Pertanian Vol 11, No 2 (2018): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Buah naga super merah (Hylocereus costaricensis) mempunyai umur simpan 7-14 hari pada suhu 14-20°C. Umur simpan buah naga relatif singkat disebabkan karena kandungan air yang tinggi sebesar 90% sehingga perlu dilakukan pengolahan lanjutan menjadi sirup. Karakteristik sirup yang dihasilkan keruh, berkabut dan tidak jernih karena pektin dan selulosa. Kekeruhan tersebut dapat diatasi dengan enzim poligalakturonase dan selulase sehingga dihasilkan sirup yang jernih. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penggunaan variasi konsentrasi enzim poligalakturonase Bacillus licheniformis GD2A AR2 dan selulase Bacillus subtilis Krakarya_1S6 terhadap kualitas sirup, mendapatkan konsentrasi terbaik dari kombinasi kedua enzim tersebut terhadap efektivitas klarifikasi dalam pembuatan sirup buah naga super merah berdasarkan pH, viskositas, total padatan terlarut dan transmitansi. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan dua faktor. Faktor pertama yaitu jenis enzim terdiri atas poligalakturonase dan selulase. Faktor kedua konsentrasi enzim yang digunakan yaitu 0%; 0,06%; 0,09%; 0,1% (poligalakturonase) dan 0%; 0,1%; 0,13%; 0,16% (selulase). Penelitian ini dilakukan dengan tiga kali ulangan sampel dan satu kali ulangan analisis. Data yang diperoleh dianalisis secara statistik dengan SPSS menggunakan two way Analysis of Varian (ANOVA) dan dilanjutkan dengan Duncan Multiple Range Test (DMRT) pada tingkat signifikansi 5%. Hasil penelitian menunjukkan bahwa enzim poligalakturonase dan selulase mempunyai aktivitas enzim 0,32 U/ml dan 0,06 U/ml. Penambahan enzim poligalakturonase dan selulase serta kombinasinya berpengaruh nyata terhadap penurunan pH dan viskositas dna peningkatan total padatan terlarut dan transmitansi sirup yang dihasilkan. Perlakuan terbaik terdapat pada penambahan enzim poligalakturonase 0,09% dan selulase 0,1% karena dapat menurunkan pH (4,24) dan viskositas (10,6 cP) serta meningkatkan total padatan terlarut (43,5°brix) dan transmitansi (66,2%T).

KAJIAN MIKROSTRUKTUR, KARAKTERISTIK FISIK DAN SENSORIS ES KRIM DENGAN PENGGUNAAN GELATIN TULANG IKAN LELE DUMBO (Clarias gariepinus sp.) SEBAGAI STABILIZER Ulfa Nurul Hidayah; Dian Rachmawanti Affandi; Ardhea Mustika Sari
Jurnal Teknologi Hasil Pertanian Vol 10, No 2 (2017)
Publisher : Universitas Sebelas Maret (UNS)

PENDUGAAN UMUR SIMPAN FRUIT LEATHER APEL MANALAGI (Malus sylvestris) MENGGUNAKAN METODE ASLT (Accelerated Shelf Life Test) DENGAN MODEL ARRHENIUS Dini Rizkianiputri; Windi Atmaka; Ardhea Mustika Sari
Jurnal Teknologi Hasil Pertanian Vol 9, No 2 (2016)
Publisher : Universitas Sebelas Maret (UNS)

Fruit leather is a thin sheet-shaped slurry product with 2-3 mm in thickness, it’s made from dried fruit‘s puree were dried at 50 - 700C. Research on the formulation of fruit leather has been done but the research about the shelf life of fruit leather has not been done. In a previous study, the addition of xanthan gum a binder to improve the quality of manalagi apples fruit leather, where the use of 1,5 gram of xanthan gum provides the best quality, but it is not known the shelf life of the fruit leather. The purpose of this study was to know the shelf life, determine the change in the value of sensory, water content, and total microbial of manalagi apples fruit leather during 25 days of storage and various storage temperature.. The method used was a ASLT method with approach Arrhenius model. Manalagi apples fruit leather stored at 35°C, 45°C, and 55°C were observed on days 0, 5, 10, 15, 20, and 25. The result showed that the quality of each of the tested sensory parameters and moisture contentdecreased from starting day 0 to day 25. The total of microbial are increased from strating day 0 to day 25. Shelf life calculation result of manalagi apples fruit leather based on sensory colour parameter values through the Arrhenius approach on the storage temperature of 30°C is 33.11 days or 1.10 months.

KOMBINASI ENZIM POLIGALAKTURONASE DAN ENZIM PEKTINESTERASE PADA KLARIFIKASI SARI BUAH NAGA SUPER MERAH (Hylocereus Costaricensis) DALAM PEMBUATAN SIRUP Esti Widowati; Ardhea Mustika Sari; Rokhimah Sudarmi Ningsih
Jurnal Teknologi Hasil Pertanian Vol 12, No 1 (2019): Februari
Publisher : Universitas Sebelas Maret (UNS)

The aim of this research was to investigated the effect of polygalacturonase enzyme (PG) from Bacillus licheniformis strain GD2a AR2 0.09%, 0.1%, and 0.11% concentration combine with pectinesterase enzyme (PE) from Bacillus licheniformis strain GD2a KK2 0.5%, 1%, and 1.5% concentration on the super red dragon fruit juice calrification in syrup production based in pH, total soluble solids, transmittance, and viscosity. Polygalacturonase enzyme hydrolized the α-1,4- D-glycosidic form galacturonic acid while the pectinesterase enzyme break the metoxyl group of pectin form pectat acid. Both PG and PE work together to hydrolized pectin. Pectinesterase catalyzed pectin become pectat acid as the substrat for polygalacturonase. In the lower acid degree, polygalcturonase and pectinesterase enzyme combination cause the viscosity and total soluble solids decrease. Degradation of pectin cause the transmittance of super red dragon fruit syrup increase. The result of this research were obtained a partially pure polygalacturonase enzyme with enzyme activity 0.31 U/ml while the pectinesterase enzyme activity was 1.167 U/ml. Samples with the addition 0.11% concentration of poligalakturonase enzyme and 0.5% concentration of pectinesterase enzyme with pH value of 4.303, total soluble solid value of 38.133oBrix, transmittance value of 74.5%T, and viscocity value of 0.128cP was selected sample.

KARAKTERISTIK ROTI TAWAR DENGAN SUBSTITUSI TEPUNG SORGUM (Sorghum bicolor (L) MOENCH) TERFERMENTASI DAN TANPA FERMENTASI Ardhea Mustika Sari; LInda Kurniawati; Akhmad Mustofa
Jurnal Teknologi Hasil Pertanian Vol 8, No 1 (2015)
Publisher : Universitas Sebelas Maret (UNS)

This research was aimed to determine the appropriate concentration of fermented and unfermented sorghum flour for bread making which received by the panelists. Sorghum flour was naturally fermented and then dried with cabinet dryer at 60 °C for 8 h. Substitution of sorghum flour either fermented and unfermented performed at various concentration i.e 10%, 20%, 30% and 40%. Organoleptic test results showed that white bread accepted by panelists was subtituted with fermented and unfermented sorghum flour in concentration of 10% and 20%. White bread with fermented sorghum flour substitution of 10% and 20% have moisture content of28.702% and 34.392%, while white bread with unfermented sorghum flour has moisture content 28.660% and 31.857%. Ash content of white bread with fermented sorghum flour 10% and 20% were 0.823% and 0.638%, while white bread with unfermented sorghum flour 10% and 20% have ash content of 0.830% and 0.718%.Fiber content of white bread subtituted with 10% and 20% fermented sorghum flour was 3.375% and 4,206% respectively whereas white bread with 10% and 20% unfermented sorghum flour have fiber content 3.008% and 3.873%. Key words: fermentation, sorghum flour, white bread

Co-Authors Adhitya Pitara Sanjaya Agustin, Selly Fidia Akhmad Mustofa Asri Nursiwi Asri Nursiwi Asri Nursiwi Asri Nursiwi Dian Rachmawanti Affandi Diffah Hanim Diffah Hanim Dini Rizkianiputri Dwi Ishartani Dyah Ayu Ashari Esti Widowati Esti Widowati Esti Widowati Fitriana Husnayaini Isnaini Werdi Astuti Linda Kurniawati Nur Ayu Istiqomah Retnaningtyas, Sekar Maharani Rifa Nurhayati Rohula Utami Rokhimah Sudarmi Ningsih Sekar Maharani Retnaningtyas Shindy Ambarwati Siswanti Siswanti Sumani Sumani Sumani Sumani Supriyadi Supriyadi Supriyadi Supriyadi Ulfa Nurul Hidayah Windi Atmaka Yuniar Khasanah Zaman, M. Zukhrufuz

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