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Rosidah, Umi
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Journal : Seminar Nasional Lahan Suboptimal

 1 
Pengaruh Penambahan Tepung Tulang Ikan Gabus (Channa striata) terhadap Karakteristik Mie Basah Labu Kuning Kholifah, Chintya Ayu; Rosidah, Umi
Seminar Nasional Lahan Suboptimal Vol 10, No 1 (2022): Prosiding Seminar Nasional Lahan Suboptimal ke-10 “Revitalisasi Sumber Pangan N
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Kholifah AC, Rosidah U. 2022. The effect of snakehead fish bones flour (Channa striata) on characteristics of pumpkin wet noodles. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 346-.357. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).This study aimed to find out the effect of the addition of snakehead fish bone meal on the characteristics of pumpkin wet noodles. This study used a Complete Non-Factorial Randomized Design (RALNF) with one treatment factor, namely the addition of snakehead fish bone meal with repeats as much as 3 times. The concentration of addition of snakehead fish bone meal is 0%, 5%, 10%, 15%, 20%.25%. The parameters observed in the study were physical parameters and chemical parameters. The results showed that the addition of snakehead fish bone meal had a real effect on the physical characteristics of color, hardness, tensile strength and chemical characteristics, namely water content, ash content, calcium content and protein content of pumpkin wet noodle. The results showed that the higher the addition of snakehead fish bone meal, the increase in hardness value, water content, ash content, protein content in pumpkin wet noodles consecutively 26.47 gf to 34.93 gf, 58.57% to 70.49%, 0.91% to 5.63%, 8.95% to 10.74%. The average of calcium content in wet noodles of pumpkin increased by 2.46% to 5.91 along with the higher addition of snakehead fish bone meal. The strong average value of wet noodle pull decreased along with the addition of snakehead fish bone meal by 0.057 MPa to 0.027 MPa.
Pengaruh Penambahan Tepung Tulang Ikan Gabus (Channa striata) terhadap Sifat Fisik dan Kimia Tortilla Jagung Hidayat, Yessy Syahfitri; Rosidah, Umi
Seminar Nasional Lahan Suboptimal Vol 10, No 1 (2022): Prosiding Seminar Nasional Lahan Suboptimal ke-10 “Revitalisasi Sumber Pangan N
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Hidayat YS, Rosidah U.  2022. The effect of snakehead fish bones flour (Channa striata) on physical and chemical properties of corn tortilla. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 358-367. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).This study aimed to determine the effect of the concentration of the addition of snakehead fish bone meal on the physical and chemical properties of corn tortillas. The study used a completely randomized non-factorial design (RALNF) with one treatment factor and was repeated three times. The treatment factor was the concentration of addition of snakehead fish bone meal (0%, 2%, 4%, 6%, 8% and 10%). The parameters observed in this study were physical parameters (hardness and color) and chemical parameters (moisture content, ash content, calcium content and protein content). The results showed that the concentration of the addition of snakehead fish bone meal had a significant effect on hardness, color (lightness, redness, yellowness), moisture content, ash content, calcium content and protein content. The higher the concentration of snakehead fish bone meal used, the higher the value of hardness, ash content, calcium content and protein content while the water content will decrease. The color value shows a fluctuating graph due to the Maillard reaction during the frying process. The average value of hardness, ash content, calcium content and protein content increased based on the concentration treatment of snakehead fish bone meal 268,07 gf to 434,20 gf, 2,73% to 7,95%, 0,02 % to 3,62% and 11,21% to 20,16%. While the average value of the water content of corn tortillas decreased based on the addition of concentration treatment with the addition of snakehead fish bone meal by 6,99% to 1,97%.
Menduga Umur Simpan Kemplang yang Dimatangkan Menggunakan Microwave berdasarkan Persamaan Arrhenius Parwiyanti, Parwiyanti; Yulistika, Efri; Rosidah, Umi; Lidiasari, Eka; Indriyani Syafutri, Merynda
Seminar Nasional Lahan Suboptimal Vol 11, No 1 (2023): Prosiding Seminar Nasional Lahan Suboptimal ke-11 “Optimalisasi Pengelolaan Lah
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Parwiyanti, P., Yulistika, E., Rosidah, U., Lidiasari, E., & Syafutri, M. I. (2023). Estimation shelf life of microwavable fish crackers using the arrhenius reaction kinetics equation. In: Herlinda, S. et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-11 Tahun 2023, Palembang 21 Oktober 2023. (pp. 110-117).  Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Microwavable fish crackers had hygroscopic properties so it needs to be packaged properly. The objective of this research was to determine the shelf life of microwavable-packaged fish crackers. The fish crackers microwave was packed with three various method which are polypropylene (PP), PP + silica gel, and nylon + vacuum. Estimation of shelf life was done by calculating the parameters of degradation of microwavable fish crackers with the reaction kinetics equation and processed using the Arrhenius equation. The quality parameter was moisture content. Quality parameters are measured every 5 days during 30 days of storage at 30oC. The results showed that the kinetics of changes in the water content of microwavable fish crackers packed in three packaging combinations following reaction order one(1) and order two(2). The shelf life of microwavable fish crackers packaged in PP was 27 days, PP+silica gel packs was 29 days, and nylon+vacuum packs was 31 days. 
Pengaruh Lama Fermentasi Kulit Kopi Robusta dan Arabika terhadap Mutu Teh Cascara Serta Uji Keama Sugito, Sugito; Rosidah, Umi; Wijaya, Agus
Seminar Nasional Lahan Suboptimal Vol 10, No 1 (2022): Prosiding Seminar Nasional Lahan Suboptimal ke-10 “Revitalisasi Sumber Pangan N
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Sugito S, Rosidah U, Wijaya A.  2022. The Effect of fermentation time on quality and safety aspect of robusta and arabica cascara. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 1073-081. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).The effect of fermentation time of robusta and arabica coffee skin on cascara tea quality and safety was studied in this research.  Robusta and arabica coffee skin were collected from Semendo area in Muara Enim District, South Sumatera Province, whereas cascara tea was then produced later. A non factorial completely randomized design was used and one factor was investigated, namely fermentation time of coffee skin (cascara). There were 8 factor levels, including non-fermented arabica cascara, 2, 4 and 6-hour fermented arabica cascara, non fermented Robusta cascara, 2, 4 and 6-hour fermented Robusta cascara.  All experiment was carried out in triplicates.  Observed parameters were physical (color), chemical (water content, pH value and total phenol content) as well as safety (metal impurities, including Pb, Cu, Zn, Hg and As content) characteristics. The results showed that fermentation time significantly decreased lightness, hue, water content, pH value and  total phenol content of brewed tea, whereas chroma increased significantly.  In conclusion, the best treatment factor for Robusta cascara was the one that was fermented for 4 hours with the following characteristics: lightness 40.77%, hue 62.45O, water content 5.12%, pH 4.72, and total phenol content 1.92 mgGAE/g, whereas  the best treatment factor for Arabica cascara was the one that was fermented for 4 hours with the following characteristics: lightness 42.77%, hue 63.45O, water content 5.42%, pH 4.12, and total phenol content 2.04 mgGAE/g. Furthermore, brewed tea both  in Robusta and Arabica  contained lower  metal impurities compared to SNI standard
Karakteristik Selai Albedo Kulit Durian (Durio zibethinus) dengan Aplikasi Penyaringan dan Penambahan Pektin Sugito, Sugito; Rafiqah, Thara N; Syafutri, Merynda I; Syaiful, Friska; Rosidah, Umi
Seminar Nasional Lahan Suboptimal Vol 12, No 1 (2024): Vol 12, No 1 (2024): Prosiding Seminar Nasional Lahan Suboptimal ke-12 “Revital
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Sugito, S., Rafiqah, T. N., Syafutri, M. I., Syaiful, F., & Rosidah, U. (2024). characteristics of durian skin albedo jam (Durio Zibethinus) with application of filtering and pectin addition. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-12 Tahun 2024, Palembang 21 Oktober 2024. (pp. 281–292).  Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).This research aimed to determine the effect of filtration and pectin concentration on the physical, chemical, and sensory characteristics of durian skin albedo jam. This research used a Factorial Completely Randomized Design with two treatment factors. The first treatment (factor A) was filtration which consisted of two treatment levels (filtration and without filtration), the second treatment (factor B) was pectin concentration which consisted of four treatment levels (0%, 0,5%, 1%, 1,5%). Each treatment was repeated three times. Parameters observed in this research included physical characteristics (color L* a* b*, viscosity, and spreadability), chemical characteristics (water content, total dissolved solids, pH, and crude fiber), and sensory characteristics (texture, taste, and color). The results showed that the filtration treatment had a significant effect on lightness, yellowness, viscosity, spreadability, water content, and crude fiber, while the pectin concentration had significant effect on lightness, viscosity, spreadability, water content, pH, total dissolved solids, and crude fiber. The interaction between of the two factors had significant effect on viscosity and crude fiber of durian skin albedo jam. The best treatment in this study was the A1B4 (filtering and pectin 1,5%) with a lightness (69.94), redness (4.65), yellowness (10.67), viscosity (316.67 dPa.s), spreadability (25.50 cm), water content (33.48%), pH (3.87), crude fiber (2.53%), sensory texture (2.88), taste (2.96), and color (2.72).
Co-Authors Agus Wijaya Asif Aunillah Auliya, Qurrotu Ayuni Auliya, Qurrotu A’yuni Basuni Hamzah Dwi Budi Santoso Efri Yulistika Eka Lidiasari Eko Heri Purwanto Eko Naning Sofyanita Faridi , Faridi Faridi Faridi Gatot Priyanto Hadipranoto, Ichsan Hamzah, Ruth Samantha Hermanto Hermanto Hermanto Hidayat, Yessy Syahfitri Ichsan, Onne Indriyani Syafutri, Merynda Khodijah, Citra Kholifah, Chintya Ayu Khozin, Khozin Kiki Yuliati Maftuhah Maftuhah Merynda Indriyani Syafutri Nura Malahayati Nurhakim Nurhakim Nurul Qomariyah Parwiyanti Parwiyanti Parwiyanti, Parwiyanti Permata Sari, Dwi Indah Rafiqah, Thara N Ramadhan, Hafidhuddin N Rikardo, Ricky Ririh Jatmi Wikandari Roni Afriansya Rosa Nastiti, Hilari Rio Sari, Dwi Indah Permata Sari, Ina Permata SUGITO Sugito - Sujatmiko, Harumi Syafutri, Merynda Syafutri, Merynda I Syafutri, Merynda Indriayani Syaiful, Friska Taqarrasya, Asa Tobroni , Tobroni Tobroni Tobroni Tri Wardani Widowati Widiyanto, Santo Yoseph Didik Yanuariati, Anny Zahro, Safira