Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Lisna Ahmad
State University of Gorontalo
Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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

Found 2 Documents
Search

 1 
Formulasi Edible Film Berbasis Pati Biji Durian Dengan Penambahan Vco (Virgin Coconut Oil) dan CMC (CARBOXYMETHYL CELLULOSE) Menggunakan Desain Eksperimen Faktorial 2k Budiyanto Adam; Rahmiyati Kasim; Lisna Ahmad
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i02.p05

Abstract

Innovation of edible film made from durian seed starch is done in addition to the price is affordable, easy to obtain and contains amylose by 26.6% so that it can form a film. The purpose of this study was to determine the best formula of durian seed starch-based edible film with a combination of VCO and CMC on the characteristics of durian seed starch edible film. This study used a 2k factorial experimental design consisting of 3 factors of durian seed starch concentration with a range of 1 - 10% (w/v), VCO 0.3 - 1.5% (v/v) and CMC 0.1 - 1% (w/v), while water vapor permeability, absorption and film thickness as response variables. The results stated that the relationship between all independent variables (starch, VCO, and CMC) can be described in the form of a linear model (P < 0.05). The concentration of durian seed starch interacted with CMC only affected the film thickness. The concentration of VCO showed a positive influence on the decrease of water vapor permeability and absorption water.
Karakteristik Yoghurt Berdasarkan Variasi Penambahan Konsentrasi Pati Jagung Widya Rahmawaty Saman; Lisna Ahmad; Fahri Rahmawati Harun
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i02.p06

Abstract

Corn yoghurt is one of the yoghurt innovations made from corn starch, processed by a method similar to yoghurt making in general. This study used a completely randomised design (CRD) with one variable, namely the concentration of corn starch added. Each treatment was repeated three times and there were three treatments and one control. Yoghurt with 15% corn starch added showed the highest pH value and sweetness level. Total Dissolved Solids (TPT) was also highest in symbiotic yoghurt with 15% corn starch added. Organoleptic assessment which included taste, colour, texture, and aroma showed that yoghurt with the addition of 10% corn starch had the highest values for taste and texture. The colour of yoghurt from each treatment was almost uniform, while for aroma, panelists preferred yoghurt without added corn starch.
Co-Authors Budiyanto Adam Fahri Rahmawati Harun Rahmiyati Kasim Widya Rahmawaty Saman