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All Journal Jurnal Agroindustri Jurnal Ilmu Pangan dan Hasil Pertanian Phinisi Integration Review Jurnal Teknologi Agro-Industri AGRITROPICA : Journal of Agricultural Sciences Journal of Tropical AgriFood Jurnal Humaniora Teknologi Jurnal Humaniora Teknologi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Lestari, Ema
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POTENSI PATI TEMULAWAK SEBAGAI BAHAN PANGAN PENGGANTI TEPUNG TERIGU PADA KUE BOLU Lestari, Ema; Fatimah, Fatimah; Sandri, Dwi; Yuniarti, Retno
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 3, No 1 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v3i1.3610

Abstract

Temulawak is one of tubers plant which grows in tropical forest areas and has good benefits for health. Temulawak also contained large enough starch, making has great potential as an additive in alternative products for processed food ingredients. Processing of temulawak starch flour is done to reduce the import of wheat flour to Indonesia. The purpose of this study are get starch of temulawak from tuber of temulawak plant, substituting wheat flour with temulawak starch flour for making sponge cake and knowing the panelist's favorite level of sponge cake made from temulawak starch flour. Sponge cake created with 3 treatments, 100% wheat flour as control, 50% temulawak starch with 50% wheat flour and 100% temulawak starch, then execute organoleptic test. Preparation of temulawak starch flour produces yellowish white flour. The organoleptic test showed that sponge cake with substitution of temulawak starch was 50% and 100% preferred over sponge cake without starch flour of temulawak. Based on this research, it was found that temulawak starch flour potency as commodity source of food substitute of wheat flour in making sponge cake because it can substitute wheat flour to 100%.
Analysis of Oil Losses on Empty Bunch Press Using The Statistical Process Control (SPC) Method at PT. XYZ Puteri, Azelia; Lestari, Ema; Linangsari, Titis; Fatimah; Darma Jaya, Jaka; Nuryati, Nuryati
Jurnal Teknologi Agro-Industri Vol. 12 No. 2 (2025): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v12i2.244

Abstract

PT. XYZ is a palm oil processing enterprise.  The products produced are crude palm oil (CPO) and palm kernel oil (PKO).  The level of oil loss in PT. XYZ Empty Bunch Press should not exceed 0.90%, but there has been a significant increase in the last three months, exceeding the company's guidelines.  This disease may have an impact on CPO production output.  As a result, this study was done to investigate oil loss in empty bunch presses.  The method employed is Statistical Process Control (SPC), which employs three tools: a checksheet, histogram for data distribution, and fishbone diagram to aid in understanding and fixing the problems encountered.  The largest oil loss is 1.56%, which surpasses the Company's requirement of 0.9%. In order to achieve the required standards, suggestions for improvement must be made using a fishbone diagram that incorporates human, machine, method, and raw material aspects.
Formulasi pembuatan sirup herbal bunga telang (Clitoria ternatea) dengan penambahan jahe (Zingiber officinale) Fatimah, Fatimah; Rahmad, Thomi; Lestari, Ema; Linangsari, Titis
Journal of Tropical AgriFood Volume 8 Nomor 1 Tahun 2026
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.0.0.0.21997.%p

Abstract

Penelitian ini bertujuan menentukan formulasi optimal sirup herbal berbahan bunga telang dengan penambahan jahe serta mengevaluasi karakteristik fisikokimia dan organoleptiknya. Penelitian ini adalah penelitian faktor tunggal (penambahan jahe, 0-30 g untuk setiap bunga telang sebanyak 5 g) yang dirancang dalam Rancangan Acak Lengkap dengan 4 perlakuan. Setiap perlakuan diulang sebanyak tiga kali. Data yang diperoleh dianalisis dengan ANOVA dilanjutkan dengan DMRT. Hasil penelitian menunjukkan bahwa penambahan jahe berpengaruh signifikan terhadap respons organoleptik untuk rasa dan aroma sirup herbal bunga telang, tetapi tidak untuk warna. Sirup dengan penambahan jahe 20 g mendapatkan respons organoleptik hedonik tertinggi untuk parameter rasa 7,20 dan aroma 7,30. Respons organoleptik mutu hedonik menunjukan bahwa penambahan jahe meningkatkan kualitas rasa dan aroma sirup, dengan nilai tertinggi pada penambahan 30 g jahe yang memberikan skor untuk rasa 4,23 dan aroma 4,07. Nilai pH berkisar antara 5,56 hingga 5,83 untuk sirop tanpa penambahan jahe sampai dengan penambahan jahe 30 g, dengan perbedaan signifikan. Nilai pH yang diperoleh sesuai dengan rekomendasi bahwa sirup yang baik, memiliki pH antara 4-7. Melalui uji kualitatif, semua sampel diketahui mengandung senyawa flavonoid dan senyawa fenolik. Selain itu, semua formulasi menunjukkan homogenitas yang baik.
Karakteristik Sampo Berbasis Kulit Buah Nanas (Ananas comosus) Dan Ekstrak Seledri (Apium graveolens) Hairiyah, Nina; Lestari, Ema; Sa’diah, Sa’diah
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): Desember
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.i04.p08

Abstract

Pineapple skin is a waste from pineapple production which contains bromelain and flavonoid enzymes, however, its utilization is not optimal. This content has the potential to be used in shampoo preparations as an antifungal as well as an alternative solution for diverting the use of chemicals in shampoo. The shampoo preparation is added with celery extract which contains flavonoids so it is safe to be combined. This study aims to analyze the quality and level of panelists' preference for shampoo based on pineapple peel and celery extract. The research method used was starting from the preparation of materials to the manufacture of shampoo products and then testing the quality of the shampoo, namely homogeneity test, foam height test, viscosity test, pH test, density test, water content test, and antifungal activity test. Data processing on panelist liking levels uses analysis of variance. The test results of the entire sample were homogeneous, the average foam height of the entire sample was 3.83 cm, the highest viscosity was added to 7.5% coconut oil and 2.5% olive oil. Meanwhile, the highest pH value, density, and water content were added with 2.5% coconut oil and 7.5% olive oil. All samples had a positive response to antifungal activity, with the most preferred formulation being the addition of 5% coconut oil and olive oil, respectively. Analysis of variance showed that the base of pineapple peel and celery extract with the addition of coconut oil and olive oil had a significant effect on the parameters of shampoo preference
Co-Authors Agustin, Nisa Amalia, Raden Rizki Chalid, Sihabuddin Darma Jaya, Jaka Falihin, Dalilul Fatimah fatimah Fatimah Firdaus, Muhammad Reza Habidiyah, Siti Hasni Hasni Khudari, Muhammad Meldayanoor Nur Kasih, Avicenna Nurhalisa Nuryati Nuryati Puteri, Azelia Rahmad, Thomi Rizki Amalia, Raden Sandri, Dwi Sa’diah, Sa’diah Siti Salmah Titis Linangsari Yuliana Ningsih, Yuliana Yuniarti, Retno Zein, Mufrida