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Titi Rohmayanti
Universitas Djuanda
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KARAKTERISTIK SENSORI DAN FISIKOKIMIA PERMEN JELLY UBI CILEMBU (IPOMOEA BATATAS (L). LAM) CV. CILEMBU DENGAN GELLING AGENT KARAGENAN DAN GELATIN hutami, Rosy; Handayani, Ani; Rohmayanti, Titi
Jurnal Ilmiah Pangan Halal Vol. 1 No. 2 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i2.3099

Abstract

This study aimed to determine the effect of the concentration of sweet potato juice to the sensory, physical, and chemical characteristics of Cilembu sweet potato jelly candy. This study was divided into two stages, including the determination of the concentration of sweet potato juice and determination of the amount of gelling agent. Each treatment using a separate experimental design namely, completely randomized design (CRD). The selected concentration of sweet potato juice in the Stage I was 55%. The level of carrageenan and gelatin significantly affected to the color, taste, elasticity, hardness, and adhesiveness. The selected treatment of sweet potato jelly candy with carrageenan has a 34.78% water content, 1.25% ash content, 32.41% reducing sugar, 36.64% sucrose, and Aw 0.87. The selected treatment of sweet potato jelly candy with gelatin has a 22.62% water content, 0.56% ash content, 34.65% reducing sugar content,  35.77% sucrose, and Aw 0.82. Based on the results of the Independent Sample T-test, sweet potato jelly candy with gelatin has a more chewy texture and sweeter than the carrageenan one. It also has a better preference value on the aroma, texture, and taste parameter and also has lower water content and Aw.
Analisis Kadar Kalsium dan Serat Pangan Bubur Instan Lansia Berbasis Kacang-Kacangan Lestari, Tiara Amanda; Fitrilia, Tiana; Rohmayanti, Titi; Hastuti, Arti
Jurnal Ilmiah Pangan Halal Vol. 5 No. 1 (2023): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v5i1.9768

Abstract

Lansia membutuhkan makanan yang bersifat fungsional, bergizi, dan mudah dicerna untuk memenuhi kecukupan gizi demi mempertahankan kesehatan dalam mengurangi dampak penurunan fungsi anatomi dan fisiologis pada sistem pencernaan. Penelitian ini bertujuan untuk mendapatkan persentase tepung komposit dan suhu pengeringan tepung pasca instanisasi yang tepat pada pembuatan bubur instan yang dapat mencukupi kebutuhan nutrisi lansia. Desain percobaan menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan faktor pertama yaitu persentase tempung komposit (kacang kedelai, kacang merah, kacang hijau) pada tiga taraf yaitu A1 (21%:15%:24%), A2 (18%:18%:24%), dan A3 (15%:21%:24), sedangkan faktor kedua yaitu suhu pengeringan menggunakan dua taraf yaitu B1 (60◦C) dan B2 (70◦C). Data dianalisis menggunakan sidik ragam (ANOVA) dan uji lanjut Duncan pada SPSS 20. Penelitian ini menghasilkan bubur instan terbaik yaitu perlakuan A1B1 dengan kadar serat pangan 14,1% dan kalsium 518,69 mg/100 g. Secara keseluruhan bubur instan ini disukai lansia dan dapat mencukupi kebutuhan nutrisi lansia.
Sifat Sensori dan Kimia Mochi dengan Substitusi Tepung Kedelai Sonjaya, Nabila Rizqi Chairiyati; Hapsari, Distya Riski; Rohmayanti, Titi
Jurnal Ilmiah Pangan Halal Vol. 4 No. 2 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i2.9900

Abstract

Mochi is a cake made from white glutinous rice flour, semi-wet, round in shape, high in carbohydrates, low in protein, and Japanese food. The research aims to determine the substitution of soy flour in increasing the nutritional value of sufficient protein for consumption by the public. The study used a completely randomized design using two factors (the first factor was three ratios of white glutinous rice flour and soybean flour 95:5, 90:10, and 85:15. The second factor was the difference in steaming time (10 minutes, 15 minutes, and 20 minutes). Statistical data analysis was used for the organoleptic test using variance (ANOVA) with Duncan's advanced test at a 95% confidence interval. The selected mochi according to the hedonic results and protein content was treated with 15% soy flour: 85% white glutinous rice flour with steaming time for 20 minutes. The sensory quality test results showed a slight soy taste and chewy texture, a slightly unpleasant smell, the color of the white mochi was slightly yellowish, and the hedonic test had texture, taste, color, aroma, and overall attribute values that were preferred by the finalists. Selected mochi showed 0.91% ash content, 47.38% carbohydrate content, 10.72% protein, 1.1% fat content, and 39.44% water content.
Karakteristik Sensori dan Kimia Permen Keras Daun Kenikir (Cosmos caudatus kunth) dan Jeruk Nipis (Citrus aurantiifolia) Nurul Izah, Linda; Riski Hapsari, Distya; Rohmayanti, Titi
Jurnal Ilmiah Pangan Halal Vol. 5 No. 2 (2023): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v5i2.9919

Abstract

Penelitian ini bertujuan untuk membuat permen keras dengan penambahan daun kenikir dan jeruk nipis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktorial yaitu perbandingan konsentrasi daun kenikir dan jeruk nipis (0%:0%), (3%:7%), (6%:4%), dan (9%:1%). Analisis data yang digunakan adalah ANOVA dengan uji lanjut Duncan dan Paired T-test untuk produk terpilih. Hasil penelitian menunjukkan bahwa permen keras terpilih adalah konsentrasi daun kenikir dan jeruk nipis (0%:0%) dan (9%:1%). Permen keras terpilih (0%;0%) memiliki kadar air yang sesuai mutu SNI 3547.1.2008 sedangkan perlakuan yang lain memiliki kadar air yang belum sesuai mutu SNI 3547.1.2008. Hasil uji sensori permen keras penambahan daun kenikir dan jeruk nipis ini memiliki warna jingga agak terang, aroma agak khas daun kenikir, bertekstur lunak dan lengket, after taste agak terasa sepat, dan secara keseluruhan permen keras dapat dikatakan agak normal. Pada pengujian kadar abu, gula reduksi, dan sakarosa dari permen keras terpilih (0%:0%) dan (9%:1%) telah sesuai SNI 3547.1.2008. Selain itu, kedua permen keras terpilih memiliki kandungan serat kasar dan vitamin C yang sedikit.  
Karakteristik Kimia dan Sensori Minuman Serbuk Instan Daun Saga (Abrus precatorius L.) Dengan Variasi Konsentrasi Sukrosa Dan Maltodekstrin Rohmayanti, Titi; Ulfah, Luthfia; Nurlaela, Raden Siti
Jurnal Ilmiah Pangan Halal Vol. 5 No. 2 (2023): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v5i2.10413

Abstract

Instant saga leaf powder drink with a ratio of sucrose and maltodextrin concentrations is a form of utilizing the saga leaf plant as an ingredient for making instant powder drinks. This research aims to study the effect of the comparison of sucrose and maltodextrin concentrations. The research was conducted using a Completely Randomized Design (CRD) with 1 factor, namely the influence of sucrose concentration: maltodextrin concentration with 4 treatment levels A1 (100%: 0%), A2 (85%: 15%), A3 (65%: 35%), A4 (50%:50%) and 2 repetitions. The data analysis used was ANOVA with Duncan's Advanced Test (α=0.05). Product analysis includes tests for water content, ash content, sucrose content, reducing sugar, solubility, total dissolved solids and organoleptics including color, aroma, taste1, taste2, viscosity and overall parameters. Determination of selected products is based on chemical tests according to SNI and organoleptic (sensory and hedonic). The research results showed that the selected product for instant saga leaf powder drink was A2 treatment with a sucrose and maltodextrin concentration ratio of 85%:15% and antioxidant analysis was carried out. The chemical analysis produced by the selected product was found to have a water content of 2.09%, ash content of 0.62%, sucrose content of 37.84%, reagent sugar of 4.93%, solubility of 97%, total dissolved solids of 19.15⸰Brix and antioxidant IC50 118.11 ppm in the medium category.
Fermentasi Natural Yeast dari Kurma, Pisang dan Delima untuk Aplikasi Pembuatan Starter Sourdough Fuzawati, Fitri; Rohmayanti, Titi; Rifki, Muhammad
Jurnal Ilmiah Pangan Halal Vol. 6 No. 1 (2024): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v6i1.13153

Abstract

Tren roti sourdough telah berkembang pesat dalam beberapa tahun terakhir. Untuk menciptakan karakteristik yang khas pada produk roti sourdough, diperlukan natural yeast atau sourdough starter dengan karakteristik yang berbeda dan potensial untuk di jadikan adonan biang pada adonan roti sourdough. Penelitian ini bertujuan untuk mempelajari pengaruh perbedaan sumber natural yeast dan waktu fermentasi terhadap nilai pH, kadar  dan kadar alkohol, serta mempelajari pengaruh aplikasi natural yeast terpilih pada pembuatan sourdough starter terhadap nilai pH, jumlah bakteri asam laktat dan yeast. Perlakuan yang diterapkan menggunakan media pertumbuhan natural yeast dari buah kurma ajwa, pisang dan delima untuk mengetahui waktu fermentasi terbaik. Diketahui sampel kurma ajwa dengan waktu fermentasi 5 hari merupakan sampel terpilih untuk diaplikasikan terhadap sourdough starter berdasarkan parameter kimia dan mikrobiologi. Sampel natural yeast kurma ajwa dengan waktu fermentasi 5 hari memiliki nilai pH 3,80, kadar  sebesar 609 mg/L dan kadar alkohol 1,12 %. Hasil akhir uji kimia dan mikrobiologi sourdough starter dengan penambahan natural yeast kurma ajwa dengan fermentasi 5 hari memiliki nilai pH 3,7, kadar Bakteri Asam Laktat (BAL) dengan jumlah 5,8x dan kadar yeast (khamir) dengan jumlah 2,2x. 
Karakteristik Kimia dan Sensori Stik Bawang dengan Penambahan Tepung Ikan Lele Dumbo (Clarias gariepinus) Ramadani, Vika; Rohmayanti, Titi; Siti aminah
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 3 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i3.10284

Abstract

Churros is a food from Spain which is currently popular in Indonesia. Taro flour is a substitute for wheat flour because wheat flour has more calories than taro flour and the addition of Bogor bean flour to making churros can increase the protein in churros. This research aims to innovate churros products based on local food ingredients. This research used a completely randomized design (CRD) consisting of four treatment levels and two replications. The treatment consisted of a comparison of taro flour and Bogor bean flour (100% : 0%), (70% : 30%), (50% : 50%), (30% : 70%). Chemical analysis includes moisture content, ash content, fat content, protein and carbohydrate content as well as sensory and hedonic quality tests to determine the selected product. The research data analysis used was (ANOVA) with Duncan's Advanced Test with a 95% confidence interval. The results showed that the churros selected in the ratio of taro flour and Bogor bean flour (70% : 30%) had a moisture content of 17.70%, ash content of 1.95%, fat content of 12.79%, protein content of 8.98%, carbohydrate content 58.58%. Churros from taro flour with substitution of Bogor bean flour have a texture that tends to be crunchy, the color tends to be brownish yellow, the aroma is not bad, the taste tends to be sweet, the aftertaste is not bitter.
Review: Komposisi Kimia Kombucha Berbagai Jenis Teh Dwi Ananda, Delia; Aminullah; Rohmayanti, Titi
Karimah Tauhid Vol. 4 No. 1 (2025): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v4i1.17731

Abstract

Kombucha merupakan minuman fermentasi berbahan dasar teh, gula, air, dan kultur SCOBY (Symbiotic Culture of Bacteria and Yeast) yang dikenal akan manfaat kesehatan dan kandungan senyawa bioaktifnya. Artikel ini bertujuan untuk mereview komposisi kimia kombucha yang menggunakan berbagai jenis teh, seperti teh hitam, hijau, oolong, dan putih. Kajian ini mengumpulkan data dari berbagai penelitian ilmiah terkait dengan metode pencarian literatur sistematis. Kombucha diketahui mengandung asam organik, polifenol, vitamin, enzim, dan mineral. Kandungan asam organik tertinggi pada kombucha adalah asam asetat. Asam asetat tertinggi ditemukan pada kombucha berbasis teh oolong (10,48 g/L), sementara kandungan polifenol tertinggi terdapat pada kombucha berbasis teh hijau (320 mg GAE/L). Perbedaan kandungan kimia ini dipengaruhi oleh jenis teh dan proses fermentasi teh yang digunakan. Kombucha memberikan manfaat kesehatan, seperti sifat antimikroba, antioksidan, dan peningkatan imunitas, sehingga memiliki nilai fungsional yang tinggi.
Literatur Review : Perbedaan Kualitas Air Minum Isi Ulang (AMIU) dari Desa Kabupaten Bogor dengan Wilayah Tanggerang Selatan Maulana, Ihsan; Hapsari, Distya Riski; Rohmayanti, Titi
Karimah Tauhid Vol. 4 No. 7 (2025): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v4i7.19285

Abstract

  Air minum yang langsung bisa diminum tanpa proses pengolahan atau merebusnya terlebih dahulu, sekarang ada galon air isi ulang yang telah difilter dan disterilisasi dengan cara ozonisai, sinar ultraviolet ataupun keduanya. Namun tidak semua depot air minum isi ulang (DAMIU) yang ada di Desa Kadumanggu Kabupaten Bogor maupun di Tanggerang Selatan dikelola dengan baik sesuai permenkes no. 492/menkes/per/IV/2010 tentang persyaratan kualitas air minum. Tujuan dari penelitian ini adalah untuk mengetahui kualitas air minum pada depot air minum isi ulang yang berada di Wilayah Desa Kadumanggu Kabupaten Bogor dan Wilayah Tanggerang Selatan. Penelitian ini menggunakan metode pengumpulan data dari berbagai sumber dan melalui jurnal yang telah dipublikasi melalui Google Scholar, Ensiklopedia, Dokumen dan basis data ilmiah lainnya. Nilai pH air di Wilayah Tanggerang Selatan berkisar 5,67 – 6,50 dan nilai kadar besi (Fe) di Wilayah Tanggerang Selatan paling tinggi 0,31 mg/L. untuk parameter mikrobiologi dari kedua Wilayah ini terdapat beberapa tempat dengan hasil bakteri coliform ataupun bakteri E. coli tidak memenuhi syarat yang telah ditetapkan.
Chemical Properties of Bogor Local Palm Sugar from Leuwiliang and South Bogor and Its Utilization on Physical and Preference Properties of Cuko Pempek Agustiani, Novi; Aminullah, Aminullah; Rohmayanti, Titi
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.5324

Abstract

Cuko pempek is a palm sugar sauce with sour taste and a distinctive pungent aroma. The objective were to obtain palm sugar characteristics, and to study the effect of palm sugar types and water addition on the preference, viscosity, and total dissolved solids (TDS) of cuko. The preliminary research was to obtain chemical composition of palm sugar and spiciness preference for cuko with several chili concentration. The primary research used completely randomized design with two factors of palm sugar types and sugar to water ratio. The preliminary showed 5% chili was the most preferred spiciness, as well as the chemicals of Palembang palm sugar met the standard, while ash content of local palm sugar of Leuwiliang and South Bogor exceeds the SNI standard. Leuwiliang palm sugar has the highest ash and sucrose content, while Palembang palm sugar has the highest reducing sugar. The primary results showed that different palm sugar significantly affected the taste preference and the viscosity of cuko. Water addition could reduce the thickness and overall preferences, as well as the TDS and the viscosity of cuko. Also, Bogor local palm sugar could be used as raw material in cuko pempek as well as Palembang palm sugar, where the chosen in this study was South Bogor palm sugar with sugar and water ratio of 1:2.
Co-Authors Abdul Mujid Agustiani, Novi Ahmaludin Ahmaludin Alfarizi, Feby Arif Alfintawati, Aprillia Amelia, Iis AMINULLAH Aminullah Aminullah Aminullah Aminullah, Aminullah Andriani Andriani Anisyah, Yuni Nur Apriani, Yasri Apriansyah, Agung Hidayat Aprilia, Della Argani, Pramudya Fajar Ariestyani, Imelda Arif, Zulfan Zaenal Arti Hastuti Aulia, Sandra Nurul Az-zahra, Raisha Putri Azmi, Fadhila Nurul Damayanti, Imay Daniel Daniel Delfitriani Distya Riski Hapsari Dwi Ananda, Delia Elviana, Ratu Adis Erna Puspasari Erna Puspasari Fadhilah, Syifa Fadillah Yudha Syahrul Fahruddin, Muhammad Naufal Fariha Rizki Sania Febriansyah, Ilham Feranica Fitrilia, Tiana Fuzawati, Fitri Gusrani, Salsabila Syifa Hafiyya, Naila Fathi Isnazaki Handayani, Ani Harianto, Indra Helmi Haris Iman, Muhamad Imay Damayanti Indiana Janet Indradewa, Rhian Intan Kusumaningrum Jaelani, Salsabila Azaria Karimy, Moh Faiz Khafiza, Salma Rukhiatul Kharyani, R. Aldini KHOIRUNNISA Kinanti, Putri Kurniawan, M. Fakih Lia Amalia LIA AMALIA Mandira, Mugi Tyas Mardiah Marhamah, Irma Siti Maryam Jamila Maulana, Ihsan Mega Silpia Meilani, Almanda Mir'atu Saa'dia Septiani Muhammad Rifki Muhammad Rifqi Muhammad Rifqi Suryana Muharrama, Yurandani Mukhreza, Destila Nawfal Imanudin Noli Novidahlia Nur Mila Sari Nurcahali, Fani Nurfadhilah, Kania Nurfauziah Hadiati Nurlaela, Raden Siti Nurul Izah, Linda Permatahati, Ghina Sri Pertiwi, Inno Ariska Puspa Pertiwi, Sri Rejeki Retna Prasojo, Muhammad Ghazy Fauzan Primaviera, Ellyvia Purba, Risdelita Putri, Sahila Aulia Qisthina, Dalilah Qodariah, Siti Nurlailatul Rahma, Anisa Aulia Rahmawati, Siti Irma Ramadani, Vika Ramadanti, Novia Risdelita Purba Rosadi, Siti Ledidah Muharromah Putri Rosy Hutami Rudy Tjahjohutomo Ruhiya, Fajar Samsu, Qatrun Nada Aghia Saniyya, Ashila Nasyadhiya Saputra, Wildan Sartika Widianingsih Saryono, Zunesha Puspa Sa’diah, Elin Halimatus Septian, Willyandi Septianingsih, Asiah Setiawan, Bagus Adi Setiawati, Mira Afrilia Siahaan, Muhamad Ardi Taufik Silpia, Mega Siti Aminah Siti Maulida Ulfa Siti Nova Isda Dwiyanti Siti Nurhalimah Siti Nurlaela, Raden Siti Rahmawati Sonjaya, Nabila Rizqi Chairiyati Sri Rejeki Retna Pertiwi Sunandi, Dedi Suryaman, Friska Dwi Syafira, Fika Putri Tiara Amanda Lestari Ulfah, Luthfia Uning Budiharti Utami Dwi Hapsari Wahyuni, Aulia Dinda Wardiningsih, Enanda Widianingsih, Sartika Widodo Suwito Widyaningrum, Rohmah Wulan, Nawang Yasri Apriani Yuni Nurmilasari Zahro, Halimah Az