Article Per Year (5 Year)
p-Index From 2020 - 2025
1.945
P-Index
This Author published in this journals
All Journal METANA Jurnal Pangan dan Agroindustri Pro Food JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Pengembangan Rekayasa dan Teknologi Jurnal Teknologi Pangan dan Hasil Pertanian Tematik Fokus Abdimas
Putri, Aldila Sagitaning
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Mechanical Engineering Social Sciences Transportation

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search

 1   2 
Kandungan Antioksidan pada Kubis Merah (Brassica oleracea L.) Dan Aplikasinya Pada Pembuatan Kerupuk Putri, Aldila Sagitaning; Kristiani, Endang i Bekti; Haryati, Sri
METANA Vol 14, No 1 (2018): Juni 2018
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (987.583 KB) | DOI: 10.14710/metana.v14i1.19162

Abstract

Kubis Merah (Brassica oleracea L.) merupakan salah satu hasil pertanian yang mengandung kandungan antosianin yang berpotensi sebagai antioksidan. Tujuan yang hendak dicapai dalam penelitian ini adalah untuk menggali potensi kubis merah sebagai antioksidan alami pada kerupuk kubis merah. Tahapan dari penelitian ini adalah pembuatan kerupuk kubis merah dengan berbagai formulasi tepung tapioka dan kubis merah, uji organoleptik serta penentuan aktivitas antioksidan dan kadar antosianin. Hasil penelitian menunjukkan bahwa aktivitas antioksidan dari kubis merah dan kerupuk kubis merah sebesar. Dari uji organoleptik yang paling disukai panelis adalah perlakuan T2K1 yaitu 150 gram tapioka dan 50 gram kubis mera yang memiliki kadar air sebesar 15,49%, kadar abu 1,18%, kadar protein 1,48%, kadar lemak 16,55%, antosianin 1,31% dan aktivitas antioksidan sebesar 23,93%. Dengan demikian dapat disimpulkan bahwa kerupuk kubis merah memiliki potensi sebagai sumber antioksidan. Antioxidant content  in Red Cabbage  (Brassica oleracea L.) and Application In The Making of Crackers Red Cabbage (Brassica oleracea L.) is one of the agricultural products containing anthocyanin content that has potential as antioxidant. The purpose of  this study was to explore the potential of red cabbage as a natural antioxidant in red cabbage crackers. The stages of this research are the manufacture of red cabbage crackers with various formulations of tapioca flour and red cabbage, organoleptic test and the determination of antioxidant activity and anthocyanin levels. The results showed that antioxidant activity of red cabbage and red cabbage cracker amounted to. The most preferred organoleptic test of panelist is T2K1 treatment which is 150 g tapioca and 50 g of red cabbage which has water content 15,49%, ash content 1,18%, protein content 1,48%, fat content 16,55%, antocyanin 1.31% and antioxidant activity of 23.93%. Thus it can be concluded that red cabbage crackers have the potential as a source of antioxidants.
Pasca Panen Ubi Jalar Ungu dan Olahannya bagi Siswa siswi Negeri 1 Bawen, Kabupaten Semarang putri, Aldila Sagitaning
TEMATIK Vol. 3 No. 2 (2023): Juli
Publisher : Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/tmt.v3i2.7097

Abstract

Siswa SMK Negeri 1 Bawen dalam mendapatkan pengetahuan tentang penanganan pascapanen dan olahan hortikultura hanya diberikan secara umum untuk tanaman hortikultura dan praktikum yang diberikan hanya buah tertentu saja, sehingga penanganan pascapanen dan olahan ubi jalar ungu belum diberikan secara khusus. Kegiatan pengabdian pada masyarakat ini bertujuan untuk : Memberikan informasi kepada masyarakat khususnya di SMK Negeri 1 Bawen Kabupaten Semarang, tentang pentingnya penanganan pascapanen ubi jalar ungu serta cara pengolahannya dan memberikan keterampilan pengolahan ubi jalar ungu menjadi nasi ungu dan ice cream ubi jalar ungu. Khalayak sasaran dalam pengabdian kepada masyarakat adalah siswa siswi SMK Negeri 1 Bawen Kabupaten Semarang yang sesuai dengang jurusan Teknologi Hasil Pertanian.  Hasil pelaksanaan menunjukkan bahwa sasaran yaitu siswa dan siswi SMK Negeri 1 Bawen bertambah ilmu pengetahuannya dan faham tentang pentingnya pengangan pascapanen dan pengolahan tomat dengan prakteknya. Hal ini berdasarkan tanya jawab, wawancara dan quisioner yang dibagikan sebelum dan setelah kegiatan. Evaluasi dilakukan dengan menggunkan kuisioner pada waktu sebelum dan sesudah pelaksanaan yang diberikan kepada 70 peserta yang mengikuti. Hasil evaluasi menujukkan bahwa : a. Sebelum pelaksanaan kegiatan 80 % peserta belum pernah mendapatkan penyuluhan tentang penanganan pascapanen, b. Sebelum pelaksanaan 75 % tidak tahu tentang pengolahan ubi jalar ungu dan 25 % tahu, setelah pelaksanaan 85% tahu dan 20,67 % sangat tahu tentang pengolahan ubi jalar ungu, c. 100 % peserta tidak tahu mengolah ubi jalar ungu menjadi nasi ungu dan setelah penyuluhan 3,33 % tidak tahu, 96,67 % tahu dan 10 % sangattahu, d. 100 % peserta penyuluhan tidak tahu cara mengolah ubi jalar ungu menjadi ice cream dan setelah penyuluhan 86,67 % tahu dan 13,33 % sangat tahu cara mengolah ubi jalar ungu menjadi ice cream, e. Pengetahuan tentang manfaat ubi jalar ungu peserta penyuluhan sebelum kegiatan 66,7 % tidak tahu, 33,33 % tahu dan 6,67 % sangat tahu, dan setelah kegiatan 73,33 % tahu dan 26,66 % sangat tahu, dan f. Pengetahuan olahan ubi jalar ungu selain menjadi nasi ungu dan icream ubi jalar ungu menyatakan 100 % tahu. 
PENINGKATAN PEMAHAMAN GOOD MANUFACTURING PRACTICE BAGI SISWA SMK NEGERI H. MOENADI UNGARAN KABUPATEN SEMARANG Kunarto, Bambang; Iswoyo, Iswoyo; Putri, Aldila Sagitaning; Putri, Soraya Kusuma
TEMATIK Vol. 1 No. 2 (2021): Juli
Publisher : Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/tmt.v1i2.3019

Abstract

ABSTRACT  Knowledge of good manufacturing practice is very important to be known by food industry players to provide protection to the community with the aim of improving food safety, quality and preventing economic losses. Counseling on good manufacturing practice is very appropriate to add insight to students of SMK Negeri H. Moenadi Ungaran Semarang Regency, because one of the competency standards for SMK graduates is that students have the ability to carry out their expertise by applying the principles of safety, health and environmental security. SMK Negeri H. Moenadi Ungaran Semarang Regency is a Vocational High School that has expertise in agribusiness processing of agricultural products (APHP), where the food industry is in line with the fields of work of its graduates. This activity aims to provide information in the form of counseling to improve understanding of good manufacturing practices for students of SMK Negeri H. Moenadi Ungaran, Semarang Regency. The activities carried out include an explanation of food safety, good manufacturing practices, chemical contamination in food and the application of good manufacturing practices in meat processing. Based on the activities that have been carried out, it can be concluded that this extension activity can improve students' understanding of and good manufacturing practices  Keywords:  food safety, good manufacturing practice, SMK Negeri H. Moenadi
AKTIVITAS ANTIOKSIDAN TEH HERBAL DAUN PARIJOTO (Medinilla speciosa) PADA BERBAGAI LAMA PENGERINGAN Teguh, Teguh; Kunarto, Bambang; Putri, Aldila Sagitaning
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 18 No. 2 (2023): September
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v18i2.5398

Abstract

ABSTRAKLama waktu pengeringan merupakan kriteria penting karena mempengaruhi kualitas teh herbal daun parijoto yang akan dihasilkan. Tujuan penelitan ini adalah untuk mengetahui lama waktu pengeringan menggunakan cabinet dryer pada suhu 50oC terhadap kadar air, kadar abu, fenolik total, flavonoid total  dan aktivitas antioksidan (RSA-DPPH)  teh herbal daun parijoto. Penelitian ini menggunakan rancangan acak lengkap (RAL) satu factor yaitu lama waktu pengeringan (180; 210; 240; 270; 300 dan 330 menit) dengan ulangan perlakuan 3 kali. Hasil penelitian menunjukkan bahwa pengeringan menggunakan cabinet dryer suhu 50oC selama 240 menit merupakan perlakuan terbaik untuk menghasilkan teh herbal daun parijoto dengan kadar air 6,53 ±0,03%, kadar abu 4,73 ±0,17%, fenolik total 8,61 ±0,08 mg GAE/g, flavonoid total 0,40 ±0,01 mgQE/g dan aktivitas antioksidan (RSA-DPPH) sebesar 72,91 ±0,17% pada konsentrasi 0,1 g/mL.  Kata kunci: Antioksidan; daun parijoto; pengeringan; teh herbal  ABSTRACTThe drying time is an important criterion because it affects the quality of the parijoto leaf herbal tea that will be produced. The purpose of this study was to determine the drying time using a cabinet dryer at a temperature of 50oC on the moisture content, ash content, total phenolic, total flavonoid and antioxidant activity (RSA-DPPH) of parijoto leaf herbal tea. This study used a completely randomized design (CRD) with one factor, namely the length of drying time (180; 210; 240; 270; 300 and 330 minutes) with 3 repetitions of treatment. The results showed that drying using a cabinet dryer at 50oC for 240 minutes was the best treatment to produce parijoto leaf herbal tea with water content 6.53 ±0.03%, ash content 4.73 ±0.17%, total phenolic 8.61 ±0.08 mg GAE/g, total flavonoid 0.40 ±0 .01 mg QE/g and the antioxidant activity (RSA-DPPH) was 72.91 ±0.17% at a concentration of 0.1 g/mL.  Keywords: Antioxidant; parijoto leaves; drying; herbal tea  
Pengaruh Lama Maserasi Terhadap Senyawa Bioaktif Ekstrak Etanolik Teh Daun Daruju (Achantus Ilicifolius) Putri, Aldila Sagitaning; Sari, Anisa Rachma; Sidiq, Asah Wiari
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 19 No. 1 (2024): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v19i1.8987

Abstract

Senyawa bioaktif seperti alkaloid, flavonoid, fenol dan tanin berpotensi sebagai antioskidan. Antioksidan alami semakin lama semakin diminati oleh masyarakat, seperti halnya teh memiliki potensi sebagai antioksidan alami karena memiliki senyawa bioaktif. Daun daruju merupakan tanaman lokal berasal dari Desa Banjarsari, Kecamatan Sayung yang saat ini dikembangkan dengan cara dibuat teh daun daruju. Tujuan dari penelitian ini adalah untuk mengetahui  lama waktu maserasi yang paling efektif dalam menghasilkan senyawa bioaktif yang terdapat pada teh daun daruju. Waktu maserasi yang tepat akan menghasilkan rendemen ekstrak senyawa yang tinggi. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 4 perlakuan dan 5 kali ulangan. Perlakuan pertama adalah lama maserasi selama 18 jam, perlakuan kedua lama maserasi selama 24 jam, perlakuan ketiga lama maserasi selama 30 jam dan perlakuan keempat lama maserasi selama 36 jam. Parameter yang diamati adalah flavonoid, fenolik, tanin, alkaloid dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa lama maserasi berpengaruh terhadap flavonoid, total fenol, kadar tannin, alkaloid dan aktivitas antioksidan. Senyawa bioaktif dengan lama maserasi 24 jam menghasilkan senyawa bioaktif seperti total fenol sebesar 2,28 mg asam gallat/g; 3,81 mg asam tannat/g; aktivitas antioksidan sebesar 92,51% serta alkaloid sebesar 0,75 g/100 g. 
Effect of Maceration Time on Color Intensity, Bioactive Compounds and Antioxidant Activity of Purple Corn Extract (Zea mays var. Black Aztec): Pengaruh Lama Maserasi Terhadap Intensitas Warna, Senyawa Bioaktif dan Aktivitas Antioksidan Ekstrak Jagung Ungu (Zea mays var. Black Aztec) Mawarno, Binardo Adi Seno; Putri, Aldila Sagitaning; Fitriana, Ika
JITIPARI Vol 9 No 2 (2024): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v9i2.10219

Abstract

Purple corn is one of the corn varieties that is being developed by Indonesia as a form of food diversification. The purple color of corn is produced by the high presence of anthocyanins so it can provide health benefits such as antioxidant, anti-inflammatory, mutagenic, anti-cancer and anti-angiogenesis. To ensure that the bioactive components are not damaged, extraction is carried out in stages by applying the maceration method using a polar solvent with the correct ethanol content of 96%. Apart from using the appropriate solvent, the length of maceration time will determine the results of the extract obtained. This research aims to find out how long maceration affects the content of bioactive compounds found in purple corn. The research used a completely randomized design with one treatment, namely maceration times of 12, 24 and 48 hours. The tests carried out included color intensity, total phenol and anthocyanin content and antioxidant activity. The research findings explain that the length of maceration has a significant effect on color intensity, total phenols and antioxidant activity of purple corn extract. 2 hour maceration was the best treatment in extracting bioactive compounds, namely total phenols of 206.29 g/100 g, total anthocyanins of 0.19 g/100 g and antioxidant activity of 58.80%.
PENYULUHAN PENGOLAHAN SELAI BAGI SISWA SMK NEGERI 1 BAWEN KABUPATEN SEMARANG Larasati, Dewi; Putri, Aldila Sagitaning; Sani, Elly Yuniarti
Fokus ABDIMAS Vol 1, No 1: OKTOBER 2022
Publisher : STIE Pelita Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34152/abdimas.1.1.47-51

Abstract

This community service activity is partnered with SMK Negeri 1 Bawen, Semarang Regency. The partner location is in Bawen District, Semarang Regency. Our target is students majoring in Agribusiness Processing of Agricultural Products (APHP) at SMK Negeri 1 Bawen who are accompanied by their teachers. One of its visions is to educate and train students to be skilled, independent and able to develop themselves in the competence of Agribusiness Processing Agricultural Products. So that counseling is needed about the knowledge of various kinds of agricultural products, while the subject matter given does not cover all agricultural products, one of which is tomatoes. The solution method is to provide counseling about processed tomato jam and the practice of making it for students of SMK Negeri 1 Bawen. The results of this activity can improve the knowledge and skills of the students of SMK Negeri 1 Bawen so as to increase their competence. Keywords: processing, tomato jam, students of SMK Negeri 1 Bawen
PENYULUHAN PENANGANAN PASCA PANEN DAN PENGOLAHAN UBI JALAR UNGU BAGI SISWA SMK NEGERI 1 BAWEN KABUPATEN SEMARANG Putri, Aldila Sagitaning; Larasati, Dewi; Sani, Elly Yuniarti
Fokus ABDIMAS Vol 2, No 2: OKTOBER 2023
Publisher : STIE Pelita Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34152/abdimas.2.2.156-159

Abstract

SMK Negeri 1 Bawen is located in the Bawen District area which is located in Semarang Regency and has six Expertise Programs, namely the Agricultural Product Agribusiness Expertise Program, Plant Production Agribusiness, Livestock Production Agribusiness, Agricultural Mechanization, Culinary Planning and Tourism. graduates of SMK Negeri 1 Bawen are scattered throughout the archipelago and work in various sectors of the Business and Industry World. This community service activity aims to provide information to students at SMK Negeri 1 Bawen Semarang Regency about the importance of post-harvest handling of purple sweet potatoes and how to process them and provide skills on how to process purple sweet potatoes into purple rice and purple sweet potato ice cream. The partner's problem is that so far purple sweet potato has not been diversified, so this extension activity will increase knowledge about purple sweet potato processing. The activities carried out in the community service program entitled "Counseling on Post-harvest Handling and Processing of Purple Sweet Potatoes for Students of SMK Negeri 1 Bawen, Semarang Regency" are intended to broaden the knowledge of students of SMK Negeri 1 Bawen, so that it can become a provision for them to work and disseminated to the surrounding community. Therefore the targets in this community service activity are: a. Increased knowledge of students at SMK Negeri 1 Bawen about post-harvest handling of purple sweet potato by 98.7%, b. increased knowledge of students at SMK Negeri 1 Bawen in processing purple sweet potatoes into purple rice and purple sweet potato ice cream as much as 88.93%, c. increasing the skills of students in processing purple sweet potatoes into purple rice and purple sweet potato ice cream by 93.24%. The solution is that partners experience an increased understanding of how to process purple sweet potatoes into products that are rich in nutritional value such as purple rice and purple sweet potato ice cream. Keywords: Post harvest, processing, purple sweet potato, purple rice, ice cream
Kandungan Warna, Karoten dan Kimia Tepung Labu Kuning dengan Perbedaan Lama Fermentasi Saccharomyces cerevisiae Rachma Sari, Anisa; Romadhon, Fajarrudin Ahmad; Cahyanti, Antonia Nani; Putri, Aldila Sagitaning
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i1.500

Abstract

Adanya pigmen karoten pada labu kuning dapat menjadikan tepung memiliki warna yang menarik. Akan tetapi, tingginya kandungan serat kasar dalam labu kuning dapat menyebabkan rendahnya nilai kecernaan, yang berdampak pada penyerapan zat gizi. Untuk mengatasi permasalahan tersebut perlu adanya teknologi fermentasi. Proses fermentasi dapat meningkatkan nilai nutrisi produk dengan penurunan senyawa antinutrisi, meningkatkan daya cerna dan ketersediaan makronutrisi. Tujuan dari penelitian ini adalah menganalisis karakteristik warna, karoten, serat kasar, kadar air, karbohidrat dan protein tepung labu kuning dengan variasi lama waktu fermentasi Saccharomyces cerevisiae; serta menentukan lama waktu fermentasi terbaik dalam pembuatan tepung labu kuning. Penelitian menggunakan metode rancangan acak kelompok satu faktor yaitu lama waktu fermentasi. Terdapat 6 perlakuan (0, 1, 2, 3, 4, dan 5 hari) dengan 4 kali pengulangan. Parameter yang dianalisis meliputi warna, karoten, serat kasar, kadar air, karbohidrat dan protein. Hasil penelitian menunjukkan bahwa lama waktu fermentasi meningkatkan kecerahan warna, warna kekuningan, kadar karoten dan karbohidrat; namun menurunkan warna kemerahan, serat kasar, kadar air dan protein tepung labu kuning. Lama waktu fermentasi terbaik dalam pembuatan tepung labu kuning adalah 3 hari. Tepung labu kuning terfermentasi 3 hari berpotensi sebagai tepung dengan warna menarik, tinggi akan kandungan karoten, protein dan karbohidrat, rendah serat dan kadar air sehingga memudahkan dalam proses penyerapan zat gizi dan memiliki umur simpan panjang.
Physichochemical charactheristics and organoleptics of Chayote leather in various sugar and CMC concentration Bekti K, Endang; Haryati, Sri; Putri, Aldila Sagitaning
Jurnal Pengembangan Rekayasa dan Teknologi Vol. 1 No. 2 (2017): November (2017)
Publisher : Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jprt.v13i2.929

Abstract

Chayote (Sechium edule) is a vegetable fruit with nutritional content, rich in minerals and vitamins. The high potassium content in chayote has the potential as a food for high blood pressure reduction, with calcium and vitamin C are quite good. In diversification   processed food products chayote   have not been used as a many processed product, usually chayote use as side dish vegetables or   processed as a sweets. Leather is a type of sweets in a sheet, generally made from fruits raw materials, chayote can be used as an alternative material for leather because chayote has a pectin content similar as a fruits, which chayote can be used as a substitute of fruits   in the processed of fruit leather. The research aims is to determine the effect of differences in sugar and CMC concentrations to the physical, chemical and organoleptic properties of chayote leather. Experiment design used a Factorial with Randomized Complete Block Design (RCBD) in 2 factors, first factor is a sugar concentration with 3 levels and second factor of CMC concentration with 2 levels. The First factor of sugar concentration G1 = 5% G2 = 10% G3 = 15%. The second factor of CMC concentration C1 = 0.5% C2 = 1%, repeated 3 times. The variables observed were,tensil strength, content of   moisture, sugar, fiber, potassium, calcium, vitamin C and organoleptics test on elasticity, preference for fruit leather of chayote.The analysis results, there are an influences of   concentrations sugar and CMC on the content of water, sugar, fiber, potassium and calcium but does not affect the tensil strength, vitamin C and panelist preferences on the texture and delight of chayote leather. Interactions occur between sugar and CMC concentrations to  content of potassium and calcium The best chayote leather is the leather with 15% sugar concentration and 1% CMC with characteristics of elasticity in 21,34 N, 12.59% water content, 37,392% sugar content, 4,049% fiber, potassium 207,71 mg/100g, calcium 19,5 mg/100g, vitamin C 7,14 mg / 100g, according to the panelist assessment that chayote leather are chewy and delight with concentration of 10% sugar and 0.5% CMC.
Co-Authors Antonia Nani Cahyanti Bambang Kunarto Bekti K, Endang Binardo Adi Seno Devy Angga Gunantar, Devy Angga Dewi Larasati, Dewi fitriana, ika Iswoyo Iswoyo Kristiani, Endang i Bekti Putri, Soraya Kusuma Rachma Sari, Anisa Romadhon, Fajarrudin Ahmad Sani, Elly Yuniarti Sari, Anisa Rachma Sidiq, Asah Wiari Sri Haryati Teguh Teguh