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All Journal BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Jurnal Penelitian Pertanian Terapan Jurnal Sains dan Teknologi Open Global Scietific Journal
nurminabari, ina siti
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Mathematics Physics Social Sciences

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Pengaruh Konsentrasi Tepung Dedak Beras Merah tentang Ciri-Ciri Bubur Instan Ubi Jalar Ungu (Ipomoea batatas L. Poir ) Nurhawa, Shalli; Suliasih, Neneng; Nurminabari, Ina Siti; Rahmah, Siti
Jurnal Sains dan Teknologi Vol. 5 No. 2 (2023): Jurnal Sains dan Teknologi
Publisher : CV. Utility Project Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tujuan penelitian ini adalah untuk mempelajari pengaruh konsentrasi tepung dedak padi merah pada pembuatan bubur instan ubi jalar ungu sehingga diperoleh karakteristik bubur instan yang baik sehingga bubur instan yang dihasilkan dapat diterima dan dikonsumsi. oleh publik. Manfaat dari penelitian ini adalah menjadikan bubur instan sebagai produk pangan olahan berbahan dasar ubi jalar ungu dengan penambahan tepung dedak beras merah dan melakukan variasi (diversifikasi) pangan sumber karbohidrat, protein dan serat untuk mendapatkan produk pangan instan dengan kualitas yang lebih baik. komposisi. Rancangan percobaan yang digunakan dalam penelitian ini adalah rancangan acak kelompok (RAK) yang terdiri dari 1 faktor dengan 7 taraf dengan 4 ulangan yang dilanjutkan dengan uji Duncan. Variabel percobaan pada penelitian ini adalah konsentrasi tepung dedak beras merah dengan variasi 7,5%, 10,5%, 12,5%, 15%, 17,5%, 20% dan 22,5%. Respon pada penelitian ini meliputi kadar air, kadar karbohidrat total, kadar protein, kadar lemak, kadar abu, dan kadar serat serta organoleptik terhadap warna, rasa, aroma dan tekstur. Hasil penelitian menunjukkan bahwa konsentrasi tepung dedak padi merah mempengaruhi seluruh respon baik respon kimia maupun respon organoleptik yang meliputi kadar air, kadar karbohidrat total, kadar protein, kadar lemak, kadar abu, dan kadar serat serta warna, rasa, aroma. dan tekstur. Formula K3 dengan konsentrasi tepung dedak beras merah 12,5% merupakan perlakuan yang paling disukai dengan kadar air 3,98%, kadar karbohidrat total 73,59%, kadar protein 12,89 % .
Inovasi Pengembangan Kulit Macaron Menggunakan Tepung Kacang Hijau (Vigna radiata L.) Dengan Tepung Almond dan Penambahan Serbuk Black Mulberry (Morus nigra Sp.) Taufik, Yusman; Gozali, Thomas; Nurminabari, Ina Siti; S, Ashifa Zahra
Jurnal Penelitian Pertanian Terapan Vol 24 No 2 (2024)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v24i2.3477

Abstract

The aim of this study was to obtain the results of the ratio of mung bean flour with almond flour and the addition of black mulberry powder on the characteristics of macaron shell.This research consists of two stages, namely preliminary research and main research. Preliminary research was conducted to make mung bean flour and black mulberry powder and then analyzed. The main research used a 3x3 factorial Randomized Block Design (RAK) with 3 replications. The treatment design consisted of two factors, namely the factor of the ratio of mung bean flour to almond flour (T) consisting of 3 levels (70:30), (60:40) and (50:50) and the factor of adding black mulberry powder (B) consisting of 3 levels 0%, 1% and 2%. The responses in this study consisted of chemical responses namely moisture content, ash content, fat content and protein content, physical responses of swelling power and color intensity, and organoleptic responses namely color, aroma, taste and texture attributes The results showed that the ratio of mung bean flour to almond flour had an effect on moisture content, ash, fat, protein, swelling power, color intensity (L* a* b* value), hedonic attributes of color, aroma, taste and texture. The addition of black mulberry powder had a significant effect of swelling power, color intensity (L* a* b* value), hedonic attributes of color, aroma, taste and texture. The interaction between the ratio of mung bean flour with almond flour and the addition of black mulberry powder had an effect of swelling power, color intensity (L* a* b* value), hedonic attributes of color, aroma, taste and texture.
Effect of Heat Moisture Treatment (HMT) Duration and Lactic Acid Concentration on the Characteristics of Purple Sweet Potato Flour (Ipomoea batatas L. Poiret) Nurminabari, Ina Siti; Gozali, Thomas; Ikrawan, Yusep; Hariadi, Hari; Eriningtyas, Fanisa
Open Global Scientific Journal Vol. 3 No. 1 (2024): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ogsj.v3i1.25

Abstract

This study aims to determine the effect of heat moisture treatment (HMT) duration and lactic acid concentration on the characteristics of purple sweet potato flour (Ipomoea batatas L. Poiret). The method consisted of two stages, namely preliminary stage to produce control (unmodified) flour and main stage to produce modified flour. The method used was a randomized group design with a factorial pattern of 3 x 3 and 3 replications. The variables used were HMT duration (3, 5, and 7 hours) and lactic acid concentration (200, 400, and 600 ppm). The parameters observed in the main stage were water content, anthocyanin level, swelling power, color, solubility, and flour gelatinization profile or Rapid Visco Analysis (RVA). The results show that HMT duration affected the water content and solubility of the modified purple sweet potato flour. HMT duration of 7 hours and lactic acid concentration of 600 ppm resulted in flour anthocyanin level of 24.046 mg/kg. The gelatinization profile shows that the modified purple sweet potato flour experienced the initial temperature of gelatinization (pasting temperature) at 92.30ºC, peak viscosity at 1,343 cP, hot paste viscosity (hold viscosity) at 362 cP, cold paste viscosity (final viscosity) at 931 cP, breakdown (viscosity stability during heating) at 381 cP, and seatback (changes in viscosity during cooling) at -31 CP.
Optimization Of Salted Duck Egg Formulation With Maltodextrine In Producing Powdered Salt Duck Eggs Using The Foam-Mat Drying Method Nurminabari, Ina Siti; Gozali, Thomas; Risdianto, Dian; Rakhmadianti, Safira; Hariadi, Hari; Rezaldi, Firman
Biotik Vol 13 No 2 (2025): JURNAL BIOTIK
Publisher : Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/biotik.v13i2.29043

Abstract

This study aims to produce an optimal formulation for making powdered salted duck eggs with foam-mat drying using Design Expert 13 Mixture D-Optimal method based on chemical and organoleptic properties. The use of salted duck eggs as instant seasoning is a form of product innovation to increase protein consumption in Indonesia. The research is to determine the optimal formulation of powdered salted duck eggs using the Design Expert 13 program using the Mixture D-Optimal method by analyzing protein content, moisture content, and organoleptics including color attributes, aroma attributes, taste attributes, and texture attributes (handfeel).The results of the study based on the prediction of the Design Expert 13 program showed that the optimization of the formula with a protein content of 18.04%, moisture content of 1.56%, and organoleptic values including color attributes of 4.99, aroma attributes of 4.67, taste attributes of 4.67, and texture attributes (handfeel) of 4.71. Then the accuracy value (desirability) was obtained, namely 0.761. Then, the verification results showed the protein content was 18,23%, mositure content was 3,04%, and organoleptics value include color 5,00; aroma 4,80; taste 4,67; and texture (handfeel) 4,93. The results of follow-up tests, there are fat content 30,91%; ash content 3,10%; carbohydarate content by difference method of 44,72%; and sodium (salt) content of 3,29%.
Co-Authors AA Sudharmawan, AA Dian Risdianto, Dian Eriningtyas, Fanisa Gozali, Thomas Hari Hariadi, Hari Ikrawan, Yusep Neneng Suliasih Nurhawa, Shalli Rakhmadianti, Safira Rezaldi, Firman S, Ashifa Zahra Yusman Taufik, Yusman