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All Journal Peronema Forestry Science Journal Jurnal Rekayasa Pangan dan Pertanian Agrointek Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Teknologi & Industri Hasil Pertanian Riau Journal of Empowerment Prosiding Seminar Nasional Program Pengabdian Masyarakat Jurnal Al Ulum: LPPM Universitas Al Washliyah Medan Gunung Djati Conference Series
Julianti, Elisa
Department Of Food Technology, Faculty Of Agriculture, Universitas Sumatera Utara, Medan 20152, Indonesia
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Agrointek

 1 
PEMANFAATAN PATI, TEPUNG, DAN SERAT UBI JALAR ORANGE DALAM PEMBUATAN ROTI KAYA SERAT Aprilia Simamora; Elisa Julianti; Hotnida Sinaga
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6158

Abstract

The orange fleshed sweet potatoes were used to produce flour, starch and the starch residue as fiber sources. This study was conducted to evaluate the effect of the partially substitution of orange fleshed sweet potato flour, starch, residue starch) in bread to the moisture content, ash content, specific volume, color parameter and sensory evaluation. This research used non factorial Completely Randomized Design i.e formulation of orange fleshed sweet potato flour, starch and residue in 15 %, 30 % , 45 % , and 60% substitution. The formulation of sweet potato flour, starch and residue increases significantly higher (p0,01) moisture, ash and crude fibre content. The moisture content of bread in this study were 36,161%; 37,243%; 38,047%; 39,924% and the ash content of this bread were 1,08%; 1,16%; 1,21%; 1,32% for F1, F2, F3, F4, respectively.  The lightness, hue, specific volume, hedonic color, taste, texture and general acceptance of this bread that resulted in this study were significantly higher (p 0,01)  and the aroma was significantly (p 0,05) reduced, but increased the moisture, ash, crude fibre content, a and b values by the increment of sweet potato flour, starch, and residue. The formulation of composite flours consists of orange sweet potato flour, starch and residue starch can be influence the moisture, ash content, color parameter, specific volume and sensory evaluation of the bread.
WARNA KULIT DAN KOMPOSISI KIMIA BUAH ASAM GELUGUR (Garcinia atroviridis Griffith et Anders.) PADA TINGKAT KEMATANGAN YANG BERBEDA Fathia Rahmadini; Elisa Julianti; Zulkifli Lubis
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6159

Abstract

Gelugur acid (Garcinia atroviridis) is a fruit with high citric acid content so that it can be used as a source of antioxidants. This research was aimed to study the effect of fruit maturity on the color and chemical composition of gelugur fruit. Gelugur acid fruits with the different maturity level such as unripe, half-ripe, and ripe were analyzed for color, moisture content, ash content, total acid, total dissolved solids, and citric acid levels.  The results showed that fruit maturity had a significantly different effect (P 0.05) on color, moisture content, ash content, total acid, total dissolved solids, and citric acid levels. The color of fruit which is stated by oHue has a value of 71.6149-86.1362, including the yellow-red category. The higher the level of maturity, the lower the value of oHue which indicates the color of the fruit more yellow. Moisture content, ash content, and total dissolved solids increase with increasing maturity, but total acid and citric acid levels decrease with increasing fruit maturity. The highest levels of citric acid were obtained in raw fruit at 6.22%.
Karakteristik Antimikroba Ekstrak Etanol dan Etil Asetat Kulit Kayu Sikam (Bischofia javanica BL) Retni Kustiah Mardi Ati; Elisa Julianti Julianti; Zulkifli Lubis
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9189

Abstract

Kulit batang sikam (Bischofia javanica BL) merupakan salah satu bumbu yang digunakan dalam masakan nahi nasumbah, yaitu masakan olahan daging yang diminati oleh masyarakat Simalungun. Masakan ini berupa daging mentah atau setengah matang. Laporan dan adanya keracunan makanan akibat mengkonsumsinya belum pernah ada. Penelitian ini bertujuan  untuk melihat aktivitas antimikroba ekstrak etanol dan ekstrak etil asetat kulit kayu sikam terhadap Staphylococcus aureus dan Bacillus cereus sebagai bakteri gram positif, Salmonella sp dan Eschercia coli sebagai bakteri gram negative dengan metode difusi cakram. Hasil penelitian menunjukkan bahwa ekstrak etanol memiliki zona hambat lebih besar terhadap bakteri gram positif dibandingkan dengan bakteri gram negative. Hasil pengujian ekstrak etil asetat terhadap bakteri  Staphylococcus aureus, Bacillus cereus,  Salmonella sp dan Eschercia coli menunjukkan adanya aktivitas menghambat terhadap Bacillus cereus pada konsentrasi 100%.
Optimasi edible film dari pati singkong dan gelatin tulang ayam dengan penambahan ekstrak andaliman Annatasya Risqa Erde; Elisa Julianti; Hotnida Sinaga
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.13580

Abstract

Biodegradable and environmentally friendly edible films can maintain product quality, replace the use of plastic packaging, and reduce the environmental pollution. This research utilized cassava starch, chicken bone gelatin, and andaliman extract as the ingredients of edible films. The aim of this research was to optimization the best edible film formulation through the physical (brightness, water vapor transmission rate, and thickness), mechanical (tensile strength and elongation), microbiology (inhibition of S. aureus and E. coli), and chemical (antioxidant) characteristics of edible film. The method used in this research was the Response Surface Methodology-Box Behnken Design (RSM-BBD) with Design Expert v.12 software. There were 3 factors used a minimum and maximum limit, namely cassava starch (2-4 %), chicken bone gelatin (2-4 %), and andaliman extract (3-6 %). The response variable optimization resulted in a new formula with a percentage of 4 % cassava starch, 3.879 % chicken bone gelatin, and 6% andaliman extract with a desirability level of 0.820.
Co-Authors Ameilia Zuliyanti Ameilia Zuliyanti Siregar Annatasya Risqa Erde Aprilia Simamora Bayu Pratomo Bosvin Abdalla Tambunan Dessy Wiriani Edy Syahputra Harahap Era Yusraini Erika Pardede Fachry Wirathama, Syahrinal Anggi Daulay Halimatuddahliana Fathia Rahmadini Forianus Waruwu Hotnida Sinaga Iman Ginting Ismed Suhaidi Jasmine Aldrina Iswara Jhonny Simatupang Julaili Irni Juni Ario Linda Masniary Lubis Mimi Nurminah Mimi Nurminah Mimi Nurminah Nora Adriana Nova Sarifah Dewi Nursya Sitorus Pinem, Laura Juita Princen Rumahorbo Putri Ika Irwan Retni Kustiah Mardi Ati Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwanti Batubara Ridwanti Batubara Ridwanti Batubara Riska Amelia Rona J Nainggolan Sentosa Ginting Shahila Putri Ridhyanty Simatupang, Jhonny Syahira Addina Terip Karo-Karo Tulus Tulus Zulkifli Lubis Zulkifli Lubis Zulkifli Lubis