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All Journal Industria: Jurnal Teknologi dan Manajemen Agroindustri Gorontalo Agriculture Technology Journal Journal of Agri-Food Science and Technology (JAFoST) Jakadimas
Hakiki, Dini Nur
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Other

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Characteristics of Nata De Taro from “Beneng” Taro Starch Waste with Addition of Various Types of Carbon and Isolated Soy Protein Hakiki, Dini Nur; Maulani, Tuti Rostianti
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 1 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (545.428 KB) | DOI: 10.21776/ub.industria.2020.009.01.2

Abstract

AbstractThe research aims to characterize nata of “Beneng” taro starch waste with addition of various types of carbon and several concentration of Isolated Soy Protein (ISP). The experimental design used was a complete randomized group design with ISP concentrations of 1%, 1.5%, and 2%. “Beneng” taro waste was heated, added with 2% vinegar, then treated with a carbon source of sucrose and glucose 5% and a nitrogen source from the ISP at concentrations of 1%, 1.5%, and 2% and fermented for 13 days. The results showed the combination of glucose with 1% ISP gave the best results and yield of 44.28%, 0.984 cm of thickness was not significantly different from the addition of ZA with a yield of 43.77%, thickness of 1.016 cm. Nata fiber content tends to be higher in the treatment with ZA addition compared to ISP, although it is not significantly different. The value of the white level is getting higher or the nata become brighter in the glucose treatment with ISP and significantly different from other treatments. The addition of ISP has the potential as an alternative for substitution of ZA and tends to increase the brightness of nata color.Keywords: “Beneng” taro, fermentation, isolated soy protein, nata
Enhancing Community Skills in Processing Yellow Pumpkin (Cucurbita moschata) as a Food Product for Tourists in the Ciwaluh Ecotourism Village Sulistyawati, Eko Yuliastuti Endah; Ulfah, Mutiara; Susilo, Adhi; Hakiki, Dini Nur; Maulida, Iffana Dani
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 1 No. 2 (2024): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v1i1.9474

Abstract

Bogor Regency has vast and diverse ecotourism potential. One ecotourism in the Bogor Regency area is Ciwaluh Village, Wates Jaya Village, Cigombong District, Bogor Regency. This village produces yellow pumpkins that need to be optimally processed to attract tourists. In improving the skills of ecotourism cadres, training is carried out to enhance skills in processing yellow pumpkins (Cucurbita moschata) into snacks. The methods used in this training were surveys, identification of snack characteristics, demonstrations, and snack processing practices. The training provided is to improve skills in processing yellow pumpkin into various snacks. Based on the results of the pretest and posttest before and after the training for ecotourism cadres in Ciwaluh Village, it was found that skills in processing types of snacks increased by 66.67%. The skill improvement in processing various yellow pumpkin snacks for cadres can still be improved, considering that the variety of yellow pumpkin snacks is still growing in line with the research of yellow pumpkin’s product still being carried out
Validasi dan Verifikasi Pengukuran Kadar Air Gabah Menggunakan Grain Moisture Tester dan Infrared Moisture Balance Safitri, Safitri; Hakiki, Dini Nur
Gorontalo Agriculture Technology Journal Volume 7 Nomor 1 April 2024
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32662/gatj.v0i0.3358

Abstract

Validasi metode melibatkan penentuan parameter seperti ketepatan, presisi, batas deteksi, linearitas, dan spesifisitas metode pengukuran. Verifikasi metode melibatkan evaluasi terhadap stabilitas alat, instrumen kalibrasi, perawatan alat, dan pelatihan operator. Validasi dan verifikasi metode ini penting untuk memastikan hasil pengukuran yang diperoleh dari alat-alat pengukur tersebut dapat diandalkan dan akurat. Makalah ini juga menyajikan hasil pengukuran kadar air gabah menggunakan Grain Moisture Tester, Infrared Moisture Determination Balance, dan metode gravimetri. Data pengukuran tersebut dianalisis analisis sidik ragam (ANOVA) dengan metode rancangan acak lengkap (RAL) dan dilanjutkan dengan analisis uji nyata jujur (BNJ).  Data diolah menggunakan software Microsoft Excel 2019 dan dilakukan pengulangan sampel sebanyak 10 kali ulangan. Hasil analisis statistik menunjukkan bahwa hasil pengukuran dari Grain Moisture Tester 1,2,3 dan Infrared Moisture Determination Balance 2 tidak berbeda nyata dengan metode gravimetri. Hal ini menunjukkan bahwa kedua alat pengukur tersebut dapat digunakan sebagai alternatif yang akurat dan dapat diandalkan dalam mengukur kadar air gabah. 
Trends in Indonesian Fermented Fish Research (1967–2024): A Bibliometric Analysis based on Scopus Database Mutiara Ulfah; Athiefah Fauziyyah; Anis Khairunnisa; Hakiki, Dini Nur
Journal of Agri-Food Science and Technology Vol. 6 No. 4 (2025): December
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i4.14582

Abstract

Indonesia has a variety of fermented fish products. These products are frequently the subject of academic studies, which result in related research publications. This research contributes to identifying research trends in fermented fish products, particularly in Indonesia. The data sources used are scientific documents published in Scopus. The data were processed in Excel and VOSviewer for data mapping. A total of 83 relevant publications on Indonesian fermented fish were obtained, with the largest output from Indonesia, namely 73 publications. The collected publications published from 1967 to 2024 include 53 articles, 21 conference papers, 4 book chapters, 3 reviews, and 2 books. Data were retrieved in August 2024 using four search strings, i.e, “Fermented Fish AND Indonesia”, “Indonesian Fermented AND Fish”, “Fish Fermentation AND Indonesia”, and “Fermented Seafood AND Indonesia”. The main fermented fish products discussed are terasi (13 publications), bakasang (8 publications), budu (8 publications), peda (6 publications), bekasam (11 publications), jambal (3 publications), rusip (4 publications), chao (4 publications), wadi (3 publications), and inasua (5 publications). The current trend in Indonesian fermented fish focuses on three main areas: microbial diversity and the role of lactic acid bacteria; chemical characteristics and nutritional value; and food safety of fermented fish products. Further research has the potential to develop starter cultures, identify the bioactive compounds, assess food safety, and standardize the fermentation process to maintain product quality.
Co-Authors Adhi Susilo Anis Khairunnisa, Anis Athiefah Fauziyyah Eko Yuliastuti E.S Maulida, Iffana Dani Mutiara Ulfah Mutiara Ulfah Safitri Safitri Tuti Rostianti Maulani