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Pembuatan Tepung Labu Kuning (Kajian Penggunaan Suhu dan Lama Pengeringan) Adimarta, Trian; Nopriyanti, Marisa; SP, Irianto; Defi, Defi
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i2.1391

Pumpkin (Cucurbita moschata Duch) is a type of vegetable plant and can be used for various types of food, Pumpkin that has been cut has a lower shelf life than in its whole state so it needs to be processed so it is not easily damaged so it needs to be processed into flour so that it can be processed into flour. durable. The purpose of this study was to determine how to make pumpkin flour and to find out the best treatment variations in making pumpkin flour.The research method in making flour uses variations in temperature and different drying times. Parameters to determine the difference from flour include water content, yield, and color.The results showed that the production of pumpkin flour started from cleaning the skin and seeds, washing, weighing, cutting into thin slices, drying, and sifting. The results of the analysis of the water content of 40oC treatment for 48 hours is 19.92%, 50oC treatment for 36 hours is 11.63%, and 60oC treatment for 24 hours is 10.36%, pumpkin flour yield is 51.56%, 17, 71%, and 14.63%, while the color analysis of the 40oC treatment was significantly different from the 50oC and 60oC treatment. Of the three treatments, 60oC was the best treatment

Karakteristik Kimia dan Analisis Sensori Pada Dodol Nanas Dengan Perbandingan Tepung Ketan dan Tepung Beras Radwitya, Erick; Nopriyanti, Marisa; Adimarta, Trian; Ernayani, Ely
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i2.1393

Dodol made from pineapple fruit ingredients is likely to add to the diversity of dodol that already exists in the market. In addition, it can also increase the economic value of pineapple fruit. The goal to be achieved is to determine the influence of various differences in the addition of glutinous rice flour and rice flour on the chemical and organoleptic properties of pineapple dodol. This type of research is to use an experimental method using a list of fingerprint analysis. The process of making pineapple dodol is made with four variations of the ratio of ingredients, namely the first addition of glutinous rice flour 15 gr and rice flour 5 gr, the second addition of glutinous rice flour 5 gr and rice flour 15 gr, the third addition of glutinous rice flour 20 gr and the fourth addition of rice flour. 20 gr. The water content contained in the D treatment (rice flour 20%) has a higher water content of 33.86% this is due to the increasing concentration of rice flour, there is an increase in the water content of pineapple dodol. This is due to the addition of rice flour. because of the starch property that is to like water.

Pembuatan Cheese Stick dari Substitusi Tepung Tapioka Dengan Tepung Jagung Adimarta, Trian
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i2.1399

This study aims to determine the value of moisture content and ash content, as well as determine the organoleptic test on cheese stick products with the addition of corn flour. The method used in this study was mixing all the ingredients, 25%, 50%, 75% tapioca flour and 75%, 50%, 25% corn flour, kneading the dough, milled until thin, cut, and fried. Furthermore, organoleptic tests were carried out, namely preferences for taste, color, and texture, while chemical tests used the parameters of moisture content and ash content. The results of the organoleptic test of cheese sticks with the addition of corn flour were for a sample of 25% tapioca flour: 75% corn flour the average values for taste, color and texture were 6.3, 6.3 and 7.4, for a sample of 50 % tapioca flour: 50% corn flour the average values for taste, color and texture preferences were 7.7, 7.2 and 7.6 respectively, while for the sample 75% tapioca flour: 25% corn flour the average value there are preferences for taste, color and texture respectively 7.3, 6.97 and 6.4. The best results of the three treatments were cheese sticks with 50% tapioca flour: 50% corn flour. Then the results of chemical analysis of the 3 treatments showed that the cheese sticks had a moisture content value of 7.27%, 6.98% and 9.23%, respectively. Meanwhile, the ash content of the 3 treatments was 1.425%, 1.445% and 1.255%, respectively.

Analisis Mikrobiologi Sirup Buah Pedada (Sonneratia caseolaris) Di kabupaten Ketapang Nopriyanti, Marisa; Adimarta, Trian; Sapitri, Lisa
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 1 (2023)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v3i1.1420

This study aims to determine the boiling process in the manufacture of broiler syrup using the unblender method, to determine the heating process in the preparation of broiler syrup using the blended method and to determine the APM/ml of Coliform and E.coli contamination in broiler syrup. The process of making pedada fruit syrup (Sonneratia caseolaris) includes two methods, namely without blending and blending. The pedada fruit with the method without blending, namely the pedada fruit that has been cleaned and cut into pieces, then added 65% sugar and 1000 ml of water and then boiled, while the blended method of pedada is mashed and added 1000 ml of water then filtered to extract the juice, after that added 65 % sugar. The syrup is heated for ± 30 minutes with a stove temperature of ± 100°C, that is, by stirring it until it thickens slightly, then cools it and puts it in a bottle. This research method uses the MPN method using lactose broth media. The results of the analysis of contamination of Coliform bacteria and E.coli syrup of breast milk (Sonneratia caseolaris) were carried out using two processes and the method of broiler fruit with the boiling process and the non-blender method and the heating process in the blender method. Analysis of Coliform contamination used series 3, namely using 3 tubes for each dilution, after incubation for 24 hours each series was negative, there were no bubbles and gas. Analysis of E.coli contamination used 6 tubes, after incubation for 24 hours each tube was negative for no bubbles and no gas.

Pengaruh Substitusi Tepung Beras dengan Tepung Jagung (Zea mays.L) terhadap Karakteristik Kimia dan Mutu Organoleptik Kue Onde-onde. Adimarta, Trian; Nopriyanti, Marisa; Sapitri, Lisa
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 2 (2023)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v3i2.1427

His study aims to determine the value of water content and ash content in ondeonde and to determine the level of panelist acceptance of the manufacture of ondeonde substitution of rice flour with corn flour (Zea Mays.L) based on organoleptic tests of color, texture and taste. The method of making onde-onde is with 3 treatments. Treatment 1 (75% rice flour: 25% corn flour), treatment 2 (50% rice flour: 50% corn flour), treatment 3 (25% rice flour: 75% corn flour) ), while glutinous rice flour is a fixed variable, namely 200 grams of glutinous rice flour, then mixing the ingredients, and frying at ± 170°C for 5 minutes. The results of the analysis of water content and ash content in onde-onde products showed that the best treatment was found in treatment 1 substitution of 75% rice flour: 25% corn flour with a water content value of 23.73% and an ash content of 0.22%, p. has complied with the stipulated SNI. Based on the results of organoleptic tests with 30 untrained panelists on the parameters of color, texture, and taste, it was found that the best treatment was in treatment 3, namely with a ratio of 25% rice flour: 75% corn flour with a brownish color, very soft texture, very soft texture, and very strong taste. Like.

CHARACTERIZATION OF CALCIUM (Ca) BY USING SPECTROFOTOMETER UV-Vis FROM SIRIHLIME WITH CALCINATION METHODS OF MANGROVE CLAMSHELL IN KETAPANG Adimarta, Trian; Nopriyanti, M
Jurnal Pertanian Vol. 11 No. 1 (2020): APRIL
Publisher : Universitas Djuanda

Clamshell is a solid waste generated by shells that are not utilized and cannot be consumed because they have hard properties. The purpose of this study was to determine the process of making sirihlime from mangrove shells using calcination method, characterizing calcium (Ca) using spectrophotometer UV-Vis.Method of making sirihlime from clamshell with calcination process. The calcination used was 1000oC for 3 hours, 800oC for 5 hours and 600oC for 7 hours. The results of the process of calcination of raw shells in the form of lime (CaO) and then added hot water to the Ca(OH)2 sirihlime was then characterized by calcium (Ca) using spectrophotometer UV-Vis 1800.Spectrofotometer UV-Vis of sirih lime demonstrated that maximum wavelength obtained is 529. The linier regression of the standart curve y = 1,021x + 1,6846 with a value of r2 = 0,7344. The calcium mineral from sirih lime at temperature 1000 oC for 3 hours an average of 1,536 mg/L, temperature 800oC for 5 hours an average of 2,2765 mg/L and temperature 600oC for 7 hours an average of 1,1159 mg/L.

Pembuatan Keripik Dari Pelepah Pisang Kepok (Kajian Konsentrasi Kapur Sirih dan Lama Perendaman) Nopriyanti, Marisa; Arahman, Emy; Adimarta, Trian; Doni Idola, Antonius
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1661

This research aims to determine the results of chemical analysis (water content and ash content tests) and organoleptic tests (hedonic test and ranking test) of chips from Kepok banana stems. The method for making kepok banana frond chips is washing, slicing, soaking, frying and packaging with a comparison of the effect of whiting concentration (5%, 7.5% and 10%) and soaking time (48 hours, 36 hours and 24 hours) on results of chemical analysis and physical analysis of kepok banana stem chips. The results of the research showed that the chemical test for water content in treatment 1 with a 5% whiting concentration and a soaking time of 48 hours was 5.65%. The results of water content analysis in treatments 2 and 3 with whiting concentration (7.5% and 10%) and soaking time (36 hours and 24 hours) were 9.9923 and 8.1286. The results of the ash content test using the concentration of betel lime (5%, 7.5% and 10%) and the soaking time (48 hours, 36 hours and 24 hours) resulted in ash content of 1.02%, 0.86% and 1.49 % already meets SNI for Banana Chips ash content. The results of the physical analysis of the organoleptic test (Hedonic Test) of taste parameters were very significantly different at the 0.5% and 0.1% levels so it was necessary to carry out further Duncan tests. The results of the organoleptic test (Rank Test) produced color and texture parameters that were not significantly different at the 0.5% and 0.1% levels.

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