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Setiawati, Bernadetta Budi
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Agriculture, Biological Sciences & Forestry

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IMPLEMENTASI SANITATION STANDARD OPERATING PROCEDURE (SSOP) PADA PRODUKSI MANISAN CARICA DI KECAMATAN BANJARMANGU KABUPATEN BANJARNEGARA Utami, Anisya Restu; Puspitojati, Endah; Setiawati, Bernadetta Budi; Rahayu, Novia Aristi
Jurnal Ilmu-Ilmu Pertanian Vol. 27 No. 2 (2020): Desember
Publisher : Politeknik Pembangunan Pertanian Yogyakarta-Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55259/jiip.v27i2.85

Abstract

Sanitation Standard Operating Procedure (SSOP) merupakan prosedur yang penting dalam menjaga kualitas dan mutu suatu produk makanan serta menjamin keamanan pangan dari suatu produk. Tujuan dari kajian ini yaitu untuk mengevaluasi penerapan SSOP produksi manisan carica pada UD. Eni Herbal yang berlokasi di Kecamatan Banjarmangu, Kabupaten Banjarnegara. Penelitian ini merupakan penelitian deskriptif kualitatif. Data primer diperoleh melalui observasi, wawancara, dan dokumentasi. Analisis data pada penelitian menggunakan analisis data kualitatif dengan mengkaji penerapan delapan kunci SSOP yang meliputi keamanan air, kebersihan permukaan yang kontak dengan produk, pencegahan kontaminasi silang, kebersihan pekerja, perlindungan dari adulterasi, pelabelan, pengendalian kesehatan karyawan, dan pemberantasan hama. Evaluasi penerapan SSOP dilakukan dengan membandingkan penerapan SSOP di objek penelitian dengan SSOP yang baik. Hasil penelitian menunjukkan bahwa delapan kunci SSOP sudah dilaksanakan dengan baik namun terdapat kekurangan pada dua kunci yaitu kontaminasi silang dan pelabelan/penyimpanan tepat. Tata ruang produksi dan ruang penyimpanan yang tidak diberi sekat sehingga memungkinkan terjadinya resiko kontaminasi silang. Pada proses pelabelan sudah diterapkan pemberian label berdasarkan tanggal produksi, namun penyimpanan produk sebagian masih dilakukan di bawah atau kontak langsung dengan lantai karena keterbatasan tempat.
PERBAIKAN KUALITAS RENGGINANG UBI KAYU TANPA FERMENTASI Setiawati, Bernadetta Budi
Jurnal Ilmu-Ilmu Pertanian Vol. 26 No. 2 (2019): Desember
Publisher : Politeknik Pembangunan Pertanian Yogyakarta-Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55259/jiip.v26i2.103

Abstract

Cassava rengginang, a Javanese traditional snack food still shows cloudy white colour and no or very slight expansion when fried that are considered as a problem of undesired quality. Additional fermentation process in its manufacturing seems to be able to solve the problem. Fermentation process applied to the cassava rengginang manufacturing will affect its quality, especially the crispness, expansion capacity and taste. The crispness would possibly bring about irritation to both the throat and tongue in a little bit longer and more consumption. Two factors possibly influencing the above problem are frequency of washing process and total amount of starch resulted from every washing process, are taken as treatments. Organoleptic evaluation involving tests on texture, aroma, taste, crispness and levels of consumer preferences is taken as a variable response. The experimental design consisting of once, twice, three times and without washing process and total amount of starch related to the frequencies of the washing process was conducted to seek the best combination of the treatments that was automatically resulting in the highest variable response. Investigation tests, conducted on the fried non fermented cassava rengginang, show that the combination of three time washing process related to 244.38 grams cassava starch, 30.50 gram residue with 3 litters of water is significantly the best and preferred more than that of currently available in local markets.
KOMPARASI PENGGUNAAN TEPUNG JAGUNG DARI VARIETAS BERBEDA TERHADAP KUALITAS KREMUS Setiawati, Bernadetta Budi
Jurnal Ilmu-Ilmu Pertanian Vol. 24 No. 2 (2017): Desember
Publisher : Politeknik Pembangunan Pertanian Yogyakarta-Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55259/jiip.v24i2.128

Abstract

Corn is second search of food after rice which is found higher protein content and available with affordable price. The aims of this research are to determine differences in quality sensory kremus cookies with the use of varieties of Bisi-2 and Srikandi Putih in terms of colour, flavour, taste and texture indicator; and the preference level panellists to kremus cookies. Research method with comparative study of the use of corn flour varieties Bisi 2 and Srikandi Putih. Data analysis with t-test to know difference of kremus cookies quality of corn flour and descriptive percentage is used for preference test that is know the level of preference to product kremus corn flour. The results of research on the use of corn flour varieties Srikandi Putih and Bisi-2 there is a real difference in the flavour indicator. Sample of the best corn flour kremus cookies of corn flour bisi 2 varieties showed the highest mean value of 3,51 with colour indicator 4,08; flavour 2,97; taste 3,61 and texture 3,39. In the preference test, the panellist liked of kremus cookies of varieties of Bisi-2 corn flour with the colour indicator showing an average value of 4,11 (82,22%) likes criteria, flavour average value 3,56 (71,11%) likes criteria, taste average value of 3,94 (78,89%) likes criteria, texture average value 3,78 (76%) likes criteria.
PROPORSI TEPUNG MOCAF dan TAPIOKA DALAM PEMBUATAN KERUPUK MOROMI SEBAGAI MAKANAN CAMILAN Setiawati, Bernadetta Budi
Jurnal Ilmu-Ilmu Pertanian Vol. 23 No. 2 (2016): Desember
Publisher : Politeknik Pembangunan Pertanian Yogyakarta-Magelang

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Abstract

The aims of this research is to determine differences in quality sensory moromi crackers with raw lour tapioca and mocaf composite in terms of colour, flavour, taste and texture; and the preference level panellists to crackers experimental results. Population in this research is moromi, mocaf flour and tapioca lour. This research method using laboratory experiments with the design of composite mocaf lour and tapioca lour are arranged with symbol and treatment A (1;1); B (3:2); C (2:3). Methods of data collection that is a subjective assessment by the sensory test, and test preferences. A data collection tool is not trained panellist for sensory test, and test preferences. Sensory test data analysis methods using single classification analysis of variance followed by Tukeys test, a test preference while using a descriptive analysis of the percentage. The results of Analysis of Variance (ANOVA) Single Classification, moromi crackers sensory quality of experimental results showed significant differences, composite mocaf and tapioca with comparison 1:1, 3:2, 2:3 the sensory quality of moromi crackers viewed from the aspect of colour, flavour, taste and texture. Best moromi crackers sample is a sample of crackers moromi witha basis of composite mocaf and tapioca with comparison 1:1 namely the aspect of colour 85%, flavour 79%, taste 78% and texture 76%.A test preferences panellist crackers moromi experimental results are sampled by comparison 1:1 (79,5%) shows the average value of the criteria very like and 3:2 (71,25%) shows the average value of the criteria like whereas the comparison samples 2:3 (69,75%)shows the average value sufficient criteria like.
VARIASI PROPORSI AMPAS UBI KAYU TAK TERFERMENTASI dan ACI TERHADAP DAYA KEMBANG, DAYA SERAP dan KUALITAS SENSORIS RENGGINANG Setiawati, Bernadetta Budi
Jurnal Ilmu-Ilmu Pertanian Vol. 22 No. 2 (2015): Desember
Publisher : Politeknik Pembangunan Pertanian Yogyakarta-Magelang

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Abstract

The aim of this research is to determine the best proportion of the unfermented cassava waste and cassava starch on development and adsorption power and sensory quality of cassava rengginang. The research method using a design structured factorially composed of two factors; the first was the added cassava waste consisting of five levels symbolised with (A) i.e. A1 = 30%, A2 = 40%, A3 = 50%, A4=60% and A5 = 70% and the second was the addition of cassava starch consisting of 5 levels symbolised with (C) i.e. C1=70%, C2= 60%, C3= 50%, C4 = 40% and C5= 30%. The observed variables are the sensory quality of the produced cassava rengginang including texture, colour, flavour and taste. The development power and the adsorption power were measured by comparing the perimeter and weight of the crude(unprocessed) and the fried (processed) cassava rengginang respectively. The cassava rengginang that is most preferred by the panellists with the highest development power off 61,49% is the combination of A2 C2 using a proportion between cassava waste and cassava starch of 40:60. The lowest oil adsorption power of 34,55% is shown by the combination of A1C1 with a proportion between cassava waste and cassava starch of 30:70 while for the sensory quality of texture, flavour and taste is shown by the combination A2C2 with a proportion between cassava waste and cassava starch of 40:60, whereas concerning the colour, the combination A1C1 is most preferred with a proportion between cassava waste and starch of 30:70.
EVALUASI MUTU YOGURT FORMULASI SUSU JAGUNG MANIS KEDELAI Setiawati, Bernadetta Budi; Puspitojati, Endah
Jurnal Ilmu-Ilmu Pertanian Vol. 7 No. 1 (2011): Juli
Publisher : Politeknik Pembangunan Pertanian Yogyakarta-Magelang

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Abstract

Yoghurt is a fermented food product produced worldwide using co-cultures of two species of lactic acid bacteria; streptococcus thermophilus and Lactobacillus bulgaricus. Study was carried out to evaluate the quality in chemical and sensory characteristics of plain yoghurt produced from sweet corn-soybean milk mixing during 15 days refrigerated storage. The reduction in pH can be due to breakdown of lactose into lactic acid. The lag time for the pH decrease during storage reflected the acidification rate of the culture involved. Yoghurt quality is therefore affected due to microbial growth. The pH value was 4 - 4,15. Organoleptic examination showed that yoghurt produced from sweet corn-soybean milk mixing in t ; l formulation had the highest acceptable degree in color, flavor, taste and consistency. The most favored yoghurt was then observed for its nutrient contents consisting water, ash, fat, protein, fiber, totat sucrose, vitamin C, vitamin A, and minerals. The water content of yoghurt was lower than soyghurt, meaning yoghurt had higher total solids, indicating that it was more nutritious than soyghurt. The fat content in the corn-soybean milk mix yoghurt was 0.44 I o%, therefore suitable in supporting diet programs. The results showed that Na content of the sweet corn-soybean milk mixing yoghurt was I146,54 ppm and Fe content was 10,075 ppm.
PENENTUAN KOMPONEN KUALITAS DAN BAHAN BAKU OPTIMAL PRODUK KECAP ORGANIK BERBASIS OFF LINE QUALITY CONTROL (DETERMINATION ON OPTIMUM QUALITY COMPONENTS AND RAW MATERIALS OF ORGANIC SOY SAUCE BASED ON OFF LINE QUALITY CONTROL) Setiawati, Bernadetta Budi
Jurnal Ilmu-Ilmu Pertanian Vol. 4 No. 1 (2008): Juli
Publisher : Politeknik Pembangunan Pertanian Yogyakarta-Magelang

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Abstract

Organic Soy Sauce quality didn't fit with the producer's quality expectation, when the organic soy sauce didn't give uniform characteristics such as taste, color and viscosity. It led to the consumer's unsatisfaction. Efforts for the quality improvement should be conducted in order to meet the consumer's satisfaction. This research aimed to determine optimum quality components and raw materials of organic soy sauce which met consumer's satisfaction based on off-line control. The Taguchi method characterized by the off-Line Quality Control was applied to improve quality or processes. Taguchi introduced an integrated design method using Orthogonal Matrix as a supporting tool in experiments and in analyzing results and using Signal to Noise Ratio (SNR) to determine Factor Effect and Analysis of Variance as well. Based on consumer's response tests on taste, color and viscosity, the research's results showed that the optimum quality component of taste, color and viscosity with a value of the SNR factor effect of 11.51; 10.79 and 10.96 and with an average value of consumer's satisfaction level of 4.17 ; 3.73 and 4.03 from maximum value of 5.00. These values contributed the determination of the following components and process such as: black soybean variety originated from Bambanglipuro Sub-District, moromi processing time of 4 weeks, a total of moromi of 320 mLs, spices weight of 6 grams, coconut sugar weight of 700 grams, water of 465 mLs, coconut sugar of black color and fermentation time of 8 minutes. Keywords:
KEDELAI HITAM SEBAGAI BAHAN BAKU KECAP TINJAUAN VARIETAS DAN LAMA FERMENTASI TERHADAP MUTU KECAP (BLACK SOYA AS A RAW MATERIAL FOR SOYA THE STUDY OF VARITYS AND TIME OF FERMENTATION TO SOYAS QULITY) Setiawati, Bernadetta Budi
Jurnal Ilmu-Ilmu Pertanian Vol. 2 No. 2 (2006): Desember
Publisher : Politeknik Pembangunan Pertanian Yogyakarta-Magelang

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Abstract

As a raw material of the fickle product, black soy has the constraint to appearantance of the product which is not appropriate with consumers appetite. As the result, products diversification from the raw material of black soy is very finite, cultivations result is less be accepted by market because of the lowering demand and the debility of cultivation will emergen finally. This research is intended to determine the eligibility of soyas making from black soy as a raw material evaluated from soyas quality from the time of fermentation and also this variety. The result of this research indicates that the time of fermentation for 4 weeks (30 days) and from UGM organic black soy variety yields the soyas quality with the highest value seen from nature of color, smell/aroma and sweets taste (very taken a fancy to / sweetest), and also mount the viscosity at second level. The researchs result of soyas making from black soy as a raw material show that the technical eligibility (raw material, process, product), quality eligibility (process) and financial eligibility (Benefit/Cost Ratio and rentability of bank price).
Co-Authors Puspitojati, Endah Rahayu, Novia Aristi Utami, Anisya Restu