Article Per Year (5 Year)
p-Index From 2021 - 2026
3.276
P-Index
This Author published in this journals
All Journal Teknotan: Jurnal Industri Teknologi Pertanian AGRITEKNO, Jurnal Teknologi Pertanian Jurnal TAMBORA Jurnal Ilmiah Inovasi Jurnal Biosense Journal of Community Development Fruitset Sains : Jurnal Pertanian Agroteknologi Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE) Tabela Jurnal Pertanian Berkelanjutan Jurnal Javanica: Jurnal Terapan Agribisnis Jurnal Pertanian Khairun (JPK) International Journal of Technology, Food and Agriculture Meta: Journal of Science and Technological Education Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian
Nuraisyah, Anni
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 23 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search
Journal : Jurnal TAMBORA

 1 
SIFAT FISIK MAKANAN PADAT (FOODBAR) BERBASIS TEPUNG KOMODITAS LOKAL Nuraisyah, Anni
Jurnal TAMBORA Vol. 4 No. 1 (2020): EDISI 9
Publisher : Wakil Rektor 3, Direktorat Pengabdian kepada Masyarakat dan Publikasi, Universitas Teknologi Sumbawa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (897.462 KB) | DOI: 10.36761/jt.v4i1.568

Abstract

Consumption of fast food continuously can be detrimental to human health. An effective solution is to make innovative food that is able to meet the adequacy of nutrition, one of which is foodbar. The raw materials used in the manufacture of foodbar come from local commodities which are flourished, including sweet potatoes, green beans and Moringa and added porang to unite the three ingredients. Yellow sweet potato flour contains 77.7% carbohydrates with high digestibility (98%), while Moringa leaf flour contains 27.1 grams / 100 grams protein. Mung bean flour is used as a flavoring agent, while porang flour which is rich in glucomannan acts as a binder agent to produce foodbar products that are not easily destroyed. The treatment in this study used two factors, namely the composition of the composite flour and the composition of the addition of porang. Observations made include physical properties including water content, volume expansion, kamba density and texture of the foodbar. The best treatment on the foodbar was the combination treatment of 100 grams of yellow sweet potato flour (40 grams) green bean flour (60 grams) moringa leaf flour and (4%) porang (P3T1).
KARAKTERISASI FISIKOKIMIA IKAN BAGE (MAKANAN TRADISIONAL SUMBAWA) MENGGUNAKAN OVEN PENGERING Isworo, Rhestu; Nuraisyah, Anni
Jurnal TAMBORA Vol. 5 No. 1 (2021): EDISI 12
Publisher : Wakil Rektor 3, Direktorat Pengabdian kepada Masyarakat dan Publikasi, Universitas Teknologi Sumbawa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/jt.v5i1.996

Abstract

Lemuru production in Sumbawa has increased and is one of the processed productsthe famous one is bage fish. This bage fish is processed by a process of salting andpickling, then drying and frying. Request from the Sumbawa peopleThere are already many who want to bring this typical bage fish souvenir from the region. Bytherefore in this study a controlled drying process was carried out usingoven, and is expected to be a solution to improve the quality of bage fishphysicochemical and microbiological. The results showed that fresh lemuru hadthe average moisture content was 86%, protein content was 19.8%, fat content was 6.1%. Water contentThe highest bage fish was found in treatment with a temperature of 50 ° C for 2 hours (56.33%)while the lowest water content is found in 4 hours drying with a temperature of 60 ° C(28.41%). The highest TPC test value was obtained in bage fish drying at 50oCfor 2 hours, which is 21000 CFU / gr (2.1 x 104 CFU / gr).
KARAKTERISTIK PASTA BAWANG MERAH (Allium ascalonicum L.) BERDASARKAN PERBEDAAN SISTEM EMULSI Nuraisyah, Anni; Rodiahwati, Wawat; Isworo, Rhestu Isworo; Mikhratunnisa
Jurnal TAMBORA Vol. 5 No. 1 (2021): EDISI 12
Publisher : Wakil Rektor 3, Direktorat Pengabdian kepada Masyarakat dan Publikasi, Universitas Teknologi Sumbawa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/jt.v5i1.997

Abstract

Bima Regency has great potential in producing shallots (Alliumascalonicum L.) because it can be planted throughout the year so that the production is abundantRed onion. Onion processing aims to maintain agesave and the quality of the onion. This study compared the characteristics of the pastashallots with two different emulsifying systems. Use of an emulsion systemthe right one affects the quality of the shallot paste. The research was conducted in a scalelaboratory using a completely randomized design (CRD) with two treatments andthree replications, the first treatment was addition of shortening with lecithin, andthe second treatment adding starch with oil palm. Characteristics of onion pastered that want to be investigated are water content (AOAC 2005), protein content (AOAC, 2005) andfat content (AOAC, 2005). The test results of shallot paste show thatThe addition of CMC 0.3% for 7 minutes had the lowest water content (44.11%).While the addition of 6% lecithin 4 minutes has a higher water contentcompared to other treatments (51.27%). The highest protein content is found intreatment with the addition of CMC 0.3% 7 minutes is 3.05%. while lowest onlecithin addition treatment 6% 4 minutes is 2.63%. Fat content of shallot pasteThe highest was the treatment with the addition of CMC by 0.3% with timestirring 7 minutes (0.89%), while the lowest was found in treatment withaddition of 6% lecithin with a stirring time of 4 minutes (0.82%).
Co-Authors Abdul Madjid Abdurrahman Salim Afgani, Chairul Anam Ais, Mamluatul Anggraeni, Dwi Ayu Anindita, Devina Cinantya Annisa Lutfi Alwi Bambang Irawan, Triono Diana, Luluk E Dwi Soelaksini, Liliek Eko Priyantono Fadilah, Fitriyatul Fandyka Yufriza Ali Fatimah, Titien Harsantyo, Himawan Daffa Ika Lia Novenda Ilham Muhklisin Irawan, Triono Bambang Isworo, Rhestu Isworo, Rhestu Isworo Juliansyah, Alfian Jumiatun Jumiatun, Jumiatun Komarudin, Nurul Amri Kusuma, Indra Satria Kusuma, Satria Indra Kusumaningtyas, Rizky Nirmala Liliek Dwi Soelaksini M. Amien Rais Mikhratunnisa, Mikhratunnisa Murti, Danang Tri Mutia Salsabila, Marsha Nisa Budi Arifiana Nurfiana, Yuni Pramudianto, Pascal R Pratita, Dian Galuh Prayogo, M. Mikail R P Rahmawati, Rahmawati Rodiahwati, Wawat Rudi Wardana Satria Indra Kusuma Setyo Andi Nugroho Silsilatilma’wa, Silsilatilma’wa Soelaksini, Liliek Dwi Sofyan Hadi Tri Murti, Danang Triono Bambang Irawan Ulfa, Widiya Vahreza, Aurel Vymanda Wardati, Irma Yahya, Rifqi Ubaidillah Zulisma, Elok D