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All Journal agriTECH Partner E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Teknologi Agro-Industri Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Madani : Indonesian Journal of Civil Society
Eny Idayati
Politeknik Pertanian Negeri Kupang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Engineering Environmental Science Immunology & microbiology Social Sciences Veterinary

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KANDUNGAN GIZI MAKANAN SAPIHAN BAYI DARI UBI JALAR DENGAN KOMBINASI KACANG HIJAU DAN PISANG AMBON Eny Idayati
Partner Vol 16, No 1 (2009): Edisi Juli
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v16i1.73

Abstract

Nutrient Contents in Sapihan Baby Food From Jalar Sweet Potato With Green Peanut Combination and Ambon Banana. This research aims to detect nutrient composition of sapihan food shaped jalar sweet potato cracker with green peanut treatment and Ambon Bananathat allocated for children under five with make use food source exist in Nusa Tenggara Timur. This research is supposed can increase product added value, power saves,  and nutrient value in order to increase family  nutrient  fulfillment  especially  in  children  under  five,  increase  economy welfare and family social and society.Research method that used complete random plan (RAL) factorial pattern with 2 factors. First factor that is green peanut that consist of 3 level that is: 25%,50%, and 75%. second factor Ambon banana consists of 3 level that is: 12,5%, 25% and 37,5%. Effort is repeated as much as 3 times. Research result data is cultivated, then analyzed to use unity test (anova). Furthermore treatment difference at test with difference smallest real (BNT) in standard 0,05.To detect influence from each treatment, so observation towards cracker characteristics is done to pass objective test that is calorie, protein, vitamin A and vitamin C with water contents.Green peanut treatment and Ambon banana towards baby cracker from jalar sweet potato flour in best objective analysis that is: 1)Sum of calorie in green peanut treatment 25% and Ambon banana 12,5% (K1P1) is 531,862 cal/100 gr, 2)Protein contents  in  treatment green  peanut  75%  and  Ambon  banana  37,5%  (K3P1)  is 11,627%, 3)Vitamin A contents in green peanut treatment 25% and Ambon banana 12,5% (K1P3) is 2505,99 micro gr/100 gr, 4)Vitamin C contents in green peanut treatment 25% and Ambon banana 12,5% (K3P1) is 126,258 micro gr/100 gr and 5)Water contents in green peanut treatment 25% and Ambon banana 12,5% (K1P1) is 5,81087%.Keywords: nutrient, sapihan food, jalar sweet potato
UJI SENSORIS MI BASAH FORTIFIKASI LONTAR (Borassus flabeliffer L.) UNTUK MENINGKATKAN NILAI TAMBAH BAHAN PANGAN LOKAL NTT Eny Idayati
Partner Vol 21, No 2 (2016): Edisi November
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v21i2.221

Abstract

Lontar (Borassus flabeliffer L.) fruit is one of the typical fruit East Nusa tenggara (NTT) province, rich in bioactive compounds, containing beta-carotene. The purpose of this study was to test the sensory wet noodles, extra fortification ejection as well as analyzing the feasibility of the production of wet noodles fortified ejection. The study was designedusingcompletely randomized design with two treatments.First treatment was the fortification of palm extract about 30, 40, and 50% (F). And the second treatment was the wheat flour with a protein content about 8, 10, and 12% (T). About 25 trained panelists were testing the sensory properties of treated noodles. The sensory properties included hedonic test for color, smell, texture, firmness and flavor in general and bitter taste on the tongue, followed by calculation of the percentage of each category. Data were analysed using ANOVA and continued with DMRT.The results showed the treatment fortification F1 (30%) and the use of wheat flour T1 (8%),was  the most preferred by the panelists. The panelists were also asked to rate the bitterness of tne noodles on their tongue and none sampledemonstrated a bitter taste. The business analysis of making wet noodles with treatment F1T1 generated revenue cost ratio about 1.221 which indicates that the business is feasible or profitable.
UJI KANDUNGAN GIZI DAN ORGANOLEPTIK KERIPIK KULIT MELINJO BERDASARKAN VARIASI BUMBU DAN LAMA PERENDAMAN Eny Idayati
Partner Vol 15, No 2 (2008): Edisi November
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v15i2.36

Abstract

Analysis of Organoleptic and Nutrient Content in Rind Flaky of Melinjo. The aim of this research was to find out the best combination of condiment and lengthy soaking time to produce nutritious rind flaky of melinjo and preferred by consumer. The method applied was completely randomized design. The treatments were two factors that are condiment mixture and lengthy soaking time. The condiment mixture consisted of garlic 2% and coriander 1%, garlic 3% and coriander 2%, garlic 4% and coriander 3%. The lengthy soaking time consisted of 20 minutes, 120 minutes, and 20 minutes. There were three replications in each treatment. Data observed was analyzed using analysis of variance (ANOVA) and least significant difference (LSD) test at level 0,05. Experimental parameters were measured in first analysis of fresh curries and final analysis of rind flaky of melinjo. Those parameters were the contents of calorie, water, carbohydrate, fat, and vitamin A. Organoleptic test (using sensoric method) was executed by semi trained panelist, covered taste, color, texture, and aroma. The result showed that the condiment mixture of garlic 3% and coriander 2% with lengthy soaking time of 20 minutes was the best characteristic of rind of melinjo.  Keywords: condiment variation, soaking, melinjo's skinned flaky, organoleptik
MINUMAN PROBIOTIK DARI BEBERAPA JENIS KULIT BUAH PISANG DENGAN VARIASI INOKULUM Lactobacillus casei Eny Idayati; Rikka W. Sir; Senni J. Bunga
Partner Vol 16, No 2 (2009): Edisi November
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v16i2.90

Abstract

Probiotic beverages were made from banana peels that inoculated bacteri Lactobacillus casei. The aims of this research was to study effect of kind of banana peels and concentration of inculant on quality of beverage. This research used completely random design, with combination of two factors that were kinds of banana peels (keprok, susu and ambon) and concentration of inoculant (4%, 5%, 6%, 7%, and 8% in milk media) in three times. Protein and calsium content were measured as well as acidity (pH). Sensoric method was used for determining organoleptic properties (flavour, color, texture, taste). Data was analyzed using ANOVA, followed LSD test in 0,05 level. Result showed probiotic beverage from”susu” peel that inoculated Lactobacillus casei concentration 8% (K2S5)Keywords : probiotic, beverages, banana peels,  Lactobacillus casei
Co-Authors Agrippina Agnes Bele Ayu Pramita John Tibo Kana Tiri Kartiwan Kartiwan Krisna Setiawan M. Basri Naema Bora, Naema Purnama Darmadji Rikka W. Sir Rikka Welhelmina Sir Senni J. Bunga Suparmo Suparmo