Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Journal of Innovation and Applied Technology Jurnal Pangan dan Agroindustri
Hasna, Tanalyna
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Computer Science & IT

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Establishment of Small Medium Enterprise (SMEs) at Babussalam Al-Firdaus Islamic Boarding School, Karangploso, Malang Nurcholis, Mochamad; Zubaidah, Elok; Putri, Widya Dwi Rukmi; Nur, Mokhamad; Hasna, Tanalyna; Putri, Aldila
Journal of Innovation and Applied Technology Vol 8, No 2 (2022)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2022.008.02.3

Abstract

To overcome these problems, our team, initiate the establishment of SMEs involving students at the Babussalam Al-Firdaus Islamic Boarding School through diversification of dairy-based processed products and bakery products. Introduction of some lectures including bakery products technology, milk processing technology, packaging and storage technology, food quality assurance and Good Manufacturing Practice (GMP), product trials and training activities are carried out offline at the Food Production and Training Center (FPTC), Universitas Brawijaya. The new SMEs empowerment of students and provide additional income for the Babussalam Al-Firdaus Islamic Boarding School to be financial independence.
Optimization of Pregelatinization Temperature and Time of Black Potato (Coleus tuberosus) Flour Using Response Surface Methodology Muchlisyiyah, Jhauharotul; Wardhani, Susi; Hasna, Tanalyna; Estiasih, Teti; Shamsudin, Rosnah
Jurnal Pangan dan Agroindustri Vol. 14 No. 4 (2026): October 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agroindustrial and Biosystem Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.04.1

Abstract

Pregelatinization can improve functional properties of underutilized black potato (Coleus tuberosus) flour. Pregelatinization temperature and time were optimized using response surface methodology (central composite design, 13 runs) to maximize water absorption capacity (WAC) and solubility index (SI). Quadratic models were significant (WAC R² 92.83%; SI R² 95.57%; p < 0.05; lack of fit non-significant). Optimal conditions (62 °C, 8.44 min; desirability 0.91) gave validated WAC 2.70 g/g and SI 8.83% (1.42% and 6.83% from predicted), 1.41-fold and 3.57-fold above native flour (WAC 1.92 g/g; SI 2.47%). Pregelatinization lowered pasting temperature (86.25 to 83.90 °C), peak viscosity (4495 to 2792 cP), breakdown (564 to 82 cP), peak time (5.27 to 5.13 min), and paste hardness (63.88 to 28.85 g). SEM showed irregular, rough granules with sheet-like structures; XRD showed fewer peaks (reduced crystallinity). Results suggest potential for instant foods and neglected-tuber valorization, pending food-product evaluation.
Co-Authors Elok Zubaidah Jhauharotul Muchlisyiyah, Jhauharotul Mochamad Nurcholis Nur, Mokhamad Putri, Aldila Shamsudin, Rosnah Teti Estiasih Wardhani, Susi Widya Dwi Rukmi Putri