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All Journal Majalah Ilmiah UNIKOM AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Jurnal Dimamu Jurnal Tradisi Lisan Nusantara
Herlinawati, Lina
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Pengaruh Imbangan Terigu, Tepung Garut (Maranta arundinacea L.) dan Tepung Wortel (Daucus carota L.) terhadap Karakteristik Kulit Pangsit Kukus Hernawan, Aulia Azkia; Ningrumsari, Ida; Herlinawati, Lina
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 5 No. 1 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v5i1.1032

Abstract

The purpose of this study was to obtain the best results of the ratio of flour, arrowroot flour, and carrot flour to the characteristics of steamed dumpling skins. This research was conducted at the Chemistry Laboratory of the Faculty of Agriculture, Ma'soem University, Chemistry Laboratory at the Bakti Asih Bandung School of Analysis, Bandung Sibaweh Chemistry Laboratory from June to August 2023. This study used a randomized block design (RBD) with a total of 5 treatments, namely treatment A (70:30:0), treatment B (70:25:5), treatment C (70:20:10), treatment D (70:15 :15), and treatment E (70:10:20). The characteristic parameters observed were chemical parameters consisting of water content, carbohydrate content, and beta-carotene content, and sensory parameters were carried out by 25 panelists for the level of preference for color, aroma, taste, and elasticity. The results showed that the best treatment resulted from treatment D with a balance of 70 Wheat : 15 Garut Flour : 15 Carrot Flour which was produced from the effectiveness test. Steamed dumpling skin treatment D balance 70 Wheat : 15 Arrowroot Flour : 15 Carrot Flour with organoleptic values ??for color, aroma, firmness and taste respectively 3.36 (neutral), 3.08 (neutral), 3.48 ( neutral), 3.08 (neutral) and chemical content in the form of water content of 22.88%, carbohydrate content of 28.01% and beta carotene content after steaming of 0.15 mg. 
Pengaruh Substitusi Bubur Kulit Pisang Ambon Lumut (Musa accuminata Colla) pada Terigu terhadap Karakteristik Donat Nurhasanah, Ai; Ningrumsari, Ida; Herlinawati, Lina
Jurnal Dimamu Vol. 4 No. 1 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/dimamu.v4i1.1312

Abstract

Donuts are a food made from the main ingredients of flour, yeast, sugar and water and then decorated using various toppings so that this food is a favorite of almost all people. Ambon lumut banana fruit is a fruit that is often used as the main ingredient or filling material by some food entrepreneurs or communities in Indonesia, so that Ambon lumut banana peels accumulate into waste which pollutes the quality of the environment if handled improperly. One good form of processing is to utilize Ambon moss banana peels into products with economic value. Ambon moss banana peels are made into banana peel pulp as a substitute for wheat flour in the process of making donuts. The aim of the research was to produce the best substitute for Ambon Lumut banana peel porridge for wheat in terms of donut organoleptics, water content, carbohydrates and crude fiber. The method used was a Randomized Block Design (RAK), each substitution was repeated five times. Substitution of Ambon banana peel pulp for flour starts from 5%, 10%, 15% and 20%. The best substitution was treatment P5 (20%) based on Duncan's multiple wine test and scoring test with average values ??of water content (24.05%), carbohydrate content (23.36%), and crude fiber (8.16%). Organoleptic test for color 2.68 (usual), taste 4.16 (like), aroma 4.28% (like) and tenderness 4.44 (like).
Pengaruh Variasi Pemberian Garam pada Perendaman Telur Itik dengan Penambahan L.acidophilus Atcc terhadap Karakteristik dan Tingkat Kesukaaan pada Telur Asin Amelia, Eca; Ningrumsari, Ida; Herlinawati, Lina
Jurnal Dimamu Vol. 4 No. 2 (2025)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/dimamu.v4i2.1406

Abstract

Salted eggs are a form of processed duck eggs that are processed using the addition of a certain amount of salt. This study aims to obtain the best variety of salt administration with the addition of lactobacilus acidophilus bacteria to the characteristics of salted eggs in terms of salt content, protein cholesterol, and consumer preference. The study used a Complete Random Design (RAL) with 5 treatments and 5 replicates. The collected data was analyzed using variance analysis (ANOVA) and if there was a significant difference, it was followed by a DMRT distance. The results showed that the best variations in salt treatment with the addition of L.acidophilus ATCC are present in P1 treatment with cholesterol levels were content of 667.20 mg. protein levels were content of 13.30%, salt level were content of 3,372 % and the best values ??for color, taste, flavor and texture respectively were 4.39 (like to very very like), 3,60 (netral to like), 4.28 (like to very very like), 4.49 ( like to very very like)
PENGARUH KONSENTRASI LAKTOSA TERHADAP KARAKTERISTIK SUSU ASAM KEDELAI (SOYHURT) HERLINAWATI, LINA; HERMAWATI, ERNA
Majalah Ilmiah UNIKOM Vol. 13 No. 2 (2015): Majalah Ilmiah Unikom
Publisher : Universitas Komputer Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (520.763 KB)

Abstract

Laktosa merupakan sumber karbon yang baik bvagi pertumbuhan mikroba un-tuk menghasilkan asam laktat selama proses fermentasi susu kedelai. Penelitian tentang pengaruh konsentrasi laktosa terhadap karateristik soyhurt telah di lakukan di laboratorium teknologi pangan STP Jabar pada bulan Agustus sampai dengan bulan Oktober 2014.Tujuan penelitian adalah untuk menen-tukan konsentrasi laktosa yang tepat agar dihasilkan karakteristik soyhurt yang baik. Metode penelitian yang digunakan adalah metode percobaan dengan menggunakan Rancangan Acak Kelompok, dengan 5 perlakuan yang dicobakan dan masing-masing diulang sebanyak 5 kali. Perlakuan yang di cobakan adalah konsentrasi laktosa (% b/v) yang terdiri dari A=3%, B=4%, C=5%, D=6%, E=7%. Untuk menguji pengaruh antar perlakuan maka digunakan uji statistic Jarak Berganda Duncan pada taraf 5%. Hasil Penelitian menunjukkan bahwa konsen-trasi laktosa 6% menghasilkan soyhurt dengan karakteristik baik, penetapan ini berdasarkan rasa (4,72/ disukai), total asam 0,90, kekentalan 827,80 dan kan-dungan protein 27,13%.Keywords : laktosa, fermentasi, soyhurt
VIABILITAS LACTOBACILLUS ACIDOPHILUS DALAM PAKAN AYAM BROILER UNTUK MENGHAMBAT PENYAKIT PULLORUM Ningrumsari, Ida; Herlinawati, Lina
Majalah Ilmiah UNIKOM Vol. 16 No. 1 (2018): Majalah Ilmiah Unikom
Publisher : Universitas Komputer Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (476.18 KB)

Abstract

Penyakit pullorum dikenal dengan nama berak kapur atau berak putih (Bacilary white Diarrchae)yang banyak menimbulkan kerugian bagi peternak, oleh karena itu dilakukan penelitian dengantujuan untuk mengetahui ketahanan (viabilitas) L acidophilus dalam pakan ayam broiler untukmenghambat penyakit pullorum. Rancangan penelitian menggunakan eksperimentallaboratorium, persamaan kuadratik dan Rancangan Acak Lengkap (RAL) 1 faktorial dengan polaperlakuan konsentrasi L acidophilus dari 106-109 . Pertumbuhan terbaik dari L acidophilus yaituyang berumur 12 jam digunakan untuk menghambat Salmonella pullorum,sedangkanpertumbuhan S pullorum yang dapat menginfeksi ayam yaitu pada umur 15 jam.KonsentrasiL acidophilus yang dapat menghambat S pullorum secara in vitro yaitu 107, LD50 Salmonellapullorum in vivo ayam broiler pada 108. Viabilitas (ketahanan) L acidophilus dalam pakan bisabertahan hidup di atas 35 hari.
BATIK CIAMISAN: A SOCIOHISTORICAL STUDY WITH A COGNITIVE ONOMASTIC APPROACH Herlinawati, Lina; Firdaus, Winci
Jurnal Tradisi Lisan Nusantara Vol 5, No 2 (2025): Volume 5, Nomor 2, September 2025
Publisher : ppjbsip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51817/jtln.v5i2.1585

Abstract

Abstract: Ciamisan Batik is one of the unique cultural heritage in Sundanese Tatars, especially in the Ciamis Regency area, West Java. This article examines Ciamisan Batik through a contemporary socio-historical approach with an emphasis on historical dynamics, cultural identity, and the challenges of globalization. The study was conducted to explore how batik not only functions as a textile artwork, but also as a symbolic representation of the Ciamis community in responding to the changing times. The analysis was carried out by combining qualitative-ethnographic, multimodal, and cognitive onomastics approaches. This approach allows the decipherment of the meaning of names, motifs, and symbols attached to Ciamisan Batik while placing it in the context of today's Indonesian creative economy and cultural politics. The results of the study show that Ciamisan Batik represents a long historical trace of agrarian, colonial, and modern cultural interactions. At a contemporary level, this batik faces the challenges of commodification, industrialization, and changing global market tastes. However, on the other hand, Ciamisan Batik is also a means of cultural diplomacy, a medium for local economic empowerment, and the strengthening of regional identity in the midst of global homogenization. This research makes a theoretical contribution to the development of batik studies based on socio-historical cultural studies and offers a new analytical model that places batik as a living, dynamic, and open cultural text to reinterpretation.
SISTEM TEKNOLOGI PEMBUATAN GULA AREN DI KAMPUNG KUTA, KECAMATAN TAMBAKSARI, KABUPATEN CIAMIS Masduki, Aam; Alamsyah P, Suwardi; Harsono, T. Dibyo; Herlinawati, Lina
Jurnal Tradisi Lisan Nusantara Vol 3, No 2 (2023): Volume 3, Nomor 2, Agustus 2023
Publisher : ppjbsip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51817/jtln.v3i2.644

Abstract

Abstract: The society of Kuta village has been preserving their local wisdom because their elders as well as their social order refer to customary rules that have been run for generations, either in preserving natural resources or cultivating lands. One of their local wisdoms is traditional systaem of technology to cultivate and to process palm trees. To the Kuta societypalm trees (aren, Arengata pinnata) are important part of their livesand they utilize almost every parts of the tree from the roots up to the fruiteither for daily life or ceremonyThey make palm sugar for offerings in ceremoniesand it is considered as energizer in daily lifeThe process of making palm sugar contains traditional knowledge of food preservation, tools maintenance and the philosophy of palm itselfThis research conducted by descriptive-analytic approach. 
Co-Authors Alamsyah P, Suwardi Amelia, Eca Harsono, T. Dibyo HERMAWATI, ERNA Hernawan, Aulia Azkia Masduki, Aam Ningrumsari, Ida Nurhasanah, Ai Winci Firdaus