Article Per Year (5 Year)
p-Index From 2021 - 2026
1.325
P-Index
This Author published in this journals
All Journal Majalah Ilmiah UNIKOM AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Jurnal Dimamu Jurnal Tradisi Lisan Nusantara
Herlinawati, Lina
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Economics, Econometrics & Finance Education Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

Published : 9 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search
Journal : Jurnal Dimamu

 1 
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 Imbangan Tepung Umbi Ganyong dan Tepung Umbi Garut terhadap Karakteristik Cookies Gluten Free Adithiya, Afif Rizky; Herlinawati, Lina
Jurnal Dimamu Vol. 5 No. 1 (2025)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/dimamu.v5i1.1678

Abstract

The aim of this study was to determine the effect of the balance of arrowroot flour and ganyong tuber flour on the characteristics of gluten-free cookies, as well as the level of consumer preference for the resulting cookies. The research methodology used was a Randomized Block Design (RAK) consisting of five treatments and five replications. Analysis of variance (ANOVA) was used to examine the collected data, and if there were significant differences, continued with Duncan Multiple Range Test (DMRT) using a significance level of 5%. The results showed that the ratio of ganyong tuber flour and arrowroot flour had a significant effect on water content, fiber, carbohydrate, ash, color, texture but does not have a significant effect on taste and aroma. The balance with (100 Ganyong tuber flour : 0 Garut tuber flour) produces cookies with the best characteristics with a color preference value of 3.65 (neutral towards liking), taste 3.66 (neutral towards liking), aroma 3.73 (neutral towards liking), texture 3.49 (neutral towards liking), and water content of 1.90%, fiber 3.16%, carbohydrate 78.18%, and ash 1.37%. All balances have met SNI standards except fiber.
Co-Authors Adithiya, Afif Rizky Alamsyah P, Suwardi Amelia, Eca Harsono, T. Dibyo HERMAWATI, ERNA Hernawan, Aulia Azkia Masduki, Aam Ningrumsari, Ida Nurhasanah, Ai Widodo, Tanty Sulistiani Winci Firdaus