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All Journal Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL Agrointek agriTECH Warta IHP (Warta Industri Hasil Pertanian) Jurnal Aplikasi Teknologi Pangan Edible : Jedb Prosiding Seminar Nasional Unimus
Nurhidajah -
Teknologi Pangan - Universitas Muhammadiyah Semarang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Engineering Health Professions Industrial & Manufacturing Engineering Nursing Public Health

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Journal : Agrointek

 1 
PENGEMBANGAN PENYEDAP RASA ALAMI DARI CANGKANG RAJUNGAN DENGAN METODE FOAM-MAT DRYING Diode Yonata; Nurhidajah Nurhidajah; Boby Pranata; Muhammad Yusuf
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.8799

Abstract

Swimming crab shells have been confirmed as umami source food waste. Information regarding the use of swimming crab shells in making seasoning in very limited. Processing the swimming crab shells into flour will cause the shell protein to hydrolyze, so that amino acids become free and give an umami effect derived from glutamic acid compounds. Umami compounds from crab shell flour can be developed into seasoning along with components of salt, sugar and pepper. This research to determine the best formula for making natural seasoning from swimming crab shells using the foam-mat drying method. A total of 5 formulas were determined based on the ratio of swimming crab shell flour to salt, that is F1 (25:45), F2 (30:40), F3 (35:35), F4 (40:30) and F5 (45:25). The parameters analyzed included physical and chemical characteristics of seasoning. The results showed that the higher addition of swimming crab shell flour had an effect on increasing levels of glutamic acid as a source of umami and the rendement of seasoning, as well as decreasing salt content, water content, solubility, and product hygroscopicity, but did not affect sugar content and water activity of the seasoning. The best formula for seasoning is F4 with a ratio of swimming crab shell flour to salt (40:30).
EFEKTIVITAS BERBAGAI PELARUT ORGANIK PADA EKSTRAKSI SENYAWA FUNGSIONAL BERAS HITAM Nurhidajah Nurhidajah; Ali Rosidi; Yunan Kholifatuddin Sya'di; Diode Yonata
AGROINTEK Vol 16, No 1 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i1.12194

Abstract

Functional compounds from black rice were extracted conventionally using organic solvents, namely ethanol-distilled water and ethanol-distilled water-acid (acetic acid and a mixture of lactic acid and acetic acid) along with distilled water as control. The effectiveness of each solvent was determined by analysis of functional compounds contents (anthocyanin content, flavonoids, total phenolic, and antioxidant activity), pH value, and the resulting color characteristics. The ethanol-distilled water-citric acid solvent produced significantly higher levels of anthocyanin, total phenolic, and antioxidant activity, with the lowest extraction pH, but produced fewer flavonoids. Red-purple black rice extract has the lowest brightness. The ethanol-distilled water-citric acid solvent has the best effectiveness in the extraction of black rice functional compounds.
PEMODELAN PERSAMAAN ARRHENIUS UNTUK MEMPREDIKSI UMUR SIMPAN PENYEDAP RASA CANGKANG RAJUNGAN Nurhidajah Nurhidajah; Boby Pranata; Diode Yonata
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.9720

Abstract

The aim of this research is to determine the shelf life of seasoning of swimming crab shell in metalized packaging, which is stored at various temperatures using the Arrhenius modeling. Seasoning are packaged using metalized packaging with a thickness of 0.06 mm, which is stored at 25ºC, 35ºC, and 45ºC for 8 weeks with 75% humudity. The parameters used for measuring shelf life are initial moisture content, critical water, and changes in water content during storage. In addition, analysis of hygroscopicity and water activities (aw) value of seasoning as supporting parameters were also carried out. The results showed that seasoning that the seasoning of the swimming crab shells was classified as a hygroscopic product, had moisture content, and aw values a low during storage. The longest shelf life of the swimming crab shell seasoning is storage at 25ºC, reaching 62 weeks based on moisture content parameters.
Physical, chemical, and sensory characteristics of pumpkin jam with porang flour addition Nur Rahman; Wan Ezie Adila; Lukman Hakim Safian; Sukes Lindaningsih; Septi Ana Purnamasari; Risma Nurul Azizah; Agus Suyanto; Wikanastri Hersoelistyorini; Nurhidajah Nurhidajah; Yunan Kholifatuddin Sya'di; Diode Yonata
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.27417

Abstract

Food processing is a way to extend the shelf life of products. In Indonesia, pumpkin and porang orange tubers are abundantly available and underutilised, but they have the potential to be developed into a local food-based product. Diversifying processed pumpkin into jam is a functional food alternative with high nutritional value. Porang flour is a thickener in foods and beverages that can stabilise the gel structure. This study aimed to determine pumpkin jam's physical, chemical, and sensory characteristics after adding porang flour. The stages of making pumpkin jam begin with making pumpkin puree, first cooking, mixing, second cooking and checking pH, then analysing physical characteristics (total soluble solids, spreadability, viscosity, and colour), chemical analysis including water content, antioxidant activity, total phenols, vitamin E, crude fibre and sensory properties. Variations of porang flour addition to pumpkin jam were (0; 0.5; 1; 1.5; and 2%). The results showed that adding porang flour influenced the physical characteristics, antioxidant activity, total phenols, vitamin C, and crude fibre of pumpkin jam but had no effect on water content and vitamin E. Adding porang flour up to 2% gave a good taste of pumpkin jam.
Co-Authors Addina Rizky Fitriyanti Afistia, Novalinda Rezty Afrilia Arifatul Lael Agnes Murdiati Agnes Murdiati Agus Suyanto Agus Suyanto Ali Rosidi Ali Rosidi Aniatun Linafi’ah Anik Sholekah Oktaviana Annisa Puspitasari Arwani - Ayu Noviani Hanum Azmi Asmuni Majid Azqia Fajriyani Bima Bayu Catur Ayu Wulandari Dewa Febrian Riyandi Diksy Zeta Amorta Diode Yonata Diode Yonata Dista Ferri Chahya Ningtias Erma Handarsari Fitriansyah, Hanif Guntur Prasetyo Heru Supriyanto Iis Istiqomah Indah Trisnawati Istiqomah, Iis Lukman Hakim Safian Luthfiyyah, Sella M. Irfan Maulana M.Yusuf - Marini firia dewi Mary Astuti Mary Astuti Mega ratri ayu aksani Muh yusuf Muhammad Amar Ma’ruf As Salami MUHAMMAD YUSUF Muhammad Yusuf Niza Hudani Nabila Nur Aeni Nur Latifa Nur Rahman Nur Wulandari Nurrahman - Nurrahman Nurrahman Pranata, Boby Resa Meisara Ria Dwi Wahyu Nastiti Rinesti Dwiyaning Putri Risma Nurul Azizah Saptya Fajar Pertiwi Sardjono - Sardjono Sardjono Septi Ana Purnamasari Shobirun - Sholikatun Nikmah Siswi Sekar Sari SITI AMINAH Siti Aminah Siti Aminah Sukes Lindaningsih Sulistyaningrum, Hersanti Titik Isnaini Lestari Tri Wahyuningsih Venissa Dian Mawarsari Wan Ezie Adila Waysima . Wikanastri Hersoelistyorini Yuliana Noor Setiawati Ulvie Yuliana Noor SU Yunan Kholifatuddin Sya'di Yunan Kholifatuddin Sya’di Yustinus Marsono