Article Per Year (5 Year)
p-Index From 2020 - 2025
0.92
P-Index
This Author published in this journals
All Journal Teknotan: Jurnal Industri Teknologi Pertanian AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Indonesian Journal of Food Technology
Kiptiyah, Sakina Yeti
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Other

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
The Effect of Drying Temperature and Time on The Chemical Characteristic, Total Phenolic Content, and Organoleptic Properties of Black Garlic Herbal Tea Kiptiyah, Sakina Yeti; Widyananda, Bina Indah; Khairiah, Khairiah
Indonesian Journal of Food Technology Vol 3 No 1 (2024): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2024.3.1.9968

Abstract

Black garlic is a functional food known to be beneficial for health. Most people favor the organoleptic properties produced, so it needs handling to improve, namely by drying, which produces black garlic herbal tea products. This study aims to determine the effect of drying temperature and time on chemical characteristics, total phenolic content, and the organoleptic properties of black garlic herbal tea. The experiment was conducted with a two-factor, completely randomized design. The first factor is drying temperature, which consists of two levels (50 and 60⁰C). The second factor is drying time, which consists of two levels (5 and 6 hours). The observation results were analyzed using analysis of variance (ANOVA) and continued with DMRT further test at a 5 % confidence level. The results showed that black garlic herbal tea's temperature and drying time significantly affected chemical characteristics, total phenolic content, and color but had no significant effect on aroma, taste, and overall. The chemical characteristic results in the 60 ⁰C drying temperature for 6 hours contained 7.65 % moisture content, 2.98 % ash, and 4.06 mgGAE/g total phenolic content.
Pemanfaatan Tepung Limbah Gelatin Ikan Patin (Pangasiidae) pada Pembuatan Fruit Leather Mangga (Mangifera indica L.) Amelianawati, Mae; Nurafiah, Wiwin; Kiptiyah, Sakina Yeti
Teknotan: Jurnal Industri Teknologi Pertanian Vol 18, No 3 (2024): TEKNOTAN, Desember 2024
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol18n3.9

Abstract

Fruit leather terbuat dari buah dan memiliki rasa yang manis asam. Buah yang biasa digunakan dalam pembuatan fruit leather adalah buah mangga. Buah mangga serta penambahan limbah ekstraksi gelatin ikan patin akan melengkapi dan meningkatkan nilai gizi fruit leather, dengan menambahkan limbah padatan hasil ekstraksi gelatin ikan patin diharapkan dapat menambahkan nilai kadar kalsium yang terkandung dalam fruit leather. Tujuan Penelitian  ini yaitu untuk mengetahui pengaruh penambahan limbah padatan ekstraksi gelatin ikan patin  terhadap kadar kimia (kadar Vitamin C, kadar Gula, kadar Air, dan kadar Kalsium) dan organoleptik (warna, rasa, aroma, tekstur, dan overall) pada fruit leather. Konsentrasi penambahan limbah padatan ekstraksi gelatin ikan patin  terdiri dari: P0 (kontrol), P1 (2,5 g), P2 (5 g), P3 (7,5 g), dan P4 (10 g). Metode yang dilakukan dalam penelitian ini yaitu menggunakan metode Rancangan Acak Lengkap (RAL) dengan masing-masing perlakuan 3 kali ulangan. Hasil  uji hedonik pada fruit leather mangga menunjukkan bahwa penambahan limbah padatan ekstraksi gelatin ikan patin berpengaruh nyata terhadap karakteristik sensori pada atribut warna, aroma, rasa dan overall. Formulasi fruit leather mangga dengan penambahan limbah padatan ekstraksi gelatin ikan patin berpengaruh nyata terhadap kadar air, kadar vitamin C, kadar gula reduksi, dan kadar kalsium.
Characteristics of Physicochemical Properties of Sago Starch (Metroxylon spp.) Varieties Rondo from Papua and Meranti from Riau Kiptiyah, Sakina Yeti; Virdamayana, Khaerunnisa; Khairiah, Khairiah
Indonesian Journal of Food Technology Vol 3 No 2 (2024): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2024.3.2.10044

Abstract

Indonesia has more than 90% of the world's sago area, 85% of which is in Papua Province and Western Indonesia, including Meranti Islands Regency and Riau Province. According to the Ministry of Agriculture of the Republic of Indonesia, the western region of Indonesia is the largest producer of sago production in Indonesia. The purpose of this study was to determine the physicochemical properties of sago starch of the rondo variety and the physicochemical properties of sago starch of the meranti variety. This research design used statistical analysis using a normality test then a uniformity test and continued with a repeated t test 6 times on sago flour from the Papua Rondo cultivar and the meranti cultivar from Riau. The parameters measured in this study were swelling and solubility, moisture content and carbohydrate content. The results of the study concluded that there were differences between the two types of arrowroot starch. The water content of sago starch (8.25%) of the rondo variety from Papua had a real influence on the water content of sago starch (13.5%) of the meranti variety of Riau, but did not have a real influence on its swelling capacity, solubility and carbohydrate content. An innovative product that is in accordance with the characteristics of sago flour from the rondo variety from Papua and the meranti variety from Riau is a biscuit.
Physicochemical Properties Of Sorghum (Sorghum Bicolor L.) Tempeh At Different Fermentation Times And Yeast Concentrations Khairiah, Khairiah; Kiptiyah, Sakina Yeti; Khoirunnisa, Ismi Fathiya; Nurunazmi, Shefira
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 12 No 1 (2025)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v12i1.8359

Abstract

Purpose: This study aims to determine the effect of yeast concentration and fermentation duration on the physical characteristics (texture and colour) as well as the chemical properties (moisture content, protein content, fat content, and crude fibre content) of sorghum tempeh. Methodology: A factorial Completely Randomised Design (CRD) was employed, comprising Factor I: fermentation time of 42 hours (L1), 48 hours (L2), and 54 hours (L3); and Factor II: yeast concentrations of 1.5% (K1), 1.8% (K2), and 2.0% (K3), each with three replications. Data were analysed using Analysis of Variance (ANOVA) at a 5% significance level, followed by Duncan’s multiple range test for post hoc comparison. Results: In terms of physical texture parameters, hardness, springiness, and H value were not significantly affected (P > 0.05). However, significant differences (P < 0.05) were observed in colour values (L*, a*, b*, C), texture parameters (cohesiveness and chewiness), and chemical properties (moisture, protein, fat, and crude fibre contents), all influenced by both yeast concentration and fermentation duration. Findings: The optimal treatment was identified in sorghum tempeh fermented with 1.8% yeast for 48 hours, which enhanced cohesiveness, chewiness, fat content, moisture, protein levels, and crude fibre, while reducing the physical attributes of hardness, springiness, and H value. Novelty : This study reveals that both yeast concentration and fermentation time significantly influence the physical and chemical characteristics of sorghum tempeh. Originality: The research specifically investigates the impact of varying yeast concentrations and fermentation durations on the quality attributes of sorghum-based tempeh. Conclusion: The physical and chemical properties of sorghum tempeh are significantly affected by the concentration of yeast and the duration of fermentation. Article Type: Experimental Research Article.
Utilization of catfish (Clarias gariepinus) dregs fish bone gelatin extraction on mango (Mangifera indica L.) fruit leather product: Pemanfaatan tepung limbah ekstraksi gelatin tulang ikan lele (Clarias gariepinus) pada produk fruit leather mangga (Mangifera indica L.) Kiptiyah, Sakina Yeti; Hakim, Najmi Ardinur; Amelianawati, Mae
JITIPARI Vol 10 No 2 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i2.11245

Abstract

Catfish dregs fish bone gelatin extraction still has the potential to be utilized by processing it into flour. Catfish dregs fish bone gelatin extraction can be used as an additional source of calcium in mango fruit leather products. This study goals to know the effect of adding catfish bone meal on the chemical also organoleptic characteristics of mango fruit leather. This study used a CRD with a single factor, the addition of catfish bone gelatin waste flour with 5 levels of treatment, including; P0 (control), P1 (2.5 grams), P2 (5 grams), P3 (7.5 grams), also P4 (10 grams). The variables observed included water content, reducing sugar content, vitamin C content, calcium content also organoleptic properties (color, aroma, texture, taste also overall). The results of adding catfish bone flour had a significant effect on fruit leather moisture, vitamin c, also calcium levels (p <0.05). Treatment P4 produced the best results, especially in terms of water content, vitamin C content also calcium content, while P2 was the best treatment in terms of organoleptic parameters. The results of the chemical characteristics with the best treatment had a vitamin C content of 51.3 mg/100, a water content of 12.6% (ww) and a calcium content of 1.82% and from organoleptics an overall score of 3.77.
Co-Authors Amelianawati, Mae Hakim, Najmi Ardinur Khairiah Khairiah Khoirunnisa, Ismi Fathiya Nurafiah, Wiwin Nurunazmi, Shefira Virdamayana, Khaerunnisa Widyananda, Bina Indah