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Ayuningtyas, Laksmi Putri
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Public Health

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Stabilitas dan Penentuan Umur Simpan Minuman Jeli Carica dengan Variasi Suhu Penyimpanan dan Kemasan Menggunakan Metode Arrhenius Astuti, Santi Dwi; Ayuningtyas, Laksmi Putri; Dewi, Ervina Mela; Nuraeni, Indah; Al-Aula, Fina Hadina
Agroteknika Vol 8 No 4 (2025): Desember 2025
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v8i4.479

Abstract

Salah satu produk diversifikasi olahan buah carica adalah minuman jeli carica. Informasi umur simpan penting untuk rekomendasi Usaha Kecil dan Menengah (UKM). Penelitian ini bertujuan mempelajari perubahan sifat fisik, kimia dan sensori minuman jeli carica yang disimpan dengan jenis kemasan, suhu penyimpanan, dan waktu yang berbeda serta menentukan umur simpannya dengan metode Arrhenius. Tahapan peneltian meliputi persiapan, pembuatan produk, analisis kimia, fisik dan sensori, analisis data dan penetapan umur simpan. Proses pembuatan minuman jeli carica meliputi pencampuran bahan sampai homogen, dilakukan perebusan lalu ditambahkan bahan tambahan pangan. Minuman jeli carica dikemas dengan menggunakan botol dan cup PET (Polyethylene terephtalate) dan disimpan dalam inkubator dengan suhu yaitu 35°C, 45°C, 55°C. Analisis sifat kimia, fisik dan sensori dilakukan pada hari ke-5, 10, 15, dan 20. Analisis fisik meliputi nilai kecerahan (L), analisis kimia meliputi vitamin C dan viskositas. Analisis sensori meliputi flavor, warna kuning, kekenyalan dan kesukaan secara keseluruhan. Hasil penelitian menunjukkan bahwa minuman jeli carica yang dikemas dalam botol PET memiliki kadar vitamin C yang lebih tinggi daripada cup PET, jika dibandingkan dengan cup PET, minuman jeli carica dengan kemasan cup PET memiliki viskositas dan kesukaan secara keseluruhan yang lebih tinggi jika dibandingkan dengan botol PET. Peningkatan suhu menyebabkan penurunan kadar vitamin C, viskositas, kekenyalan, warna kuning, dan kesukaan secara keseluruhan. Semakin lama waktu penyimpanan (0 sampai 20 hari) menyebabkan penurunan kadar vitamin C, kecerahan, viskositas, kekenyalan, warna kuning dan kesukaan secara keseluruhan. Umur simpan minuman jeli carica dengan kemasan botol PET pada suhu 8 °C adalah 6,17 bulan, suhu ruang (25°) adalah 4,85 bulan. Sedangkan umur simpan pada kemasan cup PET pada suhu 8 °C adalah 6,09 bulan, dan pada suhu ruang (25°) adalah 4,67 bulan.
IMPLEMENTASI GMP UNTUK MENINGKATKAN MUTU DAN KEAMANAN GULA SEMUT: PELATIHAN DAN PENDAMPINGAN PADA KELOMPOK TANI NIRA SARI MURNI, CILONGOK Wijayanti, Nur; Ayuningtyas, Laksmi Putri; Nofiyati, Nofiyati
Jurnal Abdi Insani Vol 12 No 12 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i12.3090

Abstract

Local commodity-based food MSMEs such as palm sugar have great potential to boost the village economy. However, the main challenges faced are product quality and food safety aspects that do not yet fully meet standards. This community service activity aims to increase the knowledge and understanding of members of the Nira Sari Murni Farmer Group regarding the application of Good Manufacturing Practices (GMP) in palm sugar production. The methods used were socialization, training, and pre-test and post-test evaluations. A total of 30 participants took part in this activity. The evaluation results showed a significant increase in participants' understanding. In the pre-test, misperceptions regarding the storage of palm sugar and the dangers of consuming moldy palm sugar were still found (18.2% answered incorrectly). However, in the post-test, all participants (100%) answered all questions correctly. This shows that the training was effective in raising awareness of the importance of GMP in palm sugar production. The implementation of GMP is expected to improve product quality, food safety, and the competitiveness of palm sugar MSMEs in local and global markets. Before the mentoring, this group's palm sugar production process was rudimentary and did not fully comply with GMP standards. After mentoring on GMP implementation, several significant positive changes occurred.
Characterization of Physicochemical and Functional Attributes of Purple Corn (Zea mays L. var. ceratina) Flour and Its Application in Gluten-Free Noodle Development Ayuningtyas, Laksmi Putri; Hidrotunnisa, Hidrotunnisa; Livianinda Elza, Aldila
Jurnal Pangan dan Agroindustri Vol. 14 No. 2 (2026): April 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.02.1

Abstract

Gluten-free noodles are increasingly important as alternatives to wheat-based products for consumers with gluten intolerance and for the diversification of functional foods. This study aimed to characterize the physicochemical and functional properties of purple corn flour and evaluate its application in gluten-free noodle development using modified cassava flour (mocaf). Purple corn flour was produced by drying and milling and formulated into noodles at different purple corn flour:mocaf ratios (20:80–60:40). Proximate composition, functional properties, color, and RVA pasting behavior were analyzed, while noodle quality was evaluated through cooking properties, texture profile, anthocyanin content, and antioxidant activity. Purple corn flour showed a peak viscosity of approximately 1750 cP and moderate setback viscosity (342 cP). Increasing purple corn flour significantly increased anthocyanin content (0.75–5.21 mg/L) and antioxidant activity (33.99–49.21% inhibition), while formulation ratio affected cooking time, cooking loss (1.54–4.66%), and hardness (53.59–132.47 g). These results indicate that purple corn flour is a promising functional ingredient for gluten-free noodles with acceptable technological quality and enhanced bioactive properties.
Co-Authors Al-Aula, Fina Hadina Aldila, Livianinda Elza Any Kurniawati, Any Ardita, Andreas Dimas Fajar Dian Novitasari Erminawati erminawati Ferliana, Agnes Hidrotunnisa Hidrotunnisa, Hidrotunnisa Hikmah Yuliasari Indah Nuraeni Livianinda Elza, Aldila Mardiyana Mardiyana Mela, Ervina Merbawinarni, Resti Nadiya, Ienas Nofiyati Nofiyati, Nofiyati Pepita Haryanti Putri, Devry Pramesti Rachmadhani, Syafa Athala Rumpoko Wicaksono Santi Dwi Astuti V. Prihananto Wijayanti, Nur