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All Journal Jurnal Teknologi Dan Industri Pangan Majalah Kedokteran Bandung Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Keteknikan Pertanian Tropis dan Biosistem agriTECH Jurnal Agroindustri Biology, Medicine, & Natural Product Chemistry Jurnal Penelitian Pertanian Terapan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Media Akuakultur Indonesia Agroindustrial Journal JURNAL AGROINDUSTRI HALAL Room of Civil Society Development Laporan Upaya Nyata Inovasi Ilmu Komputer (LUNIK) Room of Civil Social Development Jurnal Agroindustri Berkelanjutan

Sussi Astuti

Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Author-ID : 236104

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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EVALUATION OF CHEMICAL PROPERTIES AND SENSORY OF JELLY CANDY OYSTER MUSHROOMS IN VARIOUS GELATIN CONCENTRATIONS Sussi Astuti; Dwi Ardiansyah; Susilawati Susilawati
Jurnal Agroindustri Vol 11, No 1 (2021)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.11.1.43-53

The research objective was to obtain the concentration of gelatin as a gelling agent against the sensory and chemical properties of the best white oyster mushroom jelly candy. The treatments, namely gelatin concentrations of 5%, 10%, 15%, 20%, 25%, and 30% were performed 4 times. The study used a completely randomized block design (RAKL) and further test of the least significant difference. The best gelatin concentration was obtained at 20% with a jelly candy product that had a somewhat distinctive flavor of white oyster mushrooms with a score of 2.98, chewy texture, score of 3.89, preferred color score of 3.71, overall acceptance preferred score of 3.8. Based on SNI, jelly candy meets the standards, namely water content of 18.27% (bb), ash content of 0.25% (bb), reducing sugar 0.28% (bb), and sucrose content of 51.33% (bb).

EFFECT OF WHEAT FLOUR AND LOW TEMPERATURE STORAGE TO SHELF LIFE AND SENSORY PROPERTIES OF PROBIOTIC SOY TEMPEH Suharyono Suharyono; Samsul Rizal; Sussi Astuti; Raisa Amalia
Jurnal Agroindustri Vol 9, No 1 (2019)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.9.1.37-48

Tempe is one type of food that is easily damaged. The use of probiotic microorganisms in the preparation of tempeh is expected to increase the storability and quality of tempe sensory. This study aims to determine the effect of concentrations of wheat flour and low temperature storage that can extend shelf life and maintain the sensory properties of probiotic soybean tempeh. This study used a Complete Randomized Block Design (RCBD) with two factors and three replications. The first factor is the concentration of flour consisting of 5 levels (0%, 0.2%, 0.4%, 0.6%, and 0.8% (b / v). The second factor is the low temperature of storage, which consists from 3 levels (5 ° C, 10 ° C, and 15 ° C). Data obtained were analyzed descriptively for parameters of determination of shelf life, while parameter data of sensory properties (color, aroma, texture, and overall acceptance) were tested for their similarities with Barlett's test, the addition of data with the Tuckey test, and further testing with orthogonal polynomial test at the level of 5% and 1 %.The results showed that the shelf life of soybean tempe treated with probiotic microorganisms ranged from 12.33 to 17.33 days. orthogonal polynomials of wheat flour and low temperature storage have an effect on increasing color scores and texture, but have a significant effect on decreasing aroma score and overall acceptance.The best probiotic soybean tempe is obtained by adding 0.6% flour and 5 ° C storage temperature keep the shelf life of 17.33 days, color score of 3.72 (bright white), aroma score of 2.78 (somewhat typical of tempe and mildly sour), texture score of 4.12 (compact and solid), score equal to overall acceptance 3.41 (rather like), and the total lactic acid bacteria ranged from 9.04 log CFU / g to 9.13 log CFU /g

Pengaruh Formulasi Jamur Tiram Putih (Pleurotus oestreatus) dan Tapioka Terhadap Sifat Fisik, Organoleptik, dan Kimia Kerupuk Sussi Astuti; Suharyono A.S.; Nopena Fitra
Jurnal Penelitian Pertanian Terapan Vol 16 No 3 (2016)
Publisher : Politeknik Negeri Lampung.

White oyster (Pleurotus oestreatus) mushroom has high nutrition content. The white oystermushroom processing to be cracker product is one of product diversification efforts frommushroom. This research was conducted to find out the best formulation of tapioca andoyster mushroom to produce the best characteristics of oyster mushroom crackers. Thesecharacteristics include expansion volume, sensory, and chemist. This research was designedin a Completely Randomized Block Design with 3 replication. The treatments had 7formulation levels of tapioca and oyster mushroom flour, that were N1 (0% : 100%), N2(10% : 90%), N3 (20% : 80%), N4 (30% : 70%), N5 (40% : 60%), N6 (50% : 50%), and N7(60% : 40%), respectively. Data were analiyzed with analysis of varians to find out thetreatment effects, then the data were further analyzed with Honestly Significant Difference(HSD) test on level of 5% to find the best formulation. The results showed that formulationN2 (10% white oyster mushroom and 90% tapioca) was the best formulation with expansionvolume of 452,28%, crunchy texture, rather-typical of oyster mushroom taste, rather-typicalof oyster mushroom aroma, water content of 7,20% (%db), ash content of 1,03% (%db), fatcontent of 0,46% (%db), protein content of 1,66% (%db), and fibre content of 0,24% (%db).However, the protein content didnâ€™t include the qualification of cracker standard quality(SNI 01-2713-1999).Keywords : white oyster mushroom, tapioca, cracker

Pendugaan Umur Simpan Tepung Jamur Tiram Putih (Pleurotus ostreatus) Pada Kemasan Plastik Polietilen dengan Metode Akselerasi Sussi Astuti; Sri Setyani; Suharyono Suharyono; Muhammad Nurreza Nurreza H
Jurnal Penelitian Pertanian Terapan Vol 19 No 2 (2019)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v19i2.1405

The aim of the research was to determine the shelf life of white oyster mushroom flour in polyethylene plastic packaging with the Arrhenius method. The study was arranged descriptively with two replications. White oyster mushroom flour was stored at three storage temperature conditions, i.e. 30oC, 40oC and 50o C in polyethylene plastic packaging with a thickness of 0.03 mm and stored for one month (28 days). Observations were made on water content, levels of free fatty acids, protein content, flavour and color of white oyster mushroom flour every once a week i.e. on days 0, 7, 14, 21 and 28. The data obtained were used to determine the shelf life of white oyster mushroom flour using acceleration (accelerated storage) method with Arrhenius equation model using Microsoft Excel software. The results showed that the shelf life of white oyster mushroom flour in polyethylene plastic packaging thickness of 0.03 mm using the Arrhenius method was set at a temperature of 30o C based on the parameters of the zero reaction protein content, which was 130.67 days (4.3 months). White oyster mushroom flour in polyethylene plastic packaging thickness of 0.03 mm during storage temperature of 30o C, 40o C, and 50o C tends to decrease protein content, color and aroma, but experience an increase in free fatty acid levels. White oyster mushroom flour in polyethylene plastic packaging at 30o C tends to increase in water content during storage, and decreased water content at 40o C and 50o C.

Sifat Fisik dan Sensori Flakes Pati Garut dan Kacang Merah dengan Penambahan Tiwul Singkong sussi astuti; Suharyono A. S.; ST Aisah Anayuka
Jurnal Penelitian Pertanian Terapan Vol 19 No 3 (2019)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v19i3.1440

Flakes merupakan produk sarapan siap saji yang dapat memenuhi kebutuhan kalori karena mengandung karbohidrat cukup tinggi. Perpaduan umbi garut dan kacang merah serta penambahan tiwul singkong sebagai sumber serat dapat digunakan sebagai bahan baku produk flakes yang kaya gizi dan menyehatkan. Penelitian disusun secara tunggal dalam Â Rancangan Acak Kelompok Lengkap (RAKL) dengan satu faktor yaitu formulasi pati garut dan kacang merah dengan enam perlakuan dan empatÂ ulangan. Perlakuan faktor tunggal yaitu formulasi pati garut dan kacang merah dengan perbandingan 100% : 0% (F1); 90% : 10 % (F2); 80% : 20% (F3); 70% : 30% (F4); 60% : 40% (F5); dan 50% : 50% (F6). Data dianalisis sidik ragam dan dilanjutkan uji Beda Nyata Jujur (BNJ) pada taraf 5%. Hasil penelitian menunjukkan bahwa formulasi flakes terbaik adalah formulasi F6 (50% pati garut dan 50% kacang merah) yang menghasilkan tekstur (fisik) sebesar 1,47 kgf, sifat sensori flakes dengan skor tekstur sebesar 4,32 (renyah), skor warna sebesar 2,67 (coklat muda), skor rasa dan aroma sebesar 3,47 (agak berasa langu), dan skor penerimaan keseluruhan sebesar 3,87 (suka).Â Flakes formulasi terbaik memiliki kadar air sebesar 5,17%, kadar abu sebesar 2,81%, kadar protein sebesar 11,53%, kadar lemak sebesar 1,25%, kadar karbohidrat sebesar 79,24%, dan kadar serat kasar sebesar 2,55%.Flakes is a ready to eat product for breakfast that only needs less than 3 minutes to serve.Â Flakes can supply calories need because it contains high carbohydrates.Â Combination from roots that contains carbohydrates such as arrowroot and beans which are protein sources such as red beans, with â€œtiwulâ€ cassava addition as fiber source can be used as raw material for flakes that nutrient rich and healthy.Â The research was a single factor, arranged in a Complete Randomized Design with sixreplications. The factor was the formulation of arrowroot starch and red beans flour consisted of sixlevels, i.e. 100% : 0% (F1); 90% : 10 % (F2); 80% : 20% (F3); 70% : 30% (F4); 60% : 40% (F5); dan 50% : 50% (F6). The data were analyzed by using ANOVA and weretested with LSD test at 5% level of significant. The best formulation was found onflakes produced from 50% arrowroot starch and 50 % red beans flour (F6) with physic properties (texture) was 1,47 kgf, the colorscore of 2,67 (light brown), the flavour and aroma score of 3,47 (little rotten taste), and the overall acceptance score at 3,87 (like).Â The best flakes has moisture content of 5,17%, ash content of 2,81%, protein content of 11,53%, fat content of 1,25%, carbohydrate content of 79,24%, and crude fiber content of 2,55%. Keywords : arrowroot, red beans, tiwul cassava, flakes

SIFAT SENSORY BISKUIT BERBAHAN BAKU TEPUNG JAGUNG TERNIKSTAMALSASI DAN TERIGU Siti Nurdjanah; Sussi Astuti; Nanti Musita; Tri Febriyaningsih
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 2 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to find the the best ratio between nixtamalized corn flour and wheat flour to produce biscuits with the best sensory properties. The experiment was a single factor, arranged in a complete randomized block design with five replications. The the treatment was the formulation nixtamalized of corn flour and wheat flour, consisted of 5 levels: 100:0 (F1), 90:10 (F2), 80:20 (F3), 70:30 (F4), and 60:40 (F5). The data were analyzed using ANOVA and further tested with LSD at 5% level of significance. The results showed that the proportion of nixtamalized corn flour and wheat flour significanly influenced the flavor, color, texture, and overall acceptance of biscuits. The best treatment was found biscuits in the produced from 100% nixtamalized corn flour (F1) with flavor score of 3.67 (typical corn), color score of 4.30 (yellow), texture score of 3.94 (compact), and overall acceptance score at 3:58 (like). These results indicated that nixtamalized corn flour could be used to replace 100% of wheat flour in the manufacture of biscuits. Keywords: biscuits, nixtamalized corn flour

SUBSTITUSI TEPUNG TEMPE JAGUNG PADA PEMBUATAN MIE BASAH [Substitution of Corn Tempe Flour on Wet Noodle] Sri Setyani; Sussi Astuti; Florentina Florentina
Jurnal Teknologi & Industri Hasil Pertanian Vol 22, No 1 (2017): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The purpose of this research was to find the best formulation of corn tempe flour and wheat flour to produce chemically, physicochemically and organoleptically acceptable sweet noodle. The formulation consisted of 4 levels ratio of 100% corn tempe flour and wheat flour L1 (10:90), L2 (20:80), L3 (30:70), L4 (40:60) w/w with 6 replications. The experiment was arranged in Complete Randomized Block Design (CRBD). Data were analyzed by using analysis of variance, further were tested by using the Least Significant Difference (LSD) test in 5% level of significance. The result showed that the best formula was L3 treatment (30% corn tempe flour and 70% wheat flour). The characteristic of this noodle were 23.31% moisture content, 1.55% ash, 8.50% fat, 9.11% protein, 57,2% carbohydrate, 9.85% cooking loss, and 13.50 %water absorption. The wet noodle score sensory of texture was 2,88 (rather chewy), taste’s and aroma score was 3.05 (typical corn), and the overall of acceptance was 2.93 (like).Keywords: chemical-physicochemical and organoleptic characteristics, corn tempe flour, wet noodle,wheat.

INDEKS GLIKEMIK OYEK DAN TIWUL DARI UMBI GARUT (Marantha arundinaceae L.), SUWEG (Amorphallus campanullatus BI) dan SINGKONG (Manihot utillisima) Verawati Hasan; Sussi Astuti; Susilawati Susilawati
Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Tubers are believed to have functional properties because of their fiber (dietary fiber). Utilization of minor tubers like suweg and arrowroot as a raw material of oyek and tiwul is not yet widely applied. This study was aimed to indentfy glycemic index of oyek and tiwul made from arrowroot, suweg and cassava. The results showed that glycemic indexs of arrowroot , suweg and cassava oyek were 41, 42, and 30 respectively. While glycemic index of arroroot, suweg and cassava were 40, 40, and 29. These results indicates that oyek and tiwul from arrowroot, suweg and cassava can be classified as food that has low (<55) glycemic index.

SISTEM HACCP KE DALAM SISTEM MANAJEMEN KEAMANAN PANGAN ISO 22000:2009 (STUDI KASUS DI PT INDOKOM SAMUDRA PERSADA) [The Merger of Quality Assurance System ISO 9001:2008 and HACCP system into Food Safety Management SystemISO 22000:2009 (Case Study at Indoko Novri Ilmiawan; Sussi Astuti; Otik Nawansih
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v19i3.%p

The object of this research was to merge the application of HACCP system and ISO 9001:2008 in ISP company into ISO 22000:2009. The research method used was case study method. The study was conducted on three stages. The first was the arrangement gap analysis conducted by comparing the conditions of the company with ISO 22000:2009 standards. The second was by observing sanitation and pre requisite programs. The third was by observing traceability system. The data in this research were reported descriptively, consisted of ISO 9001:2008 and HACCP application in the company and the gaps of principles in ISO 22000:2009 toward ISO 9001:2008 and HACCP. The result showed that ISP company has applied 12 steps which covered in HACCP system, and also the ISO 9001 system were appropriate with ISO 9001:2008 standards in every clauses. Pre requisite program (GMP and SSOP) have been effectively applied. GMP in ISP company is categorized on the first spot (excellent). The eight keys of SSOP have been fulfilled. ISP company has been fulfilling 54 from 57 (94.74%) criteria in ISO 22000:2009 standards, yet there still several things needed to be improved, which are the quality manual content and HACCP table plan and its monitoring. The traceability system has been applied well in ISP . Key words : HACCP, ISO 9001, ISO 22000, GMP, SSOP.

ISOFLAVON KEDELAI DAN POTENSINYA SEBAGAI PENANGKAP RADIKAL BEBAS Sussi Astuti
Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 2 (2008): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Improving of antioxidant status can be achieved by consuming antioxidant containing-food. Consumption of natural food that contains antioxidant will give positive effects for health if it is consumed according to regular on optimum and effective dosage. Isoflavones are the active compound in soybean. By measuring immunohistochemical technique, it was proven increasing the profile of copper, zinc-superoxide dismutase (Cu,Zn-SOD) in the liver, kidney and testis of rats that were given isoflavones by oral administration. As phenolic antioxidants, isoflavones have a potential role for protection of cells in those tissues because of the capability of isoflavone as scavenger free radicals. Keywords: antioxidant, free radical, isoflavone, soybean

Co-Authors A. S., Suharyono Affandi , Muhammad Irfan Aisah, Attika Nur Alamsyah, Fadli Amelia, Leona Anayuka, ST Aisah Anggraini, Octavia Sopha Anjasia, Hani Tiara Annisa Syamsiana Apriani, Ria Aprilia, Salma Ari Sujianti Arifannisa, Sahira Josy AS, suharyono Ayunisa, Puan Mutia Azhari Rangga Azzahro, Fauziyah Bambang Purwantara Chintia Agrefina Brilian Deddy Muchtadi Dewi Sartika DEWI SARTIKA DEWI SARTIKA Dwi Ardiansyah Dyah Koesoemawardani Erdi Suroso Esa Ghanim Fadhallah Fadli Alamsyah Fauzan, Muhammad Ridho Fibra Nurainy Florentina Florentina Fransisca Debora H, Muhammad Nurreza Nurreza Hadi Hanggara Herdiana, Novita Ida Ayu Putu Sri Widnyani Indraningtyas, Lathifa Isnaini Rahmadi Jayanti, Khoti Khoti Jayanti lestari, puput M Irfan Affandi MADE ASTAWAN Maria Erna Maria Erna Kustyawati Maria Erna Kustyawati Martiana Kholila Fadhil Muhammad Irfan Affandi Muhammad Nurreza Nurreza H Muhammad Riza Darmawan Mukhani Dwi Hidayanti Nanti Musita Ni Nyoman Yuningsih Nopena Fitra Nopena Fitra, Nopena Novita Herdiana Novri Ilmiawan Nurbaiti Nurbaiti Nurmaisari, Melda Octavia Sopha Anggraini Otik Nawansih Otik Nawansih Otik Nawansih Puan Mutia Ayunisa Putri Purnamasari Putri Utami, Sella Raisa Amalia Ravindo Simarmata RIBUT SUGIHARTO Sahara, Nur Aini Salma Aprilia Samsu Udayana Nurdin Samsu Udayana Nurdin Samsul Rizal Simarmata, Ravindo Siti Nurdjanah Siti Nurdjanah Sri Hidayati Sri Hidayati Sri Setyani Sri Setyani Sri Setyani ST Aisah Anayuka Subeki Suharyono A. S. Suharyono A. S. Suharyono A.S. Suharyono A.S., Suharyono Suharyono AS Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Sujianti, Ari Susilawati - Susilawati Susilawati Susilawati Susilawati Susilawati, Susilawati Sussi Agustin, Dieffa Sutyarso Sutyarso Sutyarso Sutyarso Suwanti, Hani Tiara Anjasia Syamsiana, Annisa Tanto Pratondo Utomo Tri Febriyaningsih Tutik Wresdiyati Verawati Hasan Wartarius Wildan Nur, Aditya Wisnu Satyajaya Yuka Eletra Zulferiyeni, Zulferiyeni Zulferiyenni, Zulferiyenni

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