Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

5.036

P-Index

This Author published in this journals

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

Published : 60 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4 5

PENGARUH FORMULASI SUKROSA DAN SIRUP GLUKOSA TERHADAP SIFAT KIMIA DAN SENSORI PERMEN SUSU KEDELAI [The Effect of Sucrose and Glucose Syrup Proportion on Chemical and Sensory Properties of Soymik Candy] Sussi Astuti; zulferiyenni zulferiyenni; Ni Nyoman Yuningsih
Jurnal Teknologi & Industri Hasil Pertanian Vol 20, No 1 (2015): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to study the effect formulation between sucrose and glucose syrup on chemical and sensory properties of soymilk candy. The research was a single factor, arranged in a Complete Randomized Design with six replications. The factor was the formulation of sucrose and glucose syrup consisted of six levels, i.e. 100:0 (F1); 90:10 (F2); 80:20 (F3); 70:30 (F4); 60:40 (F5) and 50 : 50 (F6). The data were analyzed by using ANOVA and were tested with LSD test at 5% level of significant. The results showed that the ratio of sucrose and glucose syrup significantly affected the chemical properties (moisture content, ash content and reducing sugar content) and sensory (color, odor, taste, texture, and overall acceptance) of soymilk candy. The best formulation was found on soymilk candy produced from 60% sucrose and 40% glucose syrup (F5) with the color score of 2,49 (yellow-brown), odor score of 2,34 (rather specific soymilk), taste score of 3,12 (rather sweet), texture score of 3,24 (rather soft), and the overall acceptance score at 3,05 (like). The best soymilk candy has moisture content of 8,21%, ash content of 1,38% and reducing sugar content of 8,18%.Keywords : sucrose, glucose syrup, soymilk candy.

PENGGABUNGAN PENERAPAN SISTEM JAMINAN MUTU ISO 9001:2008 DAN 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 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

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. Keywords : HACCP, ISO 9001, ISO 22000, GMP, SSOP.

PENGARUH FORMULASI PASTA LABU KUNING DAN TEPUNG BERAS KETAN PUTIH TERHADAP SIFAT KIMIA DAN SENSORI DODOL [The Effect of Formulation Pumpkin Paste and White Glutinous Rice Flour on Chemical and Sensory Properties Dodol] Hadi Hanggara; Sussi Astuti; Sri Setyani
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 1 (2016): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to study the effect formulation between pumpkin pasta and white glutinous rice flour on chemical and sensory properties of dodol. The research was a single factor, arranged in a Complete Randomized Design with six replications. The factor was the formulation of pumpkin pasta and white glutinous rice flour consisted of four levels, i.e. 10 : 90 (L1); 20 : 80 (L2); 30 : 70 (L3); 40 : 60 (L4); 50 : 50 (L5); and 60 : 40 (L6). The data were analyzed by using ANOVA and were further tested with LSD test at 5% level of significant. The results showed that the ratio of pumpkin paste and white glutinous rice flour significantly affected the chemical (moisture and sucrose contents) and sensory properties (texture, color, taste, flavor and overall acceptance) of dodol. The best formulation was found on dodol produced from 50% pumpkin paste and 50% white glutinous rice flour (L5) with the moisture content of 22,51%, sucrose content of 33,67%, total carotenoids content of 1,16 µg/g, fat content of 23,12%, with the texture score of 2,71 (rather elastic), color score of 3,97 (yellow-brown), taste score of 3,75 (feel pumpkin), flavor score of 3,50 (flavorful pumpkin) and the overall acceptance of 3,51 (like).Keywords: dodol, pumpkin, white glutinous rice

Analysis of Inventory Control and Banana Chips Agroindustry Development Strategy in Bandar Lampung M Irfan Affandi; Sussi Astuti
Agroindustrial Journal Vol 3, No 2 (2014)
Publisher : APTA and DTIP FTP UGM

The study aims to analyze the performance of the inventory control and agroindustry development strategy banana chips. Site selection was done in the chips industry center Bandar Lampung City. Sampling was done offender census on members of banana agroindustry business group. Data analysis methods used was the analysis of economic order quantity (EOQ), SWOT and AHP. The results showed that the control of inventory through the ordering of raw materials and production capacity adjusted to do with intersystem messaging. The production process is generally carried out every 3 times a week with raw material price of Rp 3500,- per comb. Agroindustry development strategy banana chips were utilizing fabric of cooperation with other parties in the application of science and technology in order to produce quality products, banana chips, giving a sense of innovation so that the amount of consumer interest and increasing demand for banana chip, and optimization of infrastructure and facilities wereowned agroindustries effective and efficient.

Vegetable leather pada berbagai perbandingan rumput laut (Eucheuma cottonii) dan daun beluntas (Pluchea indica L.) : evaluasi sifat sensori dan fisik Chintia Agrefina Brilian; Sussi Astuti; Sri Hidayati; Fibra Nurainy
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 1 (2023): 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.v28i1.9-17

Vegetable leather can be produced from beluntas leaves which have a high crude fiber content mixed with hydrocolloid compounds such as seaweed (Eucheuma cottonii) as a binder. The purpose of the study was to obtaini a comparison ofi beluntas leavesi and seaweed E. cottonii which produced ithe bestasensory and physical properties of vegetable leather. The studye was arranged in a Completely Randomized Block Design (CRBD) withi 6 levels of treatmenti with a comparison ofi beluntas leavesi and seaweed (Eucheuma cottonii) i.e. 30%:70%; 40%:60%; 50%:50%; 60%:40%; 70%:30% and 80%:20% and 4 repetitions. The data homogeneity and additivity were tested using Bartletti and Tukey tests, then analyzed for varianceeand further itested with LeastaSignificant Difference (LSD) at 5% level. The resultsdshowed the comparison of 30% beluntas leaves : 70% seaweed was found to be the best treatment, which resulted in a texture score of 4.55 (compact), aroma score of 4.30 (not scented with beluntas leaves), taste score of 4.83 (like), color score 4.55 (blackish green) and overall acceptance score 4.42 (like), physical test tensileestrength of 9.43 MPa, percent elongationpof 1.34% and thickness of 0.13 mm. The moisture content of the best vegetable leather was 13.34%, ash content was 19.74%, fat content was 1.29%, protein content was 13.14%, and antioxidant activity was 1576.14 ppm.

Evaluation on the effect of butternut pumpkin (Cucurbita moschata) maturity stage on the bioactive components and antioxidant activity of pumpkin flour Siti Nurdjanah; Nurbaiti Nurbaiti; Sussi Astuti; Tanto Pratondo Utomo; Sartika Dewi
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 2 (2023): 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.v28i2.174-183

Pumpkin flour is a processed product high in carotenoids and a good source of nutrients. This nutritional content of pumpkin flour was considered to be influenced by the fruit maturity stage. Therefore, this research aimed to evaluate pumpkin flour's chemical properties, bioactive components, and antioxidant activity at different maturity stages. This also used honey pumpkins with a maturity stage of 15, 20,25, and 30 days after fruit set( DAFS). The results showed that the maturity stage of butternut pumpkin affects the moisture content and bioactive components such as phenols, flavonoids, and carotenoids of flour produced. Furthermore, the highest antioxidant activity was found in pumpkin flour with a maturity stage of 25 DAFS with IC50 values of 85.31 Âµg/mL (DPPH) and 64.39 g/mL (ABTS). Therefore, butternut pumpkins with a maturity stage of 25 DAFS can be processed into flour with antioxidant properties.

Evaluation of The Chemical Properties, Chewiness Level, and Sensory of Yellow Pumpkin (Cucurbita moschata) Jelly Candy in Various Ratios of Caragenan and Gum Arabic Sussi Astuti; Otik Nawansih; Sri Hidayati; Octavia Sopha Anggraini
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 1 (2024): March 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i1.178-187

This study aims to determine the effect of carrageenan and gum arabic formulations on chemical properties, level of elasticity, and sensory properties of pumpkin jelly candy and to obtain the right formulation of carrageenan and gum arabic to produce good quality jelly candy. The study was arranged in a Completely Randomized Block Design with a single factor and 4 replications. The treatment was the ratio of carrageenan and gum arabic consisted of 5%:0% (K1), 4%:1% (K2), 3%:2% (K3), 2%:3% (K4), 1%:4 % (K5). The data obtained were analyzed for homogeneity with the Barlett test, ANOVA, and the Tuckey test at the 5% level. Determination of the best treatment for pumpkin jelly candy was determined by the De Garmo method. The results showed that the best jelly candy was the K3 treatment (3% carrageenan; 2% gum arabic) which resulted in a texture score of 3.80 (chewy), color with a score of 3.97 (dark yellow), taste with a score of 4.11 (like ), water content of 7.66%, ash content of 0.99%, reducing sugar content of 14.31%, and sucrose content of 27.7%. Formulation of carrageenan and gum arabic significantly affected the chemical properties, level of elasticity, and sensory properties of pumpkin jelly candy. Keywords: Gum Arabic, Carrageenan, Jelly candy, Pumpkin.

The Effect of Tapioca Flour and Bogor Taro Flour (Colocasia esculenta L. Schott) Formulations on the Chemical, Physical, and Sensory Characteristics of Catfish Sausage (Pangasius hypophtalmus) Amelia, Leona; Astuti, Sussi; Fadhallah, Esa Ghanim; Koesoemawardani, Dyah
Biology, Medicine, & Natural Product Chemistry Vol 13, No 2 (2024)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2024.132.321-328

This study was aimed to determine the effect of tapioca flour and Bogor taro flour formulation on the chemical, physical, and sensory characteristics of catfish sausage and to determine the best formulation. This study was arranged in a Randomized Complete Group Design (RCGD) with a single factor of tapioca flour and Bogor taro flour formulation with 6 treatments P1 (100%:0%), P2 (80%:20%), P3 (60%:40%), P4 (40%:60%), P5 (20%:80%), and P6 (0%:100%) with 4 replications. Data were tested for equality of variance with Barlett's test and data saturation with Tuckey's test. The data were analyzed for variance to determine the effect between treatments, then further analyzed using the HSD test at the 5% level. The results showed that the formulation of tapioca flour and Bogor taro flour had a very significant on water content, ash content, hardness, springiness, cohesiveness, appearance, and overall acceptance but no effect on the taste and aroma of catfish sausage. P5 was the best treatment with a water content of 52.08%, ash content of 1.55%, hardness of 270.75 gf, springiness of 10.03 mm, cohesiveness of 0.83, appearance of 2.93 (slightly dull), taste of 3.87 (typical of fish), aroma of 3.87 (typical of fish), overall acceptance of 3.88 (like), protein content of 15.61%, and fat content of 4.29%.

Kajian Pemberian Beras Analog yang Disubstitusi Glukomanan Porang (A. oncophyllus) Terhadap Profil Darah Mencit yang Diinduksi Aloksan Nurmaisari, Melda; Subeki; Hidayati, Sri; AS, Suharyono; Astuti, Sussi
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.8316

Porang rice is made from porang tubers (Amorphopallus oncophyllus) and waxy cassava and has a high glucomannan content and has a low glycemic index (<55). Porang rice has a slightly brownish white color and has a shape like grains of rice and contains fiber which can help the digestive process in the body. Provision of porang rice against diabetic can improve blood profile. This study aims to determine the effect of giving rice from porang tubers pn the blood profile of diabetic mice. The experiment was arranged in a completely randomized design (CRD) with the treatment of observing blood profiles. The study consisted of 4 treatments with 6 replications. The data obtained was tested for uniformity using the Bartlett test and the additional data was tested with the Tuckey test. Furthermore, the data were anlyzed using variance to obtain an estimator of the varience and determine the effect of the treatment, then the data were analyzed using the BNT test at the 5% level. The results showed that the effect of giving porang rice on the blood profile of alloxan-induced mice gave values for the number of erythrocytes (7,48 million/mm3), leukocytes (5,55 thousand/mm3), hemoglobin (15,14 g/dL), hematocrit (32,28%).

Shelf Life Estimation of Gotu Kola Leaf (Centella Asiatica L. Urban) Chips on Polypropylene Plastic Packaging During Storage using ASLT Method (Accelerated Shelf Life Testing) Arrhenius Model Satyajaya, Wisnu; Lestari, Puput; Indraningtyas, Lathifa; Astuti, Sussi
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 12 No. 2 (2024): August 2024
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2024.012.02.05

Gotu cola leaf chips produced by the Women Farmers Group in the city of Pagar Alam, South Sumatra are packaged using polypropylene plastic packaging and the shelf life is not yet known, so a test is needed to estimate the shelf life of the gotu kola leaf chips produced by KWT. This research aims to determine the shelf life of gotu kola leaf chips in polypropylene packaging using the Arrhenius model ASLT (Accelerated Shelf Life Test). The study was structured descriptively with two replications. The chips made from gotu kola leaves were stored at temperatures of 30 C, 35 C, and 40 °C in polypropylene (PP) packaging.with a thickness of 0.08 mm for one month (28 days). Observations were made on the parameters of water content, free fatty acid levels, and sensory (color, aroma, and texture of gotu kola leaf chips) once a week, namely on days 0, 7, 14, 21, and 28. Determined the shelf life of gotu kola leaf chips using the ASLT model with Microsoft Excel 2010 software. The results showed that gotu kola leaf chips in polypropylene packaging at 30 °C had a shelf life of 76.67 days (2.57 months) on the zero order of the Arrhenius model ASLT method.

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

Title

Found 60 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 60 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 60 Documents
Search