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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 Aquasains : Jurnal Ilmu Perikanan dan Sumberdaya Perairan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Media Akuakultur Indonesia Agroindustrial Journal Room of Civil Society Development Room of Civil Social Development Jurnal Agroindustri Berkelanjutan Jurnal Agroindustri Halal
Sussi Astuti
Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
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 Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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PENGARUH PENAMBAHAN PUREE LABU KUNING (Cucurbita moschata Duch) TERHADAP SIFAT SENSORI DAN FISIKOKIMIA COOKIES BERBAHAN DASAR CAMPURAN TEPUNG MOCAF DAN TEPUNG TERIGU Purnamasari, Putri; Susilawati, Susilawati; Astuti, Sussi; AS, Suharyono
Jurnal Agroindustri Berkelanjutan Vol. 1 No. 2 (2022)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v1i2.6326

Abstract

Labu kuning merupakan bahan pangan yang mengandung β-karoten tinggi sehingga sangat baik untuk dimanfaatkan sebagai bahan pembuatan produk pangan yang banyak dikonsumsi masyarakat seperti cookies. Penggunaan mocaf yang tidak mengandung gluten dengan tepung terigu digunakan dalam pembuatan cookies agar tidak mengubah kualitas akhir produk. Tujuan penelitian ini untuk mendapatkan konsentrasi puree labu kuning (Cucurbita moschata Duch) yang menghasilkan cookies berbahan dasar campuran tepung mocaf dan tepung terigu dengan sifat sensori terbaik. Penelitian disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan satu faktor dan empat kali ulangan. Faktor yang digunakan adalah konsentrasi puree labu kuning dengan 7 taraf perlakuan 0%, 10%, 20%, 30%, 40%, 50%, dan 60%. Data dianalisis kesamaan ragamnya dengan uji Bartlett dan kemenambahan data diuji dengan uji Tuckey, selanjutnya data dianalisis sidik ragam untuk mengetahui pengaruh antar perlakuan. Apabila terdapat pengaruh yang nyata, data dianalisis lebih lanjut dengan Uji Duncan Multiple Range Test (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa cookies labu kuning terbaik adalah perlakuan A4 (40 % puree labu kuning) yang menghasilkan tekstur dengan skor 3,78 (renyah), rasa dengan skor 3,64 (khas labu kuning), aroma dengan skor 3,19 (agak khas labu kuning), warna dengan skor 4,19 (kuning kecoklatan), dan penerimaan keseluruhan dengan skor 3,99 (suka) serta uji fisik kekerasan sebesar 648,81 gf. Kadar air cookies labu kuning perlakuan terbaik 4,99%, kadar abu 1,09%, kadar protein 3,05%, kadar serat kasar 4,32%, kadar lemak 33,69%, kadar karbohidrat 57,18%, dan kadar β-karoten 8.422,52 µg/100g.Kata kunci: Cucurbita moschata Duch, kukis, mocaf
PENGARUH SUHU DAN LAMA PENGERINGAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) TERHADAP SIFAT KIMIA DAN FISIK TEPUNG JAMUR TIRAM PUTIH Simarmata, Ravindo; Astuti, Sussi; AS, Suharyono
Jurnal Agroindustri Berkelanjutan Vol. 1 No. 2 (2022)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v1i2.6327

Abstract

Jamur tiram putih (Pleurotus ostreatus) merupakan sumber protein nabati yang bersifat sangat mudah rusak karena memiliki kadar air yang tinggi. Untuk memperpanjang masa simpan, jamur tiram dapat diolah menjadi tepung. Pengolahan jamur tiram menjadi tepung dapat dilakukan dengan menggunakan berbagai tingkatan suhu dan lama pengeringan, tanpa perlakuan awal seperti blanching atau perendaman dalam berbagai pelarut. Penelitian bertujuan untuk mendapatkan suhu dan lama pengeringan terbaik terhadap sifat kimia dan fisik tepung jamur tiram putih.  Penelitian disusun secara faktorial dalam Rancangan Acak Kelompok (RAK) dengan dua fakto dan tiga ulangan. Faktor pertama adalah suhu pengeringan (450C, 500C, 550C). Faktor kedua adalah lama pengeringan (20 jam, 24 jam, 28 jam, dan 32 jam).  Kesamaan ragam data dianalisis dengan uji Bartlett, kemenambahan data diuji dengan uji Tuckey, selanjutnya data dianalisis sidik ragam untuk mengetahui ada tidaknya pengaruh antar perlakuan. Untuk mengetahui perbedaan antar perlakuan, data dianalisis lebih lanjut menggunakan uji Polinomial ortogonal pada taraf 5%.  Hasil penelitian menunjukkan bahwa suhu pengeringan jamur tiram putih berpengaruh sangat nyata terhadap kadar air, kadar protein, rendemen, dan warna tepung jamur tiram putih; lama pengeringan jamur tiram putih berpengaruh sangat nyata terhadap kadar air, rendemen, dan warna serta berpengaruh nyata terhadap kadar protein tepung jamur tiram putih.  Sifat kimia dan fisik tepung jamur tiram putih terbaik pada perlakuan suhu pengeringan 450C dan lama pengeringan 20 jam yang menghasilkan kadar air sebesar 7,76%, kadar protein sebesar 21,82%, rendemen sebesar 10,23%, dan derajat warna sebesar 44,00 (putih kekuningan).Kata kunci: jamur tiram putih, kimia, sifat fisik, suhu pengeringan
Evaluation of The Chemical Properties, Chewiness Level, and Sensory of Yellow Pumpkin (Cucurbita moschata) Jelly Candy in Various Ratios of Caragenan and Gum Arabic Astuti, Sussi; Nawansih, Otik; Hidayati, Sri; Anggraini, Octavia Sopha
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

Abstract

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.
Sensory Study and Financial Feasibility Analysis of Alpinia galangal Fish Shredded Products Alamsyah, Fadli; Sartika, Dewi; Astuti, Sussi; Satyajaya, Wisnu; Hidayati, Sri; Ayunisa, Puan Mutia
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 4 (2024): December 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i4.1151-1159

Abstract

Spices have always been a part of Indonesia's culinary culture. One of the spices that has high economic value and efficacy is galangal. Therefore, testing of bioactive compounds and the effect of making shredded spice fish with the addition of various concentrations of galangal needs to be further investigated in terms of sensory quality and financial feasibility. This study aims to determine the bioactive components in galangal spice, determine the best concentration of galangal addition in shredded spiced fish products, and determine the financial feasibility. The research was conducted by making galangal spice and shredded spiced fish at IDAEZ Group MSMEs. Subsequently, the galangal spice was tested for bioactive compound (GC-MS) and then, sensory tests were carried out on shredded fish spices mixed with galangal spices (1%, 2%, 3%). After that, the financial feasibility analysis was calculated. The results obtained showed that there were four main components in galangal spice, such as 5-Eicosenen, (E)-, n-Hexadecanoic acid, oleic acid, and 9-Octadecenoic acid (Z)-, oxiranylmethyl ester. Meanwhile, the best concentration of shredded spice fish was found in treatment P3 (addition of 3% galangal). Lastly, the shredded spice fish was found to be viable with an income of IDR 427,547 per production. Keywords: Financial feasibility, GC-MS, Galangal, Sensory.
Shelf-Life Prediction of Beluntas and Seaweed Vegetable Leather Using the Arrhenius Model: Effect of Packaging Types on Chemical Parameters and Browning Index Brilian, Chintia Agrefina; Astuti, Sussi; Sartika, Dewi; Suharyono; Hidayati, Sri
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 14 No. 1 (2026): April 2026
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2026.014.01.05

Abstract

Beluntas (Pluchea indica Less) leaves possess significant potential as functional food ingredients, yet their storage stability in vegetable leather form requires rigorous quantification. This study analytically determines the shelf life of beluntas and seaweed vegetable leather using a kinetic modeling approach based on the Accelerated Shelf Life Testing (ASLT) Arrhenius model. A two-factor experimental design evaluated three packaging systems (Aluminum Foil, Aluminum Foil-Polyethylene, and Polypropylene) across three isothermal conditions (30, 35 and 40 °C). Quality degradation was monitored via protein content, Vitamin C, and browning index at 7 day intervals for 28 days. Statistical regression was performed using the Data Analysis Toolpak to ensure model reliability. Kinetic analysis revealed that vitamin C degradation, identified as the critical quality indicator, followed first-order kinetics. The model was validated by high coefficients of determination (R2 up to 0.9721) and low Root Mean Square Error (RMSE) values (0.0352–0.1738). The calculated activation energy (Ea) ranged from 14.72 to 19.44 kJ/mol, explaining the product's temperature sensitivity. At 30 °C, the predicted shelf life was 16.87 days for aluminum foil, 12.96 days for combination packaging, and 9.96 days for polypropylene.
Effect of Stirring Technique Variations and Roasting Time on the Chemical, Microbiological, and Sensory Characteristics of Shredded Spiced Fish Puan Mutia Ayunisa; Dewi Sartika; Gusri Akhyar; Sri Hidayati; Sussi Astuti
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 1 (2026): February 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i1.277-289

Abstract

Lampung Province is known as one of the producers of freshwater fish in Indonesia, with Ranau tilapia as its superior commodity. This fish is known for its thick, dense flesh and free from muddy odor, making it very suitable for use as a raw material for processed value-added products such as shredded spiced fish. However, traditional production methods still have limitations in terms of efficiency and risk of contamination. This study aims to determine the interaction and optimal results between mechanical and conventional stirring methods combined with five variations of roasting time (60, 75, 90, 105, and 120 min). Fresh Ranau tilapia was mixed with selected spices and processed based on these variations. The results showed that the interaction between stirring technique and roasting time significantly influenced the chemical, microbiological, and sensory characteristics of the final product. Optimal treatment, stirring using a machine for 105 min (M2S4), produces shredded spiced fish that meets the Indonesian National Standard (SNI), with a moisture content of 9.80%, ash content of 4.06%, protein content of 38.57%, and microbiological safety of 1.53 log CFU/g. Sensory evaluation also shows a high level of consumer acceptance. This technological innovation increases production efficiency, ensures consistent product quality, and becomes a reference model for MSMEs in developing a competitive and sustainable local food industry.
Effect of Packaging on Protein Content, pH, and Sensory of Probiotic Tempeh Juice During Cold Storage Nur Aini Sahara; Attika Nur Aisah; Maria Erna Kustyawati; Sussi Astuti; Wisnu Satyajaya
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2229-2238

Abstract

Tempeh juice with probiotics is considered as functional probiotic foods with health benefits. This study aimed to evaluate the effect of packaging type (glass bottle and aluminum foil), and cold storage duration on chemical, microbial and sensory properties of probiotic tempeh juice. The research used a two-factorial Randomized Complete Block Design with three replications. ANOVA was used to analyze the data and it was followed by DMRT test at 5% significance level. The results showed that storage duration had no significant effect on viscosity and other chemical analysis, but was significant on sensory attributes of color, aroma, taste, and overall acceptability. Protein decreased on the 8th day probably due to protein hydrolysis by microbial activity, but increased on the 12th day of storage due to the accumulation of microorganism cell walls during storage. However, sensory changes included a paler color, a stronger fermentation aroma, an acidic alcoholic taste, and overall acceptance was acceptable. It was concluded that glass bottle packaging was more effective in maintaining the stability of protein content, pH, and sensory of probiotic tempeh juice beverage compared to the aluminum foil standing pouch with a spout, with the estimated shelf life was 8 days in cold storage.
Chemical, Physical and Sensory Characteristics of Powdered Drinks in Various Formulations of Pineapple Juice and Sweet Orange Juice Astuti, Sussi; Mutiara Jayanti, Rienda; Nurainy, Fibra; Rizal, Samsul; Widaputri, Silaturahmi; Indraningtyas, Lathifa
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 14 No. 1 (2026): April 2026
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2026.014.01.08

Abstract

Fruit powdered drink products can be made by combining pineapple juice (SN) and sweet orange juice (SJ). This study aims to evaluate the chemical, physical, and organoleptic characteristics of powder beverages with various SN and SJ compositions, and determine the optimal formulation. The research method used a Complete Randomized Block Design (CRBD) with one factor repeated four times. The factor studied was the ratio of SN and SJ in six levels: 100%:0% (P1), 80%:20% (P2), 60%:40% (P3), 40%:60% (P4), 20%:80% (P5), and 0%:100% (P6). Data were analyzed using analysis of variance (ANOVA) and followed by Least Significant Difference (LSD) test at 5% significance level. Results showed that SN and SJ combinations significantly influenced chemical, physical and sensory parameters. The P5 formulation (20% SN: 80% SJ) was selected as the optimal treatment with the best characteristics across all tested parameters.
Kajian Pemberian Beras Analog yang Disubstitusi Glukomanan Porang (A. oncophyllus) Terhadap Profil Darah Mencit yang Diinduksi Aloksan Melda Nurmaisari; Subeki; Sri Hidayati; Suharyono AS; Sussi Astuti
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

Abstract

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%).
ANALISIS PENERAPAN GOOD MANUFACTURING PRACTICE (GMP) PADA UMKM PEMPEK XYZ DI KOTA BANDAR LAMPUNG Ayelia Sheptia Ahmadila; Otik Nawansih; Wisnu Satyajaya; Esa Ghanim Fadhallah; Sussi Astuti
Jurnal Agroindustri Berkelanjutan Vol. 5 No. 1 (2026): Vol. 5 No. 1 Tahun 2026
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v5i1.10884

Abstract

Good Manufacturing Practice (GMP) merupakan standar dasar yang harus diterapkan dalam industri pangan untuk menjamin mutu dan keamanan produk yang dihasilkan. Penelitian ini bertujuan untuk menganalisis tingkat penerapan GMP pada UMKM Pempek XYZ di Kota Bandar Lampung berdasarkan 18 aspek yang diatur dalam Peraturan Menteri Perindustrian Nomor 75 Tahun 2010.  UMKM Pempek XYZ memiliki izin edar dari BPOM, LPPOM MUI dan NIB. Penelitian ini menggunakan metode deskriptif dengan pendekatan kualitatif. Pengumpulan data melalui observasi, wawancara, dan studi dokumentasi. Data dianalisis menggunakan metode Gap Analysis untuk menilai tingkat kesesuaian dan Fishbone Diagram untuk mengidentifikasi penyebab ketidaksesuaian. Hasil penelitian menunjukkan bahwa tingkat penerapan GMP pada UMKM Pempek XYZ mencapai 71,92%, yang berarti masih memerlukan perbaikan agar memenuhi standar. Penelitian ini menghasilkan 33 rekomendasi perbaikan yang diharapkan dapat menjadi acuan dalam meningkatkan penerapan GMP di UMKM Pempek XYZ secara berkelanjutan, sehingga dapat membantu UMKM dalam meningkatkan kualitas produk serta menjadi acuan bagi pelaku usaha sejenis yang ingin menerapkan GMP secara optimal.  Kata Kunci: Fishbone Diagram, GAP Analysis, Good Manufacturing Practice,                       Keamanan Pangan, Pempek, UMKM
Co-Authors A. S., Suharyono Affandi , Muhammad Irfan Alamsyah, Fadli Amelia, Leona Anayuka, ST Aisah Anggraini, Octavia Sopha Annisa Syamsiana Apriani, Ria Aprilia, Salma Ari Sujianti AS, suharyono Attika Nur Aisah Ayelia Sheptia Ahmadila Ayunisa, Puan Mutia Azhari Rangga Azzahro, Fauziyah Bambang Purwantara Brilian, Chintia Agrefina Chintia Agrefina Brilian Deddy Muchtadi DEWI SARTIKA DEWI SARTIKA Diki Irawan Dwi Ardiansyah Dyah Koesoemawardani Erdi Suroso Esa Ghanim Fadhallah Fadli Alamsyah Fauzan, Muhammad Ridho Fibra Nurainy Florentina Florentina Fransisca Debora Gusri Akhyar Ibrahim H, Muhammad Nurreza Nurreza Hadi Hanggara Hani Tiara Anjasia Herdiana, Novita Ida Ayu Putu Sri Widnyani Indraningtyas, Lathifa Isnaini Rahmadi Jannah, Nurul Jayanti, Khoti Khoti Jayanti lestari, puput M Irfan Affandi MADE ASTAWAN Maria Erna Maria Erna Kustyawati Maria Erna Kustyawati Maria Erna Kustyawati Martiana Kholila Fadhil Melda Nurmaisari Muhammad Nur Muhammad Nurreza Nurreza H Muhammad Riza Darmawan Mukhani Dwi Hidayanti Mutiara Jayanti, Rienda Nanti Musita Ni Nyoman Yuningsih Nopena Fitra Nopena Fitra, Nopena Novita Herdiana Novri Ilmiawan Nur Aini Sahara Nurbaiti Nurbaiti Nurmaisari, Melda Octavia Sopha Anggraini Otik Nawansih Otik Nawansih Otik Nawansih Otik Nawansih Puan Mutia Ayunisa Puan Mutia Ayunisa Putri Purnamasari Putri Utami, Sella Raisa Amalia Randi Aziz Al-farisi Ravindo Simarmata RIBUT SUGIHARTO Salma Aprilia Samsu Udayana Nurdin Samsu Udayana Nurdin Samsu Udayana Nurdin Samsul Rizal Simarmata, Ravindo Siti Nurdjanah Siti Nurdjanah Sri Hidayati Sri Hidayati Sri Hidayati Sri Setyani Sri Setyani Sri Setyani ST Aisah Anayuka Subeki Subeki Subeki Suharyono A. S. Suharyono A. S. Suharyono A.S. Suharyono A.S., Suharyono suharyono AS Suharyono AS Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono, Suharyono Sujianti, Ari Susilawati - Susilawati Susilawati Sussi Agustin, Dieffa Sutyarso Sutyarso Sutyarso Sutyarso Syamsiana, Annisa Tanto Pratondo Utomo Tri Febriyaningsih Triya Mulya Asih Tutik Wresdiyati Verawati Hasan Widaputri, Silaturahmi Widratul Faszrah Wildan Nur, Aditya Wisnu Satyajaya Wisnu Satyajaya Yuka Eletra Zulferiyenni, Zulferiyenni