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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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PENAMBAHAN PATI KENTANG (Solanum tuberosum L.) UNTUK MENGHASILKAN BIODEGRADABLE FILM TERBAIK (STUDI KASUS CV. PANDA ALAMI) Triya Mulya Asih; Erdi Suroso; Sussi Astuti; Muhammad Nur
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.v5i1.12368

Abstract

Biodegradable films based on starch could be made from various types of plants that contined starch or waste that contained starch. Potato starch waste from the potato stick chips industry could be utilized as basic material for biodegradable films. CV. Panda Alami produced 4 kg of potato starch waste per day, which had not been optimally utilized. This study aimed to determine the effect of adding potato starch waste on the characteristics of biodegradable films, including tensile strength, elongation, and water vapor transmission rate (WVTR). The amount of potato starch waste used in this study were P1 (1 g), P2 (4 g), P3 (7 g), P4 (10 g), P5 (13 g), P6 (16 g) and P7 (19 g). The results showed that the higher the addition of potato starch waste, the higher the tensile strength value of biodegradable films. However, the elongation percentage and water vapor transmission rate decreased. The addition of 13 gr of potato starch waste gave the best effect on the characteristics of biodegradable films. Biodegradable films with the addition of 13 gr of potato starch waste had a tensile strength value of 12,29 MPa, an elongation percentage of 0,95%, and a water vapor transmission rate of 5,17 g/m2/hour. The tensile strength and water vapor transmission rate values met the Japanese Industril Standard, with a minimum tensile strength of 0,392 MPa and maximum water vapor transmission rate of 7 g/m2/hour. However, the elongation percentage in this study did not meet the Japanese Industrial Standard minimum value of 70%.
SIFAT KIMIA DAN SENSORI SELAI KULIT KOPI PADA BERBAGAI KONSENTRASI ASAM SITRAT DAN GULA KRISTAL PUTIH Randi Aziz Al-farisi; Sussi Astuti; Sri Hidayati; Tanto Pratondo Utomo
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.v5i1.12808

Abstract

Coffee skin is an agricultural byproduct that has the potential to be processed into value-added food products such as jam. Coffee skin can be made into jam because it has a pectin content of 27.20-57.24%. The study aims to determine the effect of the addition of citric acid and white crystal sugar, as well as their interaction on the chemical and sensory properties of coffee skin jam. The study was arranged in a Completely Randomized Block Design (CRBD) with two factors and three replications. The first factor was the addition of citric acid with 2 concentration levels of 0.5% (A1) and 0.9% (A2) and the second factor was the addition of white crystal sugar with 4 concentration levels of 40% (G1), 50% (G2), 60% (G3), and 70% (G4). Data homogeneity was tested using the Bartlett test, data addition using the Tuckey test, then the data were analyzed for variance to determine the effect between treatments and further analysis using Honestly Significant Difference (HSD) at the 5% level. The results showed that the interaction of citric acid and white crystal sugar had a very significant effect on water content, color (L*, a*, b*), color score, taste, texture and overall acceptance. The concentration of white crystal sugar had a very significant effect on the total soluble solids and spreadability of coffee skin jam. Treatment A2G3 (AS 0.9% and GK 60%) was the most preferred combination of citric acid and white crystal sugar coffee skin jam.
PENGARUH FORMULASI TEPUNG JEWAWUT DAN TEPUNG KEDELAI HITAM TERHADAP SIFAT KIMIA, FISIK, DAN SENSORI FLAKES Sussi Astuti; Nurul Jannah; Susilawati; Fibra Nurainy
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.v5i1.12809

Abstract

Millet is a local cereal rich in starch and dietary fiber, while black soybeans are known as a source of vegetable protein with high nutritional value. Utilization of these two ingredients in the form of flakes is expected to produce cereal products with good physical characteristics and balanced nutritional quality. This study aims to examine the effect of millet flour and black soybean flour formulations on the chemical, physical, and sensory quality of flakes, and to determine the best formulation that meets the requirements of the Indonesian National Standard for cereal milk (SNI No. 01-4270-1996). The study was arranged using a one-factor Randomized Complete Block Design (RAKL) with six treatment levels and four replications, namely the ratio of millet flour and black soybean flour: 100%:0% (P0), 90%:10% (P1), 80%:20% (P2), 70%:30% (P3), 60%:40% (P4), and 50%:50% (P5). The data were tested for homogeneity using the Bartlett test and Tukey's addition test, then analyzed for variance and further Least Significant Difference (LSD) test at 5% level. Formulation P1 (90% millet flour: 10% black soybean flour) produced the best quality flakes with a water content of 4.50%, ash content of 3.20%, hardness value of 20.95 N, and water absorption of 51.00%, texture score of 3.65 (like), color 4.00 (like), aroma 3.50 (somewhat like), taste 3.69 (like), and overall acceptance 3.95 (like). The best treatment flakes contained 9.02% protein, 7.73% fat, 75.55% carbohydrate, and 25.21% crude fiber.
FORMULATION OF CANNA STARCH AND TAPIOCA ON WATER CONTENT, ELASTICITY AND SENSORY PROPERTIES OF MACKEREL FISH PEMPEK Widratul Faszrah; Sussi Astuti; Erdi Suroso; Novita Herdiana
Aquasains: Jurnal Ilmu Perikanan dan Sumberdaya Perairan Vol. 14 No. 2 (2026): March 2026
Publisher : Jurusan Perikanan dan Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/aqs.v14i2.13158

Abstract

The study aims to determine the effect of ganyong and tapioca starch formulations on water content, elasticity and sensory properties of mackerel fish pempek, and to determine the best formulation of ganyong and tapioca starch with water content, elasticity and sensory properties of pempek that meet SNI 7661:2019. This study used a single factor RAKL and 4 replications. The research treatments were tapioca and ganyong starch formulations with a ratio of 100%: 0% (P0), 90%: 10% (P1), 80%: 20% (P2), 70%: 30% (P3), 60%: 40% (P4), and 50%: 50% (P5). Data were analyzed using variance (ANARA) and continued with the Least Significant Difference Test (LSD) at a level of 5%. The results showed that the formulation of tapioca and ganyong starch affected the water content, hardness, springiness, cohesiveness, color, aroma, taste, texture and overall acceptance of mackerel fish pempek. The treatment of 10% ganyong starch and 90% tapioca produced the best mackerel fish pempek according to SNI 7661:2019 with a color score of 6.94 (yellowish white), aroma 7.20 (typical pempek), taste 6.66 (typical pempek), texture 6.87 (chewy), overall acceptance 7.39 (like), water content of 51.45%, protein content of 18.39%, hardness value of 244.77 N, springiness value of 7.97 mm, and cohesiveness value of 0.63 N.
AKTIVITAS ANTIDIABETES MINUMAN HERBAL CAMPURAN DAUN EUCALYPTUS, KUNYIT DAN DAUN JAMBU BIJI Samsu Udayana Nurdin; Diki Irawan; Subeki Subeki; 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

Abstract

Diabetes mellitus (DM) is a metabolic disorder characterized by high blood sugar levels in the body. The aim of this research was to study the effect of addition eucallyptus leaf in herbal beverage of a mixture of guava leaf and turmeric. The research was arranged in Randomized Complete Block Design (RCBD) with five treatments and five replications. The treatments were proportion of eucalyptus leaf in herbal beverage a mixture of guava leaf and turmeric that considered at 0%:72%:28% (C1), 5%:69%:26% (C2), 10%:66%:24% (C3), 15%:63%:22% (C4), 20%:60%:20%. The observations in this study include total flavonoid, phenol, inhibition of α-amilase enzymes activity, and sensory test. The data were analyzed for similarity of variance with Bartlett’s Test, the addition of data tasted by the Tukey’s test, then the data were analyzed by variance to determine the effect between treatments and further analyzed by the Smallest Significant Difference Test (LSD) at the level 5%. The results showed that the best treatment was the addition 20% of eucalyptus leaf, 60% of turmeric, and 20 % guava leaf, with total contain of flavonoids is an amount of 402,75 ppm (EGCE), total fhenol is an amount of 500,14 ppm (GAE), inhibition of α-amilase enzymes activity is an amount of 61,18%, and sensory test with score of 3,96 (like), aroma with score of 3,67 (like), colour with score of 3,08 (neutral), and overall acceptance with score of 4,06 (like). Total of flavonoids and phenol in herbal beverage have a positive correlation to enzyme inhibition, with the higher of total flavonoid and phenol content will increase inhibition of the α-amylase enzyme.
The Effect Of Candlenut (Aleurites moluccanus) Concentration On Moisture Content, Ash Content, Color, And Sensory Evaluation Of Powdered Broth From Bones And Heads Of Mackerel (Rastrelliger sp) Dewi Sartika; Hani Tiara Anjasia; Sussi Astuti; Sri Hidayati
Jurnal Media Akuakultur Indonesia Vol 5 No 4 (2025): Indonesian Journal of Aquaculture Medium
Publisher : Program Studi Budidaya Perairan Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/d5y1hh55

Abstract

Fish-based powder broth generally has a fishy odor caused by the high content of trimethylamine (TMA) compounds in fish. To reduce this unpleasant smell, candlenut is added as an antioxidant. This study aims to determine the effect of candlenut concentration on the moisture content, ash content, color, and sensory characteristics of powder broth made from the bones and heads of mackerel. The study used a Completely Randomized Design (CRD) with further analysis using the Honestly Significant Difference (HSD) test at a 5% level. The research was conducted in two stages: product preparation and analysis, which included chemical tests (moisture and ash content), physical tests (color), and sensory evaluation. The results showed that the addition of candlenut had a significant effect on all tested parameters. Formulation K4 yielded the best results, with a moisture content of 5.80%, ash content of 3.42%, and color values of L 75.84, a 2.48, and b* 19.91. The sensory scores for this formulation were 4.36 for taste, 5.16 for aroma, 5.26 for color, and 4.54 for texture. These findings indicate that the addition of candlenut can improve the physical and sensory quality of fish-based powder broth and reduce the undesirable fishy odor
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