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All Journal JURNAL SAINS PERTANIAN EQUATOR Pro Food Jurnal Pertanian Agros Jurnal Mutu Pangan : Indonesian Journal of Food Quality FoodTech: Jurnal Teknologi Pangan Teknologi dan Industri Pertanian Indonesia Hidroponik: Jurnal Ilmu Pertanian dan Teknologi dalam Ilmu Tanaman
Lucky Hartanti
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health

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KAJIAN PENAMBAHAN JAMUR TEMPE PADA FERMENTASI KRIM SANTAN TERHADAP KUALITAS VIRGIN COCONUT OIL (VCO) - Rina; Suko Priyono; Lucky Hartanti
Jurnal Sains Pertanian Equator Vol 4, No 2: Agustus 2015
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v4i2.10833

Abstract

Penelitian ini bertujuan untuk mendapatkan jumlah  jamur tempe yang tepat dalam fermentasi krim santan pada pembuatan VCO. Penelitian ini dilaksanakan di labolatorium teknologi hasil pertanian Universitas Tanjungpura. Penelitian dilakukan mulai Januari 2015 sampai dengan April 2015. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 7 perlakuan 4 ulangan yaitu r0= 0g, r1= 1 g, r2= 3g, r3= 5g, r4=7g, r5= 9g, r6= 11g. Variabel yang diamati adalah karakter fisikokimia dan sensori, hasil penelitian menunjukkan bahwa fermentasi minyak VCO menghasilkan Rendemen 23,35%, ALB 0,21%, pH 4,09, Bilangan Iod 10,78%, dan kadar air 0,35%. Fermentasi minyak VCO berpengaruh nyata terhadap rendemen dan asam lemak bebas, namun tidak berpengaruh nyata terhadap pH, bilangan iod dan kadar air berdasarkan uji fisikokimia dan sensori fermentasi minyak VCO 5g jamur tempe menghasilkan nilai terbaik (NP) :  3,34 Hasil analisis sensori terbaik yaitu  3,77 (suka), warna 3,70 (jernih), rasa 4,00 (khas kelapa), dan butir air 4,80 (sangat sedikit butir air).
KAJIAN SUBSTITUSI TEPUNG TERIGU DENGAN PASTA JAGUNG MANIS (Zea mays saccharata sturt) PADA PEMBUATAN KUE BINGKE Riko Imanuel; Suko Priyono; Lucky Hartanti
FoodTech: Jurnal Teknologi Pangan Vol 2, No 1 (2019): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (691.467 KB) | DOI: 10.26418/jft.v2i1.38022

Abstract

Bingke was a traditional cake that resembles a kue lumpur that was made of wheat flour, sugar, milk, coconut milk, egg, and salt. The purposes of this research were to know the best substitution of wheat flour and sweetcorn pasta in the making of Bingke cake and to find out the product of sweetcorn composition that the most preferred of consumers. This research used a randomized complete block design (RCBD) one factor that was the ratio of formulation between wheat flour and sweetcorn pasta was repeated four times by six levels. The observing parameters were measured of water content, developmental power and sensory. The data obtained were analyzed by the ANOVA test of a 5% test level. The results showed the best treatment for Bingke 15 g sweetcorn and 10 g wheat flour, water content 63.53% and developmental power 8.75%. The sensory characteristics of sweetcorn Bingke were the taste 4.0 (like), sweetness level 4.1 (like), texture 4.3 (like), and preference 4.4 (like). 
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK COOKIES DENGAN PENAMBAHAN PUREE LABU KUNING DAN TEPUNG CANGKANG TELUR AYAM Suryati Suryati; Maherawati Maherawati; Lucky Hartanti
FoodTech: Jurnal Teknologi Pangan Vol 2, No 1 (2019): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (682.507 KB) | DOI: 10.26418/jft.v2i1.38020

Abstract

Cookies are a popular snack for people. Additional of plk (pumkin puree) and tct (eggshell flour) will increase the nutritional value of cookies. The aims of this study is to determine the chemical and organoleptic characteristics of cookies made from pumpkin puree and chicken eggshell flour. The research using a Complete Randomized Block Design (CRBD) with singel factor that was the addition of eggshell flour and pumpkin puree (5:55, 7:53, 9:51, 11:49, 13:47, 15:45) and each treatment repeated 4 times so that 24 treatment combinations obtained. Data was analyzed statistically by using the ANOVA test, continued by HSD test. Organoleptic data was analyzed by Kruskall Walis test. The addition of pumpkin puree and chicken eggshell flour did not affect the water content, color, taste and overall preference level of the cookies produced, but did affect ash content, calcium levels and texture of cookies. Based on the effectiveness test (De Garmo), the best cookies are produced from a ratio of 7% chicken eggshell flour and 53% pumpkin puree with chemical characteristics : water content 4.206%, ash content 0.865%, calcium content 3.767%, texture 0.607 Kg Force, color 3.433 (likes), taste 3,533 (likes) and an overall average value of 3,600 (likes).
Preferensi Mahasiswa di Kota Pontianak terhadap Makanan Tradisional Kalimantan Barat dan Perbandingan Komposisi Nutrisinya dengan Pangan Siap Saji Wahdah, Wahdah; Lucky Hartanti; Maherawati, Maherawati
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 9 No. 2 (2022): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2022.9.2.58

Abstract

One aspect of cultural diversity is traditional food. Traditional food serves as a means of expressing thanks, performing cultural rituals, building kinship as well as being a source of nutrition. West Kalimantan is one of the multi-ethnic provinces in Indonesia, hence it offers a wide range of traditional foods. The existence of traditional food is threatened to be shifted or replaced by the presence of ready-to-eat food, which is intensively promoted in various media, with the main target being the young age group. This study aimed to determine student’s preferences in Pontianak towards traditional food in West Kalimantan and compare its nutritional composition with ready-to-eat food. This research was conducted using a survey to 150 respondents using online questionnaire. Data were analyzed by the Chi-Square program. The three types of traditional foods that respondents liked the most were tested for their nutritional composition and compared with the nutritional composition of ready-to-eat foods like chicken nugget, hamburger, and fried chicken. The results showed that students in Pontianak had a high preference (90.7%) for traditional West Kalimantan food. West Kalimantan's most preferred traditional foods were kerupuk basah (n=51), bubur pedas (n=49), and ikan asam pedas (n=25). The results showed a relationship between student preferences for food knowledge, nutritional information, taste, and appearance of traditional West Kalimantan foods. The nutritional composition test showed that, in general, traditional foods have higher water content and lower fat content than ready-to-eat food.
Formulasi Nugget Tempe dengan Penambahan Jamur Kuping dan Wortel terhadap Karakteristik Fisikokimia dan Sensoris Devi Nur Fitriyani; Tri Rahayuni; Lucky Hartanti
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 1 (2024): Vol. (16) No. 1, April 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i1.31087

Abstract

Nuggets are a restructuring product of chicken meat, namely the product of small pieces of chicken meat which are then glued back together with food additives to become a product with a larger size. Nuggets are generally made from animal meat, so they are often called chicken nuggets. Chicken meat has a high fat and cholesterol content, so it is necessary to limit its consumption. There needs to be an alternative to replace meat nuggets into nuggets made from vegetable ingredients that contain protein, one of which is using tempeh and ear mushrooms and carrots to provide texture and increase fiber content. The purpose of this study was to obtain tempeh nugget formulations with the addition of mushroom and carrot for the best physicochemical and sensory characteristics. This study used a randomized block design (RBD) with one factor, namely the formulation of tempeh, ear fungus, and carrots (p) which consisted of 5 levels and 5 replications. The research data were processed using analysis of variance (ANOVA) with a level of 5% if the treatment had a significant effect then followed by the Honest Significant Difference (BNJ) test with a level of 5%. Sensory analysis using the Friedman test. Determination of the best treatment was tested using the effectiveness index test. The results showed that the tempeh nugget formulation with the addition of ear mushrooms and carrots which produced the best physicochemical and sensory properties was 70% tempeh formulation, 15% ear mushroom, and 15% carrot.
PEMANFAATAN ASAP CAIR CANGKANG DAN SABUT KELAPA SAWIT HASIL PEMBAKARAN OKSIGEN TERBATAS TERHADAP KUALITAS SALE PISANG KEPOK (Musa paradisiaca L.) Siska Lestari; Suko Priyono; Lucky Hartanti
Agros Journal of Agriculture Science Vol 26, No 1 (2024): Edisi APRIL
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v26i1.4261

Abstract

Sale pisang is one of the processed banana products from a drying process by smoking or sun dryipg. Making usually uses drying technigues, to extend the shelf life of the. The Kepok  in this study was treated with liquid smoke, which is safe to use as an alternative to chemical preservatives and the use of liquid smoke can also extend the shelf life of the product. The aim of this research was to determine the best concentration of liquid smoke and the length of dampening as well as the best treatment for Sale Pisang Kepok with variations in the application of liquid smoke from palm shells and fiber. This research used a one-factor randomized block design (RBD) with various treatment combinations consisting of various liquid smoke concentrations (10, 15 and 20%) and soaking time (10, 15 and 20 minutes), which all together comprised 9 treatment combinations, each with 3 replications. The parameters observed were water content, ash content, sugar content, Total Plate Count (TPC) and sensory test (hedonic liking test). The results showed that treatment with a concentration of 20% with a soaking time of 15 minutes was the best combination. Physicochemical characteristics include: water content 25.45%, ash content 1.46%, sugar content 7.53%, TPC 3.23 x 107 cfu/g with sensory characteristics color 3.10 (like), aroma 3.10 (like), taste 3.17 (like), texture 2.93 (like less – like) and overall 3.23 (like).  Keywords: concentration; immersion time; liquid smoke;  sale pisang INTISARISale pisang merupakan salah satu hasil olahan buah pisang hasil dari proses pengeringan dengan cara pengasapan  ataupun penjemuran. Pembuatan sale pisang biasanya menggunakan teknik pengeringan, untuk memperpanjang umur simpan sale pisang tersebut. Sale pisang kepok pada penelitian ini diperlakukan dengan asap cair, yang aman digunakan sebagai alternatif pengganti pengawet kimia dan penggunaan  asap cair ini juga dapat memperpanjang umur simpan produk. Tujuan penelitian ini adalah untuk mengetahui variasi konsentrasi asap cair dan lama perendaman serta perlakuan terbaik pada sale pisang kepok dengan variasi aplikasi asap cair cangkang dan sabut kelapa sawit. Penelitian ini menggunakan rancangan acak kelompok (RAK) satu faktor dengan kombinasi perlakuan konsentrasi asap cair (10, 15 dan 20%) dan lama perendaman (10, 15, dan 20 menit) yang kombinasinya menghasilkan 9 taraf perlakuan, masing-masing dengan 3 kali ulangan. Parameter yang diamati adalah kadar air, kadar abu, kadar gula, Total Plate Count (TPC) dan uji sensoris (uji hedonik kesukaan). Hasil penelitian menunjukkan bahwa perlakuan konsentrasi 20% dengan lama perendaman 15 menit merupakan kombinasi terbaik perlakuan kosentrasi asap cair dan lama perendaman. Karakteristik fisikokimia kadar air 25,45%, kadar  abu 1,46%, kadar gula 7,53%, TPC 3,23 x 107 cfu/g dengan karakteristik sensoris warna 3,10 (suka), aroma 3,10 (suka), rasa 3,17 (suka), tekstur 2,93 (kurang suka – suka) dan keseluruhan 3,23 (suka). Kata kunci : asap cair; konsentrasi; lama perendaman, sale pisang
Formulasi Tepung Jagung (Zea mays L.) dengan Tepung Kacang Hijau Terhadap Karakteristik Fisikokimia dan Organoleptik Flakes Nabilatasya Maya Titonia; Suko Priyono; Lucky Hartanti
Hidroponik : Jurnal Ilmu Pertanian Dan Teknologi Dalam Ilmu Tanaman Vol. 2 No. 2 (2025): July: Hidroponik: Jurnal Ilmu Pertanian Dan Teknologi Dalam Ilmu Tanaman
Publisher : Asosiasi Riset Ilmu Tanaman Dan Hewan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/hidroponik.v2i2.361

Abstract

One of the practical foods that can fulfill nutritional needs is flakes. Flakes that available on the market are generally made from wheat and corn. The nutritional value of corn flour-based flakes can be enhanced by combining them with other ingredients that have a relatively high protein content. One such food ingredient with a high protein content is mung beans. The development of flakes products using mung bean flour is expected to be one of the way to optimize the use of local legumes in Indonesia. The aim of this study is to obtain the best formulation of corn flour and mung bean flour in terms of the physicochemical and organoleptic characteristics of the flakes. This study uses a randomized block design with 4 treatment levels, which are the formulation ratios of corn flour to mung bean flour (60:40, 65:35, 70:30, 75:25), with each treatment repeated 6 times. The observation parameters include physicochemical characteristics such as protein, water and ash content, while sensory characteristics include aroma, taste, crispiness, color, and overall preference. The best treatment is determined by the de Garmo effectiveness index. The results of the study show that the 65% corn flour and 35% mung bean flour formulation is the best treatment based on the effectiveness index test with a score of 0.77, with physicochemical characteristics of 2.717% moisture content, 3.026% ash content, and 6.891% protein content, as well as sensory characteristics of color 4.2 (more liked), aroma 3.93 (liked), crispiness 4.26 (more liked), taste 4.23 (more liked), and overall preference 4.2 (more liked).
Co-Authors - Rina Anang Syamsunihar APRIANA APRIANA Asri Mulya Azhari astuti rabayani Devi Nur Fitriyani DWI RAHARJO Helena, Shifa Ketut Anom Wijaya Maherawati, Maherawati Maherawati, Maherawati Mega Sari Juane Sofiana Nabilatasya Maya Titonia Nurhayati Nurhayati Retno Budi Lestari Riko Imanuel Rizki Rizki Sariffudin Sariffudin Siska Lestari Siti Rokhaenah Suko Priyono Suko Priyono sulvi purwayanti Surianto Surianto suryati suryati Tri Rahayuni Wahdah, Wahdah Warsidah Warsidah Weliana . Yohana Sutiknyawati Kusuma Dewi