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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Lahan Suboptimal Jurnal Ilmu-Ilmu Pertanian Indonesia Transformasi: Jurnal Pengabdian Masyarakat Jurnal FishtecH Pro Food Jurnal Aplikasi Teknologi Pangan Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian Journal of Applied Food Technology AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Seminar Nasional Lahan Suboptimal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat JURNAL PANGAN JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Journal of Integrated Agribusiness Bubungan Tinggi: Jurnal Pengabdian Masyarakat Jurnal Pengabdian kepada Masyarakat Sagu Journal of Community Service Jurnal Pusat Akses Kajian Pangan dan Gizi Sriwijaya Foodtech Journal

Merynda Indriyani Syafutri

Program Studi Teknologi Hasil Pertanian Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Sriwijaya, Indralaya

Author-ID : 2375233

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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PENGARUH KONSENTRASI PENAMBAHAN TEPUNG TEMPE TERHADAP KARAKTERISTIK TORTILLA LABU KUNING (The Effect of Tempe Flour Addition Concentration on Pumpkin Tortilla Characteristics) Syafutri, Merynda Indriyani; Lidiasari, Eka
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 objective of this research was to observe the physical and chemical characteristics of pumpkin tortilla with tempe flour addition. The experiment was designed using non Factorial Randomized Design with six treatments and each treatment was replicated three times.Â The treatments were 5%, 10%, 15%, 20%, 25% and 30% addition of tempe flour per 90 g of tapioca. Texture, moisture content, ash content, and protein content were analyzed.Â The results showed that the addition of tempe flour had significant effect on protein content. Pumpkin tortilla with tempe flour addition had 830.70 mm/s to 1316 mm/s of texture, 3.97% to 4.92% of moisture content, 1.22% to 1.48% of ash content, and 8.96% to 13.22% of protein content. Key words : pumpkin, tempe flour, tortilla

Pengaruh Lama dan Suhu Pengeringan Terhadap Karakteristik Fisikokimia Tepung Beras Merah (Oryza nivara) Syafutri, Merynda Indriyani; Syaiful, Friska; Lidiasari, Eka; Pusvita, Dela
AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Vol 4 No 2 (2020): AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian
Publisher : Universitas Bangka Belitung

Red rice is known to have advantages, i.e. contain fiber and anthocyanin that have functional properties. The potential of red rice needs to be explored more intensively through various studies. One effort to develop brown rice as food is to process it into flour. In the process of flour processing, there are several steps that must be considered to get flour with good physicochemical properties, such as drying and grinding. The purpose of this research was to learn the effect of drying time and temperature on the physicochemical characteristics of red rice flour. Randomized Block Design factorial was used in this research. The treatment factors were drying time (A) and drying temperature (B). Factor A consisted of three levels i.e. 1 hour, 2 hours, and 3 hours, and factor B also consisted of three levels i.e. 50Â°C, 55Â°C, and 60Â°C. The parameters observed in this study were yield, bulk density, water holding capacity, swelling power, solubility, moisture content, and amylose content of red rice flour. The results showed that the drying times and temperatures significantly reduced yield, bulk density, and moisture content, but significantly increased water holding capacity, swelling power, solubility, and amylose content of red rice flour. The moisture content of red rice flour was in accordance with the standards (SNI 3549; 2009).

KARAKTERISTIK KWETIAU DARI TEPUNG BERAS MERAH (Oryza sativa): Characteristics of Kwetiau Made of Red Rice (Oryza sativa) Flour Kiki Yuliati; Merynda Indriyani Syafutri; Christian Madona
Pro Food Vol. 6 No. 1 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

ABSTRACT The objective of this research was to analyze the characteristics of kwetiau made of red rice flour with binding agents addition and soaking time of red rice. This research used a Factorial Completely Randomized Design with two factors. The first factor was types of binding agent (tapioca, glutinous rice flour and sago), and the second factor was the soaking time (1.5 hours and 3 hours). The observed parameters were physical (color, texture, elongation), chemical (moisture, ash, crude fiber, total anthocyanin content, and sensory characteristics (flavor, color, texture, taste). The results showed that the types of binding agent had significant effects on texture, elongation, and moisture content, while the soaking time had significant effects on color (L*, a*, b*), texture, moisture and ash content. Interaction of binding agent and soaking time had significant effects on texture and moisture content. Based on sensory characteristics and moisture content (Indonesian National Standard No. 2987-2015), the best treatment was kwetiau A1B1 (tapioca as binding agent; 1.5 hours of soaking time). Keywords: binding agent, kwetiau, red rice flour, soaking time ABSTRAK Penelitian ini bertujuan untuk menganalisa karakteristik kwetiau dari tepung beras merah dengan penambahan beberapa jenis bahan perekat dan lama perendaman beras merah. Penelitian menggunakan Rancangan Acak Lengkap faktorial dengan dua faktor perlakuan, yaitu jenis bahan perekat (tapioka, tepung beras ketan, dan sagu) dan lama perendaman beras merah (1,5 jam dan 3 jam). Parameter yang diamati adalah karakteristik fisik (warna, kekerasan, elongasi), kimia (air, abu, serat kasar, total antosianin), dan sensoris (flavor, warna, tekstur, rasa). Hasil penelitian menunjukkan bahwa jenis bahan perekat berpengaruh nyata terhadap kekerasan, elongasi dan kadar air, sedangkan lama perendaman berpengaruh nyata terhadap warna (L*, a*, b*), tekstur, elongasi, kadar air dan abu. Interaksi antara jenis bahan perekat dan lama perendaman berpengaruh nyata terhadap tekstur dan kadar air kwetiau tepung beras merah. Perlakuan terbaik ditentukan berdasarkan karakteristik sensoris dan parameter kadar air (SNI 2987-2015), perlakuan terbaik adalah kwetiau A1B1 (bahan perekat tapioka; lama perendaman beras merah 1,5 jam). Kata kunci: bahan perekat, kwetiau, lama perendaman, tepung beras merah

KARAKTERISTIK PERMEN JELLY TIMUN SURI (Cucumis melo L.) DENGAN PENAMBAHAN SORBITOL DAN EKSTRAK KUNYIT (Curcuma domestika Val.) Merynda Indriyani Syafutri; Eka Lidiasari; Hendra Indawan
Jurnal Gizi dan Pangan Vol. 5 No. 2 (2010)
Publisher : Food and Nutrition Society of Indonesia

The objective of this research was to determine the chemical and organoleptic characteristics of Cucumis melo L. jelly candies with the addition of sorbitol and Curcuma domestika Val. extract. This research was conducted in the Chemical Laboratory of Agricultural, Department of Agricultural Technology, Agricultural Faculty, Sriwijaya University, Indralaya, from January 2010 to June 2010.This research used a Factorial Completely Randomized Design with two treatments and three replications for each treatment. S factor was the addition of sorbitol concentration (9%, 16% and 23%) and E was the concentration factor addition of Curcuma domestika Val. extract (5%, 7% and 9%). The results showed that the addition of sorbitol concentration had significant effect on the water content, pH, total sugar and antioxidant activity of Cucumis melo L. jelly candies. The addition of Curcuma domestika Val. extract had significant effect on the water content and antioxidant activity of Cucumis melo L. jelly candies. Interaction addition of sorbitol and Curcuma domestika Val. extract had significant effect on the antioxidant activity of jelly candies.S2E2 treatment (sorbitol 20% and 7.5% Curcuma domestika Val. extract) was the best treatment with chemical characteristics (water content 36.48%, ash content 3.01%, pH 5.03, total sugar 37.00% and the antioxidant activity 27.09%), and sensory characteristics by scoring preferences (color 3.08, texture 2.88, odour 3.08 and taste 2.88).

Physical and Chemical Characteristics of Mangos (Mangifera indica L.) during Storage with Various Methods of Packaging Merynda Indriyani Syafutri; Filli Pratama; Daniel Saputra
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 1 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (627.339 KB)

The research was aimed to determine the physical and chemical characteristics of mangos in various packing methods during storage. Factorial Completely Randomized Design with four treatments and three replications were used in this research. The treatments were individually and collectively packed mangos which were stored at 10 and 200C. The physical and chemical changes of mangos in the flexible packaging (individual and collective) were slower than mangos without packaging. Collectively packed mango stored was with the storage temperature of 100C was found to have longer shelf life than that of other treatments. On day 25, the collectively packed mango had weight loss of 1,464%, 0,316 Kgf hardness, 11,4% total sugars, 0,44% total acids, and 229,44 mg/100g vitamin C. Further duo-trio test indicated that panelists could detect the differences of the taste between packed and freshly harvested mangos. The hedonic test shows that most panelists preferred the taste of mangos that were collectively packed and stored at 100C (on day 10). Key words: Mangos, method, packaging, storage

KARAKTERISTIK ES KRIM HASIL MODIFIKASI DENGAN FORMULASI BUBUR TIMUN SURI (Cucumis melo L.) DAN SARI KEDELAI [Characteristics of Modified Ice Cream Formulated with Cucumis melo L. Puree and Soybean Milk] . Oksilia; Merynda Indriyani Syafutri; Eka Lidiasari
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 1 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (329.08 KB)

The objective of this research was to observe the physical and chemical characteristics of ice cream made with various formulations of Cucumis melo L. puree and soybean milk. The experiment was designed using Factorial Randomized Block Design with two treatments and each combination was replicated three times. The factors investigated were formulations of Cucumis melo L. puree (10, 12.5 and 15 %) and soybean milk (40, 50 and 60%). The ice cream’s viscosity, overrun and melting time were determined, where as protein, fat and potassium content were analyzed. The results showed that the interaction of Cucumis melo L. puree and soybean milk formulation had significant effect on viscosity and overrun. Modified ice cream made with 12.5% Cucumis melo L. puree and 40% soybean milk was the best formula for producing modified ice cream. The resulted ice cream had viscosity of 1.03 cP, overrun 53.93% and melting time 23,58 minutes, while the protein, fat and potassium content were 5.18%, 70% and 1083.33 mg/L, respectively.

Peningkatan Nilai Tambah Jagung dari Lahan Suboptimal dengan Mengolah menjadi Nasi Jagung Instan dengan Aplikasi Rehidrasi dan Penambahan Air pada Tepung Jagung Sugito Sugito; Merynda Indriyani Syafutri; Friska Syaiful; Risbin W. Hutabarat
Jurnal Lahan Suboptimal : Journal of Suboptimal Lands Vol. 4 No. 1 (2015): JLSO
Publisher : Research Center for Sub-optimal Lands (PUR-PLSO), Universitas Sriwijaya

Corn plant is suitable to cultivate on suboptimal land due to itâ€™s resistance to acid and dry soil. The objective of the research was to determine the effect of time soaking corn kernels and addition of water to corn flour on characteristics of instant corn rice. Corn that is used is from the farmers of Arisanjaya village (the area of suboptimal land agriculture). The research used a Factorial Completely Randomized Design with two treatment factors and three replications. The observed treatment factor was soaking time (A1: 6 hours, A2: 12 hours, A3: 24 hours) and the addition of water (B1: 80%, B2: 90%, B3: 100%). Observed parameters were physical (color, texture and length of serving), chemical (moisture, ash) and sensory characteristics with hedonic test (texture, color and flavor). The results showed that the soaking time had significant effect on lightness, chroma and ash content of instant corn rice. The addition water had significant effect on the chroma of instant corn rice. The interaction between the soaking time and addition of water had significant effect on the chroma of instant corn rice. The treatment A1B3 (6 hour soaking time and the addition of water 100%) was the best treatment with the average color values (49.77% lightness, 21.40% chroma, 65.200 hue), 76.73 gf cooked corn rice texture, 9.67 minute length of serving, 4.36% moisture content, 1,01 % ash content, the average value of hedonic test (2.20 texture, 2.56 color, and 1.88 flavor).

Sifat Fisikokimia Zat Pewarna dari Bunga Eceng Gondok (Eichhornia crassipes) yang Diekstrak dengan Metode Microwave Asissted Extraction (MAE) Merynda Indriyani Syafutri; Filli Pratama; Gading Putra Yanda
Jurnal Lahan Suboptimal : Journal of Suboptimal Lands Vol. 8 No. 1 (2019): JLSO
Publisher : Research Center for Sub-optimal Lands (PUR-PLSO), Universitas Sriwijaya

SyafutriÂ et al, 2019. Physicochemical Properties of Colorant from Water Hyacinth Flower (Eichhornia crassipes) Extracted by Microwave Assisted Extraction (MAE) Method. JLSO 8(1):94-106.The objective of this research was to determine the effect of oven microwave power and extraction time on color intensity, anthocyanin stability, and antioxidant activity of colorant from water hyacinth flower (Eichhornia crassipes) extracted by microwave assisted extraction (MAE) method. The research was conducted at Agricultural Product Chemical Laboratory, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University. The experiment used a Factorial Completely Randomized Design with two factors and each treatment was repeated three times.Â The first factor was oven microwave power (100 watts and 300 watts) and the second factor was extraction time in oven microwave (1 minute, 2 minutes, and 3 minutes). The parameters were color intensity, anthocyanin stability, and antioxidant activity. The results showed that the oven microwave power and extraction time had significant effects on color intensity and antioxidant activity. The increasing of oven microwave power and extraction time increased a* value and antioxidant activity, and decreased b* value, significantly. The result also showed that the anthocyanin compounds was not stable with heating up to 105Â°C.

Karakteristik Fisik, Kimia dan Sensoris Kerupuk Keong Mas (Pomacea canaliculata) Apriyani Apriyani; Indah Widiastuti; Merynda Indriyani Syafutri
Jurnal FishtecH Vol 4, No 1 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i1.3495

The objective of this research was to know the physical, chemical and sensory characteristics of snail crackers. The research used factorial randomized block design with difference formulation of snail meat and water as treatments; each treatment was replicated three times. The treatments were the formulation of snail meat (40%, 50%, 60%, 70%, and 80%) and water (60%, 50%, 40%, 30% and 20%). Parameters of research were physical characteristic (fracture, the percentage of expansion, lightness, chroma, and hue), chemical characteristic (water, ash, fat, protein, and carbohydrate by difference content), and sensory characteristic (hedonic test about aroma, colour, fracture and taste). The result showed that the average of fracture ranges from 618.53 gf to 1735.87 gf, the percentage of expansion ranges from 117.67% to 44.17%, lightness ranges from 75.23% to 66.6%, chroma ranges from 9.27% to 13.73%, hue ranges from 89.27o to 79.23o, water content ranges from 2.21% to 2.86%, ash content ranges from 1.39% to 3.03%, fat content ranges from 5.99% to 11.45%, protein content ranges from 3.78% to 7.58%, carbohydrate by difference content ranges from 75.09% to 86.64 % and hedonic test: aroma ranges from 2.8 to 2.84, colour ranges from 2.72 to 3.52, fracture ranges from 2.92 to 3.32 and taste ranges from 2.48 to 3.44. The best treatment of snail crackers was B treatment of formulation of snail meat 50% and water 50%

Pengaruh Penambahan Jamur Tiram Putih dan MOCAF Terhadap Karakteristik Kerupuk Udang Microwaveable Agung Praja Pratama; Umi Rosidah; Merynda Indriyani Syafutri
Jurnal FishtecH Vol 9, No 2 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i2.12672

Tujuan dari penelitian ini adalah mengetahui pengaruh konsentrasi jamur tiram putih dan konsentrasi mocaf terhadap sifat fisik, kimia dan sensoris kerupuk udang microwaveable. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan dua faktor perlakuan dan dilakukan pengulangan sebanyak tiga kali. Faktor pertama yaitu konsentrasi mocaf (15% dan 25%) dan faktor kedua adalah konsentrasi jamur tiram putih (25%, 50%, dan 75%). Parameter yang diamati meliputi sifat fisik (kekerasan, warna dan derajat pengembangan), sifat kimia (kadar air, kadar abu dan kadar protein), dan sifat sensoris menggunakan uji hedonik (kerenyahan, rasa, warna dan aroma). Hasil penelitian menunjukkan bahwa konsentrasi mocaf berpengaruh nyata terhadap kekerasan, kadar air, dan lightness, sedangkan konsentrasi jamur tiram putih berpengaruh nyata terhadap kekerasan, lightness, redness, yellowness, kadar air, abu, dan protein. Interaksi kedua faktor perlakuan berpengaruh nyata terhadap kadar air dan karakteristik sensoris (rasa dan warna). Hasil uji hedonik menunjukkan bahwa kerupuk udang yang disukai panelis adalah perlakuan A1B2 (15% mocaf dan 50% jamur tiram putih) dengan rerata nilai kekerasan 213,47 gf dan kadar air 3,35%. Kadar protein dalam kerupuk udang microwaveable memenuhi standar (SNI 2714.1:2009) yang termasuk dalam kategori kerupuk udang mutu 1.

Co-Authors ,, Lifianthi Achmad Faizal Adhriko Setiawan Afifah P Kinanti Agung Praja Pratama Agus Wijaya Ahmad Rizki Anjliany, Meysin Anny Yanuriati Anny Yanuriati Apriyani Apriyani Asty Ananda Bandhia Ayu Lestari Basuni Hamzah Basuni Hamzah Berliana M Pardede Budi Santoso Chairanil Fadhilah Christian Madona Daniel Saputra Defira, Citra Dela Pusvita Desi Aryani Dheka Adi Saputra Eka Intan Kumala Putri Eka Lidiasari Eka Lidiasari Ela Roswasti Angelia Syeba Ginting Erika Putri, Nadia Erlita Indah Astari Fanny Astari Feby Juniansyah Fidel Harmanda Prima Filli Pratama Filli Pratama Fitri Yunda Sari Friska Syaiful Friska Syaiful Gading Putra Yanda Gatot Priyanto Gusti Prayoga Hendra Indawan Herlianah Hermanto Hermanto Hermanto Ichsan, Onne Akbar Nur Indah Widiastuti Jery Mega Saputra Jumti Jaduri Kiki Yuliati Lauren F Manalu Leonardo Yohanes H. Manurung Lifianthi , Lolita M Nainggolan Luthfia Azhari, Salsabila M Auliya Nabhan M Rizky Dwi Putra Maharani, Tian Nabila Nabila Sherendita Nabilah, Tri Adelti Nura Malahayati Nura Malahayati Okta Sriutami Pardamean Samosir Parwiyanti Parwiyanti Parwiyanti Parwiyanti Parwiyanti, Parwiyanti Permata Sari, Dwi Indah Pratiwi, Citra Prayitno, Citra Pratiwi Pusvita, Dela Ramadhan, Hafidhuddin N Reski Indriana Riki Anggara Risbin W. Hutabarat Risma Nurul Arifa Rosidah, Umi Sari, Fitri Yunda Sari, Ina Permata Siti Hanggita Rachmawati J Sugito SUGITO Sugito - Sugito Sugito Sugito Sugito Sujatmiko, Harumi Sukery Jaya Syaiful, Friska Tamrin Tamrin Tri Wardani Widowati Tri Wardani Widowati Triwardani Widowati Trubus Airlangga Umi Rosidah Umi Rosidah Yanuriati, Anny Yulina Sari, Yulina

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