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All Journal Jurnal AGROTEKNOLOGI AGRIKA E-Dimas: Jurnal Pengabdian kepada Masyarakat Pro Food Food Science and Technology Journal (Foodscitech) Jurnal Abdi Insani Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS Unri Conference Series: Community Engagement Food Technology and Halal Science Journal JAPI: Jurnal Akses Pengabdian Indonesia

Sri Winarsih

Universitas Muhammadiyah Malang

Author-ID : 2375613

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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KARAKTERISASI MUTU TEH HITAM METODE CTC (Crushing, Tearing and Curling): Characterization of Black tea Quality in CTC (Crushing, Tearing and Curling) Method at PTPN XII District Bantaran Region Sirah Kencong Nur Sriwijayanti; Elfi Anis Saati; Sri Winarsih
Pro Food Vol. 7 No. 2 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i2.215

Abstract This study aims to test the quality of black tea using the cup test method and to test the antioxidant activity of black tea using the DPPH method. The method used in this research is the experimental method. The data obtained from the results of this study are displayed in the form of tables, pictures and discussed in a quantitative descriptive manner. The results showed that CTC black tea had an appearance quality rating of medium/moderate (Fair made), the quality of the brewed water (liquor) was of medium/moderate quality (Fair good), and the quality of the pulp (infused leaf). ) is at best medium quality. The antioxidant activity, starting from the highest, was BMC (Broken Mix CTC) with of 38,187 ppm, D2 (Dust 2) with I of 38,525 ppm, and PF1 (Pekoe Fanning) with of 54,907 ppm. Abstrak Penelitian ini bertujuan untuk menganalisis mutu teh hitam dengan metode cup test dan menganalisis aktivitas antioksidan pada teh hitam dengan metode DPPH. Metode yang digunakan pada penelitian ini adalah metode eksperimental. Data yang diperoleh dari hasil penelitian ini ditampilkan dalam bentuk Tabel, gambar dan dibahas secara deskriptif kuantitatif. Hasil penelitian menunjukkan bahwa Teh hitam CTC memiliki penilaian kualitas kenampakan sifat luar (appearance) berada pada kualitas medium/sedang (Fair made), kualitas air seduhan (liquor) berada pada kualitas medium/sedang (Fair good), dan kualitas ampas (infused leaf) berada pada kualitas best medium. Aktivitas antioksidan secara berturut-turut mulai dari yang tertinggi adalah BMC (Broken Mix CTC) dangan 38,187 ppm, D2 (Dust 2) dangan 38,525 ppm, dan PF1 (Pekoe Fanning) dengan 54,907 ppm.

PENGAWETAN STRAWBERRY (Fragaria ananassa) MENGGUNAKAN EDIBLE COATING BERBASIS PEKTIN DARI CINCAU HIJAU (Cylea barbata) Sri Winarsih
Agrika Vol 12, No 2 (2018): November 2018
Publisher : Badan Penerbitan Universitas Widyagama Malang

Penelitian ini bertujuan untuk mengetahui konsentrasi ekstrak gel cincau hijau yang efektif untuk pengemasan buah strawberry serta pengaruh pemberian gel cincau hijau terhadap masa simpan dan karakteristik buah strawberry. Metode penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) terdiri dari dua faktor dengan tiga kali ulangan. Faktor pertama yaitu konsentrasi cincau hijau yaitu 2,5; 5; 7,5%. Faktor kedua yaitu konsentrasi CaSO4 yaitu A1 0,05; 0,1, 0,15%. Hasil penelitian menunjukkan bahwa konsentrasi cincau 2,5% dengan penambahan CaSO4 0,15% cenderung mampu memperpanjang masa simpan strawberry selama 14 hari pada suhu 5oC. Kata Kunci: cincau, edible coating, pektin, strawberry

Perbaikan Label Kemasan Pada Program PKM Sari Sayur dan Buah CV Sari Bhumi Desa Pesanggrahan Kota Batu Sri Winarsih; Devi Dwi Siskawardani; Hendra Kusuma
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 12, No 4 (2021): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v12i4.4220

Buah dan sayur menjadi produk sari sayur dan sayur yang diklaim menjadi produk yang memiliki sifat fungsional bagi yang mengonsumsinya. Sifat fungsional didapatkan dari komponen kimiawi dalam bahan baku. Buah dan sayur sumber vitamin, serat dan pigmen. Sari sayur dan buah yang diproduksi bapak Alfi Zidan Syukron masih diproduksi skala rumah tangga yang berlokasi di Jl. Suropati No 184 B Desa Pesanggrahan Kecamatan Batu, sejak tahun 2014 dengan brand ”THERAPHY JUICE NUTRISA”. Produk yang dihasilkan oleh usaha Bapak Alfi sudah dikemas dalam botol plastik namun belum diberi label yang sesuai peraturan yang berlaku dan nomor PIRT. Pengabdian ini bertujuan untuk membantu mitra dalam perbaikan proses produksi, salah satunya adalah perbaikan desain Label Produk menjadi lebih baik dan menarik menyesuaikan dengan pemerintah yang telah ditetapkan. Metode pelaksanaan pengabdian adalah penyuluhan tentang Label Kemasan dan pendampingan membuat desain Label. Hasil yang dicapai dari ini adalah label produk sari sayur dan buah yang lebih menarik dan informatif.

IDENTIFIKASI SENYAWA AKTIF CRUDE EKSTRAK BUNGA LAWANG (Illicium verum) DAN UJI ANTIMIKROBIA PEMBUSUK DARI DAGING AYAM BROILER Sri Winarsih; Rena Enik Vamelia; Nia Nurlaily; Merdha Gustifa Tanzila
JURNAL AGROTEKNOLOGI Vol 12 No 02 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Star anise is an important spicepart for human needs, commonly used as an enhancer of taste, color and aroma of the food.The purpose of this study were to identify the active compounds contained in crude extract star anise and its antimicrobial activity. In this study identified component of extract star anisewas extracted using maceration method for 24 hours. The result showed that the crude extract of star anise had 6 compounds as active compound by UPLC method i.e Orthidine E, Adriadysiolide, 8-Decene-4,6-diyne-1,2,10-triol, Chrysogedone A, Egomaketone, Lepalone. Crude extract of star anise also determined amount of total phenolic content and flavonoid content. Ethanolic extract contained 81.46 ppm of phenolic compound and 16.97 ppm of flavonoid. The crude extract of star anise about 6% concentration had highest antimicrobial activity with inhibition zone around 1.5 cm for the microbe isolated from the spoilage of broiler chicken meat. Keywords: active component, antimicrobe activity, crude extract, Illium verum

Pelatihan pengolahan buah Apel sortiran menjadi topping kue Pie untuk anggota Aisyah Kota Batu Sri Winarsih; Bayu Etti Tri Adiyastiti; Devi Dwi Siskawardani
Unri Conference Series: Community Engagement Vol 2 (2020): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.2.522-525

The aim of this activity is to increase the knowledge and skills of Aisyah members from Batu citys in recognizing the potential and utilizing agricultural crops and livestock products to be new products that are preferred by the community. The method of implementing the activity is counseling the potential natural resources, tourism, agriculture, also increaase skill to develop its products to be new product has value added, for example pie. The participants welcomed the counseling and training activities. Based on the organoleptic test, apple pie produced get good acceptance form panelist.

Pemanfaatan Limbah Padat Sari Apel sebagai Bahan Baku Cuka Apel Menggunakan Metode Backslop Alvianty Novitasari; Warkoyo Warkoyo; Sri Winarsih
Food Technology and Halal Science Journal Vol. 2 No. 1 (2019): Januari
Publisher : Universitas Muhammadiyah Malang

Solid wasted of apple cider containing a lot of compounds such as carbohydrates, glucose, malic acid, and flavonoids. The purpose of this research is to utilize the solid wasted of apple cider as the raw material of apple vinegar. The fermentation process of making apple vinegar in this research using the backstop method. This research consists of 2 steps of the fermentation process. The first step of fermentation using yeast to transform sugar into alcohol. Second step fermentation is a continuance of first step fermentation with the addition of apple vinegar backstop culture which contain Acetobacter aceti with density 4 x 107cfu / ml to transform alcohol to acetic acid. This research uses simple and factorial Randomized Block Design (RBD). Fermentation phase I using simple RBD with the proportion of apple raw material (solid wasted of apple cider: apple) 100% : 0%; 75%: 25%; 50%: 50%; 25%: 75% as factor I. Fermentation phase II using factorial RBD with the combination of factor I and the addition of apple vinegar backstop with concentration 5%, 10%, and 15% as factor II. The results showed that during the first step fermentation process the raw material proportion of apple (solid wasted of apple cider: apple) affected total soluble solids, pH value, and alcohol content. Fermentation phase II showed an interaction between the proportion of the raw material of apple (apple cider waste: apple) and the addition of backstop apple vinegar concentration to total dissolved solids, alcohol content, acetic acid, except pH value. The best results showed treatment with apple material proportion (25% solid wasted of apple cider: 75% apple) and addition of apple vinegar backstop concentration 15 % produce 4.6 g / 100ml acetic acid, 4% soluble solids total, pH value of 3.4 and alcohol residue of 0% (v/v), with colorful organoleptic results quite appealing, the scent is sufficient, and preferences are favored by the panelists.

Kajian Edible Coating Berbasis Pati Singkong Dengan Perbedaan Stabilizer (Alamidan Sintetis) Pada Bakso Ayam Maulida Fitri Iswari; Noor Harini; Sri Winarsih
Food Technology and Halal Science Journal Vol. 2 No. 2 (2019): Juni
Publisher : Universitas Muhammadiyah Malang

The edible coating based on cassava starch is a method of giving a thin coating on food product to extend the shelf life have weakness has low barrier properties to moisture it’s required the addition of a stabilizer to extend the shelflife that applied on chicken meatball which has a short shelf life is 24 hours. The purpose of this research is to find different types and concentrations of stabilizers and determine the best treatment. The research nested. Extraction of carrageenan from seaweed(Eucheumma cotton) and extraction of pectin from green cincau leaf (Premma oblong folio) then make edible coating treated with a natural stabilizer (carrageenan and pectin) and synthetic (STPP and CMC) with 0.2%, 0.3%, and 0.4% concentration. The results showed that the type of stabilizer had significant effect on moisture content, ash content, color (L), and texture, while the concentration of stabilizer had no significant effect on moisture content, color (L), color (a+), color (b+), total plate count and scent organoleptic. The best treatment was stabilizer CMC0.3%.

Respon Penambahan Proporsi Bubur Rumput Laut Dengan Tepung Tapioka dan Konsentrasi Ekstrak Sawi Terhadap Mutu Bakso Ayam Tri Mahdiyahtul Faricha; Sri Winarsih; Elfi Anis Saati
Food Technology and Halal Science Journal Vol. 2 No. 2 (2019): Juni
Publisher : Universitas Muhammadiyah Malang

Meatballs are round or other food products derived from cattle meat mix (not less than 50% meat content) and starch or cereals with or without the addition of other food ingredients and permissible dietary ingredients. Meatballs in general have a rubbery texture approaching hard and have a less attractive color that needs to be done production innovation, one of them is by addition of green mustard extract with the composition of seaweed porridge and tapioca flour. This study aims to determine the effect of interaction between the proportion of seaweed porridge with tapioca starch and extract concentration, and each of these factors. The research was conducted by using Group Random Design (RAK) two factors. The factor I with 4 levels is the composition of seaweed porridge with tapioca flour, among others: 5%: 25%, 10%: 20%, 15%: 15%, 20%: 10%. Factor II with 3 levels is the addition of green mustard extract concentration (1: 1, 2: 1, 3: 1). Meatball testing is done on physicochemical properties (moisture content, ash, protein, fat, carbohydrate, antioxidant, total chlorophyll, texture, and color) and organoleptic (taste, aroma, joy, suppleness, and appearance. The results showed that interaction between substitution of seaweed with green bean extracts dye to moisture content, ash content, yellowishness (b+), total chlorophyll, antioxidant, taste score, elasticity score, appearance score, and no effect on protein content, brightness (L), yellowishness (a-), aroma score, favorite score. The best treatment of chicken meatball was obtained from R4S3 treatment with the addition of 20% seaweed porridge with 10% tapioca starch and 3: 1 green mustard concentration with 74.20% moisture content, 2.62% ash content, 2.53 fat content %, protein content 17.45%, carbohydrate 20.32%, chlorophyll 0.47 mg / L, and antioxidant 75.73%, texture of 4.96, brightness level (L) 62.47, yellowishness -) 7.07, greenishness (b +) 12.83. Furthermore, organoleptic test with organoleptic score 2.60 (enough), taste score 2.67 (good enough), aroma score 2.70 (quite like), the score of 2.90 (quite interesting), and score suppleness 2.83 (quite chewy). All of the parameters tested such as moisture content, ash content, protein content, and fat content have fulfilled SNI 01-3818 of 1995 chicken meatball.

Kajian Edible Coating Berbasis Kolang-Kaling dengan Penambahan Bahan Pengental dari Sumber Alami (Pati dan Pektin) dan Sintetis (CMC) yang Diaplikasikan pada Dodol Dwi Pramsiska; Noor Harini; Sri Winarsih; Hanif Alamudin Manshur
Food Technology and Halal Science Journal Vol. 3 No. 1 (2020): Januari
Publisher : Universitas Muhammadiyah Malang

The purpose of this study was to determine the effect of the type of thickener on the quality of edible coatings, the effect of the concentration of thickener types on the quality of edible coatings applied to dodol, and find the best treatment of edible coatings that can increase the shelf life of dodol. The research was arranged in a Nested Randomized Design method consisting of two factors. First factor that became the nest was a variation of thickener (P) with treatment level (Pati, Pectin, and CMC) and second factor that became nested namely variation of thickener concentration (K) with treatment level (1%, 1.5%, and 2% ). The results showed that the addition of pectin 2% as the best treatment has a viscosity of 238.2 cP and the ability to protect dodol on the 6th-day storage can be observed at a water content of 26.98% which is close to SNI which is equal to 20%, TPC (Total Plate Count) 4.9 × 104Cfu / g which is close to the TPC number on SNI of 1 × 104Cfu / g, FFA (Free Fatty Acid) of 1.06% which does not exceed the SNI limit of 10.5%, the texture of 8.18 N / mm, the aroma score of 3.53 is a bit rancid, the appearance score is 5.23 which means neutral and the preferences score is 6.07 which means a little like.

Characteristics of Pasteurization Milk Formulated with Ambon Banana Syrup (Musa acuminata colla) at Different Maturity Devi Dwi Siskawardani; Sukardi Sukardi; Sri Winarsih; Arif Prasetyaji
Food Technology and Halal Science Journal Vol. 3 No. 2 (2020): Juni
Publisher : Universitas Muhammadiyah Malang

Pasteurized milk defined as fresh cow milk that processed through the heating process with a temperature of 65°C. Generally, pasteurized aimed to prevent the damage of milk due to destructive microorganism (pathogen) activity and able to control nutrition quality. Indonesia banana production in 2016 approximately 7.45  106 t, but only 1.5  106 t were consumed. Banana mostly consumed as fresh fruit or processed as a chip or nugget. This indicated that banana is less treated for a food product. Therefore, the objective of this research was to define the optimum Ambon banana maturity and syrup concentration for producing best-pasteurized milk. This research consisted of two main stages consisted of banana syrup production, and followed by application into pasteurized milk. The nested design was applied, with the main factor was the Ambon banana maturity (115 d, 120 d, and 125 d after flowering), and the sub-factor was banana syrup concentration (5%, 10%, 15%) with three replications. There was a significant effect of banana maturity and syrup concentration on the fat content and aroma of pasteurized milk. In comparison, there was a significant effect of banana syrup on the total dissolved solids (TDS) and total plate count (TPC) of pasteurized milk. The best treatment was 125 d Ambon banana and 15% syrup concentration, with TDS 13.11 °Brix, TPC 8.1  104 CFU mL-1, fat 12.65 %, protein 19.08 %, aroma 3.9 (like), and taste 2.5 (simply delicious).

Co-Authors Alvianty Novitasari Arif Prasetyaji Bayu Etti Bayu Etti Tri Adiyastiti Damat, Damat Devi Dwi Siskawardani Dian Puspita Dwi Pramsiska Dwi Syanti Wirandhani Dyan Ningtyastuti Edwin Eka Haprinata Elfi Anis Saati Elfi Anis Saati Fawwaz Akbar Al Amin Ganjar Adhywirawan Sutarjo Hananingtyas Maharani Hanif Alamudin Manshur Hendra Kusuma Maulida Fitri Iswari Merdha Gustifa Tanzila Mochammad Wachid Muhammad Izzul Islam Nia Nurlaily Nilam Sitaresmi Cahyo Noer Iqbal Arief Iqbal Noor Harini Nur Sriwijayanti Okta Pringga Pakpahan Olga Olivia Maretta Rafle Bachtiar Refodikara Iqbal Mahdiyasa Rena Enik Vamelia Sephina Putri Rosania Siti Mukaromatul Muslimah Sukardi Sukardi Tri Mahdiyahtul Faricha Vritta Amroini Wahyudi Warkoyo . Yohana Agustina

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