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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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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).

Physico-Chemical Characteristics of Ice Cream Made from Coconut Milk Cream and Kidney Nut Puree Sri Winarsih; Nilam Sitaresmi Cahyo; Sukardi Sukardi; Devi Dwi Siskawardani
Food Technology and Halal Science Journal Vol. 3 No. 2 (2020): Juni
Publisher : Universitas Muhammadiyah Malang

Coconut milk cream is a vegetable fat to replace animal fat in making ice cream. coconut milk cream not having a fishy odor and is rich antioxidants. While kidney nut have the potential as an emulsifier and also rich antioxidants. the purpose of this study was to obtain an optimum formulation of coconut milk and kidney beans to produce ice cream with good characteristics. The study used a simple randomized block design that was repeated three times. The treatment are the proportion of coconut milk cream and kidney nut puree. the results of this study showed that ice cream have moisture 65.79 to 72.61%, 48.99% antioxidant activity, fat content was in accordance with Indonesian national standards (25.32%),overrun value (36.03%) and melting time (8.72 minutes).

Kajian Antioksidan, Total Fenol & Total Flavonoid Jamu Selokarang yang diformulasi dengan Jinten Hitam (Nigella sativa) Sukardi Sukardi; Noer Iqbal Arief Iqbal; Sri Winarsih
Food Technology and Halal Science Journal Vol. 4 No. 1 (2021): Januari
Publisher : Universitas Muhammadiyah Malang

Abstrcact Jamu Selokarang is one of the traditional drinks originating from an area, namely Madura, the ingredients used in the manufacture of Jamu Selokarang are turmeric, ginger, ginger, betel leaf, soursop leaves, cloves, nutmeg, coriander, temu ireng and ginger. The ingredients used in the manufacture of herbal medicine selokarang contain a lot of antioxidants and essential oils. Testing is needed to determine the antioxidant activity contained in the herbal medicine selokarang. This study aims to determine the effect of substitution of jamu selokarang on antioxidant compounds, total phenols, flavonoids, ash content and water content. This study used a simple completely randomized design method (simple CRD) with a single factor, namely the black cumin formulation of 0%, 2%, 4%, 6% and 8% which were included in jamu selokarang. The research was repeated 3 times. The parameters observed were: water content, ash content, antioxidants, total phenols, and flavonoids. The results showed that the substitution had a significant effect on water content, ash content and antioxidant activity, while the total phenol and flavonoid analysis had no significant effect. Treatment 0% black cumin had water content of 2.68%; Ash content of 7,90%; DPPH anti-oxidant for 49.08%; antioxidant FRAP 26.25 μgAAE / mL; total phenol was 2.05 μgGAE / mg, and total flavonoids was 0.91 μgQAE / mg.

Karakteristik Kimia dan Organoleptik Biskuit dengan Penambahan Tepung Kacang Kedelai (Glycine max) dan Tepung Kulit Buah Naga Merah (Hylocereus costaricensis) Dian Puspita; Noor Harini; Sri Winarsih
Food Technology and Halal Science Journal Vol. 4 No. 1 (2021): Januari
Publisher : Universitas Muhammadiyah Malang

Indonesia is a country that has a high level of biscuit consumption. This is supported by many local food commodities. Therefore, many food products have emerged that use local food ingredients, such as bread, biscuits and cakes. One effort that can be made to enrich the nutritional content of biscuits is to add soybean flour which is rich in protein and flour of red dragon fruit peel which is rich in dietary fiber. The purpose of this study was to determine the effect of the ratio of wheat flour, soybean flour and red dragon fruit peel flour to chemical and organoleptic quality of biscuits. This research used a simple randomized block design with ratio of wheat flour, soybean flour, and red dragon fruit peel flour consisting of 10 levels: P0 (100%:0%:0%), P1 (80%:10%:10%), P2 (70%:20%:10%), P3 (60%:30%:10%), P4 (75%:10%:15%), P5 (65%:20%:15%), P6 (55%:30%:15%), P7 (70%:10%:20%), P8 (60%:20%:20%), P9 (50%:30%:20%). Each level is repeated 2 times. The parameters being observed were level of protein, fat, crude fiber, water, ash, and organoleptics (aroma, taste and texture). The results showed that the proportion of wheat flour, soybean flour and red dragon fruit peel flour had a very significant effect on level of water, protein, crude fiber, and organoleptic (taste, aroma, and texture). Treatment of biscuits with proportion of wheat flour 60%: 30% soybean flour: 10% red dragon fruit peel flour was the best treatment with level of water 6,58%, ash 0,76%, fat 27,95%, protein 9,74%, crude fiber 6,10%, organoleptic of taste 4,65 (delicious), aroma (rather tasty), and texture (rather not hard)

Studi Pembuatan Edible Film Gel Okra (Abelmoschus esculentus L.) dengan Penambahan Pati Singkong Siti Mukaromatul Muslimah; Warkoyo Warkoyo; Sri Winarsih
Food Technology and Halal Science Journal Vol. 4 No. 1 (2021): Januari
Publisher : Universitas Muhammadiyah Malang

Edible film is an organic material packaging that has plastic-like properties but is biodegradable. The components of the edible film include hydrocolloids. Okra gel is a long chain hydrocoloid polysaccharide with a high molecular weight and a constituent protein containing both hydrophilic and hydrophobic substances. The hydrophilic characteristics are used to improve the physical properties of solubility. Meanwhile, hydrophobic characteristics are used to improve barrier properties (WVTR). Okra (Abelmoschus esculentus L.) is one of the cultivated plants that is currently underutilized by the community but has benefits and high nutritional content. The addition of cassava starch aims to increase the strength of the edible film. The purpose of this study was to determine the use of okra gel proportion and cassava starch concentration in making edible films which can produce edible film characteristics that meet the standards.This study used a factorial randomized block design (RBD). The first factor is the ratio of okra gel and distilled water (1: 3; 1: 1; 3: 1, 1:0). The second factor is the concentration of cassava starch (2.5% and 5% (w / v)). The parameters tested were yield of raw materials, thickness, solubility, transparency, tensile strength, elongation, WVTR (Water Vapor Transmison Rate) and SEM (Scanning Electron Microscopy).The results showed that there was no interaction between okra gel and cassava starch. However, the comparison of okra gel and distilled water had a significant effect on the transparency value with an average of 0.89-1.60 A546 / mm. The concentration of cassava starch has a significant effect on transparency 0.89-1.60 A546 / mm, tensile strength 0.97-2.33%. Edible film with the best treatment was obtained in G2P1 treatment (ratio of okra gel and distilled water (1: 1) and 2.5% cassava starch) with a thickness of 0.08mm, transparency 0.58A546 / mm, WVTR 3.87g / m2 / 24h, elongation 9.24%, tensile strength 0.74MPa and solubility 23.56%. And SEM analysis results show uneven morphology.

Efek Penggunaan Tepung Daun Ubi Jalar Ungu Dan Tepung Daun Ubi Jalar Kuning Terhadap Karakteristik Fisikokimia, Organoleptik Dan Aktivitas Antioksidan Pada Cookies Olga Olivia Maretta; Sukardi Sukardi; Sri Winarsih
Food Technology and Halal Science Journal Vol. 4 No. 2 (2021): Juni
Publisher : Universitas Muhammadiyah Malang

Abstract. Utilization of sweet potato as a food product has been commonly carried out and the nutrients in it have been known. This is what underlies the existence of food diversification using sweet potato leaves. Sweet potato leaves contain B vitamins, iron, calcium, zinc and protein, besides that sweet potato leaves are a source of natural antioxidants such as β-carotene, anthocyanins, phenolic acids, tannins, polyphenols, including lutein. Utilization of sweet potato leaves into processed products, one of which is by flouring sweet potato leaves as a substitute for cookies. The research design was carried out using a random nested block design, consisting of two factors. The first factor as a nest was purple sweet potato leaves and yellow sweet potato leaves. Second factor as a nesting factor is the formulation of cookies with the substitution of sweet potato leaf flour with different levels (3.3g, 6.6g, 9.9g, 13.2g). Observation parameters include moisture content, ash content, fat content, protein content, total carbohydrates, antioxidant activity, texture, organoleptics (taste, color, preferences, aroma, aftertaste). The results of this study indicate an effect on ash content and protein content in different varieties. In the treatment of different formulations, it is known that there is an effect on moisture, carbohydrate, and protein content. The effect of adding purple sweet potato leaf flour and yellow sweet potato leaf flour in this study affected organoleptics including taste, color, aroma, preferences, and aftertaste. The treatment of cookies with the addition of sweet potato leaf flour with the highest ash content was 2.83%, the lowest water content was 1.51%, the highest protein content was 31.07%, and the largest carbohydrate content was 41.04%. Keywords: antioxidant, processed, sweet potato leaves Abstrak. Pemanfaatan ubi jalar sebagai produk pangan telah umum dilakukan dan telah diketahui zat gizi didalamnya. Hal inilah yang mendasari adanya diversifikasi pangan dengan menggunakan daun ubi jalar. Daun ubi jalar mengandung vitamin B, zat besi, kalsium, zinc dan protein, selain itu daun ubi jalar merupakan sumber antioksidan alami seperti ß-carotene, antosianin, asam fenolik, tannin, polifenol, termasuk lutein. Pemanfaatan daun ubi jalar menjadi produk olahan, salah satunya dengan menepungkan daun ubi jalar untuk substitusi cookies. Penelitian ini menggunakan Rancangan Acak Kelompok Tersarang (Nested) terdiri atas dua faktor. Faktor 1 sebagai sarang yaitu jenis daun, faktor 2 sebagai faktor yang tersarang yaitu formulasi dengan level yang berbeda (3,3g, 6,6g, 9,9g, 13,2g). parameter pengamatan meliputi kadar air, kadar abu, kadar lemak, kadar protein, karbohidrat total, aktivitas antioksidan, daya patah, dan organoleptic (rasa, aroma, warna, aftertaste, dan skoring). Hasil dari penelitian ini diketahui bahwa adanya pengaruh dari penggunaan jneis daun ubi jalar yang berbeda meliputi kadar abu dan kadar protein sedangkan pengaruh dari formulasi terhadap karakter fisikokimia meliput kadar air, kadar karbohidrat dan protein. Pada organoleptiknya jenis maupun formulasi berpengaruh nyata terhadap rasa, warna, skoring, aftertaste, dan aroma. Kata kunci: antioksidan, cookies, daun ubi jalar ungu dan daun ubi jalar kuning

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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