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All Journal Agrointek Jurnal Kelautan : Indonesian Journal of Marine Science and Technology CEMARA JMM (Jurnal Masyarakat Mandiri) BUANA SAINS Performance : Jurnal Bisnis dan Akuntansi Journal of Food Technology and Agroindustry Jurnal Pengabdian kepada Masyarakat Jurnal Pengabdian Masyarakat (ABDIRA) Journal of Community Practice and Social Welfare (JaCiPS) Jurnal PADI (Pengabdian mAsyarakat Dosen Indonesia)
Ismawati Ismawati
Dosen Fakultas Pertanian Universitas Wiraraja
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Nursing Physics Public Health Social Sciences Other

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Journal : BUANA SAINS

 1 
APLIKASI KROKOT PADA PENGOLAHAN NAGET SEBAGAI PRODUK PANGAN FUNGSIONAL Ratih Yuniastri; Ismawati Ismawati; Rika Diananing Putri
BUANA SAINS Vol 21, No 2 (2021)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v21i2.3269

Abstract

Nugget is one of the foods consumed by numerous people.  In this study, the raw material for nuggets was tempeh and formulated with purslane to obtain nuggets that contain fiber and are low in fat. This research used three treatment formulations of ingredients and purslane: 95%: 5% (NK1); 90%:10% (NK2); 85%:15% (NK3) and control without the addition of purslane.  The treatments have tested for preference. The best sample based on the preference test was then tested for fiber and fat content and compared with the control. The results of the study found that the best treatment based on the preference test was the addition of purslane 1.62% and NK2 1.87%. The fat content of the control nugget was 15.64% and NK2 was 15.02%. 
UMUR SIMPAN KOPI LENGKUAS INSTAN MENGGUNAKAN METODE ACCELERATED SHELF LIFE TESTING (ASLT) DENGAN PENDEKATAN PERSAMAAN ARRHENIUS Ratih Yuniastri; Ismawati Ismawati; Dyah Ayu Fajarianingtyas
BUANA SAINS Vol 19, No 2 (2019)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (184.523 KB) | DOI: 10.33366/bs.v19i2.1746

Abstract

Galangal is one of the herbaceous plants that thrive in the Sumenep area and has been utilized by one of the Agro-industries in this area to become an instant galangal coffee product. Galangal processed products are one way to extend the shelf life of galangal. A decrease in quality during product storage can have an impact on the shelf of the product. To provide food safety guarantees for consumers and to support the creation of food independence, information about the shelf life of this product needs to be included. This research is to estimate the shelf life of instant galangal coffee products using the Accelerated Shelf Life Testing (ASLT) method with the Arrhenius approach, using a randomized block design (RBD). An increase in color and water content of instant galangal coffee indicates a decrease in product quality during the storage process. The parameter used to estimate the shelf life of products based on research results is water content. The initial water content of 5,237% with a critical water content of 18,67% and based on the Arrhenius equation the rate of water content increase was K = 656,94.e-3150,7(1/T). The shelf life of the instant galangal coffe product under study was 671 days at storage temperature 30oC; 411 days at 45oC: and 352 days at 50oC wit RH condition maintained at 70%.
Co-Authors Aryo Wibisono Budi Santosa Dyah Ayu Fajarianingtyas Imam Hanafi Juwita Ratna Dewi Nailiy Huzaimah Nur Fadhilah Syahrawi R. Amilia Destryana Ratih Yuniastri Rika Diananing Putri