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All Journal Journal of Innovation and Applied Technology Jurnal Pangan dan Agroindustri Industria: Jurnal Teknologi dan Manajemen Agroindustri Indonesian Journal of Halal Research Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Soeropati: Journal of Community Service
Claudia Gadizza Perdani
Brawijaya University
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Social Sciences Other

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Formulasi dan Karakteristik Tablet Effervescent Jeruk Baby Java (Cytrus sinensis L. Osbeck) Kajian Proporsi Asam Sitrat Rina Catur Romantika; Susinggih Wijana; Claudia Gadizza Perdani
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 6, No 1 (2017)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (584.302 KB) | DOI: 10.21776/ub.industria.2017.006.01.3

Abstract

AbstrakPenelitian ini bertujuan untuk mengetahui proporsi asam sitrat dan bubuk jeruk baby java yang tepat untuk menghasilkan tablet effervescent dengan karakteristik fisik, kimia organoleptik terbaik. Rancangan percobaan yang digunakan berupa Rancangan Acak Kelompok (RAK), terdiri dari proporsi asam sitrat (5%, 10%, 15%, 20%, 25%) dengan bubuk jeruk baby java (40%, 35%, 30%, 25%, 20%). Hasil penelitian diperoleh perlakuan terbaik dari analisa fisik, kimia dan organoleptik yakni proporsi asam sitrat 5% dengan bubuk jeruk baby java 40%. Hasil analisis fisik perlakuan terbaik meliputi kekerasan 5,4 N; dan kecepatan larut 1,30 menit. Karakteristik kimia kadar air 0,4719%; pH 8,23; vitamin C 266,46 mg/100g. Karakteristik organoleptik terbaik yakni kenampakan 4,76; rasa 3,35; aroma 3,7.Kata kunci: asam sitrat, baby java, effervescent, jeruk, vitamin C AbstractThis research aims to understand the optimal proportion of citric acid and baby java orange powder to produce effervescent tablets with the best characteristics of physical, chemical and organoleptic. This research used randomized block design (RBD), consists of a proportion of citric acid (5%, 10%, 15%, 20%, 25%) with baby java orange powder (40%, 35%, 30%, 25%, 20%). The best treatment result were obtained from physical, chemical and organoleptic analysis, the proportion of 5% citric acid with baby java orange powder 40%. The results of the best treatment which is hardness 5.4 N; soluble speed 1,30 minute; water content 0.4719%; pH 8.23; vitamin C 266,46mg / 100g. The best organoleptic result that the appearance of 4.76; taste 3.35; flavor 3.7.Keywords: baby java, citric acid, effervescent, orange, vitamin C 
Karakteristik Bubuk Lobak, Nanas Madu dan Kemiri dengan Metode Pengeringan Foam Mat Drying Claudia Gadizza Perdani; Hasbi Ashshiddiqi; Sri Kumalaningsih
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 6, No 2 (2017)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (829.501 KB) | DOI: 10.21776/ub.industria.2017.006.02.7

Abstract

 AbstrakTujuan penelitian ini adalah mendapatkan umur simpan bubur dari kombinasi lobak, nanas madu, dan kemiri sebelum dilakukan pengeringan, serta lama pengeringan dan konsentrasi bahan pembusa Tween 80 yang tepat dengan metode foam mat drying agar menghasilkan produk yang berkualitas dan dapat digunakan sebagai obat bagi penderita asam urat. Rancangan penelitian disusun dengan Rancangan Acak Kelompok. Penelitian diawali dengan membuat bubur dari lobak, nanas madu, dan kemiri. Lalu ditentukan umur simpan dengan hasil uji TPC (Total Plate Count) dan pH, selanjutnya dibubukkan. Terdapat dua faktor dalam pembubukan yaitu lama pengeringan dan konsentrasi tween 80 yang dikombinasikan menjadi 9 perlakuan. Hasil penentuan umur simpan menunjukkan bubur anti asam urat dapat bertahan selama maksimal 8 jam pada suhu ruang dengan acuan perhitungan TPC. Hasil terbaik bubuk anti asam urat yaitu pada perlakuan lama pengeringan 24 jam dan penambahan Tween 80 0,7% dengan hasil uji organoleptik berturut-turut yaitu warna 4,55 (agak menyukai), rasa 4,8 (menyukai), aroma 4,8 (menyukai), dan tekstur 4,95 (menyukai). Bubuk anti asam urat terbaik menghasilkan TPC sebesar 1,4 x 10² koloni/g, pH sebesar 4,3, rendemen sebesar 16,777%, dan kadar air sebesar 4,435%.Kata Kunci: asam urat, lobak, nanas madu, kemiri AbstractThe purpose of this study is finding the shelf life of the combination of pureed radish, honey pineapple and candlenut prior to drying and finding drying time and the concentration of foaming agents Tween 80 to produce good quality powder. The research design prepared by a randomized block design. This research begins with making a slurry of material. Then the TPC (Total Plate Count) and pH are tested. Then determined the shelf life to the next in pulverization. There are two factors in pulverization process: drying time and concentration Tween 80 are combined into nine treatments. The results of the determination of shelf life arthritis gout powder can last maximum 8 hours at room temperature with reference to the calculation of TPC. The best results of powder, anti-gout is on the treatment of drying time 24 hours and Tween 80 0.7% addition with the results of organoleptic test are the color is 4.55 (a bit liked), flavor is 4.8 (liked), aroma 4.8 (liked), and the texture is 4.95 (liked). Best powder provides TPC in the amount of 1.4 x 10² colonies / g, a pH of 4.3, a yield of 16.777%, and a water content of 4.435%.Keywords: candlenut, honey pineapple, uric acid, radish
Pemanfaatan Bubur Kelapa Gading (C. Nucifera var eburnea) dalam Pembuatan Es Krim Claudia Gadizza Perdani; Susinggih Wijana; Fitri Nurmaysta Sari
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 6, No 1 (2017)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (685.602 KB) | DOI: 10.21776/ub.industria.2017.006.01.4

Abstract

AbstrakPenelitian ini bertujuan untuk menentukan proporsi bubur kelapa gading dan santan kelapa terbaik, sehingga didapatkan karakteristik fisik, kimia, dan organoleptik es krim berkualitas, serta meningkatkan nilai ekonomi kelapa gading agar menjadi komoditas komersial. Bubur kelapa gading dibuat dari daging kelapa gading, sedangkan santan kelapa dibuat dari parutan kelapa hijau yang bertujuan untuk mendapatkan harga es krim ekonomis. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 1 faktor, yaitu proporsi bubur kelapa gading dan santan kelapa (70%:30%, 60%:40%, 50%:50%, 60%:40%). Hasil penelitian menunjukkan bahwa perbedaan penggunaan proporsi bubur kelapa gading dan santan kelapa berpengaruh nyata pada parameter aroma, rasa, tekstur, viskositas, overrun, dan kecepatan leleh, tetapi tidak berpengaruh nyata pada warna dan pH. Pemilihan perlakuan terbaik penelitian ini adalah es krim kelapa gading dengan konsentrasi bubur kelapa gading 60% dan santan kelapa 40%. Karakteristik fisik pada perlakuan terbaik meliputi overrun 32,46%, waktu leleh 9,62 menit, viskositas 2982 cP, dan nilai pH 5,917, sedangkan karakteristik kimia meliputi protein 3,7%, lemak 5,5%, air 59,94%, abu 1,25%, dan karbohidrat 29,61%. Es krim kelapa gading perlakuan terbaik memiliki biaya paling ekonomis, serta memiliki skor hedonik lebih mendekati es krim komersial berdasarkan tingkat kepentingan rasa dan tekstur yang merupakan bobot kepentingan tertinggi dari panelis.Kata kunci : es Krim, kelapa gading, proksimat, santan kelapaAbstractThe purpose of this research is to determine the proportion of ivory coconut pulp and coconut milk to make qualified ice cream based from physical, chemical, and organoleptic characteristics, and increase the economic value of ivory coconut for comercial comodities. The pulp is made from ivory coconut flesh, while the milk is from the grated of green coconut flesh, to aim the economic price of ice cream. This research uses randomized block design with one factor from proportion of ivory coconut pulp and coconut milk (70%:30%, 60%:40%, 50%:50%, 40%:60%). The result shows the difference of using ivory coconut pulp and milk coconut concentration significantly influence based from flavour, texture, viscosity, overrun, and melting down, except from color and pH. The best treatment choose ice cream with 60% of ivory coconut pulp and 40% coconut milk. The best physical characteristics are 32,46 of overrun, 9,62 minutes of melting time, 2982 cP of viscosity, dan 5,917 of pH, while chemical characteristics are 3,7% of protein, 5,5% of fat, 59,94% of water, 1,25% of ash, and 29,61% of  carbohydrate. This type of ice cream (from the best treatment) has the most economical cost and the hedonic score is approximate to commercial ice cream from flavour and texture, which was the highest importance weight from panelists.Keywords: ice cream, ivory coconut, milk coconut, proximate 
Pembuatan Virgin Coconut Oil (VCO) Kajian Suhu Inkubasi dan Konsentrasi Enzim Papain Kasar Claudia Gadizza Perdani; Maimunah Hindun Pulungan; Siti Karimah
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 3 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (439.641 KB) | DOI: 10.21776/ub.industria.2019.008.03.8

Abstract

AbstrakVirgin Coconut Oil (VCO) adalah produk olahan kelapa yang memiliki manfaat dan nilai jual yang tinggi. Enzimatis adalah salah satu metode pembuatan VCO. Konsentrasi enzim serta suhu yang digunakan sangat berpengaruh terhadap proses pembuatan dan hasil VCO. Tujuan penelitian adalah mengetahui perlakuan terbaik suhu inkubasi dan konsentrasi enzim papain kasar untuk menghasilkan VCO ditinjau dari rendemen, organoleptik (warna, aroma, rasa), dan uji kimia (kadar air, bilangan peroksida, dan indeks bias) yang mendekati SNI 7381:2008. Penelitian dirancang menggunakan Rancangan Faktorial dengan pola Rancangan Acak Kelompok (RAK) dengan  2 faktor, yaitu suhu inkubasi (40 oC, 45 oC, dan 50 oC) dan konsentrasi enzim papain kasar (1,00%, 1,50%, dan 2,00%) dari krim santan sebesar 150,00 gram dan diulang 3 kali. Hasil penelitian menunjukkan bahwa perlakuan terbaik yaitu perlakuan suhu inkubasi 40 °C dan konsentrasi enzim papain kasar 1,50% dengan rendemen 18,80%, warna 5,00 (tidak berwarna), aroma 4,00 (tidak tengik), rasa 4,00 (cukup berasa khas minyak), kadar air 0,13%, dan indeks bias 1,46. Hasil ini sudah memenuhi standar kualitas menurut SNI 7381:2008 kecuali bilangan peroksida sebesar 3,86 meg ek/kg yang lebih tinggi dari standar.Kata kunci: papain, rendemen, suhu inkubasi, virgin coconut oil AbstractVirgin Coconut Oil (VCO) is a processed coconut product that has high benefit and selling price. Enzymatic is a method of VCO production. The concentration of enzymes and the temperature used are very influential in the manufacturing process of VCO and its products The purpose of this study was to determine the best treatment of incubation temperature and crude papain enzyme concentration to produce VCO by considering the yield, organoleptic (color, aroma, taste), and chemical test (moisture content, peroxide number, and refractive index) based on SNI 7381: 2008. The study was designed using a Randomized Block Design (RBD) with two factors, namely the incubation temperature (40 oC, 45 oC, and 50 oC) and the concentration of crude papain enzymes (1.00%, 1.50%, and 2.00%) of coconut milk cream for 150.00 grams and replicated three times. The results showed that the best treatment was incubation temperature of 40 °C and crude papain enzyme concentration of 1.50% with yield of 18.80%, color of 5.00 (colorless), aroma of 4.00 (not rancid), taste of 4.00 (quite typical of oil), water content of 0.13%, and refractive index of 1.46. This result has met the quality standard according to SNI 7381: 2008, but the peroxide number of 3.86 meg eg/kg higher from the standard.Keywords: incubation temperature, papain, virgin coconut oil, yield 
Penguatan Keterampilan Kelompok Batik Sumberwangi Dengan Introduksi Teknologi Konveksi Dan Penguatan Kuliner Khas Sumberwangi Sri Palupi Prabandari; Aprilianti Catur Putri; Sri Suhartini; Khusnul Ashar; Claudia Gadizza Perdani
Journal of Innovation and Applied Technology Vol 7, No 1 (2021)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2021.007.01.8

Abstract

Tujuan kegiatan KKN-DM ini adalah memajukan Nilai historis budaya dalam motif kain Batik dan Pengolahan agroindustri dalam Kuliner Khas daerah serta memberikan penyuluhan mengenai perilaku hidup bersih dan sehat. Dusun Sumberwangi merupakan lokasi yang akan saya gunakan sebagai tempat KKN Doktor Mengabdi karena Dusun Sumberwangi sangat cocok karena mempunyai potensi daerah yang dapat dikembangkan. Masyarakat Dusun Sumberwangi akan terus dibina dan didampingi hingga terbentuk UMKM yang mandiri dengann produk-produk olahan batik dan kuliner nya agar dapat menjadi ciri khas dan oleh-oleh khas Malang Raya
Pengembangan Paket Kuliner Lokal Desa Ngadas Untuk Mendukung Wisata Taman Nasional Bromo Tengger Semeru (TNBTS) Panji Deoranto; Susenohaji; Claudia Gadizza Perdani; Elok Waziiroh; Saundra Rosallina Lutfi

Publisher : Institute for Research and Community Service in Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (437.272 KB) | DOI: 10.35891/js.v2i1.1721

Abstract

This service involves members consisting of lecturers, one of whom holds a minimum doctoral degree, while the other members hold a minimum master degree. While the other parties involved were students from the Community Service (KKN) and the Ngadas Village community as the main focus of the service. The service method uses a direct approach to the community by conducting training and mentoring gradually and continuously so that positive and significant results are obtained and beneficial to the community. Aside from the cultural aspect, the other wealth owned by Ngadas Village is the result of its agro-industry. Because of its location at an altitude of 2200 masl with an area of around 395 ha with hilly topography. Because it is more than 2000 meters above sea level, the temperature in Ngadas tends to be cold, the temperature around Ngadas ranges from 0 ° C to 20 ° C. This is what makes Ngadas Village very suitable for use as a farming location. There are a lot of plants that can be found in this village and are able to live well, including various kinds of vegetables, fennel, which are typical of the Ngadas village, and the best quality is potatoes. Potatoes in Ngadas Village are special because at first the seeds came from Australia and continued to grow until now.
Traceability of Halal Control Point in Material, Production, and Serving to Support Halal Certification in Universitas Brawijaya Canteen Sucipto Sucipto; Luki Hidayati; Claudia Gadizza Perdani; Nur Hasanah
Indonesian Journal of Halal Research Vol 3, No 2 (2021): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v3i2.11401

Abstract

Halal food certification in the university canteen needs to prepare Halal Assurance System (HAS) implementation. Halal Control Point (HCP) traceability in the canteen is very complicated because it has several menus, processes, and materials. This study aims to trace the HCP on materials, processing and serving in Universitas Brawijaya (UB) Canteen, then provide improvement. This research used seven criteria of HAS-23102 for a restaurant to evaluate the menus, ingredients, production, and serving in UB Canteen. HCP traceability was done on 60 menus from 4 food tenants and one beverage tenant. The results showed that grouping the menus and ingredients facilitates HCP identification. The menu consists of six groups: soup, deep-fried, stir-fried, strong spices dish, medium soup, and beverages. The materials consist of fresh ingredients, dry ingredients, and liquids. The menus required 113 materials. There are 16 (14%) materials HCP, including chicken, beef, noodles, and soy sauce. HCP materials do not meet HAS criteria and be replaced with halal-certified material or halal production process (HPP) description from the producer that needs to be checked by a halal auditor. The HCP did not found in the process and serving because the canteen does not produce and service haram (unlawful) products. Still, there is contamination possibility of haram and najis (unclean in Islamic terms) materials. For prevention, the Standard Operational Procedure (SOP) of production, serving the tenant, employee, and visitor need to be applied. The alternatives are supplying chicken meat and beef from a halal-certified slaughterhouse, monitoring and controlling the tenants' kitchen periodically three months, applying the halal standard for storage in tenant's kitchen and canteen facilities, and food serving in canteen. The HCP traceability of the university canteen according to halal standards, including raw materials, additional materials, processes, and serving, including the equipment used.
Microwave-assisted extraction (MAE) method for optimization of dates seed (Phoenix dactilifera) extraction Vindhya Tri Widayanti; Dodyk Pranowo; Claudia Gadizza Perdani; Dewi Kurnia Sinta; Shafira Arini Sundari
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 1 (2023)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2023.006.01.5

Abstract

Dates (Phoenix dactylifera) is a palm-type plant that belongs to the Phoenix genus, which widely grows in the Middle East and South Africa.  The use of date seeds was still limited.  Dates seeds contain high amounts of nutrient and bioactive compounds, such as fiber, phenols, and antioxidants. The microwave-assisted extraction (MAE) method could increase the extract yields in a shorter time and reduces the solvent volume. This research aimed to evaluate the optimal extraction time and material: solvent (w/v)  ratio. The response surface methodology (RSM) with the Central Composite Design (CCD) experimental design with two factors of extraction time (5 - 7 minutes) and the material: solvent ratio (1:10 - 1:50 (w/v)) was employed in this study. The responses were antioxidant activity (IC50), total flavonoid, and density. The results show that the optimum solution was an extraction time of 5.451 minutes and the ratio of material: solvent of 1:10 (w/v). This treatment produced dates seed extract with antioxidant activity IC50 of 28.406 ppm, total flavonoid of 2544.951 mg QE/g, and density of  0.886 g/mL. The  verification of the center point  was antioxidant activity IC50 of 27.849 ppm (98.04%), total flavonoids of 2573.723 mg QE/g (98.87%), and density of  0.8889 g/mL (99.67%), respectively.
FORMULASI KERUPUK KENTANG GRANOLA (Solanum tuberosum L.) SEBAGAI MAKANAN KULINER KHAS TENGGER JAWA TIMUR Claudia Gadizza Perdani; Firda Najmi Amaludin; Susinggih Wijana
Jurnal Pangan dan Agroindustri Vol. 7 No. 3 (2019)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2019.007.03.5

Abstract

Kuliner khas memiliki peranan yang penting dalam menarik minat wisatawan baik domestik maupun mancanegara. Potensi komoditas unggulan kawasan Bromo yang baik dikembangkan sebagai kuliner adalah sayuran kentang. Kentang memiliki kandungan pati yang tinggi sehingga berpotensi untuk diolah menjadi kerupuk kentang, dan diharapkan  berpotensi menjadi salah satu oleh-oleh khas Tengger. Tujuan dari penelitian ini untuk mengetauhi pengaruh proporsi penambahan tepung tapioka terhadap kualitas fisik kerupuk yang optimal dan mengetauhi tingkat kesukaan kerupuk kentang. Metode penelitian yang digunakan yaitu menggunakan linear programming sebagai penentuan komposisi ke-3 formulasi. Rancangan formulasi kerupuk kentang dibuat dengan menggunakan Rancangan Acak Lengkap (RAL). Berdasarkan penelitian ini kerupuk kentang yang dapat diterima secara organoleptik oleh panelis adalah formulasi ke-3 (kentang 65% : tapioka 30% : 5% bahan tambahan). Hasil analisis kadar air kerupuk kentang sebesar 4.66%, daya patah sebesar 14.90 N dan daya kembang sebesar 83.2%. Biaya pokok pembuatan kerupuk kentang formulasi ke-3 (tiga) sebesar Rp. 2.819,60  per 100 gram.
FORMULASI PEMBUATAN COOKIES DENGAN METODE LINEAR PROGRAMMING Maimunah Hindun Pulungan; Salsabila Ramadanti Gayu Putri; Claudia Gadizza Perdani
Jurnal Pangan dan Agroindustri Vol. 8 No. 4: October 2020
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2020.008.04.4

Abstract

Penelitian bertujuan mengetahui formulasi cookies berbahan tepung Mocaf, tepung biji nangka dan biji labu kuning yang memiliki biaya minimal dan memenuhi standar SNI cookies menggunakan metode simplex linear programming, serta mengetahui sifat fisik, kimia, dan organoleptik produk cookies. Fungsi tujuan berupa minimasi biaya bahan baku. Fungsi kendala berupa batasan minimal dan kandungan kimia bahan baku sesuai SNI No. 01-2973-1992. Formulasi cookies terpilih memiliki komposisi tepung Mocaf 25 g, tepung biji nangka 5 g, biji labu kuning 5 g, telur 20 g, margarin 15 g, gula halus 22 g dan susu skim 8 g dengan biaya minimal sebesar Rp 3.748,00. Karakteristik kimia cookies yaitu 75.38% karbohidrat, 5.36% protein, 15.65% lemak, 2.89% kadar air, 0.72% kadar abu, dan total kalori sebesar 463.81 kkal/gram serta daya patah 723.31 gram/cm. Preferensi konsumen untuk kajian indikator warna, rasa, aroma, dan tekstur cookies adalah netral.
Co-Authors Aprilianti Catur Putri Dara Puspita Hapsari Dewi Kurnia Sinta Dodyk Pranowo Elok Waziiroh Fahmi Fahmi Firda Najmi Amaludin Fitri Nurmaysta Sari Hasbi Ashshiddiqi Irnia Nurika Khusnul Ashar Luki Hidayati Maimunah Hindun Pulungan Maimunah Hindun Pulungan Nur Hasanah Panji Deoranto Rina Catur Romantika Salsabila Ramadanti Gayu Putri Saundra Rosallina Lutfi Setiyo Gunawan Shafira Arini Sundari Siti Karimah Sri Kumalaningsih Sri Palupi Prabandari Sri Suhartini, PhD Sucipto, Sucipto Susenohaji, Susenohaji Susinggih Wijana Susinggih Wijana Vindhya Tri Widayanti