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Produksi Bioetanol dari Hidrolisat Ampas Tebu Sistem Selulase B. Subtilis dengan Variasi Waktu dan Jenis Inokulum Utami, Cahyaning Rini; Palupi, Hapsari Titi; Ernawati, Ernawati
Indonesian Sugar Research Journal Vol 4, No 2 (2024): Indonesian Sugar Research Journal
Publisher : Pusat Penelitian Perkebunan Gula Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54256/isrj.v4i2.130

Produksi bioetanol menggunakan hidrolisat ampas tebu dengan sistem selulase Bacillus subtilis memiliki keuntungan karena ampas tebu merupakan bahan baku yang melimpah dan murah, serta proses hidrolisis yang efisien dapat mengonversi lignoselulosa menjadi glukosa yang siap difermentasi. Penelitian ini bertujuan untuk mengevaluasi produksi bioetanol dari hidrolisat ampas tebu dengan menggunakan sistem selulase Bacillus subtilis dan variasi waktu fermentasi serta jenis inokulum. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor: waktu fermentasi (24, 48, 72 jam) dan jenis inokulum (Saccharomyces cerevisiae 5% dan ragi tape 5%), masing-masing pengulangan triplo. Karakteristik bioetanol yang dihasilkan dianalisa rendemen, efisiensi fermentasi dan kadar alkohol. Analisis data dilakukan menggunakan uji ANOVA dua arah, dilanjutkan dengan uji Tukey (α=0,05%) untuk menentukan perlakuan terbaik. Hasil penelitian menunjukkan bahwa perlakuan dengan Saccharomyces cerevisiae 5% pada waktu fermentasi 48 jam memberikan hasil terbaik, dengan rendemen bioetanol 122,16 mL/kg dan kadar alkohol 76,8%. Implikasi dari hasil ini menunjukkan bahwa pemilihan inokulum dan waktu fermentasi yang tepat sangat penting untuk memaksimalkan produksi bioetanol dari ampas tebu

Pelatihan Dasar Fotografi untuk Mendukung Digitalisasi Produk Kopi Bubuk di UMKM Linusco Kabupaten Pasuruan Ernawati; Ainiyah, Roisatul; Palupi, Hapsari Titi; Syarwani, Muhammad; Hasyim, Mochamad; Huda, Miftahul; Ridha, Faishal Ananta; Ahwan, Zainul; Hakim, Lukman; Sulhan, Muhammad; Swasono, Muh Aniar Hari
DEDIKASI SAINTEK Jurnal Pengabdian Masyarakat Vol. 3 No. 3 (2024): Desember 2024
Publisher : Al-Hijrah Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58545/djpm.v3i3.439

Platform digital menjadi salah satu media utama dalam memperluas jangkauan pemasaran produk, terutama bagi Usaha Mikro, Kecil, dan Menengah (UMKM). Kualitas foto produk memiliki peran yang sangat penting untuk meningkatkan daya tarik visual dan memperluas jangkauan pemasaran produk. Tujuan dari kegiatan ini adalah untuk meningkatkan kapasitas UMKM Linusco dalam memanfaatkan fotografi produk sebagai strategi pemasaran digital. Metode pelaksanaan meliputi tiga tahapan utama: perencanaan, pelaksanaan, dan evaluasi. Tahap perencanaan mencakup identifikasi kebutuhan, penyusunan materi, dan penyediaan alat pendukung, sedangkan tahap pelaksanaan difokuskan kegiatan pelatihan. Hasil pelatihan menunjukkan peningkatan signifikan dalam pemahaman konsep fotografi produk, kemampuan pengambilan foto, dan penguasaan aplikasi pengeditan, sebagaimana ditunjukkan melalui evaluasi hasil praktik peserta. Peserta berhasil menghasilkan foto produk yang lebih menarik dan profesional, siap digunakan untuk promosi digital. Pendekatan kegiatan pelatihan mampu meningkatkan pengetahuan dan keterampilan peserta.

Pengaruh lama perendaman dan penambahan susu skim terhadap karakteristik bubur kacang merah (Phaseolus vulgaris L.) instan Hapsari Titi Palupi; Siti Afifah

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.4337

Phaseolus vulgaris L. are a type of legume that is potential and easily available in Indonesia. Processing red kidney beans into instant porridge is an effort to increase the usability of red kidney bean-based products. The purpose of this study was to determine the effect of soaking time of red beans and addition of skim milk to instant red kidney bean porridge based on physicochemical and organoleptic analysis. The research design used in this study is RAK (Group Random Design) consisting of two factors, factor 1: soaking time (12%, 24%, 36%), factor 2: concentrations of skim milk (5% and 10%). The parameters observed are moisture content, ash, protein content, phytic acid, water absorption, swelling, and solubility and organoleptic properties of color, taste, texture, and aroma. The data obtained were analyzed using ANOVA (Analysis of variance) with Tukey's follow-up test 95% confidence level (α<0.05). While sensory tests are carried out with the Friedman Test with a hedonic scale. The results of this study indicate that variations of soaking time and concentrations of skim milk have a significant impact on physicochemical and organoleptic properties are moisture content, ash, phytic acid, protein, water absorption, swelling, solubility, organoleptic parameter (color, texture, and aroma). The best treatment according to the results of physicochemical and organoleptic analysis tests is soaking time 36 hours and concentrations of skim milk 10%, with physicochemical and organoleptic analysis parameters including moisture content 4.28%, ash 1.53%, protein content 8.58%, phytic acid 3.08%, water absorption 5.08%, swelling 568.74%, solubility 29.92%, and organoleptic taste 4.56 (very like), color 4.52 (like), texture 4.60 (very like), and aroma 4.24 (like).

Pengaruh lama fermentasi terhadap karakteristik ekstrak pulp biji kakao (Theobroma cacao. L) Hapsari Titi Palupi; Laily Susanti

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4963

Cocoa pulp is a layer of mucus covering the beans which mostly consists of water and a layer of nutritional components that are quite high, including sucrose, glucose, organic acids and fiber. The fermentation process is carried out to release the cocoa pulp to produce cocoa pulp extract. This research aims to determine the effect of fermentation period on the characteristics of cocoa pulp extract and syrup. The research design used was a randomized block design, with period fermentation treatment were 24-hour, 48-hour, 72-hour, 96-hour, and each treatment was repeated 4 times. The parameters observed in the cocoa pulp extract were antioxidant activity, pH, total acid, yield and organoleptic (color, aroma and taste), while the organoleptic properties of the syrup were only observed. The results showed that treatment of fermentation period had a significant effect on pH, total acid and yield, however, it did not have a significant effect on antioxidants. The fermentation period also has a significant effect on the color, flavor and taste of cocoa pulp extract and the of cocoa syrup.

Pengaruh lama fermentasi dan penambahan asam asetat terhadap karakteristik nata de soya dari limbah tahu Mukhammad Nasor; Hapsari Titi palupi

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5759

Liquid waste from tofu processing still contains nutritional components that can be utilized as nata de soya products using Acetobacter xylinum bacteria through simple fermentation. The processing of nata de soya is influenced by environmental conditions and the fermentation period. This study aimed to determine the effect of the fermentation period and the addition of acetic acid on the quality of nata de soya. The method used in this study was a randomized block design consisting of 2 factors, namely fermentation period (10 days; 13 days; 16 days) and acetic acid concentration (2%; 2.5%; 3%). The parameters observed included moisture content, ash content, protein content, pH, yield, thickness, and hardness. The results showed that the treatment of the fermentation period had a significant effect on moisture content, ash content, protein, pH, thickness, yield, and hardness, while the concentration of acetic acid had a significant effect on water content, ash content, pH, yield, and thickness. The treatment of fermentation period for 16 days and acetic acid concentration of 2% is the best treatment with characteristic values, namely moisture content of 88.93%, ash content of 94.77%, protein content of 2.99%, pH 3.97, yield of 18.88%, thickness of 19.90 mm, and hardness of 84.87 g/cm2.

Pengaruh subtitusi tepung pisang raja sereh (Musa paradisiaca L) dan tepung terigu terhadap karakteristik fisikokimia dan organoleptik cookies utomo, Deny; Maulana, Irfan; Titi Palupi, Hapsari

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.6087

Cookies is one of the popular bakery products in all circles, made from flour but does not require unleavened products through the process of printing and roasting and prioritizing the crispness of its texture with a moisture content that must be less than 5%. Cookies are generally made from wheat flour, flour produced from wheat, dependent on imported wheat needs to be given special attention in efforts to improve alternative food development as a substitution or substitute for flour so as not to always rely on imported flour and be able to utilize local resources. One of the food ingredients that can be used as a substitute for flour is banana flour in making cookies, because the production of bananas is very abundant in Indonesia, but it is still limited in processing. The method used in the research of banana flour and flour cookies is a random design group (shelf) with 5 treatment substitutions and 3 repetitions, so as to get 15 experiments. With the treatment of the ratio of banana flour and flour. Analysis conducted includes physicochemical analysis which includes broken power, water content, ash content, protein content and organoleptic including taste, aroma, color and texture. Statistical analysis was carried out with Analysis of Variance (ANOVA) and Tukey test at a significant level of 95% using Minitab software. The results of the physical research of banana flour cookies and flour produced include broken power analysis ranging from 11.84 - 13.07 N, moisture content 3.11 - 4.14%, ash content 1.18 - 1.77%, levels Protein 10.80% - 12.31%, and organoleptic test of 4.00 - 4.72, aroma 3.24 - 4.12, color 3.32 - 4.20 and texture 3.24 - 4.44. The best research results are found in the treatment of P5 (70% banana flour: 30% flour) with the results of the Physical Test of Texture Analysis (Broken Power) 13.07 N, 3.11% moisture content, ash content 1.77%, protein content 12 , 31%, and organoleptic test of 4.00 (like), aroma 4.12 (like), color 4.20 (like) and texture 4.44 (like).

Formulasi Perbandingan Tepung Ubi Ungu Dan Tepung Kelor Dalam Karakteristik Brownis Munir, Muhammad Misbachul; Palupi, Hapsari Titi
GABBAH : Jurnal Pertanian Dan Perternakan Vol. 3 No. 1 (2025): Oktober
Publisher : PT PUBLIKASI INSPIRASI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62017/gabbah.v3i1.5749

Penelitian ini bertujuan untuk mengevaluasi pengaruh formulasi perbandingan tepung ubi ungu (Ipomoea batatas L.) dan tepung daun kelor (Moringa oleifera) terhadap karakteristik kimia (proksimat) dan kandungan antioksidan pada produk brownies sebagai pangan fungsional. Ubi ungu diketahui mengandung senyawa antosianin yang berperan sebagai antioksidan alami, sedangkan daun kelor mengandung protein nabati, vitamin, mineral, serta senyawa bioaktif seperti flavonoid yang bermanfaat dalam menjaga kesehatan tubuh.Penelitian ini menggunakan tiga formulasi proporsi tepung ubi ungu dan tepung kelor, yaitu 100%:0% (kontrol), 90%:10%, dan 80%:20%. Setiap perlakuan dianalisis menggunakan uji proksimat untuk menentukan kadar air, abu, lemak, protein, dan karbohidrat. Uji antioksidan dilakukan terhadap formula terbaik menggunakan metode DPPH dan dianalisis dengan spektrofotometer UV-Vis.Hasil penelitian menunjukkan bahwa peningkatan proporsi tepung kelor secara signifikan meningkatkan kadar protein dan abu, namun menurunkan kadar lemak dan karbohidrat. Kadar air juga mengalami peningkatan, namun masih berada dalam batas aman sesuai SNI. Formula terbaik adalah formulasi C (80% tepung ubi ungu : 20% tepung kelor), dengan kadar protein tertinggi sebesar 6,80% dan nilai IC50 sebesar 61,93 ppm, yang dikategorikan sebagai antioksidan kuat.Berdasarkan hasil tersebut, dapat disimpulkan bahwa substitusi sebagian tepung ubi ungu dengan tepung daun kelor dalam pembuatan brownies mampu meningkatkan nilai gizi dan aktivitas antioksidan produk. Brownies ini berpotensi sebagai alternatif camilan sehat dan merupakan contoh pangan fungsional berbasis bahan lokal yang mendukung upaya peningkatan kesehatan masyarakat.

Pengaruh lama perendaman dan penambahan susu skim terhadap karakteristik bubur kacang merah (Phaseolus vulgaris L.) instan: The effect of soaking time and skim milk on the characteristics of porridge flour of red kidney bean (Phaseolus vulgaris L.) instant Palupi, Hapsari Titi; Afifah, Siti
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.4337

Phaseolus vulgaris L. are a type of legume that is potential and easily available in Indonesia. Processing red kidney beans into instant porridge is an effort to increase the usability of red kidney bean-based products. The purpose of this study was to determine the effect of soaking time of red beans and addition of skim milk to instant red kidney bean porridge based on physicochemical and organoleptic analysis. The research design used in this study is RAK (Group Random Design) consisting of two factors, factor 1: soaking time (12%, 24%, 36%), factor 2: concentrations of skim milk (5% and 10%). The parameters observed are moisture content, ash, protein content, phytic acid, water absorption, swelling, and solubility and organoleptic properties of color, taste, texture, and aroma. The data obtained were analyzed using ANOVA (Analysis of variance) with Tukey's follow-up test 95% confidence level (Î±<0.05). While sensory tests are carried out with the Friedman Test with a hedonic scale. The results of this study indicate that variations of soaking time and concentrations of skim milk have a significant impact on physicochemical and organoleptic properties are moisture content, ash, phytic acid, protein, water absorption, swelling, solubility, organoleptic parameter (color, texture, and aroma). The best treatment according to the results of physicochemical and organoleptic analysis tests is soaking time 36 hours and concentrations of skim milk 10%, with physicochemical and organoleptic analysis parameters including moisture content 4.28%, ash 1.53%, protein content 8.58%, phytic acid 3.08%, water absorption 5.08%, swelling 568.74%, solubility 29.92%, and organoleptic taste 4.56 (very like), color 4.52 (like), texture 4.60 (very like), and aroma 4.24 (like).

Pengaruh lama fermentasi terhadap karakteristik ekstrak pulp biji kakao (Theobroma cacao. L): The effect of fermentation period to characteristics extracts of cocoa seed pulp (Theobroma Cacao. L) Palupi, Hapsari Titi; Laily Susanti
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 1 (2024)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4963

Cocoa pulp is a layer of mucus covering the beans which mostly consists of water and a layer of nutritional components that are quite high, including sucrose, glucose, organic acids and fiber. The fermentation process is carried out to release the cocoa pulp to produce cocoa pulp extract. This research aims to determine the effect of fermentation period on the characteristics of cocoa pulp extract and syrup. The research design used was a randomized block design, with period fermentation treatment were 24-hour, 48-hour, 72-hour, 96-hour, and each treatment was repeated 4 times. The parameters observed in the cocoa pulp extract were antioxidant activity, pH, total acid, yield and organoleptic (color, aroma and taste), while the organoleptic properties of the syrup were only observed. The results showed that treatment of fermentation period had a significant effect on pH, total acid and yield, however, it did not have a significant effect on antioxidants. The fermentation period also has a significant effect on the color, flavor and taste of cocoa pulp extract and the of cocoa syrup.

Pengaruh lama fermentasi dan penambahan asam asetat terhadap karakteristik nata de soya dari limbah tahu: The effect of fermentation period and addition of acetic acid on the characteristics of nata de soya from tofu waste Nasor, Mukhammad; palupi, Hapsari Titi
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 2 (2024)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5759

Liquid waste from tofu processing still contains nutritional components that can be utilized as nata de soya products using Acetobacter xylinum bacteria through simple fermentation. The processing of nata de soya is influenced by environmental conditions and the fermentation period. This study aimed to determine the effect of the fermentation period and the addition of acetic acid on the quality of nata de soya. The method used in this study was a randomized block design consisting of 2 factors, namely fermentation period (10 days; 13 days; 16 days) and acetic acid concentration (2%; 2.5%; 3%). The parameters observed included moisture content, ash content, protein content, pH, yield, thickness, and hardness. The results showed that the treatment of the fermentation period had a significant effect on moisture content, ash content, protein, pH, thickness, yield, and hardness, while the concentration of acetic acid had a significant effect on water content, ash content, pH, yield, and thickness. The treatment of fermentation period for 16 days and acetic acid concentration of 2% is the best treatment with characteristic values, namely moisture content of 88.93%, ash content of 94.77%, protein content of 2.99%, pH 3.97, yield of 18.88%, thickness of 19.90 mm, and hardness of 84.87 g/cm2.

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