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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Perikanan dan Kelautan Jurnal FishtecH Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Jurnal Sumberdaya Akuatik Indopasifik Dinamisia: Jurnal Pengabdian Kepada Masyarakat Majalah Ilmiah Biologi BIOSFERA: A Scientific Journal Marinade Jurnal Teknologi Pertanian Jurnal Teknologi Pertanian Andalas Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil PRIMA: Journal of Community Empowering and Services Journal of Marine and Coastal Science Journal of Maritime Empowerment Journal of Community Engagement Research for Sustainability Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat
R. Marwita Sari Putri
Universitas Maritim Raja Ali Haji
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Nursing Public Health Social Sciences Other

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SI “KUNING” TEMULAWAK (Curcuma xanthoriza Roxb.) DENGAN “SEGUDANG” KHASIAT putri, R Marwita Sari
Jurnal Teknologi Pertanian Vol 2, No 2 (2013)
Publisher : Fakultas Pertanian Prodi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (325.835 KB)

Abstract

Temulawak adalah tanaman obat-obatan yang tergolong dalam suku temu-temuan. Minyak atsiri temulawak mengandung limonina yang mengharumkan, sedangkan kandungan flavonoidanya berkhasiat menyembuhkan radang. Minyak atsiri juga bisa membunuh mikroba. Rimpang temulawak segar berdasarkan analisis proksimat banyak mengandung karbohidrat 12,87%. Kandungan zat yang cukup besar terdapat pada rimpang temulawak yaitu pati yang berkisar antara 48%-54%. Sedangkan kandungan kurkumin 1-2%, dan minyak atsiri antara 6-10%.
STUDI KONSENTRASI GULA TERHADAP KARAKTERISTIK HARD CANDY SARI TERONG PIPIT Syahrudin, Syahrudin; Sari Putri, Raja Marwita
Jurnal Teknologi Pertanian Vol 5, No 2 (2016)
Publisher : Fakultas Pertanian Prodi Teknologi Pangan

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Abstract

Tujuan penelitian ini adalah untuk mengetahui konsentrasi gula yang tepat dalam pembuatan permen keras (Hard Candy) berbahan dasar terong pipit sehingga menghasilkan karakteristik fisik, kimia dan sensori yang baik. Dari hasil penelitian bahwa permen terong pipit yang terbaik adalah pada perlakuan D (1000 gr gula pasir/bb) dengan kadar gula total 43.824% dan kadar air 5.5482%. Dari hasil uji kadar gula sakarosa sudah memenuhi standar SNI yaitu kadar sakarosa min 40%/bb, namun pada uji kadar air belum memenuhi standar SNI yaitu kadar air maksimal 3,5%/bb.
STUDI PENERIMAAN KONSUMEN PADA MINUMAN SERBUK LINTAH LAUT (Discodoris sp.) putri, R Marwita Sari; Nurjanah, Nurjanah; Tarman, Kustiariyah
Jurnal Teknologi Pertanian Vol 2, No 1 (2013)
Publisher : Fakultas Pertanian Prodi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (381.166 KB)

Abstract

Sumber daya perairan yaitu lintah laut (Discodoris sp.) dapat dibuat menjadi minuman fungsional. Lintah laut telah dilaporkan memiliki sifat antioksidan dan mengandung taurin. Tujuan dari penelitian ini adalah untuk mengetahui penerimaan konsumen pada minuman serbuk fungsional lintah laut. Tiga formula terbaik yang diterima secara organoleptik yaitu Formula T1 (Discodoris sp. 20%, jahe 40%, 20% curcuma, lemon 20%.), T2 Formula (Discodoris sp. 25%, jahe 40%, 15% curcuma, lemon 20%) dan T3 Formula (Discodoris sp. 30%,. jahe 40%, 10% curcuma, lemon 20%).
PENERIMAAN KONSUMEN TERHADAP KERNAS NATUNA Samara, Emil; Putri, R Marwita Sari; Suhandana, Made
Jurnal Teknologi Pertanian Vol 7, No 1 (2018)
Publisher : Fakultas Pertanian Prodi Teknologi Pangan

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Abstract

Kernas merupakan makanan khas natuna yang terbuat dari daging ikan tongkol (Thunnus tonggol) dan sagu butir dengan bahan tambahan seperti tepung maizena dan bumbu pelengkap lainnya. Penelitian ini mengenai tentang penerimaan konsumen terhadap kernas natuna, yang bertujuan untuk mengetahui tingkat penerimaan atau kesukaan konsumen terhadap kernas. Tahapan penelitian ini meliputi persiapan bahan baku dan bumbu, pengolahan dan uji organoleptik. Dari hasil penelitian uji tingkat kesukaan terhadap kernas dengan bahan tambahan tepung maizena tidak memiliki pengaruh yang nyata terhadap beberapa parameter uji organoleptik. Perlakuan terbaik berdasarkan hasil uji tengkat kesukaan terdapat pada perlakuan K2 ( maizena 2%) dengan nilai rata-rata kenampakan 131.75, aroma 127.78, rasa 127.45 dan tekstur 123.38. Penutup hasil uji organoleptik berdasarkan tingkat kesukaan dari 80 panelis tidak terlatih.
Characterization of Jelly Candy from Seaweed (Gelidium sp.) and Gelatin Manurung, Estherella; Suhandana, Made; Putri, Raja Marwita Sari
Marinade Vol 1 No 01 (2018): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3345/marinade.v1i01.788

Abstract

Jelly candy was formulated with additional Gelidium and gelatin. Gelidium and gelatin contain components that can improve the texture. The objective of this study was to know the chemical quality from Gelidium sp. jelly formulation. Three treatments GA (content of Gelidium was 63,2%), GB (content of Gelidium was 61,80%) and GC (content of Gelidium was 60,4%) were analyzed to see their chemical quality. The highest moisture content was obtained at GA treatment (19,13%). The highest ash content was obtained at GC treatment (0,45%). The highest sugar content obtained at GB treatment (55,22%). The highest Protein content obtained at GC treatment (21,89%). The lead (Pb) unidentified in a product after formulation.
Estimated Shelf Life Beverage Powders Sea Slug (Discodoris sp.) with Accelerated Shelf Life Test (ASLT) Method: Arrhenius Model Putri, Raja Marwita Sari; Nurjanah, Nurjanah; Tarman, Kustiariyah
Marinade Vol 1 No 01 (2018): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3345/marinade.v1i01.789

Abstract

The Arrhenius model ASLT method is widely used to estimate the shelf life of food products that are easily damaged by the effects of chemical reactions, including fat oxidation, Maillard reactions, protein denaturation and so on. The aim of this study was to determine the best shelf life through stability testing. Testing shelf life was done by acceleration time or acceleration model using Arrhenius method. During the storage period, the product was stored in three different temperature conditions, ie, 30 ° C, 35 ° C and 45 ° C. Stability test performed on every 7 days observation of water content test (aw). Estimation of shelf life based on the critical parameter that is water activity value (aw) hence can be known save age of functional beverage powders sea slug of T2 have a longer shelf life when compared with  T1.
Characterization of Jelly Candy from Seaweed (Gelidium sp.) and Gelatin Manurung, Estherella; Putri, Raja Marwita Sari; Suhandana, Made
Marinade Vol 1 No 01 (2018): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3345/marinade.v1i01.830

Abstract

Jelly candy was formulated with additional Gelidium and gelatin. Gelidium and gelatin contain components that can improve the texture. The objective of this study was to know the chemical quality from Gelidium sp. jelly formulation. Three treatments GA (content of Gelidium was 63,2%), GB (content of Gelidium was 61,80%) and GC (content of Gelidium was 60,4%) were analyzed to see their chemical quality. The highest moisture content was obtained at GA treatment (19,13%). The highest ash content was obtained at GC treatment (0,45%). The highest sugar content obtained at GB treatment (55,22%). The highest Protein content obtained at GC treatment (21,89%). The lead (Pb) unidentified in a product after formulation.
Estimated Shelf Life Beverage Powders Sea Slug (Discodoris sp.) with Accelerated Shelf Life Test (ASLT) Method: Arrhenius Model Putri, Raja Marwita Sari; Nurjanah, Nurjanah; Tarman, Kustiariyah
Marinade Vol 1 No 01 (2018): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3345/marinade.v1i01.831

Abstract

The Arrhenius model ASLT method is widely used to estimate the shelf life of food products that are easily damaged by the effects of chemical reactions, including fat oxidation, Maillard reactions, protein denaturation and so on. The aim of this study was to determine the best shelf life through stability testing. Testing shelf life was done by acceleration time or acceleration model using Arrhenius method. During the storage period, the product was stored in three different temperature conditions, ie, 30 ° C, 35 ° C and 45 ° C. Stability test performed on every 7 days observation of water content test (aw). Estimation of shelf life based on the critical parameter that is water activity value (aw) hence can be known save age of functional beverage powders sea slug of T2 have a longer shelf life when compared with  T1.
STUDI PENERIMAAN KONSUMEN PADA MINUMAN SERBUK LINTAH LAUT (Discodoris sp.) Sari Putri, R. Marwita; Nurjanah, Nurjanah; Tarman, Kustiariyah
JURNAL TEKNOLOGI PERTANIAN Vol 2 No 1 (2013)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (495.2 KB) | DOI: 10.32520/jtp.v2i1.46

Abstract

Sumber daya perairan yaitu lintah laut (Discodoris sp.) dapat dibuat menjadi minuman fungsional. Lintah laut telah dilaporkan memiliki sifat antioksidan dan mengandung taurin. Tujuan dari penelitian ini adalah untuk mengetahui penerimaan konsumen pada minuman serbuk fungsional lintah laut. Tiga formula terbaik yang diterima secara organoleptik yaitu Formula T1 (Discodoris sp. 20%, jahe 40%, 20% curcuma, lemon 20%.), T2 Formula (Discodoris sp. 25%, jahe 40%, 15% curcuma, lemon 20%) dan T3 Formula (Discodoris sp. 30%,. jahe 40%, 10% curcuma, lemon 20%).
SI “KUNING” TEMULAWAK (Curcuma xanthoriza Roxb.) DENGAN “SEGUDANG” KHASIAT Sari Putri, R. Marwita
JURNAL TEKNOLOGI PERTANIAN Vol 2 No 2 (2013)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (410.179 KB) | DOI: 10.32520/jtp.v2i2.55

Abstract

Temulawak adalah tanaman obat-obatan yang tergolong dalam suku temu-temuan. Minyak atsiri temulawak mengandung limonina yang mengharumkan, sedangkan kandungan flavonoidanya berkhasiat menyembuhkan radang. Minyak atsiri juga bisa membunuh mikroba. Rimpang temulawak segar berdasarkan analisis proksimat banyak mengandung karbohidrat 12,87%. Kandungan zat yang cukup besar terdapat pada rimpang temulawak yaitu pati yang berkisar antara 48%-54%. Sedangkan kandungan kurkumin 1-2%, dan minyak atsiri antara 6-10%.
Co-Authors - - nurjanah Adam Fernando Aidil Fadli Ilhamdy Aminatul Zahra Anggi Ayuni Anggi Rananda anggi saputra Anggraini, Anna Anggrei Viona Seulalae Apriandi, Azwin Aulia Gustina Sari Benny Manullang Cindytia Prastari Darma Saputra Devi Elizabet Pardede Devi Febrianti Dwi Septiani Putri Elza Septiani Emil Samara Endang Nurliana Facrini Anggianti Faiz Maulana Darmawan Firli Syarifah Gianto Gianto Ginanjar Pratama Ginanjar Pratama Ginanjar Pratama Ginanjar Pratama Haidawati Haidawati Herman Siagian Herman Siagian Hermiza Mardesci Ilahi, Wahyuni Julita Putri Irvan Tanjung Istiqhomah Istiqhomah Jahari Jahari Jahari Jumsurizal Jumsurizal Karla Amalia Kartika Dewi Khairunnisa Khairunnisa Kiki Fatmawati Kustariayah Tarman Kustiariyah Tarman Lily Viruly Made Suhandana Made Suhandana Made Suhandana Made Suhandana Manurung, Estherella Marasabessy, Ismael Mardiah Mardiah Mardiah Mardiah Miftah Nurjanah Muhammad Ja’far Armandaris N. Nurjanah Natasyah, Siti Nurjanah Nurjanah Nurliana, Endang Putra, Catur Syahbani Putri, Dwi Septiani R Fathul Rahman Rahman, R. Fathul Raja Afriansyah Retty Ninsix Rika Anggraini Rika Wulandari Riska Chintami Aulia Samara, Emil Sedianto Harefa Shavika Miranti Sri Novalina Syahrudin Syahrudin Syahrudin Syahrudin, Syahrudin Syarifah Aida Fitri T. Ersti Yulika Sari Tetty Tetty Tetty Tetty Tetty, Tetty Tioko Arzeti Sinambela Tri Yulianto Viona Selulalae, Anggrei Wahyu Muzammil Wahyuni Julita Putri Ilahi Wulan, Wulan Yulia Oktavia Yulia Oktavia Yulia Oktavia Zubaidah Anjar Rezeki