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All Journal Teknotan: Jurnal Industri Teknologi Pertanian JIPTEK : Jurnal Ilmiah Pendidikan Teknik dan Kejuruan Agrointek INVOTEC EDUFORTECH Indonesian Food Science and TechnologyJournal Jurnal Pelayanan dan Pengabdian Masyarakat (Pamas) Asean Journal of Science and Engineering (AJSE) Journal of Agri-Food Science and Technology (JAFoST) Indonesian Journal of English Teaching Metathesis: Journal of English Language, Literature, and Teaching Marathon: Jurnal Pendidikan Jasmani Universitas Tanjungpura
Dewi Cakrawati
Program Studi Pendidikan Teknologi Agroindustri, FPTK UPI
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Energy Engineering Environmental Science Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Other

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Journal : Agrointek

 1 
PENGARUH PENAMBAHAN EKSTRAK DAUN SALAM TERHADAP UMUR SIMPAN BAKSO Tantri Yulianti; Dewi Cakrawati
AGROINTEK Vol 11, No 2 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i2.2890

Abstract

Meatball was Indonesian favorite food made from meat, seasoning and additives. Meatball was perishable due to high water content and nutrition therefore to increase it shelf life there was a need to add natural preservative that have the ability to prevent the growth of microorganism. The aims of the research was to determine the effect of addition on bay leaves extract to the meatball characteristics. The research was conducted using experimental method. The independent variable was bay leave concentration, consist of four stages there were 1%, 2% and 3%. Dependent variables consist of organoleptic characteristics, microorganism using Total Plate Count method, were measure each 2 days during 6 days storage. Result showed addition of bay leave extract can extend meatball shelf life in room temperature for two days. After two days, meatball was deteriorated shown by high number of microorganisms, off-flavor, soft texture
KAJIAN PEMANFAATAN PATI MODIFIKASI METODE FISIK PADA PEMBUATAN TODDLER COOKIES PREBIOTIK Dewi Cakrawati; Siti Mujdalipah
AGROINTEK Vol 8, No 1 (2014)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v8i1.2035

Abstract

New type of cookies has been made by wild yam (gembili) flour to substitute wheat flour.  Starch from gembili (wild yam) contains dietary fiber that can support probiotic growth. The use of gembili starch to substitute wheat flour cookies for toddler is expected to improve the content of dietary fiber in toddler cookies, so that toddlers’ gastrointestinal function is improved. Research on the effect of modified starch in prebiotic toddler gembili cookies was conducted by employing an experimental design of Split Plot Design with two factors: methods of starch modification which were pre gelatinization and autocalving-cooling, and substitution rate of gembili starch (10%,20%,30%,40%). Organoleptic analysis using hedonic quality test showed treatment accepted by panelis was autoclaving-cooling starch with 20% substitution rate containing 6.11% of dietary fiber.
PENGARUH PENAMBAHAN CMC SEBAGAI SENYAWA PENSTABIL TERHADAP YOGHURT TEPUNG GEMBILI Dewi Cakrawati; Mochamad Angga Kusumah
AGROINTEK Vol 10, No 2 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i2.2469

Abstract

The study aims to determine the effect of CMC in preventing yoghurt separation in 7 days with the addition of 2% Dioscorea esculenta flour. Organoleptic test using quality hedonic was conducting to find out yoghurt with addition of CMC that had accepted characteristic by panelists. Research was carried out using regression method to determine the total titrated acid, pH and separation level of yoghurt during storage. The concentrations of CMC were added at 0.2%, 0.4%, 0.6%, 0.8%. The analysis showed the addition of 0.6% CMC showed the lowest separation with high viscosity grades of DPAs 40.25. Yoghurt storage for 7 days shows a graph of the pH value and total titrated acid were parabolic where increasing in total titrated acid value would lower the pH value. Yoghurt was damaged on the 7th day of storage at room temperature characterized by the increasing in the pH value and damage to the organoleptics properties, namely yoghurt flavor and aroma.
Co-Authors Afianti Sulastri, Afianti Ahmad Ridwan Ali Satia Graha Anggraini, Fina Siti Aprilianto, Kevin Aprina, Alvira Silva Arif Nugroho Danny Eka Wahyu Saputra Ekowati, Bangun Ambar Faridah, Chintya Nur Handayani, Sri Hongsprabhas, P. Ihsan, Rizqy Zainul Meilani, Dini Mira Miranti Mochamad Angga Kusumah Mustika Nuramalia Handayani Putri, Nadya Rachma Rahayu, Dwi Lestari Rizki Ramadhan Robbani, Putri Aulia Fitrah Siti Mujdalipah Sri Handayani Sundari, Sri Sya'adah, Siti Asiah Tanesha, Josephine Tantri Yulianti Tasjiah, Melly Amalia Tati Sukarti Tresuwan, Khemapas Utami, Kiki Diyah Ayu Yatti Sugiarti, Yatti Yosintha, Rolisda