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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi & Industri Hasil Pertanian JURNAL AGROINDUSTRI HALAL Jurnal Agroindustri Berkelanjutan
Samsu Udayana Nurdin
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Environmental Science Industrial & Manufacturing Engineering Social Sciences

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Evaluation of Laxatife ffect and Fermentabilitiy of Gel Forming Component ofGreen cingcau Leaves(Premna oblongifolia Merr.) Samsu Udayana Nurdin
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 1 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (382.741 KB)

Abstract

The major effects of dietary fibre occur in the colon. Each type of dietary fibre interacts with the microflora, and the colonic mucosa and muscle to produce several possible effects. The action of an individual fibre source depends to a large extent on its fermentability. The least fermentable dietary fibres are in general having the greatest effects on stool output. Previous research showed that Gel Forming Component (GFC) of green cingcau leaves (Premna oblongifolia Merr.) had high fermentability in vitro. Therefore, in this research, we evaluated its effecton stool output and viable cells number of lactic acid bacteria in the diegesta of rats fed with diet containing GFC. Fifteen of 3 months-old Sparague-Dawle (c)and (3) Rats fed with diet containing iulin (l). The results showed that stool output of G was higher than l, but lower than C (6.30, 4.61, 7.21%, (respectively). feces consistency of G was softer than l, but harder than C. Number of viable cells of latic acid bacteria in the diegesta of G, I, and C were 12.85, 11.97 and 11.14 log of viable cells numbe/g digesta, respectively. These data suggest that GFC of green cingcau leaves had moderate laxative effect and fermentability. Key words: cingcau, fermentability, laxative, dietary fibre.
AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIDARI NASI INSTAN HASIL HIDROLISIS PATI YANG DIPERKAYA DENGAN EKSTRAK PEGAGAN (Centella asiatica) [Antioxidant Activity and Sensory Properties from Starch Hydrolysis of Instant Rice Enriched with Pegagan Leaf Extract (Centella asiatica)] Sri Hidayati; Samsu Udayana Nurdin; Ryan Ajie Nugroho
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (434.786 KB) | DOI: 10.23960/jtihp.v21i2.77 - 88

Abstract

This aim of the research  was to obtain an optimal concentration of Centella asiatica [H1] extract were added in processing instant rice in order to obtain low levels of digestibility starch, with high antioxidant activity and the best sensory properties. The results showed that the best treatment was found in instant rice with the addition of Centella asiatica [H2] leaf extract at 15%. This instant rce has the  characteristics of  starch hydrolysis rate of 15.50%, the antioxidant activity was 67,876%, total of phenolic content was 0,271 ppm GAE, the percentage of panelists with  gave ‘like criteria’ to rice aroma, taste color and texture were 12,22%,  24,44%, 13,33% and 22,22%.Keywords : antioxidant activity, pegagan, phenolic content,  starch hydrolysis. [H1]italic [H2]h4
Karakteristik Kimia dan Fisik Beras Terserang Kutu (Sitophylus oryzae. sp): Chemical and physical characteristics of Rice Infested with lice (Sitophyllus oryzae. sp) Rani Juniarti; Samsu Udayana Nurdin; Siti Nurdjanah; Subeki; Udin Hasanudin
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 2 (2022): Jurnal Agroindustri Halal 8(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i2.6741

Abstract

Rice (Oryza sativa) is susceptible to damage during storage including quantity and quality. Rice during storage for a long time will experience a decrease in quality both chemically and physically. This study was aims to determine the chemical and physical properties of rice attacked by lice (Sitophyllus oryzae sp). The experiment was arranged in a Randomized Completely Block Design (RCBD) with treatments in the form of samples of commercial rice, rice free of lice, rice attacked by lice. and by product of lice-attacted rice. The study consisted of 4 treatments with 6 replications. The data will be statistically tested using the SPSS 25 application. All data are further processed with the Least Significant Difference Test (BNT/LSD) at the 5% level. The chemical properties of rice infested with lice cause an increase in moisture content, lower protein content and total starch content. The physical properties of rice attacked by lice caused a decrease in water absorption, oil absorption and whiteness. The results showed that rice that was attacked by pests with moisture content of 13.23%, crude protein content 4.90%, total starch content 73.82%, water absorption capacity of 2.09 g/g, oil absorption capacity of 1.93 g/g and whiteness of 80.23.
KARAKTERISTIK SENSORI DAN FISIK SOSIS AYAM DENGAN PENAMBAHAN PATI AREN (Arenga pinnata) DAN ISOLAT PROTEIN KEDELAI (IPK) Ari Sujianti; Susilawati Susilawati; Sussi Astuti; Samsu Udayana Nurdin
Jurnal Agroindustri Berkelanjutan Vol 2, No 1 (2023): JURNAL AGROINDUSTRI BERKELANJUTAN
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i1.7189

Abstract

Penelitian bertujuan untuk mengetahui pengaruh penambahan pati aren dan isolat protein kedelai (IPK) terhadap karakteristik sensori dan fisik sosis ayam serta mendapatkan formulasi perbandingan pati aren dan IPK terbaik pada produk sosis ayam. Penelitian ini disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan faktor tunggal yang terdiri dari 9 taraf dan 3 kali ulangan. Formulasi pati aren dan IPK dalam pembuatan sosis ayam yaitu : A0 (33% tapioka sebagai kontrol), A1 (5%:10%), A2 (5%:13%), A3 (10%:10%), A4 (10%:13%), A5 (15%:10%), A6 (15%:13%), A7 (20%:10%), dan A8 (20%:13%). Hasil penelitian menunjukkan bahwa penambahan formulasi perbandingan pati aren dan IPK berpengaruh nyata terhadap sifat sensori tekstur, rasa, aroma, penampakan dan penerimaan keseluruhan serta sifat fisik (tekstur), WHC, dan susut masak. Formulasi perbandingan pati aren dan IPK yang menghasilkan sosis ayam terbaik adalah perlakuan A3 (pati aren 5%:IPK 10%) yang memiliki skor tekstur 7,13 (padat dan kompak, skor rasa dan aroma 7,09 (khas sosis ayam), penampakan 7,15 (kurang cemerlang), dan penerimaan keseluruhan 7,69 (suka), serta sifat fisik tekstur 180,25 gf, WHC 45,57%, dan susut masak 21,29%. Perlakuan terbaik menghasilkan kadar air sebesar 63,61%, kadar abu 2,31%, kadar protein 20,50%, dan kadar lemak 3,52% yang telah memenuhi SNI No. 3820.2015.
PREFERENSI KONSUMEN TERHADAP PENGEMBANGAN PRODUK CAMILAN KOPI Hanifa Warda; Otik Nawansih; Neti Yuliana; Samsu Udayana Nurdin
Jurnal Agroindustri Berkelanjutan Vol 2, No 1 (2023): JURNAL AGROINDUSTRI BERKELANJUTAN
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i1.7136

Abstract

Camilan kopi terbuat dari biji kopi asli yang disangrai dan disalut dengan sirup gula aren. Penggunaan biji kopi yang diolah langsung menjadi camilan membuat produk ini masih perlu dilakukan pengembangan agar dapat lebih diterima konsumen. Penelitian ini bertujuan untuk mengetahui atribut-atribut produk camilan kopi yang dianggap penting dalam pengembangan produk, membuat produk pengembangan guna memperbaiki produk sebelumnya, serta mengetahui preferensi konsumen terhadap camilan kopi. Tahapan dalam penelitian ini yaitu dengan penyiapan kuisioner, uji validitas dan reliabilitas, formulasi produk pengembangan, serta uji kesukaan. Kuisioner dilakukan kepada 30 responden pada survei pendahuluan dan 100 responden pada survei uji kesukaan. Analisis data menggunakan metode importance performance analysis (IPA) dan model sikap fishbein. Hasil survei pendahuluan menunjukkan bahwa kinerja atribut camilan kopi yang masuk ke dalam kuadran I (prioritas utama) adalah tekstur/kerenyahan, mouthfeel, kemudahan untuk ditelan, dan aftertaste. Kuadran II (pertahankan prestasi) yaitu atribut aroma kopi. Kuadran III (prioritas rendah) yaitu rasa pahit kopi. Kuadran IV (berlebihan) yaitu rasa manis gula aren dan aroma gula aren. Formulasi produk pengembangan dilakukan dengan memodifikasi penggunaan biji kopi menjadi ekstrak kopi yang disalut dengan kacang sangrai dan sirup gula aren. Berdasarkan preferensi konsumen melalui uji kesukaan, responden lebih menyukai produk pengembangan camilan kopi dibandingkan dengan camilan kopi yang sudah ada sebelumnya dengan nilai sikap (Ao) sebesar 16,31 yaitu positif.
Co-Authors Ari Sujianti Hanifa Warda Neti Yuliana Otik Nawansih Rani Juniarti Ryan Ajie Nugroho Siti Nurdjanah Sri Hidayati Subeki Susilawati Susilawati Sussi Astuti Udin Hasanudin