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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal AGROTEKNOLOGI Agrointek Jurnal Sains Peternakan Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Food Science and Technology Journal (Foodscitech) Journal of Saintech Transfer Journal of Functional Food and Nutraceutical G-Tech : Jurnal Teknologi Terapan Nusantara Science and Technology Proceedings International Journal of Eco-Innovation in Science and Engineering (IJEISE) SINTA Journal (Science, Technology, and Agricultural) International Journal on Food, Agriculture and Natural Resources (IJFANRES) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Health & Medical Sciences Physical Sciences, Life Science and Engineering Indonesian Journal of Microbiology
Dedin Finatsiyatull Rosida
Universitas Pembangunan Nasional Veteran Jawa Timur
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Healthy Snack for Diabet Patients with Cocoyams Tubers Rosida , Dedin Finatsiyatull; Anggraeni, Fetty Tri
Nusantara Science and Technology Proceedings 5th International Seminar of Research Month 2020
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2021.0944

Abstract

Diabetes Mellitus sufferers are estimated to have reached 9.1 million people. This data makes Indonesia ranked 5th in the world with the highest Diabetes Mellitus. Diabetes Mellitus is one of the main causes of non-communicable diseases or 2.1% of all deaths, including East Java province. The key to managing blood sugar levels is managing carbohydrate intake. This is because carbohydrates are responsible for raising blood sugar levels. Managing the number of carbohydrates is the main goal, although choosing slow-digesting carbohydrates with high fiber content. Apart from carbohydrates, diabetics also need to limit their intake of salt, saturated fats and avoid trans fats. People with diabetes need to include fiber and healthy fats in their daily diet. People with diabetes have a higher risk of developing hypertension, high cholesterol, and heart disease than the general population. It is very important to consider these risks when planning a diet. For that, we need snacks that are low in calories and have high levels of dietary fiber and low trans fat content. UPN Veteran Jawa Timur through the Community Innovation Service Program (BIMA) provides training to UD. Rinjani Cookies to produce various snacks made from cocoyam tubers (Kimpul) with high enough healthy nutrition. The snack products offered were cookies, brownies, kimpul layers cake, and kimpul banana cakes. This snack is healthy for people with Diabetes Mellitus because it is rich in fiber, low calory, and does not contain trans fats
EVALUASI NILAI GIZI TEPUNG PRA-MASAK PISANG TANDUK DAN PISANG RAJA NANGKA [Nutritional Evaluation of Pre-cooked “Tanduk” and “Raja Nangka” Plantain flour] . Rosida; Dedin Finatsiyatull Rosida
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): 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 (284.4 KB)

Abstract

This research dealt with the nutritional evaluation of pre-cooked plantain flour in experimental Wistar rats to evaluate physical and chemical properties of the digesta of rats as well as glucose and cholesterol content of their blood. Pre-cooked plantain flour was made of 2 types of plantain, Tanduk plantain (Musa corniculata) and Raja Nangka plantain (Musa paradisiacalLinn) which have been heated and cooled under 3 conditions (boiling-cooling, steaming-cooling, and baking-cooling, prior to drying and milling. It was found that both pre-cooked plantain flours have high resistant starch content (6.38-11.40%). Nutritional evaluation of rats for 20 days treatment revealed that pre-cooked plantain flour diets have no effect on the volume, weight, water content, and pH of the digesta and glucose content of the blood serum. But these diets increase the concentration of acetic acid, propionic acid and butyric acid of the digesta and decrease cholesterol content of the blood serum, especially Tanduk plantain pre-cooked flour made from Tanduk plantain after boiling and cooling, hence it has good effects on the colonic microbiota. 
Daun Dewa (Gynura Pseudochina (Lour) Dc) Jelly Candy Making with Addition of Gelling Agents (Alginate, Carrageenan, And Gum Arabic) in Various Concentrations Fesdila Putri Nurani; Pratiwi Eka Murliati; Dedin Finatsiyatull Rosida
International Journal of Eco-Innovation in Science and Engineering Vol. 1 No. 02 (2020): IJEISE
Publisher : Engineering Faculty, University of Pembangunan Nasional Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/ijeise.v1i02.26

Abstract

Jelly candy is generally made from fruit juice with some hydrocolloid addition in order to the gelling formation. The characteristic of jelly candy is a clear and transparent appearance with chewiness in texture. To increase its functional value, jelly candy can be added with various ingredients, for example, the extract of Daun Dewa (Gynura Pseudochina (Lour) Dc). Daun Dewa (Gynura Pseudochina (Lour) Dc) contains some active components such as alkaloids, flavonoids, essential oils, saponins, and steroids, triterpenoids, and tannins, where these compounds show antioxidant activity. One parameter on jelly candy making was the gelling formation influenced by the hydrocolloid or gelling agent's existence. Some gelling agent that has been used in commercial jelly candy-like alginate, carrageenan and Gum Arabic. The combination of those gelling agents with various concentrations would give the different characteristics of jelly candy. This study aimed to observe the characteristic of jelly candy with the addition of gelling agents and determine the best treatment that most liked by the panelists. The concentration of gelling agents used in this study was 0, 2.5%, 5%, 7.5%, and 10% (w/v) with a single factor of Simple Completely Randomized Design (CRD). The data analyzed using ANOVA. Based on the result, the best treatment of Daun Dewa jelly candy was made with the addition of 7.5% carrageenan and 2.5% gum Arabic that has moisture content value of 16.742%, ash content 0.685%, reducing sugar 20.273%, total phenol 11.078 mg TAE / gr, pH 4.27, gel strength 46.3788 N, antioxidant 32.536%, and sensory evaluation covering 4.96 for color, 4.28 for aroma, 4.60 for texture, and 4.88 for taste.
Effect of Hydrolysis time and Papain Concentration on Some Properties of Apple Snail (Pilla ampullacea) Hydrolysate Andre Yusuf Trisna Putra; Dedin Finatsiyatull Rosida; Anugerah Dany Priyanto
International Journal of Eco-Innovation in Science and Engineering Vol. 1 No. 02 (2020): IJEISE
Publisher : Engineering Faculty, University of Pembangunan Nasional Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/ijeise.v1i02.31

Abstract

content and total peptide content were investigated in the non-farmed freshwater apple snail (Pila ampullacea) to understand its nutritional potential as alternative umami taste enhancer. Apple Snail samples with removed gut content were collected from a local snail non-farm in Surabaya City. Papain enzyme was used. The two variables, hydrolysis time (3, 6, 9, 12, 15, 18 h) and enzyme concentration (1%, 5%, 10%), was used to produce the apple snail hydrolysate. The result showed that total soluble protein was about 2.1%-7.3%, whereas total peptide content was 5.05-15.73mg/ml. The highest total soluble protein was achieved at 12 hour. Longer hydrolysis time significantly effect on total peptide content of apple snail hydrolysate.
Influence of Enzyme Concentration and Hydrolysis Time on Soluble Protein Content of Protein Hydrolysate Prepared from Apple Snail (Pila ampullacea) Andre Yusuf Trisna Putra; Dedin Finatsiyatull Rosida; Anugerah Dany Priyanto
International Journal of Eco-Innovation in Science and Engineering Vol. 2 No. 02 (2021): IJEISE
Publisher : Engineering Faculty, University of Pembangunan Nasional Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/ijeise.v2i02.46

Abstract

The objective of this study was to evaluate soluble protein content of protein hydrolysates obtained by enzymatic hydrolysis of apple snail using a trypsin enzyme. Apple snail were collected from traditional market at Pabean-Sidoarjo. Trypsin enzyme was used in enzymatic hydrolysis. The two variables, enzyme/substrate (E/S) ( 0.01, 0.05, 0.1) ratio and hydrolysis time (3 h, 6 h, 9 h, 12 h, 15 h, 18 h) and was used to produce the apple snail hydrolysate. The result showed that soluble protein content was about 2.3%-4.52%. The increase E/S ratio and hydrolysis time, the higher soluble protein content values was. The highest total soluble protein was achieved E/S 0.1 ratio at 12 h, 4.52%. But, after 12 h hydrolysis time, soluble protein was decreased. Optimum treatment to hydrolyzing apple snail using trypsin enzyme was E3H4 treated (E/S 0.1 ratio and 3 h)
KARAKTERISTIK COOKIES TEPUNG KIMPUL TERMODIFIKASI (Xanthosoma sagittifolium) DENGAN PENAMBAHAN TAPIOKA Dedin Finatsiyatull Rosida; Nindya Aulia Putri; Maghfiroh Oktafiani
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (862.061 KB) | DOI: 10.21107/agrointek.v14i1.6309

Abstract

Cookies are processed cakes made from wheat flour. However, currently the need for flour is mostly met with import activities, so there needs to be an effort to reduce dependence on the use of wheat flour. One of the local food resources that can be used as an alternative to flour is cocoyams flour (Xanthosoma sagittifolium) which was modified by the fermentation process using the starter Lactobacillus plantarum to improve product texture. Tapioca can also be used as a substitute for wheat flour in making cookies, while the formation of texture can be helped by the addition of margarine. This study aimed to determine the effect of the proportion of cocoyams flour: tapioca flour and the addition of margarine to the characteristics of cookies. This research used factorial completely randomized design with two factors. The first Factor is proportion of modification cocoyams flour and   tapioca (50:50, 60:40, and 70:30). The second factor in the form of concentration addition of margarine (50%, 60%, 70%). The results showed that the best treatment was the proportion of modification cocoyams and tapioca flour (70:30) and the addition of 50% margarine which produced cookies with criteria of water content of 3.95%, fat content of 29.15%, crude fiber of 3.29%, fracture strength of 11.17 N, yield of 55.95%, and organoleptic test results with the number of ranks of preference level for crispness/texture of 139, aroma 110.5, color 106 and taste 133.8
KAJIAN PENGEMBANGAN PRODUK SALAK SENASE (Salacca zalacca (Gaert.) Voss) BANGKALAN MADURA SEBAGAI PERMEN JELLY Dedin Finatsiyatull Rosida; Arumsaka Arina Taqwa
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (696.018 KB) | DOI: 10.19184/j-agt.v13i01.10874

Abstract

One various of candy, like jelly candy is made from fruit juice. Gel-forming material and the presence of acid, which has a certain elasticity texture. Jelly candy is a solid form with a relatively soft texture when chewed, elastic, made from sugar and other sweeteners with a mixture of fruit juice and gelling ingredients such as carrageenan or gelatin. Fruit juice from salacca contains various compounds that can act as antioxidants, including vitamin C and phenolic compounds and tannins. The purpose of this study was to determine the effect of carrageenan and gelatin on the quality of salacca jelly candy based on physical, chemical and organoleptic characteristic. This study used a completely randomized design with one factor with eight treatments, namely carrageenan and gelatin formulations. The formulation used was 2%: 0%; 4%: 0%; 2%: 15%; 4%: 15%; 2%: 18%; 4%: 18%; 0%: 15%; 0%: 18%. The best results of jelly candy treatment with carrageenan concentration of 2%. This resulted had moisture of 12.462%, ash of 0.597%, reducing sugar of 8.79%, total acid of 0.401%, pH of 4.76, gel strength of 36,706 N, color intensity of L 35.4; a* 8.3; b* 13.5. Based on organoleptic characteristic, its color value of 4.84 (rather like), aroma of 4.76 (rather like), texture of 4.76 (rather like) and flavor of 5.20 (like). Keywords: carrageenan, gel properties, gelatin, jelly candy, salacca
Physicochemical Properties of Apple Snail Protein Hydrolysate (Pila ampullacea) and its Potential as Flavor Enhancer Erika Puspitasari; Dedin Finatsiyatull Rosida; Andre Yusuf Trisna Putra; Anugerah Dany Priyanto
International Journal on Food, Agriculture and Natural Resources Vol 3, No 1 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i1.74

Abstract

ple snail is a source of animal protein that has a high enough protein. Protein can be hydrolyzed by natural proteases, which one is bromelain. Enzymatic hydrolysis can produce hydrolysates containing peptides and amino acids that contribute to umami taste. The purpose of this study was to determine the effect of hydrolysis time and bromelain concentration on the physicochemical properties of apple snail hydrolysate. The optimal result in this study were used as natural flavor enhancer. This study used a completely randomized design with two factors. Factor I was the hydrolysis time (6 hours, 12 hours, and 18 hours) and factor II was the concentration of the bromelain (5%, 10%, and 15%). Based on the results showed that apple snail hydrolysate was influenced by hydrolysis time and bromelain concentration. The optimal result in this study was 18 hour hydrolysis treatment with 15% bromelain enzyme concentration had a yield 68.16%, degree of hydrolysis 72.09%, soluble protein 9.03%, total peptide 10.84 mg/mL, and glutamic acid 107.47 ppm. The application of apple snail protein hydrolysate  give characteristics of flavor enhancers as follows: soluble protein 7.76%, glutamic acid  99.42 ppm, solubility 94.79%, water absorption 5.80 mL/g, hedonic test color 4.10 (neutral), aroma 5.05 (like slightly), and taste 5.10 (like slightly).
The Physicochemical Properties of Flavor Enhancer Made from Different Types of Snail Protein Hydrolysates Dwi Ernawati; Dedin Finatsiyatull Rosida
International Journal on Food, Agriculture and Natural Resources Vol 3, No 1 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i1.54

Abstract

Golden apple snails, apple snails, and freshwater snails are mollusks found in shallow waters with mud on the bottom, such as rice fields, swamps, and riverbanks. Snail has a high protein content of 14%-19%, but its utilization is still limited. In addition, certain types of snails, such as golden apple snails and apple snails, are pests to rice plants, so they have not been used optimally. One alternative is using snail as a flavor enhancer. Flavor enhancers can be made through enzymatic hydrolysis using bromelain enzymes. This study aimed to determine the effect of snail type and hydrolysis time on the physicochemical properties of flavor enhancer made of snail protein hydrolysate. This experimental study used a completely randomized design with two factors. Factor I was the type of snail (golden apple snail, apple snail, and freshwater snail), and factor II was the hydrolysis time (3 hours, 6 hours, and 9 hours). Data were analyzed using ANOVA with α 5%. When significant difference was identified, DMRT test at 95% significance level will be conducted. The result has showed that the flavor enhancer made of snail protein hydrolysate is influenced by different snail types and hydrolysis time. The apple snail with 9-hour hydrolysis  produces the best flavor enhancer characterized by 3.96% water content, 14.73% yield, 92.29% water solubility, oil absorption of 1.15 ml/g, glutamic acid content of 107.23 ppm, and brownish yellow tone.
Modification of Colocasia esculenta Starch with Acetylation Process Dedin Finatsiyatull Rosida; Risha Yuliani; Sri Djajati
Nusantara Science and Technology Proceedings 4th International Seminar of Research Month
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2019.0453

Abstract

Modified starch is treated to change one or more physical or chemical properties. Modified starch is needed in food products to improve the texture of the paste, improve viscosity, and maintain starch granules at high temperatures. One chemical modification of starch is acetylation using acetic acid. Many tubers are not yet widely used, so they need to be developed through the change of acetylation-modified starches. Tubers (Colocasia esculenta) has a large enough starch content so that it has the potential to be processed and has high economic value. The purpose of this study was to determine the best treatment between the concentration of acetic acid and the soaking time in starch modification. This study used a completely randomized design factorial. The first factor was the concentration of acetic acid (4%, 6%, and 8%) and the second factor was the duration of soaking (30, 60, and 90 minutes). The best treatment was modified starch with 8% acetic acid and 90 minutes soaking time. This resulted to contained moisture of 5.97%, ash 1.39%, starch 63.49%, amylose 29.93%, swelling power 20.44 g / g, solubility 17.67%, yield 89.28%, substitution degree 0.66, viscosity 3589 cP.
Co-Authors Amellia, Siska Andiani, Rosa Andre Yusuf Andre Yusuf Trisna Putra Angelica Apnia Priyambodo Anggraeni, Fetty Tri anggreini, riski ayu Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Arumsaka Arina Taqwa Ayu Rovita Dewi Chumairo, Zahrotul Cornelia, Maria Devi Wahyu Ristanti Diky Efendi Dwi Ernawati Elma Zanubi Arifah Arifah Erika Puspitasari Fatmala Nida'ul Khasanah Fesdila Putri Nurani Fetty Tri Anggraeny Fitri Ida yanti Fi’isyatin Ayu Rochmiyah Gandhi, Fadia Putri Mahatma Hartono, Sadrina Adsari Novita Indah Lestari Jariyah Jariyah Jariyah Kurnianto, Muhammad Alfid Kurniasari, Novia Indah Larasati Sekar Ayu Linda Anggraini Liveranny, Kartika Zenithia Madany Akbar Setyari Ishaqy Maghfiroh Oktafiani Nindya Aulia Putri Nuro, Jamilatun Nurul Firdausy Patrisiya, Berta Pramidanirwa, Intan Ramadhita Pratikto, Monica Natasha Pratiwi Eka Murliati Rahadita A.D.K, Kezia Rahmawati Ramadhanty, Arlita Ratna Nur Fitria Mabbrury Ratna Yulistiani Ratna Yulistiani Reny Dian PS Risha Yuliani Rosida Rosida Rosida Rosida Rosida, Alifia Rusydiana, Indah Nur Sabilla Choirun Nisak Salsabila, Safrina Septi Lilik Yuliana Sri Djajati Sri Winarti Teeradate Kongpichitchoke Tiara Puspita Sumardi Ulya Sarofa Ulya Sarofa Yumni , Dalilah Edenya Zata Yunita Satya Pratiwi Zelvia Dian Anggraeni