Article Per Year (5 Year)
p-Index From 2021 - 2026
5.717
P-Index
This Author published in this journals
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
Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

Published : 50 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search
Journal : Nusantara Science and Technology Proceedings

 1 
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
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.
Effects of Papain Concentration and Hydrolysis Time on Degree of Hydrolysis and Glutamic Acid Content of Apple Snail Hydrolysate Dedin Finatsiyatull Rosida; Anugerah Dany Priyanto; Andre Yusuf Trisna Putra
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.2021.0904

Abstract

Umami taste enhances the high palatability in cuisine by the presence of high level of glutamic acid content. This savoriness compound could get from fermentation and hydrolysis process. Generally, consumer perception thinks preferable natural sources due to food safety issues. Apple snail (Pila ampullacea) is known as abundant wildlife containing high protein source. The most popular protease in Indonesia is papain, which was used to generate the apple snail hydrolysate. The objective of this research is to define the specified condition based on papain concentration and hydrolysis time to produce umami taste from apple snail. Those two variables showed a significant effect on the degree of hydrolysis and glutamic acid content of apple snail hydrolysate, therefrom the data were several various values in the lowry method and ninhydrin colorimetry, respectively. The established condition resulting in a degree of hydrolysis and glutamic acid content was as high as 56.56 ± 1.65% and 95.34 ± 0.13 ppm. The study concluded that papain within certainly condition denotes free amino acid in releasing of umami taste. Furthermore, this research will be applied as flavour enhancers, commonly known as monosodium glutamate (MSG). Also, this study promotes a natural source as safer flavor enhancers, utilization of potential local commodity, and can compete with the commercial ones.
Effect of Hydrolysis Time and Bromelain Enzyme Concentration on Protein Levels Of Apple Snail (Pila ampullaceal) Hydrolyzate Dedin Finatsiyatull v; Anugerah Dany Priyanto; Andre Yusuf Trisna
Nusantara Science and Technology Proceedings International Seminar of Research Month 2021
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2452

Abstract

A high enough population of snails is considered detrimental to society. Currently, snails have a fairly low economic value, even though the protein content is quite high. In general, animal protein content is higher than vegetable protein, but animal protein tends to be more expensive. The need for protein as a human nutrient is quite high. There needs to be an effort to provide a source of animal protein in sufficient quantities, the price is relatively cheap, and contains high protein. For this reason, it is necessary to use the protein of snails. Apple Snail (Pila ampullaceal) is a type of snail that has a high protein content. There needs to be a method to optimize the extract of snail protein. The protein hydrolysis process was one method to optimize the process of separating protein from non-protein content. Snail protein hydrolyzate can be used for umami products, soy sauce, or biscuit mixtures. The process of the hydrolysis of Apple snails using the bromelain enzyme at concentrations: of 1%, 5%, and 10% with variations in hydrolysis time of 3 hours, 6 hours, 9 hours, 12 hours, 15 hours, and 18 hours. The results showed that treatment at 1% bromelain enzyme concentration obtained the highest soluble protein content (4.18%) at 15 hours of hydrolysis time. While in the treatment of 5% bromelain enzyme concentration, the highest dissolved protein content (3.35%) was obtained at 15 hours of hydrolysis time. In the treatment of 10% bromelain enzyme concentration, the highest dissolved protein content (4.13%) was obtained at 12 hours of hydrolysis time. The results of this study can be concluded that the highest protein content was obtained by using the enzyme bromelain 1%-10% with a hydrolysis duration of 12 hours - 15 hours.
The Characteristics Physicochemical of Instant Drink From Groove Leaves (Suaeda maritima) Using Maltodextrin Of Taro Tubers Dedin Finatsiyatull Rosida; Ratna Yulistiani; Ratna Nur Fitria Mabbrury
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2737

Abstract

Leaf groove is rich in antioxidants so they can be beneficial for health. Leaf grooves have a weakness which is a salty taste, so to reduce the salty taste, a soaking process is carried out and made into food products that are easier to consume. The instant drink is one product that is easy to implement for the public. The process of making instant drinks needs to be added with fillers. The filler used in this study was maltodextrin from taro tubers. In general, maltodextrin is made from cassava. The function of maltodextrin can increase volume, accelerate drying, increase solubility, and can coat flavor components. This study aims to determine the effect of the ratio of the extract of the groove leaves and the concentration of maltodextrin from the taro tubers on the physicochemical and organoleptic characteristics of the instant drink. This study used a factorial completely randomized design (CRD) with two factors. The first factor was the ratio of groove leaf extract and water (1:1, 1:2, and 1:3). The second factor was the concentration of taro tuber maltodextrin (5%, 10%, and 15%). The data obtained were analyzed using ANOVA, if there was a significant difference, it was continued with Duncan's Test (DMRT). The results showed that the treatment of dilution of groove leaf extract (1:1) with the addition of 15% maltodextrin was the best treatment that produced a grooved instant drink with a water content of 3.87%, ash 3.75%, salt 0.60%, solubility 91.947%, and the organoleptic Hedonic Scale Scoring test includes color 5.88 (like very much), taste 4.54 (likes) and aroma 4.8 (likes).
The Characteristic of Gelatin from Bones of Local Chicken (Gallus gallus domesticus), Broiler Chicken (Gallus domesticus) and Duck (Anas plathytynchos) Pratikto, Monica Natasha; Rosida , Dedin Finatsiyatull
Nusantara Science and Technology Proceedings 8th International Seminar of Research Month 2023
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2024.4180

Abstract

Gelatin is a protein derivative that can be extracted from bone. Poultry bones are a by-product of public consumption. So far, poultry bones have not been used optimally and one of the alternatives that can be used for the manufacture of gelatin. The purpose of this study was to determine the characteristics of the bone gelatin of local chicken, broiler and duck produced. The experimental design used was a completely randomized design with a factorial pattern with two factors. The first factor was the type of bone is local chicken, broiler and duck. The second factor was the hydrolysis temperature is 55ºC, 65ºC, and 75ºC. The data were analyzed using ANOVA with a 95% confidence interval. If there was real different then proceed with the Duncan Test (DMRT) of 5%. The optimum treatment was obtained from broiler chicken bones at 75ºC temperatures hydrolysis with yield 11.02%, moisture 8.18%, ash 0.83%, protein 67.48%, gel strength 252.07 g bloom, viscosity 5.95 cP, fat 6.45%, gel point 17.3ºC, melting point 60.35ºC. The organoleptic analysis skoring was scent (4,16), color (4,76), texture (3,48). Fourier transform infrared (FTIR) spectra of gelatin broiler chicken 75ºC temperatures hydrolisis the presence of band corresponding to O-H, N-H, CH2, C=C, C=O, C-N, C-H alkena and aromatic ring, C-O carboxylate acid.
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