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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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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.
OPTIMASI KITOOLIGOSAKARIDA CANGKANG RAJUNGAN (Portunus pelagicus) MENGGUNAKAN ENZIM KITOSANASE DARI Bacillus sp. Septi Lilik Yuliana; Dedin Finatsiyatull Rosida; Andre Yusuf Trisna Putra
JURNAL AGROTEKNOLOGI Vol 16 No 01 (2022)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v16i01.28259

Abstract

Chitooligosaccharides (COS) are glycoprotein complex compounds derived from chitosan linked by 1,4 glucosidic bonds with chain lengths of 20 or less. Crab shell is a crustacean waste that contains 20-30% chitin as the basic material for making chitooligosaccharides. Chitooligosaccharide hydrolysis can be carried out enzymatically. Enzymatic hydrolysis is specific and controlled. Enzymes that can be used to hydrolyze chitosan into chitooligosaccharides are chitosanase enzymes. Chitosanase enzyme is a glycosyl hydrolase enzyme that catalyzes the hydrolysis of -1,4 glycosidic bonds of chitosan to produce low molecular weight chitooligosaccharides. One of the bacteria that produces chitosanase enzymes, namely Bacillus sp. The purpose of this study was to optimize the production of chitooligosaccharides by treating the enzyme concentration, hydrolysis time, and hydrolysis temperature. This research was conducted using a completely randomized design (CRD) with the following factors: enzyme concentration (0.5%, 1%, 1.5%, 2%, 2.5%) and hydrolysis temperature (30oC, 40oC, 50oC, 60oC, 70oC, 80oC) and time of hydrolysis (1 hour, 2 hours, 3 hours, 4 hours, 5 hours, 6 hours, 7 hours and 8 hours). This enzyme works optimally at pH 4.5. The results showed that this chitosanase enzyme had optimum activity at a concentration of 2% (w/w) chitosan, a temperature of 50oC, and a hydrolysis time of 5 hours. The chitooligosaccharide has a reducing sugar content of 8.49 ± 0.38 mg/mL, a viscosity of 19.08 ± 0.01 cPs, and a molecular weight of 4.51 kDa. Keywords: chitooligosaccharides, crab shells, chitosanase enzyme, hydrolysis
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).
Kajian Penambahan Madu dan Pati Kimpul (Xanthosoma sagittifolium) pada Snack Bar Buah Kering dan Serealia Dedin Finatsiyatull Rosida; Anugerah Dany Priyanto; Devi Wahyu Ristanti
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 10, No 3 (2022)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2022.010.03.04

Abstract

Snack bar merupakan camilan berbentuk batangan yang sehat dengan kandungan gizi cukup tinggi dan minimum kalori sebesar 129 kkal. Pembuatan snack bar membutuhkan bahan buah-buahan seperti pisang dan pepaya, serealia berupa emping jagung untuk memperkaya gizi serta bahan pengikat berupa pati kimpul dan madu agar tekstur semakin kompak. Pati kimpul memiliki kandungan amilosa yang cukup tinggi sehingga mampu mengurangi penyerapan air dan membuat tekstur sedikit lebih keras. Sedangkan madu memiliki kandungan monosakarida berupa glukosa dan fruktosa yang mampu memberi rasa manis lebih tinggi dari sukrosa serta tekstur lunak dan chewy pada snack bar. Penggunaan bahan-bahan tersebut dinilai mampu mempengaruhi kualitas snack bar. Penelitian ini bertujuan untuk mengetahui penambahan madu dan pati kimpul terhadap kualitas snack bar yang dihasilkan. Penelitian ini menggunakan rancangan acak lengkap (RAL) pola faktorial dengan dua faktor. Faktor pertama proporsi pati kimpul 15, 20 dan 25%. Faktor kedua adalah proporsi madu 10, 15, dan 20%. Data dianalisis menggunakan ANOVA taraf 5%. Jika ada perbedaan dilanjutkan dengan Uji Duncan (DMRT) 5%. Hasil penelitian dengan perlakuan optimal berdasarkan nilai tertinggi pada uji organoleptik disertai kandungan gizi yang memenuhi adalah pada perlakuan proporsi pati kimpul dan madu 15:15. Pada perlakuan ini didapatkan kadar air 16%, kadar abu 1.62%, kadar protein 7.71%, kadar lemak 5.89%, kadar karbohidrat 68.70%, tekstur 23.48 mm/g.s, kalori 362.18 kkal, kadar serat pangan 5.76%, dan uji organoleptik (rasa, aroma, warna, tekstur) menunjukkan nilai rasa 4.16 (suka), aroma 4.04 (suka), warna 4.28 (suka), dan tekstur 4.40 (suka).
Kemampuan Laju Transmisi Uap dan Biodegradasi Edible Straw Dari Pati Umbi (Ganyong, Garut, Kimpul) dan Gelatin Ikan Linda Anggraini; Dedin Finatsiyatull Rosida; Luqman Agung Wicaksono
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 10, No 3 (2022)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2022.010.03.06

Abstract

Indonesia tergolong negara beriklim tropis yang memiliki keunggulan dalam keragaman sumber pati yang berasal dari umbi-umbian. Sedotan edible dari pati umbi-umbian ini dapat menjadi salah satu solusi alternatif mengatasi permasalahan degradasi sedotan, pengembangan produk dari komoditas umbi-umbian, dan dapat menambah nilai ekonomi masyarakat. Penelitian ini bertujuan untuk mengetahui pengaruh jenis pati umbi (ganyong, garut, kimpul) dan konsentrasi gelatin ikan terhadap karakteristik edible straw. Penelitian ini menggunakan metode Rancangan Acak Lengkap-Faktorial. Variasi perlakuan dari dua faktor yaitu jenis pati umbi (U), jenis pati umbi yang digunakan adalah pati ganyong, pati garut, pati kimpul, dengan masing-masing konsentrasi sebesar 4% (b/v) dan konsentrasi gelatin ikan (G) sebesar 1, 3, dan 5% (b/v). Perlakuan terbaik dari hasil analisis diperoleh pada formulasi jenis pati umbi garut 4% dengan konsentrasi gelatin ikan 5%. nilai rata-rata kadar air 11.02%, ketahanan terhadap air 56.85%, laju transmisi uap air 0.09 g/m2.jam, dan biodegradasi 93.74%.
Physicochemical Characteristics Of Kersen, Starfruit And Grapes For Fruit Vinegar With A Concentrations Acetobacter Aceti Fitri Ida yanti; Dedin Finatsiyatull Rosida
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 9 No 2 (2022)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v9i2.3082

Abstract

Vinegar is a condiment made from sugar-containing materials through an alcoholic fermentation process followed by acetic acid fermentation. The principle in making vinegar is alcoholic fermentation and acetic acid fermentation. The use of kersen , starfruit dan grapes was chose because of its potential antioxidants vitamin C, flavonoids and polyphenols. The main quality criterion for vinegar is the acetic acid content. The purpose the determine the effect of the type fruit and concentration inoculum Acetobacter aceti on fruit vinegar characteristics. This study used a completely randomized design (CRD) two factors, type furit (kersen, starfuit and grapes) and concentration inoculum Acetobacter aceti (10%, 15%, 20%). The best treatment was the fruit vinegar with treatment starfruit and concentration inoculum Acetobacter aceti 15%, with the characteristic acetic acid content of 4.56%, pH 3.30, total soluble solids 3,10(°Brix), total sugar 0.76%. and alcohol content 2,04%.
KARAKTERISTIK KIMIA FLAKES DENGAN PROPORSI TEPUNG JAGUNG DAN TEPUNG KACANG TUNGGAK YANG DIPERKAYA DENGAN MINYAK BIJI BUNGA MATAHARI Nurul Firdausy; Dedin Finatsiyatull Rosida; Sri Winarti
Jurnal Pangan dan Agroindustri Vol. 11 No. 1: January 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.01.3

Abstract

Flakes merupakan jenis makanan sereal yang dapat dikembangkan dalam meningkatkan nilai gizi seperti protein dan lemak. Flakes jagung yang kaya akan kandungan pati dapat dipadukan dengan tepung kacang tunggak yang kaya akan kandungan protein, dan minyak biji bunga matahari mengandung banyak asam lemak esensial. Penelitian ini memiliki tujuanuntuk memahami karakteristik kimia flakes dengan perbandingan tepung jagung dan tepung kacang tunggak serta diperkaya dengan minyak biji bunga matahari. Metode RAL digunakan dengan faktor pertama perbandingan tepung jagung dengan tepung kacang tunggak (50:50, 60:40, dan 70:30), dan faktor kedua yaitu konsentrasi pertambahan minyak biji bunga matahari (4%, 6%, dan 8% (v/b)). Hasil penelitian menunjukkan nilai karakteristik kimia produk flakes meliputi kadar air 2.47-2.96 %, kadar abu 1.45-1.76 %, kadar lemak 3.76-7.46 %, kadar protein 6.8-7.24 % dan kadar karbohidrat 81.36-84.85 %. Sifat kimia produk flakes dapatdipengaruhi oleh formulasi tepung jagung, tepung kacang tunggak dan konsentrasi minyak biji bunga matahari.
Studi Keamanan Pangan pada Ikan Asap di Wilayah Kecamatan Krembangan, Kota Surabaya Ayu Rovita Dewi; Rosida; Dedin Finatsiyatull Rosida
G-Tech: Jurnal Teknologi Terapan Vol 7 No 2 (2023): G-Tech, Vol. 7 No. 2 April 2023
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (245.942 KB) | DOI: 10.33379/gtech.v7i2.2492

Abstract

Ikan asap adalah olahan hasil perikanan yang dilakukan secara tradisional. Keberadaan bakteri patogen dan kerusakan pada ikan asap dapat mengakibatkan gangguan kesehatan pada tubuh manusia. Pada penelitian ini didapatkan sebanyak 17 sampel ikan asap dengan jenis ikan asap tongkol dan ikan asap pari dari pedagang pasar tradisional. Tujuan penelitian ini untuk mengetahui nilai total bakeri, kandungan formalin serta nilai kadar air yang terdapat pada ikan asap di wilayah Kecamatan Krembangan, Kota Surabaya. Penelitian ini menggunakan metode pour plate pada uji total bakteri, sedangkan pada uji formalin menggunakan formalin kit.  Hasil dari penelitian menunjukkan bahwa total bakteri pada ikan asap sebesar 5,51 x 105 koloni/gr dan kadar air pada sampel ikan asap berkisar antara 42% - 58%. Hal ini terjadi karena kondisi buruknya higiene sanitasi pedagang dengan rata-rata 12,25%.
KAJIAN KUALITAS FISIK EDIBLE STRAW DARI PATI UBI JALAR KUNING (Ipomea batatas L.) Indah Lestari; Dedin Finatsiyatull Rosida; Luqman Agung Wicaksono
Jurnal Pangan dan Agroindustri Vol. 11 No. 2: April 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.02.1

Abstract

Sedotan (Straw) merupakan alat bantu minum berbentuk tabung tanpa tutup, lentur, bertekstur halus, dan terbuat dari plastik berjenis polypropylene dan polystyrene. Bahan sedotan ini dapat didaur ulang, namun masalah khususnya di Indonesia, untuk menunggu daur ulang akan menyebabkan penumpukan sampah. Penumpukan sampah yang terlalu lama akan menyebabkan pencemaran. Solusi terbaiknya menggunakan sedotan yang dapat dimakan. Inovasi edible straw bertujuan untuk menggantikan sedotan plastik yang tidak berbahaya untuk konsumsi serta ramah lingkungan. Pati ubi jalar kuning adalah hidrokoloid bisa digunakan untuk pembuatan edible straw dengan gliserol sebagai plasticizer. Penelitian ini menggunakan RAL atau Rancangan Acak Lengkap berdasarkan dua faktor. Faktor I konsentrasi pati ubi jalar kuning (3%, 4%, 5%) dan faktor II konsentrasi gliserol (20%, 25%, 30%). Analisa data menggunakan uji lanjut DMRT  5% dan ANOVA 5%. Hasil penelitian menunjukkan bahwa edible straw memiliki kadar air (12.56%–14.37%), ketebalan (0.58 mm–0.80 mm), daya serap air (27.82%–36.59%) dan uji ketahanan air (63.41%–72.18%).
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