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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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RESEARCH OF PHYSICO-CHEMICAL PROPERTIES OF “JAMU” POWDER FROM MORINGA LEAF, BELUNTAS LEAF, AND NONI LEAF EXTRACTS Angelica Apnia Priyambodo; Dedin Finatsiyatull Rosida
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.2023.011.02.2

Abstract

Jamu has been used by Indonesian people for generations. Noni, Moringa, and Beluntas leaves have the potential to be utilized as herbal medicine because they contain natural antioxidants such as alkaloids, anthraquinones, tannins, flavanoids. ascorbic acid, and phenolics. Maltodextrin and gum arabic are fillers commonly used in the manufacture of powdered beverages. Gum arabic has a great emulsifying property, but it is relatively expensive. Meanwhile, maltodextrin is a good encapsulant, but its properties as an emulsifier are not good. The purpose of this research was to determine the effect herbal leaf sources (moringa, noni, beluntas) as well as the proportion of maltodextrin and gum arabic on the physical and chemical properties of herbal powder drinks. This research used a 2 Factorial Completely Randomized Design (CRD) with 2 (two) replicates. The results obtained in herbal powder drinks have a moisture content of 3.05-4.05%, ash content of 0.35-1.24%, vitamin C content of 39.45-210.59 mg/100g, solubility of 78.94- 82.91%.
OPTIMASI FORMULA BISKUIT TEPUNG BUAH LINDUR DENGAN PEMANIS STEVIA DAN FRUKTOSA MENGGUNAKAN RESPONSE SURFACE METHODOLOGY Elma Zanubi Arifah Arifah; Jariyah Jariyah; Dedin Finatsiyatull Rosida
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.2023.011.02.5

Abstract

Penelitian ini merupakan kelanjutan dari penelitian tepung buah lindur dan mocaf yang dibuat mejadi biskuit dengan menggunakan konsentrasi pemanis  stevia sebesar 2% dan sirup fruktosa 20% sebagai perlakuan terbaik berdasarkan nilai proksimat dan organoleptik menggunakan metode RAL. Namun untuk mengetahui konsentrasi yang tepat pada pemanis yang digunakan belum ada penelitian yang melakukan hal tersebut, sehingga penelitian ini dilakukan untuk menentukan proporsi optimum stevia dan fruktosa produk biskuit menggunakan Response Surface Methodology (RSM) dengan metode Central Composite Design (CCD) pada aplikasi Design Expert 13. Ada 2 faktor yang digunakan yaitu stevia (1.5%, 2%, 2.5%) dan fruktosa (15%, 20%, 25%) dengan 13 perlakuan dan analisis biskuit meliputi kadar air, karbohidrat, daya patah dan total gula. Hasil penelitian menunjukkan proporsi optimum yang terpilih dengan nilai desirability 0.667 adalah pemanis stevia 1.82%  dan fruktosa 15% dengan respon kadar air 3.01%, karbohidrat 89.89%, daya patah 10.34N dan total gula 7.41%.
Characteristics of Guava Probiotic Drink on Various Fruit Type and Fermentation Time Fi’isyatin Ayu Rochmiyah; Dedin Finatsiyatull Rosida; Andre Yusuf
Food Science and Technology Journal (Foodscitech) Vol. 5 No. 2 (2022)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (221.681 KB) | DOI: 10.25139/fst.vi.5245

Abstract

Guava (Psidium guajava) is a fruit that may be used as raw material for probiotic drinks. Guava contains fructose, and glucose which are used by lactic acid bacteria during the fermentation process. Use guava as the basic ingredient of probiotic drinks can increase the selling value of guava. The production of guava probiotics involves the bacterium Lactobacillus casei FNCC 0090 as a probiotic agent. This study aimed to determine the effect of fermentation time and type of Psidium guajava fruit on the characteristics of probiotic drink from guava. This study used a Randomized Complete Block Design (RCBD) with a factorial pattern with two factors, factor I was the time of fermentation (20, 24, 28 hours) and factor II was the type of fruit (red guava, white guava, crystal guava). The data obtained were analyzed using ANOVA and if there was a significant difference between treatments, it was continued by further testing at 5% DMRT level. Crystal guava juice probiotic drink fermented for 28 hours was the best treatment, with the resulting physicochemical characteristics, namely pH 3.3; total BAL 9.09 log CFU/ml, total acid 0.89%, total sugar 5.38%, vitamin C content 152.24 mg. The resulting organoleptic properties include color, aroma, taste, overall 3.4 (slightly like), 3.65 (slightly like), 4.55 (like), 3.60 (slightly like).
KARAKTERISTIK MAKARONI DARI TEPUNG SINGKONG, UBI JALAR PUTIH, KIMPUL DENGAN PENAMBAHAN EKSTRAK KULIT BUAH DAN SAYUR Cornelia, Maria; Rosida, Dedin Finatsiyatull; Anggreini, Riski Ayu
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (688.516 KB) | DOI: 10.33772/jstp.v8i2.38052

Abstract

ABSTRACTMacaroni is one of the extruded food products. The characteristics of starch in the material contribute to the resulting extrusion product, due to the presence of amylose and amylopectin in it. Generally, the raw material for making macaroni is flour. The increasing demand for flour could not always be met; thus, various attempts to replace flour by diversifying local ingredients that are rich in carbohydrates, especially starch content, are conducted. These ingredients include cassava flour, white sweet potato flour, and cocoyam flour. One important attribute of macaroni produced by these alternative flours is the color; therefore, carrot peel extract, green mustard extract, and red dragon fruit peel extract were tried as natural dyes. This study aimed to determine the best formulation of cassava flour, white sweet potato flour, and cocoyam flour with the addition of carrot peel extract, green mustard extract, and red dragon fruit peel extract on the physicochemical characteristics of the produced macaroni. The experimental design used was completely randomized design, where Factor I was the concentration of flour (cassava flour, sweet potato flour, and cocoyam flour) while Factor II was the addition of extracts (carrot peel extract, green mustard extract, and red dragon fruit peel extract). The best treatment in this study was the treatment of white sweet potato flour with the addition of red dragon fruit skin extract which produced macaroni with the following characteristics: 12.305% water content, 1.955% ash content, 5.825% protein, 0.91% fat content, 79.005% carbohydrate content, 79.005% carbohydrate content, 65.20% starch, 25.010% amylose, and 40.193% amylopectin.Keyword: Macaroni, Non gluten flour, Vegetable peel extractABSTRAKMakaroni merupakan salah satu produk pangan ekstrusi. Karakteristik pati dalam bahan berkontribusi terhadap produk ekstrusi yang dihasilkan, disebabkan adanya kandungan amilosa dan amilopektin didalamnya. Umumnya bahan baku pembuatan makaroni adalah tepung terigu. Sehingga menyebabkan penggunaan tepung terigu meningkat, sedangkan ketersediaan tidak sebanding sehingga diperlukan upaya diversifikasi pangan lokal pengganti tepung terigu yang kaya sumber karbohidrat terutama kandungan pati antara lain tepung singkong, ubi jalar putih, dan kimpul sebagai alternatif pengganti tepung terigu. Daya ukur penting terhadap penerimaan agar makaroni yang dihasilkan dapat menarik konsumen yaitu faktor warna (kenampakan), sehingga dapat memanfaatkan ekstrak kulit wortel, ekstrak sawi hijau, dan ekstrak kulit buah naga merah sebagai pengganti air, pewarna alami. Penelitian ini bertujuan mengetahui formulasi terbaik terhadap pengaruh tepung kimpul, singkong dan ubi jalar putih dengan penambahan ekstrak kulit buah naga merah, sawi hijau dan kulit wortel terhadap karakteristik fisikokimia makaroni yang dihasilkan. Rancangan percobaan yang digunakan adalah RAL, dimana Faktor I adalah penggunaan tepung (Tepung singkong, tepung ubi jalar, tepung kimpul), dan faktor II adalah penambahan ekstrak (kulit wortel, sawi hijau, kulit buah naga). Perlakuan terbaik penelitian ini yaitu perlakuan tepung ubi jalar putih dengan penambahan ekstrak kulit buah naga merah yang menghasilkan makaroni dengan karakteristik :  kadar air 12,305%, kadar abu 1,955%, protein 5,825%, kadar lemak 0,91%, kadar karbohidrat 79,005%, kadar pati 65,20%, amilosa 25,010%, amilopektin 40,193%.Kata kunci : Ekstrak sayur, makaroni, tepung umbi
Kajian Proporsi Tepung Biji Nangka dan Tepung Kedelai dengan Penambahan Fruktosa Terhadap Mutu Snack Bar dengan Pelapisan Yoghurt Madany Akbar Setyari Ishaqy; Ulya Sarofa; Dedin Finatsiyatull Rosida Rosida
G-Tech: Jurnal Teknologi Terapan Vol 7 No 3 (2023): G-Tech, Vol. 7 No. 3 Juli 2023
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/gtech.v7i3.2504

Abstract

Snack bar adalah makanan ringan yang mengandung campuran berbagai bahan dan pengikat, yang terdiri dari tepung biji nangka, tepung kedelai, dan fruktosa. Penelitian ini bertujuan untuk menghasilkan snack bar yang dilapisi yoghurt dengan sifat fisikokimia dan sensori terbaik. Dalam penelitian ini, digunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu perbandingan antara tepung biji nangka dan tepung kedelai (50:50, 40:60, dan 30:70) dan konsentrasi high fructose corn syrup (10%, 20%, idan 30%). Snack bar tepung biji nangka dan tepung kedelai (50:50) dengan penambahan fruktosa 30% merupakan perlakuan terbaik dengan nilai kadar air 25,91%, kadar abu 2,49%, kadar protein 16,77%, kadar lemak 12,68%, kadar karbohidrat 39,94%, kadar serat kasar 2,22%, kandungan energi 340,97 kkal/100 gr, kekerasan 975,00 gf, uji organoleptik rasa 4,15 (suka), aroma 4,20 (suka), dan tekstur 4,15 (suka).
SIFAT FISIK TABLET KONVENSIONAL KULIT MANGGIS, JERUK KEPROK DAN KULIT NAGA MERAH Tiara Puspita Sumardi; Dedin Finatsiyatull Rosida
SINTA Journal (Science, Technology, and Agricultural) Vol 4, No 1 (2023)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37638/sinta.4.1.23-34

Abstract

Pangan fungsional adalah pangan dengan kandungan komponen aktifnya dapat memberikan manfaat bagi kesehatan. Tablet konvensional merupakan bentuk sediaan padat mengandung zat aktif dengan atau tanpa bahan pengisi. Tablet konvensional dapat dibuat dari serbuk kulit buah seperti kulit buah manggis, buah naga merah dan buah jeruk keprok. Beberapa keuntungan tablet konvensional diantaranya adalah mudah cara pemakaiannya, relatif stabil dalam penyimpanan serta harganya relatif murah. Adapun senyawa bioaktif yang terkandung didalam kulit-kulit buah tersebut seperti flavonoid yang berperan sebagai antioksidan. Metode Pembuatan tablet kulit manggis, naga merah dan jeruk keprok menggunakan metode kempa langsung. Tujuan dari penelitian ini adalah untuk mengetahui formulasi tablet konvensional terbaik dengan perlakuan jenis serbuk kulit buah serta rasio perbandingan bahan penghancur (pati singkong) dan bahan pengikat (maltodekstrin). Rancangan penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan satu faktor dan dua kali ulangan. Perlakuan terbaik didapatkan pada tablet konvensional menggunakan serbuk kulit jeruk keprok dengan proporsi maltodekstrin 20% dan pati singkong 0% dengan nilai kadar air 4,053%, keseragaman bobot 459,63 mg, waktu hancur 2.58, kekerasan 6,43 kg, friabilitas 0,55%. 
Study Of Wheat Flour And Tubers With The Addition Of Glycerol Monostearate Reny Dian PS; Dedin Finatsiyatull Rosida
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 10 No 1 (2023)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v10i1.3372

Abstract

Bread is a food made from wheat flour which can be used as an alternative food substitute. Wheat flour is made from wheat which is still imported. Therefore, one way to reduce the increase in import numbers is by using local food ingredients that can be used as raw materials for making white bread. Local food ingredients that can be used are cassava tubers, kimpul tubers, uwi tubers. The use of local food ingredients as ingredients for making white bread can add variety to white bread and increase the value of white bread. The purpose of this study was to determine the effect of the proportions of wheat flour and tuber flour and the addition of glycerol monostearate on the volume of white bread rising. The results of this study used a completely randomized design (CRD) with 2 factors with 3 replications. The first factor was the proportion of wheat flour and tuber flour (cassava, kimpul, cassava) (70:30) and the second factor was the addition of glycerol monostearate (2%, 4%, 6%). The results of the best treatment were white bread and uwi flour with the addition of 6% glycerol monostearate, which had a water content of 22.705%, starch content of 40.174%, and swelling volume of 83.623%.
Physicochemical Properties of Golden Apple Snail (Pomacea canaliculata) Shell Chitosan Larasati Sekar Ayu; Dedin Finatsiyatull Rosida; Jariyah; Teeradate Kongpichitchoke; Anugerah Dany Priyanto; Andre Yusuf Trisna Putra
Food Science and Technology Journal (Foodscitech) Vol. 6 No. 1 (2023)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.5952

Abstract

The golden snail (Pomacea canaliculata) is an animal that lives in rice fields and is one of the agricultural pests that often suffers and can interfere with the growth of rice plants because of its very fast development. unused and become waste for the environment. The golden snail shell contains a chitin polysaccharide which can be reduced to chitosan (β1-4 N-acetyl D-glucosamine) through the deacetylation stage, namely the process of taking the acetamide group in chitin (CH3CONH) so that it becomes an amine group (NH2) in chitosan. The manufacture of chitosan is carried out through 3 stages, namely the process of deproteination, demineralization, and deacetylation. The purpose of this study was to determine the characteristics and quality of chitosan produced from golden snail shells. Based on the analysis conducted, chitosan has a yield of 53.91%; water content 1.68%; ash content 12.31%; molecular weight 640.83 kDa; solubility 95.53; and deacetylation degree 82.33%.
Kajian Lama Fermentasi dan Konsentrasi Ekstrak Daun Maja (Crescentia cujete Linn.) terhadap Karakteristik Kefir Susu Kambing Zelvia Dian Anggraeni; Dedin Finatsiyatull Rosida
Jurnal Sains Peternakan Vol 11 No 1 (2023): Jurnal Sains Peternakan
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v11i1.8035

Abstract

Kefir adalah minuman fermentasi susu oleh biji kefir yang mengandung kultur bakteri dan yeast. Lama fermentasi berkaitan dengan fase pertumbuhan mikroba yang akan berpengaruh terhadap produk hasil fermentasi. Senyawa fitokimia dalam ekstrak daun maja dapat berperan sebagai prebiotik yang mendorong pertumbuhan bakteri asam laktat. Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi dan konsentrasi ekstrak daun maja terhadap nilai pH, viskositas, total asam laktat, total bakteri asam laktat dan total khamir kefir susu kambing. Penelitian ini menggunakan dua faktor yaitu lama fermentasi (12, 16, 20 jam) dan konsentrasi ekstrak daun maja (2,5%, 5%, 7,5%) Hasil penelitian menunjukkan bahwa lama fermentasi dan konsentrasi ekstrak daun maja berpengaruh nyata (P<0,05) terhadap nilai pH, viskositas, total bakteri asam laktat dan total khamir, tetapi tidak berpengaruh nyata (P>0,05) terhadap total asam laktat kefir. Kefir susu kambing dengan perlakuan lama fermentasi 20 jam dengan penambahan ekstrak daun maja sebesar 7,5% merupakan perlakuan terbaik dengan nilai pH sebesar 2,94, viskositas 642,7 cP, total asam laktat 1,44%, total bakteri asam laktat 9,3 log CFU/ml dan total khamir 6,1 log CFU/ml.
KAJIAN SUBTITUSI TEPUNG KECAMBAH KACANG TUNGGAK DAN PENAMBAHAN XANTHAN GUM PADA PEMBUATAN TIWUL INSTAN Diky Efendi; Ulya Sarofa; Dedin Finatsiyatull Rosida
Jurnal Pangan dan Agroindustri Vol. 11 No. 3: July 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.2023.011.03.3

Abstract

Tiwul semakin sulit ditemui karena proses pembuatan dan pemasakannya yang cukup memakan waktu, kandungan gizi pada tiwul dinilai masih rendah. Tujuan penelitian ini adalah untuk mengetahui pengaruh subtitusi tepung kecambah kacang tunggak dan penambahan xanthan gum pada pembuatan tiwul instan yang dihasilkan. Rancangan percobaan yang digunakan adalah RAL dengan dua faktor. Faktor I adalah subtitusi tepung kecambah kacang tunggak (15%,20%,25%), sedangkan faktor II adalah penambahan xanthan gum (1%, 1.5%, 2%). Perlakuan terbaik diperoleh pada subtitusi tepung kecambah kacang tunggak sebesar 20% dan penambahan xanthan gum sebesar 1.5% yang menghasilkan tiwul instan dengan karakteristik: kadar air 9,00%, kadar abu 1,84%, kadar protein 6,75%, kadar pati 73,45%, kadar amilosa 25,54%, volume kembang 126,06%, daya rehidrasi 115,22%, serat pangan 10,19%, daya cerna protein 22,43%. Sifat fisikokimia tiwul instan dapat dipengaruhi oleh formulasi subtitusi tepung kecambah kacang tunggak dan penambahan xanthan gum.
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