Article Per Year (5 Year)
p-Index From 2020 - 2025
1.259
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan PROSIDING SEMINAR KIMIA Jurnal Ilmu Pangan dan Hasil Pertanian AGRITEKNO, Jurnal Teknologi Pertanian Jambura Journal of Food Technology Journal of Tropical AgriFood Journal Of World Science
Sukmiyati Agustin
Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Mulawarman
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Engineering Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

Published : 9 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 9 Documents
Search

 1 
PENERIMAAN PANELIS DAN SIFAT KIMIAWI EMULSI LABU KUNING DAN FRAKSI OLEIN SAWIT Anton Rahmadi; Yuliadini Puspita; Sukmiyati Agustin; Miftakhur Rohmah
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 2 (2015): 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 (487.877 KB) | DOI: 10.6066/jtip.2015.26.2.201

Abstract

This study aimed to produce functional food products with the main ingredient of pumpkin and olein fraction of red palm oil (OF-RPO). This research was conducted in two stages. The first was to analyze consumer acceptance where a Completely Randomized Design was used with one factor. The factor was the composition of pumpkin and OF-RPO levelled as follow: 100:0, 95:5, 90:10, 85:15, 80:20, and 0:100 (v/v). In the second stage, analyses of carotenoids using HPLC, FFA, pH, vitamin C, and peroxide values were carried out on selected formula (mixture of pumpkin and OF-RPO), formula with 100 mL of pumpkin, formula with 100 mL of OF-RPO, and negative control (without pumpkin and OF-RPO), before and after the storage period of two months, except for HPLC analysis. The best formula based on acceptance test was a composition of 90 mL pumpkin and 10 mL OF-RPO was further diluted 1:4 (v/v). Characteristics of the product were sweet, sour, not bitter, not grassy, and not rancid. The emulsion product contains trans-β-carotene at 141.65±0.47 mg/L, equivalent to 237 UI activity of vitamin A/mL. The content of trans-β-carotene was found at the highest (341.83 mg/L) from the pumpkin juice, while the OF-RPO had the lowest trans-β-carotene content (41.2 mg/L). Product was acidic with a pH of 3.6±0.1 and with vitamin C content of 13.2±1.2 mg/100 g of product. Acidity and vitamin C levels tended to remain stable during the storage period for two months. Peroxide value of the emulsion product was at 0.8 mEq oxygen/kg. The FFAs were in the range of 1.59 to 1.73% and they also did not change significantly after storage for two months.
POTENSI TEPUNG PISANG KAPAS SEBAGAI SUMBER PATI RESISTEN MELALUI MODIFIKASI DI TINGKAT PATI Sukmiyati Agustin
PROSIDING SEMINAR KIMIA SEMINAR NASIONAL KIMIA 2014
Publisher : PROSIDING SEMINAR KIMIA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Studies on the potential of kapas banana (Musa comiculata) flour as resistant starch source were carried out through analysis of resistant starch content and starch digestibility on the native and modified banana flour. Native banana flour was prepared by drying the banana slice, ground and passed through an 80 mesh screen. Modified banana flour was produced by spontaneous fermentation (roo m temperature; 0,2, 24 and 36 ) and a toclaving ( 2  ̊C; 0, 5, 30 and 45 min) of t e banana slices before drying process. The modification processes influenced the amount of resistant starch and its digestibility. Spontaneous fermentation up to 12 h and autoclaving up to 30 min increased the resistant starch content and digestibility of kapas banana flour produced.
Karakteristik fisikokimia dan organoleptik crackers dengan substitusi tepung umbi talas Belitung (Xanthosoma sagittifolium) dan tepung wortel (Daucus carota L.) Br Sidabutar, Tiarida Maynita; Prabowo, Sulistyo; Agustin, Sukmiyati; Andriyani, Yulian
Journal of Tropical AgriFood Volume 7 Nomor 1 Tahun 2025
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.7.1.2025.16321.31-42

Abstract

Crackers merupakan salah satu camilan yang digemari oleh kalangan masyarakat yang umumnya terbuat dari bahan dasar tepung terigu. Saat ini impor gandum di Indonesia cukup tinggi, sehingga salah satu cara untuk mengurangi ketergantungan impor gandum adalah dengan substitusi terigu menggunakan jenis tepung lain. Dalam penelitian ini tepung talas belitung (TB) dan tepung wortel (TW) digunakan sebagai substitusi tepung terigu (TT) dalam pembuatan crackers. Tujuan penelitian ini adalah menentukan formulasi tepung komposit (TT:TB:TW) terhadap sifat kimia, fisik, dan organoleptik crackers. Penelitian ini menggunakan Rancangan Acak Lengkap dengan formulasi TT:TB:TW adalah 60%:20%:20%, 60%:25%:15%, 60%:30%:10%, dan 60%:35%:5%, masing-masing diulang empat kali. Dibuat juga perlakuan kontrol dengan bahan TT 100%. Hasil penelitian menunjukkan bahwa formula tepung berpengaruh nyata terhadap semua sifat kimia crackers, satu sifat fisik, yaitu kekerasan, dan tiga atribut sifat organoleptik hedonik (warna, aroma, dan tekstur). Berdasarkan respons organoleptik, crackers terbaik dihasilkan dari formula tepung 60%:30%:10%. Crackers tersebut mempunyai nilai warna 0,17, kekerasan 1,75 kgf, kerenyahan 3,38 mm, kadar air 3,32%, kadar abu 3,57%, kadar protein 9,40%, kadar lemak 18,49%, kadar karbohidrat 65,22%, dan kadar β-karoten 26,29 mg/gram.
Aplikasi Edible Coating Pati Sagu dengan Penguat Selulosa Bakterial Terhadap Karakteristik Buah Apel Potong Agustin, Sukmiyati; Cahyanto, Muhammad N
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 2 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.166

Abstract

Quality and shelf life degradation are problems in minimally processed horticultural products (fresh-cut). Edible coating is one way to protect the product from the quality degradation process. Edible coating is a thin layer of edible material applied to the product's surface. One of the potential materials for forming edible films is sago starch. Sago starch-based edible coating has the disadvantage of low mechanical strength and a barrier to water vapor. The addition of bacterial cellulose (BC) filler functions as a physical barrier to vapor and gas while improving its mechanical strength. The treatments applied to fresh-cut Malang apples were without edible coating, with sago edible coating and sago edible coating plus BC. The application of sago edible coating with the addition of BC was able to reduce changes in weight loss by up to 66.4%, and hardness by up to 32.50%, as well as maintaining the total dissolved solids, color (brightness), and acidity level (pH) of fresh-cut apples until the 8th day of storage. Adding BC to the edible coating formula provided a better protective effect than edible coating without BC.
Karakteristik Sensoris Margarin Berbasis Fraksi Olein-Stearin Minyak Sawit dengan PEnambahan Sari LAbu Kuning Agustin, Sukmiyati; Sugiarto, Sugiarto
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 8, No 1 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v8i1.19103

Abstract

Margarin umumnya diproduksi dari lemak tumbuhan. Margarin sering digunakan dalam produk pangan untuk meningkatkan nilai gizi, memberikan aroma spesifik dan rasa yang enak. Penggunaan fraksi olein-stearin dan ekstrak labu kuning merupakan upaya diversifikasi untuk menghasilkan margarin bernilai tambah. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh rasio fraksi olein dan stearin terhadap penerimaan sifat sensoris margarin. Penelitian ini menggunakan Rancangan Acak Lengkap non faktorial dengan 5 perlakuan proporsi fraksi olein dan stearin yaitu 5:95, 10:90, 15:85, 20:80, 25:75. Hasil penelitian menunjukkan  proporsi fraksi olein dan stearin dengan penambahan sari labu kuning memberikan pengaruh nyata terhadap uji hedonik warna, aroma, rasa, tekstur dan uji mutu hedonik warna, aroma, rasa, dan tekstur margarin. Margarin dengan karakteristik terbaik diperoleh dari penggunaan fraksi olein dan stearin (5:95).
PENGARUH WAKTU ULTRASONIKASI TERHADAP KARAKTERISTIK TEPUNG JELAI (COIX LACRYMA-JOBI L) Agustin, Sukmiyati; Nisa, Aulia
Jambura Journal of Food Technology Vol 7, No 02 (2025): JUNI
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v7i02.28037

Abstract

Jelai (Coix lacryma-jobi L.) is a plant that produces seeds and can be consumed like cereals. The high carbohydrate content makes jelai suitable for processing into flour. Native jelai flour has the disadvantages of being susceptible to retrogradation and syneresis, not resistant to changes in pH, temperature, or mechanical treatment so that modifications need to be made to improve its characteristics, one of which is ultrasonication. This study aims to determine the effect of ultrasonication time on the physicochemical and functional characteristics of jelai flour. The results showed that ultrasonication time had a significant effect on colour analysis a* and b* of modified jelai flour and no significant effect on water absorption capacity, amylose content, and viscosity. The highest a* colour analysis value was obtained from the 60-minute ultrasonication time treatment of 2.05 and the highest b* value was obtained from the 50-minute ultrasonication time of 9.58. The increase in a* and b* values is due to the high heating temperature during ultrasonication time which can change the chemical composition of flour which affects the colour.
STUDY OF SPONTANEOUS FERMENTATION TIME EFFECT ON THE PHYSICO - CHEMICAL CHARACTERISTICS OF BETUNG BAMBOO SHOOTS FLOUR (Dendrocalamus asper Backer) Agustin, Sukmiyati; Sari, Atikah Maya; ., Marwati
Jambura Journal of Food Technology Vol 5, No 1 (2023): Juni
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v5i01.19378

Abstract

Rebung merupakan batang bambu muda yang baru muncul dari perrmukaan dasar rumpun dan rhizorme. Rebung mempunyai banyak kelebihan antara lain: sebagai tepung alternatif, sebagai bahan baku pangan kaya serat, disversifikasi pangan lokal, dan lebih tahan disimpan sehingga penting sebagai penyedia bahan baku industri. Penelitian dilakukan untuk mengetahui sifat fisiko-kimia tepung rebung betung. Penelitian ini merupakan penelitian faktor tunggal yang disusun dalam Rancangan Acak Lengkap (RAL) dengan 4 Ulangan. Faktor yang diteliti yaitu 5 variasi perlakuan waktu fermentasi yakni 0, 12, 24, 36 jam, dan 48 jam. Penelitian menunjukkan bahwa berbagai perlakuan waktu fermentasi spontan berpengaruh nyata terhadap rata-rata kadar air, kadar abu, rendemen, serat kasar, kapasitas penyerapan air, densitas kamba, swelling volume dan kelarutan, namun tidak berpengaruh nyata terhadap kapasitas penyerapan minyak. Nilai kadar air 4,20-9,40%, kadar abu 1,90-8,25%, rendemen 0,84-3,43%, serat kasar 5,87-15,5%, kapasitas penyerapan air 9,71-9,87 g g-1 bk, kapasitas penyerapan minyak 9,71-9,87 g g-1 bk, densitas kamba 1,53-3,40% g/ml, swelling volume 5,06-6,78 g g-1 bk, dan kelarutan 1,31-2,61 g g-1 bk. Waktu fermentasi 48 jam merupakan perlakuan yang menghasilkan tepung dengan sifat fisik dan kimia.
Review: The Potential for Development of Red Palm Oil Industry in East Kalimantan Hamka, Hamka; Saragih, Bernatal; Sumarna, Deny; P. Candra, Krishna; Agustin, Sukmiyati; Marwati, Marwati
Journal of World Science Vol. 3 No. 5 (2024): Journal of World Science
Publisher : Riviera Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58344/jws.v3i5.606

Abstract

Food security is a critical aspect of development, especially in regions like East Kalimantan, Indonesia, where per capita food availability has declined since 2016. The oil palm industry, particularly Crude Palm Oil (CPO), plays a significant role in addressing food security issues by providing a major agricultural commodity that can be processed into various products including red palm oil, which is rich in nutrients like carotenoids, vitamin E, and essential fatty acids. This study aims to explore and analyze the potential development of the red palm oil industry in East Kalimantan. The research utilizes a literature review method, involving the analysis and synthesis of various sources such as scientific journals, reports, and statistical data to assess the potential and opportunities for developing the red palm oil industry in East Kalimantan. The findings indicate that red palm oil, with its high concentrations of beta-carotene and tocopherol, presents a significant opportunity for development in East Kalimantan. Red palm oil can serve as a nutritious alternative to traditional cooking oils and margarine. Despite its potential, the utilization of red palm oil in Indonesia remains limited, mainly restricted to cooking oil production. The study suggests that the development of the red palm oil industry could enhance food security and nutritional intake in East Kalimantan. By promoting red palm oil as a functional food and a nutraceutical product, it could offer a viable solution to improve the health and well-being of the community while also supporting sustainable agricultural practices.
Karakteristik Bioplastik Berbasis Pati Talas Belitung dengan Penguat Selulosa Kulit Nanas dan Pemlastis Sorbitol Nanisha, Yiyin; Agustin, Sukmiyati
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.218

Abstract

Bioplastics are plastics made from natural polymers such as starch, cellulose, and sorbitol that are biodegradable. Belitung taro, which contains amylose and amylopectin, plays a crucial role in gel formation, providing flexibility, thermal stability, and biodegradability to bioplastics. Cellulose is a strong, hard, biodegradable, and renewable material, making it a potential additive for bioplastics. Sorbitol is used as an additive to increase the flexibility of bioplastics. This study aims to investigate the effect of incorporating pineapple peel cellulose and sorbitol into Belitung taro starch-based bioplastics. The process involves extracting cellulose from pineapple peel waste, producing bioplastics using the solvent casting method, and testing the mechanical and physical properties of these bioplastics. This research was conducted in a Completely Randomized Design with two factors: the addition of cellulose (3, 4, and 5 g) and sorbitol (3, 4, and 5 g). The data were analyzed using ANOVA and Tukey's test at a 5% significance level. The results indicate that the addition of cellulose and sorbitol has a significant impact on thickness, but no significant effect on water vapor permeability, opacity, solubility, or biodegradation. The color of the bioplastic tends to be blue-gray. Tensile strength meets the BSN 2014 and JIS 2019 standards, with values ranging from 4.322 to 10.110 N/mm², while elongation meets the BSN 2014 standard (39%). The low water vapor permeability (0.0027–0.0094 g/m²/day) and high opacity (5.85–8.91 abs/mm) of the bioplastic produced indicate its potential as UV-resistant food packaging. The bioplastic solubility (0.12–0.25%) meets standards, and the degrades after 14 days of burial according to BSN 2014. Although thickness and permeability do not yet meet standards, this bioplastic is economical with low production costs.
Co-Authors Anton Rahmadi Bernatal Saragih Br Sidabutar, Tiarida Maynita Cahyanto, Muhammad N Deny Sumarna, Deny Hamka Hamka, Hamka Marwati - Marwati . Miftakhur Rohmah, Miftakhur Nanisha, Yiyin Nisa, Aulia P. Candra, Krishna Prabowo, Sulistyo Sari, Atikah Maya Sugiarto S Yuliadini Puspita Yulian Andriyani, Yulian