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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Agrointek Jurnal Teknologi Pertanian Sains: Jurnal Manajemen dan Bisnis agriTECH Jurnal Litbang Industri Jurnal Tadris Kimiya Acta Aquatica: Aquatic Sciences Journal Indonesian Food and Nutrition Progress Jurnal Teknologi & Industri Hasil Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Litbang Industri Eduvest - Journal of Universal Studies Indonesian Journal of Food Technology

Dede Robiatul Adawiyah

Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680

Author-ID : 2465175

Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Neuroscience Public Health Social Sciences Other

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Penurunan Logam Berat dan Pigmen pada Pengolahan Geluring Rumput Laut Gelidium Sp. dan Ulva Lactuca Erniati Erniati; Fransiska Rungkat Zakaria; Endang Prangdimurti; Dede Robiatul Adawiyah; Bambang Pontjo Priosoeryanto
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 2 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Rumput laut merupakan komoditi penting sebagai bahan pangan sehat. Geluring adalah produk pangan berbentuk lembaran kering, tipis dan berwarna hijau kecoklatan, dibuat dari campuran rumput laut Gelidium sp. dan Ulva lactuca. Tujuan penelitian ini adalah menentukan pengaruh proses pengolahan geluring terhadap kadar klorofil, karotenoid dan logam berat. Tahapan proses pengolahan geluring terdiri dari perendaman rumput laut kering, pengecilan ukuran, penghalusan, pembuatan bubur, penambahan bumbu, pencetakan dan pemanggangan. Pembutaan produk geluring terdiri dari P1: geluring tanpa bumbu, P2: geluring berbumbu dan P3: geluring berbumbu dan dipanggang, analisis bahan baku juga dilakukan pada rumput laut Gelidium sp. segar (GS) dan kering (GK), Ulva lactuca segar (US) dan kering (UK). Analisis terdiri dari analisis kadar klorofil, karotenoid dan residu logam berat pada produk geluring. Hasil penelitian menunjukkan bahwa pengolahan geluring berpengaruh nyata (P<0,05) terhadap penurunan jumlah klorofil a, klorofil b, klrorofil total, karotenoid dan pengurangan residu logam berat. Kadar klorofila, klorofil total dan karotenoid tertinggi terdapat pada geluring P1 dengan nilai 0,60 mg/g, 1,06 mg/g dan 0,23 mg/g, sedangkan kadar klorofil b geluring P1 dan P2 mempunyai nilai yang sama (0,46 mg/g). Residulogam berat Pb dan Cd geluring P1, P2 dan P3 yaitu Pb<0,001 mg/kg dan Cd<0,02 mg/kg. Nilai ini jauh lebih rendah dibandingkan residu Pb dan Cd pada bahan baku Ulva lactuca kering dan Gelidium sp. kering yaitu pada kisaran 1,18-5,71 mg/kg. Proses pengolahan geluring mengurangi kadar klorofil dan karotenoid, akan tetapi bermanfaat untuk menurunkan residu logam berat pada produk olahan rumput laut.

Penentuan Umur Simpan dan Pengembangan Model Diseminasi dalam rangka Percepatan Adopsi Teknologi Mi Jagung bagi UKM Nurheni Sri Palupi; Feri Kusnandar; Dede Robiatul Adawiyah; Dahrul Syah
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 5 No. 1 (2010): Manajemen IKM
Publisher : Institut Pertanian Bogor

Technology of corn noodle, both processed from 100% corn flour and substitution of wheat flour (by corn flour), was developed by previous researchers but it has not been tested to be applied to the community. The objectives of this study were: (1) identify critical quality parameters and determine the shelf life of corn noodle; (2) to test the production process of dry- and wet-corn on a pilot plant scale and the small industry of wet noodles; and (3) to obtain the quantitative data of consumer acceptance from the wet noodle producers (small-medium enterprise or SMEs) and the consumers. The critical parameters of corn noodles quality during storage were the color, texture (ease of fracture), cooking loss (loss of solids due to cooking), and the degree of rancidity. Based on the aroma parameters, the shelf life of corn noodles on the storage temperature reaches 28oC was 4.6 months. Production of corn noodle routinely has been performed in a pilot plant of SEAFAST Center with a capacity 4 batch per day process. According to the wet noodles producers (small industry), the technology of the 35% substitution of corn noodles (wet noodle) can be directly adopted by SMEs without any change in the production process. The technology of 100% corn noodles can also be adopted with the addition of blanching units before sheeting process. The respondents accept the 35% substitution of corn noodles and considered no different than wheat noodles. Eighty-five percents of meatball noodles SMEs stated that are willing to use the corn wet noodle. Eighty percents of consumer’s meatball noodle said that the wet corn noodle were suitable using for meatball noodles with the acceptance value were close to the wheat noodles.

Optimasi Formula Produk Gel Oles Berbahan Dasar Biji Selasih Menggunakan Teknik Response Surface Methodology Annisa Hayyu Fatmawati; Dede Robiatul Adawiyah; Nur Wulandari
agriTECH Vol 41, No 3 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Biji selasih kering diketahui mengandung komponen hidrokoloid yaitu xylan dan glukomanan sehingga memiliki kemampuan membentuk gel bila dicampurkan dengan air. Salah satu pengembangan produk pangan yang dapat memanfaatkan biji selasih sebagai hidrokoloid adalah spreadable gel. Istilah spreadable gel merujuk pada produk selai yang sering digunakan sebagai bahan pengisi atau pelapis produk bakery. Perbedaan spreadable gel dengan selai adalah pada ingredient buah yang diganti dengan biji selasih. Penelitian ini dilakukan dengan rancangan D-Optimal Custom Design menggunakan metode Response Surface Methodology (RSM) secara eksperimental di laboratorium. Tujuan penelitian adalah menetapkan formulasi optimum produk spreadable gel yang memiliki nilai sineresis rendah dan dapat diterima oleh panelis. Penelitian ini menggunakan variabel bebas rasio biji selasih kering (g) : air (mL) (1:10-1:30), lama perendaman (30-90 menit), penambahan gula (30-50%), rentang pH (4-5), variasi perisa (leci dan jeruk), dan konsentrasi perisa (0,05%; 0,1%; 0,2%). Melalui optimasi diperoleh hasil yaitu spreadable gel biji selasih terbaik dengan formulasi rasio biji selasih kering (g) terhadap air (mL) 1:10, penambahan gula 30%, lama perendaman 48 menit, dan pH 5 dengan penambahan perisa jeruk 0,1% yang menghasilkan nilai viskositas maksimum 24800 cP yaitu mudah dioles pada roti, tingkat sineresis ±3% dan nilai sensori tingkat kesukaan pada angka rerata 6,39 skala suka.

Peningkatan daya buih susu skim sebagian rekombinasi dengan penggunaan penstabil Ahmad Johari; Sugiyono Sugiyono; Dede Robiatul Adawiyah
Jurnal Litbang Industri Vol 11, No 2 (2021)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v11i2.6745.79-89

Susu banyak digunakan untuk memberikan rasa milky dan kestabilan buih pada minuman kopi seperti cappuccino dan latte. Karakteristik buih susu pada lapisan atas minuman kopi akan menentukan kualitas keseluruhan suatu produk. Penstabil berperan penting pada stabilitas buih dan tekstur produk akhir yang dihasilkan. Penelitian ini bertujuan untuk mendapatkan formula susu skim sebagian rekombinasi yang disukai oleh konsumen dan meningkatkan daya buih formula terpilih dengan penambahan penstabil microcrystalline cellulose (MCC) atau xanthan gum (XG). Konsentrasi xanthan gum yang digunakan adalah 0,10%, 0,15%, 0,20% dan konsenstrasi microcrystalline cellulose yang digunakan adalah 0,08%, 0,10%, 0,12%. Formula yang disukai oleh konsumen adalah formula dengan kadar laktosa 1,60%. Formula dengan penambahan microcrystalline cellulose tidak berbeda nyata dibandingkan dengan kontrol pada volume buih dan foam volume stability index (FVSI). Penambahan xanthan gum memberikan pengaruh nyata pada volume buih dan FVSI. Konsentrasi terbaik xanthan gum adalah 0,10% dengan suhu frothing 60 °C dan biaya formula Rp. 6.176,00 per Kg. Penambahan xanthan gum secara nyata meningkatkan nilai viskositas dan berdampak nyata pada sifat sensori. Sampel terpilih yang disimpan selama 0-7 hari pada suhu 4 oC memiliki nilai pH, viskositas, warna, volume buih dan FVSI yang tidak berbeda nyata serta sifat sensori (atribut gurih, milky dan asin) yang sama.

Development of Functional Food Project Learning Tools for Food Chemistry Course Nova Kurnia; Liliasari Liliasari; Dede Robiatul Adawiyah; Florentina Maria Titin Supriyanti
Jurnal Tadris Kimiya Vol 6, No 1 (2021)
Publisher : Department of Chemistry Education, UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/jtk.v6i1.10030

This study aims to develop functional food project learning tools for the food chemistry course. This project learning tools consist of an implementation guide accompanied by a project appraisal rubric. The development of learning tools was based on the Dick and Carey model with three stages: needs analysis, development, and validation. The needs analysis shows an increase in non-communicable diseases in Indonesia and the world. Functional food has not been taught in food chemistry courses and the abundance of local food in Lombok Island with its various functional potency. The development stage involves designing project instructions accompanied by an assessment rubric. Two experts in food chemistry carried out the validation stage of the project learning tools. The instrument used was a questionnaire related to the suitability of the project objectives with the learning outcomes of food chemistry, the clarity of project-based learning syntax, the relevance of project topics to Lombok food, aspects of the language used, and an assessment rubric. The results show that all validated aspects are accepted with a few notes which have been further improved. Thus, the project learning tools can be used for functional food projects in food chemistry courses.

Peningkatan Kualitas Cita Rasa Makanan Rumah Sakit untuk Mempercepat Penyembuhan Pasien Liber Liber; Nuri Andarwulan; Dede Robiatul Adawiyah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 2 (2014): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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Provision of nutrition and ensuring its suf cient consumption in hospital is one key aspect in the care of hospitalized patients. The objectives of this study were: (1) to identify the kind of foods and im- provement of its sensory quality in the hospital menu, (2) to analyze the effect of improved sensory quality on consumption and nutrient intake of patients, health status, and duration of medical treatment. Different kinds of food were identi ed from a 10 days hospital menu by hospital chef and nutritionist. Their sensory quality was improved by adding commercial seasoning powder. This intervention study was conducted as a blind random control trial at a state hospital involving 100 TBC patients. The food consumption and nutrient intake for patients given seasoned food showed signi cant increase (t-test p= 0.000 for P< 0.05) compared with control (1574.2±10.9 g/day vs. 1355.4±51.7 g/day respectively). Whereas nutrient intake of patients receiving intervention was higher: energy (2213.3±16.8 kcal), protein (83±1.8 g), fat (62.5±0.7 g), carbohydrate (331±13 g), vitamin C (89.3±3.4 mg) and zinc (9.5±0.2 mg). However, iron intake of showed no difference (t-test p= 0.566 for P> 0.05). Furthermore, the body weight and BMI of patients receiving intervention increased by (1.3±1 kg) and (0.5±0.4); while control patients weight and BMI decreased by (-1,2±1.1 kg) and (-4.3±0.4), respectively. The duration of treatment in hospital for patients receving seasoned food was 4.5 days shorter than control. Thus, improving sensory quality of hospital foods increased the nutrient intake and decreased duration of medical treatment in hospitalized patients.

Pengembangan Produk Krim Biskuit Rasa Lemon dengan Pewarna Lemak Bubuk dan Olein Minyak Sawit Merah Maria Afrida; Nuri Andarwulan; Dede Robiatul Adawiyah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 1 (2017)
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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Biscuit cream is an emulsion product which contains fat, sugar, and other ingredients, like milk powder, flavouring, and colorant. Indonesia, as the largest palm oil producer in the world, has a great potential to developed palm oil-based biscuit cream product. One potential product for developed is biscuit cream lemon with red palm oil-based fat powder and red palm oil as colorant. This research devided into some steps, i.e fat powder production, characterization of raw materials, determination of biscuit cream-control formula, manufacture of biscuit cream with fat powder and red palm oil as colorant, and physic, chemist, and sensory analysis of biscuit cream. The result showed that fat powder can not be used as the only colorant in biscuit cream because it provides strong unpleasant palm oil aroma, covers lemon flavor and lemon aroma, and harden the biscuit cream texture. Red palm olein then used together with fat powder to provides color and characterization as expected. The result showed that biscuit cream using fat powder and olein MSM has different characterization with biscuit cream control. The result from sensory evaluation of aroma, flavor, and texture profil showed that biscuit cream using fat powder and olein MSM has similiarity with biscuit cream control profil.

Evaluasi Profil Sensori Sediaan Pemanis Komersial Menggunakan Metode Check-All-That-Apply (CATA) Dede Robiatul Adawiyah; Kariska Iswari Yasa
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 1 (2017)
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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Table-top sweetener is sweeteners in the form of granule, powder, tablet or liquid ready to be consumed as final product are packed in disposable packaging. CATA is a simple and valid tools for gathering information about food products based on consumer perception. There were two steps in CATA method: a panelist selection part and a sensory testing part. The objective of this study were to (1) profiled sensory characteristics of ideal sweetener and commercial table-top sweeteners by non-diabetic and diabetic panelists, (2) identified the panelist preferences mapping for commercial table-top sweeteners, and (3) identified the potential sensory attributes in table-top sweetener development. CATA analysis results with XLSTAT 2016 software indicates that perception ideal sweeteners by non-diabetic panelists have a sensory profile that sweet, sweet aftertaste, body and cooling. A, B, and D come closest to the ideal sweetener. Meanwhile perception ideal sweetener by diabetic panelists have a sensory profile that sweet and body. D come closest to ideal sweetener. D is the most favored product by non-diabetic and diabetic panelists, because D get a preference value above the average from all panelists. There is no correlation between the sensory attributes and panelist preference that significant at 5% sign level, it means that there is no table-top sweetener sensory attributes that control panelist preference significantly. In product development, table-top sweeteners for non-diabetic consumer must not have a bitter aftertaste and nice to have a sweet aftertaste. Meanwhile table top sweeteners for diabetic consumer must have a body attribute but not significant at 5% test level.

Korelasi Antara Sifat Sensori dan Fisikokimia Teh Hijau Dede Robiatul Adawiyah; Miss Sathita Wisetsombat; Piyaporn Chueamchaitrakun
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 2 (2017)
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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. This research aimed to study the physicochemical properties especially phenolic content and color, sensory properties), and correlation between those parameters with sensorial properties of green teas from in different countries (Thailand, China, Indonesia, and Japan). The phenolic content was analyzed by the spectrophotometer. Color was analyzed by Chromameter using a white tile (D6:Y=94.4, x=0.3172, y=0.3339). The sensory properties for some sensory attributes of green tea (bitter taste, burn odor, fermented odor, astringency, and green odor) was performed by using quantitative descriptive analysis (QDA) method. The greatest amounts of total phenolic content (952.46 mg GAE/100 mL) were found for green tea leaves from Thailand (Am Nouy). The lowest amounts of total phenolic content were found from another tea samples with values ranging from 122.83 mg GAE/100 mL. The lowest color values of a* coming from Wawee Nature Group (-8.52) whereas the highest color value of a* was from Chanya (6.41). For Quantitative descriptive analysis, the burned fermented and aroma dry is teh Hijau Asli GMQ 2, Tong Tji, Chanya, Kepaladjenggot. Green and bitter is Teh Hijau Asli GMQ 1, Am nuoy, Royal project (TH), Wawee tea (TH), and Sencha. The positively correlation was found between bitter taste with green aroma, and b*; fermented with burned and aroma dry; dry aroma with burned and b*. The negatively correlation was found between burned aroma with total phenolic content and L*.

Karakter Tepung Komposit Talas Beneng dan Daun Kelor pada Kukis Eko Yuniarsih; Dede Robiatul Adawiyah; Elvira Syamsir
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 1 (2019)
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2019.6.46

Beneng taro (Xanthosoma undipes) has the highest fiber content among other taro, but its protein content is low. Processing of taro flour is still a cake product that does not last long. Cookies from beneng taro are expected to increase the added value. Moringa leaf flour is added to supplement the nutritional content of the cookies. The physical characteristics of composite flour taro beneng with Moringa oleifera leaves and the effect of adding moringa leaf flour to the physico-chemical characteristics of beneng taro cookies has been conducted. The ratio of beneng taro flour:moringa leaf flour in composite flour is 100:0; 99:1; 98:2; 97:3; 96:4; and 95:5. Water content of composite flour decreased with the addition of moringa leaf flour. The composite flour color L and a* decreased, while the colors b*, C, and 0h increased with increasing moringa leaves. The peak viscosity of composite flour paste tends to increase with the addition of moringa leaf flour up to 2%, whereas the addition of 3-5% decreases it. The viscosity breakdown, final viscosity, time reached the highest viscosity, and the temperature of the composite flour gelatinization had no effect with the addition of moringa leaf flour up to 5%. The degree of development and texture of the cookies did not affect the addition of moringa leaf flour to composite flour. The colors of L* and a* are smaller with increasing amounts of moringa leaf flour, which tends to be dark and brownish in color. The color of b*, C, and 0h of the cookies increased with the increasing number of moringa leaf flour. Cookie with 3% moringa leaf flour is most preferred and has a moisture content of 4.36%, 2.04% protein, 27.66% fat, 62.75% carbohydrate, 3.21% ash, 2.75% crude fiber, 14.9% dietary fiber, and 497.5 kcal/100 calories g.

Co-Authors Agustin, Denny Ahmad Johari Akbar, Dzifiar Yasykuri Akbar, Dzifiar Yasykuri Alfiyani, Novi Amalia Rakhmadani Amalia Shabrina Ramadhani Anggrei Viona Seulalae Angka, Stephanie Anis Khairunnisa, Anis Annisa Hayyu Fatmawati Astri Hermeinasari Ayunda Rachmawati Azis Boing Sitanggang Bambang Pontjo Priosoeryanto Bendi Sabela Budi Nurtama C Hanny Wijaya Dahrul Syah Dase Hunaefi Dase Hunaefi Denny Agustin Desty Gitapratiwi Dewi Sartika Saragih Dian Herawati Dian Puspitasari Dias Indrasti Dias Indrasti Dwinawati, Elisabeth Efendi, Darda Eko Purnomo Eko Purnomo Eko Yuniarsih Elvira Syamsir Endang Prangdimurti Erniati, Erniati Febby Setiawan Felia Prima Wefiani Feri Kusnandar Florentina Maria Titin Supriyanti Fransisca Zakaria Rungkat Fransiska Rungkat Zakaria Fransiska Rungkat Zakaria Fransiska Utami Frido, Salsabila Safira Gitapratiwi, Desty Hanifah Nuryani Lioe Henni Rizki Septiana Hermeinasari, Astri Hoerudin Hoerudin Hoerudin Hoerudin Hunaefi, Dase Kaoru Kohyama Kariska Iswari Yasa Kezia Patricia Leonie Margaretha Widya Pangestika, Leonie Margaretha Widya Liber Liber Liliasari , Lilis Nuraida Lince Lince Lince Lince Lince Lince Malik Abdul Azis Maria Afrida Masykur, Siti Fauziyyah Melina Melina Melzer, Guido Miss Sathita Wisetsombat Mutiara Utami N. Nurjanah Namirah, Aisyah Maryam Ni Nyoman Puspawati Nova Kurnia Nugraha Edhi Suyatma Nur Wulandari Nur Wulandari Nur Wulandari Nuri Andarwulan Nurjanah Nurjanah Nurjanah Nurjanah Nurlela, Lani Olivia Mellyana Tjiptoputri Palupi, Nurheni Sri Patricia, Kezia Piyaporn Chueamchaitrakun Piyaporn Chueamchaitrakun Purwiyatno Hariyadi Putri, Permata Adinda Rahmawati, Medina Alia Ramlan Ramlan Reno Irwanto Ria Noviar Triana Rinaldi, Ahmad Rini Kesenja Rini Kesenja Rohani Islami SARASWATI SARASWATI Sari, Ulfiana Anika Sholehuddin, Zen Fauzan Siregar, Lerissa Aulia Siti Fauziyyah Masykur Stephanie Angka Subarna Subarna Sugiyono . Sugiyono Sugiyono Suliantari Suliantari Tiara Indra Saraswati Tjahja Muhandri Tomoko Sasaki Triana, Ria Noviar Ulfiana Anika Sari Uswatun Hasanah Utami, Mutiara Siska Putri Weinreich, Bernd Winiati Pudji Rahayu Yogi Karsono Yulianti Yulianti Zeller, Yves Henri Marie

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