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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Journal of Community Development Journal of Food Engineering Prosiding Seminar Nasional Universitas Serambi Mekkah
Elly Kurniawati
Program Studi Teknologi Industri Pangan, Politeknik Negeri Jember, Jember
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Nursing Public Health Social Sciences Other

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Journal : Journal of Food Engineering

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Penerapan Six Sigma untuk Pengendalian Kualitas Keripik Singkong Di IKM Gazal Makmur Kurniawati, Elly; Agustiningtyas, Dwi Wahyu; Kusumasari, Findi Citra
JOFE : Journal of Food Engineering Vol. 3 No. 1 (2024): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i1.4076

Abstract

The purpose of this research was to determine the quality control of cassava chips at IKM Gazal Makmur located in the Kotaanyar sub-district, Probolinggo. There were several findings of the type of defect which also became the reason why this research was carried out. The types of defects found consisted of burnt products, crushed products and product defects in the form of scraps. This research uses the Six Sigma method with the DMAIC Define, Measure, Analyze approach, and is limited to the Improve stage. The results show that the most types of defects are in the cassava chips production process. There were product defects in the form of 67.2% remaining pieces, 19.0% crushed chips and 13.8% burnt chips. Based on the calculation of the final yield, the results of the analysis are 82.7% for frying, 76.2% for packaging and 15.7% for chopping. The results of the analysis of the causes of product defects are damage due to unsharp blades and careless handling when inserting the product.
PENERAPAN METODE STATISTICAL QUALITY CONTROL DAN FAULT TREE ANALYSIS PADA PROSES STERILISASI DI CV. PASIFIC HARVEST BANYUWANGI Kurniawati, Elly; Jannah, Faridatul
JOFE : Journal of Food Engineering Vol. 3 No. 1 (2024): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i1.4077

Abstract

The purpose of this research is to find out the application of Statistical Quality Control and Fault Tree Analysis methods to control the types of defects that occur during the sterilization process, find out the causes of their occurrence, and provide suggestions for improvement. The research methods used were research preparation (literature study), field observations, problem solving, interviews, data collection, data processing, and data analysis. Application of the Statistical Quality Control method to control the types of defects that occur by using the seven tools. While the application of the Fault Tree Analysis method is by making a fault tree and determining the minimum cut set then analyzing it quantitatively. The results of the fishbone diagram analysis found that there are 3 factors that cause defects in the sterilization process, namely machines, materials, and humans. Proposed improvements to reduce the level of defects that often occur, namely carrying out daily inspection and maintenance of the machine, the machine must be calibrated, carrying out more thorough checks on cans sent from suppliers, disciplining employees by holding briefings once a week, conducting training on how to handle them properly and correct every 3 months or 6 months to employees, the seamer operator monitors the time during the draining process to the seamer process, checks the seamer machine before using the production process so as not to hinder the can closing process, and performs temperature sensors on a monthly basisThe purpose of this research is to find out the application of Statistical Quality Control and Fault Tree Analysis methods to control the types of defects that occur during the sterilization process, find out the causes of their occurrence, and provide suggestions for improvement. The research methods used were research preparation (literature study), field observations, problem solving, interviews, data collection, data processing, and data analysis. Application of the Statistical Quality Control method to control the types of defects that occur by using the seven tools. While the application of the Fault Tree Analysis method is by making a fault tree and determining the minimum cut set then analyzing it quantitatively. The results of the fishbone diagram analysis found that there are 3 factors that cause defects in the sterilization process, namely machines, materials, and humans. Proposed improvements to reduce the level of defects that often occur, namely carrying out daily inspection and maintenance of the machine, the machine must be calibrated, carrying out more thorough checks on cans sent from suppliers, disciplining employees by holding briefings once a week, conducting training on how to handle them properly and correct every 3 months or 6 months to employees, the seamer operator monitors the time during the draining process to the seamer process, checks the seamer machine before using the production process so as not to hinder the can closing process, and performs temperature sensors on a monthly basis
Multigrain rice instan sebagai pangan fungsional dengan tinggi protein dan serat panga: Multigrain Rice Instant as fungsional food with high protein and dietary fiber Kurniawati, Elly; Nur Rochmah, Afrillia Vita
JOFE : Journal of Food Engineering Vol. 3 No. 2 (2024): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i2.4079

Abstract

The objective of this research was to produce instant multigrain rice which has the potential as a functional food with high protein content, and as a source of dietary fiber. The design used in this study was a non-factorial Randomized Block Design (RBD), using 1 factor 5 treatments and 3 repetitions including F1 with concentrations (40% sorghum, 10% brown rice, 40% soybeans, 10% edamame) F2 (40% sorghum, 10% brown rice, 10% soybeans, 40% edamame) F3 (25% sorghum, 25% brown rice, 2 5% soybeans, 25% edamame) F4 (10% sorghum, 40% brown rice, 40% soybeans, 10% edamame) F5 (10% sorghum, 40% brown rice, 10% soybeans, 40% edamame). The analysis used in data processing is the ANOVA test followed by the Duncan test and analysis of the effectiveness index. The results showed that there was a significant effect on protein and dietary fiber content of several formulations. The resulting instant multigrain rice formulation has problems as a functional food, due to its high protein content and sufficient dietary fiber.
Tepung Premix Cookies Berbahan Dasar Mocaf dan Sagu Dengan Perlakuan Penyangraian Suhu Yang Berbeda: Flour Premix Cookies Made from Mocaf and Sago with Different Roasting Temperatures Kurniawati, Elly; Agustina, Anis
JOFE : Journal of Food Engineering Vol. 3 No. 1 (2024): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i1.4275

Abstract

Flour premix cookies are used as an alternative to making processed food in an instant way. Flour premix cookies are made by mixing mocaf, sago, powdered sugar, milk powder, and baking powder. This study aims to determine the relationship between mocaf and sago formulations and different roasting temperatures on the value of water content (premix flour), texture (cookies), and organoleptic (cookies) based on the best formulation. Formulation of mocaf and sago as the main factor F1 (75:25), F2 (50:50), and F3 (25:75) and roasting temperature as the second factor P1 (no roasting), P2 (700C), and P3 (800C). This resulted in 9 treatments P1F1, P1F2, P1F3, P2F1, P2F2, P2F3, P3F1, P3F2, and P3F3. The results of this study are that the higher the roasting temperature, the lower the water content, texture, and the decrease in the level of preference.
Pengaruh Subsitusi Tepung Pisang Cavendish terhadap Karakteristik Fisik Kimia dan Organoleptik Crackers : Effect of Cavendish Banana Flour Substitution on the Physical, Chemical and Organoleptic Characteristics of Crackers Sintawati, Riny; Kurniawati, Elly
JOFE : Journal of Food Engineering Vol. 3 No. 4 (2024): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i4.5126

Abstract

Crackers are salty and savory cookies with a crunchy texture. The main ingredient is wheat flour, but innovation by adding cavendish banana flour can reduce the use of wheat flour and increase nutritional value. Banana cavendish has a high economic value and is easily damaged so that it can be processed into flour for preservation and used in food products, one of which is as a substitute for crackers. The purpose of this study was to determine the chemical and organoleptic characteristics and determine the best treatment for cavendish banana flour crackers. This study used the RAL (Completely Randomized Design) method consisting of 5 treatments with 4 replications. The treatment in this study consisted of 5 concentrations of cavendish banana flour 0% (P1), 10% (P2), 20% (P3), 30% (P4), 40% (P5). Data processing using IBM SPSS Statistic 25, the data obtained were analyzed using the ANOVA (Analysis of Variance) method and continued with Duncan's Multiple Range Test (DMRT). The best treatment results on cavendish banana flour crackers are treatment P5 (40% cavendish banana flour) which produces a moisture content 3.40%, protein content 5.59%, crude fiber content 5.42%, and hedonic quality test color slightly yellow-brown, salty taste slightly banana flavor, aroma slightly banana flavor and slightly crunchy texture.
Pengaruh Substitusi Jamur Champignon Dan Tepung Kedelai Terhadap Sifat Fisik Dan Kimia Dalam Pembuatan Bakso Analog: The Effect Of Champignon Mushroom And Soybean Flour Substitution On Physical And Chemical Properties In The Making Of Analogue Meats Hartono, Ananda Christian Dwi; Kurniawati, Elly
JOFE : Journal of Food Engineering Vol. 4 No. 1 (2025): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v4i1.3461

Abstract

Bakso analog adalah produk yang terbuat dari bahan nabati yang dibuat dari bahan bukan daging. Tujuan dari penelitian ini adalah untuk mengetahui interaksi jamur champignon dan kedelai berpengaruh terhadap sifat fisik, dan kimia. Bahan baku yang digunakan adalah jamur champignon, tepung kedelai, tapioka dan bumbu-bumbu lainnya. Penelitian inn dilakukan dengan menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan R1 (75:25), R2 (68:32), R3 (63:37), R4 (56:44) dan R5 (50:50) dengan 3 kali ulangan. Hasil penelitian menunjukan bahwa perbandingan konsentrasi jamur champignon dan tepung kedelai memberikan pengaruh nyata terhadap tekstur, kadar air, dan kadar protein. Berdasarkan penelitian diperoleh hasil tekstur 4,7 (N), kadar air 57,41% dan kadar protein 20,17%.
Pengaruh Konsentrasi Pektin dan Sari Belimbing Wuluh (Averrhoa bilimbi L.) Terhadap Sifat Fisik, dan Kimia: The Comparison of Pectin Concentration and Extract of Belimbing Wuluh (Avverhoa bilimbi L.) on the Physical, Chemical, and Organoleptic Properties of Carrot Jam (Daucus carota L.) Maulidia, Sofiyani Riski; Kurniawati, Elly
JOFE : Journal of Food Engineering Vol. 4 No. 1 (2025): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v4i1.3522

Abstract

Salah satu titik kritis dalam pembuatan selai, yaitu proporsi antara bubur buah, pektin, asam sitrat, dan gula. Penambahan pektin jika terlalu banyak menghasilkan selai dengan tekstur yang lebih padat. Sedangkan asam sitrat ditambahkan untuk menciptakan pH asam yang membantu pembentukan gel. Tujuan penelitian untuk mengetahui pengaruh konsentrasi pektin dan sari belimbing wuluh terhadap sifat fisik, kimia dan organoleptik selai wortel, mengetahui konsentrasi pektin dan sari belimbing wuluh terhadap sifat organoleptik serta menentukan produk terbaik. Metode penelitian menggunakan rancangan acak kelompok (RAL) dengan 2 faktor dan dilakukan 3 kali pengulangan. Konsentrasi perbandingan sari belimbing wuluh (P) dan pektin (S) antara lain P1S1 = (15% : 1%), P1S2 = (15% : 1,5%), P1S3 = (15% : 2%), P2S1 = (20% : 1%), P2S2 = (20% : 1,5%), P2S3 = (20% : 2%), P3S1 = (25% : 1%), P3S2 = (25% : 1,5%), P3S3 = (25% : 2%). Hasil penelitian memberikan pengaruh signifikan terhadap daya oles, kadar air, vitamin C, dan pH bertutur-turut sebesar 2,9 cm – 6,5 cm, 29,66%bb – 35,51%bb, 28,62 mg/100g – 39,57 mg/100g, dan 3,57 – 4,59, serta mutu hedonik selai. Namun tidak berpengaruh terhadap kadar abu dan total padatan terlarut.
Multigrain Rice Instan Sebagai Sumber Protein dan Karbohidrat: Instant Multigrain Rice as a Source Of Protein And Carbohydrates Gemilang, Galuh; Kurniawati, Elly
JOFE : Journal of Food Engineering Vol. 4 No. 1 (2025): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v4i1.5127

Abstract

Multigrain rice adalah makanan pokok siap saji yang terbuat dari pencampuran kacang-kacangan dan sereal, yang kaya akan serat pangan dan protein nabati. Penelitian ini bertujuan menghasilkan formulasi multigrain rice instan dengan kandungan protein dan karbohidrat tertinggi. multigrain rice instan merupakan kombinasi biji-bijian dan kacang-kacangan, seperti sorgum, jagung, kedelai, dan edamame, yang kaya akan nutrisi. Formulasi yang diuji adalah F1 (20% sorgum, 30% jagung, 0% kedelai, 50% edamame), F2 (20% sorgum, 30% jagung, 10% kedelai, 40% edamame), F3 (20% sorgum, 30% jagung, 20% kedelai, 30% edamame), F4 (20% sorgum, 30% jagung, 30% kedelai, 20% edamame), F5 (20% sorgum, 30% jagung, 40% kedelai, 10% edamame), dan F6 (20% sorgum, 30% jagung, 50% kedelai, 0% edamame). Penelitian menggunakan Rancangan Acak Kelompok (RAK) Non Faktorial dengan tiga kali pengulangan. Analisis kandungan protein dan karbohidrat dilakukan sesuai SNI 01-2891-1992. Hasil penelitian menunjukkan bahwa formulasi F1 memiliki kandungan protein tertinggi sebesar 18,45%, sedangkan formulasi F6 memiliki kandungan karbohidrat tertinggi sebesar 69,41%. Kombinasi serealia dan kacang-kacangan seperti sorgum, jagung, kedelai, dan edamame berperan sebagai sumber serat, protein nabati, dan karbohidrat. Multigrain rice instan ini dapat menjadi alternatif pangan fungsional yang praktis, memenuhi kebutuhan gizi, dan mendukung keanekaragaman pangan. Penelitian ini dapat menjadi dasar pengembangan produk pangan sehat berbasis multigrain.
Analisis Fisik, Mikroba, pH, dan Sensorik Es Krim Fungsional Probiotik dengan Kombinasi Ubi Jalar Ungu: Physical, Microbial, pH, and Sensory Analysis of Functional Probiotic Ice Cream with Purple Sweet Potato Combination Arif Alya Lukman, Mohamad Rifqi; Kurniawati, Elly
JOFE : Journal of Food Engineering Vol. 4 No. 2 (2025): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v4i2.5169

Abstract

Dengan meningkatnya pengetahuan konsumen tentang pangan sehat, permintaan pangan fungsional yang lezat, bergizi, dan bermanfaat bagi kesehatan meningkat pesat. Salah satu inovasi untuk menjawab kebutuhan ini adalah es krim probiotik. Tujuan dari penelitian adalah mengetahui pengaruh penambahan bakteri probiotik Streptococcus thermophilus & Lactobacillus acidophilus dan ubi jalar ungu terhadap sifat Mikrobiologi dan sifat fisik. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL). Masing-masing perlakuan diulang dua kali. Terdapat 9 perlakuan yaitu P1 (bakteri 0% : ubi ungu 0 gr), P2 (bakteri 3% : ubi ungu 0 gr), P3 (bakteri 6% : ubi ungu 0 gr), P4 (bakteri 0% : ubi ungu 150 gr), P5 (bakteri 3% : ubi ungu 150 gr), P6 (bakteri 6% : ubi ungu 150 gr), P7 (bakteri 0% : ubi ungu 300 gr), P8 (bakteri 3% : ubi ungu 300 gr), P9 (bakteri 6% : ubi ungu 300 gr). Analisis yang digunakan adalah analisis varians (ANOVA) dengan SPSS, dan dilanjutkan dengan uji beda nyata jujur (BNJ). Hasil penelitian menunjukkan bahwa penambahan bakteri probiotik Streptococcus thermophilus & Lactobacillus acidophilus dan ubi jalar ungu memberikan pengaruh nyata terhadap total bakteri, nilai pH, overrun, daya leleh dan sensorik mutu hedonik. Perlakuan terbaik pada es krim probiotik terdapat pada perlakuan P2 dengan hasil total bakteri (8,85 log CFU), pH (6,02), overrun (17,41%), daya leleh (13 menit), nilai hedonik (warna 4,00; aroma 4,56; tekstur 4,56; rasa 5,84).
Pengaruh Lama Waktu Blanching dan Perbedaan Konsentrasi Perendaman Natrium Metabisulfit Terhadap Karakteristik Beras Pisang Barlin dengan Pengeringan Food Dehydrator: The Effect of Blanching Duration and Sodium Metabisulfite Soaking Concentration on the Characteristics of Barlin Banana Rice Dried Using a Food Dehydrator Fakuza, Hanna Farhan; Kurniawati, Elly
JOFE : Journal of Food Engineering Vol. 4 No. 2 (2025): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v4i2.5171

Abstract

Pisang merupakan buah lokal yang kaya akan gizi seperti vitamin C, protein, kalsium, vitamin A, dan zat besi, serta berpotensi dikembangkan menjadi produk pangan alternatif seperti beras pisang. Namun, kandungan enzim polifenol oksidase pada pisang dapat memicu reaksi pencoklatan (browning) saat proses pengeringan. Penelitian ini bertujuan untuk mengetahui pengaruh lama waktu blanching dan konsentrasi perendaman natrium metabisulfit terhadap karakteristik fisik dan kimia beras pisang Barlin yang dikeringkan menggunakan food dehydrator. Metode yang digunakan adalah Rancangan Acak Kelompok (RAK) dua faktor, yaitu tiga taraf lama blanching (0, 5, dan 10 menit) dan variasi konsentrasi natrium metabisulfit (0, 300 ppm). Hasil menunjukkan bahwa kedua perlakuan memberikan pengaruh nyata terhadap browning index dan kandungan karbohidrat. Semakin lama blanching, terjadi penurunan kandungan gizi akibat denaturasi, sedangkan perendaman natrium metabisulfit dapat menyebabkan pelarutan zat gizi ke dalam air. Perlakuan kombinasi perendaman natrium metabisulfit 300 ppm dan blanching 5 menit menunjukkan hasil paling optimal dalam menjaga tampilan warna cerah dengan browning indeks  70,50 ± 3,82, serta mempertahankan kadar karbohidrat yang relatif tinggi (67,27 ± 0,03%).
Co-Authors Agung Wahyono Agustina, Anis Agustiningtyas, Dwi Wahyu Arif Alya Lukman, Mohamad Rifqi Avero Azhar, Faruq Bahariawan, Amal Bakri, Abi Budi Hariono Budiati, Titik Choirun, Annisa'u Fakuza, Hanna Farhan Gemilang, Galuh Hartono, Ananda Christian Dwi Hermanuadi, Didik Iswahyono, Iswahyono JANNAH, FARIDATUL Kang Woo-Won Kasutjianingati Kasutjianingati Kusumasari, Findi Citra Maulidia, Sofiyani Riski Nur Rochmah, Afrillia Vita Park Kang-Hyun SAIFUL ANWAR Silvia Oktavia Nur Yudiastuti Sintawati, Riny Siti Djamila Supriyono Supriyono Suryaningsih, Wahyu Wahyono, Agung Yossi Wibisono