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UPAYA PEREMAJAAN DAN PENYERAPAN LOGAM MINYAK GORENG BEKAS INDUSTRI MAKANAN TRADISIONAL DENGAN MEMANFAATKAN BIOADSORBEN TANDAN KOSONG KELAPA SAWIT (TKKS) Susi Desminarti; Edi Joniarta
Jurnal Ilmu-Ilmu Pertanian Indonesia Vol 9, No 2 (2007)
Publisher : Program Studi Ilmu Tanah Fakultas Pertanian UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jipi.9.2.85-93

The research has been carried out in the Processing and Chemistry Laboratory of Politeknik Pertanian Negeri Payakumbuh and Post Harvest Laboratory in Bogor since July until November 2006. The research objectives was to prolong the using time of used cooking oil on food industries through applying the empty fruit bunch of palm bioadsorbent. The optimum condition of TKKS applied were 125 mm size and 5% bioadsorben from the weight of oil (Desminarti dan Rahzarni, 2004). The prolonging of cooking oil application can be done throughrefining used cooking oil so that the part of bad cooking oil can be lremoved. Statistical design used in this research was Completely Randomized Design with four treatments dan three replications. If the result was significant it will be followed by DMRT test on 5% significant level. Based on the experiment could be concluded that that four times titration could produced the oil based on SNI criterya in the relation to the water content (0.23%), peroxide value (0.82%) and free fatty acid value (0.23%) and it could also decrease Fe content from 76ppm to 22 ppm, Cu from 1.2 ppm to 0.40 ppm and Non Urea Adduct Forming (NAF) from 126 ppm to 102 ppm. The bioadsorbent sorption content on water varied from 78% to 80%; peroxide value from 14.71 to 59.80%, free fattyacid from 55.61 to 89.25%, Fe from 68.42 to 71.05%, Cu from 5% to 60% and NAF from 17.46 to 19.05%.

EFEK BUBUK TEMPE INSTAN TERHADAP KADAR MALONALDEHID (MDA) SERUM TIKUS HIPERGLIKEMIK Susi Desminarti; Rimbawan r; Faisal Anwar; Adi Winarto
Jurnal Kedokteran Hewan Vol 6, No 2 (2012): September
Publisher : Universitas Syiah Kuala

Penelitian ini bertujuan mengevaluasi pengaruh bubuk tempe instan terhadap kadar malonaldehid (MDA) pada serum tikus hiperglikemik. Sebanyak 25 tikus jantan Spraque Dawley umur dua bulan digunakan dalam penelitian ini. Tikus dibagi atas lima kelompok perlakuan yaitu A (normal + diet standar), B (hiperglikemik + diet standar), C (hiperglikemik + 20% bubuk tempe segar), D (hiperglikemik + 20% bubuk tempe instan), dan E (hiperglikemik + 35% bubuk tempe instan). Tikus dikondisikan menjadi hiperglikemik dengan induksi streptozotocin dosis tunggal 45 mg/kg bb intraperitoneum. Diet tempe diberikan selama 8 minggu. Hasil penelitian memperlihatkan bahwa rata-rata kadar MDA kelompok A; B; C; D; dan E masing-masing adalah 2,16; 3,67; 3,13; 3,08; dan 2,98. Substitusi 35% bubuk tempe instan pada diet standar dapat menurunkan kadar MDA serum tikus hiperglikemik yang paling tinggi.

MUTU SENSORIS DAN MIKROBIOLOGIS COOKIES DARI CAMPURAN TEPUNG INSTAN JAGUNG KUNING DAN TEMPE Susi Desminarti; Ermiati Ermiati; Mutia Elida
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (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 | DOI: 10.33772/jstp.v8i3.41155

Cookies are pastries that are crunchy, thin, and usually small in size. Corn and tempeh are foods that have been known to have functional properties. The purpose of this study was to determine the effect of the use of yellow corn flour with tempeh flour and on sensory characteristics and microbiological quality and to determine the most preferred cookie formulation by consumers. The formulation of cookies is to replace wheat flour with flour mixed with yellow corn and tempeh as much as 40% (B), 50% (C), 60% (D), 80% (E) and the formulation uses 100% flour as a control (A). Sensory characteristics observed include color, aroma, taste, texture, overall appearance. Based on the hedonic test, the substitution of wheat flour with instant yellow corn flour and tempeh flour as much as 40% has sensory properties that are closest to control A. The panelist likes it. The total microbial and total yeast content for all treatments were below the safe threshold for consumption Keywords: cookies functional, dates grits, yellow corn flour, dan tempe flour

KARATERISTIK SENSORIK DAN KIMIA COOKIES FUNGSIONAL DARI KURMA, TEPUNG JAGUNG KUNING DAN TEPUNG TEMPE Agustina Agustina; Susi Desminarti; Mutia Elida
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (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 | DOI: 10.33772/jstp.v8i3.40028

ABSTRACT Functional foods are defined as foods that have a function not only to fulfill basic nutritional needs but also have other functions, especially to enhance health status. Dates, yellow corn, and tempeh are foods that have been known to have functional properties. Cookies are a type of snack that is very popular in Indonesia because they have an attractive taste and shape. The aim of this study was to determine the effect of date palm flour substitution and a mixture of yellow corn flour and tempeh flour on the sensory properties, nutritional content and recommended dietary allowance (RDA) of cookies. The results show that based on sensory testing, panelists liked cookies that used dates, yellow corn flour, and tempeh flour with treatments B (225 g flour: 225 g mixed flour: 50 g dates’ grits) and C (200 g flour: 200 g mixed flour: 100 g dates’ grits). Cookies made from dates’ grits experience changes in their ash, fat, protein, and carbohydrate contents. The cookies products can be classified as containing high protein and low carbohydrate contents based on SNI 01-2973-2011 standard. Keywords: cookies functional, dates grits, yellow corn flour, dan tempe flour ABSTRAK Makanan fungsional didefinisikan sebagai makanan yang mempunyai fungsi tidak hanya untuk memenuhi kebutuhan zat gizi dasar bagi tubuh, tetapi juga memiliki fungsi lainnya. Kurma, jagung kuning dan tempe merupakan pangan telah diketahui mempunyai khasiat fungsional. Cookies merupakan salah satu jenis makanan ringan yang sangat digemari oleh masyarakat Indonesia karena memiliki rasa dan bentuk yang menarik. Tujuan dari penelitian ini adalah mengetahui pengaruh substitusi tepung kurma, campuran tepung jagung kuning dan tepung tempe terhadap sifat sensorik, kandungan gizi dan angka Kecukupan Gizi (AKG) cookies. Hasil penelitian menunjukkan bahwa berdasarkan pengujian hedonik/sensorik, panelis menyukai cookies yang menggunakan kurma, tepung jagung kuning dan tepung tempe dengan formulasi atau perlakuan B (tepung terigu (225 g): tepung campuran (225 g): kurma grits (50 g) dan 200g Tepung terigu, 200g tepung campuran (60% tepung jagung kuning dan 40% tepung tempe), 100g kurma grits (C). Cookies yang menggunakan kurma grits mengalami perubahan kandungan gizi baik kadar abu, kadar lemak, kadar protein maupun kadar kabohidrat. Berdasarkan SNI 01-2973-2011, produk cookies ini termasuk produk cookies yang memiliki kandungan protein yang tinggi dan rendah kadar karbohidrat. Kata Kunci: cookies fungsional, kurma, tepung jagung kuning, dan tepung tempe

EFEK BUBUK TEMPE INSTAN TERHADAP KADAR MALONALDEHID (MDA) SERUM TIKUS HIPERGLIKEMIK Desminarti, Susi; r, Rimbawan; Anwar, Faisal; Winarto, Adi
Jurnal Kedokteran Hewan Vol 6, No 2 (2012): September
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/j.ked.hewan.v6i2.294

Penelitian ini bertujuan mengevaluasi pengaruh bubuk tempe instan terhadap kadar malonaldehid (MDA) pada serum tikus hiperglikemik. Sebanyak 25 tikus jantan Spraque Dawley umur dua bulan digunakan dalam penelitian ini. Tikus dibagi atas lima kelompok perlakuan yaitu A (normal + diet standar), B (hiperglikemik + diet standar), C (hiperglikemik + 20% bubuk tempe segar), D (hiperglikemik + 20% bubuk tempe instan), dan E (hiperglikemik + 35% bubuk tempe instan). Tikus dikondisikan menjadi hiperglikemik dengan induksi streptozotocin dosis tunggal 45 mg/kg bb intraperitoneum. Diet tempe diberikan selama 8 minggu. Hasil penelitian memperlihatkan bahwa rata-rata kadar MDA kelompok A; B; C; D; dan E masing-masing adalah 2,16; 3,67; 3,13; 3,08; dan 2,98. Substitusi 35% bubuk tempe instan pada diet standar dapat menurunkan kadar MDA serum tikus hiperglikemik yang paling tinggi.

The Effect of Storage Duration on Fat Deterioration and Sensory Quality of Beef Rendang at Dapoer Rendang Riry, Payakumbuh City Susi Desminarti; Yanda Bhinnelka; Agustina Agustina
Journal of Applied Agricultural Science and Technology Vol. 10 No. 2 (2026): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i2.547

Rendang is a high-fat food product that is susceptible to quality deterioration during storage, particularly due to lipid oxidation and potential microbiological contamination resulting from inadequate packaging. This study investigated the effect of storage duration on the quality of beef rendang stored at room temperature, as indicated by fat deterioration, sensory changes, and microbiological quality. Beef rendang was stored for three months in vacuum-sealed aluminum foil packaging at room temperature. Monthly analyses included fat content, free fatty acid (FFA) levels, thiobarbituric acid (TBA) value, total plate count (TPC), initial spoilage assessment using the Eber test, and sensory evaluation of color, aroma, texture, taste, and overall appearance. Protein, moisture, and ash contents were determined at the beginning and end of storage to evaluate compliance with SNI 7764:2012. Protein was analyzed using the Kjeldahl method, while moisture and ash were determined gravimetrically in accordance with AOAC (2007) procedures. The results showed a gradual decline in product quality during storage. Fat content decreased from 27.00±0.16% to 20.95±0.43%, while FFA levels increased from 3.31±0.17% to 5.52±0.34%. The TBA value increased from 0.01±0.002 to 0.07±0.002 mg Ma/kg. Sensory attributes exhibited a decreasing trend over the storage period. No microbial growth, including Salmonella and Escherichia coli, was detected, and the Eber test indicated no ammonia formation. Protein, moisture, and ash contents remained within SNI limits. Overall, quality deterioration was mainly associated with lipid degradation, while the product remained safe and suitable for consumption throughout storage.

OPTIMALISASI KONSENTRASI ACETOBACTER XYLINUM DALAM MENINGKATKAN KARAKTERISTIK FISIKOKIMIA DAN SENSORI NATA DE CHEESE Nela Eska Putri; Nindi Rahmadani Putri; Susi Desminarti
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 4 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/zc94ya03

Nata de cheese merupakan produk pangan berbasis selulosa bakteri yang dapat dihasilkan melalui fermentasi whey keju menggunakan Acetobacter xylinum. Konsentrasi Acetobacter xylinum merupakan salah satu faktor yang dapat memengaruhi pembentukan selulosa serta karakteristik fisikokimia dan sensori nata de cheese. Penelitian ini bertujuan untuk mengevaluasi pengaruh konsentrasi Acetobacter xylinum terhadap karakteristik fisikokimia dan tingkat kesukaan nata de cheese serta menentukan konsentrasi yang menghasilkan karakteristik produk terbaik. Penelitian menggunakan Rancangan Acak Lengkap dengan lima taraf konsentrasi Acetobacter xylinum, yaitu 4% (P1), 8% (P2), 12% (P3), 16% (P4), dan 20% (P5). Parameter yang diamati meliputi ketebalan, tingkat kecerahan, pH, kadar air, serta tingkat kesukaan terhadap rasa, aroma, warna, dan tekstur. Hasil penelitian menunjukkan bahwa konsentrasi Acetobacter xylinum berpengaruh nyata (P<0,05) terhadap ketebalan, tingkat kecerahan, dan pH nata de cheese. Ketebalan meningkat dari 3,32 ± 0,22 mm pada P1 menjadi 8,47 ± 0,22 mm pada P5, sedangkan nilai kecerahan meningkat dari 38,84 ± 0,72 menjadi 45,07 ± 0,46. Nilai pH menurun dari 4,83 ± 0,04 menjadi 4,29 ± 0,07, sedangkan kadar air berkisar antara 98,63–98,72%. Perlakuan P5 menghasilkan tingkat kesukaan tertinggi terhadap rasa (4,76 ± 0,43), aroma (4,13 ± 0,86), dan tekstur (4,56 ± 0,57). Berdasarkan karakteristik fisikokimia dan sensori yang diamati, konsentrasi Acetobacter xylinum sebesar 20% merupakan perlakuan terbaik untuk menghasilkan nata de cheese.

Fatty Acid Profile Comparison of Several Palm Cooking Oils Using Gas Chromatography–Flame Ionization Detection (GC–FID) Susi Desminarti; Nela Eska Putri; Prima Yaumil Fajri
Journal of Applied Agricultural Science and Technology Vol. 10 No. 3 (2026): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i3.546

Palm cooking oil is the primary source of vegetable oil widely consumed by the Indonesian population. The fatty acid profile of palm oil is an important parameter for assessing its nutritional value, oxidative stability during heating, and potential health implications. Variations in refining and fractionation processes, as well as differences in raw material sources, may lead to diversity in the fatty acid composition of commercially available cooking oils. This study aims to analyze and compare the profiles of saturated, unsaturated, cis–trans, and omega fatty acids in different commercial palm cooking oil brands. Five palm cooking oil samples available on the market were analyzed, consisting of four packaged oils (MG1–MG4) and one bulk oil (MG5). Fatty acid profiling was conducted using Gas Chromatography–Flame Ionization Detector (GC-FID) following derivatization into Fatty Acid Methyl Esters (FAME) via NaOCH₃–methanol transesterification. Fatty acids were identified and quantified by comparing retention times and chromatographic peak areas using the normalization method. The results showed that total saturated fatty acids ranged from 39.96 to 43.76%, dominated by palmitic acid (34.27–37.65%). Unsaturated fatty acids accounted for 56.18–59.98% of total fatty acids, with oleic acid (44.50–46.16%) and linoleic acid (11.18–13.14%) as the major components. Omega fatty acids were predominantly represented by omega-9, followed by omega-6, while omega-3 fatty acids were detected at very low levels. No trans fatty acids were detected in any of the samples. Overall, the fatty acid profiles of the analyzed palm cooking oils were consistent with those of commercially refined palm oil, characterized by oleic acid predominance, a relatively balanced proportion of saturated and unsaturated fatty acids, and the absence of trans fatty acids. These features support good oxidative stability and are suitable for consumption.

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