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All Journal Jurnal Dedikasi Jurnal Teknik Industri Jurnal Bestari Jurnal Gamma AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian KARSA: Jurnal Sosial dan Budaya Keislaman (Journal of Social and Islamic Culture) Jurnal Sains dan Teknologi Pangan Pro Food Jurnal Teknologi Pangan dan Hasil Pertanian JAST : Jurnal Aplikasi Sains dan Teknologi Food Science and Technology Journal (Foodscitech) Indonesian Journal of Natural Pigments Viabel : Jurnal Ilmiah Ilmu-Ilmu Pertanian Jurnal Aplikasi Dan Inovasi Ipteks SOLIDITAS Journal of Community Service and Empowerment Food Technology and Halal Science Journal Makara Journal of Technology
Elfi Anis Saati
Universitas Muhammadiyah Malang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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The Effectiveness Test of Application Anthocyanin’s Extract in Fruit Jam From Several Biological Saati, Elfi Anis; Heidir, Hilwa; Wachid, Moch.; Winarsih, Sri; Haris, Abd.; Nurhakim, Nurhakim
Indonesian Journal of Natural Pigments Vol 1 No 1 (2019): February 2019
Publisher : Ma Chung Research Center for Photosynthetic Pigments

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33479/ijnp.2019.01.1.20

Abstract

The study is to investigate the effectiveness of several anthocyanins on quality of papaya jam. It was conducted using a randomized block design, arranged with two factors. The first factor is the anthocyanin with different source with several levels that of control (without pigment), canna flower, grape and skins dragon fruit, factor II is sugar content which is 40%, 50%, and 60%. The results of the study, indicating that there is significant to increase quality products. The best treatment is papaya jam with canna flower anthocyanin pigment and 60% sugar.
PEMBUATAN ES KRIM LIDAH BUAYA (ALOE CHINENSIS) DENGAN PENAMBAHAN GELLING AGENTS Elfi Anis Saati, Titik Sundari
Jurnal Bestari No 42 (2009)
Publisher : Jurnal Bestari

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (155.136 KB)

Abstract

The utilization of Aloe vera as healthy food can be consumed in the form of ice cream. Moreover, the objective of this article is to find the interaction of gelling agents' type and level of concentration in the process of making Aloe vera ice cream. The study was conducted using random design of factorial group with two factors. First factor was the type of gelling agents consisted of three levels (CMC, Arabian Gum, Na-alginat). Meanwhile, second factor was gelling agents concentration consisted of three levels (0,1%; 0,3%; 0,5%) (b/v). Thus, the result was nine combinations with three times repetition.
IDENTIFIKASI DAN UJI KUALITAS PIGMEN KULIT BUAH NAGA MERAH (HYLOCAREUS COSTARICENSIS) PADA BEBERAPA UMUR SIMPANDENGAN PERBEDAAN JENIS PELARUT Anis Saati, Elfi
Jurnal Gamma Vol 6, No 1 (2010): September
Publisher : Jurnal Gamma

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (496.421 KB)

Abstract

An alternative excavation of natural materials that could potentially be used as a substancedyes, continue to be made, including the skin of red dragon fruit. Because the red dragon fruit latelya lot of public interest, skin which amounts to 30-35% is often just discarded as waste only.In an effort to use the red dragon fruit peel waste that is not optimal, to increase the economicvalue of the skins of red dragon fruit and power use for the community.The goal is to mengetehaui type of pigment and pigment quality of dragon fruit red on someshelf with different types of solvents.This research used Randomized Design Group (RAK) Factorial consisting of two factors I;comprised of over 4 levels; factor II consisted of 3 level. Factor I: The Fruit Store (S), fresh (day0), the shelf life of fruit 2 days, 4 days and 8 days, whereas the second factor: the type of solvent(L), namely aquades; combination aquades and citric acid (9:1), and a combination Eeanol 1N andcitric acid (9:1).The results showed that the skin of red dragon fruit (Hylocereus costaricensis) containinganthocyanin type ramnosil sianidin 3-glucoside 5 - glucoside, based on Rf values (retrogradationfactor) of 0.36 to 0.38 and maximum absorbance at a wavelength with ë = 536.4 nm. Combinationtreatment S2P2 (the shelf life of fruit 4 days with solvent water and citric acid) produce anthocyaninpigments of red dragon fruit skin with the best quality, with a pH value of 1.91; the brightness (L)25.60; level of redness (a +) 6.97; the yellow (+ b) 0.50, 0.363 pigment absorbance; levels ofanthocyanin 1.1 mg/100ml; total dissolved solids 66.52% and 10.02% yield.
PRODUKSI YOGHURT SINBIOTIK Wahyudi, Ahmad; ., Damat; Anis Saati, Elfi; Azis, Nurkhozin; Wachid, Mochammad
Jurnal Dedikasi Vol 10 (2013): Mei
Publisher : Direktorat Penelitian dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (52.903 KB) | DOI: 10.22219/dedikasi.v10i0.1751

Abstract

Wahyudi A1, Damat2, E. A. Saati3, N. Aziz4, M. Wachid5Staf Pengajar. 1Program Studi Peternakan, Fakultas Pertanian ? Peternakan, 2Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian ? Peternakan, 3Program Studi Manajemen, Fakultas Ekonomi.Universitas Muhammadiyah MalangAlamat Korespondensi : Jl. Raya Tlogomas 246 MalangEmail: wahyudi_biotek@yahoo.co.idABSTRAKProgram pengabdian ini memproduksi yoghurt sinbiotik berbahan dasar susu dan ekstrak ubijalar ( Ipomea batatas ) sebagai prebiotik dan pigmen alami. Ada tiga jenis produk yang dihasilkanyaitu ( 1 ) yoghurt Symbiotik : probiotik yang diperkaya dengan jagung manis dan pigmen ubi jalar,( 2 ) simbiotik mengandung probiotik dan prebiotik dengan berbagai ekstrak buah-buahan lokal, ( 3) simbiotik Frozen berbahan buah-buahan lokal ( es krim dan es lilin). Ketiga merek produk berlabelYOHAT, sebagai yoghurt untuk kesehatan yang dihasilkan dari difusi teknologi di LaboratoriumTeknologi Pangan Universitas Muhammadiyah Malang yang berpotensi besar untuk dipatenkan.Tujuan dari kegiatan Ipteks bagi Inovasi dan Kreativitas Kampus (IbIKK) ini adalah : (1) mengatasipermasalahan kelebihan produksi susu di Kabupaten Malang yang tidak terserap oleh industripengolahan susu dan menigkatkan nilai tambah produk susu, (2) menghasilkan yoghurt sinbiotikyang mengandung probiotik dan prebiotik dengan ekstrak aneka buah lokal, (3) menghasilkan frozensinbiotik aneka buah lokal (es krim dan es lilin), (4) sebagai sarana penerapan ipteks yang telahdihasilkan oleh tim peneliti pada Laboratorium Teknologi Pangan Universitas Muhammadiyah Malang,(5) mendukung Fakultas Pertanian-Peternakan dalam menyediakan sarana pembelajaran wirausahadengan keterampilan praktis dan berorientasi bisnis, sehingga menciptakan sarjana yang kreatif danberdaya saing, dan (6) sebagai sumber pendapatan bagi unit laboratorium sehingga memberi keleluasaandalam meningkatkan pelayanan akademik.Bahan dasar dari YOHAT adalah susu segar dari KUD, ubi jalar dan beberapa buah-buahanlokal. Susu fermentasi yang diperoleh dari proses aktifitas bakteri asam laktat (LAB), ditambahdengan ekstrak ubi jalar dan berbagai buah-buahan lokal. YOHAT kemudian dijual dalam botol plastikpolyethylene volume 500 ml, 250 ml dan 330 ml dalam botol kaca sebagai bahan makanan - minumanfungsional. Kapasitas produksi pada tahun pertama adalah 280 liter/bulan, dan meningkatkan menjadi350 liter/bulan pada tahun kedua. Omset bisnis bulanan pada tahun pertama adalah Rp . 7.000.000,-dan diperkirakan akan mencapai Rp. 9.000.000 pada tahun kedua . Kegiatan tahun pertama telahmemberikan kontribusi Rp . 25.870.000 kepada institusi dari penjualan produk dan investasi peralatansebesar Rp. 50.000.000 . Pada tahun kedua, kontribusi diperkirakan meningkat menjadi Rp .50.000.000 dan pengembangan investasi Rp. 100.000.000.- Selain keuntungan dalam bentuk tunaidan peralatan produksi, kegiatan ini bisa menghasilkan rancangan produk paten, buku ilmu pengetahuan,tulisan ilmiah populer dan artikel jurnal ilmiah.Kata kunci : Produksi , Yoghurt , Sinbiotik
OPTIMALISASI FUNGSI PIGMEN BUNGA MAWAR SORTIRAN SEBAGAI ZAT PEWARNA ALAMI DAN BIOAKTIF PADA PRODUK INDUSTRI Saati, Elfi Anis; RRD, Theovilla; Widjanarko, Simon Bambang; Aulanni'am, A
Jurnal Teknik Industri Vol 12, No 2 (2011): Agustus
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (442.449 KB) | DOI: 10.22219/JTIUMM.Vol12.No2.133-140

Abstract

The roses known to contain anthocyanins pigments and as a bioactive compound  which  can act as free radical catcher material. When harvest season arrives in number will be very  abundant.  Flowers sorting which can decrease the selling price can be processed in the form  of natural dyes for food, cosmetics and medicines / herbs. The purpose of this study is to know  applications rose to the quality of some industrial products. The experiment was conducted in  (fresh, 2 and 4 days), that performed using randomized block design. Phase II is the application of pigment products of red roses on some industrial products (ie food products, herbal and  cosmetics), using the design in accordance with their respective target. The results showed that  ucts such as fruit juice, yoghurt, jelly, carbonated beverage (food) and body lotion (cosmetic),  and can contribute to the natural color at a time serves as a source of bioactive in effervescent tablets.
Making Halal Food in Processed Fish: From Traditional Knowledge to Fishermen’s Household Awareness in Producing Fish-Processed Halal Food Darvina Soedarwo, Vina Salviana; Saati, Elfi Anis
KARSA: Journal of Social and Islamic Culture Vol 26, No 2 (2018)
Publisher : Institut Agama Islam Negeri Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19105/karsa.v26i2.1465

Abstract

The daily life of the fishermen’s household in Lekok Pasuruan, East Java, Indonesia is still adopting traditional knowledge, especially in their activities in catching   and processing fishes.  This knowledge is inherited from generation to the next. However,  at present they have started making entrepreneurial endeavors although the endeavors are still limited to producing processed fishes in the form of fried fishes that are sold in the nearest markets. The problem encountered by the fishermen community is the stagnation of their welfare due to their relatively low incomes. Therefore, it is necessary to study  the problem and also to guide them in solving the problem. The method of this research is  a Participatory Action Research (PAR) and using Rapid Rural Apraisal (RRA) approach.  The findings of the research is a  model for empowering the fishermen’s household. This model is named integrative-participative model  with entrepreneurial mindset approach.   By using  the model,  the fishermen’s household will be more aware of the weightiness of fish-processed food variations and halal certification for the product that may improve the consumers’ interest in buying the products.
Analogue Rice Formulation from Tapioca, Soybean Flour, Natural Dyes (Amaranthus tricolor L. and Alternanthera amoena V.) Saati, Elfi Anis; Noviani, Auliarinda; Wachid, Muhammad; Siskawardani, Devi Dwi
Food Science and Technology Journal (Foodscitech) Vol 3 No 2 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (279.97 KB) | DOI: 10.25139/fst.v3i2.3131

Abstract

The diversification of food is the solution of rice imports elevation, rice consumption dependence, as well as lack of protein calories for baby in Indonesia. Analogue rice from local resources such as various starches, both from tubers and nuts. Analogue rice is produced from flour with the addition of water or other nutritional components. To improve consumer appeal, the natural dyes addition also can increase nutrition product. This research aimed to analyze the effect of pigment sources and formulation of tapioca and soybean. Nested design was applied with 1st factor was sources of pigment (control, extracted green spinach, and red spinach). The second factor was the proportion of tapioca and soybean flour. The result showed that protein increased from 4.54% to 5.30% and iron (Fe) increased from 2.58 to 14.54 ppm. The best analog rice was produced from T1B2 (85% tapioca : 15% soybean flour x red spinach) which had moisture content (4.96%), fat (3.23%), protein (5.70%), absorption capacity (175.89%), color intensity (L = 52.40; a+ = 1.50; b+ = 10.10), antioxidant activity (88.55%), total pigment (4.86 mg L-1), and iron (20.11%). The organoleptic score was taste (3.17 = quite like), texture (3.30 = quite like), shape (3.03 = quite like), and preference (3.23 = quite like).
Analogue Rice Formulation from Tapioca, Soybean Flour, Natural Dyes (Amaranthus tricolor L. and Alternanthera amoena V.) Saati, Elfi Anis; Noviani, Auliarinda; Wachid, Muhammad; Siskawardani, Devi Dwi
Food Science and Technology Journal (Foodscitech) Vol 3 No 2 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (279.97 KB) | DOI: 10.25139/fst.v3i2.3131

Abstract

The diversification of food is the solution of rice imports elevation, rice consumption dependence, as well as lack of protein calories for baby in Indonesia. Analogue rice from local resources such as various starches, both from tubers and nuts. Analogue rice is produced from flour with the addition of water or other nutritional components. To improve consumer appeal, the natural dyes addition also can increase nutrition product. This research aimed to analyze the effect of pigment sources and formulation of tapioca and soybean. Nested design was applied with 1st factor was sources of pigment (control, extracted green spinach, and red spinach). The second factor was the proportion of tapioca and soybean flour. The result showed that protein increased from 4.54% to 5.30% and iron (Fe) increased from 2.58 to 14.54 ppm. The best analog rice was produced from T1B2 (85% tapioca : 15% soybean flour x red spinach) which had moisture content (4.96%), fat (3.23%), protein (5.70%), absorption capacity (175.89%), color intensity (L = 52.40; a+ = 1.50; b+ = 10.10), antioxidant activity (88.55%), total pigment (4.86 mg L-1), and iron (20.11%). The organoleptic score was taste (3.17 = quite like), texture (3.30 = quite like), shape (3.03 = quite like), and preference (3.23 = quite like).
Analogue Rice Formulation from Tapioca, Soybean Flour, Natural Dyes (Amaranthus tricolor L. and Alternanthera amoena V.) Saati, Elfi Anis; Noviani, Auliarinda; Wachid, Muhammad; Siskawardani, Devi Dwi
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 2 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (279.97 KB) | DOI: 10.25139/fst.v3i2.3131

Abstract

The diversification of food is the solution of rice imports elevation, rice consumption dependence, as well as lack of protein calories for baby in Indonesia. Analogue rice from local resources such as various starches, both from tubers and nuts. Analogue rice is produced from flour with the addition of water or other nutritional components. To improve consumer appeal, the natural dyes addition also can increase nutrition product. This research aimed to analyze the effect of pigment sources and formulation of tapioca and soybean. Nested design was applied with 1st factor was sources of pigment (control, extracted green spinach, and red spinach). The second factor was the proportion of tapioca and soybean flour. The result showed that protein increased from 4.54% to 5.30% and iron (Fe) increased from 2.58 to 14.54 ppm. The best analog rice was produced from T1B2 (85% tapioca : 15% soybean flour x red spinach) which had moisture content (4.96%), fat (3.23%), protein (5.70%), absorption capacity (175.89%), color intensity (L = 52.40; a+ = 1.50; b+ = 10.10), antioxidant activity (88.55%), total pigment (4.86 mg L-1), and iron (20.11%). The organoleptic score was taste (3.17 = quite like), texture (3.30 = quite like), shape (3.03 = quite like), and preference (3.23 = quite like).
Physicochemical and Sensory Characteristics of Rose-Spices Drink with Red Ginger, Lemongrass, and Cinnamon Extract as Functional Beverage Saati, Elfi Anis; Haprinata, Edwin Eka; Wachid, Mochammad; Wahyudi, Vritta Amroini
Food Science and Technology Journal (Foodscitech) Vol 4 No 1 (2021)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (275.717 KB) | DOI: 10.25139/fst.v4i1.3798

Abstract

Rose flower has varieties of compounds, one of that is antioxidants, but it's not been widely used in the food sector. The processing that can be applied to roses is to make them for functional drinks by adding variations of the three spice filtrate, which are expected to increase the quality, characteristics and increase the antioxidant activity of the product. This study aims to determine the interaction between the type of spice filtrate and the concentration of the spice filtrate to the quality of the Rose-Spices Drink. Randomized block design (RBD) with 2 replications. The best treatment for Rose-Spices Drink was P4K1 (Spice Combination: 5%) with antioxidant activity 89.67%, brightness level (L) 32.7, redness level (a+) 2.7, yellowness level (b+) 4.1, pH 4.053, total dissolved solids (TDS) 11.7 °Brix, total anthocyanin 0,20 mg/L, taste 3.60 (quite like ), flavor 3.50 (quite like) and preference 3.23 (quite like).
Co-Authors A Aulanni'am Abd. Haris Afifa Husna Agustin, Wida Ayunindya Ahmad Wahyudi Andriawan, Sony Aulanni'am, Aulanni'am AYU LESTARI Daely, Brian Fo’era-era Damat, D. Damat, Damat Desiana Nuriza Putri Devi Dwi Siskawardani Dewi, Abrienda Jessika Fatin, Naila Salsabila Nurul Febrinasari, Salsabilla Fika Treeza Putri Fina Innama Listin Gilang Yoga Pratama Hamida, Maretha Hanif Alamudin Manshur Haprinata, Edwin Eka Heidir, Hilwa Husna, Afifa Husna, Afifah Iwan Nuddin Jamroji Jamroji Khusnul Khotimah Kinasih, Anggraini Lulu Wulandini M.Sc, Desiana Nuriza Putri Mansur, Hanif Alamudin Mochammad Wachid MP Editor, Ir. Dian Indratmi, MP Murni, Lissa Nelis Oetavi A. Nisa Rahmawati Noor Harini Nora Idiawati Noviani, Auliarinda Nur Sriwijayanti Nur, Nafidzah Nurhakim Nurhakim Nurkhozin Azis Nurkhozin Azis, Nurkhozin Rahmadani, Yesika Ririn Harini Rista Anggriani Roberto Danieli Ruli Inayah Ramadhoan Safitri, Adella Audina Samsoedin, Fadhila Marwa Samudra, Norazkya Mutiara Silvia Khilmi SIMON BAMBANG WIDJANARKO Sri Wahyuni Sri Winarsih Sri Winarsih Sukardi, S. Theovilla RRD THEOVILLA RRD, THEOVILLA Tri Mahdiyahtul Faricha Vina Salviana Darvina Soedarwo Vritta Amroini Wahyudi Wachid, Moch. Wachid, Muhammad Warkoyo . Warkoyo, W.