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All Journal Jurnal Dedikasi Jurnal Teknik Industri Jurnal Bestari Jurnal Gamma AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Pro Food 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 Food Technology and Halal Science Journal Makara Journal of Technology Edubiotik : Jurnal Pendidikan, Biologi dan Terapan KARSA: Jurnal Sosial dan Budaya Keislaman (Journal of Social and Islamic Culture)
Elfi Anis Saati
Universitas Muhammadiyah Malang
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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Karakteristik Fisiko Kimia dan Organoleptik Bakso Vegetarian Berbasis Tempe Kacang Kedelai dan Kacang Merah (Phaseolus vulgaris L.) Murni, Lissa; Manshur, Hanif Alamudin; Saati, Elfi Anis
Food Technology and Halal Science Journal Vol. 7 No. 1 (2024): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v7i1.28527

Abstract

Meatballs are one of the foods that are much liked by the people of Indonesia. Meatballs are generally made from meat, such as chicken, beef or fish. Vegetarians tend to consume meat analogues to replace animal flesh. Analog meat is usually made from legumes such as soybeans and red beans, where protein is an important nutrient needed by a vegetarian. Research using a simple randomized block design (RBD) with 7 treatment levels. The control treatment consisted of 50g of soybean flour and 50g of red bean flour. While the other 6 treatments used a comparison between soybean tempeh and red bean flour, namely 50:50; 55:45 ; 60:40 ; 65:35 ; 70:30 and 75:25. The results showed that the comparison of soybean tempeh and red bean flour had a significant effect on proximate levels (moisture content, ash content, fat content, protein content, carbohydrates), yield and meatball elasticity and had no significant effect on water holding capacity meatball. Treatment using 65g soybean tempeh and 35g red bean flour was the best treatment, with an average moisture content of 56.24%, ash content of 2.21%, fat content of 9.15%, protein content of 11.02%, carbohydrates 21.35%, water holding capacity 117.26%, yield 108.09%, elasticity 100.61gf, aroma 3.06 (rather like), color 3.06 (rather like), texture 3.33 (rather like) and taste 3.53 (towards like).
Penentuan Konsentrasi Ragi Alami Dari Air Fermentasi Buah Anggur Red Globe (Vitis vinifera L) Terhadap Karakteristik Mutu Roti Tawar Sourdough Safitri, Adella Audina; Saati, Elfi Anis; Anggriani, Rista
Food Technology and Halal Science Journal Vol. 7 No. 2 (2024): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v7i1.35954

Abstract

Roti yang dijual dipasaran memiliki beberapa jenis, namun seiring berjalannya waktu mulai banyak alternatif dalam pembuatan roti salah satunya roti jenis sourdough. Roti jenis sourdough ini menggunakan ragi alami yang di fermentasi oleh bakteri asam laktat. Ragi alami dapat dihasilkan dari air rendaman buah. Salah satu jenis buah yang dapat digunakan yaitu buah anggur jenis red globe dikarenakan mudah untuk didapatkan dan juga terdapat kandungan khamir. Tujuan penelitian ini untuk mengetahui konsentrasi starter yang sesuai dalam pembuatan roti sourdough dengan menggunakan air fermentasi anggur. Dalam penelitian ini untuk menentukan konsentrasi ragi alami yang sesuai menggunakan air fermentasi anggur pada proses pembuatan roti sourdough rancangan percobaan yang digunakan RAK sederhana satu faktor dengan enam level 0% (tanpa air fermentasi anggur); 40%; 45%; 50%; 55%; dan 60% serta melakukan analisis yaitu, kadar air, aktivitas antioksidan, fenolik, daya kembang, poritas, tingkat kecerahan dan organoleptik. Hasil yang didapatkan dalam penelitian ini penggunaan air fermentasi anggur dapat meningkatkan nilai mutu roti yang dihasilkan. Konsentrasi terbaik yang didapatkan yaitu pada konsentrasi 55%, karena mendapatkan hasil yang cukup baik. Kandungan antioksidan dan fenol pada buah anggur juga meningkatkan kualitas roti yang dihasilkan hingga 13% pada aktivitas antioksidan. Air fermentasi anggur yang digunakan dalam pembuatan roti sourdough juga masih dapat diterima oleh para panelis karena tidak mempengaruhi hasil akhir pada produk. Kata Kunci: Buah anggur, Fermentasi, Ragi alami, Roti sourdough
Karakteristik Fisikokimia dan Organoleptik Minuman Sari Buah Apel dengan Penambahan Tiga Varian Sumber Pewarna Alami Samudra, Norazkya Mutiara; Saati, Elfi Anis; Manshur, Hanif Alamudin
Food Technology and Halal Science Journal Vol. 8 No. 1 (2025): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v8i1.35963

Abstract

Apel merupakan salah satu buah yang memiliki kandungan gizi yang lengkap seperti vitamin dan mineral yang dibutuhkan oleh tubuh. Namun, apel mudah mengalami kerusakan dan memiliki umur simpan yang pendek sehingga dilakukan pengolahan salah satunya minuman sari buah apel. Minuman sari buah apel umumnya memiliki warna kuning pucat hingga kecokelatan, sehingga dapat ditambahkan pewarna alami dari kulit buah naga, bunga telang, dan wortel untuk meningkatkan daya tarik. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sari kulit buah naga, bunga telang, dan wortel terhadap karakteristik fisikokimia dan organoleptik minuman sari buah apel. Metode penelitian ini menggunakan Rancangan Acak Lengkap sederhana dengan 10 perlakuan dan dua kali ulangan. Analisis data yang digunakan adalah ANOVA dengan uji lanjut DMRT (Duncan Multiple Range Test) pada taraf α=5%. Hasil penelitian menunjukkan bahwa kombinasi sari apel dan penambahan pewarna alami dari kulit buah naga, bunga telang, dan wortel berpengaruh nyata terhadap nilai total padatan terlarut, nilai pH, aktivitas antioksidan, viskositas, intensitas warna, dan organoleptik (rasa, warna, aroma, dan kesukaan). Berdasarkan hasil penelitian, perlakuan terbaik terdapat pada perlakuan P6 yaitu rasio sari buah apel 85% dan sari bunga telang 15%. Sari buah yang dihasilkan memiliki total padatan terlarut 13,50obrix, nilai pH 3,19, aktivitas antioksidan 81,44%, viskositas 4,18 cP, intensitas warna L 25,00, nilai a 1,60, nilai b -3,40, serta penilaian organoleptik warna agak disukai, beraroma apel, dan memiliki rasa yang disukai panelis.
PERUBAHAN KARAKTERISTIK FISIK TEH HITAM SELAMA OKSIDASI ENZIMATIS PADA PROSES PENGGILINGAN CTC Gilang Yoga Pratama; M.Sc, Desiana Nuriza Putri; Roberto Danieli; Elfi Anis Saati
Viabel : Jurnal Ilmiah Ilmu-Ilmu Pertanian Vol 16 No 1 (2022): Mei 2022
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/viabel.v16i1.1912

Abstract

Black tea in the manufacturing process undergoes an enzymatic oxidation process. The process of enzymatic oxidation has occurred when tea undergoes a milling process. The study aimed to find out and analyze the black tea powder results from milling. This study used a RAK analysis design (Group Random Design) with 4 treatments (P1) rotor vane, (P2) roll 1 TPI 8, (P3) roll 2 TPI 10, and (P4) roll 3 TPI 10. The observed test parameters include form analysis, temperature analysis, sensory testing, and monitoring of the performance efficiency of the milling machine. The results of the form analysis showed that the treatment (P1), (P2), (P3), (P4) changed the entire shape of the particles into wet tea powder with a smooth texture. The temperature of wet powdered tea shows that the result on the 1st day of 28.75 ° C increased on the 2nd day, which is 29.5 ° C but does not exceed the standard factory regulation and there is no over at the powder temperature due to the temperature regulation by the humidifier. Color analysis with the number of 30 untrained panelists has a real difference with other untrained panelists with a flat category of tea powder color treatment A, B, C, D. Identification of the performance efficiency of the tea leaf milling machine shows that there is a decrease in performance in tearing tea leaves for 7 days due to the high time wasted on idling minor stoppages at the time of the previous mill and reduced speed losses on roll teeth or TPI (Teeth Per Inch).
Consumer acceptance of processed telang BUTERI flower and BUSER KING coffee products Saati, Elfi Anis; Purwati, Titik; Prayitno, Trio Ageng; Argarini, Dian Fitri; Mistianah, Mistianah; Ambarawati, Mika; Budiono, Dwi; Herlambang, Alexander
Edubiotik : Jurnal Pendidikan, Biologi dan Terapan Vol. 9 No. 02 (2024): Edubiotik : Jurnal Pendidikan, Biologi dan Terapan
Publisher : Biology Education Department, Universitas Insan Budi Utomo, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33503/ebio.v9i02.166

Abstract

Processed telang flower and coffee products from Malang must be introduced to the public as typical Malang food tourism, such as processed telang BUTERI flower and BUSER KING coffee products. The purpose of the study was to determine consumer acceptance of processed telang BUTERI flower and BUSER KING coffee products through organoleptic tests. The type of research is quantitative descriptive research with organoleptic test methods through hedonic tests (likeability). The research sample was 40 researchers for processed telang BUTERI flower products and 50 panelists for processed BUSER KING coffee products. The research instrument was a hedonic test sheet with a scale of 1 to 5 (taste, aroma, appearance, texture, and overall). The research data are quantitative data of the percentage of preference and qualitative data in the form of information or panelist comments. The data analysis technique is quantitative descriptive. The results of the study indicate that consumer acceptance of processed telang BUTERI flower products from the taste aspect is 60.5%, aroma aspect is 61%, appearance aspect is 70%, texture aspect is 63.5%, and overall aspect is 67%. Meanwhile, consumer acceptance of processed BUSER KING coffee products from the taste aspect is 74.4%, aroma aspect is 79.6%, appearance aspect is 74.8%, texture aspect is 74.8%, and overall aspect is 82.4%. The study concludes that processed telang BUTERI flower and BUSER KING coffee products can be accepted by consumers. The public can consume telang BUTERI flower and BUSER KING coffee processed products because they have halal certificates, NIB, and PIRT certificates.
Formulasi Minuman Serbuk Bunga Telang (Clitoria ternatea L.) dengan Penambahan Sari Lemon (Citrus limon) dan Maltodekstrin Adelia Putri Prastiningtyas; Elfi Anis Saati; Vritta Amroini Wahyudi
Food Technology and Halal Science Journal Vol. 9 No. 1 (2026): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v9i1.41815

Abstract

Bunga telang (Clitoria ternatea L.) merupakan salah satu jenis bunga yang tinggi antioksidan sehingga dapat diolah menjadi serbuk dan digunakan sebagai minuman fungsional. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi penggunaan sari lemon dan maltodekstrin terhadap karakteristik fisikokimia dan organoleptik minuman serbuk bunga telang. Metode penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Faktorial yang terdiri dari 2 faktor, yaitu konsentrasi penambahan sari lemon dengan 3 level (0%, 5%, dan 10%) dan konsentrasi maltodekstrin dengan 2 level (25% dan 30%). Pengujian produk yang dilakukan meliputi uji kadar air, vitamin C, antosianin, aktivitas antioksidan, Aw, waktu larut, intensitas warna, pH, dan organoleptik. Hasil penelitian terbaik yaitu pada perlakuan P1W2 (konsentrasi sari lemon 5% dan maltodekstrin 30%), dengan hasil kadar air 2,49%, vitamin C 7,69 mg/100g, antosianin 2,37 mg/100ml, aktivitas antioksidan 51,50%, Aw 0,395, waktu larut 44,67 detik, pH 3,64, tingkat kecerahan (L) 52,20, tingkat kemerahan (a+) 6,50, tingkat kebiruan (b-) -11,37, serta organoleptik berwarna ungu, cukup beraroma lemon, rasa asam, dan disukai panelis. Hasil tersebut menunjukkan bahwa semakin tinggi konsentrasi sari lemon dan maltodekstrin menghasilkan semakin tinggi aktivitas antioksidan, vitamin C, antosianin, dan intensitas warna, serta waktu larut semakin cepat, menurunkan kadar air, Aw, dan pH.
Peningkatan Keterampilan Batik Organik dengan Pewarna Alami Lokal Plus Ekstrak Rumput Laut, di Desa Tosari Kecamatan Tosari Kabupaten Pasuruan Elfi Anis Saati; Devi Dwi Siskawardani; Jamroji jamroji
JAST : Jurnal Aplikasi Sains dan Teknologi Vol. 9 No. 1 (2025): EDISI JUNI 2025
Publisher : Universitas Tribhuwana Tunggadewi Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/jast.v9i1.6815

Abstract

Pasuruan Regency has become a tourist destination due to its high natural potential and the inspiration for its distinctive Batik motifs. KUBA (Komunitas Berkaidah Amanah) artisans are among the artisans who have persisted in developing Batik. The Segiri motif is a type of selected flora, becoming a specialty of their product, Segiri Batik. Currently, KUBA-Batik Segiri is engaged in its business in Pasuruan and already has an extensive marketing network, is passing on its branding experience to Tosarian Batik in Tosari Village and District, which is also trying to utilize local natural pigments (datto flowers, strawberry leaves) as its batik dyes. This is hampered by weak color pigments and a relatively long process, because it is a natural dye. The use of pigments results in a higher price. So, it is necessary to modify the mordanting to help improve the stability of its natural color, namely by using seaweed extract as a coloring adhesive. Tosarian batik makers develop typical Tengger/Bromo motifs and udeng. Community service is carried out by socializing the understanding of Pigments & Alginates, and their functions. Then, there was a socialization session on "The Importance of Product Branding" and training on proper organic batik production methods using seaweed extract. This activity added various natural colors from locally extracted materials to enhance creativity in batik design.ABSTRAKKabupaten Pasuruan menjadi satu tujuan wisata karena potensi alam yang tinggi dan menjadi inspirasi motif Batik yang Khas. Pengrajin KUBA (Komunitas Berkaidah Amanah) merupakan salah satu pengerajin yang masih bertahan dalam mengembangkan Batik. Motif Segiri adalah jenis flora yang dipilih, menjadi spesialisasi produknya yaitu Batik Segiri. Saat ini KUBA-Batik Segiri menggeluti usahanya di Pasuruan dan sudah memiliki banyak jaringan pemasaran, sedang menularkan pengalaman brandingnya kepada batik Tosarian di Desa dan Kecamatan Tosari, yang juga berupaya memanfaatkan pigmen alam lokal (bunga kecubung, daun strawberry) sebagai pewarna  batiknya. Hal ini terkendala pigmen warna yang masih lemah dan proses yang cenderung lama, karena merupakan pewarna alami. Penggunaan pigmen mengakibatkan harga lebih mahal. Sehingga perlu modifikasi mordanting membantu meningkatkan stabilitas warna alaminya, yaitu penggunaan ekstrak rumput laut sebagai perekat pewarnaan. Pebatik Tosarian mengembangkan motif dan udeng khas Tengger/Bromonya.  Pengabdian dilakukan dengan sosialisasi pemahaman tentang Pigmen & Alginat, serta fungsinya. Lalu sosialisasi “Pentingnya Branding Produk” dan pelatihan cara produksi batik organik yang baik dengan menggunakan ekstrak rumput laut. Kegiatan ini dapat menambah variasi warna alami yang bisa digunakan dari ekstraksi bahan lokal untuk meningkatkan kreativitas pembuatan corak batik.
Making Halal Food in Processed Fish: From Traditional Knowledge to Fishermen’s Household Awareness in Producing Fish-Processed Halal Food Vina Salviana Darvina Soedarwo; Elfi Anis Saati
KARSA Journal of Social and Islamic Culture Vol. 26 No. 2 (2018)
Publisher : Universitas 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.
Co-Authors A Aulanni'am Abd. Haris Adelia Putri Prastiningtyas Afifa Husna Agustin, Wida Ayunindya Ahmad Wahyudi Aulanni'am, Aulanni'am Daely, Brian Fo’era-era Damat, Damat Desiana Nuriza Putri Devi Dwi Siskawardani Dewi, Abrienda Jessika Dian Fitri Argarini, Dian Fitri Dwi Budiono 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 Herlambang, Alexander Husna, Afifa Iwan Nuddin Jamroji Jamroji Khusnul Khotimah Lulu Wulandini M.Sc, Desiana Nuriza Putri Mika Ambarawati, Mika MISTIANAH, MISTIANAH Mochammad Wachid MP Editor, Ir. Dian Indratmi, MP Murni, Lissa Nelis Oetavi A. Nisa Rahmawati Nora Idiawati Noviani, Auliarinda Nur Sriwijayanti Nurhakim Nurhakim Nurkhozin Azis Nurkhozin Azis, Nurkhozin Rahmadani, Yesika 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 Theovilla RRD THEOVILLA RRD, THEOVILLA Tri Mahdiyahtul Faricha Trio Ageng Prayitno Vina Salviana Darvina Soedarwo Vritta Amroini Wahyudi Wachid, Moch. Wachid, Muhammad Warkoyo .