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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Pangan dan Gizi Buletin Penelitian Sosek agriTECH JURNAL INSTEK (Informatika Sains dan Teknologi) Journal of Functional Food and Nutraceutical Jurnal Pengabdian UNDIKMA Jurnal Pengabdian kepada Masyarakat Peka: Jurnal Pengabdian Kepada Masyarakat Warta LPM West Science Social and Humanities Studies Science Information System and Technology Jurnal Abdimas: Sosial, Bisnis, dan Lingkungan

Indah Epriliati

Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Katolik Widya Mandala

Author-ID : 260045

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Potensi Dioscorea Dalam Pangan Fungsional Epriliati, Indah
Jurnal Teknologi Pangan dan Gizi Vol 1, No 1 (2000)
Publisher : Widya Mandala Surabaya Catholic University

Dioscorea merupakan tanaman yang menghasilkan umbi yang sangat besar manfaatnya untuk sumber pangan dan industri. Komponen bioaktif yang ada di dalam dioscorea diyakini akan memberikan manfaat bagi pengguna. Umbi Dioscorea berukuran besar dengan kandungan karbohidrat tinggi sehingga banyak digunakan sebagai makanan pokok, mempunyai potensi untuk menurunkan gula darah sehingga dikonsumsi oleh penderita diabetes melitus, kandungan mineral yang lebih besar dibandingkan umbi-umbian lain. Zat antigizi yang ada di dalam umbi adalah inhibitor amilase, tanin dan asam fitat, zat tersebut dapat didekomposisi oleh panas dan air.

PENGARUH PROPORSI TAPIKOKA DAN TEPUNG BERAS MERAH TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK BERAS MERAH S., Bernadette Maureen; Surjoseputro, Sutarjo; Epriliati, Indah
Jurnal Teknologi Pangan dan Gizi Vol 15, No 1 (2016)
Publisher : Widya Mandala Surabaya Catholic University

ABSTRACT Diversification of red rice processing can increase utilization and consumption of red rice. Preliminary processing into flour can facilitate subsequent processing. One way of using the red rice flour is processing them into crackers. Crackers is a snack that has been known by Indonesian for a long time. The main material of crackers is tapioca that is replaced with red rice flour in this study. Substitution of tapioca with red rice flour affects the physicochemical (water content, expansion volume, level of hardness, color, oil absorption, and crude fiber content) and organoleptic properties (color, flavor, and crispness) of red rice crackers. The design of the study is a single randomized group design, spesifically proportion of tapioca and red rice flour which is made up of six levels of treatment, 0%, 10%, 20%, 30%, 40%, and 50%. Each level is repeated four times. The results showed that proportion of tapioca and red rice flour significantly affect the water content of raw and fried crackers, expansion volume, hardness, color (lightness, redness, yellowness), oil absorption, crude fiber content, and organoleptic properties of red rice crackers (color, flavor, and crispness). The higher substitution rate of tapioca with red rice flour, the lower the moisture content of raw crackers, expansion volume, oil absorption, lightness of raw and fried crackers, and panelists preference (color), and the higher hardness, water content of fried crackers, redness, yelowness, and crude fiber content. The best treatment based on organoleptic properties is crackers with 20% substitution of red rice flour.

KOMPOSISI KIMIA BIJI DAN SIFAT FUNGSIONAL PATI GAYAM (Inocarpus edulis Forst.) 1) [Chemical Composition of Gayam ( Inocarpus edulis Forst.) Seed and Functional Properties of Its Starch] Indah Epriliati; Purwiyatno Hariyadi; Anton Apriyantono
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 2 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1167.49 KB)

Basic information on physical and chemical properties of Gayam (Inocarpus edulis Forst), one of the domestic commodities, is still very limited. The objectives of this research were to investigate chemical composition of gayam seed and the functional properties of gayam starch, especially the pasting behavior and the characteristic of its gel. Moisture, crude protein, lipid, ash, and carbohydrate content of gayam seed, respectively, were 50.11% (w/w), 11.66%, 8.21 %, 3.39% , and 76.74% (dw). The gayam starch granules were very strong and remain physically intact during heating up to 90°C. The highest swelling-power (24.76) occurred at 95°C, with low amylose leaching (0.27% dw) and solubility (0.25° Brix). Pasting behavior of starch suspension (10% w/v) showed the initial pasting temperature at 81°C and peak viscosity 750 Brabender unit (BU) reached at 90 °C. The paste viscosity was relatively stable at 95°C. The gel was formed during cooling. The gel of gayam starch was unstable at (-16°C) at which six times freezing-thawing cycles resulted in 66.95% water dripped. The gel characteristics may indicated the high amylose content. Scanning electron micrographs of freeze-dried gel revealed the sponge-strucuture. The data indicated that gayam starch has great potential to be explored further for industrial applications.

Karakteristik Fisiko-kimia , Organoleptik, dan Kandungan Gizi Mayones Minyak Buah Merah (Pandanus conoideus) Zita Letviany Sarungallo; Budi Santoso; Mathelda Kurniaty Roreng; Ester Papuani Yantewo; Indah Epriliati
agriTECH Vol 41, No 4 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Mayones adalah produk nabati berbasis minyak dalam bentuk emulsi minyak semi-padat dalam air (o/w). Oleh karena itu, penggunaan berbagai jenis minyak dapat mempengaruhi sifat fisik dan penerimaan dari mayones. Penelitian ini bertujuan untuk menentukan tingkat penerimaan panelis terhadap mayones yang terbuat dari beberapa jenis minyak yaitu minyak buah merah kasar (MBMK), minyak buah merah hasil degumming (MBMD), minyak wijen dan minyak sawit (sebagai pembanding), serta karakteristik fisikokimia dan organoleptiknya. Mayones dibuat menggunakan rasio minyak dan air 35:40 sesuai dengan jenis minyak, dengan bahan aditif lainnya yaitu kuning telur, pati jagung, selulosa karboksimetil, mustard, cuka, gula dan garam. Parameter mayones yang diamati adalah kadar air, viskositas, stabilitas emulsi, dan sifat organoleptik (warna, aroma, rasa, tekstur, dan tingkat penerimaan secara keseluruhan), serta kandungan gizi dan bahan aktif (total karotenoid dan tokoferol). Hasil penelitian ini menunjukkan bahwa mayones minyak buah merah memiliki karakeristik fisik yaitu berwarna merah-oranye, beraroma khas buah merah, stabil 3-6 hari penyimpanan pada suhu ruang, dengan viskositas 127-167 d.Poise. Penggunaan MBMD dapat meningkatkan stabilitas emulsi, viskositas dan tingkat kesukaan panelis terhadap warna, aroma dan rasa, tekstur dan penerimaan keseluruhan mayones; panelis menyukai mayones dengan aroma khas buah merah (original), tidak berbeda dengan aroma minyak wijen. Mayones minyak buah merah (MBMK dan MBMD) mengandung kadar air 46,3-48,8% (bb), abu 4,50-4,60% (bk), lemak 61,0-62,2% (bk), protein 1,58-1,95% (bk), karbohidrat 31,65-32,50% (bk), dengan kadar serat 0,30-0,38% (bk) dan total gula 10,66-10,84% (bk); dengan kadar total karotenoid 3160-4605 ppm (bk) dan total tocopherol 966-1105 ppm (bk), dimana formula mayones MBMK mengandung komponen aktif tertinggi.

PPUPIK TEPUNG LABU KUNING PERSPEKTIF PRODUKSI Haryono; Indah Epriliati; Endang Siswati; Mochammad Muchid
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 1 No. 3: Agustus 2021
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jabdi.v1i3.167

Tuntutan pelayanan universitas saat ini mengalami pergeseran dari world class university berbasis riset menuju world class university berbasis kewirausahaan. Dekan FEB Ubhara Surabaya memutuskan membentuk Pusat Kajian Ekonomi Pembangunan Pertanian (prodi EP) dengan Nomor Skep : SKEP/134/VI/2018/FEB, diharapkan dapat menjadi model proses belajar mengajar lebih seimbang dengan kebutuhan untuk lingkungan industri. Berdasarkan amanah Peraturan Pemerintah Nomor 22 Tahun 2009 tentang percepatan penganeka-ragaman pangan berbasis sumberdaya lokal, diusulkannya PPUPIK tepung labu kuning yang memiliki dampak positif bagi para pihak terkait (mahasiswa, dosen, Ubhara, Pemkab, industri makanan dan minuman). PPUPIK tepung labu kuning perkiraan kapasitas produksi terpasang dari usaha PPUPIK tepung labu kuning/bulan sebesar 69.550 kg. Hasil proyeksi laba rugi usaha PPUPIK tepung labu kuning menghasilkan laba (setelah pajak) sebesar Rp.345.081.754 dengan nilai profit on sales 19,02% Usaha pengolahan tepung labu kuning dengan menggunakan asumsi yang ada menghasilkan NPV sebesar Rp 2.597.316.108 dengan IRR 35,40% dan Net B/C ratio 4,21 kali. Berdasarkan kriteria dan asumsi yang ada, menunjukkan bahwa usaha tepung labu kuning ini layak dilaksanakan dengan Payback Periode selama 1,7 tahun dan dapat dilanjutkan setelah program PPUPIK berakhir. Persentase kontribusi yang dapat diberikan kepada institusi sebagai pendapatan sebesar 10% - 15 % dari keuntungan bersih

Supply Chain Management Model at Pumpkin Production Center in East Java Haryono, Haryono; Siswati, Endhang; Epriliati, Indah; Muchid, Mochammad; Salmon, Indra Pratama Putra
Buletin Penelitian Sosial Ekonomi Pertanian Fakultas Pertanian Universitas Haluoleo Vol 22, No 2 (2020)
Publisher : Department of Agribusiness Halu Oleo University Kendari Southeast Sulawesi

This study is based on the need to make pumpkin as an alternative in food diversification through the role of business people. The initial strategy was to approach mapping the actors in the pumpkin agriculture sector from upstream to downstream. The aim of this research was to map the supply chain management of pumpkin in pumpkin production centers in East Java. This research used qualitative methods and participatory approaches. Data collection was done through in-depth interviews, observation, and study of documents and data. The results showed that the management of pumpkin supply chain in East Java had a structure, mechanism, and institutional pattern. The existing structure was formed through the role of 9 (nine) business operators in the pumpkin agriculture sector. Information flow occurs in two directions in the form of information on the quality and quantity of pumpkin harvested, the market price of pumpkin, previous collaboration experience, products that have been produced from pumpkin, pumpkin distribution schedule, and product innovations that have been produced from pumpkin harvest. Financial flow was carried out in the form of cash and credit between business actors. The product flow is in the form of fresh pumpkin products to semi-processed products such as pumpkin chips and pumpkin flour. Based on the supply chain flow patterns, the interwoven relationships that occur are vertical/horizontal as well as trade and partnership patterns.

Effects of Crude Red Fruit (Pandanus conoideus Lamk.) Oil Concentrations on Physicochemical, Total Carotenoids, and Organoleptic Characteristics of Mayonnaise Yantewo, Ester Papuany; Sarungallo, Zita Letviany; Santoso , Budi; Epriliati, Indah
Journal Akademik Universitas Swiss German Vol 5. No. 2 (Feb 2024)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v5i2.123

Red fruit (Pandanus conoideus) oil (RFO) which provides high antioxidant as well as having unique aromas is potential use as a functional ingredient for functional food product developments, e.g., mayonnaise. The present research aimed to determine the effects of RFO and water concentration on physical and organoleptic properties, and total carotenoids contributed by RFO in mayonnaise formulas. The methods comprised of 4 mayonnaise formulas with RFO:water ratios coded F1 (25:45), F2 (20:50), F3 (15:55), and F4 (10:60); while other ingredients, i.e., egg yolk of 5,5%, starch 5%, CMC 1%, citric acid 1%, acetic acid 4%, sugar7,5%, and mustard 3%. Parameters observed were colour, viscosity, emulsion stability, and organoleptic; moisture and carotenoid content. Results indicated that all formulas were in the ranges of dark reddish orange to orange in colour, had a specific RFO aroma and mildly acid, viscosity (200 – 240 dPoise), the emulsion were stable for between 3-7 days stored at room temperature. Organoleptic scores for all formulas obtained 4.66 – 5.92 (slightly liked to liked) for colour, 4.33 -5.25 (slightly liked to liked) for aroma, 4.14–4.96 (neutral to slightly liked) for taste, 5.51-5.70 (slightly liked to liked) for smoothness and for overall scores were 4.85-5.51 (slightly liked to liked). The best formula was F2 obtained from composition of RFO:water 20:50, with color pale reddish-orange, viscosity of 205 d.Poise, stable for 8 days, 57.75% (w/w) for moisture, and total carotenoids 2.550 ppm

PEMANFAATAN LIMBAH KARET PT. SUMBER LANCAR CEMERLANG MENJADI PRODUK ASPAL KARET Hindarso, Herman; Epriliati, Indah; Ayucitra, Aning; Budi, Gogot Setyo
PeKA: Jurnal Pengabdian Kepada Masyarakat Vol 7, No 1 (2024): Juni
Publisher : Fakultas Bisnis, Universitas Katolik Widya Mandala Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/peka.v7i1.5373

Proses produksi sarung tangan jenis telapak karet tebal (RPG/SAS) di PT. Sumber Lancar Cemerlang (PT. SLC) menghasilkan limbah berupa potongan sisa karet yang tidak digunakan sebanyak 15% dari bahan baku karet berupa lembaran (limbah karet yang dihasilkan sebanyak 3 ton/bulan) yang hingga saat ini belum dilakukan pengolahan dan tidak bisa dibuang langsung ke pembuangan akhir karena menimbulkan pencemaran lingkungan. Permasalahan limbah karet ini dapat diatasi dengan cara mengolahnya tersebut menjadi produk yang berguna, yaitu aspal karet. Produk aspal karet ini digunakan sebagai bahan campuran pada pembuatan aspal konvensional dengan tujuan memperbaiki sifat produk aspal menjadi lengket, sehingga umur pakainya menjadi lebih lama. Pembuatan aspal karet ini menggunakan aditif karet dengan dosis penambahan sebesar 5 – 7 % dari berat aspal. Hasil kegiatan adalah didapatkannya produk aspal karet dengan metode cold mix (pencampuran antara limbah karet, pelarut pertasol, aspal dan kerikil tanpa pemanasan). Sebagai pembanding digunakan campuran yang terbuat dari karet, pertasol dan kerikil. Produk aspal karet dan campuran pembanding tersebut kemudian diuji coba pada lingkungan nyata di area mitra PT. SLC untuk menguji ketahanan dan kekuatannya. Hasil uji coba menunjukkan bahwa aspal karet dari campuran bahan aspal, karet, pertasol dan kerikil memiliki kekuatan dan daya tahan yang lebih baik daripada pembanding dengan campuran karet, pertasol dan kerikil (tanpa aspal).

Peningkatan Literasi Biodiversitas Menggunakan Model Kebun Botani di Madiun Darmoatmodjo, Laurensia Maria Yulian Dwiputranti; Epriliati, Indah; Widyawati, Paini Sri; Purwanto, Agus; Ganjari, Leo Eladisa
Warta LPM WARTA LPM, Vol. 27, No. 2, Juli 2024
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/warta.v27i2.4134

The improvement of literacy on biodiversity growing in the residential areas can support the attitude of society to sustain the ecology, even improving the life quality based on local potentials. However, there are limited live-learning facilities available for biodiversity education. Hence, a community service was carried out by the Study Program of Biology and Study Program of Food Technology, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University, Indonesia. Its objective was to improve literacy on biodiversity of the societal partners through knowledge enrichment and awareness of biodiversification potentials which grow in their residential areas. The societal partners are alumni, high school students (St. Bonaventura and the 6th State High School, Madiun), and Pemberdayaan Kesejahteraan Keluarga (PKK) group “Asman Toga” from Rejomulyo village, Madiun; totally 45 participants. The activities included (a) building a botanical garden named Arbor Vitae”, (b)focused group discussion (FGD), and (c) workshop. Currently, it finished a clearing land and planting more than 50 species for foods and nutraceutical/medicinal sources as well as ecological services. The “Arbor Vitae” had been embedded into university institution by appointing a management in charged. Meanwhile, the improvement of literacy was measured from pre- and post-test during FGD which indicated a significant increase in partners’ literacy by 45.44%; after screening 18 respondents completely filled the tests. The test statements grouped into four indicators of literacy on biodiversity. Moreover, the workshop was complementarily improving the partners’ skill with technology of telang flower jelly drink, purslane medical simplisia, and water clarification using moringa seeds.

The Effect of Supplier Collaboration, Transport Efficiency, Technology Adoption, and Market Demand on Distribution Efficiency and Profitability of Pumpkin Seed Supply Chain in Indonesia Haryono Haryono; Indah Epriliati; Mochammad Muchid; Eko Prasetyo; Budi Endarto
West Science Social and Humanities Studies Vol. 2 No. 10 (2024): West Science Social and Humanities Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsshs.v2i10.1376

This study examines the effects of supplier collaboration, transportation efficiency, technology adoption, and market demand on the distribution efficiency and profitability of the pumpkin seed supply chain in Indonesia. Using a quantitative approach, data were collected from 150 respondents involved in the supply chain, including suppliers, distributors, and logistics providers. The data were analyzed using Structural Equation Modeling-Partial Least Squares (SEM-PLS 3). The findings reveal that supplier collaboration, transportation efficiency, and technology adoption significantly enhance distribution efficiency, which in turn positively impacts profitability. Market demand was also found to moderate the relationship between distribution efficiency and profitability, particularly during periods of high demand. These findings underscore the importance of fostering collaboration, optimizing transportation, and adopting technology to improve the supply chain’s operational performance and financial outcomes. The study provides valuable insights for practitioners and policymakers aiming to enhance the agricultural supply chain's competitiveness and sustainability in Indonesia.

Co-Authors AGUS PURWANTO Aning Ayucitra Anton Apriyantono Azor Yulianus Tefa Budi Endarto Christianto Adhy Nugroho Darmoatmodjo, L. M. Y. D. Dian I Y Ribka Stefanie Wongso, Paini Sri Widyawati, Tarsisius D B Fenny A K, Evelyn L W, Dian I Y Eko Prasetyo Endang Siswati Endang Siswati Ester Papuani Yantewo Febrya Christin Handayani Buan Gogot Setyo Budi Hadi Santoso Laurentinus HARYONO Haryono Haryono Haryono Haryono Haryono Herman Hindarso INDRA PRATAMA PUTRA SALMON Leo Eladisa Ganjari Mathelda Kurniaty Roreng Misail Epainetus Silla Mochammad Muchid Mochammad Muchid Mochammad Muchid, Mochammad Paini Sri Widyati Purwiyatno Hariyadi Ristiarini, Susana S., Bernadette Maureen Santoso , Budi Santoso, Budi Sipayung, Boanerges Putra Siswati, Endhang Sutarjo Surjoseputro, Sutarjo Wilda Lumban Tobing Yantewo, Ester Papuany Zita L. Sarungallo

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