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All Journal JURNAL TEKNOLOGI LINGKUNGAN JURNAL ILMU PERTANIAN Agrointek Jurnal Pangan dan Agroindustri Jurnal Agroindustri Jurnal Teknologi Agro-Industri AGRITROPICA : Journal of Agricultural Sciences Jurnal Teknologi & Industri Hasil Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Teknologi Pertanian Andalas Jurnal Ilmiah Inovasi Jurnal Humaniora Teknologi Jurnal Humaniora Teknologi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Ema Lestari
Jurusan Teknologi Industri Pertanian, Politeknik Negeri Tanah Laut
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EFFECT OF YEAST TYPE ON ANTIOXIDANT ACTIVITY AND PHENOLIC CONTENT IN FERMENTED TALIPUK SEED FLOUR Titis Linangsari; Ema Lestari; Dwi Sandri
Jurnal Agroindustri Vol 12, No 1 (2022)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.12.1.12-20

Abstract

Talipuk seed flour is processed from mature talipuk seeds. This flour is commonly used as a raw material for traditional cakes and as a substitute for wheat flour by the people of South Kalimantan. Talipuk seeds contain various compounds that function well for health. However, talipuk seeds are less desirable because they have a sandy texture and contain anti-nutritional compounds that cause a less desirable flavor. This can be overcome by fermentation by yeast. This study was conducted to analyze the functional properties (total phenolic content by the Folin-Ciocalteau method and antioxidant activity with the free radical inhibitor DPPH (2,2-diphenyl-1-picrylhydrazil) in talipuk seed flour fermented with various yeasts. Talipuk seeds were fermented by fermentation spontaneously, tape yeast, baker's yeast and tempeh yeast for 48 hours. The results of the fermentation are dried using an oven at 60oC for 8 hours or with a hot sun for ± 12 hours. Then mashed and sieved with a 60 mesh flour sieve to obtain fermented talipuk seed flour Based on the results of research, the fermentation of talipuk seed flour can increase the total phenolic content and antioxidant activity of talipuk seed flour. The highest total phenolic in the fermentation of talipuk seed flour using baker's yeast is 61.22 mg/g GAE and tape yeast 56.40 mg/g GAE, while the highest antioxidant activity in unfermented talipuk bij flour was 84.85%, followed by fermentation of talipuk seed flour using 47.34% baker's yeast and 36.34 % tape yeast. The use of baker's yeast and tape yeast in the fermentation of talipuk seed flour gave better total phenolic and antioxidant activity test results than spontaneous fermentation and fermentation using tempeh yeast.
TEKNIK KONVENSIONAL PENGGUNAAN TUMBUHAN OBAT DI KAWASAN ESTUARIA TAKISUNG Ema Lestari
Jurnal Humaniora Teknologi Vol. 2 No. 1 (2016)
Publisher : P3M Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (277.444 KB) | DOI: 10.34128/jht.v2i1.9

Abstract

Tumbuhan obat adalah tumbuhan yang memiliki khasiat obat dan digunakansebagai obat dalam penyembuhan maupun pencegahan penyakit. Di daerahTakisung terdapat kawasan estuaria.Dikawasan tersebut ditumbuhi pepohonan,tumbuhan herba dan semak yang berpotensi sebagai tanaman obat.Masyarakatdaerah setempat menggunakan tumbuhan obat sebagai alternatif dalampengobatan, karena banyak ditemukan tumbuhan obat di sekitarmereka.Penelitian ini bertujuan untukmendapatkan informasi tentangbagaimana teknik penggunaan tumbuhan obat dikawasan estuaria Takisungoleh masyarakat di daerah tersebut.Metode yang digunakan dalam penelitianini adalah metode diskriptif, dengan terjun secara langsung ke lapangan padakawasan kiri dan kanan bantaran estuaria Pantai Takisung KecamatanTakisung Kabupaten Tanah Laut. Hasil penelitian menunjukkan bahwatumbuhan berkhasiat obat yang ditemukan di kawasan estuaria Takisung yangdiketahui dan digunakan oleh masyarakat setempat terdapat 15 jenistumbuhan.Teknik konvensional penggunaan tumbuhan obat masyarakat dikawasan estuaria meliputi:1bahan di cuci bersih kemudian di rebus bersamaan,setelah dingin air rebusan tersebut disaring kemudian diminum,2bahan dicucibersih terlebih dahulu kemudian ditumbuk, setelah itu dioleskan, 3bahandipanggang diatas api kemudian diusapkan, 4bahan diparut kemudian diperas,air yang dihasilkan diminum, 5bahan direbus kemudian dicucikan, 6bahandirendam dalam air terus dan diminum, 7bahan direbus dan dimakan, 8bahancairan yang pada bagian tumbuhan kemudian diteteskan, 9bahandirebus danair rebusan diminum, 10bahan dilumatkan hingga halus dan di oleskan, 11bahandibersihkan lalu ditumbuk sampai halus, lalu dicampurkan dengan bahan lainlalu dioleskan, 12bahan dikeringkan kemudian direbus, lalu air rebusannyadiminum, 13bahan ditumbuk kemudian dicampurkan dengan bahan lainkemudian diusapkan, 14bahan diremas-remas dan di usapkan.Kata Kunci: Tumbuhan Obat, Kawasan Estuaria, Teknik Konvensional
PROCESSING BILIMBI INTO JUMBO RAISIN WITH DIFFERENT SUGAR ADDITIONS Ema Lestari; Adzani Ghani Ilmannafian; Saripah Saripah
Jurnal Pangan dan Agroindustri Vol. 9 No. 1: January 2021
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2021.009.01.3

Abstract

Based on its nutritional content, bilimbi contains high vitamin C, high water content, and has a relatively short shelf life. This study aimed to make jumbo raisins to produce raisins preferred by consumers, and analyze its quality based on its water content, vitamin C content, and the level of panelist acceptance. This study used a completely randomized design (CRD) single factor with variations of concentration of sugar solution (50%, 75% and 100%). The quality tests were including water content by drying using an oven, vitamin C content by iodometry, and the level of acceptance through organoleptic tests (taste, color and aroma). The results showed that bilimbi raisin with 100% sugar is preferred by panelists based on its taste (score 3) and aroma (score 3), and had a water content of 11.91% and vitamin C content of 5.13 mg / 100g.
Evaluasi Sifat Kimia dan Sensoris Nata De Coco dengan Penambahan Ekstrak Buah Naga (Hylocereus polyrhizus) Meldayanoor Meldayanoor; Mariatul Kiptiah; Yuliana Ningsih; Titis Linangsari; Ema Lestari; Jesi Yardani; Almira Ulimaz; Muhammad Indra Darmawan; Mufrida Zein; Marlia Adriana; Agung Nugroho; Luthfina Ariyani
Jurnal Teknologi Agro-Industri Vol. 10 No. 02 (2023): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v10i02.185

Abstract

Nata de coco is a product resulting from a fermentation process from coconut water with the help of Acetobacter xylinum. To increase the functional value and taste of nata de coco, you can add red dragon fruit extract. This study aims to evaluate the chemical and sensory properties of nata de coco which did not have dragon fruit extract added (P0) and nata de coco which had dragon fruit extract added (P1). Parameters for observing chemical properties include water content, protein, vitamin C and fiber. Sensory evaluation was carried out using a hedonic test using 30 panelists, the parameters observed were aroma, texture, taste and color. Based on the results of the evaluation of the chemical and sensory properties of nata de coco to which dragon fruit extract was added, it can be concluded that the addition of dragon fruit extract can increase protein levels (1.57%) and vitamin C (0.25%), and reduce water content (93.16%) and fiber content (1.20%). Meanwhile, the hedonic test showed that the panelists preferred the texture, aroma and taste parameters of nata de coco without adding dragon fruit extract. In terms of color parameters, panelists preferred nata de coco with added dragon fruit extract.
Pengendalian Kehilangan Minyak Di Final Effluent Menggunakan Metode Statistical Quality Control Pada Proses Pengolahan Crude Palm Oil PT XYZ Firdaus, Muhammad Reza; Lestari, Ema; Fatimah, Fatimah; Chalid, Sihabuddin
Jurnal Teknologi Agro-Industri Vol. 11 No. 1 (2024): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v11i1.198

Abstract

PT XYZ is an agro-industrial company that focuses on palm oil processing, mainly producing Crude Palm Oil (CPO) and kernels. The main process carried out by the company is processing fresh fruit bunches (FFB) into CPO and palm kernel (kernel). The level of oil losses in PT's final effluent. XYZ should not exceed 0.40%, but in 3 months, there has been an increase that exceeds the company's standards. This condition can affect CPO production results. Therefore, this research was conducted to analyze oil loss in the final effluent. The method used is Statistical Quality Control (SQC) using three tools, namely Check Sheet to collect data, Histogram to show data distribution, and cause-and-effect diagram to assist in understanding and solving the problems faced. The research results showed that oil loss was the highest, 0.57% in October, 0.46% in November, and 0.45% in December 2023. Therefore, it is necessary to make recommendations for improvements using a cause and effect diagram that includes machine, human and method factors to meet the desired standards, factors that cause high oil losses including lack of attention to equipment maintenance, inconsistent machine cleaning times and overlooked oil citing momentum.
Evaluasi Kinerja Mesin Screw Press Melalui Penerapan Total Productive Maintenance (TPM) di Pabrik Kelapa Sawit PT. XYZ: Performance Evaluation of Screw Press Machine through the Implementation of Total Productive Maintenance (TPM) at Palm Oil Mill of PT. XYZ Ningsih, Yuliana; Khudari, Muhammad; Linangsari, Titis; Zein, Mufrida; Lestari, Ema
Jurnal Teknologi Agro-Industri Vol. 12 No. 1 (2025): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v12i1.234

Abstract

Penelitian ini bertujuan untuk menganalisis efektivitas dan efisiensi kinerja mesin screw press di PT. XYZ dengan pendekatan Total Productive Maintenance (TPM) menggunakan metode Overall Equipment Effectiveness (OEE). Data diperoleh selama dua bulan, yaitu November dan Desember 2024, mencakup waktu perawatan, perbaikan, produksi, dan jumlah produk cacat. Hasil penelitian menunjukkan bahwa rata-rata nilai OEE mesin screw press sebesar 71,23%, yang masih berada di bawah standar internasional sebesar 85%. Nilai availability dan quality rate telah melampaui standar, yaitu masing-masing 93,35% dan 99,98%, sementara performance rate masih rendah sebesar 76,90%. Rendahnya nilai OEE disebabkan oleh tingginya downtime dan rendahnya efisiensi kinerja mesin akibat usia mesin dan bahan baku yang tidak optimal. Berdasarkan hal tersebut, maka perlu adanya peningkatan jadwal perawatan dan peremajaan mesin guna mencapai efisiensi produksi yang lebih tinggi.
Karakterisasi Soyghurt dengan Penambahan Pisang Tuntung Pandang dengan Variasi Waktu Fermentasi Linangsari, Titis; Lestari, Ema; Habidiyah, Siti; Fatimah, Fatimah
AGRITROPICA : Journal of Agricultural Sciences Vol. 8 No. 1 (2025)
Publisher : Badan Penerbitan Fakultas Pertanian (BPFP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agritropica.8.1.56-63

Abstract

Soyghurt is one of the beverage products from soy milk, which is produced through a fermentation process by lactic acid bacteria (LAB). The bacteria commonly used are Lactobacillus bulgaricus and Streptococcus thermophilus. This study aimed to analyse the quality of the physical and chemical properties of banana yoghurt with various fermentation times. The method used in this research involves making soy yoghurt products through four stages of fermentation: 6 hours, 12 hours, 18 hours, and 24 hours. The quality analysis performed was physical analysis (viscosity test and pH test), chemical analysis (ash content test, acid content test, and protein test), and organoleptic properties (hedonic test and hedonic quality test). Then, an analysis of the ANOVA test was conducted to determine the average of more than two groups of data by comparing the variances and describing the total data. Based on the results of the study, it can be interpreted that the analysis of the quality of banana soyghurt with various physical and chemical showed results, namely the viscosity between 51.00cp - 55.05cp, pH test 5.27 - 4.18, ash content 0.37% - 0.49%, test for acid content 0.50% - 0.72%, and test for protein 2.18%, and the organoleptic test for hedonic panelists is somewhat like texture, somewhat like the taste, liked the aroma and somewhat liked the color, for hedonic quality slightly thick texture, sour flavour, distinctive pungent soyghurt aroma, and yellowish white color.
PENGARUH KONSENTRASI SARI BAYAM HIJAU (Amarathus tricolor L.) TERHADAP KARAKTERISTIK SENSORIK DAN FISIK PERMEN JELLY Rizki Amalia, Raden; Lestari, Ema; Nur Kasih, Avicenna; Nurhalisa
Jurnal Humaniora Teknologi Vol. 11 No. 2 (2025): Jurnal Humaniora Teknologi
Publisher : P3M Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jht.v11i2.194

Abstract

Permen jelly merupakan salah satu produk pangan yang digemari masyarakat khususnya anak-anak karena teksturnya yang kenyal serta variasi bentuk dan rasa. Penelitian ini, sari bayam hijau (Amaranthus tricolor L.) digunakan sebagai bahan utama dalam pembuatan permen jelly. Salah satu sayuran yang mengandung nutrisi, air, protein, lemak, serat, karbohidrat, serta mineral seperti zat besi, kalsium, fosfor, magnesium, seng, dan kalium ialah bayam hijau (Amaranthus tricolor L.). Selain itu bayam hijau juga mengandung berbagai vitamin diantaranya vitamin A, vitamin C, vitamin E, dan kelompok vitamin B. Penelitian ini bertujuan untuk menghasilkan formulasi permen jelly berbasis sari bayam hijau yang optimal. Formulasi dilakukan dengan tiga variasi konsentrasi sari bayam hijau, yaitu 40 g (F1), 50 g (F2), dan 60 g (F3), masing-masing diulang tiga kali. Parameter yang diuji meliputi kadar air, kadar abu, pH, serta uji hedonik terhadap warna, aroma, rasa, dan tekstur menggunakan 30 panelis semi-terlatih. Hasil menunjukkan bahwa perlakuan F2 (50 g sari bayam) merupakan formulasi terbaik dengan nilai rata-rata uji hedonik tertinggi pada atribut warna (6,0), aroma (6,0), rasa (7,0), dan tekstur (7,0). Secara fisikokimia, F2 memiliki kadar air sebesar 10,30%, kadar abu 1,96%, dan pH 5,0, yang semuanya masih berada dalam rentang standar mutu SNI 3547-2-2008 untuk kembang gula lunak. Penelitian ini menunjukkan bahwa sari bayam hijau (Amaranthus tricolor L.) berpotensi sebagai bahan baku fungsional dalam pengembangan produk permen jelly yang bergizi dan disukai konsumen.
Karakteristik Sampo Berbasis Kulit Buah Nanas (Ananas comosus) Dan Ekstrak Seledri (Apium graveolens) Hairiyah, Nina; Lestari, Ema; Sa’diah, Sa’diah
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i04.p08

Abstract

Pineapple skin is a waste from pineapple production which contains bromelain and flavonoid enzymes, however, its utilization is not optimal. This content has the potential to be used in shampoo preparations as an antifungal as well as an alternative solution for diverting the use of chemicals in shampoo. The shampoo preparation is added with celery extract which contains flavonoids so it is safe to be combined. This study aims to analyze the quality and level of panelists' preference for shampoo based on pineapple peel and celery extract. The research method used was starting from the preparation of materials to the manufacture of shampoo products and then testing the quality of the shampoo, namely homogeneity test, foam height test, viscosity test, pH test, density test, water content test, and antifungal activity test. Data processing on panelist liking levels uses analysis of variance. The test results of the entire sample were homogeneous, the average foam height of the entire sample was 3.83 cm, the highest viscosity was added to 7.5% coconut oil and 2.5% olive oil. Meanwhile, the highest pH value, density, and water content were added with 2.5% coconut oil and 7.5% olive oil. All samples had a positive response to antifungal activity, with the most preferred formulation being the addition of 5% coconut oil and olive oil, respectively. Analysis of variance showed that the base of pineapple peel and celery extract with the addition of coconut oil and olive oil had a significant effect on the parameters of shampoo preference
Analysis of Oil Losses on Empty Bunch Press Using The Statistical Process Control (SPC) Method at PT. XYZ Puteri, Azelia; Lestari, Ema; Linangsari, Titis; Fatimah; Darma Jaya, Jaka; Nuryati, Nuryati
Jurnal Teknologi Agro-Industri Vol. 12 No. 2 (2025): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v12i2.244

Abstract

PT. XYZ is a palm oil processing enterprise.  The products produced are crude palm oil (CPO) and palm kernel oil (PKO).  The level of oil loss in PT. XYZ Empty Bunch Press should not exceed 0.90%, but there has been a significant increase in the last three months, exceeding the company's guidelines.  This disease may have an impact on CPO production output.  As a result, this study was done to investigate oil loss in empty bunch presses.  The method employed is Statistical Process Control (SPC), which employs three tools: a checksheet, histogram for data distribution, and fishbone diagram to aid in understanding and fixing the problems encountered.  The largest oil loss is 1.56%, which surpasses the Company's requirement of 0.9%. In order to achieve the required standards, suggestions for improvement must be made using a fishbone diagram that incorporates human, machine, method, and raw material aspects.
Co-Authors Adzani Ghani Ilmannafian Agung Nugroho Akhmad Zulmi Almira Ulimaz Apifah Apifah Artu Aru Azelia Puteri Chalid, Sihabuddin Dwi Sandri Dwi Sandri Fatimah Fatimah fatimah Fatimah Fatimah, Fatimah Firdaus, Muhammad Reza Habidiyah, Siti Halimah Halimah Herlina Wati Jaka Darma Jaya Jesi Yardani Khairunisa, Fitria Khudari, Muhammad Khusnul Khotimah Luthfina Ariyani Mariatul Kiptiah Marlia Adriana Meirida Meirida Meldayanoor Melinda Azzahra Putri Melisa Agustina Mufrida Zein Muhammad Indra Darmawan Naca Susana Ludiah Nia Erika Safitri Noorhidayah Nur Kasih, Avicenna Nurhalisa Nuryati Nuryati Nuryati Nuryati Puteri, Azelia Raden Rizki Amalia Riddy Yanuar Wicaksono Rizki Amalia, Raden Saripah Saripah Sa’diah, Sa’diah Titis Linangsari Umaira Umaira Yuliana Ningsih Yuliana Ningsih, Yuliana Zein, Mufrida