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Ema Lestari
Jurusan Teknologi Industri Pertanian, Politeknik Negeri Tanah Laut
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Pemanfaatan Tepung Garut Sebagai Substitusi Tepung Terigu Dalam Pembuatan Kue Bingka Adzani Ghani Ilmannafian; Ema Lestari; Halimah Halimah
Jurnal Teknologi Agro-Industri Vol 5 No 2 (2018): 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 | Full PDF (301.197 KB) | DOI: 10.34128/jtai.v5i2.80

Abstract

Tepung terigu merupakan salah satu tepung yang paling banyak digunakan di Indonesia karena dapat diolah menjadi berbagai macam produk seperti roti, kue, mie dan lain-lain. Tepung terigu terbuat dari tumbuhan gandum yang sulit ditanam di wilayah Indonesia, sehingga Indonesia perlu mengimpor gandum dari luar. Tanaman garut (Maranta aerundinaceae L.) merupakan bahan pangan yang berpotensi dan dapat dikembangkan sebagai pengganti tepung terigu karena umbi garut mengandung karbohidrat tinggi dan dapat dimanfaatkan sebagai sumber makanan alternatif. Penelitian ini bertujuan untuk memanfaatkan tepung garut sebagai pengganti te pung terigu dalam pembuatan kue bingka. Terdapat 5 perlakuan untuk pembuatan bingka yaitu A1 (100% tepung terigu), A2 (70% tepung terigu : 30% tepung garut), A3 (50% tepung terigu : 50% tepung garut), A4 (30% tepung terigu : 70% tepung garut), A5 (100% tep ung garut). Uji yang dilakukan adalah uji hedonik dan uji mutu hedonik. Berdasarkan hasil penelitian, penambahan tepung garut dalam pembuatan kue bingka berpengaruh pada warna, rasa, aroma, dan tekstur yang dihasilkan. Rasa kue bingka yang disukai oleh panelis yaitu pada perlakuan A2 dengan 70% tepung terigu dan 30% tepung garut serta perlakuan A3 dengan 50% tepung terigu dengan 50% tepung garut.
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
Evaluasi Sensori Snack Bar Talipuk Dengan Penambahan Tepung Pisang Kepok (Musa paradisiaca forma typica) pada Panelis Anak-anak dan Dewasa: Sensory Evaluation of Talipuk Snack Bar (Nymphaea pubescens Willd) With the Addition of Kepok Banana Flour (Musa paradisiaca forma typica) on Children Titis Linangsari; Dwi Sandri; Ema Lestari; Noorhidayah
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 2 (2022): Jurnal Agroindustri Halal 8(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i2.6560

Abstract

Talipuk seeds are one of the local food ingredients in South Kalimantan, which have the potential to be processed into various kinds of food, one of which is a snack bar. To increase the nutritional value of the talipuk snack bar, it is necessary to add kepok banana flour. The snack bar is a type of processed food with solid characteristics and is made from a combination of several food ingredients combined into one with the help of a binder. This study aimed to determine the best formulation of the talipuk snack bar with the addition of banana flour based on sensory tests from 30 panelists of children and 30 panelists of adults. The treatment in this study was the manufacture of talipuk snack bars with the addition of banana flour 0% (control), 25%, 50%, 75%, and 100%, the analysis used was a sensory test (taste, color, aroma, and texture) with preference (hedonic) and identified the best formulation with the De Garmo effectiveness index test. Sensory test results based on the De Garmo effectiveness index test showed that the best formulation in the children's hedonic test was found in the 100% banana flour formulation (de Garmo effectiveness value 0.87) with the values of each attribute: taste (1,95), color (1,93), aroma (1,93), texture (1,95). In the hedonic test with adult panelists, the best formulation results at 50% banana flour concentration (de Garmo effectiveness value 0,72) with each attribute: taste (5,99), color (6,38), aroma (6,02), and texture (6,35).
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.
Co-Authors Adzani Ghani Ilmannafian Agung Nugroho Akhmad Zulmi Almira Ulimaz Apifah Apifah Artu Aru Dwi Sandri Dwi Sandri Fatimah, Fatimah Halimah Halimah Herlina Wati Jaka Darma Jaya Jesi Yardani Khairunisa, Fitria Khusnul Khotimah Luthfina Ariyani Mariatul Kiptiah Marlia Adriana Meirida Meirida Meldayanoor Melisa Agustina Mufrida Zein Muhammad Indra Darmawan Naca Susana Ludiah Nia Erika Safitri Noorhidayah Nuryati Nuryati Raden Rizki Amalia Riddy Yanuar Wicaksono Saripah Saripah Titis Linangsari Umaira Umaira Yuliana Ningsih