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All Journal Reaktor Agrointek Jurnal Tanaman Industri dan Penyegar agriTECH Warta IHP (Warta Industri Hasil Pertanian) Caraka Tani: Journal of Sustainable Agriculture Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi Hasil Pertanian PRIMA: Journal of Community Empowering and Services AgriHealth: Journal of Agri-food, Nutrition and Public Health Prosiding Konferensi Nasional PKM-CSR

Windi Atmaka

Program Studi Ilmu Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret

Author-ID : 2650254

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Nursing Public Health Social Sciences Other

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PENGARUH SUHU DAN WAKTU PASTEURISASI TERHADAP PERUBAHAN KADAR TOTAL FENOL PADA WEDANG UWUH READY TO DRINK DAN KINETIKA PERUBAHAN KADAR TOTAL FENOL SELAMA PENYIMPANAN Landep Wisnu; Kawiji Kawiji; Windi Atmaka
Jurnal Teknologi Hasil Pertanian Vol 8, No 2 (2015)
Publisher : Universitas Sebelas Maret (UNS)

Proses Pembuatan Dan Kandungan Aktifitas Antioksidan Permen Herbal Lingzhi CV Herbal Nusantara Lia Umi Khasanah; Windi Atmaka; Kawiji Kawiji; Godras Jati Manuhara; Rohula Utami; Adhitya Pitara Sanjaya
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 2 (2019): Peran Perguruan Tinggi dan Dunia Usaha dalam Mempersiapkan Masyarakat Menghadapi Era I
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

CV Herba Nusantara merupakan salah satu usaha kecil menengah yang beralamat di Desa Kudu, Kecamatan Baki, Kabupaten Sukoharjo, Jawa Tengah. CV Herba Nusantara memiliki bidang usaha budidaya jamur antara lain jamur kuping, jamur tiram, dan jamur lingzhi. Pengembangan usaha CV Herba Nusantara selanjutnya ke arah teknologi pasca panen, diantaranya penjualan jamur dalam bentuk kering, ekstrak ataupun dalam bentuk kapsul. CV Herba Nusantara juga melakukan pengembangan produk berupa sirup lingzhi. Terdapat dua varian rasa sirup lingzhi yaitu original dan jahe. Pemanfaatan jamur lingzhi dalam industri pangan senantiasa mengalami perkembangan, terutama untuk produk pangan dengan fungsional lebih (pangan fungsional). Oleh karena itu pada kegiatan pengabdian ini dilakukan pembuatan permen herbal (soft dan hard candy) dengan penambahan sirup lingzhi. Hasil uji kandungan aktifitas antioksidan permen herbal dengan penambahan sirup lingzhi didapatkan untuk permen herbal soft candy sebesar 1,21 % dan untuk hard candy sebesar 0,98 %. Inovasi permen herbal ini diharapkan dapat menambah varian produk turunan dari jamur lingzhi, menjadikan usaha mitra semakin berkembang dan mampu memberikan kontribusi pada naiknya pendapatan perkapita masyarakat.

PHYSICAL, CHEMICAL, AND ORGANOLEPTIC CHARACTERISTICS OF RICE ANALOG MADE FROM MOCAF, CORN FLOUR (Zea mays L.), AND MUNG BEAN SPROUT FLOUR (Vigna radiata L.) Anastriyani Yulviatun; Suci Purnamasari; Achmad Ridwan Ariyantoro; Windi Atmaka
Jurnal Teknologi Hasil Pertanian Vol 15, No 1 (2022): Februari
Publisher : Universitas Sebelas Maret (UNS)

The food intake of Indonesian people includes a typically high amount of rice. However, the domestic production of rice has not fulfilled the needs. Therefore, a rice analog whose characteristics resemble rice could be an alternative rice substitute. The rice analog discussed in this study was made from a combination of mocaf, cornflour, and mung bean sprout flour. The study aimed to discover the effect of different combinations of the three main ingredients on rice analog's chemical and physical characteristics, to obtain the best formulation based on sensory evaluation, and to evaluate its chemical and physical properties.This study began with the manufacture of mung bean sprout flour and then the manufacture of rice analog. This study was conducted by completely randomized design (CRD) with a ratio between mocaf and mung bean sprout flour as the single factor. The 5 formulas to be assessed were F1 (50%:10%), F2 (40%:20%), F3 (30%:30%), F4 (20%:40%), F5 (10%:50%). A sensory evaluation was conducted by the hedonic test scoring method.Based on sensory evaluation, formula F1 that was composed of 50% mocaf, 40% corn flour, and 10% mung bean sprout flour was the best formulation among all. This formula had a yellowish-white color, hulled rice-like oval and long shape, insipidity, neutral flavor, and sticky texture. The rice analogue F1’s chemical characteristics included 7.301% water content (wb), 1.284% ash content (db), 6.513% fat content (db), 6.694% protein content (db), 75.198% carbohydrate content (db), 23.365% amylose content, and 13.164% antioxidant content. Based on physical analysis, this rice analog had color value 76.208 °Hue (yellow-red colors), weight per grain 0.027g, bulk density 0.556 g/ml, water absorption 118%, cooking time 7.222 minutes, and swelling power 27.254%.

PENGARUH SUBSTITUSI TEPUNG SORGUM TERHADAP KARAKTERISTIK KIMIA, FISIKA, DAN ORGANOLEPTIK COOKIES DENGAN ALPUKAT SEBAGAI SUBSTITUSI LEMAK An-Nida Syifahaque; Siswanti Siswanti; Windi Atmaka
Jurnal Teknologi Hasil Pertanian Vol 15, No 2 (2022): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v15i2.57912

Cookies are one of the most popular snacks. In order to reduce imports of wheat, an alternative that can be done is replacing wheat flour with sorghum flour, a food that can be produced in Indonesia and have a function close to wheat. Sorghum flour is expected to increase the nutritional and functional value of cookies. To reduce the health risks of saturated fat in cookies, butter is substituted with avocado which contains unsaturated fat and has similar characteristics to butter. The aim of this study was to determine the influence of sorghum flour substitution to chemical, physical, and organoleptic characteristic of cookies, and to know the best cookie formulation. This study used a completely randomized design (CRD) with one factor that is variation in sorghum flour substitution. The formula is using 50% butter : 50% avocado with ratio of wheat flour and sorghum flour 5:0 (w/w); 4:1 (w/w); 3:2 (w/w); 2:3 (w/w); 1:4 (w/w). The data were analyzed using one way Anova and if it showed a significant difference, a further test was carried out with DMRT at α=5%. Cookies with the best and most preferred formula is cookies with ratio of wheat flour:sorghum flour 2:3 (w/w) that have chemical characteristics including water content 11.6%, ash content 2.44%, protein content 5.97%, fat content 13.87%, carbohydrate content 77.60%, total calories 4.38 kcal/g, antioxidant activity 50.24%; physical characteristics including hardness 157.23 N and spread ratio 4.60.

PENGARUH SUBTITUSI TEPUNG OKARA DAN ALPUKAT SEBAGAI LEMAK TERHADAP KARAKTERISTIK KIMIA, FISIK, DAN ORGANOLEPTIK COOKIES Drinancahya Dunya; Siswanti Siswanti; Windi Atmaka
Jurnal Teknologi Hasil Pertanian Vol 15, No 2 (2022): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v15i2.56872

The tendency of people to consume fast food and ready-to-eat products such as cookies becomes the cause of a sedentary lifestyle and activities that are contrary to the quantity of food. This becomes one of the causes of degenerative diseases so it is suggested to consume high in nutrient functional foods. Therefore, a study was conducted on substituting cookies with okara flour which is rich in dietary fiber, and avocado which has healthy fats of the MUFA type to increase the nutritional content of cookies. This study aims to find out the chemical characteristics (moisture content, ash, fat, protein, carbohydrate, total calories, and dietary fiber), physical characteristics (hardness and spread ratio), and sensory characteristics (color, aroma, texture, taste, and overalls), also find the best formulation from cookies of okara flour and wheat flour substitution (20%/80%, 40%/60%, 60%/40% (w/w)) that made with substitution of avocado (50%). The experimental research method is using RAL with variation substitution of okara flour. The chemical, physical, and sensory data were analyzed using ANOVA and if there was a difference between treatments continued with Duncan multiple range test analysis at a= 5%. The best formula is cookies V2 with a ratio of okara flour and wheat flour of 40%/60%. Cookies V2 have chemical characteristics including water content of 11.90%, ash content of 2.44%, fat content of 17.09%, protein content of 8.44%, carbohydrate content of 72.01%, total calories of 4.48kcal, dietary fiber of 13.47%. Physical characteristics include hardness 194,58 N and spread ratio 39.7. Sensory characteristics cookies V2 obtained the highest favored score of 4,11. It can be concluded that the substitution of okara flour significantly increased protein and dietary fiber content and decreased carbohydrate content, accompanied by an increase in healthy fat levels due to avocado substitution.

Diversifikasi Produk Brownies Tempe di Industri Rumah Tangga “BROWNIESTA” Melalui Introduksi Teknologi Tepat Guna Siswanti Siswanti; Setyaningrum Ariviani; Dwi Ishartani; Windi Atmaka; Lia Umi Khasanah
PRIMA: Journal of Community Empowering and Services Vol 6, No 2 (2022): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v6i2.71542

A small medium enterprise (SME) of BROWNIESTA produces tempeh brownies products and is located in Pengkok Village, Kedawung District, Sragen Regency. The community service activities in 2020 conducted by the service team of Universitas Sebelas Maret (UNS) were proven to increase the production capacity and quality of tempeh brownies. The COVID-19 pandemic impacted the cessation of BROWNIESTA SMEs’ production activities. Along with the improvement in post-pandemic conditions, product demand is increasing. However, the increase in product demand could not be fully handled by BROWNIESTA SMEs. BROWNIESTA SMEs experienced difficulties, such as inadequate production equipment and lacking marketing techniques. BROWNIESTA SMEs must also be maintained through product innovation, such as steamed tempeh brownies production. Hence, this service activity aims to increase production efficiency and capacity, elevate tempeh brownies diversification, and improve product marketing techniques at BROWNIESTA SMEs. The service activities involved the appropriate technology introduction through the following activities: 1) a stand mixer and steamer introduction; and 2) the training of entrepreneurship, information technology (IT)-based marketing, and direct selling strategies. A stand mixer introduction succeeded in increasing brownies’ production efficiency by preventing the repetition of dough production in each batch. Brownies’ production capacity also increased up to 20-25% products/day. The steamer introduction successfully produced steamed tempeh brownies, thus tempeh brownies diversification was accomplished. Several training activities were proven to increase BROWNIESTA SMEs’ knowledge, especially regarding online marketing, by launching their first Instagram account to improve business activities.

Co-Authors Achmad Ridwan Ariyantoro, Achmad Ridwan Adhitya Pitara Sanjaya Af’idatusholikhah Af’idatusholikhah Amri, Aldicky Faizal An-Nida Syifahaque Bara Yudhistira Danar Praseptiangga Dewi Kurniasari Drinancahya Dunya Dwi Ishartani Dwi Ishartani Esti Widowati Eva Fauziah Godras Jati Manuhara Herawati, Ervika Rahayu Novita Karina Ramadhan Kawiji Kawiji Kawiji Kawiji Kawiji, Kawiji Kelvin Muhammad Akbar Landep Wisnu Lia Umi Khasanah Lulus Nurmaya Noreka Destiana Rohula Utami Setyaningrum Ariviani Sigit Prabawa Sigit Prabawa Siswanti Siswanti Siswanti Siswanti Siswanti Siswanti Siswanti Siswanti Sri Raharjo Suci Purnamasari Taqiyuddin, Muhammad Yulviatun, Anastriyani

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