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Palupi, Pratiwi Jati
Universitas Nahdlatul Ulama Kalimantan Timur
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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ANALISIS VARIASI WAKTU FERMENTASI TEH SARI ALANG-ALANG (Imperata cylindrica) TERHADAP KUALITAS PRODUK DAN ORGANOLEPTIK Afrilia Sandra Ramadani; Pratiwi Jati Palupi
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.6057

Abstract

Diversification of processed products became very rare on the market. Therefore, the need for further processing to enhanced added value to this crops. One product that hasn’t been developed yet is fermented tea blady grass extract. Commonly fermented beverages is made from fruits, however to developed the variety of functional food an the abundant of raw ingredient, then blady grass is choosen. The research purpose is to know the effect different fermentation time toward organoleptic analysis of cogon grass. Processing divided into three parts. The first step is fermentation of cogon grass, processing product syrup, and tea cogon grass fermentation drink. The result of this research shows that fermentation time while effect toward pH and anti oxidant activity. Whereas the sugar reduxtion not really affect. The best treatment of cogon grass fermentation gain 6 days of fermentation
PHYSICOCHEMICAL PROPERTIES OF NATURALLY BREWED BEVERAGE OF PLETEKAN LEAVES (Ruellia tuberosa L) WITH ADDITION OF NATURAL FLAVORS Retno Prasetia; Muh. Doddy Pratama; Pratiwi Jati Palupi
Jurnal Penelitian Pascapanen Pertanian Vol 18, No 3 (2021): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v18n3.2021.139-146

Abstract

Pletekan leaves (Ruellia tuberosa L) is used as traditional medicine for diabetic because of the presenting of flavoloid (polyphenol). The aim of this research was to improve the taste of brewed beverage thus itincreases community appeal to consume. This study used completely randomized design (RAL) with 4 treatments (flavor varians: bay leaves, cinnamon, ginger, and pandan leaves with ratio of natural flavor to pletekan leaves 0.5:1) and three replications. The parameters analysed were chemical test (the percentage of water, total phenolic, tannin, antioxidant activity), and organolepticresults (hedonic test) that was analysed with ANOVA at 5% level. The results showed that the percentages of water in all the dried sample for making brewed beverage were in the range of 5,33% – 8%. The combination of pletekan leaves and cinnamon gave the highest total phenolic and tannin concentration (88,73 ± 0,07 mg GAE/10 g sample and 143,63 ± 0.31 mg/L) but having the second highest oxidant activity after DP+DS combination. The organoleptic results showed that the combination of brewed DP+KM had different taste as preferred taste. This combination also gave the highest preferred color but no significant different than others. Because there were no differences in oudor and texture of bewed beverage, thus the combination of DP+KM was the best combination in giving the preferred taste of beverage. 
KARAKTERISTIK FISIKOKIMIA SELAI KULIT BUAH NAGA (Hylocereus polyrhizus) DENGAN PENAMBAHAN VARIASI KONSENTRASI BUAH NANAS (Ananas comosus L.) Pratiwi Jati Palupi; Retno Prasetia; Muh. Doddy Pratama; Indah Sriwahyuni
JURNAL AGROTEKNOLOGI Vol 15 No 01 (2021)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v15i01.20644

Abstract

Dragon fruit peels (Hylocereus polyrhizus) are generally only considered trash by the public because they are considered useless, even though dragon fruit peels still contain useful nutrients. Dragon fruit skin can be used as food, one of which is a jam. The addition of pineapple fruit variations to dragon fruit peel jam as a flavor enhancer and natural fragrance to reduce the use of sugar in jam and the aroma of pineapple fruit can mask the distinctive aroma of dragon fruit which is less desirable. The purpose of this study was to determine the appropriate concentration variations in the manufacture of dragon fruit peel jam with the addition of pineapple, which consumers liked. This study used a completely randomized design with six (6) treatments and two (2) replications. Dragon fruit peel jams analyzed by chemical tests included moisture content, sugar level, and pH, while organoleptic test included color, texture, taste, aroma, and a total of 30 untrained panelists. Observation data were processed using ANOVA (α = 5%) and further tested using the honest significant difference test (BNJ) (α = 5%). The results showed that the pineapple’s addition to dragon fruit peel jam had a very significant effect on the panelists' preference for aroma and taste, but not significantly different from the color, texture, and chemical characteristics of jam. The N6 treatment (dragon fruit peel 250 g: pineapple fruit 250 g) was the best jam, based on chemical characteristics (pH content of 3.52, moisture content of 18.65%, sugar level of 53.30%) and preferable in organoleptic characteristics (2.97 of color, 2.97 of texture, 2.97 of flavor, 3.00 of taste). Keywords: agricultural waste, dragon fruit peel, jam, pineapple
Karakteristik Fisikokimia dan Mikrobiologi Permen Jeli Jahe (Zingiber officinale) terhadap Daya Simpan dengan Teknik Pengemasan Berbeda Muh. Doddy Pratama; Pratiwi Jati Palupi; Retno Prasetia; M. Muhtar
Jurnal Teknologi Agro-Industri Vol 8 No 1 (2021): 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.v8i1.129

Abstract

Jelly candy is one type of candy that has basic composition such as granulated sugar (glucose/sucrose), gelatin (jelly base), and additional organic ingredients like Ginger which can use as preservative and naturally flavor. In the Ginger jelly candy production, Packaging is one of main evaluation to protect the quality of product. The study was carried out to know effect of difference of Packaging Technique on physical-chemical characterization and microbiology correlate to storability of ginger jelly candy. Physical characterization (organoleptic) on flavor, taste, texture and color were evaluated by Hedonic test through questionnaire, chemical characterization including moisture content and sugar content were analyzed by Gravimeter and Refractometer method, and bacterial contaminations figures was analyzed by total plate count method. The result showed packaging technique was no effect on organoleptic characterization and Sugar Content but it was effect on moisture content and bacterial contamination figures of ginger jelly candy. Storability was effect on organoleptic, moisture and sugar content, and bacterial contaminations figures. Non vacuum was higher compared to vacuum of packaging technique on moisture content and bacterial contaminations figures (43.01 % and 46 cfu/g, 23.38 % and 29 cfu/g (0 week)), (48.45% and 300 cfu/g, 43.48% and 71 cfu/g (4 week)) respectively.
Pengaruh Waktu Terhadap Intensitas Penyakit Blast Dan Keberadaan Spora Pyricularia Grisea (Cooke) Sacc.Pada Lahan Padi Sawah (Oryzae sativa) Di Kecamatan Samarinda Utara Ni'matuljannah Akhsan; Pratiwi Jati Palupi
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 40, No 2 (2015)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v40i2.146

Abstract

The objective of this study was to observe the effect of duration of infection on the blast intensity and the presence of Pyricularia grisea (Cooke) Sacc. spores on lowland rice (Oryzae sativa). The experiment was conducted in North Samarinda and also in the Laboratory of Plant Pests and Diseases Faculty of Agriculture, University of Mulawarman, from January up to April 2013. Survey method was used in lowland rice fields, observations were made on rice crops in three different fields. Each fields sample was taken eight observations are averaged from eight samples. The results showed that the rice leaf spot because of blast, the intensity of the blast and the number of spores of P. grisea ( Cooke ) Sacc. around the rice crop canopy Inpari 7, Cibogo and Ciherang was affected by the duration of infection. The longer the time available, the higher the intensity of the blast and the greater number of spores were trapped on all varieties tested.
TINGKAT KESUKAAN KONSUMEN TERHADAP PEWARNA ALAMI DAUN SIRIH (Piper betle L) DAN DAUN MANGGA (Mangifera indica) PADA SERAT KENAF (Hibiscus cannabinus L) Pratiwi Jati Palupi; syahdiyanor Syahdiyanor; Ali Sadikin
Journal of Sustainable Transformation Vol. 1 No. 1 (2022)
Publisher : Universitas Nahdlatul Ulama Kalimantan Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59310/jst.v1i1.7

Abstract

Kenaf fiber is a raw material in diversified products, such as paper, wall coverings, car interiors, geotextiles, soil safer, fiber drain, particle board, and plastic reinforcement as well as raw material for the biofuel industry. Organic kenaf fiber is yellowish white but when it is processed it is light brown and shiny. In improving the appearance to make it more attractive to consumers and high selling power, it is necessary to have a dyeing process for kenaf fiber. The dyes used in kenaf fiber are natural dyes because they are non-toxic, renewable, easily degraded and environmentally friendly. The advantages of using natural dyes are because they have economic value, are environmentally friendly and are easily available in the surrounding environment, such as mango leaves and betel leaves which can produce color pigments, namely mangiferine and anthocyanin pigments. This study aims to determine the effect of kenaf fiber added with natural dyes (mango leaves and betel leaf) on the color, texture, and aroma of kenaf fiber and to determine the level of consumer preference for kenaf fiber with natural dyes. This research was tested using the Hedonic Test method, using a questionnaire with 40 untrained panelists (consumers) with data obtained based on panelist responses using a hedonic scale analyzed by the Kruskal-Wallis test. The results showed that there was no significant effect on kenaf fiber that had been given natural dyes of betel leaf and mango leaf on the color, texture, and aroma of kenaf fiber. However, from the results of the average level of consumer preference, panelists on average tend to like the color and are neutral to the texture and aroma of kenaf fiber with natural dyes of mango and betel leave.
ANALISA ORGANOLEPTIK DAN ENUMERASI CEMARAN BAKTERI PADA TELUR ASIN DENGAN PERLAKUAN PERENDAMAN DAUN SIRIH ( Piper betle L.) Setyawan, Zuhdi; Pratama, Muh Doddy; Purbawati, Purbawati; Jati Palupi, Pratiwi; Prasetia, Retno
Journal of Sustainable Transformation Vol. 2 No. 02 (2024)
Publisher : Universitas Nahdlatul Ulama Kalimantan Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59310/jst.v2i02.35

Abstract

Eggs easily experience a decrease in quality caused by the evaporation of water and CO₂. This study aimed to study the effect of soaking betel leaves (Piper betel L.) in improving the quality of salt eggs, analyzed by the number of bacteria, and the quality of salted eggs. The research was conducted by a completely randomized design (RAL), the data were analyzed using the ANOVA test and BNJ as further test with a significance level of 5%. The sample of this research was 120 duck eggs divided into 4 groups that were with no soaking (AB1), and with soaking of betel solution at concentrations 20% (AB2), 30% (AB3), and AB4 (40% solution)) with 3 replicates for the organoleptic test and 2 for the bacterial contamination test. The best result of the organoleptic test was at a concentration immersion of 40% while the total bacteria in salted eggs soaking 30% obtained a value of 35x104 cfu/gr. Thus, the soaking of salted eggs at 40% was the most favored by panelists. The results of salted eggs treated with betel leaf solution at a concentration of 30% provided the least amount of bacterial contamination compared to others.
Karakteristik Seduhan Daun Pletekan (Ruellia tuberosa L.) dengan Penambahan Variasi Konsentrasi Kayu Manis Prasetia, Retno; Palupi, Pratiwi Jati
JURNAL AGROTEKNOLOGI Vol 17 No 01 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i01.28035

Abstract

Pletekan leaves (Ruellia tuberosa L.) used as antidiabetic (type 2) contains flavonoid (polyphenol compounds) to prevent the formation of oxidative stress because of excess amount of glucose. In the previous research, naturally brewed of pletekan leaves combined with cinnamon gave the best result in taste and gave the highest concentration of tannin and phenol than other natural flavor (bay leaves, ginger, and pandan leaves). Thus, in this research, the variation concentration of cinnamon added in brewed of pletekan leaves that gave the best result was studied. This study was arranged in randomized design with six concentrations of cinnamon and three replications. The parameters analyzed were total phenolic, tannin, antioxidant activity, and organoleptic results (hedonic test) that was analyzed with ANOVA at 5% level. The result showed that the addition of the highest cinnamon concentration (S6) gave the highest concentration of phenol (224.88 ± 1.85 mg/L) and tannin (227.18 ± 1.67 mg/L) with the highest inhibition percentage as antioxidant (55.53 ± 0.16 %). In the organoleptic results, combination of pletekan leaves with the highest cinnamon concentration (S6) gave the highest preferred color (63.39%), taste (61.63%), and odor (70.2%), thus this one was the best combination in giving the preferred taste of beverage. So that, naturally brewed of pletekan leaves combined with cinnamon could increasing taste of it and expected to be a one of beverage from leaves. The brewed of pletekan leaves combined with cinnamon could increasing taste of it and expected to be a one of beverage from leaves as a raw material. Keywords: cinnamon, herbal beverage brewed, pletekan leaves
Pemberdayaan dasawisma lily dalam pengolahan kulit buah naga menjadi produk bernilai berbasis zero waste Prasetia, Retno; Palupi, Pratiwi Jati; Sirri, Ahmad; Prasetyo, Hendi Wahyu; Reza, Muhammad Ali
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 2 (2025): March
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i2.29643

Abstract

Abstrak Tingkat konsumsi buah naga masyarakat di Dasawisma Lily dapat dikatakan cukup tinggi. Berdasarkan hasil wawancara dengan Ketua Dasawisma lily, perlu adanya pelatihan memanfaatkan kulit buah naga menjadi produk bernilai. Tujuan dari kegiatan pengabdian ini yaitu mengolah kulit buah naga menjadi produk yang bernilai, yaitu seduhan kulit buah naga dan selai buah naga. Mitra dalam kegiatan ini yaitu Dasawisma Lily Kelurahan Harapan Baru, Loa Janan Ilir Samarinda, Kaltim, dengan jumlah 10 orang. Kegiatan pengabdian ini terdiri dari sosialisasi terkait konsep zero waste dalam pemanfaatan sampah rumah tangga untuk meningkatkan pemahaman dan kesadaran pentingnya mengurangi volum sampah. Selanjutnya, dilakukan workshop pembuatan seduhan dan selai kulit buah naga. Evaluasi kegiatan dilakukan melalui observasi selama kegiatan dan kuesioner terkait kebermanfaatan kegiatan di akhir kegiatan.  Hasil kegiatan pengabdian ini diperoleh dua produk olahan, yaitu seduhan dan selai kulit buah naga sebagai produk inovasi pemanfaatan limbah pangan. Hasil evaluasi menunjukkan rata-rata peningkatan aspek yang diukur keseluruhan yaitu sebesar 70%. Hasil observasi dan wawancara menunjukkan adanya peningkatan motivasi dalam menciptakan lingkungan zero waste di lingkungan sekitar menjju produk berbasis ecogreen. Kata kunci: kulit buah naga; pengolahan limbah rumah tangga; produk bernilai; seduhan; selai; zero waste Abstract The level of dragon fruit consumption on Dasawisma Lily is sufficiently high. The interview with the head of Dasawisma Lily showed there is a need to practice and assist in utilizing dragon fruit peels into useful products.  The objective of this community service activity was to process dragon fruit skin into valuable products, namely dragon fruit skin brewed drink and dragon fruit jam. The partners in this activity are Dasawisma Lily, Harapan Baru Village, Loa Janan Ilir Samarinda, East Kalimantan, with 10 participants. This community service activity consists of socialization related to the concept of zero waste in the utilization of household waste to increase understanding and awareness of the importance of reducing waste volume. Furthermore, a workshop was held on making dragon fruit skin brewed drink and jam. Evaluation of the activity was carried out through observation during the activity and a questionnaire related to the benefits and the sustainability of the activity at the end. Two processed products were obtained, namely dragon fruit skin brewed drink and jam as innovative products for utilizing food waste. The evaluation results showed an average increase in the overall measured aspects of 70%. The results of observations and interviews showed an increase in motivation to create a zero-waste environment in the surrounding environment to promote eco-green-based products. Keywords: brewed beverages; dragon fruit peels; household waste processing; jam; valuable product; zero waste
Pengaruh penambahan bubuk kayu manis terhadap akarakteristik fisikokimia, mikrobiologi dan sensori abon nabati bonggol pisang kepok (Musa acuminata x balbisiana) Purba, Nova Solina; Palupi, Pratiwi Jati; Putri, Vinka Adelina; Purbawati, Purbawati; Pratama, Muhamad Doddy; Prasetia, Retno; Fahrizal, Fahrizal
Journal of Tropical AgriFood Volume 7 Nomor 1 Tahun 2025
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.7.1.2025.19335.59-66

Abstract

Penelitian ini bertujuan untuk mempelajari pengaruh penambahan bubuk kayu manis terhadap karakteristik organoleptik (warna, aroma, tekstur dan rasa) abon nabati dari bonggol pisang kepok, serta kadar air, kadar serat kasar, dan mikroba totalnya. Penelitian ini merupakan percobaan faktor tunggal (penambahan kayu manis) yang disusun dalam Rancangan Acak Lengkap. Level perlakuan yang dicoba adalah 0,0 g, 0,5 g, dan 1,0 g. Setiap perlakuan diulang tiga kali. Jumlah bonggol pisang kepok yang digunakan adalah 100 g. Hasil penelitian menunjukkan bahwa penambahan kayu manis pada pembuatan abon nabati bonggol pisang kepok memberikan pengaruh nyata terhadap karakteristik organoleptik untuk semua atribut, kadar air, kadar serat kasar, dan angka lempeng total. Penambahan bubuk kayu manis sebesar 1,0 g menghasilkan abon nabati dengan respons organoleptik terbaik untuk aroma, rasa dan tekstur, sedangkan respons hedonik untuk warna terbaik adalah tanpa penambahan kayu manis.
Co-Authors Afrilia Sandra Ramadani Ali Sadikin Fahrizal Fahrizal Indah Sriwahyuni M. Muhtar Muh. Doddy Pratama Muh. Doddy Pratama Ni’matuljannah Akhsan Prasetia, Retno Prasetyo, Hendi Wahyu Pratama, Muh Doddy Pratama, Muhamad Doddy Purba, Nova Solina Purbawati, Purbawati Putri, Vinka Adelina Reza, Muhammad Ali Setyawan, Zuhdi Sirri, Ahmad syahdiyanor Syahdiyanor